Vella's Market in Constantia, NY
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Meat Department
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Our Favorite Recipes


16 oz. pkg. sauerkraut, rinsed and drained
1 onion, diced
1 red-skinned apple, cored and chopped
2 to 3 lbs. country-style pork ribs
1 cup beer

1. Combine sauerkraut, onion and apple in slow cooker.
2. Layer ribs over sauerkraut mixture.
3. Pour beer over ribs just before turning on slow cooker.
4. Cover and cook on high 1 hour and then on low 6 hours.
Makes 4 to 6 servings


1 1/4 cups sugar
1/3 cup cornstarch
1/4 tsp. ground nutmeg
Dash ground cloves
4 1/2 cups fresh or frozen unsweetened pitted tart red cherries
1 cup fresh cranberries
Pastry for Double Crust Pie

1. For Filling: In a large bowl, stir together the 1¼ cups sugar, the cornstarch, nutmeg and cloves. Add cherries and cranberries. Gently toss until coated. If using fresh cherries, let stand about 15 minutes or until a syrup forms, stirring occasionally. (If using frozen cherries, let stand about 45 minutes or until cherries are partially thawed but still icy.)
2. Preheat oven to 375ºF. Line a 9-inch pie plate with a Pastry for Lattice-Top Pie circle. Transfer
filling to pastry-lined pie plate. Trim pastry to ½ inch beyond edge of pie plate. Slightly flatten
remaining dough ball into a disk. Roll disk from center to edges into a circle about 12 inches in diameter. Using a fluted cutter cut dough circle into ½-inch-wide strips. Weave pastry strips over filling in a lattice pattern. Press strip ends into bottom pastry edge. Fold bottom pastry edge over strip ends; seal and crimp edge.
3. If desired, use a sharp knife to cut out leaf shapes or other decorative designs from pastry trimmings into decorative shapes for pie edge. Brush lattice with milk and press on decorative cutouts. Sprinkle with additional sugar.
4. Place pie on a baking sheet. To prevent overbrowning, cover pie edge with foil. Bake pie for 30 minutes (or 50 minutes if using frozen fruit). Remove foil. Bake for 25 to 35 minutes more or until filling is bubbly 2 inches from edge and pastry is golden brown. Cool on a wire rack.
Makes 8 servings


3 to 4 lb. beef roast
12 oz. bottle barbecue sauce
1/2 cup water
1/2 cup ketchup
1/2 cup chopped onion
1/2 cup chopped green bell pepper

1. Combine all ingredients except rolls in slow cooker.
2. Cover and cook on high 1 hour and then on low 10 hours.
3. Shred meat using 2 forks. Mix thoroughly with sauce.
4. Serve on sandwich rolls with cole slaw.
Makes 12 to 16 servings


2 1/4 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. freshly grated nutmeg or ground nutmeg
2 eggs
1 cup sugar
1 cup dairy or canned eggnog
1/2 cup butter, melted
1 tsp. vanilla
1/2 tsp. rum extract (optional)
1 cup slivered almonds, toasted
Eggnog Icing

1. Preheat oven to 350ºF. Grease the bottom and 1/2 inch up the sides of a 9x5x3-inch loaf pan or two 7½x3½x2-inch loaf pans; set aside. In a large bowl, combine flour, baking powder, salt and nutmeg. Make a well in the center of the flour mixture; set aside.
2. In a bowl, beat eggs with a fork; stir in sugar, eggnog, melted butter, vanilla and, if desired, rum extract. Add egg mixture to flour mixture. Stir just until moistened (batter should be lumpy). Fold in toasted almonds.
3. Spoon batter into prepared pan(s). Bake 9x5x3-inch pan 50 to 55 minutes pan or 7½x3½x2-inch pans 40 to 45 minutes or until a toothpick inserted near center(s) comes out clean. Cool in pan(s) on wire rack(s) 10 minutes. Remove from pan(s). Cool completely on rack. Wrap; store overnight. Drizzle with icing. Let icing set. Makes 1 large or 2 small loaves (16 servings).

EGGNOG ICING: In a bowl, combine 1/2 cup powdered sugar, 1/4 teaspoon vanilla and dash freshly grated nutmeg or ground nutmeg. Stir in enough dairy or canned eggnog (2 to 3 teaspoons) to reach drizzling consistency.


