Svetlana’s Recipes

Ingredients:

-1 cup dried cranberries (Craisins)
-1 cup boiled water
-2 1/2 cups wheat flour
-2 teaspoons baking powder
-1 cup sugar
-4 teaspoons lemon peel, shredded (one large lemon)
-1 stick of butter (melted)
-1/2 cup sour cream
-1/2 cup milk
-2 eggs (room temperature)
-2 tablespoons fresh lemon juice

1. Preheat oven to 375 degrees F
2. Grease muffin cups (or use paper muffin liners)
3. Soak cranberries in water for 10 minutes; remove from water and dry
4. In large bowl, with fork, mix flour, baking powder, sugar, lemon peel and cranberries
5. Add melted butter, sour cream, milk, eggs and lemon juice to the mixture and mix thoroughly
6. Spoon batter into 24 muffin cups
7. Bake 20-25 minutes

Ingredients:

-2 cups edamame (you can substitute canned white beans)
-1 tablespoons lemon juice
-8 slices of a French baguette
-2 tablespoons olive oil
-2 tablespoons salt
-4 tablespoons freshly grated Parmesan cheese
-2 teaspoons ground pepper

1. Place edamame in a large bowl and add lemon juice
2. Mash with a potato masher
3. Toast the bread
4. Spread a spoonful of mashed edamame on each piece of toast
5. Drizzle with olive oil and sprinkle with salt, cheese and pepper

Ingredients:

-3/4 cup instant brown rice
-2 tablespoons tequila
-2 tablespoons fresh lime juice
-2 teaspoons olive oil
-1 teaspoon Tabasco chipotle sauce
-2 garlic cloves, minced
-24 large shrimp, peeled and deveined, with tails on
-8 bamboo skewers, soaked in cold water for 15 minutes
-1/2 teaspoon salt
-6 tablespoons minced fresh cilantro, divided
-8 lime wedges

1. Prepare rice according to package directions
2. Prepare grill
3. Combine tequila, lime juice, olive oil, chipotle sauce and garlic in a medium bowl
4. Add shrimp; toss to coat, and let stand for 10 minutes
5. Thread 3 shrimp onto each skewer, reserving remaining marinade
6. Coat grill with oil; place skewers on grill
7. Cover and cook on medium-high heat 5 minutes
8. Brush with remaining marinade
9. Turn skewers; brush again
10. Cover and grill 4 more minutes
11. Meanwhile, transfer the rice to a medium bowl; stir in slat and 4 tablespoons cilantro
12. Spoon 3/4 cup rice onto each of 4 serving plates; top each with 2 skewers and remaining cilantro
13. Serve with lime wedges

Ingredients:

-1 tablespoon olive oil
-1 tablespoon balsamic vinegar
-1 garlic clove, minced
-1 teaspoon fresh basil, minced
-1/4 teaspoon salt
-1/8 teaspoon ground pepper
-4 medium tomatoes, halved
-1 tablespoon grated Parmesan cheese
-1/2 teaspoon chopped fresh parsley, for garnish

1. In a wise, shallow dish, combine the olive oil, vinegar, garlic, basil, salt and pepper
2. Add tomatoes, and turn to coat them on all sides
3. Prepare grill
4. Place tomatoes, cut sides down, on the grill rack
5. Brush once with remaining marinade, and then discard marinade
6. Grill about 5-7 minutes on each side until tomatoes begin to brown
7. Remove the tomatoes from grill, and top with Parmesan cheese and parsley
8. Serve immediately

Ingredients:

-2 tablespoons butter (melted)
-1 scallion, diced
-7 oz Artichoke Tapenade
-7 oz Piquillo Peppers
-1 cup Parmesan Cheese
-3 tablespoons sour cream
-
1. Combine all ingredients and bake at 350 degrees F for 30 minutes
2. Enjoy with chips

Ingredients:

