Ingredients
- Servings: 6
- 2 zucchini
- 1 tablespoon salt
- 2 eggs
- 1/2 cup ground almonds
- 1/2 cup grated parmesan cheese
- 1/2 teaspoon dried italian herb seasoning, or to taste
Recipe
Preparation Time: 30 mins
Cook Time: 25 mins
Ready Time: 1 hr 55 mins
- preheat oven to 425 degrees f (220 degrees c). line a baking sheet with parchment paper.
- cut zucchini into 3-inch lengths, then cut each piece into 9 fries. place zucchini fries into a colander and sprinkle with salt. let the zucchini pieces drain for at least 1 hour to remove excess liquid.
- beat eggs in a shallow bowl. mix almonds, parmesan cheese, and italian seasoning in a second shallow bowl. rinse salt off zucchini and pat dry with paper towels.
- dip each zucchini piece into beaten egg and roll in the almond coating. place coated fries on prepared baking sheet.
- bake in the preheated oven until the zucchini are tender and the coating is crisp and browned, about 25 minutes, turning them halfway through cooking time.
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
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1/8 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/8 teaspoon onion powder
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried parsley
- 4 boneless, skinless chicken breast halves
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 teaspoons garlic powder
- 3 tablespoons lime juice
Recipe
Preparation Time: 5 mins
Cook Time: 20 mins
Ready Time: 25 mins
- in a small bowl, mix together salt, black pepper, cayenne, paprika, 1/4 teaspoon garlic powder, onion powder, thyme and parsley. sprinkle spice mixture generously on both sides of chicken breasts.
- heat butter and olive oil in a large heavy skillet over medium heat. saute chicken until golden brown, about 6 minutes on each side. sprinkle with 2 teaspoons garlic powder and lime juice. cook 5 minutes, stirring frequently to coat evenly with sauce.
Ingredients
- Servings: 4
- 1 1/2 teaspoons sugar-free strawberry jell-o® mix
- 1 cup granulated no-calorie sugar substitute (such as splenda®)
- 6 egg whites at room temperature
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon salt
Recipe
Preparation Time: 15 mins
Cook Time: 1 hr 30 mins
Ready Time: 2 hrs 15 mins
- preheat oven to 250 degrees f (120 degrees c). line 2 baking sheets with parchment paper.
- cut about 1/4 inch off a corner of a heavy gallon-size resealable plastic bag, and push a large-size cake decorating tip (such as a star tip) into the opening. the fit should be tight.
- in a small bowl, stir the gelatin mix with the sugar substitute. in a large bowl, using an electric mixer, beat the egg whites with cream of tartar and salt until stiff peaks form. as you beat the egg whites, gradually add the gelatin mixture, about 1 tablespoon at a time. spoon the fluffy mixture into the prepared plastic bag, and gently squeeze and twist the bag to force the meringue mixture to the decorating tip. (do not seal bag, so that air can escape.)
- squeeze the bag to place golf-ball size dollops of meringue mixture the prepared baking sheets. for a decorative effect, twist and lift as you place the cookie on the sheet, to make a pretty shape.
- bake in the preheated oven until the cookies are set and dry, about 1 hour and 30 minutes. do not open oven door while baking. at end of baking time, turn off oven, open oven door, and allow the cookies to slowly cool in the oven before removing from baking sheets. store in airtight container.
Ingredients
- Servings: 6
- 6 bone-in chicken breast halves, with skin
- 1 tablespoon worcestershire sauce
- 1 tablespoon hickory-flavored liquid smoke
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- 2 teaspoons garlic powder
- 2 teaspoons dried thyme
- 2 teaspoons dried oregano
- salt and pepper to taste
Recipe
Preparation Time: 10 mins
Cook Time: 1 hr 30 mins
Ready Time: 1 hr 40 mins
- preheat oven to 375 degrees f (190 degrees c).
- arrange chicken pieces in a lightly greased 9x13 inch baking dish, allowing room between pieces. drizzle with worcestershire sauce and liquid smoke, then sprinkle with chili powder, cumin, garlic powder, thyme, oregano and salt and pepper to taste.