1 clove crushed garlic
1/4 pound butter, melted
1 cup dried bread crumbs
1/3 cup grated Parmesan cheese
2 tbsp. chopped fresh parsley
1 tsp. salt
1/8 tsp. ground black pepper
1 (4 pound) chicken, cut into pieces

1. Preheat oven to 350°F (175°C).
2. In a shallow glass dish or bowl, combine the crushed garlic with the melted butter or margarine. In another small bowl, mix together the bread crumbs, cheese, parsley, salt and pepper. Dip chicken pieces into garlic butter, then into crumb mixture to coat.
3. Place coated chicken pieces into a lightly greased 9x13 inch baking dish. Drizzle with remaining garlic butter and bake uncovered in the preheated oven for 1 to 1¼ hours, or until chicken is cooked through and juices run clear.
Makes 6 servings


1/2 cup butter, softened
1/2 cup shortening
1 1/2 cups granulated sugar
1/4 cup packed brown sugar
1/4 cup pure maple syrup
1 tsp. baking soda
1 tsp. cream of tartar
1/8 tsp. salt
3 egg yolks
1/2 tsp. vanilla
1 3/4 cups all-purpose flour
Maple Icing

1. Preheat oven to 300ºF. In a large bowl, combine butter and shortening. Beat with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, brown sugar, maple syrup, baking soda, cream of tartar, and salt. Beat until combined, scraping bowl occasionally. Beat in egg yolks and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.
2. Shape dough into 1-inch balls. Place balls 2 inches apart on an ungreased cookie sheet.
3. Bake in the preheated oven for 12 to 14 minutes or until edges are lightly browned. Cool on cookie sheet for 2 minutes. Transfer to a wire rack; cool. (Centers will dip as cookies cool.) Drizzle with Maple Icing. Makes about 48 cookies.

MAPLE ICING: In a medium bowl, stir together 1/4 cup whipping cream or milk, 1/4 cup melted butter, and 3 tablespoons pure maple syrup. Whisk in 3 to 4 cups powdered sugar to make an icing of drizzling consistency.
TO STORE: Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 2 days or freeze for up to 3 months.


2- to 3-lb. venison roast
1 to 2 tsp. garlic powder or onion powder
10 3/4 oz. can golden mushroom soup
3/4 soup can water

1. Sprinkle both sides of roast with seasoning and place in slow cooker.
2. Cover and cook on high 1 hour and then on low 2 to 3 hours, turning roast twice while cooking.
3. In a bowl, combine soup and water. Add to roast.
4. Cover and cook on low 2 hours more, turning roast once.

Add 1 oz. envelope dry onion soup mix and 2 to 3 tsp. Worcestershire sauce to the mushroom soup and water. Pour over seasoned roast at beginning of cooking time. Cover and cook on high 1 hour and then on low 4 hours or until meat is tender. Makes 4-6 servings


2 cups all-purpose flour
3/4 cup white sugar
3/4 tsp. salt
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1 cup chopped cranberries
1/2 cup chopped nuts
1 tbsp. orange zest
1 egg
2 tbsp. vegetable oil
3/4 cup orange juice

1. Preheat oven to 350ºF (175°C). Grease one 9x5 inch loaf pan.
2. Combine the flour, sugar, salt, baking powder and baking soda. Add the cranberries and chopped nuts, stir to coat with flour.
3. Combine the egg, oil, orange juice and grated orange peel. Add the egg mixture to the flour mixture
and stir until just combined. Spoon the batter into the prepared pan.
4. Bake at 350°F (175°C) for 50 minutes or until a toothpick comes out clean. Let bread sit for 10 minutes and then remove from the pan and place on a cooling rack. Let cool completely before slicing. Servings: 12


2 large sweet red peppers, cut into 1-in. pieces
1 large zucchini, cut into 1-in. pieces
1 medium onion, cut into 1-in. pieces
1 tbsp. olive oil
1/2 tsp. salt
1/4 tsp. pepper
1 pkg. (8 oz.) reduced-fat cream cheese
Assorted crackers

1. Place the red peppers, zucchini and onion in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Combine olive oil, salt and pepper; drizzle over vegetables and toss to coat. Bake, uncovered, at 425° for 25-30 minutes or until tender, stirring occasionally. Cool to room temperature.
2. Place cream cheese and vegetables in a food processor; cover and process until blended. Chill until serving. Serve with crackers.


