Ingredients
- Servings: 6
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 1 (10 ounce) package frozen chopped spinach, thawed and drained
- 5 eggs, beaten
- 3 cups shredded muenster cheese
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
Recipe
Preparation Time: 20 mins
Cook Time: 30 mins
Ready Time: 50 mins
- preheat oven to 350 degrees f (175 degrees c). lightly grease a 9 inch pie pan.
- heat oil in a large skillet over medium-high heat. add onions and cook, stirring occasionally, until onions are soft. stir in spinach and continue cooking until excess moisture has evaporated.
- in a large bowl, combine eggs, cheese, salt and pepper. add spinach mixture and stir to blend. scoop into prepared pie pan.
- bake in preheated oven until eggs have set, about 30 minutes. let cool for 10 minutes before serving.
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.
Ingredients
- Servings: 5
- 1 tablespoon butter
- 1/4 cup olive oil
- 1 pound fresh asparagus spears, trimmed
- 3/4 cup grated parmesan cheese
- salt and pepper to taste
Recipe
Preparation Time: 5 mins
Cook Time: 10 mins
Ready Time: 15 mins
- melt butter with olive oil in a large skillet over medium heat. add asparagus spears, and cook, stirring occasionally for about 10 minutes, or to desired firmness. drain off excess oil, and sprinkle with parmesan cheese, salt and pepper.
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.
Ingredients
- Servings: 12
- 1 1/2 cups milk
- 3 egg yolks
- 2 tablespoons vanilla extract
- 1 1/2 cups all-purpose flour
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 5 tablespoons melted butter
Recipe
Preparation Time: 10 mins
Cook Time: 20 mins
Ready Time: 30 mins
- in a large bowl, mix together the milk, egg yolks and vanilla. stir in the flour, sugar, salt and melted butter until well blended.
- heat a crepe pan over medium heat until hot. coat with vegetable oil or cooking spray. pour about 1/4 cup of batter into the pan and tip to spread the batter to the edges. when form on the top and the edges are dry, flip over and cook until lightly browned on the other side and edges are golden. repeat with remaining batter.
- fill crepes with your favorite fruit, cream, caramel or even ice cream or cheese to serve.
Ingredients
- Servings: 32
- 1 (2.2 pound) wheel brie cheese
- 2 teaspoons ground curry powder
- 1 (12 ounce) jar mango chutney
- 1 cup chopped cashews
- 1 french baguette, cut into 1/2 inch slices
Recipe
Preparation Time: 10 mins
Cook Time: 15 mins
Ready Time: 25 mins
- preheat oven to 350 degrees f (175 degrees c).
- sprinkle curry powder over top and sides of brie; rub the curry powder into the rind to thoroughly coat the surface. place the brie wheel in a large pie plate or oven proof dish. spread a generous layer of chutney over the top, and evenly sprinkle with cashews.
- bake 15 minutes in the preheated oven, or until cashews are slightly golden and cheese inside the rind is melted. serve with slices of baguette.
Ingredients
- Servings: 4
- 2 tablespoons extra virgin olive oil, divided
- 1/2 pound fresh asparagus, cut into 1 1/2 inch pieces
- salt and pepper to taste
- 2 (10 inch) flour tortillas
- 4 ounces herbed goat cheese
- 1/4 cup chopped fresh cilantro
- fresh cilantro sprigs, for garnish
Recipe
Preparation Time: 10 mins
Cook Time: 15 mins
Ready Time: 25 mins
- heat 1 tablespoon olive oil in a skillet over medium-low heat, and cook the asparagus, stirring occasionally, until tender and lightly browned. season with salt and pepper, and remove from heat.
- spread one side of each tortilla with 1/2 the goat cheese. place 1/2 the asparagus and 1/2 the cilantro on each tortilla, and fold tortillas in half over contents to form quesadillas. brush the outsides of the quesadillas with remaining oil.
- place the quesadillas in a skillet over medium-low heat, and cook 3 minutes on each side, or until lightly browned. cut in half and garnish with cilantro to serve.
Ingredients
- Servings: 1
- 1 (9 inch) unbaked pie crust
- 1 (8 ounce) package cream cheese, softened
- 1 egg, beaten
- 1/2 cup sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 (8 ounce) can crushed pineapple, drained
- 1 1/2 cups chopped pecans
- 3 eggs, beaten
- 1 cup light corn syrup
- 1/4 cup sugar
- 1 teaspoon vanilla extract
Recipe
- preheat oven to 375 degrees f (175 degrees c).
- blend together the cream cheese, 1 egg, 1/2 cup sugar, salt and vanilla. gently stir in pineapple, pour into pie crust.
- sprinkle pecans over cream cheese mixture.
- blend together the 3 eggs, corn syrup, 1/4 cup sugar and vanilla. pour over pecan layer.
- place on lower rack of oven and bake for 40 to 45 minutes or until center is firm.
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.
Ingredients
- Servings: 6
- 3 tablespoons butter
- 1 cup sliced onion
- 1 (8.5 ounce) package corn bread mix
- 1/2 cup milk
- 1 cup cream-style corn
- 1 dash hot pepper sauce
- 1 cup sour cream
- 1 cup shredded sharp cheddar cheese
Recipe
- preheat oven to 350 degrees f (175 degrees c). spray one 10x10 inch pan with non-stick cooking spray.
- ina medium skillet, saute onions in butter over medium heat until soft; set aside.
- in a medium sized bowl, combine corn muffin mix, milk, corn and hot sauce.
- pour cornbread into baking dish and layer with onions, followed by sour cream and cheese.
- bake for 25 to 30 minutes, cover for last 15 minutes.
Ingredients
- Servings: 6
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 1 (10 ounce) package frozen chopped spinach, thawed and drained
- 5 eggs, beaten
- 3 cups shredded muenster cheese
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
Recipe
Preparation Time: 20 mins
Cook Time: 30 mins
Ready Time: 50 mins
- preheat oven to 350 degrees f (175 degrees c). lightly grease a 9 inch pie pan.
- heat oil in a large skillet over medium-high heat. add onions and cook, stirring occasionally, until onions are soft. stir in spinach and continue cooking until excess moisture has evaporated.
- in a large bowl, combine eggs, cheese, salt and pepper. add spinach mixture and stir to blend. scoop into prepared pie pan.
