1/2 cup shortening
1/2 cup peanut butter
1/2 cup sugar
1/2 cup brown sugar
1 extra-large egg
1 1/4 cups sifted flour
2/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt

Cream shortening and peanut butter until blended; gradually add sugars; beat until fluffy.
Add egg and beat thoroughly.
Sift remaining ingredients together; divide in half and add to creamed mixture, one at a time, mixing till well blended after each addition.
Shape dough into 1 1/4-inch balls and place 3 inches apart on lightly greased cookie sheets.
Flatten with a fork by making a criss-cross pattern.
Bake at 375 degrees F for about 10 minutes.

(makes about 3 dozen)

1 pound ground chuck
3/4 cup dried bread crumbs
4 large eggs
1/2 cup whole milk
3/4 cup grated Parmesan cheese
1/4 cup grated Spanish onion
1/4 cup finely diced fresh garlic
1/4 cup finely chopped fresh Italian parsley leaves
1/4 cup finely chopped fresh basil leaves
1/2 tablespoon salt
1/2 teaspoon black pepper

Preheat oven to 350 degrees F. Spray a baking sheet with cooking spray.

Mix all ingredients thoroughly in large bowl. Add more bread crumbs if the mixture seems too loose.

Roll meatballs loosely about the size of a golf ball and place on baking sheet. Bake in the oven for approximately 35 to 40 minutes.

Here is a simple tomato sauce with no meat. Perfect for those observing lent right now.

1 onion, sliced thin
5 cloves garlic, chopped
2-3 carrots, chopped fine in a food processor
3 tablespoons olive oil
2 (28 oz.) cans crushed tomato
1 (28 oz.) can tomato puree
1 (28 oz.) can plum tomatoes
1 tablespoon salt
1/2 tablespoon black pepper
2 tablespoons dried basil
2 tablespoons dried oregano
2 tablespoons dried thyme
3 bay leaves

In a large pot, heat the olive oil over medium heat. Add the onion, garlic and carrots and saute for about 3-4 minutes. Add the 4 cans of tomato and all the seasoning. Stir to combine. Lower the heat to medium low. Cook for 3-4 hours, stirring occasionally. Adjust the seasoning if necessary.

2 1/2 tablespoons sesame oil
4 cloves garlic, minced
1 1/2 tablespoons low-sodium soy sauce
1 1/4 lbs. mixed mushrooms(white, cremini, shiitake)
salt, to taste
10 small shallots, peeled
1/3 cup chopped fresh parsley
1/4 cup chopped mint
1 tablespoon chopped dill
1 tablespoon roasted sesame seeds

Preheat the oven to 400 degrees F. In a small bowl, combine 2 tablespoons of the sesame oil with the garlic and soy sauce. Spread the mushrooms out on a baking sheet and drizzle with the sesame oil mixture. Season with salt, to taste. Roast the mushrooms for 30 minutes.

Meanwhile, on another baking sheet, spread out the shallots and drizzle with 1/2 tablespoon of sesame oil. Season with salt and toss to coat. Roast in the oven for about 25 minutes or until tender.

Transfer the mushrooms and shallots to a serving bowl. Add the mint, parsley, dill and sesame seeds and toss to combine. Serve hot.

This recipe is easy to make and comes out so good. Makes great use of leftover rice. Easily substitute your favorite veggies or even add some leftover chicken or pork.

3 cups white rice (cooked)
3 tablespoons sesame oil
1/2 cup frozen carrots (thawed)
1/2 cup frozen corn (thawed)
1 small onion (chopped)
2 teaspoons minced garlic
2 eggs (slightly beaten)
½ cup soy sauce

In a wok heat sesame oil. Add corn, carrots, onions and garlic and stir fry until tender.

Lower the heat and add the eggs and stir fry until scrambled.

Add rice and soy sauce and blend well. Stir fry for a minute or until heated thoroughly.

I made this last week and it sure was a huge hit with my girlfriend Katie. It was so easy to make too. At my local grocery store they usually have fresh pizza dough for sale for about a buck. Of course you can make your own pizza dough, but this is a great quick fix. You can also usually go to a pizzeria and purchase dough already made. I used orange and yellow peppers on this, but you can use red or green as well. I used McCormick Herb Garden seasoning, but you can easily substitute your own blend of spices. Feel free to experiment and try different flavors and combinations.

1/2 lb. pizza dough
1/4 small onion, sliced thin
1/4 orange pepper, sliced thin
1/4 yellow pepper, sliced thin
1/2 small tomato, sliced thin and each slice cut in half
3 tablespoons extra-virgin olive oil
1 tablespoon McCormick Herb Garden seasoning blend

Let the dough get to room temperature if it was refrigerated. Preheat the oven to 400 degrees F. Lightly flour the dough and start working with it using your hands to spread it into a thin layered circle. Place the dough on a baking sheet that has been lightly oiled. In a small bowl, mix together the olive oil and herb seasoning. Brush the surface of the dough with the herb-oil mixture. Arrange the sliced onions, peppers and tomato over the dough. Drizzle with a little more of the oil mixture. Bake in the oven for about 20 minutes or until the dough becomes crispy and lightly browned. Use a pizza slicer to cut into pieces and serve.