- cover dish with aluminum foil and bake for 1 to 1 1/2 hours, or until chicken is cooked through and juices run clear.
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 (5.5 ounce) package au gratin instant potato mix
- 1 (16 ounce) package cocktail wieners, sliced lengthwise
- 1 1/2 cups milk
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 2 tablespoons margarine or butter, melted
- 1 (8 ounce) package shredded sharp cheddar cheese
- 8 ounces cubed cooked ham
- 1 (4.5 ounce) can sliced mushrooms, drained
- 1 (8 ounce) package cream cheese, diced
- 2 tablespoons dried chives
- 1 (6 ounce) can french-fried onions
Recipe
Preparation Time: 20 mins
Cook Time: 50 mins
Ready Time: 1 hr 10 mins
- preheat the oven to 350 degrees f (175 degrees c).
- spread the dried potatoes in the bottom of an ungreased 9x13 inch baking dish. cover with a layer of sausages. mix together the condensed soup, milk and butter; pour over the ingredients in the dish. layer in the cheddar cheese, cubed ham and mushrooms. dot with cream cheese cubes, and sprinkle with dried chives.
- bake uncovered for 30 minutes in the preheated oven. sprinkle the french fried onions over the top, and return to the oven for an additional 15 minutes, or until browned.
Ingredients
- Servings: 6
- 3 ounces cream cheese, softened
- 2 eggs, beaten
- 1 teaspoon ground cinnamon
- 1 tablespoon sugar-free syrup
- 1 teaspoon butter
Recipe
Preparation Time: 5 mins
Cook Time: 20 mins
Ready Time: 25 mins
- in a bowl, mash the cream cheese with beaten eggs, about 1 teaspoon at a time at first, until the mixture is smooth and free of lumps. beat in the cinnamon and sugar-free syrup.
- melt the butter in a nonstick skillet over medium heat. when the butter has stopped foaming, reduce heat to medium-low, and pour in several tablespoons of the batter. swirl to coat the bottom of the skillet. allow to cook until set, about 4 minutes on the first side; flip the crepe with a spatula and cook the other side until the crepe shows small browned spots, 1 to 2 more minutes.
Ingredients
- Servings: 4
- 2 eggs, beaten
- 1 cup crushed buttery round cracker crumbs
- 1/2 teaspoon garlic salt
- ground black pepper to taste
- 4 skinless, boneless chicken breast halves
- 1/2 cup butter, cut into pieces
Recipe
Preparation Time: 15 mins
Cook Time: 40 mins
Ready Time: 55 mins
- preheat oven to 375 degrees f (190 degrees c).
- place eggs and cracker crumbs in two separate shallow bowls. mix cracker crumbs with garlic salt and pepper. dip chicken in the eggs, then dredge in the crumb mixture to coat.
- arrange coated chicken in a 9x13 inch baking dish. place pieces of butter around the chicken.
- bake in the preheated oven for 40 minutes, or until chicken is no longer pink and juices run clear.
Ingredients
- Servings: 8
- 1/2 cup butter
- 4 cloves garlic, minced
- 3/4 cup dry bread crumbs
- 1/2 cup freshly grated parmesan cheese
- 1 1/2 cups shredded cheddar cheese
- 1/4 teaspoon dried parsley
- 1/4 teaspoon dried oregano
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon salt
- 8 skinless, boneless chicken breast halves - pounded thin
Recipe
Preparation Time: 15 mins
Cook Time: 40 mins
Ready Time: 55 mins
- preheat oven to 350 degrees f (175 degrees c).
- melt the butter in a saucepan over low heat, and cook the garlic until tender, about 5 minutes.
- in a shallow bowl, mix the bread crumbs, parmesan cheese, cheddar cheese, parsley, oregano, pepper, and salt.
- dip each chicken breast in the garlic butter to coat, then press into the bread crumb mixture. arrange the coated chicken breasts in a 9x13 inch baking dish. drizzle with any remaining butter and top with any remaining bread crumb mixture.
- bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.
