annie's fruit salsa and cinnamon chips

Ingredients

• Servings: 10
• 2 kiwis, peeled and diced
• 2 apples - peeled, cored and diced
• 8 ounces raspberries
• 1 pound strawberries
• 2 tablespoons white sugar
• 1 tablespoon brown sugar
• 3 tablespoons fruit preserves, any flavor
• 10 (10 inch) flour tortillas
• butter flavored cooking spray
• 2 tablespoons cinnamon sugar

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 45 mins


• in a large bowl, thoroughly mix kiwis, apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. cover and chill in the refrigerator at least 15 minutes.
• preheat oven to 350 degrees f (175 degrees c).
• coat one side of each flour tortilla with butter flavored cooking spray. cut into wedges and arrange in a single layer on a large baking sheet. sprinkle wedges with desired amount of cinnamon sugar. spray again with cooking spray.
• bake in the preheated oven 8 to 10 minutes. repeat with any remaining tortilla wedges. allow to cool approximately 15 minutes. serve with chilled fruit mixture.

sweet and sour meatballs ii

Ingredients

• Servings: 120
• 3 pounds ground beef
• 1/3 cup dried onion flakes
• 1 1/2 cups dry bread crumbs
• 1 tablespoon salt
• 1 teaspoon ground nutmeg
• 3 eggs
• 3/4 cup milk
• 1 cup vinegar
• 2 cups brown sugar, firmly packed
• 2 tablespoons mustard powder
• 1 cup water, divided
• 2 tablespoons cornstarch

Recipe

Preparation Time: 20 mins Cook Time: 45 mins Ready Time: 1 hr 15 mins


• to make meatballs: in a large bowl, combine beef, onion flakes, bread crumbs, salt, nutmeg, eggs and milk.
• preheat oven to 400 degrees f (200 degrees c).
• shape mixture into 1 inch balls, and place into a 9x13 inch baking dish; bake in preheated oven for 10 minutes. lower heat in oven to 350 degrees f (175 degrees c).
• to make sauce: in a large saucepan over medium heat, mix vinegar, sugar, mustard and 1/2 cup water; bring to a boil, and boil for 1 minute. mix cornstarch and 1/2 cup water; add to saucepan, and boil for 1 minute more.
• add sauce to cooked meatballs, and bake in preheated oven for 45 minutes, basting occasionally.

pocasset smoked bluefish pate

Ingredients

• Servings: 1
• 4 ounces cream cheese, softened
• 2 tablespoons butter, softened
• 1 tablespoon
• 1 tablespoon lemon juice
• 1 tablespoon minced onion
• 1/2 teaspoon worcestershire sauce
• 4 dashes hot sauce
• salt and ground black pepper to taste
• 1/2 pound skinless, boneless smoked bluefish, flaked

Recipe

Preparation Time: 20 mins Ready Time: 3 hrs 20 mins


• blend cream cheese and butter in a food processor until smooth, 10 to 15 pulses. scrape down sides of bowl. add , lemon juice, onion, worcestershire sauce, hot sauce, salt, and pepper to cream cheese mixture; pulse until blended, scraping down sides 2 to 3 times.
• sprinkle fish into cream cheese mixture and pulse just until blended. transfer pate to a bowl, cover with plastic wrap, and refrigerate until chilled, 3 hours to overnight.

Smoked Salmon Sliders With Garlic Aioli

Ingredients

• Servings: 12
• brine:
• water as needed
• 1/2 cup salt
• 1 tablespoon dried tarragon
• 1 1/2 pounds salmon fillets
• aioli:
• 1 cup mayonnaise
• 3 tablespoons fresh lemon juice
• 3 cloves garlic, minced
• 1 1/2 teaspoons ground black pepper
• 1/2 teaspoon lemon zest, or to taste
• salt, or to taste
• 1/2 cup apple wood chips, or as needed
• 12 slider-size burger buns

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ready Time: 4 hrs 15 mins


• pour enough water into a large baking dish to fill about halfway. stir 1/2 cup salt into water until dissolved; add tarragon. place salmon in the brine, adding more water if needed to completely cover salmon. cover dish with plastic wrap and refrigerate until brine has soaked into the salmon, 2 to 12 hours.
• whisk mayonnaise, lemon juice, garlic, pepper, lemon zest, and 1 pinch salt together in a bowl until aioli is smooth; refrigerate until chilled, about 30 minutes.
• remove salmon from brine and place on a wire rack to dry, about 30 minutes. discard brine.
• place apple wood chips in the smoker. place salmon in the smoker and smoke according to the manufacturer's instructions on low heat until salmon flakes easily with a fork, 1 1/2 to 2 hours.
• assemble sliders by dividing the salmon among the 12 buns. top each piece of salmon with a spoonful of aioli. place top bun on aioli layer creating a sandwich.

crab and corn cakes with roasted pepper-yogurt aioli

Ingredients

• Servings: 6
• 1/2 cup whole wheat panko bread crumbs
• 1/2 cup cornmeal
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 (5.3 ounce) container voskos® nonfat vanilla greek yogurt
• 3 eggs, lightly beaten
• 2 cups fresh or frozen corn kernels (thawed, if frozen)
• 1 (6 ounce) can crabmeat, drained, flaked and cartilage removed
• 2 tablespoons olive oil
• roasted pepper-yogurt aioli:
• 2 (5.3 ounce) containers voskos® nonfat vanilla greek yogurt
• 1/4 cup roasted red peppers, drained
• 4 teaspoons lemon juice
• 2 cloves garlic, minced

Recipe

Preparation Time: 30 mins Cook Time: 12 mins Ready Time: 42 mins


• stir together the whole wheat panko, cornmeal, salt, and pepper. whisk in voskos® nonfat vanilla greek yogurt and eggs until combined. stir in corn and crabmeat.
• coat a very large nonstick skillet with olive oil. heat over medium-high heat. using a 1/4-cup measure, add six portions of the corn-crab mixture to the hot skillet, spacing evenly. cook about 6 minutes or until golden brown, turning once. transfer to a warm serving plate. repeat with remaining corn-crab mixture. serve warm with roasted pepper-yogurt aioli (see below).
• roasted pepper-yogurt aioli: add voskos® nonfat vanilla greek yogurt, red pepper, lemon juice, and garlic to a blender or food processor. cover and blend until smooth.

(quail) egg salad sandwiches on a stick

Ingredients

• Servings: 8
• 16 quail eggs
• 1 tablespoon distilled white vinegar
• 1 teaspoon salt
• 16 bread cubes, toasted
• 2 marinated artichoke hearts, drained and quartered
• 16 cocktail onions
• 8 miniature pickles
• 8 sun-dried tomatoes packed in oil, drained
• 8 skewers
• 1/4 teaspoon ground paprika

Recipe

Preparation Time: 25 mins Cook Time: 10 mins Ready Time: 35 mins


• place eggs in a saucepan and cover with water; stir in vinegar and salt. bring to a boil, reduce heat to medium, cover the saucepan, and cook until eggs are set, about 4 minutes. let sit, covered, for 2 minutes. rinse eggs in cold water and cool to room temperature; peel.
• thread 1 bread cube, 1 artichoke quarter, 1 onion, 1 egg, 1 pickle, 1 onion, 1 egg, 1 sun-dried tomato, and 1 bread cube, respectively, each bamboo skewer. sprinkle finished "sandwiches" with paprika.

easy grilled spicy shrimp

Ingredients

• Servings: 4
• 1 pound peeled and deveined shrimp
• 1/4 cup sriracha chile sauce
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground cumin

Recipe

Preparation Time: 5 mins Cook Time: 5 mins Ready Time: 10 mins


• preheat an outdoor grill for medium-high heat and lightly oil the grate.
• put shrimp in a large bowl; add chile sauce, paprika, garlic powder, onion powder, chili powder, and cumin and toss to coat.
• place shrimp the preheated grill using large tongs and cook until they are bright pink on the outside and the meat is no longer transparent in the center, 3 to 4 minutes.

