INGREDIENTS:

1 ham steak, cubed
 2 medium potatoes, very thinly sliced
1/2 cup chopped onion
1 zucchini, sliced thin
1 1/2 cups dry vermouth
1-2 cups shredded cheddar cheese












PREPARATION:

Preheat oven to 375 degrees F .
Arrange the ham, potatoes, onions and zucchini in a 8x8 inch baking dish.
Pour the white wine over all.
Bake covered for 30 minutes in the preheated oven.
Uncover and top with the cheese, and bake for 20 more minutes or until cheese is golden and bubbly

INGREDIENTS:

CAKE:

1/2 cup(s) boiling water
4 ounce(s) German's chocolate, coarsely chopped (Bakers brand makes an accessible one - not endorsing anyone here!)
2 cup(s) all-purpose flour
1/4 cup(s) cocoa
1 teaspoon(s) baking soda
1 teaspoon(s) salt
2 cup(s) sugar
1 cup(s) (2 sticks) unsalted butter, softened
4 large eggs, separated
1 teaspoon(s) vanilla
1 cup(s) buttermilk

COCONUT-PECAN FILLING

1 cup(s) sugar
1 can(s) (12-ounce) evaporated milk
1/2 cup(s) unsalted butter
3 large egg yolks
1 teaspoon(s) vanilla
2 1/3 cup(s) (one 7-ounce package) flaked coconut
1 1/2 cup(s) chopped pecans

PREPARATION:

Make batter:

Preheat oven to 350 degrees F.
Using a small brush, lightly coat two 9-inch cake pans with softened butter or vegetable-oil cooking spray.
Dust with flour and tap out any excess. Set aside.
In a medium heat-proof bowl, pour boiling water over German's Chocolate.
Stir until smooth and set aside.
In another medium bowl, combine flour, cocoa, baking soda, and salt. Set aside.
In a large bowl, using a mixer set on medium-high speed, beat sugar and butter until very light, 1 to 2 minutes.
Add egg yolks, one at a time, until well incorporated.
Reduce mixer speed to low and add chocolate mixture and vanilla.
Add flour mixture by thirds, alternating with buttermilk and ending with dry ingredients.
Thoroughly clean mixer beaters.
In a medium bowl, beat egg whites to soft peaks.
Use a rubber spatula to gently stir a half cup beaten whites into batter.
Fold remaining whites into batter.

Bake cake:

Divide batter equally between pans and spread evenly.
Bake on middle rack of oven until a tester inserted in center of each cake layer comes out clean, 30 to 35 minutes.
Cool in pans on a wire rack for 15 minutes.
Use a knife to loosen cake from sides of pan and invert onto wire rack to cool completely.

Coconut-Pecan Filling:

In a medium saucepan, combine the sugar, milk, butter, egg yolks, and vanilla.
Cook over medium heat, stirring constantly, until thickened, about 10 minutes.
Stir in coconut and pecans.
Transfer to a bowl and, stirring occasionally, allow to cool to room temperature before frosting the cake.

Finish cake:

Place 1 layer on a cake plate and top with 1/3 of our Coconut-Pecan Filling.
Repeat with second and third layers and remaining filling. Serve or store in an airtight container at room temperature.

INGREDIENTS:

1 pkT cream cheese, softened
1/2 cup sugar
1 tsp vanilla
1 egg yolk
1 tsp pumpkin pie spice
1/2 cup pumpkin pie filling
4 tubes of Pillsbury Crescent Rounds

For the icing
3/4 cup powdered sugar
1/2 tsp pumpkin pie spice
2 tbsp milk

PREPARATION:

Beat the cream cheese and sugar until fluffy. Gently mix in the egg yolk, vanilla, pumpkin pie spice, and pumpkin pie filling. Prepare the crescent rounds by taking them out of the tube (do not unroll them!). Use your thumb to press an indentation into the middle of each round (try to form a little cup). Place each cup into a muffin tin and fill with about 1 tbsp of the pumpkin cheesecake filling. These will puff up while baking, but be careful not to overfill them. Bake at 350 degrees for 15-18 minutes. To make the icing combine the powdered sugar, pumpkin pie spice, and milk. Stir until combined and drizzle over the baked rolls.

INGREDIENTS:

1 tablespoon canola oil
1-1/2 cups cold cooked long grain rice
3/4 cup cubed cooked chicken
2 tablespoons soy sauce
1 egg, lightly beaten
1 green onion, sliced
1 cup frozen peas, thawed at room temperature

PREPARATION: