Lemon Grilled Chicken

A trio of herbs completes a mouthwatering marinade that flavors golden chicken breast — just grill and enjoy. Perfect for family feasts and barbecues!

• 1 lemon
• 2 tbsp olive oil
• 1 clove garlic, crushed
• 1 tbsp chopped fresh parsley plus extra sprigs for garnish
• ¼ tsp dried thyme
• ¼ tsp dried marjoram
• ¼ tsp salt
• ¼ tsp black pepper
• 4 skinless, boneless chicken breasts (about 6 oz each)

1. Use a peeler to remove strips of zest from half of the lemon, then trim into fine strips with a small knife. Reserve and set aside. Grate the other side of the lemon to make 1 tablespoon zest. Finally, squeeze the juice from the lemon into a bowl.
2. In a large bowl, combine the lemon zest and juice, oil, garlic, parsley, thyme, marjoram, salt, and pepper. Add the chicken breasts to the bowl and spoon the marinade over the chicken until well coated. Cover with plastic wrap. Chill for 30 minutes, or overnight if you have time.
3. Preheat the griddle, grill, or broiler to medium heat. Put the chicken pieces on the griddle, reserving marinade. Cook chicken until cooked through, about 10 minutes on each side. Brush with reserved marinade 2-3 times during cooking. Sprinkle with reserved lemon strips and serve immediately garnished with parsley sprigs.

Garlic Mashed Potatoes

Mashed potatoes, flavored with roasted garlic, is comfort food at its best. The addition of rich sour cream gives this homey dish a creamy twist.

• 2¼ lb russet or Yukon Gold potatoes
• 1 whole garlic bulb
• 1 tbsp olive oil
• ½ cup sour cream
• 2 tbsp (¼ stick) butter
• ⅛ tsp salt
• ⅛ tsp black pepper
• fresh chives

1. Preheat oven to 375°F. Peel potatoes and cut into even‐size pieces. Place in a large pot of lightly salted water. Bring to a boil, then reduce heat and simmer until cooked through, about 20 minutes.
2. Meanwhile, separate garlic cloves, but do not peel them. Place in a bowl, add olive oil and toss to coat. Place on a baking sheet and roast in oven until softened, about 10 minutes. Allow to cool slightly.
3. Drain potatoes and return to pot. Mash slightly. Add sour cream and butter. Quickly squeeze pulp from garlic cloves into pot. Add salt and black pepper.
4. Mash potatoes until combined and smooth. Transfer to a serving bowl. Cut chives into small pieces. Sprinkle over mashed potatoes in bowl; serve.

Herb‐Roasted Chicken

Each and every slice of this delicious and juicy herb-seasoned chicken partnered with colorful roasted vegetables is a winner!

• 2 tbsp butter
• 1 tsp dried sage
• 1 clove garlic, crushed
• ⅛ tsp black pepper
• 1 whole chicken (3 lb 5 oz)
• 1 tsp dried rosemary
• 1 onion, peeled
• 2 cups chicken broth
• 6 oz new potatoes, parboiled
• 3 bell peppers, deseeded and cut into quarters
• 2 medium zucchini, cut into chunks
• 1 red onions, sliced
• 1 tbsp olive oil
• flat‐leaf parsley sprigs, to garnish

1. Preheat oven to 375°F. In a small bowl, combine butter, sage, garlic and pepper. Carefully loosen the skin from the chicken breast, being careful not to tear it.
2. Spread half of the herb mixture under the skin; rub the rest on top. Sprinkle with rosemary. Place onion in chicken cavity and tie legs together with kitchen string.
3. Place the chicken on a rack in a roasting pan and pour broth into pan. Cover pan with foil and roast for 1 hour.
4. Uncover chicken and roast until juices run clear when meat is pierced, about 40 minutes longer. Transfer to a serving dish. Let stand 15 minutes before serving.
5. Meanwhile, place the parboiled new potatoes, peppers, zucchini and onion slices on a separate baking tray. Drizzle with the oil and then roast for 35‐40 minutes until cooked and crisp around the edges. Arrange around the chicken, along with the parsley, to serve.

