Another baseball/basketball friend, Sue Argue, accidentally hit "like" on an allrecipes.com entree she was viewing on Facebook and this next recipe popped up for all her friends to see - so of course I had to try it. It's a quick and easy dinner when you're in a hurry and in the mood for pasta. Like me and Tom, Sue and her husband, Eric, have three children running in three different directions at times, so quick prep and great taste is key.

Cajun Pasta Fresca

Ingredients

1 pound vermicelli pasta

2 tablespoons olive oil

2 teaspoons minced garlic (I'd go with 3)

1 small onion, chopped (my addition, optional)

13 roma (plum) tomatoes, chopped (may substitute a 28-ounce can of petite diced tomatoes)

1 tablespoon salt (varies depending on your Cajun seasoning salt content)

1 tablespoon chopped fresh parsley (my substitute basil)

¼ teaspoon oregano or Italian seasoning (again, my addition)

1 tablespoon Cajun seasoning ("Slap Ya Mama," if you can find it)

½ cup shredded mozzarella cheese

½ cup grated Parmesan cheese

Preparation

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente.

While the water is coming to a boil in a large skillet over medium heat, heat the oil and sauté the garlic and onions. Stir in tomatoes and their juice and sprinkle with salt (you won't need pepper, thanks to the Cajun seasoning). When the tomatoes begin to bubble, mash slightly with a fork (optional - I like mine a bit chunky). Stir in the parsley and oregano, reduce heat and simmer 5 minutes more.

When the pasta is done, drain and toss it with the tomato sauce, Cajun seasoning, mozzarella and Parmesan.

To share a helpful hint or comment, send an email to lakenews@jcpgroup.com.

The other day I was trying to kill some time before picking up Sebastian from basketball practice so I decided to run in to the Oconomowoc Pick 'n Save off Highway 16 to get something quick for dinner - premade if possible (yes, I do it too). I saw a meatloaf in the meat department, check, grabbed some Bob Evans macaroni and cheese, check, and was on my way. Did I mention that I also grabbed some Pick 'n Save hot wings to tide me over until dinner (I hadn't eaten lunch that day). Anyway, as I'm making my way through the store, my phone rings and I'm trying to juggle all of my goods, carry my purse, and answer the phone that was in my jeans pocket. Note to self, next time get a basket. Well I must have looked like it was all going to topple over when a very nice man with a cart stops and asks if I want his cart. I thanked him but declined and went on my way with a smile on my face… a gallant gesture goes a long way. What a nice end to a crazy day; just what I needed. As for the meatloaf, into the oven it went (I did add a homemade barbeque sauce to the top), mac and cheese in the microwave, some corn on the side and voila - dinner.

Now on to today's recipe … a little something to take the chill off.

Creamy hot cocoa

Ingredients

1/3 cup unsweetened cocoa powder

¾ cup white sugar (less depending on taste)

1 pinch salt

1/3 cup boiling water

3½ cups milk

¾ teaspoon vanilla extract

½ cup half-and-half cream

Preparation

Combine the cocoa, sugar and pinch of salt in a saucepan. Blend in the boiling water and bring the mixture to an easy boil while stirring. Simmer and stir for about 2 minutes, watching that it doesn't scorch. Stir in the 3½ cups of milk and heat until very hot, but do not boil. Remove from the heat and add vanilla. Divide between four mugs and add a bit of the cream to each mug; cool the cocoa before drinking.

To share a helpful hint or comment, send an email to lakenews@jcpgroup.com or click on comments below..

Lemons remind me of summer. Maybe it's the bright yellows that remind me of the sun, or the tart flavors associated with lemonade and hot summer days. Whatever the reason, I could use a dose of summer lovin' right about now. I know we've been lucky with a pretty mild winter this season, but for someone who's not fond of the cold - I've had enough already.

This next recipe has it all, with a combination of sunshine yellow and a sweet tartness. It comes from my friend Meril Caceres of Wauwatosa who snagged it up from a "Taste of Home" magazine.

Lemon squares

Ingredients

Crust

3 cups all-purpose flour

¾ cup confectioners' sugar

½ teaspoon salt

1½ cups cold butter (3 sticks, it's a big batch)

Topping

6 eggs, lightly beaten

3 cups sugar

½ cup lemon juice, freshly squeezed

1½ teaspoons baking powder, (I know, it's odd to use baking powder without flour, but it works)

½ teaspoon salt

Confectioners' sugar

Preparation

Preheat the oven to 350 degrees F. Grease a 15-by-10-by-1 inch pan and set aside.

In a large bowl combine the flour, confectioner's sugar and salt then cut in (see helpful hint) the butter until crumbly and pat into the greased pan. Bake for 16 to 20 minutes or until set and the top is golden brown. Remove from oven.

While the crust is cooking, combine the eggs, sugar, lemon juice, baking powder and salt in a bowl and pour over crust (pan will be full). Bake 16 to 20 minute or until set. Let cool, dust with confectioners' sugar and cut; makes four dozen.

Helpful hint

To cut in means to mix butter or shortening, into dry mixture by "chopping" it in with a knife, a pastry blender your fingers or a fork.

To share a helpful hint or comment, send an email to lakenews@jcpgroup.com.

I love Italian food. It's one of my favorite cuisines, with spaghetti and meatballs topping the list. My husband Tom prefers lasagna, but I tend to be a lasagna snob and had a hard time finding one I liked when we would go out for dinner. Many left much to be desired with not enough flavor to carry through the layers (hint: there's more to lasagna then just cheese, pasta and sauce).

While I did finally find a recipe that I enjoy, it comes from a recipe not a restaurant and is another entry from my "Natalie Dupree Cooks for Family and Friends" cookbook. I haven't made it in years, but decided to whip up a batch last week for my family with an extra for my co-worker JR Radcliffe and his wife Liz, who by now should be the proud new parents of a bouncing baby boy.

While it looks like there are a lot of ingredients, it's very quick and simple to put together. Try it and let me know what you think on my blog at www.livinglakecountry .com.

