World Best Cocktail Recipes : 2016

Saturday, August 27, 2016

bradley's jagerbeer

Ingredients

Servings: 1
ice, as desired
1 fluid ounce jagermeister liqueur
1 fluid ounce root

Recipe

Preparation Time:

Ready Time:

fill a small glass with ice. pour jagermeister and root over the ice and stir.

Friday, August 26, 2016

Low Carb Pancake Crepes

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:

Cook Time:

Ready Time:

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.

fruity pebbles™ the drink

Ingredients

Servings: 7
2 cups orange juice
2 cups frozen strawberry mixer
2 cups lemon-lime soda (such as sprite®)
1 cup

Recipe

Preparation Time:

Ready Time:

mix orange juice, mixer, lemon-lime soda, and together in a pitcher.

Grilled Asparagus

Ingredients

Servings: 4
1 pound fresh asparagus spears, trimmed
1 tablespoon olive oil
salt and pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

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.

brick-oven pizza (brooklyn style)

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:

Cook Time:

Ready Time:

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.

Low Carb Zucchini Fries

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:

Cook Time:

Ready Time:

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.

fruity fun skewers

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:

Ready Time:

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.

Fluffy French Toast

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:

Cook Time:

Ready Time:

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.

low carb flavored meringue cookies

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:

Cook Time:

Ready Time:

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.

summer hummer

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:

Ready Time:

place the ice into a tall glass. pour in the , lemonade, and lemon-lime beverage. garnish with a lemon wedge to serve.

zucchini boats on the grill

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:

Cook Time:

Ready Time:

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.

Strawberry

Ingredients

Servings: 8
white sugar, for rimming
2 large limes, quartered
1/2 bunch mint leaves
7 strawberries, quartered
1 cup white sugar
1 cup white
2 cups club soda
8 cups ice cubes

Recipe

Preparation Time:

Ready Time:

pour 1/4 to 1/2 inch of sugar a small, shallow plate. run one of the lime quarters around the rim of each cocktail glass, then dip the glasses into the sugar to rim; set aside.
squeeze all of the lime quarters into a sturdy glass pitcher. toss the juiced limes into the pitcher along with the mint, strawberries, and 1 cup of sugar. crush the fruits together with a muddler to release the juices from the strawberries and the oil from the mint leaves. stir in the and club soda until the sugar has dissolved. pour into the sugared glasses over ice cubes to serve.

pretzel turtles®

Ingredients

Servings: 20
20 small mini pretzels
20 chocolate covered caramel candies
20 pecan halves

Recipe

Preparation Time:

Cook Time:

Ready Time:

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.

lushy slushy

Ingredients

Servings: 12
1 (46 fluid ounce) can pineapple juice
1 1/2 cups
3/4 cup white sugar
1 (6 ounce) can frozen orange juice concentrate
1 (6 ounce) can water
1/2 cup amaretto liqueur
3 (12 fluid ounce) cans or bottles cherry-flavored lemon-lime soda (such as cherry 7up®)

Recipe

Preparation Time:

Ready Time:

mix pineapple juice, , sugar, orange juice concentrate, water, and amaretto liqueur in a large container; freeze overnight. to serve, fill a large glass about half full of the slushy mixture and fill the rest of the glass with cherry-flavored lemon-lime soda.

Fluffy French Toast

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:

Cook Time:

Ready Time:

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.

Cocktail

Ingredients

Servings: 1
2 leaves fresh mint
1 tablespoon simple syrup
2 cubes ice
1 1/4 fluid ounces
1 fluid ounce carbonated water
1 sprig fresh mint

Recipe

Preparation Time:

Ready Time:

in a cocktail glass, muddle (crush) mint leaves with simple syrup. add ice and . top with carbonated water. garnish with a sprig of fresh mint.

fruity fun skewers

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:

Ready Time:

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.

Classic

Ingredients

Servings: 1
1 teaspoon sea salt
1 cup ice cubes
1 (1.5 fluid ounce) jigger
3/4 cup spicy tomato-vegetable juice cocktail (e.g., v-8)
2 dashes worcestershire sauce
1 dash hot pepper sauce (e.g. tabasco™)
salt and pepper to taste
1 stalk celery
2 stuffed green olives

Recipe

Preparation Time:

Ready Time:

salt the rim of a tall glass. to do so, pour salt a small plate, moisten the rim of the glass on a damp towel and press into the salt. fill the glass with ice cubes.
in a cocktail mixer full of ice, combine the , vegetable juice, worcestershire sauce, hot pepper sauce, salt and pepper. shake vigorously and strain into the glass. garnish with a stalk of celery and olives stuck a toothpick.

