CREAMY CHICKEN AND WILD RICE SOUP

INGREDIENTS

 4 cups chicken broth

 2 cups water
 2 cooked, boneless chicken breast halves, shredded
 1 (4.5 ounce) package quick cooking long grain and wild rice with seasoning packet
 1/2 teaspoon salt
 1/2 teaspoon ground black pepper
 3/4 cup all-purpose flour
 1/2 cup butter
 2 cups heavy cream

DIRECTIONS

 In a large pot over medium heat, combine broth, water and chicken. Bring just to boiling,
then stir in rice, reserving seasoning packet. Cover and remove from heat.
 In a small bowl, combine salt, pepper and flour. In a medium saucepan over medium
heat, melt butter. Stir in contents of seasoning packet until mixture is bubbly. Reduce
heat to low, then stir in flour mixture by tablespoons, to form a roux. Whisk in cream, a
little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes.
 Stir cream mixture into broth and rice. Cook over medium heat until heated through, 10
to 15 minutes.
DELICIOUS HAM AND POTATO SOUP

INGREDIENTS

 3 1/2 cups peeled and diced potatoes

 1/3 cup diced celery
 1/3 cup finely chopped onion
 3/4 cup diced cooked ham
 3 1/4 cups water
 2 tablespoons chicken bouillon granules
 1/2 teaspoon salt, or to taste
 1 teaspoon ground white or black pepper, or to taste
 5 tablespoons butter
 5 tablespoons all-purpose flour
 2 cups milk

DIRECTIONS

 Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then
cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the
chicken bouillon, salt and pepper.
 In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork,
and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to
allow lumps to form until all of the milk has been added. Continue stirring over medium-
low heat until thick, 4 to 5 minutes.
 Stir the milk mixture into the stockpot, and cook soup until heated through. Serve
immediately.
HAM AND SPLIT PEA SOUP RECIPE - A GREAT SOUP

INGREDIENTS

 2 tablespoons butter
 1/2 onion, diced
 2 ribs celery, diced
 3 cloves garlic, sliced
 1 pound ham, diced
 1 bay leaf
 1 pound dried split peas
 1 quart chicken stock
 2 1/2 cups water
 salt and ground black pepper to taste

DIRECTIONS

 Place the butter in a large soup pot over medium-low heat. Stir in onion, celery, and
sliced garlic. Cook slowly until the onions are translucent but not brown, 5 to 8 minutes.
 Mix in ham, bay leaf, and split peas. Pour in chicken stock and water. Stir to combine,
and simmer slowly until the peas are tender and the soup is thick, about 1 hour and 15
minutes. Stir occasionally. Season with salt and black pepper to serve.
SPLIT PEA SOUP

INGREDIENTS

 2 1/4 cups dried split peas

 2 quarts cold water
 1 1/2 pounds ham bone
 2 onions, thinly sliced
 1/2 teaspoon salt
 1/4 teaspoon ground black pepper
 1 pinch dried marjoram
 3 stalks celery, chopped
 3 carrots, chopped1 potato, diced

DIRECTIONS

 In a large stock pot, cover peas with 2 quarts cold water and soak overnight. If you need a
faster method, simmer the peas gently for 2 minutes, and then soak for l hour.
 Once peas are soaked, add ham bone, onion, salt, pepper and marjoram. Cover, bring to
boil and then simmer for 1 1/2 hours, stirring occasionally.
 Remove bone; cut off meat, dice and return meat to soup. Add celery, carrots and
potatoes. Cook slowly, uncovered for 30 to 40 minutes, or until vegetables are tender.
CHICKEN TORTILLA SOUP I

INGREDIENTS

 1 onion, chopped
 3 cloves garlic, minced
 1 tablespoon olive oil
 2 teaspoons chili powder
 1 teaspoon dried oregano
 1 (28 ounce) can crushed tomatoes
 1 (10.5 ounce) can condensed chicken broth
 1 1/4 cups water
 1 cup whole corn kernels, cooked
 1 cup white hominy
 1 (4 ounce) can chopped green chile peppers
 1 (15 ounce) can black beans, rinsed and drained
 1/4 cup chopped fresh cilantro
 2 boneless chicken breast halves, cooked and cut into bite-sized pieces
 crushed tortilla chips
 sliced avocado
 shredded Monterey Jack cheese
 chopped green onions

