Blueberry-Apple Crisp

Ingredients:
4 C. Blueberries (if using frozen, do not defrost)
2 C. Peeled, diced Granny Smith apples
1/2 C. Finely chopped apricots (optional)
1 Tbsp. plus 1 tsp. fresh lemon juice
1 C. all-purpose flour
2 C. old-fashioned rolled oats
1 C. packed light brown sugar
1 1/2 tsp. cinnamon
1/2 tsp. salt
1/4 tsp. grated nutmeg
1/4 tsp. ginger
1 C. unsalted butter, melted
Heavy cream or vanilla ice cream (optional)

Directions:
1.) Preheat oven to 375 degrees
2.) Grease a 9x9 casserole dish
3.) In a medium-sized bowl, toss the fruits and the lemon juice, then spread them evenly in the bottom of the casserole dish.
4.) In a separate bowl, toss the flour, oats, brown sugar and spices until thoroughly blended.
5.) Add the melted butter and mix until crumbly.
6.) Pat this mixture on top of the fruit.
7.) Bake the crisp for 30 minutes, or until the top is browned and the fruit is soft.
8.) Serve warm with heavy cream or vanilla ice cream. Makes 6 servings.

Chicken Marsala with Portobello Mushrooms

Ingredients:
3/4 C. butter, divided
2 Tbsp. vegetable oil, divided
4 portobello mushroom caps, sliced
1 clove garlic, chopped
3/4 C. all-purpose flour, divided
1 (14.5 ounce) can beef broth
1/2 C. dry Marsala wine
kosher salt and ground black pepper to taste
1 Tbsp. browning sauce
6 skinless, boneless chicken breast halves-pounded to 1/2 inch thickness

Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Melt 1/2 cup butter and heat 1 tablespoon of vegetable oil in a skillet over medium heat. Cook and stir the mushroom slices in the skillet until tender. Remove from heat, cover to keep warm, and set aside.
3. Melt the remaining butter and heat the remaining oil in a saucepan over medium-high heat. Cook and stir the garlic until tender, then gradually whisk in the flour. Increase heat to high, and pour in the beef broth and Marsala wine. Season with kosher salt and pepper, and whisk in the browning sauce. Bring to a boil, and reduce heat to low. Mix in the mushrooms, reserving remaining butter and oil in the skillet. Cover saucepan, remove from heat, and set aside.
4. Season chicken with salt and pepper, and dredge in the remaining flour. Over a medium heat, reheat the remaining butter and oil in the skillet used to cook the mushrooms. Cook the chicken 2 minutes per side, until browned. Arrange the chicken in the bottom of a 9x13 inch baking dish, and cover with the sauce and mushroom mixture.
5. Cover baking dish, and bake 25 minutes in preheated oven, or until chicken juices run clear.

Pesto Sauce

Ingredients:
3 C. Fresh Basil Leaves
1 1/2 C. Chopped Walnuts
4 Cloves Garlic, Peeled
1/4 C. Grated Parmesan Cheese
1 C. Olive Oil
Salt & Pepper to Taste

Directions:
In a food processor, blend together basil leaves, nuts, garlic and cheese. Pour in oil slowly while still mixing. Stir in salt and pepper to taste.

Slow Cooker Sweet and Tangy Chicken

Ingredients:
2 (18 ounce) bottles barbeque sauce
1 (15 ounce) can pineapple chunks
1 green bell pepper
1 onion, chopped
2 cloves, garlic, minced
8 boneless, skinless chicken breast halves

Directions:
1. In a large bowl, mix together the barbeque sauce, pineapple with juice, green bell pepper, onion and garlic.
2. Arrange 4 of the chicken breasts in the bottom of the slow cooker. Pour half of the barbeque sauce over the chicken. Place remaining chicken in slow cooker, and pour remaining sauce over the top.
3. Cover and cook on low for 8-9 hours.

Strawberry Shortcake

Ingredients:
3 Pints fresh strawberries
1/2 C. white sugar
2 1/4 C. all-purpose flour
4 Tsp. baking powder
2 Tbsp. white sugar
1/4 tsp. salt
1/3 C. shortening
1 egg
2/3 C. milk
2 C. whipped heavy cream

Directions:
1. Slice the strawberries and toss them with 1/2 C. white sugar, and set aside.
2. Preheat oven to 425 degrees F (220 degrees C). Grease and flour one 8 inch round cake pan.
3. In a medium bowl, combine the flour, baking powder, 2 tablespoons white sugar and the salt. With a pastry blender, cut in the shortening until the mixture resembles coarse crumbs. Make a well in the center and add the beaten egg and milk. Stir until just combined.
4. Spread the batter into the prepared pan. Bake at 425 degrees F (220 degrees C) for 15-20 minutes or until golden brown. Let cool partially in pan or on wire rack.
5. Slice partially cooled cake in half, making two layers. Place half of the strawberries on one layer and top with the other layer. Top with the remaining strawberries and cover with the whipped cream.

Zesty Grilled Vegetables

Ingredients:
4 Medium zucchini, cut diagonally into 1/2-inch thick slices
3 Each: red and yellow peppers, cut into 1/2-inch wide strips
1/4 C. Zesty Italian dressing
1/4 C. Grated parmesan cheese

Directions:
1. Preheat grill to medium heat. Place vegetables in grill basket.
2. Grill for 10 minutes, or until crisp-tender, turning occasionally. Place in large bowl.
3. Add dressing; toss to coat. Sprinkle with parmesan cheese.