Svetlana’s Recipes

Ingredients:

-1 pound chicken tenders
-1/2 cup honey-Dijon dressing
-4 ripe plums, each cut into 8 wedges

1. Heat oven to 450 degrees F
2. Cut four squares of heavy-duty foil
3. Toss all ingredients, plus 1/4 teaspoon salt and pepper in a medium bowl
4. Put a quarter of chicken mixture in the middle of each foil square
5. Fold foil over to form a triangle, then fold edges over twice; press to seal
6. Place on baking sheet
7. Bake 14 minutes or until chicken is cooked through and plums are soft
8. Serve with couscous and steamed vegetables

Ingredients:

-1 tub (8 oz) strawberry cream cheese spread
-1 box (2.1 oz) frozen baked mini fillo dough shells, at room temperature
-1 pint ripe strawberries, rinsed

1. Spoon cream cheese spread into a pastry bag fitted with a start piping tip
2. Pipe into fillo shells
3. Slice each of 15 berries about 3 times from tip almost to top
4. Place on filling and serve immediately

Ingredients:

-2 eggs
-1 cup sugar
-1 cup flour
-1/3 cup butter, melted
-1 1/4 cups fresh of frozen cranberries
-1/2 cup chopped walnuts

1. Preheat oven to 350 degrees F
2. Grease an 8-inch baking pan
3. Beat eggs in a medium mixing bowl until thick
4. Gradually add sugar, beating until thoroughly blended
5. Stir in flour and butter; blend well
6. Add cranberries and walnuts, mixing gently just until combined
7. Spread evenly in pan
8. Bake for 40 to 45 minutes or until golden brown
9. Cool and cut into 16 bars102 Dalmatians move

Ingredients:

-6 ounces Cranberry Juice Cocktail
-1 ounce orange juice
-Club Soda
-orange wedge, garnish

1. Pour cranberry juice cocktail and orange juice into a glass with ice
2. Top with club soda
3. Garnish with orange wedge

Ingredients:

-2 mashed ripe bananas
-2 tablespoons olive oil
-1 egg
-1/2 cup milk
-3/4 teaspoon vanilla extract
-2/3 cup whole-wheat flour
-1/2 cup quick cooking oats
-1/4 cup sugar
-1 3/4 teaspoons baking powder
-1/2 teaspoon ground cinnamon
-1/4 teaspoon salt

1. Preheat oven to 375 degrees F
2. Combine bananas and next 4 ingredients (through vanilla) in a medium bowl; mix well and set aside
3. Lightly spoon flour into a dry measuring cup and level with a knife
4. Whisk together flour and next 5 ingredients (through salt) in a small bowl
5. Stir the flour mixture into the banana mixture until they are just combined
6. Spray 9 muffin cups with cooking spray (or use paper liners), and spoon 1/3 cup batter into each cup
7. Bake 16 minutes or until a wooden spoon inserted in center comes out clean

Ingredients:

Dressing:
-1/3 cup olive oil
-2 1/2 tablespoons red wine vinegar
-1/3 cup fresh parsley leaves
-1 tablespoon chopped shallot
-1/4 teaspoon salt
-1/4 teaspoon pepper

Salad:
-20 medium shrimp, peeled and deveined
-2 cups sliced asparagus
-1 yellow bell pepper, chopped
-1/2 English cucumber, chopped
-1/2 avocado, peeled and diced
-4 cups mixed salad greens

1. Fill a large pot with water, and bring to a boil
2. Meanwhile, combine the dressing ingredients in a blender and process until smooth, about 20-30 seconds; set aside
3. When water is boiling, add shrimp and asparagus pieces; cook 3-4 minutes or until shrimp is cooked through and asparagus is bright green
4. Drain in a colander, and run cold water over the shrimp and asparagus
5. When cool, toss the shrimp and asparagus with bell pepper, cucumber, and avocado in mixing bowl
6. Pour dressing over shrimp mixture, and toss to coat
7. Divide greens among 4 plates, and top each with 1/4 of the shrimp mixture
8. Serve immediately

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Ingredients:

-1 cup Mascarpone cheese, softened
-2 egg whites
-1/4 cup olive oil
-1 box white cake mix
-1 cup water
-1/3 cup frozen strawberries, thawed and drained
-2 1/2 cups powdered sugar

Special equipment: 4 mini muffin tins and 48 mini muffin paper cupcake liners

1. Preheat the oven to 350 degrees F
2. Line the 4 mini tins (48 muffins) with paper liners
3. In a large bowl combine the mascarpone cheese, egg whites and oil
4. Using a hand mixer, beat the ingredients until combined and creamy
5. Add the cake mix and water and mix until smooth, about 3 minutes
6. Fill the mini cups to just below the rim and bake until puffed and golden, about 18 to 20 minutes
7. Remove from the oven, let cool slightly in the tin then transfer the cupcakes to a wire rack
8. Meanwhile, puree the strawberries in a blender
9. Place the powdered sugar in a medium bowl
10. Pour in the strawberry puree and whisk until smooth
11. Top the cooled cupcakes with the strawberry glazeCaprica dvd

Ingredients:

