Preheat oven to 350 degrees

Spray bottom and sides of a 9 inch Springform pan with cooking spray, dust side with 2 tsp. sugar.

Microwave chocolate and butter in large microwavable bowl on high for 1 1/2 minutes or until both are completely melted, stirring every 30 seconds. Stir in remaining sugar and mint.

Beat eggs in medium bowl on high speed 9-10 minutes or until eggs are very thick, pale yellow and quadrupled in volume. Add half the eggs to chocolate mixture and stir gently until well blended. Repeat with remaining eggs. Pour into prepared pan.

Bake for 35 minutes or until toothpick comes out with moist crumbs attached. Cool in pain on a wire rack for 10 minutes. Run small knife around the rim of pan to loosen the cake and remove rim. Cool completely and enjoy!

Blend all ingredients except the strawberries in a blender until smooth. Top with berries and serve immediately. Makes 4 servings.

Ingredients

• 2 pounds ground beef chuck
• 1 pound bulk Italian sausage
• 3 (15 ounce) cans chili beans, drained
• 1 (15 ounce) can chili beans in spicy sauce
• 2 (28 ounce) cans diced tomatoes with juice
• 1 (6 ounce) can tomato paste
• 1 large yellow onion, chopped
• 3 stalks celery, chopped
• 1 green bell pepper, seeded and chopped
• 1 red bell pepper, seeded and chopped
• 2 green chile peppers, seeded and chopped
• 1 tablespoon bacon bits
• 4 cubes beef bouillon
• 1/2 cup beer
• 1/4 cup chili powder
• 1 tablespoon Worcestershire sauce
• 1 tablespoon minced garlic
• 1 tablespoon dried oregano
• 2 teaspoons ground cumin
• 2 teaspoons hot pepper sauce (e.g. Tabasco™)
• 1 teaspoon dried basil
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon cayenne pepper
• 1 teaspoon paprika
• 1 teaspoon white sugar
• 1 (10.5 ounce) bag corn chips such as Fritos®
• 1 (8 ounce) package shredded Cheddar cheese

Ingredients

• 5 slices bacon
• 1 1/2 cups whole almonds, raw
• 8 ounces cream cheese, softened
• 1/2 cup mayonnaise
• 1 tablespoon chopped green onions
• 1/2 teaspoon dried dill weed
• pinch of freshly ground black pepper
• 1 teaspoon whole pine nuts (optional)
• crackers

Ingredients

• 1 quart vegetable oil for frying
• 32 peeled and deveined medium shrimp, tail-on
• 1 (4 ounce) can pickled jalapeno peppers, cut into slivers
• 16 slices bacon, cut in half
• 32 toothpicks

Ingredients

• 1 (10 ounce) can refrigerated pizza crust dough
• 1/4 pound Genoa salami, thinly sliced
• 1/4 pound pepperoni sausage, sliced
• 1/4 pound provolone cheese, sliced
• 1/2 cup shredded mozzarella cheese

• Small handful fresh mint, about 10 leaves
• 1 cup ice cubes
• Splash simple syrup (equal parts sugar and water, heated until sugar dissolves; cool)
• 1/4 cup apple juice
• 1/3 cup vodka

Directions

Ingredients

• 3 cups chopped watermelon
• 1/2 cup chopped green bell pepper
• 2 tablespoons lime juice
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon chopped green onions
• 1 tablespoon chopped jalapeno pepper
• 1/2 teaspoon garlic salt

Ingredients

• 1 (1 pound) loaf French bread, cut into 1 inch slices
• 2 bananas, peeled and sliced
• 3 eggs, beaten
• 1 teaspoon water
• 1 tablespoon milk
• 1 teaspoon vanilla extract
• 1 tablespoon orange liqueur
• 1 teaspoon grated orange zest
• 1/4 cup butter
• confectioners’ sugar for dusting

Ingredients

• 2 tomatoes, diced
• 1 onion, finely chopped
• 2 limes, juiced
• 2 tablespoons chopped fresh cilantro
• 1 jalapeno pepper, seeded and minced
• salt and pepper to taste
• 2 tablespoons olive oil, divided
• 2 skinless, boneless chicken breast halves – cut into strips
• 1/2 onion, thinly sliced
• 1 green bell pepper, thinly sliced
• 2 cloves garlic, minced
• 4 (12 inch) flour tortillas
• 1 cup shredded cheese
• 1/4 cup sour cream, for topping

Ingredients

• 1/4 cup soy sauce
• 1/4 cup cider vinegar
• 2 tablespoons honey
• 2 tablespoons canola oil
• 10 large mushrooms, cut in half
• 2 green onions, minced
• 3 skinless, boneless chicken breast halves – cut into chunks
• 1/2 pound sliced thick cut bacon, cut in half
• 1 (8 ounce) can pineapple chunks, drained
• skewers

Place all ingredients except ice cubes into blender and cover. Blend on medium speed for about 30 sec. or until smooth.

ADD ice and cover. Blend on high speed until thickened.

Makes 1 serving.

Ingredients

• 10 cups all-purpose apples, peeled, cored and sliced
• 1 cup white sugar
• 1 tablespoon all-purpose flour
• 1 teaspoon ground cinnamon
• 1/2 cup water
• 1 cup quick-cooking oats
• 1 cup all-purpose flour
• 1 cup packed brown sugar
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 cup butter, melted

1. Place first 3 ingredients on a double layer of cheesecloth. Gather edges of cheesecloth together; tie securely.
2. Combine cheesecloth bag, cider, and next 5 ingredients (cider through salt) in a large stockpot; bring to a boil. Reduce heat, and simmer 20 minutes. Discard cheesecloth bag. Serve with rum, if desired.

