Ingredients

* 1/3 cup plus 2 tablespoons sugar, divided (or use Splenda option)
* 1/4 teaspoon ground cinnamon
* 2 cups skim milk
* 2 cinnamon sticks
* 1 whole nutmeg, crushed (or 1/2 teaspoon ground nutmeg)
* 2 1/2 quarts hot strongly brewed coffee
* 3 tablespoons fat-free non-dairy powdered coffee creamer
* 2/3 cup Irish whiskey
* fat-free frozen whipped topping, thawed for garnish

Directions

1. In a small bowl, combine 2 tablespoons sugar and ground cinnamon; set aside.

2. Combine remaining 1/3 cup sugar (or Splenda), milk, cinnamon sticks and nutmeg in a dutch oven.

3. Cook over medium-low heat, stirring until sugar dissolves. Stir in coffee and creamer.

4.Cover and heat 5 minutes to allow flavors to blend.

5.Remove from heat; strain and discard cinnamon sticks and nutmeg.

6.Stir in Irish whiskey.

7.Pour into 8-ounce Irish coffee glasses.

8.Garnish each serving with 1 tablespoon whipped topping and sprinkle with sugar-cinnamon mixture.

9.Serve immediately.

Ingredients

* 1 ripe frozen banana
* 10 almonds
* 1-2 pitted dates
* 1-2 cup plain soymilk

Directions

1.

Add banana, almonds, and dates, preferably cut into smaller pieces, in a food processor or blender. Add some of the soy milk.
2.

Run the blender for roughly one minute, adding more soy milk until you like the consistency. You don't want lumps of frozen banana in the drink, so make sure it is all smoothiefied. Don't run too long, or the almonds will disappear.
3.

Enjoy.

Ingredients

* 3/4 cup milk
* 4 swirls whipped cream
* 2 teaspoons sugar
* 1/4 teaspoon vanilla extract

Directions

1.

stir together and serve whith whipped cream on top.

Ingredients

* 2 cups water
* 3 whole cardamoms
* 3 teaspoons saffron threads, pounded
* sugar

Directions

1.

Bruise cardamom pods by hitting with a mallet or pound briefly in a mortar.
2.

Combine the ingredients in a small panor large long handled coffe pot.
3.

Stor to desolve the sugar, then leave on low heat for 30 minutes until reduced and thick.
4.

Serve in Arabic coffee cups*, filling them.
5.

*Those small cups like the size Chinese tea is served inches.
6.

An exotic brew!

Ingredients

* 1 gallon apple cider or apple juice
* 4 1/2 cups pineapple juice (fresh frozen)
* 4 cups orange juice (fresh frozen)

* 1 (12 ounce) can frozen lemonade

* 2 (12 ounce) cans apricot nectar
* 2 sticks cinnamon
* 2 teaspoons whole cloves
* 1 teaspoon whole nutmeg

Directions

1.

Combine spices and tie in cheesecloth; add to all ingredients in large Dutch oven.
2.

Bring to a boil.
3.

Cover and simmer 30 minutes.
4.

Uncover and simmer an additional 30 minutes.
5.

Remove spices.
6.

This can be put in a crockpot to keep warm.
7.

Serve hot.

Ingredients

* 2 ounces Godiva white chocolate liqueur
* 2 ounces Godiva original chocolate liqueur
* 2 ounces vodka
* 1 teaspoon chocolate syrup
* 5 ice cubes

Directions

1.

Place chocolate syrup in bottom of martini glass.
2.

Use a toothpick to "drag" the chocolate syrup up the side of the glass.
3.

Place liquer, vodka and ice in cocktail shaker.
4.

Stir until well mixed
5.

Strain into prepared glass.

Ingredients

* 1/4 cup apple juice
* 1/4 cup orange juice
* 1/4 cup 1% low-fat milk
* 1 small banana
* 1 medium carrot
* 1/2 cup fresh spinach
* 2 tablespoons slivered almonds
* 2 tablespoons oatmeal

Directions

1.

Blend together with or without ice and enjoy.

Ingredients

* 2 ounces extract (1 small bottle of your favorite)
* 34 ounces large can ground coffee (1 large can)

Directions

1.

Simply combine one small bottle of your favorite flavor extract to a large can of ground coffee. If you don't want an entire can of one flavor, use a 1/3 of a bottle to 1/3 of a can, 1/4 bottle to small can, etc. Start with this ratio, then adjust to taste.
2.

To combine, put the coffee in a large bowl. Drizzle the extract over the coffee, and start stirring, turning, combining well. This only takes 2 or 3 minutes. Return the coffee to the container and store in the way you normally do. No need to refrigerate.

Ingredients

* 1 head cabbage, sliced thinly
* 2 medium tomatoes, cut in cubes
* 3/4 cup radish, sliced
* 1 dash salt
* 2 tablespoons olive oil
* 2 tablespoons rice vinegar (if you don't like rice vinegar, you could use lemon juice)
* 1/2 teaspoon black pepper
* 1/2 teaspoon red pepper
* 2 tablespoons fresh cilantro, chopped
* 1/4 cup red onion, cut in rings
* 1/4 cup green pepper, chopped in bite size squares

Directions

1

In large bowl mix together the veggies.
2.

In another bowl, mix together the res of the ingredients and pour over veggies.

