Friday, December 28, 2012

Strawberry Cake

Serving: 12

1. 2 1/2 cups flour 
2. 2 1/4 cups sugar
3. 2 sticks margarine
4. 1 tablespoon of strawberry extract
5. 4 eggs
6. Few drops of red food coloring 
7. 1 cup of diced strawberries 

1. Preheat oven to 350 degrees 
2. Set aside the bowl of flour 
3. In a separate bowl, mix together the sugar & margarine
4. Add in the strawberry extract 
5. One by one, add in the eggs until all ingredients are combined
6. Slowly pour the flour into the bowl with the sugar & margarine 
7. Add in the red food coloring by drops until it becomes the desired shade of pink 
8. Add in the sliced strawberries & mix them into the cake 
9. Bake for about an hour & a half 
10. Let cool for about 45 minutes before applying frosting (or serving!) 

Tuesday, December 25, 2012

Veal Stew

Serving: 6-8
1. 1 lbs of veal shoulder cut into 1-2" cubes
2. 2 cups of chopped onions
3. 1/2 cup of olive oil
4. 4 stalks of celery
5. 1 lb package of baby carrots
6. 1 cup of ketchup
7. 1 lb package of sliced mushrooms

1. Place veal in a bowl.  Pour olive oil over veal. Mix. 
2. Pour veal in a Tupperware to let marinate overnight.
3. Dice celery.  Place celery, onions, mushrooms, and baby carrots into a frying pan.
4. On medium-high, pour 1/3 cup of olive oil over vegetable mixture.  Stir for 10 minutes, or until onions brown.  Once they've become brown, place veal in the pan for 3 minutes in order that the meat becomes slightly cooked.  If needed add the excess olive oil that was set aside.
5. Place mixture in a cooking pot on low heat.  Pour water to reach top of mixture, but not to cover.
6. Add ketchup.  Mix.
7. Let sit for 25 minutes.  Stir occasionally.    

Friday, December 21, 2012

Peppermint Dip

Serving: 7

1. 8 oz. of heavy whipping cream 
2. 25 pieces of finely crushed hard peppermint candies
3. 2 drops of peppermint oil 

1. Using an electric mixer, whip the whipping cream until thick 
2. Add in the peppermint candies & oil 
3. Serve chilled! 

Tuesday, December 18, 2012

Deli Hash-browns

Serving: 3-4
1. 7 slices of pastrami
2. 7 slices of salami
3. 7 slices of turkey
4. 2 potatoes
5. 3 tablespoons of olive oil
6. 1/4 teaspoon of salt
7. 1/4 teaspoon of onion powder

1. Peel skin off of potatoes.
2. Grate potatoes with a handheld grater in order to make this string slices.
3. Dice turkey, salami, and pastrami into small square pieces.
4. Before placing in a frying pan, make sure to drain out excess juice once you grate the potatoes.
5.  Lightly coat pan cooking spray.  Place potatoes in the pan, and turn stove on medium heat.
6.  Add deli meat to the mixture, in addition to 2 tablespoons of olive oil.  Continuously mix for 4 minutes in order that the food on the bottom doesn't burn.
7. Add in olive powder, and salt.  Mix for 5-6 minutes.
8.  At this point the olive oil may have diluted into the food.  Add another teaspoon of olive oil.  Mix.
9.  Take off the pan when potatoes and deli become crisp.  

Tuesday, December 11, 2012

Broccoli and Cauliflower Pancakes

Serving 4
1. 1 head of broccoli
2. 1 head of cauliflower
3. 2 tablespoons of olive oil
4. 4 tablespoons of regular breadcrumbs
5. 2 eggs
6. 2 pinches of salt
7. 1 chopped onion

1. Pre heat oven to 350 degrees
2. Separately cut broccoli and cauliflower stems.
3. Steam vegetables in separate pots and drain. Set aside.
(Broccoli finished faster than cauliflower to steam.  About 3 minutes for broccoli and 6 minutes for cauliflower)
4. In one bowl pour broccoli, and the other pour the cauliflower. 
5. To each bowl add 1 egg, 1 tablespoon of olive oil, 2 tablespoons of breadcrumbs, 1 pinch of salt, and half of the chopped onion.
6. In a blender, separately mix until fully blended, but not watered down.
7. Take a baking sheet, and spray with cooking spray.  Take 1 large scoop of broccoli mixture and place on the sheet.  Continue this process until finished.  Repeat this process with cauliflower mixture.  
8. Place in the oven for 25 minutes.
9. Take pancakes out of the oven. Flip over. Place back in oven for an additional 25 minutes or until golden brown.  If not golden brown after 25 minutes check after 5 minutes.  Continue checking after 5 minutes until they begin to brown.

