Easy Freezer Sweet Pickles

Total Time: 3 hrs Preparation Time: 3 hrs

Ingredients

• 2 quarts thinly sliced cucumbers
• 2 sliced onions
• 2 tablespoons salt
• 1 cup vinegar
• 3/4 cup sugar

Recipe

• 1 mix cucumbers and onions together and sprinkle with salt, mix well and let stand 2-3 hours.
• 2 rinse and drain well.
• 3 mix vinegar and sugar till sugar is dissolved.
• 4 put cucumbers and onions in freezer containers or freezer bags, pour vinegar/sugar mixture over cukes and onions (i only fill mine half full to leave room for expansion during freezing).
• 5 freeze 3 weeks before eating, the longer you let them sit the sweeter the pickles.
• 6 thaw in refrigerator or in cold water.

Easy Finger Paint

Total Time: 2 mins Preparation Time: 2 mins

Ingredients

• Servings: 1
• 2 cups flour
• 2 cups cold water
• food coloring

Recipe

• 1 put water into a large bowl.
• 2 slowly add the flour, while the children are stirring.
• 3 once it's all mixed together, divide into smaller bowls and add food coloring.

Green Chile Quesadillas

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

Ingredients

• Servings: 10
• 2 cups shedded cheddar cheese (8 oz)
• 1 (4 ounce) can diced green chilies
• 1/2 cup whole kernel corn
• 1/4 cup green onions (about2) or 1/4 cup chopped onion
• 10 6-inch flour tortillas
• salsa (your farorite)
• chopped fresh cilantro (optional)

Recipe

• 1 combine cheese, chilies,corn and onions in a bowl.
• 2 spread 1/3 cup cheese mixture onto one half of each tortilla.
• 3 fold tortilla in half.
• 4 spray large skillet with cooking spray.
• 5 place 2 quesadillas in skillet.
• 6 cook each side over medium-high heat until golden brown and cheese is melted.
• 7 repeat with remaining ingredients.
• 8 serve with salsa and cilantro.

Mushrooms With Lemon Dressing

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 4
• 4 teaspoons lemon juice
• 1/2 teaspoon anchovy paste
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 5 tablespoons olive oil
• 1 1/4 lbs mushrooms, cut into 1/8 inch slices
• 3 tablespoons fresh parsley, chopped

Recipe

• 1 in a large bowl, whisk together lemon juice, anchovy paste, salt and pepper.
• 2 stir in the oil.
• 3 add the mushrooms and parsley and toss before serving.

Thanksgiving Hand Pies

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• two 9-inch refrigerated pie crust
• 1/3 cup mashed potatoes
• 1 teaspoon hidden valleyâ® original ranchâ® dips mix
• 1/3 cup cooked turkey, finely chopped
• 3 tablespoons cooked carrots, finely chopped
• 1 tablespoon chopped parsley
• 2 eggs
• 1 teaspoon water

Recipe

• 1 preheat oven to 400°f. line a rimmed baking sheet with parchment paper.
• 2 unroll each pie crust on a lightly floured surface and cut out a total of 14–16 rounds (7–8 from each pie crust) using a 3" cookie cutter. place half of the rounds on the cookie sheet.
• 3 in a small bowl mix together mashed potatoes and the ½ teaspoon hidden valley® original ranch® dips mix. spoon ½ tablespoon mashed potato mixture and ½ tablespoon chopped turkey onto the pie crust rounds, making sure you leave ¼-inch around the outer edge clean. evenly distribute carrots and parsley over the turkey.
• 4 make the remaining pie crusts slightly bigger (so they will fit over the filling) by pressing with your fingers. dip your finger in water and run it around the clean edge of the filled pie round. place another pie round on top and gently press down. using the tines of a fork press down on the edges to seal them.
• 5 in a small bowl, whisk together egg and water. using a pastry brush, lightly brush the tops of the pies with egg mixture. poke 1 or 2 slits on the top of the pie so that steam can escape as it bakes.
• 6 bake for about 20 minutes or until golden brown.
• 7 mix sour cream and remaining dip mix together, and serve on the side of the pies. serve warm.

Red Fruit Lollies / Popsicles

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• 7 ounces strawberries, halved
• 7 ounces raspberries
• 4 ounces watermelon, deseeded, cubed
• 4 tablespoons superfine sugar (the amount of sugar you add will depend on how sweet the fruit is)

Recipe

• 1 blend everything together until smooth.
• 2 sieve the mixture to remove the seeds, then pour into an ice lolly mould and freeze.

Joe's Tasty Bruschetta Pizza!

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

Ingredients

• 2 cups diced fresh tomatoes
• 1 cup feta cheese, crumbled
• 1/4-1/2 cup black and green chopped olive
• 3/4 cup chopped onion
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 1/2 teaspoon dried basil
• 12 inches prebaked whole wheat pizza crusts
• 1/2 cup pizza sauce
• 1 1/2 cups shredded mozzarella cheese
• kosher salt and cracked pepper

Recipe

• 1 note: you can substitute diced regular tomatoes for the plum tomatoes; be sure to drain excess liquid and also you can use diced garlic from a jar.
• 2 preheat oven to 400`f
• 3 in bowl, combine tomatoes,feta, olives, onion, garlic, olive oil and dried basil. keep 1/2 cup of the tomato mixture in a bowl apart.
• 4 spread pizza crust with sauce. sprinkle tomato mixture over crust and top with mozzarella cheese.
• 5 place pizza directly on the middle rack of the oven. bake 25-30 minutes or until crust is golden and cheese is melted and is bubbling up. remove pizza from oven and sprinkle with basil and the rest of the tomato mixture.

Lovely Lemon Cake

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

• 225 g soft butter
• 250 ml caster sugar
• 4 extra large eggs
• 30 ml lemon juice
• 30 ml fresh lemon rind
• 500 ml self-raising flour
• 10 ml baking powder
• 125 ml caster sugar
• 30 ml honey
• 2 lemons, rind and juice

Recipe

• 1 preheat the oven to 180ºc (350ºf).
• 2 spray a 22 cm square oven pan with non-;stick spray.
• 3 place the butter, caster sugar and eggs in a mixing bowl and beat until well blended.
• 4 add the lemon juice and rind and beat well.
• 5 sift in the self-raising flour and baking powder, beating until well blended.
• 6 turn into the prepared oven pan and bake for 25 to 30 minutes or until the cake is done.
• 7 cool slightly.
• 8 prick the top of the cake.
• 9 heat the ingredients for the topping until just melted.
• 10 pour over the cake and slice while still warm.
• 11 makes a medium-sized cake.

Roman Patty Melts/balsamic Peppers, Onions/sundried Tomato Aioli

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

Ingredients

• Servings: 6
• 2 tablespoons extra-virgin olive oil
• 1 large red bell pepper, halved and sliced thinly
• 1 large onion, halved and sliced thinly
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 2 tablespoons balsamic vinegar, glace
• 2 garlic cloves, minced
• 2 tablespoons chopped fresh oregano
• 1 tablespoon ground fennel
• 1 tablespoon sweet paprika
• 2 teaspoons salt
• 3/4 teaspoon fresh ground black pepper
• 2 ounces pecorino romano cheese, grated
• 1/4 cup sutter home zinfandel
• 1 teaspoon tabasco sauce
• 2 lbs ground chuck
• 1/2 cup mayonnaise
• 1/4 cup finely chopped sundried tomatoes packed in olive oil
• 1 tablespoon oil from sun-dried tomato
• 1 garlic clove, crushed
• vegetable oil or extra-virgin olive oil, for brushing on the grill rack
• 1/4 cup butter, softened
• 12 center-cut slices italian bread
• 1 bunch fresh basil
• 6 ounces italian pecorino cheese, preferably cacio de roma, shredded

Recipe

• 1 for balsamic peppers and onions:.
• 2 prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
• 3 heat the oil in a fireproof skillet and add the bell pepper, onion, salt, and pepper.
• 4 cook, stirring occasionally, until the vegetables are softened, about 15 minutes.
• 5 add the glace and cook 5 minutes longer.
• 6 cover the pan with aluminum foil and keep warm.
• 7 for the patties:.
• 8 combine the garlic, oregano, fennel, paprika, salt, pepper, and cheese in a large bowl.
• 9 add the wine, pepper sauce, and beef.
• 10 handling the meat as little as possible to avoid compacting it, mix well.
• 11 form the mixture into 6 equal oval patties to fit the bread slices, cover, and refrigerate until ready to grill.
• 12 for the aioli:.
• 13 combine all the ingredients in a small bowl and mix well.
• 14 cover and refrigerate until assembling the patty melts.
• 15 brush the grill rack with vegetable oil.
• 16 place the patties on the rack, cover, and cook, turning once, until done to preference, 4 to 5 minutes on each side for medium.
• 17 butter both sides of the bread slices, place on the rack, and toast one side only until golden brown.
• 18 to assemble:.
• 19 spread the toasted sides of the bread slices with the aïoli.
• 20 top 6 of the slices with equal portions of the peppers and onions, the patties, a few basil leaves, an equal portion of the cheese, and the remaining bread slices, aïoli sides down.
• 21 return the patty melts to the grill and cook, turning once, until the outside bread is toasted, about 1 minute per side.
• 22 serve immediately.
• 23 suggested wine pairing: zinfandel.