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: 6
- 1 (3 pound) whole chicken, giblets removed
- salt and black pepper to taste
- 1 tablespoon onion powder, or to taste
- 1/2 cup margarine, divided
- 1 stalk celery, leaves removed
Recipe
Preparation Time: 10 mins
Cook Time: 1 hr 15 mins
Ready Time: 1 hr 40 mins
- preheat oven to 350 degrees f (175 degrees c).
- place chicken in a roasting pan, and season generously inside and out with salt and pepper. sprinkle inside and out with onion powder. place 3 tablespoons margarine in the chicken cavity. arrange dollops of the remaining margarine around the chicken's exterior. cut the celery into 3 or 4 pieces, and place in the chicken cavity.
- bake uncovered 1 hour and 15 minutes in the preheated oven, to a minimum internal temperature of 180 degrees f (82 degrees c). remove from heat, and baste with melted margarine and drippings. cover with aluminum foil, and allow to rest about 30 minutes before serving.
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: 6
- 1/2 cup olive oil
- 1/2 cup ranch dressing
- 3 tablespoons worcestershire sauce
- 1 tablespoon minced fresh rosemary
- 2 teaspoons salt
- 1 teaspoon lemon juice
- 1 teaspoon white vinegar
- 1/4 teaspoon ground black pepper, or to taste
- 1 tablespoon white sugar, or to taste (optional)
- 5 skinless, boneless chicken breast halves - cut into 1 inch cubes
Recipe
Preparation Time: 50 mins
Cook Time: 10 mins
Ready Time: 1 hr
- in a medium bowl, stir together the olive oil, ranch dressing, worcestershire sauce, rosemary, salt, lemon juice, white vinegar, pepper, and sugar. let stand for 5 minutes. place chicken in the bowl, and stir to coat with the marinade. cover and refrigerate for 30 minutes.
- preheat the grill for medium-high heat. thread chicken skewers and discard marinade.
- lightly oil the grill grate. grill skewers for 8 to 12 minutes, or until the chicken is no longer pink in the center, and the juices run clear.
Ingredients
- Servings: 1
- 1 (18.25 ounce) package white cake mix
- 3 egg whites
- 1/2 cup water
- 1/3 cup vegetable oil
- 3/4 cup strawberry mix
- 2 tablespoons grated lime zest
- 1 (16 ounce) container frozen whipped topping, thawed
Recipe
Preparation Time: 15 mins
Cook Time: 25 mins
Ready Time: 1 hr 40 mins
- preheat oven to 350 degrees f (175 degrees c). grease and flour a 9x13-inch pan.
- in a large bowl, stir together cake mix, egg whites, oil, water and mix. pour batter into prepared pan. bake in the preheated oven for 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. allow to cool.
- stir lime zest into the cool whip®. frost cooled cake and refrigerate until serving.
Ingredients
- Servings: 4
- 4 skinless, boneless chicken breasts
- salt and pepper to taste
- 3/4 pound fresh mushrooms, sliced
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 6 cloves garlic
- 1/4 cup balsamic vinegar
- 3/4 cup chicken broth
- 1 bay leaf
- 1/4 teaspoon dried thyme
- 1 tablespoon butter
Recipe
Preparation Time: 5 mins
Cook Time: 25 mins
Ready Time: 30 mins
- season the chicken with salt and pepper. rinse the mushrooms and pat dry. season the flour with salt and pepper and dredge the chicken breasts in the flour mixture. heat oil in a skillet over medium high heat and saute the chicken until it is nicely browned on one side (about 3 minutes).
- add the garlic. turn the chicken breasts and scatter the mushrooms over them. continue frying, shaking the skillet and stirring the mushrooms. cook for about 3 minutes, then add the vinegar, broth, bay leaf and thyme. cover tightly and simmer over medium low heat for 10 minutes, turning occasionally.