Friday, December 7, 2012

Moti's Bagalim

Serving: 12

1. 6 cups flour
2. 1 package of yeast 
3. Teaspoon of sugar 
4. Teaspoon of salt
5. 2 tablespoon of olive oil
6. 1/2 cup of dark molases disolved in a cup of water 
7. 1 pound of toasted sesame
1 1/2 cups of lukewarm water

1. Preheat oven to 450 degrease
2. Dissolve package of yeast in a teaspoon of sugar and a quarter cup of lukewarm water
3. Wait about 10 minutes until yeast begins to bubble
4. Mix flour, salt, and olive oil 
5. Add yeast mix to the previous mixture
6. Slowly add a cup of water to the mixture and kneed until the mixture becomes soft and smooth dough. Add the rest of the water as needed
7. Place the dough in a bowl and lightly cover with a dust of flour 
8. Let dough rise for an hour until the dough rises to about double its size 
9. After the dough has rised, take the dough and place on a clean surface 
10. Divide the dough into twelve equal balls
11. Roll out each ball into a rope-like shape & connect each end (make sure the end is secure!)
12. In a seperate bowl, dip the dough in the molases mix and move it to the sesame pan and pad each bagel with sesame until each side is covered with sesame 
13. Place on a separate pan to bake for 10 minutes
14. Change oven temperature to 425 for another 10 minutes (giving the bagel a nice crust) 
15. Let cool and enjoy hot! (can toast later also!)

Friday, November 30, 2012

Cookie Dough Frozen Yogurt

Serving: 3
1. 1 cup margarine
2.1 cup light brown sugar
3. 1 tablespoon vanilla
4. 1 cup flour
5. 1/4 teaspoon baking soda
6. 1 cup chocolate chips
7. 6 oz. container of plain greek yogurt

1. Set aside a bowl of the flour & baking soda 
2. In a separate bowl, combine the margarine & sugar until it is well mixed together 
3. Slowly pour the flour mixture in with the margarine & sugar and mix 
4. Pour the chocolate chips into the mixture 
5. Once everything is combined, pour in the yogurt & mix well 
6. Store the cookie dough frozen yogurt mixture in a container & place in freezer for about 5 hours, or until solidifies 

Tuesday, November 27, 2012

Salmon Croquettes

Serving: 4
1. 4 (5 oz) cans of salmon (skinless boneless)
2. 5 tablespoons of light mayo
3. 1 tablespoon of Sweetener (Sweet 10-sugar substitute)
4. 1 tablespoon of lemon juice
5. 2 tablespoons of regular breadcrumbs
6. 1 egg
7. 2 1/4 teaspoons of onion powder

1. Drain juice out of salmon cans.  Scoop the salmon out of the cans into a bowl.
2. Add 5 tablespoons of mayo.  Mix well until smooth consistency. 
3. Add sweetener, and lemon juice.  Mix well.
4. In a separate bowl, whisk an egg.  Then pour into salmon mixture.
5. Add breadcrumbs and onion powder. Mix well.
6.  Take about 2 tablespoons of salmon mixture and roll into a ball.  Press down to make a pancake shape.  For a more crispy croquette, make them flatter.  If you don't want the middle to be as cooked, make them thicker by not pressing on them as much when forming their shape.   
7.  Take a frying pan and spray with cooking spray.
8.  On medium heat place croquettes onto pan for 2 minutes.  While they are frying, spray the top of the croquettes with cooking spray in order that they won't stick to the bottom when you flip them over.
9.  After 2 minutes flip over.  If the bottom hasn't become golden brown, leave on for an additional minute.  
10.  Once flipped, let them fry for about 3 more minutes.  During this time, you can spray the top of the croquettes again.
11.  Do this process one more time, but only leave them frying for about a minute and a half on each side.  
(You will be flipping the croquettes for a total of 3 times.  Allowing each side to fry twice)   

Thursday, November 22, 2012

Skirt Steak Stew

Serving: 4
1. 1 1/2 lbs of skirt steak
2. 15 oz can of white corn
3. 2 cups of chopped onions
4. 4 stalks of celery
5. 2 tomato mushroom sauce 11 oz cans
6. 1/3 cup of olive oil
7. 1/2 a teaspoon of onion powder

1. Chop celery into 1" pieces.
2. Place in large frying pan. 
3.  Open the can of corn, drain water and pour corn in the frying pan.  Add chopped onions and 1/3 cup of olive oil.
4. On medium-high, stir celery mixture until onions begin to brown.
5. While mixture is in the pan, chop skirt steak into 2" pieces
6. When onions brown, add skirt steak. Stir until cooked through.
7. Once cooked add the tomato mushroom sauce, bring to low heat, and add onion powder.  Stir until sauce begins to boil.

