Chili Cheese Fries

Ingredients

• Servings: 6
• 1 (32 ounce) package frozen seasoned french fries
• 2 tablespoons cornstarch
• 2 tablespoons water
• 2 cups low-fat milk
• 1 tablespoon margarine
• 8 slices american cheese, cut into pieces
• 1 (15 ounce) can chili without beans (such as hormel®)

Recipe

Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 25 mins


• prepare french fries as directed on the package.
• stir cornstarch and water in a small cup until cornstarch dissolves; set aside. bring milk and margarine to a boil in a saucepan, stirring constantly. reduce the heat and whisk the cornstarch mixture into the milk mixture, bring to a simmer over medium heat. cook and stir until the mixture is thick and smooth. add the cheese to the milk mixture and stir until the cheese has melted and is well combined.
• prepare chili as directed on the can. pour the cooked chili and the cheese sauce over the top of the cooked french fries.

Peanut Butter Balls Vii

Ingredients

• Servings: 1
• 1 cup peanut butter
• 1 cup honey
• 1 1/2 cups dry milk powder

Recipe

• in a medium bowl, stir together the peanut butter and honey. add the powdered milk and mix until well blended. roll into walnut sized balls and serve.

moist persimmon cookie

Ingredients

• Servings: 3
• 2 persimmons
• 1/2 cup shortening
• 1 cup white sugar
• 1 egg
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg
• 1 cup chopped walnuts
• 1 cup raisins

Recipe

Preparation Time: 10 mins Cook Time: 12 mins Ready Time: 30 mins


• peel and de-stem the persimmons and process them in a food processor or blender. you will want enough pulp to equal 1 cup. preheat oven to 350 degrees f (175 degrees c). grease cookie sheets.
• in a medium bowl, cream together the sugar and shortening. beat in the egg and persimmon pulp. combine the flour, baking soda, salt, cinnamon, cloves and nutmeg, stir into the persimmon mixture. finally, stir in the chopped nuts and raisins. drop by rounded spoonfuls the prepared cookie sheet.
• bake for 8 to 10 minutes in the preheated oven. allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

chocolate chocolate biscotti

Ingredients

• Servings: 2
• 1 cup white sugar
• 1/4 cup margarine, softened
• 1/4 cup olive oil
• 1 teaspoon vanilla extract
• 3/4 cup liquid egg substitute
• 2 1/4 cups all-purpose flour
• 1 1/4 cups unsweetened cocoa powder
• 2 teaspoons baking powder
• 1 (5 ounce) milk chocolate candy bar, chopped

Recipe

Preparation Time: 25 mins Cook Time: 50 mins Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c). grease cookie sheets.
• in a large bowl, cream together the sugar, margarine and olive oil until smooth. stir in the vanilla and egg substitute. combine the flour, cocoa, and baking powder. stir into the creamed mixture. fold in the chocolate pieces. cover, and chill dough for 10 minutes.
• divide the dough into two equal pieces. roll each piece into a log about 9 inches long. place the logs the prepared cookie sheets about 4 inches apart. flatten each one down to 1 inch thickness.
• bake in the preheated oven for 20 to 25 minutes, or until firm. cool on sheets for 15 minutes before removing to wire racks to cool completely.
• move the cookie loaves to a cutting board. using a serrated knife, slice each loaf crosswise into 3/4 inch slices. return slices to the baking sheet cut side down and bake for an additional 8 to 10 minutes on each side, until dry and lightly toasted. cool completely before storing in an airtight container.

baked tuna 'crab' cakes

Ingredients

• Servings: 18
• 2 (12 ounce) cans chunk light tuna in water, drained and flaked
• 1 cup bread crumbs
• 1 zucchini, shredded
• 1/2 green bell pepper, chopped
• 1/2 onion, finely chopped
• 1/2 cup green onions, chopped
• 2 cloves garlic, pressed or minced
• 1 teaspoon finely chopped jalapeno pepper
• 1/2 cup nonfat cottage cheese
• 1/4 cup fat free sour cream
• 2 eggs
• 1 lime, juiced
• 1 tablespoon dried basil
• 1 teaspoon ground black pepper
• salt to taste
• 2 eggs
• 1 cup yellow cornmeal

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c). line a baking sheet with aluminum foil, and spray with cooking spray.
• in a large bowl, thoroughly mix the tuna, bread crumbs, zucchini, green pepper, onion, green onions, garlic, jalapeno pepper, cottage cheese, sour cream, 2 eggs, lime juice, dried basil, pepper, and salt.
• beat 2 eggs in a shallow bowl, and place the cornmeal on a plate.
• scoop up about 1/4 cup of the tuna mixture, and gently form it into a compact patty. dip both sides of each cake into beaten egg and then press into cornmeal, and place the cakes the prepared baking sheet. spray the tops of the cakes with cooking oil spray.
• bake in the preheated oven until the tops of the cakes are beginning to brown, about 20 minutes. flip each cake, spray with cooking spray, and bake until the cakes are cooked through and lightly browned, about 20 more minutes.

Pumpkin Oat Bread

Ingredients

• Servings: 2
• 2/3 cup vegetable oil
• 4 eggs
• 1 (15 ounce) can 100% pure pumpkin
• 2/3 cup white sugar
• 2/3 cup brown sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 tablespoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg
• 3 cups all-purpose flour
• 1 3/4 cups old-fashioned rolled oats, divided

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 1 hr 10 mins


• preheat an oven to 350 degrees f (175 degrees c), and lightly grease 2 loaf pans, 8 1/2x4 1/2-inch size.
• stir together the oil, eggs, and pumpkin in a large bowl. stir in the white and brown sugar, baking powder, salt, cinnamon, cloves, and nutmeg, and stir to combine well. beat in the flour and 1 1/2 cups of oats.
• pour the batter into the prepared loaf pans, and sprinkle the tops with the remaining 1/4 cup of oats. press the oats lightly into the top of the batter.
• bake in the preheated oven until a toothpick inserted in the middle of a loaf comes out clean, 40 to 45 minutes. let cool for 15 minutes before slicing.

Easy Cheese Ball

Ingredients

• Servings: 1
• 2 (8 ounce) packages cream cheese
• 1 (.7 ounce) package dry italian-style salad dressing mix
• 1 cup chopped nuts

Recipe

• in a large bowl, mix together cream cheese and salad dressing mix. shape into 1 large ball and roll in chopped nuts.
• refrigerate cheese ball for several hours or overnight.

urban legend cookies ii

Ingredients

• Servings: 9
• 4 cups all-purpose flour
• 5 cups rolled oats
• 2 teaspoons baking soda
• 1 teaspoon salt
• 2 teaspoons baking powder
• 2 cups butter
• 2 cups white sugar
• 2 cups packed brown sugar
• 2 teaspoons vanilla extract
• 4 eggs
• 4 cups semisweet chocolate chips
• 8 ounces finely grated chocolate bar
• 3 cups chopped walnuts

Recipe

• preheat oven to 350 degrees f (180 degrees c).
• cream butter and both sugars. add eggs and vanilla. in a blender or food processor, process the oats until finely chopped.
• add the chopped oats, flour, baking soda, salt, baking powder into the creamed butter and sugar mixture and mix well. stir in the chocolate and nuts.
• roll dough into 1 1/2 - 2 inch balls (do not press) and place 2 inches apart on a cookie sheet. bake for 10 minutes.

Side Of The Trail Cookies

Ingredients

• Servings: 6
• 1 1/2 cups shortening
• 1 1/2 cups peanut butter
• 2 cups packed brown sugar
• 3 eggs
• 2 teaspoons vanilla extract
• 3 cups quick cooking oats
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 2 cups semisweet chocolate chips

Recipe

• preheat oven to 350 degrees f (180 degrees c).
• in mixing bowl, cream the shortening and peanut butter. add the brown sugar, eggs, and vanilla. mix well.
• combine oats, flour, baking powder, and salt. add to creamed mixture and mix well.
• add chocolate chips and mix in well.
• drop by the rounded teaspoonful unto ungreased baking sheet. flatten slightly with the bottom of a glass. bake for 12 minutes or until done.