- bake in preheated oven until eggs have set, about 30 minutes. let cool for 10 minutes before serving.
Ingredients
- Servings: 12
- 1 1/2 cups milk
- 3 egg yolks
- 2 tablespoons vanilla extract
- 1 1/2 cups all-purpose flour
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 5 tablespoons melted butter
Recipe
Preparation Time: 10 mins
Cook Time: 20 mins
Ready Time: 30 mins
- in a large bowl, mix together the milk, egg yolks and vanilla. stir in the flour, sugar, salt and melted butter until well blended.
- heat a crepe pan over medium heat until hot. coat with vegetable oil or cooking spray. pour about 1/4 cup of batter into the pan and tip to spread the batter to the edges. when form on the top and the edges are dry, flip over and cook until lightly browned on the other side and edges are golden. repeat with remaining batter.
- fill crepes with your favorite fruit, cream, caramel or even ice cream or cheese to serve.
Ingredients
- Servings: 5
- 1 tablespoon butter
- 1/4 cup olive oil
- 1 pound fresh asparagus spears, trimmed
- 3/4 cup grated parmesan cheese
- salt and pepper to taste
Recipe
Preparation Time: 5 mins
Cook Time: 10 mins
Ready Time: 15 mins
- melt butter with olive oil in a large skillet over medium heat. add asparagus spears, and cook, stirring occasionally for about 10 minutes, or to desired firmness. drain off excess oil, and sprinkle with parmesan cheese, salt and pepper.
Ingredients
- Servings: 12
- 1 1/2 cups milk
- 3 egg yolks
- 2 tablespoons vanilla extract
- 1 1/2 cups all-purpose flour
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 5 tablespoons melted butter
Recipe
Preparation Time: 10 mins
Cook Time: 20 mins
Ready Time: 30 mins
- in a large bowl, mix together the milk, egg yolks and vanilla. stir in the flour, sugar, salt and melted butter until well blended.
- heat a crepe pan over medium heat until hot. coat with vegetable oil or cooking spray. pour about 1/4 cup of batter into the pan and tip to spread the batter to the edges. when form on the top and the edges are dry, flip over and cook until lightly browned on the other side and edges are golden. repeat with remaining batter.
- fill crepes with your favorite fruit, cream, caramel or even ice cream or cheese to serve.
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.
Ingredients
- Servings: 6
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 1 (10 ounce) package frozen chopped spinach, thawed and drained
- 5 eggs, beaten
- 3 cups shredded muenster cheese
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
Recipe
Preparation Time: 20 mins
Cook Time: 30 mins
Ready Time: 50 mins
- preheat oven to 350 degrees f (175 degrees c). lightly grease a 9 inch pie pan.
- heat oil in a large skillet over medium-high heat. add onions and cook, stirring occasionally, until onions are soft. stir in spinach and continue cooking until excess moisture has evaporated.
- in a large bowl, combine eggs, cheese, salt and pepper. add spinach mixture and stir to blend. scoop into prepared pie pan.
- bake in preheated oven until eggs have set, about 30 minutes. let cool for 10 minutes before serving.
Ingredients
- Servings: 6
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 1 (10 ounce) package frozen chopped spinach, thawed and drained
- 5 eggs, beaten
- 3 cups shredded muenster cheese
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
Recipe
Preparation Time: 20 mins
Cook Time: 30 mins
Ready Time: 50 mins
- preheat oven to 350 degrees f (175 degrees c). lightly grease a 9 inch pie pan.
- heat oil in a large skillet over medium-high heat. add onions and cook, stirring occasionally, until onions are soft. stir in spinach and continue cooking until excess moisture has evaporated.
- in a large bowl, combine eggs, cheese, salt and pepper. add spinach mixture and stir to blend. scoop into prepared pie pan.
- bake in preheated oven until eggs have set, about 30 minutes. let cool for 10 minutes before serving.
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.
Ingredients
- Servings: 12
- 1 1/2 cups milk
- 3 egg yolks
- 2 tablespoons vanilla extract
- 1 1/2 cups all-purpose flour
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 5 tablespoons melted butter
Recipe
Preparation Time: 10 mins
Cook Time: 20 mins
Ready Time: 30 mins
- in a large bowl, mix together the milk, egg yolks and vanilla. stir in the flour, sugar, salt and melted butter until well blended.
- heat a crepe pan over medium heat until hot. coat with vegetable oil or cooking spray. pour about 1/4 cup of batter into the pan and tip to spread the batter to the edges. when form on the top and the edges are dry, flip over and cook until lightly browned on the other side and edges are golden. repeat with remaining batter.
- fill crepes with your favorite fruit, cream, caramel or even ice cream or cheese to serve.
Ingredients
- Servings: 10
- 2 cups oil for frying
- 1/4 cup chopped onion
- 30 (6 inch) corn tortillas, torn into strips
- 6 eggs, lightly beaten
- 2 teaspoons salt
- 1 (7.75 ounce) can mexican style hot tomato sauce
- 1/2 cup water
- 1/2 cup shredded monterey jack cheese
Recipe
Preparation Time: 15 mins
Cook Time: 30 mins
Ready Time: 45 mins
- in a large, heavy skillet, heat the oil to 350 degrees f (175 degrees c). carefully stir in the onion and tortilla strips. fry until tortilla strips are crisp and golden brown. remove from heat, and drain on paper towels. drain the skillet, leaving only a thin residue of oil.
- over medium heat, return tortillas to the skillet, and stir in the eggs. season with salt. cook and stir until eggs are firm.
- mix mexican style hot tomato sauce and water into the skillet. reduce heat, and simmer until thickened, about 10 minutes. top with cheese. continue cooking until cheese has melted.
Ingredients
- Servings: 5
- 1 tablespoon butter
- 1/4 cup olive oil
- 1 pound fresh asparagus spears, trimmed
- 3/4 cup grated parmesan cheese
- salt and pepper to taste
Recipe
Preparation Time: 5 mins
Cook Time: 10 mins
Ready Time: 15 mins
- melt butter with olive oil in a large skillet over medium heat. add asparagus spears, and cook, stirring occasionally for about 10 minutes, or to desired firmness. drain off excess oil, and sprinkle with parmesan cheese, salt and pepper.
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.
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.