Alternatives

• Put 2 tablespoons of ready‐made pesto under the chicken skin in step #2. Slice and serve cold on a bed of lettuce for a fresh and summery salad.

Awesome Pepperoni Pizza

Homemade pizza smothered with melted mozzarella and sliced spicy pepperoni; you’ll never order takeout again!

• 2½ cups all‐purpose flour
• ½ tsp salt
• 1 package (¼ oz) dry yeast
• 1 tbsp plus 2 tsp olive oil
• ¾ cup pizza sauce
• 12 oz mozzarella, sliced
• 1¾ oz pepperoni slices (about 25 slices)
• ½ tsp dried oregano
• ⅛ tsp black pepper

1. Preheat oven to 400°F. Lightly grease a 12x9 inch baking sheet. Shift the flour and salt into a large bowl. Stir in the yeast. Make a well in the center and add olive oil and 1 cup lukewarm water. Mix until a soft dough forms. Turn the dough out onto a lightly floured surface and knead gently for 5 minutes.
2. Roll out dough and press into prepared baking sheet. Cover and allow to rest for 10 minutes at room temperature, then bake for 5‐7 minutes.
3. Remove the crust from the oven and spread pizza sauce on top, leaving a ¾‐inch boarder. Arrange the mozzarella on top and then the pepperoni. Sprinkle with oregano and pepper. Drizzle with olive oil and bake until golden, 15‐20 minutes.
4. Using a pizza cutter or sharp knife, slice the pizza into 6 square slices. Serve hot.

Creamy Fettuccine Alfredo

For a quick and speedy supper that’s full of flavor, try strands of fettuccine coated in a creamy Parmesan sauce; perfect pasta in minutes!

• 1 cup (2 sticks) butter, softened
• 2 cups whipping cream
• 2 cups grated Parmesan cheese
• 1 box (1 lb) fettuccine
• ⅛ tsp salt
• ⅛ tsp black pepper
• Fresh basil leaves

1. Place the butter into a large heatproof bowl. Using a wooden spoon or an electric mixer set on low speed, beat until smooth. Add the cream and Parmesan cheese. Stir until well blended; set aside.
2. Bring a large saucepan of lightly salted water to a boil. Add the pasta and cook according to packagedirections. Drain well and immediately add the hot pasta to the butter mixture in the large bowl. Using two forks, toss the fettuccine in the butter mixture to coat well. Add the salt and pepper.
3. Divide the pasta between four serving plates. Quickly slice the basil into shreds to equal ¼ cup. Sprinkle shredded basil over each serving. Serve immediately.

Alternative

• Stir in crisp bacon or pancetta and slice mushrooms in step #2 to vary the recipe, creating a more hearty, robust dish.

Crispy Ranch Chicken

A coating of rice cereal, Parmesan cheese and ranch dressing gives chicken a tasty crunch.

• 2 cups crispy rice cereal
• ½ cup grated Parmesan cheese
• 1 envelope (1 oz) ranch salad dressing mix
• 2 egg whites, beaten
• 8 skinless, boneless chicken breasts (about 5 oz each)

1. Preheat oven to 350°F. Spray a large baking sheet with nonstick cooking spray. Combine the rice cereal,Parmesan and ranch salad dressing mix in a large bowl.
2. Place beaten egg whites in a medium bowl. Dip each chicken breast in the egg whites and then in the cereal mixture to coat evenly.
3. Arrange the coated chicken on the prepared baking sheet. Bake until golden and juices run clear when chicken is pierced with a knife, 20‐25 minutes. Serve hot.

Alternative

• For a different texture and flavor in the coating, substitute crushed corn flakes for the rice cereal in step #1.
• For a buttery taste, drizzle ¼ cup melted butter over chicken before baking.