Bon Bons

Ingredients

• Servings: 15
• 1 1/2 cups butter
• 2 pounds confectioners' sugar
• 1 (14 ounce) package flaked coconut
• 1 cup chopped walnuts (optional)
• 1 (14 ounce) can sweetened condensed milk
• 3 cups semi-sweet chocolate chips
• 3 tablespoons shortening

Recipe

Ready Time: 3 hrs


• cream together butter, powdered sugar and coconut. stir walnuts and condensed milk into the mixture. roll into 1 inch balls and arrange on waxed paper covered cookie sheets. refrigerate for at least 2 hours.
• melt chocolate chips and shortening top of double boiler over medium-low heat. working in small batches, dip balls in chocolate until covered. place on waxed paper covered cookie sheets and refrigerate. when firm, store covered in refrigerator.

Sweet And Mild Cooked Tomato Salsa

Ingredients

• Servings: 4
• 8 tomatoes, peeled and coarsely chopped
• 1/2 onion, chopped
• 1 (4 ounce) can diced green chilies
• 1/4 cup white vinegar
• 2 tablespoons brown sugar
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground coriander
• salt to taste
• hot pepper sauce to taste

Recipe

Preparation Time: 15 mins Cook Time: 3 hrs

Ready Time: 3 hrs 15 mins


• combine the tomatoes, onion, green chiles, vinegar, brown sugar, garlic powder, cumin, oregano, coriander, salt, and hot sauce in a dutch oven or large pot over medium-low heat. simmer, stirring occasionally, until the salsa reaches your preferred consistency, about 3 hours. store in refrigerator until using.

austrian peach cookie

Ingredients

• Servings: 30
• 1 cup white sugar
• 3/4 cup vegetable oil
• 1/2 cup milk
• 2 eggs
• 3/4 teaspoon baking powder
• 1/2 teaspoon vanilla extract
• 3 2/3 cups all-purpose flour
• 1 cup apricot preserves
• 1/2 cup chopped almonds
• 3 ounces cream cheese, softened
• 2 tablespoons instant tea powder
• 2 1/2 tablespoons
• 3/4 teaspoon ground cinnamon
• 1/4 cup red decorator sugar
• 1/2 cup orange decorator sugar

Recipe

• preheat oven to 325 degrees f (170 degrees c).
• combine sugar, oil, milk, eggs, baking powder and vanilla in large bowl. blend in enough flour to form a soft dough.
• roll into walnut size balls. place on ungreased cookie sheets
• bake for 15-20 minutes. cookies will be pale. remove to rack to cool.
• hollow out cookie center. reserve crumbs. combine 2 cups crumbs, preserves, almonds, cream cheese, instant tea powder, and cinnamon. mix to blend.
• fill cookies with crumb mixture. press 2 cookies together to form peach.
• brush lightly with or water and dip one spot in the red sugar for blush and roll entire cookie in orange sugar. top with a icing leaf or purchase the plastic peach leaves.

Victory Brownies

Ingredients

• Servings: 16
• 2 (1 ounce) squares unsweetened chocolate
• 1 (1 ounce) square semisweet chocolate
• 1/2 cup butter
• 1/2 cup packed brown sugar
• 1/2 cup white sugar
• 2 tablespoons honey
• 2 eggs, slightly beaten
• 3/4 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder
• 1 tablespoon vanilla extract
• 1 cup chopped toasted hazelnuts
• 1/8 teaspoon cayenne pepper, or amount to taste
• 1/2 teaspoon grated orange zest

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c). butter 8 inch square baking pan.
• melt unsweetened chocolate, semisweet chocolate, and butter in a saucepan over low heat. remove from heat.
• stir in brown sugar, white sugar, and honey; mix until sugar is dissolved. beat in eggs, a little at a time. add flour, salt, baking powder, vanilla, hazelnuts, cayenne pepper, and orange zest. stir until blended well and mixture is glossy. pour batter evenly into pan.
• bake until the surface looks dry and a toothpick inserted in the center has just a film of chocolate on it, 30 to 40 minutes. cool on a rack about 12 minutes and cut into squares while still warm.

spiced plum lamb chops

Ingredients

• Servings: 4
• 4 (3/4 inch thick) boneless lamb chops
• 4 ripe plums, pitted and quartered
• 3/4 cup pineapple juice
• 2 tablespoons balsamic vinegar
• 3 tablespoons brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg

Recipe

Preparation Time: 10 mins Cook Time: 8 hrs

Ready Time: 8 hrs 10 mins


• place the lamb chops, and plums into a slow cooker. mix together the pineapple juice, balsamic vinegar, brown sugar, cinnamon, ginger, and nutmeg in a bowl, stirring to dissolve the sugar, and pour the mixture over the lamb chops and plums. cook on low for 8 hours.

Sand Tarts

Ingredients

• Servings: 4
• 1 cup unsalted butter
• 1/2 cup confectioners' sugar
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 cup chopped walnuts
• 1/4 cup confectioners' sugar, or as needed

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 1 hr 40 mins


• beat butter in large bowl until light. beat in 1/2 cup confectioner's sugar and vanilla. add flour and mix until just blended. stir in nuts. shape dough into a ball, then flatten into a disc. wrap in plastic wrap and refrigerate until cold.
• preheat oven to 325 degrees f (170 degrees c). line cookie sheets with parchment paper.
• shape dough into 1 inch balls. place on prepared sheets, spacing evenly. bake about 20 minutes, or until firm and lightly colored.
• sift 1/4 cup confectioners' sugar into a bowl. transfer cookies to confectioners' sugar while still warm and roll gently to coat. immediately transfer cookies to plastic bag and seal (this makes the cookies sweat and form an icing). let stand 5 minutes in the bag. transfer to rack and cool.

Holiday Guacamole

Ingredients

• Servings: 12
• 1/2 white onion, minced
• 4 serrano chile peppers, minced
• 1 teaspoon kosher salt
• 4 avocados - peeled, pitted and diced
• 2 1/2 tablespoons fresh lime juice
• 1 pear - peeled, cored and diced
• 1 cup seedless green grapes, halved
• 1 cup pomegranate seeds

Recipe

Preparation Time: 20 mins Ready Time: 20 mins


• mix the onion, chile peppers, and salt in a bowl. fold in the avocados and lime juice. stir in pear, grapes, and pomegranate. chill until serving.

Holiday

Ingredients

• Servings: 6
• 1/4 cup orange liqueur (such as grand marnier®)
• 2 tablespoons white sugar
• 1 cup orange juice
• 1 (750 milliliter) bottle brut , chilled

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• pour the orange liqueur in a shallow bowl; put the sugar in a saucer. dip just the rims of 6 glasses in the orange liqueur and then in the sugar to form a thin sugared rim.
• divide remaining orange liqueur and orange juice among the 6 prepared glasses. top with . serve immediately.

green beans with shallot dressing

Ingredients

• Servings: 4
• 1 slice bacon
• 1/2 pound thin french green beans (haricots verts)
• 3 tablespoons extra-virgin olive oil
• 2 teaspoons dijon-style mustard
• 2 teaspoons white vinegar
• 1 teaspoon bacon drippings
• 1 tablespoon minced shallot

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 30 mins


• place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. drain the bacon slice on a paper towel-lined plate. let cool and crumble bacon. reserve 1 teaspoon of bacon drippings.
• place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. cover, and bring the water to a boil over high heat. add the green beans, recover, and steam until just tender, 3 minutes.
• whisk together olive oil, dijon-style mustard, vinegar, bacon drippings, and shallot in a bowl. toss hot, steamed green beans in a bowl with the dressing and crumbled bacon, and serve.

Chocolate Sour Cream Fudge

Ingredients

• Servings: 1
• 2 cups white sugar
• 1/2 cup sour cream
• 1/3 cup light corn syrup
• 2 tablespoons butter
• 1 teaspoon vanilla extract
• 2 (1 ounce) squares unsweetened chocolate
• 1/2 cup chopped walnuts

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 40 mins


• butter an 8 inch square baking dish, and set aside. in a heavy saucepan, combine the sugar, sour cream, corn syrup and butter. bring to a boil; cover and cook one minute. stir until well blended. remove the lid, and without stirring, heat to between 234 and 240 degrees f (112 to 116 degrees c), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
• remove from the heat, and add the chocolate and vanilla. do not stir. set the pan over a wire rack until the mixture cools to about 175 degrees f (80 degrees c). this should take about 15 minutes.
• beat the fudge with a wooden spoon until it thickens and loses its gloss. stir in walnuts, and pour into the buttered dish. spread evenly, then set aside to cool. cut into small squares.

