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Honey Ribs and Rice
Makes 4 servings

2 pounds pork baby back ribs, extra lean
1 can condensed beef consommé
1/2 cup water
2 tablespoons maple syrup
2 tablespoons honey
3 tablespoons soy sauce
2 tablespoons barbecue sauce
1/2 teaspoon dry mustard
1 1/2 cups quick cooking brown rice

1. If ribs are fat, place on broiler rack and broil for 15 to 20 minutes; drain well. Otherwise, wash ribs and pat dry. Cut ribs into single servings.

2. Combine remaining ingredients, except rice in crockpot; stir to mix.  Add ribs. Cover and cook on LOW for 6 to 8 hours, or HIGH for 3 to 4 hours. Remove ribs and keep warm. Turn crockpot to HIGH setting; add 1-1/2 cups quick cooking rice and cook until done.

3. Serve rice on warm platter surrounded by ribs.

Baked Apple Crisp
Makes 4 servings

1 20-ounce can apple pie filling
1 teaspoon vanilla extract
3/4 teaspoon cinnamon ground
8 Dessert Crepes
Caramel Sauce
1/2 cup walnuts broken

Up to 2 hours before serving:

1. Grease two 8 x 8 x 2-inch baking pans or four individual shallow ovenproof dishes with butter or margarine; set aside.

2. In a medium bowl, stir apple pie filling, vanilla and cinnamon until well blended. Place about 1/4 cup of the filling in the center of each crepe. Fold two opposite edges of crepe over center and place seam-side up in pans. Cover tightly with foil.

About 20 minutes before serving:

3. Bake in a preheated 400° oven for 15 minutes. Remove foil from crepes. Coat crepes with warm sauce and sprinkle with nuts. Bake, uncovered, 5 minutes longer or until glossy and golden brown. Serve warm. Refrigerate leftovers.

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Find more great family recipes and meal planning assistance at Dine Without Whine

Oven Fish Dinner
Makes 4 servings

1 8 1/2-ounce package frozen breaded fish filets
1 10-ounce package spinach chopped
1/2 cup celery sliced
1 1-ounce package white sauce mix
1 cup milk
1 1/4 teaspoons dill weed dried
1/8 teaspoon black pepper
4 slices American cheese processed, halved to form triangles
1 teaspoon bacon bits

1. Preheat oven to 400°. Place fish on a baking sheet and bake for 15 minutes or until well browned and fish flakes easily.

2. Meanwhile, cook spinach according to package directions with celery added; cook until celery is crisp-tender. Press spinach-celery mixture against the sides of a sieve with a rubber scraper to remove excess moisture. Return spinach to saucepan.

3. While spinach cooks, prepare sauce with 1 cup milk according to package directions; cover and keep warm.

4. Stir 1/2 cup of the white sauce, 3/4 teaspoon of the dill weed and pepper into spinach. Stir remaining 1/2 teaspoon dill weed into remaining white sauce.

5. Spread spinach mixture evenly in an ungreased shallow 1-quart casserole. Top with fish. Spoon reserved white sauce over fish without completely covering fish. Top with cheese in a decorative pattern and sprinkle with bacon bits. Bake for 3 to 5 minutes or until cheese melts.

Chocolate Crepes
Makes 6 servings

1/3 cup milk
1/4 cup buttermilk baking mix
1 egg large
2 tablespoons unsweetened cocoa
2 tablespoons sugar
1 1/2 teaspoons vegetable oil
1 1/2 teaspoons vanilla extract
3 teaspoons vegetable oil
Softened ice cream or cherry pie filling
Chocolate sauce  whipped cream or powdered sugar

1. In a medium bowl, stir milk, baking mix, egg, cocoa powder, sugar, oil and vanilla until almost smooth (a few small lumps may remain). Let stand for 5 minutes.

2. Heat a non-stick skillet that is 6 inches across the bottom over medium heat. Coat skillet with 1/2 teaspoon of the oil. Stir batter and pour 2 tablespoons of the batter into skillet and quickly tilt to spread evenly. Cook for about 1 1/2 minutes or until top is bubbly and almost dry; turn crepe. Cook briefly until set. Invert onto a plate. Coat skillet with 1/2 teaspoon of the oil and continue until all of the batter is used, stirring batter each time before using. Cover crepes with waxed paper to keep warm and pliable.

3. Fill each crepe with ice cream or pie filling. Roll and top with chocolate sauce, whipped cream or sprinkle with powdered sugar.

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Easy Herb Shrimp
Makes 6 servings

2 pounds cooked shrimp, peeled and deveined
1 cup butter melted
1 teaspoon celery salt
1 teaspoon paprika
1 teaspoon dried basil
1 teaspoon dried oregano
2 teaspoons minced garlic

1.  Layer shrimp on the bottom of an ungreased 13″ x 9″ baking dish.

2.  In a small mixing bowl, combine butter, celery salt, paprika, basil, oregano and garlic. Pour mixture over shrimp.

3.  Broil 4 to 5 inches from heat source on low heat for 5 to 10 minutes or until shrimp are bright pink and hot.



Christmas Morning Casserole
Makes 8 servings

8 slices bread
1/4 cup margarine melted
1 cup ham cubed
2 cups cheddar cheese sharp, grated
4 eggs beaten
1 1/2 cups milk
1/4 teaspoon salt
3/4 teaspoon dry mustard

1.  Preheat oven to 300 degrees F.

2.  Remove crusts from bread. Brush on melted margarine. Cut up into cubes and spread into 9×13-inch baking dish. Sprinkle with cubed ham and grated cheese.