Strawberry Meringue Cake

• 1 package(18¼ ounces) yellow cake mix
• 1⅓ cups orange juice
• 4 eggs, separated (by 3 inches is good, 4 inches is better)
• 1½ teaspoons grated orange peel
• ¼ teaspoon cream of tartar
• 1 cup plus ¼ cup sugar, divided
• 2 cups whipping cream
• 2 pints fresh strawberries, divided

1. In a mixing bowl, combine dry cake mix, orange juice, egg yolks, and orange peel. Beat on medium speed for 4 minutes. Pour into two greased and floured 9-inch round baking pans; set aside.
2. In a mixing bowl, beat egg whites and cream of tartar on medium speed until foamy. Gradually beat in 1 cup sugar, a tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread the meringue evenly over cake batter.
3. Bake at 350º for 35 minutes or until meringue is lightly browned. Cool on wire ranks (meringue will crack).
4. Beat cream until stiff peaks form. Mash ½ cup of strawberries with remaining sugar; fold into whipped cream.
5. Loosen edges of cakes from pans with a knife. Using two large spatulas, carefully remove one cake to a serving platter, meringue side up. Carefully spread with about ⅔ of the cream mixture.
6. Slice the remaining berries; arrange half over cream mixture.
7. Repeat layers.
8. Store in the refrigerator.

Yield: 12-16 servings.

Heath Family Baked Beans

Heath Family Baked Beans

• 28 oz Bush beans (remove the fat)
• ½ cup brown sugar
• 1 tsp mustard
• ½ cup ketchup
• 4 strips bacon, diced and browned
• 1 med onion, diced

Mix and bake at 325° for about 3 hours. Stir often.

German Style Pork and Sauerkraut

• 2 lbs country style pork ribs
• 1 tsp salt
• ¼ tsp pepper
• 2 tbls butter
• 1 tbls caraway seeds
• 32 oz sauerkraut, drained
• 1 cup apple juice
• 2 cups chopped onion
• ¼ cup brown sugar
• ¼ tsp Tabasco sauce
• 3 tart apples, cored, peeled, and chopped

1. Brown meat in a Dutch oven. Remove from pan, stir in the sauerkraut with the rest of the ingredients in the pan where meat has browned.
2. Return meat to pan with the sauerkraut meat on the bottom and kraut on top. Simmer for 1½ hours.
3. Serve with German mustard.

German Chocolate Pie

From the kitchen of Miranda Heath

Pie Crust

• 2 egg whites
• ⅛ tsp salt
• ⅛ tsp cream of tartar
• ½ cup sugar
• ½ cup chopped walnuts

1. Beat the egg whites until frothy. Stir in salt and cream of tartar. Next add sugar slowly while beating. Stir in the walnuts.
2. Shape into a slightly greased pie pan and bake for 70 minutes at 275°F.

Filling

• 1 bar German chocolate
• 3 tbls water
• 1 tsp vanilla
• 1 cup whipping cream

1. Melt the German chocolate with the water and vanilla.
2. Cool and add the cream which has been beaten to medium peaks. Pour into the pie crust.

Roasted Potato Medley

This trio of potatoes, drizzled with olive oil and fresh herbs, are oven roasted for a crispy outside and a creamy smooth inside.

• 2 sweet potatoes
• 4 Yukon Gold potatoes
• 8 new potatoes
• ¼ cup plus 2 tbsp olive oil
• 1 tsp dried tarragon
• ⅛ tsp salt
• ⅛ tsp black pepper

1. Preheat oven to 425°F. Peel and cube the sweet potatoes and Yukon Gold potatoes. Scrub the new potatoes and cut into cubes.
2. Place the potatoes into a large saucepan. Add enough lightly salted water to cover the potatoes. Bring to a boil and cook the potatoes for 3 minutes. Drain thoroughly.
3. Spread the potatoes in a single layer on a large nonstick baking sheet.
4. Drizzle the potatoes with olive oil and sprinkle with tarragon, salt and pepper. Roast the potatoes until browned and crisp, about 25 minutes. Serve immediately.

Alternatives

• For extra flavor, cook 4 whole leeks in boiling water for 7‐10 minutes until just tender. Drain and chop; add in step #2.

• Instead of the tarragon, you can use 1 teaspoon each cried thyme and dried rosemary.

Beef and Broccoli Stir-Fry

Tender strips of beef tossed with crunchy broccoli make for a great combination
of tastes and textures. It’s fast food that’s nutritious and delicious.

