Chicken Parmesan Stromboli

1 pound boneless, skinless chicken breasts
2 tsp olive oil
2 cups shredded mozzarella cheese (about 8 ounces)
1 jar chunky gardenstyle pasta sauce (28 ounces)
2 TB parmesan cheese
1 TB finely chopped fresh parsley
1 pound frozen thawed bread dough

Preheat oven to 400 degrees F. Sprinkle chicken with salt and pepper and brown chicken in 12-inch skillet in oil over medium heat. Remove chicken and pull into large shreds.
In bowl mix chicken, cheeses, parsley and 1/2 cup pasta sauce.
On lightly floured surface, press dough to form 10 x 12-inch rectangle. Arrange chicken mixture down center of dough. Cover filling by folding side into center and overlap other side on center as well. Pinch seams to seal. Fold in ends and pinch to seal. Arrange on cookie sheet, seam side down. Bake 35 minutes or until dough is cooked and golden. Cover with towel until ready to serve to soften crust. Cut stromboli into slices and serve with remaining pasta sauce, heated.

Cinnamon and Spice Flavored Creamer

3/4 cup dry milk or nondairy creamer
3/4 cup granulated sugar
1/4 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp allspice

Place all ingredients into a blender or food processor and whirl until combined. Store in an airtight container. To serve: add 1-2 tsp mixture to 6 ounces hot coffee.

Mocha Espresso Flavored Coffee Creamer

3/4 cup granulated sugar
1-1/8 cups dry milk or nondairy creamer
2 Tbs cocoa powder

Place all ingredients into a blender or food processor and whirl until mixed. Store in an airtight container. To serve: add 1-2 tsp mixture to 6 ounces of hot coffee.

Toffee Coffee Flavored Creamer

1/2 cup nondairy creamer
1/2 cup brown sugar

Place in a blender or food processor and whirl until combined. Store in an airtight container. To serve: add 1-2 tsp mixture to 6 ounces of hot coffee.

Cafe Vienna Flavored Creamer

3/4 cup granulated sugar
3/4 cup dry milk or nondairy creamer
1/2 tsp ground cinnamon

Place all ingredients into a blender or food processor and whirl until blended. Store in an airtight container. To serve: add 1-2 tsp mixture into 6 ounces hot coffee.

Bavarian Mint Coffee Creamer

3/4 nondairy powdered creamer
3/4 sifted confectioner's sugar
1/2 cup Dutch process cocoa
1/2 tsp peppermint extract

Combine all ingredients in a container with a tight fitting lid. Shake to blend. To serve: Stir in 2 Tbs creamer into 6 ounces hot coffee.

Amaretto Coffee Creamer

3/4 cup nondairy powdered creamer
3/4 sifted confectioner's sugar
1 tsp almond extract
1 tsp cinnamon

Combine all ingredients in a container with a tight fitting lid. Shake well to blend. To serve; 2 Tbs creamer into 6 ounces of hot coffee.

Tomato Shrimp Scampi with Fettuccine

8 oz fettuccine
1/4 cup olive oil
4 cloves garlic
2 cups plum tomatoes, chopped
1/2 cup vermouth or white wine
1/4 cup lemon juice
1/2 tsp sugar
4 scallions, chopped
1 lb. shrimp, peeled, deveined and rinsed (pat dry)
1/8 tsp red pepper flakes
4 Tb basil
4 Tb Parmesan cheese

Cook fettuccine for 8 minutes or until tender but still firm. Drain and keep warm.
Saute' garlic in olive oil in large skillet over medium heat for 2 minutes. Add tomatoes. Cook 5 minutes.
Pour in Vermouth or wine, lemon juice and sugar. Simmer 6 minutes.
Add scallions, shrimp, and red pepper flakes. Cook until shrimp turns pink and are cooked through, about 3 minutes.
Stir in basil and Parmesan cheese.
Toss with cooked fettuccine and serve immediately in shallow bowls.

Chicken Picatta

4 skinless chicken breasts, pounded flat, then flour to coat.
1 T olive oil
1/4 cup drinking sherry or dry white wine
2 cloves garlic
1 small onion, minced
juice of 1 lemon, no seeds
1/2 cup chicken broth
2 T butter
1/4 cup Italian parsley
salt and pepper

Heat olive oil in saute' pan over medium high heat. Saute' chicken about two minutes on each side, just until browned on the outside. Remove chicken.
Add the wine or sherry to deglaze the pan and scrape the browned bits off the bottom of the pan. Add onions and garlic. Saute' for about three minutes.
Add lemon juice, pepper, butter and chicken broth and saute' for about two minutes. Add the chicken back in and saute' until the chicken is done.

Angel Lush Parfait

1 can (20 oz) crushed pineapple, undrained
1 pkg. (3.4 oz) vanilla instant pudding
1 cup thawed cool whip
1 angel food cake
mixed berries

Mix pineapple and dry pudding mix in a medium bowl. Stir in whipped topping.
Cut angel food cake into 1" cubes. Layer cake, pudding and berries in parfait dish.

Cherry Coke Salad (from Country Store Catalog)

1 can (20 ounces) crushed pineapple
1/2 cup water
2 packages (3 ounce each) cherry gelatin
1 can (21 ounces) cherry pie filling
3/4 cup cola

Drain pineapple, reserving juice; set pineapple aside. In a saucepan, bring pineapple juice and water to a boil. Add gelatin; stir until dissolved. Stir in pie filling and cola. Pour into a serving bowl. Refrigerate until slightly thickened. Fold in reserved pineapple. Refrigerate until firm.

Yield: 10 - 12 servings.