Western Pound Cake

Ingredients

• Servings: 1
• 3 cups cake flour
• 2 teaspoons baking powder
• 1 (4 ounce) bar sweet chocolate, grated
• 1 cup chopped walnuts
• 1 cup butter
• 2 cups white sugar
• 4 eggs, beaten
• 1 teaspoon vanilla extract
• 1 cup milk

Recipe

Preparation Time: 20 mins Cook Time: 35 mins Ready Time: 55 mins


• preheat oven to 350 degrees f (175 degrees c). grease and flour a 9x13 inch pan. reserve 1 tablespoon of the cake flour. sift together remaining flour and baking powder. set aside.
• toss the chocolate and walnuts with reserved 1 tablespoon of flour. set aside. in a large bowl, cream together the butter and sugar until light and fluffy. beat in the eggs one at a time, then stir in the vanilla. beat in the flour mixture alternately with the milk, mixing just until incorporated. fold in the chocolate and walnuts.
• pour batter into prepared pan. bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. allow to cool before frosting.

Eggnog Ii

Ingredients

• Servings: 10
• 4 cups skim milk, divided
• 1 (1 ounce) package instant sugar-free vanilla pudding mix
• 1 cup egg substitute
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/4 teaspoon ground nutmeg

Recipe

Preparation Time: 15 mins Ready Time: 12 hrs 15 mins


• in a medium bowl combine 2 cups milk and pudding mixture; stir well until thickened.
• to the pudding add remaining 2 cups milk and egg substitute; mix well. stir in vanilla extract, salt and nutmeg until well blended and coats a spoon.
• refrigerate overnight.

lemon dressing

Ingredients

• Servings: 4
• 1/4 cup olive oil
• 1/4 cup white vinegar
• 1 teaspoon prepared mustard
• 1 teaspoon minced garlic
• 1 teaspoon white sugar
• 1 teaspoon grated lemon rind

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• in a glass jar, combine olive oil, vinegar, mustard, garlic, sugar, and lemon rind; shake well. refrigerate until ready to serve.

Maple Glazed Tofu

Ingredients

• Servings: 2
• 1/2 cup maple syrup
• 1/2 cup pineapple juice
• 1 teaspoon soy sauce (optional)
• 2 tablespoons brown mustard
• 1 tablespoon olive oil
• 1 (8 ounce) container firm tofu, drained and cubed
• 1 teaspoon sesame seeds (optional)

Recipe

Preparation Time: 5 mins Cook Time: 10 mins Ready Time: 15 mins


• whisk together maple syrup, pineapple juice, soy sauce, and mustard in a small bowl. set aside.
• heat olive oil in a large skillet over medium-high heat and stir in the tofu. cook and stir until the tofu is evenly browned. stir in syrup mixture and continue to cook until the glaze has reduced. top with sesame seeds.

oatmeal crackers

Ingredients

• Servings: 3
• 1 1/2 cups rolled oats
• 1 cup whole wheat flour
• 1/2 teaspoon salt
• 1 tablespoon white sugar
• 1 teaspoon ground cinnamon (optional)
• 1/2 cup water
• 5 tablespoons olive oil

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 40 mins


• preheat oven to 350 degrees f (175 degrees c). grease a baking sheet.
• place the rolled oats into a blender or the work bowl of a food processor, and pulse several times to grind them into coarse flour. stir the oat flour together with whole wheat flour, salt, sugar, and cinnamon in a bowl. pour in the water and olive oil, and mix to form a soft dough. place the dough the prepared baking sheet, and roll out 1/8-inch thick. using a knife, partially slice through the dough in desired shapes.
• bake in the preheated oven until just barely brown, 10 to 15 minutes. watch carefully, as they burn easily. allow to cool completely on baking sheet before breaking along score lines into individual crackers.

Eggnog Ii

Ingredients

• Servings: 10
• 4 cups skim milk, divided
• 1 (1 ounce) package instant sugar-free vanilla pudding mix
• 1 cup egg substitute
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/4 teaspoon ground nutmeg

Recipe

Preparation Time: 15 mins Ready Time: 12 hrs 15 mins


• in a medium bowl combine 2 cups milk and pudding mixture; stir well until thickened.
• to the pudding add remaining 2 cups milk and egg substitute; mix well. stir in vanilla extract, salt and nutmeg until well blended and coats a spoon.
• refrigerate overnight.

Jagic (assyrian Cheese Spread)

Ingredients

• Servings: 5
• 1 cup butter, room temperature
• 1 (24 ounce) carton cottage cheese
• 3 green onions, minced
• 3 stalks celery, minced
• 1 jalapeno pepper, seeded and minced, or to taste
• 1 tablespoon chopped fresh dill
• 1/4 cup chopped fresh cilantro
• salt to taste

Recipe

Preparation Time: 25 mins Ready Time: 25 mins


• beat the butter and cottage cheese together in a bowl with a whisk or fork until smooth. stir in the green onions, celery, jalapeno, dill, and cilantro. season with salt.

lemon dressing

Ingredients

• Servings: 4
• 1/4 cup olive oil
• 1/4 cup white vinegar
• 1 teaspoon prepared mustard
• 1 teaspoon minced garlic
• 1 teaspoon white sugar
• 1 teaspoon grated lemon rind

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• in a glass jar, combine olive oil, vinegar, mustard, garlic, sugar, and lemon rind; shake well. refrigerate until ready to serve.

tomato basil chicken

Ingredients

• Servings: 6
• 2 cups olive oil for frying
• 2 eggs, beaten
• 1/2 cup bread crumbs
• 6 skinless, boneless chicken breast halves
• 1 pint grape tomatoes, sliced
• 1 medium onion, diced
• 1 cup chopped fresh basil
• salt and pepper to taste
• 1/4 cup balsamic vinegar, or to taste
• 1/4 cup olive oil, or to taste

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• heat 2 cups olive oil in a skillet over medium heat. place the eggs and bread crumbs in 2 separate bowls. dip chicken in the eggs then in the bread crumbs to coat. place chicken in the skillet, and fry until golden brown and juices run clear. drain on paper towels.
• in a bowl, mix the tomatoes, onion, and basil. season with salt and pepper, and drizzle with balsamic vinegar and olive oil. spoon over the fried chicken to serve.

Prosciutto Parmesan And Pine Nut Bruschetta

Ingredients

• Servings: 36
• 1 cup butter, softened
• 1 cup diced prosciutto
• 1 cup grated parmesan cheese
• ground black pepper to taste
• 2 french baguettes, cut into 1/2 inch slices
• 1 cup toasted pine nuts

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 30 mins


• preheat oven to 350 degrees f (175 degrees c).
• in a medium bowl, cream the butter. blend in prosciutto, parmesan cheese and ground black pepper.
• place baguettes on a medium baking sheet. heat in the preheated oven until lightly toasted, about 10 minutes.
• spread baguette slices with the butter mixture. arrange on a large serving platter. sprinkle with pine nuts.

creamy divinity

Ingredients

• Servings: 5
• 1 (7.25 ounce) package white frosting mix
• 1/3 cup light corn syrup
• 1 teaspoon vanilla extract
• 1/2 cup boiling water
• 4 cups confectioners' sugar
• 1 cup chopped nuts

Recipe

• line a 10x15 inch cookie sheet with parchment or waxed paper. set aside.
• beat frosting mix, corn syrup, vanilla, and boiling water in a mixing bowl until stiff peaks form, about 5 minutes. mixture will be very thick, and it is helpful to use a stand mixer.
• transfer to a large bowl and gradually beat in sugar; stir in nuts. drop mixture by teaspoonfuls lined pan. let stand about 4 hours or until firm. turn candies over and dry at least 12 hours. store in an airtight container.

sicilian fig cookies

Ingredients

• Servings: 6
• 2 1/2 cups all-purpose flour
• 1/4 teaspoon salt
• 2 1/2 teaspoons baking powder
• 1/2 cup white sugar
• 1 cup unsalted butter
• 2 eggs
• 1/2 teaspoon vanilla extract
• 1/4 cup milk
• 2 cups chopped dried figs
• 1 cup raisins
• 1 large orange
• 2 cups toasted walnuts, chopped
• 1 cup honey
• 1/2 cup dark
• 1 teaspoon ground cinnamon

