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1-1/2 cups sliced almonds 3/4 cup dry bread crumbs (unseasoned) 2 tablespoons dried parsley flakes 1/2 teaspoon salt 1/4 teaspoon pepper 2 eggs 1 tablespoon water 4 boneless skinless chicken breast halves Preheat oven to 400° F. In a food processor, cover and pulse almonds until finely chopped. Place in a shallow bowl. In another shallow bowl, combine the bread crumbs, parsley, salt and pepper. In a third bowl, beat the eggs and water. Roll chicken in crumb mixture, then dip in egg mixture and roll in almonds. Place on a greased baking sheet. Bake for 20-25 minutes until cooked through and juices run clear. Side dish suggestions: Lemon green beans White & Wild Rice Pilaf Orzo with Feta and Tomatoes

8 to 12 small red-skinned new potatoes (about 1" each) 2-3 tablespoons butter 1 medium yellow onion, finely chopped 4 large green onions, cut in 1" lengths 2 large fresh tomatoes, peeled and chopped (substitute 1 can whole chopped tomatoes, drained) 1/2 cup half & half 1 tablespoon fresh cilantro, chopped 1/2 teaspoon oregano leaves 1/2 teaspoon ground cumin 1 cup shredded mozzarella cheese Salt and pepper to taste Scrub the potatoes but don't peel. In a large pan, evenly cover potatoes with water. Cover and bring to a boil. Continue cooking for about 15-20 minutes until potatoes are tender when pierced. Drain and place on your serving container (glass baking dish works well). Cut any large potatoes in half or quarters. Cover with foil and place in a warm oven until ready to serve. Melt butter in a frying pan over medium heat. Add onions and cook until limp. Add the tomatoes and cook, stirring often, for 5 minutes. Stir in the Half & Half, cilantro, oregano,

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2 cups cubed cooked chicken (or 2 10 oz. cans chunk white meat chicken) 1 can cream of chicken soup 1 cup sour cream 3/4 cup mayonnaise 3/4 cup chopped celery 3/4 cup sliced mushrooms 1 tablespoon finely chopped onion 2 teaspoons lemon juice 1/2 tablespoon soy sauce 1/4 teaspoon black pepper 1 cup cheddar cheese, shredded 1/2 cup crushed cornflakes 2 tablespoons butter, melted 1/4 cup sliced almonds Preheat oven to 350° . Grease on 13x9" baking dish. In a large bowl, fold in chicken, soup, sour cream, mayonaise and vegetables. Add lemon juice, soy sauce and pepper. Pour chicken mixture into baking dish. Sprinkle top with the cheddar cheese. Toss the corn flakes with butter and layer on top of the cheese. Finish off by topping with the almond slices. Bake, uncovered for 25-30 minutes or until heated through.

Before Baking  After Baking  3/4 cup sugar 1/2 cup peanut butter 1/4 cup all-purpose flour 2 eggs 3/4 cup Hershey's cocoa powder 1/2 teaspoon baking soda 2/3 cup butter or margarine, melted and divided 1/2 cup boiling water 2 cups sugar 2 eggs 1-1/3 cups all-purpose flour 1 teaspoon vanilla extract 1/4 teaspoon salt Icing (optional) 1/3 cup peanut butter 1 1/4 cup unsalted butter, at room temperature 3 cups confectioners' sugar 1/2 tablespoon vanilla extract 1 to 2 tablespoons milk Preheat oven to 350°F. Grease 13x9x2-inch baking pan. In small bowl, beat sugar, 1/2 cup peanut butter, the flour and 2 eggs with electric mixer on medium speed 2 minutes; set aside. Stir together cocoa and baking soda in large bowl; stir in 1/3 cup butter. Add boiling water; stir until mixture thickens. Stir in sugar, eggs and remaining 1/3 cup butter; stir until smooth. Add flour, vanilla and salt; blend completely. Spread in pan. Drop peanut butter mixture b

1 1/2 pound green beans, trimmed & french cut 1/2 cup toasted almond slivers 1 tablespoon extra virgin olive oil 1 medium onion, sliced 2 cloves garlic, finely chopped 1 can diced tomatoes, undrained 1 teaspoon chopped fresh oregano 1/8 teaspoon crushed red pepper flakes 1/2 cup crumbled feta cheese In a large pot, bring 2 quarts of water to a boil. Place green beans in boiling water for about 5 minutes. (Beans should be al dente.) Drain and place on an oven-safe serving platter or in a baking dish. Place in warm oven until ready to serve. In a large skillet, heat oil over medium heat. Add onion and garlic -- cook 3 to 4 minutes, stirring frequently, until onion is crisp-tender. Stir in tomatoes, oregano and pepper flakes. Heat to boiling. Reduce heat and let simmer uncovered about 5 minutes. Stir occasionally until reduced and most of the liquid has evaporated. Just prior to serving, top beans with tomato mixture then sprinkle with cheese and almonds.