-1 cup (2 sticks) unsalted butter, softened
-1 cup powdered sugar, plus more for dusting
-1/3 cup unsweetened cocoa powder
-1 teaspoon vanilla extract
-Pinch salt
-1 1/2 cups all-purpose flour
-3/4 cup toasted pine nuts, chopped
-1/2 cup semisweet chocolate chunks or chips

1. Preheat the oven to 325 degrees F
2. Combine the butter, powdered sugar, cocoa powder, vanilla, and salt in a large bowl
3. Using a hand mixer, beat the mixture until creamy, about 2 minutes
4. Add the flour, pine nuts, and chocolate; stir until just mixed
5. Line 2 baking sheets with parchment paper
6. Scoop out 1-inch balls of dough
7. Place on the cookie sheet
8. Bake for about 18 minutes
9. Let cool for 15 minutes on the baking sheets
10. Dust with powdered sugar and transfer to a serving plate

Ingredients:

-10 skinless, boneless chicken breast halves
-1 (16 fl oz) bottle balsamic vinaigrette salad dressing
-2 tomatoes, sliced
-2 pounds fresh mozzarella cheese, sliced
-1 bunch fresh basil leaves
-2 tablespoons balsamic vinegar
-salt and freshly ground black pepper to taste

1. Place chicken in a shallow dish
2. Pour the dressing over it, cover, and marinate in the refrigerator for 12 to 24 hours
3. Coat a large skillet with oil, and set over low heat
4. Remove the chicken from the marinade and discard the marinade
5. Fry chicken breast halves over low heat for about 30 minutes, or until juices run clear
6. Arrange chicken on a serving platter
7. Place a generous slice of fresh mozzarella on top of each piece
8. Place a leaf of basil on top of the cheese, and cover with a slice of tomato
9. Dash balsamic vinegar over the platter, and season with salt and pepper

Ingredients:

-3/4 cup sugar, divided
-1/2 cup (1 stick) butter, softened
-1 1/2 teaspoons vanilla, divided
-1 cup flour
-4 packages (8 oz. each) Cream Cheese, softened
-2 packages (6 squares each) BAKER’S Premium White Baking Chocolate, melted
-4 eggs
-2 cups raspberries

1. Preheat oven to 300°F
2. Beat 1/4 cup of the sugar, the butter and 1/2 teaspoon of the vanilla in small bowl with electric mixer on medium speed until light and fluffy
3. Gradually add flour, mixing on low speed until well blended after each addition
4. Press firmly onto bottom of springform pan; prick with fork
5. Bake 25 minutes or until edge is lightly browned
6. Beat cream cheese, remaining 1/2 cup sugar and remaining 1 teaspoon vanilla in large bowl with electric mixer on medium speed until well blended
7. Add melted chocolate; mix well
8. Add eggs, one at a time, beating on low speed after each addition just until blended
9. Pour over crust
10. Bake 55 minutes to 1 hour or until center is almost set
11. Run knife around rim of pan to loosen cake; cool before removing rim of pan
12. Refrigerate overnight
12. Top with the raspberries just before serving

Ingredients:

-1 tablespoon Cream Cheese, softened
-1 teaspoon sugar
-1/4 teaspoon brandy extract
-1 teaspoon Instant Coffee, dissolved in 1 tablespoon warm water
-1/3 cup thawed Cool Whip Whipped Topping
-1 square BAKER’S Semi-Sweet Baking Chocolate, finely grated, divided
-1 cup mixed fresh berries (strawberries or raspberries)

1. Mix cream cheese, sugar, brandy extract and dissolved coffee in small bowl with wire whisk until well blended
2. Gently stir in whipped topping and half of the chocolate
3. Place 1/2 cup berries in each of 2 parfait glasses
4. Top evenly with cream cheese mixture; sprinkle with remaining chocolate
5. Serve immediately or refrigerate until ready to serveAir Force One hd Into Temptation download

Ingredients:

-4 eggs, separated
-3/4 cup sugar
-1 tablespoon vanilla
-3/4 cup cake flour, sifted
-3/4 teaspoon baking powder
-1/4 teaspoon salt

Garnish:
-1 cup raspberry jam, stirred well
-1 cup chopped chocolate

1. Preheat oven to 400 degrees F
2. In a small bowl beat egg whites until stiff but not dry and set aside
3. In another bowl, beat the egg yolks until light
4. Gradually add the sugar and vanilla, and mix well
5. Sift together the flour, baking powder, and salt
6. Add the sifted flour mixture to the egg yolk mixture
7. Fold in the egg whites into the egg mixture and pour the batter into a 15 by 10 by 1-inch jelly roll pan lined with waxed paper
8. Bake for 8 to 10 minutes or until the cake is golden
9. Gently peel wax paper off cake
10. Once cake has cooled, gently unroll and spread cake with jam and chocolate and re-roll
11. Refrigerate for few hours
12. Cut into thin slices and enjoy

Ingredients:

-6 medium bell peppers, cored
-1 lb. cooked salad shrimp
-1/2 cup chopped celery
-2 cups cooked rice
-4 tablespoons fresh dill

1. Core bell peppers
2. Mix shrimp, celery, rice and fresh dill in a bowl
3. Spoon into peppers and bake for 35 minutes at 350 degrees
4. Serve warm