Real Hummus

Ingredients

• Servings: 2.5
• 1 clove garlic
• 1 (19 ounce) can garbanzo beans, half the liquid reserved
• 4 tablespoons lemon juice
• 2 tablespoons tahini
• 1 clove garlic, chopped
• 1 teaspoon salt
• black pepper to taste
• 2 tablespoons olive oil

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• in a blender, chop the garlic. pour garbanzo beans into blender, reserving about a tablespoon for garnish. place lemon juice, tahini, chopped garlic and salt in blender. blend until creamy and well mixed.
• transfer the mixture to a medium serving bowl. sprinkle with pepper and pour olive oil over the top. garnish with reserved garbanzo beans.

Mouth-watering Stuffed Mushrooms

Ingredients

• Servings: 12
• 12 whole fresh mushrooms
• 1 tablespoon vegetable oil
• 1 tablespoon minced garlic
• 1 (8 ounce) package cream cheese, softened
• 1/4 cup grated parmesan cheese
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon onion powder
• 1/4 teaspoon ground cayenne pepper

Recipe

Preparation Time: 25 mins Cook Time: 20 mins Ready Time: 45 mins


• preheat oven to 350 degrees f (175 degrees c). spray a baking sheet with cooking spray. clean mushrooms with a damp paper towel. carefully break off stems. chop stems extremely fine, discarding tough end of stems.
• heat oil in a large skillet over medium heat. add garlic and chopped mushroom stems to the skillet. fry until any moisture has disappeared, taking care not to burn garlic. set aside to cool.
• when garlic and mushroom mixture is no longer hot, stir in cream cheese, parmesan cheese, black pepper, onion powder and cayenne pepper. mixture should be very thick. using a little spoon, fill each mushroom cap with a generous amount of stuffing. arrange the mushroom caps on prepared cookie sheet.
• bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.

spinach and feta pita bake

Ingredients

• Servings: 6
• 1 (6 ounce) tub sun-dried tomato pesto
• 6 (6 inch) whole wheat pita breads
• 2 roma (plum) tomatoes, chopped
• 1 bunch spinach, rinsed and chopped
• 4 fresh mushrooms, sliced
• 1/2 cup crumbled feta cheese
• 2 tablespoons grated parmesan cheese
• 3 tablespoons olive oil
• ground black pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 12 mins Ready Time: 22 mins


• preheat the oven to 350 degrees f (175 degrees c).
• spread tomato pesto one side of each pita bread and place them pesto-side up on a baking sheet. top pitas with tomatoes, spinach, mushrooms, feta cheese, and parmesan cheese; drizzle with olive oil and season with pepper.
• bake in the preheated oven until pita breads are crisp, about 12 minutes. cut pitas into quarters.

Mouth-watering Stuffed Mushrooms

Ingredients

• Servings: 12
• 12 whole fresh mushrooms
• 1 tablespoon vegetable oil
• 1 tablespoon minced garlic
• 1 (8 ounce) package cream cheese, softened
• 1/4 cup grated parmesan cheese
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon onion powder
• 1/4 teaspoon ground cayenne pepper

Recipe

Preparation Time: 25 mins Cook Time: 20 mins Ready Time: 45 mins


• preheat oven to 350 degrees f (175 degrees c). spray a baking sheet with cooking spray. clean mushrooms with a damp paper towel. carefully break off stems. chop stems extremely fine, discarding tough end of stems.
• heat oil in a large skillet over medium heat. add garlic and chopped mushroom stems to the skillet. fry until any moisture has disappeared, taking care not to burn garlic. set aside to cool.
• when garlic and mushroom mixture is no longer hot, stir in cream cheese, parmesan cheese, black pepper, onion powder and cayenne pepper. mixture should be very thick. using a little spoon, fill each mushroom cap with a generous amount of stuffing. arrange the mushroom caps on prepared cookie sheet.
• bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.

annie's fruit salsa and cinnamon chips

Ingredients

• Servings: 10
• 2 kiwis, peeled and diced
• 2 apples - peeled, cored and diced
• 8 ounces raspberries
• 1 pound strawberries
• 2 tablespoons white sugar
• 1 tablespoon brown sugar
• 3 tablespoons fruit preserves, any flavor
• 10 (10 inch) flour tortillas
• butter flavored cooking spray
• 2 tablespoons cinnamon sugar

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 45 mins


• in a large bowl, thoroughly mix kiwis, apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. cover and chill in the refrigerator at least 15 minutes.
• preheat oven to 350 degrees f (175 degrees c).
• coat one side of each flour tortilla with butter flavored cooking spray. cut into wedges and arrange in a single layer on a large baking sheet. sprinkle wedges with desired amount of cinnamon sugar. spray again with cooking spray.
• bake in the preheated oven 8 to 10 minutes. repeat with any remaining tortilla wedges. allow to cool approximately 15 minutes. serve with chilled fruit mixture.

easy bruschetta from red gold®

Ingredients

• Servings: 24
• 1 (14.5 ounce) can red gold® petite diced tomatoes with garlic & olive oil, well drained
• 1/4 cup chopped fresh basil
• 1 (6 ounce) package grated parmesan cheese
• 1 (9 ounce) box rosemary and olive oil wheat crackers, or baguette slices

Recipe

Preparation Time: 20 mins Ready Time: 20 mins


• place 2 teaspoons of red gold petite diced tomatoes with garlic & olive oil on each cracker or baguette slice.
• sprinkle with 1 teaspoon cheese and 1/2 teaspoon of basil. place on serving tray.

carnivale guacamole

Ingredients

• Servings: 6
• 5 ripe hass avocados from mexico, halved and pitted
• 3 roma tomatoes, seeded and diced
• 1 serrano chile, finely diced
• 3 cloves garlic, chopped
• 1/2 cup chopped cilantro
• 1 lime, juiced
• 3 tablespoons extra-virgin olive oil
• sea salt to taste

Recipe

• cut avocados into medium chunks (about 1/2 inch thick) inside their shells, then scoop into a bowl with a spoon.
• add remaining ingredients and mix well, but to a chunky consistency.
• season with salt to taste. gently mix a little bit more to combine thoroughly.
• all ingredients can be adjusted to suit your taste. pair with corn chips.

My Own Famous Stuffed Grape Leaves

Ingredients

• Servings: 12
• 2 cups uncooked long-grain white rice
• 1 large onion, chopped
• 1/2 cup chopped fresh dill
• 1/2 cup chopped fresh mint leaves
• 2 quarts chicken broth
• 3/4 cup fresh lemon juice, divided
• 60 grape leaves, drained and rinsed
• hot water as needed
• 1 cup olive oil

Recipe

Preparation Time: 40 mins Cook Time: 1 hr

Ready Time: 1 hr 40 mins


• in a large saucepan over medium-high heat, saute the rice, onion, dill, and mint for about 5 minutes, or until onion is soft. pour in 1 quart of broth, reduce heat to low and simmer for another 10 to 15 minutes, or until rice is almost cooked. stir in 1/2 of lemon juice and remove from heat.
• take one leaf, shiny side down, and place 1 teaspoon of the rice mixture at the bottom (stem) end of the leaf. fold both sides of the leaf towards the center, roll up from the broad bottom to the top, and place into a 4-quart pot. repeat with all leaves, leaving no gaps as leaves are placed in pot (to prevent from opening while cooking). sprinkle with remaining lemon juice and with olive oil.
• pour chicken broth over all to cover grape leaves. cover pot and simmer for about 1 hour (do not boil, because this will make the stuffing burst out of the leaves). remove from heat, remove cover and let cool for 1/2 hour. transfer to serving dish and serve.

