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Ingredients 1 roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough 3/4 cup finely chopped peanuts 1/3 cup strawberry or favorite flavor jam or preserves Preparation Heat oven to 350°F. Cut cookie dough into 24 slices; cut each slice in half crosswise. Shape dough into balls and roll in peanuts; place 2 inches apart on ungreased cookie sheets. Bake 12 to 14 minutes or until edges are golden brown. Immediately, with back of measuring teaspoon, make indentation in each baked cookie....

Ingredients 3 tablespoons extra-virgin olive oil, divided 2 pounds boneless, skinless chicken breasts (3 to 4), patted dry 2 teaspoons ground coriander Kosher salt and freshly ground pepper 12 ounces cherry tomatoes, halved, or left whole if small (2 cups) 1 tablespoon minced garlic (from 3 cloves) 1 pound green beans, trimmed 1/3 cup pitted Kalamata olives, halved Fresh cilantro leaves, for serving Buttered crusty bread, for serving Preparation Heat 2 tablespoons oil in a large straight-sided skillet over medium-high....

Ingredients 2 cans (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count) or 2 cans (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet 3 to 4 cups walnuts, finely chopped 3/4 cup sugar 1 teaspoon ground cinnamon 1/2 cup honey 2 tablespoons butter or margarine 2 teaspoons lemon juice Preparation Heat oven to 350°F. Unroll 1 can of dough and separate into 2 long rectangles. Place in ungreased 13x9-inch pan; press in bottom and 1/2 inch up sides to form crust....

Ingredients 1-1/4 cups cooked chicken, cut up 1 tomato, chopped 3/4 cup frozen peas 1/2 cup grated Parmesan cheese 1/2 tsp. Italian herb seasoning 1-1/4 cups reduced fat buttermilk baking mix 1 cup skim milk 2 eggs 2 cups purchased pizza sauce, heated Preparation Preheat oven to 400°F. Combine first 5 ingredients in a well greased 9 inch pie plate. Combine baking mix, milk and eggs in a bowl and stir with a fork until smooth....

Ingredients 1 1/2 cups Quinoa(red, white or black) 3 cups water 1 tsp. vegetable bouillon 3 Tbs.(either butter, or olive oil) 4 cloves garlic 1 med. onion 2 tbs. blended curry 1 tsp. fenugreek 1 yellow bell pepper 1 green bell pepper 2 cups peeled butternut squash 2 Roma tomatoes 1/3 cups cilantro 1 tsp. lime juice 1-2 Tbs. Agave or brown sugar(depending on your own tastes) Preparation First, rinse the quinoa, with cold water several times....

Ingredients 14 ounce can pineapple juice 3 6 ounce cans frozen lomonade 3 packages raspberry kool-aid 2 packages frozen raspberries 4 cups sugar 8 to 9 quarts 7-Up or Sprite Preparation Mix all ingredients - except 7-up. Freeze for 24 hours. Thaw slightly and add 7-up or Sprite. Freeze in small quantities for smaller recipes.

Ingredients 1 lb. Red Snapper, boned and cubed 1 large or 2 medium tomatoes, diced 1 small white onion, diced 2 large garlic cloves, minced (add more or less to taste) 1 bunch cilantro, finely chopped 2 8 oz. cans tomato sauce 5-6 limes, enough fresh lime juice to cover 1 avocado (optional) Preparation Combine all ingredients except the tomato sauce and avocado. Allow the lime juice to “cook” the snapper for one hour or until fish is opaque....

Ingredients 4 ripe frozen bananas, 2 cup of dry baking cocoa powder, 1 cup fresh strawberries, 1/3 package of tofu, 1/2 cup powdered skim milk, 1 cup water, 2 pks of nutrasweet or splenda. Preparation mash frozen bananas in a bowl with cocoa powder until it makes a smooth and velvety chocolate ice cream. Put bowl back in freezer. Take fresh strawberies, slice four into thin slivers and set aside. Blend rest of strawberries with tofu, powdered milk, water and splenda in blender....

Ingredients 4 tablespoons unsalted butter, softened 1 teaspoon freshly chopped thyme leaves 1 teaspoon freshly chopped sage leaves 1 teaspoon freshly chopped rosemary leaves Salt and freshly ground black pepper 1 medium onion, peeled and sliced 1/2-inch thick 1 (5-pound) roasting chicken, rinsed, dried and giblets removed 2 lemon slices 1 sprig fresh thyme, chopped 1 sprig fresh rosemary, chopped 1 sprig fresh sage, chopped 3 large cloves garlic, peeled and smashed...