Ham And Sharp Cheddar Biscuits

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 12
• 1/2 cup minced onion
• 1 tablespoon butter
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1/4 cup butter, cut into 1/4-inch dice
• 1 1/2 cups buttermilk
• 1/2 cup diced cooked ham
• 1/2 cup grated sharp cheddar cheese
• 2 tablespoons butter, melted

Recipe

• 1 preheat oven to 500°f
• 2 line a baking sheet with parchment paper. combine onion and butter in a skillet over medium-low heat and cook until tender but not browned, about 5 minutes; cool.
• 3 in a bowl, combine flour, baking powder, salt and baking soda; add butter and mix with your fingers until mealy in texture. add the onions, buttermilk, ham and cheese, stirring in with a spatula until just incorporated, but it still should be a bit loose.
• 4 scoop out the batter with a large spoon to form 12 biscuits and lightly shape them with floured hands.
• 5 arrange close together on the baking sheet for soft biscuits, or spread them apart for crisper biscuits.
• 6 brush with hot melted butter.
• 7 bake 5 minutes then reduce temperature to 450f and bake a further 15 minutes or until deep golden brown.
• 8 cool in pan for several minutes then invert onto kitchen towel.
• 9 turn right side up and serve hot.

Mussels

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

Ingredients

• Servings: 4
• 3 lbs mussels, cleaned and debearded
• 1 cup wine
• 4 tablespoons sweet butter, divided
• 2 -3 shallots, chopped very fine
• 6 -8 garlic cloves, chopped very fine
• 1/4 cup celery leaves, chopped very fine
• 1/4 cup parsley, chopped very fine
• 1 pint heavy whipping cream

Recipe

• 1 in a large pot over medium heat, place wine and 1/4 stick butter.
• 2 add the shallots, garlic, celery leaves, and parsley and simmer.
• 3 place mussels in a bamboo steamer above the pot.
• 4 cover and let the mussels steam until they are all open, 10 to 20 minutes.
• 5 when all are opened, remove and discard the half of each shell without the mussel and place the half shell with the mussels in bowls.
• 6 during this time, reduce the mixture in the pot by 1/2 and add the remaining butter.
• 7 when the mixture is reduced by one-half or when there is just about no more liquid at the bottom of the pot, add 1/2 to 2/3 of the whipping cream to the pot.
• 8 (you can add the whole pint, it's personal preference.) let the mixture come to a boil, stirring constantly, until slightly thickened, about 5 to 7 minutes.
• 9 pour the cream sauce over the mussels and enjoy!

Tomato & Basil Finger Sandwich

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 4 slices whole wheat bread
• 8 teaspoons reduced-fat mayonnaise, divided
• 4 thick slices tomatoes
• 4 teaspoons sliced fresh basil
• 1/8 teaspoon salt
• 1/8 teaspoon fresh ground pepper

Recipe

• 1 a smear of reduced-fat mayonnaise and a little fresh basil allow perfectly ripe tomatoes to shine.
• 2 cut bread into rounds slightly larger than your tomato—a biscuit cutter works well. spread each slice with 2 teaspoons mayonnaise. top with tomatoes, basil, salt and pepper.

Kids Snack Mix

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• Servings: 4
• 2/3 cup craisins
• 1 cup kix cereal
• 1 cup miniature marshmallow
• 1 cup goldfish crackers
• 1 cup teddy grahams chocolate graham snacks
• 2/3 cup peanut butter m&m's

Recipe

• 1 mix well and store in ziplock bags.

Simple Roasted Garlic Pesto

Total Time: 40 mins Preparation Time: 5 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 1 head garlic, roasted
• 3 -4 cups fresh basil leaves
• 1/4-1/2 cup grated parmescan cheese
• olive oil

Recipe

• 1 cut off the top of a whole head of garlic so most of the cloves show through the top.
• 2 wrap in foil and bake at 350 degrees for about 30 minutes.
• 3 in a food processor add the roasted garlic, basil (crush in fingers as you add it), cheese and about 2 tbs oil.
• 4 pulse and check consistency. if its too thick add more oil.
• 5 enjoy over pasta!

Passover Almond Thumbprint Cookies

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

Ingredients

• 3/4 cup sliced blanched almond, toasted and cooled
• 2/3 cup sugar
• 2/3 cup matzo cake meal
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, melted and cooled slightly (1 stick)
• 1 large egg, lightly beaten
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 2 tablespoons fruit jam, such as raspberry, strawberry, or apricot

Recipe

• 1 pulse almonds, sugar, matzo cake meal, and salt in a food processor until finely ground. (be careful not to grind to a paste.) transfer to a bowl and stir in butter, egg, and extracts until combined well. chill dough, covered, until firm, about 30 minutes.
• 2 while dough chills, put oven rack in middle position and preheat oven to 350°f.
• 3 drop level tablespoons of dough 1 inch apart onto 2 ungreased baking sheets. roll dough into balls, then chill until slightly firm, about 10 minutes. make a 1/2-inch-wide (1/3-inch-deep) indentation in center of each ball using your thumb, index finger, or the rounded end of a wooden spoon. fill each indentation with 1/4 teaspoon jam and bake, 1 sheet at a time, until tops are pale golden and undersides are golden, 14 to 18 minutes. transfer cookies to a rack and cool completely.

Quick & Tasty Chicken Surprise

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 whole cooked chicken (bbq)
• 1 diced onion
• 1 (420 g) can condensed cream of mushroom soup or 1 (420 g) can cream of chicken soup
• 1 cup diced celery
• 1 tablespoon plain flour
• 1/4 cup slivered almonds, toasted
• 1 tablespoon lemon juice
• 1/2 cup mayonnaise
• 3 hardboiled egg, chopped
• 1 (60 g) bag potato chips, lightly crushed

Recipe

• 1 shred chicken into small pieces with fingers, then combine all ingredients in a large bowl.
• 2 place into a medium casserole dish, cover top with crushed chips (or slices of buttered bread) and bake in moderate oven (180 degrees celcius) for about 30 minutes or until hot (bubbling).

Tomatillo Salsa Fresca

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• 1 lb tomatillo (approximately 10-12 medium tomatillos)
• 1/3 cup onion, coarsely chopped
• 1/2 cup cilantro leaf, lightly packed (not dried)
• 1 jalapeno pepper (for extra "kick", i use serrano and jalapeno, but any green chili pepper will do)
• 2 garlic cloves, chopped
• 1/2 teaspoon sugar
• 1/4 teaspoon salt

Recipe

• 1 first prepare the tomatillos. remove papery husks and then rinse tomatillos under warm running water, using your fingers to remove the sticky residue. remove stems.
• 2 chops into quarters.
• 3 place all the ingredients into a blender or food processor.
• 4 blend either coarse or smooth, depending on your preference.
• 5 transfer tomatillo salsa to covered container and refrigerate at least 3 hours. good with tortilla chips, enchiladas, tacos, etc.
• 6 i always triple the recipe and freeze in 8 ounce containers.