Ingredients

* 2 tablespoons lime juice
* 2 tablespoons vegetable oil
* 1/2 teaspoon dried oregano leaves
* 1/2 teaspoon ground cumin
* 1/4 teaspoon salt
* 1/4 teaspoon fresh ground pepper

SALAD

* 1 teaspoon dried chipotle powder
* 1 teaspoon ground cumin
* 1 garlic clove, minced
* 1/2 teaspoon salt
* 1/4 teaspoon fresh ground pepper
* 12 ounces boneless skinless chicken thighs
* 3 ears sweet corn, preferably in husks
* 1 sweet red pepper, chopped
* 1 hot pepper, diced (such as jalapeno or hot cherry) (optional)
* 1/2 cup red onion, chopped
* 1 large field tomato, chopped
* 4 cups romaine lettuce
* 4 large whole wheat tortillas
* 1/4 cup fresh coriander leaves

Directions

1.

In a small bowl, whisk together lime juice, oil, garlic, oregano, cumin, salt and pepper. Set aside.
2.

SALAD: Combine chili powder, cumin, salt and pepper. Rub into both sides of chicken.
3.

Place corn and chicken on greased grill over medium heat; close lid and grill until corn is tender and juices run clear when chicken is pierced, 15-20 minutes.
4.

Cut kernels from corn cobs and slice chicken. Meanwhile on still warm, but turned off barbecue, warm tortillas. In large salad bowl, Place red peppers, hot pepper (if using), onion, tomato and lettuce.
5.

Add corn, chicken, dressing and coriander; toss and serve with warm tortillas.

Ingredients



For the Salad

* 1/2 head green cabbage, finely chopped
* 1/2 head red cabbage, finely chopped
* 3 tablespoons kosher salt
* 2 navel oranges, peeled and cut into wedges
* 3 ounces Top Ramen noodles, crumbled
* 3/4 lb cooked chicken, cooled and diced (about 2 whole )
* 5 green onions, thinly sliced

For the Dressing

* 1/4 cup canola oil or peanut oil
* 1 cup dry-roasted unsalted peanuts
* 5 garlic cloves, minced
* 2 tablespoons mustard
* 2 tablespoons peanut butter
* 2 tablespoons garlic and red chile paste, aka Nuoc Cham
* 3 tablespoons soy sauce
* 1/4 cup brown sugar
* 1/2 cup orange juice
* 1 tablespoon rice wine vinegar
* 1/4 cup toasted sesame oil
* pepper, to taste

Directions

1.

In the basket of a salad spinner, toss the cabbage with the 3 tablespoons of salt. Let sit for at least one hour.
2.

Meanwhile, heat the canola oil in a medium saucepan. Once the oil starts to shimmer, add the peanuts. Cook over medium heat until the peanuts begin to toast and turn brown. Take the pan off the heat and fish out the peanuts, saving them to put in the salad later.
3.

Return the oil to the heat and add the garlic. Saute for 1 - 2 minutes, or until fragrant. Add the mustard, peanut butter, and garlic chili paste. Whisk to combine.
4.

Add the soy sauce and brown sugar while whisking over medium heat. Bring the mixture to a simmer, then add the orange juice. Remove from heat.
5.

Add the vinegar, Sesame oil, and pepper to taste.
6.

Pour the dressing into a measuring cup or bowl, cover, and cool in the fridge until ready to add to the salad.
7.

Rinse the cabbage in several changes of cold water, or until it does not taste overly salty. Dry in the salad spinner and pour into mixing bowl.
8.

Sprinkle the crumbled ramen noodles, green onions, chicen, and orange segments on top of the cabbage. Pour half of the dressing over the top, toss to combine.
9.

Allow diners to drizzle the remaining dressing over their own salads to taste. Bon Appetit!

Ingredients

* 1 cup mayonnaise
* 1 tablespoon white vinegar
* 1 garlic clove, minced
* 1 teaspoon salt
* 1 teaspoon pepper
* 2 cups white rice, cooked & cooled

* 1 (10 ounce) package frozen peas, thawed
* 1/2 cup carrot, shredded
* 1/4 cup green onion, chopped

Directions

1.

Combine first 5 ingredients. Stir in remaining ingredients. Cover, chill and eat!

Ingredients

* 6 ounces pasta, twists cooked & drained
* 1/2 cup sesame seed, toasted
* 1/2 cup salad oil
* 1/3 cup white wine vinegar
* 1/2 teaspoon salt
* 3 cups cooked diced chicken
* 8 cups spinach leaves
* 1/3 cup soy sauce
* 3 tablespoons sugar
* 1/2 teaspoon pepper

Directions

1.

Mix seeds, oil, vinegar, soy sauce, sugar, salt & pepper together.
2.

Pour over pasta. Add chicken.
3.

Chill 2 hours or overnight. To serve, add spinach leaves.
4.

You can add parsley, green onions and green or red peppers.

Ingredients

* 3 medium garlic cloves, minced
* 2 tablespoons extra-virgin olive oil
* 2 teaspoons pomegranate molasses
* 1/2 teaspoon crushed red pepper flakes
* salt
* 2 large tomatoes, cut into 1/4-inch dice
* 2 medium cucumbers, peeled, halved lengthwise, seeded and and cut into 1/4-inch dice
* 2 scallions, minced
* 1 green bell pepper, cut into 1/4-inch dice
* 1 small red onion, cut into 1/4-inch dice
* 1/2 cup chopped flat leaf parsley
* 1/4 cup chopped mint leaf

Directions

1.