Recipe

• to make pastry: combine flour, sugar, baking powder and salt in a large mixing bowl. add the butter, eggs, vanilla and milk. stir into a smooth dough. remove dough from bowl and shape into a circle. cut into 4 equal pieces, wrap in plastic and chill.
• to make the filling: use the zest and juice of the orange and place in large bowl. mix in figs, raisins and nuts. process in food processor until evenly chopped. stir in honey, and cinnamon, and set aside.
• preheat oven to 400 degrees f (200 degrees c). grease cookie sheets.
• remove dough from refrigerator. roll one piece of dough at a time into an 8-inch wide strip about 1/4-inch thick. cut lengthwise in half, forming two long strips, each about 4 inches wide. lay strips on work surface. brush top inch of each with cold water. about 1/3 of the way up from the bottom of the dough, place 1/4 of the filling in a 1-inch wide strip, running from end to end. fold the moistened edge of the dough over the filling and press to seal edges. cut each strip into 1-inch rectangles and place on cookie sheets. repeat with remaining sections of dough.
• bake 13 to 16 minutes, or until tops are golden. let cool on cookie sheets for 10 minutes. transfer to wire racks.

homemade buttercrunch candy

Ingredients

• Servings: 1
• 1 cup margarine
• 1 cup white sugar
• 3 tablespoons water
• 1 tablespoon light corn syrup
• 1/2 cup toasted and chopped almonds
• 3/4 cup milk chocolate chips
• 1/2 cup toasted and chopped almonds

Recipe

• butter a baking sheet, and set aside.
• melt margarine in 2 quart saucepan. add sugar, and stir over medium heat until sugar dissolves. stir in water and the corn syrup. cook over medium heat, stirring often, to 270 degrees f (132 degrees c).
• remove from heat, and quickly stir in coarse nuts. spread on to prepared baking sheet. sprinkle chocolate over hot candy; when it begins to melt, spread evenly over the top. top with nuts. refrigerate until firm. break into small pieces to serve.

Sweet Potato French Toast

Ingredients

• Servings: 8
• 1/4 cup mashed sweet potatoes
• 4 eggs
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 8 slices whole wheat bread

Recipe

Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 25 mins


• whisk together the sweet potato, eggs, cinnamon, and nutmeg until smooth. dip the bread into the egg mixture on both sides for several seconds until the bread is moist all the way through.
• heat a large, lightly-oiled skillet over medium heat. cook the french toast in batches until golden brown on each side and no longer wet in the center, about 4 minutes per side.

southwestern spaghetti squash

Ingredients

• Servings: 4
• 1 spaghetti squash, halved and seeded
• 1 tablespoon olive oil
• 1 (15 ounce) can black beans, rinsed and drained
• 2 tomatoes, chopped
• 1 green bell pepper, chopped
• 1 clove garlic, minced
• 1 tablespoon olive oil
• 1 tablespoon red vinegar
• 1/4 cup chopped fresh cilantro
• salt and pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• preheat an oven to 425 degrees f (220 degrees c).
• place squash halves in a shallow baking pan with about 1 inch of water.
• bake squash in the preheated oven until soft, about 1 hour.
• scrape flesh of squash from the rind using a fork and place in a large serving bowl.
• heat 1 tablespoon olive oil in a large skillet over medium heat. cook and stir the black beans, tomatoes, bell pepper, and garlic in the hot oil until the vegetables are soft and the liquid has reduced, about 10 minutes; pour into the bowl with the squash; toss to combine. add 1 tablespoon olive oil, the vinegar, and cilantro and toss again. season with salt and pepper to serve.

graham crusted lamb chops

Ingredients

• Servings: 4
• 4 thick cut lamb chops
• 2 cups graham cracker crumbs
• 1 teaspoon ground cinnamon
• 1 teaspoon curry powder
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 egg, beaten

Recipe

Preparation Time: 5 mins Cook Time: 40 mins Ready Time: 45 mins


• preheat an oven to 375 degrees f (190 degrees c).
• rinse the lamb chops and pat dry. combine graham cracker crumbs, cinnamon, curry powder, rosemary, salt, and pepper in a large resealable plastic bag. dip the lamb chops in the egg and place in plastic bag; shake to coat.
• place the lamb chops in a prepared 9 x 13 inch baking dish. bake until the lamb is no longer pink in the center, about 40 minutes. an instant-read thermometer inserted into the center should read 145 degrees f (63 degrees c).

Lemon Marinated Chicken

Ingredients

• Servings: 4
• 1/2 cup lemon juice
• 2 tablespoons distilled white vinegar
• 3 tablespoons dried oregano
• 1 teaspoon paprika
• 1/4 teaspoon ground black pepper
• 1/2 medium onion, chopped
• 1/2 cup long strip of lemon zest
• 4 skinless, boneless chicken breast halves

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 5 hrs


• in a bowl, mix the lemon juice, vinegar, oregano, paprika, pepper, onion, and lemon zest. place chicken in a medium baking dish. pour the sauce over the chicken. cover dish with aluminum foil, and refrigerate at least 4 hours.
• preheat oven to 375 degrees f (190 degrees c).
• place covered baking dish in the preheated oven. do not drain marinade. bake chicken 30 minutes. uncover dish, and continue baking 15 minutes, until marinade is boiling and chicken juices run clear. let chicken rest 5 minutes before serving.

ultimate all in one chicken dinner

Ingredients

• Servings: 4
• 2 tablespoons vegetable oil
• 2 tablespoons margarine
• 1 medium onion, sliced
• 1 green bell pepper, seeded and cut into strips
• 2 stalks celery, diced
• 3/4 cup sliced fresh mushrooms
• 4 skinless, boneless chicken breast halves
• 4 medium potatoes, peeled and diced
• 2 (14 ounce) cans cut green beans, drained
• 1 (14 ounce) can chicken broth
• 1 teaspoon salt
• 1/4 teaspoon dried thyme
• 1/4 teaspoon cayenne pepper
• 1 bay leaf

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• heat the oil in a skillet over medium heat. melt the margarine in the skillet. stir in the onion, bell pepper, celery, and mushrooms, and cook until tender. set vegetables aside, and cook the chicken breasts in the skillet 10 minutes on each side, until juices run clear.
• return the cooked vegetables to the skillet. mix in the potatoes and green beans. pour in the chicken broth. season with salt, thyme, cayenne pepper, and bay leaf. cover, reduce heat to low, and simmer 30 minutes, stirring occasionally, until potatoes are tender and most of the liquid has been reduced. remove the bay leaf before serving.

Pineapple Horseradish Sauce

Ingredients

• Servings: 1
• 1 (6.5 ounce) jar pineapple fruit preserves
• 1 (4 ounce) jar prepared horseradish
• 1 (8 ounce) package cream cheese, softened

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• place pineapple fruit preserves in a medium bowl. blend in prepared horseradish to taste.
• place cream cheese on a medium serving dish. top cream cheese with the pineapple fruit preserves mixture to serve.

moutabel

Ingredients

• Servings: 8
• 4 medium eggplants
• 4 cloves garlic
• 1/4 cup fresh basil
• 2 fresh green chile peppers
• 1/4 cup tahini
• 4 tablespoons fresh lemon juice
• 1 teaspoon salt
• 1 sprig fresh mint
• 1 teaspoon olive oil

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins


• preheat oven to 400 degrees f (200 degrees c). lightly grease a medium baking sheet.
• place eggplants on the baking sheet. bake in the preheated oven 30 minutes, or until soft and seared.
• in a food processor, grind together garlic, basil and green chile peppers.
• scoop eggplant from skins and mix with garlic mixture in the food processor.
• transfer the mixture to a medium serving dish. with a fork, mash in tahini, lemon juice and salt. garnish with mint and olive oil.