Sarah's Applesauce

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:

Cook Time:

Ready Time:

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.

Low Carb Pancake Crepes

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:

Cook Time:

Ready Time:

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.

deconstructed (the raw egg)

Ingredients

Servings: 1
1/4 cup orange juice, or as desired
2 (1.5 fluid ounce) jiggers , or to taste

Recipe

Preparation Time:

Ready Time:

fill a food-safe silicon-based round ice mold will orange juice; freeze until solid, 2 to 3 hours.
carefully open the ice mold and place the orange juice ball into a glass; add .

Bordeaux

Ingredients

Servings: 4
8 fluid ounces citron
2 fluid ounces lillet blanc
1 lemon

Recipe

Preparation Time:

Ready Time:

fill mixing container with ice. pour in and lillet blanc aperitif . stir for 2 minutes, until very cold. strain into 4 cooled glasses.
cut a fresh twist of lemon peel over the glass and drop into drink (the zest and spray of this action - falling into the glass - is crucial!)

Prickly Pear Cactus

Ingredients

Servings: 1
coarse salt as needed
2 fluid ounces tequila
2 fluid ounces sweet and sour mix
1 fluid ounce triple sec
1 fluid ounce lime juice
1 fluid ounce prickly pear syrup

Recipe

Preparation Time:

Ready Time:

pour salt into a small plate. wet the rim of a glass and dip rim into salt.
fill a cocktail shaker with ice; pour tequila, sweet and sour mix, triple sec, lime juice, and pear syrup over ice. cover shaker and shake drink; strain into prepared glass.

low carb flavored meringue cookies

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:

Cook Time:

Ready Time:

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.

Thursday, August 25, 2016

low carb flavored meringue cookies

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:

Cook Time:

Ready Time:

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.

healthy green juice

Ingredients

Servings: 2
2 green apples, halved
4 stalks celery, leaves removed
1 cucumber
6 leaves kale
1/2 lemon, peeled
1 (1 inch) piece fresh ginger

Recipe

Preparation Time:

Ready Time:

process green apples, celery, cucumber, kale, lemon, and ginger through a juicer.

fruity fun skewers

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:

Ready Time:

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.

Blood Orange

Ingredients

Servings: 1
2 ice cubes
3 blood oranges, juiced
2 fluid ounces
1/2 fluid ounce orange-flavored liqueur (such as cointreau®), or to taste
1 teaspoon orange juice, or to taste
1 lime wedge

Recipe

Preparation Time:

Ready Time:

place ice cubes in a cocktail shaker; top with blood orange juice, , and orange-flavored liqueur. cover shaker and shake; strain drink into a glass. top drink with orange juice and garnish with lime wedge.

Baked Asparagus With Balsamic Butter Sauce

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:

Cook Time:

Ready Time:

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.

brick-oven pizza (brooklyn style)

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:

Cook Time:

Ready Time:

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.

mr. yo's gazpacho

Ingredients

Servings: 8
6 cups peeled and quartered tomatoes
1 large green bell peppers, seeded and cut into chunks
1 onion, quartered
1 cucumber, peeled, seeded and cut into chunks
3 cloves garlic, peeled
1 (11.5 ounce) can tomato-vegetable juice cocktail (such as v8®)
1 tablespoon salt
freshly ground black pepper to taste
2 cups cauliflower florets
1/4 cup olive oil
1/3 cup red vinegar
1/2 teaspoon ground cumin
1/4 teaspoon hot pepper sauce (such as tabasco®)
1 tablespoon sesame oil, divided

Recipe

Preparation Time:

Ready Time:

combine tomatoes, green bell pepper, onion, cucumber, and garlic together in a bowl. blend tomato mixture, working in small batches, in a food processor or blender until smooth. transfer to a large bowl and stir to combine all the batches.
stir tomato-vegetable juice, salt, and black pepper into the tomato puree. add cauliflower, olive oil, red vinegar, cumin, and hot pepper sauce; stir to combine. cover and chill in refrigerator for 4 hours. drizzle each serving with about 1/8 teaspoon sesame oil.

Low Carb Pancake Crepes

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:

Cook Time:

Ready Time:

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.

zucchini boats on the grill

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:

Cook Time:

Ready Time:

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.

Refried Beans Without The Refry

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:

Cook Time:

Ready Time:

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.

Low Carb Zucchini Fries

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:

Cook Time:

Ready Time:

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.

Grilled Asparagus

Ingredients

Servings: 4
1 pound fresh asparagus spears, trimmed
1 tablespoon olive oil
salt and pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

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.