Dudley's Lasagna

Ingredients

6-ounce package lasagna (about 12 strips)

1 medium onion, chopped

4 garlic cloves, chopped

2 to 3 tablespoons olive oil

2 pounds lean ground beef (may substitute turkey or do half and half)

1½ tablespoons dried or fresh thyme

2 tablespoons dried or fresh oregano

1½ teaspoons dried fennel seed

1 teaspoon dried red pepper flakes

1 teaspoon salt

Lots of freshly ground black pepper (about 1 teaspoon or to taste)

3 to 4 cups spaghetti or marinara sauce

1 ½ cup ricotta cheese

8 ounces fresh mozzarella (I used Belgioso)

¼ to ½ cup Parmesan cheese

Preparation

Preheat the oven to 375 degrees.

Cook the pasta according to package directions (see helpful hint), making sure that the water is well salted (think seawater) and at a rapid boil before adding the pasta. Set the pasta aside in cold water to stop the noodles from overcooking.

While the pasta is cooking, heat a deep pan, add the olive oil and sauté the onions and garlic until soft. Once the garlic and onions are soft, add the meat to the mix (I like to add a bit of salt and pepper here) and brown. Discard the excess fat and add the thyme, oregano, fennel seeds, pepper flakes, salt and pepper to taste. Mix well and add the spaghetti sauce reserving about ¼ cup for top layer.

In a greased 12-by-8-by-1½ inch baking dish, layer in this order: pasta, meat sauce, ricotta and mozzarella. Repeat one more layer, ending with a layer of pasta.

Top off with sauce. If you have enough of the meat mixture you can add another layer or make a mini pan for later. Bake covered with aluminum foil for 25 minutes, sprinkle with Parmesan and return to oven (uncovered) for 10 minutes. Remove from the oven and let the lasagna rest for about 10 minutes before serving.

This dish can be made ahead and frozen.

If baking from frozen, allow to thaw before cooking and add time accordingly.

Helpful hint

When making noodles for lasagna cut the cooking time in half from package directions to avoid overdone or soggy noodles. The noodles will continue to cook in the oven and will come out perfectly if removed from the boiling water al dente.

Our regional editor Paige Brunclik also suggested adding fresh spinach to the ricotta mixture. It works and is delicious.

Here are some suggestions from a Ms. Lauren Roselli Bartelt of Big Bend: "Mine is similar to yours but I add ricotta with cottage & eggs and mix that with parmesan and parsley for the filling. I also add black olives to the sauce. I have to tell you though that when I read your recipe I clutched my chest and couldn't breathe after I read that you did not use italian sausage* instead of hamburger or turkey. Girlfriend, what were you thinking??? I tease, I tease... but I guess being brought up in an italian household with a father that worked as a chef that was one of the mortal sins of italian cooking. I'm sure yours was tasty too! ;) Thanks for posting & happy cooking to you."
Lauren also suggested using the no-boil noodles for quicker prep and easier clean-up. Thanks for your suggestions Lauren. Yours sounds delicious. *I do like the sausage idea.
 

To share a helpful hint or comment, send an email to lakenews@jcpgroup.com.

While on Christmas break, friends Mike and Janine Stolpa offered to take my daughter Milena to her Adversity Volleyball Club practice at St. Dominic's in Brookfield for me. Practice runs from 7 to 9 p.m. and I've pretty much exhausted all there is to do in the area, so, of course, I jumped at the chance for the break. All Mike asked in return was for a decent chili recipe. Apparently his attempt at the dish left much to be desired, and not even the addition of hotdogs (no I am not kidding: hotdogs!) could entice the rest of the family - Collin, Maggie or Becky - to sample the dish.

This is my go-to chili recipe. It comes from the cookbook "Natalie Dupree Cooks for Family and Friends." I bought it back in the day before there was a Food Network and she had her show on good old PBS.

My chili (her title, not mine)

Ingredients

¼ cup vegetable oil

4 medium onions, chopped

4 garlic gloves, chopped

3 pounds lean ground chuck

6 cups (2 28-ounce cans) tomatoes, chopped, reserve the juice

3 16-ounce cans kidney beans, drained and juice reserved

½ cup red wine vinegar

8 tablespoons chili powder

1 tablespoon ground cumin

1 tablespoon oregano

1 to 2 teaspoons cayenne pepper

2 to 4 ounces canned green chilies, chopped

Salt and pepper to taste

Additional herbs to taste

Preparation

Heat the oil in a large Dutch oven and saute the onions and garlic until soft. Remove the onions and garlic with slotted spoons and set aside. Add the meat to the hot pan and brown over high heat. (I like to season the meat here with a little garlic salt or seasoned salt for another layer of flavor.) Drain off the excess fat, reduce the heat and return the onions and garlic to the pan. Stir in the tomatoes, with their juice, beans (no juice), red wine vinegar, chili powder, cumin, oregano, cayenne and chilies. Add the bean juices if necessary.

Bring to a boil, reduce heat, and simmer, stirring occasionally for 30 minutes. Season to taste with salt, pepper and additional herbs of your preference. Refrigerate and remove fat if time allows. Serve with cheese, raw onions, sour cream and noodles if you like. Natalie tops hers off with tortilla chips or strips for some extra crunch. Serves 12 to 16.

Helpful hint

This chili can be made ahead and freezes well. Making it a day ahead will give the chili more flavor as the seasonings set.

To share a helpful hint or comment, send an email to lakenews@jcpgroup.com.

Tuesday, Dec. 27 was run, run, run. After putting in a days work at Lake Country Publications, it was off to Arrowhead for my son Sebastian's Germantown-Arrowhead JV game at 3 p.m., (they lost, but Sebastian did put up 16 points). Got home about 4:30, grabbed the frozen chicken tenders out of the freezer (oops, forgot to defrost them earlier), did a quick defrost under some cold water and began the prep work for a new recipe I wanted to try from recipe.com.