DIRECTIONS

 In a medium stock pot, heat oil over medium heat. Saute onion and garlic in oil until soft.
Stir in chili powder, oregano, tomatoes, broth, and water. Bring to a boil, and simmer for
5 to 10 minutes.
 Stir in corn, hominy, chiles, beans, cilantro, and chicken. Simmer for 10 minutes.
 Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado
slices, cheese, and chopped green onion.
CATHERINE'S SPICY CHICKEN SOUP

INGREDIENTS

 2 quarts water
 8 skinless, boneless chicken breast halves
 1/2 teaspoon salt
 1 teaspoon ground black pepper
 1 teaspoon garlic powder
 2 tablespoons dried parsley
 1 tablespoon onion powder
 5 cubes chicken bouillon
 3 tablespoons olive oil
 1 onion, chopped
 3 cloves garlic, chopped
 1 (16 ounce) jar chunky salsa
 2 (14.5 ounce) cans peeled and diced tomatoes
 1 (14.5 ounce) can whole peeled tomatoes
 1 (10.75 ounce) can condensed tomato soup
 3 tablespoons chili powder
 1 (15 ounce) can whole kernel corn, drained
 2 (16 ounce) cans chili beans, undrained
 1 (8 ounce) container sour cream

DIRECTIONS

 In a large pot over medium heat, combine water, chicken, salt, pepper, garlic powder,
parsley, onion powder and bouillon cubes. Bring to a boil, then reduce heat and simmer 1
hour, or until chicken juices run clear. Remove chicken, reserve broth. Shred chicken.
 In a large pot over medium heat, cook onion and garlic in olive oil until slightly browned.
Stir in salsa, diced tomatoes, whole tomatoes, tomato soup, chili powder, corn, chili
beans, sour cream, shredded chicken and 5 cups broth. Simmer 30 minutes.
SIMPLE MOSCOW MULE

INGREDIENTS

 Ice
 1/2 fresh lime
 2 fluid ounces vodka
 4 fluid ounces ginger beer, or to taste
 2 lime slices

DIRECTIONS

 Fill a tall glass with ice. Squeeze 1/2 lime over ice. Pour vodka over ice and top with
ginger beer. Garnish with lime slices.
MOJITO PERFECTO

INGREDIENTS

 6 mint leaves
 4 teaspoons white sugar
 1 lime, cut into
 6 wedges
 2 (1.5 fluid ounce) jiggers lemon-flavored rum
 1 cup ice cubes, or as needed
 1/2 cup carbonated water, or as needed

DIRECTIONS

 Put 3 mint leaves and 2 teaspoons sugar into each of 2 glass tumblers; vigorously stir
sugar and mint together, crushing mint with the back of a spoon to release oils. Add 3
lime wedges to each glass; again stir vigorously to release some lime juice. Pour 1 jigger
rum into each glass. Fill glasses with ice cubes and top with carbonated water; stir.
SASSY SANGRIA

INGREDIENTS

 1 gallon dry red wine

 1/2 cup white sugar
 1 (46 fluid ounce) can pineapple juice
 1 (8 ounce) can pineapple chunks
 1 orange, sliced into rounds
 1 lime, sliced into rounds

DIRECTIONS

 In a large punch bowl combine red wine, sugar and pineapple juice. Mix in the pineapple
chunks, orange slices and lime slices. Serve chilled.
REFRESHING CUCUMBER LEMONADE

INGREDIENTS

 1 cup water
 1/2 cup white sugar
 1 cucumber, sliced
 6 lemons, juiced

DIRECTIONS

 Make a simple syrup by stirring the water and sugar together in a saucepan over medium
heat; heat until just about to boil and the sugar has dissolved. Place in refrigerator 30
minutes, or until cool.
 Place the cucumber slices in a blender or food processor; blend until mashed into a pulp.
Pour the cucumber pulp into a fine mesh strainer place over a bowl to catch the liquid;
allow to sit until you have about 2/3 cup of liquid from the cucumber, about 15 minutes.
 Stir the simple syrup, cucumber liquid, and lemon juice together in a pitcher. Serve cold.
BEST LEMONADE EVER