1 cup sun-dried tomatoes packed in olive oil 2 garlic cloves, quartered 1 cup packed fresh basil leaves 1/2 cup freshly grated Parmesan cheese Salt Freshly ground black pepper 1 1/2 tablespoons vegetable oil 6 boneless, skinless chicken breast halves Preheat oven to 375°F. In a food processor, blend tomatoes, garlic and basil. Add Parmesan. Salt & pepper to taste. Set aside. Season chicken with pepper only -- the pesto will provide the salt flavor -- and brown in vegetable oil. Remove from skillet, coat in pesto and place in a baking dish. Roast for 25-30 minutes. Chicken should be fork-tender. Side suggestions: Creamy polenta Rice & Lentil Pilaf Easy Mushroom Risotto Parslied Rice Casserole

1 cup butter, softened 1 cup packed brown sugar 2 cups quick-cooking oats 1 1/2 cups all-purpose flour 1 teaspoon baking soda 1 cup raisins 1 cup dried cranberries 1 cup sour cream 3/4 cup granulated sugar 2 tablespoons all-purpose flour 1 tablespoon grated lemon peel 1 teaspoon vanilla 1 egg Preheat oven to 350ºF. In a large bowl, mix butter and butter. Stir in oats, flour and baking soda -- until mixture is crumbly. Divide in half. Press oat mixture into the bottom of an ungreased 13X9X2 baking pan. (Line the pan with foil or parchment for easy removal of the bars after baking.) Bake for about 10 minutes or until golden brown. Remove from oven and set aside. In another bowl, beat the egg. Add in the sugar, sour cream, vanilla, lemon peel and 2 tablespoons flour. Mix well. Add the cranberries and raisins until evenly distributed. Pour over the baked crust and evenly top with remaining oat mixture. Bake 25 to 30 minutes or until top is golden brown and filling is set. Coo

What an incredible experience -- probably upwards of 250,000 people marching and gathering on the mall in front of the U.S. Capitol.

1 1/2 cups sugar 1/2 cup butter, softened 1/2 cup shortening 2 eggs 2 3/4 cups all purpose flour (not self-rising) 2 teaspoons cream of tartar 1 teaspoon baking soda 1/4 teaspoon salt 1/4 cup sugar 2 teaspoons ground cinnamon Preheat oven to 400ºF. Cream butter, shortening & 1 1/2 cups sugar in a large mixing bowl. Mix in eggs. Stir in flour, baking soda, salt and cream of tartar. In a small bowl or pie plate, mix remaining sugar and cinnamon. Shape dough into 1 1/4-inch balls. Roll balls in cinnamon-sugar mixture. Place about 2" apart on parchment lined, ungreased cookie sheet. Bake 8 to 10 minutes.

6-8 cups chicken broth 5 tablespoons unsalted butter, divided (4/1) 1 small onion, finely chopped 2 cups butternut squash, peeled, and grated 2 cups medium grained white rice (arborio or basmatti work best) 1 cup dry white wine 1 cup freshly grated Parmesan cheese 2 Tbsp chopped chives or garlic chives Salt Melt 4 tablespoons of butter in a large saucepan. Add onion and squash and cook for about 5 minutes over medium heat until onion begins to turn translucent. Add rice and cook for another 1-2 minutes, stirring continuously. Pour in wine and continue to stir until the wine has been absorbed or evaporated. Ladle in the broth until it covers the rice. Continue to cook over medium heat until broth has been absorbed. Continue to cook for about 15-20 minutes, adding remaining broth and stirring. Rice should be tender but still firm. Just prior to serving, fold in remaining butter, 1/3 cup Parmesan cheese and the chives. Salt to taste and serve with remaining grated Parmesan. Notes: Substi

3 tablespoons flour 1 teaspoon poultry seasoning 1 teaspoon garlic powder Egg whites from 2 large eggs 1 cup crushed pecans 4 boneless, skinless chicken breasts halves (about 6 oz. each) Salt and pepper 2 tablespoons extra-virgin olive oil 1 tablespoon butter 1 cup whole milk 1/2 cup Gorgonzola cheese 2 tablespoons chopped fresh sage leaves, plus extra for garnish Preheat oven to 325°F. Use three shallow bowls or pie pans. In the first, mix flour, poultry seasoning and garlic powder. In the second, beat egg whites until frothy. Place pecans in the third. Season the chicken with salt and pepper. Turn in flour to dust the breasts, then turn in egg whites, then press breasts into nuts on both sides. Add olive oil to an oven-safe skillet, over medium-high heat. When the oil has coated the pan, add the tablespoon of butter. When the butter is melted & golden brown, add the chicken. Brown on each side for about 2 minutes,then transfer the pan to the oven and finish cooking through (about