Peach Cheesecake

Ingredients

• Servings: 1
• 3/4 cup baking mix
• 1 (1.5 ounce) package instant vanilla pudding mix
• 1/2 cup milk
• 3 tablespoons butter, softened
• 1 egg
• 1 (15 ounce) can canned peaches - drained with 3 tablespoons juice reserved
• 8 ounces cream cheese
• 1/2 cup sugar
• 1 tablespoon sugar
• 1/2 teaspoon ground cinnamon

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins


• preheat an oven to 350 degrees f (175 degrees c). butter an 8-inch square baking dish.
• beat the baking mix, vanilla pudding mix, milk, butter, and egg together with an electric mixer in a bowl for 2 minutes; pour into the buttered dish. chop the peaches and scatter over the mixture.
• beat the cream cheese, 1/2 cup sugar, and reserved peach juice together in a bowl; pour over the peaches. stir together the 1 tablespoon sugar and cinnamon in a small bowl; sprinkle over the cream cheese mixture.
• bake in the preheated oven until set in the center, 30 to 35 minutes.

Dilled Garlic

Ingredients

• Servings: 4
• 2 pounds garlic, peeled
• 1 sprig chopped fresh dill
• cayenne pepper to taste
• 4 1/2 cups distilled white vinegar
• 4 tablespoons salt

Recipe

Cook Time: 15 mins Ready Time: 1 hr 15 mins


• fill sterile containers with garlic, chopped fresh dill and cayenne pepper to within an inch of the top.
• mix the distilled white vinegar and salt in a medium saucepan. bring to a boil.
• pour the hot distilled white vinegar and salt mixture into the containers with the garlic mixture. fill to approximately 1/4 inch from the top. seal and store in the refrigerator.

grilled cheese, pickle and vidalia onion sandwich

Ingredients

• Servings: 1
• 3 tablespoons softened butter
• 2 slices whole wheat bread
• 2 slices sharp cheddar cheese
• 1 dill pickle, sliced
• 2 thin slices vidalia or other sweet onion

Recipe

Preparation Time: 10 mins Cook Time: 5 mins Ready Time: 15 mins


• butter one side of each slice of bread with 1 tablespoon of butter. melt the remaining tablespoon of butter in a skillet over medium heat. place one bread slice butter-side-down into the skillet, and top with the cheddar cheese, pickle slices, and onion. place the remaining slice of bread butter-side-up the sandwich. cook until crispy and golden brown on both sides, 5 to 7 minutes.

slow cooker chai

Ingredients

• Servings: 16
• 3 1/2 quarts water
• 15 slices fresh ginger, peeled
• 15 green cardamom pods, split open and seeded
• 25 whole cloves
• 3 cinnamon sticks
• 3 whole black peppercorns
• 8 black tea bags
• 1 (14 ounce) can sweetened condensed milk

Recipe

Preparation Time: 15 mins Cook Time: 8 hrs 5 mins

Ready Time: 8 hrs 20 mins


• pour water into the crock of a slow cooker. stir in the ginger, cardamom pods, cloves, cinnamon sticks, and peppercorns. turn to high; simmer for 8 hours.
• steep tea bags in the hot spiced water for 5 minutes. strain tea into a clean container. stir in sweetened condensed milk; serve hot.

Quick Quiche

Ingredients

• Servings: 1
• 1 (8 ounce) package refrigerated crescent rolls
• 2 slices black forest ham
• 1/2 cup roasted red peppers, drained and chopped
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1/2 cup grated cheddar cheese
• 6 eggs
• 3 tablespoons milk
• 1 pinch black pepper
• 1 dash hot pepper sauce (such as tabasco®)

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c). unroll crescent dough, leaving it in one piece. line a 8x8 inch baking dish with the dough; it should extend 1 inch up the sides. prick dough with fork.
• bake crust in preheated oven until golden, about 10 minutes.
• layer the chopped ham, roasted red peppers, spinach, and cheddar cheese in the baked crust. beat eggs, milk, black pepper, and hot pepper sauce in a large bowl. pour egg mixture over layered ingredients.
• bake in preheated oven for 15 minutes. turn oven to broil and cook until browned, about 3 additional minutes. turn off oven; allow quiche to rest for 10 minutes in cooling oven.

Spicy Fruit Salsa

Ingredients

• Servings: 12
• 5 kiwis, peeled and diced
• 1 quart strawberries, finely chopped
• 1 pint fresh blackberries, chopped
• 4 granny smith apples - peeled, cored and coarsely shredded
• 2 tablespoons any flavor fruit jelly
• 3/4 cup brown sugar
• 1 tablespoon cayenne pepper
• 3 tablespoons habanero hot sauce
• 1 (7 ounce) can green salsa
• 1/3 cup lime juice

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• place kiwis, strawberries, blackberries, and apples in a bowl. stir in jelly, brown sugar, cayenne pepper, hot sauce, green salsa, and lime juice. stir together.

world's best waffles

Ingredients

• Servings: 6
• 2 1/2 cups all-purpose flour
• 1/2 cup cornstarch
• 1 tablespoon baking powder
• 1 teaspoon salt
• 3 eggs, separated
• 2 1/2 cups milk
• 2 teaspoons vanilla
• 3 tablespoons vegetable oil
• 2 tablespoons white sugar

Recipe

Preparation Time: 10 mins Cook Time: 5 mins Ready Time: 30 mins


• preheat a lightly greased waffle iron.
• in a large bowl, mix flour, cornstarch, baking powder, and salt.
• in a medium bowl, beat together egg yolks, milk, vanilla, and vegetable oil. blend into the flour mixture to form a batter.
• in a medium bowl, whip egg whites with sugar until soft peaks form. fold into the batter.
• spray waffle iron with non-stick cooking spray, or lightly brush with oil. ladle the batter preheated waffle iron. cook the waffles until golden and crisp. serve immediately.

valentine's day dessert

Ingredients

• Servings: 9
• 1 (18 ounce) package refrigerated dough
• 1 (8 ounce) package cream cheese
• 1 cup confectioners' sugar
• 1 (21 ounce) can cherry pie filling
• 1 (8 ounce) container frozen whipped topping, thawed

Recipe

• preheat oven to 350 degrees f (175 degrees c).
• roll the cookie dough to 1/4 inch thick and form it into a heart shape. place the heart shape on a cookie sheet.
• bake at 350 degrees f (175 degrees c) for 10 minutes, or until the cookie is lightly brown on the edges.
• in a large mixing bowl, mix cream cheese with confectioner's sugar. spread the mixture on cooled cookie dough. cover with cherry pie filling and whipped cream.

Penuche Sugar Fudge

Ingredients

• Servings: 1
• 4 cups brown sugar
• 1 cup heavy cream
• 2 tablespoons butter
• 1 teaspoon vanilla
• 1 2/3 cups finely chopped pecans

Recipe

Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 45 mins


• in a medium saucepan, combine brown sugar, cream and butter. stir until dissolved. heat to between 234 and 240 degrees f (112 to 116 degrees c), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. remove from heat and stir vigorously until mixture loses its gloss, or process in a food processor 30 seconds. quickly stir in vanilla and nuts and spread into a 9x9 inch dish. chill before cutting into squares.

rosemary pesto-crusted lamb steaks

Ingredients

• Servings: 2
• 1/3 cup chopped fresh parsley
• 1 1/2 tablespoons chopped fresh rosemary
• 1 clove garlic, chopped
• 2 tablespoons grated parmesan cheese
• 1 tablespoon olive oil
• 1/3 cup dry bread crumbs
• salt and pepper to taste
• 1 egg, beaten
• 2 (3 ounce) boneless lamb rump steaks
• 2 tablespoons olive oil

Recipe

Preparation Time: 25 mins Cook Time: 10 mins Ready Time: 35 mins


• puree the parsley, rosemary, garlic, parmesan cheese, 1 tablespoon olive oil, and bread crumbs in a blender until smooth. season to taste with salt and pepper; set aside. brush the lamb steaks on one side with the beaten egg. spread the rosemary pesto the egg-coated side of the lamb, coating liberally.
• heat the remaining 2 tablespoons of olive oil in a skillet over medium heat. place the lamb steaks into the pan, pesto-side down. cook 3 to 4 minutes until the pesto mixture has lightly browned. turn the steaks over, and continue cooking until done to your desired degree of doneness, 3 to 4 minutes for medium.