Tuesday, November 20, 2012

Olive Dip

Serving: 2
1. 1 cup of pitted black olives 
(If you buy olives with pits, you will need to cut around the pit. Much longer process!)
2. 1/4 teaspoon of garlic powder
3. 1 teaspoon of light mayo
4. 1 teaspoon of lemon juice

1. Put olives in blender. Blend until mixture becomes paste-like.
2. Pour in a bowl.  Add light mayo. Mix. 
3. Add lemon juice. Mix.
4. Add garlic powder. Mix.
Tastes well with fresh pita.

Tuesday, November 13, 2012

Breakfast Burrito Pockets

Serving: 5
1.10 mini tortilla's
2. 10 morning star sausages
3. 10 teaspoons of cheddar cheese
4. 1 avocado
5. 10 teaspoons of pinto beans
6. onion powder to taste
7. 4 eggs

1. Pre heat oven to 250 degrees
2. Scramble and fry eggs.
3. Chop sausage into eggs, and once cooked, set aside.
4. On a baking sheet, lay out tortillas wraps.
5. Add a teaspoon of cheddar cheese, pinto beans in the middle of each wrap.
6. Add a spoonful of egg/sausage mixture to each wrap.
7.  Add a slice of avocado to each wrap, and sprinkle onion powder.
8. Fold the wrap on each side in order to make a square shape.  Flip over so the flaps are facing downward toward the baking sheet.
9.  Place in the oven for 10 minutes.
*Serves well with salsa, sour cream, and guacamole.     

Friday, November 9, 2012

Chocolate Peppermint Frosting

Serving: 50 mini cupcakes

1. 1 1/2 sticks of margarine
2. 1 1/2 cups of confectioners sugar
3. 3/4 cup chocolate spread
4. 1 teaspoon of vanilla
5. 10 pieces of peppermint finely crushed
6. 2 drops of peppermint oil (or extract) 

1. mix together the margarine and confectioners sugar
2. Add in the chocolate spread & vanilla until all three ingredients are well combined
3. Mix in the peppermint candies (finely crushed) and peppermint oil
4. Apply to completely cooled cupcakes (or cake)

Tuesday, November 6, 2012

Champagne Jello Slushes

Serving: 42 jello slushes

1. 1 package of lemon flavoring jello 
2. 1 package of fruit punch flavoring jello 
3. 2 cups boiling water
4. 2 cups chilled champagne 
Optional: sliced fruit (such as strawberries or blueberries) 

1. Add the 2 packages of jello flavoring to the boiling hot water
2. Mix until the flavoring has disolved into the water 
3. Set in refrigerator until mixture has cooled (about 15 minutes) 
4. Add the champagne to the mixture 
5. Pour mixture into a bowl (optional: add little pieces of fruit into bowl before placing in freezer)
6. Leave in freezer for about 2 hours & continue to mix the mixture once every 45 minutes, until ready to serve!

Friday, October 26, 2012

Vanilla Meringue Drops

Serving: 50 meringues

1. 4 egg whites
2. Pinch of salt 
3. 1 1/4 cup suar 
4. 2 teaspoons of vanilla 

1. Preheat oven to 200 degrees 
2. Using an electric mixer, beat the egg whites & salt until soft peaks form (about 3 minutes)  
3. Continue to mix while slowly adding in the sugar
4. Once mixture is a light foam, add in the vanilla
5. Add about 1 tablespoon of the mixture onto a pan with parchment paper, leaving room between each meringue 
6. Bake for 2 1/2 hours 
7. Let cool for 45 minutes
8. Put meringues in a sealed container until serving 

Tuesday, October 23, 2012

Roasted Brisket

Serving: 6-8
1. 2 large Second cut briskets (approximately 3 lbs each)
2. Paprika 
3. Garlic Powder
4. 4 10.5 oz cans of tomato soup
5. 4 cups of chopped onions
6. 1/3 cup of olive oil
7. 26 oz jar of 'tomato onion garlic' spaghetti sauce (or as close to that combination of sauce as possible)

1. Pre heat the oven to 350 degrees.
2. In a frying pan pour in 1/4 cup of olive oil, and chopped onions.
3. Stir occasionally until onions become golden brown.  If olive oil evaporates, add the extra olive oil if needed.  
3. Once onions are golden brown set aside in a bowl.  
4. In a roasting pan, place briskets.  
5. Season with a light coat of garlic powder, and then paprika.  
6.  Place in the oven for 12 minutes uncovered.  Take out, flip over.  Place in the oven for an additional 12 minutes.
7. Take out and set aside.
8.  Take the bowl with the onions and add the 4 cans of tomato soup.  Mix and pour half of mixture on top of brisket.  Flip over, and pour the remaining mixture over the brisket.  
9.  Place in the oven for 2 hours covered.  If you do not have a lid, you can cover it tightly with tin foil.  
10.  Take out of the oven.  Remove meat from the pan and place on a carving board.  Slice against the grain 1/4 of an inch.  
11. Before placing brisket back in the roasting pan, add the spaghetti sauce to the roasting and mix.  Place the sliced brisket back in the roasting pan and make sure the sauce covers the brisket.  
12. Place back in the oven for 30-45 minutes, covered.  