3.  Mix eggs, milk, salt, and mustard and pour over casserole.

4.  Bake for 1 1/2 hours.

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Find more great family recipes and meal planning assistance at Dine Without Whine

Au Gratin Potatoes and Ham
Makes 7 servings

6 cups sliced peeled potatoes (6 medium)
1 medium onion, coarsely chopped
1 1/2 cups cubed cooked ham
4 ounces (1 cup) shredded American cheese
1 (10 3/4-ounce) can condensed cream of mushroom soup
1/2 cup milk
1/4 to 1/2 teaspoon dried thyme leaves

1. In 3 1/2 or 4-quart slow cooker, layer half each of the potatoes, onion, ham and cheese; repeat layers. In small bowl, combine soup, milk and thyme; pour over top.

2. Cover; cook on high setting for 1 hour. Reduce heat to low setting; cook for 6 to 8 hours or until potatoes are tender.

Gingerbread
Makes 9 servings

2 1/3 cups all-purpose flour
1/2 cup shortening
1/3 cup sugar
1 cup molasses
3/4 cup hot water
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
3/4 teaspoon salt
1 large egg
Lemon Sauce: see recipe, if desired
Sweetened whipped cream, or softened cream cheese, if desired

1. Heat oven to 325°. Grease bottom and sides of square pan, 9 X 9 X 2 inches, with shortening; lightly flour.

2. Beat all ingredients except Lemon Sauce and Sweetened Whipped Cream with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 3 minutes, scraping bowl occasionally. Pour into pan.

3. Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Serve warm with Lemon Sauce and Sweetened Whipped Cream.

*Do not use self-rising flour.

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Find more great family recipes and meal planning assistance at Dine Without Whine

Turkey Pasta with Pesto
Makes 6 servings

Pesto (below)
2 cups uncooked rigatoni pasta (about 4 ounces)
2 cups 1/4-inch slices zucchini (about 2 medium)
1/3 cup chopped onions
1 medium carrot, cut into julienne strips
1 teaspoon olive or vegetable oil
3 cups cut-up cooked turkeys
Pesto:
2 tablespoons olive oil
1 tablespoon nonfat plain yogurt
2 teaspoons lemon juice
1/4 cup grated Parmesan cheese
1 tablespoon pine nuts
2 to 3 cloves garlic
1 cup firmly packed fresh basil leaves

1. Prepare Pesto (instructions below).

2. Cook pasta as directed on package; drain.

3. Cook and stir zucchini, onion and carrot in oil in 10-inch nonstick skillet over medium heat until zucchini is crisp-tender, 3 to 4 minutes. Stir in turkey; heat just until turkey is hot, about 3 minutes. Stir in pasta and pesto; toss until well coated. Heat until hot.

Pesto
1. Place all ingredients in blender container in order listed. Cover and blend on medium speed, stopping blender occasionally to scrape sides, until almost smooth, about 2 minutes.

Banana-Gingerbread Muffins
Makes 16 servings

1 (14 1/2-ounce) package gingerbread cake and  cookies mix
2 ripe medium bananas, mashed (1 cup)
3/4 cup quick-cooking oats
3/4 cup water
2 eggs

1. Heat oven to 375°. Grease bottoms only of 16 medium muffin cups, 2 1/2×1 1/4 inches, or line with paper baking cups.

2. Mix all ingredients until well blended.

3. Divide batter evenly among muffin cups.

4. Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan.

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Weight gain during December is very common if we don’t put some effort into avoiding those extra calories in holiday foods. Those dreaded holiday pounds can quickly sneak up on you if you are not careful. Here are some tips for cutting down the calories and avoiding the usual pounds we put on during the holiday season:

1st Tip – Get Another Taste Tester
If you are doing most of the cooking, you may be tempted to taste all the dishes along the way. All those little bites add up to quite a few calories. Ask someone else to be your taste tester instead.

2nd Tip – Don’t Nibble All Day
With all the holiday goodies sitting around the house it’s hard not to munch on a cookie here and there or grab a handful of nuts and other holiday foods. Many people who are very conscious about what they eat the rest of the year break down in the during the holidays. They nibble here and there all day, then eat a full meal of holiday foods as well. Do your best to avoid nibbling. If you feel like you need a snack, drink a glass of water or eat a piece of fruit instead. Cut up some raw veggies and set them out to snack on. It’s a much better snack, especially if you – like so many of us – snack out of habit and boredom, not because you are hungry.