Wonderful Chicken Curry Salad

Ingredients

• Servings: 8
• 5 skinless, boneless chicken breast halves
• 1 cup mayonnaise
• 3/4 cup chutney
• 1 teaspoon curry powder
• 1/4 teaspoon pepper
• 2/3 cup chopped pecans
• 1 cup seedless grapes, halved
• 1/2 cup chopped onion

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 25 mins


• in a large saucepan, simmer chicken breasts in water for about 7 to 10 minutes, or until cooked through. drain, cool, and tear into small pieces with a fork.
• in a large bowl, combine mayonnaise, chutney, curry powder, and pepper. stir in chicken, pecans, grapes, and onions. chill.

tiropitas

Ingredients

• Servings: 16
• 1 (16 ounce) container small curd cottage cheese
• 5 eggs, beaten
• 8 ounces feta cheese, crumbled
• 1 cup butter, melted
• 1 (16 ounce) package frozen phyllo pastry, thawed in refrigerator

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins


• preheat the oven to 425 degrees f (220 degrees c).
• in a large bowl, mix together the cottage cheese, eggs and feta cheese until well blended. brush melted butter one sheet of phyllo dough at a time, and layer them in the bottom of a 9x13 inch baking dish until you have 7 sheets. let the sheets rest up against the sides of the dish as well. spread the cheese mixture over the phyllo layers, then repeat the process with 7 more sheets, tucking in the sides around the edges.
• bake for about 30 minutes in the preheated oven, until golden brown and crisp. cut into squares and serve warm.

cocktail turkey meatballs

Ingredients

• Servings: 32
• meatballs:
• 1 cup panko bread crumbs
• 1 egg, beaten
• 1/4 cup minced onion
• 1/4 cup minced water chestnuts
• 1/4 cup applesauce (such as mott's® natural applesauce)
• 1/4 cup finely grated parmesan cheese
• 1 tablespoon finely chopped fresh parsley
• 1/2 teaspoon salt
• 1/2 teaspoon dry mustard powder (such as coleman's®)
• 1/2 teaspoon poultry seasoning
• 1 pound ground turkey
• sauce:
• 1 cup apple jelly
• 1 cup applesauce (such as mott's® natural applesauce)
• 1/2 cup vinegar
• 1/2 cup minced onion
• 1/4 cup ketchup
• 1/4 cup chili sauce (such as heinz®)
• 2 tablespoons tomato paste
• 1 tablespoon brown sugar
• 1 tablespoon dijon mustard
• 1 teaspoon dry mustard powder (such as coleman's®)
• 1/2 teaspoon salt
• 1 tablespoon chopped fresh parsley, or more to taste

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c). line a baking sheet with aluminum foil.
• mix bread crumbs, egg, 1/4 cup minced onion, water chestnuts, 1/4 cup applesauce, parmesan cheese, 1 tablespoon parsley, 1/2 teaspoon salt, 1/2 teaspoon mustard powder, and poultry seasoning together in a large bowl. add ground turkey and gently mix together until just-combined.
• roll turkey mixture into 1 1/2-inch meatballs and place meatballs on prepared baking sheet.
• bake in the preheated oven until cooked through, about 20 minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).
• whisk apple jelly, 1 cup applesauce, vinegar, 1/2 cup minced onion, ketchup, chili sauce, tomato paste, brown sugar, dijon mustard, 1 teaspoon dry mustard, and 1/2 teaspoon salt together in a saucepan; bring to a simmer and cook, stirring occasionally, until flavors combine, about 10 minutes.
• transfer cooked meatballs to simmering sauce, cover the saucepan with a lid, and simmer until flavors blend, about 10 minutes. garnish with remaining parsley.

fast stuffed mushrooms

Ingredients

• Servings: 4
• 4 button mushrooms, stemmed
• 2 teaspoons dried garlic flakes, divided
• 4 teaspoons tomato paste
• salt to taste
• 2 slices american cheese, halved and divided

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• preheat oven to 425 degrees f (220 degrees c). grease a sheet of aluminum foil.
• arrange mushrooms a sheet of aluminum foil with the hollow side facing upward. spoon 1/2 teaspoon garlic flakes into each mushroom cap. top each garlic portion with 1 teaspoon tomato paste; season with salt. lie half a cheese slice atop each mushroom cap.
• bake in preheated oven until the cheese is slightly browned, about 10 minutes.

Tortilla Pinwheels

Ingredients

• Servings: 10
• 1 (8 ounce) package whipped cream cheese
• 10 (10 inch) flour tortillas
• 1/2 cup green onions, chopped
• 1/4 cup black olives, chopped (optional)
• 3/4 cup chopped ham slices

Recipe

Preparation Time: 10 mins Ready Time: 2 hrs 15 mins


• spread whipped cream cheese spread evenly on tortillas. sprinkle the green onions, black olives and chopped ham slices evenly between all ten of the tortillas. roll tortillas up jellyroll style. cover with plastic wrap and refrigerate for 2 hours.
• remove from refrigerator and slice at 3/4 inch intervals. arrange on tray and serve.

maui wowie shrimp

Ingredients

• Servings: 6
• 2 pounds uncooked medium shrimp, peeled and deveined
• 1 pinch garlic salt, or to taste
• ground black pepper to taste
• 1/4 teaspoon cayenne pepper, or to taste (optional)
• 1 cup mayonnaise
• 1 lemon, cut into wedges

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 25 mins


• preheat outdoor grill for medium heat, and lightly oil the grate.
• thread shrimp skewers. season both sides of shrimp with garlic salt and black pepper; if using cayenne, see cook's note.
• generously coat both sides of shrimp with mayonnaise.
• cook shrimp on heated grill until shrimp are bright pink on the outside and opaque on the inside, and the mayonnaise turns golden brown, 5 to 10 minutes on each side. serve with lemon wedges.

Deviled Eggs With Zip

Ingredients

• Servings: 12
• 12 eggs
• 2 tablespoons mayonnaise
• 1 teaspoon chinese hot prepared mustard
• 2 teaspoons yellow mustard
• salt and pepper to taste
• paprika, for garnish

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• place eggs in a large saucepan and cover with cold water. bring water to a boil and immediately remove from heat. cover and let eggs stand in hot water for 10 to 12 minutes. remove from hot water, cool and peel.
• slice eggs in half lengthwise and remove yolks. place yolks in a medium bowl, and mash together with mayonnaise, chinese hot prepared mustard, yellow mustard, salt and pepper.
• fill the hollowed egg whites with the egg yolk mixture. garnish with paprika. chill in the refrigerator until serving.

blue cheese walnut toasts

Ingredients

• Servings: 20
• 1 french baguette, cut into 1/3 inch thick slices
• 1/4 cup butter, melted
• 4 ounces crumbled blue cheese
• 1/4 cup butter, softened
• salt and pepper to taste
• 1/2 cup chopped walnuts
• 1/2 cup chopped fresh parsley

Recipe

• preheat the oven to 400 degrees f (200 degrees c). brush one side of each slice of bread with melted butter, and place butter side up on a baking sheet. bake for 7 minutes, or until lightly toasted.
• in a small bowl, stir together the blue cheese, softened butter, salt and pepper. spread this mixture over the tops of the toasted bread slices, then sprinkle with chopped walnuts.
• bake for 6 minutes in the preheated oven, or until the topping is melted and bubbly. arrange on a serving tray and garnish with chopped parlsley.

annie's fruit salsa and cinnamon chips

Ingredients

• Servings: 10
• 2 kiwis, peeled and diced
• 2 apples - peeled, cored and diced
• 8 ounces raspberries
• 1 pound strawberries
• 2 tablespoons white sugar
• 1 tablespoon brown sugar
• 3 tablespoons fruit preserves, any flavor
• 10 (10 inch) flour tortillas
• butter flavored cooking spray
• 2 tablespoons cinnamon sugar

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 45 mins


• in a large bowl, thoroughly mix kiwis, apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. cover and chill in the refrigerator at least 15 minutes.
• preheat oven to 350 degrees f (175 degrees c).
• coat one side of each flour tortilla with butter flavored cooking spray. cut into wedges and arrange in a single layer on a large baking sheet. sprinkle wedges with desired amount of cinnamon sugar. spray again with cooking spray.
• bake in the preheated oven 8 to 10 minutes. repeat with any remaining tortilla wedges. allow to cool approximately 15 minutes. serve with chilled fruit mixture.

