Ingredients:            

• 1-1/2 cup mayo
• ½ cup grated parmesan cheese
• ½ cup chopped canned artichoke hearts
• 1 cup finely chopped onion
• 4 dashes of worcestershire sauce
• 1 loaf of mini party bread (Italian, rye or white)

                   

Directions:
           

• Blend mayo, parmesan cheese, artichoke hearts, onion and worsheshire sauce
• Spread a spoonful evenly on each slice of bread and place on an baking sheet
• Broil for 2-4 minutes, until it browns on top and serve hot

Ingredients:
                24 large stuffing mushroom caps
1 cup unflavored breadcrumbs
½ cup melted butter
1 teaspoon garlic powder
½ teaspoon seafood seasoning, such as Old Bay
¼ pound salad shrimp
½ pound crab meat 

Directions:

1. Dice the seafood into very small pieces
2. Mix seafood with remaining ingredients and spoon into clean mushroom caps
3. Bake at 350° for 15 minutes and serve hot

Ingredients:

1 5-inch round brie
Celery and carrot sticks
Apple and melon wedges
Sliced baguette bread, pita wedges or flat bread crackers

Directions:

1. Preheat oven to 350 degrees.
2. Place brie in a shallow baking dish and with a paring knife make a cross an X in the center of the brie.
3. Bake cheese until it is soft and spreadable (about 15-20 minutes).
4. Serve immediately with vegetables, fruits and bread/crackers.

Ingredients:
1 egg
1 tablespoon water
1 sheet frozen puff pastry, thawed
¼ cup grated parmesan cheese
¼ teaspoon ground red pepper
8 slices of thinly slices prosciutto

Directions:

1. Preheat oven to 400 degrees.
2. Beat water and egg until blended and set aside.
3. Unfold pastry on floured surface, carefully not to tear.
4. Roll into 14x10 inch rectangle and cut in half lengthwise.
5. Brush both pastry halves lightly with egg mixture.
6. Sprinkle 3 tablespoons of parmesan cheese and 3 tablespoons of ground red pepper evenly over one of the pastry pieces; cover with prosciutto slices.
7. Place remaining pastry piece, egg-side down, over prosciutto.
8. Roll gently with rolling pin to seal ends.
9. Brush with additional egg mixture.
10. Beginning at one of the long ends, roll pastry and filling tightly to form a log.
11. Cut log crosswise into 24 pieces.
12. Place slice cut sides down on a baking sheet lined with parchment paper.
13. Brush with remaining egg mixture and sprinkle with remaining parmesan cheese.
14. Bake 12 to 14 minutes until golden. Can be served warm or at room temperature.

Ingredients:
4 beaten eggs
1 cup heavy cream
2 cups of fresh, finely chopped spinach
½ pound of cooked thick sliced bacon, chopped or crumbled fine
1 cup shredded Swiss cheese
1 store bought frozen pie crust in a 9â€쳌 pie pan, defrosted

Directions:

1. Preheat oven to 375°
2.  Combine all ingredients and mix thoroughly
3. Pour into pie crust and bake for 35 -45 minutes until the mixture has set and it is golden brown on top

Ingredients:

• 1 pound Italian Sausage
• 1/2 (10 ounce) package frozen chopped spinach, thawed and well drained
• 1/4 cup dry bread crumbs
• 1/4 cup grated Parmesan cheese
• 40 small white mushrooms, stems removed

Directions:

• Preheat oven to 350 degrees F.
  In large skillet crumble and cook sausage until browned.
• Remove from heat and stir in spinach, bread crumbs and cheese.
  Place mushroom caps on a baking sheet and fill with sausage stuffing
• Bake 15-20 minutes or until mushrooms are tender.

Ingredients:

• 1 pound hot sausage
• 1 (18 ounce) bottle spicy barbecue sauce (or regular barbecue sauce adding hot sauce to taste)
• 1 egg
• 1/4 cup bread crumbs
• 1/3 cup grated Parmesan cheese
• 1/4 cup skim milk

Directions:

• Preheat oven to 400 degrees.
• In large bowl, break apart sausage from casing.
• Add egg, bread crumbs, cheese and milk. Stir until well combined.
• Shape into small meatballs and place in single layer on baking sheet.
• Bake for 20 to 25 minutes or until browned and cooked through.
• In a small saucepan, warm BBQ sauce.
• Place cooked meatballs into sauce and coat generously.
• Place on a platter with toothpicks in each one for serving.

Ingredients:

• 1 1/2 pound large scallops
• 1/2 pound thin-sliced bacon
• Extra-virgin olive oil
• salt and black pepper

Directions:

• Heat the broiler.
• Wrap each scallop in a piece of bacon and secure it with a toothpick.
• Place the bacon wrapped scallops onto a baking sheet, drizzle them with olive oil, and season them with salt and pepper.
• Cook them under the broiler for about 10 to 15 minutes until the bacon is cooked through, turning once.

Ingredients:

2 Medium heads of broccoli, broken into flowerets
1 Can cream of mushroom soup
2 Eggs, beaten
½ Cup mayonnaise
1 Cup extra sharp cheddar cheese, grated
1 Small onion, diced
½ Teaspoon salt
1 Teaspoon ground pepper
1 Stack Ritz crackers, ground into crumbs
4 Tablespoons butter, melted
½ Teaspoon paprika

Directions:

1. Preheat the oven to 350 degrees.
2. Grease the bottom and sides of a 2-quart casserole dish.
3. In a large bowl, mix together the soup, eggs, mayonnaise, onion, cheddar cheese, salt, and pepper.
4. Mix the broccoli into the sauce mixture.
5. Spoon the broccoli mixture into the prepared baking dish.
6. In a medium bowl, combine the cracker crumbs and the melted butter with a fork. Spread the crumb mixture on top of the broccoli.
7. Sprinkle the top with paprika.
8. Bake at 350 degrees for 45 minutes or until the top is golden brown and the broccoli is bubbling.

Ingredients:

1 Cup sweetened flaked coconut
1 Cup flour
1 ¾ Cups confectioner’s sugar
1/8 Teaspoon salt
6 Tablespoons butter, softened
1 Teaspoon vanilla or almond extract
2 Tablespoons milk

Directions:

1. Grind ½ cup of coconut in a food processor.
2. Add the flour, ¼ cup confectioner’s sugar, and salt into the bowl of the food processor and pulse until mixed well.
3. Add butter and vanilla and pulse until the dough holds together.
4. Preheat the oven to 350 degrees.
5. Roll dough into 1 inch balls and place 1 inch apart on ungreased cookie sheets.
6. Bake cookies at 350 degrees for 15 minutes until firm, but tender. Cool completely on a wire rack.
7. In a small bowl, mix together the remaining confectioner’s sugar and add the milk a little bit at a time until smooth and thick.
8. In another small bowl, place the remaining coconut.
9. Dip the cookies into the glaze bowl allowing any excess to drip back into the bowl. Then, dip each cookie into the flaked coconut.
10. Place on sheets of waxed paper and allow the glaze to harden and dry.

Ingredients:

Fruit:
5 Cups Granny Smith apples (about five or six), peeled and sliced
1 ½ Cups fresh cranberries
1 Cup sugar
2 Tablespoons flour
1 Teaspoon cinnamon
¼ Teaspoon ground cloves
¼ Teaspoon ground ginger
½ Teaspoon nutmeg

Topping:
1 Cup rolled oats
½ Cup brown sugar, firmly packed
1/3 Cup flour
1/3 Cup butter, softened
½ Cup walnuts, chopped

Directions:

1. Preheat the oven to 375 degrees.
2. Grease a 2-quart baking dish.
3. In a large bowl, combine the apples, cranberries, sugar, flour, cinnamon, cloves, ginger, and nutmeg listed under fruit above. Mix thoroughly until fruit is well coated.
4. Spoon the fruit mixture into the baking dish.
5. In a medium bowl, combine the rolled oats, brown sugar, and flour, and mix thoroughly.
6. Add the butter and cut in with a pastry blender or fork until crumbly.
7. Add the chopped nuts and mix.
8. Sprinkle the topping evenly over the fruit.
9. Bake at 375 degrees for 35- 40 minutes or until the topping is golden brown and the apples are tender.
10. Serve warm with ice cream, whipped cream, or whipped topping.

Ingredients:

2 Cups flour
1 ½ Cups rolled oats
1 Cup flaked coconut
1 Cup brown sugar, firmly packed
1 Teaspoon baking soda
1 ½ Teaspoons cinnamon
1 Cup butter, softened
1 Cup orange marmalade
1 16-ounce whole berry cranberry sauce
1 Cup pecans, chopped

Directions:

1. Preheat the oven to 350 degrees.
2. In a large bowl, combine the flour, oats, coconut, brown sugar, baking soda and cinnamon.
3. Add the butter and mix with a fork until crumbly.
4. Lightly Pam the bottom of a 15 by 10 by 1 inch baking sheet.
5. Press 3 cups of the crumb mixture onto the bottom of the baking sheet.
6. In a small bowl, combine the orange marmalade and cranberry sauce. Spread evenly over the crust.
7. Combine the pecans with the rest of the crumb mixture. Sprinkle evenly over the cranberry layer. Press down lightly all over the mixture.
8. Bake at 350 degrees for 25- 30 minutes or until the crust is dark golden brown.
9. Cool completely in the pan before serving. Cut into bars.