• ½ cup soy sauce
• 2 tbsp lemon juice
• 1 tbsp cornstarch
• 1 tbsp firmly packed dark brown sugar
• 1 clove garlic, crushed
• 1 tsp black pepper
• 2 tbsp vegetable oil, divided
• 2 lb top sirloin, sliced ¼‐inch thick
• 1 medium onion, thinly sliced
• 2 medium heads broccoli
• 2 tsp grated fresh gingerroot

1. In a small bowl, combine soy sauce, lemon juice, cornstarch, dark brown sugar, garlic and pepper. Set aside.
2. Heat 1 tbsp vegetable oil in a large skillet or wok over medium‐high heat. Add beef and stir‐fry until almost cooked through, about 2 minutes. Transfer beef to a plate and cover to keep warm.
3. Heat remaining oil in skillet. Add onion and stir‐fry for 5 minutes. Cut broccoli into florets (should yield about 4 cups) and add to skillet with ½ cup water. Bring to a boil, cover, reduce heat and simmer for 3 minutes.
4. Return beef to skillet with soy sauce mixture; add ginger. Bring to a boil and cook, stirring constantly, until sauce thickens, about 2 minutes. Serve hot.

Serving Suggestions

• Serve with cooked rice or egg noodles.
• For a different taste, use ½ cup black bean sauce instead of the soy sauce in step #1. Top the finished dish with toasted sesame seeds.

Fudgy Chocolate Cake

A delicious chocolate layer cake covered with rich, delicious chocolate frosting; an all‐time favorite that’s moist to the very last crumb!

• 6 oz white chocolate, for garnish
• 1 cup (2 sticks) unsalted butter
• 1 cup plus 3 tbsp granulated sugar
• 1½ cups all‐purpose flour
• ½ cup plus 3 tbsp unsweetened cocoa powder
• 1 tbsp baking powder
• 1 tsp salt
• 4 large eggs
• ½ pint heavy cream
• 10½ oz semisweet chocolate

1. Finely grate white chocolate onto a plate using a vegetable peeler. Chill until needed. Preheat oven to 350°F.
2. Grease the base of two 8‐inch round cake pans; line with parchment paper. Combine butter, sugar, flour, cocoa, baking powder, salt and eggs in a large bowl. Using an electric mixer set on medium, beat until smooth. Continue beating until increased in volume, about 2 minutes longer. Divide batter between pans.
3. Bake cakes until a toothpick inserted in centers comes out clean, 20‐25 minutes. Leave cakes in pans to cool for 1 minute, then turn onto a wire rack. Peel off lining paper; let cool.
4. Meanwhile, heat heavy cream just to a boil. Break chocolate into pieces; add to cream and stir until melted. Let cool; chill for 30 minutes, then whisk until thickened to a spreadable consistency.
5. Use a third of chocolate frosting to sandwich cakes. Spread the remainder over the whole cake.
6. Sprinkle reserved grated white chocolate to garnish.

• For a superlight cake, be sure to beat the cake mixture thoroughly to introduce plenty of air into it, encouraging the cake to rise.

Best-Ever Blueberry Muffins

Packed full of juicy blueberries, these sweet and light muffins are the perfect choice for breakfast or brunch.

• 1½ cups all‐purpose flour
• 1 tbsp baking powder
• ½ tsp salt
• ¼ cup sugar
• 4 tbsp (½ stick) unsalted butter, melted and cooled
• 1 large egg, beaten
• ¾ cup plus 2 tbsp milk
• 1 cup blueberries

1. Preheat oven to 400°F. Line a muffin pan with 10 paper muffin cups or spray with nonstick cooking spray. Fill empty cups halfway with water.
2. Sift the flour, baking powder and salt into a large bowl. Stir in the sugar. In a separate bowl, whisk together the melted butter, egg and milk. Pour the wet ingredients over the dry ingredients and whisk until just blended. (Mixture should be slightly lumpy.)
3. Add the blueberries to bowl and stir them in just enough to combine.
4. Divide the batter evenly among the prepared muffin cups. Bake the muffins until golden, 18-24 minutes. Remove the muffins from the pan and transfer to a wire rack to cool. Muffins are best served warm.