- transfer the chicken to a warm serving platter and cover with foil. set aside. continue simmering the sauce, uncovered, over medium high heat for about 7 minutes. swirl in the butter or margarine and discard the bay leaf. pour this mushroom sauce mixture over the chicken 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: 6
- 6 skinless, boneless chicken breast halves
- 6 slices swiss cheese
- 6 slices ham
- 3 tablespoons all-purpose flour
- 1 teaspoon paprika
- 6 tablespoons butter
- 1/2 cup dry white
- 1 teaspoon chicken bouillon granules
- 1 tablespoon cornstarch
- 1 cup heavy whipping cream
Recipe
Preparation Time: 15 mins
Cook Time: 45 mins
Ready Time: 1 hr
- pound chicken breasts if they are too thick. place a cheese and ham slice on each breast within 1/2 inch of the edges. fold the edges of the chicken over the filling, and secure with toothpicks. mix the flour and paprika in a small bowl, and coat the chicken pieces.
- heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. add the and bouillon. reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
- remove the toothpicks, and transfer the breasts to a warm platter. blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. cook, stirring until thickened, and pour over the chicken. serve warm.
Ingredients
- Servings: 6
- 6 skinless, boneless chicken breast halves
- 1 teaspoon garlic salt
- ground black pepper to taste
- 2 tablespoons olive oil
- 1 onion, thinly sliced
- 1 (14.5 ounce) can diced tomatoes
- 1/2 cup balsamic vinegar
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
Recipe
Preparation Time: 10 mins
Cook Time: 25 mins
Ready Time: 35 mins
- season both sides of chicken breasts with garlic salt and pepper.
- heat olive oil in a skillet over medium heat; cook seasoned chicken breasts until chicken is browned, 3 to 4 minutes per side. add onion; cook and stir until onion is browned, 3 to 4 minutes.
- pour diced tomatoes and balsamic vinegar over chicken; season with basil, oregano, rosemary and thyme. simmer until chicken is no longer pink and the juices run clear, about 15 minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).
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 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: 2
- 4 teaspoons salt
- 2 teaspoons paprika
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon white pepper
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 2 onions, quartered
- 2 (4 pound) whole chickens
Recipe
Preparation Time: 10 mins
Cook Time: 5 hrs
Ready Time: 9 hrs 10 mins
- in a small bowl, mix together salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne pepper, and garlic powder. remove and discard giblets from chicken. rinse chicken cavity, and pat dry with paper towel. rub each chicken inside and out with spice mixture. place 1 onion into the cavity of each chicken. place chickens in a resealable bag or double wrap with plastic wrap. refrigerate overnight, or at least 4 to 6 hours.
- preheat oven to 250 degrees f (120 degrees c).
- place chickens in a roasting pan. bake uncovered for 5 hours, to a minimum internal temperature of 180 degrees f (85 degrees c). let the chickens stand for 10 minutes before carving.
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: 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
- 2 eggs
- 1 cup torn baby spinach leaves
- 1 1/2 tablespoons grated parmesan cheese
- 1/4 teaspoon onion powder
- 1/8 teaspoon ground nutmeg
- salt and pepper to taste
Recipe
Preparation Time: 6 mins
Cook Time: 9 mins
Ready Time: 15 mins
- in a bowl, beat the eggs, and stir in the baby spinach and parmesan cheese. season with onion powder, nutmeg, salt, and pepper.
- in a small skillet coated with cooking spray over medium heat, cook the egg mixture about 3 minutes, until partially set. flip with a spatula, and continue cooking 2 to 3 minutes. reduce heat to low, and continue cooking 2 to 3 minutes, or to desired doneness.
Ingredients
- Servings: 4
- 3 avocados - peeled, pitted, and mashed
- 1 lime, juiced
- 1 teaspoon salt
- 1/2 cup diced onion
- 3 tablespoons chopped fresh cilantro
- 2 roma (plum) tomatoes, diced
- 1 teaspoon minced garlic
- 1 pinch ground cayenne pepper (optional)
Recipe
Preparation Time: 10 mins
Ready Time: 10 mins
- in a medium bowl, mash together the avocados, lime juice, and salt. mix in onion, cilantro, tomatoes, and garlic. stir in cayenne pepper. refrigerate 1 hour for best flavor, or serve immediately.