INGREDIENTS

 1 3/4 cups white sugar

 8 cups water
 1 1/2 cups lemon juice

DIRECTIONS

 In a small saucepan, combine sugar and 1 cup water. Bring to boil and stir to dissolve
sugar. Allow to cool to room temperature, then cover and refrigerate until chilled.
 Remove seeds from lemon juice, but leave pulp. In pitcher, stir together chilled syrup,
lemon juice and remaining 7 cups water.
SMOOTH SWEET TEA

INGREDIENTS

 1 pinch baking soda

 2 cups boiling water
 6 tea bags
 3/4 cup white sugar
 6 cups cool water

DIRECTIONS

 Sprinkle a pinch of baking soda into a 64-ounce, heat-proof, glass pitcher. Pour in boiling
water, and add tea bags. Cover, and allow to steep for 15 minutes.
 Remove tea bags, and discard; stir in sugar until dissolved. Pour in cool water, then
refrigerate until cold.
PHOENICIAN'S KEY LIME PIE

INGREDIENTS

 2/3 cup toasted slivered almonds

 1 cup graham cracker crumbs
 1/4 cup white sugar
 1 pinch salt
 1/4 cup butter, melted
 4 egg yolks
 1 (14 ounce) can sweetened condensed milk
 1/2 cup key lime juice
 3/4 cup cold heavy cream
 1/2 teaspoon grated lime zest

DIRECTIONS

 Preheat an oven to 350 degrees F (175 degrees C).

 Pulse the almonds in a food processor until finely ground. Combine the almonds with the
graham cracker crumbs, sugar, and salt. Pour in the melted butter and mix until evenly
moistened. Press into a 9-inch pie plate.
 Bake the crust in the preheated oven until golden brown, 10 to 13 minutes.
 While the crust is baking, beat the egg yolks in a bowl with the condensed milk, cream,
and lime zest. Whisk in the lime juice a little at a time to thicken the custard. Pour the
custard into the pie crust and return to the oven.
 Bake in the oven for 15 minutes to help the custard begin to set. Cool to room
temperature on a wire rack before covering loosely with plastic wrap and refrigerating
overnight.
BLUEBERRY SHORTBREAD BARS

INGREDIENTS

 1/2 cup cold unsalted butter, cut into small cubes

 1 1/2 cups sifted all-purpose flour
 1/2 cup white sugar
 1/2 teaspoon salt
 1/4 teaspoon baking powder
 1/4 teaspoon Chinese five-spice powder
 1 egg yolk
 1/2 teaspoon ice water, or more if needed
 3/4 cup fresh blueberries

DIRECTIONS

 Preheat oven to 375 degrees F (190 degrees C). Place butter cubes in the freezer for 15
minutes.
 Whisk together flour, sugar, salt, and baking powder in a large bowl. Sprinkle in Chinese
five-spice powder.
 Cut in frozen butter using a pastry cutter until the butter pieces are about the size of peas.
Mix in egg yolk and continue cutting in until thoroughly combined. Drizzle in ice water
and stir to combine. The dough should just come together when pinched between your
fingers.
 Pour about 3/4 of the crumb mixture into an ungreased 9x9-inch baking dish. Press the
mixture down firmly using the back of a spoon. Spread blueberries in one layer and
sprinkle with remaining crumbly dough.
 Bake in the preheated oven until the top is golden and sides are crisp and browned, 30 to
35 minutes. Cool completely before serving.
PEACH PIE WITH SOUR CREAM

INGREDIENTS

 1 1/4 cups all-purpose flour

 1/2 cup butter, cut into chunks
 1/2 teaspoon salt
 2 tablespoons sour cream
 4 fresh peaches - peeled, pitted, and sliced
 3 egg yolks
 2 tablespoons all-purpose flour
 1/3 cup sour cream
 1 cup white sugar