3rd Tip – Stop after the first plate
Don’t go back for seconds. With all that yummy (and remember calorie-rich) holiday food sitting there it’s not easy. But don’t go back for more! Eat your dinner and then stop. It takes your brain at least half an hour to realize that you are full. Give your body a chance to tell you that you don’t need that second helping.

4th Tip – Drink Water
Another great trick to avoid overeating is to drink a big glass of water 30 minutes before a meal. You should also drink 6 to 10 glasses of water throughout the day to stay well hydrated. We often eat more when we are actually thirsty.

5th Tip – Use A Smaller Plate
You are going to fill up your plate with all those holiday foods sitting there. So use a smaller plate. Instead of using the big plates, grab a smaller plate to eat off of. You won’t be able to fit as much on it. Less food on your plate means less calories you’re taking in!



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Find more great family recipes and meal planning assistance at Dine Without Whine

Apple Rosemary Roast Pork
Makes 10 servings

3/4 teaspoon rosemary
3 teaspoons marjoram
3 teaspoons thyme
5 pounds pork tenderloin, smoked
1 2/3 bottles hard apple cider
5 large granny smith apples
2 red onions
1/2 cup brown sugar
1/2 cup flour
1 1/4 maple syrup

1. In a small bowl, mix together rosemary, thyme, marjoram, salt, and pepper. Rub herb mixture over tenderloin. Place in a container, and pour hard cider over roast. Add water until pork is completely submerged. Cover, and refrigerate 6 to 8 hours, or overnight.

2. Preheat oven to 325 degrees F (165 degrees C).

3. Place roast in a roasting pan, elevated from the bottom, and pour marinade around the meat. Bake for 1 hour in preheated oven

4. In a large bowl, mix apples and onion. Put mixture around and on top of roast. Spoon brown sugar over entire pan evenly. Place roast back into oven, and continue to cook for 1 hour more, or until meat reaches 160 degrees F (70 degrees C). Transfer roast, apples, and onion to a serving platter.

Root Beer Float Cake
Makes 12 servings

1 package white (vanilla) cake mix
1 3/4 cups cold root beer divided
1/4 cup vegetable oil
2 eggs
1 8-ounce container whipping cream

1. In a mixing bowl, combine dry cake mix, 1 1/4 c. root beef, oil and eggs.  Beat on low speed for 2 minutes.

2. Pour into a greased 13×9 inch pan.  Bake at 350 degrees for 30-35 minutes of until toothpick inserted near the center comes out clean.

3. Cool completely on a wire rack.

4. In a mixing bowl combine the whipping cream and remaining root beer.  Beat until soft peaks form.  Frost cake and store in the refrigerator.

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Find more great family recipes and meal planning assistance at Dine Without Whine

Angy Penne
Makes 4 servings

1/4 cup olive oil
4 cloves garlic, lightly crushed
Crushed red pepper, to taste
2 pounds fresh tomatoes, peeled, seeded, and chopped, or 1 (28-ounce) can imported Italian peeled
tomatoes, drained, and chopped
2 fresh basil leaves
Salt
1 pound penne pasta

1. Pour the oil into a skillet large enough to hold all of the pasta. Add the garlic and pepper and cook until the garlic is deeply golden, about 5 minutes. Remove the garlic.

2. Add the tomatoes, basil, and salt to taste. Cook 15 to 20 minutes or until the sauce is thick.

3. Bring at least 4 quarts of water to a boil in a large pot. Add 2 tablespoons of salt, then the pasta. Stir well.  Cook over high heat, stirring frequently, until the pasta is al dente, tender yet still firm to the bite. Set aside some of the cooking water. Drain the pasta.

4. Transfer the penne to the skillet and toss well over high heat. Add a little of the cooking water if the pasta seems dry. Serve immediately.

Serve with green salad and garlic toast

Blueberry Breakfast Bake
Makes 8 servings

8 slices white bread, cut into 1-inch pieces (6 cups)
1 package (8 ounces) reduced-fat cream cheese (Neufchatel), chilled and cut into 1/2 inch pieces
1 cup fresh or frozen (thawed and drained) blueberries
8 eggs or 2 cups fat-free, cholesterol-free egg product
1 1/2 cups milk
1 cup blueberry syrup

1. Grease bottom and sides of rectangular baking dish, 11 x 7 x 1 ½ inches, with shortening.  Spread half of the bread pieces evenly in baking dish.  Top with cream cheese.  Sprinkle with blueberries.  Spread remaining bread over blueberries.

2. Beat eggs and milk in medium bowl with fork or wire whisk until blended; pour over bread.  Cover tightly with aluminum foil and refrigerate at least 8 hours but no longer than 24 hours.

3. Heat oven to 350°.  Bake in covered baking dish 30 minutes.  Uncover and bake 25 to 30 minutes longer or until top is puffed and center is set.  Serve with blueberry syrup.