In a small bowl, combine the garlic, olive oil, molasses and crushed red pepper. Season the dressing with salt.
2.

In a large bowl, toss the tomatoes with the cucumbers, scallions, green bell pepper, onion, parsley and mint.
3.

Pour the dressing over the salad and toss well.
4.

Serve at once or refrigerate for up to 1 hour.

Ingredients



1 (8 ounce) can mandarin oranges, thoroughly drained

* 1 (8 ounce) can pineapple chunks, thoroughly drained
* 1 cup whole green grape, washed and dried
* 1 cup mini marshmallows
* 1 cup sour cream
* 1 cup walnut pieces or pecan pieces

Directions

1.
Be sure to VERY thoroughly drain the canned fruits and dry the washed grapes (you certainly do not want a watery fruit salad!).
2.

Combine all ingredients into a large bowl, gently mix.
3.

Enjoy!

Ingredients

* 1 lb tri-color spiral pasta
* 1 1/2 cups pepperoni or 0 salami

* 1 (10 ounce) package feta cheese
* 2 cups broccoli
* 2 cups cauliflower
* 1 1/2 cups carrots
* 1 cup artichoke heart
* 14 ounces Hidden Valley Ranch salad crispins

* 1 (16 ounce) bottle kraft zesty Italian dressing
* 1 cup cherry tomatoes

Directions

1.

Cook pasta til al dente.
2.

Fine chop all meat and veggies.
3.

Run cold water over pasta and add to large salad bowl, add veggies, Crispins and Dressing, toss to coat and chill 1-24 hours.

Ingredients



Salad

* 2 cups bow tie pasta (cooked)
* 1/4 cup diced yellow onion
* 1 red bell pepper, diced
* 1/2 cup carrot, matchsticks or shredded
* 1 medium pear, peeled and diced

* 1 (4 1/2 ounce) envelope Starkist tuna, Zesty Lemon Pepper

Dressing

* 1/2 cup lime juice
* 1/2 cup oil (olive or sunflower)
* 1/4 cup sugar
* 1 teaspoon lemon pepper seasoning
* 1/4 teaspoon garlic powder
* 1/4 teaspoon salt

Directions

1.

Mix salad ingredients in a medium bowl.
2.

Mix dressing ingredients together and stir until sugar is dissolved.
3.

Add dressing to salad and toss well.
4.

Can serve immediately, but flavor will increase if you refrigerate for an hour or so, first.

Ingredients

* 2 1/2 lbs boneless skinless chicken breasts

* 1/3 (20 1/16 ounce) can crushed pineapple, drained
* 1/2 bell pepper, chopped finely
* 4-5 stalks celery, chopped finely
* 1 bunch green onion, sliced
* 1 cup grapes, halved
* 1 cup pecans, toasted with salt and sugar, chopped
* 1/3-1/2 garlic cloves, pressed
* 1/4 cup fresh sweet basil leaves, chopped
* 1 teaspoon Lawry's Seasoned Salt, to taste or
* 1 teaspoon Tony Chachere's Seasoning, to taste

* 1 (8 ounce) package low-fat cream cheese
* 1/3 cup light mayonnaise
* 1/3 cup light sour cream

Directions

1.

Either boil chicken with 1/2 an onion and a little celery in salted and peppered water for 20-30 minutes until tender. If you do this, be sure and freeze your yummy broth for later use.
2.

Or you may drizzle chicken with olive oil, salt and pepper well, and bake at 350 for 25 to 30 minutes or until juices run clear.
3.

Chop or shred chicken. Do it the way you like.
4.

Combine mayonaisse, sour cream(start with 1/3 cup of each),cream cheese, pineapple, season salt or Tony's(use Tony's if you like a kick), basil, and garlic.
5.

To toast pecans, put in a cast iron skillet with a little butter, sprinkle with salt and sugar, and heat just a few minutes, stirring until til they very slightly brown. Do not overcook. Remove and chop.
6.

Combine this with chicken, pecans, and vegetables.
7.

Adjust seasonings and creaminess with equal parts sour cream and mayonaisse to taste.
8.

Fold in grapes. Add more grapes and pecans if you like.

"Spice up dinner tonight with this festive pizza made with chicken, peppers, onion, cilantro and creamy Monterey jack cheese."


INGREDIENTS (Nutrition)

* 1 pound boneless, skinless chicken breasts
* 2 large poblano or medium green bell peppers
* 1 large red onion, cut into 1/2-inch-thick slices
* 2 (12 inch) prebaked pizza crusts
* 1 1/2 cups Ragu® Old World Style® Pasta Sauce
* 3 cups shredded Monterey Jack or Cheddar cheese
* 2 tablespoons chopped fresh cilantro
* 2 tablespoons vegetable oil



DIRECTIONS

1. Lightly coat chicken and onion with oil, then season, if desired, with salt and ground black pepper. Grill chicken, onion and peppers, turning once, 8 minutes or until chicken is thoroughly cooked and vegetables are tender. Wrap peppers in aluminum foil; let stand 5 minutes, then remove skin and thinly slice. Thinly slice chicken; set aside.
2. Grill top side of pizza crusts about 1 minute; remove from grill. Evenly spread pizzas with pasta sauce, then evenly top with chicken, vegetables and cheese. Grill pizzas, covered, until cheese is melted, about 3 minutes. Sprinkle with cilantro. Serve, if desired, with additional heated sauce and diced avocado.