Love Nests

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 (28 ounce) diced tomatoes with juice
• 1/2 cup olive oil
• 4 garlic cloves, minced
• 1 red onion, finely diced
• 1 tablespoon tomato paste
• 1 bay leaf
• 2 teaspoons red pepper flakes
• 6 anchovies, finely diced
• 1 tablespoon sugar
• 2 tablespoons water
• 40 g pancetta, finely diced
• 40 g sausage meat
• salt and pepper
• 10 g unsalted butter
• 2 tablespoons all-purpose flour
• 125 ml milk
• 2 teaspoons fresh chives
• 3 tablespoons pre-shredded mozzarella cheese
• 2 tablespoons breadcrumbs
• 120 g fresh ricotta
• 75 g frozen chopped spinach, thawed, well drained of any excess liquid
• 65 g sun-dried tomatoes
• cooking spray
• 250 g dry pasta

Recipe

• 1 heat deep fry pan then add oil; fry onions for about 3 minutes; add garlic; fry additional 2 minutes until onions are soft.
• 2 add in tomato paste; stir for about a minute until combined.
• 3 add in diced tomatoes in tomato juice, bay leaf, anchovies, water, red pepper flakes and xylitol; adjust to personal taste.
• 4 bring to a boil, then reduce heat to low and simmer 45 minutes.
• 5 in additional fry pan, fry pancetta and chorizo sausage meat until golden brown; add to marinara mixture.
• 6 marinara done! :).
• 7 in a saucepan, add all bechamel ingredients (except cheese) and stir "continuously" with a wooden spoon until sauce thickens.
• 8 heat oven to 180°c (350f).
• 9 place breadcrumbs on a baking tray; bake for 5 minutes (until dry, not browned); remove; set aside.
• 10 in a bowl, combine ricotta and spinach.
• 11 cook spaghetti in boiling salted water; cook for 7 minutes (al dente); drain; oil spray; set aside for about 10 minutes.
• 12 place 1/2 cup of cooked pasta into a plastic measuring cup. place the 1/4 plastic cup inside the cup with pasta. if you don't have plastic measuring cups, you get the idea that the spaghetti needs to be "packed" down tightly; can do by hand while pasta is "in" something.
• 13 quickly, turn measuring cup over onto marinara sauce; be gentle but quick lol you want it so it looks like a mound.
• 14 g-e-n-t-l-y, with the back of a teaspoon push down on the spaghetti to form a round hold without going through the bottom of the spaghetti. you can stop with the teaspoon fits inside the nest with a bit a room around it too!
• 15 place 1 - 2 teaspoons of spinach ricotta mixture in the base of the nests. with a spoon (or with your fingers ;-) ) gently push down until it covers the base. you do not want to push too hard that the nest will collapse. ;-).
• 16 top with 1 -2 teaspoons of bechamel sauce.
• 17 top with breadcrumbs; can add a few pieces of shredded cheese (optional).
• 18 bake for about 30 minutes or until golden brown.

Tomato & Basil Muffins

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

Ingredients

• 9 ounces self raising flour
• 1 teaspoon baking powder
• 1/2 teaspoon bicarbonate of soda
• 1 teaspoon salt
• 2 ounces gruyere, grated
• 2 ounces sun-dried tomatoes, cut into small pieces
• 20 large basil leaves, chopped
• 1/4 pint skim milk
• 4 tablespoons olive oil
• 2 medium eggs, beaten

Recipe

• 1 preheat the oven to 190°c/375°f/ gas 5.
• 2 in a large bowl mix the flour, baking powder, baking soda and salt.
• 3 add the cheese, tomato and basil.
• 4 in a separate bowl beat the eggs, milk and oil together.
• 5 beat the wet ingredients into the dry mix until well blended.
• 6 spoon into a greased 9 hole muffin tin and bake for 20-25 minutes, until a wooden skewer comes out clean and the muffins are golden.
• 7 rest for five minutes before turning out onto a wire rack to cool.

Stuffed Turkey Breast (martha Stewart)

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 6
• 1 turkey breast half, skin on and deboned (2 1/2 to 3 pounds)
• 6 tablespoons butter, room temperature
• coarse salt
• fresh ground pepper
• 4 -5 cups prepared stuffing

Recipe

• 1 heat oven to 400 degrees.
• 2 butterfly turkey: use a slicing knife and your fingers to gently remove skin from breast, reserving skin. be careful not to tear the skin. turn the breast over (so the side that had the skin is facing down), and lay it flat on the cutting board. holding the blade of the knife parallel to the board, about halfway down, slice into the thickest portion of the breast. cut along the length of the breast, but not all the way through. unfold so the turkey opens like a book. remove the tough piece of cartilage. cover with a piece of plastic wrap and pound with a meat mallet until the turkey is of uniform thickness (about 1/2 inch). season with salt and pepper.
• 3 stuff turkey: spread stuffing evenly (about 3/4 inch thick) over turkey, leaving a 1-inch border. the amount of stuffing you use will depend on the size of the turkey breast. starting with one short end, roll into a log, completely enclosing the stuffing, and wrap the reserved skin around the breast, over the seam. season all over with salt and pepper. roll in a piece of cheesecloth, and secure both ends with kitchen twine. tie twine around the roast in four evenly spaced intervals. rub butter evenly all over cloth.
• 4 roast: roast on a rimmed baking sheet until an instant-read thermometer inserted in the middle registers 155 degrees, 40 to 50 minutes. let rest for 10 minutes (the internal temperature should rise to 165 degrees).
• 5 slice and serve: remove cheesecloth and twine, then place turkey on a cutting board and slice crosswise about 3/4 inch thick.

Melted Cheese Dip (salsa De Queso Fundido)

Total Time: 25 mins Preparation Time: 25 mins

Ingredients

• 4 cups mexican blend cheese, shredded (or monterey jack)
• 1 cup beer
• 4 ounces canned diced green chiles
• 3 -4 garlic cloves or 1 tablespoon garlic powder
• 1 tablespoon fresh cilantro, chopped
• 1/2 teaspoon salt
• 1/8 teaspoon ground black pepper

Recipe

• 1 bring beer to boil in medium saucepan, reduce heat to low. add cheese mixture, 1/2 cup at a time, stirring constantly until all cheese is melted. repeat with the remaining cheese - but do not boil!
• 2 stir in the chiles, crushed garlic or garlic powder cilantro and seasoning. pour into a warmed serving bowl.
• 3 before serving you can put the dip under a broiler to brown the top giving it a nice crust.
• 4 sprinkle with jalapenos and drizzle with taco sauce. serve immediately with tortilla chips, or keep warm in an oven.

Green Chile Squares

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

Ingredients

• Servings: 8
• 2 cups grated monterey jack cheese
• 2 cans green chilies
• 4 well beaten eggs

Recipe

• 1 preheat the oven to 350 degrees.
• 2 sprinkle the cheese and chiles in the bottom of a 9 x 13 inch baking dish.
• 3 p our the eggs over the top.
• 4 bake for 30-40 minutes or until golden brown and firm.
• 5 cool to room temperature and then cut into squares.

The Best Apple Pie You Will Ever Eat!

Total Time: 1 hr 45 mins Preparation Time: 45 mins Cook Time: 1 hr

Ingredients

• 2 cups all-purpose flour
• 1/4 cup self raising flour
• 150 g unsalted butter, chilled, cubed
• 2 tablespoons sugar
• 4 -5 tablespoons ice water
• 6 cups granny smith apples, thinly sliced and peeled
• 3/4 cup sugar
• 2 tablespoons all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg

Recipe

• 1 lightly grease a 9 inch pie plate.
• 2 sift the flours into a bowl and rub in the butter, using your fingertips, until mixture resembles fine breadcrumbs.
• 3 stir in the sugar, then make a well in the center.
• 4 add almost all the water and mix with a flat-bladed knife, using a cutting action, until the mixture comes together in beads.
• 5 add more water if the dough is too dry.
• 6 gather together and lift out onto a lightly floured surface.
• 7 press into a ball and divide into two, making one half a little bigger.
• 8 cover with plastic wrap and refrigerate for 20 minutes.
• 9 preheat oven to 375 degrees f.
• 10 meanwhile, cut and peel apples.
• 11 in a large bowl stir together the 3/4 cup sugar, the flour, cinnamon, and nutmeg.
• 12 add apple slices and gently toss until coated.
• 13 roll out the larger piece of pastry between two sheets of baking paper to line the base ans side of the pie plate.
• 14 line the pie plat with the pastry.
• 15 use a small sharp knife to trip excess pastry.
• 16 transfer apple mixture to the pastry-lined pie plate.
• 17 roll out the other pastry between the baking paper until large enough to cover the pie.
• 18 note: if doing a lattice pattern, weave on top of pie.
• 19 place on filling and seal.
• 20 cup slits and crimp edge as desired.
• 21 if desired, sprinkle sugar on top of pie.
• 22 to prevent over-browning, cover edge of pie with foil.
• 23 bake in 375 degrees f for 40 minutes.
• 24 remove foil.
• 25 bake in 20 minutes more until fruit is tender and filling is bubbly.
• 26 note: if you used a lattice pattern, bake 30 minutes instead of 20 minutes. after the 30 minutes, cover whole pie with foil and bake an additional 10 minutes or until fruit is tender and filling is bubbly.
• 27 cool on wire rack.
• 28 if desired, serve with vanilla ice cream.

