Ingredients
- Servings: 4
- 1 pound fresh asparagus spears, trimmed
- 1 tablespoon olive oil
- salt and pepper to taste
Recipe
Preparation Time: 15 mins
Cook Time: 3 mins
Ready Time: 18 mins
- preheat grill for high heat.
- lightly coat the asparagus spears with olive oil. season with salt and pepper to taste.
- grill over high heat for 2 to 3 minutes, or to desired tenderness.
Ingredients
- Servings: 12
- 1/4 cup all-purpose flour
- 1 cup milk
- 1 pinch salt
- 3 eggs
- 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 tablespoon white sugar
- 12 thick slices bread
Recipe
Preparation Time: 10 mins
Cook Time: 20 mins
Ready Time: 30 mins
- measure flour into a large mixing bowl. slowly whisk in the milk. whisk in the salt, eggs, cinnamon, vanilla extract and sugar until smooth.
- heat a lightly oiled griddle or frying pan over medium heat.
- soak bread slices in mixture until saturated. cook bread on each side until golden brown. serve hot.
Ingredients
- Servings: 2
- 1 teaspoon active dry yeast
- 1/4 cup warm water
- 1 cup cold water
- 1 teaspoon salt
- 3 cups bread flour
- 6 ounces low moisture mozzarella cheese, thinly sliced
- 1/2 cup no salt added canned crushed tomatoes
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon dried oregano
- 3 tablespoons extra-virgin olive oil
- 6 leaves fresh basil, torn
Recipe
Preparation Time: 25 mins
Cook Time: 6 mins
Ready Time: 16 hrs 31 mins
- sprinkle yeast over warm water in a large bowl. let stand for 5 minutes to proof. stir in salt and cold water, then stir in the flour about 1 cup at a time. when the dough is together enough to remove from the bowl, knead on a floured surface until smooth, about 10 minutes. divide into two pieces, and form each one into a tight ball. coat the dough balls with olive oil, and refrigerate in a sealed container for at least 16 hours. be sure to use a big enough container to allow the dough to rise. remove the dough from the refrigerator one hour prior to using.
- preheat the oven, with a pizza stone on the lowest rack, to 550 degrees f. lightly dust a pizza peel with flour.
- using one ball of dough at a time, lightly dust the dough with flour, and stretch gradually until it is about 14 inches in diameter, or about as big around as the pizza stone. place on the floured peel. place thin slices of mozzarella over the crust, then grind a liberal amount of black pepper over it. sprinkle with dried oregano. randomly arrange crushed tomatoes, leaving some empty areas. drizzle olive oil over the top.
- with a quick back and forth jerk, make sure the dough will release from the peel easily. place the tip of the peel at the back of the preheated pizza stone, and remove peel so that the pizza is left on the stone.
- bake for 4 to 6 minutes in the preheated oven, or until the crust begins to brown. remove from the oven by sliding the peel beneath the pizza. sprinkle a few basil leaves randomly over the pizza. cut into wedges and serve.
Ingredients
- Servings: 4
- 4 apples - peeled, cored and chopped
- 3/4 cup water
- 1/4 cup white sugar
- 1/2 teaspoon ground cinnamon
Recipe
Preparation Time: 10 mins
Cook Time: 20 mins
Ready Time: 30 mins
- in a saucepan, combine apples, water, sugar, and cinnamon. cover, and cook over medium heat for 15 to 20 minutes, or until apples are soft. allow to cool, then mash with a fork or potato masher.
Ingredients
- Servings: 15
- 1 onion, peeled and halved
- 3 cups dry pinto beans, rinsed
- 1/2 fresh jalapeno pepper, seeded and chopped
- 2 tablespoons minced garlic
- 5 teaspoons salt
- 1 3/4 teaspoons fresh ground black pepper
- 1/8 teaspoon ground cumin, optional
- 9 cups water
Recipe
Preparation Time: 15 mins
Cook Time: 8 hrs
Ready Time: 8 hrs 15 mins
- place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker. pour in the water and stir to combine. cook on high for 8 hours, adding more water as needed. note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high.
- once the beans have cooked, strain them, and reserve the liquid. mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.
Ingredients
- Servings: 4
- 2 medium zucchini
- 1 slice white bread, torn into small pieces
- 1/4 cup bacon bits
- 1 tablespoon minced black olives
- 1 jalapeno pepper, minced
- 3 tablespoons diced green chile peppers
- 1/4 cup minced onion
- 1/4 cup chopped tomato
- 6 tablespoons shredded sharp cheddar cheese
- 1 pinch dried basil
- seasoned salt to taste
- ground black pepper to taste
Recipe
Preparation Time: 20 mins
Cook Time: 25 mins
Ready Time: 45 mins
- prepare the grill for indirect heat.
- place the zucchini in a pot with enough water to cover. bring to a boil, and cook 5 minutes. drain, cool, and cut in half lengthwise. scoop out the pulp to about 1/4 inch from the skin. chop pulp.
- in a bowl, mix the zucchini pulp, bread pieces, bacon bits, olives, jalapeno, green chile peppers, onion, tomato, and cheddar cheese. season with basil, seasoned salt, and pepper.
- stuff the zucchini halves with the pulp mixture. seal each stuffed half in aluminum foil.
- place foil packets on the prepared grill over indirect heat. cook 15 to 20 minutes, until tender.
Ingredients
- Servings: 5
- 5 large strawberries, halved
- 1/4 cantaloupe, cut into balls or cubes
- 2 bananas, peeled and cut into chunks
- 1 apple, cut into chunks
- 20 skewers
Recipe
Preparation Time: 15 mins
Ready Time: 15 mins
- thread the strawberries, cantaloupe, banana and apple pieces alternately skewers, placing at least 2 pieces of fruit on each skewer. arrange the fruit skewers decoratively on a serving platter.
Ingredients
- Servings: 1
- 1 fluid ounce
- 1 fluid ounce campari
- 1 fluid ounce sweet
- 1 twist lemon zest
Recipe
Preparation Time: 5 mins
Ready Time: 5 mins
- in a cocktail mixer full of ice, combine , campari and sweet . stir, and strain into a chilled cocktail glass. garnish with a twist of lemon zest.
Ingredients
- Servings: 20
- 20 small mini pretzels
- 20 chocolate covered caramel candies
- 20 pecan halves
Recipe
Preparation Time: 10 mins
Cook Time: 4 mins
Ready Time: 14 mins
- preheat oven to 300 degrees f (150 degrees c).
- arrange the pretzels in a single layer on a parchment lined cookie sheet. place one chocolate covered caramel candy on each pretzel.
- bake for 4 minutes. while the candy is warm, press a pecan half each candy covered pretzel. cool completely before storing in an airtight container.
Ingredients
- Servings: 4
- 1 pound fresh asparagus spears, trimmed
- 1 tablespoon olive oil
- salt and pepper to taste
Recipe
Preparation Time: 15 mins
Cook Time: 3 mins
Ready Time: 18 mins
- preheat grill for high heat.
- lightly coat the asparagus spears with olive oil. season with salt and pepper to taste.
- grill over high heat for 2 to 3 minutes, or to desired tenderness.
Ingredients
- Servings: 3
- 1 pound ground spicy lamb sausage
- 5 green onions, chopped
- 1 cup nonfat sour cream
- 1/2 cup low-fat mayonnaise
- 1/4 cup grated fat-free parmesan cheese
- 1 (2 ounce) jar chopped pimento peppers
Recipe
Preparation Time: 10 mins
Cook Time: 20 mins
Ready Time: 30 mins
- preheat oven to 350 degrees f (175 degrees c).
