Cool 'n' Easy Pie

2/3 cup boiling water 1 pkg (4-serving size) gelatin,any flavor 1/2 cup cold juice, any flavor Ice cubes 1 tub(8oz) whipped topping.thawed 1 prepared graham cracker crumb crust(6oz) Assorted fruit(optional)  Stir boiling water into gelatin in large bowl 2 min or until completely dissolved. Mix cold juice and ice to make 1 cup. Add to gelatin, stirring until slightly thickened. Remove any remaining ice.  Stir in whipped topping with wire wisk intil smooth. Refrigerate 10-15 min or until mixture is very thick and will mound. Spoon into crust. Refrigerate 4 hours or until firm. Just before serving, garnish with fruit, if desired. Store leftover pie in refrigerator. Makes 8 servings

Pizza Meat Loaf

1 envelope onion soup mix 2 lbs ground beef 1-1/2 cups fresh bread crumbs  2 eggs 1 small green pepper,chopped(optional) 1/4 cup water 1 cup pasta sauce,divided 1 cup shredded mozarella cheese(about 4oz) divided  Preheat oven to 350 degrees In large bowl, combine all ingredients except 1/2 cup pasta sauce and 1/2 cup cheese.  In 13-9 inch baking or roasting pan, shape into loaf. Top with remaining 1/2 cup pasta sauce. Bake uncovered 50 min. Sprinkle top with remaining 1/2 cup cheese. Bake an additional 10 min or until done. Let stand 10 min before serving. Makes 8 servings  Tip; When grating cheese, spray your box grater with nonstick cooking spray and place on a sheet of waxed paper. When you finish grating, clean-up is a breeze. Simply discard the waxed paper and rinse the grater clean.

White Chocolate Pound Cake

3 cups flour 1tsp baking powder 1/2 tsp salt 1(8oz) container sour cream 1 can(8oz) crushed pineapple in juice,undrained 1 cup (2 sticks) butter,softened 2 cups sugar 5 eggs 1 pkg (6 squares) premium white baking chocolate,melted,cooled slightly 2 tsps vanilla 1/2 cup coconut  Heat oven to 350 degrees. Lightly grease and flour 12-cup fluted tube pan or 10 inch tube pan.  Mix flour, baking powder and salt; set aside. Mix sour cream and pineapple: set aside.  Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs 1 at a time, beating well after each addition. Beat in melted chocolate and vanilla. Add flour mixture alternately with sour cream mixture. Beat in coconut. Pour into prepared pan. Bake 70-75 minutes or until toothpick inserted near center comes out clean. Cool in pan 10 minutes on wire rack. Loosen cake from side of pan with small knife or spatuela. Invert cake onto rack; gently remove pan. Cool completely on wire rack. Sprinkle with powdered sugar, if desired. Makes 12-16 servings

Chocolate Popovers

3/4 cup plus 2 tablespoons all-purpose flour 1/4 cup granulated sugar 2 tablespoons unsweetened cocoa powder 1/4 tsp salt 4 eggs 1 up milk 2 tbsps butter or margarine,melted 1/2 tsp vanilla powdered sugar  Position rack in loeer third of oven. Preheat oven to 375 degrees. Grease 6-cup popover pan or 6 (6oz) custard cups. Set custard cups in jelly-roll pan. Sift flour,granualated sugar, cocoa and salt into medium bowl; set aside. Beat eggs in large bowl with electric mixer at low speed 1 min. Beat in milk,butter and vanilla. Beat in flour mixture until smooth. Pour batter into prepared pan. Bake 50 min. Immediately remove popovers to wire rack. Generously sprinkle powdered sugar over popovers. Serve immediately. Makes 6 popovers

French Breakfast Puffs

1 1/2 cups unsifted all-purpose flour 1/2 cup confectioners sugar 1 tsp baking powder 1 tsp salt 3/4 tsp ground nutmeg 1/2 cup milk 1/2 cup water 1/4 cup oil 1 1/2 tsps grated lemon peel 3 eggs oil for frying confectioners sugar  Mix flour, 1/2 cup confectioners sugar,baking powder,salt and nutmeg in small mixing bowl. Set aside. Combine milk,water,oil and lemon peel in med saucepan. Heat to rolling boil over med-high heat. Add flour mixture all at once. Beat with wooden spoon until mixture pulls away from sides of pan into a ball. Remove from heat; cool slightly. Add eggs, one at a time, beating after each addition.  Heat 2 to 3 inches oil in deep-fryer or large saucepan to 350 degrees.  Drop dough by tablespoons into hot oil. Fry 3 or 4 puffs at a time, 4-6 min. or until golden brown, turn over several times. Drain on paper towels. Sprinkle top of each puff with confectioners sugar.  Makes 32 puffs 

Fresh Orange Muffins

Makes 12 oil or melted butter, for greasing(if using) 5 oranges 1 cup whole wheat flour 1 cup all-purpose flour 1 tbsp baking powder heaping 1/2 cup superfine sugar 2 large eggs 1 cup fresh orange juice 6 tbsp sunflower oil  Preheat the oven to 400 degrees. Grease a 12-cup muffin pan or line with 12 muffin pan liners. Finely grate the rind from 2 of the oranges and set aside. Using a serrated knife, remove the peel from all of the oranges, discarding the white peel. Cut the flesh into segments, reserving 6 segments. Cut the reserved segments in half and set aside. Coarsely chop the remaining orange segments. Sift together both types of flour and the baking powder into a large bowl, adding any bran left in the sifter. Stir in the sugar. Lightly beat the eggs in a large pitcher or bowl,then beat in the orange juice,oil,and reserved orange rind. Make a well in the center of the dry ingredients,pour in the beaten liquid ingredients,and add the chopped oranges. Stir gently untii just combined; do not overmix. Spoon the batter into the prepared muffin pan. Place the reserved halved orange segments on tops of the muffins. Bake in the preheated oven for about 20 min. until well risen,golden brown,and firm to the touch. Let the muffins cool in the pan for 5 min. then serve warm or transfer to a wire rack and let cool completely.

Blueberry muffins

Oil or melted butter for greasing(if using) 2 cups all-purpose flour 1 tbsp baking powder 1/8 tsp salt heaping 1/2 cup firmly packed light brown sugar scant 1 1/2 cups frozen blueberries 2 large eggs 1 cup milk 6 tbsp sunflower oil or melted, cooled butter 1 tsp vanilla extract finely grated rind of 1 lemon  Preheat the oven to 400 degrees. Grease a 12-cup muffin pan or line with 12 muffin paper liners. Sift together the flour.baking powder, and salt into a large bowl. Stir in the sugar and blueberries.  Lightly beat the eggs in a large pitcher or bowl,then beat in the milk,oil,vanilla extract and lemon rind. Make a well in the center of the dry ingredients and pour in the beaten liquid ingredients. Stir gently until just combined; do not overmix. Spoon the batter into the prepared muffin pan. Bake in the preheated oven for about 20 min. until well risen.golden brown, and firm to the touch.  Let the muffins cool in the pan for 5 min. then serve warm or transfer to a wire rack and let cool completely.  Makes 12 muffins.