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Ingredients:

-1 package (18 oz.) Oreo Chocolate (or any other flavor) Sandwich Cookies, divided
-1 package (8 oz.) Cream Cheese, softened
-2 packages (8 oz. each) BAKER’S Semi-Sweet Baking Chocolate, melted

1. Crush 9 of the cookies to fine crumbs in food processor; reserve for later use (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin)
2. Crush remaining 36 cookies to fine crumbs; place in medium bowl
3. Add cream cheese; mix until well blended
4. Roll cookie mixture into 42 balls, about 1-inch in diameter
5. Dip balls in chocolate; place on wax paper-covered baking sheet
6. Refrigerate until firm, about 1 hour
7. Store leftover truffles, covered, in refrigerator

Ingredients:

-2 cups cold milk, divided
-1 package (4-serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
-1 tub (8 oz.) Cool Whip Whipped Topping, thawed
-22 Honey Maid Honey Grahams
-4 squares BAKER’S Unsweetened Baking Chocolate
-1/4 cup (1/2 stick) butter
-1 1/2 cups powdered sugar, divided

1. Pour 1 3/4 cups of the milk into large bowl
2. Add dry pudding mix
3. Beat with wire whisk 2 minutes
4. Gently stir in whipped topping
5. Layer one-third of the grahams and half of the whipped topping mixture in 13×9-inch pan, breaking grahams as necessary to fit; repeat layers
6. Top with remaining grahams
7. Microwave chocolate and butter in medium microwaveable bowl on HIGH 1-1/2 minutes, stirring after 1 minute
8. Stir until chocolate is completely melted
9. Add sugar and remaining 1/4 cup milk; stir until well blended
10. Immediately spread over grahams
11. Refrigerate at least 4 hours or overnight

Ingredients:

-2 1/3 cups flour
-1 cup sugar
-3 tablespoons cocoa
-2 tablespoons instant coffee granules
-1 1/2 teaspoons baking powder
-1 teaspoon cinnamon
-1/2 teaspoon salt
-2 eggs
-2 egg whites
-1 tablespoon vanilla
-1 (6 oz) package Craisins Sweetened Dried Cranberries
-3/4 cup whole almonds, coarsely chopped

1. Preheat oven to 325ºF
2. Combine dry ingredients in a medium mixing bowl
3. Combine eggs, egg whites and vanilla in a separate mixing bowl
4. Add to dry ingredients, mixing just until moist, using an electric mixer on medium speed
5. Add sweetened dried cranberries and nuts; mix thoroughly
6. On a floured surface, divide dough in half and pat each half into a log about 14-inches long and 1 1/2-inches wide
7. Place on cookie sheet and bake for 30 minutes or until firm; cool on a wire rack
8. Reduce oven temperature to 300ºF
9. Cut biscotti into 30 slices
10. Stand upright on cookie sheet
11. Bake for an additional 30 minutes
12. Let cool and store in a loosely covered container

Ingredients:

-2 tablespoons balsamic vinegar
-1 1/2 tablespoons sun-dried tomato oil
-1 tablespoon chopped, drained drained sun-dried tomatoes
-1/4 teaspoon ground black pepper
-1 garlic clove, minced
-4 cups shredded cooked chicken breast
-1 cup chopped tomato
-1/2 cup grated Asiago cheese
-1/4 cup thinly sliced fresh basil
-6 pitas, cut in half
-3 cups mixed baby greens

1. Combine vinegar, sun-dried tomato oil, sun-dried tomatoes, black pepper and garlic in a large bowl
2. Stir in chicken, tomato, cheese, and basil
3. Line each pita half with 1/4 cup greens
4. Divide chicken mixture evenly among pita halves

Ingredients:

-1 slice smoked bacon
-1/2 teaspoon salt
-1/2 teaspoon smoked paprika
-1/4 teaspoon black pepper
-4 skinless halibut fillets
-2 teaspoons bottled minced garlic
-1 (6 oz) package fresh baby spinach

1. Cook the bacon in a large skillet over medium heat until crisp
2. Remove bacon from pan, and crumble; set aside
3. Combine 1/2 teaspoon salt, smoked paprika, and 1/4 teaspoon black pepper in a small bowl
4. Sprinkle spice mixture evenly over fish
5. Add fish to drippings in pan, and cook for 4 minutes on each side
6. Remove fish from pan, and keep warm
7. Add 2 teaspoons garlic to pan, and cook for 1 minute, stirring frequently
8. Stir in bacon
9. Add spinach to pan, and cook for 3 minutes
10. Serve with fish

Ingredients:

-1 tablespoon olive oil
-1 tablespoon balsamic vinegar
-3/4 teaspoon grated lemon rind
-1 1/2 teaspoons fresh lemon juice
-1/8 teaspoon salt
-1/8 teaspoon black pepper
-3 garlic cloves, minced
-40 large shrimp, peeled and deveined
-16 lemon slices
-parsley sprigs, for garnish

