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: 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.

famous butter chicken

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.

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: 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.

Chicken Breasts With Balsamic Vinegar And Garlic

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.

Juicy Roasted Chicken

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.

rosemary ranch chicken kabobs

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.

pretzel turtles®

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.

hammerhead

Ingredients

• Servings: 1
• 1 fluid ounce spiced
• 1 (12 fluid ounce) can or bottle
• 1 wedge lemon

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• invert shot glass filled with in a glass; slowly pour over shot glass. garnish with a lemon wedge.

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: 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.

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: 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.

bill's famous squeeze

Ingredients

• Servings: 1
• 2 fluid ounces light
• 3 fluid ounces sweet and sour mix
• 1/2 fluid ounce lime juice
• 1 tablespoon coconut flavored syrup
• ice cubes, as needed

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• pour the , sweet and sour mix, lime juice, and coconut syrup into the pitcher of a blender; drop in the ice cubes and blend to a slushy consistency. pour into a glass to serve.

pretzel turtles®

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.

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: 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.

night lemon sauza®-rita

Ingredients

• Servings: 8
• 10 ounces sauza® gold tequila
• 3 ounces dekuyper® triple sec
• 24 ounces lemonade
• 8 ounces lemon-lime soda
• garnish
• lemon wedge

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• combine the ingredients without ice and shake vigorously. then just pour the mixture into a glass, garnish and enjoy. perfect for warm days or fun nights.

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: 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.

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: 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.

Grilled Asparagus

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.

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: 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.

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: 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.

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: 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.

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: 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.

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: 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.

pretzel turtles®

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.

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: 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.

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: 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.

Strawberry Shortcake Drink

Ingredients

• Servings: 1
• 1/4 cup frozen strawberries, thawed
• 1 1/4 fluid ounces amaretto liqueur
• 2 (1/2 cup) scoops vanilla ice cream
• 1 dash vanilla extract
• 1/2 cup crushed ice
• 1/4 fluid ounce vanilla-flavored (optional)
• 1 tablespoon whipped cream
• 1 fresh strawberry

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• place thawed frozen strawberries, amaretto liqueur, vanilla ice cream, vanilla extract, crushed ice, and vanilla into a blender.
• cover and blend until smooth.
• pour into a glass and garnish with whipped cream and a fresh strawberry.

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: 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.

5 Hour Beef Stew

Ingredients

• Servings: 10
• 2 pounds beef tenderloin steaks, diced
• 8 potatoes, peeled and diced
• 4 (12 ounce) cans tomato-vegetable juice cocktail (such as v8®)
• 3 cups diced carrots
• 1 cup diced celery
• 1 onion, diced
• 3 tablespoons tapioca
• 1 tablespoon white sugar
• salt and ground black pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 5 hrs

Ready Time: 5 hrs 20 mins


• preheat oven to 250 degrees f (120 degrees c).
• stir beef, potatoes, tomato-vegetable juice cocktail, carrots, celery, onion, tapioca, sugar, salt, and pepper together in a roasting pan; cover.
• bake in preheated oven until beef and potatoes are tender, about 5 hours.

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: 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.

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: 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.

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: 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.

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: 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.

Grilled Asparagus

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.

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: 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.

pretzel turtles®

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.

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: 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.

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: 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.

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: 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.

Spicy Garlic Lime Chicken

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.

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: 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.

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: 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.

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: 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.

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: 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.

Duckling Cake Ii

Ingredients

• Servings: 1
• 2 cups all-purpose flour
• 1 cup white sugar
• 3/4 teaspoon salt
• 1 1/2 teaspoons baking soda
• 2 eggs
• 1 (16 ounce) can
• 1 cup white sugar
• 1 cup milk
• 1/2 cup butter
• 1 cup flaked coconut

Recipe

• sift together flour, 1 cup sugar, salt, and baking soda. beat 2 eggs and pour over dry mixture. add . stir together.
• grease and flour pan. bake at 325 degrees f (165 degrees c) for 45 minutes.
• over low heat, cook together 1 cup sugar, 1 cup milk, 1/2 cup butter or margarine and coconut. pour over cake while still hot.

poinsettias

Ingredients

• Servings: 1
• 4 ounces brut
• 1 1/2 tablespoons cranberry juice

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• pour into a flute, and top with cranberry juice.

Juicy Roasted Chicken

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.

garlic cheddar chicken

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.

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: 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.

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: 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.

Grilled Asparagus

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.

famous butter chicken

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.

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: 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.

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: 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.

pretzel turtles®

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.

rosemary ranch chicken kabobs

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.

Chicken Breasts With Balsamic Vinegar And Garlic

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.

Grilled Asparagus

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.

chicken cordon bleu ii

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.

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: 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.

braised balsamic chicken

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).

pretzel turtles®

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.

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: 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.

Roast Sticky Chicken-rotisserie Style

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.

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: 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.

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: 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.

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: 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.

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: 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.

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: 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.

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: 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.

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: 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.

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: 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.

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: 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.

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: 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.

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: 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.

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: 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.

Super Simple Oven Barbequed Chicken

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.

Spicy Garlic Lime Chicken

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.

Juicy Roasted Chicken

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.

Grilled Asparagus

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.

garlic cheddar chicken

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.