Friday, October 19, 2012

Apricot Crumble Bars

Serving: 15

1. 1 cup brown sugar
2. 2/3 cup white sugar
3. 1 teaspoon baking powder
4. 2 cups flour
5. 2 sticks margarine
6. 1 egg 
6. 15 oz. of apricot jam
7. 1 tablespoon of vanilla

1. Preheat oven to 350 degrees 
2. Combine the brown sugar, white sugar, baking powder, & flour 
3. Melt 1 1/2 sticks of margarine slightly (so it is just about warm) & add the margarine & egg to the flour mixture 
4. Lay down 3/4 of the mixture onto a pan
5. Spread the jam over the mixture & sprinkle the remaining crumbs over the jam
6. Bake for 45 minutes or until golden
7. Let cool for 25 minutes before serving

Tuesday, October 16, 2012


Serving: 3
1. 3 medium avocados
2. 2 tablespoons of salsa of your choice (mild, spicy)
3. 2 tablespoons of lemon juice
4. 1/4 teaspoon of onion powder
5. 1/4 teaspoon of garlic powder

1. Cut avocados in half.  Scoop out the avocado into a bowl.
2. Mash avocado until texture is smooth, but still chunky.
3. Add salsa. Mix.
4. Add lemon juice. Mix.
5. Add onion, and garlic powder. Mix.
*Tip: If not serving for a couple of hours, leave pits in the guacamole in order to keep it fresh.

Friday, October 12, 2012

Chocolate Almond Joy Ice Cream

Serving: 10 

1. 1/2 cup of whole milk
2. 1 1/2 tablespoons of vanilla extract
3. 14 oz can of sweetened condensed milk
4. 1 pint of heavy cream
5. 1 package of chocolate flavored pudding 
6. 10 mini crushed (into pieces) Almond Joy bars
7. 1 cup of crushed almonds 

1. Mix milk, vanilla, & sweetened condensed milk in a bowl
2. In a separate bowl using an electric mixer, whisk the heavy cream until thick and creamy
3. Add the chocolate flavored pudding (powder) to the heavy cream and mix 
4. Combine the mixture into the heavy cream and add in the crushed Almond Joy bar pieces & crushed almonds
5. Pour mixture into a covered container and leave in freezer for 4 hours before serving, mixing it every 45 minutes 

Tuesday, October 9, 2012

Chicken Stuffed Spinach

Serving: 4
1. 2 lb or 4 boneless chicken breast cutlets
2. 12 oz  package of spinach
3. 1/4 cup of regular breadcrumbs
4. 2 large eggs
5. 2/3 cup of garlic herb marinade 
6. 4 cloves of garlic
7. 1 medium onion

1. Pre heat oven to 350 degrees.
2. In a baking dish place chicken cutlets.  Pour half of the garlic and herb sauce on one side. Flip cutlets over and pour the rest of marinade sauce onto cutlets. Let marinade for 30 minutes, or until ready to place in oven.
3. Dice in small pieces the onion and garlic. 
4. In a small bowl whisk the 2 eggs.  Set aside.
5. Spray frying pan with cooking spray.  
6. Pour the chopped onion and garlic, and package of spinach into the frying pan.  If the whole package of spinach won't fit, you can continuously pour it in as it will shrink once you start to fry it.
7. For about 5 minutes on medium-high, fry the spinach mixture until onions turn slightly brown, and spinach has shrunk.
8. Pour the whisked eggs, and breadcrumbs in the frying pan. Stir until mixed through.  
9. Once thoroughly mixed, place about 2-3 spoonfuls of spinach mixture in the middle of the chicken cutlet.  Roll the cutlet from south to north making sure that mixture stays inside of the cutlet.  If needed, you can put a skewer in order that cutlet doesn't fall apart when cooking.
10. Once cutlets are rolled, place in the oven for 15 minutes. 
11. Take out, and flip cutlets over.  Place in the oven for an additional 15 minutes.
*Note: Not all ovens cook food evenly, so once you take the chicken out after the second 15 minutes, cut into a piece to see if it's cooked.  If not, put in for an additional 2 minutes.  Check again.  If not cooked, repeat this 2 minute process until cooked.  It's important to not leave it in for more than 2 minutes in order that the white meat does not dry out.

