Dijon Crusted Halibut


1/4 cup mayonnaise
1 tablespoon prepared Dijon-style mustard
1 tablespoon prepared horseradish
1 tablespoon fresh lemon juice
1/4 cup dry bread crumbs
1 tablespoon grated Parmesan cheese
4 (4 ounce) fillets halibut
1 tablespoon margarine, melted
1/4 cup dry bread crumbs
1 tablespoon grated Parmesan cheese



1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.

2. In a small bowl, mix together mayonnaise, mustard, horseradish, and lemon juice. Stir in 1/4 cup bread crumbs and 1 tablespoon Parmesan cheese. Arrange fish fillets on the prepared baking sheet. Spread bread crumb mixture evenly over fish.

3. In a small bowl, mix together melted margarine, 1/4 cup bread crumbs, and 1 tablespoon Parmesan cheese. Sprinkle over the coated halibut.

4. Bake for 15 to 18 minutes, or until fish flakes easily with a fork.

Pumpkin Pecan-Praline Pie

Yield: Makes One 9-Inch Pie


Flaky Pie Dough

1/2 teaspoon coarse salt
1/2 cup ice water
3 cups all-purpose flour
2 1/2 teaspoons sugar
9 tablespoons cold unsalted butter, cut into pieces
6 tablespoons cold leaf lard, cut into pieces

For the Pie
4 large eggs
1/2 cup granulated sugar
1/4 cup Muscovado light or dark-brown sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 pound *Pumpkin Puree
1 cup heavy cream


Flaky Pie Dough

1. Mix together salt and water in a small bowl until salt has dissolved; set aside.

2. Add flour and sugar to the bowl of a food processor; pulse to combine. Add butter and lard; continue pulsing until butter and lard form pea-sized pieces. Add the salted water and pulse until dough just comes together. Divide dough into two equal pieces, wrap tightly with plastic wrap, and refrigerate overnight before using.

For the Pie

1. On a lightly floured work surface, roll out half of the dough to 1/8-inch thick. Using a 1-inch tear-shaped cookie cutter, cut out 50 tear-shaped pieces of dough. Starting with the pointed end, roll each piece of dough three-quarters of the way toward the fat end of the tear, forming a curl. Transfer curls to a baking sheet; refrigerate 30 minutes.

2. Preheat oven to 375 degrees. On a lightly floured work surface, roll out remaining dough into an 11-inch round. With a dry pastry brush, brush off any excess flour; fit dough into a 9-inch glass pie plate, pressing it into the edges. Trim to a 1-inch overhang all around. Fold under overhang so it extends slightly beyond the edge of the pie plate.

3. Prick bottom of dough all over with a fork. Line with parchment paper, leaving at least a 1-inch overhang. Top with a 9-inch metal pie tin. Bake for 10 minutes. Transfer to a wire rack. Remove parchment paper and weights; let cool.

4. Beat 1 egg in a small bowl. Brush the edge of the pie crust with egg. Starting with 1 dough curl, place the flat bottom on the egg-washed rim, with the curl perpendicular to the edge of the pie plate. Working in the same direction, continue placing curls next to one another until the rim of the pie shell is completely covered with curls. Transfer pie shell to refrigerator; let chill 1 hour. Brush curls with remaining beaten egg.

5. In a large bowl, mix together both sugars, salt, cinnamon, ginger, nutmeg, and cloves. Add pumpkin puree and stir well to combine. Whisk in remaining 3 eggs and cream.
Pour pumpkin mixture into prepared pie shell. Transfer to a 375 degree oven and bake until filling is just set, about 40 minutes. Let pie cool completely on a wire rack. Sprinkle pie with praline topping just before serving.




Pumpkin Puree

7 to 8 pounds Long Island Cheese or sugar pumpkins, washed and stems removed


  1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
  2. Cut pumpkins in half crosswise; scoop out seeds and discard. Place pumpkin halves, flesh side down, on prepared baking sheets. Transfer to oven and roast until easily pierced with a knife, about 1 hour. Let cool slightly.
  3. When pumpkins are cool enough to handle, scoop out flesh from skin; discard skin. Place pumpkin flesh in the bowl of a food processor; process until smooth.
  4. Place pumpkin puree in a mesh strainer set over a large bowl. Transfer strainer and bowl to refrigerator; let drain overnight. Discard liquid. Use pumpkin puree immediately, or store in an airtight container refrigerated, up to 2 days, or frozen up to one month.