1. Combine first 7 ingredients in a large zip-lock plastic bag
2. Add shrimp to bag; seal
3. Marinate in refrigerator for 30 minutes
4. Remove the shrimp from bag, reserving marinade
5. Thread 5 shrimp and 2 lemon slices onto each of 8 wooden skewers
6. Prepare grill
7. Place skewers on grill rack coated with cooking spray; grill fro 3 minutes on each side, basting occasionally with reserved marinade
8. Garnish with parsley sprigs

Ingredients:

-4 cups boiling water
-1 package (8 oz serving size) Jello Brand Berry Blue Flavor Gelatin
-1 package (8 oz serving size) Jello Brand Strawberry Flavor Gelatin
-2 cups cold water
-1 cup blueberries
-1 tub (12 oz) Cool Whip Whipped Topping
-1 cup strawberries, sliced

1. Stir 2 cups of boiling water into each flavor of dry gelatin mix in separate bowls 2 minutes or until dissolved
2. Stir 1 cup cold water into gelatin in each bowl
3. Refrigerate blue gelatin 1 1/2 hours
4. Let strawberry gelatin stand at room temperature
5. Add blueberries to the thickened blue gelatin; stir
6. Pour into glass bowl
7. Refrigerate 30 minutes or until set
8. Spread with 3 1/2 cups of the whipped topping, refrigerate
9. Meanwhile, refrigerate strawberry gelatin 1 1/2 hours or until thickened
10. Stir in strawberries; spoon over whipped topping layer
11. Refrigerate 3 hours or until firm
12. Top with remaining whipped topping
13. Store in refrigerator before servingThe Devil’s Own divx

Ingredients:

-6 ounces uncooked rice noodles
-2 cups cubed skinless, boneless chicken breast
-1/2 cup carrots
-1/2 cup chopped green bell pepper
-1/3 cup chopped green onions
-1/4 cup canned sliced water chestnuts, drained
-1/4 cup Thai sweet chili sauce
-2 tablespoons olive oil
-1 1/2 tablespoons rice wine vinegar
-1 1/2 tablespoons fresh lemon juice
-2 tablespoons soy sauce
-1/2 teaspoon grated peeled fresh ginger
-2 tablespoons chopped dry-roasted peanuts

1. Prepare noodles according to package directions
2. Drain and cool
3. Combine noodles, chicken, and next 4 ingredients (through water chestnuts) in a bowl; toss well
4. Combine chili sauce and next 5 ingredients (through ginger) in a small bowl, stirring with a whisk
5. Drizzle chili sauce mixture over noodle mixture; toss gently to coat
6. Sprinkle with peanuts
7. Serve immediately

Ingredients:

-1/4 cup mayonnaise
-2 tablespoons chopped fresh chives
-1 teaspoon fresh lemon juice
-1/8 teaspoon ground black pepper
-3/4 cup chopped tomato
-4 lobster tails; cooked and chopped
-4 whole wheat tortillas
-8 lettuce leaves

1. To prepare lemon mayonnaise, combine 1/4 cup mayonnaise, chives, 1 teaspoon lemon juice, and 1/8 teaspoon black pepper; stir well
2. Combine lemon mayonnaise, tomato, and lobster; stir well
3. Divide the lobster mixture evenly among tortillas
4. Top each serving with 2 lettuce leaves
5. Roll up jelly-roll fashion
6. Refrigerate for 20 minutes before serving

Ingredients:

-8 slices white bread
-2 cups shredded sharp cheddar cheese
-8 slices plum tomatoes
-1/4 cup thinly sliced fresh basil

1. Place 4 bread slices on a work surface; arrange 1/2 cup cheese on each slice
2. Top each slice with 2 tomato slices and 1 tablespoon basil
3. Top with remaining 4 bread slices
4. Heat a large nonstick skillet over medium heat
5. Coat pan with cooking spray
6. Add sandwiches to pan; cook 5 minutes
7. Turn sandwiches over; cover and cook for 2 minutes or until cheese melts

Ingredients:

-8 handfuls mixed salad greens
-2 medium oranges, separated into pieces
-1/2 cup toasted sliced almonds
-1/2 cup sliced red onion
-1/3 cup Citrus Parmesan Dressing (recipe follows)
-1 avocado, thinly sliced

1. Wash and dry salad greens well and place them in a large bowl
2. Add oranges, almonds and onion
3. Toss well with the Dressing
4. Add the avocado and toss gently
5. Serve right away

Citrus Parmesan Dressing:
-1/3 cup freshly grated Parmesan cheese
-juice of 2 oranges
-2 tablespoons chopped shallots
-2 tablespoons white wine vinegar
-1 cup olive oil
-2 pinches salt
-2 pinches pepper

1. In a bowl, combine chese, orange juice and shallots
2. Whisk in the white wine vinegar, then the olive oil; finish by seasoning with salt and pepper

Ingredients:

Salad:
-1 head torn Boston lettuce
-1 1/2 pounds tomatoes, cored and cut into wedges
-1/3 cup thinly sliced red onion
-2 tablespoons olive oil
-4 salmon fillets, skinned
-1/3 cup crumbled feta cheese
-ground black pepper

Dressing:
-1/2 cup buttermilk
-1/4 cup sour cream
-1 tablespoon chopped fresh dill
-1 tablespoon cider vinegar
-1/2 garlic clove, minced
-1/4 teaspoon salt
-1/4 teaspoon pepper