Jose's Shrimp Ceviche

Ingredients

• Servings: 7
• 1 pound peeled and deveined medium shrimp
• 1 cup fresh lime juice
• 10 plum tomatoes, diced
• 1 large yellow onion, diced
• 1 jalapeno pepper, seeded and minced, or to taste
• 2 avocados, diced (optional)
• 2 ribs celery, diced (optional)
• chopped fresh cilantro to taste
• salt and pepper to taste

Recipe

Preparation Time: 45 mins Cook Time: 10 mins Ready Time: 55 mins


• place shrimp in a glass bowl and cover with lime juice to marinate (or 'cook') for about 10 minutes, or until they turn pink and opaque. meanwhile, place the plum tomatoes, onion and jalapeno (and avocados and celery, if using) in a large, non-reactive (stainless steel, glass or plastic) bowl.
• remove shrimp from lime juice, reserving juice. dice shrimp and add to the bowl of vegetables. pour in the remaining lime juice marinade. add cilantro and salt and pepper to taste. toss gently to mix.

spinach and feta pita bake

Ingredients

• Servings: 6
• 1 (6 ounce) tub sun-dried tomato pesto
• 6 (6 inch) whole wheat pita breads
• 2 roma (plum) tomatoes, chopped
• 1 bunch spinach, rinsed and chopped
• 4 fresh mushrooms, sliced
• 1/2 cup crumbled feta cheese
• 2 tablespoons grated parmesan cheese
• 3 tablespoons olive oil
• ground black pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 12 mins Ready Time: 22 mins


• preheat the oven to 350 degrees f (175 degrees c).
• spread tomato pesto one side of each pita bread and place them pesto-side up on a baking sheet. top pitas with tomatoes, spinach, mushrooms, feta cheese, and parmesan cheese; drizzle with olive oil and season with pepper.
• bake in the preheated oven until pita breads are crisp, about 12 minutes. cut pitas into quarters.

Mouth-watering Stuffed Mushrooms

Ingredients

• Servings: 12
• 12 whole fresh mushrooms
• 1 tablespoon vegetable oil
• 1 tablespoon minced garlic
• 1 (8 ounce) package cream cheese, softened
• 1/4 cup grated parmesan cheese
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon onion powder
• 1/4 teaspoon ground cayenne pepper

Recipe

Preparation Time: 25 mins Cook Time: 20 mins Ready Time: 45 mins


• preheat oven to 350 degrees f (175 degrees c). spray a baking sheet with cooking spray. clean mushrooms with a damp paper towel. carefully break off stems. chop stems extremely fine, discarding tough end of stems.
• heat oil in a large skillet over medium heat. add garlic and chopped mushroom stems to the skillet. fry until any moisture has disappeared, taking care not to burn garlic. set aside to cool.
• when garlic and mushroom mixture is no longer hot, stir in cream cheese, parmesan cheese, black pepper, onion powder and cayenne pepper. mixture should be very thick. using a little spoon, fill each mushroom cap with a generous amount of stuffing. arrange the mushroom caps on prepared cookie sheet.
• bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.

italian chicken sausage stuffed portabellas

Ingredients

• Servings: 8
• 8 portabella mushroom caps (3 to 4-inch diameter), cleaned with stems removed
• 1 teaspoon olive oil
• 1 (16 ounce) package al fresco® all natural sweet italian chicken sausage
• 1 (8 ounce) container cream cheese spread with onion and chives, softened
• 2 tablespoons olive oil
• 3 tablespoons grated parmesan cheese
• fresh chives, minced for garnish (optional)

Recipe

Preparation Time: 25 mins Ready Time: 25 mins


• preheat oven to 375 degrees f.
• over medium-high heat, in a heavy, medium nonstick skillet, heat 1 tsp oil. add chopped sausage and saute until sausage is heated through, 2 to 3 minutes. remove from heat and stir in cream cheese and 1/4 tsp pepper; mix well.
• brush both sides of mushrooms lightly with remaining olive oil. place mushroom caps, cavity side up, on baking sheet sprayed with non-stick cooking spray. fill each cavity with sausage mixture. lightly sprinkle each with parmesan.
• bake mushrooms in preheated oven for 7 to 8 minutes or until hot throughout. sprinkle each with minced chives for garnish.

Mouth-watering Stuffed Mushrooms

Ingredients

• Servings: 12
• 12 whole fresh mushrooms
• 1 tablespoon vegetable oil
• 1 tablespoon minced garlic
• 1 (8 ounce) package cream cheese, softened
• 1/4 cup grated parmesan cheese
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon onion powder
• 1/4 teaspoon ground cayenne pepper

Recipe

Preparation Time: 25 mins Cook Time: 20 mins Ready Time: 45 mins


• preheat oven to 350 degrees f (175 degrees c). spray a baking sheet with cooking spray. clean mushrooms with a damp paper towel. carefully break off stems. chop stems extremely fine, discarding tough end of stems.
• heat oil in a large skillet over medium heat. add garlic and chopped mushroom stems to the skillet. fry until any moisture has disappeared, taking care not to burn garlic. set aside to cool.
• when garlic and mushroom mixture is no longer hot, stir in cream cheese, parmesan cheese, black pepper, onion powder and cayenne pepper. mixture should be very thick. using a little spoon, fill each mushroom cap with a generous amount of stuffing. arrange the mushroom caps on prepared cookie sheet.
• bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.

eggplant appetizer

Ingredients

• Servings: 48
• 5 eggplants, peeled and cubed
• 5 green bell peppers, seeded and chopped
• 5 tomatoes, chopped
• 5 onions, chopped
• 1 1/2 tablespoons white sugar
• 1 tablespoon salt
• 1/2 cup vegetable oil
• 1/2 cup red vinegar
• 1/2 cup water

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr


• place the eggplant, bell pepper, tomato, and onion into a large pot. in a small bowl, stir together the sugar, salt, oil, vinegar, and water. pour over the vegetables. bring to a boil and cook over medium heat for 30 minutes. serve warm.

Green Onion Wraps

Ingredients

• Servings: 12
• 12 green onions
• 12 slices corned beef
• 1 (8 ounce) package cream cheese, softened

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• trim the green onion stalks so that only a small amount of green remains.
• fold the corned beef slices in half to form triangles. spread the slices with equal amounts of cream cheese. place the green onions on the cream cheese. roll the corned beef slices so that the green onion stalks stick out slightly. serve chilled.

annie's fruit salsa and cinnamon chips

Ingredients

• Servings: 10
• 2 kiwis, peeled and diced
• 2 apples - peeled, cored and diced
• 8 ounces raspberries
• 1 pound strawberries
• 2 tablespoons white sugar
• 1 tablespoon brown sugar
• 3 tablespoons fruit preserves, any flavor
• 10 (10 inch) flour tortillas
• butter flavored cooking spray
• 2 tablespoons cinnamon sugar

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 45 mins


• in a large bowl, thoroughly mix kiwis, apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. cover and chill in the refrigerator at least 15 minutes.
• preheat oven to 350 degrees f (175 degrees c).
• coat one side of each flour tortilla with butter flavored cooking spray. cut into wedges and arrange in a single layer on a large baking sheet. sprinkle wedges with desired amount of cinnamon sugar. spray again with cooking spray.
• bake in the preheated oven 8 to 10 minutes. repeat with any remaining tortilla wedges. allow to cool approximately 15 minutes. serve with chilled fruit mixture.

Mouth-watering Stuffed Mushrooms

Ingredients

• Servings: 12
• 12 whole fresh mushrooms
• 1 tablespoon vegetable oil
• 1 tablespoon minced garlic
• 1 (8 ounce) package cream cheese, softened
• 1/4 cup grated parmesan cheese
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon onion powder
• 1/4 teaspoon ground cayenne pepper

Recipe

Preparation Time: 25 mins Cook Time: 20 mins Ready Time: 45 mins


• preheat oven to 350 degrees f (175 degrees c). spray a baking sheet with cooking spray. clean mushrooms with a damp paper towel. carefully break off stems. chop stems extremely fine, discarding tough end of stems.
• heat oil in a large skillet over medium heat. add garlic and chopped mushroom stems to the skillet. fry until any moisture has disappeared, taking care not to burn garlic. set aside to cool.
• when garlic and mushroom mixture is no longer hot, stir in cream cheese, parmesan cheese, black pepper, onion powder and cayenne pepper. mixture should be very thick. using a little spoon, fill each mushroom cap with a generous amount of stuffing. arrange the mushroom caps on prepared cookie sheet.
• bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.