Ingredients

• 8 slices bacon
• 8 all-beef hot dogs
• 8 hot dog buns
• 8 slices Swiss cheese
• 1/2 cup barbeque sauce, or amount to taste
• 1 small red onion, diced

Ingredients

• 6 pounds pork spareribs
• 1 1/2 cups white sugar
• 1/4 cup salt
• 2 1/2 tablespoons ground black pepper
• 3 tablespoons sweet paprika
• 1 teaspoon cayenne pepper, or to taste
• 2 tablespoons garlic powder
• 5 tablespoons pan drippings
• 1/2 cup chopped onion
• 4 cups ketchup
• 3 cups hot water
• 4 tablespoons brown sugar
• cayenne pepper to taste
• salt and pepper to taste
• 1 cup wood chips, soaked

In a medium bowl, cream together butter, white sugar, and brown sugar.  Beat in eggs one at a time, then stir in vanilla. Combine flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Mix in oats. Cover, and chill dough for at least one hour.

Preheat the oven to 375 degrees. Grease cookie sheets. Roll the dough into walnut sized balls, and place 2 inches apart on cookie sheets. Flatten each cookie with a large fork dipped in sugar.

Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Ingredients

• 1/2 cup butter
• 1 cup white sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 cup raisins
• 1 1/2 cups applesauce
• 1/2 teaspoon ground cinnamon
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 3/4 teaspoon salt
• 1 cup chopped walnuts

1. Beat the milk, melted butter, flour, and salt in a medium bowl until just smooth, then add eggs one at a time, beating until incorporated. Stir in cherries. Allow batter to rest for 15 minutes.
2. Preheat oven to 450 degrees. Butter muffin cups (or popover cups) taking care to coat the cups as well as the area around the top as well.
3. Fill cups 3/4 full (leave plenty of room), and bake in preheated oven for 20 minutes. Without opening the oven door, lower the heat to 350 degrees and bake 10 minutes longer. Do not open the oven during baking!
4. Remove from oven, pierce tops with a knife to let the steam escape, and allow to cool in pan for 5 minutes.

Ingredients

• 1 (8 ounce) can crescent dinner rolls
• 2 tablespoons grated Parmesan cheese
• 1/3 cup finely chopped pepperoni
• 2 tablespoons finely chopped green bell pepper
• 1/2 cup shredded Italian cheese blend
• 1/2 cup pizza sauce

1. Combine mayonnaise, chipotle chile, and adobo sauce in a small bowl. Spread the mixture evenly on the tortillas. Divide the turkey, Monterey jack cheese, avocado, and romaine lettuce onto each tortilla. Fold the bottom of the tortilla snugly over the filling, then fold in the left and right edges. Roll the tortilla up to the top edge, forming a tight cylinder. Cut the wrap in half before serving.

Ingredients

• 1/2 cup grape soda
• 2 cups vanilla ice cream
• 10 cubes ice
• 1 teaspoon vanilla extract
• milk

• 2 1/4 cups plus 2 tablespoons sugar
• 1 3/4 cups flour
• 3/4 cups plus 1 tablespoon cocoa
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla
• 1 cup boiling water
• 1 1/2 cups graham cracker crumbs (about 20 squares)
• 1/3 cup butter
• 9 ounces bittersweet chocolate, chopped fine

Frosting Ingredients:

• 8 large eggs
• 2 cups sugar
• 1/2 teaspoon cream of tartar
• 2 teaspoons vanilla

Cupcake Directions:

1. Preheat oven to 350 degrees. Add cupcake liners to two muffin tins.
2. Sift sugar (all but 1/4 cup), flour, cocoa powder, baking powder, baking soda and salt together into bowl. Use paddle attachment for electric mixer to mix together all ingredients at low speed.
3. In a large bowl, mix together eggs, milk, oil and vanilla. Add flour mixture and beat at medium speed for about 30 seconds. Scrape sides of bowl and mix for another 2 minutes on medium. Add boiling water and stir; set batter aside.
4. Place graham cracker crumbs, remaining 1 /4 cup sugar and melted butter in another large bowl. Stir to combine.
5. Place 1 tablespoon of graham cracker mixture into the bottom of each cupcake liner. Pack the crumbs; we used a small glass. Save remaining mixture for topping.
6. Add 2 teaspoons chocolate into each muffin cup. Bake for approximately 5 minutes or until the graham cracker mixture is golden brown.
7. Fill each muffin cup 3/4 full with cake batter. Sprinkle each with remaining chocolate and graham cracker mixture. Bake for 18 to 20 minutes rotating pans half way through.
8. Let cupcakes cool for 10 minutes before removing from pans. Cool completely before frosting.

Frosting Instructions:

1. Place egg whites, sugar and cream of tarter in a heat tolerant bowl. Set over a saucepan with simmering water. Whisk constantly until sugar is dissolved and egg whites are warm to the touch. Approximately 3 to 4 minutes.
2. Use whisk attachment for electric mixer to beat starting on low speed and increasing to high until stiff peaks form. Approximately 5 to 7 minutes.
3. Add vanilla and mix until combined.
4. Place frosting immediately into large pastry bag fitted with a large round or French tip. Pipe frosting in a spiral motion around each cupcake.
5. Place cupcakes on baking sheet. Use kitchen torch to lightly brown the frosting. Take care not to burn the cupcake liners.

Ingredients

• 2 (8 ounce) cans  Crescent Dinner Rolls
• 48 cocktail-sized smoked link sausages or hot dogs

1. Clean and wash fish if needed and pat dry. Place fish on a plate and rub fajita seasoning blend on both side, gently pressing into fish. Set aside.
2. In a small glass bowl mix together sour cream and enough half and half to thin the sour cream to a thick soup consistency. Set aside.
3. Heat a large, high quality non-stick skillet on medium high, add olive oil. Place fish in skillet and cook until just done on both sides, 5 to 6 minutes.  Lightly drizzle lime juice on cooked fish.
4. To make tacos, fill tortillas with a thin layer of shredded cabbage, fish, cilantro and drizzle sour cream mixture on top. Serve at at once.
5. Garnish with fresh spicy salsa, avocado slices and lime wedges.