1. Prepare grill
2. While waiting for grill to heat, make the dressing
3. Process all dressing ingredients in a blender about 20-30 seconds; cover and refrigerate
4. Assemble the salad by dividing the lettuce among 4 plates
5. Divide the tomatoes and onion, and layer over the lettuce; set aside
6. Rub 2 tablespoons olive oil over both sides of salmon fillet
7. Grill salmon over high heat 2-3 minutes, then carefully flip the fillets and grill until cooked through
8. Transfer 1 salmon fillet to each plate
9. Drizzle salads with the dressing, and top with crumbled feta and freshly ground pepper

Ingredients:

-9 ounces semi-sweet chocolate
-1/2 cup Craisins Original Sweetened Dried Cranberries
-1/2 cup cashews

1. Melt chocolate in a double boiler
2. Remove from heat and cool slightly
3. Stir in sweetened dried cranberries and nuts
4. Drop by teaspoonfuls onto a cookie sheet, makes about 16 clusters
5. Let harden at room temperature or chill in refrigerator

Ingredients:

-1/2 packet (1 teaspoon) unflavored gelatin powder
-1 1/2 tablespoons cold water
-1 1/2 cups heavy cream, divided
-1 cup plain yogurt
-1 teaspoon pure vanilla extract
-1/2 vanilla bean, split and seeds scraped
-1/3 cup sugar, plus 1 tablespoon
-4 cups sliced fresh strawberries
-2 1/2 tablespoons balsamic vinegar
-1 tablespoon sugar
-Freshly grated lemon zest, for serving

1. In a small bowl, sprinkle the gelatin on 1 1/2 tablespoons of cold water
2. Stir and set aside for 10 minutes to allow the gelatin to dissolve
3. Meanwhile, in a medium bowl, whisk together 3/4 cup of the cream, the yogurt, vanilla extract, and vanilla bean seeds
4. Heat the remaining 3/4 cup of cream and the 1/3 cup of sugar in a small saucepan and bring to a simmer over medium heat
5. Off the heat, add the softened gelatin to the hot cream and stir to dissolve
6. Pour the hot cream-gelatin mixture into the cold cream-yogurt mixture and stir to combine
7. Pour into 4 ramekins and refrigerate uncovered until cold
8. When the panna cottas are thoroughly chilled, cover with plastic wrap and refrigerate overnight
9. Combine the strawberries, balsamic vinegar and 1 tablespoon sugar 1 hour before serving
10. Set aside at room temperature
11. Invert each ramekin onto a dessert plate and surround the panna cotta with strawberries 12. Dust lightly with freshly grated lemon zest and serve

Ingredients:

-1/2 cup Ocean Spray Whole Berry Cranberry Sauce
-1/3 cup cream cheese, softened
-1/4 cup minced crab meat
-2 tablespoons green onion, white and green parts, sliced
-15 individual mini-phyllo shells, thawed

1. Preheat oven to 375ºF
2. Place cranberry sauce in a small mixing bowl; beat with a fork or wire whisk until smooth
3. Combine cream cheese, crab meat and green onion in a small mixing bowl
4. Fill each shell with about 1 teaspoon of the cream cheese mixture
5. Top with 1/2 teaspoon cranberry sauce
6. Bake for 10 minutes or until heated through
7. Serve right away

Ingredients:

-1/2 cup toasted slivered almonds
-24 individually wrapped caramel candies
-1 cup bittersweet chocolate chips
-4 to 6 tablespoons cream, room temperature, divided
-1 cup white chocolate chips

1. Preheat the oven to 350 degrees F
2. Lightly grease the mini-muffin tins with vegetable oil spray
3. Place 1 teaspoon of slivered nuts in each of the muffin cups
4. Unwrap the caramel candies, cut each candy into quarters and place 4 quarters (1 candy) in each of the muffin cups on top of the nuts in a single layer
5. Bake in the oven until the caramel is just melted and beginning to spread, about 8 minutes
6. Place the mini muffin tins in the refrigerator for 5 minutes to cool
7. Remove the nut clusters from the tins and set aside
8. Meanwhile, melt the bittersweet chocolate in a double boiler over low heat
9. Whisk 2 to 3 tablespoons of cream into the chocolate to slightly thin the chocolate for coating the clusters
10. Dip half of the nut clusters in the bittersweet chocolate and place on a parchment paper-lined baking sheet
11. Return the clusters to the refrigerator to harden, about 30 minutes
12. Melt the white chocolate in a double boiler over low heat
13. Whisk 2 to 3 tablespoons of cream into the chocolate to slightly thin the chocolate for coating the clusters
14. Dip remaining half of the nut clusters in the white chocolate and place on the parchment paper-lined baking sheet with the other chocolate-covered clusters
15. Return the clusters to the refrigerator to harden, about 30 minutes

Ingredients:

-2 cups chopped peeled peaches
-3/4 cup chopped red bell pepper
-1/4 cup chopped onions
-2 tablespoons chopped fresh cilantro
-1 tablespoon sugar
-2 tablespoons fresh lime juice
-dash of black pepper
-1 (8 oz) Fresh bread baguette, cut into thin slices
-4 ounces Brie cheese, cut into small pieces

