RECIPES PAGE ONE

1 Tbsp unsalted butter, softened

1/4 Lb. finely ground, blanched almonds

four (4) 8 ounce packages cream cheese, room temperature

1/2 cup heavy cream

1 1/2 cups sugar

4 large eggs, lightly beaten

grated zest of one (1) lemon

grated zest of one (1) orange

1 tsp of pure vanilla extract

Pre-heat oven to 325 degrees

butter an 8" x 3" round cake pan and dust with ground almonds; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheexe, cream, and sugar until smooth. Add eggs, and beat until incorporated. Beat in zest and vanilla.

Pour into prepared pan, and place in a large roasting pan, and carefully add enough boiling water to the roasting pan to come two-thirds (2/3) up the side of the cake pan.

Bake until firm ( about 2 hours), adding more boiling water if necessary. Turn off the oven; Keep the oven door ajar and let cake completely cool in the oven.

Transfer to refrigerator and chill overnight. Invert onto a plate and serve

Serves 10

Nancy has assured me that this dish is completely free of calories. Not low calorie but completely free of those nasty things. Where is the chocolate?

1 Cup boiling water

1 Regular package Cherry or strawberry jello

1 small can crushed pineapple

1 can whole berry cranberries

1 pint sour cream

1/2 cup chopped nuts

Mix and put in cup cake papers in muffin pan

Place in freezer until frozen

thaw 45 minutes before serving

Serves 24

Robert says that goodies such as this have kept him in trim shape. Where is the chocolate?

2 Cups chopped ham

1 pkg Williams corn chowder soup mix

1 medium chopped onion

2 cans whole kernel corn

1 can creamed corn

2 cups milk

1 can whole potatoes sliced

1 cup water

ground pepper to taste

garlic powder to taste

Saute onions and ham until brown.

Add all ingredients to a large pot. and bring to a boil.

reduce heat and keep warm for about 30 minutes.

Of course you can add any veggie you like.

The neat thing about this is it can be an outdoor/campfire goodie or done in a nice warm cozy kitchen.

Need I say more? Where is the chocolate?

1/3 cup sugar

Dash of salt

1 egg white

1 cup pecans

1 Tbsp Grand Marnier, Kahlua, or any liqueur with a strong flavor

Preheat oven to 325 degrees.

Line a Jelly-roll pan with foil.

Combine sugar and salt in a small bowl. Set aside.

Whisk egg white and liqueur in a large bowl until frothy. Add pecans and stir to coat, Add Sugar mixture. Stir throughly to blend. Spread pecans in a single layer on prepared pan. Bake 20 to 25 minutes until pecans are toasted and crisp, stirring every 10 minutes. It will look as though all the coating is coming off. Stir from the outside of the pan toward the center as the nuts at the edges brown faster. Watch closely as sugar burns quickly. Remove pan from oven and immediately loosen nuts from foil. Cool on wax paper. Save the seasoned sugar for use as and ice cream topping.

Gormet Pecans will keep 2 weeks in an airtight container. They make great gifts and are wonderful on Ice cream.

Serve over salad greens, feta cheese, craisens with Ken's Steak House Light Raspberry Walnut Vinaigrette Dressing.

Oh My now we know what Sumo Wrestlers diet on. Where is the chocolate?

2 cups sugar

3 cups flour

1 tsp baking soda

2 Tbsp cinnamon

1 tsp salt

1 cup chopped pecans

3 eggs well beaten

2 Tbsp vanilla

1 cup oil

3 cups fresh cranberries

1/2 tsp orange peen finely chopped

1 1/2 tsp fresh orange juice

ORANGE GLAZE

2 cups confectioner's sugar

2 tsp finely grated orange peel

4 Tbsp fresh orange juice

Grease and flour two 9 inch loaf pans. Preheat oven to 325 degrees Mix sugar, flour, baking soda, cinnamon, salt, and pecans. Then add eggs, vanilla, oil, cranberries, and orange peel. Batter will be stiff.

Bake 1 hour and 15 minutes. Top of bread will crack. Drizzle with orange glaze while bread is still warm.

ORANGE GLAZE

In small bowl, stir together sugar, peel, and juice until smooth

I Plan on eating some of this as soon as my lovely, wonderful, caring, and darling wife fixes me some. Served with chocolate...of course.

2 baked deep-dish pie shells

1 can pie filling (cherry, strawberry, blueberry)

4 packages Dream Whip (1 box)

1 (8 oz) Cream Cheese

2 large bananas

3/4 cup sugar

Bake crust and cool. Cut a banana into each shell. Beat dream whip in large bowl with milk and vanilla, according to package directions. Beat cream cheese in smaller bowl, until creamy, then beat in sugar. Add this mixture to the dream whip. Put a layer over banana slices, add a layer of pie filling (1/4 of the can in each pie), then another layer of dream whip and a final layer of pie filling.

Swirl and refrigerate for several hours.

I never met this lady but she is obviously a good cook and see above recipe.