Best Food Recipes

Ingredients:

3 lbs spaghetti squash, cooked and cooled enough to handle

3 tbs flour

1 garlic clove, minced

1/2 tsp salt

15 ounces 0% plain Greek Yogurt 

10 ounces frozen spinach, thawed and squeezed

1/3 cup Parmesan cheese

1 cup salsa

6 ounces low fat cheese, shredded

Method:

Pre heat oven to 350. Split cooked squash lengthwise and remove seeds. Use fork to pull off in long strands. Place in large mixing bowl and toss with flour, garlic, and salt until well combined. Blend Greek yogurt, spinach and parmesan in blender until smooth. To assemble spread 1/2 cup salsa on the bottom of shallow 6 cup baking dish. Top with spaghetti squash, arranging evenly and compactly. Top spaghetti squash with spinach mixture. Spread remaining salsa over spinach. Cover with shredded cheese. Place lasagna dish on baking sheet, bake uncovered for 40 to 50 minutes in a 350 oven or until cheese is lightly brown.

Ingredients:

Filling:

1 cup blueberries, frozen

1 cup raspberries, frozen

1/4 cup water

1 TSP sugar substitute

Sponge:

1 egg

3 TBSP almond Flour

1 TSP sugar substitute

1/4 cup unsweetened almond milk

1 TBSP butter, softened 

Instructions:

Preheat oven to 350F. Place blueberry and raspberry in small sauce pan with water and simmer for 5-6 minutes until berries have softened. Place egg and milk in bowl and mix well to combine. 

Place sugar and butter in bowl, mix well to combine, add flour and milk mixture and stir lightly until well mixed. Place berries into 2 small ramekins and top with sponge mixture, place in oven and cook for 10 minutes or until sponge is just set and golden brown.

Ingredients:

2 pounds skin-on, boneless chicken thighs

1 cup red onion, thinly sliced

2 TBSP garlic, minced

2 TBSP ginger, peeled and minced

1/4 cup soy sauce

1/4 cup fresh orange juice

Freshly ground pepper

Vegetable oil, for the grill

Instructions:

Combine the chicken, onion, garlic, ginger, soy sauce, juice and 1 teaspoon pepper in a large resealable plastic bag. Seal and shake to coat the chicken with the marinade. Refrigerate 1 hour. Preheat a grill to medium high and oil the grate. Grill the chicken skin-side down until marked, 5 to 6 minutes. Flip and continue to grill until cooked through, about 5 more minutes.

Ingredients:

225g fresh or frozen raspberries

1/4 cup caster sugar

450g strawberries, hulled, quartered

150ml thick cream

150ml thick Greek yoghurt

4 (10g each) meringue nests, crumbled

Method:

Place raspberries and sugar in a saucepan over very low heat for 5 minutes until the juices start to flow, then leave to cool.

Transfer to a food processor and puree until smooth. Pass through a sieve, discarding the solids. Place strawberries in a bowl with the puree, cream, yoghurt and the meringue.

Fold everything together until just combined, then spoon into four glasses and serve immediately.

Ingredients:

1 lb chicken breasts

2 oz pkgs cream cheese

1/2 cup shredded Swiss

1/2 cup shredded sharp cheddar

2 tbsp fresh chopped garlic

2 tsp chives

1/2 cup green onions

Method:

Cook chicken and shred into fine chunks. Add minced garlic to cooking chicken and cook until garlic is browned/reduced. Place remaining ingredients in a mixing bowl, add warm chicken mix and incorporate. Spoon apps 2-3 tbsp of filling into canned crescent roll and cook as per directions. It is better to overstuff the rolls and have it ooze from the sides. I recommend buying at least 4 cans of the large flaky rolls as the mixture goes a long way. 

Ingredients:

6 small russet potatoes

¼ cup olive oil

shredded mozzarella cheese

pizza sauce, your favorite

diced pepperoni

salt

parsley

Method:

Preheat oven to 400 F degrees.

