christmas fruitcake

Ingredients

• Servings: 1
• 1/8 cup chopped dried cherries
• 1/8 cup chopped dried mango
• 1/4 cup dried cranberries
• 1/4 cup dried currants
• 2 tablespoons chopped candied citron
• 1/4 cup dark
• 1/2 cup butter
• 1/4 cup packed brown sugar
• 1 egg
• 1/2 cup all-purpose flour
• 1/8 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 2 tablespoons milk
• 1/4 cup unsulfured molasses
• 1/4 cup chopped pecans
• 1/4 cup dark rum, divided

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr


• soak cherries, mango, cranberries, currants, and citron in 1/4 cup for at least 24 hours. cover tightly, and store at room temperature.
• preheat oven to 325 degrees f (165 degrees c). butter a 6x3 inch round pan, and line with parchment paper.
• in a large bowl, cream together butter and brown sugar until fluffy. beat in egg. whisk together flour, baking soda, salt, and cinnamon; mix into butter and sugar in three batches, alternating with molasses and milk. stir in soaked fruit and chopped nuts. scrape batter into prepared pan.
• bake in preheated oven for 40 to 45 minutes. cool in the pan for 10 minutes, then sprinkle with 2 tablespoons rum.
• cut out one piece parchment paper and one piece cheesecloth, each large enough to wrap around the cake. moisten cheesecloth with 1 tablespoon rum. arrange cheesecloth on top of parchment paper, and unmold cake it. sprinkle top and sides of cake with remaining rum. wrap the cheesecloth closely to the surface of the cake, then wrap with paper. place in an airtight tin, and age for at least 10 weeks. if storing longer, douse with additional for every 10 weeks of storage.

Chocolate Chip Cheese Ball

Ingredients

• Servings: 2
• 1 (8 ounce) package cream cheese, softened
• 1/2 cup butter, softened
• 3/4 cup confectioners' sugar
• 2 tablespoons brown sugar
• 1/4 teaspoon vanilla extract
• 3/4 cup miniature semisweet chocolate chips
• 3/4 cup finely chopped pecans

Recipe

Preparation Time: 20 mins Ready Time: 3 hrs 20 mins


• in a medium bowl, beat together cream cheese and butter until smooth. mix in confectioners' sugar, brown sugar and vanilla. stir in chocolate chips. cover, and chill in the refrigerator for 2 hours.
• shape chilled cream cheese mixture into a ball. wrap with plastic, and chill in the refrigerator for 1 hour.
• roll the cheese ball in finely chopped pecans before serving.

cream cheese penguins

Ingredients

• Servings: 18
• 18 jumbo black olives, pitted
• 1 (8 ounce) package cream cheese, softened
• 18 small black olives
• 1 carrot

Recipe

Preparation Time: 30 mins Ready Time: 35 mins


• cut a slit from top to bottom, lengthwise, into the side of each jumbo olive. carefully insert about 1 teaspoon of cream cheese into each olive. slice the carrot into eighteen 1/4 inch thick rounds; cut a small notch out of each carrot slice to form feet. save the cut out piece and press into center of small olive to form the beak. if necessary cut a small slit into each olive before inserting the beak.
• set a big olive, large hole side down, a carrot slice. then, set a small olive the large olive, adjusting so that the beak, cream cheese chest and notch in the carrot slice line up. secure with a toothpick.

Chili Rellenos Casserole

Ingredients

• Servings: 6
• 2 (7 ounce) cans whole green chile peppers, drained
• 8 ounces monterey jack cheese, shredded
• 8 ounces longhorn or cheddar cheese, shredded
• 2 eggs, beaten
• 1 (5 ounce) can evaporated milk
• 2 tablespoons all-purpose flour
• 1/2 cup milk
• 1 (8 ounce) can tomato sauce

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c). spray a 9x13-inch baking dish with cooking spray.
• lay half of the chilies evenly in bottom of baking dish. sprinkle with half of the jack and cheddar cheeses, and cover with remaining chilies. in a bowl, mix together the eggs, milk, and flour, and pour over the top of the chilies.
• bake in the preheated oven for 25 minutes. remove from oven, pour tomato sauce evenly over the top, and continue baking another 15 minutes. sprinkle with remaining jack and cheddar cheeses, and serve.

Zucchini Cake Ii

Ingredients

• Servings: 1
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1/4 teaspoon baking powder
• 3 teaspoons ground cinnamon
• 3 eggs, lightly beaten
• 1 cup vegetable oil
• 1 1/2 cups sugar
• 2 cups grated zucchini
• 2 teaspoons vanilla extract
• 1 cup chopped walnuts

Recipe

Preparation Time: 30 mins Cook Time: 45 mins Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease one 13x9-inch baking pan.
• combine the flour, baking soda, salt, baking powder, and cinnamon in a bowl and set aside. in a separate bowl, mix the eggs, oil, sugar, grated zucchini, and vanilla. add the flour mixture to the zucchini mixture and stir until just combined. stir in the chopped nuts. pour the batter into the prepared pan.
• bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes.

Valentine Night Strawberries

Ingredients

• Servings: 18
• 20 fresh strawberries
• 1 (3 ounce) package cream cheese, softened
• 2 tablespoons chopped walnuts
• 1 1/2 tablespoons confectioners' sugar

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• dice two strawberries and set aside. cut the stems off of each of the remaining strawberries, forming a base for strawberries to stand on. starting at the pointed ends and cutting most of the way, but not completely through the stem end, slice each strawberry into four wedges.
• beat the cream cheese until fluffy; stir in the diced strawberries, walnuts, and powdered sugar. spoon or pipe about a teaspoon of mix into each strawberry.

Christmas Fruitcake

Ingredients

• Servings: 1
• 1/8 cup chopped dried cherries
• 1/8 cup chopped dried mango
• 1/4 cup dried cranberries
• 1/4 cup dried currants
• 2 tablespoons chopped candied citron
• 1/4 cup dark rum
• 1/2 cup butter
• 1/4 cup packed brown sugar
• 1 egg
• 1/2 cup all-purpose flour
• 1/8 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/4 cup unsulfured molasses
• 2 tablespoons milk
• 1/4 cup chopped pecans
• 1/4 cup dark rum, divided

Recipe

Preparation Time: 20 mins Cook Time: 45 mins
• soak cherries, mango, cranberries, currants, and citron in 1/4 cup rum for at least 24 hours. cover tightly, and store at room temperature.
• preheat oven to 325 degrees f (165 degrees c). butter a 6x3-inch round pan or loaf pan and line it with parchment paper.
• in a large bowl, cream together butter and brown sugar until fluffy. beat in egg. whisk together flour, baking soda, salt, and cinnamon; mix into butter and sugar in three batches, alternating with molasses and milk. stir in soaked fruit and chopped nuts. scrape batter into prepared pan.
• bake in preheated oven for 40 to 45 minutes. cool in the pan for 10 minutes, then sprinkle with 2 tablespoons rum.
• cut out one piece parchment paper and one piece cheesecloth, each large enough to wrap around the cake. moisten cheesecloth with 1 tablespoon rum. arrange cheesecloth on top of parchment paper, and unmold cake onto it. sprinkle top and sides of cake with remaining rum. wrap the cheesecloth closely to the surface of the cake, then wrap with paper. place in an airtight tin, and age for at least 10 weeks. if storing longer, douse with additional rum for every 10 weeks of storage.