"Spice up dinner tonight with this festive pizza made with chicken, peppers, onion, cilantro and creamy Monterey jack cheese."


INGREDIENTS (Nutrition)

* 1 pound boneless, skinless chicken breasts
* 2 large poblano or medium green bell peppers
* 1 large red onion, cut into 1/2-inch-thick slices
* 2 (12 inch) prebaked pizza crusts
* 1 1/2 cups Ragu® Old World Style® Pasta Sauce
* 3 cups shredded Monterey Jack or Cheddar cheese
* 2 tablespoons chopped fresh cilantro
* 2 tablespoons vegetable oil



DIRECTIONS

1. Lightly coat chicken and onion with oil, then season, if desired, with salt and ground black pepper. Grill chicken, onion and peppers, turning once, 8 minutes or until chicken is thoroughly cooked and vegetables are tender. Wrap peppers in aluminum foil; let stand 5 minutes, then remove skin and thinly slice. Thinly slice chicken; set aside.
2. Grill top side of pizza crusts about 1 minute; remove from grill. Evenly spread pizzas with pasta sauce, then evenly top with chicken, vegetables and cheese. Grill pizzas, covered, until cheese is melted, about 3 minutes. Sprinkle with cilantro. Serve, if desired, with additional heated sauce and diced avocado.

"No ordinary spinach salad, this one contains shredded teriyaki-seasoned chicken breast, browned ramen noodles, almonds, and sesame seeds tossed in a sesame ginger dressing with scallions and Mandarin orange slices."

INGREDIENTS (Nutrition)

* 1 1/2 pounds boneless chicken breast
* 1 cup Newman's Own® Teriyaki Marinade
* 1 (3 ounce) package ramen noodles
* 1/2 cup slivered almonds
* 1 teaspoon sesame seeds
* 1 tablespoon sesame oil
* 2 bunches baby spinach
* 3 scallions
* 8 ounces Mandarin oranges
* 1/3 cup Newman's Own® Lighten Up® Low Fat Sesame Ginger Dressing



DIRECTIONS

1. Clean and trim chicken. Place in bowl with 1 cup marinade. Cover and refrigerate for an hour or longer.
2. Remove from bowl, discard marinade and grill or saute over medium heat, approximately 7 minutes each side. Set aside, let cool, then shred into small pieces with two forks.
3. In medium saute pan over medium heat add sesame oil. Crumble ramen noodles and add to pan along with almond slices and sesame seeds. Lightly brown and remove from heat.
4. Wash and dry baby spinach and place in a large bowl. Thinly slice scallions and add to spinach. Add Mandarin oranges and shredded chicken.
5. Drizzle salad with Sesame Ginger Dressing to taste, toss, and serve.

"Tangy marinated chicken and mushrooms, wrapped in bacon and skewered. Excellent for entertaining and trying something new! These are a must try! (They can also be broiled instead of grilled if low on time.)"

INGREDIENTS (Nutrition)

* 1/4 cup soy sauce
* 1/4 cup cider vinegar
* 2 tablespoons honey
* 2 tablespoons canola oil
* 10 large mushrooms, cut in half
* 2 green onions, minced
* 3 skinless, boneless chicken breast halves - cut into chunks
* 1/2 pound sliced thick cut bacon, cut in half
* 1 (8 ounce) can pineapple chunks, drained
* skewers


DIRECTIONS

1. In a large bowl, mix the soy sauce, cider vinegar, honey, canola oil, and green onions. Place the mushrooms and chicken into the mixture, and stir to coat. Cover, and marinate in the refrigerator at least 1 hour.
2. Preheat grill for high heat.
3. Wrap the chicken chunks with bacon, and thread onto skewers so that the bacon is secured. Alternate with mushroom halves and pineapple chunks.
4. Lightly oil the grill grate. Arrange skewers on the prepared grill. Cook 15 to 20 minutes, brushing occasionally with remaining soy sauce mixture, until bacon is crisp and chicken juices run clear.

"'If ye have faith as a grain of mustard seed', ye shall make and enjoy this simple, tangy, delicious grilled chicken dish!"


INGREDIENTS (Nutrition)

* 1/3 cup Dijon mustard
* 1/4 cup honey
* 2 tablespoons mayonnaise
* 1 teaspoon steak sauce
* 4 skinless, boneless chicken breast halves


1. Preheat the grill for medium heat.
2. In a shallow bowl, mix the mustard, honey, mayonnaise, and steak sauce. Set aside a small amount of the honey mustard sauce for basting, and dip the chicken into the remaining sauce to coat.
3. Lightly oil the grill grate. Grill chicken over indirect heat for 18 to 20 minutes, turning occasionally, or until juices run clear. Baste occasionally with the reserved sauce during the last 10 minutes. Watch carefully to prevent burning!

"This is an easy recipe for Chicken Tikka Masala - Chicken marinated in yogurt and spices and then served in a tomato cream sauce. Serve with rice or warm pita bread."

