INGREDIENTS

• 1 cup organic frozen mixed berries
• 1 frozen banana
• 1 orange, peeled and segmented
• 4 - 6oz Vanilla Greek Yogurt (I used a 5.3oz container of Vanilla Oikos)

THE METHOD

1. Combine all ingredients in a blender then blend until smooth.
2. Like I said – you will totally suck this down! It may be my most favorite smoothie to date, actually. Tropical-tasting and sweet, with the perfect, smooth and creamy consistency. YUMMMM!!

INGREDIENTS

• 1 bunch fresh coriander (leaves and half of stems)
• 1 clove garlic
• 1 small red chilli, remove seeds if you don't like the heat of chillies.
• 140 grams raw cashews
• 1 tbsp apple cider vinegar
• 150-200 grams olive oil, amount of olive oil depends on desired consistency of your pesto
• 1 tsp Himalayan or rock salt

THE METHOD

1. 1. Place Garlic, coriander, cashews, chilli, salt, vinegar and half of the olive oil in a mini food processor. Scrape down the sides of bowl as you go, you will have a fairly thick and chunky pesto.
2. 3. If a thinner or smoother pesto is desired slowly add the remaining olive oil until your desired thickness and consistency is achieved.
3. 4. Place in a jar/container and store in fridge for up to 1 month. Make sure your pesto is covered with a layer of olive oil and seal the jar/container so it is airtight.
4. I always find it lasts longer if you store it upside down in the fridge.

• 3/4 cup boiling water
• 1 pkg. (3 oz.) JELL-O Orange Flavor Gelatin
• 2 cups ice cubes
• 1-1/2 cups thawed COOL WHIP Whipped Topping
• 2 fresh peaches, peeled, chopped
• 1 ready made pie crust

THE METHOD

1. ADD boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Add ice cubes; stir until gelatin is slightly thickened. Remove any unmelted ice. Add COOL WHIP; stir until blended. Gently stir in peaches.
2. REFRIGERATE 15 min. or until gelatin mixture is thick enough to mound; spoon into crust. Refrigerate 3 hours or until firm.

INGREDIENTS

• Dry Ingredients
• 2 cups all purpose flour
• 1 1/2 cups granulated sugar
• 1/2 cup light brown sugar, packed
• 1 cup pecans, finely chopped (I use my food processor)
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 tablespoon + 1 teaspoon ground cinnamon
• 1/2 teaspoon allspice
• 1/4 teaspoon ground nutmeg
• 
  
• Wet ingredients
• 4 large eggs
• 3/4 cup vegetable oil
• 1/2 cup vanilla Greek yogurt (full fat)
• 1 teaspoon vanilla extract
• 2 teaspoons orange extract
• 
  
• Cream Cheese Filling
• 8 oz. cream cheese, softened
• 1/2 cup granulated sugar
• 1 large egg
• 1 teaspoon lemon juice
• 1/2 teaspoon vanilla extract
• 3 tablespoons all purpose flour
• 
  
• Orange Cream Cheese Glaze
• 4 oz. cream cheese, softened
• 2 tablespoons butter, softened
• 2 tablespoons orange juice
• 2 teaspoons lemon juice
• 1 teaspoon orange extract
• 1/2 teaspoon vanilla extract
• 2 cups powdered sugar, sifted
• 
  
