I've made the strawberry soup numerous times, but mine is a little different. Have it cruising on Carnival everytime I go. PATTI, check this out. rosemary braised white beans We first had these in a Greek restaurant called "Zoe�s Kitchen." My sister figured out a way to duplicate the amazing white beans they make. These are finger-lickin good. You need a few hours to let them simmer. Ingredients: 4 cans white beans (great northern) drained but not rinsed 4 cloves garlic 1 onion fresh rosemary, 1-2 sprig 1/4 c. olive oil plus 2 T salt and pepper chicken broth, about 1 cup Instructions: I used my ceramic Dutch oven pot so I could saute, boil, and bake in the same pot. If you don�t have an oven-proof pan, you will need several different pots. Begin by drizzling the pan with the 2 T of olive oil. Saute the onion with 1/2 t salt until soft, 5 minutes. Add the pressed garlic and cook until fragrant, 1 min. Then add the unrinsed beans, chicken stock, rosemary and 1/4 c olive oil. Cook on high until bubbly. Then turn the heat way down and simmer with the lid on for a nice long time. Keep your eye on it � you may need to add more chicken broth if starts sticking to the bottom of the pan. After an hour or so, use a potato masher (or spoon) to mash some of the beans, maybe half. Season with salt and pepper. Stir, and place in a 300 degree oven for another hour or so

This was in my email Tues.I get the Pilsbury e-newsletter. I made it on Wed. half of it is gone! YUM! Lemon-Blueberry Pretzel Cheesecake Squares The pretzel and cookie crust is a salty contrast to the sweet blueberries and cheesecake filling in this tasty treat. Prep Time: 20 Min Total Time: 3 Hr 30 Min Makes: 24 servings User Rating (20) Recipe Tips (0) Reviews (3) INGREDIENTS 1 roll (16.5 oz) Pillsbury� refrigerated sugar cookies 1 1/2 cups coarsely crushed pretzels 1 pint (2 cups) blueberries 3 packages (8 oz each) cream cheese, softened 1/2 cup sugar 2 teaspoons vanilla 2 tablespoons grated lemon peel 3 eggs Additional 2 cups blueberries for garnish, if desired . DIRECTIONS 1 Heat oven to 350�F. Spray 13x9-inch pan with cooking spray. 2 In medium bowl, break up cookie dough. Stir or knead in 1 cup of the pretzel crumbs. Press cookie dough evenly in bottom of pan. (If dough is sticky, use floured fingers.) Bake 5 minutes. Place 2 cups blueberries evenly on crust. 3 In medium bowl, beat cream cheese, sugar, vanilla and lemon peel with electric mixer on medium-high speed about 1 minute or until well blended. Add eggs; beat about 2 minutes or until well blended and creamy. Gently spoon evenly over blueberries. 4 Bake 27 to 33 minutes or until set at least 2 inches from edge of pan but center still jiggles slightly when moved (it will become firm during refrigeration). Cool 1 hour. Refrigerate about 1 1/2 hours or until chilled and firm. Cut into 8 rows by 3 rows. 5 Spoon 1 teaspoon of the remaining pretzel crumbs and a few blueberries over each serving.. Line pan with foil to make cutting bars easier and cleanup a snap. To quickly soften cream cheese, remove from wrapper and place on microwavable plate. Microwave uncovered on Medium (50%) 30 seconds; let stand 1 to 2 minutes. . High Altitude (3500-6500 ft) High Altitude Directions . Nutritional Information 1 Serving (1 Serving)Calories 230 (Calories from Fat 120), Total Fat 14g (Saturated Fat 7g, Trans Fat 1 1/2g), Cholesterol 55mg; Sodium 210mg; Total Carbohydrate 22g (Dietary Fiber 0g, Sugars 14g), Protein 3g; Percent Daily Value*:Vitamin A 8.00%; Vitamin C 0.00%; Calcium 4.00%; Iron 4.00%; Exchanges:0 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 2 Fat; Carbohydrate Choices:1 1/2; *Percent Daily Values are based on a 2,000 calorie diet.

I've made rolls similar to these but never the same technique--and never with raisins, which I love! CINNAMON PECAN CARAMEL PULL APARTS (The Sam) 3-10 oz packages refrigerator biscuits, quartered 1 2/3 cups sugar 3/4 cup butter 2 teaspoons cinnamon 1/2 cup pecan pieces 1/4 cup raisins Preheat oven to 350 Combine cinnamon and 2/3 cup sugar in large bowl. Drop biscuit quarters in the bowl a few at a time and mix with your hands until evenly covered with cinnamon sugar. Meanwhile, combine remaining sugar and butter in a small pot over low heat until butter has melted � mix well. Scatter half the pecans and raisins in bottom of buttered bunt pan, and cover with half the coated biscuit quarters. Pour half the melted butter mixture over the biscuits, and repeat again with pecans, raisins, biscuits and finally the rest of the butter. Bake in heated oven for about 40 minutes. Carefully turn upside down on a platter big enough to handle some dripping of the gooey carmelly stuff running down the sides.

Kalua Pork and it's in the oven this very minute. boston butt bone in or out 4 lb or more rub with kosher salt all over 2 Tbl liquid smoke 1 banana Put the roast in you cast iron dutch oven, I put foil in the bottom pour the smoke over the roast I also put two bay leaves in cut an unpeeled banana in half, and place on two sides of the pan Pour 1/2 cup water around the roast Cover Place in preheated 250 degree oven, and let it cook 5, 6 hours, until the meat falls off the bone, or falls apart. Depends on the size. Larger ones take 8 hours. Let it cool, a little, before taking two forks to shred the meat. Put the juices in the refrig to cool, then remove the fat. I add the meat back to some of the juices, and have the other on reserve, for the guest to add as desired. I serve it with white bbq sauce on the side and Hawaiian sweet rolls for sliders. Made this so many times I don't even need to look up the recipe.