DIRECTIONS

 Preheat oven to 425 degrees F (220 degrees C). Butter a 9-inch pie dish.
 Place 1 1/4 cups flour, butter, salt, and 2 tablespoons sour cream in a food processor;
pulse until mixture comes together in a large ball. Press dough into prepared pie dish to
form a crust.
 Bake in preheated hoven until golden brown, about 10 minutes. Remove pie crust from
oven.
 Reduce oven heat to 350 degrees F (175 degrees C). Arrange peach slices in pie crust.
 Lightly beat egg yolks in a large bowl. Add in sugar, 1/3 cup sour cream, and 2
tablespoons flour; stir until well-mixed. Pour egg mixture over peaches. Cover pie with
aluminum foil.
 Bake in preheated oven for 50 minutes; remove foil. Continue baking until peach filling
is set, about 15 minutes more.
ORANGE MERINGUE PIE

INGREDIENTS

 1 (9 inch) unbaked pie crust  4 eggs, separated

 3/4 cup sugar  4 tablespoons butter or margarine,
 1/3 cup cornstarch cut into pieces
 1 pinch salt  2 teaspoons grated orange zest
 1 cup orange juice  1/2 cup diced orange segments
 1/2 cup lemon juice  1/2 cup white sugar
 1/4 cup water  1/4 teaspoon cream of tartar
DIRECTIONS

 Preheat oven to 400 degrees F (205 degrees C). Line pastry with aluminum foil and a
layer of pie weights or dried beans. Bake in the preheated oven until edge of crust is
golden, about 10 minutes. Carefully remove the foil and weights; bake about 5 minutes
more.
 In a small saucepan, stir together the 3/4 cup sugar, 1/3 cup cornstarch, and salt. Mix in
the orange juice, lemon juice, and water. Whisk in the egg yolks. Cook over medium
heat, stirring frequently, until thick and bubbly, about 5 minutes. Remove from heat, and
stir in butter and orange zest. If desired; stir in diced orange segments. Pour into prepared
pie crust, cover with plastic wrap, and set aside to cool.
 When pie filling has cooled to room temperature, preheat oven and prepare meringue.
Preheat oven to 350 degrees F (175 degrees C). In a large glass or metal bowl, beat egg
whites until foamy. Gradually add 1/2 cup sugar and cream of tartar, continuing to beat
until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a
sharp peak that holds its shape. Spread over pie, making sure the meringue completely
covers the filling and meets the edges of the pie crust.
 Bake in preheated oven until meringue topping is golden brown, about 15 minutes.
RASPBERRY-LIME SHERBET 'WATERMELON'

INGREDIENTS

 2 pints lime sherbet, slightly softened

 6 ounces miniature semi-sweet chocolate chips
 1/2 gallon raspberry sherbet, slightly softened

DIRECTIONS

 Line a serving bowl with plastic wrap. Spoon lime sherbet into the bowl, smoothing it out
to be 1/2 inch thick along the sides, making the watermelon rind. Place bowl in the
freezer for 15 minutes.
 Meanwhile, stir the chocolate chips evenly into the raspberry sherbet. Scoop the
raspberry sherbet into the lime sherbet shell, smoothing off and leveling the top. Return
bowl to the freezer.
 To serve, invert the bowl onto a serving plate. Lift off bowl and remove plastic wrap.
Freeze again for 1 hour if the sherbet is too soft. Slice pieces like a watermelon.
TOO MUCH CHOCOLATE CAKE

INGREDIENTS

 1 (18.25 ounce) package devil's food cake mix

 1 (5.9 ounce) package instant chocolate pudding mix
 1 cup sour cream
 1 cup vegetable oil
 4 eggs
 1/2 cup warm water
 2 cups semisweet chocolate chips

DIRECTIONS

 Preheat oven to 350 degrees F (175 degrees C).

 In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs
and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt
pan.
 Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick
inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before
inverting onto a plate If desired, dust the cake with powdered sugar.
CURRY STAND CHICKEN TIKKA MASALA SAUCE

INGREDIENTS

 2 tablespoons ghee (clarified butter)  2 teaspoons paprika

 1 onion, finely chopped  1 tablespoon white sugar
 4 cloves garlic, minced  1 tablespoon vegetable oil
 1 tablespoon ground cumin  4 skinless, boneless chicken breast
 1 teaspoon salt1 teaspoon ground halves, cut into bite-size pieces
ginger  1/2 teaspoon curry powder
 1 teaspoon cayenne pepper  1/2 teaspoon salt, or to taste
 1/2 teaspoon ground cinnamon (optional)
 1/4 teaspoon ground turmeric  1 teaspoon white sugar, or to taste
 1 (14 ounce) can tomato sauce (optional)
 1 cup heavy whipping cream

