Mini Chip Snowball Cookies

1 1/2 cups butter or margarine, softened 3/4 cup powdered sugar, plus extra for sprinkling 1 tablespoon vanilla extract 1/2 teaspoon salt 3 cups all-purpose flour 1 (12-ounce) package NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels 1/2 cup finely chopped nuts1. Preheat oven to 375° F.2. Beat butter, sugar, vanilla extract and salt in large mixer bowl until creamy. Gradually beat in flour; stir in morsels and nuts. Shape level tablespoons of dough into 1 1/4-inch balls. Place on ungreased baking sheets.3. Bake for 10 to 12 minutes or until cookies are set and lightly browned. Remove from oven. Sift powdered sugar over hot cookies on baking sheets. Cool on baking sheets for 10 minutes; remove to wire racks to cool completely. Sprinkle with additional powdered sugar if desired. Store in airtight containers.Makes 5 dozen.

Grilled Lemon-Thyme Beef Steaks

4 well-trimmed boneless beef top loin (strip) or ribeye steaks, cut 1-inch thick (about 2 1/2 to 3 pounds) 3 tablespoons chopped fresh thyme (tarragon would be nice, too!)2 tablespoons minced garlic 1 tablespoon freshly grated lemon peel 1 tablespoon olive oil 2 teaspoons coarse grind black pepper 1 teaspoon salt1. Combine seasoning ingredients; press evenly onto beef steaks.2. Place steaks on grid over medium, ash-covered coals. Grill top loin steaks, uncovered, 15 to 18 minutes (ribeye steaks 11 to 14 minutes) for medium rare to medium doneness, turning occasionally.Makes 4 servings.

Grilled Pork Chops in Ginger Marinade

4 boneless center cut pork chops, 1 1/2-inch thick2 cups dry white wine or distilled vinegar1/2 cup sliced green onions4 tablespoons minced fresh ginger or 1 tablespoon dry ginger2 tablespoons soy sauce2 tablespoons sesame oil2 cloves garlic, minced1. Combine all ingredients in a plastic self-sealing bag; seal bag and refrigerate 2 to 24 hours.2. Remove pork from marinade; discarding marinade.3. Grill chops, over indirect heat in covered grill, for 12 to 15 minutes, turning once.

Moroccan Roasted Chicken

whole chicken, about 4 pounds1/2 preserved lemon*3 tablespoons olive oil5 cloves garlic1 teaspoon ground cumin1 teaspoon ground ginger1 teaspoon ground cinnamon1/2 teaspoon ground allspice1/4 teaspoon cayenne pepper1 small onion, chopped roughly1 carrot, peeled and chopped roughly1 cinnamon stick1 tablespoon granulated sugar4 cups boiling water1 (16-ounce) bottle pomegranate juice1 tablespoon fresh mint, chopped1. Wash chicken and gently pull loose the skin. Set aside.2. In food processor, combine preserved lemon, olive oil, garlic, cumin, ginger, cinnamon, allspice and cayenne pepper. Grind to smooth paste. Rub marinade under chicken skin and inside cavity. Place chicken in refrigerator and marinate at least 2 hours, or overnight.3. Preheat oven to 500°F (260°C).4. In large roasting pan, combine onion, carrot, cinnamon stick, sugar and boiling water. Place chicken in pan and cook in preheated oven 25 minutes. Reduce heat to 350°F (175°C) and turn chicken over; cook another 20 minutes. Turn chicken over again and cook 20 minutes; turn chicken final time and cook additional 20 minutes. Baste chicken with pan juices during each turn.5. While chicken is cooking, place pomegranate juice in small saucepan and bring to boil over medium heat. Cook until reduced to about 1/4 cup.6. Remove chicken to cutting board and let rest for 15 minutes. Place drippings from pan in medium saucepan; add reduced pomegranate juice and bring to a boil. Reduce heat and cook 15 minutes to thicken. Stir in mint.Makes 6 servings.

Country Captain Chicken

6 chicken thighs, bone-in and skin-on1 cup cold water1/2 cup raisins1 tablespoon curry powder1 tablespoon garam masala1 1/2 teaspoons salt1/2 teaspoon black pepper2 slices bacon, diced2 carrots, peeled and sliced into 1/4-inch thick pieces2 yellow bell peppers, diced1 onion, diced3 cloves garlic, diced1 (28-ounce) can crushed tomatoes, with juice2 tablespoons fresh grated ginger2/3 cup slivered almonds, lightly toasted2 cups cooked white rice1/2 cup parsley, chopped1. Heat oven to 350°F (175°C). Place water in small saucepan and boil over high heat. Place raisins in small bowl; pour enough boiling water over just to cover raisins. Let stand. In another small bowl, combine curry powder, garam masala, salt and pepper. Reserve.2. In large, oven-proof skillet, cook bacon pieces over medium heat until golden brown, about 3 minutes. Remove with slotted spoon; place on paper towels and drain. Reserve 2 tablespoons bacon fat in skillet. Add chicken to skillet and brown over medium-high heat, turning. (Add excess bacon fat if pan becomes too dry.) Remove chicken thighs to plate and set aside.3. In same skillet, add carrots, bell peppers, onion and garlic; cook 6 minutes or until lightly softened. Add tomatoes, spice mixture, ginger, and raisins with the water. Simmer sauce to thicken, about 8 minutes. Place chicken thighs in sauce, skin-up. Tent skillet loosely with foil; transfer to middle rack of oven. Bake 20 minutes. Remove foil from skillet; cook the further thicken sauce, about 15 minutes more.4. Remove chicken from oven. Spoon rice on serving platter; top with chicken thighs and then with tomato sauce. Garnish with bacon pieces, almonds and parsley.Makes 4 servings.

Ready-When-You-Get-Home Pot Roast

(2 to 3 pound) chuck or shoulder roast 2 large onions 3 large bell peppers 1 package beefy mushroom soup mix (dry) 1 pound baby carrotsCut the onions into quarters and separate. Seed the bell peppers and cut into 8 pieces each.Layer about half of the onions and peppers in the bottom of the crockpot. Place the roast on top of the vegetables. Sprinkle the dry soup mix on the roast and top with the remaining onions and peppers. Add the carrots on top. ADD NO LIQUID.Cover and cook on low for 8 to 10 hours.Makes 4 to 6 servings.

Brandied Beef Fillet

4 beef fillet mignon steaks, cut 1-inch thick 1 tablespoon vegetable oil 1 teaspoon cracked black pepper 2 tablespoons butter 2 tablespoons brandy or cognac 3/4 cup water 1/2 cup milk 1 (1.2-ounce) package classic brown gravy mixBrush steaks with oil. Sprinkle both sides of steaks with cracked pepper; press pepper into meat.Heat large skillet over medium-high heat until meat will sizzle briskly as it touches pan. Add steaks; brown about 4 minutes on each side or until desired doneness. Remove; keep warm.Reduce heat to medium. Add butter to skillet and heat until melted. Add brandy, water, milk and gravy mix. Stirring constantly, bring to a boil; reduce heat and simmer 1 minute. Serve sauce over steak.Makes 4 servings.