Scrub the potatoes clean. Brush each potato with olive oil and sprinkle with a bit of salt. Place on a baking tray and bake in the oven for about 35 minutes or until the potatoes are tender. Let potatoes cool a bit.

Cut the potatoes in half and scoop out the inside leaving just a bit on the skin. Brush again the inside of the potato skins with olive oil and place in the oven again for about 5 to 10, turn them over and bake for another 5 to 10 minutes until nice and crisp.

To assemble your potato skins, fill each skin with pizza sauce, some shredded mozzarella, and diced pepperoni. Garnish with parsley and enjoy while they’re still warm.

Ingredients:

1 medium or large avocado

2 small eggs

2 sliced of bacon, cooked then crumbled

2 slices of toast

sea salt, to taste

fresh cracked black pepper, to taste

hot sauce, optional

fresh chopped tomatoes, optional

Method:

Preheat oven to 425 degrees.

Crack the eggs in a medium bowl, careful to not puncture the yolks. Set aside.

Cut avocado in half and carefully remove seed. Depending on how big the seed is, the hole in the avocado should be big enough for one small egg. But if the hole looks too small, scoop out a little at a time till it matches the amount of egg.

In a medium baking dish, try to rest the avocado half inside the edge of the dish so that the avocado doesn't tilt over. You need to keep the avocado from tilting so that the raw egg does not spill out. 

Look at the photo above to see how I did it.

You can crack the egg directly in the avocado, but it might overflow and make a mess. So this technique will be useful: With a medium spoon, gently scoop out one of the yolks and place it into the hole of the avocado. Then continue spooning the egg whites into the avocado hole till it's full. Repeat for both avocado halves.

Add salt and fresh cracked black pepper on top of the eggs, to taste.

Gently place the baking dish in oven and bake for about 15 minutes. Baking time will vary depending on how much egg you have and how big your avocado is. So keep checking the egg to see if it's cooked to your desired consistency.

Sprinkle crumbled bacon on top. Spread the avocado/egg onto toast.

Ingredients: 

250 - 300 gm boneless chicken, sliced very thinly, then roughly chopped

1 packet round pita bread, split into halves, keeping them as round wholes

4 tbsp olive oil

4 cloves garlic, chopped

1 onion, chopped

1 tomato, chopped

Large pinch of Saffron, crushed

1/2 tsp crushed black pepper

1/2 packet mixed Mozzarella/cheddar cheese, grated

Oil

1/2 tsp Salt, to taste 

Mayonnaise 

Directions:

Fry garlic and onion in olive oil. Add chicken and cook it. when colour changes add tomato, saffron, salt and black pepper. 

Cook until tender and soft, then add cheese. Grease pan with a little oil and fry pita bread on both sides. Turn to soft golden colour, spread mayonnaise on the pita bread and top up with the chicken filling. Place another pita slice on filling and press down. Cut into 4 pieces and serve.

Ingredients:

340g tin sweet corn 

1 medium carrot, peeled and cut into pieces 

1 medium cucumber, peeled, deseeded and cut into pieces 

1 medium green capsicum cut into ½ inch cubes

2 medium tomato, deseeded and cut into ½ inch cubes 

Grated cheese

Dressing: 

1 tbsp honey 

1 tbsp lemon juice 

½ tsp pepper powder 

1 tbsp olive oil 

Salt to taste 

Instructions:

In a large bowl, toss together the corn, carrot, capsicum, cucumber and tomato. For the dressing mix the honey, lemon juice, olive oil, pepper and salt in a small bowl. Pour the dressing over the corn mixture and toss it gently to mix. Garnish with cheese and serve cold.