Stuffed Vienna Bread

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 8
• 1 loaf vienna bread, sliced diagonally almost through to crust
• 1 lb swiss cheese, grated
• 1 (8 ounce) can chopped mushrooms
• 3 green onions
• 2 tablespoons poppy seeds
• 1 teaspoon seasoning salt
• 1 cup butter
• 1 1/2 teaspoons lemon juice
• 1 tablespoon dry mustard

Recipe

• 1 stuff sections of bread with swiss cheese and chopped mushrooms.
• 2 place bread on heavy duty foil and put green onions, poppyseeds and seasoned salt on top.
• 3 melt butter,lemon juice and dry mustard and spoon over bread.
• 4 wrap in foil and bake at 350 degrees for 40 minutes.
• 5 fold back foil and pull off pieces with fingers.
• 6 this may also be frozen ahead, defrosted and baked when needed.

Lemon Cheesecake With Gingersnap Crust

Total Time: 6 hrs Preparation Time: 1 hr Cook Time: 5 hrs

Ingredients

• Servings: 12
• 1/4 teaspoon unflavored gelatin
• 1 teaspoon water
• 1 tablespoon lemon peel, grated
• 1/2 cup sugar
• 1/4 cup fresh lemon juice
• 3 large egg yolks
• 6 tablespoons unsalted butter (3/4 stick)
• 20 vanilla wafer cookies
• 10 gingersnap cookies
• 3 tablespoons sugar
• 1 tablespoon lemon peel, grated
• 1/4 cup unsalted butter, melted (1/2 stick)
• 1 tablespoon unflavored gelatin
• 3/4 teaspoon unflavored gelatin, additional
• 1/4 cup cold water
• 2 lemons, the peel only (removed with a vegetable peeler)
• fresh ginger, peeled (1 1-inch piece)
• 3/4 cup sugar
• 2 tablespoons sugar (additional)
• salt, generous pinch
• 3 large egg yolks
• 3/4 cup milk (do not use lowfat or nonfat)
• 12 ounces cream cheese, room temperature
• 1/3 cup fresh lemon juice
• 1 1/2 cups whipping cream, chilled
• fresh mint, sprigs (garnish)

Recipe

• 1 lemon curd (makes about 1 cup).
• 2 in small cup, sprinkle gelatin over water. allow to soften 10 minutes.
• 3 in processor, mince lemon peel with sugar until lemon peel is as fine as sugar. transfer to heavy small saucepan.
• 4 add in lemon juice and yolks, then butter; mix.
• 5 stir over medium heat until very thick, about 5 minutes; do not boil.
• 6 transfer to bowl. add gelatin and stir to dissolve.
• 7 cool completely, stirring frequently, about 1 hour.
• 8 crust.
• 9 position rack in center of oven and preheat to 350 degrees farenheit.
• 10 lightly oil 9-inch-diameter springform pan.
• 11 add vanilla wafers and gingersnaps with sugar and lemon peel to food processor and finely grind. add butter and blend well.
• 12 make bottom crust by sprinkling crumbs over the bottom of pan and pressing down.
• 13 bake until golden brown, about 12 minutes. cool.
• 14 filling.
• 15 in small bowl, sprinkle gelatin over cold water; allow to stand 10 minutes to soften.
• 16 in processor, mince lemon peel and ginger with sugar and salt until lemon peel and ginger are the consistency of sugar.
• 17 add yolks and blend until light and fluffy.
• 18 in heavy medium saucepan, scald milk.
• 19 with processor running, add milk through feed tube and blend well.
• 20 return mixture to saucepan. stir over medium-low heat until mixture thickens, about 12 minutes; mixture should leave path on back of spoon when finger is drawn across; do not boil.
• 21 add gelatin mixture to custard and stir until dissolved.
• 22 strain into bowl, pressing on solids with back of spoon.
• 23 refrigerate until thickened but not set, stirring frequently, about 20 minutes.
• 24 add cream cheese and lemon juice to processor and blend until smooth. add custard and blend until smooth. transfer to large bowl.
• 25 in medium bowl, whip cream until it forms soft peaks. gently fold into filling.
• 26 pour half of filling over crust. using a tablespoonfuls, spoon half of curd over filling. swirl mixtures together using tip of knife.pour remaining filling over.
• 27 using tablespoonfuls, spoon remaining curd over. swirl mixtures together using tip of knife.
• 28 refrigerate cheesecake at least 4 hours or overnight.
• 29 after running a knife around sides of cake, release pan sides.
• 30 garnish with mint.

Herb Baked Chicken Fingers

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 5
• 1 1/2 teaspoons chicken bouillon granules
• 1/2 teaspoon dry mustard
• 1/2 cup boiling water
• 1 garlic clove, minced
• 2 teaspoons worcestershire sauce
• 1 teaspoon dried oregano
• 1/2 teaspoon paprika
• 2 -3 dashes hot sauce
• 2 lbs chicken breasts, boneless, skinless, cut into 30 strips
• additional paprika (optional)

Recipe

• 1 dissolve chicken bouillon granules and dry mustard in boiling water; add garlic and next 4 ingredients, and stir well.
• 2 place chicken strips in a 1 1/2 quart casserole. pour herb mixture over chicken. bake, uncovered, at 350 degrees for 30-35 minutes or until chicken is tender; drain. sprinkle with additional paprika, if desired.

Melted Foie Gras On Country Bread With Armagnac

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

Ingredients

• Servings: 4
• 1/4 lb fresh foie gras, chilled until very cold
• coarse salt
• 2 tablespoons duck fat
• 2 large garlic cloves, smashed into pieces
• 4 slices country bread (each about 4 inches by 3 inches by 1/2 inch)
• fresh ground black pepper
• 1 tablespoon armagnac

Recipe

• 1 run a long, sharp knife under hot water, and shave the foie gras into paper-thin lengthwise slices. lay the slices, in a single layer, on a platter and sprinkle them liberally with coarse salt. reserve at room temperature.
• 2 melt 1 tablespoon of the duck fat in a small, heavy sauté pan over low heat. add half the garlic and cook it for 5 minutes.
• 3 push the garlic pieces to one side of the pan, and increase the heat to high. add 2 slices of the country bread and cook them until the undersides are golden brown, about 1 minute.
• 4 reduce the heat to low. working quickly, turn the two slices of bread over and top them with half the shaved foie gras slices. (you will probably create a double layer of thin foie gras slices on top of the bread.) immediately cover the pan, and cook, checking after 30 seconds to make sure the bread is not burning, for about 1 minute, or until the undersides are golden brown.
• 5 when the bread is done, remove the 2 slices, and top with freshly ground black pepper and a splash of armagnac.
• 6 spill out the fat in the pan, and repeat step 2 with the remaining ingredients.
• 7 serve immediately.

Tomatillo Salsa

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

Ingredients

• 6 cups tomatillos, chopped
• 3 cups onions, chopped
• 3 jalapeno peppers, chopped
• 6 garlic cloves, chopped
• 1/2 cup cilantro, chopped
• 1/2 cup lemon juice
• 2 teaspoons cumin
• 1 tablespoon salt
• 1 teaspoon black pepper

Recipe

• 1 combine all ingredients in a large pot & stir frequently over high heat until mixture boils.
• 2 reduce heat.
• 3 simmer 20 minutes.
• 4 ladle into pint jars.
• 5 leave 1/2 inch head space.
• 6 adjust lids, process in a hot water bath for 20 minutes.
• 7 be sure to wear gloves when chopping peppers as they will burn fingers.
• 8 also, have good ventilation when cooking--i have found this to be true when cooking all salsa.
• 9 i use a food processor for chopping.
• 10 if you want it hotter use more jalapeños & you can use more or less cumin, as cumin makes it hot, but gives a good flavor.