1. Preheat broiler
2. Combine first 7 ingredients; set aside
3. Arrange bread slices on a baking sheet
4. Top each bread slice with 1 piece of cheese; broil 5 minutes
5. Remove from oven
6. Top each bread slice with salsa
7. Serve immediately

Ingredients:

-3 firm yellow peaches
-1 tablespoon lemon juice
-3 ripe tomatoes
-1/2 red onion
-1 tablespoon cilantro, coarsely chopped
-12 tablespoons olive oil
-6 tablespoons sherry vinegar
-2 tablespoons honey

1. Cut the peaches and tomatoes into half-inch cubes, chop cilantro, finely chop onions
2. Blend any oils and fruit juices or vinegars together before combining with other ingredients.
3. Whisk lemon juice, olive oil, vinegar and honey
4. Mix all ingredients with dressing and refrigerate for at least an hour

Ingredients:

-1 large grapefruit
-1 tablespoon balsamic vinegar
-1 tablespoon dijon mustard
-1/2 teaspoon sugar
-1/2 teaspoon salt
-1/4 cup, olive oil
-1 pound mixed baby greens or mixed salad greens

1. With knife, cut peel from grapefruits
2. Holding grapefruits over small bowl to catch juice, cut sections from grapefruits between membrane
3. Place grapefruit sections on plate
4. In large bowl, combine balsamic vinegar, dijon mustard, sugar, salt, and 2 tablespoons grapefruit juice
5. With wire whisk, slowly beat in olive oil until mixture thickens slightly
6. Add salad greens and grapefruit sections to dressing in bowl; toss to coat
7. Serve immediately

Ingredients:

-1 lb. peeled shrimp (leave tails on)
-8 tablespoons olive oil
-4 cloves garlic, minced
-3 tablespoons snipped fresh Italian parsley
-6 tablespoons white wine

1. In a large skillet heat the oil over medium heat
2. Add garlic and shrimp
3. Cook stirring frequently for 4-5 minutes or until the shrimp turn pink
4. Stir in parsley and wine
5. Serve immediately

Ingredients:

-1 large garlic clove, crushed
-2 tablespoons olive oil
-1 bag fresh spinach
-1/4 teaspoon salt
-1/4 teaspoon black pepper
-1 store bought Pizza Crust
-6 ounces Mozzarella cheese
-8 ounces Feta cheese
-2 large tomatoes, thinly sliced

1. Preheat the oven to 400° F
2. In a medium skillet over low heat, cook the garlic in the oil for 1 minute
3. Stir in the spinach, salt and pepper
4. Cover and cook the mixture for 2 minutes; let cool slightly
5. Spread the mozzarella cheese and spinach over the pizza crust, leaving a 1-inch border
6. Top with Feta cheese and tomato slices
7. Bake the pizza for 15-17 minutes or until the edges are browned
8. Transfer to a cutting board
9. Cut into wedges and serve

Ingredients:

-5 cups cauliflowerets
-4 tablespoons sliced green onions
-2 cups thinly sliced radishes
-7 tablespoons olive oil
-7 tablespoons fresh lemon juice
-3 tablespoons parsley, chopped
-3 tablespoons fresh dill, chopped
-black pepper to taste
-salt to taste

1. In a bowl, combine the cauliflower, radishes, onions, parsley, dill, salt and pepper
2. In a small bowl, combine the olive oil and lemon juice
3. Pour over vegetables; toss to coat
4. Cover and chill for at least 2 hours

Ingredients:

-3/4 cup Ocean Spray Cranberry Juice Drink
-3/4 cup fresh or frozen mixed berries (raspberries, blackberries, strawberries and blueberries)
-1 (6 oz) container yogurt
-1/2 banana, cut into slices

1. Combine all ingredients in a blender
2. Blend for a few seconds on high speed, until all ingredients are combined
3. Pour into a tall glasses

Ingredients:

-1/2 cup hazelnuts, toasted and skins removed
-1 1/2 cups flour
-10 tablespoons unsalted butter, softened
-2 ounces cream cheese
-2/3 cup sugar
-1 large egg
-pinch of salt
-1 teaspoon baking powder
-3/4 cup Nutella

1. In a food processor, finely grind the hazelnuts with 1/2 cup of the flour
2. Using an electric mixer on medium speed, beat together the butter, cream cheese and sugar until light in color and smooth, about 1 minutes
3. Add the egg and mix until combined
4. On low speed, add the ground hazelnuts, the remaining flour, the salt, and the baking powder and mix until smooth
5. Wrap the dough in plastic wrap and refrigerate for at least an hour
6. Divide the dough into 4 pieces
7. On a lightly sugared work surface, roll the dough into 4 logs, each 8 inches long
8. Refrigerate for at least 1 hour until firm
9. Preheat the oven to 350 degrees F
10. Line 2 baking sheets with parchment paper
11. Slice the dough into 1/2-inch thick rounds
12. Place on the prepared baking sheets and bake until golden brown around the edges, about 8 minutes
13. Let cool at room temperature
14. Sandwich cookies together using about 1 tablespoon of Nutella for each