Ingredients

• 1 pound lump crabmeat
• 6 ounces Monterey Jack cheese, shredded
• 2/3 cup mayonnaise
• 1 teaspoon minced garlic
• 1/2 cup diced pickled jalapeno pepper slices
• 1 teaspoon Worcestershire sauce
• 2 teaspoons hot pepper sauce
• 1 pinch salt
• 1 1/2 cups sourdough croutons
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon paprika

Ingredients

• 2 (3.5 ounce) packages microwave popcorn, popped
• 1/2 cup margarine
• 3/4 cup brown sugar
• 1/4 cup peanut butter
• 20 large marshmallows

• Ice cubes

1. Place cherry gelatin in medium bowl. Add 1 cup boiling water and stir 2 minutes until gelatin is completely dissolved. Add enough ice cubes to 1 cup cold water to make 2 cups cold water. Add to gelatin and stir until ice cubes are completely dissolved. Pour evenly into 16 plastic cups or popsicle mold. (I used huge wide cups and the popsicles were a little too big. 5 oz cups would have been much better.) Add about 1/4 cup to each cup and freeze for 1 hour.
2. Slice 3 bananas and add bananas and lemon juice to whip cream. Spoon mixture onto frozen gelatin in cups. Stick plastic spoons or popsicle sticks into center of each cup and freeze for another hour. Top off with juice and freeze for an additional 4 hours or overnight.
3. To remove pops from cups, place bottom of cups under warm running water and press firmly on bottom of cup.

Preheat oven to 350 degrees

(This recipe does not contain any flour)

Grease or spray baking sheets. Mix peanut butter and sugar with mixer until well combined.  Beat egg into peanut butter mixture and then add baking soda. With level teaspoons of dough, roll and place about 1 inch apart on baking sheets. Flatten with fork so they are about 1-1/2 inches in diameter.

Bake cookies in the middle of the oven until puffed and pale golden brown for approximately 10 minutes. 

Makes approximately 2 dozen cookies.

Ingredients

• 4 cups peeled, cored and sliced apples
• 2 teaspoons lemon juice
• 2 tablespoons water
• 1/2 cup honey
• 1 teaspoon ground cinnamon
• 3/4 cup brown sugar
• 3/4 cup all-purpose flour
• 3/4 cup rolled oats
• 4 tablespoons butter

1. In a large bowl, mix ground beef or turkey, blue cheese, chives, hot pepper sauce, Worcestershire sauce, black pepper, salt and mustard.
2. Cover and refrigerate for 2 hours.
3. Preheat grill for high heat.
4. Gently form burger mixture into 12 patties.
5. Oil the grill grate.
6. Grill patties approximately 5 minutes per side or until well done.
7. Serve on rolls.

Ingredients

• 8 ounces cream cheese
• 1/2 cup marshmallow creme
• 2 cups frozen whipped topping, thawed
• 1/4 cup unsweetened pineapple juice

1. Preheat broiler to 500 degrees. Coat a broiling pan with nonstick cooking spray. Brush both sides of fillets with lemon juice, and then sprinkle with salt and pepper. Place fillets flat side up on prepared pan.
2. In a small bowl, mix Parmesan cheese, butter, and mayonnaise.
3. Broil fish about 4 inches from heat for 6 minutes. Remove pan from oven, and turn fillets over. Spread the cheese mixture evenly over each fillet. Top with tomato slices. Broil an additional 4 to 6 minutes, or until fish flakes easily with a fork.

1. Separate the eggs. In a large mixing bowl, beat egg yolks until very thick and lemon colored. Beat in sugar gradually. Add water, lemon extract and lemon rind. Beat in flour.
2. In another bowl, beat egg whites until frothy. Then add cream of tartar and salt. Beat mixture until whites are stiff, but not until they are dry. Fold this whipped mixture into yolk mixture.
3. Pour batter into an ungreased 9 inch tube pan. Bake at 325 degrees for one hour, or until done.

Ingredients

• 4 cups fresh spinach leaves
• 1 cup sliced cantaloupe
• 1 cup sliced avocado
• 1/2 cup diced red bell pepper
• 2 tablespoons chopped fresh mint leaves
• 1 tablespoon mint apple jelly
• 1 1/2 teaspoons white wine vinegar
• 3 tablespoons vegetable oil
• 1 clove garlic, minced

1. Heat oven to 350 degrees (325 for glass baking dish).  Grease 13 x 9 x 2 baking pan.
2. Remove wrappers for Peppermint Patties.
3. Stir together butter, sugar and vanilla in large bowl. Add eggs; beat until well blended. Stir in flour, cocoa, baking powder and salt; blend well. Reserve 2 cups batter. Spread remaining batter in prepared pan. Arrange peppermint patties about 1/2 inch apart in single layer over batter. Spread reserved 2 cups over patties.
4. Bake 50 to 55 minutes or until brownies begin to pull away from the sides of the pan. Cool completely on wire rack; cut into squares.

Ingredients

• 1 cup cranberry juice
• 1 large banana
• 1 medium orange, peeled and segmented
• 1/2 cup strawberries, hulled
• 1/4 cup raspberry sherbet
• 1 cup ice cubes
• 1/4 cup whey protein powder

Ingredients

• 4 drops green food coloring
• 1/2 teaspoon water
• 1/4 cup flaked coconut
• 48 vanilla wafers
• 24 chocolate covered thin mints
• 1 tablespoon sesame seeds

1. Syrup: In a large saucepan over medium heat, combine pineapple juice, lemon juice, sugar and honey. Bring to a boil, and cook for 1 minute. Allow to cool in the refrigerator overnight.
2. Fill 6 glasses with ice. Place a slice of lemon in each glass. Pour in 2 fluid ounces of pineapple lemon syrup.
3. Fill glasses to the top with carbonated water and stir.

