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1 cup all-purpose flour
1 tablespoon sugar
1/2 teaspoon ground cinnamon
1-1/2 cups milk
2 eggs
1 to 2 tablespoons butter

Filling
1 package (8 ounces) cream cheese, softened
1 carton (8 ounces) frozen whipped topping, thawed
1/2 cup confectioners’ sugar

Topping
2 cups sliced fresh strawberries
2 medium firm bananas, sliced
1/4 cup sugar, optional

Directions

In a large bowl, combine the flour, sugar, cinnamon, milk and eggs. Cover and refrigerate for 1 hour.

In an 8-in. nonstick skillet, melt 1 teaspoon butter. Stir batter; pour about 2 tablespoons into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack.

Repeat with remaining batter, adding butter to a skillet as needed. When cool, stack crepes with waxed paper or paper towels in between.

In a large mixing bowl, beat the filling ingredients until smooth. Spread 2 rounded tablespoonfuls on each crepe; roll up. In a large bowl, combine topping ingredients; spoon over crepes.

Ingredients

2 tablespoons Dijon mustard
1 tablespoon prepared horseradish
1 (2-pound) center-cut beef tenderloin, trimmed
1/2 cup dry breadcrumbs

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Cooking spray

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Combine mustard and horseradish; spread evenly over tenderloin. Pat breadcrumbs into mustard mixture. Wrap tenderloin in plastic wrap; refrigerate 1 to 24 hours.

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Preheat oven to 400F.

Remove and discard plastic wrap from tenderloin. Place tenderloin on a broiler pan coated with cooking spray. Bake at 400F for 25 minutes or until a thermometer registers 145F (medium-rare) or until desired degree of doneness. Place tenderloin on a cutting board; cover and let stand 10 minutes before slicing.

Makes 8 servings

Ingredients

Turkey
1  (12-pound) fresh or frozen turkey, thawed
4  thyme sprigs
4  sage leaves
4  garlic cloves
1  medium onion, quartered
2  tablespoons  butter, softened
1 1/2  teaspoons  kosher salt

3/4  teaspoon  freshly ground black pepper
1  cup  water

Gravy
Cooking spray

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4  cups  water
2/3  cup  chopped onion
1/3  cup  chopped carrot
1/3  cup  chopped celery
6  black peppercorns
4  parsley sprigs
2  thyme sprigs
1  bay leaf

1/2  teaspoon  kosher salt

1/2  teaspoon  freshly ground black pepper
3 1/2  tablespoons  all-purpose flour
1 1/2  teaspoons  truffle oil

Directions

Preheat oven to 500F

To prepare the turkey, remove giblets and neck from turkey; reserve for gravy. Trim excess fat. Stuff body cavity with 4 thyme sprigs, sage leaves, garlic, and medium onion. Tie legs together with kitchen string.

Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Combine butter, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper. Rub butter mixture under loosened skin over breast and drumsticks. Lift wing tips up and over back; tuck under turkey. Pour 1 cup water in bottom of a roasting pan. Place roasting rack in pan. Arrange turkey, breast side up, on roasting rack. Bake at 500F for 30 minutes.

Reduce oven temperature to 350F (do not remove turkey from oven).

Bake turkey at 350F for 1 1/2 hours or until a thermometer inserted into meaty part of thigh registers 165F. (Shield turkey with foil if it browns too quickly.) Remove turkey from the oven; let stand 20 minutes. Discard skin before serving. Reserve pan drippings for gravy.

To prepare gravy, while turkey roasts, heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add reserved turkey neck and giblets to pan; cook 5 minutes, browning on all sides. Add 4 cups water and next 7 ingredients (through bay leaf); bring to a boil. Reduce heat, and simmer until liquid is reduced to about 2 1/2 cups (about 1 hour). Strain through a colander over a bowl. Discard solids. Return mixture to the saucepan; stir in 1/2 teaspoon salt and 1/2 teaspoon pepper.

Place a zip-top plastic bag inside a 2-cup glass measure. Pour turkey pan drippings into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into strained stock in saucepan, stopping before fat layer reaches opening; discard fat. Combine 1/2 cup stock mixture and flour in a small bowl, stirring with a whisk until smooth. Stir flour mixture into stock; bring to a boil, stirring frequently. Reduce heat, and simmer 3 minutes or until slightly thickened. Remove from heat; add oil, stirring with a whisk. Serve gravy with turkey.