INGREDIENTS (Nutrition)

* 1 cup yogurt
* 1 tablespoon lemon juice
* 2 teaspoons ground cumin
* 1 teaspoon ground cinnamon
* 2 teaspoons cayenne pepper
* 2 teaspoons freshly ground black pepper
* 1 tablespoon minced fresh ginger
* 4 teaspoons salt, or to taste
* 3 boneless skinless chicken breasts, cut into bite-size pieces
* 4 long skewers
*
* 1 tablespoon butter
* 1 clove garlic, minced
* 1 jalapeno pepper, finely chopped
* 2 teaspoons ground cumin
* 2 teaspoons paprika
* 3 teaspoons salt, or to taste
* 1 (8 ounce) can tomato sauce
* 1 cup heavy cream
* 1/4 cup chopped fresh cilantro


DIRECTIONS

1. In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 4 teaspoons salt. Stir in chicken, cover, and refrigerate for 1 hour.
2. Preheat a grill for high heat.
3. Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side.
4. Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and 3 teaspoons salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro.

"Honey chicken kababs with veggies. You can marinate overnight and make these kabobs for an outdoor barbecue as a tasty alternative to the usual barbecue fare! Fresh mushrooms and cherry tomatoes can also be used. (This can also be done in the broiler.)"

INGREDIENTS (Nutrition)

* 1/4 cup vegetable oil
* 1/3 cup honey
* 1/3 cup soy sauce
* 1/4 teaspoon ground black pepper
* 8 skinless, boneless chicken breast halves - cut into 1 inch cubes
* 2 cloves garlic
* 5 small onions, cut into 2 inch pieces
* 2 red bell peppers, cut into 2 inch pieces
* skewers


DIRECTIONS

1. In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours (the longer the better).
2. Preheat the grill for high heat.
3. Drain marinade from the chicken and vegetables, and discard marinade. Thread chicken and vegetables alternately onto the skewers.
4. Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.

"Perfect for two, this pretty entree salad features strips of hearty grilled chicken. Tomato, dried cranberries, olives and walnuts add wonderful flavor to each forkful."

INGREDIENTS

* 2 (6 ounce) skinless, boneless chicken breast halves
* 3 cups torn mixed salad greens
* 1 small tomato, chopped
* 1/4 cup dried cranberries
* 1/4 cup shredded reduced-fat Cheddar cheese
* 1/4 cup sliced ripe olives
* 2 green onions, chopped
* 2 tablespoons chopped walnuts
* 1/4 cup fat-free Italian salad dressing



DIRECTIONS

1. Grill chicken, covered, over medium heat for 8-10 minutes on each side or until no longer pink. Divide salad greens between two serving plates; top with tomato, cranberries, cheese, olives, onions and walnuts. Slice chicken; arrange over salads. Serve with Italian dressing.

"This salad is very filling and is used as a meal in my home. Everyone always loves it! It is also quick and easy. Note: I have also added olives, hard boiled eggs, and red bell pepper to this salad. Enjoy with your favorite dressing!"

INGREDIENTS (Nutrition)

* 4 skinless, boneless chicken breast halves
* steak seasoning to taste
* 8 ounces rotini pasta
* 8 ounces mozzarella cheese, cubed
* 1 red onion, chopped
* 1 head romaine lettuce, chopped
* 6 cherry tomatoes, chopped


DIRECTIONS

1. Preheat the grill for high heat. Season both sides of chicken breast halves with steak seasoning.
2. Lightly oil the grill grate. Grill chicken 6 to 8 minutes per side, or until juices run clear. Remove from heat, cool, and cut into strips.
3. Meanwhile, place the rotini pasta in a large pot of lightly salted boiling water. Cook 8 to 10 minutes, until al dente. Drain, and rinse with cold water to cool.
4. In a large bowl, mix together the cheese, onion, lettuce, and tomatoes. Toss with the cooled chicken and pasta to serve.

INGREDIENTS (Nutrition)

* 1 pound skinless, boneless chicken breast halves
* 1/2 cup pecans
* 1/3 cup red wine vinegar
* 1/2 cup white sugar
* 1 cup vegetable oil
* 1/2 onion, minced
* 1 teaspoon ground mustard
* 1 teaspoon salt
* 1/4 teaspoon ground white pepper
* 2 heads Bibb lettuce - rinsed, dried and torn
* 1 cup sliced fresh strawberries



DIRECTIONS

1. Preheat the grill for high heat.
2. Lightly oil the grill grate. Grill chicken 8 minutes on each side, or until juices run clear. Remove from heat, cool, and slice.
3. Meanwhile, place pecans in a dry skillet over medium-high heat. Cook pecans until fragrant, stirring frequently, about 8 minutes. Remove from heat, and set aside.
4. In a blender, combine the red wine vinegar, sugar, vegetable oil, onion, mustard, salt, and pepper. Process until smooth.
5. Arrange lettuce on serving plates. Top with grilled chicken slices, strawberries, and pecans. Drizzle with the dressing to serve.

"This is the simplest version of chocolate covered strawberries I know. Paraffin was originally used instead of shortening. Turn the strawberries upside down and insert by the toothpicks into a piece of styrofoam for easy cooling, or simply place them on a sheet of wax paper. White chocolate may be drizzled over the milk chocolate for a fancier look. They are perfect for weddings when decorated with frosting bow ties, bells, butterflies, roses, etc."