Ingredients:

2 Cups sugar
2/3 Cup butter
3 Eggs
½ Cup water
1 14 ½ Ounce can of pumpkin
2 1/3 Cups flour
2 Teaspoons baking soda
1 Teaspoon cinnamon
1 Teaspoon salt
½ Teaspoon cloves
2/3 Cup walnuts, chopped
2/3 Cup dates, chopped

Directions:

1. Preheat the oven to 325 degrees.
2. Pam a bread loaf pan.
3. Cream together the butter and sugar.
4. Add the eggs, water, and pumpkin to the sugar. Mix well.
5. Blend together the flour, baking soda, cinnamon, salt, and cloves. Mix well.
6. Add the flour mixture a little at a time to the sugar mixture. Mix well. Stir in the dates and walnuts.
7. Bake at 350 degrees for 1 ½- 2 hours, or until a cake tester put into the middle of the loaf comes out clean.
8. Let cool for 10 minutes on a wire rack. Take the bread out of the pan and cool completely before serving.

Ingredients:

• 1 (17.3-ounce) package frozen puff pastry sheets, thawed
• 1 cup freshly grated Parmesan
• 1 teaspoon dried basil
• 1/4 teaspoon garlic powder
• 1/4 cup butter, melted

Directions:

• Preheat oven to 400 degrees F. Lightly grease a baking sheet.
• On a lightly floured surface, unfold pastry sheets. Cut each sheet into 13 strips, about 3/4 by 10-inches apiece. 3.
• In a shallow dish, combine cheese, basil, and garlic
• Brush pastry sticks with melted butter.
• Roll pastry in cheese mixture, lightly coating each side.
• Gently twist pastry sticks, and place on a prepared baking sheet.
• Bake for 12 minutes. Remove to wire racks to cool.

Ingredients:

• 1 Package Hot Roll Mix
• 1/3 Cup wheat germ
• 2 Tablespoons sugar
• 1 Cup water heated to 120-130 degrees
• ¾ Cup cooked mashed sweet potato
• 2 Tablespoons butter
• 2 Eggs
• 1 Tablespoon water
• 1 Tablespoon wheat germ

Directions:

1. Pam two 8 or 9 inch round cake pans.
2. In a large bowl, combine the hot roll mixture, yeast, 1/3 cup wheat germ, and sugar. Mix well.
3. Stir in 1 cup of hot water, sweet potato, butter, and 1 egg.
4. Mix until the dough pulls away from the sides of the bowl.
5. Lightly flour a rolling surface. Turn the dough out of the bowl and onto the surface.
6. Spray your hands with Pam and shape the dough into a ball. Knead the dough for 5 minutes until smooth. Sprinkle with more flour if needed to reduce stickiness.
7. Cover the dough with the large bowl, and let rest for 5 minutes.
8. Divide the dough into 16 even pieces. Roll each piece into a ball.
9. Place 8 balls, smooth side up into each pan.
10. Cover each pan of rolls with plastic wrap. Put a cloth towel on top of the plastic wrap.
11. Put into a warm place to rise (80-85 degrees). Leave until doubled in size, about 30-45 minutes.
12. Heat the oven to 375 degrees.
13. Uncover both pans of rolls.
14. In a small pan, beat 1 egg with 1 tablespoon of water. Brush this mixture over the rolls.
15. Sprinkle the rolls with 1 tablespoon of wheat germ.
16. Bake at 375 degrees for 20-25 minutes or until golden brown.
17. Immediately remove the rolls from the pans, and cool on wire racks until warm, not hot.

Ingredients:

• 1½ Cups flour
• 8 Ounces dates, cut into cubes
• 1 Teaspoon baking soda
• ½ Teaspoon salt
• 1 Cup sugar
• 1 Egg, beaten
• 2 Tablespoons butter, softened
• 1 Teaspoon cinnamon
• 1 Teaspoon ground cloves
• 1 Cup walnuts, chopped
• 1 Orange rind, grated
• 1 Cup orange juice

Directions:

1. Preheat the oven to 325 degrees. Pam a bread loaf pan.
2. In a large mixing bowl, combine the flour, baking soda, salt, cinnamon, and cloves.
3. In a mixer bowl, cream the butter and sugar.
4. Add the egg to the butter and sugar and mix well.
5. Add the orange rind to the butter mixture and mix well.
6. Add the orange juice to the butter and mix well.
7. Slowly add the flour mixture to the butter mixture mixing well after each addition.
8. Add the dates and nuts and gently mix.
9. Turn the mixture into the prepared loaf pan.
10. Bake at 325 degrees for 1 hour or until a cake tester comes out clean from the center of the loaf.
11. Cool for 10 minutes, and remove from the pan. Cool completely before carving.

Ingredients:

• 2 Cups flour
• 1 tablespoon baking powder
• 1/8 Teaspoon salt
• ¼ Cup sugar
• 4 Tablespoons cold butter
• ½ Cup currants
• ¼ Cup milk
• 2 Eggs, beaten
• Optional (see #11) 1 egg beaten with ½ Teaspoon of water

Directions:

1. Preheat oven to 375 degrees.
2. In a large bowl, combine the flour, baking powder, salt, and sugar.
3. Cut the butter into the flour mixture with a pastry blender or a potato masher. This can also be done by using the pulse on a food processor until the mixture turns crumbly.
4. Add the currants, beaten eggs, and milk and mix until a soft dough is formed. Do not over mix.
5. Place the dough on a well floured surface, kneading to make a soft dough if needed.
6. Divide the dough into two balls.
7. Place one ball on the well floured surface, and pat into a circle about ¼ inch thick.
8. Cut into 8 wedges. Follow the same directions for the other ball.
9. Place 16 wedges about 2 inches apart on an ungreased baking sheet.
10. Bake at 375 degrees for 15-20 minutes, or until golden brown.
11. For a shiny finish on the top of each scone, wedges may be brushed prior to baking with an egg wash of 1 egg beaten with ½ Teaspoon of water.

Ingredients:

• 2 eggs, lightly beaten
• 1 tablespoons butter
• 1 (8-inch) readymade whole wheat pizza crust
• ½  tablespoon extra-virgin olive oil
• 1 cups low fat shredded colby-jack cheese blend
• 2 fully cooked sausage patties, crumbled OR 3 slices of cooked bacon, crumbled, OR 1 cup of cooked, diced ham
• 1/4 cup shredded Parmesan
• 1 medium tomato, diced
• 1 medium onion, diced
• 1 tablespoon of diced green chilies

Directions:

• Preheat oven to 450 degrees.
• In a medium pan, scramble the eggs in butter; set aside.
• Lay out the pizza crust and brush with oil. Top with eggs, cheese, meat choice, Parmesan, tomatoes, onions and green chilies.
• Serve hot, cut into wedges.
• Bake for 8 to 10 minutes or until cheese is melted.

Ingredients:

8 large eggs
Salt and pepper
Any crumbled or shredded cheese of your choice (cheddar, mozzarella, colby jack, etc.)
Any cooked breakfast meat of your choice (bacon, sausage, ham, etc.)
Any chopped/diced vegetable of your choice (onion, green pepper, mushroom, spinach, etc.)
4 zip-lock sandwich bags

Directions:

1. Mix all the eggs with salt and pepper. Add the cheese, meat and vegetable of your choice to the mixture.
2. Pour the mixture evenly into the four bags and seal.
3. Bring a large pot of water to a boil. Place bags in the boiling water and simmer for 10 minutes.
4. Remove gags and place on a plate or platter.
5. Carefully (they will be hot) remove the omelets from the zip lock bag and place on a serving plate.
6. Serve immediately.

Ingredients:
2 cans apple pie filling
2 tablespoons butter
1 teaspoon cinnamon
3 eggs   
½ cup milk
½ cup all purpose flour
1 tablespoon sour cream
¼ teaspoon salt
¼ finely chopped walnuts

Directions:

1. In a large cast iron skillet or oven safe skillet, warm the pie filling, butter, cinnamon, and walnuts
2. In a bowl, beat eggs very well and add milk, flour, sour cream and salt and mix until smooth
3. Pour mixture into skillet over the apple mixture and place into the oven
4. Bake for 20 minutes or until the top has puffed up and browned
5. Serve warm topped with whipped cream or powder sugar

Ingredients:

½ teaspoon extra virgin olive oil
1 slice chopped red onion
2 beaten egg whites or egg substitute (equivalent to 2 eggs)
1 ounce smoke salmon
1 slice tomato   
1 piece of romaine lettuce
1 whole wheat English muffin or 2 slices of whole wheat bread

Directions:

1. Heat oil in a non-stick skillet over a medium heat.
2. Add onions and cook until they start to be translucent.
3. Add the egg whites or egg substitute and cook, stirring so not to burn eggs
4. Place lettuce tomato and salmon on half of the toasted muffin or one slice of the wheat toast.
5. Top with the cooked egg and complete sandwich with other toasted muffin half or other piece of wheat toast.

Ingredients:

• 8 pieces thin sliced marble (pumpernickel/rye) bread 
• 1 container low fat chive whipped cream cheese
• 6 ounces thinly sliced smoked salmon
• 1/2 red onion, thinly sliced
• ½  cucumber, thinly sliced
• 1 tomato sliced thin

Directions:

• Toast the bread and spread a smear of cream cheese evenly on top of each piece.
• Put a slice of smoked salmon on top of the cream cheese.
• Arrange the remaining items in a circular pattern on top of the salmon.

Ingredients:

• 8 bamboo skewers
• 1/2 pound sweet Italian sausage, cut into 2-inch pieces
• 1 red pepper, cored and cut into 1-inch squares
• 1/4 pound ham, cubed
• 1/2 cup pineapple chunks

Directions:

• Preheat the oven to 375 degree.
• Place ingredients on the skewers in this order: sausage, red pepper, ham and pineapple.
• Each skewer should have 2 of these sets.
• Arrange on a baking sheet and bake until brown on the edges and the sausage is cooked, about 25 minutes. Serve warm.