Ingredients
- Servings: 4
- 4 (6 ounce) salmon fillets
- 1/3 cup dijon mustard
- 4 large cloves garlic, thinly sliced
- 1 red onion, thinly sliced
- 1 teaspoon dried tarragon
- salt and pepper to taste
Recipe
Preparation Time: 15 mins
Cook Time: 20 mins
Ready Time: 35 mins
- preheat oven to 400 degrees f (200 degrees c). spray a 9x13 inch pan with cooking spray.
- arrange the salmon skin side down in the prepared pan, and lightly coat with the dijon mustard. place the garlic and onion slices on the salmon fillets. season with tarragon, salt, and pepper.
- bake 20 minutes in the preheated oven, or until salmon is easily flaked with a fork.
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 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: 8
- 1/2 cup butter
- 4 cloves garlic, minced
- 3/4 cup dry bread crumbs
- 1/2 cup freshly grated parmesan cheese
- 1 1/2 cups shredded cheddar cheese
- 1/4 teaspoon dried parsley
- 1/4 teaspoon dried oregano
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon salt
- 8 skinless, boneless chicken breast halves - pounded thin
Recipe
Preparation Time: 15 mins
Cook Time: 40 mins
Ready Time: 55 mins
- preheat oven to 350 degrees f (175 degrees c).
- melt the butter in a saucepan over low heat, and cook the garlic until tender, about 5 minutes.
- in a shallow bowl, mix the bread crumbs, parmesan cheese, cheddar cheese, parsley, oregano, pepper, and salt.
- dip each chicken breast in the garlic butter to coat, then press into the bread crumb mixture. arrange the coated chicken breasts in a 9x13 inch baking dish. drizzle with any remaining butter and top with any remaining bread crumb mixture.
- bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.
Ingredients
- Servings: 6
- 2 zucchini
- 1 tablespoon salt
- 2 eggs
- 1/2 cup ground almonds
- 1/2 cup grated parmesan cheese
- 1/2 teaspoon dried italian herb seasoning, or to taste
Recipe
Preparation Time: 30 mins
Cook Time: 25 mins
Ready Time: 1 hr 55 mins
- preheat oven to 425 degrees f (220 degrees c). line a baking sheet with parchment paper.
- cut zucchini into 3-inch lengths, then cut each piece into 9 fries. place zucchini fries into a colander and sprinkle with salt. let the zucchini pieces drain for at least 1 hour to remove excess liquid.
- beat eggs in a shallow bowl. mix almonds, parmesan cheese, and italian seasoning in a second shallow bowl. rinse salt off zucchini and pat dry with paper towels.
- dip each zucchini piece into beaten egg and roll in the almond coating. place coated fries on prepared baking sheet.
- bake in the preheated oven until the zucchini are tender and the coating is crisp and browned, about 25 minutes, turning them halfway through cooking time.
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
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1/8 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/8 teaspoon onion powder
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried parsley
- 4 boneless, skinless chicken breast halves
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 teaspoons garlic powder
- 3 tablespoons lime juice
Recipe
Preparation Time: 5 mins
Cook Time: 20 mins
Ready Time: 25 mins
- in a small bowl, mix together salt, black pepper, cayenne, paprika, 1/4 teaspoon garlic powder, onion powder, thyme and parsley. sprinkle spice mixture generously on both sides of chicken breasts.
- heat butter and olive oil in a large heavy skillet over medium heat. saute chicken until golden brown, about 6 minutes on each side. sprinkle with 2 teaspoons garlic powder and lime juice. cook 5 minutes, stirring frequently to coat evenly with sauce.
Ingredients
- Servings: 4
- 1 1/2 teaspoons sugar-free strawberry jell-o® mix
- 1 cup granulated no-calorie sugar substitute (such as splenda®)
- 6 egg whites at room temperature
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon salt
Recipe
Preparation Time: 15 mins
Cook Time: 1 hr 30 mins
Ready Time: 2 hrs 15 mins
- preheat oven to 250 degrees f (120 degrees c). line 2 baking sheets with parchment paper.
- cut about 1/4 inch off a corner of a heavy gallon-size resealable plastic bag, and push a large-size cake decorating tip (such as a star tip) into the opening. the fit should be tight.
