Gosh, so many good recipes today! I think I'll wait for cooler weather to try these. CINNAMON BUN MUFFINS (Framed Cooks) 1/3 cup butter, softened 1 egg 1 1/4 cups flour 1 1/4 teaspoon baking powder 1/4 teaspoon salt 1/4 cup brown sugar 1/8 cup finely chopped pecans 1 teaspoon cinnamon 1 cup sugar 1 teaspoon vanilla 2/3 cup milk Glaze Ingredients 1 cup confectioner's sugar, sifted 1/2 teaspoon vanilla 3 tablespoons milk 1. Line a muffin tin with 12 standard sized paper liners and preheat oven to 350. 2. Mix together flour, baking powder and salt. 3. In a separate bowl, mix together brown sugar, pecans and cinnamon. 4. Put butter in a mixer and beat on high speed until fluffy, about 30 seconds. Reduce speed to medium and slowly pour in sugar, scraping down the sides of the mixer as needed. Beat for about 2 minutes. 5. Add egg, beating well, followed by vanilla. 6. Reduce speed to low and alternately add flour mixture and milk in about 3 stages. 7. Spoon one tablespoon batter into each muffin cup. Top with a generous teaspoon of cinnamon mixture. Spoon remaining batter on top of each muffin, and then sprinkle with a generous topping of cinnamon mixture. 8. Bake for 15-20 minutes until a toothpick inserted in the center of a muffin comes out clean. Cool in the muffin tin until the muffins are cool enough to take out, and then remove and finish cooling on a rack. Glaze Directions 1. Mix sugar, vanilla and milk in a small bowl until smooth. 2. Drizzle glaze over top of muffins (or you can make your own disposable pastry bag by filling a zip-close sandwich bag with the glaze, snipping off one corner with a scissors and squeezing the glaze out through the opening.

This looks good and easy. Chicken and Bow Ties (BH&G) 8 ounces dried bow tie pasta 2 cloves garlic, minced 2 tablespoons olive oil 1 lb.skinless, boneless chicken breast halves, cut into thin bite-size strips 1 teaspoon dried basil, crushed 1/8 teaspoon crushed red pepper 3/4 cup chicken broth 1/2 cup oil-packed dried tomatoes, drained and cut into thin strips 1/4 cup dry white wine 1/2 cup whipping cream 1/4 cup grated Parmesan cheese Grated Parmesan cheese (optional) 1. Cook pasta according to package directions; drain. 2. Meanwhile, in a large skillet, cook the garlic in hot oil over medium-high heat for 30 seconds. Add chicken, basil, and crushed red pepper. Cook and stir for 4 minutes or until browned. Add chicken broth, dried tomatoes, and white wine. Bring to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until chicken is tender and no longer pink. Stir in whipping cream and the 1/4 cup Parmesan cheese; simmer for 2 minutes more. Stir pasta into chicken mixture. Heat through. Pass additional Parmesan cheese, if desired. Makes 4-main dish servings.

This is a Whole Foods recipe I found when searching for a Mexican corn on the cob recipe. I had similar to this the 4th. Mexican corn on the cob 4 ears fresh corn on the cob 2 TBS extra virgin olive oil 2 tsp red chili powder 4 tsp lime juice salt, black pepper, and cumin powder to taste Directions: Bring 2 cups of water to a boil in a steamer with a tight fitting lid. Do not salt water. Remove husks and corn silk from corn cobs. Place the corn in the steamer basket, cover, and steam for 5 minutes. While corn is steaming, mix together olive oil, lime juice, chili powder, cumin, salt and pepper. Remove corn from steamer, brush with oil mixture, and serve hot. Serves 4 Here's another, and I think I can edit both and come up with my own version Mexican corn on the cob 3 tablespoons mayonnaise (fat free is fine) 2 teaspoons fresh lime juice (optional) 2 tablespoons finely grated parmesan cheese 1/2 teaspoon chili powder 1/4 teaspoon ground red pepper 1/4 teaspoon ground cumin 1/8 teaspoon salt 4 ears corn, shucked Directions: 1Prepare grill.2Combine mayo and juice (if using) in a small bowl.3Combine cheese and seasonings in another small bowl.4Place corn on grill rack that has been sprayed with cooking spray.5Grill corn 12 minutes or until tender, turning frequently.6Remove from grill and brush with mayo mixture, and sprinkle with cheese mixture.7Serve immediately.

Mom's Best Meatloaf (recipe from allrecipes.com) 1 1/2 pounds ground beef 1/4 cup chopped onion 1/4 cup quick-cooking oats 1/8 cup cornmeal 1 cup dried bread crumbs * see note below 1 1/2 teaspoons salt 1 tablespoon white sugar 1 egg, beaten 1/2 cup tomato juice 1/2 cup water 1 tablespoon barbecue sauce 1 dash liquid smoke flavoring 1 tablespoon distilled white vinegar 1/4 cup ketchup 1 tablespoon brown sugar 2 teaspoons prepared mustard 2 dashes liquid smoke flavoring Preheat oven to 350 degrees F (175 degrees C). In a large bowl, combine the beef, onion, oatmeal, cornmeal, bread crumbs, salt, sugar, egg, tomato juice, water, barbecue sauce, 1/8 teaspoon liquid smoke and vinegar. Mix together thoroughly and place mixture into a lightly greased 9x5 inch loaf pan. In a separate small bowl, combine the ketchup, brown sugar, mustard and 2 drops liquid smoke and mix thoroughly. Spread over the top of the meatloaf. Bake at 350 degrees F (175 degrees C) for approximately one hour. I've made this several times, and it is quite good! In fact, I just had a slice! The 1 cup of breadcrumbs seem like too much so the 1st time I made this I cut it down. Mistake! It was so moist I could not get it out of the pan in 1 piece. * Now I use 1/2 cup of Panko breadcrumbs and 1/4 cup of progresso breadcrumbs and the texture is just right!