Cream Cheese Corn

Ingredients

• Servings: 6
• 3 pounds whole corn kernels, cooked
• 1/2 cup butter
• 1 (8 ounce) package cream cheese

Recipe

• combine the corn, butter or margarine and the cream cheese in a medium sized saucepan. cook over medium heat for about 20 minutes. serve hot.

Eggnog Cheesecake Iii

Ingredients

• Servings: 1
• 1 cup graham cracker crumbs
• 2 tablespoons sugar
• 3 tablespoons melted butter
• 3 (8 ounce) packages cream cheese, softened
• 1 cup sugar
• 3 tablespoons all-purpose flour
• 3/4 cup eggnog
• 2 eggs
• 2 tablespoons rum
• 1 pinch ground nutmeg

Recipe

Preparation Time: 30 mins Cook Time: 55 mins Ready Time: 1 hr 25 mins


• preheat oven to 325 degrees f (165 degrees c).
• in a medium bowl combine graham cracker crumbs, 2 tablespoons sugar and butter. press into the bottom of a 9 inch spring form pan.
• bake in preheated oven for 10 minutes. place on a wire rack to cool.
• preheat oven to 425 degrees f (220 degrees c).
• in a food processor combine cream cheese, 1 cup sugar, flour and eggnog; process until smooth. blend in eggs, rum and nutmeg. pour mixture into cooled crust.
• bake in preheated oven for 10 minutes.
• reduce heat to 250 and bake for 45 minutes, or until center of cake is barely firm to the touch. remove from the oven and immediately loosen cake from rim. let cake cool completely before removing the rim.

Creamy Avocado Pie

Ingredients

• Servings: 8
• 2 avocados - halved, peeled, and pitted
• 1 (14 ounce) can sweetened condensed milk
• 1 (8 ounce) package cream cheese
• 1/3 cup lemon juice
• 1 teaspoon vanilla extract
• 1 (9 inch) graham cracker crust
• 1 (8 ounce) container sour cream
• 1 tablespoon sugar
• 1 teaspoon vanilla extract

Recipe

Preparation Time: 15 mins Ready Time: 4 hrs 15 mins


• blend avocados, sweetened condensed milk, cream cheese, lemon juice, and 1 teaspoon vanilla extract in a blender until smooth; pour into the graham cracker crust.
• mix sour cream, sugar, and vanilla extract together in a bowl; pour over avocado filling. refrigerate pie until set, about 4 hours.

Roasted Garlic Cauliflower

Ingredients

• Servings: 6
• 2 tablespoons minced garlic
• 3 tablespoons olive oil
• 1 large head cauliflower, separated into florets
• 1/3 cup grated parmesan cheese
• salt and black pepper to taste
• 1 tablespoon chopped fresh parsley

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• preheat the oven to 450 degrees f (220 degrees c). grease a large casserole dish.
• place the olive oil and garlic in a large resealable bag. add cauliflower, and shake to mix. pour into the prepared casserole dish, and season with salt and pepper to taste.
• bake for 25 minutes, stirring halfway through. top with parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.

Chocolate Raspberry Cheesecake

Ingredients

• Servings: 1
• 1 cup chocolate cookie crumbs
• 3 tablespoons sugar
• 1/4 cup butter, melted
• 1 (10 ounce) package frozen raspberries
• 2 tablespoons sugar
• 2 teaspoons cornstarch
• 1/2 cup water
• 2 cups chocolate chips
• 1/2 cup half-and-half cream
• 3 (8 ounce) packages cream cheese, softened
• 1/2 cup sugar
• 3 eggs
• 1 teaspoon vanilla extract

Recipe

Cook Time: 1 hr

Ready Time: 10 hrs


• in a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. press mixture into the bottom of a 9 inch springform pan.
• in a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. bring to boil, and continue boiling 5 minutes, or until sauce is thick. strain sauce through a mesh strainer to remove seeds.
• preheat oven to 325 degrees f (165 degrees c). in a metal bowl over a pan of simmering water, melt chocolate chips with half-and-half, stirring occasionally until smooth.
• in a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. beat in eggs one at a time. blend in vanilla and melted chocolate. pour half of batter over crust. spoon 3 tablespoons raspberry sauce over batter. pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. swirl batter with the tip of a knife to create a marbled effect.
• bake for 55 to 60 minutes, or until filling is set. cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. serve with remaining raspberry sauce.

Danish Pastry

Ingredients

• Servings: 3
• 2 cups unsalted butter, softened
• 2/3 cup all-purpose flour
• 2 1/2 cups milk
• 1/2 cup sugar
• 2 teaspoons salt
• 4 1/2 teaspoons active dry yeast
• 8 cups all-purpose flour
• 2 eggs
• 1 teaspoon lemon extract
• 1 teaspoon almond extract

Recipe

Cook Time: 8 mins Ready Time: 3 hrs 8 mins


• in a medium bowl, cream together the butter and 2/3 cup of flour. divide into 2 equal parts, and roll each half between 2 pieces of waxed paper into a 6 x12 inch sheet. refrigerate.
• in a large bowl, mix together the dry yeast and 3 cups of the remaining flour. in a small saucepan over medium heat, combine the milk, sugar and salt. heat to 115 degrees f (43 degrees c), or just warm, but not hot to the touch. mix the warm milk mixture into the flour and yeast along with the eggs, and lemon and almond extracts. stir for 3 minutes. knead in the remaining flour 1/2 cup at a time until the dough is firm and pliable. set aside to rest until double in size.
• cut the dough in half, and roll each half out to a 14 inch square. place one sheet of the cold butter onto each piece of dough, and fold the dough over it like the cover of a book. seal edges by pressing with fingers. roll each piece out to a 20x 12 inch rectangle, then fold into thirds by folding the long sides in over the center. repeat rolling into a large rectangle, and folding into thirds. wrap in plastic and refrigerate for at least 30 minutes.
• remove from the refrigerator one at a time, and roll and fold each piece two more times. return to the refrigerator to chill again before shaping. if the butter gets too warm, the dough will become difficult to manage.
• to make danishes, roll the dough out to 1/4 inch thickness. the dough can be cut into squares, with a filling placed in the center. fold 2 of the corners over the center to form a filled diamond shape. or, fold the piece in half, cut into 1 inch strips, stretch, twist and roll into a spiral. place a dollop of preserves or other filling in the center. place danishes on an ungreased baking sheet, and let rise until doubled. preheat the oven to 450 degrees f (220 degrees c). danishes can be brushed with egg for a shiny finish.
• bake for 8 to 10 minutes in the preheated oven, or until the bottoms are golden brown.

Roasted Garlic Cauliflower

Ingredients

• Servings: 6
• 2 tablespoons minced garlic
• 3 tablespoons olive oil
• 1 large head cauliflower, separated into florets
• 1/3 cup grated parmesan cheese
• salt and black pepper to taste
• 1 tablespoon chopped fresh parsley

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• preheat the oven to 450 degrees f (220 degrees c). grease a large casserole dish.
• place the olive oil and garlic in a large resealable bag. add cauliflower, and shake to mix. pour into the prepared casserole dish, and season with salt and pepper to taste.
• bake for 25 minutes, stirring halfway through. top with parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.