Ingredients:
1 pizza base
1 cup of grated Mozzarella Cheese
2 tbsp. of grated Parmesan Cheese
1 bottle of Pizza Sauce (you can use plain Dolmio)
½ lb. Ground Beef / lamb (Keema)
½ onion
1 tsp ginger garlic paste
½ tin chopped tomatoes
½ tsp salt
½ tsp red chilli powder
1/4 tsp turmeric powder
½ tsp ground coriander powder
½ tsp cumin powder
1 Green Sweet Pepper (sliced into thin rings)
1 can of Pineapple Chunks (drained)

Directions:
First fry the onion until brown. Add ginger garlic paste, then the ground beef or lamb. Cook for a few minutes, then add the chopped tomato and all the spices. Cook until all the juices have dried up and the meat is cooked through. Grease a 13-inch pizza pan; set aside Spread pizza sauce over pizza base. Top with ground beef, green sweet pepper rings, and pineapple chunks. Sprinkle with mozzarella cheese and parmesan cheese. Bake about 12 minutes or until cheese melts and sauce is bubbly.

Ingredients:

2 Potatoes 

2 Carrots 

1 Apple 

50 gm Walnut

50 gm Raisin 

1/2 cup Mayonnaise

1/4 tsp Black pepper

Salt to taste

4 tbsp Cream

Directions:

Boil potatoes and carrots. Cut apple, potato and carrot into cubes. 

Combine boiled carrot, boiled potatoes, apple, walnut, raisin, black pepper, mayonnaise and cream in a bowl and mix well. 

Tips: Boiled green peas or boiled chicken can also be added to the salad.

Ingredients:

1/2 kg Boneless chicken, cut into 1/2 inch cubes 

1/2 kg rice

2 green capsicum, cubed

2 cups cabbage, cubed

1 cup bean sprouts

3 onions, cubed

1 egg

2 tbsp cornflour

2 tbsp plain flour

1 tsp salt 

1 tsp black pepper powder

1/2 tsp baking powder

1 cup oil

1 tbsp red chilli flakes

15 cloves garlic, peeled, sliced thinly and fried, and dried until crispy

8 green chillies, slit and fried

1 tbsp soya sauce

Ingredients for sauce:

4 tbsp mayonnaise

4 tbsp ketchup 

Directions:

Take rice, and soak for 20 minutes. Boil with 1 tbsp salt, when completed done set aside. In the chicken, add plain flour, cornflour, salt, black pepper, 1 tsp red chilli flakes, baking powder, egg, mix well with a little water. Marinate for about 1/2 an hour. Deep fry the chicken pieces individually (not in clumps). When golden brown and cooked take out on tissue paper to absorb excess oil. Take some oil in a frying pan, add cubed onion and stir-fry for 2-3 minutes, add cabbage, bean sprouts and capsicum. Mix everything well and add 1/2 tsp salt, 1/2 tsp crushed red chilli flakes and soya sauce. Stir fry on high heat for another 2-3 minutes and remove from heat. Add mayonnaise, ketchup and 1/2 tsp flaked red chillies in a small bowl and mix well. Take out your boiled rice in a serving platter, flatten down slightly, top with the fried vegetables in the middle, top with the mixed sauce, and then the chicken, top with some more sauce, and then chicken again and then sprinkle fried garlic and fried green chillies.

Ingredients:

4 cod fillets

2 tbsp Lemon juice

Salt to taste

1 tsp Garlic paste

1 tsp Ginger paste

1/2 tsp Turmeric powder

2 tsp Kashmiri red chilli powder

1 tsp Mustard seeds

1 tsp Fennel seeds (saunf)

1 tsp Onion seeds (kalonji)

1/2 tsp Fenugreek seeds (methi dana)

1/2 tsp Black salt

4 tbsps Mustard oil

1 cup Yogurt, whisked

4 tbsp Butter, melted

Instructions:

Cut the cod fillets into big pieces and trim the sides. Take fish pieces in a bowl, add lemon juice, salt, garlic paste, ginger paste, turmeric powder, Kashmiri red chilli powder and mix. Heat a pan and dry roast mustard seeds, fennel seeds, onion seeds and fenugreek seeds. Crush them with black salt in a mortar with a pestle. Heat mustard oil in a pan to smoking point. Add yogurt to the fish along with the crushed spices and mix. Let it stand for thirty minutes. Preheat oven to 200° C to 220° C. When the mustard oil cools completely add it to the marinated fish and mix. Place the fish on a greased rack and place the rack in the preheated oven with a tray underneath it and cook. Baste once with more of the marinade and cook till done (15-20 minutes). Serve hot.