Ingredients
- Servings: 8
- 2 cups mascarpone cheese
- 1 1/4 cups confectioners' sugar
- 1 teaspoon vanilla extract
- 1/2 cup whipped cream
- 16 large strawberries, washed and dried well
- 1/4 cup coarse granulated sugar
- 2 teaspoons lemon zest
Recipe
Preparation Time: 45 mins
Ready Time: 45 mins
- beat the mascarpone cheese, confectioners sugar, and vanilla in a large bowl until smooth. fold in the whipped cream. spoon cheese mixture into a piping bag fitted with a star tip.
- leaving the stem end in tact, cut off the tip of each strawberry, and carefully remove the core using a small, thin knife. stand strawberries upright (stem end down), and slice through the tip toward the stem. do not cut completely through. repeat, slicing a total of 4 times. each strawberry will have 8 sections. roll the strawberries in the sugar.
- gently open each strawberry and fill each with the cheese mixture, using a circular motion. arrange strawberry roses on a platter, and sprinkle with lemon zest.
Ingredients
- Servings: 3
- 2 red bell peppers, chopped
- 1 sweet onion, peeled and chopped
- 1 cup vinegar
- 1 cup sugar
- 1 tablespoon crushed red pepper flakes
Recipe
Preparation Time: 5 mins
Cook Time: 30 mins
Ready Time: 4 hrs 35 mins
- in a medium saucepan over medium heat, mix together red bell peppers, onion, vinegar, sugar and crushed red pepper flakes. bring to a boil, then reduce heat to simmer. stirring occasionally, cook 30 minutes, or until thickened. refrigerate 4 hours or overnight before serving.
Ingredients
- Servings: 4
- 3 tablespoons sugar
- 3/4 cup balsamic vinegar
- 2 teaspoons freshly ground black peppercorns
- 2 large fresh peaches with peel, halved and pitted
- 2 1/2 ounces blue cheese, crumbled
Recipe
Preparation Time: 20 mins
Cook Time: 18 mins
Ready Time: 38 mins
- in a saucepan over medium heat, stir together the sugar, balsamic vinegar, and pepper. simmer until liquid has reduced by one half. it should become slightly thicker. remove from heat, and set aside.
- preheat grill for medium-high heat.
- lightly oil the grill grate. place peaches on the prepared grill, cut side down. cook for about 5 minutes, or until the flesh is caramelized. turn peaches over. brush the top sides with the balsamic glaze, and cook for another 2 to 3 minutes.
- transfer the peach halves to individual serving dishes, and drizzle with remaining glaze. sprinkle with crumbled blue cheese.
Ingredients
- Servings: 6
- 1 (2 pound) pumpkin
- 1 large onion, finely chopped
- 2 tablespoons unsalted butter, melted
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
- 2 eggs
- 3/4 cup milk
- 3/4 cup farmer's cheese or ricotta cheese
Recipe
Preparation Time: 30 mins
Cook Time: 50 mins
Ready Time: 1 hr 20 mins
- preheat the oven to 375 degrees f (190 degrees c). coat a large baking dish with oil or cooking spray.
- cut pumpkin in half, and remove seeds; cut into 1/4 inch thick slices. peel slices, and place pumpkin slices into a large bowl. toss with onion and melted butter, and season with salt and pepper. arrange in prepared baking dish.
- bake pumpkin in preheated oven for 30 minutes. in a mixing bowl, beat eggs with milk and cheese; pour mixture over pumpkin in baking dish. continue baking for 20 minutes, or until golden brown.
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.
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.
Ingredients
- Servings: 5
- 1 tablespoon butter
- 1/4 cup olive oil
- 1 pound fresh asparagus spears, trimmed
- 3/4 cup grated parmesan cheese
- salt and pepper to taste
Recipe
Preparation Time: 5 mins
Cook Time: 10 mins
Ready Time: 15 mins
- melt butter with olive oil in a large skillet over medium heat. add asparagus spears, and cook, stirring occasionally for about 10 minutes, or to desired firmness. drain off excess oil, and sprinkle with parmesan cheese, salt and pepper.
Ingredients
- Servings: 8
- 4 peaches, halved and pitted
- 2 tablespoons clover honey
- 1 cup soft cream cheese with honey and nuts
- 1 tablespoon vegetable oil
Recipe
Preparation Time: 15 mins
Cook Time: 8 mins
Ready Time: 23 mins
- preheat a grill for medium-high heat.
- brush peaches with a light coating of oil. place pit side down the grill. grill for 5 minutes, or until the surfaces have nice grill marks. turn the peaches over, and drizzle with a bit of honey. place a dollop of the cream cheese spread in the place where the pit was. grill for 2 to 3 more minutes, or until the filling is warm. serve immediately.
Ingredients
- Servings: 12
- 1 1/2 cups milk
- 3 egg yolks
- 2 tablespoons vanilla extract
- 1 1/2 cups all-purpose flour
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 5 tablespoons melted butter
Recipe
Preparation Time: 10 mins
Cook Time: 20 mins
Ready Time: 30 mins
- in a large bowl, mix together the milk, egg yolks and vanilla. stir in the flour, sugar, salt and melted butter until well blended.
- heat a crepe pan over medium heat until hot. coat with vegetable oil or cooking spray. pour about 1/4 cup of batter into the pan and tip to spread the batter to the edges. when form on the top and the edges are dry, flip over and cook until lightly browned on the other side and edges are golden. repeat with remaining batter.
- fill crepes with your favorite fruit, cream, caramel or even ice cream or cheese to serve.
Ingredients
- Servings: 6
- 1 1/2 cups sliced fresh strawberries
- 1 1/2 cups fresh blueberries
- 1 cup part-skim ricotta cheese
- 1 tablespoon nonfat evaporated milk
- 1 tablespoon sugar
- 1 1/2 tablespoons
- 1 1/2 tablespoons chopped toasted hazelnuts
Recipe
Preparation Time: 5 mins
Cook Time: 10 mins
Ready Time: 15 mins
- layer the strawberries and blueberries in 6 individual serving dishes.
- using an electric beater, whip together the ricotta cheese, milk, sugar and . spoon a portion of the cream over each fruit serving, top with toasted hazelnuts, and serve.