- place spicy lamb sausage in a large, deep skillet. cook over medium high heat until evenly brown.
- drain sausage and place in a large bowl. mix in 4 green onions, nonfat sour cream, low-fat mayonnaise, fat-free parmesan cheese and pimento peppers. transfer sausage mixture to a medium baking dish.
- bake in the preheated oven 20 to 25 minutes, or until bubbly and lightly browned. garnish with remaining green onion and serve hot.
Ingredients
- Servings: 20
- 20 small mini pretzels
- 20 chocolate covered caramel candies
- 20 pecan halves
Recipe
Preparation Time: 10 mins
Cook Time: 4 mins
Ready Time: 14 mins
- preheat oven to 300 degrees f (150 degrees c).
- arrange the pretzels in a single layer on a parchment lined cookie sheet. place one chocolate covered caramel candy on each pretzel.
- bake for 4 minutes. while the candy is warm, press a pecan half each candy covered pretzel. cool completely before storing in an airtight container.
Ingredients
- Servings: 15
- 1 onion, peeled and halved
- 3 cups dry pinto beans, rinsed
- 1/2 fresh jalapeno pepper, seeded and chopped
- 2 tablespoons minced garlic
- 5 teaspoons salt
- 1 3/4 teaspoons fresh ground black pepper
- 1/8 teaspoon ground cumin, optional
- 9 cups water
Recipe
Preparation Time: 15 mins
Cook Time: 8 hrs
Ready Time: 8 hrs 15 mins
- place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker. pour in the water and stir to combine. cook on high for 8 hours, adding more water as needed. note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high.
- once the beans have cooked, strain them, and reserve the liquid. mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.
Ingredients
- Servings: 1
- ice
- 1/2 fresh lime
- 2 fluid ounces
- 4 fluid ounces , or to taste
- 2 lime slices
Recipe
Preparation Time: 10 mins
Ready Time: 10 mins
- fill a tall glass with ice. squeeze 1/2 lime over ice. pour over ice and top with . garnish with lime slices.
Ingredients
- Servings: 4
- 4 apples - peeled, cored and chopped
- 3/4 cup water
- 1/4 cup white sugar
- 1/2 teaspoon ground cinnamon
Recipe
Preparation Time: 10 mins
Cook Time: 20 mins
Ready Time: 30 mins
- in a saucepan, combine apples, water, sugar, and cinnamon. cover, and cook over medium heat for 15 to 20 minutes, or until apples are soft. allow to cool, then mash with a fork or potato masher.
Ingredients
- Servings: 4
- 1 bunch fresh asparagus, trimmed
- cooking spray
- salt and pepper to taste
- 2 tablespoons butter
- 1 tablespoon soy sauce
- 1 teaspoon balsamic vinegar
Recipe
Preparation Time: 10 mins
Cook Time: 12 mins
Ready Time: 25 mins
- preheat oven to 400 degrees f (200 degrees c).
- arrange the asparagus on a baking sheet. coat with cooking spray, and season with salt and pepper.
- bake asparagus 12 minutes in the preheated oven, or until tender.
- melt the butter in a saucepan over medium heat. remove from heat, and stir in soy sauce and balsamic vinegar. pour over the baked asparagus to serve.
Ingredients
- Servings: 5
- 5 large strawberries, halved
- 1/4 cantaloupe, cut into balls or cubes
- 2 bananas, peeled and cut into chunks
- 1 apple, cut into chunks
- 20 skewers
Recipe
Preparation Time: 15 mins
Ready Time: 15 mins
- thread the strawberries, cantaloupe, banana and apple pieces alternately skewers, placing at least 2 pieces of fruit on each skewer. arrange the fruit skewers decoratively on a serving platter.
Ingredients
- Servings: 1
- 1 fluid ounce
- 1 fluid ounce campari
- 1 fluid ounce sweet
- 1 twist lemon zest
Recipe
Preparation Time: 5 mins
Ready Time: 5 mins
- in a cocktail mixer full of ice, combine , campari and sweet . stir, and strain into a chilled cocktail glass. garnish with a twist of lemon zest.
Ingredients
- Servings: 1
- ice
- 1/2 fresh lime
- 2 fluid ounces
- 4 fluid ounces , or to taste
- 2 lime slices
Recipe
Preparation Time: 10 mins
Ready Time: 10 mins
- fill a tall glass with ice. squeeze 1/2 lime over ice. pour over ice and top with . garnish with lime slices.
Ingredients
- Servings: 5
- 5 large strawberries, halved
- 1/4 cantaloupe, cut into balls or cubes
- 2 bananas, peeled and cut into chunks
- 1 apple, cut into chunks
- 20 skewers
Recipe
Preparation Time: 15 mins
Ready Time: 15 mins
- thread the strawberries, cantaloupe, banana and apple pieces alternately skewers, placing at least 2 pieces of fruit on each skewer. arrange the fruit skewers decoratively on a serving platter.
Ingredients
- Servings: 15
- 1 onion, peeled and halved
- 3 cups dry pinto beans, rinsed
- 1/2 fresh jalapeno pepper, seeded and chopped
- 2 tablespoons minced garlic
- 5 teaspoons salt
- 1 3/4 teaspoons fresh ground black pepper
- 1/8 teaspoon ground cumin, optional
- 9 cups water
Recipe
Preparation Time: 15 mins
Cook Time: 8 hrs
Ready Time: 8 hrs 15 mins
- place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker. pour in the water and stir to combine. cook on high for 8 hours, adding more water as needed. note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high.
- once the beans have cooked, strain them, and reserve the liquid. mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.
Ingredients
- Servings: 4
- 1 bunch fresh asparagus, trimmed
- cooking spray
- salt and pepper to taste
- 2 tablespoons butter
- 1 tablespoon soy sauce
- 1 teaspoon balsamic vinegar
Recipe
Preparation Time: 10 mins
Cook Time: 12 mins
Ready Time: 25 mins
- preheat oven to 400 degrees f (200 degrees c).
- arrange the asparagus on a baking sheet. coat with cooking spray, and season with salt and pepper.
- bake asparagus 12 minutes in the preheated oven, or until tender.
- melt the butter in a saucepan over medium heat. remove from heat, and stir in soy sauce and balsamic vinegar. pour over the baked asparagus to serve.
Ingredients
- Servings: 4
- 4 apples - peeled, cored and chopped
- 3/4 cup water
- 1/4 cup white sugar
- 1/2 teaspoon ground cinnamon
Recipe
Preparation Time: 10 mins
Cook Time: 20 mins
Ready Time: 30 mins
- in a saucepan, combine apples, water, sugar, and cinnamon. cover, and cook over medium heat for 15 to 20 minutes, or until apples are soft. allow to cool, then mash with a fork or potato masher.
Ingredients
- Servings: 20
- 20 small mini pretzels
- 20 chocolate covered caramel candies
- 20 pecan halves
Recipe
Preparation Time: 10 mins
Cook Time: 4 mins
Ready Time: 14 mins
- preheat oven to 300 degrees f (150 degrees c).
- arrange the pretzels in a single layer on a parchment lined cookie sheet. place one chocolate covered caramel candy on each pretzel.
- bake for 4 minutes. while the candy is warm, press a pecan half each candy covered pretzel. cool completely before storing in an airtight container.
Ingredients
- Servings: 12
- 1/4 cup all-purpose flour
- 1 cup milk
- 1 pinch salt
- 3 eggs
- 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 tablespoon white sugar
- 12 thick slices bread
Recipe
Preparation Time: 10 mins
Cook Time: 20 mins
Ready Time: 30 mins
- measure flour into a large mixing bowl. slowly whisk in the milk. whisk in the salt, eggs, cinnamon, vanilla extract and sugar until smooth.