Ingredients:

¼ of an avocado, peeled and diced
1 teaspoon lemon juice
1 egg and 1 egg white
2 tablespoons low fat milk
¼ teaspoon dried rosemary
¼ teaspoon dried thyme
1 tablespoon canola oil
¼ cup minced onion
½ of a small jalapeno, cleaned and diced
½ cup fresh baby spinach, sliced in thin strips
1 shallot, chopped
¼ cup shredded reduced fat Monterey jack cheese

Directions:

1. In a small bowl toss the avocado and lemon juice.
2. In a medium bowl, whisk the eggs, egg whites, milk, rosemary, thyme
3. Heat half the oil in a nonstick skillet and cook the shallots until they are tender.
4. Add jalapeno and spinach and cook until spinach has wilted.
5. Transfer cooked vegetables to a bowl and mix with the green onion and the cheese.
6. Wipe clean skillet and add the other half of the oil.
7. Pour the egg mixture into the skillet and cook until it sets.
8. Spoon the vegetable and cheese mixture into the center of the skillet and fold omelet over from each side and using a spatula place on a plate.

Ingredients:
3 cups defrosted Potato Tots
½ stick melted butter
3 eggs, beaten
1 cup milk
1 cup cooked thick-sliced bacon or Canadian bacon
1 cup shredded Cheddar or Monterey Jack cheese
Pinch of salt and black pepper

Directions:

1. Preheat oven to 450°
2. Smash the Potato Tots in a bowl with a fork and mix thoroughly with melted butter
3. Press Potato Tot mixture into the bottom and sides of a 9â€쳌 pie plate
4. Bake for 20 minutes until Potato Tots are crisp
5. While crust is cooking, place all remaining ingredients in a large bowl
6. Pour egg mixture into pie plate and place in oven
7. Turn oven down to 350° and bake for 25-30 minutes until the top is golden brown

Ingredients:

16 Ounces turkey, cubed
2 Red potatoes, cubed
3 Tablespoons olive oil
1 Onion, chopped
1 Red bell pepper, chopped
1 Green bell pepper, chopped
1 Teaspoon ground black pepper
½ Teaspoon sea salt
1 Teaspoon paprika

Directions:

1. In a medium stockpot half full of water, put the red potatoes. Bring the water to a boil, and then reduce the heat to low. Cook for 4-5 minutes, or until the potatoes are barely tender.
2. Drain the potatoes and put into a bowl.
3. In a large skillet, heat the olive oil. Add the onions, red peppers, green peppers, ground pepper, paprika, and salt. Cook for 5 minutes, or until tender.
4. Add the potatoes to the skillet, and cook for 6- 8 minutes, or until the potatoes are browned.
5. Add the turkey and cook for 3- 4 minutes, or until warm throughout.

Ingredients:

• 1 Tablespoon olive oil
• 1 Green bell pepper, diced
• 1 Red bell pepper, diced
• 1 Onion, diced
• 3 Roma tomatoes, diced
• 2 Eggs, whisked
• 4 Egg whites, whisked
• 6 Drops of Tabasco sauce
• ¼ Teaspoon salt
• ½ Teaspoon white pepper
• ½ Teaspoon garlic powder

Directions:

1. Preheat oven to 350 degrees.
2. Heat the olive oil over a medium heat in an oven safe skillet. Add green pepper, red pepper, onion, salt, white pepper, and garlic powder, and cook for 5 minutes or until the onion and peppers are translucent.
3. In a medium bowl, mix together the eggs, egg whites, and Tabasco sauce.
4. Add the egg mixture and the tomatoes to the pan with the sautéed vegetables. Mix together stirring constantly until the egg mixture is fully integrated with the vegetables and evenly spread in the pan.
5. Cook over low heat for 1-2 minutes until the eggs begin to set. Remove from the heat.
6. Place the pan in the oven, and bake for 10 minutes, or until the eggs are cooked and the mixture has slightly puffed on the top.
7. Remove from the oven, and let cool slightly before serving.

Ingredients:

1 cup sliced strawberries
1 cup grapefruit juice
1 cup non-fat vanilla yogurt
½ cup club soda
Crushed ice

Directions:

1. Place all ingredients in a blender and blend until smooth.

Ingredients:

• 2 cans apple pie filling
• 2 tablespoons butter
• 1 teaspoon cinnamon
• 3 eggs
• ½ cup milk
• ½ cup all purpose flour
• 1 tablespoon sour cream
• ¼ teaspoon salt
• ¼ cup finely chopped walnuts

Directions:

1. In a large cast iron skillet or oven safe skillet, warm the pie filling, butter, cinnamon, and walnuts
2. In a bowl, beat eggs very well and add milk, flour, sour cream and salt and mix until smooth
3. Pour mixture into skillet over the apple mixture and place into the oven
4. Bake for 20 minutes or until the top has puffed up and browned
5. Serve warm topped with whipped cream or powder sugar

Ingredients:

1 17.3 Ounce package of frozen puff pastry with 2 sheets, thawed
1 Egg beaten with 1 Tablespoon water
1 Tablespoon almond extract
1 3.4 Ounce package instant vanilla pudding
1 ¾ Cups half and half
1 Cup sliced strawberries
1 Cup sliced kiwis
1 Cup blueberries
1 Cup raspberries
4 Tablespoons red currant jelly

Directions:

1. Preheat the oven to 425 degrees.
2. Pam a large baking sheet.
3. Place one thawed puff pastry sheet on a floured surface. Cut a 1-inch strip from along each side.
4. Brush the pastry with the egg wash.
5. Place strips along the sides to create a border.
6. Brush the top of the border with the egg wash.
7. Prick the bottom of the pastry with a fork to allow the steam to rise and pastry to remain flat.
8. Transfer the crust to the prepared baking sheet.
9. Follow steps 1- 8 for the second puff pastry sheet to make a second tart.
10. Bake at 425 degrees for 16- 17 minutes until golden brown and puffed. Transfer to a wire rack to cool completely, gently pressing down any areas that are too puffed.
11. In a medium bowl, combine the pudding, almond extract, and half and half. Follow the package directions for mixing, but do not use their ingredients. Refrigerate until ready.
12. Spread half of the pudding mixture onto the cooled puff pastry sheets.
13. Top each pastry sheet with rows of prepared fruit and fruit slices.
14. Put the red currant jelly into a small microwave safe bowl. Place the bowl into the microwave and cook on ten second intervals until the jelly is melted.
15. Brush the jelly over the fruit topping on each tart.

Ingredients:

Cake:
1 Cup brown sugar, firmly packed
¼ Cup butter, softened
1 Egg
1 Cup flour
1 Teaspoon baking soda
1 Teaspoon cinnamon
½ Teaspoon nutmeg
¼ Teaspoon salt
2 Cups Granny Smith apples, peeled, cored, and cubed

Cinnamon Sauce:
1/3 Cup butter
2/3 Cup sugar
1/3 Cup half and half
½ Teaspoon cinnamon

Directions:

1. Preheat the oven to 350 degrees.
2. Grease an 8-inch baking pan.
3. In a large bowl, cream the brown sugar and butter.
4. Add the egg and beat until fluffy.
5. Add the flour, baking soda, cinnamon, nutmeg, and salt. Mix well.
6. Add the apples to the cake mixture and stir in gently.
7. Spread the batter into the prepared pan.
8. Bake at 350 degrees for 25- 35 minutes or until a cake tester inserted in the center comes out clean.
9. In a medium saucepan, combine all of the sauce ingredients.
10. Heat over a medium heat until the butter melts and the sauce is hot., stirring frequently.
11. Serve the warm sauce over the warm cake.

Ingredients:

¾ Cup sugar
4 Eggs
1 ¾ Cups water
1 14-Ounce can of sweetened condensed milk
1/2 Teaspoon vanilla extract
1/8 Teaspoon salt

Directions:

1. Preheat the oven to 350 degrees.
2. In a heavy skillet over medium heat, cook the sugar, stirring constantly until melted and caramel color.
3. Pour into an ungreased 9-inch round oven- proof baking dish, tilting the bottom to coat the bottom of the dish.
4. In a medium mixing bowl, beat the eggs.
5. Stir in the water, condensed milk, vanilla, and salt.
6. Pour the custard into the pan and over the caramelized sugar.
7. Fill a large broiler pan with 1-inch of hot water. Place the baking dish into the pan of hot water.
8. Bake at 350 degrees for 55- 60 minutes, or until a knife inserted into the middle comes out clean. Cool on a wire rack.
9. Chill thoroughly in the refrigerator overnight.
10. Loosen the sides of the flan by running a knife around the edges twice.
11. Invert the flan onto a round serving dish with a rim.

Ingredients:

Cake:

2 ¼ Cups flour
1 ½ Cups sugar
1 Teaspoon baking powder
1 Teaspoon baking soda
1 Teaspoon salt
2 Teaspoons cinnamon
1 1/3 Cups applesauce
1/3 Cup canola oil
2 Eggs
¾ Cup chopped Granny Smith apple, peeled and cored
½ Cup raisins

Browned Butter Frosting:

2 Tablespoons butter
2 Cups confectioner’s sugar
¼ Teaspoon cinnamon
1 Teaspoon vanilla
3- 4 Tablespoons apple juice

Directions:

1. Preheat the oven to 350 degrees.
2. Pam a 13 by 9 inch baking pan.
3. In a large bowl, combine the flour, sugar, baking soda, baking powder, salt, and cinnamon. Blend well.
4. Add the applesauce, oil, and eggs. Blend at a low speed until mixed. Mix at high speed on a mixer for 2 minutes, stirring and cleaning the sides of the bowl.
5. Stir in the apples and raisins.
6. Pour into the prepared baking pan.
7. Bake at 350 degrees for 30- 38 minutes, or until a cake tester inserted into the middle comes out clean.
8. Cool the cake completely before frosting.
9. In a medium saucepan, melt the butter over medium heat until it is browned, stirring frequently. Remove from the heat and cool slightly.
10. In a large mixing bowl, put the confectioner’s sugar, cinnamon, vanilla, and 1 tablespoon of apple juice. Add the browned butter, and beat until well blended and smooth.
11. Add more apple juice until the frosting is of the desired thickness.
12. Spread immediately over the top of the cooled cake.