Ingredients:

4 tbsp oil

2 medium onions, sliced

650 gm mixed yellow & red capsicum peppers, seeded and sliced

3 large tomatoes, diced

1/2 tbsp sugar

1/2 tbsp salt

1 tbsp paprika

Directions:

Heat oil, add sliced onion and cook over very low heat for 5 mins. Add pepper slices and cook for an additional 15 mins. Add tomatoes, sugar, salt and paprika. Cook for 10-15 mins longer.

Adjust sugar and salt to taste. Serve over pasta accompanied with spicy chicken strips. Garnish with freshly ground black pepper.

INGREDIENTS
12 ounces fresh or frozen bay scallops
1 large orange
1 grapefruit
1/4 cup finely chopped red onion
1 fresh jalapeno pepper, seeded and finely chopped
2 cloves garlic, minced
2 teaspoons olive oil
1 large mango or papaya, peeled, seeded, and cubed
2 tablespoons snipped fresh mint
DIRECTIONS
1. Thaw scallops, if frozen. Rinse scallops; pat dry. Place scallops in a medium bowl.
2. For marinade, finely shred 1 teaspoon peel from the orange; set aside. Peel, seed, and section the orange and grapefruit over a small bowl to catch juices. Stir the orange peel, onion, jalapeno pepper, and garlic into the orange and grapefruit juices. Pour over scallops, stirring to coat. Cover and marinate at room temperature for 15 minutes. Drain scallop mixture, discarding marinade.
3. In a large skillet heat oil over medium-high heat. Add scallop mixture. Cook and stir for 1 to 2 minutes or until scallops are opaque. Transfer scallop mixture to another medium bowl; cool slightly. Drain and discard any liquid that has accumulated. Add the orange and grapefruit sections, mango, and mint to scallop mixture; toss gently to coat. Spoon into small bowls. If desired, garnish with additional mango.

Ingredients:

1 8oz bag of pretzels (I used oat bran pretzels – you can use whatever kind you prefer)

2 cups dark chocolate chips (I used Sunspire grain-sweetened chocolate chips)

1/2 cup maple syrup

A handful of pistachios

Coarse sea salt (big chunks!)

Cinnamon

Method:

Put pretzels in a bowl.

Heat water in a double boiler just until it simmers. Turn off the heat and add the chocolate and maple syrup to the top level of the double boiler, and let them melt together (let sit for 5-10 minutes, stirring frequently, until chocolate is fully melted). If you don’t have a double boiler, a glass or stainless steel bowl that fits snugly over a pot of water is fine.

Pour melted chocolate over bowl of pretzels and mix gently until pretzels are covered.

Lay pretzels out on a piece of parchment paper and sprinkle with the different toppings. I did 1/3 pistachios, 1/3 sea salt and 1/3 cinnamon.

If you’re using sea salt, go easy on it if your pretzels are pre-salted.

Refrigerate until chocolate is solid (or freeze if you want them to solidify faster). Keep refrigerated until it’s time to serve them.

Put in a bowl and serve as a fun dessert.

Ingredients:

1 flank steak (1-1/2 to 2 pounds)

1 packagefrozen chopped spinach, thawed

1/2 cupcrumbled blue cheese

1 jar (7 ounces)roasted red peppers, drained and chopped

2 tablespoons seasoned dry bread crumbs

1 egg yolk

3/4 teaspoon garlic salt

3/4 teaspoonground black pepper

1 tablespoonolive oil

Instructions:

Heat oven to 425 degree F.

Lay steak on work surface. Holding sharp knife parallel to work surface and starting at a long side, slice flank steak in half to opposite long side, without cutting all the way through; open up the steak like a book. Flatten slightly to an even thickness.

Squeeze liquid from spinach; discard liquid. In medium-size bowl, combine spinach, cheese, peppers, bread crumbs, egg yolk, 1/4 teaspoon each of the garlic salt and the pepper.