Christmas Fruitcake

Ingredients

• Servings: 1
• 1/8 cup chopped dried cherries
• 1/8 cup chopped dried mango
• 1/4 cup dried cranberries
• 1/4 cup dried currants
• 2 tablespoons chopped candied citron
• 1/4 cup dark rum
• 1/2 cup butter
• 1/4 cup packed brown sugar
• 1 egg
• 1/2 cup all-purpose flour
• 1/8 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/4 cup unsulfured molasses
• 2 tablespoons milk
• 1/4 cup chopped pecans
• 1/4 cup dark rum, divided

Recipe

Preparation Time: 20 mins Cook Time: 45 mins
• soak cherries, mango, cranberries, currants, and citron in 1/4 cup rum for at least 24 hours. cover tightly, and store at room temperature.
• preheat oven to 325 degrees f (165 degrees c). butter a 6x3-inch round pan or loaf pan and line it with parchment paper.
• in a large bowl, cream together butter and brown sugar until fluffy. beat in egg. whisk together flour, baking soda, salt, and cinnamon; mix into butter and sugar in three batches, alternating with molasses and milk. stir in soaked fruit and chopped nuts. scrape batter into prepared pan.
• bake in preheated oven for 40 to 45 minutes. cool in the pan for 10 minutes, then sprinkle with 2 tablespoons rum.
• cut out one piece parchment paper and one piece cheesecloth, each large enough to wrap around the cake. moisten cheesecloth with 1 tablespoon rum. arrange cheesecloth on top of parchment paper, and unmold cake onto it. sprinkle top and sides of cake with remaining rum. wrap the cheesecloth closely to the surface of the cake, then wrap with paper. place in an airtight tin, and age for at least 10 weeks. if storing longer, douse with additional rum for every 10 weeks of storage.

Zucchini Boats On The Grill

Ingredients

• Servings: 4
• 2 medium zucchini
• 1 slice 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.

Zucchini Boats On The Grill

Ingredients

• Servings: 4
• 2 medium zucchini
• 1 slice 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.

Danish Pastry

Ingredients

• Servings: 3
• 2 cups unsalted butter, softened
• 2/3 cup all-purpose flour
• 2 1/2 cups milk
• 1/2 cup sugar
• 2 teaspoons salt
• 4 1/2 teaspoons active dry yeast
• 8 cups all-purpose flour
• 2 eggs
• 1 teaspoon lemon extract
• 1 teaspoon almond extract

Recipe

Cook Time: 8 mins Ready Time: 3 hrs 8 mins


• in a medium bowl, cream together the butter and 2/3 cup of flour. divide into 2 equal parts, and roll each half between 2 pieces of waxed paper into a 6 x12 inch sheet. refrigerate.
• in a large bowl, mix together the dry yeast and 3 cups of the remaining flour. in a small saucepan over medium heat, combine the milk, sugar and salt. heat to 115 degrees f (43 degrees c), or just warm, but not hot to the touch. mix the warm milk mixture into the flour and yeast along with the eggs, and lemon and almond extracts. stir for 3 minutes. knead in the remaining flour 1/2 cup at a time until the dough is firm and pliable. set aside to rest until double in size.
• cut the dough in half, and roll each half out to a 14 inch square. place one sheet of the cold butter onto each piece of dough, and fold the dough over it like the cover of a book. seal edges by pressing with fingers. roll each piece out to a 20x 12 inch rectangle, then fold into thirds by folding the long sides in over the center. repeat rolling into a large rectangle, and folding into thirds. wrap in plastic and refrigerate for at least 30 minutes.
• remove from the refrigerator one at a time, and roll and fold each piece two more times. return to the refrigerator to chill again before shaping. if the butter gets too warm, the dough will become difficult to manage.
• to make danishes, roll the dough out to 1/4 inch thickness. the dough can be cut into squares, with a filling placed in the center. fold 2 of the corners over the center to form a filled diamond shape. or, fold the piece in half, cut into 1 inch strips, stretch, twist and roll into a spiral. place a dollop of preserves or other filling in the center. place danishes on an ungreased baking sheet, and let rise until doubled. preheat the oven to 450 degrees f (220 degrees c). danishes can be brushed with egg for a shiny finish.
• bake for 8 to 10 minutes in the preheated oven, or until the bottoms are golden brown.

Creamy Avocado Pie

Ingredients

• Servings: 8
• 2 avocados - halved, peeled, and pitted
• 1 (14 ounce) can sweetened condensed milk
• 1 (8 ounce) package cream cheese
• 1/3 cup lemon juice
• 1 teaspoon vanilla extract
• 1 (9 inch) graham cracker crust
• 1 (8 ounce) container sour cream
• 1 tablespoon sugar
• 1 teaspoon vanilla extract

Recipe

Preparation Time: 15 mins Ready Time: 4 hrs 15 mins


• blend avocados, sweetened condensed milk, cream cheese, lemon juice, and 1 teaspoon vanilla extract in a blender until smooth; pour into the graham cracker crust.
• mix sour cream, sugar, and vanilla extract together in a bowl; pour over avocado filling. refrigerate pie until set, about 4 hours.

Zucchini Cake Ii

Ingredients

• Servings: 1
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1/4 teaspoon baking powder
• 3 teaspoons ground cinnamon
• 3 eggs, lightly beaten
• 1 cup vegetable oil
• 1 1/2 cups sugar
• 2 cups grated zucchini
• 2 teaspoons vanilla extract
• 1 cup chopped walnuts

Recipe

Preparation Time: 30 mins Cook Time: 45 mins Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease one 13x9-inch baking pan.
• combine the flour, baking soda, salt, baking powder, and cinnamon in a bowl and set aside. in a separate bowl, mix the eggs, oil, sugar, grated zucchini, and vanilla. add the flour mixture to the zucchini mixture and stir until just combined. stir in the chopped nuts. pour the batter into the prepared pan.
• bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes.

Chocolate Raspberry Cheesecake

Ingredients

• Servings: 1
• 1 cup chocolate cookie crumbs
• 3 tablespoons sugar
• 1/4 cup butter, melted
• 1 (10 ounce) package frozen raspberries
• 2 tablespoons sugar
• 2 teaspoons cornstarch
• 1/2 cup water
• 2 cups chocolate chips
• 1/2 cup half-and-half cream
• 3 (8 ounce) packages cream cheese, softened
• 1/2 cup sugar
• 3 eggs
• 1 teaspoon vanilla extract

Recipe

Cook Time: 1 hr

Ready Time: 10 hrs


• in a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. press mixture into the bottom of a 9 inch springform pan.
• in a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. bring to boil, and continue boiling 5 minutes, or until sauce is thick. strain sauce through a mesh strainer to remove seeds.
• preheat oven to 325 degrees f (165 degrees c). in a metal bowl over a pan of simmering water, melt chocolate chips with half-and-half, stirring occasionally until smooth.
• in a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. beat in eggs one at a time. blend in vanilla and melted chocolate. pour half of batter over crust. spoon 3 tablespoons raspberry sauce over batter. pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. swirl batter with the tip of a knife to create a marbled effect.
• bake for 55 to 60 minutes, or until filling is set. cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. serve with remaining raspberry sauce.