- heat a lightly oiled griddle or frying pan over medium heat.
- soak bread slices in mixture until saturated. cook bread on each side until golden brown. serve hot.
Ingredients
- Servings: 4
- 2 medium zucchini
- 1 slice white bread, torn into small pieces
- 1/4 cup bacon bits
- 1 tablespoon minced black olives
- 1 jalapeno pepper, minced
- 3 tablespoons diced green chile peppers
- 1/4 cup minced onion
- 1/4 cup chopped tomato
- 6 tablespoons shredded sharp cheddar cheese
- 1 pinch dried basil
- seasoned salt to taste
- ground black pepper to taste
Recipe
Preparation Time: 20 mins
Cook Time: 25 mins
Ready Time: 45 mins
- prepare the grill for indirect heat.
- place the zucchini in a pot with enough water to cover. bring to a boil, and cook 5 minutes. drain, cool, and cut in half lengthwise. scoop out the pulp to about 1/4 inch from the skin. chop pulp.
- in a bowl, mix the zucchini pulp, bread pieces, bacon bits, olives, jalapeno, green chile peppers, onion, tomato, and cheddar cheese. season with basil, seasoned salt, and pepper.
- stuff the zucchini halves with the pulp mixture. seal each stuffed half in aluminum foil.
- place foil packets on the prepared grill over indirect heat. cook 15 to 20 minutes, until tender.
Ingredients
- Servings: 4
- 1 pound fresh asparagus spears, trimmed
- 1 tablespoon olive oil
- salt and pepper to taste
Recipe
Preparation Time: 15 mins
Cook Time: 3 mins
Ready Time: 18 mins
- preheat grill for high heat.
- lightly coat the asparagus spears with olive oil. season with salt and pepper to taste.
- grill over high heat for 2 to 3 minutes, or to desired tenderness.
Ingredients
- Servings: 15
- 1 onion, peeled and halved
- 3 cups dry pinto beans, rinsed
- 1/2 fresh jalapeno pepper, seeded and chopped
- 2 tablespoons minced garlic
- 5 teaspoons salt
- 1 3/4 teaspoons fresh ground black pepper
- 1/8 teaspoon ground cumin, optional
- 9 cups water
Recipe
Preparation Time: 15 mins
Cook Time: 8 hrs
Ready Time: 8 hrs 15 mins
- place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker. pour in the water and stir to combine. cook on high for 8 hours, adding more water as needed. note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high.
- once the beans have cooked, strain them, and reserve the liquid. mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.
Ingredients
- Servings: 4
- 1 bunch fresh asparagus, trimmed
- cooking spray
- salt and pepper to taste
- 2 tablespoons butter
- 1 tablespoon soy sauce
- 1 teaspoon balsamic vinegar
Recipe
Preparation Time: 10 mins
Cook Time: 12 mins
Ready Time: 25 mins
- preheat oven to 400 degrees f (200 degrees c).
- arrange the asparagus on a baking sheet. coat with cooking spray, and season with salt and pepper.
- bake asparagus 12 minutes in the preheated oven, or until tender.
- melt the butter in a saucepan over medium heat. remove from heat, and stir in soy sauce and balsamic vinegar. pour over the baked asparagus to serve.
Ingredients
- Servings: 12
- 1/4 cup all-purpose flour
- 1 cup milk
- 1 pinch salt
- 3 eggs
- 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 tablespoon white sugar
- 12 thick slices bread
Recipe
Preparation Time: 10 mins
Cook Time: 20 mins
Ready Time: 30 mins
- measure flour into a large mixing bowl. slowly whisk in the milk. whisk in the salt, eggs, cinnamon, vanilla extract and sugar until smooth.
- heat a lightly oiled griddle or frying pan over medium heat.
- soak bread slices in mixture until saturated. cook bread on each side until golden brown. serve hot.
Ingredients
- Servings: 4
- 4 apples - peeled, cored and chopped
- 3/4 cup water
- 1/4 cup white sugar
- 1/2 teaspoon ground cinnamon
Recipe
Preparation Time: 10 mins
Cook Time: 20 mins
Ready Time: 30 mins
- in a saucepan, combine apples, water, sugar, and cinnamon. cover, and cook over medium heat for 15 to 20 minutes, or until apples are soft. allow to cool, then mash with a fork or potato masher.
Ingredients
- Servings: 2
- 1 teaspoon active dry yeast
- 1/4 cup warm water
- 1 cup cold water
- 1 teaspoon salt
- 3 cups bread flour
- 6 ounces low moisture mozzarella cheese, thinly sliced
- 1/2 cup no salt added canned crushed tomatoes
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon dried oregano
- 3 tablespoons extra-virgin olive oil
- 6 leaves fresh basil, torn
Recipe
Preparation Time: 25 mins
Cook Time: 6 mins
Ready Time: 16 hrs 31 mins
- sprinkle yeast over warm water in a large bowl. let stand for 5 minutes to proof. stir in salt and cold water, then stir in the flour about 1 cup at a time. when the dough is together enough to remove from the bowl, knead on a floured surface until smooth, about 10 minutes. divide into two pieces, and form each one into a tight ball. coat the dough balls with olive oil, and refrigerate in a sealed container for at least 16 hours. be sure to use a big enough container to allow the dough to rise. remove the dough from the refrigerator one hour prior to using.
- preheat the oven, with a pizza stone on the lowest rack, to 550 degrees f. lightly dust a pizza peel with flour.
- using one ball of dough at a time, lightly dust the dough with flour, and stretch gradually until it is about 14 inches in diameter, or about as big around as the pizza stone. place on the floured peel. place thin slices of mozzarella over the crust, then grind a liberal amount of black pepper over it. sprinkle with dried oregano. randomly arrange crushed tomatoes, leaving some empty areas. drizzle olive oil over the top.
- with a quick back and forth jerk, make sure the dough will release from the peel easily. place the tip of the peel at the back of the preheated pizza stone, and remove peel so that the pizza is left on the stone.
- bake for 4 to 6 minutes in the preheated oven, or until the crust begins to brown. remove from the oven by sliding the peel beneath the pizza. sprinkle a few basil leaves randomly over the pizza. cut into wedges and serve.
Ingredients
- Servings: 4
- 1 bunch fresh asparagus, trimmed
- cooking spray
- salt and pepper to taste
- 2 tablespoons butter
- 1 tablespoon soy sauce
- 1 teaspoon balsamic vinegar
Recipe
Preparation Time: 10 mins
Cook Time: 12 mins
Ready Time: 25 mins
- preheat oven to 400 degrees f (200 degrees c).
- arrange the asparagus on a baking sheet. coat with cooking spray, and season with salt and pepper.
- bake asparagus 12 minutes in the preheated oven, or until tender.
- melt the butter in a saucepan over medium heat. remove from heat, and stir in soy sauce and balsamic vinegar. pour over the baked asparagus to serve.
Ingredients
- Servings: 5
- 5 large strawberries, halved
- 1/4 cantaloupe, cut into balls or cubes
- 2 bananas, peeled and cut into chunks
- 1 apple, cut into chunks
- 20 skewers
Recipe
Preparation Time: 15 mins
Ready Time: 15 mins
- thread the strawberries, cantaloupe, banana and apple pieces alternately skewers, placing at least 2 pieces of fruit on each skewer. arrange the fruit skewers decoratively on a serving platter.