- in a small bowl, stir the gelatin mix with the sugar substitute. in a large bowl, using an electric mixer, beat the egg whites with cream of tartar and salt until stiff peaks form. as you beat the egg whites, gradually add the gelatin mixture, about 1 tablespoon at a time. spoon the fluffy mixture into the prepared plastic bag, and gently squeeze and twist the bag to force the meringue mixture to the decorating tip. (do not seal bag, so that air can escape.)
- squeeze the bag to place golf-ball size dollops of meringue mixture the prepared baking sheets. for a decorative effect, twist and lift as you place the cookie on the sheet, to make a pretty shape.
- bake in the preheated oven until the cookies are set and dry, about 1 hour and 30 minutes. do not open oven door while baking. at end of baking time, turn off oven, open oven door, and allow the cookies to slowly cool in the oven before removing from baking sheets. store in airtight container.
Ingredients
- Servings: 6
- 6 bone-in chicken breast halves, with skin
- 1 tablespoon worcestershire sauce
- 1 tablespoon hickory-flavored liquid smoke
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- 2 teaspoons garlic powder
- 2 teaspoons dried thyme
- 2 teaspoons dried oregano
- salt and pepper to taste
Recipe
Preparation Time: 10 mins
Cook Time: 1 hr 30 mins
Ready Time: 1 hr 40 mins
- preheat oven to 375 degrees f (190 degrees c).
- arrange chicken pieces in a lightly greased 9x13 inch baking dish, allowing room between pieces. drizzle with worcestershire sauce and liquid smoke, then sprinkle with chili powder, cumin, garlic powder, thyme, oregano and salt and pepper to taste.
- cover dish with aluminum foil and bake for 1 to 1 1/2 hours, or until chicken is cooked through and juices run clear.
Ingredients
- Servings: 6
- 3 ounces cream cheese, softened
- 2 eggs, beaten
- 1 teaspoon ground cinnamon
- 1 tablespoon sugar-free syrup
- 1 teaspoon butter
Recipe
Preparation Time: 5 mins
Cook Time: 20 mins
Ready Time: 25 mins
- in a bowl, mash the cream cheese with beaten eggs, about 1 teaspoon at a time at first, until the mixture is smooth and free of lumps. beat in the cinnamon and sugar-free syrup.
- melt the butter in a nonstick skillet over medium heat. when the butter has stopped foaming, reduce heat to medium-low, and pour in several tablespoons of the batter. swirl to coat the bottom of the skillet. allow to cook until set, about 4 minutes on the first side; flip the crepe with a spatula and cook the other side until the crepe shows small browned spots, 1 to 2 more minutes.
Ingredients
- Servings: 4
- 2 eggs, beaten
- 1 cup crushed buttery round cracker crumbs
- 1/2 teaspoon garlic salt
- ground black pepper to taste
- 4 skinless, boneless chicken breast halves
- 1/2 cup butter, cut into pieces
Recipe
Preparation Time: 15 mins
Cook Time: 40 mins
Ready Time: 55 mins
- preheat oven to 375 degrees f (190 degrees c).
- place eggs and cracker crumbs in two separate shallow bowls. mix cracker crumbs with garlic salt and pepper. dip chicken in the eggs, then dredge in the crumb mixture to coat.
- arrange coated chicken in a 9x13 inch baking dish. place pieces of butter around the chicken.
- bake in the preheated oven for 40 minutes, or until chicken is no longer pink and juices run clear.
Ingredients
- Servings: 1
- 1 fluid ounce
- 1 fluid ounce orange liqueur
- 1/2 fluid ounce sweetened lime juice
- 1/4 cup cranberry juice
Recipe
Preparation Time: 2 mins
Ready Time: 2 mins
- pour , orange flavored liqueur, sweetened lime juice, and cranberry juice over ice in a shaker. shake until well mixed. pour into a chilled cocktail glass.