Season steak with an additional 1/4 teaspoon each of the garlic salt and pepper. Press filling onto steak, leaving a 1-inch border on all sides. Roll up steak to enclose filling, beginning on a short side; the grain of the meat will be running from left to right. Tuck any loose filling back into ends.

Tie steak with cotton twine at 2-inch intervals to secure. Rub outside with oil, then sprinkle with remaining 1/4 teaspoon each garlic salt and pepper.

Roast at 425 degree F for 35 minutes, then increase heat to broil and broil for 10 minutes, turning once. Let meat rest 15 minutes. Remove twin, slice and serve

Ingredients:
4 tablespoons water
2 tablespoons ketchup
1 tablespoon soy sauce
2 teaspoons cornstarch
1 teaspoon honey
1/2 teaspoon crushed red pepper
1/4 teaspoon ground ginger
1 tablespoon vegetable oil
1/4 cup sliced green onions
4 cloves garlic, minced
12 ounces cooked shrimp, tails removed

Method:
In a bowl, stir together water, ketchup, soy sauce, cornstarch, honey, crushed red pepper, and ground ginger. Set aside.

Heat oil in a large skillet over medium-high heat. Stir in green onions and garlic; cook 30 seconds. Stir in shrimp, and toss to coat with oil. Stir in sauce. Cook and stir until sauce is bubbly and thickened.

Ingredients:

1 (17.5 ounce) package frozen puff pastry, thawed

1 cup fresh spinach, cleaned and stemmed

4 tablespoons water

1/4 teaspoon ground nutmeg

1 onion, chopped

2 tablespoons butter

5 eggs

1 cup cottage cheese

1 cup shredded Cheddar cheese

salt and pepper to taste

2 tomatoes, thinly sliced

Instructions:

Preheat oven to 400 degrees F (200 degrees C). Spray a quiche dish with non-stick cooking spray.

Line the quiche dish with puff pastry, press the pastry firmly in place and trim away any excess pastry. Blind bake for 10 minutes.

In a large skillet place spinach and 4 tablespoons water. Heat the mixture over medium and cover the skillet. Cook until the spinach is done, approximately 2 minutes then drain well. Add nutmeg to the spinach and puree the mixture.

In a large skillet, saute the onion with butter or margarine to taste. Saute until the onions are soft and transparent.

In a medium-size mixing bowl, beat eggs. Stir in the cottage cheese, spinach, and 1/2 cup of cheese. Season with salt and pepper. Arrange onions along the bottom of the pastry-lined quiche dish. Arrange the tomatoes over the onions. Pour the egg-mixture over the onions and tomatoes, and top entire concoction with the remaining cheese.

Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes, or until the quiche has set in the middle. Serve hot or cold.

Ingredients:

2 tablespoons olive oil

1 onion, thinly sliced

2 cloves garlic, minced

1 (14.5 ounce) can diced tomatoes

1/2 cup black olives, pitted and sliced

1 tablespoon chopped fresh parsley

1/2 cup dry white wine

1 pound cod fillets

Method:

In a large frying pan, heat oil over medium heat. Saute onions and garlic in olive oil until softened.

Stir in tomatoes, olives, parsley, and wine. Simmer for 5 minutes.

Place fillets in sauce. Simmer for about 5 more minutes, or until fish turns white.

Ingredients:

1 (12 ounce) package frozen shelled edamame (green soybeans)

1 tablespoon olive oil

1/4 cup grated Parmesan cheese

salt and pepper to taste

Method:

Preheat the oven to 400 degrees F (200 degrees C). Place the edamame into a colander and rinse under cold water to thaw. Drain.

Spread the edamame beans into the bottom of a 9x13 inch baking dish. Drizzle with olive oil. Sprinkle cheese over the top and season with salt and pepper.

Bake in the preheated oven until the cheese is crispy and golden, about 15 minutes.