Chantal's New York Cheesecake

Ingredients

• Servings: 1
• 15 graham crackers, crushed
• 2 tablespoons butter, melted
• 4 (8 ounce) packages cream cheese
• 1 1/2 cups sugar
• 3/4 cup milk
• 4 eggs
• 1 cup sour cream
• 1 tablespoon vanilla extract
• 1/4 cup all-purpose flour

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 7 hrs 30 mins


• preheat oven to 350 degrees f (175 degrees c). grease a 9 inch springform pan.
• in a medium bowl, mix graham cracker crumbs with melted butter. press onto bottom of springform pan.
• in a large bowl, mix cream cheese with sugar until smooth. blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. mix in sour cream, vanilla and flour until smooth. pour filling into prepared crust.
• bake in preheated oven for 1 hour. turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. chill in refrigerator until serving.

Roasted Garlic Cauliflower

Ingredients

• Servings: 6
• 2 tablespoons minced garlic
• 3 tablespoons olive oil
• 1 large head cauliflower, separated into florets
• 1/3 cup grated parmesan cheese
• salt and black pepper to taste
• 1 tablespoon chopped fresh parsley

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• preheat the oven to 450 degrees f (220 degrees c). grease a large casserole dish.
• place the olive oil and garlic in a large resealable bag. add cauliflower, and shake to mix. pour into the prepared casserole dish, and season with salt and pepper to taste.
• bake for 25 minutes, stirring halfway through. top with parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.

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.

Carrot Cake Iii

Ingredients

• Servings: 1
• 4 eggs
• 1 1/4 cups vegetable oil
• 2 cups sugar
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 3 cups grated carrots
• 1 cup chopped pecans
• 1/2 cup butter, softened
• 8 ounces cream cheese, softened
• 4 cups confectioners' sugar
• 1 teaspoon vanilla extract
• 1 cup chopped pecans

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 2 hrs


• preheat oven to 350 degrees f (175 degrees c). grease and flour a 9x13 inch pan.
• in a large bowl, beat together eggs, oil, sugar and 2 teaspoons vanilla. mix in flour, baking soda, baking powder, salt and cinnamon. stir in carrots. fold in pecans. pour into prepared pan.
• bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
• to make frosting: in a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. beat until the mixture is smooth and creamy. stir in chopped pecans. frost the cooled cake.

Roasted Garlic Cauliflower

Ingredients

• Servings: 6
• 2 tablespoons minced garlic
• 3 tablespoons olive oil
• 1 large head cauliflower, separated into florets
• 1/3 cup grated parmesan cheese
• salt and black pepper to taste
• 1 tablespoon chopped fresh parsley

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• preheat the oven to 450 degrees f (220 degrees c). grease a large casserole dish.
• place the olive oil and garlic in a large resealable bag. add cauliflower, and shake to mix. pour into the prepared casserole dish, and season with salt and pepper to taste.
• bake for 25 minutes, stirring halfway through. top with parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.

Deviled Egg Surprise

Ingredients

• Servings: 12
• 6 eggs
• 4 tablespoons crumbled goat cheese, divided
• 3 tablespoons finely chopped pecans, divided
• 3 tablespoons mayonnaise
• 2 tablespoons mango chutney
• 1/4 teaspoon salt
• 1/8 teaspoon pepper

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 50 mins


• place eggs in a saucepan; cover with water. bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. remove eggs from hot water, cool under cold running water, and peel.
• cut each egg in half lengthwise; place egg yolks in a bowl. mash yolks with a fork; stir in 3 tablespoons goat cheese, 2 tablespoons pecans, mayonnaise, chutney, salt, and pepper.
• place egg halves cut-side-up on a serving platter. spoon yolk mixture into whites, cover, and refrigerate until ready to serve. immediately before serving, sprinkle with remaining goat cheese and pecans.

Chili Rellenos Casserole

Ingredients

• Servings: 6
• 2 (7 ounce) cans whole green chile peppers, drained
• 8 ounces monterey jack cheese, shredded
• 8 ounces longhorn or cheddar cheese, shredded
• 2 eggs, beaten
• 1 (5 ounce) can evaporated milk
• 2 tablespoons all-purpose flour
• 1/2 cup milk
• 1 (8 ounce) can tomato sauce

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c). spray a 9x13-inch baking dish with cooking spray.
• lay half of the chilies evenly in bottom of baking dish. sprinkle with half of the jack and cheddar cheeses, and cover with remaining chilies. in a bowl, mix together the eggs, milk, and flour, and pour over the top of the chilies.
• bake in the preheated oven for 25 minutes. remove from oven, pour tomato sauce evenly over the top, and continue baking another 15 minutes. sprinkle with remaining jack and cheddar cheeses, and serve.

Easy Oreo Truffles

Ingredients

• Servings: 3
• 1 (16 ounce) package oreo chocolate sandwich cookies, divided
• 1 (8 ounce) package philadelphia cream cheese, softened
• 2 (8 ounce) packages baker's semi-sweet baking chocolate, melted

Recipe

Ready Time: 1 hr 30 mins


• crush 9 of the cookies to fine crumbs in food processor; reserve for later use. (cookies can also be finely crushed in a resealable plastic bag using a rolling pin.) crush remaining 36 cookies to fine crumbs; place in medium bowl. add cream cheese; mix until well blended. roll cookie mixture into 42 balls, about 1-inch in diameter.
• dip balls in chocolate; place on wax paper-covered baking sheet. (any leftover chocolate can be stored at room temperature for another use.) sprinkle with reserved cookie crumbs.
• refrigerate until firm, about 1 hour. store leftover truffles, covered, in refrigerator.

Deviled Egg Surprise

Ingredients

• Servings: 12
• 6 eggs
• 4 tablespoons crumbled goat cheese, divided
• 3 tablespoons finely chopped pecans, divided
• 3 tablespoons mayonnaise
• 2 tablespoons mango chutney
• 1/4 teaspoon salt
• 1/8 teaspoon pepper

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 50 mins


• place eggs in a saucepan; cover with water. bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. remove eggs from hot water, cool under cold running water, and peel.
• cut each egg in half lengthwise; place egg yolks in a bowl. mash yolks with a fork; stir in 3 tablespoons goat cheese, 2 tablespoons pecans, mayonnaise, chutney, salt, and pepper.
• place egg halves cut-side-up on a serving platter. spoon yolk mixture into whites, cover, and refrigerate until ready to serve. immediately before serving, sprinkle with remaining goat cheese and pecans.

Christmas Tree Cheese Ball

Ingredients

• Servings: 1
• 2 (8 ounce) packages cream cheese, softened
• 1 cup shredded cheddar cheese
• 1/4 cup finely diced onion
• 1 teaspoon worcestershire sauce
• 1 red bell pepper
• 1 bunch fresh parsley, chopped
• 1/4 cup chopped pecans, or as needed

Recipe

Preparation Time: 30 mins Ready Time: 1 hr 30 mins


• mix cream cheese, cheddar cheese, onion, and worcestershire sauce together in a bowl with an electric mixer until completely blended. turn cheese mixture onto a sheet of waxed paper and form it into the shape of a christmas tree. refrigerate cheese 'tree' until firm, at least 1 hour.
• cut bell pepper into thin strips and 1 star shape.
• press parsley into cheese tree to cover. press bell pepper strips in a row to form a 'garland'. make another 'garland' using chopped pecans. place bell pepper star at the top of the 'tree'. carefully transfer 'tree' to a serving platter.