Thanks to some help from my daughter, Anastasia, and her friend, Lauren Comella, dinner was up and on the table by 5:15, just in time for them to gobble it up before they went for their 6 o'clock workout and Milena headed to her 7 p.m. volleyball practice - whew, thank goodness it was Christmas break.

Chicken with Tomato-Caper Sauce

Ingredients

6 Roma or plum tomatoes, coarsely chopped

2 large cloves garlic, chopped (I used 3)

4 boneless, skinless chicken breast halves (I used tenders)

2 tablespoons all-purpose flour

½ teaspoon salt

¼ teaspoon white pepper

1½ tablespoon olive oil

2 large cloves garlic, chopped

½ cup dry white wine

¾ cup reduced-sodium chicken broth

2 tablespoons capers, drained and smashed

6 large basil leaves, in thin shreds

Preparation

Do a rough chop of the tomatoes and garlic and set aside; do not combine.

Trim excess fat from chicken and using meat mallet or heavy plate, lightly pound chicken between sheets of wax paper to ½ inch thickness.

Mix flour, salt and pepper in bowl and coat the chicken. You can also throw the flour, salt and pepper in a brown paper bag, add the chicken and shake it up.

Heat oil in a nonstick skillet over high heat. Add the chicken, cook until golden brown and cooked through, about 4 to 5 minutes per side and transfer to platter to keep warm.

Add the garlic and wine to the skillet, cooking and stirring up any browned bits from the bottom of skillet, about 3 minutes. Add the tomatoes and chicken broth, bring to a boil and cook until the liquid is reduced by half, about 5 minutes.

Stir in the capers and basil and heat through about 1 minute. Season with salt and pepper, if desired, and pour the sauce over the chicken. Serve immediately with your favorite rice or pasta.

Helpful hints

When choosing fresh tomatoes, fragrance is a better indicator of a good tomato than color. Use your nose and smell the stem end. The stem should retain the garden aroma of the plant itself. Remember, if the tomato smells fresh and tomato-y, they will taste that way too. If using canned plum tomatoes, drain and cook for about 7-8 minutes to reduce the liquid and enhance the taste.

To share a helpful hint or comment, send an email to lakenews@jcpgroup.com.

Bring in the New Year with a splash of color, a hint of heat and a whole lot of comfort with this next recipe from one of my newest favorite celebrity chefs, Ree Drummond, The Pioneer Woman on Food Network. (OK, at some point, Food Network is really going to have to start sponsoring this column.) But seriously, every time I think I've gotten all that I can from this station, a new chef pops up with more delicious recipes for me to try, and this next one hits all the right notes. It's great for holidays, everyday meals, winter, spring and fall, and is guaranteed to satisfy young and old alike. Try it for your New Year's celebration dinner and let me know what you think. You can find all my recipes on my blog at www.livinglakecountry.com. Comments and reviews always welcome.

Corn casserole with red bell peppers and jalapeños

Ingredients

8 ears corn (still in the husk, may substitute frozen not canned)

2 red bell peppers, diced

2 fresh jalapeños, diced

1 cup heavy cream

½ cup milk

Salt and freshly ground black pepper

1 stick salted butter, cut into pieces

Preparation

Preheat the oven to 350 degrees F.

Remove the corn from the husks (if using frozen corn, let it come to room temperature to avoid a watery mix). In a large, deep bowl, slice off the kernels of corn with a sharp knife. Turn the knife to the dull side and scrape the cob all the way down to remove all the bits of kernel and creamy milk inside.

Add the red bell peppers, jalapeños, heavy cream, milk, salt to taste, a generous amount of pepper, butter and mix well. Pour into a 9 by 13-inch baking dish and bake 40 to 45 minute, until thoroughly warmed through. Let it sit for a bit to set up and serve.

Helpful hints

If using frozen corn (and for a lighter version), try cutting the heavy cream and milk to ½ cup each. You can also adjust the butter accordingly, using ½ a stick instead.

To share a helpful hint or comment, send an email to lakenews@jcpgroup.com.

When I came into work on Friday, I was trying to figure out what recipe to use for the last edition before Christmas, when I was greeted by my editor-and-chief Scott Peterson who had a letter for me addressed simply, "Lake Co. Reporter c/o Cynthia Acosta Luksich, Hartland, WI 53029." No address just my name, company, and city - must be how Santa feels when he gets his letters - "Santa Claus, North Pole."

Kudos to the Post office for tracking me down, and thanks to Helen Jones of Hartland for sending me this note with the message, "thought you needed this candy recipe." Well, I always need recipes, and a candy one - all the better. I haven't tried it yet, but it's chocolate and it's candy, so it's gotta be good. Thank you, Helen.

Crock pot candy

Ingredients

2 pounds white almond bark

1 4-ounce bar German chocolate baking bar

1 12-ounce bag milk chocolate chips (may substitute semi-sweet)

24 ounces salted dry roasted peanuts (can use half salted, half unsalted)

Preparation

Break up the almond bark into the bottom of a large Crock-Pot. Break up the chocolate bar and pour over the almond bark. Cover with the chips and top off with the nuts.

Cook on low for 2 hours and do not open the lid. Turn off the Crock-Pot and stir and spoon into small baking cups (makes about 100 pieces) or pour onto cookie sheets. If using a cookie sheet, use a spatula to lift and then break into pieces.

Helpful Hints

If you don't like peanuts, try adding almonds, cashews or your favorite nut. One comparable recipe suggested substituting dates, raisins and mini pretzels, while another replaced the nuts with toasted coconut and a rice crisp cereal. My favorite suggestion: Spoon the mixture over mini candy bars (Reese's cups, Snickers, Milky Way, 3 Musketeer, Rollo's, etc.) or cookies and letting them set up.

To share a helpful hint or comment, send an email to lakenews@jcpgroup.com or comment below.

This is another recipe that popped up in my email recently. It comes from allrecipes.com and the person who submitted (Gatoula) says it's a variation of stuffing that her "mum," who is from Russia, used to make. She in turn made it into a pie, and I have to say, it's very good.