1. Bring water and 1/4 teaspoon salt to boil; add potatoes and cook until tender.
2. Drain; reserve 1 cup of cooking liquid (add water to measure 1 cup if necessary).
3. Melt butter in medium saucepan over medium heat.
4. Saute chopped onion in the hot butter until tender.
5. All flour to butter and onion mixture; stir until smooth.
6. Season with a little pepper; continue to cool and stir for 1 minute.
7. Gradually add potatoes, reserved 1 cup of cooking liquid and milk.
8. Stir well; add cheese and ham.
9. Simmer potato ham soup over low hear, stirring frequently, for about 20 minutes.

Add water to drink mix in large plastic or glass pitcher; stir until mix is dissolved.

Stir in carbonated beverage just before serving.

Serve over ice & garnish with lemon slices or wedges.

1. Preheat oven to 350 degrees.
2. In a large bowl, toss together berries and sugar; set aside.
3. In another large bowl, combine flour, oats, brown sugar, cinnamon and nutmeg. Cut in butter until crumbly. Press half of mixture in the bottom of a 9 x 13 inch pan. Cover with berries. Sprinkle remaining crumble mixture over the berries.
4. Bake in oven for 30 to 40 minutes or fruit is bubbly and topping is golden brown.
5. Serve with whipped cream or ice cream.

Ingredients

• 2 cups all-purpose flour
• 1 1/2 cups beer
• 2 eggs
• 1 cup milk
• salt and pepper to taste
• 2 cups vegetable oil for frying
• 1 carrot, cut into thick strips
• 1 onion, sliced into rings
• 6 fresh mushrooms, stems removed
• 1 green bell pepper, sliced in rings

1. Place spinach on four salad plates.
2. In a skillet, melt butter over medium heat and add crushed garlic. Cook and stir until slightly golden. Stir in breadcrumbs. Drop the goat cheese slices into the breadcrumbs a few at a time, and turn to coat in the breadcrumb mixture.
3. Place a slice or two of goat cheese on each serving of spinach, and drizzle the salads with olive oil and balsamic vinegar.

1. Spread the butter on 1 side of each slice of bread.
2. On the opposite side of bread spread peanut butter.
3. Place banana slices on top of peanut butter.
4. Drizzle honey over bananas.
5. Add three slices of bacon on top of the bananas.
6. Place the remaining buttered bread slice on top, butter side out.
7. Place sandwiches on a preheated grill or griddle.
8. Cook until each side is golden brown.
9. Slice in half and serve immediately.

1. Beat egg whites until they form stiff peaks. Add cream of tarter, vanilla extract and almond extract to the mixture.
2. Sift together flour, sugar and salt. Repeat sifting process five times for even distribution.
3. Combine the egg whites with dry ingredients. Pour into an ungreased 10 inch tube pan.
4. Place cake pan in a cold oven. Turn the oven on; set to 325 degrees. Bake for one hour or until cake is golden brown.
5. Invert cake, and allow to cool in pan. When cooled thoroughly, remove from pan.

Ingredients

• 1 large watermelon
• 1 cantaloupe, halved and seeded
• 1 honeydew melon, halved and seeded
• 2 (15 ounce) cans mandarin oranges, drained
• 2 (20 ounce) cans pineapple chunks, drained
• 2 cups halved fresh strawberries
• 2 cups seedless grapes
• 1/2 cup water
• 1/4 cup white sugar
• 2 tablespoons grated lemon zest

Ingredients

• 3/4 cup peeled, seeded, and shredded cucumber
• 2 1/4 cups plain yogurt
• cheesecloth
• 2 1/2 teaspoons fresh lemon juice
• 1 tablespoon olive oil
• 4 cloves garlic, minced
• 1 tablespoon fresh dill, chopped
• 1 red onion, thinly sliced
• 1/2 teaspoon lemon juice
• 1 teaspoon ground sumac
• 1 pound ground beef
• 1 small sweet onion, minced
• 1 1/4 teaspoons crushed red pepper flakes
• 1/2 tablespoon ground coriander
• 1/2 tablespoon ground cumin
• 1 tablespoon Urfa biber
• 1 tablespoon butter, softened
• 1/2 red bell pepper, chopped
• 1 teaspoon kosher salt, or to taste
• 2 tablespoons olive oil
• 4 hamburger buns

1. Mix all ingredients in a shaker with ice until frothy.
2. Pour/strain into a chilled cocktail glass.
3. Garnish with orange slices (optional).

1. Mix all ingredients together. Makes approximately 4 cups

Spread cream cheese onto 2 bread slices and top with ham. (Repeat for second sandwich.) Lightly press edges of sandwich to seal.

Beat eggs, milk and sugar in a small bowl until well blended. Dip sandwiches in egg mixture, turning on both sides to evenly coat and moisten both sides.

Spray a large non-stick skillet with cooking spray. Cook on medium heat for 2 minutes each side or until golden brown.

Makes 2 servings (1 sandwich each).

1. Heat oven to 250 degrees.
2. Bring to a boil: corn syrup, vinegar and brown sugar. Let boil for approximately 5 minutes.
3. Remove from heat and add baking soda, vanilla and peanuts.
4. Pour over popcorn and stir.
5. Place popcorn mixture onto cookie sheets and bake for one hour. Stir every 15 minutes while baking
6. Cool before serving.

1. Mix all ingredients together in a large bowl.
2. Roll mixture into balls.
3. Deep fry.
4. Allow to cool before serving.
5. If desired, the deep fried kool aid can be rolled in a mixture of powdered sugar and cherry kool aid after it is fried. Use about 1/8 cup of kool aid to 1/2 cup of powdered sugar.