Vegetable oil, for baking sheet
1 cup sugar
1 cup whole pecans, lightly toasted


  1. Lightly coat a baking sheet with vegetable oil; set aside.
  2. Mix together sugar and 1/4 cup water in a medium heavy-bottomed saucepan over medium heat. Cover and cook, without stirring, until an amber-colored syrup has formed, about 8 minutes. Remove from heat and add pecans. Pour mixture onto prepared baking sheet; let cool completely.
  3. When praline has cooled, coarsely chop praline. Praline should be kept in an airtight container at room temperature.

Pink Lemonade Margarita


1 (12 ounce) can of frozen pink lemonade concentrate, thawed

3 (12 ounce) cans of cold water – (just use the empty pink lemonade can)
1 (12 ounce) can of tequila
1/2 (12 ounce) can of Grand Marnier
Ice cubes – (I like to use crushed ice)
Salt to rim the glasses
1 lime, wedged


1. Pour the (thawed) frozen lemonade concentrate into a pitcher, and fill the can with cold water.

2. Pour into the pitcher and repeat twice for a total of 3 cans of water.

3. Fill the can with tequila, and pour that into the pitcher.

4. Fill about half of the can with Grand Marnier, and pour it into the pitcher.

5. Chill in the fridge for at least an hour before serving. Or blend mixture with ice to make a frozen version.

6. Serve over ice in salt-rimmed glasses with a lime wedge!


Artichoke Bruschetta



1 (6.5 ounce) jar marinated artichoke hearts, drained and chopped
1/2 cup grated Romano cheese
1/3 cup finely chopped red onion
5 tablespoons mayonnaise
1 French baguette, cut into 1/3 inch thick slices












1. Preheat the broiler.

2. In a medium bowl, mix marinated artichoke hearts, Romano cheese, red onion and mayonnaise. Top French baguette slices with equal amounts of the artichoke heart mixture. Arrange slices in a single layer on a large baking sheet.


3. Broil in the preheated oven 2 minutes, or until toppings are bubbly and lightly browned.





Herbed Sweet Potatoes with Feta

Yield: 4-6 Servings




4 large sweet potatoes, peeled and cut into slices 1/2 inch thick
3 Tbs. olive oil
Salt and freshly ground pepper, to taste
1/4 lb. feta cheese, crumbled
1/3 cup pine nuts
1 Tbs. finely chopped fresh thyme
Juice of 1 lemon









Season the sweet potatoes
1. Preheat an oven to 400 degrees F.



2. Place the sweet potatoes in a 2-quart gratin or baking dish. Drizzle with the olive oil, season with salt and pepper, and toss to coat. Spread the potatoes in a single layer.



Bake the sweet potatoes
1. Cover the dish with aluminum foil and bake for about 20 minutes. Uncover, sprinkle evenly with the cheese, pine nuts, and thyme, and continue to bake, uncovered, until the cheese is golden and the sweet potatoes are tender, 8 to 10 minutes more.


2. Remove from the oven, drizzle evenly with the lemon juice and serve immediately.





Top 10 Herbs For Pain Relief

Pain management could sometimes seem like turning to dogs when the typical pharmaceutical drugs are not headed to the path of your pain relief. Herbal pain relief treatments- like natural medicines which includes medicinally used, parts of a plant to treat health problems- is an all time popular method to relief from pain as well. Reports… Continue reading

Chocolate Cream Puffs



For the choux pastry:
115g/4 oz/1 cup all purpose flour
2 tbsp cocoa powder
250 ml /8 oz/1 cup water
1/2 tsp salt
1 tbsp granulated sugar
115 g/4 oz/ 1/2 cup unsalted (sweet) butter
4 eggs