I had some help making it from my youngest daughter Milena, who declared, "I'm having cereal for dinner" as we were preparing it, but once she tasted it, she cut out a center piece, put it away and said "that's my piece for breakfast."

This recipe can be easily added to a holiday brunch but would be great with a nice salad for dinner or lunch.

Mushroom Puff

Ingredients

4 slices bacon, chopped (we love bacon, I used 5 slices)

1 (10 ounce) package fresh mushrooms, sliced (I used button and crimini)

1 large onion, chopped

1 tablespoon olive oil (if needed)

3/4 cup heavy cream

1 cup shredded Swiss cheese

Salt and pepper to taste

1 teaspoon chopped fresh dill, optional (I used basil)

1 package frozen puff pastry, thawed (may substitute a pie crust)

1 egg, beaten

Preparation

Preheat the oven to 350 degrees F.

In a hot skillet cook the bacon just until crisp, then add the mushrooms, onion, olive oil and season with salt and pepper. Cook until tender. I know I've told you to always follow the recipe as written the first time, but I have to confess, I added some red wine here for another layer of flavor; it's your call. White wine or sherry also works well.

Once the liquid has almost evaporated, reduce the heat to medium and add the cream and dill (basil); cook and stir for about 10 more minutes. Remove from the heat, and stir in the cheese. The filling should be creamy but not too runny.

Place one sheet of puff pastry on a well-oiled baking sheet, and pour the mushroom filling over the top. Try to keep the filling in the center of the pastry, then cover it with the other sheet of dough, and press the edges together to seal. I used a fork to create a tight seal. Poke some holes in the top so the steam can escape, and brush with the beaten egg.

Bake for about 40 minutes or until golden brown. Let cool a bit, then cut into squares and serve.

To share a helpful hint or comment, send an email to lakenews@jcpgroup.com or comment below.

Creamy or clear? That is the question when it comes to soup. I prefer creamy; it somehow seems more comforting to me. This next recipe is all about comfort, and from what meteorologists are predicting this winter, it's something I think we're going to need plenty of this season. This is a cream-based soup, but can easily be lightened up with a lowfat milk. It's one I came across on allrecipes.com tastes amazing, is ready in about 40 minutes and serves six. Enjoy.

Chicken and Gnocchi Soup

Ingredients

1 tablespoon olive oil

1 small onion, diced

3 stalks celery, diced

3 cloves garlic, minced

2 carrots, shredded

6 ounces sliced mushrooms (optional)

1 pound cooked, cubed chicken breast (rotisserie works here)

4 cups chicken broth

1 (16 ounce) package mini potato gnocchi (in the pasta aisle or refrigerated)

1 (6 ounce) bag baby spinach leaves

1 tablespoon cornstarch (optional)

2 tablespoons cold water (optional)

2 cups half-and-half cream

Salt and pepper to taste

Preparation

Heat olive oil in a large pot over medium heat. Add the onion, celery, garlic, carrots and mushrooms (if using) to the pan until the onion is translucent, about 5 minutes. Stir in the cubed chicken and chicken broth and bring to a simmer.

Stir the gnocchi into the simmering soup and cook until they begin to float; about 3 to 4 minutes. Stir in the spinach and cook until wilted; about 3 additional minutes.

Whisk cornstarch into cold water (see helpful hints below) until smooth and stir the cornstarch mixture and half-and-half into simmering soup. Cook until soup thickens slightly, about 5 minutes. Season to taste with salt and pepper and serve with crusty bread or a salad.

Helpful hint

Readers on allrecipes.com said the cornstarch slurry mixture was not necessary as the soup was thick enough without it. One also suggested adding a bit of nutmeg to the vegetables while they sauté for an extra layer of flavor.

To share a helpful hint or comment, send an email to cluksich@jcpgroup.com or comment below.

Due to some after school scheduling conflicts, our youngest daughter Milena has been spending a lot of time at the Leo and Chris Tiahnybik home lately. They have been nice enough to cart Milena home for me after school in a pinch. When I pick her up, I get to hear about the latest dish "Mrs. T" has prepared - my son Sebastian still requests her French toast on a regular basis.

The last time Milena went over there she came home raving about a soup Chris prepared. So of course I had to get the recipe. Chris said it's a knockoff of a Panera soup, but she's added a few shortcuts of her own, and it's a great way to get the kids to eat their vegetables.

Cream of chicken and wild rice soup

Ingredients

6 cups chicken broth

2 chicken breast halves (cooked, boneless and cubed)

1 6-ounce package long grain and wild rice blend (do not discard the seasoning packet)

½ teaspoon salt

½ teaspoon ground black pepper

½ to ¾ cup all-purpose flour (depending on your thickness tastes)

¾ cup butter (1½ sticks)

½ cup carrots diced

½ cup celery diced

½ cup onion diced

3 cups heavy cream (may substitute part or all of the cream with light cream, fat free evaporated milk or half and half)

Preparation

Open rice, pull out seasoning packet and set aside. In a small bowl, combine the salt, pepper and flour and set aside. In a large pot over medium heat, add the chicken broth and chicken. Bring it to a boil, then stir in the rice, cover and remove from heat.

In a medium saucepan over medium heat, melt the butter then add the carrots, celery and onion and sauté for 5 minutes. Stir in the contents of the seasoning packet, and continue cooking vegetables until softened, about 5 minutes more. Gradually add the seasoned flour, stirring constantly to form a roux. Sauté the roux for 3 to 4 minutes to cook out the raw flour taste. Whisk in the cream, a little at a time, until fully incorporated and smooth and cook until thickened, about 5 minutes. Stir the cream mixture into the broth and rice and cook over medium heat until heated through and the rice is done, 15 to 20 minutes.