• Optional Decorative Garnishes
• roasted pecans, roughly chopped
• orange zest

THE METHOD

1. Preheat the oven to 350F degrees. Butter and flour a 10” bundt cake pan (or use nonstick-spray with flour in it). Set aside.**
2. To make the Cream Cheese Filling, beat the cream cheese and sugar until light and creamy. Beat in remaining Filling Ingredients until smooth. Set Aside.
3. In a large bowl, mix all of the Dry Ingredients together. In a separate bowl, gently whisk eggs then stir in remaining Wet Ingredients just until combined. Don't overmix.
4. Stir Wet Ingredients into Dry Ingredients just until moistened, then stir in carrots until evenly combined (I use my clean hands to stir in the carrots).
5. Spoon 3 cups batter into prepared bundt cake pan. Spoon Cream Cheese Filling over batter and gently smooth, but do not touch the sides of the pan. Top with remaining batter.
6. Bake at 350F degrees for 45 minutes, cover with foil then reduce heat to 325 and bake an additional 25-30 minutes or until toothpick inserted near the center comes out clean. Cool in the pan for 10 minutes then transfer to a cooling rack to cool completely.
7. To make the Orange Cream Cheese Glaze, using an electric mixer, cream together all of the Glaze ingredients EXCEPT the powdered sugar on medium speed for 1-2 minutes or until completely smooth. Add sifted powdered sugar and beat until very smooth, scraping down sides as needed. Place the frosting in the refrigerator for 5 to 10 minutes before using.
8. When cake has cooled, drizzle Glaze over cake or individual servings, whisking in additional orange juice/milk if Glaze has become too thick upon standing.
9. Store in the refrigerator for up to 7 days.

INGREDIENTS

• 200 grams of vanilla wafers
• 500g mascarpone
• 200 grams of whipping cream
• 2 tablespoons sugar
• 200 grams of milk chocolate
• 60 grams of dark chocolate chips
• Cocoa powder for garnish

THE METHOD

1. Line a springform pan with parchment paper.
2. Whisk the vanilla wafers to reduce it to dust, and pack it on the basis of the mold. Place in refrigerator for at least 20 minutes.
3. Whip cream until stiff, then add the mascarpone continuing to mount.
4. Divide the mixture into two parts.
5. Melt the milk chocolate in a double boiler and add a half of cream.
6. Add 2 tablespoons of powdered sugar to the other half continuing to mount with the whisk, then add the chocolate chips.
7. Pour a layer of milk chocolate based, level well and place in freezer for 15 minutes.
8. After this time, remove from freezer and pour the other cream.
9. Leveling well, garnish with bitter chocolate and store in the freezer for at least 3 hours.
10. Take out of the freezer about twenty minutes before serving.

INGREDIENTS

• 1 (18.25 ounce) package moist white cake mix
• 1 teaspoon instant coffee powder
• 1/4 cup coffee
• 1 tablespoon coffee flavored liqueur
• FILLING:
• 1 (8 ounce) container mascarpone cheese
• 1/2 cup confectioners' sugar
• 2 tablespoons coffee flavored liqueur
• FROSTING:
• 2 cups heavy cream
• 1/4 cup confectioners' sugar
• 2 tablespoons coffee flavored liqueur
• GARNISH:
• 2 tablespoons unsweetened cocoa powder
• 1 (1 ounce) square semisweet chocolate

THE METHOD

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 (9 inch) pans.
2. Prepare the cake mix according to package directions. Divide two thirds of batter between 2 pans. Stir instant coffee into remaining batter; pour into remaining pan.
3. Bake in the preheated oven for 20 to 25 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. In a measuring cup, combine brewed coffee and 1 tablespoon coffee liqueur; set aside.
4. To make the filling: In a small bowl, using an electric mixer set on low speed, combine mascarpone, 1/2 cup confectioners' sugar and 2 tablespoons coffee liqueur; beat just until smooth. Cover with plastic wrap and refrigerate.
5. To make the frosting: In a medium bowl, using an electric mixer set on medium-high speed, beat the cream, 1/4 cup confectioners' sugar and 2 tablespoons coffee liqueur until stiff. Fold 1/2 cup of cream mixture into filling mixture.
6. To assemble the cake: Place one plain cake layer on a serving plate. Using a thin skewer, poke holes in cake, about 1 inch apart. Pour one third of reserved coffee mixture over cake, then spread with half of the filling mixture. Top with coffee-flavored cake layer; poke holes in cake. Pour another third of the coffee mixture over the second layer and spread with the remaining filling. Top with remaining cake layer; poke holes in cake. Pour remaining coffee mixture on top. Spread sides and top of cake with frosting. Place cocoa in a sieve and lightly dust top of cake. Garnish with chocolate curls. Refrigerate at least 30 minutes before serving.
7. To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar.

