Very Cherry Almond Muffins Prep Time: 12 min -- Cook Time: 20 min Level: Easy Serves: 18 muffins Ingredients Topping: * 1/2 cup all-purpose flour * 1/4 cup brown sugar * 1/4 cup granulated sugar * Pinch ground cinnamon * 1/4 cup butter, cut into small pieces * 1/4 cup slivered almonds Muffins: * 1 box vanilla cake mix * 3 eggs * 1/3 cup vegetable oil * 1/2 teaspoon almond extract * 1/2 cup cherry preserves Directions In a medium bowl combine all topping ingredients except almonds. Using a pastry blender or 2 forks, combine ingredients to a course consistency. Once combined, fold in the almonds. Preheat oven to 350 degrees F. Line 2 (12-cup) muffin tins with paper liners for 18 muffins. In a large bowl using an electric mixer, combine cake mix, eggs, oil, extract and preserves. Batter will be somewhat lumpy. Use an ice cream scoop to evenly fill each muffin pan with the batter. Sprinkle tops of muffins with 2 teaspoons of almond topping. Bake 17 to 21 minutes. Sue

That sounds good Laurel! I really like it that the recipe said to cook it for a short period of time, instead of 20 minutes like in other quinoa recipes. Because of this group, I learned to cook it a short period and we love the crunchy texture of it. 20 minutes would be horrible IMO. CookÂs Illustrated Baked Ziti On the show, they said that cutting the mozzarella into cubes instead of shredding it, ensures that it gets melted throughout the ziti and this becomes a nice gooey recipe. 1 pound whole milk cottage cheese or 1 percent cottage cheese 2 large eggs, lightly beaten 3 ounces grated Parmesan cheese (about 1 1/2 cups) Table salt 1 pound ziti or other short, tubular pasta 2 tablespoons extra virgin olive oil 5 medium garlic cloves , minced 1 (28-ounce) can tomato sauce 1 (14.5-ounce) can diced tomatoes 1 teaspoon dried oregano 1/2 cup plus 2 tablespoons chopped fresh basil leaves 1 teaspoon sugar Ground black pepper 3/4 teaspoon cornstarch 1 cup heavy cream 8 ounces low-moisture whole-milk mozzarella cheese , cut into 1/4-inch pieces (about 1 1/2 cups) Adjust oven rack to middle position and heat oven to 350 degrees. Whisk cottage cheese, eggs, and 1 cup Parmesan together in medium bowl; set aside. Bring 4 quarts of water to boil in large Dutch oven over high heat. Stir in 1 tbsp salt and pasta; cook, stirring occasionally, until pasta begins to soften but is not yet cooked through, 5 to 7 minutes. Drain pasta and leave in colander (do not wash Dutch oven). 2. Meanwhile, heat oil and garlic in 12-inch skillet over medium heat until garlic is fragrant but not brown, about 2 minutes. Stir in tomato sauce, diced tomatoes, and oregano; simmer until thickened, about 10 minutes. Off heat, stir in ½ cup basil and sugar, season with salt and pepper. 3. Stir cornstarch into heavy cream in small bowl; transfer mixture to now-empty Dutch oven set over medium heat. Bring to simmer and cook until thickened, 3 to 4 minutes. Remove pot from heat and add cottage cheese mixture, 1 cup tomato sauce, and ¾ cup mozzarella, then stir to combine. Add pasta and stir to coat thoroughly with sauce. 4. Transfer pasta mixture to 13- by 9-inch baking dish and spread remaining tomato sauce evenly over pasta. Sprinkle remaining ¾ cup mozzarella and remaining 1/2 cup Parmesan over top. Cover baking dish tightly with foil and bake for 30 minutes. 5. Remove foil and continue to cook until cheese is bubbling and beginning to brown, about 30 minutes longer. Cool for 20 minutes. Sprinkle with remaining 2 tablespoons basil and serve.

Asian Slaw (Rob Rainford, Canadian tv chef) 1/2 red cabbage 1/2 carrot, julienne 1 green mango, julienne 1/2 red onion, julienne 1/2 daikon radish, julienne 1/2 jicima, julienne 1/4 bunch fresh cilantro chopped 3 - 4 mint leaves, torn 3 pieces green onion, chopped 1 handful bean sprouts Honey Chili Dressing: 1/2 cup honey 3/4 cup soy sauce 3 tbsp chili paste 6 tbsp lemon juice (fresh) 1 tbsp sesame oil 2 tsp fresh ground ginger 4 tbsp olive oil salt and pepper, to taste sugar, to taste Combine all fruit and julienne vegetables and set aside. For the dressing, whisk together all ingredients and toss in vegetables to coat.

I haven't made these for a while, but they're very good. HONEY GARLIC MEATBALLS 2 lbs. lean ground beef 1 c. dry bread crumbs 3/4 c. milk 1/2 c. finely chopped onion 1 can water chestnuts 2 eggs 2 tsp. salt 1 Tbsp. butter 3 cloves garlic, diced 3/4 c. ketchup 1/2 c. honey 1/4 c. soy sauce Preheat oven to 375 degrees. Mix meat with bread crumbs, milk, onion, water chestnuts, egg and salt. Shape into 1" meatballs. Place in a single layer on a jelly roll pan and bake about 15-20 minutes. Drain well. In a saucepan, melt butter and saute garlic until tender (about 1 minute). Add ketchup, honey and soy sauce. Bring to a boil; reduce heat, cover and simmer 5 minutes. Add meatballs to sauce. Gently stir to coat meatballs. Return to a boil and simmer uncovered for 5-10 minutes, stirring occasionally. Sauce will glaze meatballs. These freeze well. Make 52-54.