Helpful hint

Chris offered this tip when making this dish, "I used a bag of frozen mixed vegetables without lima beans, (unless your family likes them) to save some time. I also bought a rotisserie chicken and cut it up. And then I combined 1 percent milk with heavy cream, a small can of fat free evaporated milk and half and half. \

I think the next time I might just use the 1 percent milk and the fat free evaporated milk. I think you will enjoy this recipe however you choose to make it."

To share a helpful hint or comment, send an email to cluksich@jcpgroup.com or comment below.

This is a recipe I run every year about this time, and I'd be remiss if I didn't run it in time for the holidays this year. It's a recipe that graces our table from Thanksgiving through Easter and is one that readers request on a regular basis. I received this recipe from my late mother-in-law some time ago, and it has become a tradition for family, friends and - from what I gather - readers. Once you try it you'll know why, and you'll have a hard time trying to figure out if you should have it as a side or for dessert. But not to worry, it's Thanksgiving - have a little for each.

Sweet potato praline casserole

Ingredients

3 cups mashed sweet potatoes (do not substitute canned)

1 cup sugar

3 large eggs

½ cup (1 stick) butter, melted

½ teaspoons vanilla

Pinch of salt

Topping

1 cup brown sugar

½ cup self-rising flour

¼ cup (½ stick) butter, softened (not melted)

1 cup chopped pecans (optional)

Preparation

Heat oven to 400 degrees F.

Prick the potatoes and bake in the oven until tender. I like to bake the sweet potatoes instead of boiling them because this allows the natural sugars in the potatoes to caramelize, giving an added boost of flavor to your dish. But if you prefer, boiling the potatoes is fine, just cut into fourths and boil until tender. Once the potatoes are cool enough to handle, peel and mash.

While the potatoes are still warm, combine the first six ingredients and place in a 4-quart baking dish coated with a nonstick spray.

For the topping, mix the remaining ingredients and crumble over sweet potato mixture. Don't be alarmed if the topping doesn't cover the entire dish, it will melt and spread evenly over the casserole as it bakes.

Bake, covered, for 50-55 minutes; let sit for a few minutes and serve.

One reason this is such a great holiday recipe is that it can be made ahead and refrigerated before baking. Just take it out of the refrigerator at least an hour before baking. It also reheats well and goes great with a hot cup of coffee or a cold glass of milk the day after.

Helpful Hints

Out of baking powder? Don't fret. If you have baking soda, cornstarch and cream of tartar, you can make your own. Mix 1 tablespoon baking soda, 1 teaspoon cornstarch and 1½ tablespoons of cream of tartar together and you're good to go.

To share a helpful hint or comment, send an email to cluksich@jcpgroup.com or comment below.

When my managing editor, Debi Eimer, asked if I would like to do a feature highlighting Thanksgiving recipes, I was all for it. We had some new recipes to try, and a small window of opportunity to get it all done before publication. The Food Network recipes below include the bird, gravy, a side and dessert.

Neeley's Thanksgiving turkey with holiday rub

Ingredients

Holiday rub

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

2 teaspoons dried thyme

2 teaspoons dried rosemary

1 teaspoon dried sage

½ teaspoon garlic powder

Turkey

1 (14- to 16-pound) turkey

Salt and freshly ground black pepper

2 tablespoons olive oil

Gravy

Turkey or chicken stock

2 garlic cloves, thinly sliced

2 shallots, finely chopped

3 tablespoons all-purpose flour

2 tablespoons fresh lemon juice

½ cup sour cream

Kosher salt and freshly ground black pepper

Preparation

Preheat the oven to 325 degrees F.

Turkey: Mix all of the dry rub ingredients in a small bowl. Once the turkey is defrosted, remove the insides, pat dry and place it on a rack in a roasting pan. Generously season the turkey cavity with salt and pepper to taste. Brush the turkey with olive oil, and rub in the seasoning mixture making sure to get it under the skin (try not to rip the skin). Tie the legs together loosely and tuck the wing tips under.

Roast the turkey about 3 hours or until an instant-read thermometer inserted into the thickest part of thigh registers 165 to 170 degrees F. Add 15 minutes for each additional pound. Transfer the turkey to a platter. Tent it very loosely with foil, and let it rest for at least 30 minutes (the internal temperature will rise 5 to 10 degrees). Reserve the juices in the pan.

Gravy: Scrape the juices and browned bits from the roasting pan into a large glass measuring cup and spoon off the fat, reserving 2 tablespoons. If necessary, add enough stock (or wine) to the juices to measure 1 2/3 cups. Heat the reserved 2 tablespoons fat in a heavy, large saucepan over medium-high heat. Add the garlic, and shallots, and sauté for 2 minutes. Add the flour and whisk until golden, about 4 minutes. Add the degreased pan juices, and the 2 cups stock. Bring to a boil, whisking until smooth. Reduce the heat and simmer until the gravy is reduced to the desired consistency, about 4 minutes. Whisk in the lemon juice and the sour cream. Season with salt and pepper to taste and serve with the turkey.

Tyler Florence's chive and garlic mashed potatoes

Ingredients

4 to 6 pounds Yukon Gold potatoes, peeled

Kosher salt and freshly ground black pepper

1 cup heavy cream

½ stick unsalted butter (salted works)

4 cloves garlic, lightly crushed

3 sprigs fresh thyme

2 tablespoons chopped chives

Preparation

Put the cut potatoes into a large pot of cold water, add a large pinch of salt and bring to a boil and simmer until fork tender - about 20 to 30 minutes. Drain well and keep warm. In a small pot heat the cream, butter, garlic and thyme. For creamier potatoes, while the potatoes are still warm, press them through a potato ricer or food mill into a bowl; for chunkier potatoes just mash with a potato masher, adding the warm cream a bit at a time until desired consistency. Season with salt and pepper, gently fold in the chives and serve.