DIRECTIONS

 Heat ghee in a large skillet over medium heat and cook and stir onion until translucent,
about 5 minutes. Stir in garlic; cook and stir just until fragrant, about 1 minute. Stir
cumin, 1 teaspoon salt, ginger, cayenne pepper, cinnamon, and turmeric into the onion
mixture; fry until fragrant, about 2 minutes.
 Stir tomato sauce into the onion and spice mixture, bring to a boil, and reduce heat to
low. Simmer sauce for 10 minutes, then mix in cream, paprika, and 1 tablespoon sugar.
Bring sauce back to a simmer and cook, stirring often, until sauce is thickened, 10 to 15
minutes.
 Heat vegetable oil in a separate skillet over medium heat. Stir chicken into the hot oil,
sprinkle with curry powder, and sear chicken until lightly browned but still pink inside,
about 3 minutes; stir often. Transfer chicken and any pan juices into the sauce. Simmer
chicken in sauce until no longer pink, about 30 minutes; adjust salt and sugar to taste.
OLD CHARLESTON STYLE SHRIMP AND GRITS

INGREDIENTS

 1 cup coarsely ground grits  5 slices bacon

 3 cups water  1 green bell pepper, chopped
 2 teaspoons salt  1 red bell pepper, chopped
 2 cups half-and-half  1 yellow bell pepper, chopped
 2 pounds uncooked shrimp, peeled and  1 cup chopped onion
deveined  1 teaspoon minced garlic
 salt to taste  1/4 cup butter
 1 pinch cayenne pepper, or to taste  1/4 cup all-purpose flour
 1 lemon, juiced1 pound andouille sausage,  1 cup chicken broth
cut into  1 tablespoon Worcestershire sauce
 1/4-inch slices  1 cup shredded sharp Cheddar cheese

DIRECTIONS

 Bring water, grits, and salt to a boil in a heavy saucepan with a lid. Stir in half-and-half and simmer until
grits are thickened and tender, 15 to 20 minutes. Set aside and keep warm.
 Sprinkle shrimp with salt and cayenne pepper; drizzle with lemon juice. Set aside in a bowl.
 Place andouille sausage slices in a large skillet over medium heat; fry sausage until browned, 5 to 8
minutes. Remove skillet from heat.
 Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10
minutes. Retain bacon drippings in skillet. Transfer bacon slices to paper towels, let cool, and crumble.
 Cook and stir green, red, and yellow bell peppers, onion, and garlic in the bacon drippings until the onion is
translucent, about 8 minutes.
 Stir shrimp and cooked vegetables into the andouille sausage and mix to combine.
 Melt butter in a saucepan over medium heat; stir in flour to make a smooth paste. Turn heat to low and
cook, stirring constantly, until the mixture is medium brown in color, 8 to 10 minutes. Watch carefully,
mixture burns easily.
 Pour the butter-flour mixture into the skillet with andouille sausage, shrimp, and vegetables. Place the
skillet over medium heat and pour in chicken broth, bacon and Worcestershire sauce, cooking and stirring
until the sauce thickens and the shrimp become opaque and bright pink, about 8 minutes.
 Just before serving, mix sharp Cheddar cheese into grits until melted and grits are creamy and light yellow.
Serve shrimp mixture over cheese grits.
MEGAN'S GRANOLA

INGREDIENTS

 8 cups rolled oats1  1/2 cup brown sugar

 1/2 cups wheat germ  1/4 cup maple syrup
 1 1/2 cups oat bran  3/4 cup honey
 1 cup sunflower seeds  1 cup vegetable oil
 1 cup finely chopped almonds  1 tablespoon ground cinnamon
 1 cup finely chopped pecans  1 tablespoon vanilla extract
 1 cup finely chopped walnuts  2 cups raisins or sweetened dried
 1 1/2 teaspoons salt cranberries