1 can (16 oz.) whole-berry cranberry sauce
1 medium onion, chopped
1 can (5.5 oz.) apricot nectar
1/ 2 cup each sugar and coarsely chopped dried apricots
2 tsp. cider or distilled white vinegar
1 tsp. each dry mustard and salt
1/4 tsp. crushed red pepper
One 2 1/2-lb. boneless pork loin roast, well trimmed

1. Mix all ingredients except pork in a 3-qt. or larger slow-cooker. Add pork; spoon some cranberry mixture over the top. (Can be done the night before. Refrigerate in removable crock or, if crock can’t be removed, in a covered bowl, then transfer to slow-cooker to cook.)
2. Cover and cook on low 6 to 8 hours, or until pork is tender. Remove pork to cutting board and slice. Spoon fat off sauce; serve sauce with pork.


1 pound boneless, skinless chicken breast, cut into 1-inch pieces
3 tbsp. flour
1/2 tsp. salt
1/4 tsp. black pepper
12 ounces small new potatoes, scrubbed and halved
2 cups baby carrots, cut into thirds
2 celery stalks, cut into 1/2-inch pieces
1 large onion, chopped
1 can (4 ounces) sliced mushrooms, drained
2 cloves garlic, minced
3/4 tsp. dried thyme
1/2 tsp. dried sage
1 cup low-sodium chicken broth
1 tbsp. unsalted butter, softened

1. In a medium-size bowl, stir together chicken, 2 tablespoons of the flour, 1/4 teaspoon of the salt and the pepper; add to slow cooker. Stir in potatoes, carrots, celery, onion, mushrooms, garlic, 1/2 teaspoon of the thyme, the sage and broth. Cover and cook on HIGH for 4 hours or on LOW for 6 hours.
2. In a small bowl, stir together remaining 1 tablespoon flour and the butter until a paste forms. Push the chicken and veggies to one side and whisk paste, remaining 1/4 teaspoon each salt and thyme into slow cooker bowl. Cook 1 hour more or until thickened.
Makes 6 servings


1/ 2 of a 17.3 ounce package frozen puff pastry, thawed (1 sheet)
1/4 cup sugar
1 tbsp. cornstarch
1 tbsp. finely chopped crystallized ginger
1 12-ounce package frozen mixed berries, thawed and drained (about 2 1/2 cups)
1 egg
2 tbsp. water
Coarse sugar (optional)

1. Preheat oven to 400°F. Line a large baking sheet with parchment paper or foil. On a lightly floured surface, roll thawed puff pastry into a 15x12-inch rectangle. Transfer to the prepared baking sheet; set aside.
2. In a medium bowl, stir together the 1/4 cup sugar, the cornstarch, and ginger. Halve any large berries. Add berries to sugar mixture; gently toss to coat.
3. Spoon berry mixture onto one crosswise half of the prepared puff pastry, spreading evenly to 1 inch from edges. In a small bowl, whisk together egg and the water. Brush some of the egg mixture on the uncovered edges of the pastry. Fold over the uncovered pastry half to enclose the fruit. Using a fork, firmly press together edges of top and bottom pastry to seal. Brush the top of the pastry with egg mixture and, if desired, sprinkle with coarse sugar. Cut two to three slits in pastry top.
4. Bake in the preheated oven for 25 to 30 minutes or until pastry is golden and filling is bubbly. Transfer to a wire rack; cool. Cut into bars. Makes 16 bars.
TO STORE: Place bars in a single layer in an airtight container; cover. Store in the refrigerator for up to 1 day.


4 cups low-sodium chicken broth
1 pound boneless, skinless chicken thighs (about 4)
4 frozen corn-on-the cob pieces (sometimes called “cobbettes”)
1 tbsp. olive oil
1 small onion, thinly sliced
1 celery stalk, thinly
4 garlic cloves, thinly sliced
2 medium russet potatoes (about 1 pound), peeled and cut into 1-inch pieces
2 tbsp. fresh lime juice, plus wedges for serving
1/4 tsp. dried oregano
Kosher salt and black pepper
Cut-up avocado, fesh cilantro sprigs, and capers, for serving

1. In a large saucepan or Dutch oven, combine the chicken broth and 1 cup water and bring to a boil. Add the chicken and corn and simmer until the chicken is cooked through, 10 to 12 minutes.
2. Remove the chicken and corn from the saucepan and reserve.
3. Strain the cooking liquid into a large bowl or measuring cup and reserve.
4. Wipe out the saucepan and heat the oil over medium heat. Add the onion, celery, and garlic and cook, stirring occasionally, until beginning to soften 2 to 3 minutes. Add the potatoes and the reserved cooking liquid and bring to a boil. Reduce heat and simmer until the potatoes are cooked through, 15 to 20 minutes.
5. Meanwhile, shred the chicken and cut the corn pieces into 1-inch-thick rounds. Return the chicken and corn to the soup. Add the lime juice, oregano, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook until heated through, about 1 minute. Serve the soup with the avocado, cilantro, capers, and lime wedges.
Makes 4 servings.


