World Best Cocktail Recipes : July 2016

Sunday, July 31, 2016

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.

cantaberry brandytini

Ingredients

Servings: 1
3/4 cup cubed cantaloupe
1 (1.5 fluid ounce) jigger
1 tablespoon fresh lime juice
4 fresh mint leaves, coarsely chopped
1/8 teaspoon raw sugar, or to taste (optional)
1 fluid ounce blackberry

Recipe

Preparation Time:

Ready Time:

blend cantaloupe, , lime juice, and mint leaves in a blender until smooth; stir in sugar. freeze cantaloupe mixture until slushy consistency, 45 minutes to 1 hour.
pour blackberry into a glass; carefully spoon cantaloupe mixture over , creating a contrasting orange layer.

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.

liquid vampire

Ingredients

Servings: 1
ice cubes, or as needed
6 fluid ounces cabernet sauvignon
1 splash cranberry juice
1 splash raspberry schnapps

Recipe

Preparation Time:

Ready Time:

fill a glass with ice cubes. combine cabernet sauvignon , cranberry juice, and raspberry schnapps in a shaker. shake cocktail well and pour over ice.

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.

rob and becky's pimm's™ lemonade

Ingredients

Servings: 6
1 cup pimm's no. 1™ (-based liqueur)
2 quarts lemonade
1 (4 inch) wedge of cucumber
1 red apple, cored and thinly sliced
1 orange, sliced
1/2 lemon, sliced
1/2 lime, sliced
2 slices fresh pineapple (optional)
2 strawberries, sliced (optional)
3 leaves fresh mint

Recipe

Preparation Time:

Ready Time:

stir together the pimm's liqueur and lemonade together in a serving pitcher. add the cucumber wedge, apple, orange, lemon, lime, pineapple, strawberries, and mint. refrigerate until cold, or serve over ice.

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.

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.

Julep

Ingredients

Servings: 1
10 fresh mint leaves
1 teaspoon white sugar
1 tablespoon warm water
1/2 cup crushed ice, or as needed
2 fluid ounces
2 fluid ounces chilled dry , or as needed

Recipe

Preparation Time:

Ready Time:

place mint leaves in a tall cocktail glass. add sugar and warm water; muddle gently. add crushed ice. pour in ; stir. top with .

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.

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.

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.

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.

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.

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 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.

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.

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.

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.

7up pom spritzer

Ingredients

Servings: 1
2 1/2 ounces rose's cocktail infusions® pomegranate
2 1/2 ounces 7up®
1 fluid ounce

Recipe

serve over 1 cup ice.

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.

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.

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.

cos-mo-range

Ingredients

Servings: 1
1 1/2 fluid ounces lemon
3/4 fluid ounce cointreau or other orange liqueur
1 1/2 fluid ounces orange juice
3/4 fluid ounce sweet and sour mix
1 cup crushed ice

Recipe

Preparation Time:

Ready Time:

pour the , cointreau, orange juice, and sweet and sour mix into a cocktail shaker over ice. cover, and shake until the outside of the shaker has frosted. strain into a chilled cocktail glass over crushed ice to serve.

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.

Ala Felicia

Ingredients

Servings: 12
1 (750 milliliter) bottle chardonnay
1 (750 milliliter) bottle sweet red
2 1/2 cups simple syrup
2 cups orange juice
1 cup
1 apple, thinly sliced
1 orange, thinly sliced
10 strawberries, halved

Recipe

Preparation Time:

Ready Time:

stir chardonnay, red , simple syrup, orange juice, , apple slices, and orange slices together in a large pitcher.
refrigerate mixture for at least 3 hours to overnight. add strawberries just before serving.

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.

betsy's old-fashioned manhattan

Ingredients

Servings: 1
1/2 cup ice cubes, or as desired
2 dashes bitters (such as angostura®)
2 fluid ounces bourbon
1 fluid ounce orange-flavored liqueur (such as cointreau®)
1 dash maraschino cherry juice (optional)
1 maraschino cherry

Recipe

Preparation Time:

Ready Time:

fill 1/3 of a cocktail shaker with ice. shake bitters over ice and pour in bourbon. pour orange-flavored liqueur and maraschino cherry juice into shaker. cover shaker and shake vigorously. pour drink into a glass and garnish with maraschino cherry.

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.

Orange

Ingredients

Servings: 12
2 (750 milliliter) bottles dry white (such as pinot grigio)
3/4 cup
1 (12 fluid ounce) can or bottle
1 lemon, sliced
1 orange, halved and sliced
1 (12 fluid ounce) can or bottle club soda (optional)

Recipe

Preparation Time:

Ready Time:

combine pinot grigio, , and in a large pitcher. stir in lemon and orange slices. refrigerate for at least one hour.
to serve, pour into ice-filled glasses. if desired, top with club soda. garnish each glass with an orange slice.

