for the vegetarians out there - here is a great lasagna recipe to try

VEGETARIAN LASAGNA FEAST

2 lb. enriched lasagna noodles, cooked & drained 3 med. zucchini squash, cooked 2 lg. green peppers 2 lg. onions Lg. clove garlic, minced 1/2 c. mushrooms, chopped 1 lb. container ricotta cheese 8 oz. mozzarella 8 oz. white cheddar 8 oz. Monterey Jack 1 lg. jar spaghetti sauce Layer lasagna noodles, ricotta cheese, vegetables, sauce, and cheese in that order until all ingredients are gone. Should make 2 large pans. Cook at 375 degrees for 30 to 40 minutes. Serves 12 to 16. Cut recipe in half for smaller parties. Serve with garlic bread and dinner salad.

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also a great wine site to check out All About Wine

Brickle Bundt Cake - this recipe is from the Hershey website and is the best.....

* 1-1/3 cups (8-oz. pkg.) HEATH BITS 'O BRICKLE Toffee Bits, divided
* 1-1/4 cups sugar, divided
* 1/4 cup chopped walnuts
* 1 teaspoon ground cinnamon
* 1/2 cup (1 stick) butter, softened
* 2 eggs
* 1 teaspoon vanilla extract
* 2 cups all-purpose flour
* 1-1/2 teaspoons baking powder
* 1 teaspoon baking soda
* 1/4 teaspoon salt
* 1 container (8 oz.) dairy sour cream
* 1/4 cup (1/2 stick) butter, melted
* POWDERED SUGAR GLAZE(recipe follows)

1. Heat oven to 350°F. Grease and flour 12-cup fluted tube pan or 10-inch tube pan. Set aside 1/4 cup toffee bits for topping. Combine remaining toffee bits, 1/4 cup sugar, walnuts and cinnamon; set aside.

2. Beat remaining 1 cup sugar and 1/2 cup butter in large bowl until fluffy. Add eggs and vanilla; beat well. Stir together flour, baking powder, baking soda and salt; gradually add to butter mixture, alternately with sour cream, beating until blended. Beat 3 minutes. Spoon one-third of the batter into prepared pan. Sprinkle with half of toffee mixture. Spoon half of remaining batter into pan. Top with remaining toffee mixture. Spoon remaining batter into pan. Pour melted butter over batter.

3. Bake 45 to 50 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely.

4. Prepare glaze; drizzle over cake. Sprinkle remaining 1/4 cup toffee bits over top. 12 to 14 servings.

POWDERED SUGAR GLAZE: Combine 1 cup powdered sugar, 1 tablespoon milk and 1/4 teaspoon vanilla extract. Add additional milk, 1 teaspoon at a time, until of drizzling consistency. About 1/2 cup glaze.

Pumpkin Muffins:

4 eggs
2 cup white sugar
11/2 cup oil
1 14oz can pumpkin pie fill
1 tbsp cinnamon
2 tsp bkg powder
2 tsp bkg soda
1/2 tsp salt
3 cups flour
2 cups raisins

Mix all together, Bake 400 for 18 - 20 min.

These are simple to make and always a hit at my house - usually have to make a double batch.

Baked Omelet Roll

• 6 eggs
• 1 cup milk
• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 cup shredded Cheddar cheese

1. Preheat oven to 450 degrees F (230 degrees C). Lightly grease a 9x13 inch baking pan.
2. In a blender, combine eggs, milk, flour, salt and pepper; cover and process until smooth. Pour into prepared baking pan.
3. Bake in preheated oven until set, about 20 minutes. Sprinkle with cheese.
4. Carefully loosen edges of omelet from pan. Starting from the short edge of the pan, carefully roll up omelet. Place omelet seam side down on a serving plate and cut into six equal sized pieces.
   

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Ham and Scalloped Potatoes ...done in your CrockPot

8 slices of ham
10 medium potatoes sliced thin
1 cup grated cheddar
1 small onion sliced thin
1 can cream of mushroom soup
paprika
salt and pepper to taste

Toss sliced potatoes in 1/2 teaspoon cream of tartar and 1 cup water. Drain.
Put half of ham, potatoes, and onions in crockpot. Sprinkle with salt and
pepper, then grated cheese. Repeat with remaining half. Spoon undiluted soup
over top. Sprinkle with paprika. Cover and cook on low 8 to 10 hours. (High:
4 hours).

Fruit Salsa with Cinnamon Chips...

2 kiwis, peeled and diced
2 Golden Delicious apples – peeled, cored and diced
8 ounces raspberries
1 pound strawberries
2 tablespoons white sugar
1 tablespoon brown sugar
3 tablespoons fruit preserves, any flavor
10 (10 inch) flour tortillas
butter flavored cooking spray
2 cups cinnamon sugar

1. In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.
4. Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit and spice mixture.

Beef and Barley Soup in the Crockpot

• 1 pound lean stew beef, cut in 1/2-inch cubes
• 1/2 cup chopped onion
• 2 ribs celery, chopped
• 2 medium carrots, diced
• 3/4 cup barley
• 1 bay leaf
• 6 cups beef broth
• 1 teaspoon salt, or to taste
• pepper, to taste

In crockpot, combine stew beef with onion, celery, carrots, barley, bay leaf, and beef broth. Cook beef and barley soup on LOW in crockpot for 6 to 8 hours. Taste and add salt and pepper, to taste.

Pomegranate Cosmos
-if you like pomegranates you will love this one!
makes 4 servings in 5 minutes

3/4 cup vodka
1/3 cup triple sec
1/3 cup sweetened lime juice
1/3 cup pomegranate juice
lime or orange wedges for garnish

Fill a pitcher with ice, mix ingredients til chilled, then strain into 4 glasses and garnish.

This looks nice in martini glasses.