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Find more great family recipes and meal planning assistance at Dine Without Whine

Cashew Chicken Casserole
Makes 6 servings
Prep:  START NIGHT BEFORE
Cook Chicken (I always boil mine and then chop)
Chop Onions and Celery
Crush saltines

2 cups uncooked elbow macaroni
3 cups cooked boneless skinless chicken breast halves chopped
1/2 cup cubed  American cheese process (like Velveeta)
1 small onion chopped
1/2 cup celery chopped
1 8-ounce can water chestnuts
1 can cream of mushroom soup
1 can cream of chicken soup
1 1/3 cups milk
1 14 1/2-ounce can chicken broth
1/4 cup butter or margarine melted
2/3 cup crushed saltine crackers approx. 20 crackers
3/4 cup cashew nuts

1. In a greased 13×9 inch baking dish, layer the 1st six ingredients in the order listed.
2. In a bowl, combine the soups, milk and broth.  Pour over the ingredients in the baking dish.
3. Cover and refrigerate overnight.
4. Toss butter and cracker crumbs; sprinkle over casserole.  Top with cashews.
5. Bake, uncovered, at 350 degrees for 35-40 minutes or until macaroni is tender.

Serve with white rice

Chocolate Angel Food Cake
Makes 8 servings

1 cup sugar
1/2 cup cake flour sifted
1/4 cup unsweetened cocoa
6 eggs white large, at room temperature
1/2 teaspoon cream of tartar
1 teaspoon vanilla extract
1 envelope whipped topping
Milk
1 tablespoon unsweetened cocoa
Vanilla extract
Additional unsweetened cocoa powder

1. Preheat oven to 375°. Place sugar and cake flour in a small bowl. Sift 1/4 cup cocoa powder over and mix well; set aside.

2. In a large mixer bowl at high speed, beat egg whites until foamy. Add cream of tartar and continue beating until stiff but not dry. Sprinkle 1 teaspoon vanilla over egg whites. Fold in cocoa mixture, half at a time, until well blended. Spread evenly in an ungreased 10-inch tube pan. Bake in lower third of oven for 30 minutes or until top springs back when touched. Invert and cool in pan.

3. Prepare whipped topping according to package directions, substituting skim milk for whole milk and adding 1 tablespoon cocoa powder with vanilla. Frost cake, reserving about 1/2 cup for piping on a decoration if desired. Sprinkle with additional cocoa powder.

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Find more great family recipes and meal planning assistance at Dine Without Whine

Turkey ‘N’ Swiss Calzones
Makes 8 servings

4 cups flour divided
4 1/2 teaspoons quick rise yeast
2 teaspoons brown sugar
1/4 teaspoon salt
1 1/2 cups water
3 tablespoons olive oil
3 1/2 cups cubed cooked turkeys (or use boiled or canned chicken)
1 1/2 cups shredded Swiss cheese
3 tablespoons Dijon style mustard
1 egg beaten

1. (You can skip this step and use thawed frozen bread dough if you prefer). In a mixing bowl, combine 3 cups flour, yeast, brown sugar and salt.  In a saucepan, heat the water and oil to 120-130 degrees.  Add to dry ingredients and beat until smooth.  Stir in enough remaining flour to make soft dough.  Turn onto a floured surface; knead until smooth and elastic (about 4 minutes).  Cover and let rise in a warm place for 15 minutes.

2. Meanwhile, in a bowl, combine the turkey, cheese and mustard.

3. Divide dough into eight pieces.  On a floured surface, roll each piece into a 7″ circle.  Place filling on half of each circle.  Fold dough over filling; pinch seams to seal.  Place on greased baking sheets.  Brush with egg.  Bake at 375 degrees for 25-30 minutes or until golden brown.

Cherries ‘N’ Spice Cobbler
Makes 8 servings

2 16-ounce cans red cherries tart pitted
1 cup sugar
3 tablespoons cornstarch
1/4 teaspoon cinnamon ground
1/8 teaspoon cloves ground
1 9 1/2-ounce can refrigerated cinnamon rolls (8 rolls)
1 teaspoon lemon peels grated

1. Preheat oven to 450°.

2. Drain cherries, reserving 1 cup liquid. Place cherries in a 2-quart round baking dish; set aside.

3. In a small bowl, mix sugar, cornstarch, cinnamon and cloves. Stir in 1 cup cherry liquid until smooth.  Pour over cherries; stir.

4. Bake for 20 to 25 minutes or until bubbling vigorously around edges. Place rolls, cinnamon-side up, in a single layer over hot cherry mixture. Reduce heat to 400° and bake 15 minutes longer or until rolls are golden brown. Spread rolls with icing and sprinkle with lemon rind. Serve warm.

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Pork Chop and Potato Skillet
Makes 6 servings

6 pork loin rib chops, 1/2 inch thick (about 1 1/2 pounds)
1 (10 3/4-ounce) can condensed cream of mushroom soup
1 (4-ounce) can mushrooms pieces and stems, undrained
1/4 cup water
2 tablespoons dry white wine or apple juice
3/4 teaspoon chopped fresh or 1/4 tsp dried thyme leaves
1/2 teaspoon garlic powder
1/2 teaspoon Worcestershire sauce
6 medium new potatoes (about 1 1/2 pounds), cut into fourths
1 tablespoon diced pimiento
1 (16-ounce) bag frozen green peas, rinsed and drained

1. Spray 10-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook pork in skillet, turning once, until brown.

2. Mix soup, mushrooms, water, wine, thyme, garlic powder and Worcestershire sauce; pour over pork.   Heat to boiling, stirring occasionally; reduce heat. Cover and simmer 15 minutes.