Ingredients
- Servings: 6
- 5 ounces almonds
- 1/2 (8 ounce) package cream cheese, softened
- 1 (3 ounce) package roquefort cheese
- 1 1/2 tablespoons heavy cream
- 1/4 pound seedless red grapes
- 1/4 pound seedless green grapes
Recipe
Preparation Time: 30 mins
Cook Time: 10 mins
Ready Time: 40 mins
- preheat oven to 375 degrees f (190 degrees c).
- place almonds in a single layer on a medium baking sheet. bake in the preheated oven 5 to 10 minutes, stirring occasionally, until lightly browned.
- in a food processor, coarsely chop toasted almonds. transfer to a medium bowl.
- in a medium bowl, whip together cream cheese, roquefort cheese and heavy cream. gently fold the seedless red grapes and seedless green grapes into the mixture to coat.
- roll each grape in the chopped almonds. place on wax paper and chill in the refrigerator until serving.
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.
Ingredients
- Servings: 16
- 2 avocados
- 1 cup mayonnaise
- 1 cup sour cream
- 1/2 (1 ounce) package taco seasoning mix
- 2 (16 ounce) cans refried beans
- 3 cups shredded cheddar cheese
- 1/2 cup shredded lettuce
- 1 large chopped fresh tomato
- 2 green onions, chopped
- 1/2 cup green bell pepper
- 1/4 cup sliced black olives
Recipe
Preparation Time: 30 mins
Ready Time: 30 mins
- spread refried beans evenly on a medium sized serving platter. if the beans are watery, chill for 20 to 30 minutes.
- peel the avocados and remove the pits. in a food processor, blend the avocados with the mayonnaise, sour cream and taco seasoning until smooth. pour over the refried beans. top with cheddar cheese. add lettuce, tomatoes, green onions, green pepper and black olives if desired. refrigerate until serving. serve with your favorite tortilla chips.
Ingredients
- Servings: 5
- 1 tablespoon butter
- 1/4 cup olive oil
- 1 pound fresh asparagus spears, trimmed
- 3/4 cup grated parmesan cheese
- salt and pepper to taste
Recipe
Preparation Time: 5 mins
Cook Time: 10 mins
Ready Time: 15 mins
- melt butter with olive oil in a large skillet over medium heat. add asparagus spears, and cook, stirring occasionally for about 10 minutes, or to desired firmness. drain off excess oil, and sprinkle with parmesan cheese, salt and pepper.
Ingredients
- Servings: 4
- 1 pound fresh green beans, trimmed
- 1 fennel bulb, cut into thin slices
- 1/4 cup extra-virgin olive oil
- 2 tablespoons chopped fresh basil leaves
- salt and pepper to taste
- 1/4 cup crumbled feta cheese
Recipe
Preparation Time: 10 mins
Cook Time: 6 mins
Ready Time: 16 mins
- fill a saucepan half full with water and bring to a boil. add the green beans and fennel slices; cook until just beginning to become tender, about 4 minutes. pour into a colander to drain and run under cold water to stop the cooking process.
- return the empty pan to the stove and set heat to medium. pour in the olive oil and let it heat for a minute. return the green beans and fennel to the pan. season with basil, salt, and pepper; cook and stir until coated and warm. transfer to a serving dish and toss with feta cheese.
Ingredients
- Servings: 5
- 1 tablespoon butter
- 1/4 cup olive oil
- 1 pound fresh asparagus spears, trimmed
- 3/4 cup grated parmesan cheese
- salt and pepper to taste
Recipe
Preparation Time: 5 mins
Cook Time: 10 mins
Ready Time: 15 mins
- melt butter with olive oil in a large skillet over medium heat. add asparagus spears, and cook, stirring occasionally for about 10 minutes, or to desired firmness. drain off excess oil, and sprinkle with parmesan cheese, salt and pepper.
Ingredients
- Servings: 12
- 1 1/2 cups milk
- 3 egg yolks
- 2 tablespoons vanilla extract
- 1 1/2 cups all-purpose flour
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 5 tablespoons melted butter
Recipe
Preparation Time: 10 mins
Cook Time: 20 mins
Ready Time: 30 mins
- in a large bowl, mix together the milk, egg yolks and vanilla. stir in the flour, sugar, salt and melted butter until well blended.
- heat a crepe pan over medium heat until hot. coat with vegetable oil or cooking spray. pour about 1/4 cup of batter into the pan and tip to spread the batter to the edges. when form on the top and the edges are dry, flip over and cook until lightly browned on the other side and edges are golden. repeat with remaining batter.
- fill crepes with your favorite fruit, cream, caramel or even ice cream or cheese to serve.
Ingredients
- Servings: 6
- 1/2 (16 ounce) can spicy fat-free refried beans*
- 1 cup salsa, divided
- 1 (12 inch) pre-baked italian pizza crust
- 2 cups shredded hearts of romaine lettuce
- 3 medium green onions, thinly sliced
- 1/4 cup ranch dressing
- 1/4 cup crumbled tortilla chips
- 1 cup shredded pepper jack or monterey jack cheese
Recipe
Preparation Time: 20 mins
Cook Time: 12 mins
Ready Time: 32 mins
- adjust oven rack to lowest position, and heat oven to 450 degrees. mix beans and 1/2 cup salsa in a medium bowl. place crust on a cookie sheet, then spread the bean mixture over crust. bake until it's crisp and warm, about 10 minutes.
- remove from oven; top with lettuce, green onions and dollop with the remaining salsa. drizzle (or, if dressing has an easy-pour top, squirt) dressing over pizza. top with chips and cheese, then return to oven and bake until the cheese melts, about 2 minutes longer. cut into 6 slices and serve.
Ingredients
- Servings: 4
- 8 (1 ounce) slices whole-wheat bread
- 1 large navel orange, peeled and cut into 1/4-inch thick slices
- 2 large avocados - peeled, pitted, and sliced
- 1 (5 ounce) package alfalfa sprouts
- 2 teaspoons balsamic vinaigrette
Recipe
Preparation Time: 10 mins
Ready Time: 10 mins
- arrange four of the bread slices on a flat surface; top each slice with two slices of orange, even amounts of avocado slices, and even amounts of sprouts. sprinkle each sandwich with 1/2 teaspoon of balsamic vinaigrette. top each with remaining bread slices and serve.