DIRECTIONS

 Preheat the oven to 325 degrees F (165 degrees C). Line two large baking sheets with
parchment or aluminum foil.
 Combine the oats, wheat germ, oat bran, sunflower seeds, almonds, pecans, and walnuts
in a large bowl. Stir together the salt, brown sugar, maple syrup, honey, oil, cinnamon,
and vanilla in a saucepan. Bring to a boil over medium heat, then pour over the dry
ingredients, and stir to coat. Spread the mixture out evenly on the baking sheets.
 Bake in the preheated oven until crispy and toasted, about 20 minutes. Stir once halfway
through. Cool, then stir in the raisins or cranberries before storing in an airtight container.
CHEF JOHN'S ITALIAN MEATBALLS

INGREDIENTS

 1/3 cup plain bread crumbs  3 cloves garlic, crushed

 1/2 cup milk  2 teaspoons salt
 2 tablespoons olive oil  1 teaspoon ground black pepper
 1 onion, diced  1/2 teaspoon red pepper flakes
 1 pound ground beef  1 teaspoon dried Italian herb
 1 pound ground pork seasoning
 2 eggs  2 tablespoons grated Parmesan
 1/4 bunch fresh parsley, chopped cheese

DIRECTIONS

 Cover a baking sheet with foil and spray lightly with cooking spray.
 Soak bread crumbs in milk in a small bowl for 20 minutes.
 Heat olive oil in a skillet over medium heat. Cook and stir onions in hot oil until
translucent, about 20 minutes.
 Mix beef and pork together in a large bowl. Stir onions, bread crumb mixture, eggs,
parsley, garlic, salt, black pepper, red pepper flakes, Italian herb seasoning, and Parmesan
cheese into meat mixture with a rubber spatula until combined. Cover and refrigerate for
about one hour.
 Preheat an oven to 425 degrees F (220 degrees C).
 Using wet hands, form meat mixture into balls about 1 1/2 inches in diameter. Arrange
onto prepared baking sheet.
 Bake in the preheated oven until browned and cooked through, 15 to 20 minutes.
HOMESTYLE TURKEY, THE MICHIGANDER WAY

INGREDIENTS

 1 (12 pound) whole turkey

 6 tablespoons butter, divided
 4 cups warm water
 3 tablespoons chicken bouillon
 2 tablespoons dried parsley
 2 tablespoons dried minced onion
 2 tablespoons seasoning salt

DIRECTIONS

 Preheat oven to 350 degrees F (175 degrees C). Rinse and wash turkey. Discard the
giblets, or add to pan if they are anyone's favorites.
 Place turkey in a Dutch oven or roasting pan. Separate the skin over the breast to make
little pockets. Put 3 tablespoons of the butter on both sides between the skin and breast
meat. This makes for very juicy breast meat.
 In a medium bowl, combine the water with the bouillon. Sprinkle in the parsley and
minced onion. Pour over the top of the turkey. Sprinkle seasoning salt over the turkey.
 Cover with foil, and bake in the preheated oven 3 1/2 to 4 hours, until the internal
temperature of the turkey reaches 180 degrees F (80 degrees C). For the last 45 minutes
or so, remove the foil so the turkey will brown nicely.
ROASTED RACK OF LAMB

INGREDIENTS

 1/2 cup fresh bread crumbs  1 (7 bone) rack of lamb, trimmed and
 2 tablespoons minced garlic frenched
 2 tablespoons chopped fresh  1 teaspoon salt
rosemary  1 teaspoon black pepper
 1 teaspoon salt  2 tablespoons olive oil
 1/4 teaspoon black pepper  1 tablespoon Dijon mustard
 2 tablespoons olive oil

DIRECTIONS

 Preheat oven to 450 degrees F (230 degrees C). Move oven rack to the center position.
 In a large bowl, combine bread crumbs, garlic, rosemary, 1 teaspoon salt and 1/4
teaspoon pepper. Toss in 2 tablespoons olive oil to moisten mixture. Set aside.
 Season the rack all over with salt and pepper. Heat 2 tablespoons olive oil in a large
heavy oven proof skillet over high heat. Sear rack of lamb for 1 to 2 minutes on all sides.
Set aside for a few minutes. Brush rack of lamb with the mustard. Roll in the bread
crumb mixture until evenly coated. Cover the ends of the bones with foil to prevent
charring.
 Arrange the rack bone side down in the skillet. Roast the lamb in preheated oven for 12 to
18 minutes, depending on the degree of doneness you want. With a meat thermometer,
take a reading in the center of the meat after 10 to 12 minutes and remove the meat, or let
it cook longer, to your taste. Let it rest for 5 to 7 minutes, loosely covered, before carving
between the ribs.
EASY RUMAKI WITH PINEAPPLE

