2 pounds ground turkey
1 small onion — finely chopped
32 ounces spaghetti sauce
2 cans refrigerated biscuits — (10 count per can)
10 slices American cheese
vegetable cooking spray

Preheat oven to 350 degrees.

Brown ground turkey and onions in a large skillet sprayed with cooking spray. Pour 3/4 of the spaghetti sauce over the ground turkey and simmer.

Flatten biscuits into 4 inch circles. Spoon 1 tablespoon of the ground turkey mixture onto 10 of the biscuits. Take the remaining 10 biscuits and place on top and seal the edges with a fork.

Pour the remaining ground turkey mixture into a lightly greased 13 x 9-inch baking dish. Place the 10 stuffed biscuits on top. Bake according to the instructions on the biscuit can until golden brown.

Remove baking dish from oven. Place one slice of cheese on each biscuit. Pour remaining spaghetti sauce over the top. Return to oven and bake until the cheese melts and the sauce is bubbly.

Serving Size: 6 – 8

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Fig-Honey Gelato

1 lb. fresh figs, quartered
1/2 cup sugar
2 tablespoons honey
1 tablespoon orange liqueur
1/3 cup mascarpone
1 1/2 cups milk
Pinch salt

In a saucepan, heat the figs over medium-high heat with the sugar, stirring roughly so they break apart. Cook, stirring, until the figs have mostly melted and begin to bubble, about 5 minutes.

Remove from the heat and stir in the honey, orange liqueur, mascarpone, milk and salt.

Chill well, about 30 minutes in the refrigerator; then freeze according to ice cream maker’s instructions.

Makes 1 quart.

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Indian-Style Samosas

1 onion, finely chopped
2 cloves garlic, chopped
3 serrano chiles, stems removed, chopped
1 tablespoon chopped ginger
2 tablespoons vegetable oil
1/3 to 1/2 cup plain yogurt
2 small potatoes, boiled and cut into ½ -inch cubes
1/2 cup frozen peas, defrosted or if using fresh, cooked
1 tablespoon curry powder
1 teaspoon fennel seeds
1/2 teaspoon ground cayenne
1/4 teaspoon cumin seeds
1 tablespoon chopped fresh mint or cilantro
1 tablespoon lemon juice, fresh preferred
Salt to taste

In a heavy skillet or wok, heat the oil and saute the onion, garlic, serrano, and ginger until the onion is translucent, about 3 minutes. Stir in the yogurt. Add the potatoes and peas, curry powder, fennel seeds, cayenne, and cumin seeds and continue to cook for an additional 5 minutes, stirring occasionally. Add the mint and lemon juice, stir well and salt to taste.

Cool slightly before filling the samosas.

Yield: 2 to 2 1/2 cups

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Championship Bean Dip

16 oz. can refried beans
1 cup picante sauce
1 cup (4 oz.) shredded Monterey Jack cheese
1 cup (4 oz. ) shredded cheddar cheese
3/4 cup sour cream
3 oz. pkg. cream cheese, softened
1 tablespoon chili powder
1/4 teaspoon ground cumin
Tortilla chips and salsa

In a bowl, combine beans, picante sauce, cheeses, sour cream, cream cheese, chili powder and cumin; transfer to a slow cooker. Cover and cook on high for 2 hours or until heated through, stirring once or twice.

Serve with tortilla chips and salsa.

Makes 4 1/2 cups

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Meat and Potato Casserole

Also known as Alden’s Grandmother’s Meat and Potato Casserole

1 pound fresh green beans, trimmed
2 pounds russet potatoes, peeled and cubed
1 tablespoon plus 1 teaspoon salt
5 tablespoons unsalted butter
1 tablespoon freshly ground black pepper
3/4 cup whole milk
1 tablespoon olive oil
2 pounds ground beef
2 cups chopped yellow onions
1 cup chopped celery
1 tablespoon minced garlic
One 16-ounce can whole tomatoes, crushed with the juice
2 cups shredded Cheddar cheese (optional)

Preheat the oven to 350ºF.

Bring a medium pot of water to a boil. Add the green beans and cook until tender, about 6 minutes. Drain the beans and put them in a large bowl filled with ice and water to cool. Drain again and reserve.

Meanwhile, combine the potatoes and 1 teaspoon salt with water to cover in a medium saucepan over high heat and bring to a boil. Lower to a simmer and cook until tender, 20 to 25 minutes. Drain the potatoes and return to the pan. Add the butter, 1 teaspoon salt, 1 teaspoon black pepper, and 1/4 cup milk. Mash the potatoes until smooth but slightly lumpy and reserve.

Heat the olive oil in a large heavy skillet over medium-high heat. Add the ground beef, season with the remaining 2 teaspoons salt and 2 teaspoons black pepper, and cook, stirring, until well browned, about 6 minutes. Add the onions and celery and cook, stirring, until the vegetables begin to soften, about 2 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the green beans and cook for 5 minutes, stirring occasionally. Add the tomatoes and cook, stirring, for 5 minutes. Add the remaining 1/2 cup milk and cook, stirring, for 4 minutes. Remove from the heat and reserve for later use.

Spread half of the potatoes in the bottom of a 9 x 13-inch baking dish. Pour in the meat mixture, then top with the remaining mashed potatoes. Sprinkle with the cheese and bake until bubbly and golden brown, about 1 hour. Remove from the oven and serve hot.

