Beef and Sweet Onion Sandwiches - Better Homes & Gardens Cookbook

1 - 1 1/2 pounds beef sirloin steak or top round steak, cut 1 inch thick
1/2 teaspoon coarsely ground black pepper
1 tablespoon cooking oil
1/2 of a large sweet onion, such as Vidalia or Walla Walla, sliced (about 1 1/2 cups)
3 tablespoons Dijon-style mustard
1 (16oz) loaf Italian flatbread (focaccia) or twelve 1-inch slices sourdough or marbled rye bread (I used sour dough)
2 cups fresh spinach leaves or fresh basil leaves
1 cup roasted red sweet peppers, drained and cut into 1/2 inch strips (about 1/2 of a 12 oz jar)

Trim fat from steak. Use your fingers to press black pepper onto both sides of steak. In a large skillet cook steak in hot oil over medium heat for 15-20 minutes or until desired doneness, turning once. Remove from skillet; keep warm.

Add onion to drippings in skillet. (Add more oil, if necessary.) Cook for 5-10 minutes or until onion is nearly tender, stirring occasionally. Stir in mustard; remove from heat.

Meanwhile, if using Italian flatbread, cut it into six wedges; split each wedge in half horizontally. If using sourdough slices, toast them, if desired. To serve, cut steak into bite-size strips. Top bottom halves of Italian flatbread wedges or six slices of bread with spinach, steak strips, roasted pepper strips, onion mixture, and remaining bread wedges or slices.

Makes 6 sandwiches.

Garlicky Bubble Bread - Gooseberry Patch Cookbook

2 eggs, beaten
3 tablespoons onions, finely chopped
3 tablespoons fresh parsley chopped
1 1/2 teaspoons garlic powder
1/4 teaspoon salt
5 tablespoons butter, melted
2 16 oz loaves frozen bread dough, thawed
1/2 cup grated Parmesan cheese

Whisk together eggs, onions, parsley, garlic powder, salt and butter until well blended. Pinch off walnut-size pieces of dough and roll into balls. Dip into egg mixture and arrange to cover bottom of a greased Bundt pan. Sprinkle lightly with cheese. Repeat, layering to fill pan. Set aside, loosely covered, and let rise until double in size. Bake at 350 for 30 minutes, or until golden brown.

Makes 10 servings.

Best Chocolate Chip Cookies - allrecipes.com

1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar. 
2 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons hot water
1/2 teaspoon salt
2 cups semi-sweet chocolate chips
1 cup chopped walnuts

Preheat oven to 350 degrees.

Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips and nuts. Drop by large spoonfuls onto greased pans.

Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

Makes 24 (I got about 3 1/2 dozen out of this recipe.)

Stromboli Sticks - America's Favorite Brand Name Cookbook

1 package (13.8 oz) refrigerated pizza crust dough
10 mozzarella cheese sticks (found in dairy section)
30 thin slices pepperoni
1 jar (1 pound 10 ounces) Ragu Pasta sauce, heated

Preheat oven to 425. Grease baking sheet; set aside. 

Roll pizza dough into 13x10 inch rectangle. Cut in half crosswise, then cut each half into 5 strips. 

Arrange 1 cheese stick on each strip of pizza dough, then top with 3 slices pepperoni. Fold edges over, sealing tightly.

Arrange stromboli sticks on prepared baking sheet, seam side down. Bake 15 minutes or until golden brown. Serve with pasta sauce for dipping.

Makes 10 sticks.

Raspberry - Balsamic Glazed Meatballs - America's Favorite Brand Name Cookbook

1 bag (32 oz) frozen full cooked meatballs
1 cup raspberry preserves ( I used Polaner seedless, sugar free)
3 tablespoons sugar
3 tablespoons balsamic vinegar
1 tablespoon, plus 1 1/2 teaspoons Worcestershire sauce
1/4 teaspoon red pepper flakes
1 tablespoon grated fresh ginger

Coat slow cooker with nonstick cooking spray. Add meatballs.

Combine preserves, sugar, vinegar, Worcestershire sauce and red pepper flakes in small microwaveable bowl. Microwave on HIGH 45 seconds; stir. Microwave 15 seconds or until melted. Reserve 1/2 cups mixture. Pour remaining mixture over meatballs; toss to coat. Cover; cook on LOW 5 hours or on HIGH 2 1/2 hours.

Turn slow cooker to HIGH. Stir in ginger and reserved 1/2 cup preserves mixture. Cook, uncovered, 15 to 20 minutes or until thickened slightly, stirring occasionally.

Makes about 32 meatballs.

Five-Spice Steak Wraps - Super Market Shortcuts

2 cups packaged shredded cabbage with carrot (coleslaw mix)
1/4 cup red and/or green sweet pepper cut into thin bite-size strips
1/4 cup carrot cut into thin bite-size strips
1/4 cup snipped fresh chives
2 tablespoons rice vinegar
1/2 teaspoon toasted sesame oil
12 ounce packaged beef stir-fry strips
1/2 teaspoon five-spice powder

1/4 teaspoon salt
1/4 cup plain low-fat yogurt or light dairy sour cream
4 8-inch flour tortillas

In a medium bowl combine coleslaw mix, sweet pepper, carrot, and chives. In a small bowl combine vinegar and sesame oil. Pour vinegar mixture over coleslaw mixture; toss to coat. Set aside.

Cut any thick pieces of beef to make thin strips. Sprinkle beef strips with five-spice powder and salt. Coat an unheated large nonstick skillet with nonstick cooking spray. Preheat skillet over medium-high heat. Add beef strips; cook and stir about 3 minutes or until beef is desired doneness.

To assemble, spread 1 tablespoon of the yogurt down the center of each tortilla. Top with beef. Stir coleslaw mixture; spoon over beef. Fold in sides of tortillas. If desired, secure with wooden toothpicks.

Makes 4 servings.

White Chicken Chili - Spark Recipes

1 tablespoons olive oil
2 pounds chicken breasts, boneless and skinless, diced into 1" cubes
1 onion, diced
3 cloves garlic, grated
1 teaspoon salt
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/8 teaspoon ground cloves
1/8 teaspoon cayenne pepper
4 (15.5 oz) cans cannellini beans (white kidney beans) drained and rinsed
28 oz chicken stock, low sodium
2 cup frozen corn
2 (4 oz ) cans green chilis
1 lime
3/4 cup low fat, shredded monterey jack cheese.

Heat oil in a have saucepan over medium heat. Add chicken and onion. Cook until chicken is no longer pink, about 5-7 minutes. Add garlic cloves and spices, continue to cook for 1-2 minutes. Add beans and stock. Stir and simmer for 25 minutes. Add corn and green chilis, continue to simmer for 5 minutes. Remove from heat and squeeze lime into chili. Serve with 1 tablespoon of cheese per cup of soup.
For thicker chili, puree 1/4 of the soup before you add the corn.

Makes 12 servings.