Semi-homemade Garlic Lover's Pizza Sauce

Total Time: 10 mins Preparation Time: 5 mins Cook Time: 5 mins

Ingredients

• 1 1/4 cups ready-made pasta sauce (i used hunt's garlic-n-herb)
• 1 tablespoon sugar
• 1/2 tablespoon minced garlic
• 1 tablespoon minced fresh basil or 1 teaspoon dried basil
• 1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
• 1 teaspoon salt
• 1 teaspoon pepper

Recipe

• 1 put all ingredients in a medium-sized bowl.
• 2 mix thoroughly.
• 3 enjoy on your favorite pizza or as a dipping sauce for breadsticks and stromboli/calzones.
• 4 this makes enough sauce for 2 12" pizzas.

Sarasota's Lamb Oscar

Total Time: 1 hr 5 mins Preparation Time: 30 mins Cook Time: 35 mins

Ingredients

• 1 1/4 lbs lamb tenderloin (cut the tenderloin into 1-1 1/2-inch thick rounds)
• 1 teaspoon dried thyme
• 1 teaspoon dried tarragon
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon ground black pepper
• 2 tablespoons olive oil
• 2 teaspoons lemon juice
• 1/3 cup flour
• salt
• pepper
• 1 tablespoon olive oil, to saute the lamb
• 1/2 cup wine
• 1/2 cup chicken broth
• 1 teaspoon butter
• 1 lb asparagus (ends trimmed and cut in 2-inch pieces on an angle)
• 2 (14 ounce) cans crabmeat (a mix of lump and claw, also, check your seafood counter, sometimes that have great deals)
• 1/4 cup butter
• 2 egg yolks
• 2 tablespoons heavy cream
• 1 teaspoon minced shallot
• 1 tablespoon wine vinegar
• 1 1/2 teaspoons lemon juice
• 1/4 teaspoon dry mustard
• 1 teaspoon dried tarragon
• 1 teaspoon chopped fresh parsley
• 1 pinch cayenne (optional)
• salt
• pepper

Recipe

• 1 lamb and marinade -- mix all the ingredients in a large baggie and add the lamb tenderloins. close the bag and "squish" around to make sure they are well coated. let them marinade 2-4 hours.
• 2 saute lamb -- in a large baggie or you can use a pie plate or flat plate, add the flour, salt and pepper and dredge the lamb in the flour mixture. make sure to shake off any extra flour. in a large pan (i prefer a cast iron vs a non stick pan), add the olive oil and bring to medium / medium high heat. then add the tenderloins and saute on each side until golden brown. they will only take 2-3 minutes per side and don't forget, they will continue to cook once removed. transfer the medallions to a plate and cover to keep warm. they will need to rest a few minutes before you serve the dish.
• 3 keep the burner on, just set the pan off to the side.
• 4 asparagus and crab -- as the lamb is cooking, start your asparagus, it only takes a couple of minutes. i do this easy and make it right in the microwave, but you can steam it anyway you prefer. in a medium bowl, add the asparagus, 1 teaspoon of water and cover with saran wrap. microwave for 1 minute, uncover, check to see if it is tender. if not, stir and cook for another 15 seconds at a time, until the asparagus is crisp tender. remove from the microwave and press a piece of saran wrap right on top of the asparagus. then add the crab right on top of the saran wrap, and then cover the entire bowl. this is an easy way to heat up the crab without cooking it. the heat from the asparagus will warm it up which is all you need.
• 5 lamb glaze -- since the lamb is resting, return the pan to the burner on medium heat and add in the wine, scraping up all the bits. then add in the chicken broth and turn to medium low and just let it simmer. it will slightly thicken and reduce. this is not a heavy rich gravy and it is just a light drizzle, so don't expect a lot of the sauce.
• 6 bernaise -- very easy. add the butter to a small glass bowl and melt in the microwave on medium for 20-30 seconds until melted. add in the eggs, shallot, vinegar, cream, lemon juice, tarragon, mustard, parsley, mustard, salt, pepper and cayenne if you want (optional). return to the microwave, and cook 20-30 seconds at a time on medium-low stirring each time until thickened and smooth. it will take 3-4 times to get a rich perfect bernaise. i know it isn't traditional, but sure is easy and works every time. but don't think that a higher temp will work, it will just scramble the eggs. a few times on medium heat is what works best.
• 7 plating -- on each plate, drizzle a little of the glaze. then top with a couple of the lamb medallions. top with the asparagus, crab and finish with the bernaise sauce.
• 8 it sounds like a lot, but break each step down. it really isn't hard at all. serve with some oven roasted fingerling potatoes and a simple salad. trust me your friends will be totally impressed. enjoy!

Herb And Parmesan Crusted Chicken

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 4 chicken breasts, boneless, skinless
• 2 tablespoons minced fresh thyme
• 2 tablespoons minced fresh sage
• 2 tablespoons minced fresh chives
• 2 tablespoons minced fresh parsley
• 3/4 cup panko breadcrumbs
• 1/4 cup parmesan cheese, grated
• salt and pepper
• 1 tablespoon olive oil
• 2 egg whites, lightly beaten

Recipe

• 1 remove the tenderloins from the chicken and reserve for another recipe.
• 2 slightly flatten the chicken breasts with a mallet.
• 3 combine the herbs, bread crumbs, grated cheese and salt and pepper.
• 4 slowly drizzle the olive oil over the mixture, lightly working the crumbs with your fingertips until the mixture is loose and fluffy.
• 5 spread the coating out on a cookie sheet.
• 6 dip the chicken breasts in the egg . drain off the excess.
• 7 firmly press each breast in the crumb mixture and press to coat thoroughly.
• 8 lay the chicken on a waxed paper lined plate and refrigerate for 1 hour, uncovered.
• 9 cook the chicken breasts on a grill for about 3 minutes per side, or until juices run clear.

Herb And Lemon Marinated Goat Cheese

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 2
• 1 (8 ounce) log fresh goat cheese, sliced into 1-inch thick rounds
• 2 bay leaves
• 2 sprigs fresh thyme
• 4 lemon verbena leaves
• 4 slices fresh lemon zest
• 2 garlic cloves, peeled and crushed
• 1 teaspoon black peppercorns
• 1 teaspoon pink peppercorns
• fruity extra virgin olive oil (enough to cover)

Recipe

• 1 place the goat cheese rounds into a widemouthed glass or ceramic jar.
• 2 add enough olive oil to cover cheese completely. add bay leaves, thyme, lemon verbena, lemon zest, garlic, black peppercorns, and pink peppercorns.
• 3 cover tightly and marinate cheese in the refrigerator for at least 2 days and up to 1 week. bring to room temperature before serving. serve with thick slices of toasted rustic peasant bread, or in a salad. enjoy!

Red Hot Chili And Sesame Oil Popcorn

Total Time: 5 mins Cook Time: 5 mins

Ingredients

• 2 teaspoons vegetable oil
• 1 teaspoon toasted sesame oil
• 1/2 cup unpopped popcorn
• 1/2 teaspoon red-hot chili oil (or to taste)
• salt (to taste)

Recipe

• 1 put vegetable and sesame oils in a large pot with a lid, and begin to heat on high heat.
• 2 when the oil is warmed, but not yet hot, add the unpopped popcorn, and immediately shake red hot chili oil onto the popcorn kernels.
• 3 cover the pan and begin shaking immediately, holding the lid down and protecting your hands with potholders. shake the pan until the popping slows. (i like to slightly raise the pan off the burner, shake the pan in a swirling motion, set it back down, then about two seconds later pick it up and shake it again, and so on.).
• 4 transfer the popped corn to a bowl right away and salt to taste.

Seasoned Hard Pretzels

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

Ingredients

• 1 lb hard pretzel (one pound box large type pretzels)
• 1/2 teaspoon garlic powder
• 1 (1 ounce) package hidden valley® original ranch® dressing
• 3/4 cup oil
• 1/2 cup yellow mustard, warmed (or 2bleu's sweet mustard sauce for pretzels and more! for an added treat)

Recipe

• 1 preheat oven to 325°f break pretzels into bite size peices.
• 2 mix the garlic powder and dry dressing mix. add oil and stir. pour mixture over pretzels.
• 3 toss gently to coat then let stand 10 minutes. stir again and let stand again for another 10 minutes.
• 4 spread on cookie sheet in a single layer and bake for 7 minutes.
• 5 turn pretzels and bake another 7 minutes. serve with warm mustard.