1. Slice loaf in half lengthwise. Scoop out 3/4 of the bread from the top and bottom halves to create a pocket.
2. In a small bowl, combine mayonnaise, garlic and lemon peel. Whisk until blended. Spread over the loaf top.
3. In medium bowl, combine tuna, tarragon, vinegar, salt and pepper. Stir until well mixed. Spoon into the loaf bottom.
4. Top tuna mixture with radishes, tomato, eggs and avocado slices. Add olives over the top of the loaf.
5. Slice into six equal portions.

1. Preheat a grill for medium-high heat.
2. Brush peaches with a light coating of oil. Place pit side down onto the grill. Grill for 5 minutes, or until the surfaces have a nice grill marks. Turn the peaches over, and drizzle with a bit of honey. Place a dollop of cream cheese spread in the place of the pit.
3. Grill for 2 to 3 more minutes, or until the filling is warm. Serve immediately.

1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F
2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
4. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

1. Bring a pot of lightly salted water to a boil, and cook the zucchini whole until they start to become tender, about 10 minutes. Drain the zucchini, and set aside to cool. Once cool, slice the zucchini in half lengthwise, and scoop out the center flesh, leaving a 1/4-inch thick shell around the entire zucchini. Chop the scooped-out zucchini flesh.
2. Melt the butter in a large skillet over medium heat. Cook and stir the mushrooms and sweet red pepper until tender and the mushrooms release their juice, about 5 minutes. Stir in the flour and oregano, then stir in the reserved chopped zucchini flesh and Monterey Jack cheese. Heat the mixture until the cheese is melted and the filling is hot. Stuff the filling into the hollowed-out zucchini; sprinkle each with about 3/4 tablespoon of Parmesan cheese.
3. Preheat the oven’s broiler and set the oven rack about 6 inches from the heat source.
4. Broil the zucchini until the filling is bubbling and the cheese is browned, 3 to 5 minutes.

1. In a medium saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Place green bell peppers in a medium saucepan with enough water to cover. Bring to a boil and cook for 10 minutes. Remove peppers from the water and set aside in a 9×13 inch baking dish.
4. In a large saucepan over medium heat, brown the ground beef or turkey; drain. Return to heat and mix in onion, cooked rice, garlic powder, salt and pepper. Pour in tomato sauce and mix thoroughly. Let simmer for about 10 minutes. Remove from heat.
5. Spoon the meat mixture onto each half of the green peppers. Bake in the preheated oven for 45 minutes or until mixture begins to turn golden brown.
6. Sprinkle mozzarella cheese over the top of each stuffed pepper. Return to the oven and bake until cheese is lightly browned, about 5 to 10 minutes.

1. Preheat your oven to 350 degrees.
2. In a large bowl, mash the banana with a fork and then add the canola oil and brown sugar. Mix well until there are no sugar lumps left.
3. In another (smaller) bowl, whisk together the flour, baking soda, salt, cinnamon and oats. Mix into wet ingredients and add banana chips and chocolate chips.
4. Pat batter down into a greased square 8-inch pan. Bake for 25 minutes, or until edges are golden. Let cool before cutting into squares.

1. Preheat oven to 350 degrees F. Grease bottom only of 9-inch springform pan. Prepare brownie mix as package directs for chewy brownies. Spread evenly in prepared pan. Bake 35 minutes or until set.
2. In large mixing bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk. Add eggs and vanilla; mix well. Stir in chocolate chips. Pour into prepared pan.
3. Reduce oven temperature to 300 degrees F. Bake 50 minutes or until set. Cool. Chill thoroughly. Remove side of springform pan. Garnish as desired. Store leftovers covered in refrigerator.

• 1 cup all-purpose flour
• 2/3 cup unsweetened cocoa powder
• 1 stick (1/2 cup) butter, softened
• 1 cup confectioners’ sugar
• 1 egg yolk
• 1/2 teaspoon vanilla

Mousse:

• 1 1/2 cups heavy whipping cream
• 1/4 cup sugar
• 1 teaspoon vanilla
• 1 bag (11 1/2 ounce) milk-chocolate chiops
• 4 large eggs

Glaze:

• 1/2 ounce semisweet baking chocolate, finely chopped
• 8 ounce white baking chocolate
• 2 tablespoons solid vegetable shortening

1. Heat oven to 350°F. Line a 13 x 9 x 2-in. baking pan with nonstick foil, letting foil extend about 2 in. above ends of pan.
2. Crust: Whisk flour and cocoa in a small bowl to blend. In a large bowl, beat butter, confectioners’ sugar, egg yolk and vanilla with mixer on medium speed, scraping down sides of bowl as needed, 1 to 2 minutes until fluffy. On low speed, add flour mixture. Beat 1 minute or until moist clumps form. Scatter over bottom of prepared pan; press into an even layer. Bake 11 minutes or until crust puffs and looks dry and set. Place pan on a wire rack.
3. Mousse: While crust bakes, stir cream, sugar and vanilla in a 1-qt microwave-safe measure or bowl to blend; add chocolate. Microwave on high 2 to 3 minutes until cream barely starts to simmer. Whisk until chocolate melts and mixture is smooth. Cool 8 minutes. Whisk in eggs, 1 at a time, until blended. Pour over hot crust.
4. Bake 30 to 32 minutes until edges have risen slightly higher than center (middle will be set, but soft).
5. Glaze: Meanwhile seal semisweet chocolate in a small, sturdy, ziptop bag. Place in a small bowl of hot tap water. Let sit, squeezing bag a few times, until chocolate melts, adding hot water if needed. Melt white chocolate and shortening in a small saucepan over low heat. Stir until smooth.
6. Pour white chocolate over hot mousse; spread evenly. Dry bag of chocolate, snip tip off 1 corner and pipe thin lines and squiggles over white chocolate. Draw a wooden pick through semisweet chocolate to marbleize. Refrigerate uncovered 2 hours until Glaze hardens.
7. Holding foil ends, lift to a cutting board. With a knife dipped in warm water, and using a gentle sawing motion, carefully cut crosswise in 6 strips. Cut each strip in 7 triangles. Refrigerate.