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.

Slushes

Ingredients

Servings: 12
7 cups water
5 tea bags
1 (6 ounce) can frozen orange juice concentrate
1 (6 ounce) can frozen lemonade concentrate
4 cups apricot
lemon-lime flavored carbonated beverage

Recipe

Preparation Time:

Ready Time:

in a medium pan, bring water to a boil. add tea bags, and remove pan from heat. allow tea to steep, about 3 minutes. remove tea bags, and let water cool completely.
in a large bowl, mix together frozen orange juice concentrate, frozen lemonade concentrate, apricot and cooled tea. freeze mixture 12 to 24 hours.
ladle shush into glasses, and top with a splash of lemon-lime flavored soda.

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.

Ii

Ingredients

Servings: 1
1 fluid ounce
1/2 fluid ounce melon liqueur
1/2 fluid ounce raspberry flavored liqueur
1 1/2 fluid ounces pineapple juice
1 1/2 fluid ounces cranberry juice

Recipe

Preparation Time:

Ready Time:

in a cocktail mixer full of ice, combine , melon liqueur, raspberry liqueur, pineapple juice and cranberry juice. shake vigorously and strain into 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.

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.

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.

caribbean breeze

Ingredients

Servings: 1
ice
1 fluid ounce orange
1 fluid ounce raspberry
1/2 fluid ounce coconut-flavored
2 fluid ounces orange juice
2 fluid ounces pineapple juice
1 dash grenadine
1 orange wedge, for garnish

Recipe

Preparation Time:

Ready Time:

fill a tall glass with ice. pour the orange , raspberry , , orange juice, pineapple juice, and grenadine over the ice; stir well. garnish with an orange wedge.

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.

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.

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.

Saturday, July 30, 2016

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.

triple orange sour

Ingredients

Servings: 1
1 1/2 fluid ounces
1/2 fluid ounce triple sec
2 1/2 fluid ounces sweet and sour mix
1 1/2 fluid ounces fresh orange juice
1 slice orange

Recipe

Preparation Time:

Ready Time:

pour , triple sec, sour mix, and orange juice over ice into a cocktail shaker. affix the lid, and shake until the outside of the shaker has frosted. strain into a glass filled with crushed ice, and garnish with a slice of orange.

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.

christmas cheer

Ingredients

Servings: 10
10 whole cloves
8 cardamom pods, lightly crushed
8 whole allspice berries
2 whole star anise pods
1 (64 fluid ounce) bottle apple
16 fluid ounces cranberry juice cocktail
1/4 cup brown sugar
2 cinnamon sticks
4 1/8 inch piece fresh ginger, cut into thin slices
10 fluid ounces bourbon
10 2-inch strips orange peel

Recipe

Preparation Time:

Cook Time:

Ready Time:

tie cloves, cardamom pods, allspice berries, and star anise together in a cheesecloth sachet.
combine apple , cranberry juice, and brown sugar together in a pot; bring to a simmer. add cinnamon sticks, ginger, and spice sachet to mixture and steep for 20 minutes.
pour 1 fluid ounce bourbon into each mug and top off with spiced . rub the edge of each mug with orange peel and drop into the drink.

Limoncello Spritzer

Ingredients

Servings: 1
1 cup ice cubes, or as needed
2 lemon slices, divided
2 tablespoons frozen lemonade concentrate
2 tablespoons limoncello liqueur
4 fluid ounces club soda, or as needed

Recipe

Preparation Time:

Ready Time:

fill a tall glass with ice cubes. place 1 lemon slice in the glass. spoon lemonade concentrate into glass and pour in limoncello. pour in enough club soda to fill glass; stir well. place the second lemon slice on the rim of the glass for garnish.

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.

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.

chocolate covered cherry shooters

Ingredients

Servings: 2
2 (1.5 fluid ounce) jiggers amaretto liqueur
1 teaspoon grenadine syrup
2 teaspoons chocolate syrup
2 teaspoons heavy cream

Recipe

Preparation Time:

Ready Time:

fill a cocktail shaker with ice, and pour in the amaretto, grenadine syrup, chocolate syrup, and heavy cream. shake well, and strain into shot glasses.

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.

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.