For the chocolate pastry cream:
450 ml/2 cups milk
6 egg yolks
115g/4 oz/1/2 cup granulated sugar
50g/2 oz/1/2 cup all purpose flour
150g/5oz plain semi-sweet chocolate, chopped into small pieces
115 ml/4 fl oz/ 1/2 cup whipping cream
I have added 1/2 tsp vanilla extract because I decided to make half vanilla, half chocolate











1. First, I make the pastry cream. Mix egg yolks with sugar. Add vanilla, if you will make vanilla cream. Set milk to boil, before it does, take some hot milk (like 1/2 cup) and add it in the egg yolk mixture, mixing it in fast. Add flour to the mixture, then stir it in the boiling milk. Mix for few minutes, remove from heat, and immediately add chocolate, and mix it well. If you like you can make half chocolate, half vanilla, then you need only half of the amount of chocolate. Let it cool down, later chill in the fridge, while making pastry. When cooled, add whipped whipping cream.



2. For the choux pastry, it’s same old procedure. Preheat oven to 425 F. Set water, butter, salt, and sugar to boil, then remove from heat, add flour mixed with cocoa powder, and mix well. Return to heat, and cook for another minute. Remove from heat again, and add one by one, 4 eggs, working fast with a hand mixer.

3. Transfer mixture into piping bag, and pipe puffs about 3 inches across (or what size you like), and 2 inches apart onto a large baking sheet lined with parchment paper. Baker for about 30-40 minutes, take them out, cut of about top third of each puff, and return them to the oven for another 5-10 minutes to dry them out. Cool, and fill with cream.



4. Drizzle tops with chocolate glaze. There is a recipe for one, but I didn’t like it, so just use any chocolate glaze you like, or like I prefer, just dust with some powdered sugar.





Pumpkin Swirl Brownies

Yield: 16 Servings




1 package (3 oz) cream cheese, softened
1/2 cup canned pumpkin (not pumpkin pie mix)
1 egg
3 tablespoons sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg



1 box Betty Crocker Premium Brownies Ultimate Fudge
1/4 cup vegetable oil
2 tablespoons water
1 egg









1. Heat oven to 350 degrees F (325 degrees F for dark or nonstick pan). Grease bottom only of 9-inch square pan with shortening or cooking spray. In small bowl, beat all filling ingredients with electric mixer on low speed until smooth. Set aside.



2. Make brownie batter as directed on box, using 1/4 cup oil, 2 tablespoons water and the egg. Spread 3/4 of the batter in pan. Spoon filling by tablespoonfuls evenly over batter. Spoon remaining brownie batter over filling. Cut through batter several times with knife for marbled design.



3. Bake 40 to 45 minutes or until toothpick inserted 1 inch from side of pan comes out almost clean. Cool completely. Cut into 4 rows by 4 rows. Store covered in refrigerator.





Lasagna Cupcakes

Yield: 12 cupcakes




1/3 pound ground beef
salt and pepper
24 wonton wrappers
1 3/4 cups grated Parmesan cheese (7 oz)
1 3/4 cups shredded mozzarella cheese (7 oz)
3/4 cup ricotta cheese (3 oz)
1 cup pasta sauce
(optional) basil for garnish









1. Preheat oven to 375 degrees. Spray muffin tin with cooking spray.

2. Brown beef, and season with salt and pepper. Drain.


3. Cut wonton wrappers into circle shapes (about 2 1/4- inches) using a biscuit cutter or using the top of a drinking glass. You can cut several at a time. Note: For a more rustic look, no cutting necessary!


4. Reserve 3/4 cup Parmesan cheese and 3/4 cup mozzarella cheese for the top of your cupcakes. Start layering your lasagna cupcakes. Begin with a wonton wrapper and press it into the bottom of each muffin tin. Sprinkle a little Parmesan cheese, ricotta cheese, and mozzarella cheese in each. Top with a little meat and pasta sauce.