INGREDIENTS

• 1 (5-lb.) boneless leg of lamb, rolled and tied
• 3 1/2 teaspoons kosher salt, divided
• 2 teaspoons freshly ground black pepper, divided
• 1/4 cup loosely packed fresh rosemary leaves
• 1/4 cup loosely packed fresh thyme leaves
• 2 shallots, coarsely chopped
• 6 garlic cloves
• 1 tablespoon fresh lemon juice
• 10 tablespoon olive oil, divided
• 2 pounds small new potatoes

THE METHOD

1. 1. Rub lamb with 2 tsp. salt and 1 tsp. pepper; let stand 1 hour.
2. 2. Pulse rosemary in a food processor 4 or 5 times or until finely chopped. Add next 4 ingredients, and pulse 4 or 5 times or until finely chopped. Add 6 Tbsp. olive oil, and pulse 7 or 8 times or until smooth, scraping down sides as needed. Rub mixture over lamb; place in a large roasting pan. Let stand 30 minutes.
3. 3. Preheat oven to 450°. Toss together potatoes and remaining 1 1/2 tsp. salt, 1 tsp. pepper, and 4 Tbsp. oil; place potatoes around lamb in roasting pan.
4. 4. Bake at 450° for 50 minutes to 1 hour or until a meat thermometer inserted into thickest portion registers 125° (rare). Remove lamb from pan; cover loosely with aluminum foil, and let stand 15 minutes before slicing.
5. 5. Dice half of lamb; package in 2 (2 1/2-cup) portions, and reserve for Rosemary Lamb Stew and Lamb Pita Pockets. Serve remaining lamb with potatoes and pan juices.
6. Note: Peel the centers of the potatoes for a pretty presentation, if desired.

INGREDIENTS

• 1 1/2 cups all-purpose flour
• 3/4 cup cake flour
• 1/2 teaspoon salt
• 1 tablespoon white sugar
• 1 cup unsalted butter
• 3 tablespoons shortening
• 1/4 cup sour cream
• 1/8 teaspoon lemon juice
• 5 large Granny Smith apples - peeled, cored and sliced
• 1/2 cup white sugar
• 2 tablespoons all-purpose flour
• 1/4 tablespoon ground nutmeg
• 1/8 teaspoon lemon juice
• 1 egg, beaten

THE METHOD

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch pie pan.
2. To Make Crust: In a large bowl, combine flours, salt and sugar. Cut in butter and shortening until coarse crumbs are formed. Mix in sour cream and lemon juice. Keep mixing until dough forms a ball; dough may be slightly lumpy, this is fine. Wrap dough ball in plastic wrap and allow to chill for 1 hour.
3. Once chilled, take dough out of refrigerator and cut it in half; keep one half covered and in the refrigerator. Roll dough to 1/8 of an inch. To lift pie shell, roll dough around rolling pin and then unroll into pie pan. Trim overhanging edges of pie crust.
4. To Make Filling: Place apples into pie shell. In a small bowl, combine sugar, flour and nutmeg; mix thoroughly. Sprinkle mixture over apples. Squirt lemon juice over apples. Place pie in refrigerator while top crust is rolled out.
5. Remove pie from refrigerator. Brush outer edge of bottom crust with beaten egg. Place second crust on top of pie; crimp pie shell edges together. Brush entire top crust with egg and cut 4 steam slots into it.
6. Bake in a preheated 350 degrees F (175 degrees C) oven for 45 minutes, or until golden brown. Allow pie to completely cool before serving. Serve warm with whipped cream or vanilla ice cream.

• 1 Can Flaky Grands
• Bag shredded cheddar 8 oz.
• Half cup milk
• Cubed ham or ground cooked sausage 1 cup cooked
• 5 eggs
• Salt and pepper
• Add all ingredients and mix saving biscuits for last.

THE METHOD

1. Cut biscuits into fours and carefully mix in.
2. Transfer to roomy casserole dish that has been oiled. Cook 25 minutes at 350. You can't mess this up and it comes out looking JUST like picture. Serve for breakfast or dinner with a small salad.

INGREDIENTS

• 1 can cherry pie filling
• 1/2 cup butter
• 16 ounces Sour Cream
• 8 ounces Cream Cheese
• 16 ounces marshmallows
• 2 regular size keebler ready graham pie crusts (save plastic as cover)

THE METHOD

1. In med-large bowl mix together sour cream and cream cheese until smooth and set aside.
2. On stove top melt stick of butter and mix in marshmallows little at a time until smooth.
3. Quickly add marshmallow mix into the sour cream/cream cheese mix and quickly mix those together.