Ingredients
- Servings: 12
- 1/4 cup all-purpose flour
- 1 cup milk
- 1 pinch salt
- 3 eggs
- 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 tablespoon white sugar
- 12 thick slices bread
Recipe
Preparation Time: 10 mins
Cook Time: 20 mins
Ready Time: 30 mins
- measure flour into a large mixing bowl. slowly whisk in the milk. whisk in the salt, eggs, cinnamon, vanilla extract and sugar until smooth.
- heat a lightly oiled griddle or frying pan over medium heat.
- soak bread slices in mixture until saturated. cook bread on each side until golden brown. serve hot.
Ingredients
- Servings: 20
- 20 small mini pretzels
- 20 chocolate covered caramel candies
- 20 pecan halves
Recipe
Preparation Time: 10 mins
Cook Time: 4 mins
Ready Time: 14 mins
- preheat oven to 300 degrees f (150 degrees c).
- arrange the pretzels in a single layer on a parchment lined cookie sheet. place one chocolate covered caramel candy on each pretzel.
- bake for 4 minutes. while the candy is warm, press a pecan half each candy covered pretzel. cool completely before storing in an airtight container.
Ingredients
- Servings: 4
- 1 pound fresh asparagus spears, trimmed
- 1 tablespoon olive oil
- salt and pepper to taste
Recipe
Preparation Time: 15 mins
Cook Time: 3 mins
Ready Time: 18 mins
- preheat grill for high heat.
- lightly coat the asparagus spears with olive oil. season with salt and pepper to taste.
- grill over high heat for 2 to 3 minutes, or to desired tenderness.
Ingredients
- Servings: 15
- 1 onion, peeled and halved
- 3 cups dry pinto beans, rinsed
- 1/2 fresh jalapeno pepper, seeded and chopped
- 2 tablespoons minced garlic
- 5 teaspoons salt
- 1 3/4 teaspoons fresh ground black pepper
- 1/8 teaspoon ground cumin, optional
- 9 cups water
Recipe
Preparation Time: 15 mins
Cook Time: 8 hrs
Ready Time: 8 hrs 15 mins
- place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker. pour in the water and stir to combine. cook on high for 8 hours, adding more water as needed. note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high.
- once the beans have cooked, strain them, and reserve the liquid. mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.
Ingredients
- Servings: 4
- 4 apples - peeled, cored and chopped
- 3/4 cup water
- 1/4 cup white sugar
- 1/2 teaspoon ground cinnamon
Recipe
Preparation Time: 10 mins
Cook Time: 20 mins
Ready Time: 30 mins
- in a saucepan, combine apples, water, sugar, and cinnamon. cover, and cook over medium heat for 15 to 20 minutes, or until apples are soft. allow to cool, then mash with a fork or potato masher.
Ingredients
- Servings: 20
- 20 small mini pretzels
- 20 chocolate covered caramel candies
- 20 pecan halves
Recipe
Preparation Time: 10 mins
Cook Time: 4 mins
Ready Time: 14 mins
- preheat oven to 300 degrees f (150 degrees c).
- arrange the pretzels in a single layer on a parchment lined cookie sheet. place one chocolate covered caramel candy on each pretzel.
- bake for 4 minutes. while the candy is warm, press a pecan half each candy covered pretzel. cool completely before storing in an airtight container.
Ingredients
- Servings: 5
- 5 large strawberries, halved
- 1/4 cantaloupe, cut into balls or cubes
- 2 bananas, peeled and cut into chunks
- 1 apple, cut into chunks
- 20 skewers
Recipe
Preparation Time: 15 mins
Ready Time: 15 mins
- thread the strawberries, cantaloupe, banana and apple pieces alternately skewers, placing at least 2 pieces of fruit on each skewer. arrange the fruit skewers decoratively on a serving platter.
Ingredients
- Servings: 24
- 1 (14.5 ounce) can red gold® petite diced tomatoes with garlic & olive oil, well drained
- 1/4 cup chopped fresh basil
- 1 (6 ounce) package grated parmesan cheese
- 1 (9 ounce) box rosemary and olive oil wheat crackers, or baguette slices
Recipe
Preparation Time: 20 mins
Ready Time: 20 mins
- place 2 teaspoons of red gold petite diced tomatoes with garlic & olive oil on each cracker or baguette slice.
- sprinkle with 1 teaspoon cheese and 1/2 teaspoon of basil. place on serving tray.
Ingredients
- Servings: 8
- 1 (8 ounce) package cream cheese
- 1 (4 ounce) can small shrimp, drained
- 1/2 (12 ounce) bottle cocktail sauce
Recipe
Preparation Time: 10 mins
Ready Time: 10 mins
- spread the cream cheese on the bottom of a 8 inch square serving dish. layer the shrimp over the cream cheese. pour the cocktail sauce over the top.
Ingredients
- Servings: 24
- 12 fresh chicken livers, halved
- 1 teaspoon garlic salt
- 12 slices bacon, cut in half
Recipe
Preparation Time: 5 mins
Cook Time: 15 mins
Ready Time: 20 mins
- preheat oven to broil/grill.
- sprinkle each 1/2 chicken liver with garlic salt to taste. wrap 1/2 slice bacon around each chicken piece and fasten with a toothpick. place on a broiling pan.
- broil for 5 to 7 minutes. turn pieces over and broil another 5 to 7 minutes, or until chicken livers are cooked through and no longer pink inside. serve hot.
Ingredients
- Servings: 2
- 1 teaspoon active dry yeast
- 1/4 cup warm water
- 1 cup cold water
- 1 teaspoon salt
- 3 cups bread flour
- 6 ounces low moisture mozzarella cheese, thinly sliced
- 1/2 cup no salt added canned crushed tomatoes
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon dried oregano
- 3 tablespoons extra-virgin olive oil
- 6 leaves fresh basil, torn
Recipe
Preparation Time: 25 mins
Cook Time: 6 mins
Ready Time: 16 hrs 31 mins
- sprinkle yeast over warm water in a large bowl. let stand for 5 minutes to proof. stir in salt and cold water, then stir in the flour about 1 cup at a time. when the dough is together enough to remove from the bowl, knead on a floured surface until smooth, about 10 minutes. divide into two pieces, and form each one into a tight ball. coat the dough balls with olive oil, and refrigerate in a sealed container for at least 16 hours. be sure to use a big enough container to allow the dough to rise. remove the dough from the refrigerator one hour prior to using.
- preheat the oven, with a pizza stone on the lowest rack, to 550 degrees f. lightly dust a pizza peel with flour.
- using one ball of dough at a time, lightly dust the dough with flour, and stretch gradually until it is about 14 inches in diameter, or about as big around as the pizza stone. place on the floured peel. place thin slices of mozzarella over the crust, then grind a liberal amount of black pepper over it. sprinkle with dried oregano. randomly arrange crushed tomatoes, leaving some empty areas. drizzle olive oil over the top.
- with a quick back and forth jerk, make sure the dough will release from the peel easily. place the tip of the peel at the back of the preheated pizza stone, and remove peel so that the pizza is left on the stone.
- bake for 4 to 6 minutes in the preheated oven, or until the crust begins to brown. remove from the oven by sliding the peel beneath the pizza. sprinkle a few basil leaves randomly over the pizza. cut into wedges and serve.
Ingredients
- Servings: 4
- 2 medium zucchini
- 1 slice white bread, torn into small pieces
- 1/4 cup bacon bits
- 1 tablespoon minced black olives
- 1 jalapeno pepper, minced
- 3 tablespoons diced green chile peppers
- 1/4 cup minced onion
- 1/4 cup chopped tomato
- 6 tablespoons shredded sharp cheddar cheese
- 1 pinch dried basil
- seasoned salt to taste
- ground black pepper to taste
Recipe
Preparation Time: 20 mins
Cook Time: 25 mins
Ready Time: 45 mins
- prepare the grill for indirect heat.