Once taken out and ready to serve, use the additional sauce in the baking dish to pour over the chicken for extra flavoring.  

Friday, October 5, 2012

Ferrero Rocher Cupcakes

Serving: 50 (mini) 20 (regular)
1. 2 1/2 cups of flour
2. 2 sticks of margarine
3. 2 1/4 cups of sugar
4. 4 eggs
5. 1 cup of 2% milk
6. 1 1/2 tablespoons of vanilla
7. 20 individual pieces of Ferrero Rocher

1. Pre-heat oven to 350 degrees
2. Cream 2 sticks of margarine and mix in 2 1/4 cups of sugar until fluffy.  
3. One at a time, add 4 eggs while beating the batter in between.  
4. Add 1 cup of milk
5. Add the flour to the mixture
6. After evenly spreading the batter into cupcake holder, place a Ferrero Rocher in the center of each cupcake.  
7. Bake for 30 minutes.
8. Let cool for 25 minutes before serving.

Tuesday, October 2, 2012

Chuck Steak

Serving: 4
1. 4 lb of chuck steak
2. 2 cups of hot and spicy barbecue sauce

1. Place steaks in a mixing bowl.
2. Pour sauce over the steaks, making steaks are completely covered and rubbed in. Let marinate over night.
3. Once marinated, spray your grill with cooking spray
4. Heat the grill to 300 degrees
5. Place steaks on the grill for 8-10 minutes
6.  After each minute flip the steaks over, adding a coat of barbecue sauce as needed.
7.  For medium-rare, take off the grill after about 7 minutes and cut inside to see if it's pink.  If too pink for your liking, place back on the grill for an additional minute.
*Note: This recipe is cook to taste: Each grill operates differently so use this recipe for approximate times.  Gas grills are different than charcoal and electric grills.  

Sunday, September 30, 2012

Lemon Cupcakes

Serving: 10 

1. 11 tablespoons of margarine
2. 1 1/2 cup sugar
3. 1 1/2 tablespoons of lemon zest
4. 1 tablespoon of fresh lemon juice
5. 2 eggs
6. 1 1/4 cup flour 

1. Preheat oven to 350 degrees
2. Mix the margarine, sugar, & lemon zest together until mixture is a light yellow
3. Add in lemon juice & eggs to mixture until well combined
4. Slowly pour in flour while mixing the flour into the mixture
5. Pour into cupcake holders & bake for about 30 minutes
6. Let cook for 25 minutes 

Lemon Icing
1. 8 oz. of cream cheese
2. 2 1/2 cups of confectioners sugar
3. 2 tablespoons of lemon juice

1. Combine all ingredients until mixture is a thick icing texture
2. Place onto cupcakes once cupcakes have completely cooled 

Friday, September 28, 2012

Crispy Chicken Wings

Serving: 6
1. 20 wings (cut in half)
2. 1/4 cup of olive oil
3. 3 pinches of salt
4. 1-1/2 cup of all-purpose flour
5. 1 tablespoon of teriyaki sauce
6. 1 cup of barbecue sauce
7. 1 teaspoon of brown sugar

1. Pre-heat oven to 350 degrees
2. Place the wings in a mixing bowl.  Pour olive oil and 2 pinches of salt over the wings. Mix.
3. In a jumbo size ziploc bag, pour flour.  Add the wings into the bag, and zip up the bag. Shake well.
4. On a baking sheet, spray with cooking spray.  Place wings on the baking sheet, shaking excess flour off of the wings.  No space is needed between wings when placing them on the baking sheet.
5. Spray cooking spray on top of beings before placing them in the oven.
6. Place in the oven for 30 minutes.
7. Take the wings out and flip them over.
8. Place in the oven for an additional 30 minutes.
9.  15 minutes until the wings are being taken out, make the sauce.
10. Once you take the wings out, place in a bowl.  Heat sauce just before pouring them on the wings.  
11. Pour 3/4 of the sauce mixture, and stir. Add more if desired.
12. Once wings are mixed in the sauce, place back on the baking sheet.  They do not need to be laid out perfectly.
13. Put in the broiler for about 2-3 minutes until crispy. Make sure not to leave them in for too much longer or else they will burn.

1. Pour the barbecue sauce, teriyaki, brown sugar, and salt in a pot. 
2.  Boil on medium-high. 
3.  Stir for 3 minutes. 
4.  Let cool.