Ingredients:

4 pounds beef brisket

1 cup water

1 cup ketchup

1/2 cup white vinegar

2 onions, sliced

1 clove garlic, minced

3/4 cup brown sugar

1 tablespoon salt

Directions:

Heat brisket in a large skillet or dutch oven over medium-high heat. Cook until browned on all sides. Stir in water, ketchup, vinegar, onions, garlic, brown sugar, and salt. Bring to a boil, then cover and reduce heat to medium-low. Continue simmering until tender, turning brisket occasionally, 2 hours and 30 minutes to 3 hours and 30 minutes.

Remove brisket and allow to cool before slicing the meat against the grain. Place brisket slices in a 9x13 inch baking pan or large platter and pour gravy on top. Cover and refrigerate overnight. Remove any excess fat and reheat before serving.

Ingredients:

8 large bone-in, skin-on chicken thighs

1/2 cup Dijon mustard

1/4 cup packed brown sugar

1/4 cup red wine vinegar

1 teaspoon dry mustard powder

1 teaspoon salt

1 teaspoon freshly ground black pepper

1/2 teaspoon ground dried chipotle pepper

1 pinch cayenne pepper, or to taste

4 cloves garlic, minced

1 onion, sliced into rings

2 teaspoons vegetable oil, or as needed

Method:

Make 2 slashes crosswise into the skin and meat of each chicken thigh with a sharp knife, cutting to the bone. Cuts should be about 1 inch apart. Transfer thighs into a heavy resealable plastic bag.

Whisk Dijon mustard, brown sugar, red wine vinegar, mustard powder, salt, black pepper, ground chipotle pepper, and cayenne pepper in a bowl until smooth. Whisk garlic into marinade.

Pour marinade into bag over chicken thighs and massage marinade into chicken, coating each thigh thoroughly and working the marinade into the cuts. Seal bag and refrigerate at least 4 hours (or overnight for best flavor).

Move a rack to the center position in oven. Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil and lightly oil the foil.

Scatter onion rings onto prepared baking sheet. Place chicken thighs on top of onion rings. Spray or brush thighs with vegetable oil; sprinkle thighs with additional salt and cayenne pepper if desired.

Roast chicken in preheated oven until the skin is browned, meat is tender, and the juices run clear, 35 to 45 minutes.

Transfer chicken and onions onto a serving platter. Pour pan drippings into a saucepan, bring to a boil, and continue boiling, stirring often, until drippings are reduced by half, 3 to 4 minutes. Skim excess fat from pan sauce.

Spoon reduced pan sauce over each chicken thigh and serve.

Ingredients:

1 cup atta

1 1/2 cups suji

1/2 tsp salt

oil 2 tbsp

Filling:

Shaan Paani puri masala

Boiled Kala chana or chick pea can

If pani poori masala is not available, mix 1/4 tsp chilli powder,

1 tsp cumin powder,

1 tsp kala namak,

1 tbsp tamarind pulp and a pinch of salt.

Instructions:

Mix all the dough ingredients and make a hard dough. Leave it covered for about 5 to 6 hours because suji takes time to swell up.

Take a small ball of the dough, roll it out not as thin as paper and not as thick as a puri. Cut into small rounds with the help of a cookie cutter.

Fry these rounds, four five at a time, on slow fire. Don't remove as soon as it fluffs up. Wait for it to become crisp. Keep the heat low as we do not want a golden color.

For golgappa pani: Shaan masala pack has instructions on it. Prepare it with cold water. pierce the golgappa from the centre on the thin side of golgappa. stuff 4 to 5 chana or chickpea in it, fill with water and relish.