- place the zucchini in a pot with enough water to cover. bring to a boil, and cook 5 minutes. drain, cool, and cut in half lengthwise. scoop out the pulp to about 1/4 inch from the skin. chop pulp.
- in a bowl, mix the zucchini pulp, bread pieces, bacon bits, olives, jalapeno, green chile peppers, onion, tomato, and cheddar cheese. season with basil, seasoned salt, and pepper.
- stuff the zucchini halves with the pulp mixture. seal each stuffed half in aluminum foil.
- place foil packets on the prepared grill over indirect heat. cook 15 to 20 minutes, until tender.
Ingredients
- Servings: 4
- 1 pound fresh asparagus spears, trimmed
- 1 tablespoon olive oil
- salt and pepper to taste
Recipe
Preparation Time: 15 mins
Cook Time: 3 mins
Ready Time: 18 mins
- preheat grill for high heat.
- lightly coat the asparagus spears with olive oil. season with salt and pepper to taste.
- grill over high heat for 2 to 3 minutes, or to desired tenderness.
Ingredients
- Servings: 4
- 1 bunch fresh asparagus, trimmed
- cooking spray
- salt and pepper to taste
- 2 tablespoons butter
- 1 tablespoon soy sauce
- 1 teaspoon balsamic vinegar
Recipe
Preparation Time: 10 mins
Cook Time: 12 mins
Ready Time: 25 mins
- preheat oven to 400 degrees f (200 degrees c).
- arrange the asparagus on a baking sheet. coat with cooking spray, and season with salt and pepper.
- bake asparagus 12 minutes in the preheated oven, or until tender.
- melt the butter in a saucepan over medium heat. remove from heat, and stir in soy sauce and balsamic vinegar. pour over the baked asparagus to serve.
Ingredients
- Servings: 4
- 4 apples - peeled, cored and chopped
- 3/4 cup water
- 1/4 cup white sugar
- 1/2 teaspoon ground cinnamon
Recipe
Preparation Time: 10 mins
Cook Time: 20 mins
Ready Time: 30 mins
- in a saucepan, combine apples, water, sugar, and cinnamon. cover, and cook over medium heat for 15 to 20 minutes, or until apples are soft. allow to cool, then mash with a fork or potato masher.
Ingredients
- Servings: 15
- 1 onion, peeled and halved
- 3 cups dry pinto beans, rinsed
- 1/2 fresh jalapeno pepper, seeded and chopped
- 2 tablespoons minced garlic
- 5 teaspoons salt
- 1 3/4 teaspoons fresh ground black pepper
- 1/8 teaspoon ground cumin, optional
- 9 cups water
Recipe
Preparation Time: 15 mins
Cook Time: 8 hrs
Ready Time: 8 hrs 15 mins
- place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker. pour in the water and stir to combine. cook on high for 8 hours, adding more water as needed. note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high.
- once the beans have cooked, strain them, and reserve the liquid. mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.
Ingredients
- Servings: 5
- 5 large strawberries, halved
- 1/4 cantaloupe, cut into balls or cubes
- 2 bananas, peeled and cut into chunks
- 1 apple, cut into chunks
- 20 skewers
Recipe
Preparation Time: 15 mins
Ready Time: 15 mins
- thread the strawberries, cantaloupe, banana and apple pieces alternately skewers, placing at least 2 pieces of fruit on each skewer. arrange the fruit skewers decoratively on a serving platter.
Ingredients
- Servings: 8
- 5 large lemons, juiced
- 1 pound jumbo shrimp, peeled and deveined
- 1/4 cup chopped fresh cilantro, or to taste
- tomato and clam juice cocktail
- 2 white onions, finely chopped
- 1 cucumber, peeled and finely chopped
- 1 large tomatoes, seeded and chopped
- 3 fresh jalapeno peppers, seeded and minced
- 1 bunch radishes, finely diced
- 2 cloves fresh garlic, minced
- tortilla chips
Recipe
Preparation Time: 30 mins
Cook Time: 30 mins
Ready Time: 2 hrs
- place shrimp in a bowl (you may either coarsely chop the shrimp, or leave them whole, depending on your preference.) add lemon, covering shrimp completely. cover, and refrigerate for 30 minutes, or until opaque and slightly firm.
- add tomatoes, onions, cucumber, radishes, and garlic; toss to combine. gradually add cilantro and jalapenos to desired taste (jalapeno will grow stronger while marinating). stir in tomato and clam juices to desired consistency. cover, and refrigerate for 1 hour. serve chilled with tortilla chips.
Ingredients
- Servings: 20
- 20 small mini pretzels
- 20 chocolate covered caramel candies
- 20 pecan halves
Recipe
Preparation Time: 10 mins
Cook Time: 4 mins
Ready Time: 14 mins
- preheat oven to 300 degrees f (150 degrees c).
- arrange the pretzels in a single layer on a parchment lined cookie sheet. place one chocolate covered caramel candy on each pretzel.
- bake for 4 minutes. while the candy is warm, press a pecan half each candy covered pretzel. cool completely before storing in an airtight container.
Ingredients
- Servings: 12
- 1/4 cup all-purpose flour
- 1 cup milk
- 1 pinch salt
- 3 eggs
- 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 tablespoon white sugar
- 12 thick slices bread
Recipe
Preparation Time: 10 mins
Cook Time: 20 mins
Ready Time: 30 mins
- measure flour into a large mixing bowl. slowly whisk in the milk. whisk in the salt, eggs, cinnamon, vanilla extract and sugar until smooth.
- heat a lightly oiled griddle or frying pan over medium heat.
- soak bread slices in mixture until saturated. cook bread on each side until golden brown. serve hot.
Ingredients
- Servings: 4
- 1 pound fresh asparagus spears, trimmed
- 1 tablespoon olive oil
- salt and pepper to taste
Recipe
Preparation Time: 15 mins
Cook Time: 3 mins
Ready Time: 18 mins
- preheat grill for high heat.
- lightly coat the asparagus spears with olive oil. season with salt and pepper to taste.
- grill over high heat for 2 to 3 minutes, or to desired tenderness.
Ingredients
- Servings: 5
- 5 large strawberries, halved
- 1/4 cantaloupe, cut into balls or cubes
- 2 bananas, peeled and cut into chunks
- 1 apple, cut into chunks
- 20 skewers
Recipe
Preparation Time: 15 mins
Ready Time: 15 mins
- thread the strawberries, cantaloupe, banana and apple pieces alternately skewers, placing at least 2 pieces of fruit on each skewer. arrange the fruit skewers decoratively on a serving platter.
Ingredients
- Servings: 2
- 1 teaspoon active dry yeast
- 1/4 cup warm water
- 1 cup cold water
- 1 teaspoon salt
- 3 cups bread flour
- 6 ounces low moisture mozzarella cheese, thinly sliced
- 1/2 cup no salt added canned crushed tomatoes
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon dried oregano
- 3 tablespoons extra-virgin olive oil
- 6 leaves fresh basil, torn
Recipe
Preparation Time: 25 mins
Cook Time: 6 mins
Ready Time: 16 hrs 31 mins
- sprinkle yeast over warm water in a large bowl. let stand for 5 minutes to proof. stir in salt and cold water, then stir in the flour about 1 cup at a time. when the dough is together enough to remove from the bowl, knead on a floured surface until smooth, about 10 minutes. divide into two pieces, and form each one into a tight ball. coat the dough balls with olive oil, and refrigerate in a sealed container for at least 16 hours. be sure to use a big enough container to allow the dough to rise. remove the dough from the refrigerator one hour prior to using.