Paula Deen's Mystery Pecan Pie

Ingredients

Topping

3 eggs

¼ cup sugar

1 cup white corn syrup

1 teaspoon vanilla extract

Pie

1 8-ounce package cream cheese, room temperature

1/3 cup sugar

¼ teaspoon salt

1 teaspoon vanilla extract

1 egg

1 unbaked deep-dish (9-inch) pie shell

1¼ cups chopped pecans

Preparation

Preheat oven to 350 degrees F. Whisk together topping ingredients until well combined; set aside.

In a medium bowl using a hand mixer, mix cream cheese, sugar, salt, vanilla and egg until smooth and pour into uncooked pie shell. Top the cream cheese mixture with the chopped pecans (pressing them gently onto the cream cheese) and slowly spoon the topping over the pecans.

Bake for 45 minutes. Allow to cool completely before serving.

The holidays are just around the corner and with it comes shopping, marathon cleaning, family gatherings, family dinners - and did I mention shopping? This breakfast recipe is meant to relieve some of that stress. It can be made ahead and popped in the oven the next morning.

Overnight caramel French toast

Ingredients

1 cup packed brown sugar

½ cup butter

2 tablespoons light corn syrup

12 slices bread

¼ cup sugar

1 teaspoon ground cinnamon, divided

6 eggs

1½ cups whole milk

1 teaspoon pure vanilla extract

¼ teaspoon salt

Preparation

In a small saucepan, bring the brown sugar, butter and corn syrup to a boil over medium heat, stirring constantly. Remove from heat. Pour into a greased 13-by-9-inch baking dish and top with six slices of bread.

In a small bowl combine sugar and ½ teaspoon of cinnamon and sprinkle half of the mixture over the bread. Place the remaining bread on top and sprinkle with the remaining cinnamon-sugar and set aside.

In a large bowl, whisk the eggs, milk, vanilla, salt and remaining cinnamon and pour over the bread. Cover and refrigerate for 8 hours or overnight.

Remove from the refrigerator 30 minutes before baking. Preheat the oven to 350 degrees F. and bake uncovered for 35-40 minutes. Scoop onto a plate, pour some of the caramel sauce over the French toast and enjoy.

Helpful Hints

It's holiday cooking baking time, and you're tired of having the dough stick to your rolling pin or come out to dry. Try rolling out the dough between two sheets of wax paper to eliminate sticking and prevent you from overworking the dough or adding too much flour.

To share a helpful hint or comment, send an email to cluksich@jcpgroup.com or comment below.

My mother and aunts are amazing cooks, and my grandfather made the best beans (and no, I'm not talking about frijoles. Puerto Rican and Mexican cooking are similar but not the same).

Puerto Rican food is rich and flavorful, but unfortunately recipes are rarely written down; instead they get handed down from one generation to the next.

We learn by watching and tasting, and, regrettably, I never did get a chance to learn how my grandfather made his beans.

A lot of my friends ask me how to make specific recipes, but I, too, follow the rules of watch and taste.

It makes it hard to publish my recipes, so every now and then when I find a written one that's similar to what I do at home, I'm happy to share it with you. Don't be intimidated by the ingredient list. Bonus: Another crockpot dish.

Pollo (Chicken) Fricassee from Puerto Rico

Ingredients

1 pound chicken drumsticks (I use a whole cutup chicken)

1 tablespoon Goya adobo seasoning with pepper (available in the Spanish aisle at most grocery stores)

1 packet Goya Sazon with cilantro and achiote (Spanish aisle)

½ teaspoon salt

1 tablespoon vinegar

5 large potatoes, peeled and cut into ½-inch cubes

¼ cup Goya Alcaparrado with some of the brine (mixture of olives, pimento strips and capers - Spanish aisle)

*1 large red bell pepper, seeded and chopped

*1 large green bell pepper, seeded and chopped

*1 large onion, chopped

*5 cloves garlic, minced

*1 bunch fresh cilantro, chopped

2 tablespoons olive oil

½ cup dry red wine

1 teaspoon ground cumin

1 teaspoon dried oregano

2 fresh or dried bay leaves

½ cup tomato sauce

½ cup chicken stock

*See helpful hints

Preparation

Wash the chicken, pat dry, place into a large bowl and season with adobo seasoning, sazon, salt and vinegar. (You may want to use tongs or gloves here as the sazon will turn your hands orange.) Place the chicken into the slow cooker, and cover with the potato slices, alcaparrado and brine (about 2 tablespoons).

Puree the red pepper, green pepper, onion, garlic, cilantro, olive oil, wine, cumin and oregano in a blender. Pour over the chicken and add the bay leaves and tomato sauce. If the liquid doesn't cover the chicken, add more chicken stock or wine.

Cook on low for 6 to 8 hours, until the chicken falls off the bone.

If preparing on the stove, begin with the olive oil, puree and tomato sauce, cook for 5 minutes and then add the chicken, olive mixture (with brine), wine and stock. Bring to a simmer, add the potatoes and bay leaves, cover and reduce heat to low, stirring occasionally. Cook for 45 minutes or until chicken is falling off the bone. Serve over rice, your favorite starch or bread.

For another layer of flavor try browning the chicken before adding it to the pot.

Helpful hint

*If you don't want to dirty the blender, head over to the frozen food section at the grocery store and substitute Goya Recaito (an already prepared mixture) for the puree. Just remember to add the wine, cumin and oregano when cooking. Check our website, LivingLakeCountry.com, Friday, Nov. 4, for photos of products.

To share a helpful hint or comment, send an email to cluksich@jcpgroup.com

Fall has never been my favorite season. I know, I know, the colors are beautiful, but really, how long does that last? It's sweater weather - OK, I drag a mouse around all day long, and most of my sweaters are now worn in the elbows (that's a good look). But wait, it does allow for toasty fires, hot chocolate or cider, snuggling in with a blanket and a movie, and best of all … comfort food.

This next recipe can be prepared in the Crock-Pot and be waiting for you when you get home. Don't let the list of ingredients scare you off.

