Ingredients
1/2 cup butter, softened
1/2 cup superfine sugar
1 grated zest of one orange
1/2 cup corn oil
2-1/2 cups all-purpose flour
1-1/2 cups semolina
4 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1/2 cup orange juice
1 cup water
1 cup white sugar
1/2 cup honey
1 cinnamon stick
2 teaspoons lemon juice
1/2 cup finely chopped walnuts

Directions
1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.

2. In a large bowl, cream together the butter, superfine sugar and orange zest. Gradually mix in the oil and beat until light and fluffy. Combine the flour, semolina, baking powder, cinnamon and cloves; beat into the fluffy mixture alternately with the orange juice. As the mixture thickens, turn out onto a floured board and knead into a firm dough. Pinch off tablespoonfuls of dough and form them into balls or ovals. Place cookies 2 inches apart onto the prepared cookie sheets.

3. Bake for 25 minutes in the preheated oven, or until golden. Cool on baking sheets until room temperature.

4. To make the syrup: In a medium saucepan, over medium heat, combine the water, white sugar, honey, cinnamon stick and lemon juice. Bring to a boil and boil for 10 minutes. Remove the cinnamon stick. While the mixture is boiling hot, dip the cookies in one at a time, making sure to cover them completely. Place them on a wire rack to dry and sprinkle with walnuts. Place paper under the rack to catch the drips. Keep finished cookies in a sealed container at room temperature.

Ingredients
1 large cucumber, chopped
2 roma (plum) tomatoes, chopped
1 (5 ounce) jar pitted kalamata olives
1 (4 ounce) package feta cheese, crumbled
1 red onion, halved and thinly sliced
1/2 (10 ounce) package baby greens
1/2 (10 ounce) package romaine lettuce leaves
6 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon Dijon mustard
1 teaspoon lemon juice
1-1/2 cups red wine vinegar

Directions
1. In a large bowl, mix the cucumber, tomatoes, olives, feta cheese, red onion, baby greens, and romaine. In a separate bowl, mix the olive oil, garlic powder, oregano, basil, mustard, lemon juice, and red wine vinegar. Pour dressing over the vegetables, and toss to coat.

Ingredients
1 tablespoon vegetable oil
1 (16 ounce) package smoked kielbasa sausage, diced
6 medium red potatoes, diced
1 red bell pepper, sliced
1 yellow bell pepper, sliced

Directions
1. Heat the oil in a saucepan over medium heat. Place kielbasa and potatoes in the saucepan. Cover, and cook 25 minutes, stirring occasionally, until potatoes are tender.

2. Mix red bell pepper and yellow bell pepper into the saucepan, and continue cooking 5 minutes, until peppers are just tender.

Ingredients
1 pound spicy Italian sausage
1/2 cup olive oil
4 cloves garlic, minced
1 (16 ounce) package cavatelli pasta
1 (16 ounce) package frozen broccoli
1/2 teaspoon crushed red pepper flakes
1/4 cup grated Parmesan cheese

Directions
1. In a skillet, fry sausage over medium heat until no longer pink; drain, and reserve.

2. In the same skillet, cook garlic in olive oil until golden.

3. Meanwhile, bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes or until done; drain. Three minutes before the end of the cooking time, add broccoli; drain with pasta.

4. In a large serving bowl, toss together the sausage, olive oil and garlic, cavatelli and broccoli, and Parmesan. Season with red pepper flakes.

Ingredients
1-1/2 pounds ground turkey
1 cup fat-free (skim) milk
1 tablespoon Worcestershire sauce
1 teaspoon chopped fresh sage leaves or 1/4 teaspoon dried sage leaves
1/2 teaspoon salt
1/2 teaspoon ground mustard
1/4 teaspoon pepper
1 garlic clove, finely chopped, or 1/8 teaspoon garlic powder
1/4 cup fat-free cholesterol-free egg product
3 slices bread, torn into small pieces
1 small onion, chopped (1/4 cup)
1/2 cup ketchup, chili sauce or barbecue sauce

Directions
1. Heat oven to 350°F.

2. Mix all ingredients except ketchup. Spread mixture in ungreased loaf pan, 8 1/2×4 1/2×2 1/2 or 9×5×3 inches, or shape into 9×5-inch loaf in ungreased rectangular pan, 13×9×2 inches. Spread ketchup over top.