INGREDIENTS (Nutrition)

* 16 ounces milk chocolate chips
* 2 tablespoons shortening
* 1 pound fresh strawberries with leaves



DIRECTIONS

1. Insert toothpicks into the tops of the strawberries.
2. In a double boiler, melt the chocolate and shortening, stirring occasionally until smooth. Holding them by the toothpicks, dip the strawberries into the chocolate mixture.
3. Turn the strawberries upside down and insert the toothpick into styrofoam for the chocolate to cool.

"Serve with tortilla chips. Very addicting!"

INGREDIENTS (Nutrition)

* 1 (15 ounce) can black-eyed peas
* 1 (15 ounce) can black beans, rinsed and drained
* 1 (15 ounce) can whole kernel corn, drained
* 1/2 cup chopped onion
* 1/2 cup chopped green bell pepper
* 1 (4 ounce) can diced jalapeno peppers
* 1 (14.5 ounce) can diced tomatoes, drained
* 1 cup Italian-style salad dressing
* 1/2 teaspoon garlic salt


DIRECTIONS

1. In a medium bowl, combine black-eyed peas, black beans, corn, onion, green bell pepper, jalapeno peppers and tomatoes. Season with Italian-style salad dressing and garlic salt; mix well. Cover, and refrigerate overnight to blend flavors.

"I am continuously asked to bring this dip for parties and family get-togethers. People gather around the platter until it's gone. Five layers of Mexican-inspired delights are topped by a layer of vegetables, then smothered in cheese and garnished with black olives. The vegetables may be varied according to taste."

INGREDIENTS (Nutrition)

* 1 (1 ounce) package taco seasoning mix
* 1 (16 ounce) can refried beans
* 1 (8 ounce) package cream cheese, softened
* 1 (16 ounce) container sour cream
* 1 (16 ounce) jar salsa
* 1 large tomato, chopped
* 1 green bell pepper, chopped
* 1 bunch chopped green onions
* 1 small head iceberg lettuce, shredded
* 1 (6 ounce) can sliced black olives, drained
* 2 cups shredded Cheddar cheese

DIRECTIONS

1. In a medium bowl, blend the taco seasoning mix and refried beans. Spread the mixture onto a large serving platter.
2. Mix the sour cream and cream cheese in a medium bowl. Spread over the refried beans.
3. Top the layers with salsa. Place a layer of tomato, green bell pepper, green onions and lettuce over the salsa, and top with Cheddar cheese. Garnish with black olives.

INGREDIENTS (Nutrition)

* 2 (8 ounce) packages cream cheese, softened
* 1 cup mayonnaise
* 1 (4 ounce) can chopped green chilies, drained
* 2 ounces canned diced jalapeno peppers, drained
* 1 cup grated Parmesan cheese




DIRECTIONS

1. Stir together cream cheese and mayonnaise in a large bowl until smooth. Stir in green chiles and jalapeno peppers. Pour mixture into a microwave safe serving dish, and sprinkle with Parmesan cheese.
2. Microwave on High until hot, about 3 minutes.

INGREDIENTS

* 6 roma (plum) tomatoes, chopped
* 1/2 cup sun-dried tomatoes, packed in oil
* 3 cloves minced garlic
* 1/4 cup olive oil
* 2 tablespoons balsamic vinegar
* 1/4 cup fresh basil, stems removed
* 1/4 teaspoon salt
* 1/4 teaspoon ground black pepper
* 1 French baguette
* 2 cups shredded mozzarella cheese

* add to recipe box Add to Recipe Box
My folders:
* add to shopping list Add to Shopping List
* Customize Recipe
* add a personal note Add a Personal Note



1. Preheat the oven on broiler setting.
2. In a large bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Allow the mixture to sit for 10 minutes.
3. Cut the baguette into 3/4-inch slices. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown.
4. Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese.
5. Broil for 5 minutes, or until the cheese is melted.

INGREDIENTS

* 2 kiwis, peeled and diced
* 2 Golden Delicious 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 cups cinnamon sugar


DIRECTIONS

1. In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
2. Preheat oven to 350 degrees F (175 degrees C).
3. 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.
4. 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.

INGREDIENTS (Nutrition)

* oil for deep frying
* 1/4 cup butter
* 1/4 cup hot sauce
* 1 dash ground black pepper
* 1 dash garlic powder
* 1/2 cup all-purpose flour
* 1/4 teaspoon paprika
* 1/4 teaspoon cayenne pepper
* 1/4 teaspoon salt
* 10 chicken wings


DIRECTIONS

1. Heat oil in a deep fryer to 375 degrees F (190 degrees C). The oil should be just enough to cover wings entirely, an inch or so deep. Combine the butter, hot sauce, pepper and garlic powder in a small saucepan over low heat. Stir together and heat until butter is melted and mixture is well blended. Remove from heat and reserve for serving.
2. In a small bowl mix together the flour, paprika, cayenne pepper and salt. Place chicken wings in a large nonporous glass dish or bowl and sprinkle flour mixture over them until they are evenly coated. Cover dish or bowl and refrigerate for 60 to 90 minutes.
3. Fry coated wings in hot oil for 10 to 15 minutes, or until parts of wings begin to turn brown. Remove from heat, place wings in serving bowl, add hot sauce mixture and stir together. Serve.