Chili Rellenos Casserole

Ingredients

• Servings: 6
• 2 (7 ounce) cans whole green chile peppers, drained
• 8 ounces monterey jack cheese, shredded
• 8 ounces longhorn or cheddar cheese, shredded
• 2 eggs, beaten
• 1 (5 ounce) can evaporated milk
• 2 tablespoons all-purpose flour
• 1/2 cup milk
• 1 (8 ounce) can tomato sauce

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c). spray a 9x13-inch baking dish with cooking spray.
• lay half of the chilies evenly in bottom of baking dish. sprinkle with half of the jack and cheddar cheeses, and cover with remaining chilies. in a bowl, mix together the eggs, milk, and flour, and pour over the top of the chilies.
• bake in the preheated oven for 25 minutes. remove from oven, pour tomato sauce evenly over the top, and continue baking another 15 minutes. sprinkle with remaining jack and cheddar cheeses, and serve.

Jay's Signature Pizza Crust

Ingredients

• Servings: 1
• 2 1/4 teaspoons active dry yeast
• 1/2 teaspoon brown sugar
• 1 1/2 cups warm water (110 degrees f/45 degrees c)
• 1 teaspoon salt
• 2 tablespoons olive oil
• 3 1/3 cups all-purpose flour

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 1 hr 50 mins


• in a large bowl, dissolve the yeast and brown sugar in the water, and let sit for 10 minutes.
• stir the salt and oil into the yeast solution. mix in 2 1/2 cups of the flour.
• turn dough out onto a clean, well floured surface, and knead in more flour until the dough is no longer sticky. place the dough into a well oiled bowl, and cover with a cloth. let the dough rise until double; this should take about 1 hour. punch down the dough, and form a tight ball. allow the dough to relax for a minute before rolling out. use for your favorite pizza recipe.
• preheat oven to 425 degrees f (220 degrees c). if you are baking the dough on a pizza stone, you may place your toppings on the dough, and bake immediately. if you are baking your pizza in a pan, lightly oil the pan, and let the dough rise for 15 or 20 minutes before topping and baking it.
• bake pizza in preheated oven, until the cheese and crust are golden brown, about 15 to 20 minutes.

Easy Oreo Truffles

Ingredients

• Servings: 3
• 1 (16 ounce) package oreo chocolate sandwich cookies, divided
• 1 (8 ounce) package philadelphia cream cheese, softened
• 2 (8 ounce) packages baker's semi-sweet baking chocolate, melted

Recipe

Ready Time: 1 hr 30 mins


• crush 9 of the cookies to fine crumbs in food processor; reserve for later use. (cookies can also be finely crushed in a resealable plastic bag using a rolling pin.) crush remaining 36 cookies to fine crumbs; place in medium bowl. add cream cheese; mix until well blended. roll cookie mixture into 42 balls, about 1-inch in diameter.
• dip balls in chocolate; place on wax paper-covered baking sheet. (any leftover chocolate can be stored at room temperature for another use.) sprinkle with reserved cookie crumbs.
• refrigerate until firm, about 1 hour. store leftover truffles, covered, in refrigerator.

Carrot Cake Iii

Ingredients

• Servings: 1
• 4 eggs
• 1 1/4 cups vegetable oil
• 2 cups sugar
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 3 cups grated carrots
• 1 cup chopped pecans
• 1/2 cup butter, softened
• 8 ounces cream cheese, softened
• 4 cups confectioners' sugar
• 1 teaspoon vanilla extract
• 1 cup chopped pecans

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 2 hrs


• preheat oven to 350 degrees f (175 degrees c). grease and flour a 9x13 inch pan.
• in a large bowl, beat together eggs, oil, sugar and 2 teaspoons vanilla. mix in flour, baking soda, baking powder, salt and cinnamon. stir in carrots. fold in pecans. pour into prepared pan.
• bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
• to make frosting: in a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. beat until the mixture is smooth and creamy. stir in chopped pecans. frost the cooled cake.

Scallops And Creamy Pea Fettuccine

Ingredients

• Servings: 4
• 1 (8 ounce) package whole-wheat fettuccine
• 1 pound large dry sea scallops
• 1/4 teaspoon salt
• 1 tablespoon extra-virgin olive oil
• 1 (8 ounce) bottle clam juice
• 1 cup low-fat milk
• 3 tablespoons all-purpose flour
• 1/4 teaspoon ground pepper
• 1/8 teaspoon salt
• 3 cups frozen green peas, thawed
• 3/4 cup shredded romano cheese, divided
• 1/3 cup chopped fresh chives
• 1/2 teaspoon lemon zest
• 1 teaspoon lemon juice

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• bring a large pot of lightly salted water to a boil; cook the fettuccini at a boil until cooked through yet slightly firm, about 6 minutes; drain.
• season the scallops salt.
• heat olive oil in a large non-stick skillet over medium-high heat and cook the scallops until golden brown, 2 to 3 minutes per side. transfer scallops to a plate.
• pour the clam juice into the skillet.
• whisk together the low-fat milk, flour, pepper, and 1/8 teaspoon salt until the mixture is smooth; whisk into the clam juice. reduce heat to low and bring the sauce to a simmer, whisking constantly. cook until thickened, 2 to 3 minutes.
• return the scallops and any accumulated juices to the skillet and stir in the peas until thoroughly combined. return to a simmer.
• gently mix the cooked fettuccine, 1/2 cup of romano cheese, chives, lemon zest, and lemon juice into the scallops and sauce. sprinkle with remaining 1/4 cup of romano cheese to serve.

Jay's Signature Pizza Crust

Ingredients

• Servings: 1
• 2 1/4 teaspoons active dry yeast
• 1/2 teaspoon brown sugar
• 1 1/2 cups warm water (110 degrees f/45 degrees c)
• 1 teaspoon salt
• 2 tablespoons olive oil
• 3 1/3 cups all-purpose flour

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 1 hr 50 mins


• in a large bowl, dissolve the yeast and brown sugar in the water, and let sit for 10 minutes.
• stir the salt and oil into the yeast solution. mix in 2 1/2 cups of the flour.
• turn dough out onto a clean, well floured surface, and knead in more flour until the dough is no longer sticky. place the dough into a well oiled bowl, and cover with a cloth. let the dough rise until double; this should take about 1 hour. punch down the dough, and form a tight ball. allow the dough to relax for a minute before rolling out. use for your favorite pizza recipe.
• preheat oven to 425 degrees f (220 degrees c). if you are baking the dough on a pizza stone, you may place your toppings on the dough, and bake immediately. if you are baking your pizza in a pan, lightly oil the pan, and let the dough rise for 15 or 20 minutes before topping and baking it.
• bake pizza in preheated oven, until the cheese and crust are golden brown, about 15 to 20 minutes.