Ingredients:

1 Angel food Cake mix
2 Packages instant vanilla pudding
2 Cups milk
½ Cup sugar
1 8-Ounce container of whipped topping, thawed
1 Pound of strawberries, culled and sliced
12 Ounces blueberries

Directions:

1. Put the sliced strawberries and the sugar together into a covered container. Shake to coat the strawberries with the sugar. Let the strawberries sit in the sugar until they are formed into a clear, red syrup, about two or three hours at room temperature, or overnight in the refrigerator.
2. Prepare the angel food cake according to the directions on the package. Cool completely. Cut into large cubes.
3. Prepare the vanilla pudding mix with the milk as instructed on the instant pudding package. Put into the refrigerator until used.
4. Use a large, clear trifle bowl or glass bowl to make the layers so they will be visible from the sides.
5. The layers should go as follows, and the layers should be repeated twice using half of the ingredients for each layer. Put a layer of angel food cake cubes, then vanilla pudding, strawberries and sauce, whipped topping, and blueberries. Repeat the layers.
6. Cover and store in the refrigerator until served. Cut down through the layers for each serving.

Ingredients:

1 Cup sugar
5 Eggs, beaten
2 Teaspoons vanilla
12 Ounces semi-sweet chocolate
½ Cup butter
5 Tablespoons flour
¼ Teaspoon salt
½ Teaspoon baking soda
Confectioner’s sugar

Directions:

1. Grease the bottom and sides of a 10-inch spring form baking pan.
2. Preheat the oven to 350 degrees.
3. In a large mixing bowl, mix together the eggs, sugar, and vanilla.
4. In a small saucepan over medium heat, melt together the butter and semi-sweet chocolate, mixing thoroughly. Remove from the heat and cool slightly.
5. Add the melted chocolate mixture to the eggs and sugar and mix thoroughly.
6. In a medium bowl, mix together the flour, salt, and baking soda.
7. Shake the dry ingredients in small batches onto the top of the chocolate mixture. Fold together after each shaking until well mixed.
8. Pour the cake batter into the spring form pan.
9. Bake at 350 degrees for 30 minutes or until the sides are solid and slightly puffed. The center may be slightly unset.
10. Cool completely. Slide a knife around the edges twice before removing the sides of the spring form pan.

Ingredients:

1 15-Ounce package of refrigerated, prepared pie crusts
6 Cups Granny Smith apples, peeled, cored, and sliced thin
¾ Cup dark brown sugar
¼ Cup flour
1 Teaspoon cinnamon
¼ Teaspoon salt
2 Tablespoons butter, melted

Topping:

¼ Cup butter, softened
½ Cup brown sugar, firmly packed
2 Tablespoons half-and-half
½ Cup pecans, chopped

Directions:

1. Pam the bottom and sides of a 9-inch pie pan.
2. Preheat the oven to 350 degrees.
3. Place one of the prepared pie crusts into the pie pan, and press lightly.
4. In a large bowl, combine the apples, brown sugar, flour, cinnamon, and salt. Mix well.
5. Spoon the apple mixture into the prepared pie plate. Dot with the melted butter.
6. Top with the second pie crust, seal the edges, and prick the top with a fork for ventilation.
7. Bake at 350 degrees until the apples are tender and the crust is golden brown. Remove from the oven.
8. In a medium saucepan, melt the butter for the topping.
9. Stir the brown sugar into the melted butter.
10. Add the half-and-half to the butter mixture and bring to a boil over medium heat stirring constantly. Remove from the heat.
11. Stir in the pecans.
12. Place the pie on a 13 by 9 inch baking sheet. Spoon the praline mixture over the top crust of the pie.
13. Return the pie to the oven and bake at 350 degrees for 5 minutes, or until the topping bubbles.
14. Cool for a least 1 hour before serving.

Ingredients:

1 Dark chocolate cake mix
1 Can cherry pie filling
1 Teaspoon almond extract
2 Eggs, beaten

Frosting:

3 Cups confectioner’s sugar
4 Tablespoons cocoa
½ Teaspoon salt
4Tablespoons butter, softened

Directions:

1. Preheat the oven to 325 degrees.
2. Pam the bottom and sides of a 13 by 9 inchbaking pan.
3. In a large bowl, mix together the dry cake mix,almond extract and the eggs.
4. Gently mix the cherry pie filling into the cakemix.
5. Pour the cake batter into the prepared bakingpan.
6. Bake at 350 degrees for 45- 48 minutes, or untila cake tester inserted in the middle comes out clean.
7. Cool on a wire rack until completely cooledbefore frosting.
8. In a mixer bowl, cream the butter andconfectioner’s sugar.
9. Add the salt and cocoa and mix well.
10. Add enough warm milk until the frosting is ofthe right consistency to frost.
11. Frost the top of the cake while it’s in the pan.Cut into squares.

Ingredients:
1 Package fudge brownie mix
¼ Cup water
½ Cup canola oil
2 Eggs
1 Package instant chocolate fudge pudding mix
2 Cups milk
¼ Caramel topping or ice cream sauce
1 8-Ounce container whipped topping, thawed
1 Cup walnuts, chopped

Directions:

1. Preheat the oven to 350 degrees.
2. Grease the bottom and sides of a 13 by 9 inch baking pan.
3. In a large bowl, mix together th4e brownie mix, oil, eggs, and water as directed on the package.
4. Bake at 350 degrees for the time required on the package. Cool completely, about an hour.
5. Make the pudding as directed on the package with the milk. Refrigerate until used.
6. Cut the brownies into 1-inch pieces.
7. In a small bowl, completely mix together the whipped topping and the caramel topping.
8. Using a glass trifle bowl or a large glass bowl, make the following layers using half of the ingredients for each of the two repeated layers.
9. Layer the brownie pieces, pudding, walnuts, and whipped topping mix. Repeat twice.
10. Cover and refrigerate for at least 2 hours before serving, but no longer than 24 hours. Store in the refrigerator.
11. Cut down through the layers for each serving.

Ingredients:

2 Cups flour
2 ½ Teaspoons baking soda
2 Teaspoons cinnamon
1 Teaspoon salt
1 Cup canola oil
2 Cups sugar
3 Eggs
1 8-ounce can crushed pineapple, undrained
2 Cups grated carrot
1 1/3 Cups flaked coconut
½ Cup walnuts, chopped

Frosting:

1 Cup flaked coconut
1 ½ Tablespoons butter
3 Ounces cream cheese
¼ Cup butter
3 Cups confectioner’s sugar
1 Tablespoon milk
½ Teaspoon vanilla

Directions:

1. Grease thoroughly a 10-inch tube pan.
2. Preheat the oven to 350 degrees.
3. In a medium bowl, combine the flour, baking soda, cinnamon, and salt.
4. In a mixer bowl, beat together the oil, sugar, and eggs.
5. Add the flour mixture and beat thoroughly until smooth.
6. Add the pineapple, coconut, and walnuts. Fold these in by hand.
7. Pour into the prepared tube pan.
8. Bake at 350 degrees for 60- 75 minutes, or until a cake tester inserted into the middle comes out clean.
9. Cool on a wire rack for 15 minutes.
10. Remove from the tube pan and cool completely.
11. In a small saucepan, sauté 1 cup of coconut with the butter until it turns a golden color, stirring constantly. Spread on a piece of paper towel.
12. In a mixing bowl, cream together the cream cheese and butter.
13. Alternately add the confectioner’s sugar and the milk and vanilla. Beat until smooth.
14. Frost the cooled cake.
15. Top the cake with the sauteed coconut.

Ingredients:

32 Ounces of fruit cocktail, drained
2 Eggs, beaten
2 Cups sugar
2 Cups flour
2 Teaspoons baking soda
2 Teaspoons cinnamon
2 Tablespoons brown sugar
½ Cup walnuts, chopped

Directions:

1. Grease the bottom and sides of a 13 by 9 inch baking pan.
2. Preheat the oven to 350 degrees.
3. In a large mixing bowl, combine the sugar, flour, and baking soda. Mix well.
4. Add the eggs and fruit cocktail. Mix well.
5. Spread the fruit cocktail mixture into the prepared baking pan.
6. In a small bowl, mix together the cinnamon, brown sugar, and walnuts. Sprinkle on the top of the cake. Press down slightly into the top of the batter.
7. Bake at 350 degrees for 40- 45 minutes, or until a cake tester put into the middle comes out clean.

Ingredients:

1 Cup butter
2 Cups flour
1 Cup walnuts, chopped
8 Ounces cream cheese
1 Cup confectioner’s sugar
1 Cup whipped topping
2 3-Ounce packages instant lemon pudding
3 Cups milk

Directions:

1. Preheat the oven to 350 degrees.
2. In a medium bowl, cut the butter into the flour until well blended. Add the walnuts to the crust mixture.
3. Press the crust into a 13 by 9 inch baking pan. Bake at 350 degrees for 20- 25 minutes until light brown. Cool.
4. In a large mixing bowl, beat together the cream cheese and the confectioner’s sugar.
5. Fold in 1 Cup of whipped topping to the cheese mixture.
6. Spread the cheese mixture onto the cooled crust.
7. Combine the instant puddings with milk. Beat until smooth.
8. Spread the pudding over the cheese layer in the pan.
9. Spread the rest of the whipped topping on the top of the layers.
10. Refrigerate for 3 hours or overnight.