1. Place 3 chocolate chips in each of 2 martini glasses. Fill a cocktail shaker halfway with ice cubes. Add the white and dark crème de cacao, the vodka and butterscotch schnapps and shake well. Strain into the glasses.

2 quarts vegetable oil for frying
10 ounces orange marmalade
3 tablespoons prepared horseradish
3 tablespoons prepared mustard
3/4 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon paprika
1/4 teaspoon curry powder
1/8 teaspoon salt
1/8 teaspoon cayenne pepper
1/3 cup beer
1 pound large shrimp, peeled and deveined with tails attached
1/4 cup all-purpose flour
8 ounces unsweetened flaked coconut

Directions

Heat oil in a deep fryer to 375 degrees F (190 degrees C). In a small bowl, stir together marmalade, horseradish and mustard; set aside.
Combine 3/4 cup flour, baking powder, paprika, curry powder, salt and cayenne. Stir in beer.
Dredge shrimp in 1/4 cup flour, dip in beer batter and roll in coconut.
Fry shrimp in hot oil until golden on both sides. Drain briefly and serve with reserved dipping sauce.

1. Mix together the sugar and salt if using. Wet the rim of a chilled martini glass with a piece of watermelon. Dip the rim into the sugar and salt mixture. Repeat for other glass.
2. Place the watermelon juice, vodka, lime juice, and simple syrup into a cocktail shaker. Top with ice. Shake well.

3. Garnish with a wedge of watermelon if desired.

1. Cut one ice cream sandwich in half. Place one whole and one half sandwich along a short side of an ungreased 13-in. x 9-in. x 2-in. pan. Arrange eight sandwiches in opposite direction in the pan. Spread with half of the whipped topping. Spoon fudge topping by teaspoonfuls onto whipped topping. Sprinkle with 1/2 cup peanuts. Repeat layers with remaining ice cream sandwiches, whipped topping and peanuts (pan will be full).
2. Cover and freeze for up to 2 months. Remove from the freezer 20 minutes before serving. Cut into squares.

Ingredients

• 3 mangos – peeled, seeded and diced
• 1 cucumber – peeled, seeded, and diced
• 2 jalapeno peppers, seeded and finely chopped
• 1 large onion, finely diced
• 1 clove garlic, minced
• 1/4 cup chopped fresh cilantro
• 1 tablespoon lime juice, or to taste
• salt and pepper to taste

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 3/4 cups white sugar
• 1 cup vegetable oil
• 3 eggs
• 1 teaspoon vanilla extract
• 2 cups shredded carrots
• 1 cup flaked coconut
• 1 cup chopped walnuts
• 1 (8 ounce) can crushed pineapple, drained
• 1 (8 ounce) package cream cheese
• 1/4 cup butter, softened
• 2 cups confectioners’ sugar

1. Prepare cake mix batter according to directions, or make any standard cake recipe batter (i.e. white, chocolate, etc.).
2. Place flat-bottomed ice cream cones in the cups of a regular muffin pan. Pour enough batter into each cone to fill from 1/2 to 2/3 full.
3. Bake at time and temperature as recommended for cupcakes. After they have cooled, frost with your favorite canned or home-prepared frosting recipe. Decorate with sprinkles or other decorations of your choice.

Heat oven to 425 degrees

Place potatoes in a large bowl and spray with non-stick cooking spray. Add 1 1/2 Tbsp. grated cheese and toss to coat.

Spread potatoes into a single layer on a baking sheet sprayed with non-stick cooking spray (spray with additional spray after potatoes are laid out).

Bake for 9 minutes and turn potatoes for an additional 9 minutes. Spray potatoes with additional cooking spray and return to the oven. Turn the oven off and let the potatoes stand inside the closed oven for 8 – 10 minutes or until crisp and golden brown. Remove from oven and toss with remaining grated cheese topping.

Ingredients

• 1/4 cup sugar
• 3 eggs
• 1 cup whole milk
• 3/4 cup peanut butter
• 3/4 cup sweetened condensed milk
• 1/2 cup half-and-half cream
• 2 teaspoons vanilla extract
• 12 miniature peanut butter cups, chopped

• Directions

  1. In a medium bowl, beat the sugar and eggs with an electric mixer until thick, about 3 minutes. Set aside. Pour milk into a small saucepan, and bring to a simmer over low heat. Gradually drizzle the hot milk into the eggs while whisking vigorously. Then pour the whole mixture into the saucepan. Cook over low heat, stirring constantly, until thick enough to coat the back of a metal spoon. Do not boil.
  2. Remove from heat, and whisk in peanut butter. Allow to cool slightly, then whisk in the sweetened condensed milk, half-and-half and vanilla. Cover and refrigerate until chilled.
  3. Pour the mixture into an ice cream maker, and freeze according to the manufacturer’s instructions. Fold in peanut butter cups when mixture is still soft, then transfer to a container, and freeze until solid.

Ingredients

• 1/2 cup mayonnaise
• 1 teaspoon Cajun seasoning
• 1 1/3 pounds ground beef sirloin
• 1 jalapeno pepper, seeded and chopped
• 1/2 cup diced white onion
• 1 clove garlic, minced
• 1 tablespoon Cajun seasoning
• 1 teaspoon Worcestershire sauce
• 4 slices pepperjack cheese
• 4 hamburger buns, split
• 4 leaves lettuce
• 4 slices tomato

Crust:

• 6 tablespoons (3/4 stick butter, melted
• 3 cups chocolate wafer cookie crumbs

Topping:

• 1 cup white chocolate chips

1. Preheat oven to 350 degrees
2. Line a 12×18-inch jelly roll pan with parchment paper, allowing a 2-inch overhang. In a medium sized bowl, combine the chocolate cookie crumbs with the melted butter. Press firmly into pan. Bake for 8 minutes and allow to cool.
3. In a medium sized saucepan, melt the butter with 2 cups of the white chocolate chips over low heat, stirring often. When smooth allow to cool for 10 minutes.
4. In the bowl of an electric mixer fitted with a paddle attachment, beat the eggs until light and frothy, about 3 minutes. Add the sugar. Beat in the white chocolate chip mixture. Add the vanilla extract and beat until smooth.
5. Add the flour, salt and baking powder, beating until the mixture is smooth. Pour the batter into the prepared pan with crust. Sprinkle 1 cup of additional white chocolate chips evenly over the blondie batter.
6. Bake for 30-35 minutes or until a toothpick inserted into the center comes out with moist crumbs attached.
7.  Remove to a wire rack and let cool overnight,  Remove the bars from the pan using the parchment handles, transfer to a cutting board and cut into squares.