Guacamole

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:

Ready Time:

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.

Refried Beans Without The Refry

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:

Cook Time:

Ready Time:

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.

brick-oven pizza (brooklyn style)

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:

Cook Time:

Ready Time:

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.

party cocktail meatballs

Ingredients

Servings: 32
5 pounds frozen cooked meatballs, thawed
1 (28 ounce) bottle ketchup
1 (18 ounce) jar apple jelly
1 (12 ounce) jar red currant jelly
1/4 teaspoon hot sauce

Recipe

Preparation Time:

Cook Time:

Ready Time:

fill a large pot with lightly salted water; bring to a boil. cook meatballs, working in batches of necessary, in the boiling water until they begin floating on top and are heated through, about 3 minutes. remove meatballs with a slotted spoon, drain in a strainer, and transfer to a large saucepan.
combine ketchup, apple jelly, red currant jelly, and hot sauce in a separate large saucepan; cook and stir over low heat until jelly is dissolved and sauce is heated through, 5 to 10 minutes. pour sauce over meatballs. simmer, stirring occasionally, over medium heat until meatballs and sauce are thoroughly heated, 15 to 20 minutes.

Dolce Cocktail

Ingredients

Servings: 1
1/2 cup ice, or as needed
1 fluid ounce
1 fluid ounce bitter orange aperitif (such as campari®)
1 fluid ounce sweet
1 fluid ounce simple syrup
1 (1x2-inch) orange peel

Recipe

Preparation Time:

Ready Time:

fill a chilled cocktail shaker 3/4-full with ice; add , orange aperitif, , and simple syrup and stir. strain drink into a glass.
squeeze the orange peel over the drink and drop into the glass.

blurry-eyed kicker

Ingredients

Servings: 1
1/4 fluid ounce melon liqueur
1/4 fluid ounce southern comfort liqueur
1/4 fluid ounce banana liqueur
1/4 fluid ounce
3/4 fluid ounce orange juice
1/2 ounce mix
2 cups ice

Recipe

Preparation Time:

Ready Time:

fill a cocktail shaker with ice. pour in the melon liqueur, southern comfort, banana liqueur, , orange juice and sour mix.
shake vigorously for 1 to 2 minutes. strain into a glass and serve.

Sour

Ingredients

Servings: 2
4 cups ice cubes
1 cup
1/3 cup lemon juice
1/3 cup white sugar
1 egg white
aromatic bitters

Recipe

Preparation Time:

Ready Time:

place ice cubes, , lemon juice, sugar, egg white, and bitters in the bowl of a blender. blend on high speed until finely pureed. pour into two glasses and garnish with an additional dash of bitters.

Fluffy French Toast

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:

Cook Time:

Ready Time:

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.

Low Carb Zucchini Fries

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:

Cook Time:

Ready Time:

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.

Sarah's Applesauce

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:

Cook Time:

Ready Time:

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.

fruity fun skewers

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:

Ready Time:

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.

Baby Spinach Omelet

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:

Cook Time:

Ready Time:

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.

Guacamole

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:

Ready Time:

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.

Dijon Garlic Salmon

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:

Cook Time:

Ready Time:

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.

zucchini boats on the grill

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:

Cook Time:

Ready Time:

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.

Dijon Garlic Salmon

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:

Cook Time:

Ready Time:

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.

Joe's Famous

Ingredients

Servings: 1
coarse salt for rim of mug, or as needed
ice cubes
1/4 teaspoon salt
1 lemon, juiced
1 dash hot pepper sauce (such as tabasco®), or to taste
1/2 teaspoon soy sauce
1 1/2 cups tomato and clam juice cocktail (such as clamato®), or as needed
1/2 cup cold

Recipe

Preparation Time:

Ready Time:

dip the rim of a chilled 1-pint mug or schooner into coarse salt, and fill the mug with ice cubes. add 1/4 teaspoon of salt, lemon juice, hot pepper sauce, and soy sauce. pour in the tomato and clam juice cocktail, top up the mug with , and stir gently. as you drink, you can keep topping up your mug with more .

true manhattan

Ingredients

Servings: 1
2 fluid ounces whiskey
1/2 fluid ounce sweet
1 dash bitters (optional)
1 cup ice cubes
1 maraschino cherry for garnish

Recipe

Preparation Time:

Ready Time:

place ice in a mixing glass. pour in , then whiskey, and stir. strain into a cocktail glass. add a dash of bitters if desired, and garnish with a cherry.

pretzel turtles®

Ingredients

Servings: 20
20 small mini pretzels
20 chocolate covered caramel candies
20 pecan halves

Recipe

Preparation Time:

Cook Time:

Ready Time:

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.

lamb chop cocktail

Ingredients

Servings: 1
2 sprigs fresh thyme
1 1/2 fluid ounces
1 teaspoon dijon mustard
1 fluid ounce apple
1/2 fluid ounce lemon juice
1/2 fluid ounce simple syrup
1 sprig fresh thyme

Recipe

Preparation Time:

Ready Time:

place 2 sprigs fresh thyme in a cocktail shaker. add bourbon, dijon mustard, apple , lemon juice, and simple syrup. fill with ice, cover and shake until chilled. strain into a large mug or mason jar filled with ice. garnish with a sprig of fresh thyme.