Tuesday, September 25, 2012

Strawberry Shortcake Biscuits

Serving: 10 

1. 1/2 cup flour 
2. 1 tablespoon baking powder
3. 2 1/2 tablespoons sugar (& an additional tablespoon for the whipping cream)
4. 5 tablespoons margarine
5. 2/3 cup milk
6. 8 strawberries thin sliced
7. Half pint heavy whipping cream 

1. Preheat oven to 425 degrees
2. Combine dry ingredients
3. Melt margarine in microwave for about 20 seconds
4. Add in melted margarine & almond milk
5. Bake for about 20 minutes
6. Mix the heavy whipping cream & sugar until stiff peaks form
7. Let the biscuits cool for about 25 minutes before cutting it in half 
8. After cutting the biscuits in half, add 2 tablespoons of the whipped cream onto the bottom half of the biscuits
9. Place about 3-4 slices of strawberries on top of the whipped cream before adding the top of biscuit 

Sunday, September 23, 2012

Sweet Potato Fries

Serving: 5

1. 4 sweet potatoes
2. 1/2 cup of olive oil
3. 1 teaspoon of garlic powder
4. 1 teaspoon of onion powder
5. 1/2 teaspoon of sugar
6. 1 teaspoon of paprika
7. 3 pinches of salt

1. Pre heat oven to 400 degrees
2. Peel sweet potatoes
3. Cut them into 1/4" long slices 
4. Pour into a mixing bowl
5. Sprinkle the olive oil on top of the sweet potatoes until all sweet potatoes are lightly covered with olive oil
6. Add garlic powder, onion powder, sugar, paprika, and salt into the mixing bowl.  Mix.
7. Place on a baking pan, and put in the oven for an hour and a half
8. Depending on your broiler, put in for 3-10 or until fries become somewhat crispy

Friday, September 21, 2012

Slam Dunk Balls

Serving: 22

1. 1 3/4 cup gram cracker crumbs
2. 1 cup penut butter
3. 1/2 cup chocolate chips 

1. Mix the gram cracker crumbs & penut butter until well combined
2. Lay down wax paper on a tray & form balls (about 2 tablespoons each) out of the gram cracker crumbs and penut butter mixture
3. Over a double saucepan, melt the chocolate chips until melted 
4. Drizzle the chocolate over the balls (add more depending on your preference) 
5. Put the tray in the fridge for about 20 minutes until ready to serve

Tuesday, September 18, 2012

Chicken Salad

Serving: 5
1. 2 cups of diced boneless chicken
2. 1/3 cup of garlic and herb marinade
3. 1 cup of diced celery
4. 4 tablespoons of mayo
5. 1 1/2 teaspoons of lemon juice
6. 1/3 cup of crushed candied walnuts
7. 2 pinches of salt

1. Mix chicken and garlic and herb marinade in a bowl.
2. Cook in a skillet for about 8 minutes, until all raw meat is cooked.
3. Pour  chicken in a bowl and let cool off for 30 minutes.
4. Drain extra liquid out of the bowl in order that chicken is dry or dry-like.
5. Add mayo into bowl. Mix.  Add Celery, Lemon juice, walnuts, and salt. Mix.

Sunday, September 16, 2012

Banana Bread

Serving: 8
1. 2 cups of flour
2. 1 teaspoon of baking soda
3. 1 teaspoon of cinnamon
4. 1/2 cup of margarine
5. 1 cup of brown sugar
6. 2 eggs
7. 5 large ripe bananas (mashed)

1. Pre heat oven to 350 degrees
2. Grease a 9x5 loaf pan
3. Mix flour, baking soda, and salt
4. In a separate bowl, combine the margarine and brown sugar
5. Add if eggs and mashed bananas
6. Pour dry ingredients into liquid mixture. Mix.
7. Pour batter  into pan and bake for about 60-70 minutes
8. Cool for about 20 minutes before serving.

Friday, September 14, 2012

Three Bean Mix

Serving: 6
1. 1 cup of kidney beans
2. 1 cup of lima beans
3. 1 cup of chick peas
4. 2 pinches of salt
5. 2 tablespoons of olive oil
6. 1 teaspoon of onion powder
7. 1/2 teaspoon of garlic powder

1. Pre heat oven to 275 degrees
2. Mix all ingredients.
3. Pour into a baking pan and place in the oven for 20 minutes
4. Turn the oven to 300 degrees
5. Leave in oven for another 20 minutes, or until chick peas begin to brown.