Carrot Cake Iii

Ingredients

• Servings: 1
• 4 eggs
• 1 1/4 cups vegetable oil
• 2 cups sugar
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 3 cups grated carrots
• 1 cup chopped pecans
• 1/2 cup butter, softened
• 8 ounces cream cheese, softened
• 4 cups confectioners' sugar
• 1 teaspoon vanilla extract
• 1 cup chopped pecans

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 2 hrs


• preheat oven to 350 degrees f (175 degrees c). grease and flour a 9x13 inch pan.
• in a large bowl, beat together eggs, oil, sugar and 2 teaspoons vanilla. mix in flour, baking soda, baking powder, salt and cinnamon. stir in carrots. fold in pecans. pour into prepared pan.
• bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
• to make frosting: in a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. beat until the mixture is smooth and creamy. stir in chopped pecans. frost the cooled cake.

Slim Fit King Cake

Ingredients

• Servings: 12
• 3/4 cup skim milk
• 1/4 cup reduced-fat margarine, softened
• 1 1/2 cups self-rising flour
• 1 tablespoon instant yeast
• 1/4 cup sugar and sucralose blend for baking (such as splenda® sugar blend)
• 1/4 cup water
• 1 egg, beaten
• 1 3/4 cups whole wheat flour
• 3/4 (8 ounce) package fat-free cream cheese, softened
• 2 very ripe bananas, mashed
• 1/4 cup finely chopped pineapple
• 1/8 teaspoon pineapple extract
• 3 packets granular no-calorie sucralose sweetener (such as splenda®)
• 1 tablespoon reduced-fat margarine, softened
• 1 cup confectioners' sugar
• 2 1/2 tablespoons skim milk
• 1/8 teaspoon green food coloring
• 1/8 teaspoon yellow food coloring
• 1/8 teaspoon purple food coloring

Recipe

Preparation Time: 45 mins Cook Time: 30 mins Ready Time: 2 hrs 30 mins


• heat 3/4 cup milk in a small saucepan over medium heat until simmering, stirring constantly.
• remove saucepan from heat and stir in 1/4 cup margarine. allow mixture to cool until lukewarm.
• using the bread hook with an electric mixer, mix together the self-rising flour, yeast, and sugar and sucralose blend in a large mixing bowl.
• stir the water, egg, and warm milk into the yeast mixture using the electric mixer; stir well to combine.
• gradually stir in half of the whole wheat flour until no dry spots remain.
• stir in the remaining flour, a 1/2 cup at a time, mixing well after each addition.
• when the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
• cover dough with a damp cloth and allow to rest for 10 minutes.
• mix the cream cheese, bananas, and pineapple together in a bowl.
• stir in the pineapple extract and 3 packets of sweetener; mixture will be lumpy.
• roll the dough out to about 9x12-inches.
• spread the banana filling about 2-inches away from one of the longer edges.
• roll the dough into a cylinder shape, beginning with the edge without filling.
• pinch the seam to seal.
• shape the dough into a ring by bringing the two open edges together; pinch to seal.
• wipe any filling from the outside of the ring.
• cover with a damp cloth and allow to rise for 30 minutes more.
• preheat an oven to 375 degrees f (190 degrees c).
• transfer the dough ring to a greased and floured baking sheet.
• bake in the preheated oven until browned, about 20 minutes.
• cool in the pans for 10 minutes before removing to cool completely on a wire rack.
• mix 1 tablespoon margarine with confectioners' sugar in a small bowl.
• stir in the remaining milk 1 tablespoon at a time until the mixture is easily drizzled.
• drizzle about 1/4 of the icing over the cooled cake.
• divide the remaining icing into 3 small bowls.
• stir in the green food coloring into one bowl; stir the yellow food coloring into the next bowl; and stir the purple food coloring into the last bowl.
• drizzle each of the colored icings over the cake.

Coquilles St. Jacques

Ingredients

• Servings: 4
• 1/2 cup dry bread crumbs
• 5 tablespoons melted butter
• 6 ounces shredded gruyere cheese
• 1 cup mayonnaise
• 1/4 cup dry wine
• 1 tablespoon chopped fresh parsley
• 1 pound sea scallops, quartered
• 1/2 pound button mushrooms, sliced
• 1/2 cup chopped onion

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 1 hr


• in small mixing bowl, toss the bread crumbs with 1 tablespoon of melted butter; mix thoroughly and set aside.
• in another small bowl, combine the cheese, mayonnaise, wine and parsley; mix thoroughly and set aside.
• in a skillet over medium heat, saute scallops in 2 tablespoons of melted butter until opaque. transfer to a plate lined with paper towels. preheat broiler for medium/high heat.
• reheat the skillet over medium heat and cook the mushrooms and onion in 2 tablespoons of melted butter until tender. add cheese mixture and return the scallops to the skillet. cook until heated through and the cheese is melted. spoon the mixture into individual ramekins or pour the whole mixture into a 11x7 inch baking dish. sprinkle the top with bread crumb mixture.
• broil in a preheated broiler 6 inches from heat for 2 to 4 minutes or until browned.

Slim Fit King Cake

Ingredients

• Servings: 12
• 3/4 cup skim milk
• 1/4 cup reduced-fat margarine, softened
• 1 1/2 cups self-rising flour
• 1 tablespoon instant yeast
• 1/4 cup sugar and sucralose blend for baking (such as splenda® sugar blend)
• 1/4 cup water
• 1 egg, beaten
• 1 3/4 cups whole wheat flour
• 3/4 (8 ounce) package fat-free cream cheese, softened
• 2 very ripe bananas, mashed
• 1/4 cup finely chopped pineapple
• 1/8 teaspoon pineapple extract
• 3 packets granular no-calorie sucralose sweetener (such as splenda®)
• 1 tablespoon reduced-fat margarine, softened
• 1 cup confectioners' sugar
• 2 1/2 tablespoons skim milk
• 1/8 teaspoon green food coloring
• 1/8 teaspoon yellow food coloring
• 1/8 teaspoon purple food coloring

Recipe

Preparation Time: 45 mins Cook Time: 30 mins Ready Time: 2 hrs 30 mins


• heat 3/4 cup milk in a small saucepan over medium heat until simmering, stirring constantly.
• remove saucepan from heat and stir in 1/4 cup margarine. allow mixture to cool until lukewarm.
• using the bread hook with an electric mixer, mix together the self-rising flour, yeast, and sugar and sucralose blend in a large mixing bowl.
• stir the water, egg, and warm milk into the yeast mixture using the electric mixer; stir well to combine.
• gradually stir in half of the whole wheat flour until no dry spots remain.
• stir in the remaining flour, a 1/2 cup at a time, mixing well after each addition.
• when the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
• cover dough with a damp cloth and allow to rest for 10 minutes.
• mix the cream cheese, bananas, and pineapple together in a bowl.
• stir in the pineapple extract and 3 packets of sweetener; mixture will be lumpy.
• roll the dough out to about 9x12-inches.
• spread the banana filling about 2-inches away from one of the longer edges.
• roll the dough into a cylinder shape, beginning with the edge without filling.
• pinch the seam to seal.
• shape the dough into a ring by bringing the two open edges together; pinch to seal.
• wipe any filling from the outside of the ring.
• cover with a damp cloth and allow to rise for 30 minutes more.
• preheat an oven to 375 degrees f (190 degrees c).
• transfer the dough ring to a greased and floured baking sheet.
• bake in the preheated oven until browned, about 20 minutes.
• cool in the pans for 10 minutes before removing to cool completely on a wire rack.
• mix 1 tablespoon margarine with confectioners' sugar in a small bowl.
• stir in the remaining milk 1 tablespoon at a time until the mixture is easily drizzled.
• drizzle about 1/4 of the icing over the cooled cake.
• divide the remaining icing into 3 small bowls.
• stir in the green food coloring into one bowl; stir the yellow food coloring into the next bowl; and stir the purple food coloring into the last bowl.
• drizzle each of the colored icings over the cake.