Slow-cooker chicken tortilla soup

Ingredients

1 pound boneless, skinless chicken breasts or tenderloins (no need to defrost)

1 15-ounce can diced tomatoes

1 10-ounce can mild enchilada sauce (I like La Victoria)

1 medium onion, chopped

1 4-ounce can chopped green chili peppers

1 10-ounce package frozen corn (or 1 can whole-kernel corn, drained)

1 15-ounce can black beans, drained

3 cloves garlic, minced

3 cups chicken broth

1 cup water

1 teaspoon salt

1 teaspoon cumin

½ teaspoon chili powder

½ teaspoon chipotle powder (optional)

1 tablespoon fresh lime juice (optional)

1 bay leaf

2 tablespoons fresh cilantro, chopped

Homemade tortilla strips (see helpful hints)

Optional garnishes: Avocado slices, shredded Mexican, Jack or cheddar cheese, limes, chopped tomatoes, chopped red onion, fresh cilantro, sour cream or crema (a Mexican sour cream) soft tortillas (place these in the bottom of the bowls, and ladle the soup on top).

Preparation

Place all soup ingredients (except tortilla strips) in a large Crock-Pot and stir briefly to combine. Cover, and cook on "low" setting for 6 to 8 hours or on "high" setting for 3 to 4 hours. About 15 to minutes to an hour before serving, remove the chicken breasts, let cool briefly, shred and return to soup. Adding a few raw corn tortillas here will help to thicken the soup. For a creamier version, add a ¼ cup heavy cream at this point.

To serve, ladle the soup into individual bowls, add the tortillas strips and desired garnishes and enjoy. Note that this recipe is a bit on the spicy side, so adjust accordingly.

Helpful hints

Homemade tortilla crisps ingredients: 4 corn tortillas, 2 to 3 tablespoons of olive oil.

Skillet method: Stack the tortillas and using a knife or pizza cutter, cut into one-inch strips. Heat the olive oil in a skillet and add the tortillas. Give them a flip every 20 to 30 seconds, until they begin to turn slightly golden. Remove and place on paper towels to drain and season with salt or your favorite seasonings.

Oven method: Preheat the oven to 400 degrees F. Lay out the tortilla strips on a greased cookie sheet, brush with olive oil and season with salt or other seasonings. Bake the strips for 5 minutes, give them a quick stir or flip and bake for another 5 minutes or until they are crispy and golden.

For a sweet treat, sprinkle the tortilla chips with cinnamon sugar, serve over ice cream or enjoy for a snack.

To share a helpful hint or comment, send an email to cluksich@jcpgroup.com or comment below.

This was one of the first recipes I put in this column, and it's still one of my favorites. With the weather cooling down, it's perfect for fall, and as I write this, there is a roast defrosting at home for tonight's menu. I still get people stopping and asking me about it or telling me they weren't quite sure it would live up to my "hype" until they tried it and found out for themselves just how good it is.

Stephanie Tanke is a friend from my son Sebastian's former Titans baseball team. She and her husband, Chris, have three growing boys and one little girl, and she says the kids request this recipe on a regular basis.

I came across this recipe while watching one of my favorite chefs, Paula Deen. It's from her "best dishes" episode, and my kids still concur, "It's the best."

I know there are those who are a little apprehensive when it comes to cooking a big cut of meat, but just follow the directions and you can't go wrong. It's so tender you can cut it with a spoon … and the gravy is amazing. Works well in the crock pot too.

Paula Deen's Amazing Pot Roast

Ingredients

1 3- to 4-pound boneless chuck roast

¾ teaspoon garlic salt

1½ teaspoon salt

¾ teaspoon black pepper

2 tablespoons vegetable oil

1 cup quartered onion wedges

3 cloves garlic, crushed

1 10¾-oz. can cream of mushroom soup

¼ cup red wine

2 tablespoons Worcestershire sauce

1 tablespoon beef bouillon granules

¾ cup water

2 bay leaves

Preparation

Preheat oven to 350 degrees F.

Trim any excess fat from the roast and set aside. Mix the salt, pepper and garlic salt in a small bowl and press the seasonings into the roast coasting both sides.

Heat oil in a large skillet and brown the roast, searing both sides, before placing it into a roasting pan or casserole dish.

Add the onions and garlic to skillet for 1 to 2 minutes and pour over the roast. Combine the mushroom soup, wine, Worcestershire sauce and beef bouillon in a bowl, pour over the roast and add water and bay leaves. Cover with foil or lid and bake for 3 to 3½ hours or until tender. If using a smaller cut of meat, adjust cooking time accordingly.

Remove and discard the bay leaves.

For crock pot preparation, sear the roast, place it in the slow cooker and follow the above directions. If liquid does not cover all ingredients, add additional wine (easy now) and water as needed. Cook on low setting for 8 hours.

Helpful hints

This one comes from Paula Deen herself. If the gravy is not thick enough, remove the meat from the pan and pour the gravy into a saucepan. Bring the gravy to a boil and thicken it by adding 2 tablespoons of cornstarch mixed with ¼ cup cold water, stirring constantly.

My friend Terri Wonn recently started her own company called Mrs. Wonn-derful’s Cake Ball Co. So when the U14 Titans hosted their end-of-the-season baseball party at Andy and Kathy Avgoulas’ home (thank you again), everyone expected her to bring her amazing cake balls. To put it in baseball terms, she threw us all a curveball when she showed up with this tasty concoction from a post she’d read on a blog called Bakergirl.

Terri was nice enough to bring the recipe along in case I wanted to use it for this column. I shoved it in my bag for safekeeping and only recently came across it in the bottom of my purse (yes, it’s that big. I blame my husband; he bought it for me). At any rate, I’m thrilled to have found it and think once you try it, you’ll understand why. It’s a great twist on a childhood favorite, kickin’ it up a notch. 

S’mores cracker candy

Ingredients

12 sheets of graham crackers
3/4 cup butter
3/4 cup brown sugar
3 cups mini marshmallows
4 Hershey bars, broken into pieces
1/2 cup semisweet chocolate chips (I prefer milk chocolate)

Preparation

Preheat oven to 350 degrees.