Ingredients:

-1/2 cup heavy whipping cream
-10 ounces bittersweet chocolate, finely chopped
-1/4 cup smooth peanut butter
-1/2 cup unsalted peanuts, ground

1. Warm the cream in a small saucepan over medium-high heat, stirring frequently, until hot and bubbling around the edges, about 4 minutes
2. Put the chocolate in a medium bowl and pour the cream over it
3. Let sit for 30 seconds, then whisk until smooth
4. Whisk in the peanut butter
5. Spread the chocolate cream in a 9-inch pan
6. Refrigerate until hard, at least one hour to overnight
7. Place the ground peanuts on a plate
8. Line 2 baking sheets with parchment paper
9. Using a measuring teaspoon, scoop out 30 heaping spoonfuls of the truffle mixture
10. Place them in a single layer on one of the prepared baking sheets
11. When all the scoops have been made, lightly roll them between the palms of your hands to give them a nice round shape
12. Roll the truffles, a few at a time, in the ground peanuts
13. Place in a single layer on the second baking sheet
14. Cover with plastic wrap and refrigerate
15. Before serving the truffles, let them sit at a room temperature, 15 to 25 minutes

Ingredients:

Cake:
-2 1/2 cups flour
-1 teaspoon baking soda
-1/2 teaspoon salt
-1 teaspoon baking powder
-8 ounces unsalted butter, softened
-2 cups sugar
-4 large eggs
-1 cup buttermilk
-2 teaspoons vanilla extract
-1/2 cup poppy seeds

Crème fraîche berry filling:
-1 cup blueberries or blackberries
-1/4 cup plus 2 tablespoons sugar
-2 cups creme fraiche (you can make it at home, recipes follows)
-2/3 cup heavy whipping cream
-1 pint raspberries

1. Preheat oven to 350 degrees F
2. Grease the bottom and sides of two 9-inch cake pans
3. Line the bottoms with parchment paper
4. In a medium bowl, sift together the flour, baking soda, salt and baking powder
5. Beat the butter with the sugar until light, about 1 minute
6. On medium speed, add the eggs, one at a time, beating for 30 seconds after each addition
7. Stir together the buttermilk and the vanilla
8. On low speed, add half of the buttermilk mixture
9. Mix until incorporated and then scrape down the sides of the bowl
10. Add half of the dry ingredients
11. Mix until combined and scrape down the sides of the bowl
12. Add the remaining buttermilk and the dry ingredients in the same order
13. Stir in the poppyseeds
14. Divide the batter between the two pans
15. Evenly spread it in the pans
16. Bake the cakes until a skewer inserted in the middle comes out clean, about 25-30 minutes
17. Cool the cakes in the pans for 10 minutes
18. Remove the pans and let the cakes cool completely
19. Carefully peel off the parchment paper
20. Using a serrated knife, cut each cake in half horizontally, making a total of 4 layers
21. Cook the blueberries and 1/4 cup of sugar in a small saucepan over medium-low heat, stirring often, until the sugar has dissolved, about 5-7 minutets
22. Let cool to room temperature
23. Whip together the creme fraiche, cream and remaining 2 tablespoons sugar until stiff enough to hold its shape but smooth
24. Place a cake layer on a serving plate
25. Spread one quarter of the creme fraiche filling on top of the cake
26. Top with one quarter of the blueberry sauce and then one quarter of the raspberries
27. Place a second cake layer on top and spread creme fraiche, blueberry sauce, and raspberries on top
28. Repeat with the third and fourth layers, ending with berries on top of the cake
29. Refrigerate the cake, if not serving right away

Crème Fraîche
-2 cups heavy whipping cream
-2 tablespoons buttermilk
In a plastic container, stir together the cream and the buttermilk. Cover with an airtight lid and store at room temperature for 24 hours. Stir and cover. Let sit for another 24 hours. If the creme fraiche is thick, refrigerate it. If it is still thin, let sit for another 24 hours. Using an electric mixer, whisk until stiff.

Ingredients:

-1 lb medium cooked shrimp
-1 bunch asparagus cut into 1 inch lengths, discarding bottom fourth
-2 fresh tomatoes
-4 medium cloves garlic, pressed
-3 tablespoons chopped fresh parsley
-small head of romaine lettuce, chopped
-2 oz crumpled goat cheese
-salt and fresh cracked black pepper to taste

Dressing
-3 tablespoons fresh lemon juice
-2 tablespoons extra virgin olive oil
-1 tablespoon Dijon mustard
-1 teaspoon honey
-salt and fresh cracked black pepper to taste

1. Make sure shrimp is completely thawed and patted dry with a paper towel
2. Cook asparagus in lightly salted boiling water for about 3 minutes
3. Drain and make sure asparagus is dried of excess water with paper towels
4. Cut tomatoes in half, remove seeds and cut out excess pulp
5. Cut into about ½ inch pieces
6. Whisk together lemon, oil, mustard, honey, garlic, salt and pepper
7. Toss shrimp, asparagus, parsley, and tomato with dressing and herbs
8. Allow shrimp salad to marinate for at least 15 minutes
9. Discard outer leaves of lettuce head, rinse, dry and chop
10. Serve shrimp mixture on bed of lettuce and top with crumpled goat cheese

