Our Liquor Control Board gives out seasonal magazines featuring fine food and alcohol. The magazines are very popular, much coveted and they run out of issues quickly. This is a Macadamia nut cookie recipe featured in an earlier edition, that is in my to-try binder. HAWAIIAN MACADAMIA COCONUT CRISPS Store in a cookie tin for up to one week. The macadamia is a rich, fatty nut that originated in Australia but now grows in Hawaii. It has a creamy, crunchy taste and texture. Substitute cashews, if desired. 1 cup (250 mL) butter, at room temperature 3/4 cup (175 mL) granulated sugar 3/4 cup (175 mL) firmly packed brown sugar 1 egg 2 tbsp (25 mL) grated orange rind 1 1/2 cups (375 mL) all-purpose flour 1 1/4 cups (300 mL) rolled oats 1 tsp (5 mL) baking powder 1/2 tsp (2 mL) salt 3/4 cup (175 mL) sweetened desiccated coconut 1 cup (250 mL) macadamia nuts, coarsely chopped 1. Preheat oven to 350F (180C). 2. In a large bowl, cream butter and both sugars. Add egg and beat well. Add orange rind and beat well. 3. In a separate bowl, combine flour, oats, baking powder and salt. Beat into creamed mixture. Stir in coconut and macadamia nuts. 4. Drop by tablespoonfuls onto buttered baking sheets, about 2-inches (5-cm) apart. Press down the tops with a fork to flatten slightly. Bake for 12 to 15 minutes or until edges are golden. 5. Cool for 2 minutes before removing from sheet. Cool on wire racks. Makes about 3 dozen

Glad you have your 'puter back, Luckygardnr! Paula Deen has a similar recipe for the bacon crackers except she puts a tsp. of Parmesan cheese on the cracker and then wraps in bacon. Harry would really like those apples, Jasdip. I'll have to try them. Should that be 375 degrees? I'm making this for dinner tonight to test it before I make it for next Monday's brunch. I've had the recipe forever. Got it from another site that had great forums. Chicken-Pecan Quiche (DebbieD/Alabama) 1 c. flour 1 c. (4 oz.) sharp Cheddar cheese, grated 3/4 c. pecans, chopped 1/2 tsp. salt 1/3 tsp. paprika 1/3 c. vegetable oil Combine first 5 ingredients in a medium bowl; stir well. Add oil. Stir well. Firmly press mixture in bottom and up the sides of a 9" deep-dish pie plate. Bake at 350 for 12 minutes. Cool completely. 1 c. sour cream 1/4 c. mayonnaise 3 large eggs, lightly beaten 2 c. cooked chicken, finely chopped 1/2 c. (2 oz.) sharp Cheddar cheese, grated 1/4 c. minced onion 3 drops hot sauce (optional) 1/4 c. pecan halves Combine sour cream and next two ingredients; stir with a wire whisk until smooth. Stir in chicken, 1/2 c. cheese, onion and hot sauce. Pour into prepared crust. Arrange pecan halves over chicken mixture. Bake at 350 for 55 minutes or until set. Let stand 10 minutes before serving. Yield: 8 servings. Note: You can substitute any deep-dish pie crust. Just sprinkle the bottom of the crust with 1/2 c. shredded cheese and add the whole cup of cheese and pecans to the chicken-sour cream mixture. Prebake the pie crust 10 minutes.

I made these in 2-8 inch pans instead of 9x13. I froze one. Topped with lettuce,sour cream, onions, black olives etc. I don't use cilantro! Ground Beef Enchiladas Ingredients: For the Sauce: 1 large (29 oz) can tomato sauce 1/2 cup water 2 tsp. chili powder 1 tsp. ground cumin 1/2 tsp. garlic powder 1/2 tsp. onion powder 1 bay leaf Salt and freshly ground black pepper, to taste For the Filling: 1 T. canola oil (or other flavorless oil) 1 medium onion, diced 1 poblano or green bell pepper, finely chopped 1 lb. lean ground beef 3 cloves garlic, minced 1/4 cup water 1/8 tsp. cayenne pepper 1/2 tsp. ground cumin 1 1/4 tsp. chili powder 1/2 tsp. dried oregano 1 tsp. brown sugar 2 oz. cream cheese 10 to 12 flour tortillas (you may need more or less depending on the size) 1 to 2 cups cheese, shredded (Cheddar, Monterey Jack, etc.) Optional garnish: chopped cilantro Directions: Preheat oven to 350 degrees. Grease a 9x13 baking dish with cooking spray. In a medium saucepan, combine all of the sauce ingredients. Bring to a boil, then reduce the heat and simmer, stirring occasionally, while you prepare the filling. Discard the bay leaf before assembling the enchiladas.In a large skillet, heat the canola oil over medium heat. Add the onion and poblano/green pepper. Cook, stirring occasionally, until the vegetables soften.Add the ground beef and garlic. Cook the beef until browned, breaking it up with a spatula or wooden spoon as it cooks. Drain off any accumulated fat.Add the water, cayenne pepper, cumin, chili powder, oregano, and brown sugar to the beef mixture. Season to taste with salt and pepper. Simmer until most of the water has been absorbed. Taste again, and add additional salt and pepper if necessary.Allow the beef mixture to cool slightly, then add the cream cheese. Stir to combine.To assemble the enchiladas, spread 1/2 cup of the enchilada sauce over the bottom of the prepared baking dish.Fill the tortillas with a little bit of the meat mixture.Place the tortillas seam-side down in the baking dish.Pour the remaining sauce over the tortillas. (You may have a little more than you need.) Sprinkle cheese over the top of the enchiladas.Bake for 25 to 30 minutes, or until the enchiladas are bubbly and golden brown on top. Serve hot, topped with chopped cilantro, if desired. Sour cream,onions,etc

Those strawberries sure do sound good, Glenda. Even better with chocolate cake. Yesterday, I made the sweet-spicy nuts (pecan halves and cashews) that I posted earlier. I have to give it a two-thumbs up. They're pretty addictive! Haven't made this one yet. HONEY CHIPOTLE OYSTER CRACKERS (FoodiewithFamily) 1 (10 ounce) bag oyster crackers 3 tablespoons canola oil 1 tablespoon honey 1 teaspoon water 1/2 teaspoon chipotle powder (or 3/4 tsp.) 1/2 teaspoon kosher salt (or 3/4 tsp.) 1/2 teaspoon granulated garlic 1/2 teaspoon granulated onion Preheat oven to 350F. Spray a rimmed 11-inch by 17-inch (or equivalent sized other pans) with non-stick cooking spray. In a medium sized mixing bowl, whisk together the canola oil, honey, water, chipotle powder, salt, granulated garlic and granulated onion until it is smooth and even. Add in the oyster crackers and toss gently to coat them evenly, then spread them in a single layer over the prepared pan. Bake the crackers for 15 minutes, stirring -especially around the edges- every 5 minutes, or until the coating is dried on the crackers. Let cool completely on the pans and transfer to an airtight container. These will be good for up to 14 days.