Ingredients
- Servings: 4
- 4 ounces american cheese, cubed
- 3 hard-cooked eggs, chopped
- 1 (6 ounce) can tuna, drained and flaked
- 2 tablespoons chopped green bell pepper
- 2 tablespoons chopped onion
- 2 tablespoons chopped pimento-stuffed green olives
- 2 tablespoons chopped sweet pickles
- 1/2 cup mayonnaise
- 4 hot dog buns
Recipe
Preparation Time: 15 mins
Cook Time: 10 mins
Ready Time: 25 mins
- preheat the oven to 300 degrees f (150 degrees c).
- in a medium bowl, combine the cheese, eggs, tuna, bell pepper, onion, olives and sweet pickles. stir in mayonnaise until everything is evenly coated. spoon generously into the hot dog buns, and wrap each sandwich in aluminum foil.
- bake the coneys in the preheated oven until filling is heated through and cheese is melted, about 10 minutes.
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.
Ingredients
- Servings: 4
- 6 eggs
- 1 tablespoon milk
- 1 1/2 cups cubed smoked ham
- 3/4 cup shredded cheddar cheese
Recipe
Preparation Time: 5 mins
Cook Time: 5 mins
Ready Time: 10 mins
- preheat a skillet over medium heat. combine eggs and milk in a large bowl; beat well.
- add ham to preheated skillet and warm until juicy. add eggs and stir regularly until they start to set. while eggs are still soft, add cheese. cook until eggs are firm and cheese is melted. season with salt and pepper to taste and serve.
Ingredients
- Servings: 6
- 1/2 (16 ounce) can spicy fat-free refried beans*
- 1 cup salsa, divided
- 1 (12 inch) pre-baked italian pizza crust
- 2 cups shredded hearts of romaine lettuce
- 3 medium green onions, thinly sliced
- 1/4 cup ranch dressing
- 1/4 cup crumbled tortilla chips
- 1 cup shredded pepper jack or monterey jack cheese
Recipe
Preparation Time: 20 mins
Cook Time: 12 mins
Ready Time: 32 mins
- adjust oven rack to lowest position, and heat oven to 450 degrees. mix beans and 1/2 cup salsa in a medium bowl. place crust on a cookie sheet, then spread the bean mixture over crust. bake until it's crisp and warm, about 10 minutes.
- remove from oven; top with lettuce, green onions and dollop with the remaining salsa. drizzle (or, if dressing has an easy-pour top, squirt) dressing over pizza. top with chips and cheese, then return to oven and bake until the cheese melts, about 2 minutes longer. cut into 6 slices and serve.
Ingredients
- Servings: 4
- 6 eggs
- 1 tablespoon milk
- 1 1/2 cups cubed smoked ham
- 3/4 cup shredded cheddar cheese
Recipe
Preparation Time: 5 mins
Cook Time: 5 mins
Ready Time: 10 mins
- preheat a skillet over medium heat. combine eggs and milk in a large bowl; beat well.
- add ham to preheated skillet and warm until juicy. add eggs and stir regularly until they start to set. while eggs are still soft, add cheese. cook until eggs are firm and cheese is melted. season with salt and pepper to taste and serve.
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.
Ingredients
- Servings: 4
- 8 (1 ounce) slices whole-wheat bread
- 1 large navel orange, peeled and cut into 1/4-inch thick slices
- 2 large avocados - peeled, pitted, and sliced
- 1 (5 ounce) package alfalfa sprouts
- 2 teaspoons balsamic vinaigrette
Recipe
Preparation Time: 10 mins
Ready Time: 10 mins
- arrange four of the bread slices on a flat surface; top each slice with two slices of orange, even amounts of avocado slices, and even amounts of sprouts. sprinkle each sandwich with 1/2 teaspoon of balsamic vinaigrette. top each with remaining bread slices and serve.
Ingredients
- Servings: 4
- 4 ounces american cheese, cubed
- 3 hard-cooked eggs, chopped
- 1 (6 ounce) can tuna, drained and flaked
- 2 tablespoons chopped green bell pepper
- 2 tablespoons chopped onion
- 2 tablespoons chopped pimento-stuffed green olives
- 2 tablespoons chopped sweet pickles
- 1/2 cup mayonnaise
- 4 hot dog buns
Recipe
Preparation Time: 15 mins
Cook Time: 10 mins
Ready Time: 25 mins
- preheat the oven to 300 degrees f (150 degrees c).
- in a medium bowl, combine the cheese, eggs, tuna, bell pepper, onion, olives and sweet pickles. stir in mayonnaise until everything is evenly coated. spoon generously into the hot dog buns, and wrap each sandwich in aluminum foil.
- bake the coneys in the preheated oven until filling is heated through and cheese is melted, about 10 minutes.
Ingredients
- Servings: 4
- 4 ounces american cheese, cubed
- 3 hard-cooked eggs, chopped
- 1 (6 ounce) can tuna, drained and flaked
- 2 tablespoons chopped green bell pepper
- 2 tablespoons chopped onion
- 2 tablespoons chopped pimento-stuffed green olives
- 2 tablespoons chopped sweet pickles
- 1/2 cup mayonnaise
- 4 hot dog buns
Recipe
Preparation Time: 15 mins
Cook Time: 10 mins
Ready Time: 25 mins
- preheat the oven to 300 degrees f (150 degrees c).
- in a medium bowl, combine the cheese, eggs, tuna, bell pepper, onion, olives and sweet pickles. stir in mayonnaise until everything is evenly coated. spoon generously into the hot dog buns, and wrap each sandwich in aluminum foil.
- bake the coneys in the preheated oven until filling is heated through and cheese is melted, about 10 minutes.
Ingredients
- Servings: 12
- 1 1/2 cups milk
- 3 egg yolks
- 2 tablespoons vanilla extract
- 1 1/2 cups all-purpose flour
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 5 tablespoons melted butter
Recipe
Preparation Time: 10 mins
Cook Time: 20 mins
Ready Time: 30 mins
- in a large bowl, mix together the milk, egg yolks and vanilla. stir in the flour, sugar, salt and melted butter until well blended.
- heat a crepe pan over medium heat until hot. coat with vegetable oil or cooking spray. pour about 1/4 cup of batter into the pan and tip to spread the batter to the edges. when form on the top and the edges are dry, flip over and cook until lightly browned on the other side and edges are golden. repeat with remaining batter.