- preheat the oven, with a pizza stone on the lowest rack, to 550 degrees f. lightly dust a pizza peel with flour.
- using one ball of dough at a time, lightly dust the dough with flour, and stretch gradually until it is about 14 inches in diameter, or about as big around as the pizza stone. place on the floured peel. place thin slices of mozzarella over the crust, then grind a liberal amount of black pepper over it. sprinkle with dried oregano. randomly arrange crushed tomatoes, leaving some empty areas. drizzle olive oil over the top.
- with a quick back and forth jerk, make sure the dough will release from the peel easily. place the tip of the peel at the back of the preheated pizza stone, and remove peel so that the pizza is left on the stone.
- bake for 4 to 6 minutes in the preheated oven, or until the crust begins to brown. remove from the oven by sliding the peel beneath the pizza. sprinkle a few basil leaves randomly over the pizza. cut into wedges and serve.
Ingredients
- Servings: 4
- 2 medium zucchini
- 1 slice white bread, torn into small pieces
- 1/4 cup bacon bits
- 1 tablespoon minced black olives
- 1 jalapeno pepper, minced
- 3 tablespoons diced green chile peppers
- 1/4 cup minced onion
- 1/4 cup chopped tomato
- 6 tablespoons shredded sharp cheddar cheese
- 1 pinch dried basil
- seasoned salt to taste
- ground black pepper to taste
Recipe
Preparation Time: 20 mins
Cook Time: 25 mins
Ready Time: 45 mins
- prepare the grill for indirect heat.
- place the zucchini in a pot with enough water to cover. bring to a boil, and cook 5 minutes. drain, cool, and cut in half lengthwise. scoop out the pulp to about 1/4 inch from the skin. chop pulp.
- in a bowl, mix the zucchini pulp, bread pieces, bacon bits, olives, jalapeno, green chile peppers, onion, tomato, and cheddar cheese. season with basil, seasoned salt, and pepper.
- stuff the zucchini halves with the pulp mixture. seal each stuffed half in aluminum foil.
- place foil packets on the prepared grill over indirect heat. cook 15 to 20 minutes, until tender.
Ingredients
- Servings: 15
- 1 onion, peeled and halved
- 3 cups dry pinto beans, rinsed
- 1/2 fresh jalapeno pepper, seeded and chopped
- 2 tablespoons minced garlic
- 5 teaspoons salt
- 1 3/4 teaspoons fresh ground black pepper
- 1/8 teaspoon ground cumin, optional
- 9 cups water
Recipe
Preparation Time: 15 mins
Cook Time: 8 hrs
Ready Time: 8 hrs 15 mins
- place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker. pour in the water and stir to combine. cook on high for 8 hours, adding more water as needed. note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high.
- once the beans have cooked, strain them, and reserve the liquid. mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.
Ingredients
- Servings: 4
- 1 bunch fresh asparagus, trimmed
- cooking spray
- salt and pepper to taste
- 2 tablespoons butter
- 1 tablespoon soy sauce
- 1 teaspoon balsamic vinegar
Recipe
Preparation Time: 10 mins
Cook Time: 12 mins
Ready Time: 25 mins
- preheat oven to 400 degrees f (200 degrees c).
- arrange the asparagus on a baking sheet. coat with cooking spray, and season with salt and pepper.
- bake asparagus 12 minutes in the preheated oven, or until tender.
- melt the butter in a saucepan over medium heat. remove from heat, and stir in soy sauce and balsamic vinegar. pour over the baked asparagus to serve.
Ingredients
- Servings: 4
- 4 apples - peeled, cored and chopped
- 3/4 cup water
- 1/4 cup white sugar
- 1/2 teaspoon ground cinnamon
Recipe
Preparation Time: 10 mins
Cook Time: 20 mins
Ready Time: 30 mins
- in a saucepan, combine apples, water, sugar, and cinnamon. cover, and cook over medium heat for 15 to 20 minutes, or until apples are soft. allow to cool, then mash with a fork or potato masher.
Ingredients
- Servings: 1
- 5 cubes ice
- 2 fluid ounces lime
- 2 fluid ounces prepared lemonade
- 4 fluid ounces lemon-lime flavored carbonated beverage
- 1 lemon wedge
Recipe
Preparation Time: 10 mins
Ready Time: 10 mins
- place the ice into a tall glass. pour in the , lemonade, and lemon-lime beverage. garnish with a lemon wedge to serve.
Ingredients
- Servings: 2
- 1 teaspoon active dry yeast
- 1/4 cup warm water
- 1 cup cold water
- 1 teaspoon salt
- 3 cups bread flour
- 6 ounces low moisture mozzarella cheese, thinly sliced
- 1/2 cup no salt added canned crushed tomatoes
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon dried oregano
- 3 tablespoons extra-virgin olive oil
- 6 leaves fresh basil, torn
Recipe
Preparation Time: 25 mins
Cook Time: 6 mins
Ready Time: 16 hrs 31 mins
- sprinkle yeast over warm water in a large bowl. let stand for 5 minutes to proof. stir in salt and cold water, then stir in the flour about 1 cup at a time. when the dough is together enough to remove from the bowl, knead on a floured surface until smooth, about 10 minutes. divide into two pieces, and form each one into a tight ball. coat the dough balls with olive oil, and refrigerate in a sealed container for at least 16 hours. be sure to use a big enough container to allow the dough to rise. remove the dough from the refrigerator one hour prior to using.
- preheat the oven, with a pizza stone on the lowest rack, to 550 degrees f. lightly dust a pizza peel with flour.
- using one ball of dough at a time, lightly dust the dough with flour, and stretch gradually until it is about 14 inches in diameter, or about as big around as the pizza stone. place on the floured peel. place thin slices of mozzarella over the crust, then grind a liberal amount of black pepper over it. sprinkle with dried oregano. randomly arrange crushed tomatoes, leaving some empty areas. drizzle olive oil over the top.
- with a quick back and forth jerk, make sure the dough will release from the peel easily. place the tip of the peel at the back of the preheated pizza stone, and remove peel so that the pizza is left on the stone.
- bake for 4 to 6 minutes in the preheated oven, or until the crust begins to brown. remove from the oven by sliding the peel beneath the pizza. sprinkle a few basil leaves randomly over the pizza. cut into wedges and serve.
Ingredients
- Servings: 12
- 1/4 cup all-purpose flour
- 1 cup milk
- 1 pinch salt
- 3 eggs
- 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 tablespoon white sugar
- 12 thick slices bread
Recipe
Preparation Time: 10 mins
Cook Time: 20 mins
Ready Time: 30 mins
- measure flour into a large mixing bowl. slowly whisk in the milk. whisk in the salt, eggs, cinnamon, vanilla extract and sugar until smooth.
- heat a lightly oiled griddle or frying pan over medium heat.
- soak bread slices in mixture until saturated. cook bread on each side until golden brown. serve hot.
Ingredients
- Servings: 20
- 20 small mini pretzels
- 20 chocolate covered caramel candies
- 20 pecan halves
Recipe
Preparation Time: 10 mins
Cook Time: 4 mins
Ready Time: 14 mins
- preheat oven to 300 degrees f (150 degrees c).
- arrange the pretzels in a single layer on a parchment lined cookie sheet. place one chocolate covered caramel candy on each pretzel.
- bake for 4 minutes. while the candy is warm, press a pecan half each candy covered pretzel. cool completely before storing in an airtight container.