Real Hummus

Ingredients

• Servings: 2.5
• 1 clove garlic
• 1 (19 ounce) can garbanzo beans, half the liquid reserved
• 4 tablespoons lemon juice
• 2 tablespoons tahini
• 1 clove garlic, chopped
• 1 teaspoon salt
• black pepper to taste
• 2 tablespoons olive oil

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• in a blender, chop the garlic. pour garbanzo beans into blender, reserving about a tablespoon for garnish. place lemon juice, tahini, chopped garlic and salt in blender. blend until creamy and well mixed.
• transfer the mixture to a medium serving bowl. sprinkle with pepper and pour olive oil over the top. garnish with reserved garbanzo beans.

easy awesome shrimp scampi

Ingredients

• Servings: 8
• 1 cup butter
• 1 pound cooked small salad shrimp
• 2 sleeves buttery round crackers (such as ritz®), crushed
• 3 tablespoons lemon juice
• 4 teaspoons garlic powder

Recipe

Preparation Time: 10 mins Cook Time: 45 mins Ready Time: 55 mins


• preheat oven to 250 degrees f (120 degrees c).
• melt butter in a saucepan over medium heat. fold shrimp into melted butter to coat. mix cracker crumbs, lemon juice, and garlic powder into shrimp; transfer into a 9-inch square baking dish. cover dish with aluminum foil.
• bake in the preheated oven until bubbling, about 45 minutes.

My Own Famous Stuffed Grape Leaves

Ingredients

• Servings: 12
• 2 cups uncooked long-grain white rice
• 1 large onion, chopped
• 1/2 cup chopped fresh dill
• 1/2 cup chopped fresh mint leaves
• 2 quarts chicken broth
• 3/4 cup fresh lemon juice, divided
• 60 grape leaves, drained and rinsed
• hot water as needed
• 1 cup olive oil

Recipe

Preparation Time: 40 mins Cook Time: 1 hr

Ready Time: 1 hr 40 mins


• in a large saucepan over medium-high heat, saute the rice, onion, dill, and mint for about 5 minutes, or until onion is soft. pour in 1 quart of broth, reduce heat to low and simmer for another 10 to 15 minutes, or until rice is almost cooked. stir in 1/2 of lemon juice and remove from heat.
• take one leaf, shiny side down, and place 1 teaspoon of the rice mixture at the bottom (stem) end of the leaf. fold both sides of the leaf towards the center, roll up from the broad bottom to the top, and place into a 4-quart pot. repeat with all leaves, leaving no gaps as leaves are placed in pot (to prevent from opening while cooking). sprinkle with remaining lemon juice and with olive oil.
• pour chicken broth over all to cover grape leaves. cover pot and simmer for about 1 hour (do not boil, because this will make the stuffing burst out of the leaves). remove from heat, remove cover and let cool for 1/2 hour. transfer to serving dish and serve.

Rainbow Carrot Fries

Ingredients

• Servings: 2
• 4 large rainbow carrots, cut into 1/4-inch-thick strips, or more to taste
• 1 tablespoon cornstarch
• 2 teaspoons coconut sugar
• 1 pinch cayenne pepper, or more to taste
• 1 pinch paprika, or more to taste
• 1 pinch garlic powder, or more to taste
• 1 pinch onion powder, or more to taste
• 1 pinch ground black pepper, or more to taste
• 1 pinch dried oregano, or more to taste
• 1 pinch dried thyme, or more to taste
• 2 tablespoons olive oil

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• preheat oven to 425 degrees f (220 degrees c). grease a baking sheet.
• place carrots in a large bowl; add cornstarch and toss, using your hands, until evenly coated. sprinkle coconut sugar, cayenne pepper, paprika, garlic powder, onion powder, black pepper, oregano, and thyme over carrots. drizzle olive oil over seasoned carrots and toss to coat. spread carrots the prepared baking sheet.
• bake in the preheated oven for 15 minutes; flip and continue baking until lightly browned and crispy, 10 to 15 minutes more.

christmas cranberry spread

Ingredients

• Servings: 24
• 1 cup cream cheese, softened
• 1/2 cup whole berry cranberry sauce
• 1/2 cup crumbled feta cheese
• 1/2 cup sliced almonds
• 1/2 cup chopped green onions
• 1/2 cup chopped orange bell pepper
• 1/2 cup creamy salad dressing (such as miracle whip®)

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• combine cream cheese, cranberry sauce, feta cheese, almonds, green onions, orange pepper, and creamy salad dressing in a bowl.

annie's fruit salsa and cinnamon chips

Ingredients

• Servings: 10
• 2 kiwis, peeled and diced
• 2 apples - peeled, cored and diced
• 8 ounces raspberries
• 1 pound strawberries
• 2 tablespoons white sugar
• 1 tablespoon brown sugar
• 3 tablespoons fruit preserves, any flavor
• 10 (10 inch) flour tortillas
• butter flavored cooking spray
• 2 tablespoons cinnamon sugar

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 45 mins


• in a large bowl, thoroughly mix kiwis, apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. cover and chill in the refrigerator at least 15 minutes.
• preheat oven to 350 degrees f (175 degrees c).
• coat one side of each flour tortilla with butter flavored cooking spray. cut into wedges and arrange in a single layer on a large baking sheet. sprinkle wedges with desired amount of cinnamon sugar. spray again with cooking spray.
• bake in the preheated oven 8 to 10 minutes. repeat with any remaining tortilla wedges. allow to cool approximately 15 minutes. serve with chilled fruit mixture.

Beef Bacon Rolls

Ingredients

• Servings: 20
• 1 1/2 pounds top sirloin, lean
• 1 pound bacon
• 1 cup chopped onion
• 1 1/3 cups butter

Recipe

Preparation Time: 10 mins Cook Time: 2 hrs 10 mins

Ready Time: 2 hrs 20 mins


• cut the beef into strips that are approximately 1 inch wide and the same length or close to the length of the bacon strip, about 1/8 inch thick. serve hot.
• make the beef bacon rolls by laying a strip of bacon on a strip of beef and rolling the two meats together so that the beef is on the outside when you finish rolling. insert a toothpick so that it goes in on the bottom left side and comes out the top right side when looked at vertically.
• in large skillet, saute onions and butter until onions are tender. lay a single layer of beef bacon rolls in the skillet. brown them on medium heat, turning once or twice. cover the skillet and simmer about 2 hours.

Mouth-watering Stuffed Mushrooms

Ingredients

• Servings: 12
• 12 whole fresh mushrooms
• 1 tablespoon vegetable oil
• 1 tablespoon minced garlic
• 1 (8 ounce) package cream cheese, softened
• 1/4 cup grated parmesan cheese
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon onion powder
• 1/4 teaspoon ground cayenne pepper

Recipe

Preparation Time: 25 mins Cook Time: 20 mins Ready Time: 45 mins


• preheat oven to 350 degrees f (175 degrees c). spray a baking sheet with cooking spray. clean mushrooms with a damp paper towel. carefully break off stems. chop stems extremely fine, discarding tough end of stems.
• heat oil in a large skillet over medium heat. add garlic and chopped mushroom stems to the skillet. fry until any moisture has disappeared, taking care not to burn garlic. set aside to cool.
• when garlic and mushroom mixture is no longer hot, stir in cream cheese, parmesan cheese, black pepper, onion powder and cayenne pepper. mixture should be very thick. using a little spoon, fill each mushroom cap with a generous amount of stuffing. arrange the mushroom caps on prepared cookie sheet.
• bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.

best shrimp toast ever!

Ingredients

• Servings: 24
• 1 pound cooked shrimp - peeled, deveined and chopped
• 1 teaspoon grated fresh ginger root
• 1 teaspoon salt
• 4 teaspoons cornstarch
• 2 teaspoons oyster sauce
• 2 eggs, beaten
• 12 slices day old bread, crusts removed
• 1 quart canola oil for frying

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 1 hr 45 mins


• in a bowl, thoroughly mix the shrimp with the ginger, salt, cornstarch, oyster sauce, and eggs.
• cut each slice of bread into 4 squares, and arrange on a baking sheet. spread shrimp mixture over each square, and refrigerate for at least 15 minutes.
• in a wok or deep fryer, heat the oil to 365 degrees f (185 degrees c). carefully drop bread into hot oil, shrimp side down, and fry until golden brown. remove from oil, drain on paper towels, and serve.

Ceviche

Ingredients

• Servings: 8
• 1 pound cooked, peeled, and deveined shrimp
• 1 pound roma (plum) tomatoes, chopped
• 1/2 red onion, chopped
• 1 cucumber, chopped
• 1 bunch cilantro, chopped
• 3/4 cup bottled mix
• 2 limes
• hot pepper sauce to taste
• salt and black pepper to taste

Recipe

Preparation Time: 20 mins Ready Time: 3 hrs 20 mins


• lightly mix the shrimp, tomatoes, red onion, cucumber, and cilantro in a bowl, and pour in the mix. squeeze the limes over the mixture, add a dash of hot pepper sauce, and sprinkle with salt and pepper. toss again, cover the bowl, and refrigerate for 3 to 4 hours, stirring occasionally.

