Ann Marie Helps to Melt Winter Blues Away 

Chicken &amp: Mushroom Risotto

2 tsp olive oil

Sweet onion-chopped

Garlic-chopped fine

Red bell pepper-chopped

1-cup long grain brown rice uncooked

1-cup mushrooms-slice

2 1/2 cups chicken broth

1 cups white wine

1 cup chicken cooked &amp: diced

cup frozen peas

cup frozen lima beans

cup canned chickpeas

3 tbsp raisins

Parmesan cheese to top

Heat oil in pan and add onion, garlic &amp: red peepers—saut for 5 minutes

Add rice, &amp: mushrooms saut for 2 minutes

Add broth &amp: wine, mix well. Cook uncovered for 25 minutes or until all liquid is absorbed.

Stir in chicken, peas, beans, chickpeas, raisins—cook for 10 minutesstirring occasionally. Garnish with cheese.

Peach cheesecake

2/3 cup dark corn syrup

1 cup unsweetened granola

14 oz can peaches in own juice-drained-save juice

1 tbsp gelatin

1 cups cottage cheese —drained

1 lemon-juice and rind

1 cups light cream

1 cups sour creamlow fat

2 tbsp sugar

heat syrupdo not boil, stir in granola

spread in bottom of cheese cake pan

chill for 20 minutes, then press down

combine peach juice with gelatin

place over pan of simmering waterstir until dissolved—set aside to cool

Combine: peaches, drained cottage cheese, lemon rind, lemon juice, cream, sour cream &amp: sugar in a blender or food processor until smooth. Add gelatin and blend. Pour over crust and chill for several hours. Serve garnished with mint &amp: fruit slices.