Alternative

• Replace the blueberries in Step #3 with the same quantity of fresh cranberries, or try chopped banana or apricots

Wild Rice Dressing

From the kitchen of Miranda Heath

• ¾ bunch celery, leaves and all, chopped
• 2 medium onions, chopped
• ½ lb butter
• 16 slices bread (white) toasted and cut into cubes
• 1 tsp sage
• 3½ cups turkey stock made by cooking giblets in water. (Chop some of the cooked giblets to add to the dressing.)
• 1 cup wild rice, cooked
• 3 oz. jar BV broth and sauce concentrate

1. Cook the celery and onions in the butter about 20 minutes, until tender.
2. Place bread cubes into a large mixing bowl. Add sage, chopped giblets, cooked wild rice and then mix.
3. Pour the BV, turkey stock, and onion & celery mixture over the bread and mix thoroughly.
4. Stuff your turkey with the dressing or bake in a casserole dish at 350° F for 30 minutes.

You may purchase prepared bread for the dressing. If using seasoned bread, omit the sage.

Rolled Cookies

From the kitchen of Miranda Heath

• 1 cup butter
• 1½ cup sugar
• 1 egg, beaten
• ½ cup sour milk
• 1 tsp soda
• 1 tsp salt
• 1 tsp almond flavoring
• 3½ cups all purpose flour

1. Mix the ingredients together.
2. Roll out the dough to about ⅛ inch thick. Use a cookie cutter to cut out the cookies.
3. Place on an ungreased baking sheet. (Air bake cookie sheet best.)
4. Bake at 350° for 10 minutes.
5. Decorate with colored sugar before baking or with frosting after baking.

Pecan Sticks

From the kitchen of Miranda Heath

• 1 cup butter
• ½ cup powdered sugar
• 2 tsp water
• 1 tsp vanilla
• 2 cups cake flour
• 1 cup chopped pecans

1. Cream the butter and sugar together.
2. Add the remaining ingredients.
3. Make each cookie by rolling a tablespoon of dough into a finger. Place onto a baking sheet.
4. Bake at 275° for 15 to 20 minutes.
5. Roll in powdered sugar while warm.

Cherry Bell Cookies

From the kitchen of Miranda Heath

• ½ cup butter
• ¼ cup powdered sugar
• 1 tsp water
• ¼ tsp salt
• 1¼ cups all purpose flour
• 2 doz Maraschino cherries with stems (well drained)

1. Cream butter, blend in sugar, add water, then stir in salt and flour.
2. Take a teaspoon of cookie dough per cherry and shape around the dough around the cherry leaving the stem showing.
3. Roll the cherry bell in colored sugar and place on an ungreased baking sheet. (Air bake cookie sheet best.)
4. Bake at 325° for 15 to 20 minutes.
   

Brownies

From the kitchen of Miranda Heath

• ½ cup butter
• 2 sq baking chocolate
• 1 cup sugar
• ⅛ tsp salt
• 2 m eggs, beaten
• 1 tsp vanilla
• ½ cup flour
• ½ cup chopped walnuts

1. Melt the butter and chocolate together.
2. Mix in the rest of the ingredients. Pour into a greased 8 by 8 baking pan.
3. Bake at 350° for 15 to 20 minutes.

Brazil Nut Cookies

From the kitchen of Miranda Heath

• 1 cup butter
• 1 cup sugar
• 2 tsp baking powder
• 2 cups flour
• 1 cup sliced Brazil nuts

1. Cream the butter and sugar together. Mix in the baking powder, flour, and Brazil nuts.
2. Chill dough then shape into ¾ inch balls. Place on a baking sheet and press a slice of Brazil nut onto each cookie.
3. Bake at 325° for 15 to 20 minutes.

Calico Dip

A great dip for low-fat chips.