Chicken And Two Bean Chili

Ingredients

• Servings: 8
• 2 chicken breasts, cut into chunks
• 1 tablespoon olive oil
• 1/3 red onion, chopped
• 3 cloves garlic, minced
• 1 (15 ounce) can black beans, drained
• 1 (14.5 ounce) can great northern beans, drained
• 2 (14.5 ounce) cans diced tomatoes with green chile peppers
• 1 (14 ounce) can tomato sauce
• 1/2 cup chicken stock
• 1/2 cup brown sugar
• 1/2 cup frozen corn
• 1/4 cup white vinegar
• 3 tablespoons chili powder
• 3 tablespoons ground cumin
• 2 tablespoons dried cilantro
• dash of salt
• 1 pinch cayenne pepper
• 1/2 green bell peppers, diced
• 1/2 red bell pepper, diced
• 1/2 yellow bell pepper, diced

Recipe

Preparation Time: 20 mins Cook Time: 3 hrs 35 mins

Ready Time: 3 hrs 55 mins


• fill a large pot with lightly-salted water and bring to a boil. boil the chicken until no longer pink in the center and the juices run clear, 7 to 10 minutes. drain the chicken and place in a slow cooker.
• heat the olive oil in a skillet over medium heat. brown the onion and garlic in the hot oil, 5 to 7 minutes; scrape into the slow cooker.
• add the black beans, great northern beans, tomatoes with green chiles, tomato sauce, chicken stock, brown sugar, corn, vinegar, chili powder, cumin, cilantro, salt, and cayenne pepper to the slow cooker. cook on high until the beans are tender, 3 to 4 hours. stir the diced green, red, and yellow bell peppers into the chili and cook another 20 minutes.

chicken liver and pistachio nut pate

Ingredients

• Servings: 16
• 1/2 cup unsalted butter
• 1 (1 ounce) envelope dry onion soup mix
• 1/4 cup white
• 1 pound chicken livers, rinsed and trimmed
• 1/2 cup shelled pistachio nuts
• 1 (8 ounce) package cream cheese
• 1/4 cup water
• onion powder to taste
• garlic powder to taste

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 30 mins


• in a skillet, melt butter over medium heat. mix in soup mix and white . arrange chicken livers in pan, and cook until browned and cooked though.
• place shelled pistachio nuts in food processor and pulse to grind. add cream cheese and water; process until smooth. add chicken livers, and process until smooth. season to taste with onion and garlic powder. chill.

easy creamy deviled eggs

Ingredients

• Servings: 24
• 12 eggs
• 1/4 cup wasabi mayonnaise
• 6 tablespoons creamy salad dressing, e.g. miracle whip ™
• 2 tablespoons sweet pickle relish
• 1 tablespoon prepared yellow mustard
• garlic salt to taste
• ground black pepper to taste
• 1 pinch paprika, for garnish

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• place eggs in a saucepan and cover with cold water. bring water to a boil and immediately remove from heat. cover and let eggs stand in hot water for 10 to 12 minutes. remove from hot water, cool under cold running water, and peel. cut the eggs in half, and place the yolks in a bowl. reserve the whites.
• mix the wasabi mayonnaise, salad dressing, relish, mustard, garlic salt and pepper into the yolks. spoon into the awaiting egg white halves. sprinkle paprika over the top. refrigerate until serving.

adzuki bean mango stir fry with cilantro lime coconut sauce

Ingredients

• Servings: 4
• sauce:
• 1 cup light coconut milk
• 1/2 cup chopped fresh cilantro
• 1 lime, juiced
• 1 inch piece fresh ginger root, minced
• 1 clove garlic, minced
• 1 tablespoon agave nectar
• stir fry:
• 1 tablespoon peanut oil
• 1 red onion, cut into 1 inch long strips
• 1 green bell pepper, cut into 1 inch long strips
• 1/2 cup thinly sliced carrot
• 1 cup canned adzuki beans, drained
• 2 small mangos - peeled and cut into strips

Recipe

Preparation Time: 25 mins Cook Time: 15 mins Ready Time: 40 mins


• to make the sauce, blend the coconut milk, cilantro, lime juice, ginger, garlic, and agave nectar in a blender until smooth; set aside.
• heat the peanut oil in a wok or large skillet over medium-high heat. cook the onion, bell pepper, and carrot in the hot oil until the carrot is tender, about 10 minutes. add the adzuki beans and mango; cook and stir until the mango is hot. pour the sauce overtop to serve.

rosemary pesto-crusted lamb steaks

Ingredients

• Servings: 2
• 1/3 cup chopped fresh parsley
• 1 1/2 tablespoons chopped fresh rosemary
• 1 clove garlic, chopped
• 2 tablespoons grated parmesan cheese
• 1 tablespoon olive oil
• 1/3 cup dry bread crumbs
• salt and pepper to taste
• 1 egg, beaten
• 2 (3 ounce) boneless lamb rump steaks
• 2 tablespoons olive oil

Recipe

Preparation Time: 25 mins Cook Time: 10 mins Ready Time: 35 mins


• puree the parsley, rosemary, garlic, parmesan cheese, 1 tablespoon olive oil, and bread crumbs in a blender until smooth. season to taste with salt and pepper; set aside. brush the lamb steaks on one side with the beaten egg. spread the rosemary pesto the egg-coated side of the lamb, coating liberally.
• heat the remaining 2 tablespoons of olive oil in a skillet over medium heat. place the lamb steaks into the pan, pesto-side down. cook 3 to 4 minutes until the pesto mixture has lightly browned. turn the steaks over, and continue cooking until done to your desired degree of doneness, 3 to 4 minutes for medium.

greek pizza with spinach, feta and olives

Ingredients

• Servings: 6
• 1/2 cup mayonnaise
• 4 cloves garlic, minced
• 1 cup crumbled feta cheese, divided
• 1 (12 inch) pre-baked italian pizza crust
• 1/2 cup oil-packed sun-dried tomatoes, coarsely chopped
• 1 tablespoon oil from the sun-dried tomatoes
• 1/4 cup pitted kalamata olives, coarsely chopped
• 1 teaspoon dried oregano
• 2 cups baby spinach leaves
• 1/2 small red onion, halved and thinly sliced

Recipe

Preparation Time: 30 mins Cook Time: 12 mins Ready Time: 42 mins


• adjust oven rack to lowest position, and heat oven to 450 degrees. mix mayonnaise, garlic and 1/2 cup feta in a small bowl. place pizza crust on a cookie sheet; spread mayonnaise mixture over pizza, then top with tomatoes, olives and oregano. bake until heated through and crisp, about 10 minutes.
• toss spinach and onion with the 1 tb. sun-dried tomato oil. top hot pizza with spinach mixture and remaining 1/2 cup feta cheese. return to oven and bake until cheese melts, about 2 minutes longer. cut into 6 slices and serve.

Jamaican Plantain Tarts

Ingredients

• Servings: 25
• pastry:
• 2 cups all-purpose flour
• 1 teaspoon salt
• 1/4 cup cold butter, cut into 1/2 inch pieces
• 3 tablespoons shortening, chilled and diced
• 1 egg, beaten
• 1 tablespoon ice-cold water
• filling:
• 3 very ripe (black) plantains
• 1/4 cup white sugar
• 1 teaspoon vanilla extract
• 1 teaspoon grated nutmeg
• 2 drops red food coloring (optional)
• 1 egg white, beaten
• white sugar for decoration

Recipe

Preparation Time: 25 mins Cook Time: 40 mins Ready Time: 7 hrs 5 mins


• prepare the pastry by combining the flour and salt in a bowl. rub in the butter and shortening until incorporated, and the mixture takes on a sandy appearance. combine the egg and water, and stir into the flour mixture until a dough forms, then knead for a few turns to bring the dough together. wrap well, and chill for 3 hours in the refrigerator.
• while dough is chilling, peel plantains and cut into thirds. place into a small saucepan with a little water. bring to a simmer and steam until tender, 5 to 10 minutes depending on how ripe your plantains are. once soft, pour out the water, and mash plantains with sugar, vanilla, nutmeg, and red food coloring. set aside to cool.
• preheat oven to 350 degrees f (175 degrees c).
• roll dough out on a lightly floured surface to 1/4-inch thick. cut into circles using a 4 or 5-inch round cookie cutter. spoon a little of the plantain filling into the center of each circle, then fold in half, to form a half-moon shape. place the tarts on a baking sheet, brush with beaten egg white, and sprinkle with sugar.
• bake in preheated oven for 20 to 25 minutes until golden brown. allow tarts to cool to room temperature before serving.

salty chihuahua

Ingredients

• Servings: 1
• 1 wedge lime
• coarse salt
• ice
• 1 (1.5 fluid ounce) jigger tequila
• 5 fluid ounces lemonade

Recipe

Preparation Time: 1 min Ready Time: 1 min


• wet the rim of an old fashioned glass with lime juice, then dip in salt. fill glass with ice. pour in tequila and lemonade. squeeze and drop in the lime wedge. stir.