Pecan Tassies

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

Ingredients

• 1 (3 ounce) package cream cheese, softened
• 1/2 cup unsalted butter, plus
• 1 tablespoon unsalted butter, melted
• 1 cup all-purpose flour
• 2 tablespoons granulated sugar
• 2/3 cup packed brown sugar
• 1 teaspoon vanilla extract
• 1 large egg
• 1 cup pecans, toasted and finely chopped

Recipe

• 1 preheat oven to 350 degrees f.
• 2 in small bowl, with mixer at high speed, beat cream cheese with 1/2 cup butter until creamy.
• 3 reduce speed to low, add flour and granulated sugar and beat until well mixed.
• 4 cover and refrigerate 30 minutes.
• 5 in medium bowl mix brown sugar, vanilla, salt, egg, pecans and remaining 1 tablespoon or butter until filling is blended.
• 6 with floured hands, divide dough into 24 equal pieces (dough will be very soft).
• 7 with floured fingertips, gently press dough pieces evenly onto bottoms and up sides of twenty-four 1 3/4" by 3/4 to 1" ungreased miniature muffin-pan cups.
• 8 i make hundreds of these cookies every christmas so i use a wooden tart tamper to form the shells.
• 9 spoon a heaping pecan filling into each cup.
• 10 bake 30 minutes or until filling is set and edges of crust are golden.
• 11 with tip of knife, gently loosen tassies from muffin-pan cups and place on wire rack to cool completely.
• 12 store tassies in tightly covered container up to 1 week.

Spicy Grilled Mushrooms

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

Ingredients

• Servings: 4
• 500 g mushrooms, stalks removed
• 4 slices rindless bacon, chopped & cooked
• 45 g tomato paste (small tub)
• 1/2 teaspoon tabasco sauce
• 1 cup tasty cheese, grated
• 1 tablespoon chives, snipped

Recipe

• 1 place mushrooms cup side up on a foil-lined grill tray.
• 2 add some bacon pieces to each cup.
• 3 combine tomato paste & tabasco and place 1/2 tsp in each mushroom cup.
• 4 sprinkle mushrooms with combined cheese & chives.
• 5 grill (broil) for 5-10 mins until golden.

Tomato And Basil Bruschetta

Total Time: 1 hr 45 mins Preparation Time: 1 hr 30 mins Cook Time: 15 mins

Ingredients

• Servings: 24
• 8 small ripe tomatoes
• 2 small garlic cloves, minced
• sea salt
• fresh ground pepper
• 2 tablespoons extra virgin olive oil
• 10 fresh basil leaves
• 1 baguette, 24 thin slices
• olive oil

Recipe

• 1 halve the tomatoes crosswise and gently squeeze out the seeds. use a small spoon to scoop out any remaining seeds. cut the tomato flesh into 1/4 inch dice, disgarding any tough, pale flesh near the core end. in a bowl, combine the tomatoes, garlic, 3/4 teaspoon sea salt, 1/4 teaspoon pepper, and olive oil. toss to coat evenly, adding a little more olive oil if the mixture appears dry. taste for seasoning and let stand for at least 30 minutes or up to 1 hour, allow the flavors to marry.
• 2 preheat the oven to 350°f stack the basil leaves in a neat pile and roll the pile into a cigar shape. thinly slice the "cigar" crosswise. add the basil to the tomato mixture and toss to combine.
• 3 arrange the baguette slices on a baking sheet and brush them lightly with olive oil. bake until golden, 10-15 minutes. let cool, then transfer to a serving platter and top each slice with 1 tablespoon of the tomato mixture. serve at once.

Mandarin Mousse Mold

Total Time: 23 mins Preparation Time: 15 mins Cook Time: 8 mins

Ingredients

• Servings: 12
• 1 1/2 cups boiling water
• 1 (6 ounce) package jell-o brand orange gelatin or 2 (3 ounce) packages jell-o brand orange gelatin
• 1 cup cold water
• 1 (11 ounce) can mandarin orange segments, drained
• 1 (8 ounce) container cool whip topping, thawed, divided

Recipe

• 1 stir boiling water into gelatin in large bowl 2 minutes until completely dissolved.
• 2 stir in cold water.
• 3 place orange segments in 6-cup mold, spoon 2 cups gelatin mixture into mold over oranges.
• 4 refrigerate about 30 minute or until set, but not firm (should stick to finger).
• 5 meanwhile, refrigerate remaining gelatin mixture about 30 minutes or until slightly thickened (consistency of unbeaten egg whites).
• 6 stir in 2 cups of the whipped topping with wire whisk until well blended.
• 7 pour over gelatin layer in mold.
• 8 refrigerater 4 hours or until firm then unmold.
• 9 serve with remaining whipped topping.
• 10 store leftover gelatin mold in refrigerator.

Quesedillas

Total Time: 7 mins Preparation Time: 3 mins Cook Time: 4 mins

Ingredients

• 1 large tortilla
• 80 g cheddar cheese, grated (one handful)
• 80 g mozzarella cheese, cubed (one handful)
• 1/4 red pepper, finely chopped
• 1 teaspoon chili flakes

Recipe

• 1 first, grill the tortilla on one side. if using a foreman grill, fold the tortilla in half to toast both halves. on a normal grill, spread the tortilla flat and grill until just browned.
• 2 once toasted, place the cheeses and pepper in the centre of the tortilla on the toasted side.
• 3 sprinkle on the chili to taste.
• 4 fold the tortilla in half again, with the non-toasted side now on the outside. wet your finger and rub round the edge, then press the tortilla firmly to seal it.
• 5 grill again until browned on both sides and until the cheeses have melted together.
• 6 cut into two triangles to serve. good on its own, or dipped in salsas etc.

Spicy Ham Asparagus Cheese Potato Roll Ups (gluten-free)

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• 8 ounces cooked lean ham
• 6 ounces monterey jack pepper cheese, shredded
• 3/4 cup asparagus
• 1 very large potato (big. as big as you can find)
• 15 slices canned jalapenos
• 1/4 teaspoon red pepper
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt
• cooking spray

Recipe

• 1 prepare veggies. thinly slice big potato in the long direction. you'll need about 15 slices that you are able to roll up and hold together with a toothpick. the bigger, the better. cut asparagus into 1" sections. (i steamed my asparagus before baking the rolls but i'm not sure if it was necessary). toss asparagus with small amount of oil, salt, and pepper.
• 2 spray cooking sheet with oil and place potato slices onto sheet.
• 3 in middle of each slice, place small amount of ham and asparagus. put a small amount of cheese in each also. don't put too much in or it'll melt out all over the cookie sheet. reserve some cheese for topping.
• 4 roll each potato slice and stab all the way through with tooth pick.
• 5 spray rolls with cooking spray and sprinkle with red pepper, black pepper and salt. place 1 slice of jalapeno on each tooth pick (so it doesn't fall off). sprinkle reserved cheese on top of rolls.
• 6 bake at 425f for 15-20 minutes, until potatoes begin to crisp.

Simple Low Fat Tiramisu

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 6
• 2 cups brewed coffee
• 3 -4 tablespoons frangelico
• 2 egg whites
• 1 cup custard (low fat or no fat)
• 350 g low-fat ricotta cheese
• 1/4 cup icing sugar
• 250 g sponge cake fingers
• 1 tablespoon cocoa powder

Recipe

• 1 combine coffee and liquer in dish; cool.
• 2 beat eggwhites until soft peaks.
• 3 in separate bowl, beat custard, ricotta, icing sugar until smooth.
• 4 fold in eggwhites.
• 5 dip sponge fingers into coffee mix one at a time and place in 6 cm x 18 cm square dish; i used pryex.
• 6 spread half the mixture on top of biscuits and place another layer of sponge fingers on top;.
• 7 refridgerate for minimum of 6 hours or overnight.
• 8 sprinkle sifted cocoa on top before serving.
• 9 note: strong brewed coffee is suggested.
• 10 note: can use marsala liquer or kahlua or no liquer at all.
• 11 note: can add 200g strawberries or raspberries to custard mixture.
• 12 enjoy!