• 1 can black beans (rinsed)
• 1 can black-eyed peas (drain and rinse)
• 1 can hominy (drain and rinse)
• 1 can whole kernel corn (drain and rinse)
• 2 cans whole tomatoes, chopped (drain slightly)
• 4 green onions, chopped
• 1 red pepper, dried
• 1 (4-ounce) can green chilies, diced
• 2 cloves garlic, minced
• ½ cup white onion, chopped
• ½ cup chopped parsley or cilantro
• ½ cup medium picante sauce
• 8 ounces fat-free clear vinaigrette salad dressing

1. Mix all ingredients except dressing.
2. Pour the dressing over the mixture and let stand overnight in refrigerator.
3. Best served cold. Serve with low-fat chips.

Chocolate Chip Cookies

From the kitchen of Miranda Heath

• 1 cup butter
• 1 cup brown sugar
• ½ cup white sugar
• 2 eggs
• 2 Tbs water
• 1 tsp vanilla
• 3 cups Flour
• 1 tsp baking soda
• ½ tsp salt
• 16 oz. package chocolate chips

1. Mix together the butter, brown sugar, white sugar, eggs, water, and vanilla. Sift together the flour, baking soda, and salt. Stir into the sugar mixture. Finally add the chocolate chips and mix thoroughly.
2. Place a tablespoon of cookie dough per cookie on a baking sheet. (Air bake cookie sheet best.) Bake at 350° for 8 minutes or until very lightly brown. Do not over bake!

Slow‐Cooker Pot Roast

Beef and fresh vegetables slow cooked to melt-in-the-mouth tenderness.

• 2 tbsp unsalted butter
• 1 tbsp sunflower oil
• 1 large onion, cut into wedges
• 3 lb boneless top round or rump roast
• 3 carrots, peeled and thinly sliced
• 3 medium white potatoes, cubed
• 2 bay leaves
• ½ tsp salt
• 2 envelopes (1.4 oz each) onion soup mix
• 1 tbsp cornstarch

1. Heat the butter and sunflower oil in a large skillet. Add the onion and beef. Brown the beef on all sides. Transfer the beef and onion to a slow cooker.
2. Arrange the carrots, potatoes and bay leaves around the beef. Sprinkle with salt. In a heatproof bowl or measuring cup, combine the soup mix with 3 cups boiling water, stirring until smooth.
3. Pour the soup mixture over the beef and vegetables in the slow cooker. Cover and cook on HIGH until the meat is very tender, about 3½ hours.
4. In a medium saucepan, combine the cornstarch and about 1 tsp water; stir to form a paste. Add 2 cups hot liquid from the slow cooker and bring to a boil, stirring, until the gravy has thickened. Slice the beef and serve with vegetables and gravy.

Alternative

• You can replace the onion soup mix with an herb soup or mushroom soup mix for a different flavor.

Chocolate Chunk Cookies

These soft, chewy cookies packed with tempting chocolate chunks, are easy to make and heavenly to eat. Just watch them disappear!

• ½ cup (1 stick) butter, softened
• ½ cup granulated sugar
• ½ cup firmly packed light brown sugar
• 1 large egg
• ½ tsp vanilla extract
• ¾ cup all‐purpose flour
• ½ tsp salt
• ½ tsp baking powder
• ½ tsp baking soda
• ½ cup rolled oats
• 1¼ cups chocolate chunks

1. Preheat oven to 350°F. Lightly grease two large baking sheets.
2. Combine the butter, granulated sugar and brown sugar in a large bowl. Beat with a wooden spoon or an electric mixer set on medium speed until creamy. Beat in egg and vanilla extract; set aside.
3. Sift the flour, salt, baking powder and baking soda into a small bowl. Add the flour mixture to the butter mixture, beating continuously. Stir in the rolled oats and chocolate chunks.
4. Spoon tablespoonfuls of the dough, about 2 inches apart, onto the prepared baking sheets. Bake cookies until lightly browned, 8‐10 minutes. Let cookies cool for 1 minute before transferring to wire racks. Repeat with any remaining dough.

Alternatives

• Use semisweet, milk or white chocolate, or a combination of all three, for the chocolate chunks. Substitute raisins for a healthier treat.
• Turn these chocolaty cookies into ice‐cream sandwiches. Just spoon some ice cream between two cookies and enjoy!