Ingredients:

Potatoes boiled and mash 2 cups

Boiled rice 1 cup

Chicken boneless 2 breasts

Salt 1 tsp

Crushed red pepper 1 tsp

Black pepper ½ tsp

Chat masala 1 tsp

Cumin roasted and crushed 1 tsp

Cheddar cheese ½ cup

Coriander leaves chopped 2 tbsp

Green chilies chopped 4

Soya sauce 1 tbsp

Chili sauce 1 tbsp

Bread crumbs to coat

Egg 2 beaten

Directions:

Boil chicken breast with salt, ginger garlic ½ tsp each, soya sauce 1 tbsp, chili sauce 1 tbsp and 2 tbsp oil, cook till tender, cool and shred. Boil and mash potatoes, mix with boiled rice, boiled and shredded chicken, chopped coriander leaves and green chilies, salt, crushed red pepper, black pepper, chat masala, roasted and crushed cumin, grated cheddar cheese, mix all well, shape into crockets, dip in eggs, roll in crumbs, and fry.

Ingredients:

4 cups sifted all purpose flour

1 teas soda

1 teas salt

1 cup shortening

2 cups brown sugar packed

2 eggs

2/3 cups buttermilk

1 cup pecans, chopped

1 cup candied cherries, quartered and halved

2 cups dates, quartered

1 cup candied fruit mix

Directions:

Sift together flour, soda and salt. Cream shortening and sugar until light and fluffy. Beat in eggs, one at a time. add buttermilk and flour alternately to batter. Stir in nuts, candied cherries, dates, and candied fruit mix. Chill dough. Drop by teaspoon about 2 inches apart onto lightly greased baking pan. Top each cookie with a cherry or nut. bake in moderate oven 375 degrees for 8-10 minutes or until done. 

Ingredients:

12 ounces vanilla wafers, finely crushed (3 cups)

1 cup finely chopped pecans

1 cup confectioners' sugar, divided

1 cup semisweet chocolate morsels

1/2 cup light corn syrup

1/3 cup bourbon or rum

Method:

In a medium-size mixing bowl, combine crushed wafers, pecans, and 1/2 cup confectioners' sugar; set aside. In a double boiler over simmering water, melt chocolate morsels with corn syrup. Add Bourbon or rum; stir until smooth. Pour chocolate mixture over wafer mixture. Stir to combine thoroughly. Shape mixture into 1-inch balls; place on waxed paper.

Place remaining confectioners' sugar in a shallow bowl. Roll balls in confectioners' sugar; place on waxed paper in a container, adding more waxed paper between layers, or place in small paper or foil candy cups. Store in airtight container for about 3 days before serving. Store for up to 2 weeks.

Ingredients:

1 1/2 lbs hamburger

2 Tbl instant minced onions

1 8 oz can tomato sauce

2 teas chili powder

1/2 teas garlic salt

1 1/2 C shredded cheese (1/2 jack cheese and 1/2 cheddar)

1/2 C sour cream

1 egg

1 tube (10) refigerated bisquits

Directions:

Place 1/2 tube (5) of the biscuits in bottom of 8x8 greased pan (should look like crust). Pour meat mixture, 1/2 C shredded cheese, 1/2 C sour cream and egg over top of crust. Place remaining 1/2 (5) tube biscuits over meat. Bake at 375 degrees for 15 mins.

Sprinkle 1 C cheese over top and bake another 10 mins or more.

Make sure the bottom layer of biscuits are done before removing from oven.

Ingredients:

1 3/4 C boiling water

2 pkgs black cherry jello

1 lg can crushed pineapple, drained

1 small pkg cream cheese

1 C nuts

2 C Coca Cola

Directions:

mix water and jello. (Cheese may be added at this time). Stir until dissolved. Cool and add coke. Let thicken and add remaining ingredients. Chill.

Ingredients:

1 lb sharp cheddar cheese

1/2 lb butter or margarine

3 C sifted flour

1 teas paprika

1/2 teas salt

Directions:

Grate cheese very fine and cream with butter. Add flour, salt and parika. Mix thoroughly. Roll dough on floured surface to 1/4 in thickness. Cut in strips about 1/2 in wide and 4 in long. Place on ungreased cookie sheet and bake at 400 degrees for eight to ten minutes. Makes 7 dozen sticks. Recipe may be cut in half.