"You can make this avocado salad smooth or chunky depending on your tastes."

INGREDIENTS

* 3 avocados - peeled, pitted, and mashed
* 1 lime, juiced
* 1 teaspoon salt
* 1/2 cup diced onion
* 3 tablespoons chopped fresh cilantro
* 2 roma (plum) tomatoes, diced
* 1 teaspoon minced garlic
* 1 pinch ground cayenne pepper (optional)

* add to recipe box Add to Recipe Box
My folders:
* add to shopping list Add to Shopping List
* Customize Recipe
* add a personal note Add a Personal Note


DIRECTIONS

1. In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately.

"You can make this avocado salad smooth or chunky depending on your tastes."

INGREDIENTS

* 3 avocados - peeled, pitted, and mashed
* 1 lime, juiced
* 1 teaspoon salt
* 1/2 cup diced onion
* 3 tablespoons chopped fresh cilantro
* 2 roma (plum) tomatoes, diced
* 1 teaspoon minced garlic
* 1 pinch ground cayenne pepper (optional)

* add to recipe box Add to Recipe Box
My folders:
* add to shopping list Add to Shopping List
* Customize Recipe
* add a personal note Add a Personal Note


DIRECTIONS

1. In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately.

"Take this delicious, 5-minute prep, jalapeno cheese dip to BBQs, cookouts, parties, or any other occasion. This dish will make you the most popular person there! Serve with bread, crackers, or chips."
INGREDIENTS

* 1 (4 ounce) can diced jalapeno peppers
* 1 cup shredded Parmesan cheese
* 1/2 cup shredded Cheddar cheese
* 1 cup mayonnaise
* 1 (4 ounce) can chopped green chilies
* 1 round loaf sourdough bread


DIRECTIONS

1. Preheat an oven to 350 degrees F (175 degrees C).
2. Combine jalapeno peppers, Parmesan cheese, Cheddar cheese, mayonnaise, and green chilies in a bowl. Cut the top off of the sourdough bread and hollow out the center to create a bowl. Fill the bread bowl with the jalapeno mixture.
3. Bake in the preheated oven for 30 minutes.

"Mini-Breakfast Quiche - really easy and tasty breakfast! The salsa gives it the little kick it needs and as a bonus they are great frozen and re-heated."

INGREDIENTS

* 24 (2 inch) frozen mini tart shells
* 6 slices bacon
* 6 eggs
* 1 1/2 cups heavy cream
* 1/4 cup all-purpose flour
* 2 teaspoons garlic salt
* 2 teaspoons onion powder
* 1 teaspoon chili powder
* 1/2 teaspoon ground cumin
* 2 cups shredded Cheddar cheese
* 1/2 cup diced green bell pepper
* 1/2 cup diced red bell pepper
* 1/2 cup cubed fully cooked ham
* 1/4 cup salsa
*
* 1/2 cup shredded Cheddar cheese

* add to recipe box Add to Recipe Box
My folders:
* add to shopping list Add to Shopping List
* Customize Recipe
* add a personal note Add a Personal Note

DIRECTIONS

1. Preheat an oven to 375 degrees F (190 degrees C). Place the tart shells into muffin pans and set aside.
2. Cook the bacon in a large, deep skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on a paper towel-lined plate; crumble once cool.
3. Beat the eggs in a mixing bowl; whisk in the cream, flour, garlic salt, onion powder, chili powder, and cumin until smooth. Stir in the crumbled bacon, 2 cups Cheddar cheese, green bell pepper, red bell pepper, ham, and salsa. Ladle the mixture into the tart shells; sprinkle with 1/2 cup of Cheddar cheese.
4. Bake in the preheated oven until a knife inserted into the center of the quiche comes out clean, 20 to 25 minutes.

INGREDIENTS

* 4 eggs
* 1 tablespoon prepared mustard
* 1 tablespoon mayonnaise
* 1/2 teaspoon garlic salt
* 1/2 teaspoon onion powder
* 1 pinch paprika, for garnish

* add to recipe box Add to Recipe Box
My folders:
* add to shopping list Add to Shopping List
* Customize Recipe
* add a personal note Add a Personal Note

What to Drink?
Cocktail Perfect No. TEN Martini
DIRECTIONS

1. Place eggs in a saucepan and cover with cold water. Bring water to a boil and boil eggs for 10 to 15 minutes. Remove eggs from boiling water and place in a medium saucepan of cold water until cool.
2. Remove the shells and cut the eggs lengthwise to remove the yolks. Place yolks in a medium sized mixing bowl.
3. Mix in the mustard, mayonnaise, garlic salt and onion powder with the egg yolks. Scoop the mixture into the hollowed out areas of the egg whites. Garnish with paprika. Refrigerate at least one hour before serving.