-1 tablespoon Worcestershire sauce
-1 tablespoon cider vinegar
-1 tablespoon soy sauce
-1 teaspoon chili powder
-1 clove garlic, minced
-1 1/2 pounds boneless, skinless chicken thighs, cut into strips
-1 tablespoon olive oil
-1 onion, thinly sliced
-1 green bell pepper, sliced
-1 lemon, juiced

1. In a medium bowl, combine Worcestershire sauce, vinegar, soy sauce, chili powder and garlic
2. Place chicken in sauce, and turn once to coat
3. Marinate for 30 minutes at room temperature, or cover and refrigerate for several hours
4. Heat oil in a large skillet over high heat
5. Add chicken strips to the pan, and saute for 7 minutes
6. Add the onion and green pepper, and saute another 5 minutes
7. Remove from heat, and sprinkle with lemon juice
8. Serve with warm tortillas

Ingredients:

-4 cups mixed berries (strawberries, raspberries, blueberries, blackberries)
-2 tablespoons Limoncello
-2 tablespoons finely chopped fresh mint leaves
-2 tablespoons finely chopped fresh basil leaves

1. Combine all the ingredients in a medium bowl
2. Toss to combine
3. Serve in four individual serving dishes

Ingredients:

-4 (6-ounce each) pieces halibut steaks
-1/4 teaspoon ground black pepper
-1/2 teaspoon salt

1. Place the fish on a parchment-lined roasting dish
2. Sprinkle with salt and pepper and bake for 10 to 12 minutes depending on thickness
3. Gently transfer the fish to a serving plate
4. Top with the grapefruit and fennel salsa (recipe listed) and serve immediately

Ingredients:

-1 cup ruby red grapefruit segments (2 large grapefruits)
-1/4 cup grapefruit juice
-1 teaspoon grapefruit zest
-1 fennel bulb, trimmed
-1/4 cup extra-virgin olive oil
-2 tablespoons pitted olives, halved
-2 tablespoons chopped fresh parsley leaves
-1/2 teaspoon salt
-1/8 teaspoon red pepper flakes

1. In small bowl combine the grapefruit segments, juice, and zest
2. Halve the fennel bulb lengthwise, thinly slice and add to the bowl
3. Add the olive oil, olives, parsley, 1/2 teaspoon salt, and red pepper flakes
4. Stir to combine
5. Refrigerate before serving

Ingredients:

-2 peaches, peeled, pitted and diced
-2 nectarines, peeled, pitted and diced
-1/4 cup minced red onion
-2 tablespoons chopped fresh mint
-2 tablespoons chopped fresh flat-leaf parsley
-4 tablespoons fresh orange juice
-2 tablespoons fresh lime juice
-1/4 teaspoon salt
-1/8 teaspoon freshly ground black pepper

1. In a large bowl, combine all the ingredients except the salt and pepper
2. Toss gently to mix
3. Cover and refrigerate for at least one hour to allow the flavors to blend
4. Stir in the salt and pepper just before serving
5. Serve with chips

Ingredients:

- 2 cups flour
- 1/4 cup sugar
- 1/4 cup butter, room temperature
- 1 tablespoon baking powder (one envelope)
- 1/2 cup plain yogurt
- 2 tablespoons milk
- 1 cup craisins (or any dried fruit of your choice)

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, and keep working with the fork to mix it all together until the dough forms a ball
6. Fold in the 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. Enjoy warm with tea

Ingredients:

-2 envelopes (1/4 ounce each) unflavored gelatin
-2 1/4 cups white grape juice
-1/2 cup sugar
-6 cups of mixed fresh berries and slices of banana