Ingredients:

-3 cups store bought granola
-1 cup fresh blueberries
-1 cup fresh raspberries
-2 sliced bananas
-2 tablespoons sliced almonds
-2 cups low fat milk

1. Divide granola into 4 bowls
2. Top with fruit and milk

Ingredients:

-2 cups (215g) flour
-1/8 cup (30g) sugar
-1/8 cup (30g) unsalted butter, room temperature
-1 tablespoon baking powder
-1/2 cup (125ml) plain yogurt
-2 tablespoons milk
-1/2 cup of chopped nuts or dried fruits

1. Preheat the oven to 400°F
2. Line a cookie sheet with parchment paper
3. In a medium bowl, mix the flour, sugar and baking powder
4. Add in the diced butter and blend it all together with a fork, until no visible lump of butter remains
5. Add the yogurt and milk; mix it all together until the dough forms a ball
6. Fold in the nuts or dried fruits
7. Shape the dough into a circle about an inch thick, and cut into eight wedges
8. Place the wedges a few centimeters apart on the cookie sheet
9. Bake for 15 minutes, until the scones have risen and turned lightly golden
10. Serve warm

Ingredients:

-2 small avocados
-1 tablespoon lime juice
-Freshly ground pepper to taste
-2 tablespoons chopped fresh dill
-4 whole-wheat bread slices
-2 salmon fillets, cooked
-2 ripe tomatoes, thinly sliced

1. In a small bowl, mash the avocados, with the lime juice, pepper and dill
2. Toast the bread slices and spread with the avocado mixture
3. Top bottom half with a few slices of tomatoes, followed by the salmon fillet
4. Serve right away

Ingredients:

-1/2 cup sugar
-1 lemon, zested and juiced
-16 ounces mascarpone cheese
-1 store-bought pound cake, cut into 1/2-inch thick slices
-1/2 cup creme de cassis liqueur
-2 cups quartered strawberries (you can use raspberries instead)
-Fresh mint leaves, for garnish

1. In a small saucepan over medium heat, combine the sugar with the lemon juice
2. Cook until the sugar has dissolved, about 5 minutes; let cool
3. In a medium bowl, combine the cooled sugar mixture with the mascarpone cheese and the lemon zest
4. Using an electric mixer, whip on medium speed until the mixture is light and fluffy
5. Line the bottom of a trifle bowl with a layer pound cake
6. Brush the pound cake with some creme de cassis liqueur
7. Spoon a layer of the cheese mixture over the pound cake, and then a layer of berries
8. Repeat the layers until all the ingredients are used, finishing with a top layer of berries
9. Chill in the refrigerator for 4-6 hours
10. Garnish with chopped mint leaves

Ingredients:

-3 cups fresh lemon juice, about 20 lemons
-3 cups Basil Simple Syrup, recipe follows
-3 cups sparkling water
-Ice
-Lemon twists, for garnish

1. Mix lemon juice, Basil Simple Syrup, and water together in a pitcher
2. Store in the refrigerator until ready to serve
3. Pour over ice filled glasses and garnish with a lemon twist

Basil Simple Syrup:
-1 bunch fresh basil, washed and stemmed
-2 cups sugar
-1 cup water

1. In a saucepan combine basil, sugar, and water and simmer until the sugar is dissolved, 5 minutes
2. Cool, strain the syrup, and store in the refrigerator

Ingredients:

-1 French baguette, cut into diagonal 1/2 inch slices
-4 tablespoons extra virgin olive oil
-4 cloves garlic, halved
-6 plum tomatoes, seeded and chopped
-1 bunch fresh basil, julienned
-1 pound fresh mozzarella cheese, sliced

1. Preheat the oven’s broiler
2. Brush the slices of bread lightly with olive oil, and place on a baking sheet
3. Toast under the broiler for about 3 minutes
4. Rub each crostini with a garlic clove for flavor
5. Place the tomatoes into a medium bowl, and drizzle with olive oil
6. Season with salt and pepper
7. Place all crostinis on a serving tray
8. Top each one with a slice of mozzarella cheese, cover with a spoonful of tomatoes, and garnish with fresh basil

Ingredients:

-3 cups assorted berries (blackberries, blueberries, strawberries and/or raspberries)
-1 (10 oz) frozen pound cake, cubed
-1 cup Crème Fraîche

1. Take four wine or parfait glasses and make layers (cream, pound cake, berries, cream)
2. Cover and store in the refrigerator before serving

Ingredients:

-4 salmon fillets, about 5 ounces each
-10 ounces baby spinach, coarsely chopped
-2 tablespoons basil & garlic pesto
-1 tablespoon sun-dried tomatoes, finely chopped
-1 tablespoon pine nuts

1. Heat oven to 400 degrees F
2. Make a slit two-thirds of the way through the center of each fillet
3. Season each fillet with salt and pepper
4. In a bowl, combine spinach, pesto, sun-dried tomatoes and pine nuts
5. Spoon mixture into the salmon
6. Arrange fillets on a tray lined with foil
7. Roast for 10 to 15 minutes or until the spinach mixture is heated through
8. Serve with your favorite salad

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