1 (14-ounce) can artichoke hearts, drained
1 cup dried breadcrumbs
1/2 tsp. salt
1/4 tsp. pepper
1 cup half-and-half
2 eggs, well beaten

1. Preheat oven to 375 degrees. Grease a 13 x 9-inch baking dish.
2. Mix artichoke hearts with breadcrumbs, salt and pepper. Place in prepared baking dish.
3. Mix half-and-half and eggs together; pour over artichoke mixture. Bake 25 minutes or until well browned.
Servings: 6 to 7.


4 lbs. butternut squash
4 tsp. canola oil
1 red onion, chopped
5 medium Granny Smith apples, peeled and diced
1 cube vegetarian bouillon
1/2 tsp. grated fresh ginger
1/4 tsp. ground nutmeg
4 cups water
1-1/3 cups 1 percent skim or soy milk
1 tsp. salt
1 tsp. ground white pepper
Parsley to garnish

1. Preheat oven to 400 degrees. With a sharp knife, cut the squash lengthwise in half. Scoop out and discard seeds and fibers. Place the squash halves cut-side-up in shallow baking dish, cover tightly with foil and bake until tender, 45 to 50 minutes. Set aside to cool.
2. In a large saucepan, heat oil over medium-low heat. Add onion and cook, stirring occasionally, until golden, 8 to 10 minutes. Add apples, bouillon cube, ginger, nutmeg, and water. Mix well. Increase heat to high and bring to a boil. Reduce heat to low, cover saucepan, and simmer until apples are tender, about 10 minutes. Remove from heat. 3. Scoop out squash from shells — you should have about 4 cups of flesh. In a food processor, puree half of the squash with 1/2 cup milk until completely smooth. Transfer to medium bowl. Repeat with remaining squash and milk. Add to bowl.
4. Transfer half of the apple mixture to the food processor. Puree until completely smooth. Return to saucepan. Repeat with the remaining apple mixture and add it to the saucepan along with the squash puree. Mix well. Add a little milk if mixture seems too thick. Return the pureed soup to a simmer over low heat. Cook, stirring occasionally, until flavors have blended and mixture is heated through, 5 to 10 minutes. Stir in salt and white pepper. Garnish with parsley. Makes 8 servings.


1 cup plain nonfat Greek yogurt
2 cloves garlic, finely chopped
1/2 tsp. ground cumin
Kosher salt and black pepper
1 1/2 lb. boneless, skinless chicken breasts, cut into
1-in. pieces
1 lb. tomatoes (such as plum, beefsteak, cherry or grape), cut into pieces
1 shallot, finely chopped
1/2 cup fresh fl at-leaf parsley leaves
1 tbsp. red wine vinegar
2 tbsp. olive oil, plus more for the grill pan or grill

1. In a shallow baking dish, combine the yogurt, garlic, cumin, 1/2 tsp. salt and 1/4 tsp. pepper. Thread the chicken onto 8 skewers and add them to the yogurt mixture, turning to coat. Refrigerate for at least 10 minutes and up to overnight.
2. Meanwhile, in a large bowl, combine the tomatoes, shallot, parsley, vinegar, oil and 1/4 tsp. each salt and pepper.
3. Heat a grill or a grill pan over medium-high heat. Oil the grill and cook the chicken, turning occasionally, until cooked through, 8 to 10 minutes. Serve with the tomato salad.
Servings: 4.