Ingredients:

2 Egg yolks
3 Tablespoons sugar
1 Teaspoon lemon juice
¼ Cup Marsala wine
1 Cup blueberries
2 Peaches, sliced and cored
2 Cups cantaloupe, diced
3 Cups strawberries, hulled and halved

Directions:

1. Bring 2 cups of water to a boil in the bottom of a double boiler.
2. In the top of a double boiler, beat together the egg yolks and sugar until frothy.
3. Add the lemon juice to the sugar, and continue beating.
4. Add the wine to the mixture, a tablespoon at a time, and stir constantly.
5. Continue to beat until the sauce is thick and smooth.
6. Mix all fruit together in a large bowl. Put into small serving bowls.
7. Spoon the zabaglione over the fruit in the bowls and serve immediately.

Ingredients:

¾ Cup sugar
¼ Cup butter
1 Egg
½ Cup milk
1 Cup flour
½ Teaspoon salt
2 Teaspoons baking powder
1 Teaspoon lemon rind, grated
2 Cups fresh blueberries

Topping:

1/3 Cup sugar
1/3 Cup flour
½ Teaspoon cinnamon

Directions:

1. Preheat the oven to 375 degrees.
2. Pam the bottom and sides of an 8 by 12 inch baking pan.
3. In a medium mixing bowl, cream together the butter and sugar.
4. Add the egg and lemon rind and mix well.
5. In a medium bowl, mix together the flour, salt, and baking powder.
6. At a slow mixing speed, alternately add the milk and the dry ingredients to the sugar mixture.
7. Gently stir in the blueberries until just mixed.
8. Pour into the prepared baking pan.
9. In a small bowl, mix together the topping ingredients.
10. Sprinkle the buckle with the topping.
11. Bake at 350 degrees for 30 minutes, or until lightly browned and bubbly.

Ingredients:

• 6 Granny Smith apples
• ¼ Cup firmly packed dried apricots, chopped
• ¼ Cup firmly packed raisins
• ¼ Cup firmly packed dried cranberries
• ¾ Cup walnuts, chopped
• 7 Tablespoons butter, softened
• ¾ Cup firmly packed dark brown sugar
• ¾ Cup fresh orange juice with pulp

Directions:

1. Preheat the oven to 375 degrees.
2. Wash the apples, and core the middle out leaving the bottom intact. Peel the top third of each apple.
3. Pam the bottom of a 13 by 9 inch baking pan. Arrange the apples in the baking dish.
4. Mix together in a large bowl the apricots, raisins, cranberries, walnuts, dark brown sugar, and 3 Tablespoons of softened butter. Fill the cavities of the apples with the fruit mixture.
5. Put any leftover fruit mixture around the bottoms of the apples in the baking pan. Pour the orange juice over and around the apples in the pan.
6. Dot the top of the apples with the remaining 4 Tablespoons of softened butter.
7. Bake apples for 15 minutes, and then baste with the pan juices. Continue baking the apples for 60 minutes or until the apples are tender. Baste the apples with the pan juices every 15 minutes during the baking time.
8. Remove from the oven and let stand for about 10 minutes to cool before serving. Baste with the pan juices before serving.

Ingredients:

• 5 Granny Smith apples, peeled, cored, and sliced
• 1 ½ Cup fresh cranberries, rinsed
• 1 Cup sugar
• 2 Tablespoons flour
• 1 Teaspoon cinnamon
• ½ Teaspoon nutmeg
• ¼ Teaspoon cloves
• ¼ Teaspoon ground ginger

Topping:

• 1 Cup quick rolled oats
• ½ Cup firmly packed dark brown sugar
• 1/3 Cup flour
• 1/3 Cup butter, softened
• ½ Cup walnuts, chopped
• Vanilla ice cream or whipped cream

Directions:

1. Heat the oven to 375 degrees.
2. Spray Pam on the interior of a 2-quart oven safe casserole dish.
3. Mix together the sugar, flour, cinnamon, nutmeg, cloves, and ginger in a large bowl.
4. Add the apple slices and cranberries. Toss to thoroughly coat the fruit.
5. Spoon the fruit mixture into the prepared casserole dish.
6. In a small bowl, combine the oats, brown sugar, and flour.
7. Using a pastry blender or fork, blend in the butter until crumbly.
8. Stir in the nuts.
9. Sprinkle topping evenly over the fruit mixture.
10. Bake at 375 degrees for 30-40 minutes or until the top is golden brown, and the apples are tender.
11. Serve warm with vanilla ice cream or whipped cream.

Ingredients:

• ¾ Cup fresh strawberries, sliced
• ¾ Cup fresh raspberries
• ¾ Cup fresh peaches, sliced
• ¾ Cup fresh blueberries
• 3 Tablespoons sugar
• ½ Cup all fruit sugar-free raspberry jam
• 4 Tablespoons walnuts, chopped
• Low fat or fat-free vanilla ice cream or frozen yogurt

Directions:

1. In a large bowl, combine the strawberries, raspberries, peaches, and blueberries. Toss gently with the sugar until coated.
2. Cover the fruit mixture and put in the refrigerator for 2-3 hours, or overnight, stirring occasionally.
3. Just before serving, put the all fruit jam into a microwave proof dish, and heat at 20 second intervals until liquid, stirring after each heating.
4. Put the low fat or fat-free ice cream or yogurt into dishes.
5. Top each with the fruit mixture, then the jam.
6. Toss the chopped walnuts on the top.
7. Refrigerate the fruit mixture if there are any leftovers.

Ingredients:

• 1 Prepared graham cracker pie crust
• 1 Quart ripe strawberries, hulled, and sliced
• 4 egg whites, at room temperature
• 1/3 Cup sugar
• 1 8-ounce container of fat-free frozen whipped topping, thawed
• 4 Whole strawberries, hulled and halved lengthwise

Directions:

1. Puree the strawberries in a food processor or blender.
2. Put the egg whites and sugar into a large bowl. Beat with an electric mixer on high speed until glossy, high peaks form, about 5 minutes.
3. Fold the pureed strawberries into the fat-free whipped topping.
4. Fold the strawberry and whipped topping mixture into the beaten egg whites.
5. Pour the mixture into the prepared graham cracker pie crust.
6. Put the halved strawberries around the rim of the pie as decoration.
7. Freeze overnight.
8. Dip a long knife into warm water to cut through the pie after freezing.

Ingredients:

Cake:

• 4 Cups flour
• ¾ Cup sugar
• 1 tablespoon baking powder
• 1 Tablespoon powdered ginger
• 1 ½ Tablespoons cinnamon
• 1 ½ Teaspoons salt
• ½ Teaspoon cloves, ground
• 1 Cup butter, softened
• 1 Cup molasses
• 2/3 Cup boiling water
• 2 Eggs

Lemon Custard Sauce:

• 2/3 Cup sugar
• 4 Teaspoons cornstarch
• ¼ Teaspoon salt
• 1 Cup water
• 2 Egg yolks, slightly beaten
• 4 Tablespoons fresh lemon juice
• 2 Tablespoons butter
• 1 Teaspoon grated lemon peel

Directions:

1. Spray Pam on the bottom and sides of a 13 by 9 inch baking pan.
2. Heat the oven to 350 degrees.
3. Pour all of the cake ingredients into a large bowl of an electric mixer, and mix until well blended, about 2 minutes, or until smooth.
4. Pour the cake mix into the prepared baking pan, and bake at 350 degrees for 30-35 minutes or until a toothpick inserted in the middle comes out clean.
5. In a medium saucepan, combine the sugar, cornstarch, and salt. Stir in the water.
6. Cook over medium heat until thickened and bubbly.
7. In a small bowl, stir 2 Tablespoons of the hot mixture into the egg yolks. Put into the larger pan.
8. Continue to cook and stir for 1 minute or until smooth and bubbly.
9. Remove from the heat. Stir in the lemon juice, butter, and lemon peel.
10. Serve warm sauce over cake.

Ingredients:

• 1/3 Cup ricotta cheese
• 2 Tablespoons plus 1/3 Cup whipping cream
• 3 Tablespoons powdered sugar
• ½ Teaspoon cinnamon
• 12 ounces fresh strawberries, hulled and quartered
• 1 ¼ Cup fresh raspberries
• 1 Tablespoon sugar
• 1 Tablespoon lemon juice
• ¼ Teaspoon nutmeg
• 2 kiwis, peeled, cut into ½ inch pieces
• 6 Tablespoons sliced almonds, toasted

Directions:

1. Stir together the ricotta cheese and 2 Tablespoons of whipping cream.
2. Beat 1/3 cup of whipping cream, powdered sugar, cinnamon, and nutmeg with a beater until firm peaks form.
3. Fold in the ricotta mixture with the whipped cream.
4. Cover and place in the refrigerator for one hour or longer until stiff and creamier.
5. Toss together the strawberries, raspberries, and kiwis. Cover with the sugar and lemon juice and toss to cover.
6. Let stand until juices form, tossing occasionally until the sugar melts.
7. Spoon the fruit mixture into dessert bowls.
8. Dollop the ricotta cheese mixture over the fruit.
9. Top with the toasted almonds.