Makes 10 to 12 servings

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Wild Alaska Salmon, Herb and Lemon Dumplings

7.5 oz can red or pink wild Alaska salmon
3 oz fresh breadcrumbs
1 1/2 oz vegetable suet
Finely grated zest of 1 lemon
1 tablespoon freshly-chopped dill or parsley
1 small egg, beaten
A little plain flour
1 1/4 pint vegetable stock
1 small courgette, cut into fine strips
1 small carrot, cut into fine strips
Salt and freshly-ground black pepper

To Garnish:
Freshly-chopped dill or parsley

Drain the salmon, reserving the liquid. Remove the skin and bones, if desired. Set aside

Mash the salmon and mix in the breadcrumbs, suet, lemon zest and dill or parsley. Season with a little salt and pepper. Mix in enough beaten egg to make a stiff paste. Using floured hands, form the mixture into 10 or 12 small balls

Heat the vegetable stock in a large saucepan and add the courgette and carrot strips. Pour in the reserved salmon liquid, straining it through a sieve. When the mixture is simmering, add the dumplings.

Cover and cook over a low heat for 12-15 minutes

Laddle the broth and dumplings into 2 soup plates and serve at once, sprinkled with dill or parsley

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Ultimate Velveeta Nachos

1 lb. extra-lean ground beef
7 cups (6 oz.) tortilla chips
1/2 lb. (8 oz.) Velveeta Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
1 cup shredded lettuce
1/2 cup chopped tomatoes
1/4 cup sliced black olives
1/3 cup Breakstone’s or Knudsen Sour Cream

Brown meat; drain.
Arrange chips on microwaveable platter; top evenly with Velveeta. Microwave on HIGH 2 min.. or until Velveeta is melted. TOP with meat and remaining ingredients.

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Tipsy Apple Peach Pie

8 large Granny Smiths
4 large peaches, canned are fine
1/2 cup dark rum
1 tablespoon cinnamon
1 teaspoon nutmeg
1 teaspoon ginger
1/2 cup firmly packed brown sugar
2 cups all-purpose flour
1 tablespoon granulated sugar
generous pinch of salt
1 cup butter
6 tablespoons ice water

Peel, core, and cut up the apples. Peel and cut up the peaches.

Marinate fruit in rum, cinnamon, nutmeg, ginger and brown sugar. Let sit for about 2 hours.

Prepare piecrust: Measure flour, granulated sugar and a generous pinch of salt into a food processor fitted with a metal blade. Pulse once or twice to mix. Add butter and pulse on and off until mixture resembles small peas. Add ice water all at once. Pulse a few more times, just until dough starts to come together. Turn dough onto counter and flatten into a disk. Wrap dough well in plastic or wax paper, and refrigerate for at least 30 minutes before rolling out.

Drain fruit and place in crust fitted into deep dish. Add top crust and slash top. Brush with milk and bake 10 minutes at 425 degrees. Finish baking at 350 degrees for around 35 minutes.

Instead of discarding marinade, thicken it slightly and serve over ice cream.

Cooking with Brown Sugar: 51 Recipes

Sesame Chicken and Asparagus Pasta

5 tablespoons sesame seeds
8 ounces uncooked linguine
3 cloves garlic, minced
1 tablespoon red wine vinegar
1 tablespoon brown sugar
2 tablespoons chunky peanut butter
¼ cup soy sauce
6 tablespoons sesame oil
1 tablespoon hot chili oil
2 boneless, skinless chicken breast halves, cooked
1 pound think asparagus, trimmed
3 scallions, white bulb and 3 inches green, cut into 2-inch julienne
1 small cucumber, halved seeded and cut into ¼-inch dice

Heat oven to 350 degrees.

Arrange sesame seeds in a single layer on a baking sheet and bake for 2 to 3 minutes until golden. Shake the pan once or twice so that they brown evenly. Set aside.

Bring a large pot of water to boil. Add the linguine and cook until just tender. Drain and rinse under cold water. Drain again, and set aside in a large mixing bowl.

Place garlic, vinegar, brown sugar, peanut butter and soy sauce in food processor and process for 1 minute. With the motor running, slowly add the sesame and hot chili oils through the feed tube. Process until well blended.

Shred the chicken into 2-inch julienne and toss with the linguine. Add the sauce and 4 tablespoons of the toasted sesame seeds and toss to coat well. Cut the asparagus on the diagonal into 1-inch lengths. Blanch in a saucepan of boiling water for 1 minute. Drain, rinse under cold water and pat dry.

Place the linguine and chicken in a large flat serving bowl and arrange the asparagus on top. Sprinkle with scallions, cucumbers and remaining sesame seeds. Serve at room temperature.

Yield: 6 servings

Cooking with Brown Sugar: 51 Recipes

Roast Beef Sandwiches

8 slices rye bread
1/4 cup prepared horseradish
3/4 lb. cooked roast beef, thinly sliced
1/2 cup relish
1/2 cup ketchup or barbecue sauce
4 lettuce leaves

Spread horseradish over one side of each slice of bread. Divide sliced roast beef between half the bread slices and top with relish, ketchup, lettuce and remaining bread slices. Cut in half diagonally and serve.

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Per serving: cals 449, fat 16.2g, 32% cals from fat, chol 82mg, protein 29.7g, carbs 46.7g, fiber 2.7g, sugar 14.8g, sod 973mg, diet points 10.3.

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