- fill crepes with your favorite fruit, cream, caramel or even ice cream or cheese to serve.
Ingredients
- Servings: 6
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 1 (10 ounce) package frozen chopped spinach, thawed and drained
- 5 eggs, beaten
- 3 cups shredded muenster cheese
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
Recipe
Preparation Time: 20 mins
Cook Time: 30 mins
Ready Time: 50 mins
- preheat oven to 350 degrees f (175 degrees c). lightly grease a 9 inch pie pan.
- heat oil in a large skillet over medium-high heat. add onions and cook, stirring occasionally, until onions are soft. stir in spinach and continue cooking until excess moisture has evaporated.
- in a large bowl, combine eggs, cheese, salt and pepper. add spinach mixture and stir to blend. scoop into prepared pie pan.
- bake in preheated oven until eggs have set, about 30 minutes. let cool for 10 minutes before serving.
Ingredients
- Servings: 4
- 4 ears corn, shucked
- 1/4 cup melted butter
- 1/4 cup mayonnaise
- 1/2 cup grated cotija cheese
- 4 wedges lime (optional)
Recipe
Preparation Time: 10 mins
Cook Time: 10 mins
Ready Time: 20 mins
- preheat an outdoor grill for medium-high heat.
- grill corn until hot and lightly charred all over, 7 to 10 minutes, depending on the temperature of the grill. roll the ears in melted butter, then spread evenly with mayonnaise. sprinkle with cotija cheese and serve with a lime wedge.
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.
Ingredients
- Servings: 6
- 1 pound bacon
- 1 cup bread cubes
- 2 3/4 cups milk
- 12 eggs
- salt and pepper to taste
- 1/4 cup butter
- 1 pound swiss cheese, shredded
- 4 teaspoons butter, melted
- 1 cup dry bread crumbs
Recipe
Preparation Time: 10 mins
Cook Time: 40 mins
Ready Time: 50 mins
- place bacon in a large, deep skillet. cook over medium-high heat until evenly brown. drain, crumble and set aside.
- in a large bowl, combine the bread cubes and milk. drain after 5 minutes. in a separate bowl, beat together milk, eggs, salt and pepper.
- in a large skillet or saucepan, melt 1/4 cup butter over medium heat. add the egg mixture and scramble until soft. do not fully cook. add the soaked bread cubes and turn into a greased 9x13 inch baking pan. sprinkle shredded cheese on top of casserole. in a small bowl, stir together butter and bread crumbs. sprinkle this mixture over the cheese and then top with the bacon. cover and refrigerate overnight.
- the next morning, preheat oven to 350 degrees f (175 degrees c).
- bake in preheated oven for 40 minutes. serve warm.
Ingredients
- Servings: 8
- 3 tablespoons butter
- 2 (13 ounce) packages frozen cheese-filled blintzes
- 4 eggs, beaten
- 1 1/2 cups sour cream
- 1 1/4 cups sugar
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 tablespoon orange juice
Recipe
Preparation Time: 10 mins
Cook Time: 45 mins
Ready Time: 55 mins
- preheat oven to 350 degrees f (175 degrees c).
- melt the butter in a 2-quart casserole, and place the frozen blintzes on top of the butter in a single layer. mix the eggs, sour cream, sugar, salt, vanilla extract, and orange juice in a bowl until thoroughly combined, and pour the mixture over the blintzes.
- bake in the preheated oven until the top is lightly browned, and a toothpick inserted into the center of the casserole comes out clean, about 45 minutes.
Ingredients
- Servings: 6
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 1 (10 ounce) package frozen chopped spinach, thawed and drained
- 5 eggs, beaten
- 3 cups shredded muenster cheese
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
Recipe
Preparation Time: 20 mins
Cook Time: 30 mins
Ready Time: 50 mins
- preheat oven to 350 degrees f (175 degrees c). lightly grease a 9 inch pie pan.
- heat oil in a large skillet over medium-high heat. add onions and cook, stirring occasionally, until onions are soft. stir in spinach and continue cooking until excess moisture has evaporated.
- in a large bowl, combine eggs, cheese, salt and pepper. add spinach mixture and stir to blend. scoop into prepared pie pan.
- bake in preheated oven until eggs have set, about 30 minutes. let cool for 10 minutes before serving.
Ingredients
- Servings: 12
- 1 1/2 cups milk
- 3 egg yolks
- 2 tablespoons vanilla extract
- 1 1/2 cups all-purpose flour
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 5 tablespoons melted butter
Recipe
Preparation Time: 10 mins
Cook Time: 20 mins
Ready Time: 30 mins
- in a large bowl, mix together the milk, egg yolks and vanilla. stir in the flour, sugar, salt and melted butter until well blended.
- heat a crepe pan over medium heat until hot. coat with vegetable oil or cooking spray. pour about 1/4 cup of batter into the pan and tip to spread the batter to the edges. when form on the top and the edges are dry, flip over and cook until lightly browned on the other side and edges are golden. repeat with remaining batter.
- fill crepes with your favorite fruit, cream, caramel or even ice cream or cheese to serve.
Ingredients
- Servings: 5
- 1 tablespoon butter
- 1/4 cup olive oil
- 1 pound fresh asparagus spears, trimmed
- 3/4 cup grated parmesan cheese
- salt and pepper to taste
Recipe
Preparation Time: 5 mins
Cook Time: 10 mins
Ready Time: 15 mins
- melt butter with olive oil in a large skillet over medium heat. add asparagus spears, and cook, stirring occasionally for about 10 minutes, or to desired firmness. drain off excess oil, and sprinkle with parmesan cheese, salt and pepper.
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.
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.
Ingredients
- Servings: 12
- 1 1/2 cups milk
- 3 egg yolks
- 2 tablespoons vanilla extract
- 1 1/2 cups all-purpose flour
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 5 tablespoons melted butter
Recipe
Preparation Time: 10 mins
Cook Time: 20 mins
Ready Time: 30 mins
- in a large bowl, mix together the milk, egg yolks and vanilla. stir in the flour, sugar, salt and melted butter until well blended.
- heat a crepe pan over medium heat until hot. coat with vegetable oil or cooking spray. pour about 1/4 cup of batter into the pan and tip to spread the batter to the edges. when form on the top and the edges are dry, flip over and cook until lightly browned on the other side and edges are golden. repeat with remaining batter.