3. Add potatoes. Cover and simmer 15 minutes. Stir in pimiento and peas. Cover and simmer about 10 minutes, stirring occasionally, until peas are tender and pork is slightly pink when cut near bone.

Popcorn Balls
Makes 12 servings

4 cups miniature marshmallows
1/4 cup butter or margarine
1 teaspoon vanilla extract
1/4 teaspoon food colors orange
3 quarts popcorn unsalted

At least 2 hours or 1 day before using:

1. In a heavy 5-quart Dutch oven over low heat, stir marshmallows and butter or margarine until melted; remove from heat. Stir in vanilla and desired amount of food color. Add popcorn and stir until well coated.

2. With buttered hands, form as directed for Halloween Tree of Treats, or form 3-inch balls, using about 1 cup for each ball. If mixture begins to cool, heat pan slightly and stir popcorn mixture. Wrap each ball in plastic wrap if desired.

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Find more great family recipes and meal planning assistance at Dine Without Whine

Porcupine Meatballs
Makes 6 servings

1 pound ground beef extra-lean
1/2 cup brown rice cooked
1/2 green bell pepper chopped
1/2 cup onions chopped
2 egg whites
1/2 teaspoon salt
1/2 teaspoon black pepper
3/4 cup water
6 ounces tomato paste
1 teaspoon Worcestershire sauce

1. Mix all ingredients except water, tomato paste, and Worcestershire sauce.  Shape into 18 meatballs.  Place in 9 x 9 baking dish.

2. Bake at 375 degrees for 30 minutes.

3. Mix tomato paste, Worcestershire sauce, and water.  Pour this mixture over meatballs and bake 30 minutes more.  Serve with tossed salad, fruit, and muffins.

Serve with egg noodles

Baked Apples
Makes 4 servings

4 large unpeeled tart cooking apples (Rome, Granny-Smith, Greening)
2 to 4 tablespoons granulated or packed brown sugar
4 teaspoons butter or stick margarine
1/2 teaspoon ground cinnamon

1. Heat oven to 375°.

2. Core apples to within 1/2 inch of bottom. Peel 1-inch strip of skin around middle of each apple, or peel upper half of each to prevent splitting. Place apples in ungreased baking dish.

3. Place 1 teaspoon to 1 tablespoon sugar, 1 teaspoon butter and 1/8 teaspoon cinnamon in center of each apple. Sprinkle with additional cinnamon. Pour water into baking dish until 1/4 inch deep.

4. Bake 30 to 40 minutes or until apples are tender when pierced with fork. (Time will vary depending on size and variety of apple.) Spoon syrup in dish over apples several times during baking if desired.

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Roast Beef with Swiss Sandwich Bake
Makes 6 servings

2 cups Original Bisquick®
1 cup milk
2 tablespoons yellow mustard
1 egg
1 (6-ounce) package thinly sliced cooked roast beef, chopped
1 cup shredded Swiss cheese (4 ounces)
Freshly ground pepper, if desired

1. Heat oven to 350°. Grease square baking dish, 8 x 8 x 2 inches.

2. Stir Bisquick, milk, mustard and egg until blended. Pour half of the batter into baking dish. Top with half of the roast beef and 1/2 cup of the cheese. Top with remaining roast beef. Pour remaining batter over roast beef.

3. Bake uncovered 45 to 50 minutes or until golden brown and center is set. Sprinkle with remaining 1/2 cup cheese and the pepper. Let stand 5 minutes before serving.

Easy Cinnamon Breakfast Ring

1 cup pecans pieces or raisins
16 frozen white dinner rolls (do not thaw)
1/2 cup brown sugar packed
1 3-ounce package instant vanilla pudding and pie filling mix (not instant)
1 tablespoon cinnamon ground
1/4 cup butter or margarine cut in small pieces

1. Spray a 10-inch fluted tube pan with non-stick coating.

2. Place half of the nuts or raisins in pan. Arrange rolls over nuts. Sprinkle with brown sugar, pudding mix, cinnamon, and remaining nuts. Dot with butter. Cover tightly with plastic wrap and thaw overnight in the refrigerator.

3. Let rise at room temperature until doubled, about 1 1/2 hours. Remove plastic wrap.

4. Bake on lowest oven rack in a preheated 350° oven 30 minutes or until golden brown. Allow to stand 1 to 2 minutes in pan. Turn out onto a serving dish. Pull apart with forks to serve.

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Hungarian Goulash
Makes 6 servings

2 pounds beef round steaks, cut in cubes
1 cup onions, chopped
1 clove garlic, minced
2 tablespoons flour
1 teaspoon salt
1 teaspoon pepper
1 teaspoon paprika
1 teaspoon thyme, dried
1 bay leaf
1 14 1/2-ounce can tomatoes
1 cup sour cream

1. Put steak cubes, onions, and garlic in crockpot. Stir in flour and mix to coat steak cubes. Add all remaining ingredients except sour cream. Stir well. Cover and cook on LOW 8 to 10 hours, HIGH 4 to 5 hours.