2 cans artichoke hearts (13.75 oz. each), drained and quartered
1 pkg. frozen chopped spinach (16 oz.), thawed and squeezed dry
1 cup mayonnaise
1 pkg. cream cheese (8 oz.)
3/4 cup diced onion
3/4 cup diced red bell pepper
1 tbsp. minced garlic
1 cup shredded Monterey Jack cheese (4 oz.)
1/2 cup drained and chopped banana
pepper rings
Crostini or pita chips

1. Stir together artichoke hearts, spinach, mayonnaise, cream cheese, onion, bell pepper, and garlic in a 2 1/2-qt. slow cooker. Cover; cook on high-heat setting for 1-2 hours or on low-heat setting for 3-4 hours.
2. Defrost frozen spinach in a microwave. Drain it well before adding to the slow cooker.
3. Stir in Jack cheese and pepper rings. Cover cooker; let dip stand until cheese melts, about 5 minutes.
4. Set cooker on warm-heat setting; serve dip with crostini or pita chips.
Makes 6-7 cups


3 cups shredded Cheddar (12 oz.)
1 cup shredded provolone (4 oz.)
1 1/2 cups whole milk
1 1/2 cups heavy cream
2 tsp. kosher salt
1 tsp. black pepper
1 tsp. dry mustard
2 cups dry elbow macaroni
8 oz. sour cream

1. Combine Cheddar, provolone, milk, cream, salt, pepper, and mustard in a 4- to 6-qt. slow cooker. Cover; cook on low-heat setting for 1 hour.
2. Stir in macaroni and sour cream. Cover; cook on low-heat setting for an additional 1 hour.
Makes 6 cups


1 cup sliced carrots
6 new potatoes, cut into thirds
1 medium onion, sliced
3 lb. boneless beef chuck roast, trimmed
4 Tbsp. minced fresh basil, divided
4 Tbsp. minced fresh oregano, divided
2 tsp. minced garlic
2 tsp. kosher salt, divided
1/4 tsp. red pepper flakes
1 can tomato sauce (8 oz.)
1 can tomato paste (6 oz.)
2 tsp. Italian seasoning
1 can cannellini beans, drained (19 oz.)

Layer carrots, potatoes, and most of the onion slices in 4- to 6-qt. slow cooker; top with roast. Mash 2 Tbsp. basil, 2 Tbsp. oregano, garlic, 1 tsp. salt, and pepper fl akes in a small bowl; spread on roast.

Combine tomato sauce, tomato paste, remaining basil and oregano, and Italian seasoning in a bowl. Pour tomato mixture over roast, top with remaining onion slices. Cover, cook until meat is fork-tender, on high-heat setting for 5-6 hours or on low-heat setting for 8-9 hours.

Stir beans into sauce; cook on high-heat setting for 10-15 minutes. Remove roast from cooker. Let roast rest for 5-10 minutes before thinly slicing meat against the grain. Skim grease from sauce. Spoon beans, vegetables,and sauce over roast.
Makes 8 servings


1/2 cup mayonnaise
1/4 cup shredded Parmesan
1/4 cup chopped fresh parsley
Juice of 1/2 lemon
2 Tbsp. light corn syrup
1 Tbsp. white wine vinegar
2 tsp. minced garlic
8 cups chopped romaine lettuce
1 cup halved cherry tomatoes
1/2 cup sliced cucumber
Parmesan shavings

Blend mayonnaise, Parmesan, parsley, lemon juice, corn syrup, vinegar, and garlic in a blender.

Toss romaine, tomatoes, and cucumber with dressing until well coated. Garnish salad with Parmesan shavings.
Makes 8 servings


4 6-oz. boneless, skinless chicken breasts
Kosher salt and black pepper
3/4 cup panko bread crumbs
3 tbsp. olive oil
1/4 cup lowfat sour cream
1 tsp. Dijon mustard
1 tbsp. fresh lemon juice
2 stalks celery, thinly sliced on a diagonal
1 Granny Smith apple, cut into matchsticks
1 tbsp. chopped chives

1. Slice the chicken breasts in half horizontally to create 8 small chicken cutlets. Season the chicken with 1/2 tsp. salt and 1/4 tsp. pepper and coat in the bread crumbs, pressing gently to help them adhere.
2. Heat 2 tbsp. of the oil in a large skillet over medium-high heat. In two batches, cook the chicken until golden brown and cooked through, 2 to 3 minutes per side, adding more oil to the skillet if necessary. Transfer the chicken to plates.
3. In a large bowl, whisk together the sour cream, mustard, lemon juice, remaining tbsp. oil, and 1/4 tsp. each salt and pepper. Add the celery and apple and toss to combine, fold in the chives. Serve with the chicken.
Makes 4 servings


1 cup quick or old-fashioned oats
1 cup packed brown sugar
1/4 cup butter or margarine, cut in small pieces
1 cup boiling water
2 eggs
1 cup all-purpose flour
1 tsp. baking soda
1/4 tsp. salt
1 tsp. cinnamon
1/2 to 1 cup chopped pecans or walnuts, optional
Confectioner's sugar

