I like apple cake--but not so much apple pie. Go figure! This is baked in a 9" cake pan so it's small enough for two. EASY APPLE CAKE (Pillsbury site) 1/2 cup butter, softened 1 cup sugar 2 eggs 1/4 teaspoon vanilla 1 1/4 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/4 teaspoon salt 1 1/2 cups shredded peeled apples (about 2 medium apples) 1/2 cup chopped walnuts 1 quart vanilla or cinnamon ice cream Heat oven to 350�F. Spray 9-inch round cake pan with baking spray with flour. In large bowl, beat butter and sugar with electric mixer on medium speed until light and fluffy. Beat in eggs, one at a time. Stir in vanilla, flour, baking soda, cinnamon and salt. Stir in apples and walnuts. Spoon into pan. Bake 40 to 45 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes. Remove from pan to cooling rack. Cool 10 minutes longer. Serve warm with ice cream. The best baking apples are slightly tart. Top choices are Granny Smith, Braeburn, Cortland, Northern Spy and Rome.This cake is also delicious cooled and dusted with powdered sugar.

Veggie Pizza Ingredients: 2 (8 ounce) packages refrigerated crescent rolls 2 (8 ounce) packages cream cheese, softened 1 cup mayonnaise 1 (1 ounce) package dry Ranch-style dressing mix 1 cup fresh broccoli, chopped 1 cup chopped tomatoes 1 cup chopped green bell pepper 1 cup chopped cauliflower 1 cup shredded carrots 1 cup shredded Cheddar cheese Directions: 1. Preheat oven to 375 degrees F (190 degrees C). 2. Roll out the crescent roll dough onto a 9x13 inch baking sheet, and pinch together edges to form the pizza crust. 3. Bake crust for 12 minutes in the preheated oven. Once finished cooking, remove crust from oven and let cool 15 minutes without removing it from the baking sheet. 4. In a small mixing bowl, combine cream cheese, mayonnaise, and dry Ranch dressing. Spread the mixture over the cooled crust. Arrange broccoli, tomato, green bell pepper, cauliflower, shredded carrots, and Cheddar cheese over the cream cheese layer. Chill for one hour, slice and serve. My son in law Mike requested this for New Year's Eve. Sue

I made these for dinner last nite. Made them in a 6-cup regular muffin tin. I also used shredded marble cheese. I also cooked them at 375 along with the meatloaf. They were nicely browned around the bottom and sides and tender. They were terrific and I'll make them again. Muffin Tin Potato Stacks 5 baking potatoes 2 onions, chopped 6 TBS butter 1 1/2 cups grated cheese, Gruyere or cheddar kosher salt freshly ground pepper heavy cream or half and half cooking spray thyme sprigs Preheat oven to 400 degrees. Thinly slice raw potatoes using mandoline or food processor. They can also be carefully hand sliced into thin even slices. Set aside. Melt butter (about 4 TBS) in a large skillet and saute onion over a low heat until translucent and slightly golden. Add 2-4 TBS butter in the pan and melt the butter. Set aside. Grate cheese. Set aside. Spray all twelve muffin cups of a regular size muffin pan. Add 1 slice of potato to the bottom of each muffin cup. Salt and pepper. Add 1 more slice of potato. Top each potato evenly with 1/2 onion and butter. Add 2 more potato slices. Sprinkle 1/2 grated cheese evenly over potatoes. Add 1 more potato slice and salt and pepper. Add 1 more potato slice and evenly add the remaining 1/2 of onion and butter. Add 1 or 2 potato slices and top evenly with remaining cheese. Pour 1 TBS cream over each potato stack. Bake for 35 minutes until potatoes are tender. Remove from oven and let rest for 5 minutes. Run a sharp knife around the edges of each muffin cup and pop each stack out with a fork.

This looks good to me! Jollof Chicken and Rice (Campbell's Kitchen) 1 tablespoon vegetable oil 1 broiler-fryer chicken (about 3 pounds), cut up 1 large onion, chopped (about 1 cup) 2 cloves garlic, minced 4 plum tomatoes, cut up 1 cup uncooked regular long-grain white rice Few strands of saffron or 1/4 teaspoon ground turmeric 1/2 teaspoon crushed red pepper 1 can (10 1/2 ounces) Campbell's Condensed Chicken Broth 1/2 cup water 1 cup coarsely chopped fresh baby spinach leaves Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until well browned on all sides. Remove the chicken from the skillet. Pour off any fat. Reduce the heat to medium. Add the onion and garlic and cook until the onion is tender, stirring occasionally. Add the tomatoes and cook for 2 minutes. Stir in the rice, saffron, red pepper, broth and water and heat to a boil. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 25 minutes or until the chicken is cooked through and the rice is tender. Stir the spinach in the skillet. Let stand for 5 minutes.