1 In a small bowl, sprinkle gelatin over 1/2 cup grape juice; let soften 2 to 3 minutes
2 Heat sugar with another 1/4 cup grape juice in a small saucepan over medium-high heat until dissolved
3. Remove from heat; stir in softened gelatin until dissolved, then stir in remaining 1 1/2 cups grape juice
4. Place berries in a 4-by-8-inch loaf pan; pour gelatin mixture over, pressing berries gently to submerge completely
5. Refrigerate until firm, at least 4 hours
6. To unmold, dip bottom of pan in hot water about 5 seconds
7. Invert onto a serving platter, and shake firmly to release
8. Slice to serve

Ingredients:

-4 carrots, shredded
-1 apple, peeled, cored and shredded
-1 tablespoon lemon juice
-2 tablespoons honey
-1/4 cup slivered almonds
-salt and pepper to taste

1. In a bowl, combine the carrots, apple, lemon juice, honey, almonds, salt and pepper
2. Toss and chill before serving

Ingredients:

-5 tomatoes, diced
-1 onion, chopped
-1 cucumber, sliced
-1 green bell pepper, chopped
-1/2 cup chopped fresh basil
-1/2 cup chopped parsley
-2 tablespoons crushed garlic
-salt and pepper to taste
-2 tablespoons white wine vinegar

1. In a large bowl, combine the tomato, onion, cucumber, bell pepper, basil, parsley, garlic and vinegar
2. Toss and add salt and pepper to taste
3. Chill before serving

Ingredients:

-16 ounces fresh strawberries, hulled and cut in half
-2 tablespoons balsamic vinegar
-1/4 cup white sugar
-1/4 teaspoon freshly ground black pepper, or to taste

1. Place strawberries in a bowl
2. Drizzle vinegar over strawberries, and sprinkle with sugar
3. Stir gently to combine
4. Cover, and let sit at room temperature for at least 1 hour but not more than 4 hours
5. Just before serving, grind pepper over berries

Ingredients:

-1 1/2 cups shredded zucchini
-3/4 cup white sugar
-1 egg
-1/2 cup olive oil
-1 1/2 cups all-purpose flour
-1/2 teaspoon salt
-1/2 teaspoon baking soda
-1/4 teaspoon baking powder
-1 teaspoon ground cinnamon
-2 teaspoons lemon zest

1. Preheat oven to 325 degrees F
2. Grease a loaf pan
3. In a bowl, beat together the zucchini, sugar, egg, and oil
4. In a separate bowl, sift together the flour, salt, baking soda, and baking powder; stir in the cinnamon and lemon zest
5. Stir the flour mixture into the zucchini mixture just until blended
6. Pour the batter into the prepared pan
7. Bake 45 minutes in the preheated oven, until a knife inserted in the center comes out clean
8. Remove from heat, and cool about 10 minutes before turning out onto a wire rack to cool completely

Ingredients:

-1/4 cup minced red onion
-1 tablespoon Dijon mustard
-1 teaspoon ground cumin
-1 teaspoon paprika
-1/2 teaspoon ground black pepper
-1/8 teaspoon salt
-1 (15 oz) can garbanzo beans, rinsed and drained
-1 slice whole wheat bread, torn into pieces
-1 large egg
-1 large egg white
-1 1/2 tablespoons olive oil
-2 (6 inch) whole wheat pitas, split
-1 cup arugula
-1/2 cup Cucumber-Yogurt Dressing (recipe follows)

1. Combine first 10 ingredients in a food processor; pulse 6 times or until well blended
2. Heat olive oil in a large nonstick skillet over medium-high heat
3. Spoon about 1/3 cup bean mixture per patty into pan; cook 4 minutes on each side or until golden brown
4. Line each pita half with 1/4 cup arugula, add 1 patty to each pita half, and spoon 2 tablespoons Cucumber-Yogurt Dressing in each pita half

Cucumber-Yogurt Dressing:
-1 cup plain yogurt
-1/2 cup diced seedless cucumber
-1/4 cup minced red onion
-1 teaspoon fresh lemon juice
1. Combine all ingredients in a small bowl
2. Cover and chill before serving

Ingredients:

