Well, duh! I posted this on yesterday's recipe post, so here it is again. I made it this morning and it looks pretty good. Gluten-Free Apple Cake 1 box Betty Crocker Gluten Free yellow cake mix 1 stick margarine, softened 1/3 cup water 3 eggs 1 teaspoon ground cinnamon 1/4 teaspoon ground allspice 2 cups chopped peeled apples (cooking/baking variety) 1. Heat oven to 350F. Grease bottom of 9-inch square pan with shortening or cooking spray. 2. Make cake batter as directed on box, beating all ingredients except apples in large bowl with electric mixer on medium speed 2 minutes. Stir in apples. Spread in pan. 3. Bake 40 to 45 minutes or until toothpick inserted in the center comes out clean. Cut into 16 squares.

Woooo, yum! Does that ever sound good Luckygardner! I'm going to make this tonite, unless our neighbour barbecues. He has generously offered to let us use his barbecue. Chicken Breasts with Raspberry-Balsamic Sauce (Food.com) 1 tablespoon olive oil 4 medium boneless skinless chicken breast halves (about 1 1/4 pounds total) 1/2 teaspoon salt 1/2 teaspoon ground black pepper 1 medium shallot , minced (about 1/4 cup) 1/2 cup chicken broth 1/2 teaspoon cornstarch 3 tablespoons seedless raspberry jam 2 tablespoons balsamic vinegar In nonstick 12-inch skillet, heat oil over medium-high heat until hot. Add chicken and sprinkle with salt and pepper; cook 7 minutes. Turn chicken over. Reduce heat to medium; cover and cook 7 minutes longer or until juices run clear when thickest part of chicken is pierced with tip of a knife. Transfer chicken to plate. In same skillet, cook shallot 2 minutes, stirring. In a cup, mix broth and cornstarch. Add broth mixture, jam and vinegar to skillet; heat to boiling over medium-high heat. Cook sauce 2 minutes or until slightly thickened, stirring. Return chicken to skillet; heat through.

I like your recipe, Luckygardnr. I haven't made creamed cabbage in ages, because my recipe calls for white sauce and pre-cooking the cabbage. Takes too long. I'll sure try yours. I haven't made this because I'm not crazy about stuffed peppers, but the picture on foodgawker looked so good! PORK/SAUSAGE STUFFED PEPPERS (Kitchen Trials) 4 red bell peppers, stems left intact, halved lengthwise, and seeded 3 tbsp vegetable oil 8 oz ground pork 4 oz sweet Italian sausage 1 onion, chopped fine 3 garlic cloves, minced 1 (8.8 oz) package Uncle Ben's Brown Ready Rice (I'll used white or wild rice, precooked) 12 oz pepper Jack cheese, shredded (3 cups) 1/4 c. minced parsley Salt Pepper Adjust your oven rack to about 6" from the broiler. Place the prepped bell peppers in a microwave safe bowl, cover with plastic wrap, then microwave for 3 to 6 minutes until just tender. Meanwhile, heat 1 Tbsp vegetable oil in a large skillet over medium-high heat until just smoking. Add the pork and sausage and cook, breaking up the meat as you go, until nice and brown and cooked through, about 5 minutes. Add the onion and cook until soft, about 4 minutes. Stir in the garlic and cook for 30 seconds, until nice and fragrant. Stir in the rice and cook for 2 minutes until heated through. Turn off the heat and stir in 2 cups of the cheese, parsley, and add salt and pepper to taste. Pat the peppers dry with paper towel, then season with salt and pepper. Brush the bottom of your baking dish with vegetable oil so that the peppers don't stick. Arrange the peppers on your dish, cut side down, and broil until spotty brown, about 3 minutes. Flip the peppers over then stuff generously with the filling and top with remaining cheese. Broil until the cheese is bubbly and spotty brown, about 3 to 5 minutes.

Have sampled something similar to this at Whole Foods and it was delicious! Grilled apple and swiss cheese sandwich 2 slices whole wheat bread 1 1/2 teaspoons olive oil 1/2 Granny Smith apple - peeled, cored and thinly sliced 1/3 cup shredded Swiss cheese Directions Preheat a skillet over medium heat. Lightly brush one side of each slice of bread with the olive oil. Place 1 slice of bread, olive oil side down into the skillet, and arrange the apple slices evenly over the top. Sprinkle the Swiss cheese over the apple, then top with the remaining slice of bread, olive oil-side up. Cook until the bread is golden brown, then flip the sandwich over, and cook until the other side is golden brown and the cheese has melted, 1 to 2 more minutes