2. Add sour cream 30 minutes before serving.

Serve with buttered noodles.

Ricotta Crumb Cake
Makes 8 servings

2 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
3/4 cup (1 1/2 sticks) unsalted butter
2/3 cup sugar
1 large egg

FILLING
1 pound whole or part-skim ricotta cheese
1/4 cup sugar
1 teaspoon grated lemon zest
1 large egg, beaten
1/4 cup raisins
Confectioners’ sugar

1. Place a rack in the center of the oven. Preheat the oven to 350°F. Grease and flour a 9-inch spring form pan. Tap out the excess flour.

2. In a large bowl, stir together the flour, salt, and cinnamon.

3. In a large bowl, with an electric mixer at medium speed, beat together the butter and sugar until light and fluffy, about 3 minutes. Beat in the egg. On low speed, stir in the dry ingredients until the mixture is blended and forms a firm dough, about 1 minute more.

4. Prepare the filling: Stir together the ricotta, sugar, and lemon zest until blended. Add the egg and stir well. Stir in the raisins.

5. Crumble 2/3 of the dough into the prepared pan. Pat the crumbs firmly to form the bottom crust. Spread with the ricotta mixture, leaving a 1/2-inch border all around. Crumble the remaining dough over the top, scattering the crumbs evenly.

6. Bake 40 to 45 minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean. Let cool in the pan on a rack 10 minutes.

7. Run a thin metal spatula around the inside of the pan. Remove the pan rim and cool the cake completely. Sprinkle with confectioner’s sugar before serving. Store covered with a large inverted bowl in the refrigerator up to 2 days.

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Vegetable Kabobs with Lemon Pepper
Makes 4 servings
Prep Time: 55 minutes – Yield: 4 servings

VEGETABLES
8 small new red potatoes
2 medium onions
1 medium yellow summer squash, cut into 8 pieces
8 medium fresh mushrooms
8 cherry tomatoes
SAUCE
1/2 cup margarine or butter
1/4 cup grated Parmesan cheese
1 teaspoon lemon pepper seasoning
1/4 teaspoon garlic salt

1. GRILL DIRECTIONS: Heat grill. Remove thin strip of peel from around center of each potato. Place potatoes and onions in medium saucepan; add enough water to cover. Bring to a boil. Cook 5 to 8 minutes or just until potatoes can be pierced with fork. Drain. Cut each onion into 4 wedges.

2. Melt margarine in small saucepan. Stir in all remaining sauce ingredients.

3. When ready to grill, alternately thread vegetables onto eight 8 to 12-inch metal skewers. Place on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 10 minutes or until vegetables are tender, turning and brushing frequently with sauce.

Banana and Peanut Butter Obsession

1/2 to 2/3 cup milk
1 cup partially frozen diced bananas
1/3 cup or more creamy peanut butter
1/2 cup chocolate-peanut butter or favorite chocolate ice cream

1. Place all the ingredients in a blender and mix by using the on/off pulse function until the ingredients are mostly blended. Continue mixing, gradually increasing the speed, until the mixture is smooth. Pour the smoothie into a glass.

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Find more great family recipes and meal planning assistance at Dine Without Whine.

Don’t look now, but school’s here! Are you ready for one of the biggest challenges for Moms of school-age kids – preparing school lunches day after day?

There’s hope and help for you yet. Here are 7 back-to-school lunch tips. Hey, I can’t come over and make your kids’ lunches for you, but these tips will surely make it much easier:

1. Make dinner do double-duty

You’re already in the kitchen preparing your family’s dinner, why not use that time to get a head-start on the next day’s brown bag lunches?

Make a double batch of meals that taste just as good “the morning after,” you know, like fried chicken. Or cook dishes that can be transformed into something “new”, such as pasta sauce that’s just as yummy as pizza topping (on ready-made crust of course).

To make meal planning easier, take a look at Dine Without Whine. It’s a monthly service for planning your family’s meals and grocery shopping.

2. Include lunches when meal planning

To do tip #1, you need to be more organized. This means including your kids’ lunches when planning your family dinners.

3. Let the kids participate

Lighten your load and teach your children some important life skills at the same time. Even small children can help prepare their lunches.

If morning is too stressful, then make this an after-dinner activity – which brings us to…

4. Make advance preparations

Do whatever you can do ahead of time. For example, cook in batches on the weekend, or put leftovers in packable containers the night before.

5. DIY fast food

Commercial packed lunches are attractive but unhealthy. But who says you can’t make your own? Buy your own colorful and attractive lunch boxes, such as a bento-style lunchbox.

Fill it up with a variety of healthy food. Think of mixing up foods with different textures and colors. And cut them up into small pieces so they’re easy and fast to eat.

6. Soup it Up

Soup makes a quick and healthy lunch. You can cook a large pot in the weekend and pack it in a thermos for a warm and satisfying lunch. Serve with whole wheat bread and some fresh fruit and you’ve got a complete meal!