5. Repeat layers, ending with pasta sauce. Top with reserved Parmesan and mozzarella cheeses.


6. Bake for 18-20 minutes or until edges are brown. Remove from oven and let cool for 5 minutes. To remove, use a knife to loosen the edges then pop each lasagna out.


7. Garnish with basil and serve.





Chocolate Surprise Milkshake



2 teaspoons milk
3 scoops chocolate ice cream
2 tablespoons chocolate syrup
5 tablespoons powdered chocolate drink mix
5 cubes ice
1/4 cup chocolate chips











1. In a blender, combine milk, ice cream, chocolate syrup, chocolate drink mix, ice cubes and chocolate chips.



2. Blend until smooth. Pour into glasses and serve.





Downeast Maine Pumpkin Bread



1 (15 ounce) can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups white sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger









1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7×3 inch loaf pans.



2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry Ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.

3. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.





Sausage Casserole



1 pound sage flavored breakfast sausage
3 cups shredded potatoes, drained and pressed
1/4 cup butter, melted
12 ounces mild Cheddar cheese, shredded
1/2 cup onion, shredded
1 (16 ounce) container small curd cottage cheese
6 jumbo eggs









1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9×13 inch square baking dish.

2. Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.


3. In the prepared baking dish, stir together the shredded potatoes and butter. Line the bottom and sides of the baking dish with the mixture. In a bowl, mix the sausage, Cheddar cheese, onion, cottage cheese, and eggs. Pour over the potato mixture.

4. Bake 1 hour in the preheated oven, or until a toothpick inserted into center of the casserole comes out clean. Let cool for 5 minutes before serving.





Pumpkin Ginger Cupcakes



2 cups all-purpose flour
1 (3.4 ounce) package instant butterscotch pudding mix
2 teaspoons baking soda
1/4 teaspoon salt
1 tablespoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
1/3 cup finely chopped crystallized ginger
1 cup butter, room temperature
1 cup white sugar
1 cup packed brown sugar
4 eggs
1 teaspoon vanilla extract
1 (15 ounce) can pumpkin puree









1. Preheat an oven to 350 degrees F (175 degrees C). Grease 24 muffin cups, or line with paper muffin liners. Whisk together the flour, pudding mix, baking soda, salt, cinnamon, ground ginger, allspice, cloves, and crystallized ginger in a bowl; set aside.



2. Beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next.


3. Beat in the vanilla and pumpkin puree with the last egg. Stir in the flour mixture, mixing until just incorporated. Pour the batter into the prepared muffin cups.

4. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.





Disney Princess Wedding Dresses

The happily ever after is the most happy ending of Disney’s fairy tales. Seeing those princesses wearing beautiful wedding dresses may be the dream that every girl wants to have.



The good news is that wedding dress designer Alfred Angelo makes your princess dream come true! You not only can fulfill your wedding dream, but also can complete your princess dream as well. Let’s take a look at those amazing Disney princess wedding dresses and find out which princess you wanna be the most!




The Little Mermaid: Ariel

Transform into the beauty you imaged.


Aladdin: Princess Jasmine


Your whole new world awaits.





Sleeping Beauty: Princess Aurora

Awaken to true love’s kiss.





The Princess and the Frog: Tiana

The prince of your dreams awaits.






Let radiance casts its spell.





Tangled: Rapunzel


For when your new life begings.




Beauty and the Beast: Belle

True beauty shines inside and out.





Snow White

Be the fairest of them all.


Wish you all have your dreams come true!!

Grown-Up Dessert



frozen fruit pops
a splash of Prosecco







This is a very refreshing, summer like grown up dessert. You can get those Popsicles from stores or make them yourself.