-1/2 lb fresh Mozzarella cheese, cut into slices
-4 large ripe tomatoes, cored and cut into thick slices
-10 whole basil leaves
-2 tablespoons olive oil
-1 tablespoon balsamic vinegar
-splash of lemon juice
-salt and pepper to taste
-1 tablespoon sliced fresh basil

1. Arrange mozzarella, tomatoes and basil on a serving plate
2. Whisk together oil, vinegar and lemon juice and drizzle over cheese and tomatoes
3. Season to taste with salt and pepper; garnish with sliced fresh basil

Ingredients:

-2 (16 oz each) cans Garbanzo beans, rinsed and drained
-1/2 cup roasted red peppers, cut into bite-size strips
-1/2 cup olive oil vinaigrette
-2 green onions, sliced
-1 tablespoon fresh lemon juice
-1 teaspoon ground cumin

1. Stir together all ingredients in a medium bowl
2. Cover and chill for at least 20 minutes before serving

Ingredients:

-2 (15 oz each) cans cannellini beans, rinsed and drained
-1 cup halved grape tomatoes
-1/4 cup minced fennel
-1/2 cup Sun Dried Tomato with Roasted Red Pepper Dressing
-2 cups coarsely chopped arugula
-2 tablespoons snipped fresh basil

1. Stir together beans, tomatoes and fennel in a medium bowl
2. Add dressing and toss well to coat
3. Refrigerate for 15 minutes, then stir in arugula and basil

Ingredients:

-3 tablespoons Extra Virgin Olive Oil
-2 tablespoons Balsamic Vinegar
-1 tablespoon honey
-1/4 teaspoon salt
-1/4 teaspoon ground black pepper
-8 cups Spring Mix Salad
-1/3 cup chopped dry roasted almonds
-2 green onions, sliced
-2 cups sliced strawberries

1. Whisk together oil, vinegar, honey, salt and pepper in a large bowl until blended
2. Add spring mix, almonds and green onions; toss well to coat
3. Add strawberries and toss again lightlyDracula movie full

Ingredients:

-2 avocados, mashed
-1/2 cup shallots, chopped
-6 mint leaves, chopped
-3 cups baby arugula, chopped
-1/2 cup fresh dill, chopped
-2 cloves garlic
-2 cups plain yogurt
-2 teaspoons salt
-2 teaspoons pepper

1. Place all ingredients in an electric blender or food processor and blend well
2. Refrigerate for at least 2 hours before serving
3. Serve in four soup bowls with a dollop of sour cream (if desired)

Ingredients:

-1/2 lb large shrimp, peeled
-6 bamboo skewers, soaked in water
-1 tablespoon fresh lime juice
-1/2 tablespoon honey
-1 teaspoon Thai Kitchen Red Curry Paste
-sliced green onion tops

1. Rinse shrimp and pat dry
2. To butterfly, carefully make a cut along the edge of each shrimp, cutting almost all the way through; lay flat
3. Thread two shrimp onto two bamboo skewers; repeat with remaining shrimp and set aside
4. Stir together remaining ingredients in a bowl
5. Cook shrimp on a lightly oiled grill over medium heat for 4 to 6 minutes, turning several times
6. Brush with curry mixture during the last few minutes of cooking
7. Garnish with green onion tops and serve over steamed rice

Ingredients:

-1 (1 lb) box Betty Crocker Pound Cake Mix
-3/4 cup Kerns Peach Nectar
-2 teaspoons almond extract
-2 eggs
-1 1/2 cups peeled, diced fresh peaches
-1 cup fresh blueberries

1. Preheat oven to 350 degrees F and spray an angel food cake pan with nonstick cooking spray
2. Beat cake mix, peach nectar, extract and eggs in a medium bowl with an electric mixer on low speed for 30 seconds, then on medium speed for 3 minutes
3. Fold in peaches and blueberries; pour into prepared pan
4. Bake for 45 to 50 minutes or until a bamboo skewer inserted in center comes out clean
5. Cool 10 minutes, then remove from pan and cool completely on a wire rack
6. Cut into thick slices when cool and serve