7. Sprinkle in some fun

Sneak a little surprise into your child’s lunchbox once in a while. It could be a little chocolate treat, stickers, or a sweet note from you. Getting something unexpected makes lunch fun.

With planning and creativity, your children can have healthy, delicious lunches without too much work for you.

For meal planning help, go to Dine Without Whine. It makes meal planning a breeze, while helping you save time and money.  Then you’ll have time and energy for those school lunches.

Find more great family recipes and meal planning assistance at Dine Without Whine.

Santa Fe Soft Tacos
Makes 4 servings

1 pound ground beef
1 7 1/2-ounce can mild taco sauce
Vegetable oil
8 corn tortillas 6 inch each
3 tablespoons onions chopped
1/2 cup tomatoes chopped
1 cup iceberg lettuce shredded iceberg
6 ounces sharp cheddar cheese finely shredded
1 11-ounce can mild enchilada sauce (optional)

1. In a 10-inch skillet over medium-high heat, sauté beef until lightly browned, breaking up meat; drain off fat. Add taco sauce. Reduce heat to low and cook for 5 to 10 minutes or until meat is moist but no longer saucy.

2. Preheat oven to 350°. Pour oil into a small skillet to a depth of 1/4 inch. Heat over medium heat. Dip tortillas, one at a time, in hot oil for a few seconds just to soften. Drain on paper towels.

3. To assemble the tacos, on one half of each tortilla, layer in order one-eighth each of the ground beef mixture, onion, tomato, lettuce and 2 tablespoons of the cheese. Fold the other half of the tortilla over the filling. In a 12 x 8 x 2-inch baking dish, arrange tacos, slightly overlapping.

4. Pour enchilada sauce over the tacos if desired. Sprinkle with remaining cheese; cover with foil and bake for 5 to 10 minutes or until cheese melts.

Banana-Pecan Pancakes
Makes 27 servings

2 large eggs
2 cups all-purpose flour
2 cups buttermilk
2 cups mashed ripe bananas (4 medium)
1/4 cup granulated or packed brown sugar
1/4 cup vegetable oil
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped pecans, toasted, if desired

1. Beat eggs in medium bowl with hand beater until fluffy. Beat in remaining ingredients except pecans just until smooth. Stir in pecans. For thinner pancakes, stir in additional 1 to 2 tablespoons buttermilk.

2. Heat griddle to 375° or heat skillet over medium heat. Grease griddle with butter if necessary. (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.)

3. For each pancake, pour slightly less than 1/4 cup batter from cup or pitcher onto hot griddle. Cook pancakes until puffed and dry around edges. Turn and cook other sides until golden brown.

*If using self-rising flour, omit baking powder, baking soda and salt.

Find more great family recipes and meal planning assistance at Dine Without Whine.

Find more great family recipes and meal planning assistance at Dine Without Whine.

Pork Chops with Rosemary and Apples
Makes 4 servings

4 center-cut pork chops, each about 1 inch thick
Salt and freshly ground black pepper
1 tablespoon chopped fresh rosemary
1 tablespoon unsalted butter
4 golden delicious apples, peeled and cut into 1/2-inch pieces
1/2 cup Chicken Broth

1. Pat the meat dry with paper towels. Sprinkle the chops on both sides with the salt, pepper, and rosemary.

2. In a large heavy skillet, melt the butter over medium heat. Add the chops and cook until they are nicely browned on one side, about 2 minutes. Turn the chops over with tongs and brown on the other side, about 2 minutes more.

3. Scatter the apples around the chops and pour in the broth. Cover the skillet and turn the heat to low. Cook about 5 to 10 minutes, turning the chops once, until they are tender and just slightly pink when cut near the bone. Serve immediately.

Lemon Angel Dessert
Makes 9 servings

1 3 1/8-ounce package instant vanilla pudding or (3 oz.) lemon regular pudding and pie filling
1 3-ounce package lemon Jell-O
2 1/2 cups water
1 cup whipped cream whipped
1 angel food cake purchased (8 oz.) torn in small pieces (about 8 cups)

At least 2 1/2 hours or up to 24 hours before serving:

1. Butter an 8 x 8 x 2-inch baking dish. In a 2-quart saucepan, mix pudding and pie filling mix and gelatin. Stir in water. Stirring over medium heat, bring to a boil (mixture will become clear). Pour into a large metal bowl. Place bowl of lemon mixture in a larger bowl which contains cold water and ice. Stir lemon mixture until it mounds slightly when dropped from a spoon. Remove bowl from water bath.

2. Fold in whipped cream. Gently fold in cake pieces. Spoon into dish. Cover and refrigerate at least 2 hours or up to 24 hours. Garnish with a lemon twist or whipped cream rosettes if desired.

Find more great family recipes and meal planning assistance at Dine Without Whine.

But first, if you find the idea of family meals daunting, take a look at Dine Without Whine. It’s a monthly subscription, which gives you weekly meal plans, recipes and grocery shopping list. Dine Without Whine definitely simplifies meal planning and preparation.