Here are some Popsicle recipes:

Bourbon Peaches and Cream Popsicles

Mango Orange Yogurt Popsicle

Margarita Pops

Watermelon Margarita Poptails





Quick Salmon Tikka with Cucumber Yoghurt



2 naan breads
1 fresh red chilli

1/2 cucumber
1 lemon
4 tablespoons natural yoghurt
sea salt and freshly ground black pepper
a few sprigs of fresh coriander
2 x 200g salmon fillets, skin on,scaled and bones removed
1 heaped tablespoon Patak’s tandoori curry paste
olive oil









1. Preheat your oven to 110 degree C/ 225 degree F/ gas 1/4.
2. Pop your naan breads into the oven to warm through


3. Halve, deseed and finely chop your chilli


4. Peel and halve your cucumber lengthways, then use a spoon to scoop out and discard the seeds



5. Roughly chop the cucumber and put most of it into a bowl


6. Halve your lemon and squeeze the juice from one half into the bowl


7. Add the yoghurt, a pinch of salt and pepper and half the chopped chilli


8. Pick the coriander leaves and put to one side



9. Slice each salmon fillet across lengthways into three 1.5cm wide slices


10. Spoon the heaped tablespoon of tandoori paste into a small dish, then use a pastry brush or the back of a spoon to smear the tandoori paste all over each piece (don’t dip your pastry brush into the jar!)


11. Heat a large frying pan over a high heat


12. Once hot, add a lug of olive oil, put the salmon into the pan and cook for about 1.5 minutes on each side, until cooked through



13. Place a warmed naan bread on each plate


14. Top each one with a good dollop of cucumber yoghurt and 3 pieces of salmon


15. Scatter over a little of the reserved cucumber, chilli and coriander leaves and finish with a squeeze of lemon juice.





Tortilla Soup



9 cups chicken broth
6 cloves roasted garlic
1/2 cup chopped tomatoes
1/2 yellow onion, chopped
2 fresh jalapeno peppers, sliced into rings
1 teaspoon dried oregano
1/2 yellow onion, sliced
2 cups shredded, cooked chicken meat
1 lime, juiced
6 (6 inch) corn tortillas, cut into strips and toasted for garnish









1. In heavy pot, bring the broth to a boil. Add garlic, tomatoes, chopped onion, jalapeno, and oregano to the stocks. Simmer uncovered for 30 minutes.

2. Broil the sliced onions until soft and a little brown. Add broiled onions, chicken, lime juice to soup, and simmer till chicken is heated.


3. Place toasted tortilla strips in each bowl and pour soup over strips.





Simple Whole Roasted Chicken



2 teaspoons salt
1 teaspoon white sugar
1/8 teaspoon ground cloves
1/8 teaspoon ground allspice
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cinnamon
1 (4 pound) whole chicken
5 cloves garlic, crushed









1. In a bowl, mix the salt, sugar, cloves, allspice, nutmeg, and cinnamon. Rub the chicken with the mixture. Cover chicken, and place in the refrigerator for 24 hours.

2. Preheat oven to 500 degrees F (260 degrees C).


3. Stuff the chicken cavity with the garlic. Place the chicken, breast side down, on a rack in a roasting pan.


4. Roast 15 minutes in the preheated oven. Reduce heat to 450 degrees F (230 degrees C), and continue roasting 15 minutes. Baste chicken with pan drippings, reduce heat to 425 degrees F (220 degrees C), and continue roasting 30 minutes, to an internal temperature of 180 degrees F (85 degrees C). Let stand 20 minutes before serving.






BBQ Potatoes with Green Onions



6 large potatoes, peeled
4 green onions, finely chopped
2 tablespoons butter
salt and ground black pepper to taste













1. Preheat an outdoor grill for high heat.



2. Microwave potatoes on High 5 to 8 minutes, until tender but still firm. Cool slightly, and cube.



3. Place cubed potatoes on a large piece of foil. Top with green onions. Dot with butter, and season with salt and pepper. Tightly seal foil around the potatoes.



4. Cook on the prepared grill 20 to 30 minutes, until tender.





Baked Sweet Potato Sticks



1 tablespoon olive oil
1/2 teaspoon paprika
8 sweet potatoes, sliced lengthwise into quarters












1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.



2. In a large bowl, mix olive oil and paprika. Add potato sticks, and stir by hand to coat. Place on the prepared baking sheet.