Ingredients:

• 1 Cup low fat ricotta cheese
• ¾ Cup light cream cheese
• 1 Tablespoon of dark rum
• ¼ Cup sugar
• 1 ½ Cups very strong espresso coffee, cooled
• 16 Ladyfingers
• 2 tablespoons unsweetened cocoa for dusting the top

Directions:

1. Pam the bottom of a flat bottomed soufflé dish.
2. Beat together the cheeses, rum, and sugar with an electric beater until light and creamy, and set aside.
3. Pour the coffee into a large shallow dish. Quickly dip 1 side of each ladyfinger into the coffee.
4. Lay ladyfingers close together, with the dipped side down, over the base of the large soufflé dish.
5. Spread half of the ricotta and cream cheese mixture over the ladyfingers.
6. Dust with half of the cocoa.
7. Dip the rest of the ladyfingers in coffee and lay them dipped side down on top of the cocoa.
8. Cover with the rest of the ricotta and cream cheese mixture.
9. Dust the top with the remaining cocoa.
10. Cover with plastic wrap and refrigerate for at least 6 hours or overnight.
11. Dust with cocoa if needed before serving.

Ingredients:

Crust:
1 Cup chocolate wafer cookies, crushed into crumbs
¼ Cup butter, melted
½ Teaspoon cinnamon
2 Tablespoons sugar

Filling:
3 8-Ounce packages cream cheese, softened
¾ Cup sugar
3 Eggs
8-Ounces semi-sweet chocolate squares
2 Tablespoons whipping cream
1 Cup sour cream
1 Teaspoon instant expresso powder, dissolved in ¼ Cup hot water, cooled
¼ Cup coffee liqueu
2 Teaspoons vanilla
Chocolate shavings

Directions:

1. Preheat the oven to 350 degrees.
2. Grease the bottom and sides of a 9-inch spring form baking pan.
3. In a small bowl, combine the cookie crumbs, cinnamon and sugar. Mix well.
4. Add the melted butter to the crumbs and mix well with a fork. Press the crumbs evenly into the bottom of the spring form pan and 1-inch up the sides.
5. In a mixer bowl, beat the cream cheese until smooth. Add the sugar and beat together.
6. At a low speed, add the eggs and beat well until smooth.
7. In a small saucepan, melt the chocolate squares with the butter.
8. Add the melted chocolate to the cream cheese and beat until well mixed.
9. Add the sour cream, coffee, coffee liqueur, and vanilla. Beat until mixed well.
10. Pour the cream cheese mixture into the prepared crust.
11. Bake at 350 degrees for 60 minutes or until the sides are slightly puffed (center may still be a bit soft).
12. Cool completely on a wire rack.
13. Refrigerate for at least 12 hours or overnight before serving.
14. Garnish the top with shaved chocolate before serving.

Ingredients:

• 1 Prepared graham cracker pie crust

Filling:

• 1/3 Cup low fat chunky peanut butter
• 2/3 Cup powdered sugar
• 1 ¼ Cup reduced fat milk or low fat milk
• 1 3-ounce package sugar-free vanilla pudding mix (not instant)
• 1 8-ounce container of low fat sour cream
• 1 Ripe banana

Topping:

• 2 Cups frozen low fat whipped topping
• ½ Cup chopped peanuts

Directions:

1. In a small bowl, mix the chunky peanut butter and the powdered until crumbly.
2. Sprinkle the peanut butter mixture into the bottom of the graham cracker pie crust.
3. In a medium saucepan, combine the milk and pudding mix. Cook over medium heat until the mixture boils and thickens, stirring constantly.
4. Remove from the heat. Cool for 10 minutes, stirring occasionally.
5. Stir the sour cream into the cooled pudding mix.
6. Slice the banana and place slices over the peanut butter mixture on the bottom of the pie crust.
7. Pour the pudding mixture over the banana slices, and even the mixture.
8. Cover with plastic wrap and refrigerate at least 2 hours, or until set.
9. Defrost the frozen whipped topping in the refrigerator.
10. Remove the plastic wrap from the pie. Spread the whipped topping mix over the pie.
11. Sprinkle the topping with the chopped peanuts.
12. Refrigerate the pie until serving time. Store any leftovers in the refrigerator.

Ingredients:

Filling:

• 14 Ounces coconut milk
• ½ Cup shredded coconut
• 1 Cup milk
• 2/3 Cup sugar
• ¼ Cup cornstarch
• 5 Egg yolks
• 2 Tablespoons butter

Topping:

• 1 8-Ounce container of low-fat Cool Whip
• 1 Teaspoon cinnamon
• ¼ Teaspoon nutmeg

Crust:

• 2 Cups graham cracker crumbs
• ¼ Cup shredded coconut
• 10 Tablespoons butter, melted

Directions:

1. In a large bowl, combine the graham cracker crumbs, coconut, and melted butter. Mix together with a fork, and let stand at room temperature for 2 hours.
2. Pam the bottoms of two tartlet pans or mini-muffin pans.
3. Preheat the oven to 350 degrees.
4. Press a spoonful of the crust mixture into each tartlet or mini-muffin cavity. Press down to make firm.
5. Bake at 350 degrees for 10 minutes.
6. In a large saucepan, bring the coconut milk, coconut, milk, and 1/3 cup of sugar to a boil. Remove from the heat.
7. In a medium bowl, whisk together the cornstarch, egg yolks, and remaining sugar until well blended.
8. Pour a little of the milk mixture into the yolk mixture, and thoroughly mix.
9. Pour all of the yolk mixture into the milk and return to the heat. Stir constantly until the mixture comes to a boil and is thick. Remove from the heat.
10. Stir in the butter. Cool the mixture completely.
11. Pour or spoon the mixture into the crusts.
12. Thaw the container of Cool Whip.
13. Gently fold the cinnamon and nutmeg into the Cool Whip until well blended.
14. Spoon the whipped mixture over the tarts and put into the refrigerator until served. Refrigerate any leftovers.

Ingredients:

4 gloves of diced garlic
1 red diced onion
4 diced tomatoes
¼ teaspoon black pepper
2 tablespoons lime juice
½ teaspoon sugar
½ tablespoon chili powder
¼ cup of chopped cilantro

Directions:

Mix all of the ingredients together and refrigerate for at least one hour.
Add fresh chopped jalapenos if you like it hot!

Ingredients:

• 1 pound hot sausage
• 1 cup barbecue sauce
• 1 can (16 oz.) black beans
• 1 3/4 cups fresh diced tomatoes, drained well
• 1 1/2 cups diced celery
  1 1/4 cups diced onions
• 1 1/4 tsp. garlic powder
• 1/4  tsp. crushed red pepper
• 1 cup low fat shredded cheddar cheese
• 1/2  cup light sour cream
• 2 chopped green onion
• 1 bag lower fat tortilla chips
  

Directions:

• Crumble and cook sausage in a large skillet or soup pot, until browned.
• Drain off excess drippings.
• Add celery and onions to sausage and continue to cook until vegetables are slightly tender and sausage is no longer pink.
• Add black beans, barbecue sauce and mix well.
• Add tomatoes, garlic powder, and crushed red pepper.
• Simmer together for 5 to 10 minutes and serve in a large bowl.
• Garnish with cheddar cheese, sour cream and diced green onions on top.
• Serve with tortilla chips. 

Ingredients:

• ½ Cup Tofu
• ½ Cup plain, low fat yogurt
• ½ Cup low fat mayonnaise
• 2 Tablespoons Dijon mustard
• 2 Tablespoons coarse, grainy mustard
• ½ Teaspoon Worcestershire sauce
• ¼ Teaspoon paprika
• 1 Cup broccoli flowerets
• 1 Cup cauliflower
• 1 Cup cherry tomatoes
• 1 Cup green bell peppers, cored, cut in thin strips
• 1 Cup green beans, cut into 2-inch pieces

Directions:

1. Blend the tofu and yogurt in a food processor or blender until smooth.
2. Add the mayonnaise, Dijon mustard, and grainy mustard. Blend until smooth.
3. Put the mustard mixture into a small serving dish, and refrigerate for 1-2 hours.
4. Before serving, sprinkle the paprika on top of the mustard dip.
5. Surround the dip with the cut crudities.

Ingredients:

• 2 10-ounce Packages of organic spinach
• 1 Bunch of scallions, chopped into rings
• ¼ Cup butter
• 2 Cloves garlic, minced
• ¼ Teaspoon sea salt
• ½ Teaspoon white ground pepper
• 8 Drops Tabasco sauce
• 1 8-ounce package low fat cream cheese
• 1 8-ounce package low fat Velveeta cheese
• 10 Ounces crabmeat
• ¼ Cup grated Parmesan cheese
• 1 Tablespoon milk
• Assorted crackers or flatbread

Directions:

1. Melt butter in a large saucepan. Add the garlic and onions, and sauté until translucent, about 2 minutes.
2. Add the spinach to the saucepan, cook over medium heat until just wilted and slightly cooked.
3. Add the sea salt, white pepper, and Tabasco sauce, and cook for 1 minute. Remove from heat.
4. In the top of a double boiler, melt together the cream cheese, Velveeta cheese, and Parmesan cheese.
5. Add the melted cheese mixture to the spinach, and return to a low heat.
6. Add the crabmeat, and toss to mix.
7. Thin with milk if necessary.
8. Serve hot with Parmesan cheese sprinkled on the top.

Ingredients:

• 3 15-ounce Cans chick peas, drained
• 4 Large cloves garlic, minced
• ½ Cup tahini
• 2 Tablespoons tamari
• 2 Lemons, squeezed for the fresh juice
• 8 Drops of Tabasco sauce
• 1 Teaspoon ground cumin
• 1/8 Teaspoon sea salt
• 1 Tablespoon olive oil
• ½ Teaspoon paprika
• 4 Small pita loaves, sliced into wedges

Directions:

1. Put the garlic into a food processor or blender, and chop until fine.
2. Add the chick peas, and process until smooth.
3. Add the tahini, tamari, lemon juice, Tabasco sauce, cumin, and sea salt. Blend well until smooth. Can be refrigerated a head of time.
4. Before serving, drizzle the hummus with the olive oil and sprinkle with paprika.
5. Serve with the pita wedges.