Ingredients:

-1 (8 oz) container mascarpone cheese
-1 (6 oz) container peach yogurt
-6 tablespoons sugar, divide
-1/2 cup heavy cream
-1/4 cup peach brandy
-1/4 cup Kerns Peach Nectar
-1 1/2 tablespoons rum
-1 1/2 (3 oz) packages Ladyfingers
-1 large ripe peach, peeled and pitted
-1/2 cup toasted sliced almonds

1. In a medium bowl, beat mascarpone cheese, yogurt and 4 tablespoons sugar until smooth
2. In a separate chilled bowl, beat cream until soft peaks form
3. Add remaining 2 tablespoons sugar and beat until stiff peaks form
4. Carefully fold whipped cream into cheese mixture; set aside
5. Combine brandy, nectar and rum in a small dish
6. Quickly dip each side of the ladyfingers into the mixture
7. Place half of the ladyfingers in the bottom of an 8-inch baking dish so they fit tightly
8. Spread half of the cream mixture onto ladyfingers, then top with peach slices
9. Repeat ladyfinger and cream layers
10. Cover tightly and refrigerate for at least 6 hours or up to 24 hours
11. Sprinkle with almonds before cutting into squares and serving

Ingredients:

-1/2 lb smoked turkey, cut into cubes
-4 cups chopped romaine hearts
-1 cup Pico de Gallo
-3/4 cup small cubes Pepper Jack cheese
-1/2 cup canned corn, drained
-1/3 cup finely chopped red onion
-1 (2.25 oz) can sliced ripe olives, drained and chopped
-avocado dressing (recipes follows)
-tortilla chips, for garnish

1. Place first seven salad ingredients in a large bowl
2. Drizzle with dressing and toss well to coat
3. Garnish with tortilla chips

Avocado Dressing:
1. Whisk together 2/3 cup Guacamole, 3 tablespoons fresh lime juice and 1 teaspoon Mexican Seasoning in a small bowl

Ingredients:

-1 large zucchini, finely grated (about 2 cups)
-1 (18.25-ounce) package Super Moist chocolate fudge cake mix
-2 teaspoons ground cinnamon
-1 large egg
-2 large egg whites
-3/4 cup plain nonfat yogurt
-3/4 cup applesauce
-confectioner’s sugar, for garnish
-cocoa powder, for garnish

1. Preheat oven to 350 degrees F
2. Lightly coat with cooking spray the bottom only of a 9 by 13 inch glass cake pan
3. Set grated zucchini in a strainer over a bowl and lightly press with a spatula to release water 4. In a large mixing bowl, combine the cake mix, cinnamon, eggs, egg whites, nonfat yogurt, and applesauce
5. Beat on low speed with an electric mixer for 2 minutes, scraping the sides of the bowl often
6. Fold in drained grated zucchini
7. Pour into prepared cake pan
8. Bake for 45 to 50 minutes or until toothpick inserted into the center of the cake comes out clean
9. When cool, invert cake onto a large plate, and cut cake into 12 large squares with a sharp knife
10. Cut each cake square in half diagonally to make 2 triangles
11. Set 2 cake triangles on each plate, sprinkle generously with confectioners’ sugar and cocoa powder

Ingredients:

-1 pound boneless and skinless breast tenders

Marinade:
-1 (8 oz) container plain yogurt
-1/3 cup crumbled feta cheese
-1/2 teaspoon lemon zest
-2 tablespoons fresh lemon juice
-2 teaspoons dried oregano
-1/2 teaspoon salt
-1/4 teaspoon ground black pepper
-1/4 teaspoon dried rosemary

Kabobs:
-1 large red onion, cut into wedges
-1 large green bell pepper, cut into pieces

