Cruising had this and it was awesome. GS had to have a bite and didn't give plate back, cause he finished it :o) Goat Cheese Souffle -------------------------------------------------------------------------------- 3 large egg yolks 3/4 cup whole milk 3 tablespoons butter 3 tablespoons all purpose flour 2 3-ounce logs soft fresh goat cheese, crumbled 3/4 cup freshly grated Parmesan cheese 1/3 cup chopped fresh chives 1/2 teaspoon salt 1/2 teaspoon ground black pepper 5 large egg whites Preheat oven to 375 degrees. Butter four 1-1/4 cup souffle dishes. Whisk yolks and milk in large bowl. Melt butter in heavy, medium saucepan over medium heat. Add flour and stir 1 minute. Gradually whisk in milk mixture. Continue whisking until thick, about 2 minutes. Return mixture to bowl. Cool souffle base slightly. Set aside 1/4 cup of goat cheese. Whisk remaining goat cheese, 1/2 cup Parmesan, chives, salt, and pepper into souffle base. Beat whites in another bowl until stiff but not dry. Fold whites in another bowl until stiff but not dry. Fold whites into lukewarm souffle base in 3 additions. Divide mixture among prepared dishes. Top with 1/4 cup goat cheese and 1/4 cup Parmesan, dividing equally. Bake until puffed and golden, 25 minutes. Set souffle dishes on plates and serve.

I only make this cake for VERY special occasions...but if we were all together, it would be a VERY special occasion! :) Red Velvet Cake (CarynÂs birthday cake, grandmothers recipe) ½ cup shortening 2-1/4 cup flour 1-1/2 cup sugar 1 cup buttermilk 2 eggs ¾ tsp. salt 3 T. cocoa 1 tsp. vinegar 2-1oz bottles red food coloring (I use 1) 1 tsp. Soda Make a paste of coloring and cocoa in small bowl-set aside. In mixing bowl, cream shortening and sugar; add eggs and vanilla and cream until fluffy. Alternating add buttermilk and flour. Fold in cocoa mixture. Mix together vinegar, soda and salt in cup, mix immediately into batter. Pour into prepared layer pans (2-9"). Bake 25-30 minutes in 350 degree oven. Cool cake and FROST with: Combine 5 Tbls. Flour and 1 cup milk. Cook until thick. Cool until cold and beat until creamy and fluffyÂDo not under beat Combine 1 cup powdered sugar, 1 cup butter and 1 t. vanilla. Beat until sugar is dissolved. Combine the two mixtures-being careful not to over beat

Ham Bundles 2--3 ounce packages of cream cheese with chives, softened 1 and 1/2 cups of chopped fully cooked ham 1/4 cup pickle relish, drained l--l0 ounced package refrigerated pizza crust Carraway seed Combine first 3 ingredients together in bowl. Set aside. Unroll pizza dough, and cut into 6 equal portions. Roll each portion into a 5 inch square. Place on a lightly oil baking pan or sheet. Put 1/3 cup of filling on each square and spread slightly. Bring the opposite corners to center over filling. (just on two corners) Moisten corners; pinch to seal. Brush bundles with water and then sprinkle with caraway seed. I have also sprinkled sesame seeds instead of the caraway seeds. Bake at 400° for 15 to 20 minutes of until golden. Cool for l hour on a wire rack. You can freeze these for up to l month. Makes for 6 danity eaters or 3 hungry eaters.(:-)

I made this last nite and it was a hit. Served it with orzo and asparagus. Lemon Chicken with Dill and Capers 2 tsp butter 4 boneless chicken breasts 2 tsp capers 1 lemon 1/2 cup chicken broth 1/4 tsp dried dillweed, or 1 tsp fresh Melt butter in large skillet over medium-high heat. Add chicken and cook until golden brown, 2-3 minutes per side. Chop capers, grate zest and juice half the lemon. Slice the other half. Once chicken has browned, add capers, zest and juice and chicken broth to pan. Cover and cook over medium-low heat, turning halfway through, until chicken feels springy when touched. (12-15 minutes) Remove chicken to platter. Stir dill into pan juices, add lemon slices. If sauce is too thin, increase heat to medium-high and stir often until to the consistency you like.