Ingredients:

• 8 Cups water
• 4 Cups pumpkin seeds
• ½ Cup sea salt
• 3 Tablespoons of olive oil
• ¼ Cup sea salt

Directions:

1. In a large bowl, combine the water, pumpkin seeds and ½ Cup of sea salt.
2. Let the mixture stand at room temperature for at least 24 hours.
3. Drain the pumpkin seeds, removing any inners from the pumpkin.
4. Preheat the oven to 200 degrees.
5. Put the pumpkin seeds, olive oil and ¼ Cup of sea salt into a gallon sized ziplock plastic bag. Mix until the seeds are well coated.
6. Remove the pumpkin seeds from the bag, and spread evenly on a cookie sheet.
7. Bake at 200 degrees for 1 hour.
8. Turn off the oven. Let sit in the oven overnight or until the oven has completely cooled.

Ingredients:

• 1 5-inch round brie
• Celery and carrot sticks
• Apple and melon wedges
• Sliced baguette bread, pita wedges or flat bread crackers

Directions:

1. Preheat oven to 350 degrees.
2. Place brie in a shallow baking dish and with a paring knife make a cross an X in the center of the brie.
3. Bake cheese until it is soft and spreadable (about 15-20 minutes).
4. Serve immediately with vegetables, fruits and bread/crackers.

Ingredients:

• 3 Large green bell peppers
• 1 Pound ground turkey
• 1 Onion, chopped
• 2 Tablespoons Dijon mustard
• 2 Tablespoons dry bread crumbs
• 2 Tablespoons ketchup
• 1 Teaspoon ground black pepper
• ½ Teaspoon sea salt
• 2 Teaspoons Italian spices
• ½ Cup Parmesan cheese
• 1 Egg, slightly beaten
• 6 Slices of extra sharp Vermont cheddar cheese

Directions:

1. Preheat the oven to 350 degrees.
2. In a large bowl, mix thoroughly together the ground turkey, onion, mustard, bread crumbs, ketchup, pepper, salt, Italian spices, egg, and Parmesan cheese.
3. Wash, core, and clean the green peppers.
4. Place the green peppers in a shallow baking dish with the cavities open. Fill the cavities with the turkey mixture.
5. Place one slice of cheddar cheese on the top of each green pepper.
6. Bake at 350 degrees for 1 hour or until the peppers are thoroughly cooked and tender.

Ingredients:

4 Loin pork chops, 1-inch thick
2 Slices raisin bread, toasted and cubed
½ Cup Granny Smith apple (1 medium), peeled, cored, and chopped
½ Cup chopped pecans
½ Teaspoon grated orange peel
½ Teaspoon sea salt
½ Teaspoon ground black pepper
¼ Teaspoon cinnamon
¼ Cup orange juice

Glaze:

2 Tablespoons dark brown sugar
1 Tablespoon cornstarch
1 Cup apple juice
2 Tablespoons butter

Directions:

1. Preheat the oven to 350 degrees.
2. Cut a deep, horizontal pocket into, but not through, the pork chop.
3. In a medium bowl, combine the raisin bread, pecans, apple, orange peel, salt, pepper, cinnamon, and orange juice. Mix well with a fork.
4. Stuff each pork chop with ¼ of the stuffing mix.
5. Please the pork chops in an ungreased 13 by 9 inch baking pan.
6. Bake at 350 degrees for 30 minutes.
7. In a small saucepan, combine sugar and cornstarch. Mix well.
8. Stir the apple juice into the cornstarch mixture. Cook over a medium low heat, stirring constantly, until the mixture boils and thickens.
9. Remove the glaze from the heat and stir in the butter.
10. Pour the glaze over the pork chops after they have baked for 30 minutes.
11. Return the pork chops to the oven and bake an additional 30- 35 minutes, or until pork is thoroughly cooked and no longer pink.

Ingredients:

1 ½ Pounds large sea scallops, rinsed and patted dry
½ Cup dry white wine
2 Tablespoons fresh lemon juice
¼ Teaspoon sea salt
½ Teaspoon ground black pepper
½ Cup cracker crumbs
½ Cup pecans, chopped small
1 Tablespoon fresh parsley, chopped
2 Tablespoons butter, melted

Directions:

1. Preheat the oven to 400 degrees.
2. Arrange the scallops in a single layer in a baking dish.
3. Pour the wine over the scallops.
4. Sprinkle the scallops with the salt and pepper.
5. In a small bowl, combine the cracker crumbs, pecans, and parsley. Spoon evenly over the scallops.
6. Melt the butter. Drizzle the butter over the crumb topping.
7. Bake at 400 degrees for 10- 12 minutes, or until the scallops are opaque.

Ingredients:

• 1 ½ Pound ground turkey
• ¼ Cup roasted red peppers, drained, patted dry and chopped
• 3 Scallions, chopped
• 2 ½ Tablespoons dried bread crumbs
• 1 Tablespoon Worcestershire sauce
• 1 Tablespoon Dijon mustard
• 3 Tablespoons fresh parsley, chopped
• 1 Teaspoon Italian spices
• ½ Teaspoon ground black pepper
• ¼ Teaspoon sea salt

Directions:

1. Spray Pam on the grill or into a large frying pan before heating.
2. Preheat grill or frying pan to a medium heat.
3. In a large bowl, combine ground turkey, roasted peppers, bread crumbs, Worcestershire sauce, Dijon mustard, parsley, scallions, Italian spices, black pepper and sea salt. Mix gently until thoroughly blended.
4. Form into ¾ inch burger patties.
5. Grill or fry for 10-12 minutes, or until thoroughly cooked, and the meat is no longer pink, 165 degrees on a meat thermometer. Flip the turkey burgers after 5 minutes of grilling.
6. Serve alone or on a whole wheat burger bun or onion roll.

Ingredients:

• 1 Pound ground turkey
• 1 Tablespoon olive oil
• 1 large onion, diced
• 1 package chili seasoning (mild, medium or hot to taste)
• 1 Green pepper, chopped
• ½ Teaspoon black pepper
• ½ Teaspoon garlic powder
• 1 can (16 ounces) whole kernel corn, drained
• 1 can (16 ounces) diced tomatoes
• 1 can (16 ounces) black beans, drained
• 1 can (24 ounces) red kidney beans, drained
• 1 ½ Cups water
• 1 ½ Cups shredded cheddar cheese

Directions:

1. Heat the olive oil in a 6 quart saucepan over medium heat.
2. Add the turkey, onion, black pepper, garlic powder, and green pepper. Cook until the turkey is well browned. Stir frequently to break up the turkey meat.
3. Stir in the water and chili seasoning. Mix well.
4. Add the corn, tomatoes, black beans, and red kidney beans. Add more water if needed until just covering all the ingredients.
5. Cook over medium heat until it comes to a boil. Reduce the heat to low.
6. Cook uncovered until the sauce has reduced and thickened, about 30 minutes.
7. Serve topped with shredded cheddar cheese.

Ingredients:

• 4 Salmon 6-ounce steaks or filets
• 4 Tablespoons butter, melted
• 1 Teaspoon dried dill
• 1/2 Teaspoon sea salt
• 1 Teaspoon ground black pepper

Sauce:

• 8 Tablespoons low-fat sour cream
• 2 Tablespoons Dijon mustard
• 4 Teaspoons lemon juice
• ¾ Teaspoon dried dill

Directions:

1. Preheat the oven to broil.
2. Oil a broiler pan, or cover the broiler pan with aluminum foil and spray with Pam. Place the salmon on the broiler pan.
3. In a small saucepan, melt the butter, dill, salt, and pepper.
4. Brush the salmon with the butter mixture on both sides.
5. Broil the salmon 4-6 inches from the heat source for 10-15 minutes, turning and brushing with the melted butter once during the cooking after 5-7 minutes.
6. In a medium bowl, combine the sour cream, Dijon mustard, lemon juice, and dried dill. Mix well.
7. Serve the sauce over the salmon after plating the salmon.

Ingredients:

• 1 package whole grain or whole wheat spaghetti
• ½ tablespoon virgin olive oil
• 1 diced onion
• 3 cloves of fresh garlic, minced
• 1 package grape or cherry tomatoes, cut in half
• 1 cup part skim mozzarella cheese
• ¼ cup of basil cut in thin slices

Directions:

1. Cook spaghetti as directs and drain. Place in a serving bowl.
2. Heat oil in a medium skillet and add garlic and onion; sauté until onions are translucent.
3. Add tomatoes and sauté for another 2-3 minutes.
4. Pour sauté mixture over spaghetti and top with mozzarella. Toss all ingredients together.
5. Garnish with fresh basil slices and serve immediately.

Ingredients:

• 1 egg
• 1 tablespoon water
• 1 sheet frozen puff pastry, thawed
• ¼ cup grated parmesan cheese
• ¼ teaspoon ground red pepper
• 8 slices of thinly sliced prosciutto

Directions:

1. Preheat oven to 400 degrees.
2. Beat water and egg until blended and set aside.
3. Unfold pastry on floured surface, carefully not to tear.
4. Roll into 14x10 inch rectangle and cut in half lengthwise.
5. Brush both pastry halves lightly with egg mixture.
6. Sprinkle 3 tablespoons of parmesan cheese and 3 tablespoons of ground red pepper evenly over one of the pastry pieces; cover with prosciutto slices.
7. Place remaining pastry piece, egg-side down, over prosciutto.
8. Roll gently with rolling pin to seal ends.
9. Brush with additional egg mixture.
10. Beginning at one of the long ends, roll pastry and filling tightly to form a log.
11. Cut log crosswise into 24 pieces.
12. Place slice cut sides down on a baking sheet lined with parchment paper.
13. Brush with remaining egg mixture and sprinkle with remaining parmesan cheese.
14. Bake 12 to 14 minutes until golden. Can be served warm or at room temperature.