Grilled Asparagus

Ingredients

Servings: 4
1 pound fresh asparagus spears, trimmed
1 tablespoon olive oil
salt and pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

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.

the shaner bill

Ingredients

Servings: 1
1/4 cup ice, or as desired
1 (1.5 fluid ounce) jigger
1 (1.5 fluid ounce) jigger cranberry juice
1 (1.5 fluid ounce) jigger citrus-flavored soda (such as fresca®)
1 wedge lime

Recipe

Preparation Time:

Ready Time:

fill a cocktail shaker with ice; add , cranberry juice, and citrus-flavored soda. squeeze lime over drink, cover shaker, and shake. strain drink into a glass.

Baked Asparagus With Balsamic Butter Sauce

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:

Cook Time:

Ready Time:

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.

Baby Spinach Omelet

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:

Cook Time:

Ready Time:

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.

lavender-lemon tonic

Ingredients

Servings: 1
2 sprigs fresh lavender, lightly squeezed
1 (1.5 fluid ounce) jigger
1 wedge fresh lemon
4 cubes ice, or as needed
1 1/2 fluid ounces tonic water, or more to taste

Recipe

Preparation Time:

Ready Time:

put lavender sprigs in cocktail glass; add . refrigerate mixture until lavender is infused into , about 10 minutes.
squeeze lemon over ; add ice cubes and tonic water.

gladiator

Ingredients

Servings: 1
1 fluid ounce amaretto liqueur
1 fluid ounce peach-flavored bourbon liqueur (such as southern comfort ®)
1 fluid ounce orange juice
1 fluid ounce lemon-lime soda (such as sprite®)

Recipe

Preparation Time:

Ready Time:

stir amaretto liqueur, bourbon liqueur, orange juice, and lemon-lime soda together in a glass.

Strawberry-

Ingredients

Servings: 1
1 strawberry
2 fresh basil leaves
2 teaspoons white sugar
ice cubes
2 fluid ounces
1 fluid ounce fresh lemon juice
3 fluid ounces chilled club soda

Recipe

Preparation Time:

Ready Time:

place the strawberry basil leaves, and sugar into a cocktail shaker, and mash well with a cocktail muddler. add half of the ice to the cocktail shaker, and place the rest into a tall glass. pour in the and lemon juice, cover, and shake until the outside of the shaker has frosted. strain into the chilled glass over the ice, top with the club soda, and stir to serve.

Fluffy French Toast

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:

Cook Time:

Ready Time:

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.

Cucumber Melon

Ingredients

Servings: 1
3 fluid ounces cucumber-flavored
ice
1 fluid ounce melon-flavored fruit punch (such as hawaiian punch® 'mazin melon®)

Recipe

Preparation Time:

Ready Time:

fill a shaker with ice. pour and punch over ice; cover and shake. strain cocktail into a chilled glass.

healthy green juice

Ingredients

Servings: 2
2 green apples, halved
4 stalks celery, leaves removed
1 cucumber
6 leaves kale
1/2 lemon, peeled
1 (1 inch) piece fresh ginger

Recipe

Preparation Time:

Ready Time:

process green apples, celery, cucumber, kale, lemon, and ginger through a juicer.

Baked Asparagus With Balsamic Butter Sauce

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:

Cook Time:

Ready Time:

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.

Baby Spinach Omelet

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:

Cook Time:

Ready Time:

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.

Wednesday, August 24, 2016

pretzel turtles®

Ingredients

Servings: 20
20 small mini pretzels
20 chocolate covered caramel candies
20 pecan halves

Recipe

Preparation Time:

Cook Time:

Ready Time:

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.

Refried Beans Without The Refry

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:

Cook Time:

Ready Time:

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.

lemon whiskey slush

Ingredients

Servings: 4
1/2 cup
3 tablespoons white sugar
1/2 cup fresh lemon juice
4 cups ice cubes

Recipe

Preparation Time:

Ready Time:

in the container of a blender, combine the , sugar, lemon juice and ice cubes. cover and blend until slushy, 15 to 30 seconds. pour into glasses and serve.

low carb flavored meringue cookies

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:

Cook Time:

Ready Time:

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.