Fruit Espuma (latin American Gelatin Foam)

Ingredients

• Servings: 5
• 1 1/2 cups water
• 1 (6 ounce) package raspberry flavored jell-o® mix
• 1 (12 fluid ounce) can very cold evaporated milk
• 1 cup fresh raspberries for garnish

Recipe

Preparation Time: 10 mins Cook Time: 5 hrs

Ready Time: 5 hrs 10 mins


• bring water to a boil in a small saucepan. stir in gelatin until completely dissolved, then place into refrigerator until cool (but not solid).
• pour evaporated milk into a large bowl, and whip with a hand mixer until fluffy and doubled in volume. while continuing to beat, slowly pour in cooled gelatin. when all of the gelatin has been incorporated, pour the mixture into a mold or bowl and chill until set, about 3 hours. once set, serve garnished with raspberries.

Trifle

Ingredients

• Servings: 12
• 1/4 cup orange juice
• 3 eggs, lightly beaten
• 1/2 cup white sugar
• 1/4 cup cold butter, cubed
• 1 cup whipping cream, whipped to soft peaks
• 1 (10 inch) angel food cake, cut in cubes
• 2 (15 ounce) cans mandarin oranges, drained and patted dry

Recipe

Preparation Time: 20 mins Cook Time: 5 mins Ready Time: 5 hrs 25 mins


• stir together orange juice, eggs, and sugar in a small saucepan. place over low heat, and stir constantly until the sugar has dissolved, and the mixture is very thick. once thick, strain mixture into a large bowl, and stir in butter cubes until melted. cover and refrigerate until cold, about 2 hours.
• fold whipped cream into cold egg mixture until smooth. recover and refrigerate for 3 hours.
• to assemble, place half of the cubed angel food cake into the bottom of a trifle bowl. spoon on half of the whipped cream mixture, and sprinkle with half of the mandarin oranges. create a second layer with the remaining angel food cake, whipped cream mixture, and mandarin oranges. refrigerate until ready to serve.

Cuban Mango Mousse

Ingredients

• Servings: 8
• 2 medium mangoes, peeled and cubed
• 2 1/2 tablespoons honey
• 2 tablespoons fresh lime juice
• 1 1/4 cups heavy cream
• 2 egg whites

Recipe

Preparation Time: 20 mins Ready Time: 20 mins


• puree the mangoes, honey, and lime juice in a blender or food processor until smooth. whip the heavy cream to soft peaks, and fold into the mango puree. beat egg whites in a clean dry bowl until stiff, then stir half into the mango mixture. when well blended, gently fold the remaining egg white into the mousse until no streaks remain.

Citrus Mousse

Ingredients

• Servings: 8
• 2 (12 ounce) containers frozen whipped topping, thawed
• 1 (14 ounce) can sweetened condensed milk
• 1/2 cup lemon juice
• 1/2 cup grapefruit juice
• 1 (15 ounce) can mandarin oranges, drained (optional)

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• in a large bowl, beat together whipped topping and condensed milk. gradually beat in lemon and grapefruit juices, until evenly blended.
• pour the mousse into one bowl or divide it into individual serving dishes. garnish with fruit, if desired.

Easy Eggnog Ice Cream

Ingredients

• Servings: 8
• 2 cups eggnog
• 1 cup heavy whipping cream
• 1 cup milk

Recipe

Preparation Time: 45 mins Ready Time: 2 hrs 45 mins


• mix the eggnog, whipping cream, and milk together in a bowl, and pour the mixture into the freezer container of an ice cream maker. freeze according to manufacturer's directions. once frozen, spoon the ice cream into a container, and freeze 2 hours more.

kaiserschmarrn

Ingredients

• Servings: 4
• 1/4 cup raisins
• 1/4 cup
• 1 cup whole milk
• 5 eggs
• 1/4 cup white sugar
• 1/2 teaspoon vanilla extract
• salt
• 1 cup all-purpose flour
• 2 tablespoons butter
• 1 tablespoon butter, melted
• 1/4 cup confectioners' sugar, plus more for dusting
• plum preserves for serving

Recipe

Preparation Time: 45 mins Cook Time: 15 mins Ready Time: 1 hr


• in a small bowl, combine raisins with and let soak 30 minutes then drain.
• in a medium mixing bowl, beat together the milk, eggs, white sugar, vanilla, and salt. gradually whisk in the flour to make a smooth batter. stir in the drained raisins.
• in a large skillet melt 2 tablespoons butter over medium heat. pour the batter into the skillet and cook 5 to 6 minutes, or until the pancake has set and the bottom is golden brown. turn over the pancake and cook 3 minutes, or until this side is also golden brown. using a spatula or two forks, tear the pancake into bite-size pieces. drizzle in the melted butter and sprinkle with confectioners' sugar. turn up the heat to medium high and use a spatula to gently toss the pieces for 5 minutes, or until the sugar has caramelized. sprinkle with additional confectioners' sugar and serve with plum preserves.

Apple Style Omelets

Ingredients

• Servings: 2
• 1/4 cup butter
• 3 large apples - peeled, cored and diced
• 6 eggs, lightly beaten
• 1 pinch salt
• 1 pinch black pepper
• 1/4 cup heavy cream
• 1 teaspoon white sugar

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• in a large skillet or frying pan, melt butter over medium heat. add apples and saute until tender but not completely cooked.
• heat a lightly oiled omelet pan or medium sized skillet. whisk together eggs, cream, salt, pepper and sugar. pour egg mixture into omelet pan. when bottom of omelet has begun to set, place half of the apple mixture on top of the eggs.
• when bottom of omelet is completely cooked, fold over omelet, cover and cook through. serve warm with remaining apples on top or on the side.

Meanie

Ingredients

• Servings: 1
• 1/4 cup good quality
• 2 fluid ounces peach schnapps
• 1 cup ice cubes
• 2 fluid ounces
• 3 fresh raspberries for garnish

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• pour the and peach schnapps into a shaker with the ice. shake until frothy. strain into a glass, and top off with . garnish with fresh raspberries.

Chocolate Dipping Sauce

Ingredients

• Servings: 10
• 1 1/2 cups brown sugar
• 3/4 cup unsweetened cocoa
• 1/4 cup all-purpose flour
• 1 cup water
• 1 (12 fluid ounce) can evaporated milk
• 2 tablespoons butter
• 2 teaspoons vanilla extract

Recipe

Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 1 hr


• in a medium saucepan, combine brown sugar, cocoa and flour. stir in water, a little at a time, to make a smooth paste. stir in milk and butter. bring to a boil over medium heat and let boil 5 minutes. remove from heat and stir in vanilla. let cool completely at room temperature, stirring often to prevent a skin from forming. store in refrigerator after cooling.

raspberry and white chocolate roll

Ingredients

• Servings: 7
• 4 egg whites
• 3/4 cup superfine sugar
• 4 (1 ounce) squares white chocolate, chopped
• 4 ounces cream cheese, softened
• 3/4 cup sour cream
• 1 cup fresh raspberries

Recipe

Preparation Time: 35 mins Cook Time: 10 mins Ready Time: 2 hrs 45 mins


• preheat oven to 350 degrees f (175 degrees c). line a 10x12 inch baking pan with parchment paper.
• in a large glass or metal mixing bowl, beat egg whites until foamy. gradually add sugar, continuing to beat until stiff peaks form. spread batter into prepared pan.
• bake in preheated oven for 10 minutes, or until lightly browned. carefully turn a sheet of parchment paper that has been sprinkled with superfine sugar. remove paper from bottom. set aside.
• melt white chocolate, and set aside to cool to room temperature. in a medium bowl, beat cream cheese and sour cream until smooth. blend in melted white chocolate. spread over meringue sheet, leaving 1/2 inch border. sprinkle evenly with raspberries. carefully roll up the meringue from a short end, using the paper as a guide. wrap securely in the paper and plastic wrap, and chill until firm. cut into slices to serve.