2 cups cake flour
1 1/3 cups sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup butter, room temperature
2 large egg whites
1 cup buttermilk
1 tsp vanilla extract
1/4 tsp almond extract

Preheat oven to 350F. Line muffin tins (you will need 18 cups total) with paper liners and set aside.
Sift together cake flour, baking powder, baking soda and salt into the bowl of an electric mixer. Add sugar and blend, using the paddle attachment (You can use a hand mixer, too).
Cut butter into 4 or 5 chunks and drop into the bowl with the flour mixture.Blend on low speed until mixture looks sandy and no large chunks of butter remain, 1-2 minutes.
In a large measuring cup, combine eggs, buttermilk, vanilla and almond extracts. Beat lightly with a fork until combined. With the mixer on low, pour 1 cup of the buttermilk mixture into the bowl. Turn speed up to medium and beat for 1 1/2 minutes. Reduce speed back to low and pour in the rest of the buttermilk mixture. Continue to beat at low speed for an additional 30 seconds, until liquid is fully incorporated. Scrape down the sides of the bowl and beat for a few more seconds, if necessary.
Divide evenly into prepared muffin tins, filling 18 cups as equally as possible.
Bake for 16-20 minutes, until cupcakes are light golden and a toothpick inserted into their centers comes out clean. The cake should spring back when lightly pressed.
Turn cupcakes out onto a wire rack to cool completely.
Makes 18 cupcakes.

Filling
1 can cherry pie filling

Puree cherry pie filling – a syrupy mix of sugar and cherries, usually – in a food processor until fairly smooth. Very small pieces of cherries are ok.
Take a cooled cupcake and, using a small pairing knife, cut a cone of cake (1-inch across by 1-inch deep) out of the top. Trim off the pointy end of the cone, leaving a flat circle of cake. Set aside and repeat this process for all the cupcakes.
Take the cherry filling and spoon about tablespoon or so into each cupcake cavity, filling it almost to the top with filling. Top off with the flat circle of cake you just removed to seal the hole and hold the “blood” filling in place.

Frosting:

Ingredients:

• 1 cup plus 2 tablespoons sugar
• 3 large egg whites
• 1/4 teaspoon cream of tartar
• 1/8 teaspoon salt
• 1 tablespoon pure vanilla extract

Preparation:
In large metal bowl, whisk together 1/3 cup water, sugar, egg whites, cream of tartar, and salt. Set bowl over pan of barely simmering water
and mix with handheld electric mixer at low speed. Gradually increase speed to high, beating until mixture holds stiff peaks, about 5 minutes.

Transfer bowl from pan to folded kitchen towel on counter and continue beating until mixture is cool and billowy, about 2 minutes more. Beat
in vanilla. (Frosting can be made 4 hours ahead and chilled, covered.)

1. Add coffee, ice cream and chocolate syrup to blender
2. Blend until smooth
3. Pour into glasses
4. Add whipped cream and garnish with coffee been or chocolate shavings

Ingredients

• 2 tablespoons teriyaki sauce
• 1 tablespoon red wine vinegar
• 1 tablespoon vegetable oil
• 1 teaspoon brown sugar
• 1/2 teaspoon red pepper flakes
• 3/4 pound pork tenderloin, cut into 1 inch cubes

1. Preheat oven to 350 degrees
2. Mix flour, granulated sugar, 2 tablespoons cocoa, the baking powder and salt in ungreased square pan, 9x9x2 inches. Mix in milk, oil and vanilla with fork until smooth. Stir in nuts. Spread in pan.
3. Sprinkle brown sugar and 1/4 cup cocoa over batter. Pour water over batter.
4. Bake about 40 minutes or until top is dry.
5. Spoon warm cake into dessert dishes. Top with ice cream. Spoon sauce from pan onto each serving.

Ingredients

• 2/3 cup sugar
• 1/3 cup shortening
• 1 teaspoon salt
• 1 cup boiling water
• 2 (.25 ounce) packages active dry yeast
• 1/2 cup warm water (110 degrees F/45 degrees C)
• 3 eggs
• 5 cups all-purpose flour
• 1 cup white sugar
• 1 tablespoon ground cinnamon
• 2 tablespoons butter, melted

Ingredients

• 1/2 cup white sugar
• 1/4 teaspoon ground cinnamon
• 1 (10 ounce) can refrigerated biscuit dough
• 3 tablespoons melted butter

In a large punch bowl combine the sugar and water, stir until dissolved. Add thawed orange juice, pineapple juice, mashed bananas and stir until the orange juice is dissolved. Divide banana crush punch mixture evenly into 4 freezer containers of equal size. Freeze banana punch for several hours until solid. Remove punch from freezer, wait about 1 1/2 hours before serving. Put frozen banana punch mixture into a punch bowl and pour 1 quart lemon lime soda to each container of frozen mixture.