Wednesday, September 12, 2012

Spinach Linguini

Serving: 12
1. 1 lb box of linguini pasta 
2. 3 tablespoons of olive oil
3. 2 cups of spinach
4. 1 cup of chopped cherry tomatoes
5. Parmesan cheese
6. 3 2 tablespoons of chopped garlic
7. 4 pinches of salt

1. Boil Pasta. 
2. Cut cherry tomatoes in half.
3. Mix olive oil, tomatoes, spinach, garlic, salt and pasta together.
4. Add parmesan cheese.  (Amount to your liking)

Monday, September 10, 2012

Chocolate Chip Yogurt Pancakes

Serving: 6
1.6 oz of vanilla Greek Yogurt
2. 1 egg
3. 2/3 cup of flour
4. 1 tsp. of baking soda
5. 1.3 cup of chocolate chips

1. Mix the yogurt and egg together, until a light yellow color arises.
2. In a separate bowl, mix the flour and baking soda.
3. Pour the dry ingredients with the egg mixture until it is thickened.  
4. Add the chocolate chips
5. On a medium-high, put 3 tablespoons of batter on the pan, and continue to flip until each side becomes golden brown.

Saturday, September 8, 2012

Garlic Buns

Serving: 6
1. 1 cup of flour
2. 1/2 oz of yeast
3. 1 tablespoon of oil
4. 1/2 teaspoon of salt
5. 1/2 tablespoon of white sugar
6. 3 pinches of thinly diced garlic

1. Pre heat oven to 350 degrees
2. Mix flour, yeast, oil, salt, sugar into a bowl. Add 1/2 a cup of warm water
3. Spray a baking sheet. Take about 2 spoonfuls of dough, and place on the baking sheet like a pancake.
3. Sprinkle some garlic on top.
4. Place in the oven for about 25-30 minutes, or until dough begins to brown.

Thursday, September 6, 2012

Pita Pizza

Serving: 1
1. 1/4 cup of chopped broccoli
2. 3 tablespoons of roasted pepper marinara sauce
3. 4 black olives chopped into 4's.
4. 1 pita
5. 2 tablespoons of mozzarella cheese
6. garlic powder

1. Pre heat oven to 300 degrees
2. Spread marinara sauce, but stop 1/2 an inch, before it hits the edge.
3. Spread the cheese.
4. Add olives and broccoli.
5. Lightly sprinkle some garlic powder
6. Place in oven for 20 minutes.

Monday, September 3, 2012

Classic Birthday Cupcakes

Serving: 15
1. 1 1/2 cup of flour
2. 2 teaspoons of baking powder
3. 2/3 cup of whole milk
4. 1 tablespoon of vanilla
5. 4 egg whites
6. 1 stick of margarine (8 tablespoons)
7. 2/3 cup of sugar

1. Pre-heat oven to 325 degrees
2. Mix flour and baking powder
3. In a separate bowl, mix the milk and vanilla
4. In an additional bowl, mix the margarine and sugar
5. Whisk the egg whites until stiff peaks form
6. Ass in half of the mixed ingredients at a time for each bowl until all of the ingredients are combines to the bowl with the margarine and sugar. 
7. Bake cupcakes for about 30 minutes.
8. Let them cool off for 20 minutes before applying frosting.

Saturday, September 1, 2012

Meatball Cupcakes

Serving: 10
1. 1 lb of ground beef
2. 1/2 cup of barbecue sauce
3. 1 pack of puff pastry squares (10 piece pack)
4. Basil
5. 1 1/3 cup of beef broth
6. 1/3 cup of flour
7. salt

1. Pre heat oven to 400 degrees
2. Place ground beef in a bowl.  Add barbecue sauce. Mix.
3. Spray the bottom the cupcake pan with cooking spray.  
4. Place puff pastry squares in cupcake holders.  Add ground beef.
5. Sprinkle some basil on top
6. Spray an extremely light layer of cooking spray on the top.
7.  Put in the oven for 25-30 minutes, or until pastry begins to brown.

1. Put beef broth in a cooking pot on medium heat.
2. Once it begins to boil add the flour and continuously mix in order that flour doesn't lump.
3. Add a pinch of salt. Mix until thickened.   

Thursday, August 30, 2012

Grandma's Grams

Serving: 24
1. 12 gram crackers
2. 1 stick of margarine
3. 1 stick of butter
4. 1 cup of brown sugar
5. 1 cup of chopped walnuts

1. Pre heat oven to 300 degrees
2. Line a 9x5 pan with wax paper.
3. Divide the 12 gram crackers (on the dotted line) into fours.
4. Bring to a boil the margarine, butter, and brown sugar.
5. Stir in chopped walnuts.
6. Once all ingredients are combined, immediately pour over gram crackers.
7. Bake for 10 minutes.
8. Take the gram crackers off the pan and let cool (before the top gets hard).