Mustard Pickles

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• 8 cups chunks unpeeled pickling cucumbers
• 4 cups cauliflower florets
• 1 cup pearl onion
• 1 cup red pearl onion
• 1 red pepper, chopped
• 1 green pepper, chopped
• 1/3 cup pickling salt
• 1 1/2 cups granulated sugar
• 3 tablespoons clearjel food starch
• 1 tablespoon dry mustard
• 1 tablespoon mustard seeds
• 1 teaspoon ground turmeric
• 3 1/4 cups cider vinegar
• 2 tablespoons grated gingerroot

Recipe

• 1 in a stainless steel saucepan, combine cucmbers, cauliflower, pearl onions, red and green peppers. toss with salt; stir in 1 cup water. cover and let stand in a cool place over night, stirring occasionally.
• 2 next day: place 5 (2 cup) mason jars in a boiling water canner; fill with water, cover and bring to a boil. set screw bands aside; heat snap lids in hot, not boiling water. keep jars and snap lids hot until ready to use.
• 3 drain vegetables; rinse well under lots of cool running water and drain thoroughly. set aside.
• 4 in a large, deep, stainless steel saucepan, combine sugar, clearjel, mustards, turmeric, cider vinegar and ginger root; bring to a boil, stirring until thickened. add vegetables and return mixture to a boil that cannot be stirred down.
• 5 ladle hot vegetables and liquid into a hot jar within 1/2 inch of top rim (headspace). using a nonmetallic utensil, remove any air bubbles. wipe jar rim, removing any stickiness.
• 6 center snap lid on jar; apply screw band securely and firmly until resistance is met - fingertip tight. do not over tighten. place jar in canner. repeat for remaining pickles.
• 7 cover canner; return water to a boil. process for 15 minutes.
• 8 remove jars without tilting. cool upright, undisturbed, for 24 hours.
• 9 do not retighten screw bands. after cooling check jar seals. sealed lids curve downwards. remove screw bands, wipe and dry bands and jars.
• 10 store screw bands and separately or replace loosely on jars, as desired.
• 11 label and store jars in dark cool place.
• 12 makes 5 2-cup jars.

Turkey Sausage Focaccia

Total Time: 1 hr 22 mins Preparation Time: 1 hr Cook Time: 22 mins

Ingredients

• Servings: 12
• 1 2/3 cups warm water
• 1/4 teaspoon sugar
• 2 1/4 teaspoons fast-rising active dry yeast
• 3 teaspoons olive oil
• 3 3/4-4 cups flour
• 2 1/4 teaspoons kosher salt
• 2 ounces link fat free turkey sausage
• 1 tablespoon sun-dried tomato, chopped
• 1 tablespoon fresh rosemary, minced
• 1/4 cup parmesan cheese

Recipe

• 1 combine the water and sugar in a small bowl.
• 2 sprinkle in the yeast and let stand until just beginning to foam, about 2 minutes. add 2 teaspoons oil.
• 3 combine flour and 2 teaspoons salt in a large bowl.
• 4 make a well in the center and add the yeast mixture.
• 5 stir flour into the liquid with a wooden spoon.
• 6 scrape all dough onto a floured board. while kneading, add flour gradually , enough to keep it from sticking.
• 7 knead for 8-9 minutes.
• 8 let rest in a bowl sprayed with nonstick spray.
• 9 spray the top of the dough also.
• 10 cover with plastic wrap and let rise till double about 40 minutes.
• 11 cook sausage, breaking up into small bits. let cool completely.
• 12 combine tomato, parmesan, rosemary and sausage in a small dish. set aside.
• 13 preheat oven to 450°f.
• 14 spray a large jelly roll pan 10.5 x 15.5" with nonstick spray.
• 15 punch down dough on board.
• 16 sprinkle 1/3 of tomato, parmesan, rosemary and sausage on the surface of the dough, spreading with fingertips.
• 17 fold dough over itself to cover the mixture.
• 18 repeat until all is mixed inches.
• 19 press into pan.
• 20 cover and let stand for 10 minutes.
• 21 bake for 20-22 minutes.
• 22 remove and immediately brush with the remaining 1 tsp oil and sprinke with 1/4 teaspoons salt.

Sarah's Molasses Wagonwheels

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

Ingredients

• 1/2 cup margarine
• 1 cup sugar
• 1 cup dark molasses
• 1/2 cup water
• 4 cups flour
• 1 teaspoon baking soda
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons ginger
• 1/2 teaspoon clove
• 1/2 teaspoon nutmeg

Recipe

• 1 mix together margarine and sugar, then stir in molasses and water.
• 2 sift together the remaining ingredients and stir into above mixture.
• 3 chill dough for several hours or overnight.
• 4 roll 1/4 inch thick, cut in 3 inch circles and sprinkle with sugar.
• 5 bake at 350 degrees for 10-12 min and until when touched lightly with your finger, almost no imprint remains.
• 6 leave on baking sheet for a few minutes before removing to prevent breaking.
• 7 *leave unrolled dough in the fridge. it will quickly get too soft to handle if left out while you roll the other.

Quesadillas

Total Time: 10 mins Preparation Time: 5 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 6 flour tortillas (8-10 "inch")
• 1 (8 ounce) jar mild taco sauce
• 2 cups cheddar cheese or 2 cups monterey jack cheese
• 3 green onions, minced

Recipe

• 1 spread each tortilla with 1 to 2 tablespoon taco sauce.
• 2 sprinkle each with 1/3 cup of cheese.
• 3 top with green onions.
• 4 fold each tortilla in half to make a half moon shape.
• 5 place on baking sheet.
• 6 bake at 350 for 5 minutes or until cheese melts.
• 7 cut into wedges and serve.

Sue's Big Fat Greek Sandwich

Total Time: 26 hrs Preparation Time: 24 hrs Cook Time: 2 hrs

Ingredients

• Servings: 5
• 1 lb lean ground beef
• 1 lb ground lamb
• 2 teaspoons thyme
• 2 teaspoons sumac
• 2 teaspoons ground cumin
• 2 teaspoons onion powder
• 2 teaspoons ground coriander
• 1/2 teaspoon granulated garlic
• 1 teaspoon turmeric
• 1 teaspoon salt
• 1 teaspoon black pepper
• heavy duty aluminum foil
• 5 -6 extra large whole wheat pita bread (10-12 ounces)
• 3 -4 ounces crumbled feta cheese
• 1 -2 tomato, diced
• 1/2 small red onion, thinly sliced
• 3/4 cup tzatziki, sauce

Recipe

• 1 preheat oven to 375°f.
• 2 place ground meats in colander in sink and allow blood to drain away, 30-45 minutes.
• 3 thoroughly mix together meats, with seasonings.
• 4 on a large piece of heavy duty aluminum foil. plop down the meat, and shape it into a meat roll with your hands.
• 5 roll up the meat roll in the foil, and twist up the ends like a piece of hard candy wrapper. with an ice pick or small knife jab holes all over the roll, on all sides.
• 6 place wrapped meat roll on a drain rack in an oven pan and bake for about 75-80 minutes or until your internal meat is about 175f,.
• 7 allow meat to cool and then refrigerate roll overnight.
• 8 when you want to serve, slice off pieces of meat and heat them in a skillet, browning them if you like.
• 9 serve on skillet warmed, large, whole wheat pita (i get the thinner oversized type from a mediterranean market), with tzatziki sauce, sliced onion, diced tomato, and crumbled feta cheese.

Mandarin Jam

Total Time: 1 hr 50 mins Preparation Time: 30 mins Cook Time: 1 hr 20 mins

Ingredients

• 8 mandarin oranges
• 1 kg sugar
• 3 cups water

Recipe

• 1 wipe mandarins with a damp cloth, cut mandarins in half horizontally then in half again.
• 2 using fingers, remove seeds and discard them.
• 3 peel away skin and reserve it.
• 4 using a sharp knife cut skin into fine slivers.
• 5 it is only necessary to use the skins of 4 mandarins.
• 6 place mandarin pulp in food processor, process to seconds or until pulp is chopped.
• 7 (if you do not have a processor, chop fruit finely).
• 8 place pulp in large pan, add mandarin rind, sugar and water, mix well.
• 9 mixture should be not more than 5cm (2in) deep in pan.
• 10 stir jam over medium heat until sugar has dissolved, increase heat slightly, boil gently, uncovered without stirring 50-55 mins.
• 11 check occasionally during last 10 mins of cooking time to make sure mixture is not burning on base of pan.
• 12 after 50 mins start testing to see if jam will jell when tested on a cold saucer.
• 13 (place saucer in freezer for a few minutes) remove scum from surface, pour jam into hot sterilized jars.
• 14 seal when cold.