Ingredients

• 2 cups broccoli florets
• 1 yellow bell pepper, sliced
• 1 tablespoon Montreal steak seasoning
• 2 teaspoons chili powder
• 1 teaspoon garlic powder
• salt and pepper to taste
• 1 tablespoon extra-virgin olive oil

Ingredients

• 1 teaspoon vegetable oil
• 1/2 pound ground turkey
• 1 cup shredded cabbage
• 1/2 cup shredded carrots
• 2 green onions, finely chopped
• 1 tablespoon chile paste
• 1 teaspoon cornstarch
• 1 tablespoon white wine
• 14 sheets phyllo pastry dough, halved into triangles
• 4 teaspoons vegetable oil
• 3/4 cup sweet and sour sauce for dipping

1. Preheat the oven to 350 degrees F. Line 24 cupcake cups with paper liners. Prepare the cake mix according to package directions. Divide evenly between the prepared liners. Bake until golden and a toothpick inserted in the center comes out clean; 22 to 25 minutes. Transfer to a wire rack and cool completely.
2. While parents spread the chocolate frosting on top of the cooled cupcakes, kids can crumble the chocolate cookies in a zip-close plastic bag. (Use a rolling pin to break them up fine.) Kids can help roll the frosted cupcakes in the ground crumbs to coat.
3. Place a lady finger on top of each cupcake. Spoon the vanilla frosting into a resealable bag and snip a small corner from the bag. Pipe a line across the top third of the lady finger. Add the mini candies as the eyes. Pipe slightly overlapping lines all over the lady finger. Pipe black dots on the candies as eyes. (Parents may want to do this part.) Continue with the remaining ingredients.

Ingredients

• 1/2 onion, minced
• 4 cloves garlic, minced
• 3/4 cup bourbon whiskey
• 1/2 teaspoon ground black pepper
• 1/3 tablespoon salt
• 2 cups ketchup
• 1/4 cup tomato paste
• 1/3 cup cider vinegar
• 2 tablespoons liquid smoke flavoring
• 1/4 cup Worcestershire sauce
• 1/2 cup packed brown sugar
• 1/3 teaspoon hot pepper sauce, or to taste

Ingredients

• 1 (.25 ounce) package active dry yeast
• 1 cup warm water
• 1 pinch white sugar
• 2 teaspoons kosher salt
• 1 tablespoon olive oil
• 3 1/3 cups all-purpose flour
• 2 cloves garlic, minced
• 1/2 cup olive oil
• 1 teaspoon minced garlic
• 1/4 cup tomato sauce
• 1 cup chopped tomatoes
• 1/4 cup sliced black olives
• 1/4 cup roasted red peppers
• 2 cups shredded mozzarella cheese
• 4 tablespoons chopped fresh basil

1. Clean and seed the jalapeno peppers. Cut in half and parboil.
2. Fill each half with cream cheese.
3. Wrap with bacon and secure with toothpicks.
4. Grill until bacon is completely cooked.

Combine the ground beef and onion in a large skillet, brown meat until no longer pink in the middle. Drain the meat and pour into pan. Add the pork and beans, stewed tomatoes, corn, kidney beans, tomato sauce and taco seasoning. Bring this taco soup recipe to a boil. Reduce heat and cook taco soup for 25 minutes. Serve with a dollop or cheese and serve with tortilla chips.

Ingredients

• 1/4 cup milk
• 1/4 cup white wine
• 1 (8 ounce) package shredded Cheddar cheese
• 1 (8 ounce) package shredded Monterey Jack cheese
• 1 (8 ounce) package cream cheese, softened
• 1/4 cup chopped green onions
• 1/4 cup frozen chopped spinach, thawed and drained
• 1 teaspoon ground dry mustard
• 1 teaspoon ground cayenne pepper
• 1 teaspoon garlic powder
• 1 teaspoon coarsely ground black pepper

1. Combine the crushed vanilla wafers and melted margarine. Pat into the bottom of one 9×13 inch pan.
2. Beat the cream cheese and confectioners’ sugar together until light and fluffy. Spread over the top of the vanilla wafer crust. Spoon crushed pineapple over the cream cheese layer. Then layer sliced bananas over the pineapple. Cover with the non-dairy whipped topping and sprinkle top with chopped walnuts and maraschino cherries.

1. Prepare a baking sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
2. Wash and dry the apples carefully. Remove the stems, and stick the skewers firmly in the stem ends.
3. Combine the water, corn syrup and sugar in a medium saucepan over medium-high heat. Stir until the sugar dissolves, then continue to cook, without stirring, until mixture reaches 250 degrees. Wash down the sides of the pan with a wet pastry brush occasionally to prevent crystallization.
4. Once the candy reaches 250, add the cinnamon candies and stir briefly to incorporate. Continue to cook, washing down the sides, until it reaches 285 degrees.
5. Remove from the heat and stir the candy so that it is smooth and even. Hold an apple by the skewer and dip it in the candy, tilting the pan at an angle and rotating the apple to cover it completely with a smooth, even layer. Bring it out of the candy and twirl it to remove excess, then set it on the prepared baking sheet. Repeat with remaining apples.

6. Allow apples to cool at room temperature. Candy apples are best enjoyed within 24 hours.

Ingredients

• 2 ounces cream cheese, softened
• 1 tablespoon sour cream
• 10 pickled jalapeno pepper slices, or to taste – chopped
• 2 ciabatta sandwich rolls
• 4 teaspoons butter
• 8 tortilla chips, crushed
• 1/2 cup shredded Colby-Monterey Jack cheese

Ingredients

• 1 pound bacon
• 10 eggs
• 1 (16 ounce) can refried beans
• 8 ounces shredded Cheddar cheese
• 10 (10 inch) flour tortillas

Ingredients

• 1 (5 ounce) package shredded Parmesan cheese, divided
• 1/4 cup chopped cilantro, reserve small amount for garnish
• 2 cups mayonnaise
• 1 cup pimento-stuffed green olives
• 1/4 cup fresh lemon juice
• 2 teaspoons Worcestershire sauce
• 3/4 teaspoon pepper
• 1/2 teaspoon white sugar