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.

Chantal's New York Cheesecake

Ingredients

• Servings: 1
• 15 graham crackers, crushed
• 2 tablespoons butter, melted
• 4 (8 ounce) packages cream cheese
• 1 1/2 cups sugar
• 3/4 cup milk
• 4 eggs
• 1 cup sour cream
• 1 tablespoon vanilla extract
• 1/4 cup all-purpose flour

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 7 hrs 30 mins


• preheat oven to 350 degrees f (175 degrees c). grease a 9 inch springform pan.
• in a medium bowl, mix graham cracker crumbs with melted butter. press onto bottom of springform pan.
• in a large bowl, mix cream cheese with sugar until smooth. blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. mix in sour cream, vanilla and flour until smooth. pour filling into prepared crust.
• bake in preheated oven for 1 hour. turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. chill in refrigerator until serving.

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.

Scallops And Creamy Pea Fettuccine

Ingredients

• Servings: 4
• 1 (8 ounce) package whole-wheat fettuccine
• 1 pound large dry sea scallops
• 1/4 teaspoon salt
• 1 tablespoon extra-virgin olive oil
• 1 (8 ounce) bottle clam juice
• 1 cup low-fat milk
• 3 tablespoons all-purpose flour
• 1/4 teaspoon ground pepper
• 1/8 teaspoon salt
• 3 cups frozen green peas, thawed
• 3/4 cup shredded romano cheese, divided
• 1/3 cup chopped fresh chives
• 1/2 teaspoon lemon zest
• 1 teaspoon lemon juice

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• bring a large pot of lightly salted water to a boil; cook the fettuccini at a boil until cooked through yet slightly firm, about 6 minutes; drain.
• season the scallops salt.
• heat olive oil in a large non-stick skillet over medium-high heat and cook the scallops until golden brown, 2 to 3 minutes per side. transfer scallops to a plate.
• pour the clam juice into the skillet.
• whisk together the low-fat milk, flour, pepper, and 1/8 teaspoon salt until the mixture is smooth; whisk into the clam juice. reduce heat to low and bring the sauce to a simmer, whisking constantly. cook until thickened, 2 to 3 minutes.
• return the scallops and any accumulated juices to the skillet and stir in the peas until thoroughly combined. return to a simmer.
• gently mix the cooked fettuccine, 1/2 cup of romano cheese, chives, lemon zest, and lemon juice into the scallops and sauce. sprinkle with remaining 1/4 cup of romano cheese to serve.

Valentine Night Strawberries

Ingredients

• Servings: 18
• 20 fresh strawberries
• 1 (3 ounce) package cream cheese, softened
• 2 tablespoons chopped walnuts
• 1 1/2 tablespoons confectioners' sugar

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• dice two strawberries and set aside. cut the stems off of each of the remaining strawberries, forming a base for strawberries to stand on. starting at the pointed ends and cutting most of the way, but not completely through the stem end, slice each strawberry into four wedges.
• beat the cream cheese until fluffy; stir in the diced strawberries, walnuts, and powdered sugar. spoon or pipe about a teaspoon of mix into each strawberry.

Chantal's New York Cheesecake

Ingredients

• Servings: 1
• 15 graham crackers, crushed
• 2 tablespoons butter, melted
• 4 (8 ounce) packages cream cheese
• 1 1/2 cups sugar
• 3/4 cup milk
• 4 eggs
• 1 cup sour cream
• 1 tablespoon vanilla extract
• 1/4 cup all-purpose flour

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 7 hrs 30 mins


• preheat oven to 350 degrees f (175 degrees c). grease a 9 inch springform pan.
• in a medium bowl, mix graham cracker crumbs with melted butter. press onto bottom of springform pan.
• in a large bowl, mix cream cheese with sugar until smooth. blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. mix in sour cream, vanilla and flour until smooth. pour filling into prepared crust.
• bake in preheated oven for 1 hour. turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. chill in refrigerator until serving.

Valentine Night Strawberries

Ingredients

• Servings: 18
• 20 fresh strawberries
• 1 (3 ounce) package cream cheese, softened
• 2 tablespoons chopped walnuts
• 1 1/2 tablespoons confectioners' sugar

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• dice two strawberries and set aside. cut the stems off of each of the remaining strawberries, forming a base for strawberries to stand on. starting at the pointed ends and cutting most of the way, but not completely through the stem end, slice each strawberry into four wedges.
• beat the cream cheese until fluffy; stir in the diced strawberries, walnuts, and powdered sugar. spoon or pipe about a teaspoon of mix into each strawberry.

Jay's Signature Pizza Crust

Ingredients

• Servings: 1
• 2 1/4 teaspoons active dry yeast
• 1/2 teaspoon brown sugar
• 1 1/2 cups warm water (110 degrees f/45 degrees c)
• 1 teaspoon salt
• 2 tablespoons olive oil
• 3 1/3 cups all-purpose flour

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 1 hr 50 mins


• in a large bowl, dissolve the yeast and brown sugar in the water, and let sit for 10 minutes.
• stir the salt and oil into the yeast solution. mix in 2 1/2 cups of the flour.
• turn dough out onto a clean, well floured surface, and knead in more flour until the dough is no longer sticky. place the dough into a well oiled bowl, and cover with a cloth. let the dough rise until double; this should take about 1 hour. punch down the dough, and form a tight ball. allow the dough to relax for a minute before rolling out. use for your favorite pizza recipe.
• preheat oven to 425 degrees f (220 degrees c). if you are baking the dough on a pizza stone, you may place your toppings on the dough, and bake immediately. if you are baking your pizza in a pan, lightly oil the pan, and let the dough rise for 15 or 20 minutes before topping and baking it.
• bake pizza in preheated oven, until the cheese and crust are golden brown, about 15 to 20 minutes.

Chocolate Raspberry Cheesecake

Ingredients

• Servings: 1
• 1 cup chocolate cookie crumbs
• 3 tablespoons sugar
• 1/4 cup butter, melted
• 1 (10 ounce) package frozen raspberries
• 2 tablespoons sugar
• 2 teaspoons cornstarch
• 1/2 cup water
• 2 cups chocolate chips
• 1/2 cup half-and-half cream
• 3 (8 ounce) packages cream cheese, softened
• 1/2 cup sugar
• 3 eggs
• 1 teaspoon vanilla extract

Recipe

Cook Time: 1 hr

Ready Time: 10 hrs


• in a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. press mixture into the bottom of a 9 inch springform pan.
• in a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. bring to boil, and continue boiling 5 minutes, or until sauce is thick. strain sauce through a mesh strainer to remove seeds.
• preheat oven to 325 degrees f (165 degrees c). in a metal bowl over a pan of simmering water, melt chocolate chips with half-and-half, stirring occasionally until smooth.
• in a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. beat in eggs one at a time. blend in vanilla and melted chocolate. pour half of batter over crust. spoon 3 tablespoons raspberry sauce over batter. pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. swirl batter with the tip of a knife to create a marbled effect.
• bake for 55 to 60 minutes, or until filling is set. cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. serve with remaining raspberry sauce.