Ingredients 2-3 small zucchini 1 small eggplant 1 large red capsicum (pepper) basil pesto 1 x 500g package of pasta of choice Preparation Preheat oven to 200 Celcius. Chop zucchini, eggplant, and pepper into bite-sized chunks. Combine vegetables in a large bowl and drizzle a little good olive oil over. Season with salt and pepper. Place vegetables on a baking sheet or roasting pan in a single layer and roast for approximately 30min, or until edges of vegies start to brown....

Ingredients 1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan 2 1/4 cups all-purpose flour 2 1/4 teaspoons baking powder 1 teaspoon coarse salt 1 1/2 cups packed dark-brown sugar 3 large eggs 1 teaspoon pure vanilla extract 1 cup miniature marshmallows 1 cup semisweet chocolate, coarsely chopped 1 cup white chocolate, coarsely chopped 1 cup butterscotch chips 18 soft caramel-candy cubes, coarsely chopped Preparation Preheat oven to 350 degrees....

Ingredients 3 red potatoes, cut into 1" pcs 12 baby carrots 1 med sweet potato, peeled and cut into 1" pcs 1 large or 2 small zucchini, cut into 1" pcs 1 onion, quartered 1 garlic bulb, pointed end cut off 1/4 c. olive oil 1 tsp crushed dried rosemary 1/2 tsp salt Preparation Toss together all ingredients; place in a single layer in a 15x10"jelly-roll pan. Bake at 400 for 45 min or until tender....

Ingredients 1/2 pound confectioners' sugar (2 cups) 2 1/2 tablespoons meringue powder 1/4 cup water Black or dark-brown gel food coloring Preparation In the bowl of an electric mixer fitted with the paddle attachment, combine confectioners’ sugar and meringue powder with scant 1/4 cup water on low speed. Mix until fluffy yet dense, 10 to 15 minutes. Color the icing as needed starting with a small amount of gel food coloring....

Ingredients 1/2 lemon 1 1/2 pounds button mushrooms thinly sliced 1/4 cup disseldor or dijon mustard 1 egg yolk 1 tablespoon water 1 tablespoon red wine vinegar 3/4 cup vegetable oil salt and pepper 2 ounces roquefort cheese crumbled 1 tablespoon snipped fresh chives or green onions 1 tablespoon diced pimiento Preparation Squeese lemon over mushrooms in large bowl. Whisk mustard and yolk in another bowl. Blend in water and vinegar....

Ingredients 1 tablespoon fresh lemon juice 2 teaspoons Dijon mustard 1 tablespoon olive oil Coarse salt and ground pepper 1 head Bibb lettuce (about 9 ounces), washed well and torn into bite-size pieces 1 cup frozen peas, thawed 1/2 cup fresh mint leaves, torn into bite-size pieces Preparation In a large bowl, whisk together lemon juice and mustard. Whisk in oil; season with salt and pepper. Add lettuce, peas, and mint; toss to coat....

Ingredients 2 cups smooth marinara sauce 8 ounces mirepoix (Diced Vegetables) 2 tablespoon capers 3 cloves garlic, peeled, thinly sliced or minced 2 shallots, peeled, thinly sliced or minced 4 salmon fillet portions (6 oz each) Salt Pepper 1/2 cup Nicoise olives, pitted 1/2 teaspoon saffron threads Preparation 1.Combine marinara sauce, mirepoix, capers, garlic, and shallots in braising pan. Season salmon with salt and pepper; add to pan. Sprinkle with olives and crumbled saffron....

Ingredients Preparation

Ingredients 3/4 cup frozen (thawed) whipped topping 2 small bananas, sliced 1/2 cup prepared vanilla pudding 8 vanilla wafer cookies Preparation In each of 4 (5-oz) shot glasses or small bowls, layer 1 tablespoon whipped topping, one-eighth of the banana slices, 1 tablespoon pudding and 1 cookie. Repeat layers. Top each with dollop of remaining whipped topping.

Ingredients 1/2 of a 32 oz. tub of yogurt - I like to mix a little bit of Greek yogurt in with regular to get a thicker texture 1 radish - grated (prefer the larger shred) 1/2 small plum tomato - cut into small pieces, seeds removed 2 tablespoons fresh grated coconut or thawed out frozen Vaggarne 2 teaspoons oil 1/2 teaspoon mustard seed pinch of asafoetida 1 - 2 fresh or dried curry leaf...

Ingredients Crust: 1 1/2 C flour 2 tsp salt 2 tbls sugar 2 tbls milk Glaze: 1 C sugar 3 tbls cornstarch 1 1/2 C water 1 small pkg raspberry jello Preparation Mix crust ingredients with fork in pie plate and pat out. Bake at 425 degrees for 10 minutes. Fill with berries. Boil glaze ingredients and remove from heat. Add 1 small pkg of raspberry jello. Pour glaze over berries and chill....