Ingredients
- Servings: 2
- 4 teaspoons salt
- 2 teaspoons paprika
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon white pepper
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 2 onions, quartered
- 2 (4 pound) whole chickens
Recipe
Preparation Time: 10 mins
Cook Time: 5 hrs
Ready Time: 9 hrs 10 mins
- in a small bowl, mix together salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne pepper, and garlic powder. remove and discard giblets from chicken. rinse chicken cavity, and pat dry with paper towel. rub each chicken inside and out with spice mixture. place 1 onion into the cavity of each chicken. place chickens in a resealable bag or double wrap with plastic wrap. refrigerate overnight, or at least 4 to 6 hours.
- preheat oven to 250 degrees f (120 degrees c).
- place chickens in a roasting pan. bake uncovered for 5 hours, to a minimum internal temperature of 180 degrees f (85 degrees c). let the chickens stand for 10 minutes before carving.
Ingredients
- Servings: 6
- 1 (3 pound) whole chicken, giblets removed
- salt and black pepper to taste
- 1 tablespoon onion powder, or to taste
- 1/2 cup margarine, divided
- 1 stalk celery, leaves removed
Recipe
Preparation Time: 10 mins
Cook Time: 1 hr 15 mins
Ready Time: 1 hr 40 mins
- preheat oven to 350 degrees f (175 degrees c).
- place chicken in a roasting pan, and season generously inside and out with salt and pepper. sprinkle inside and out with onion powder. place 3 tablespoons margarine in the chicken cavity. arrange dollops of the remaining margarine around the chicken's exterior. cut the celery into 3 or 4 pieces, and place in the chicken cavity.
- bake uncovered 1 hour and 15 minutes in the preheated oven, to a minimum internal temperature of 180 degrees f (82 degrees c). remove from heat, and baste with melted margarine and drippings. cover with aluminum foil, and allow to rest about 30 minutes before serving.
Ingredients
- Servings: 6
- 1/2 cup olive oil
- 1/2 cup ranch dressing
- 3 tablespoons worcestershire sauce
- 1 tablespoon minced fresh rosemary
- 2 teaspoons salt
- 1 teaspoon lemon juice
- 1 teaspoon white vinegar
- 1/4 teaspoon ground black pepper, or to taste
- 1 tablespoon white sugar, or to taste (optional)
- 5 skinless, boneless chicken breast halves - cut into 1 inch cubes
Recipe
Preparation Time: 50 mins
Cook Time: 10 mins
Ready Time: 1 hr
- in a medium bowl, stir together the olive oil, ranch dressing, worcestershire sauce, rosemary, salt, lemon juice, white vinegar, pepper, and sugar. let stand for 5 minutes. place chicken in the bowl, and stir to coat with the marinade. cover and refrigerate for 30 minutes.
- preheat the grill for medium-high heat. thread chicken skewers and discard marinade.
- lightly oil the grill grate. grill skewers for 8 to 12 minutes, or until the chicken is no longer pink in the center, and the juices run clear.
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
- 4 skinless, boneless chicken breasts
- salt and pepper to taste
- 3/4 pound fresh mushrooms, sliced
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 6 cloves garlic
- 1/4 cup balsamic vinegar
- 3/4 cup chicken broth
- 1 bay leaf
- 1/4 teaspoon dried thyme
- 1 tablespoon butter
Recipe
Preparation Time: 5 mins
Cook Time: 25 mins
Ready Time: 30 mins
- season the chicken with salt and pepper. rinse the mushrooms and pat dry. season the flour with salt and pepper and dredge the chicken breasts in the flour mixture. heat oil in a skillet over medium high heat and saute the chicken until it is nicely browned on one side (about 3 minutes).
- add the garlic. turn the chicken breasts and scatter the mushrooms over them. continue frying, shaking the skillet and stirring the mushrooms. cook for about 3 minutes, then add the vinegar, broth, bay leaf and thyme. cover tightly and simmer over medium low heat for 10 minutes, turning occasionally.
- transfer the chicken to a warm serving platter and cover with foil. set aside. continue simmering the sauce, uncovered, over medium high heat for about 7 minutes. swirl in the butter or margarine and discard the bay leaf. pour this mushroom sauce mixture over the chicken 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: 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 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: 6
- 6 skinless, boneless chicken breast halves
- 1 teaspoon garlic salt
- ground black pepper to taste
- 2 tablespoons olive oil
- 1 onion, thinly sliced
- 1 (14.5 ounce) can diced tomatoes
- 1/2 cup balsamic vinegar
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
Recipe
Preparation Time: 10 mins
Cook Time: 25 mins
Ready Time: 35 mins
- season both sides of chicken breasts with garlic salt and pepper.
