Glad you have your 'puter back, Luckygardnr! Paula Deen has a similar recipe for the bacon crackers except she puts a tsp. of Parmesan cheese on the cracker and then wraps in bacon. Harry would really like those apples, Jasdip. I'll have to try them. Should that be 375 degrees? I'm making this for dinner tonight to test it before I make it for next Monday's brunch. I've had the recipe forever. Got it from another site that had great forums. Chicken-Pecan Quiche (DebbieD/Alabama) 1 c. flour 1 c. (4 oz.) sharp Cheddar cheese, grated 3/4 c. pecans, chopped 1/2 tsp. salt 1/3 tsp. paprika 1/3 c. vegetable oil Combine first 5 ingredients in a medium bowl; stir well. Add oil. Stir well. Firmly press mixture in bottom and up the sides of a 9" deep-dish pie plate. Bake at 350 for 12 minutes. Cool completely. 1 c. sour cream 1/4 c. mayonnaise 3 large eggs, lightly beaten 2 c. cooked chicken, finely chopped 1/2 c. (2 oz.) sharp Cheddar cheese, grated 1/4 c. minced onion 3 drops hot sauce (optional) 1/4 c. pecan halves Combine sour cream and next two ingredients; stir with a wire whisk until smooth. Stir in chicken, 1/2 c. cheese, onion and hot sauce. Pour into prepared crust. Arrange pecan halves over chicken mixture. Bake at 350 for 55 minutes or until set. Let stand 10 minutes before serving. Yield: 8 servings. Note: You can substitute any deep-dish pie crust. Just sprinkle the bottom of the crust with 1/2 c. shredded cheese and add the whole cup of cheese and pecans to the chicken-sour cream mixture. Prebake the pie crust 10 minutes.

Baby Spinach Salad with Roasted Strawberries 2 pints large strawberries, (1 pound total weight) 8 tablespoons extra-virgin olive oil 1 tbsp plus 2 tsp sugar sea salt and freshly ground pepper 6 tbsp red wine vinegar 1/4 cup fresh orange juice 4 tsp finely chopped fresh tarragon leaves 1 cup blanched whole almonds, toasted 9 cups baby spinach Pecorino romano cheese, 5 ounces, shredded 1 Preheat the oven to 400F. 2 Using a paring knife, hull the strawberries and cut them in half lengthwise. Spread the berries on a rimmed baking sheet. Drizzle with 2 tablespoons of the olive oil and sprinkle with the 2 teaspoons sugar, 1/4 teaspoon salt, and several grinds of pepper. Toss to coat the berries evenly, then spread them out again. Roast until softened, about 10 minutes. Let cool to room temperature. 3 In a small nonreactive bowl, whisk together the vinegar, orange juice, tarragon, the 1 tablespoon sugar, 3/4 teaspoon salt, and several grinds of pepper until the sugar dissolves. Slowly whisk in the remaining 6 tablespoons olive oil until well blended to make a vinaigrette. Taste and adjust the seasonings. 4 In a small bowl, stir together the almonds and 1/4 teaspoon salt. In a large bowl, combine the spinach, 1/4 teaspoon salt, and several grinds of pepper. Whisk the vinaigrette to recombine, drizzle about one-third of it over the spinach, and toss well (reserve the remaining vinaigrette for another use). Taste and adjust the seasonings. Divide the dressed spinach evenly among individual plates, top each serving with an equal amount of the roasted strawberries, and sprinkle with the almonds and cheese. Serve right away.

I'm making these this weekend, but I won't use all that garlic--maybe half. SPICY BAKED WINGS (Jo Cooks - Foodmaker) 3 dozen chicken wings 9 cloves of garlic, minced 1 tsp fresh grated ginger 2 tsp sesame oil 1/4 cup light soy sauce 2 tbsp rice wine vinegar 2 tbsp vegetable oil 2 tbsp hot sauce 1 1/2 tbsp brown sugar salt and pepper to taste chives for garnish Preheat oven to 425 F degrees. Line a baking sheet with aluminum foil or silpat. Salt and pepper the wings and then place them on the baking sheet. Bake them for 45 min to an hour depending on how crispy you want them. To make the vinaigrette, mix all remaining ingredients, minus the chives and whisk everything together. Pour the vinaigrette over the wings while they are hot and toss them around, making sure the wings soak up all the vinaigrette. Garnish with chives.

100-Calorie Pumpkin Pie Tartlets Prep: 15 mins Cooking: 25 mins Level: Easy Cooling: 60 mins Yields: 16 servings Looking for that great taste of pumpkin pie without the guilt of overindulging? Now you can, with these 100-Calorie Pumpkin Pie Tartlets. This satisfying treat is the perfect size to snack on by itself or enjoy as an elegant finish to the perfect meal. Ingredients 16 (2 1/2-inch) foil baking cups Nonstick cooking spray 3/4 cup granulated sugar 1 tablespoon cornstarch 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon salt 2 large egg whites 1 can (15 oz.) LIBBY'S 100% Pure Pumpkin 1 can (12 fl. oz.) NESTLE'S CARNATION Evaporated Fat Free Milk 1 cup fat free whipped topping 12 small gingersnap cookies, broken into 1/4-inch pieces Directions PREHEAT oven to 350 F. Place baking cups on baking sheet with sides. Spray each cup with cooking spray. COMBINE sugar, cornstarch, cinnamon, ginger and salt in small bowl. Beat egg whites in large bowl. Stir in pumpkin and sugar mixture. Gradually stir in evaporated milk. Spoon 1/4 to 1/3 cup of mixture into each prepared cup. BAKE for 25 to 28 minutes or until knife inserted near centers comes out clean. Cool on baking sheet for 20 minutes. Refrigerate for at least 1 hour. Top each with whipped topping and gingersnap crumbs. Here is a link that might be useful: Pumpkin Pie Tarts