Pistachio Twists

• 1 (17.5 ounce) package frozen puff pastry, thawed
• 1 egg white, beaten
• 1/3 cup finely chopped shelled pistachios
• kosher salt to taste

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
2. Unfold the sheets of puff pastry, and brush tops with egg white. Sprinkle pistachios and salt over the egg white wash; flip the sheets, brush with egg white, and sprinkle with pistachios and salt. With a sharp knife, cut pastry into 3-inch long strips, about 3/4 inch wide. Twist the strips twice, then arrange on the prepared baking sheets so they don’t touch.
3. Bake in the preheated oven until browned, about 15 minutes.

Lemon Cookie Bars

• 1 Cup Flour
• 1/2 Cup Powdered Sugar
• 1 Cup Butter
• 4 Large Eggs
• 1/3 Cup Sugar
• 1/3 Cup Lemon Juice From Concentrate
• 1/4 Cup Flour
• 1/2 tsp. Baking Powder
• 2 Tbsp. Powdered Sugar

Preheat oven to 350 degrees.

In a large bowl combine the 1 cup of flour, 1/2 cup of powdered sugar and butter. Pat into the bottom of a pan. Bake for 20-25 minutes or until it turns lightly brown.
In a second large mixing bowl beat the eggs, granulated sugar and lemon juice with a wire whip until well blended.
Stir in the 1/4 cup of flour and 1/2 tsp. of baking powder and pour over top of the baked crust. Return to the oven and bake an additional 20-25 minutes.
Remove from oven and sprinkle with 2 Tbsp. of powdered sugar.

Veggie Pizza

Ingredients

• 2 (8 ounce) packages refrigerated crescent rolls
• 1 cup sour cream
• 1 (8 ounce) package cream cheese, softened
• 1 teaspoon dried dill weed
• 1/4 teaspoon garlic salt
• 1 (1 ounce) package ranch dressing mix
• 1 small onion, finely chopped
• 1 stalk celery, thinly sliced
• 1/2 cup halved and thinly-sliced radishes
• 1 red bell pepper, chopped
• 1 1/2 cups fresh broccoli, chopped
• 1 carrot, grated

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Spray a jellyroll pan with non-stick cooking spray.
2. Pat crescent roll dough into a jellyroll pan. Let stand 5 minutes. Pierce with fork.
3. Bake for 10 minutes, let cool.
4. In a medium-sized mixing bowl, combine sour cream, cream cheese, dill weed, garlic salt and ranch dip mix. Spread this mixture on top of the cooled crust. Arrange the onion, carrot, celery, broccoli, radish, bell pepper and broccoli on top of the creamed mixture. Cover and let chill. Once chilled, cut it into squares and serve.

Chicken and Marinated-Zucchini Sandwich

Ingredients

• 1 zucchini
• 1/4 red onion, thinly sliced
• 1 tablespoon thinly sliced lemon zest
• 2 tablespoons fresh lemon juice
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 pound chicken cutlets
• Handful of chopped toasted almonds
• Handful of fresh parsley
• 1 loaf Italian bread
• Romaine lettuce

Directions

1. Slice 1 zucchini into ribbons with a vegetable peeler. Combine with 1/4 red onion, thinly sliced, 1 tablespoon thinly sliced lemon zest, and 2 tablespoons each fresh lemon juice and olive oil. Season with salt and pepper and let stand 30 minutes.
2. Meanwhile, season 1 pound chicken cutlets with salt and pepper and broil until cooked through. Let cool, then shred and add to marinated zucchini along with a handful of chopped toasted almonds and fresh parsley. Cut 1 loaf Italian bread in half horizontally and hollow out. Make a sandwich with chicken mixture (including juices) and romaine lettuce leaves.