- heat olive oil in a skillet over medium heat; cook seasoned chicken breasts until chicken is browned, 3 to 4 minutes per side. add onion; cook and stir until onion is browned, 3 to 4 minutes.
- pour diced tomatoes and balsamic vinegar over chicken; season with basil, oregano, rosemary and thyme. simmer until chicken is no longer pink and the juices run clear, about 15 minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).
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: 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 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: 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: 6
- 3 tablespoons olive oil
- 3 large cloves garlic, pressed
- 1 (28 ounce) can crushed tomatoes (such as hunt's®)
- 1 (14.5 ounce) can chicken broth
- 1 cup tomato and clam juice cocktail
- 3/4 cup bottled mix (such as zing zang®)
- 1 teaspoon dried basil
- 3 dashes chipotle-flavored hot sauce (such as tabasco® chipotle pepper sauce), or more to taste
- 1/4 teaspoon garlic salt
- ground black pepper to taste
- 1 cup half-and-half
Recipe
Preparation Time: 5 mins
Cook Time: 45 mins
Ready Time: 50 mins
- heat olive oil in a 2-quart saucepan over low heat; cook and stir garlic until lightly browned, about 5 minutes. stir in tomatoes and increase heat to medium; simmer for 10 minutes. stir in chicken broth, tomato and clam juice cocktail, mix, basil, hot sauce, garlic salt, and black pepper. partially cover saucepan with lid and simmer until reduced, about 20 minutes. reduce heat to low and add half-and-half; stir until heated through, about 5 minutes more.
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
- his ingredients:
- 2 fluid ounces vanilla
- 1 fluid ounce hazelnut liqueur
- 1/2 cup ice cubes
- her ingredients:
- 1 fluid ounce raspberry
- 1 fluid ounce creme de cacao
- 1 teaspoon chocolate syrup
- 1 fluid ounce half-and-half cream
- 2 maraschino cherries
Recipe
Preparation Time: 5 mins
Ready Time: 5 mins
- prepare his cocktail by pouring the vanilla and hazelnut liqueur into a rocks glass over ice. pour the contents of the glass into a cocktail shaker, then pour back into the rocks glass to mix.
- prepare her cocktail by pouring the raspberry and creme de cacao into a cocktail shaker over ice. cover, and shake until the outside of the shaker has frosted. strain into a glass rimmed with chocolate syrup, pour in the half-and-half, and garnish with maraschino cherries.
- kiss to mix flavors.
Ingredients
- Servings: 1
- 1 fluid ounce raspberry
- 1 fluid ounce triple sec
- 1 1/2 fluid ounces reduced calorie cranberry juice cocktail
- 1 1/2 fluid ounces reduced calorie lemonade
Recipe
Preparation Time: 5 mins
Ready Time: 5 mins
- pour the , triple sec, cranberry juice, and lemonade 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: 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: 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: 2
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1/4 cup cocktail sauce
- 1 cup mild salsa
- 3/4 cup diced green onion
- 3/4 cup diced red bell pepper
- 3/4 cup diced green bell pepper
- 2 cups shredded cheddar cheese
- 2 cups shredded lettuce
- 1 cucumber, thinly sliced
Recipe
Preparation Time: 20 mins
Ready Time: 2 hrs 20 mins
- in a blender or food processor, thoroughly mix cream cheese, sour cream and mayonnaise. spread the mixture evenly in the bottom of a medium serving dish.
- in individual layers, top the mixture with cocktail sauce, mild salsa, diced green onion, red bell pepper, green bell pepper, shredded cheddar cheese and shredded lettuce.
- arrange cucumber slices around the edge of the serving dish. chill in the refrigerator at least 2 hours before serving.
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
- 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: 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 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
- 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
- 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: 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.