3. Bake 40 minutes in the preheated oven.





Chicken Enchilada Soup

Yield: 8-10 Servings




3 cups chicken stock
2 skinless, chicken breasts (I used 1.3 lbs total between the two)
2 tsp ground cumin
2 tsp ancho chili powder
1/2 tsp cayenne pepper
1 28 oz can diced tomatoes
4-6 jalapeno peppers, minced
1 green bell pepper, diced
1 large onion, diced
4 cloves garlic, minced
1 15 oz can black beans, rinsed and drained
2 cups frozen corn
1/2 cup tomato paste
8 oz cotija cheese, crumbled
8 oz pepperjack cheese, divided
1 cup cilantro, chopped
Tortilla chips









1. In a large Dutch oven or stockpot, add chicken stock and heat over medium heat.


2. Add chicken breasts, cumin, chili powder, and cayenne pepper. Simmer about 20-25 minutes until chicken is cooked through. Remove chicken, shred into bite-size pieces and set aside.



3. Add tomatoes, jalapenos, bell pepper, onion, and garlic to the pot. Simmer about 30 minutes, covered until tomatoes have begun to break down. Add black beans, corn, and tomato paste and stir to incorporate. Add cotija cheese and half of the pepperjack cheese and stir to melt. Return chicken to soup and cook about 20 more minutes until desired consistency.



4. To cook in a crockpot, add all ingredients (including the chicken stock you used to cook the chicken, but besides the cooked chicken itself and cheese) to the crock pot and cook on low; the longer the better, but at least 3 hours. Add chicken and cheese about 30 minutes before serving.



5. If soup isn’t as thick as desired, you can add strips of flour tortillas. They will dissolve into the soup to thicken the broth. Add cilantro, reserving some to top individual bowls if desired. Ladle into serving bowls and top with crushed tortilla chips, reserved pepperjack cheese and cilantro if desired.





Ham and Pineapple Dinner



2 tablespoons butter
2 1/2 cups cooked and cubed ham
2 green onions, chopped
1 cup pineapple chunks, drained
1 1/3 cups pineapple juice
4 teaspoons cider vinegar
2 tablespoons brown sugar
2 teaspoons prepared mustard
2 tablespoons cornstarch









1. Melt the butter in a large skillet over medium heat. Saute the ham, onions and pineapple chunks in the butter for about 5 minutes.

2. In a separate medium bowl, combine the pineapple juice, vinegar, brown sugar, mustard and cornstarch. Stir this together well and pour over the ham mixture in the skillet.


3. Stir well and allow to heat through and thicken, about 5 minutes.





Fresh Sardines Naples Style



2 pounds fresh sardines
1 cup all-purpose flour
3/4 cup olive oil
2 cloves garlic, chopped
1 cup white vinegar
1 cup white wine
1/2 cup fresh mint leaves









1. Prepare the sardines by removing the heads and back bones. Rinse and pat dry.


2. Dredge in flour, shaking off any excess.


3. Heat olive oil in a large skillet over medium-high heat. When the oil is hot, fry the sardines a few at a time until brown and crispy. Remove to a large serving plate, and keep warm.


4. In another skillet over medium heat, heat a bit of the oil. Add garlic, and cook for about half a minute. Add the wine and vinegar, and allow the mixture to simmer, stirring occasionally. When the liquid has reduced by about half, pour the sauce over the sardines, and sprinkle with fresh mint. Let stand for about 1 hour before serving to allow the fish to marinate.





King Crab Appetizers



2 (12 ounce) packages refrigerated biscuit dough
1 (8 ounce) package cream cheese, softened
1 (6 ounce) can crab meat, drained
2 tablespoons mayonnaise
2 tablespoons grated Parmesan cheese
1/2 cup shredded Cheddar cheese
2 tablespoons thinly sliced green onion
1 teaspoon Worcestershire sauce
1 pinch paprika











1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease 12 tartlet pans.

2. Divide rolls in half and press into the prepared tartlet pans. Set aside.

3. In a large bowl, combine cream cheese, crab, mayonnaise, Parmesan cheese,


4. Cheddar cheese, green onions and Worcestershire sauce. Spoon 1 teaspoon of mixture into tarts and garnish with paprika.