Low Carb Pancake Crepes

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:

Cook Time:

Ready Time:

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.

Baked Asparagus With Balsamic Butter Sauce

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:

Cook Time:

Ready Time:

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.

pretzel turtles®

Ingredients

Servings: 20
20 small mini pretzels
20 chocolate covered caramel candies
20 pecan halves

Recipe

Preparation Time:

Cook Time:

Ready Time:

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.

John's Tasty German Cherry

Ingredients

Servings: 1
1/2 cup cherry juice
1 (12 fluid ounce) can or bottle ()

Recipe

Preparation Time:

Ready Time:

pour cherry juice into a 16 ounce glass; pour in . drink!

bobbing for apples

Ingredients

Servings: 1
1 cup ice cubes
2 fluid ounces southern comfort liqueur
1/4 cup apple , or as needed

Recipe

Cook Time:

Ready Time:

fill a glass with ice. pour in southern comfort, then fill the rest of the glass with apple . stir before serving.

Fluffy French Toast

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:

Cook Time:

Ready Time:

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.

crema de fruta

Ingredients

Servings: 1
cake
6 eggs
3/4 cup white sugar
1 1/4 cups cake flour
1 teaspoon ground nutmeg
1/4 teaspoon salt
1/4 cup butter, melted
filling
1 cup white sugar
1/3 cup cake flour
2 3/4 cups milk
5 egg yolks
3/4 cup water
1 teaspoon vanilla extract
topping
1 (15.25 ounce) can , drained and juice reserved
2 tablespoons unflavored gelatin

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 325 degrees f (165 degrees c). butter a 9x13 inch oval, glass baking dish.
to prepare cake: beat 6 eggs until fluffy. beat in 3/4 cup sugar until smooth and thick. fold in 1 1/4 cups cake flour, nutmeg and salt. stir in melted butter. pour into prepared pan.
bake 15 to 20 minutes, until center springs back when lightly touched. let cool 10 minutes in pan before transferring to wire rack to cool completely. split cake horizontally into two layers.
to prepare filling: combine 1 cup sugar, 1/3 cup cake flour, 5 egg yolks, water and vanilla in a medium saucepan over low heat. cook and stir until thickened, 15 minutes. let cool completely.
to prepare topping: place reserved juice in a small saucepan over low heat. stir in gelatin and continue stirring until completely dissolved. set aside.
to assemble: return bottom cake layer to glass dish. spread half the filling over the layer. top with remaining layer and remaining filling. arrange on top and cover with gelatin mixture. chill 4 to 8 hours, until set.

peach cosmo

Ingredients

Servings: 1
3 fluid ounces cranberry juice
1 (1.5 fluid ounce) jigger citron
1 tablespoon peach schnapps
1 teaspoon fresh lime juice

Recipe

Preparation Time:

Ready Time:

pour the cranberry juice, , schnapps, and lime 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.

australian english trifle

Ingredients

Servings: 10
1 (10 inch) sponge cake, cut in cubes
1 (15.25 ounce) can , drained
1 (3 ounce) package flavored gelatin mix
2 tablespoons custard powder
4 teaspoons white sugar
1/2 cup milk

Recipe

Preparation Time:

Cook Time:

Ready Time:

place the cake in a glass serving bowl and cover with the canned fruit. prepare gelatin according to package instructions and pour over fruit and cake.
combine custard powder and sugar in a small saucepan over medium heat. stir in milk and cook until thick and creamy. pour over sponge cake mixture. chill until set.

mexican martinis

Ingredients

Servings: 2
4 limes, juiced
coarse salt
2 jalapeno-stuffed green olives
2 (1.5 fluid ounce) jiggers premium tequila
1 (1.5 fluid ounce) jigger orange liqueur
1 (1.5 fluid ounce) jigger sweetened lime juice
1/2 teaspoon superfine sugar
crushed ice

Recipe

Preparation Time:

Ready Time:

moisten the edges of two glasses with a little lime juice, and then dip moistened edges into coarse salt. place an olive in each glass.
pour remaining lime juice into a cocktail shaker, and then add tequila, orange liqueur, sweetened lime juice, and sugar. fill shaker with ice, shake vigorously, and strain into prepared glasses.

brick-oven pizza (brooklyn style)

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:

Cook Time:

Ready Time:

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.

low carb flavored meringue cookies

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

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Cook Time:

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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.