Ingredients:

• 2 cooked chicken breasts cut into cubes
• 1 can low fat cream of chicken soup
• 1 package frozen mixed vegetables
• 1 cup low fat shredded cheddar cheese
• 1 package refrigerated oven rolls

Directions:

1. Preheat oven to 350 degrees.
2. Cook frozen vegetables as directed and drain all excess water.
3. Mix together chicken, soup and vegetables and place in a baking dish.
4. Sprinkle with cheese.
5. Cover with foil and bake for 15 minutes.
6. Carefully remove foil and place baking rolls directly on top of casserole.
7. Bake for additional 15 minutes or until biscuits are brown on top.

Ingredients:

• 1 8-Ounce package of wide egg noodles
• 1 teaspoon sea salt
• ¼ Cup butter, softened
• 1 3-Ounce package light cream cheese, softened
• 3 Eggs, beaten
• ½ Cup sugar
• 1 Teaspoon vanilla extract
• 1 Cup apricot nectar
• 1 Cup reduced fat milk
• 1 ½ Teaspoons cinnamon
• ½ Cup dried apricots, chopped
• ½ Cup golden raisins

Topping:

• 1 ½ Cups cornflake crumbs
• ½ Cup butter, softened
• ¼ Cup sugar
• 1 Teaspoon vanilla extract
• 1 Teaspoon cinnamon

Directions:

1. Preheat the oven to 350 degrees.
2. Lightly grease a 9 by 9 inch baking pan.
3. Bring a large pot of water with the sea salt to a rapid boil. Add the egg noodles, and cook for 8-10 minutes or until al dente.
4. Drain, and put the noodles back into the large pot. Cover to keep warm.
5. In a medium bowl, mix together the butter, cream cheese, eggs, sugar, cinnamon, and vanilla.
6. Add the egg noodles to the cream cheese mixture.
7. Mix in the apricot nectar and milk.
8. Mix in the apricots and raisins, and mix lightly.
9. Transfer into the baking pan.
10. Put the cornflakes into a ziplock plastic bag and crush until they form into crumbs.
11. In a medium bowl, mix the cornflake crumbs, butter, sugar, vanilla, and cinnamon.
12. Spread the cornflake mixture over the noodles, and spread evenly on the top.
13. Bake at 350 degrees for 45 minutes or until bubbly and lightly browned.
14. Cool slightly before serving.

Ingredients:

• 1 12-Ounce package of angel hair pasta
• 1 Teaspoon sea salt
• 1/3 Cup garlic, chopped
• ¼ Cup olive oil
• 2 6-Ounce jars of marinated artichoke hearts
• 2/3 Cup Parmesan cheese, grated
• ½ Cup Romano cheese, grated
• 1 Large bunch of fresh broccoli
• 4 Teaspoons fresh basil, chopped

Directions:

1. Trim the stems off of the broccoli, wash, and break into florets.
2. Bring a large pot of water with 1 Teaspoon of salt to a rapid boil. Put the pasts into the boiling water, and cook for 7-8 minutes until el dente. Drain and rinse the pasta. Put the pasta back into the large pot and cover to keep warm.
3. In a large skillet over medium hot heat, heat the olive oil.
4. Add the garlic to the skillet, and cook until tender.
5. Place the broccoli into a covered microwave proof container with a small amount of water and cook on high for four minutes or until tender. Drain, and put into the large pot with the pasta.
6. Add the artichoke hearts to the skillet with the garlic. Cook over medium low heat for 3-5 minutes until tender.
7. Pour the artichoke mixture over the pasta and broccoli and mix thoroughly.
8. Add the cheeses and toss until well mixed.
9. Put into a serving dish and top with the chopped basil.

Ingredients:

• 20 Medium shrimp
• 1 Green bell pepper, chopped
• 1 Red bell pepper, chopped
• 1 Yellow bell pepper, chopped
• 8 Scallions, chopped into rings
• 3 Roma tomatoes, diced
• 1 Pound angel hair pasta
• 1 Teaspoon sea salt
• 2 Tablespoons olive oil
• 3 Cloves fresh garlic, chopped
• ½ Cup white wine
• ½ Teaspoon white pepper
• 4 Tablespoons fresh basil, chopped

Directions:

1. Heat a large pot of water to a rapid boil with sea salt. Add the angel hair pasta and cook until el dente, about 7 minutes. Drain and rinse the pasta. Put the pasta back into the large pot and cover to keep warm.
2. Peel and devein the shrimp.
3. Put the olive oil into a large frying pan and heat over medium high heat until hot.
4. Add the green, red, and yellow peppers, scallions, garlic, and white pepper. Cook until the vegetables are tender.
5. Add the shrimp and white wine. Cook the shrimp until they start to turn pink all over. Flip all of the shrimp over in the frying pan, and cover. Turn off the heat and leave the shrimp in the covered frying pan for 5 minutes.
6. Remove the cover, and put the shrimp mixture into the pasta in the large pot. Toss until evenly distributed.
7. Add the tomatoes and fresh basil, and toss lightly.

Ingredients:

• 4 Boneless, skinless chicken breasts
• 2 Tablespoons flour
• 1 Teaspoon sea salt
• 1 Teaspoon ground black pepper
• 2 Tablespoons fresh sage, finely chopped and separated into 1 Tablespoon each
• 1 Shallot, minced
• ¼ Cup water
• 1 Tablespoon olive oil
• 10 Ounces mushrooms, thinly sliced
• ½ Cup Marsala wine
• ¼ Cup heavy cream
• 1 Tablespoon butter

Directions:

1. In a large shallow bowl, place the flour, salt, and pepper. Mix until blended.
2. Dredge each piece of chicken in the flour mixture, shaking off any excess.
3. Heat the olive oil over medium heat in a large skillet.
4. Add the chicken, and cook until opaque throughout and golden on the outside, about 8-10 minutes on each side.
5. Transfer to a plate and cover with aluminum foil to keep warm.
6. Add the mushrooms, shallot, 1 Tablespoon of sage, and water to the skillet. Season with salt and pepper to taste. Cook until the mushrooms are tender, about 3-5 minutes.
7. Add the wine and the cream to the mixture. Simmer over medium low heat until slightly thickened, about 3-5 minutes.
8. Remove from the heat and stir in butter.
9. Put a piece of chicken on each plate, cover with the mushroom sauce, and garnish with the remaining chopped sage.

Ingredients:

• 16 Jumbo shrimp, peeled, deveined, tails left on
• 2 Lemons, zested and juiced
• 1 Teaspoon salt
• 1 Teaspoon white pepper
• 16 Fresh sage leaves
• 16 Pancetta slices
• ½ Cup olive oil
• Toothpicks for securing

Directions:

1. Pre-heat the grill to medium-high.
2. Put the lemon juice in a small deep bowl.
3. Mix the lemon zest, salt, and pepper in a small, deep bowl.
4. Put the olive oil into a small, deep bowl.
5. Dip each shrimp into the lemon juice. Roll each shrimp in the lemon zest, salt, and pepper mixture. Put onto a cookie sheet.
6. Put 1 sage leaf into the vein cavity of each shrimp.
7. Roll each shrimp in 1 slice of pancetta. Secure the sage leaf and pancetta in the shrimp with a toothpick.
8. Hold each shrimp by the toothpick and dip into the olive oil.
9. Grill the shrimp until pink, about 4 minutes on each side.

Ingredients:

• 4 Tuna steaks, about 6 ounces each
• 1 Lemon, zested and juiced
• 1/3 Cup olive oil
• 2 Tablespoons fresh rosemary, chopped
• 1 Teaspoon sea salt
• 1 Teaspoon ground black pepper
• 2 Tablespoons fresh thyme, chopped

Directions:

1. Pre-heat a grill or a grill pan to medium high heat.
2. In a small, shallow bowl, whisk together the olive oil and lemon juice.
3. Dip each tuna steak into the olive oil and lemon mixture, and coat both sides.
4. In another small, shallow bowl, mix together the salt, pepper, lemon zest, rosemary, and thyme. Coat both sides of the tuna steaks with the herb mixture. Press this mixture into the tuna steaks.
5. Grill the tuna steaks for 3 minutes on each side for medium-rare, and longer as desired.

Ingredients:

• 1 Pound rigatoni
• 1 Teaspoon sea salt
• 1 ½ Cups fresh basil leaves, packed
• ½ Cup fresh parsley leaves, packed
• ½ Cup pine nuts
• 8 Garlic cloves, chopped
• 1 ½ Cups Parmesan cheese
• 1 Cup olive oil
• ½ Cup of Romano cheese

Directions:

1. Put the pine nuts into a non-stick pan and heat over a medium heat until lightly toasted, about 5 minutes. Remove from the heat.
2. Fill a large stock pot with water and the sea salt and bring to a boil. Add the rigatoni and cook until the pasta is el dente, about 8 minutes.
3. In a food processor, place the garlic cloves. Pulse until finely chopped.
4. Add the basil and parsley to the food processor and pulse until finely chopped.
5. Add the pine nuts to the food processor, and mix until made into a paste.
6. Add the Parmesan cheese to the food processor, and mix until well blended.
7. Drizzle the olive oil into the food processor while mixing until it forms a thick sauce.
8. Drain and rinse the rigatoni. Return the rigatoni to the stock pot.
9. Over a low heat, add the pesto mixture to the rigatoni, stirring constantly, until heated and the cheese sauce has melted and coated the rigatoni.
10. Serve the pesto rigatoni. Sprinkle the Romano cheese on the top of each serving.

Ingredients:

• 2 Pounds boneless, skinless chicken breasts, cubed
• 5 Carrots cut diagonally into 1-inch pieces
• 4 Stalks celery, c