Eggnog Cheesecake Iii

Ingredients

• Servings: 1
• 1 cup graham cracker crumbs
• 2 tablespoons sugar
• 3 tablespoons melted butter
• 3 (8 ounce) packages cream cheese, softened
• 1 cup sugar
• 3 tablespoons all-purpose flour
• 3/4 cup eggnog
• 2 eggs
• 2 tablespoons rum
• 1 pinch ground nutmeg

Recipe

Preparation Time: 30 mins Cook Time: 55 mins Ready Time: 1 hr 25 mins


• preheat oven to 325 degrees f (165 degrees c).
• in a medium bowl combine graham cracker crumbs, 2 tablespoons sugar and butter. press into the bottom of a 9 inch spring form pan.
• bake in preheated oven for 10 minutes. place on a wire rack to cool.
• preheat oven to 425 degrees f (220 degrees c).
• in a food processor combine cream cheese, 1 cup sugar, flour and eggnog; process until smooth. blend in eggs, rum and nutmeg. pour mixture into cooled crust.
• bake in preheated oven for 10 minutes.
• reduce heat to 250 and bake for 45 minutes, or until center of cake is barely firm to the touch. remove from the oven and immediately loosen cake from rim. let cake cool completely before removing the rim.

Chocolate Raspberry Cheesecake

Ingredients

• Servings: 1
• 1 cup chocolate cookie crumbs
• 3 tablespoons sugar
• 1/4 cup butter, melted
• 1 (10 ounce) package frozen raspberries
• 2 tablespoons sugar
• 2 teaspoons cornstarch
• 1/2 cup water
• 2 cups chocolate chips
• 1/2 cup half-and-half cream
• 3 (8 ounce) packages cream cheese, softened
• 1/2 cup sugar
• 3 eggs
• 1 teaspoon vanilla extract

Recipe

Cook Time: 1 hr

Ready Time: 10 hrs


• in a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. press mixture into the bottom of a 9 inch springform pan.
• in a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. bring to boil, and continue boiling 5 minutes, or until sauce is thick. strain sauce through a mesh strainer to remove seeds.
• preheat oven to 325 degrees f (165 degrees c). in a metal bowl over a pan of simmering water, melt chocolate chips with half-and-half, stirring occasionally until smooth.
• in a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. beat in eggs one at a time. blend in vanilla and melted chocolate. pour half of batter over crust. spoon 3 tablespoons raspberry sauce over batter. pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. swirl batter with the tip of a knife to create a marbled effect.
• bake for 55 to 60 minutes, or until filling is set. cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. serve with remaining raspberry sauce.

Chili Rellenos Casserole

Ingredients

• Servings: 6
• 2 (7 ounce) cans whole green chile peppers, drained
• 8 ounces monterey jack cheese, shredded
• 8 ounces longhorn or cheddar cheese, shredded
• 2 eggs, beaten
• 1 (5 ounce) can evaporated milk
• 2 tablespoons all-purpose flour
• 1/2 cup milk
• 1 (8 ounce) can tomato sauce

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c). spray a 9x13-inch baking dish with cooking spray.
• lay half of the chilies evenly in bottom of baking dish. sprinkle with half of the jack and cheddar cheeses, and cover with remaining chilies. in a bowl, mix together the eggs, milk, and flour, and pour over the top of the chilies.
• bake in the preheated oven for 25 minutes. remove from oven, pour tomato sauce evenly over the top, and continue baking another 15 minutes. sprinkle with remaining jack and cheddar cheeses, and serve.

Zucchini Boats On The Grill

Ingredients

• Servings: 4
• 2 medium zucchini
• 1 slice 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.

Easy Delicious Asparagus

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 1/2 pound fresh asparagus
• 3 tablespoons lemon juice
• salt and ground black pepper to taste
• 1/4 cup finely grated parmesan cheese

Recipe

Preparation Time: 5 mins Cook Time: 5 mins Ready Time: 10 mins


• heat the olive oil in a large skillet over medium-high heat. cook and stir the asparagus in the hot oil until tender, about 5 minutes. pour in the lemon juice, and season to taste with salt and pepper. place the asparagus into a serving dish, and sprinkle with parmesan cheese to serve.

Sweet Ham Roll-ups

Ingredients

• Servings: 4
• 4 mission® medium flour tortillas
• 4 tablespoons fat-free cream cheese
• 1 teaspoon mustard
• 8 thin slices ham
• 4 tablespoons grated cheddar cheese
• 1 small apple, sliced into toothpick-sized slivers

Recipe

• spread 1 tablespoon cream cheese over entire surface of each tortilla. dot middle of each tortilla with 1/4 teaspoon mustard. top with 2 slices ham, 1 tablespoon cheese, and 1/4 of the slivered apple. roll tortillas tightly into a wrap. wrap tightly in plastic wrap and refrigerate.
• to serve: remove from plastic wrap and cut in half.

Miguelina's Poblanos And Cheese

Ingredients

• Servings: 4
• 4 fresh poblano chile peppers
• 2 cups oil for frying, or as needed
• 8 ounces queso asadero
• 1/2 cup all-purpose flour for coating

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 35 mins


• rinse the poblano peppers, and remove the stem and core. remove any remaining seeds. heat a heavy skillet over high heat. place peppers in the skillet, and cook until blistered and blackened. turn frequently to blacken all of the skin. you want to make sure that no part of the pepper remains crispy. place the peppers into a paper bag, fold the top closed, and let the peppers steam for a few minutes to loosen the skin.
• heat about 1/2 inch of oil in a large heavy skillet over medium-high heat.
• rinse the peppers under cold running water to remove as much of the black skin as possible. don't get prissy about it; you can eat the skins, even if they're black - most people like some of the black skin. next, wash your hands well with soap and water, or you'll be sorry later when you touch your eyes or mouth.
• insert a nice thick piece of cheese into each pepper, and secure the opening with a toothpick. coat the peppers in flour. gently place the peppers into the hot oil, and reduce the heat to medium. fry for 3 to 5 minutes per side. don't try to turn them over until the bottom has a firm crust on it. try to avoid letting the cheese run out. when both sides are slightly browned and the coating is firm, remove from the pan, and drain on paper towels.

The Best Ricotta Pancakes

Ingredients

• Servings: 12
• 1 cup ricotta cheese plus
• 2 tablespoons ricotta cheese
• 1/2 cup skim milk
• 2 eggs, separated
• 3/4 cup all-purpose flour
• 1 teaspoon baking powder
• 1 pinch salt
• 1 tablespoon canola oil, or as needed

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 25 mins


• preheat a griddle to 325 degrees f (165 degrees c) or place a non-stick skillet over medium-low heat.
• stir ricotta cheese, milk, and egg yolks together in a bowl until combined.
• whisk flour, baking powder, and salt together in a bowl; stir in ricotta mixture.
• whisk egg whites in a bowl until frothy; fold into ricotta mixture.
• oil preheated griddle with about 1 teaspoon canola oil; pour 1/4 cup batter onto hot griddle for each pancake. cook until evenly golden brown, 1 to 2 minutes; turn and cook until evenly golden on other side, 1 to 2 minutes more. repeat with remaining batter, oiling griddle between batches.