Healthier Restaurant-style Buffalo Chicken Wings

Ingredients

• Servings: 10
• 1/2 cup all-purpose flour
• 1/4 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon salt
• 10 chicken wings
• 2 tablespoons butter
• 1/4 cup hot sauce
• 1 clove garlic, minced
• 1 dash ground black pepper

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 1 hr 45 mins


• mix together flour, paprika, cayenne pepper, and salt in a small bowl. place chicken wings in a large dish and sprinkle flour mixture over them until well coated. place on baking sheet and refrigerate for 1 hour, uncovered.
• preheat oven to 400 degrees f (204 degrees c).
• bake wings in preheated oven until no longer pink at the bone and juices run clear, about 15 minutes per side.
• combine butter, hot sauce, pepper, and garlic in a small saucepan over low heat. cook and stir until butter is melted and mixture is well blended, about 3 minutes. place chicken wings in serving bowl and add hot sauce mixture, mixing well.

creamy taco roll-ups

Ingredients

• Servings: 12
• 1 (8 ounce) package cream cheese, softened
• 1 (8 ounce) container sour cream
• 2 tablespoons salsa
• 2 teaspoons hot pepper sauce (optional)
• 1 (1.25 ounce) package taco seasoning mix
• 1 (4 ounce) can chopped green chiles
• 1 (4 ounce) can pitted black olives, drained and chopped
• 1 bunch green onions, diced
• 12 flour tortillas

Recipe

Preparation Time: 15 mins Ready Time: 45 mins


• beat cream cheese, sour cream, salsa, hot sauce, and taco seasoning together with an electric mixer in a bowl until smooth. fold in green chiles, black olives, and green onions.
• spread a thin layer of cream cheese mixture each flour tortilla. roll up each tortilla. chill for 30 minutes; cut into bite-sized slices to serve.

Red Pepper Scallops On Potato Pancakes

Ingredients

• Servings: 4
• 1/2 red bell pepper
• 3/4 cup cold mashed potatoes
• 1 egg, beaten
• 2 tablespoons dry bread crumbs
• 1 pinch salt and freshly ground black pepper to taste
• 1 pound scallops
• 1 teaspoon olive oil
• cayenne pepper to taste
• 1/4 cup fresh whole basil leaves, or to taste
• 1 tablespoon butter
• 1 tablespoon capers
• 1/4 cup water

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 55 mins


• set oven rack about 6 inches from the heat source and preheat the oven's broiler. line a baking sheet with aluminum foil. place the pepper, cut-side down, on the prepared baking sheet.
• cook pepper under the preheated broiler until pepper skin blackens and blisters, 5 to 8 minutes. place blackened pepper into a bowl and tightly seal with plastic wrap. allow the pepper to steam as it cools, about 20 minutes. remove and discard skin; thinly slice pepper.
• stir mashed potatoes, egg, bread crumbs, salt, and black pepper together in a bowl until smooth.
• heat olive oil in a large nonstick skillet over medium heat. working in batches, drop batter by spoonfuls into hot oil and flatten out to form a small pancake. cook until golden and crispy on one side, about 7 minutes. flip and cook until golden and crispy on the other side, 5 to 7 minutes more. wipe skillet clean with a paper towel.
• place scallops in a bowl and season olive oil, cayenne pepper, and salt.
• heat the same nonstick skillet over high heat. place scallops in the center of the skillet; place red peppers in a pile in the side of the skillet. cook scallops until a golden crust develops, 3 to 4 minutes. transfer scallops to a plate, leaving peppers in the skillet.
• cook and stir peppers, basil, butter, and capers together in the hot skillet; pour water into skillet, stir sauce, and remove from heat.
• arrange pancakes in a single layer on plates or a platter; place 2 to 3 scallops on each pancake. top with pepper sauce.

French Toast Cupcakes

Ingredients

• Servings: 24
• 1 1/4 cups all-purpose flour
• 2/3 cup milk
• 1/2 cup yogurt
• 1/2 cup white sugar
• 1/2 cup butter, melted
• 1/2 cup raisins
• 1/3 cup dark brown sugar
• 2 tablespoons maple syrup, or more to taste
• 1 1/2 teaspoons vanilla extract
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• preheat oven to 350 degrees f (175 degrees c). grease 24 muffin cups or line with paper muffin liners.
• whisk flour, milk, yogurt, white sugar, butter, raisins, brown sugar, maple syrup, vanilla extract, baking powder, cinnamon, baking soda, and salt together in a bowl until a batter forms. spoon batter into prepared muffin cups.
• bake in the preheated oven until golden and the tops spring back when lightly pressed, 20 to 25 minutes.

annie's fruit salsa and cinnamon chips

Ingredients

• Servings: 10
• 2 kiwis, peeled and diced
• 2 apples - peeled, cored and diced
• 8 ounces raspberries
• 1 pound strawberries
• 2 tablespoons white sugar
• 1 tablespoon brown sugar
• 3 tablespoons fruit preserves, any flavor
• 10 (10 inch) flour tortillas
• butter flavored cooking spray
• 2 tablespoons cinnamon sugar

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 45 mins


• in a large bowl, thoroughly mix kiwis, apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. cover and chill in the refrigerator at least 15 minutes.
• preheat oven to 350 degrees f (175 degrees c).
• coat one side of each flour tortilla with butter flavored cooking spray. cut into wedges and arrange in a single layer on a large baking sheet. sprinkle wedges with desired amount of cinnamon sugar. spray again with cooking spray.
• bake in the preheated oven 8 to 10 minutes. repeat with any remaining tortilla wedges. allow to cool approximately 15 minutes. serve with chilled fruit mixture.

herbed potato rosti

Ingredients

• Servings: 4
• 1 pound yukon gold potatoes
• 1/4 cup chopped parsley
• 1/4 cup chopped green onions
• 1 teaspoon finely chopped fresh rosemary or dill
• 1/2 teaspoon pepper
• 1/4 teaspoon salt
• 1/2 cup gay lea sour cream
• 1 1/2 teaspoons dijon mustard

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• shred the unpeeled potatoes using a food processor or box grater. squeeze all the water out of the potatoes. toss the potatoes with half of each the parsley and green onion, the rosemary, pepper and salt until well combined. divide the mixture into four equal portions.
• heat half the butter in a large, nonstick skillet set over high heat. when the butter foams, add the potato mixture and, using a silicone spatula, form into 4 individual disks of equal thickness. reduce the heat to medium-high and cook for 4 to 5 minutes or until underside is set and a golden crust forms.
• add the remaining butter and gently turn rosti; cook for an additional 5 minutes or until the rosti are golden brown and are actively forming in the centre of each disk. drain on paper towel.
• meanwhile combine sour cream with remaining parsley, green onion and mustard. serve with warm rosti.

sloppy joe pockets

Ingredients

• Servings: 12
• 1 pound ground beef
• 1/4 cup chopped onion
• 1/4 cup sour cream
• 1/2 cup ketchup
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder
• 1 (12 ounce) can refrigerated flaky biscuit dough
• 2 tablespoons butter, melted

Recipe

Preparation Time: 30 mins Cook Time: 25 mins Ready Time: 55 mins


• cook and stir the ground beef and onion in a skillet over medium heat, breaking the meat up into crumbles as it cooks, until the meat is well browned, about 10 minutes. drain the fat from the beef in a colander. return beef to skillet, and stir in sour cream, ketchup, salt, and garlic powder. bring the mixture to a simmer, reduce heat, and simmer while you make the pockets.
• preheat oven to 375 degrees f (190 degrees c).
• unroll the biscuits on a floured work surface, and lightly roll each biscuit out to a square about 4 inches on a side. arrange the squares on a baking sheet. spoon 2 to 3 tablespoons of the beef mixture into the center of each square, and fold a corner over to meet its opposite corner, making a triangle. seal the edges with a fork, and cut three small slits into the top of each pocket.
• bake in the preheated oven until golden brown, 15 to 20 minutes. brush each pocket with melted butter.

