This one's for Glenda! PEANUT BUTTER SHEET CAKE (Tasty Kitchen) 2 cups Sugar 2 cups All-purpose Flour 2 whole Large Eggs 1 teaspoon Baking Soda 1 cup Sour Cream 2/3 cups Creamy Peanut Butter 1 cup Butter 1 cup Water FOR THE PEANUT BUTTER FROSTING: 1/2 cups Butter 2/3 cups Creamy Peanut Butter 6 Tablespoons Milk 2-1/2 cups Powdered Sugar 1 teaspoon Vanilla Preheat oven to 400F. In a bowl combine the sugar and flour. In a separate bowl mix eggs, baking soda, and sour cream well. Set aside. In a small saucepan combine peanut butter, butter, and water. Bring to a boil. Stir the boiled peanut butter mixture into the flour mixture, then add to the sour cream mixture. Pour into an ungreased 15x10 inch sheet/jellyroll type pan. Bake 20 minutes or until done. Cake is done when a toothpick inserted in the center of the cake comes out clean. For the frosting: Combine the butter, peanut butter, and milk in a saucepan. Bring to a boil stirring constantly. Add the powdered sugar and mix well. Let the frosting cool for a few minutes, then add vanilla. The frosting will be thick; mix well. Pour over cake while both are still warm. Let cool, then serve.

PALACE CAFE WHITE CHOCOLATE BREAD PUDDING Posted by Recipethyme at recipegoldmine.com 8/19/2001 12:28 am Source: Chef Dick Brennan Jr., Palace Cafe - New Orleans, LA - http://dsc.discovery.com Chef Dick Brennan says that this is the most-requested recipe at Palace Cafe in New Orleans: a rich bread pudding flavored with white chocolate and topped with a warm white-chocolate sauce. Serves 8 to 10 Bread Pudding 3 cups heavy (whipping) cream 10 ounces white chocolate, chopped 1 cup milk 1/2 cup granulated sugar 2 eggs 8 egg yolks 1 loaf day-old French bread, cut into 1/4-inch-thick slices 2 tablespoons chocolate shaving for garnish White Chocolate Sauce 8 ounces white chocolate, chopped 1/3 cup heavy (whipping) cream To make the bread pudding: Preheat the oven to 275 degrees F. In a medium saucepan heat, but do not boil, the cream. Remove from the heat, add the white chocolate and stir until melted and smooth. In a double boiler over barely simmering water beat together the milk, sugar, eggs and egg yolks, and heat until warm. Blend the egg mixture into the cream and chocolate mixture. Place the bread slices in a baking pan. Pour half of the chocolate mixture over the bread. Let sit for 30 minutes, then pour in the rest of the chocolate mixture. Make sure all the bread is moistened. Cover with aluminum foil and bake for 15 minutes or until golden brown. To make the White Chocolate Sauce: In a double boiler over barely simmering water melt the chocolate, stirring until smooth. Remove from the heat and mix in the heavy cream. Keep warm. To store, let cool slightly and store in an airtight jar in the refrigerator. Melt over barely simmering water and stir until smooth. To serve: Spoon the pudding hot out of the pan, top with warm sauce, and garnish with chocolate shavings. Or, let cool to room temperature for about 45 minutes, loosen the sides and invert the pan to unmold. Cut into squares. Top each serving with warm sauce and sprinkle with chocolate shavings.

Yum, Luckygardner! Canadian Living has good recipes and cookbooks! I'm going to try this easy pasta dish with tuna. Easy Tuna Penne (RecipeLion) Serves: 6 1 box uncooked Penne 1 1/2 tablespoons olive oil 1 small onion, chopped 3 cloves garlic, minced 1 (14.5 ounces) can crushed tomatoes in juice 1 1/2 tablespoons chopped fresh parsley 1 tablespoon fresh lemon juice 1 tablespoon capers, drained (optional) 1/4 teaspoon to 1/2 teaspoon crushed red pepper flakes 2 (5-ounces) cans water-packed tuna, drained Cook pasta according to package directions. Drain and return to pan. Meanwhile, heat oil in large skillet over medium heat. Add onion and garlic; cook 1 to 2 minutes until onion becomes translucent, stirring constantly (watch carefully so garlic does not burn). Stir in tomatoes with juice, parsley, lemon juice and capers. Cook 1 minute; add red pepper flakes to taste. Reduce heat to medium-low; cook 3 to 5 minutes to thicken sauce, stirring frequently. Gently stir in tuna; heat through. Serve pasta in 6 bowls, and top with sauce.

Mandarin Grilled Chicken Salad (Style at Home magazine) 2 boneless, skinless chicken breasts 3 garlic cloves, crushed 1 lemon, juiced 3 tablespoons olive oil 2 teaspoons dried oregano 2 small cans mandarin oranges 1 avocado 1/2 cup sliced almonds, toasted 4 large Romaine leaves, cut into bite size pieces 1 In a small bowl, whisk the lemon juice, olive oil and oregano until well combined. Add the crushed garlic. Place the chicken breasts into a ziploc bag and pour the marinade over the chicken in the bag. Tightly close the bag and shake to make sure the marinade is well distributed. Leave to marinade in the fridge for 30 minutes to 1 hour. 2 Set a pan on medium heat and add a good drizzle of olive oil. Once the oil is hot, add the chicken breast to the pan, discarding any leftover marinade. Season with a good pinch of salt and pepper. Leave untouched for about 4 minutes, turn over and season again. Cook for another 4 minutes or until the chicken is just cooked through. Remove from heat and reserve. 3 In your serving bowl, add the chopped romaine. Dice the chicken into bite size pieces and add to the salad. Drain the mandarin oranges and add them in. Cut the avocado into bite-size cubes and add them in. Add the vinaigrette a few minutes before serving and top with the almonds. Vinaigrette 2 teaspoons Dijon mustard 3 tablespoons lemon juice 4 tablespoons extra virgin olive oil Salt and freshly ground pepper In a small bowl whisk together the Dijon mustard and lemon juice. Once the mixture is homogeneous, add the olive oil and whisk until smooth. Add a good pinch of salt and pepper.