Ingredients
- Servings: 5
- 5 large strawberries, halved
- 1/4 cantaloupe, cut into balls or cubes
- 2 bananas, peeled and cut into chunks
- 1 apple, cut into chunks
- 20 skewers
Recipe
Preparation Time: 15 mins
Ready Time: 15 mins
- thread the strawberries, cantaloupe, banana and apple pieces alternately skewers, placing at least 2 pieces of fruit on each skewer. arrange the fruit skewers decoratively on a serving platter.
Ingredients
- Servings: 4
- 2 medium zucchini
- 1 slice white bread, torn into small pieces
- 1/4 cup bacon bits
- 1 tablespoon minced black olives
- 1 jalapeno pepper, minced
- 3 tablespoons diced green chile peppers
- 1/4 cup minced onion
- 1/4 cup chopped tomato
- 6 tablespoons shredded sharp cheddar cheese
- 1 pinch dried basil
- seasoned salt to taste
- ground black pepper to taste
Recipe
Preparation Time: 20 mins
Cook Time: 25 mins
Ready Time: 45 mins
- prepare the grill for indirect heat.
- place the zucchini in a pot with enough water to cover. bring to a boil, and cook 5 minutes. drain, cool, and cut in half lengthwise. scoop out the pulp to about 1/4 inch from the skin. chop pulp.
- in a bowl, mix the zucchini pulp, bread pieces, bacon bits, olives, jalapeno, green chile peppers, onion, tomato, and cheddar cheese. season with basil, seasoned salt, and pepper.
- stuff the zucchini halves with the pulp mixture. seal each stuffed half in aluminum foil.
- place foil packets on the prepared grill over indirect heat. cook 15 to 20 minutes, until tender.
Ingredients
- Servings: 4
- 1 pound fresh asparagus spears, trimmed
- 1 tablespoon olive oil
- salt and pepper to taste
Recipe
Preparation Time: 15 mins
Cook Time: 3 mins
Ready Time: 18 mins
- preheat grill for high heat.
- lightly coat the asparagus spears with olive oil. season with salt and pepper to taste.
- grill over high heat for 2 to 3 minutes, or to desired tenderness.
Ingredients
- Servings: 1
- 4 maraschino cherries
- 2 teaspoons white sugar
- 1 (1.5 fluid ounce) jigger (dark or light)
- 1 cup ice cubes
- 1 cup cherry vanilla carbonated cola
Recipe
Preparation Time: 5 mins
Ready Time: 5 mins
- place the cherries and sugar in the bottom of a 12 ounce glass, and mash with a spoon or muddler. add the and ice. pour in the soda, stir, and serve.
Ingredients
- Servings: 20
- 20 small mini pretzels
- 20 chocolate covered caramel candies
- 20 pecan halves
Recipe
Preparation Time: 10 mins
Cook Time: 4 mins
Ready Time: 14 mins
- preheat oven to 300 degrees f (150 degrees c).
- arrange the pretzels in a single layer on a parchment lined cookie sheet. place one chocolate covered caramel candy on each pretzel.
- bake for 4 minutes. while the candy is warm, press a pecan half each candy covered pretzel. cool completely before storing in an airtight container.
Ingredients
- Servings: 1
- 1/4 cup
- 2 tablespoons sweet
- 2 dashes angostura bitters
- 1 maraschino cherry
Recipe
Preparation Time: 5 mins
Ready Time: 5 mins
- fill a cocktail shaker with ice cubes. pour in the whiskey, and bitters. shake until frosty, about 15 seconds then strain into a manhattan glass and garnish with a maraschino cherry.
Ingredients
- Servings: 1
- 1 1/2 fluid ounces
- 1/4 fluid ounce lime juice
- 1/4 fluid ounce triple sec
- 1/4 fluid ounce cranberry juice
- 1 cup ice
- 1 lime wedge for garnish
Recipe
Preparation Time: 5 mins
Ready Time: 5 mins
- combine , lime juice, triple sec, and cranberry juice in a cocktail shaker. add ice, cover and shake until chilled. strain into a chilled cocktail glass.
- garnish with a lime wedge.
Ingredients
- Servings: 2
- 2 (12 fluid ounce) cans tomato juice
- 1/4 teaspoon hot sauce such as tabasco
- 1 teaspoon worcestershire sauce
- 1 teaspoon dill weed
- 1 tablespoon seafood seasoning, such as old bay™
- 1/2 teaspoon celery salt
- 1/2 cup
- 4 cornichons (small dill pickles)
- 2 cups ice cubes
Recipe
Preparation Time: 10 mins
Ready Time: 10 mins
- pour the tomato juice, hot sauce, worcestershire sauce, dill, seafood seasoning, celery salt, and into a cocktail shaker over ice. cover, and shake until the outside of the shaker has frosted. strain into ice-filled glasses, and garnish with cornichons to serve.
Ingredients
- Servings: 2
- salt as needed
- white sugar as needed
- 1 cup watermelon juice
- 1/4 cup
- 1/4 cup watermelon schnapps
- 2 tablespoons simple syrup
- 1 lime, juiced
Recipe
Preparation Time: 10 mins
Ready Time: 10 mins
- combine some salt and sugar in a small bowl, and pour a small, shallow plate. moisten the rims of 2 glasses with a piece of watermelon, and dip the moistened glass rims into the salt and sugar mixture; set aside.
- pour the watermelon juice, , watermelon schnapps, simple syrup, and lime juice into a cocktail shaker over ice. cover, and shake until the outside of the shaker has frosted. strain into the prepared glasses.
Ingredients
- Servings: 1
- 1 1/2 fluid ounces
- 5 fluid ounces cranberry juice
- 1 cup ice cubes
- 1 lime wedge for garnish
Recipe
Preparation Time: 5 mins
Ready Time: 5 mins
- pour and cranberry juice into a glass filled with ice; stir well.
- garnish with a lime wedge.
Ingredients
- Servings: 1
- 1 1/2 cups ice cubes
- 4 fluid ounces tomato juice
- 1 1/2 fluid ounces
- 1/4 fluid ounce fresh lemon juice
- 4 dashes hot pepper sauce (such as tabasco®)
- 2 dashes worcestershire sauce
- 1 pinch salt and ground black pepper
- ice
- 1 stalk celery, for garnish
Recipe
Preparation Time: 5 mins
Ready Time: 5 mins
- fill a pint glass or goblet with 1 1/2 cups ice. set aside.
- combine tomato juice, , lemon juice, hot pepper sauce, worcestershire sauce, salt, black pepper, and 1 cup ice in a mixing glass. stir until chilled and strain into ice-filled pint glass or goblet.
- garnish with a celery stalk.
Ingredients
- Servings: 15
- 1 onion, peeled and halved
- 3 cups dry pinto beans, rinsed
- 1/2 fresh jalapeno pepper, seeded and chopped
- 2 tablespoons minced garlic
- 5 teaspoons salt
- 1 3/4 teaspoons fresh ground black pepper
- 1/8 teaspoon ground cumin, optional
- 9 cups water
Recipe
Preparation Time: 15 mins
Cook Time: 8 hrs
Ready Time: 8 hrs 15 mins
- place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker. pour in the water and stir to combine. cook on high for 8 hours, adding more water as needed. note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high.
- once the beans have cooked, strain them, and reserve the liquid. mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.
Ingredients
- Servings: 4
- 1 bunch fresh asparagus, trimmed
- cooking spray
- salt and pepper to taste
- 2 tablespoons butter
- 1 tablespoon soy sauce
- 1 teaspoon balsamic vinegar
Recipe
Preparation Time: 10 mins
Cook Time: 12 mins
Ready Time: 25 mins
- preheat oven to 400 degrees f (200 degrees c).