1. In a large baking dish, mix the yogurt, feta cheese, lemon zest, lemon juice, oregano, salt, pepper and rosemary
2. Place the chicken in the dish and turn to coat
3. Cover and marinate 3 hours in the refrigerator
4. Preheat an outdoor grill to high heat
5. Thread the chicken, onion wedges and green bell pepper pieces alternately onto skewers
6. Discard remaining yogurt mixture
7. Grill skewers on the prepared grill until the chicken is no longer pink and juices run clear

Ingredients:

-seedless watermelon
-orange liqueur
-fresh mint leaves

1. Use a baller to make watermelon balls
2. Drizzle with a little orange liqueur
3. Serve in small dessert dishes garnished with mint leaves

Ingredients:

-1 tablespoon butter
-3 garlic cloves, minced
-1 tablespoon flour
-1 1/3 cups milk
-1 1/4 cups grated fresh Parmigiano-Reggiano cheese, divided
-2 tablespoons cream cheese
-1/2 teaspoon salt
-4 cups hot cooked fettuccine (8 ounces uncooked pasta)
-2 teaspoons chopped fresh parsley

1. Melt butter in a medium saucepan over medium heat
2. Add garlic; cook 1 minute, stirring frequently
3. Stir in flour
4. Gradually add milk, stirring with a whisk
5. Cook 6 minutes or until mixture thickens, stirring constantly
6. Add 1 cup Parmigiano-Reggiano, cream cheese, and salt, stirring with a whisk until cheeses melt
7. Toss sauce with hot pasta
8. Sprinkle with remaining 1/4 cup Parmigiano-Reggiano cheese and chopped parsley
9. Serve immediately

Ingredients:

-2 garlic cloves, peeled
-1 can (15 ounces) garbanzo beans, rinsed and drained
-1/4 cup lemon juice
-3 tablespoons water
-2 tablespoon tahini
-1 teaspoon ground cumin
-1/4 teaspoon salt
-1/4 teaspoon pepper
-pita breads, cut into wedges

1. Process garlic in a food processor until minced
2. Add the beans, lemon juice, water, tahini, cumin, salt and pepper; cover and process until smooth
3. Transfer to a small bowl
4. Serve with pita wedges

Ingredients:

-2 (8-inches) whole wheat tortillas, warmed
-4 teaspoons honey mustard
-6 ounces thinly sliced turkey meat
-2 thin slices Muenster cheese
-1 cup fresh baby spinach
-1 medium carrot, shredded
-1/4 cup chopped English cucumber
-1/4 cup chopped roasted sweet red pepper

1. Spread tortillas with mustard
2. Layer each with turkey, cheese, spinach, carrot, cucumber and pepper
3. Roll up tightly and secure with toothpick

Ingredients:

-1 onion, chopped
-1 carrot, shredded
-1 1/2 teaspoons butter
-4 tomatoes, peeled and seeded
-1/4 teaspoon sugar
-1/4 teaspoon salt
-1/8 teaspoon coarsely ground pepper
-1/4 cup fresh basil leaves
-1 cup chicken broth

1. In a small saucepan, saute onion and carrot in butter until tender
2. Stir in the tomatoes, sugar, salt and pepper
3. Bring to a boil
4. Reduce heat; cover and simmer for 10 minutes
5. Once cooled transfer to a blender and add basil
6. Cover and process until smooth
7. Return to the pan; stir in broth and heat through
8. Enjoy warm

Ingredients:

-4 cups water
-2/3 cups loosely packed fresh mint leaves
-2 tablespoons sugar
-10 lemon herbal tea bags
-3 1/2 cups cranberry juice
-3 tablespoons fresh lemon juice
-ice cubes
-lemon slices

1. In a large saucepan, bring water, mint leaves and sugar to a boil
2. Remove from the heat; add tea bags
3. Cover and steep for 15 minutes
4. Discard tea bags
5. Cover and let stand 45 minutes longer
6. Strain and discard mint leaves
7. Stir the cranberry and lemon juices into tea
8. Serve over ice with lemon slices