INGREDIENTS

 cooking spray
 24 (1 inch) cubes fresh pineapple
 24 water chestnut slices
 8 thick-cut bacon slices, cut crosswise into
 3 pieces
 24 toothpicks
 1/2 cup low-fat sesame-ginger salad dressing
 1 tablespoon chopped green onion, or to taste

DIRECTIONS

 Preheat oven to 375 degrees F (190 degrees C). Line the bottom section of a broiler pan
with aluminum foil, top with the broiler rack, and spray rack with cooking spray.
 Place a water chestnut slice atop each pineapple cube; wrap each with 1 bacon slice,
securing with a toothpick. Arrange wrapped pineapple on the prepared broiler rack.
 Bake in the preheated oven for 7 minutes; turn and continue baking until bacon is almost
crisp, about 8 more minutes. Brush rumaki with sesame-ginger dressing and continue
baking until bacon is crisp, about 5 more minutes. Garnish rumaki with green onion.
ANNIE'S FRUIT SALSA AND CINNAMON CHIPS

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 tablespoons cinnamon sugar

DIRECTIONS

 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.
 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.
PERFECT CRAB-STUFFED MUSHROOMS

INGREDIENTS

 2 tablespoons butter
 2 tablespoons minced green onion
 1 cup cooked crabmeat, finely chopped
 1/2 cup dry bread crumbs
 1/4 cup shredded Monterey Jack cheese
 1 egg, beaten
 1 teaspoon lemon juice
 1/2 teaspoon dried dill weed
 1/2 cup butter, melted
 1 1/2 pounds fresh button mushrooms, stems removed
 1/2 cup shredded Monterey Jack cheese
 1/4 cup dry white wine

DIRECTIONS

 Preheat oven to 400 degrees F (200 degrees C).

 Melt 2 tablespoons butter in a skillet; cook and stir green onion until softened, about 2
minutes. Transfer green onion to a bowl. Stir in crabmeat, bread crumbs, 1/4 cup
Monterey Jack cheese, egg, lemon juice, and dill weed until well mixed.
 Pour 1/2 cup melted butter in a 9x13-inch baking dish; turn mushroom caps in butter to
coat. Fill mushroom caps with the crab mixture and sprinkle with remaining 1/2 cup
Monterey Jack cheese. Pour white wine into baking dish.
 Bake in preheated oven until cheese is melted and lightly brown, 15 to 20 minutes.
ARTICHOKE HEARTS GRATIN

INGREDIENTS

 6 canned artichoke hearts, drained and halved

 1 teaspoon vegetable oil
 salt and freshly ground black pepper to taste
 2 tablespoons dry bread crumbs
 1/4 cup finely grated Parmigiano-Reggiano cheese
 1 tablespoon olive oil
 1/2 lemon, cut into wedges

DIRECTIONS

 Place artichoke heart halves on a paper towel cut-side down to drain for about 15
minutes.
 Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a
baking sheet with aluminum foil and lightly coat with vegetable oil.
 Place artichoke heart halves on the prepared baking sheet, cut side up. Season with salt
and pepper, sprinkle with breadcrumbs and Parmigiano-Reggiano cheese, and drizzle
with olive oil.
 Broil artichoke hearts until browned on top, about 7 minutes. Serve with lemon wedges.
MOUTH-WATERING STUFFED MUSHROOMS

INGREDIENTS

 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

DIRECTIONS

 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.
RESTAURANT-STYLE BUFFALO CHICKEN WINGS

INGREDIENTS

 1/2 cup all-purpose flour

 1/4 teaspoon paprika
 1/4 teaspoon cayenne pepper
 1/4 teaspoon salt
 10 chicken wings
 oil for deep frying
 1/4 cup butter
 1/4 cup hot sauce
 1 dash ground black pepper
 1 dash garlic powder

DIRECTIONS

 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.
 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.
 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.