- arrange the asparagus on a baking sheet. coat with cooking spray, and season with salt and pepper.
- bake asparagus 12 minutes in the preheated oven, or until tender.
- melt the butter in a saucepan over medium heat. remove from heat, and stir in soy sauce and balsamic vinegar. pour over the baked asparagus to serve.
Ingredients
- Servings: 4
- 4 apples - peeled, cored and chopped
- 3/4 cup water
- 1/4 cup white sugar
- 1/2 teaspoon ground cinnamon
Recipe
Preparation Time: 10 mins
Cook Time: 20 mins
Ready Time: 30 mins
- in a saucepan, combine apples, water, sugar, and cinnamon. cover, and cook over medium heat for 15 to 20 minutes, or until apples are soft. allow to cool, then mash with a fork or potato masher.
Ingredients
- Servings: 1
- 2 fluid ounces citron
- 1 fluid ounce cointreau or other orange liqueur
- 2 fluid ounces pomegranate juice
- 1/2 fluid ounce lemon juice
Recipe
Preparation Time: 5 mins
Ready Time: 5 mins
- pour the , cointreau, pomegranate juice, and lemon juice into a cocktail shaker over ice. cover, and shake until the outside of the shaker has frosted. strain into a chilled glass to serve.
Ingredients
- Servings: 12
- 1/4 cup all-purpose flour
- 1 cup milk
- 1 pinch salt
- 3 eggs
- 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 tablespoon white sugar
- 12 thick slices bread
Recipe
Preparation Time: 10 mins
Cook Time: 20 mins
Ready Time: 30 mins
- measure flour into a large mixing bowl. slowly whisk in the milk. whisk in the salt, eggs, cinnamon, vanilla extract and sugar until smooth.
- heat a lightly oiled griddle or frying pan over medium heat.
- soak bread slices in mixture until saturated. cook bread on each side until golden brown. serve hot.
Ingredients
- Servings: 1
- 3 1/2 ounces frozen strawberries
- 1/8 cup ice
- 1/2 fluid ounce sweet and sour mix
- 1 dash grenadine syrup
Recipe
Preparation Time: 2 mins
Ready Time: 2 mins
- place strawberries, ice cubes, sweet and sour mix and grenadine in a blender. blend until smooth. add more ice or less depending on your taste.
Ingredients
- Servings: 4
- 1 teaspoon brown sugar
- 1/8 teaspoon wasabi paste
- 1/8 teaspoon lemon or lime juice
- 1/2 cup ketchup
Recipe
Preparation Time: 5 mins
Ready Time: 5 mins
- in a small bowl, mix together the brown sugar, wasabi paste, lemon juice and ketchup. chill until using, or use immediately.
Ingredients
- Servings: 4
- 1 pound fresh asparagus spears, trimmed
- 1 tablespoon olive oil
- salt and pepper to taste
Recipe
Preparation Time: 15 mins
Cook Time: 3 mins
Ready Time: 18 mins
- preheat grill for high heat.
- lightly coat the asparagus spears with olive oil. season with salt and pepper to taste.
- grill over high heat for 2 to 3 minutes, or to desired tenderness.
Ingredients
- Servings: 2
- 1 teaspoon active dry yeast
- 1/4 cup warm water
- 1 cup cold water
- 1 teaspoon salt
- 3 cups bread flour
- 6 ounces low moisture mozzarella cheese, thinly sliced
- 1/2 cup no salt added canned crushed tomatoes
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon dried oregano
- 3 tablespoons extra-virgin olive oil
- 6 leaves fresh basil, torn
Recipe
Preparation Time: 25 mins
Cook Time: 6 mins
Ready Time: 16 hrs 31 mins
- sprinkle yeast over warm water in a large bowl. let stand for 5 minutes to proof. stir in salt and cold water, then stir in the flour about 1 cup at a time. when the dough is together enough to remove from the bowl, knead on a floured surface until smooth, about 10 minutes. divide into two pieces, and form each one into a tight ball. coat the dough balls with olive oil, and refrigerate in a sealed container for at least 16 hours. be sure to use a big enough container to allow the dough to rise. remove the dough from the refrigerator one hour prior to using.
- preheat the oven, with a pizza stone on the lowest rack, to 550 degrees f. lightly dust a pizza peel with flour.
- using one ball of dough at a time, lightly dust the dough with flour, and stretch gradually until it is about 14 inches in diameter, or about as big around as the pizza stone. place on the floured peel. place thin slices of mozzarella over the crust, then grind a liberal amount of black pepper over it. sprinkle with dried oregano. randomly arrange crushed tomatoes, leaving some empty areas. drizzle olive oil over the top.
- with a quick back and forth jerk, make sure the dough will release from the peel easily. place the tip of the peel at the back of the preheated pizza stone, and remove peel so that the pizza is left on the stone.
- bake for 4 to 6 minutes in the preheated oven, or until the crust begins to brown. remove from the oven by sliding the peel beneath the pizza. sprinkle a few basil leaves randomly over the pizza. cut into wedges and serve.
Ingredients
- Servings: 1
- 1 fluid ounce grand marnier® or other orange-flavored liqueur
- 1 fluid ounce triple sec
- 1 fluid ounce citron
- 1 fluid ounce cranberry juice
- 1 lime twist
Recipe
Preparation Time: 5 mins
Ready Time: 5 mins
- pour the grand marnier®, triple sec, , and cranberry juice into a cocktail shaker over ice. cover, and shake until the outside of the shaker has frosted. strain into a chilled glass, and garnish with a lime twist to serve.
Ingredients
- Servings: 5
- 5 large strawberries, halved
- 1/4 cantaloupe, cut into balls or cubes
- 2 bananas, peeled and cut into chunks
- 1 apple, cut into chunks
- 20 skewers
Recipe
Preparation Time: 15 mins
Ready Time: 15 mins
- thread the strawberries, cantaloupe, banana and apple pieces alternately skewers, placing at least 2 pieces of fruit on each skewer. arrange the fruit skewers decoratively on a serving platter.
Ingredients
- Servings: 24
- 12 wonton wrappers
- 1 egg white, beaten
- 1/2 teaspoon crumbled dried oregano
- 3/4 cup freshly grated parmigiano-reggiano cheese
Recipe
Preparation Time: 10 mins
Cook Time: 6 mins
Ready Time: 26 mins
- preheat oven to 400 degrees f (200 degrees c). prepare a baking sheet with cooking spray.
- arrange the wonton wrappers on the baking sheet in a single layer. brush each wrapper with egg white; sprinkle with oregano and parmigiano-reggiano cheese. cut each into two triangles using a pizza cutter.
- bake in the preheated oven until the edges are brown, 6 to 7 minutes. transfer to a cooling rack to cool completely. store in an airtight container up to 2 days.
Ingredients
- Servings: 1
- 1 (14 ounce) can sweetened condensed milk
- 2 (12 fluid ounce) cans evaporated milk
- 1 (16 ounce) can
- 2 eggs
- 1 (12 ounce) package pound cake
- 1 teaspoon lemon extract
Recipe
Preparation Time: 20 mins
Cook Time: 10 mins
Ready Time: 8 hrs 30 mins
- drain , and set fruit aside. combine juice from , milks, and eggs in a small saucepan. cook and stir over medium low heat until thick, but not separated. add lemon flavoring.
- dice pound cake. layer cake, custard, and fruit in a 9 x 12 casserole dish or a trifle dish. refrigerate overnight. serve cold.