Ingredients:

-1 can (16 oz) ricotta cheese
-2 eggs
-1 1/2 cups of flour
-1/2 teaspoon salt
-2 teaspoons vanilla extract
-2 teaspoons sugar
-1 can (6 oz) canned peach halves, divided

1. Mix ricotta cheese, eggs, four, salt, vanilla extract, sugar and two peach halves (finely chopped) until well blended
2. Drop the mixture by spoonfuls onto prepared ungreased baking sheet (making 16-18 fritters)
3. Bake 15-20 minutes or until golden brown
4. Serve warm with sliced peach halves

Ingredients:

-3 tablespoons butter, softened
-3/4 cup sugar, divided
-1/4 cup plus 2 tablespoons egg substitute, divided
-1 teaspoon grated lemon peel
-1 teaspoon vanilla extract
-1 1/4 cups flour
-1 1/4 teaspoons baking powder
-1/4 teaspoon baking soda
-1/4 teaspoon salt
-1/2 cup buttermilk
-1 cup fresh raspberries
-2 ounces cream cheese
-1 teaspoon confectioners’ sugar

1. In a large mixing bowl, beat butter and 1/2 cup sugar until crumbly, about 2 minutes
2. Beat in 1/4 cup egg substitute, lemon peel and vanilla
3. Combine the flour, baking powder, baking soda and salt; add to butter mixture alternately with buttermilk
4. Pour into a springform pan coated with nonstick cooking spray; sprinkle with berries
5. In a small mixing bowl, beat cream cheese and remaining sugar until fluffy
6. Beat in remaining egg substitute
7. Pour over berries
8. Place pan on a baking sheet
9. Bake at 375 degrees F for 25-30 minutes or until a toothpick inserted near the center comes out clean
10. Cool on a wire rack for 10 minutes
11. Carefully run a knife around edge of pan to loosen; remove sides of pan
12. Sprinkle with confectioners’ sugar
13. Serve warm

Ingredients:

-2 cups fresh broccoli florets
-2 cups fresh cauliflower florets
-1 medium seedless cucumber, halved and thinly sliced
-1 cup sliced fresh mushrooms
-1 cup cherry tomatoes, halved
-1/3 cup finely chopped red onion
-1/2 cup Italian salad dressing

1. In a large bowl, combine broccoli, cauliflower, cucumber, mushrooms, tomatoes and onion
2. Add dressing; toss to coat
3. Cover and refrigerate for 8 hours or overnight

Ingredients:

-2 tubes (8 ounces each) refrigerated crescent rolls
-2 packages (8 ounces each) cream cheese
-1/2 cup plain yogurt
-1/3 cup mayonnaise
-1/4 cup milk
-1 tablespoon fresh dill
-1/2 teaspoon garlic salt
-1 cup shredded carrots
-1 cup fresh cauliflowerets, chopped
-1 cup fresh broccoli florets, chopped
-1 cup green julienned pepper
-1 cup sliced fresh mushrooms
-2 cans (2 1/4 ounces each) sliced olives, drained
-1/4 cup finely chopped onion

1. Unroll both tubes of crescent dough and pat into an ungreased baking pan; seal seams and perforations
2. Bake at 375 degrees F for 10-12 minutes or until golden brown
3. Cool completely on a wire rack
4. In a small mixing bowl, beat the cream cheese, yogurt, mayonnaise, milk, dill and garlic salt until smooth
5. Spread over crust
6. Sprinkle with carrots, cauliflower, broccoli, green pepper, mushrooms, olives and onion
7. Cover and refrigerate for at least one hour
8. Cut into squares and serve

Ingredients:

Fruit Mixture
-8 to 10 medium fresh sliced peeled peaches,
-1 teaspoon cinnamon, if desired