- fill crepes with your favorite fruit, cream, caramel or even ice cream or cheese to serve.
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.
Ingredients
- Servings: 2
- 5 cups water
- 1/2 cup whole wheat berries
- 6 eggs
- 1 cup sugar
- 1 (8 ounce) package mixed candied fruit
- 1 1/2 pounds ricotta cheese
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1 teaspoon grated lemon zest
- 2 teaspoons grated orange zest
- 1 tablespoon shortening
- 1 teaspoon salt
- 2 pastries for 9-inch lattice-top pies
- 2 tablespoons confectioners' sugar for dusting
Recipe
Preparation Time: 45 mins
Cook Time: 45 mins
Ready Time: 1 hr 30 mins
- bring water to a boil in a large saucepan. pour in wheat and allow to boil 40 minutes. as wheat is cooking, beat eggs in a large bowl while gradually adding 1 cup sugar to eggs. mix in fruit, ricotta, vanilla extract, cinnamon, lemon rind, and orange rind.
- when wheat is ready, drain in a colander and rinse with warm water. place 3/4 cup of cooked wheat in a small bowl, and mix in shortening and salt. stir until shortening is melted, then stir wheat mixture into ricotta mixture along with the rest of the cooked wheat berries.
- preheat oven to 375 degrees f (190 degrees c).
- line two 9 inch pie pans with pastry. cut remaining pastry into strips for tops of pies. spoon half of filling into each pan. cover with pastry strips to form lattice tops. crimp edges.
- bake in preheated oven for 45 minutes, until crust is golden brown. sprinkle each pie with 1 tablespoon sugar and allow to cool at room temperature. chill overnight before serving. store any leftovers in refrigerator.
Ingredients
- Servings: 5
- 1 tablespoon butter
- 1/4 cup olive oil
- 1 pound fresh asparagus spears, trimmed
- 3/4 cup grated parmesan cheese
- salt and pepper to taste
Recipe
Preparation Time: 5 mins
Cook Time: 10 mins
Ready Time: 15 mins
- melt butter with olive oil in a large skillet over medium heat. add asparagus spears, and cook, stirring occasionally for about 10 minutes, or to desired firmness. drain off excess oil, and sprinkle with parmesan cheese, salt and pepper.
Ingredients
- Servings: 6
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 1 (10 ounce) package frozen chopped spinach, thawed and drained
- 5 eggs, beaten
- 3 cups shredded muenster cheese
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
Recipe
Preparation Time: 20 mins
Cook Time: 30 mins
Ready Time: 50 mins
- preheat oven to 350 degrees f (175 degrees c). lightly grease a 9 inch pie pan.
- heat oil in a large skillet over medium-high heat. add onions and cook, stirring occasionally, until onions are soft. stir in spinach and continue cooking until excess moisture has evaporated.
- in a large bowl, combine eggs, cheese, salt and pepper. add spinach mixture and stir to blend. scoop into prepared pie pan.
- bake in preheated oven until eggs have set, about 30 minutes. let cool for 10 minutes before serving.
Ingredients
- Servings: 3
- 1 (8 ounce) package cream cheese, softened
- 2 cups shredded sharp cheddar cheese
- 2 tablespoons milk
- 1/4 teaspoon mustard powder
- 1/4 teaspoon cayenne pepper
- 2 tablespoons chopped dried cranberries
Recipe
Preparation Time: 15 mins
Ready Time: 15 mins
- in a medium bowl, mix together the cream cheese, cheddar cheese and milk until well blended. season with mustard powder and cayenne pepper, then mix in dried cranberries. use immediately, or refrigerate for up to 3 days.
Ingredients
- Servings: 6
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 1 (10 ounce) package frozen chopped spinach, thawed and drained
- 5 eggs, beaten
- 3 cups shredded muenster cheese
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
Recipe
Preparation Time: 20 mins
Cook Time: 30 mins
Ready Time: 50 mins
- preheat oven to 350 degrees f (175 degrees c). lightly grease a 9 inch pie pan.
- heat oil in a large skillet over medium-high heat. add onions and cook, stirring occasionally, until onions are soft. stir in spinach and continue cooking until excess moisture has evaporated.
- in a large bowl, combine eggs, cheese, salt and pepper. add spinach mixture and stir to blend. scoop into prepared pie pan.
- bake in preheated oven until eggs have set, about 30 minutes. let cool for 10 minutes before serving.
Ingredients
- Servings: 5
- 1 tablespoon butter
- 1/4 cup olive oil
- 1 pound fresh asparagus spears, trimmed
- 3/4 cup grated parmesan cheese
- salt and pepper to taste
Recipe
Preparation Time: 5 mins
Cook Time: 10 mins
Ready Time: 15 mins
- melt butter with olive oil in a large skillet over medium heat. add asparagus spears, and cook, stirring occasionally for about 10 minutes, or to desired firmness. drain off excess oil, and sprinkle with parmesan cheese, salt and pepper.
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.
Ingredients
- Servings: 1
- 1 (32 ounce) container ricotta cheese
- 2 eggs
- 6 tablespoons sugar
- 1 (1.5 fluid ounce) jigger whiskey
- 1 pastry for a 9 inch double crust pie
Recipe
Preparation Time: 10 mins
Cook Time: 1 hr
Ready Time: 1 hr 10 mins
- preheat oven to 375 degrees f (190 degrees c). on a lightly floured surface, roll out one crust, and place in a 9 inch pie plate. roll out top crust, and cut into lattice strips; set aside.
- in a large bowl, blend ricotta, eggs, sugar, and whiskey. pour into pie crust. top with lattice strips in a woven pattern. seal and crimp edge.
- bake in preheated oven for 1 hour, or until crust is golden brown and filling is set.
Ingredients
- Servings: 8
- 1 (8 ounce) package cream cheese, softened
- 1/3 cup strawberry preserves
- 1 1/2 cups frozen whipped topping, thawed
- 1 (9 inch) prepared graham cracker crust
- 1 cup fresh strawberries
- 2 teaspoons sugar
- 2 teaspoons grenadine syrup
Recipe
Preparation Time: 15 mins
Ready Time: 2 hrs 15 mins
- in a bowl, mix the cream cheese and strawberry preserves. fold in the whipped topping. scoop the mixture into the prepared pie crust, and set aside.