Churros

Ingredients

• 1 cup water
• 2 1/2 tablespoons white sugar
• 1/4 teaspoon salt
• 2 tablespoons vegetable oil
• 1 cup all-purpose flour
• 2 quarts oil for frying
• 1/2 cup white sugar, or to taste
• 1 teaspoon ground cinnamon

1. In a small saucepan over medium heat, combine water, 2 1/2 tablespoons sugar, salt and 2 tablespoons vegetable oil. Bring to a boil and remove from heat. Stir in flour until mixture forms a ball.
2. Heat oil for frying in deep-fryer or deep skillet to 375 degrees F (190 degrees C). Pipe strips of dough into hot oil using a pastry bag. Fry until golden; drain on paper towels.
3. Combine 1/2 cup sugar and cinnamon. Roll drained churros in cinnamon and sugar mixture.

Wedding Cake Icing

Ingredients

• 1 cup shortening
• 1/2 teaspoon salt
• 1 1/2 teaspoons clear imitation vanilla extract
• 1/4 teaspoon almond extract
• 1/2 cup water
• 8 cups sifted confectioners’ sugar

Directions

1. Mix shortening, water, vanilla, almond extract, and half of the powdered sugar with a mixer for 5-10 minutes. (it’s very important to mix this long)
2. Add the rest of the powdered sugar and beat just enough to mix in.
3. Add additional water for desired consistency.

Cucumber and Avocado Sushi

Ingredients

• 1 1/4 cups water
• 1 cup uncooked glutinous white rice (sushi rice)
• 3 tablespoons rice vinegar
• 1 pinch salt
• 4 sheets nori (dry seaweed)
• 1/2 cucumber, sliced into thin strips
• 1 avocado – peeled, pitted and sliced

Directions

1. Combine the water and rice in a saucepan and bring to a boil. Cover, reduce heat to low and simmer for 20 minutes, or until rice is tender and water has been absorbed. Remove from the heat and stir in the vinegar and a pinch of salt. Set aside to cool.
2. Cover a bamboo sushi mat with plastic wrap to keep the rice from sticking. Place a sheet of seaweed over the plastic. Use your hands to spread the rice evenly onto the sheet, leaving about 1/2 inch of seaweed empty at the bottom. Arrange strips of cucumber and avocado across the center of the rice. Lift the mat and roll over the vegetables once and press down. Unroll, then roll again towards the exposed end of the seaweed sheet to make a long roll. You may moisten with a little water to help seal. Set aside and continue with remaining nori sheets, rice and fillings.
3. Use a sharp wet knife to slice the rolls into 5 or 6 slices. Serve cut side up with your favorite sushi condiments.

Love Bites

ingredients

 

• 1 cup butter-flavor shortening
• 1-1/2 cups sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 egg
• 1 tablespoon coffee-flavor liqueur or milk
• 1 teaspoon vanilla
• 2-1/4 cups all-purpose flour
• 2 tablespoons instant coffee crystals
• 48 milk chocolate kisses with stripes or almonds

directions

 

1. Beat shortening in a large bowl with an electric mixer on medium to high speed for 30 seconds. Add 1 cup sugar, baking powder, and salt. Beat until mixture is combined, scraping side of bowl occasionally. Beat in egg, liqueur, and vanilla until combined. Beat in as much flour as you can with the mixer. Stir in any remaining flour. If necessary, cover and chill dough in the refrigerator about 1 hour or until easy to handle.
2. Preheat oven to 350F. Lightly grease cookie sheets; set aside. Shape dough into 1-inch balls. Combine remaining 1/2 cup sugar and coffee crystals. Roll dough balls in sugar mixture. Place balls 2 inches apart on prepared cookie sheets.
3. Bake in preheated oven about 10 minutes or until tops are cracked and sides are set; do not let edges brown. Immediately press a chocolate kiss into the center of each cookie. If desired, while chocolate is still warm, swirl it gently using your finger or with a knife. Transfer cookies to wire racks and cool completely. Makes 48 cookies.
4. To store: Place cookies in layers separated by pieces of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Thaw cookies, if frozen, before serving.