Topping
-1 cup rolled oats
-3/4 cup all-purpose flour
-3/4 cup firmly packed brown sugar
-1/2 cup butter, softened

1. Heat oven to 375 degree F
2. Place peaches in ungreased 2-quart baking dish
3. Sprinkle with cinnamon
4. In large bowl, combine all topping ingredients; mix until crumbly
5. Sprinkle crumb mixture evenly over peaches
6. Bake for 25 to 35 minutes or until peaches are tender and topping is golden brown
7. Serve warm

Ingredients:

-1 bag (20 ounces) frozen unsweetened peach slices
-1 container (8 ounces) plain lowfat yogurt
-1 cup confectioners’ sugar
-2 tablespoon fresh lemon juice
-1/8 teaspoon almond extract

1. Let frozen peaches stand at room temperature 10 minutes
2. In food processor, process peaches until fruit resembles finely shaved ice, occasionally scraping down side with rubber spatula
3. With processor running, add yogurt, confectioners’ sugar, lemon juice, and almond extract; process until mixture is smooth and creamy
4. Serve immediately

Ingredients:

Dressing:
-1/4 Kikkoman Teriyaki Sauce
-1/4 cup olive oil
-2 tablespoons honey
-2 tablespoons vinegar
-1 teaspoon freshly grated orange peel

Salad:
-1 pound chicken breast tenders
-freshly ground black pepper
-1 egg
-1 tablespoon Kikkoman Teriyaki Sauce
-1/2 cup flour
-1 tablespoon Panko Bread Crumbs
-1/2 cup smoked almonds, finely chopped
-3 tablespoons olive oil
-6 cups mixed baby salad greens
-2 oranges, peeled and cut into wedges

1. Whisk together teriyaki sauce, olive oil, honey, vinegar and orange peel
2. Season chicken tenders with pepper
3. Beat egg with teriyaki sauce in shallow dish until well blended
4. Place flour in shallow dish
5. Combine bread crumbs and almonds in another shallow dish
6. Dust both sides of chicken with flour, then dip into egg mixture and finely coat with almond mixture
7. In a skillet, heat 2 tablespoons olive oil over medium high heat
8. Add chicken and cook 7 minutes or until no longer pink in center, turning over once and adding more oil as needed
9. Divide salad greens among 4 dinner plates
10. Arrange chicken and orange wedges on greens
11. Serve with the dressing

Ingredients:

-1 pound seedless cucumbers
-4 tablespoons Kosher salt
-6 tablespoons finely chopped fresh dill
-2 cloves garlic, thinly sliced

1. Wash the cucumbers
2. Thinly slice cucumbers lengthwise
3. Place the cucumbers, salt, dill and garlic in an airtight container and toss well
4. Let the ingredients marinate for 15 minutes in the refrigerator
5. Serve as a side dish

Ingredients:

-3 cups thinly sliced cucumbers, peeled and seeded
-3 tablespoons rice vinegar
-1 teaspoon sugar
-2 teaspoons dark sesame oil
-1/2 teaspoon salt
-2 tablespoons chopped green onions
-2 tablespoons chopped dry-roasted unsalted peanuts

1. Combine first 5 ingredients in a medium bowl; toss to coat cucumber
2. Sprinkle with onions and peanuts before serving

Ingredients:

-4 eggs
-2 cups sugar
-2 cups milk
-3 cups Craisins sweetened dried cranberries
-1 cup olive oil
-4 cups flour
-4 1/2 teaspoons baking powder

1. Preheat oven to 350 degrees
2. In a large bowl, whip eggs, oil and milk until liquids are frothy
3. Stir together flour, baking powder and sugar; stir gently into liquid mixture
4. Add Craisins all at once
5. Stir gently but do not overmix
6. Spray 24 muffin tins with cooking spray, covering very well
7. Bake 30 minutes or until muffins are light brown and a toothpick comes out just moist

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