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1 tablespoon olive oil 1 onion, chopped 2 carrots, peeled and chopped 3 cloves garlic, minced 2 (14 ounce) cans Italian style diced tomatoes, undrained 2 cups chicken stock pinch of red pepper flakes 1 teaspoon balsamic vinegar 1 tablespoon chopped fresh basil 1 1/4 cups baking mix 1/2 cup shredded cheddar cheese 1/2 cup milk 1 tablespoon tomato powder In a 3 quart saute pan, heat oil over medium high heat. Add onion and carrots and saute for five minutes. Stir in garlic and saute an additional minute. Add tomatoes, broth, red pepper flakes, and vinegar. Season to taste with salt and pepper. Bring to a boil; cover, reduce heat to medium and simmer for 20 minutes, or until all vegetables are tender. (Note: depending on your tastes, you can either leave the soup "chunky" or use blender at this point to puree it until smooth.) Meanwhile, for the dumplings, combine baking mix and tomato powder. Mix in cheddar cheese. Stir in milk just until moistened. Drop batter by tablespo

This was one of my favorite desserts that my maternal grandmother made -- not that it lasted very long in a house full of growing boys.... 3/4 cup unsalted butter, divided 3/4 cup light brown sugar 1 medium pineapple (peeled, quartered, cored, and sliced 1/4 inch thick) 1 1/2 cups all purpose flour 2 teaspoons baking powder 1/4 teaspoon salt 1 cup sugar 1 teaspoon vanilla extract 2 large eggs, separated 1/2 cup milk 1/4 teaspoon cream of tartar Preheat oven to 350F -- with the rack in the center of the oven. Grease a 9" round cake pan. Place 1/4 cup (4 tablespoons) butter and brown sugar in a small saucepan. Stir over medium heat until the butter has melted and the sugar has dissolved. Continue cooking for a few more minutes until the sugar starts to caramelize. Remove from heat and pour into cake pan. Arrange the fresh pineapple slices on the bottom of the pan. (Optional / traditional: garnish centers of pineapple slices with marischino cherries.) In a large bowl, sift togethe

4 boneless, skinless chicken breast halves 4 tablespoons olive oil For the marinade: 1/2 cup prepared dijon mustard 2 tablespoons prepared yellow mustard 1 cup buttermilk For the breading: 3/4 cup finely chopped pecans 3/4 cup saltine cracker crumbs 3 tablespoons flour 1/2 tablespoon garlic powder 1/2 teaspoon cayenne pepper 1 teaspoon cracked black pepper Mix mustards and buttermilk well. Coat chicken in marinade, cover and refrigerate at least 4 hours (overnight is best). Preheat oven to 350°F. Mix breading ingredients well in a shallow bowl. Remove chicken from the marinade, dredge chicken in the breading to coat evenly. In a skillet, heat olive oil. Place chicken in pan and sauté about 4 minutes each side until golden brown. Remove from skillet and place on a parchment-lined cooking sheet. Continue baking at 350°F for another 10 minutes (or until cooked through) to finish. Optional cooking method -- Preheat oven to 425°F. Line a baking sheet with parchment. Place breaded chicken br

BBQ Cheddar Burgers Beefy Biscuit Casserole Beef Bourguignon Beef Taco Skillet Cheeseburger Macaroni Bake Chicken Fried Steak Chili Mac Chili with Beans Coca-Cola/Catalina Burgers Ground Beef Casserole Hamburger Stroganoff Heavenly Hamburger Bake Sandwiches Impossible Cheeseburger Pie Meatloaf Pizza Fondue Popover Pizza Casserole Porcupines Quick Skillet Lasagna Rice & Beef Stovetop Casserole Roast Veal Fillets in Lemon Cream Sauce Swedish Meatballs Tamale Pie Spaghetti Sauce with Meat

Almond Basil Pesto Chicken over Angel Hair Pasta Almond Chicken Casserole Asian-style Chicken & Spinach Dumplings Beer Can Chicken Champagne Chicken & Mushrooms Champagne Chicken Salad Cheesy Chicken Fingers Chicken Amandine Chicken Blue Croquettes Chicken Croquettes Chicken Koulibiak Chicken Mac & Cheese Chicken Mignon with Sesame Noodles Chicken Pita Pizzas Chicken & Noodle Casserole Chicken Souffle Sandwich Chicken Rice Casserole Cranberry Chicken Breasts Creamy Lemon Chicken Devonshire Chicken Drunken Chicken Easy Chicken Pot Pie Easy Skillet Chicken Bistro Ginger Peachy Skillet Chicken Grilled Chicken Sandwich with Cranberry Aioli King Ranch Casserole Italian Baked Chicken & Pasta Mike's "Cordon Blue" Chicken & Rice Parmesan Crusted Chicken Strips Pecan-crusted Chicken in Gorgonzola Sauce Pecan & Mustard-Crusted Chicken Pineapple Chicken & Rice Skillet Chicken Cacciatore with Pas