Ingredients

6 boneless skinless chicken breast halves

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3 thin slices fully cooked ham, halved
3 slices Swiss cheese, halved
1/2 cup all-purpose flour

1/2 teaspoon salt
1/4 teaspoon paprika
1 egg
2 tablespoons milk
3/4 cup dry bread crumbs
3 tablespoons butter or margarine
1 cup chicken broth
2 tablespoons dried parsley flakes
Hot cooked rice
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/2 cup sour cream

Directions

Flatten chicken breast to 1/4-in. thickness; to each with one piece of ham and one piece of cheese. Fold chicken around ham and cheese; secure with toothpicks.

In a shallow bowl, combine flour, salt and paprika. In another bowl, beat egg and milk. Dredge chicken in flour mixture, dip in egg mixture, then roll in bread crumbs.

In a large skillet over medium heat, brown chicken in butter. Add broth and parsley. Cover and simmer over medium-low heat for 50-60 minutes or until chicken juices run clear.

Remove toothpicks. Place rice on a serving platter; to with chicken and keep warm. In the same skillet, combine soup and sour cream; heat through but do not boil. Pour over chicken and rice.

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Makes 6 servings
Prep Time: 10 minutes
Cook Time: 1 hour

This dish has just enough flavor but is not overwhelming.  However, its quite a heavy meal!

Ingredients

2 Eggs-Lightly beaten
1/2 Tsp Salt
1/4 Tsp Black pepper
3/4 Cup Bread crumbs-Fine crumb and dry
1/2 Cup Vegetable oil
1/2 Cup Parmesan Cheese-Shredded
4 Each Mozzarella cheese-Cut into 8 triangles
1 Bottle(25 oz-wt) Tomato & Basil Pasta Sauce

2 Organic chicken breast, skinless, boneless-Cut into half.
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Directions

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Pound out the chicken to a thickness of 1/4 inch.

Combine eggs, salt, and pepper. Dip chicken into egg mixture, then crumbs.

Heat oil until very hot in a large frying pan. Brown chicken on both sides and remove to a shallow baking dish. Pour Seeds of Seeds of Change Product: Tomato & Basil Pasta Sauce over chicken. Sprinkle Parmesan cheese.

Bake uncovered in 350F oven for 30 minutes. Place mozzarella over chicken and bake 5-10 minutes longer, or until cheese melts.

Complete the satay by dipping the grilled albacore in a traditional spicy peanut sauce. Flavored with ginger, soy sauce and cayenne this smooth sauce has just a hint of spiciness. You may want to adjust the seasonings to your own taste.

Ingredients

1 1/3 pounds skinless pacific albacore, cut into large cubes

Marinade
1/4 cup lime juice
4 teaspoons vegetable oil
1 teaspoon ground coriander
1 teaspoon grated fresh ginger
1 teaspoon minced garlic
1/8 teaspoon black pepper

Dipping Sauce
3 tablespoons peanut butter
3 tablespoons warm water
1 tablespoon lime juice
generous pinch of cayenne
3/4 teaspoon sugar

1-1 1/2 teaspoons salt-reduced soy sauce
1-2 1/2 teaspoon grated fresh ginger

Directions

Rinse albacore with cold water; pat dry with paper towels.

In glass or ceramic bowl, combine marinade ingredients. Add albacore cubes and marinate in refrigerator for 30 minutes, tossing cubes gently halfway through marinating time.

While albacore is marinating, make dipping sauce using the recipe below.

Drain albacore, reserving marinade. Thread albacore cubes on metal or bamboo skewers.

Place skewers on greased grate 4-5 inch from hot briquettes. Cook 4-6 minutes per inch of fish (measured at its thickest point), turning to cook all sides. Baste frequently with reserved marinade. Do not overcook! Albacore should be pink in center when removed from heat.

Serve with dipping sauce.

Dipping Sauce
In small bowl, blend together peanut butter and warm water. Add remaining ingredients. Let sit while albacore is cooking.

Makes 4 servings

This is a romantic way to share dessert with your LOVED ONES. You can decorate the top of a decadent chocolate cake with them. Hey! You don’t like strawberries or Grand Marnier Use any fruit or liquor you like. You can skip the liquor all together if you want! NOT ME!!!!

Ingredients

20 fresh clean dry strawberries
1 lb semisweet chocolate
2 tablespoons butter
2 tablespoons cream
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2 tablespoons grand marnier

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Directions

In a Microwave glass bowl melt butter and chocolate 1-2 minutes.

Add cream and Grand Marnier stirring to blend.

Dip strawberries into chocolate and place on wax paper till hardened.

Makes 2-5 servings
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Prep Time: 7 minutes