Tuesday, August 28, 2012

Spanish Sunny Side Up

Serving: 1
1. 2 eggs
2. 2 pinches of salt
3. 1 tablespoon of black beans
4. 1/3 of 1 avocado
5. 1 tablespoon of cheddar cheese
6. 1 tablespoon of salsa
7. 1 whole wheat tortilla

1. Fill a frying pan with water half way. 
2. On a medium to high heat place the eggs in the water.
3. Cook for about 5-7 minutes occasionally stirring the top when foam arises. Cover the top with a lid in between stirring.
4. Once eggs look formed and the whites form into a solid, take out with a spatula.
5. Place the egg on your tortilla.
6. Pour the water out of the pan and put back on the stove, with the heat off.
7. Put your cheese in the pan to melt from the heat of the pan.
8. Place the cheese, black beans, avocado, and salsa on the tortilla.  

Sunday, August 26, 2012

Veal Chops

Serving: 6
1. 1 cup of Italian seasoning breadcrumbs
2. 2 eggs
3. 1/4 cup of olive oil
4. 2 pinches of salt
5. 1 teaspoon of onion powder
6. 2 lbs of veal chops

1. Pre heat oven to 375 degrees
2. Rinse in the veal chops in cold water.
3. Beat the 2 eggs.
4. In a bowl place the veal chops, and pour the eggs, onion powder, and salt. Mix. 
5.  Place cup of breadcrumbs in a plastic bag.  
6.  Individually place veal chops in plastic bag and shake.  Take veal chop out, and place another. Repeat this process until finished.
7. Lightly coat baking pan with olive oil.
8. Place veal in the baking dish, and bake for 10 minutes.
9. Flip veal chops over, and place in the oven for an additional 10 minutes.
10. Switch oven temperature to broil.
11. Place in baking dish in broiler for 3-4 minutes each side, until crispy.   

Thursday, August 23, 2012

Creamy Chocolate Chip Dip

Serving: 10
1. 1/2 cup of margarine
2. 1/2 cup of brown sugar
3. 1 teaspoon of vanilla
3. 8 oz cream cheese
5. 2/3 cup of confectioners sugar
6. 1 cup of crushed chocolate chips

1. Using the double saucepan, melt the margarine and brown sugar until combined.
2. Add in vanilla and cool for 10 minutes
3. In a separate bowl, combine the cream cheese and confectioners sugar
4. Add the liquid mixture with the dry ingredients and stir until combined
5. Add in the chocolate chips
6. Refrigerate for about 10 minutes to serve chilled.

Tuesday, August 21, 2012

Roasted Tomato Eggplant

Serving: 4
1. 1 large eggplant
2. 1/4 cup of olive oil
3. 1 cup of cherry tomatoes 
4. Onion powder
5. 2 pinches of salt

1. Pre heat oven to 375 degrees
2. Slice eggplant into 1/4 of an inch 
3. Lightly coat a baking dish with olive oil
4. Lay eggplant flat on the baking dish.  (You will most likely need more than one baking dish in order to fit all of the eggplant)
5. Lightly coat the top of the eggplant with olive oil. 
6. Sprinkle some onion powder and salt over eggplant.
7. Place in the oven for 30 minutes
8. Once eggplant is baking, slice cherry tomatoes in half.
9.  When eggplant is ready, take out and flip over.
10. Spread tomatoes around the baking dish.
11.  Leave in the oven for an additional 10 minutes.  

Sunday, August 19, 2012

Pita Chips

Serving: 2
1. 2 Pita's
2. Onion Powder
3. Garlic Powder
4. Salt
5. 2 tablespoons of olive oil
6. Sweet Basil

1. Pre heat oven to 375 degrees.
2. Cut pita into bite size 1.5" triangle pieces.
3. In a bowl, mix pita and olive oil.
4. Add in a pinch to 2 pinches of salt. Mix.
5. Sprinkle some onion and garlic powder for flavoring.  Mix. 
6. Lay the pita chips flat on a baking sheet.
7. Sprinkle some sweet basil on top.
8. Leave in the oven for 15-20 minutes.
Tastes delicious with hummus!

Friday, August 17, 2012

Lemon Chicken Poppers

Serving: 3
1. 2 cups of cut boneless chicken
2. 1 teaspoon of lemon juice
3. 3-4 tablespoons of breadcrumbs
4. Onion powder

1. Preheat oven to 350 degrees.
2. In a bowl, mix chicken and breadcrumbs.
3. Spread in a baking dish.
3. Drizzle lemon juice, and onion powder over the chicken.
4. Place in the oven for 15 minutes.
5. Take out and flip over.
6. Place back in the oven for an additional 5 minutes.

Tuesday, August 14, 2012

Cookies N' Cream Bar

Serving: 12

1. 5 tablespoons of margarine
2. 1 bag of marshmallows 
3. 1 package of crushed up oreos (crushed up into small pieces)

1. Using low heat, melt margarine in large saucepan on oven top
2. Add in marshmallows & occasionally stir until melted
3. Remove from heat & add in oreos 
4. Put mixture into an 8x8 pan & let cool before cutting & serving