1. Heat oven to 350°F. Grease and lightly flour 8-inch pie plate or square baking pan; set aside.
2. Place oats in large bowl. Sprinkle brown sugar over top. Place butter pieces on top of sugar, then pour boiling water over all. Let stand 10 minutes, or until room temperature.
3. Beat eggs and add to oat mixture. Sift together flour, baking soda, salt and cinnamon. Using mixing spoon or electric mixer, add dry ingredients to oat mixture, beating just until blended. Add nuts if desired.
4. Pour into prepared pan. Bake 20 to 25 minutes, or until toothpick inserted in center of cake comes out clean. Cool slightly.
5. Sprinkle top heavily with confectioner's sugar. Serve warm or cold. Cold cake may be frosted with favorite frosting instead of sprinkled with confectioner's sugar, if preferred. Cut in wedges
to serve.


8 (3/4-inch thick) bone-in center-cut pork chops (about 5 pounds)
2 1/2 tsp. salt, divided
1 1/2 tsp. ground black pepper, divided
1/3 cup vegetable oil
2 cups chopped yellow onion
2 cups peeled and chopped McIntosh or Rome apples (about 2 apples)
4 (8-ounce) cans sauerkraut, undrained*
1 cup water
1 (24-ounce) package refrigerated mashed potatoes
Additional salt and ground black pepper to taste

1. Sprinkle pork chops with 2 tsp. salt and 1 tsp. pepper. In a large Dutch oven, heat half of oil over medium-high heat. Add half of pork chops; cook 3 to 4 minutes per side or until golden brown. Remove from pan. Repeat procedure with remaining oil and pork chops. Loosely cover pork chops with aluminum foil. Reserve drippings in pan.
2. Add onion, remaining 1/2 tsp. salt and remaining 1/2 tsp. pepper to pan; cook over medium heat,
stirring frequently, 5 minutes or until softened. Add apple; reduce heat to low and cook 10 minutes or until tender, stirring occasionally. Add sauerkraut; stir well.
3. Return pork chops and any accumulated juices to pan, spooning apple mixture around pork chops. Add 1 cup water to pan. Bring to a boil over medium heat. Cover, reduce heat, and simmer 1 hour and 45 minutes or until pork chops are tender, rearranging pork chops halfway through cooking time.
4. Heat potatoes according to package instructions.
5. Add additional salt and pepper to taste to pork chop mixture. Serve with mashed potatoes.
* We used Silver Floss Sauerkraut.


5 ripe bananas, mashed (about 1 2/3 cups)
3/4 cup packed light-brown sugar
1/4 cup canola oil
1/4 cup whole milk
2 large eggs
2 tsp. pure vanilla extract
1 tsp. baking soda
1 tsp. ground cinnamon
1/4 tsp. kosher salt
1 3/4 cups white whole-wheat flour
1 cup mini chocolate chips

1. Heat oven to 350°F. Line a 15x10x1/2-in. baking pan with foil or parchment, leaving an overhang on 2 sides.
2. In a large bowl, whisk together the bananas, sugar, oil, milk, eggs, vanilla, baking soda, cinnamon and salt. Add the flour and whisk to combine; fold in 1/2 cup of the chocolate chips.
3. Spread batter in the prepared pan and sprinkle with the remaining chocolate chips. Bake until wooden pick inserted in center comes out clean, 15 to 20 minutes. Let cool completely in the pan.
4. Transfer the square to a cutting board by using the foil overhangs. Cut into 40 bars; remove


4 bone-in chicken thighs, skin removed (1-1 1/2 lbs.)
3/4 tsp. kosher salt, divided
1/2 tsp. black pepper, divided
2 tbsp. all-purpose flour
2 tsp. olive oil
2 medium carrots, cut into 1/2-inch pieces
1 small red bell pepper, cut into 1-inch pieces
1 small onion, cut into wedges
1 tsp. minced garlic
1 can whole tomatoes in juice, cut up (14 oz.)
1 tsp. minced lemon zest
1 tsp. sweet or hot Hungarian paprika
1/4 cup pitted and sliced kalamata olives
Finely shredded lemon zest