INGREDIENTS

• Topping
• 2 (8 ounce) packages low-fat cream cheese or 2 (8 ounce) packages cream cheese
• 1/2 cup sugar
• 1 large egg
• 1 teaspoon vanilla extract

• Brownie
• 1 cup unsalted butter
• 6 ounces unsweetened baking chocolate
• 2 cups sugar
• 3/4 teaspoon vanilla extract
• 3/4 teaspoon salt
• 4 large eggs
• 1 1/4 cups all-purpose flour
• 1 (21 ounce) can cherry pie filling

THE METHOD

1. 1 Heat oven to 350°.
2. 2 Line a 13 x 9" baking pan with foil, letting ends extend a bit over sides. Lightly coat the foil with nonstick cooking spray.
3. 3 Topping: Beat together all topping ingredients in medium mixing bowl until blended and smooth. Set aside.
4. 4 Brownie: In a large microwavable mixing bowl, melt butter and chocolate using med power -- about 2 minutes---check every 45 seconds and stir. (Can also do in a saucepan over low heat.) Heat until chocolate is melted and smooth -- stir to make a smooth mixture.
5. 5 With wooden spoon, stir in sugar, vanilla and salt into melted chocolate mixture. Add eggs, one at a time, stirring briskly after each egg, until well-blended. Stir in flour.
6. 6 Spoon brownie mixture into prepared baking pan.
7. 7 Scatter heaping Tbsp of topping mixture on top of brownie mixture. Next, scatter Tbsp of cherry pie filling over top. Run tip of a knife through topping and pie filling to create a marbelized look.
8. 8 Bake at 350 for 45-50 minutes or until brownie edges begin to pull away from sides and edges of cream cheese are slightly brown. THE CENTER WILL STILL "JIGGLE" WHEN SHAKEN EVEN WHEN THEY ARE DONE!
9. 9 Cool in pan on wire rack. When cooled, chill for at least 4 hours before cutting.
10. 10 After chilling, simply lift out by using the foil that lines the pan. Place on cutting board and cut into squares, and place into individual cupcake/muffin liners.

click below to get the full recipe

INGREDIENTS

(16-ounce) package pound cake mix

1 cup whipping cream

2 large eggs

2 cups sliced almonds

1/2 cup cold butter, cut into 1-inch pieces and softened

1 cup sugar

5 tablespoons flour

6 tablespoons whipping cream

HOW TO DO IT

Beat first 3 ingredients at low speed with an electric mixer 30 seconds. Increase speed to medium, and beat 3 more minutes. Pour into a lightly

greased 13- x 9-inch pan.

Bake at 350° for 25 minutes.

Process almonds and next 4 ingredients in a food processor until almonds are finely chopped and mixture is creamy, stopping to scrape down sides.

Remove cake from oven. Drop almond mixture by rounded teaspoonfuls evenly over warm cake.

Bake 10 more minutes or until almond mixture is bubbly. Remove from oven; spread almond mixture evenly over cake.

Broil cake 4 inches from heat 1 minute or until top is lightly browned (edges of cake may get dark). Cool on a wire rack.

Beate Ruffin, Alexandria, Virginia

Keywords

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click below to get the full recipe




























































































































































INGREDIENTS

• 4 chicken breasts
• 4 roasted red pepper strips
• Baby spinach leaves
• A few Basil Leaves
• 4 String Cheese
• light Italian dressing for basting

HOW TO DO IT

1. Preheat indoor or outdoor grill to med-high.
2. Slice your peppers and throw them on the grill for a few minutes until tender
3. Butterfly the chicken breasts
4. Place about 5 baby spinach leaves in middle, slightly to one side.
5. Put roasted red pepper*, Basil, and String Cheese on top of spinach.
6. Roll up, and put toothpicks on ends to hold together well.
7. Brush the outside with a little Italian Dressing (or just Olive Oil, Salt, and Pepper)
8. Grill for 5 minutes, turn and grill 5 more minutes. (10-15 minutes depending on you grill and thickness of chicken).