3. Insert meat thermometer so tip is in center of loaf. Bake uncovered 1 hour to 1 hour 15 minutes or until thermometer reads 180°F.

4. Let stand 5 minutes; remove from pan.

Ingredients
8 ounces uncooked fettuccine
1/3 cup margarine
1/2 cup evaporated fat-free milk
3/4 cup grated reduced-fat Parmesan cheese blend
1/2 teaspoon salt
1/8 teaspoon pepper
Chopped fresh parsley

Directions
1. Cook fettuccine as directed on package.

2. While fettuccine is cooking, heat margarine and milk in 2-quart saucepan over low heat, stirring constantly, until margarine is melted. Stir in cheese, salt and pepper.

3. Drain fettuccine. Pour sauce over fettuccine; stir until fettuccine is well coated. Sprinkle with parsley.

Ingredients
1-1/2 pounds beef sirloin steak, 1/2 inch thick
8 ounces fresh mushrooms, sliced (2-1/2 cups)
2 medium onions, thinly sliced
1 garlic clove, finely chopped
2 tablespoons margarine
1-1/2 cups beef broth
1/2 teaspoon salt
1 teaspoon Worcestershire sauce
1/4 cup all-purpose flour
1-1/2 cups fat-free sour cream
3 cups hot cooked egg noodles

Directions
1. Cut beef across grain into about 1 1/2×1/2-inch strips.

2. Cook mushrooms, onions and garlic in margarine in 10-inch nonstick skillet over medium heat, stirring occasionally, until onions are tender; remove from skillet.

3. Cook beef in same skillet until brown. Stir in 1 cup of the broth, the salt and Worcestershire sauce. Heat to boiling; reduce heat. Cover and simmer 15 minutes.

4. Stir remaining 1/2 cup broth into flour; stir into beef mixture. Add onion mixture; heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in sour cream; heat until hot (do not boil). Serve over noodles.

Ingredients
2/3 cup Bisquick Heart Smart mix
1/2 cup grated reduced-fat Parmesan cheese
1/2 teaspoon salt or garlic salt
1/2 teaspoon paprika
3 boneless skinless chicken breasts, cut crosswise into 1/2-inch strips
1/4 cup fat-free egg product
3 tablespoons 40% vegetable oil spread, melted

Directions
1. Heat oven to 450°F. Line cookie sheet with foil; spray with cooking spray.

2. In 1-gallon resealable food-storage plastic bag, stir together Bisquick® mix, cheese, salt and paprika. Dip half the chicken strips into egg product; place in bag of Bisquick mixture. Seal bag; shake to coat. Place chicken on cookie sheet. Repeat with remaining chicken. Drizzle vegetable oil spread over chicken.

3. Bake 12 to 14 minutes, turning after 6 minutes with pancake turner, until no longer pink in center.

Ingredients
1 (9 inch) prepared graham cracker crust
1 quart vanilla ice cream, softened
1 (6 ounce) can frozen lemonade concentrate
1 (8 ounce) container frozen whipped topping, thawed

Directions
1. Preheat oven to 350 degrees F (175 degrees C).

2. Bake crust in oven for 8 to 10 minutes until light brown. Allow to cool.

3. In a large bowl, mix until creamy the ice cream, lemonade and whipped topping. Spread mixture into pie crust, then place in freezer for 20 minutes. Serve pie after it has set.

Ingredients
1 cup blanched slivered almonds
2 tablespoons sesame seeds
1 head romaine lettuce, torn into bite-size pieces
1 head red leaf lettuce, torn into bite-size pieces
1 (8 ounce) package crumbled feta cheese
1 (4 ounce) can sliced black olives
1 cup cherry tomatoes, halved
1 red onion, halved and thinly sliced
6 fresh mushrooms, sliced
1/4 cup grated Romano cheese
1 (8 ounce) bottle Italian salad dressing

Directions
1. Heat a large skillet over medium-high heat. Place the almonds in the skillet, and cook, stirring frequently until lightly browned. When the almonds are beginning to turn, add sesame seeds, and cook 1 more minute, or until seeds are toasted.

2. In a large salad bowl, combine lettuce with feta cheese, olives, almonds, sesame seeds, tomatoes, onion, mushrooms, and Romano cheese. When ready to serve, toss with Italian dressing.