1. Season chicken with salt and pepper in a bowl. Add flour, tossing chicken to coat; shake to remove excess. Heat oil in sauté pan over medium-high. Add chicken to pan; sear just until browned, 3 minutes per side.
2. Combine carrots, bell pepper, onion, and garlic in a 3- to 3 1/2 qt. slow cooker; place chicken on top of vegetables.
3. Combine tomatoes, 1 tsp. lemon zest, and paprika in a small bowl; pour over chicken in slow cooker.
4. Cover; cook until chicken is fork-tender, on low heat setting for 4-5 hours. Serve chicken and sauce topped with olives and additional lemon zest.
Makes 2 servings


3 cups sifted all-purpose flour
3 cups sugar
1/4 tsp. baking soda
2 sticks butter, softened and cut into pats
1 tbsp. solid shortening
6 eggs
1 cup sour cream (have used plain yogurt)
1/4 tsp. vanilla
1/4 tsp. lemon extract
1/4 tsp. almond extract
1 cup mashed very ripe bananas
Nuts, optional

1. Heat oven to 325°F. Grease and flour 10-inch Bundt pan; set aside. You can also use 2 9-by-5- inch loaf pans, if preferred.
2. Combine flour, sugar and baking soda; beat in butter until mixture is crumbly.
3. Add shortening, eggs and sour cream; beat for 5 minutes.
4. Add extracts (you can use all vanilla instead of the lemon and almond extracts) and bananas; continue to beat for several more minutes. Add nuts, if desired.
5. Fill prepared pan about three-quarters full.
Bake for about 90 minutes, or until long pick inserted in center comes out clean.
6. Let cool on rack for 5 minutes, then remove from pan.


1- 1 1/2 lb. boneless beef chuck eye roast, chuck pot roast, eye of round roast, or round rump roast
4 medium unpeeled potatoes, quartered (about 1 1/2 lb.)
1 16-oz. pkg. frozen tiny whole carrots
1 4-oz. can (drained weight) mushroom stems and pieces, drained
1/2 tsp. dried tarragon or basil, crushed
1/4 tsp. salt
1 10 3/4-oz. can condensed golden mushroom soup

1. Trim fat from meat, if necessary, cut meat to fit into a 3 1/2 to 4 1/2-quart slow cooker. In the slow cooker, combine potatoes, frozen carrots, mushrooms, tarragon and salt. Place meat on top of the vegetables. Pour soup over meat.
2. Cover; cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.
Makes 5 or 6 servings


2 cups cooked, cooled oatmeal, divided
Fresh fruit (such as sliced peaches or berries), chilled
2 cups vanilla ice cream, divided
Garnishes (such as nuts, maraschino cherries, toasted oats or granola)

1. Using 1 cup oatmeal and 1 cup ice cream for each serving, layer oatmeal, fruit and ice cream in two parfait or other tall glasses.
2. Garnish as desired.
Makes 2 servings


1 1/2 cups barbecue-flavored potato chips (1 1/4 oz.)
1/2 cup Original Bisquick® mix
1 egg, beaten
2 tbsp. barbecue sauce
6 boneless pork loin chops, 1/2 inch thick (about 1 1/2 lb.)
1 tbsp. vegetable oil
3/4 cup barbecue sauce

1. Place potato chips in 1-gallon resealable food-storage plastic bag; crush with rolling pin. Add Bisquick mix to chips; mix well.
2. In small shallow dish, mix egg and 2 tbsp. barbecue sauce. Dip pork chops into egg mixture, then shake in bag to coat with Bisquick mixture.
3. In 12-inch nonstick skillet, heat oil over medium-low heat. Cook pork chops in oil 15 to 18 minutes, turning once, until golden brown and pork is no longer pink in center. Serve with 3/4 cup barbecue sauce.
Servings: 6


6 medium red or purple plums, slice (about 5 cups)
3/4 cup sugar
3 tbsp. cornstarch
1/2 cup crushed gingersnap cookie crumbs (about 15 cookies)
1/2 cup chopped walnuts
1/2 cup Original Bisquick® mix
1/4 cup butter or margarine, softened

1. Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In large bowl, stir sliced plums, 1/2 cup of the sugar and the cornstarch until combined. Spread in baking dish.
2. In medium bowl, mix cookie crumbs, walnuts, Bisquick mix, butter and remaining 1/4 cup sugar with fork until crumbly. Sprinkle over plum mixture.
3. Bake 45 to 55 minutes or until mixture is hot and bubbly, and topping is lightly browned. Serve warm. Servings: 6