- in a blender or food processor, blend the strawberries, sugar, and grenadine syrup until slightly chunky. spread over the cream cheese mixture. chill in the refrigerator at least 2 hours before serving.
Ingredients
- Servings: 1
- 1 (9 inch) pie crust, baked
- 2 (8 ounce) packages cream cheese, softened
- 1/4 cup sugar
- 1/2 teaspoon vanilla extract
- 2 cups sliced peaches, drained
- 1/4 cup raspberry preserves
- 1 teaspoon lemon juice
Recipe
Preparation Time: 15 mins
Ready Time: 15 mins
- combine softened cream cheese, sugar, and vanilla extract in a medium mixing bowl. mix until smooth. spread bottom of baked pie shell. chill several hours or overnight.
- before serving, top cream cheese layer with drained peach slices. mix raspberry preserves with lemon juice until well combined. spoon over peaches. garnish with mint sprigs.
Ingredients
- Servings: 6
- 1 (8 ounce) package cream cheese, softened
- 2 tablespoons honey
- 1/2 (8 ounce) package mild cheddar cheese, shredded
- 1 (6 ounce) package dried mixed fruit, chopped
- 1 cup chopped pecans
Recipe
Preparation Time: 10 mins
Ready Time: 3 hrs 10 mins
- in a medium bowl combine cream cheese and honey; beat until smooth. stir in cheese and chopped fruit; mix well.
- form into a ball and roll in chopped nuts. chill for at least 3 hours.
Ingredients
- Servings: 1
- ladyfingers
- 5 eggs, separated
- 3/4 cup sugar, divided
- 1 cup all-purpose flour
- 1 teaspoon vanilla extract
- 3/4 cup confectioners' sugar for dusting
- syrup
- 1 cup sugar
- 1 cup boiling water
- 1/2 cup strong brewed coffee
- 1/4 cup
- filling
- 1 (8 ounce) container mascarpone cheese
- 2 cups confectioners' sugar
- 1/4 cup dark
- 1 teaspoon vanilla extract
- 2 cups heavy cream
- topping
- 2 (1 ounce) squares semisweet chocolate, grated
- 1/8 cup confectioners' sugar for dusting
Recipe
Preparation Time: 45 mins
Cook Time: 20 mins
Ready Time: 5 hrs
- preheat oven to 350 degrees f (175 degrees c). line baking sheets with parchment paper.
- in a medium bowl, whip egg yolks and 1/4 cup of sugar with an electric mixer until thick and pale. in a separate bowl, whip egg whites (with clean beaters) to soft peaks. gradually sprinkle in the remaining 1/2 cup sugar while whipping to medium stiff peaks. fold the egg yolk mixture into the egg whites. gently fold in the flour and 1 teaspoon vanilla. the batter should be thick and pale yellow.
- trace two 9 inch circles the parchment paper using a cake pan as a guide. spread or pipe batter to completely fill inside the lines of the circles. batter should be about 1/2 inch tall.
- load the remaining batter into a pastry bag fitted with a half inch tip or hole. draw parallel lines another piece of parchment that are 3 inches apart. pipe the batter back and forth just between the lines in a compressed s motion, until you run out of batter. this is the part that wraps around the outside of the cake. (it helps to have it in one piece, but you can pipe individual fingers using the guidelines drawn on the paper, if you prefer.) there may be extra.
- bake in preheated oven 10 to 15 minutes, until firm but not browned. remove from the oven and dust generously with confectioners' sugar. set aside to cool.
- to make the syrup, stir together 1 cup sugar, boiling water, coffee and 1/4 cup until sugar is dissolved. set aside.
- to make the filling, combine mascarpone, 2 cups confectioners' sugar, dark and 1 teaspoon vanilla in a large bowl. whisk together until completely smooth, scraping the bottom of the bowl to remove any lumps. gradually whisk in the heavy cream. whip with an electric mixer until soft peaks form. stop whipping when the mixture shows the first sign of graininess.
- to assemble, line the sides of a 9-inch springform pan with parchment or waxed paper. place one of the ladyfinger rounds in the bottom of the pan. brush generously, but do not soak completely, with syrup. place the 3-inch high ladyfinger strips around the inside edge of the pan, so that the sides are completely covered. brush generously with syrup.
- spread half of the filling mixture over the first ladyfinger round in the pan. place the remaining ladyfinger round on top of the filling. soak the second ladyfinger round with syrup until it cannot take any more. spread the remaining filling over that and smooth the top. sprinkle with grated chocolate. refrigerate at least 4 hours.
- to serve, remove the sides of the pan and carefully remove the parchment or waxed paper from the outside of the cake. dust with confectioners' sugar just before serving.
Ingredients
- Servings: 6
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 1 (10 ounce) package frozen chopped spinach, thawed and drained
- 5 eggs, beaten
- 3 cups shredded muenster cheese
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
Recipe
Preparation Time: 20 mins
Cook Time: 30 mins
Ready Time: 50 mins
- preheat oven to 350 degrees f (175 degrees c). lightly grease a 9 inch pie pan.
- heat oil in a large skillet over medium-high heat. add onions and cook, stirring occasionally, until onions are soft. stir in spinach and continue cooking until excess moisture has evaporated.
- in a large bowl, combine eggs, cheese, salt and pepper. add spinach mixture and stir to blend. scoop into prepared pie pan.
- bake in preheated oven until eggs have set, about 30 minutes. let cool for 10 minutes before serving.
Ingredients
- Servings: 12
- 1 1/2 cups milk
- 3 egg yolks
- 2 tablespoons vanilla extract
- 1 1/2 cups all-purpose flour
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 5 tablespoons melted butter
Recipe
Preparation Time: 10 mins
Cook Time: 20 mins
Ready Time: 30 mins
- in a large bowl, mix together the milk, egg yolks and vanilla. stir in the flour, sugar, salt and melted butter until well blended.
- heat a crepe pan over medium heat until hot. coat with vegetable oil or cooking spray. pour about 1/4 cup of batter into the pan and tip to spread the batter to the edges. when form on the top and the edges are dry, flip over and cook until lightly browned on the other side and edges are golden. repeat with remaining batter.
- fill crepes with your favorite fruit, cream, caramel or even ice cream or cheese to serve.