Line a 15x10x1-inch jelly roll pan with aluminum foil, leaving a 1-inch overhang over the ends, and spray with cooking spray. Line the graham crackers along the foil, making sure that the sides are touching.

In a medium saucepan, melt the butter and brown sugar over medium heat, stirring constantly, until smooth and the mixture comes just to a boil, about 4 to 6 minutes. Remove from heat and pour evenly over crackers. Bake 5 to 6 minutes, or until bubbly. (Keep an eye on this so it doesn’t burn.)

Remove the pan from the oven and immediately sprinkle the mini marshmallows, chocolate bar pieces and chocolate chips over the crackers. Return the pan to oven for another 2 to 3 minutes, or until marshmallows begin to soften and puff up.

Cool completely. Lift from the pan using the foil edges, cut into bars and enjoy.

Helpful hints
For a toastier looking marshmallow, put the pan under the broiler for a minute or two for that campfire look.

To share a helpful hint or comment, send an email to lakenews@jcpgroup.com.

There is so much going on this fall that anything that's fast and easy is a must in our house. With everyone's schedules going this way and that, we barely get see each other some days, much less enjoy a family meal. That's why this next recipe is such a hit at home. Quick and easy, it's prepped, cooked, plated and ready to eat in no time.

I get lots of recipes sent to my various emails on a regular basis and attempt to try to make as many possible to keep things fresh for this column and at home. There've been some hits and a few misses; this one is a keeper.

Shrimp lemon pepper linguine

Ingredients

1 8-ounce package linguine pasta (you want a flat pasta for this)

2 tablespoon olive oil

6 cloves garlic, minced

1 cup chicken broth

½ cup white wine

1 lemon, juiced

½ teaspoon lemon zest

Salt to taste

2 teaspoons freshly ground black pepper (cut the pepper to 1 teaspoon for less spiciness)

1 pound fresh shrimp, peeled and deveined

½ cup butter (may reduce to ¼ cup)

3 tablespoons chopped fresh parsley

1 tablespoon chopped fresh basil

Preparation

Bring a large pot of lightly salted water to a boil. Add linguine, and cook for 9 to 13 minutes or until al dente; drain and keep warm.

Heat oil in a large saucepan over medium heat, and saute garlic for about 1 minute. Mix in the chicken broth, wine, lemon juice, lemon zest, salt and pepper. Reduce heat, simmer until liquid is reduced by about half then mix in the shrimp, butter, parsley and basil. Cook another 2 to 3 minutes, until shrimp is opaque, stir in the cooked linguine, and continue cooking 2 minutes, until well coated.

Helpful hints

When peeling shrimp, don't discard the shells and tails, instead save them and make a shrimp broth or stock. For a broth, fill a pot with cold water, add in the shells and tails, salt to taste, then simmer (never boil stocks) for about 45 minutes. Skim off any foam that rises to the top.

For a broth, add some vegetables and herbs like carrots, onions, celery and a few sprigs of fresh parsley or thyme - bay leaves are great too (for a brighter flavor, try adding some lemons to the veggies). After 45 minutes, strain all the solids out by using a large colander or sieve. Make sure to press down firmly on the shells and tails with a large spoon to squeeze out every last drop of flavor. This rich, brothy shrimp stock can be used to make risotto, soup or seafood chowder.

If you think I spend most weekend mornings watching all the cooking shows I've DVR'd throughout the week, then you would probably be correct (assuming there's not some early morning sporting event for the kids, of course).

I do like to get up early on weekends, before the rest of the family comes down and takes over the TV, to catch up and search out new recipes. Last weekend, I discovered a new show called "The Pioneer Woman" with Ree Drummond on the Food Network channel. She's a city girl turned country who blogs about her food and recipes with the most amazing photos and step-by-step instructions. This recipe is a take on her husband's favorite sandwich, the Marlboro Man (MM), amped up, and it's delicious.

MM sandwiches adorned

Ingredients

2 pounds cube steak (round steak that's been extra tenderized)

Salt and pepper (for steak)

1 stick of butter

3 cloves garlic, minced

1 whole large yellow onion, halved and sliced thick

1 16-ounce package white mushrooms, sliced

Salt and pepper (for onion mixture)

1½ cup sherry (regular or cooking sherry)

4 tablespoons (additional) butter

4 tablespoons Worcestershire sauce (more to taste)

5 dashes Tabasco (more to taste)

2 tablespoons (additional) butter (don't judge)

8 steak or deli rolls, halved (the crustier, the better)

8 slices mozzarella cheese, may substitute provolone, Swiss or pepper jack

Preparation

Cut the cube steak against the grain into strips and season with salt and pepper and set aside.

Melt the stick of butter in a heavy skillet over medium-high heat, add the garlic, onions, mushrooms and salt and pepper, cook for several minutes, then add the sherry and cook until the liquid has reduced by about a third. Remove to a separate bowl.

Add the additional 4 tablespoons of butter to the skillet, melting over high heat. Add the strips of cube steak in two or three batches at a time until browned (adding more butter as needed). When all the meat is browned, add the onion, mushroom, sherry mixture and stir to combine. Add the Worcestershire and Tabasco and cook over medium-high heat for five minutes, stirring in 2 tablespoons of butter at the end. Keep hot.

On a flat iron pan or skillet, melt the 2 tablespoons of butter and toast the halved deli rolls until golden brown and crisp. Spoon meat mixture on the lower half of the bun, then spoon some of the pan sauce over the meat (it will soak into the bun). Top with cheese and broil for a minute or two, then press the top half of the roll on top and enjoy. I didn't broil mine, but topped it with the fresh mozzarella and spinach - so good!

Note: I omitted the peppers for this version (2 whole green and two whole red, sliced into rings). If adding, saute with the onions and mushrooms.

Helpful Hints

As I found out later, leftovers of this recipe are amazing over mashed potatoes or pasta.

To share a helpful hint, send an email to lakenews@jcpgroup.com.