Ingredients:

For the cakes:

1 cup all-purpose flour

1 cup whole-wheat pastry flour

1/2 cup unsweetened cocoa powder

1 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup light olive oil

1 1/4 cups packed brown sugar

2 egg whites

1/2 cup spinach puree (see note below)

2 teaspoons pure vanilla extract

1/2 cup low-fat (1%) buttermilk

Nonstick cooking spray

For the filling:

1 stick (1/2 cup) unsalted butter, softened

1 1/4 cups confectioners’ sugar

2 cups marshmallow cream

1 teaspoon pure vanilla extract

Directions:

Preheat the oven to 350°F. Whisk together the flours, cocoa, baking soda, baking powder and salt in a bowl or shake in a zipper-lock plastic bag until combined.

In a large bowl or standing mixer, beat the oil and brown sugar with an electric mixer at medium-high speed until well combined. Add the egg whites and mix on low until well blended. Blend in the spinach puree and vanilla.

Alternately add in the flour mixture and the buttermilk, beginning and ending with flour, mixing until smooth and just combined.

Coat 2 large baking sheets with cooking spray. Place tablespoonfuls of batter about 2 inches apart onto baking sheets. Bake until the cakes are cooked through and spring back to the touch, 8 to 10 minutes. Transfer to a rack to cool completely.

Make the filling. With an electric mixer on medium speed, beat together all the ingredients until smooth, about 2 minutes. Spread a rounded tablespoonful of filling on the flat sides of half of the cakes and top with the remaining cakes.

Ingredients:

3-4 cups blackberries (I prefer Tom Thumbs they're bigger)

1/2 cup sugar

1/2 cup flour

milk to brush on top

sugar to sprinkle on top

Method:

mix together berries, sugar and flour then add to your already formed pie crust.

add top layer of pie crust and use cookie cutter to make designs with left over pie crust. Bake at 425 for 15 mins then lower to 350 for 25 mins. Serve cool.

Ingredients:

1 cup flour

1/2 cup butter, melted

2 Tbs sugar

1/2 cup chopped pecans - optional

Method:

Mix and pat in an 8x8 inch pan, bake at 350 degrees for 15-20 minutes, until just beginning to turn golden. Do not over bake.

Layer two:

8 ounces cream cheese, room temperature

1 cup powdered sugar

1 cup whipped topping

Beat together sugar and cream cheese. Fold in whipped topping. Spread on cooled crust.

Layer three:

1 small package coconut cream instant pudding

1 1/2 cups whole milk (any milk will do, but whole milk makes pudding so much tastier)

Mix until thickened. Spread over cream cheese mixture.

Top with remaining tub of whipped topping.

Toast 1 cup coconut. Sprinkle evenly on dessert. Refrigerate.

Ingredients:

2 lbs boneless chicken breasts, cut into bite-size pieces

1 -2 tablespoon olive oil

1 garlic clove, crushed

1/4 teaspoon ginger

3/4 teaspoon crushed red pepper flakes

1/4 cup apple juice

1/3 cup light brown sugar

2 tablespoons ketchup

1 tablespoon cider vinegar

1/2 cup water

1/3 cup soy sauce

Method:

Heat oil in a large skillet.

Add chicken pieces and cook until lightly browned. Remove chicken.

Add remaining ingredients, heating over medium Heat until well mixed and dissolved.

Add chicken and bring to a hard boil. Reduce heat and simmer for 20 minutes.

Serve over hot rice.

Ingredients:

2 cans ready to use refrigerated crescent rolls

2 8-ounce packages cream cheese

1 cup sugar

1 teaspoon vanilla extract

1 egg

1 egg white

Glaze:

1/2 cup powdered sugar

2 Tablespoons milk

1/2 teaspoon vanilla extract

Directions:

Preheat oven to 350 degrees and grease a 13X9-inch baking pan. Lay a pack of crescent rolls in the pan and pinch the openings together. Beat the cream cheese, sugar, vanilla, and egg together until smooth. Spread the mixture over the crescent rolls evenly and then lay the second pack of crescent rolls on top of the cheese mixture and brush with egg white. Bake for 35-45 minutes until the top is golden brown. Top with glaze after cooling for 20 minutes.