bucket of margaritas

Ingredients

• Servings: 6
• 4 1/2 cups water
• 1 1/2 cups tequila
• 1 (12 fluid ounce) can frozen limeade
• 1/2 cup triple sec (orange-flavored liqueur)
• 1 whole lime, cut into 6 wedges

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• mix the water, tequila, limeade, and orange liqueur in a freezer-proof container with a lid; stir. cover and store in freezer until it reaches a slush-like consistency, about 24 hours. serve in glasses garnished with lime wedges.

early american eggnog

Ingredients

• Servings: 27
• 1 cup
• 1/2 cup
• 1/2 cup jamaican
• 1/2 cup whiskey
• 12 eggs, separated
• 3/4 cup white sugar
• 1 quart whole milk
• 1 quart heavy cream
• 1 quart vanilla ice cream, for serving
• 1 tablespoon freshly grated ground nutmeg, for garnish

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr


• pour the , , , and whiskey into a bowl.
• place the egg yolks and egg whites into two separate, large mixing bowls. set the egg whites aside. beat the egg yolks until light and frothy. gradually beat in the sugar until the egg mixture is light colored. slowly beat in the liquor mixture. with the mixer still running, pour in the milk and heavy cream until thoroughly blended.
• using a clean beater, beat the egg whites until soft peaks form. gently fold the egg whites into the milk mixture. pour into two clean, gallon-size plastic milk containers. refrigerate at least 5 days, or 10 days for an even smoother taste. shake the container occasionally to keep the alcohol from separating.
• to serve, pour the eggnog into a punch bowl. whisk to blend milk mixture, add the quart of vanilla ice cream, and garnish with nutmeg.

Banana Flip

Ingredients

• Servings: 2
• 1 banana
• 1 3/4 cups milk
• 3 tablespoons powdered chocolate drink mix
• 2 tablespoons white sugar

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• in a blender, combine banana, milk, chocolate drink mix and sugar. blend until smooth. pour into glasses and serve.

Peanut Choc-scotch Fudge

Ingredients

• Servings: 1
• 3/4 cup butter
• 3 cups white sugar
• 3/4 cup milk
• 3/4 cup peanut butter
• 1 cup semisweet chocolate chips
• 1 cup butterscotch chips
• 1 teaspoon vanilla extract
• 1 (7 ounce) jar marshmallow creme

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 45 mins


• lightly grease a 9x13 inch dish.
• in a 2-quart saucepan over medium heat, combine butter, sugar and milk. bring to a boil, stirring constantly. heat to between 234 and 240 degrees f (112 to 116 degrees c), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. remove from heat and stir in peanut butter, chocolate chips and butterscotch chips until melted. stir in vanilla. fold in marshmallow creme. pour into prepared pan. chill in refrigerator until firm.

Vanilla Ice Cream Ix

Ingredients

• Servings: 4
• 4 eggs
• 2 1/2 cups white sugar
• 2 cups heavy cream
• 2 cups evaporated milk
• 5 cups whole milk
• 2 1/4 teaspoons vanilla extract
• 2 1/4 teaspoons lemon extract
• 1/2 teaspoon salt

Recipe

Preparation Time: 15 mins Ready Time: 1 hr


• in a mixing bowl, beat eggs and sugar until stiff. stir in cream, evaporated milk, whole milk, vanilla, lemon extract and salt until well combined. pour into the freezer canister of an ice cream maker and freeze according to manufacturer's instructions.

applesauce doughnuts

Ingredients

• Servings: 2
• 2 quarts oil for deep frying
• 3/4 cup white sugar
• 2 tablespoons butter, softened
• 2 eggs
• 3/4 cup applesauce
• 4 cups sifted all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground mace
• 1/2 teaspoon ground cinnamon
• 1/2 cup buttermilk
• 1/4 cup confectioners' sugar for dusting

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 50 mins


• heat oil in deep-fryer to 375 degrees f (190 degrees c).
• in a large bowl, beat together white sugar, butter, eggs and applesauce. in a separate bowl, stir together flour baking powder, salt, baking soda, mace and cinnamon. stir flour mixture into the egg mixture alternately with the buttermilk. mix until a stiff dough is formed.
• turn dough out a lightly floured surface. roll into a 3/4 to 1 inch thick sheet. make sure to roll the dough to an even thickness. cut out doughnuts with a doughnut cutter.
• carefully slide doughnuts into hot oil. turn doughnuts as soon as they rise to the surface. fry until golden brown on both sides. drain on paper towels and dust with confectioners' sugar. serve hot.

Casey And Leigh's Delightful Fruit Dip

Ingredients

• Servings: 2
• 4 ounces cream cheese
• 1 1/8 cups marshmallow fluff
• 1/2 cup vanilla yogurt
• 1 dash food coloring

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• mix cream cheese, marshmallow creme, yogurt and food color until smooth. serve with fresh fruit.

Watermelon Rind Preserves

Ingredients

• Servings: 4
• 4 pounds chopped watermelon rind
• 1 gallon water
• 1/2 cup salt
• 9 cups white sugar
• 8 cups water
• 4 teaspoons crushed cinnamon stick
• 4 teaspoons ground cloves
• 4 lemons - rinsed, sliced and seeded
• 1 dash red food coloring (optional)

Recipe

Preparation Time: 30 mins Cook Time: 45 mins Ready Time: 9 hrs 15 mins


• peel off the green part of the watermelon rind, and slice into 2 inch pieces. soak the rind in a solution of 1 gallon water and 1/2 cup salt overnight.
• remove rind from the salt water, and place in a stockpot with clean water to cover. bring to a boil over medium-high heat, and cook for about 30 minutes, or until the rind is tender. drain.
• in a large pot, combine the sugar, 8 cups water, and sliced lemons. tie the cinnamon and cloves into a cheesecloth bag, and place in the pot. bring the syrup to a boil, and boil for 5 minutes. add the rinds, and cook until transparent. remove spice bag. stir in red food coloring, if using. ladle preserves into hot sterile jars, and process to seal.

Strawberry Sparkles

Ingredients

• Servings: 1
• 4 ounces cream cheese, softened
• 2 teaspoons confectioners' sugar
• 4 teaspoons milk
• 1/2 teaspoon vanilla extract
• 1/4 cup white sugar
• 2 drops red food coloring
• 1 pint fresh strawberries

Recipe

Preparation Time: 20 mins Ready Time: 2 hrs 20 mins


• in a small bowl, beat together cream cheese, confectioners' sugar, milk and vanilla until smooth. chill 2 hours in refrigerator.
• stir together white sugar and food coloring. dip strawberries in cream cheese mixture, then in tinted sugar. refrigerate until serving.

Alcohol-free

Ingredients

• Servings: 2
• 1/4 cup water
• 1/4 cup white sugar
• 1 tablespoon chopped fresh mint leaves
• 2 cups crushed ice
• 1/2 cup prepared lemonade
• fresh mint sprigs, for garnish

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 1 hr 25 mins


• in a small saucepan, combine the water, sugar and 1 tablespoon of chopped mint. stir and bring to a boil. cook until sugar has dissolved, then remove from heat and set aside to cool. after about an hour, strain out mint leaves.
• fill 2 cups or frozen goblets with crushed ice. pour 1/2 of the lemonade into each glass and top with a splash of the sugar syrup. garnish each with a mint sprig and a straw. serve on a silver platter.

Peach And Pineapple Sorbet

Ingredients

• Servings: 6
• 3 peaches, peeled and diced
• 1 1/2 tablespoons orange juice
• 1/2 cup diced pineapple
• 1/2 cup simple syrup

Recipe

Preparation Time: 10 mins Ready Time: 30 mins


• combine the peaches and orange juice in a food processor; puree until smooth. add the pineapple; puree again until smooth. pour the simple syrup into the peach mixture; blend to combine.
• pour mixture into an ice cream maker and freeze according to manufacturer's instructions.