Ok, now back to my challenge. It’s been hard, but here you go, 10 OTHER reasons to gather around the dinner table:

1. You’ll have a ready audience for your jokes.

2. You can get instant feedback on new recipes you’ve been wanting to try.

3. You’ll have a venue to plan family activities, such as your next vacation, or a child’s birthday.

4. Your family members can help you stick to your diet.

5. Family mealtimes can teach responsibility. It’s a natural time to give children chores, such as setting the table, clearing up, and washing dishes.

6. Enjoy your good china and silverware, instead of saving them for special occasions. Because any time you’re together IS a special occasion.

7. Family dinners give structure and routine to your day, which is especially important for small children.

8. By having meals together, you can reduce the time your kids spend watching TV, playing video games or surfing on the Internet.

9. Family meals are good times to give each other props – talk about everyone’s latest accomplishments, such as good grades, a new drawing, a new skill learned.

10. Family dinners remind you daily of your blessings: food on the table, a roof over your heads, and loved ones all around you.

Having family dinner every night may be hard for most families nowadays. But if you can manage it on most nights, then you’ll enjoy the benefits.

Cut down and simplify on other areas of your life, so you can cook a meal and sit down to dinner together. Dine Without Whine provides a weekly menu of kid-tested recipes, as well as a grocery list to simplify your shopping as well. Go here now and try Dine Without Whine for only a penny.

Velvet Crumb Cake
Makes 8 servings

1 1/2 cups Original Bisquick® baking mix
1/2 cup sugar
1/2 cup milk or water
2 tablespoons shortening
1 teaspoon vanilla extract
1 egg
Broiled Topping (below)

BROILED TOPPING
1/2 cup flaked coconut
1/3 cup packed brown sugar
1/4 cup chopped nuts
3 tablespoons margarine or butter, softened
2 tablespoons milk

1. Heat oven to 350°. Grease and flour square pan, 8 x 8 x 2 or 9 x 9 x 2 inches, or round pan, 9 x 1 1/2
inches.

2. Beat all ingredients except Broiled Topping in large bowl on low speed 30 seconds, scraping bowl
constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Pour into pan.

3. Bake 9-inch square pan 25 to 30 minutes, 8-inch square or 9-inch round pan 30 to 35 minutes or until
toothpick inserted in center comes out clean; cool slightly. Prepare Broiled Topping; spread over cake. Set
oven control to broil. Broil cake about 3 inches from heat about 3 minutes or until topping is golden brown.

For Broiled Topping
Mix all ingredients.

It’s understandable. Modern families are busy. Both parents work and sometimes get home at different times. Children have activities to go to, and Mom’s got to drive them all over the place. Really, who’s got the time and energy to even cook dinner every single night?

You, that’s who! Eating together is good for you and your family. So you better make time and find the energy to make home-cooked meals and sit down and eat together more often.

Researchers have found many benefits to home-cooked meals. Watch this video to learn about some of them. In my own experience, though, there are many more. Here are 24 reasons I have found to share family meals more often:

1. Families who eat together eat healthier, because home-cooked food is healthier than fast food.

2. Family meals allow busy families to catch up with each other.

3. Young children learn a lot of verbal skills just by eating with their family members.

4. It gives everyone a chance to unwind after a busy day.

5. Having family meals more often forces you to end your working day and other obligations in time for dinner.

6. Home cooked meals are not only healthier, they’re also cheaper than takeout food or eating out.

7. Eating together forces everybody to tell stories.

8. Cooking at home motivates you to be creative with your meal planning and cooking.

9. Children can get involved in cooking meals.

10. Cooking and eating together creates happy childhood memories.

11. Eating together is an opportunity to explore different cuisines.

12. Eating with your family is more fun than eating in front of the television (or the computer).

13. Eating together gives parents a chance to talk about current events from their point of view, injecting their personal values without giving a lecture.

14. Eating together helps family members bond and get to know each other better.

15. You’ll be surprised what your kids reveal when you’re in a relaxed environment, such as a family meal.

16. Kids are less likely to roll their eyes when you reminisce and tell stories from your childhood while eating a meal together.

17. Family meals can be good teaching moments, even for small children. My toddler learned how to count by counting after-meal treats on his high chair.

18. Eating together is a good opportunity to teach and model good manners.

19. Family meals give a good transition from work or school to home life.

20. Family meals are also good times to share music together.

21. Family meals teach everyone valuable life skills, such as sharing and taking turns.

22. Stopping and sitting down to a meal gives everyone a chance to quiet down and regroup.

23. Family meals provide an additional occasion for family members to pray together.

24. Eating home is more eco-friendly than eating out or ordering food – less waste!

If you think having family meals is too much work, don’t despair. You can get help for everything from meal planning to putting your weekly grocery shopping list together. Check out Dine Without Whine for kid-tested, quick recipes that will help you put together family meals with less effort. Dine Without Whine’s weekly shopping lists will also help you get food shopping done much faster, and even save money on groceries.

As you can see from the list above, the extra time and effort you spend to have family meals more often are worthwhile.