Mouth-watering Stuffed Mushrooms

Ingredients

• Servings: 12
• 12 whole fresh mushrooms
• 1 tablespoon vegetable oil
• 1 tablespoon minced garlic
• 1 (8 ounce) package cream cheese, softened
• 1/4 cup grated parmesan cheese
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon onion powder
• 1/4 teaspoon ground cayenne pepper

Recipe

Preparation Time: 25 mins Cook Time: 20 mins Ready Time: 45 mins


• preheat oven to 350 degrees f (175 degrees c). spray a baking sheet with cooking spray. clean mushrooms with a damp paper towel. carefully break off stems. chop stems extremely fine, discarding tough end of stems.
• heat oil in a large skillet over medium heat. add garlic and chopped mushroom stems to the skillet. fry until any moisture has disappeared, taking care not to burn garlic. set aside to cool.
• when garlic and mushroom mixture is no longer hot, stir in cream cheese, parmesan cheese, black pepper, onion powder and cayenne pepper. mixture should be very thick. using a little spoon, fill each mushroom cap with a generous amount of stuffing. arrange the mushroom caps on prepared cookie sheet.
• bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.

moroccan meat cigars

Ingredients

• Servings: 24
• 1 teaspoon olive oil
• 1/2 pound lean ground beef
• 1/2 cup canned crushed tomatoes, drained
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cumin
• 1/8 teaspoon paprika
• 1/8 teaspoon ground allspice
• 1 (16 ounce) package phyllo dough
• cooking oil spray

Recipe

• preheat oven to 350 degrees f (175 degrees c). lightly grease a baking sheet.
• heat olive oil in skillet over medium-high heat. cook ground beef until it loses its pink color and begins to brown. drain fat from skillet. add tomatoes, cinnamon, cumin, paprika and allspice. reduce heat to medium and simmer until mixture reduces slightly, about 10 minutes.
• remove one phyllo sheet from package and keep the rest covered with a clean cloth until ready to use. on a flat work surface, cut the phyllo sheet into 2 14x9-inch rectangles. spray the first half-sheet with cooking spray, place the 2nd half on top of it and spray again with oil. place a generous teaspoon of the meat mixture near the narrow end of the dough. fold dough over the top of the meat, fold in the sides of the dough, and roll into a narrow tube (cigar) shape. repeat until all the meat has been rolled up. arrange cigars on prepared baking sheet.
• bake in preheated oven until lightly browned, about 25 minutes.

spinach and feta pita bake

Ingredients

• Servings: 6
• 1 (6 ounce) tub sun-dried tomato pesto
• 6 (6 inch) whole wheat pita breads
• 2 roma (plum) tomatoes, chopped
• 1 bunch spinach, rinsed and chopped
• 4 fresh mushrooms, sliced
• 1/2 cup crumbled feta cheese
• 2 tablespoons grated parmesan cheese
• 3 tablespoons olive oil
• ground black pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 12 mins Ready Time: 22 mins


• preheat the oven to 350 degrees f (175 degrees c).
• spread tomato pesto one side of each pita bread and place them pesto-side up on a baking sheet. top pitas with tomatoes, spinach, mushrooms, feta cheese, and parmesan cheese; drizzle with olive oil and season with pepper.
• bake in the preheated oven until pita breads are crisp, about 12 minutes. cut pitas into quarters.

jalapeno popper chicken

Ingredients

• Servings: 4
• 1 (8 ounce) package cream cheese, softened
• 1/2 cup shredded cheddar cheese
• 2 jalapeno peppers, seeded and minced
• 4 (6 ounce) skinless, boneless chicken breast halves
• 1 cup seasoned bread crumbs
• 1/4 cup vegetable oil

Recipe

Preparation Time: 20 mins Cook Time: 16 mins Ready Time: 36 mins


• stir together the cream cheese, cheddar cheese, and jalapenos in a small bowl.
• cut a pocket horizontally through the thickest side of each chicken breast, and fill with 1/4 of the cheese mixture. secure with toothpicks.
• roll the chicken breasts in bread crumbs to coat. heat the oil in a skillet over medium-high heat, and cook chicken breasts until no longer pink in the center and the juices run clear, about 8 minutes per side. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).

Real Hummus

Ingredients

• Servings: 2.5
• 1 clove garlic
• 1 (19 ounce) can garbanzo beans, half the liquid reserved
• 4 tablespoons lemon juice
• 2 tablespoons tahini
• 1 clove garlic, chopped
• 1 teaspoon salt
• black pepper to taste
• 2 tablespoons olive oil

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• in a blender, chop the garlic. pour garbanzo beans into blender, reserving about a tablespoon for garnish. place lemon juice, tahini, chopped garlic and salt in blender. blend until creamy and well mixed.
• transfer the mixture to a medium serving bowl. sprinkle with pepper and pour olive oil over the top. garnish with reserved garbanzo beans.

Sweet And Sour Borscht Shooters

Ingredients

• Servings: 30
• 2 (15 ounce) cans whole baby beets
• 3/4 cup vegetable broth, or more if needed
• 1/2 cup sour cream
• 1/3 cup fresh lemon juice
• 1/3 cup white sugar
• salt to taste
• 5 tablespoons sour cream, or as desired

Recipe

Preparation Time: 20 mins Ready Time: 3 hrs 20 mins


• place beets and their juices, 3/4 cup vegetable broth, 1/2 cup sour cream, lemon juice, and sugar into a blender. blend until smooth; thin with more vegetable broth, if desired. taste and season with salt as needed.
• transfer borscht to a bowl. cover and chill at least 3 hours or overnight.
• whisk borscht; spoon 3 to 4 teaspoons into each shooter. top each shooter with about 1/2 teaspoon of sour cream.

mussels vinaigrette

Ingredients

• Servings: 6
• 24 fresh mussels, scrubbed and debearded
• 1 small green bell pepper, seeded and diced
• 1 small red bell pepper, seeded and diced
• 1 small yellow bell peppers, seeded and diced
• 1/2 cup olive oil
• 1/4 cup red vinegar
• 2 tablespoons chopped fresh parsley
• 1 hard-cooked egg, chopped
• 1/2 teaspoon salt
• 1 pinch ground black pepper

Recipe

Preparation Time: 30 mins Cook Time: 5 mins Ready Time: 35 mins


• bring one inch of water to a boil in a large pot. add mussels, cover, and steam for 3 to 5 minutes, until they are all open. drain. remove one side of each shell, and arrange the open shelled mussels on a serving platter. discard any mussels that do not open.
• in a medium bowl, mix together the red, yellow, and green bell peppers, olive oil, vinegar, parsley, egg, salt, and pepper. spoon over the mussels on the shells. refrigerate until serving.

annie's fruit salsa and cinnamon chips

Ingredients

• Servings: 10
• 2 kiwis, peeled and diced
• 2 apples - peeled, cored and diced
• 8 ounces raspberries
• 1 pound strawberries
• 2 tablespoons white sugar
• 1 tablespoon brown sugar
• 3 tablespoons fruit preserves, any flavor
• 10 (10 inch) flour tortillas
• butter flavored cooking spray
• 2 tablespoons cinnamon sugar

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 45 mins


• in a large bowl, thoroughly mix kiwis, apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. cover and chill in the refrigerator at least 15 minutes.
• preheat oven to 350 degrees f (175 degrees c).
• coat one side of each flour tortilla with butter flavored cooking spray. cut into wedges and arrange in a single layer on a large baking sheet. sprinkle wedges with desired amount of cinnamon sugar. spray again with cooking spray.
• bake in the preheated oven 8 to 10 minutes. repeat with any remaining tortilla wedges. allow to cool approximately 15 minutes. serve with chilled fruit mixture.

caribbean coconut chicken bites

Ingredients

• Servings: 8
• 4 thin slices prosciutto
• 4 skinless, boneless chicken breast halves - pounded to 1/4-inch thickness
• 1 ripe mango - peeled and cut into eight 1-inch wide strips
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon curry powder
• 1/8 teaspoon ground black pepper
• 1/8 teaspoon finely crumbled dried thyme
• 2 eggs, beaten
• 2 cups unsweetened shredded coconut
• vegetable oil for deep frying, or as needed
• 1 lime, juiced
• 1 lime, cut into wedges