2 lbs carrots – sliced round, slightly thicker than penny-width 1 cup celery – sliced 2 onions – thinly sliced 1 green pepper – thinly sliced 1 can tomato soup 2/3 cup sugar 2/3 cup white vinegar 1/2 cup salad oil 1 teaspoon Worcestershire sauce 1 teaspoon prepared yellow mustard 1 teaspoon salt Dash black pepper Cook carrots until tender but do not overcook. Drain well and mix with celery, onions, and green pepper. Place remaining ingredients in a sauce pan and heat until just boiling. Pour sauce mixture over carrots and vegetables. Cover and refrigerate overnight before serving.

4 boneless skinless chicken breast halves Salt & pepper 2/3 cup peach preserves 1/3 cup prepared yellow mustard 1/4 cup water 1 teaspoon ground ginger 1 tablespoon extra virgin olive oil In a large skillet, heat olive oil over medium-high heat. Lightly season chicken with salt and pepper. Place in skillet, brown each side and cook through (5-7 minutes each side). Remove from skillet to a parchment lined plate. Add preserves, mustard, water and ginger to skillet. Stir to mix thoroughly while bringing mixture to a boil. Reduce sauce for about 5 minutes until slightly thickened. Reduce heat and place chicken back in skillet, turning to coat and heat through. Serve with White & Wild Rice Pilaf .

taken from the Houston Center Club, 49th floor, One Shell Plaza

8 slices bread 2 tablespoons butter 1/2 pound lean ground beef 1/4 cup chopped onion 2 tablespoons chopped celery 1 tablespoon spicy dijon mustard 1/2 cup shredded monterey jack cheese 1/2 cup shredded mild colby cheddar cheese 2 eggs, beaten 1 cup milk Preheat oven to 350F. Spread half of bread lightly with butter. Arrange 4 slices in the bottom of an 8-inch square baking dish. Toast lightly in oven (for about 10 minutes). While bread is toasting, brown the meat with onion and celery. Mix in the prepared mustard. Spread the meat mixture over the toasted bread and sprinkle the cheese on top of the meat. Cover with remaining bread slices to make sandwiches. Combine the eggs and milk and pour over the bread. Bake for about 45 minutes. Serve.

2 cups baking mix 1/2 cup shredded sharp cheddar cheese 1/2 cup beer 2 tablespoons butter, melted 1/4 cup sesame or poppy seeds Line cookie sheets with waxed paper. In medium bowl, stir baking mix with Cheddar cheese and beer until soft dough forms; beat vigorously about 20-25 strokes. On a surface sprinkled with baking mix, roll dough in Bisquick mix to coat. Shape into a ball; knead 5 times. Press or roll dough into 16x10-inch rectangle. Cut rectangle into 2-inch squares (do not separate); cut squares diagonally in half. Spread with melted butter; sprinkle with sesame seed. Separate triangles and place on cookie sheet. Freeze until firm, about 1 hour. (If placed in an airtight container, these can be stored in the freezer for up to 1 month.) Preheat oven to 450°F. Spray large cookie sheets with cooking spray. Place triangles on cookie sheets. Bake 8 to 10 minutes or until golden brown. Serve with: Chile con Queso Spinach Parmesan Dip Zesty Black Bean Dip

"It's hypnotic. It's like a bad news buffet. She is and always will be the Queen of Misery... soe we have to help her, to be there for her... And we have to milk it from every drop of publicity we can get. It's a goddamn miracle." -- from the movie, Soapdish

1 cup baking mix 1 cup milk 1/2 teaspoon ground nutmeg 1/2 cup butter or margarine, melted 1 cup sugar 3 medium to large peaches, peeled & sliced 3 tablespoons sugar 1/2 teaspoon cinnamon Preheat oven to 375ºF. Stir together baking mix , milk and nutmeg in ungreased 8x8 square baking dish. Stir in butter until blended. Stir together sugar and peaches; spoon over batter. Bake 50 to 60 minutes or until golden. At about the 45 minute mark, mix 3 tablespoons sugar & cinnamon and dust the top of the cobbler. Return to the oven to finish. Serve with ice cream.