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• 1/2 cup butter, melted
• 2 eggs, beaten
• 1 (8.5 ounce) package dry corn bread mix
• 1 (15 ounce) can whole kernel corn, drained
• 1 (14.75 ounce) can creamed corn
• 1 cup sour cream

HOW TO DO IT

1. Preheat oven to 350 degrees F (175 degrees C), and lightly grease a 9x9 inch baking dish.
2. In a medium bowl, combine butter, eggs, corn bread mix, whole and creamed corn and sour cream. Spoon mixture into prepared dish.
3. Bake for 45 minutes in the preheated oven, or until the top is golden brown.

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INGREDIENTS

• 1 cup butter (melted)
• 2 cups graham cracker crumbs
• 1/4 cup brown sugar
• 1 3/4 cup powdered sugar
• 1 cup peanut butter
• 1/2 tsp. vanilla
• 1 (11 oz) bag milk chocolate chips

HOW TO DO IT

1. Combine all ingredients, except the chocolate chips in a medium sized bowl. Stir until the mixture is smooth and creamy.
2. Pour peanut butter mixture into a 9 x 13 pan.
3. Melt chocolate chips in the microwave (at 50% power) for 1-2 minutes. Stir chocolate and pour over the peanut butter mixture. Spread chocolate over mixture with a spatula.
4. Put bars in fridge for one hour to set. Cut while bars once cooled.

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INGREDIENTS

• 1 pound bacon, cooked, drained, crumbled, and divided
• 
  
• 2 (8-ounce) packages cream cheese, softened
• 
  
• 2 cups shredded mozzarella cheese
• 
  
• 2 cups shredded Fontina cheese
• 
  
• 1/2 cup sour cream
• 
  
• 1/2 cup mayonnaise
• 
  
• 1/2 teaspoon Italian seasoning
• 
  
• 1 teaspoon garlic powder
• 
  
• 2 tablespoons Dijon mustard
• 
  
• salt & pepper to taste
• 
  
• 1 1/2 cups chopped seeded tomatoes
• 
  
• 1 cup shredded Iceberg lettuce
• 
  
• Toasted bread rounds, crackers, or pita chips

HOW TO DO IT

1. Preheat oven to 350˚. Spray a 11⁄2-quart baking dish with nonstick cooking spray.
2. 
   
3. Set aside 1⁄2 cup crumbled bacon.
4. In a large bowl, combine remaining bacon, cream cheese, shredded cheeses, sour cream, mayonnaise, Italian seasoning, garlic powder, salt, pepper, and Dijon mustard. Spoon mixture into prepared baking dish. Bake for 25 to 30 minutes or until hot and bubbly. Sprinkle chopped tomatoes, remaining 1⁄2 cup crumbled bacon, and Iceberg lettuce over hot dip. Serve immediately with toasted bread rounds, crackers, or pita chips.
5. Slightly adapted from The Dean Brothers.

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INGREDIENTS

• 1 (16 ounce) package uncooked elbow macaroni
• 1 pound lean ground beef
• 1 onion, chopped
• 2 (10.75 ounce) cans condensed tomato soup
• salt and pepper to taste

HOW TO DO IT

1. Cook macaroni according to package directions.
2. Meanwhile, in a separate large skillet over medium high heat, saute the ground beef and the onion for 5 to 10 minutes, or until meat is browned and crumbly. Drain thoroughly and leave the meat and onion in the skillet. Pour the two cans of tomato soup into the skillet and stir well to combine.
3. When noodles are done, drain thoroughly and return noodles to the pot. Add the hamburger mixture from the skillet to the pot. Mix well and season with salt and pepper to taste.

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1/4 cup all-purpose flour

1 cup milk

1 pinch salt

3 eggs

1/2 teaspoon ground cinnamon

1 teaspoon vanilla extract

1 tablespoon white sugar

12 thick slices bread

Measure flour into a large mixing bowl. Slowly whisk in the milk. Whisk in the salt, eggs, cinnamon, vanilla extract and sugar until smooth.

Heat a lightly oiled griddle or frying pan over medium heat.

Soak bread slices in mixture until saturated. Cook bread on each side until golden brown. Serve hot.

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