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 1 hr 35 mins


• place a prosciutto slice on each chicken breast. trim prosciutto to fit inside the chicken breast with a 1/2-inch border of chicken.
• place 2 slices mango in the center of each prosciutto slice.
• roll the chicken breast lengthwise to completely enclose the mango and prosciutto. tuck and pinch the ends to seal rolls tightly.
• arrange chicken rolls on a baking sheet and refrigerate until very firm, about 30 minutes.
• combine flour, salt, curry powder, black pepper, and thyme in a bowl. pour mixture a plate.
• pour beaten eggs a separate plate.
• sprinkle coconut a third plate.
• slice chicken rolls into 1 to 1 1/2-inch pieces.
• roll chicken in the flour mixture and shake off any excess flour.
• coat chicken in the beaten egg until completely covered; allow excess egg to drip off.
• roll chicken in coconut.
• arrange the coated chicken rolls on a plate in a single layer. cover and refrigerate to allow coating to set, 15 minutes.
• preheat oven to 325 degrees f (165 degrees c).
• heat enough vegetable oil in a deep, heavy skillet to immerse chicken rolls. turn heat to medium.
• fry half the chicken rolls in the hot oil until golden brown, about 4 minutes.
• remove chicken rolls with a slotted spoon and drain on several layers of paper towels. repeat with remaining chicken rolls.
• place chicken rolls on a baking sheet.
• bake in the preheated oven until chicken is no longer pink in the center and juices run clear, about 10 minutes.
• splash chicken rolls with lime juice and serve alongside lime wedges.

best shrimp toast ever!

Ingredients

• Servings: 24
• 1 pound cooked shrimp - peeled, deveined and chopped
• 1 teaspoon grated fresh ginger root
• 1 teaspoon salt
• 4 teaspoons cornstarch
• 2 teaspoons oyster sauce
• 2 eggs, beaten
• 12 slices day old bread, crusts removed
• 1 quart canola oil for frying

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 1 hr 45 mins


• in a bowl, thoroughly mix the shrimp with the ginger, salt, cornstarch, oyster sauce, and eggs.
• cut each slice of bread into 4 squares, and arrange on a baking sheet. spread shrimp mixture over each square, and refrigerate for at least 15 minutes.
• in a wok or deep fryer, heat the oil to 365 degrees f (185 degrees c). carefully drop bread into hot oil, shrimp side down, and fry until golden brown. remove from oil, drain on paper towels, and serve.

Mouth-watering Stuffed Mushrooms

Ingredients

• Servings: 12
• 12 whole fresh mushrooms
• 1 tablespoon vegetable oil
• 1 tablespoon minced garlic
• 1 (8 ounce) package cream cheese, softened
• 1/4 cup grated parmesan cheese
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon onion powder
• 1/4 teaspoon ground cayenne pepper

Recipe

Preparation Time: 25 mins Cook Time: 20 mins Ready Time: 45 mins


• preheat oven to 350 degrees f (175 degrees c). spray a baking sheet with cooking spray. clean mushrooms with a damp paper towel. carefully break off stems. chop stems extremely fine, discarding tough end of stems.
• heat oil in a large skillet over medium heat. add garlic and chopped mushroom stems to the skillet. fry until any moisture has disappeared, taking care not to burn garlic. set aside to cool.
• when garlic and mushroom mixture is no longer hot, stir in cream cheese, parmesan cheese, black pepper, onion powder and cayenne pepper. mixture should be very thick. using a little spoon, fill each mushroom cap with a generous amount of stuffing. arrange the mushroom caps on prepared cookie sheet.
• bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.

colossal american falafel

Ingredients

• Servings: 6
• 2 (16 ounce) cans garbanzo beans (chickpeas), drained and rinsed
• 6 tablespoons olive oil
• 1/4 cup lemon juice
• 2 tablespoons minced garlic
• 2 tablespoons water
• 2 tablespoons tahini (optional)
• 2 eggs
• 1/2 cup fine bread crumbs
• 2 large carrots, finely shredded
• 1/2 onion, chopped
• 1 teaspoon garlic salt
• 1 teaspoon lemon pepper
• 1 teaspoon onion powder
• 1 teaspoon ground cumin
• 6 slices turkey bacon, sliced into small strips (optional)
• 2 tablespoons olive oil

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• place garbanzo beans, 6 tablespoons olive oil, lemon juice, garlic, water, and tahini in a blender. puree until thick and smooth. transfer mixture to a large mixing bowl.
• stir eggs into hummus mixture until completely mixed.
• gently stir bread crumbs, carrots, onion, garlic salt, lemon pepper, onion powder, cumin, and turkey bacon into hummus mixture until thoroughly combined.
• heat 2 tablespoons olive oil in a large skillet over medium heat.
• drop a large spoonful of falafel mixture into hot oil. gently flatten into a thick disc. cook patties until golden brown, about 3 minutes on each side. transfer to a wire rack with paper towels underneath.

Cheese Ball

Ingredients

• Servings: 20
• 2 (8 ounce) packages cream cheese
• 1 (8 ounce) can crushed pineapple, drained
• 1 tablespoon diced onion
• 1 tablespoon chopped green bell pepper
• 1/4 tablespoon seasoning salt
• 1 cup chopped pecans

Recipe

Preparation Time: 5 mins Cook Time: 10 mins Ready Time: 15 mins


• mix together the cream cheese, pineapple, onion, bell pepper and seasoning salt.
• form into a ball and roll in chopped pecans. chill and serve with butter crackers.

Spinach Croquettes

Ingredients

• Servings: 12
• 2 cups cooked spinach
• 1 cup all-purpose flour
• 1 cup chilled sparkling water
• 2 eggs
• 1/2 cup grated parmesan cheese
• 1 teaspoon baking powder
• 1 teaspoon chopped garlic
• 1/4 teaspoon white vinegar, or to taste
• salt and ground black pepper to taste
• oil for frying

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• combine spinach, flour, sparkling water, eggs, parmesan cheese, baking powder, garlic, vinegar, salt, and black pepper together in a bowl until batter is evenly combined.
• heat enough oil to cover the bottom of a large skillet over medium heat. spoon batter into the hot oil, keeping about 1 inch between each croquette. cook until golden brown, about 90 seconds per side. repeat with remaining batter.

Raw Food Snacks - Marzipan!

Ingredients

• Servings: 5
• 7 tablespoons agave nectar
• 2 tablespoons firmly packed baby spinach leaves
• 2 1/2 cups almond flour, or more as needed

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• combine agave nectar and spinach leaves in a bowl; puree with an immersion blender until mixture is smooth. add almond flour and knead with your hands, adding more almond flour as necessary, until you have a firm dough.

asian style paper wrapped chicken

Ingredients

• Servings: 18
• 2 tablespoons soy sauce
• 1 green onion, finely chopped
• 1 tablespoon hoisin sauce
• 1 tablespoon vegetable oil
• 1 tablespoon white
• 1 tablespoon cornstarch
• 1 teaspoon white sugar
• 1 teaspoon minced fresh ginger
• 1 teaspoon chopped garlic
• 1/4 teaspoon chinese five-spice powder
• salt and ground black pepper to taste
• 1 pound skinless, boneless chicken breast halves, cut into 1-inch cubes
• 1 cup peanut oil for frying, or as needed
• 18 6x6-inch squares of aluminum foil, or as needed

Recipe

Preparation Time: 30 mins Cook Time: 10 mins Ready Time: 2 hrs 40 mins


• mix soy sauce, green onion, hoisin sauce, vegetable oil, white , cornstarch, sugar, ginger, garlic, five-spice powder, salt, and black pepper in a large bowl. stir chicken cubes into the sauce to coat; marinate in refrigerator for 2 hours.
• place 1 to 2 chicken cubes a square of aluminum foil and fold the foil diagonally to make a triangle. fold the edges over tightly several times, about 1/4 inch per fold, squeezing as much air as possible out of the packet. repeat with remaining ingredients and foil.
• pour 1 cup peanut oil, or as needed, into a heavy skillet (such as a cast-iron pan) to a depth of 1/2 inch; heat over medium heat until oil is shimmering.
• gently lay the chicken packets, working in batches if necessary, into the hot oil and cook until chicken is no longer pink and the juices run clear (open a test packet to be sure), about 5 minutes per side. drain packets on paper towels. serve chicken in foil wrappers and let diners unwrap their own.