The Best Bacon Sarnie

Total Time: 12 mins Preparation Time: 5 mins Cook Time: 7 mins

Ingredients

• Servings: 2
• 6 -8 slices bacon (thick-cut for a meatier sarnie)
• light olive oil
• 4 slices of fresh cut bread, thick slices (the fresher the better)
• tomato ketchup (your choice) or brown sauce (your choice)

Recipe

• 1 to get a really crisp edge, snip a few small cuts in the fat around each bacon rasher. this will also stop it from curling up too much when cooking.
• 2 it's best to buy dry-cure bacon if you can, as less water is released when frying, ensuring really crisp fat (the best bit) and a better flavour.
• 3 place a large frying pan over a medium heat and add a trickle of oil.
• 4 lay the bacon in the pan and cook for about 3-4 minutes on each side or until it's as crispy as you prefer. remove the bacon and divide between 2 slices of bread. spread either tomato ketchup or brown sauce on to the remaining 2 slices and place sauce-side down in the pan.
• 5 leave for about a minute to absorb all the juices in the pan, also warming (but not toasting) the bread.
• 6 the other 2 pieces will be warmed through by the hot bacon on top, with any bacon fat seeping through the bread. assemble the sandwiches and eat straight away.

Pecan Tassies

Total Time: 1 hr 20 mins Preparation Time: 1 hr Cook Time: 20 mins

Ingredients

• 1/2 cup butter, softened
• 1 (3 ounce) package cream cheese, softened
• 1 cup all-purpose flour
• 2 tablespoons butter, melted
• 3/4 cup packed brown sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 1/2 cups pecans, chopped

Recipe

• 1 for tart shells: beat butter and cream cheese until smooth.
• 2 add flour, mix until soft dough forms.
• 3 cover, chill at least 1 hour or overnight.
• 4 preheat oven to 350 degrees f.
• 5 shape dough into 1 inch balls, place into mini-muffin pan.
• 6 form into little shells with floured fingers. (this is where the tart shaper comes in handy!).
• 7 for filling: mix the rest of the ingrediants well.
• 8 fill tart shells evenly with mixture.
• 9 bake 20-25 minute or until a light, golden brown.
• 10 remove from pan and place on cooling rack.
• 11 sprinkle with powdered sugar.

Quesadilla Pizzas

Total Time: 22 mins Preparation Time: 15 mins Cook Time: 7 mins

Ingredients

• Servings: 4
• 8 (6 inch) fajita-size low-fat flour tortillas (divided)
• 1 cup shredded reduced-fat cheddar cheese
• 1 tablespoon extra virgin olive oil
• 1/2 cup pizza sauce
• 1/2 teaspoon ground cumin
• 1/2 cup fat-free refried beans, warmed
• 1/4 cup diced green chilis
• 2 green onions, thinly sliced
• 1/4 cup shredded reduced-fat monterey jack cheese
• 1/4 cup sliced ripe olives

Recipe

• 1 preheat oven to 450°f
• 2 place 4 tortillas on baking sheet. sprinkle cheddar cheese evenly over tortillas; top with remaining tortillas. brush lightly with oil.
• 3 bake for 4 minutes. combine pizza sauce and cumin in small bowl; spread on tortillas. spoon beans evenly over sauce mixture; sprinkle with chiles, green onions, monterey jack cheese and olives.
• 4 bake for 3 minutes or until cheese is melted. cut into wedges.

Southern Cornbread

Total Time: 1 hr Preparation Time: 10 mins Cook Time: 50 mins

Ingredients

• 2 tablespoons vegetable shortening
• 3/4 cup sugar
• 1/2 cup all-purpose flour
• 2 cups cornmeal
• 1/4 teaspoon salt
• 2 cups buttermilk
• 1 teaspoon baking soda

Recipe

• 1 preheat oven to 350°; grease an 8"x4"x3" nonstick loaf pan with the shortening, leaving excess in the pan and place in oven.
• 2 sift together sugar, flour, cornmeal and salt; mix buttermilk and baking soda; stir into cornmeal mixture and mix well; add melted shortening from loaf pan and mix well.
• 3 pour the mixture into the hot loaf pan and bake 50-60 minutes until golden brown and toothpick tests clean; cool on wire rack.

Sue's Cinnamon, Peach Cobbler Or Apple Pie Ice Cream

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 3 cups heavy cream
• 2 vanilla beans, split lengthwise
• 1 cup sugar
• 2 tablespoons sugar
• 1 1/2 cups whole milk
• 6 egg yolks
• 2 1/2 teaspoons ground cinnamon
• 1/2 cup cinnamon, baking bits

Recipe

• 1 coarsely grind cinnamon baking bits in blender or processor. set aside.
• 2 combine milk, cream, in a large saucepan. scrape in seeds from vanilla beans, and throw in beans. bring to a simmer.
• 3 wisk sugar and egg yolks to blend in a glass bowl.
• 4 gradually add, whisking the egg mixture the whole time into the hot cream mixture.
• 5 return mixture to same saucepan. stir over med-low heat until custard starts to thicken and will leave a path on the back of a spoon when finger is drawn across, about 5-6 minutes. please do not boil. strain into a large bowl. (i leave seeds because i like them)
• 6 whisk in ground cinamon.
• 7 chill until cold.
• 8 transfer to ice cream maker, and process according to manufacturers instructions.
• 9 last 5-6 minutes of mixing, add the grated cinnamon bits to ice cream mixture.
• 10 to make peach cobbler ice cream, or apple pie ice cream:.
• 11 instead of adding the cinnamon bits at the end:.
• 12 add 2 cups of either apple pie, or your own peach cobbler to the other ingredients, and let it work for a few minutes just to blend into the ice cream.

Garlic Spread

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 30
• 3 (8 ounce) packages cream cheese, softened
• 1 jar pimiento, cut in pieces,drained
• garlic powder (to taste)
• parsley flakes (optional)
• salt (optional)

Recipe

• 1 place cream cheese in mixer bowl, and beat until creamy.
• 2 stir in pimiento pieces (as much as you like--you don't have to add the whole jar) to taste and for color.
• 3 add garlic powder a little at a time, taste-testing after each addition, until it is the desired strength.
• 4 add some parsley flakes for more color& a little salt if you want to perk up the flavor a bit.
• 5 cover& chill; serve with raw veggies&/or crackers.

Quesadillas With Pears And Prosciutto

Total Time: 10 mins Preparation Time: 5 mins Cook Time: 5 mins

Ingredients

• Servings: 10
• 4 (10 inch) flour tortillas
• 2 cups shredded monterey jack cheese
• 1/2 cup crumbled goat cheese (optional)
• 2 -3 slices prosciutto, coarsely chopped
• 1 bartlett pear, peeled and thinly sliced

Recipe

• 1 in a large skillet, heat 2 tortillas over medium heat until both sides are pale golden brown and are no longer soft and doughy.
• 2 remove 1 tortilla from skillet; reduce heat to low. place tortilla in pan and sprinkle with 1/2 cup monterey jack cheese and 1/4 cup goat cheese, if desired.
• 3 cover with half of the prosciutto and half the pear slices. cover pears with 1/2 cup more cheese and add the second tortilla; press firmly to secure ingredients.
• 4 cook until bottom tortilla is golden brown and bottom layer of cheese is melted. carefully flip quesadilla over and cook second side until cheese is melted and tortilla is golden brown.
• 5 repeat with remaining ingredients.

Kid-sized Mashed Potato Balls

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

Ingredients

• Servings: 4
• 3 small red potatoes or 3 small red potatoes, unpeeled
• 1 tablespoon butter
• 1 tablespoon parmesan cheese
• 3 tablespoons milk
• 1 dash salt
• 1 slice american cheese

Recipe

• 1 pierce potatoes several times with fork.
• 2 microwave for about 7 minutes or until soft.
• 3 let cool for 10 minutes.
• 4 cut potatoes in half and scoop out insides into a medium bowl. mash with a fork. discard skins.
• 5 add butter, parmesan cheese, milk and salt. mash again. add more milk if necessary to make a smooth consistency.
• 6 using a small scoop, make 8 balls on a microwave-safe plate.
• 7 carefully make a small indentation with your finger in each.
• 8 cut cheese slice into 8 pieces and fold each in half. place in idendation of each potato ball.
• 9 microwave potato balls for 2 minutes or until cheese is melted.