Apple

Ingredients

Servings: 1
1 (1.5 fluid ounce) jigger best-quality
1 (1.5 fluid ounce) jigger apple schnapps
1 (1.5 fluid ounce) jigger frozen lemonade
1 (1.5 fluid ounce) jigger chilled lemon-lime soda
1 lime wedge
1 maraschino cherries

Recipe

Preparation Time:

Ready Time:

pour the , schnapps, lemonade, and soda into a cocktail shaker over ice. cover, and shake until the outside of the shaker has frosted. strain into a chilled glass, and garnish with a lime wedge and maraschino cherry to 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.

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.

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.

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.

Texas Tea Ii

Ingredients

Servings: 1
1 (1.5 fluid ounce) jigger kentucky bourbon
1/2 fluid ounce triple sec liqueur
1/2 cup prepared lemonade
2 fluid ounces chilled lemon-lime soda per serving
1 wedge lemon

Recipe

Preparation Time:

Ready Time:

in a blender, combine . blend until smooth. pour into glasses and serve.
in a cocktail mixer, combine whiskey, triple sec, lemonade and lemon-lime soda. shake until mixed, then pour into a collins glass filled with ice. garnish with lemon wedge.

rob and becky's pimm's™ lemonade

Ingredients

Servings: 6
1 cup pimm's no. 1™ (-based liqueur)
2 quarts lemonade
1 (4 inch) wedge of cucumber
1 red apple, cored and thinly sliced
1 orange, sliced
1/2 lemon, sliced
1/2 lime, sliced
2 slices fresh pineapple (optional)
2 strawberries, sliced (optional)
3 leaves fresh mint

Recipe

Preparation Time:

Ready Time:

stir together the pimm's liqueur and lemonade together in a serving pitcher. add the cucumber wedge, apple, orange, lemon, lime, pineapple, strawberries, and mint. refrigerate until cold, or serve over ice.

nikki's corned beef and swiss cheese bites

Ingredients

Servings: 18
36 slices cocktail rye bread
1 (8 ounce) package cream cheese, softened
2 tablespoons dijon mustard
1/4 pound canned corned beef, chopped
1/2 cup shredded swiss cheese
2 green onions, chopped

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat the oven's broiler and set the oven rack 6 inches from the heat source.
lay slices of rye bread out a baking sheet; toast under the broiler until lightly browned and fragrant, 30 seconds to 1 minute. set toasts aside.
beat cream cheese and mustard together with an electric mixer on medium speed in a bowl until well blended.
stir corned beef, swiss cheese, and green onion into cream cheese mixture until blended.
spread cream cheese mixture evenly toasted rye bread slices and place on a baking sheet.
broil in preheated oven until topping is lightly browned, 2 to 3 minutes.

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.

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.

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.

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.

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.

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.

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.

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.

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.

Candy Apple On The Rocks

Ingredients

Servings: 1
1/2 cup ice
1 (1.5 fluid ounce) jigger peach schnapps
1 (1.5 fluid ounce) jigger apple schnapps
2 fluid ounces cranberry juice

Recipe

Preparation Time:

Ready Time:

fill a glass with ice, and pour in the peach schnapps and apple schnapps; top with cranberry juice.

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 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.

texas tea iii

Ingredients

Servings: 1
1/2 fluid ounce
1/2 fluid ounce amber
1/2 fluid ounce gold tequila
1/2 fluid ounce triple sec liqueur
1/4 cup sweet-and-sour cocktail mix
1/4 cup cola-flavored carbonated beverage
1 wedge lemon
1 wedge lime

Recipe

Preparation Time:

Ready Time:

in a tall glass filled with ice, combine , , tequila and triple sec. top with equal parts sweet-and-sour and cola. squeeze juice of lemon wedge and lime wedge over top; stir.

apple-tini

Ingredients

Servings: 1
3 tablespoons white sugar
1 teaspoon ground cinnamon
1 fluid ounce
1 fluid ounce sour apple schnapps
1 fluid ounce cranberry juice
1 slice apple

Recipe

Preparation Time:

Ready Time:

stir together the sugar and cinnamon in a small bowl. rim a chilled glass in the cinnamon sugar mixture. pour the , schnapps, and cranberry juice into a cocktail shaker over ice. cover, and shake until the outside of the shaker has frosted. strain into the rimmed glass, and garnish with a slice of apple 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.

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.

Ii

Ingredients

Servings: 4
4 fluid ounces citron
2 teaspoons lemon juice
4 fluid ounces triple sec liqueur
4 maraschino cherries

Recipe

Preparation Time:

Ready Time:

place one maraschino cherry into each of 4 shot glasses or cordial glasses. combine the , lemon juice and triple sec in a chilled cocktail shaker. shake then pour over maraschino cherries in the glasses.

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.

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 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.