INGREDIENTS

* 2 cups crushed tortilla chips
* 2 tablespoons butter, melted
* 3 (8 ounce) packages cream cheese, softened
* 1 1/4 cups shredded Colby cheese
* 8 ounces cottage cheese
* 4 eggs
* 4 ounces chopped green chile peppers
* 8 ounces jalapeno cheese dip
* 8 ounces sour cream
* 1 tomato, chopped
* 4 ounces sour cream
* 2 (2 ounce) cans sliced black olives
* 2 bunches green onions, chopped

* add to recipe box Add to Recipe Box
My folders:
* add to shopping list Add to Shopping List
* Customize Recipe
* add a personal note Add a Personal Note


DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. Combine crushed tortilla chips and melted butter in a small mixing bowl. Press mixture into a 9-inch springform pan to form the crust.
3. In a large mixing bowl, combine cream cheese, Colby-Jack cheese, cottage cheese, eggs and green chile peppers. Spread this mixture evenly into the crust.
4. Bake for 1 hour. When finished baking, remove cake from oven and let cool 5 minutes.
5. Combine the jalapeno dip and 8 ounces sour cream in a small mixing bowl. Spread this mixture over the cheesecake to cover any cracks. Return to cake the oven and bake 10 minutes.
6. Remove the cake from the oven and let it cool for at least 4 hours. When cooled, dollop remaining sour cream on top of the cake (in the center). Arrange the tomatoes, black olives, and green onions around the sour cream in concentric circles.

A spicy, tangy and sweet Sicilian cooked vegetable salad and with a added Mexican touch. Which gives this significant heat depending on the poblanos. They tend to be mild, to unpredictably hot. Adding 1 whole bulb of roasted garlic bring this to aaaaahhhh ! YUM levels!!!!.. You can use Roasted Fresh Chilie's Like Poblano's Jalapeno's Bell Pepper's.. Roasted Garlic With Herbs and Olive Oil these recipes as a guide. Or follow my directions here.I have also Caponata ' Eggplant and Lots of Good Things! posted here on zaar which is equally delish.



Ingredients


Roasted veggies

* 2 bulbs garlic, tops cut off
* oil, for garlic just to drizzle
* 4 poblano chiles
* 1/3 cup olive oil or walnut oil
* 5 cups peeled diced eggplants
* 1 cup diced yellow squash
* 1 celery, diced
* 2 cups diced onions
* 2 cups diced tomatoes
* 1/2 cup diced black olives
* 1/4 cup rinsed capers
* 1/4 cup pine nuts
* 2 tablespoons raisins, chopped or dried currants
* 1 tablespoon fresh minced basil
* 1 tablespoon fresh minced oregano
* 1/2 teaspoon salt
* 1/2 teaspoon black pepper
* 1 teaspoon cocoa
* 2 tablespoons sugar
* 1/2 cup balsamic vinegar (Red or white)

Directions

1. Place garlic in foil cut side up, drizzle with oil and wrap in foil.
2. In a very hot oven as hot as it can go place the poblano's and wrapped garlic on a cookie sheet. Let chili`s crisp and brown turning. Remove poblano`s and place in a bowl with a cover. When cool enough to handle remove skin, seeds and stem. Dice.
3. Turn oven off and leave garlic in oven.
4. In a large pot place oil to heat add eggplant and brown about 10 minutes, add squash, celery, onions, and tomatoes cook for 5 minutes.
5. Add remaining ingredients ( garlic if tender to squeeze)bring to a boil then simmer for 15 minutes.
6. If garlic wasn`t tender add now squeezing it into the mix of veggies.
7. Stirring occasionally!
8. Jar or place in a sealed container and refrigerate.

Ingredients

a)
4 -5 chicken breasts (skinned, cleaned, cubed)
1 tsp. chili (Lal Mirch) powder
1 tsp. lemon juice
1 tsp. butter
salt

b)
Marinade:

2 tbs. yogurt
1 tbs. ginger (Adrak) finely crushed or paste
1 tbs. crushed garlic (Lehsan)
1 tsp red chili (Lal Mirch) powder
1 tsp mustard oil (or ½ tsp crushed Rai)
1 tsp lemon juice
1 tsp garam masala
1 tsp. salt

c)

Makhani sauce:

½ tsp garam masala
2 tsp sugar
½ tsp chili (Lal Mirch) powder
400 g. tomato puree
1 tsp crushed ginger (Adrak)
1 tsp crushed garlic (Lehsan)
100 ml crème
1/2 tsp fenugreek (Methi) Leaves
500 grm. butter
2 green chilies
¼ tsp. salt
Instructions
a)
1. Add mixture of chili powder, lemon juice, and salt to chicken. Leave for 30 minutes.



b)
1. Remove whey of yogurt (hang in muslin cloth 15 min

Instrunctions

Fry onion paste in oil to light brown. Add Ginger (Adrak), Garlic (Lehsan) paste, yogurt, Coriander Seeds (Dhaniya) powder, chili powder, Turmeric (Haldi) powder, tomato, and salt.
Mix and fry briefly and then add the chicken.
Mix it and let it cook for 10-15 minutes till the chicken becomes tender and the desired consistency of curry is achieved. (add water only to have the required consistency)
Garnish with green chilies, green coriander (Dhaniya) leaves and garam masala.
Serve with naan or boiled rice.
Serving: 3 to 4 persons.

Instrunctions

Remove skin of tomatoes.
In a pot add chicken, Garlic (Lehsan), Ginger (Adrak) and salt. Cover and cook on low heat till the water from the chicken have dried and chicken is half cooked.
Add oil, tomato, green chili and onion. Cover and continue cooking. When the water dries and chicken is tender add the Black peppercorn (Kali Mirch), stir and remove from heat.
Serve with boiled rice.
Serving: 2 persons