5. Bake at 375 degrees F (190 degrees C) for 15 to 20 minutes, or until light brown. These freeze wonderfully. Just reheat before serving.





Teriyaki Marinated Chicken



1 (6 ounce) can pineapple juice
1/4 cup vegetable oil
1/4 cup soy sauce
3 tablespoons brown sugar
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper
4 skinless, boneless chicken breast halves












1. In a medium bowl, mix the pineapple juice, vegetable oil, soy sauce, brown sugar, garlic powder, and pepper. Place chicken in the bowl, and coat with the mixture. Cover, and marinate in the refrigerator at least 2 hours.
2. Preheat the oven broiler.


3. Place chicken on a baking sheet. Broil 5 minutes on each side in the preheated oven, or until no longer pink and juices run clear. Discard remaining marinade.





Broiled Tilapia Oreganata

Yield: 4 Servings




1 tbsp finely chopped fresh oregano or 1 tsp dried
4 (5 oz) tilapia fillets
1/2 tsp salt
1/4 tsp fresh pepper
4 tsp olive oil
1 garlic clove, minced
2 tbsp whole wheat seasoned breadcrumbs











1. Preheat broiler. Line broiling pan with aluminum foil.
2. Rinse tilapia. Pat fillets dry with paper towels. Season with salt, pepper and oregano.


3. Add garlic, drizzle with oil and sprinkle bread crumbs on top.


4. Arrange fillets in a single layer on the prepared pan. Broil about 8 inches from the heat until the topping is browned. Be careful not to over cook the fish.


5. Serve with lime and your favorite vegetables.





Summer Pasta with Basil, Tomatoes and Cheese



2 pounds vine ripened tomatoes, seeded and diced
3 cloves garlic, minced
1/2 cup chopped fresh basil
1 tablespoon chopped fresh mint leaves
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper flakes
1/2 cup olive oil
1/4 cup cream sherry
12 ounces spaghetti
1/2 cup freshly grated Asiago cheese
2 cups fontina cheese, shredded









1. In a medium bowl, toss together tomatoes, garlic, basil, mint, salt and black pepper, hot pepper flakes, olive oil, and cream sherry. Let stand at room temperature for up to 2 hours, stirring occasionally.



2. Cook the pasta In a large pot of boiling salted water until tender, but firm to the bite.



3. Drain the pasta, and transfer to a large serving bowl. Drain 1/4 cup of the liquid from the tomato mixture, and toss with the pasta to coat. Add cheese, and toss until it begins to melt. Add the tomato mixture, and toss until mixed.





Inside out Chocolate Filled Strawberries



15-20 strawberries (the larger the better)
1 bag of Milk Chocolate chips (I use the 11.5 oz Guittard milk chocolate chips)













1. Cut the stems off your clean strawberries and carefully scoop out the top of the berry. The deeper you scoop the more chocolate it will hold. I used large strawberries so I scooped about an inch down.



2. Pour the entire bag of chocolate chips in a glass bowl and heat in the microwave for 30 second intervals. Make sure to take your bowl out every 30 seconds to stir the chips. Continue until all chips are melted.



3. Place your strawberries in an egg carton so they sit straight up. You could also use little Dixie cups. Now you can either spoon your melted chocolate into the berries or use a funnel or piping bag. I used a little baby spoon and it worked fine. Your choice.



4. Place in the refrigerator for about 10 minutes until they harden a bit. Enjoy!





Taco Soup



Large package of hamburger (2 lbs. or so)
Large onion, chopped
2 cans Black Beans, drained and rinsed
2 cans Dark Red Kidney Beans, drained and rinsed
2 cans Corn, drained (you could use frozen)
1 can Tomatoes with Green Chilis (Rotelle)
1 can Diced Tomatoes
1 15oz can Tomato Sauce
1 can Beef Broth
2 packages of Taco Seasoning
2-3 cups of Water









1. Brown the meat and onion together. (I like to rinse the hamburger under very hot water to get rid of the extra fat.)



2. Add in all the other ingredients and cook until it’s hot.



3. Serve with cheddar cheese and corn chips or with corn bread.