Ingredients

• 4 tablespoons butter or non-dairy margarine to keep it dairy-free
• 1 medium onion, chopped
• 3 celery stalks, cut crosswise in ¼” slices
• ½ teaspoon kosher salt
• 1 teaspoon ground sage
• 1 teaspoon dry thyme
• 10 cups dried unseasoned bread cubes (found in the bread section at the grocery store)
• 1½ cups chicken or vegetable broth
• 1 egg
• Optional garnish: ¼ cup fresh parsley, chopped

Instructions

1. Preheat oven to 350 degrees F. Melt butter in a large pan. Saute onions, celery, salt, sage, and thyme for 5 minutes on medium heat. Turn off heat. Add bread cubes and gently stir them into the onion mixture. Slowly pour chicken broth over the bread cubes folding everything carefully so the bread cubes do not break apart too much. In a small bowl, gently whisk the egg and add it to the stuffing mix. Continue to fold everything until the egg is incorporated. Scoop uncooked stuffing into a medium casserole dish and bake uncovered for 40 minutes or until nice and toasty on top.

Cupcakes:
1/2 cup unsalted butter
1 cup sugar
2 eggs
3 tbsp. lemon juice
2 tsp. baking powder
1 tsp. salt
1-1/2 cups all-purpose flour

Meringue:
3 egg whites
pinch of salt
1/4 cup sugar

DIRECTIONS:
1) Make lemon filling: In small saucepan over low heat, whisk egg yolks, sugar, flour, and salt; whisk in lemon juice, lemon zest, water, and melted butter; increase heat to medium and, whisking constantly, cook until lemon filling is smooth and thick, about 7 minutes; remove from heat and set aside
2) Preheat oven to 375 degrees
3) Make cupcakes: In medium bowl, beat butter and sugar until light and fluffy; beat in eggs, lemon juice, baking powder, and salt; beat in flour until just combined
4) Divide cupcake batter between 12 cupcake liners in a muffin pan; bake 15-16 minutes until center of cupcakes firms up; remove cupcakes from oven and cool 5-8 minutes (do not turn off oven)
5) Meanwhile, make meringue: beat egg whites with salt until mixture begins to stiffen; add sugar and beat until meringue is stiff and forms pretty peaks (don’t overdo it)
6) With a sharp knife, remove center of each cupcake (about 1″ in diameter), leaving a layer of cupcake beneath cut out; discard cupcake core (or treat the weary baker to a tart little snack); fill cupcake centers with lemon filling
7) Divide dollops of meringue between cupcakes, spreading out to edges and gently tapping with back of spoon to form peaks; return cupcakes to oven and bake an additional 5-6 minutes until meringue peaks are golden brown; remove from oven and let cool 10 minutes; refrigerate an hour or more before serving
Makes: 12 absolutely delicious cupcakes.

1 1/2 cups bananas, mashed, ripe
2 teaspoons lemon juice
3 cups flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
3/4 cup butter, softened
2 1/8 cups sugar
3 large eggs
2 teaspoons vanilla
1 1/2 cups buttermilk
Frosting:
1/2 cup butter, softened
1 (8 ounce) package cream cheese, softened
1 teaspoon vanilla
3 1/2 cups icing sugar

How to make it :
1 Preheat oven to 275°F /135C.
2 Grease and flour a 9 x 13 pan.
3 In a small bowl, mix mashed banana with the lemon juice; set aside.
4 In a medium bowl, mix flour, baking soda and salt; set aside.
5 In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy.
6 Beat in eggs, one at a time, then stir in 2 tsp vanilla.
7 Beat in the flour mixture alternately with the buttermilk.
8 Stir in banana mixture
9 Pour batter into prepared pan and bake in preheated oven for one hour or until toothpick inserted in center comes out clean.
10 Remove from oven and place directly into the freezer for 45 minutes. This will make the cake very moist.
11 For the frosting, cream the butter and cream cheese until smooth.
12 Beat in 1 teaspoon vanilla.
13 Add icing sugar and beat on low speed until combined, then on high speed until frosting is smooth.
14 Spread on cooled cake.
15 Sprinkle chopped walnuts over top of the frosting, if desired ( or hearts!).

Rolls

• 6 slices bacon, cooked
• 5 slices thinly sliced deli turkey
• 5 slices thinly sliced deli ham
• 5 slices thinly sliced deli roast beef
• 1 cup shredded sharp Cheddar cheese
• 1 (13.8-oz) can Pillsbury Classic Pizza Crust

Glaze

• 1/2 cup butter
• 2 Tbsp brown sugar
• 1 Tbsp Worcestershire sauce
• 1 Tbsp dijon mustard

INSTRUCTIONS

1. Preheat oven to 350ºF. Lightly spray a 9×13-inch pan with cooking spray.
2. Unroll dough and press into a 13×18-inch rectangle. Sprinkle cheese over dough. Top with turkey, ham, roast beef and bacon. Starting with long side, roll up dough; press edges to seal.
3. Cut dough into 12 slices. Place cut side down into prepared pan.
4. In a small sauce pan combine ingredients for glaze. Bring to a boil. Remove from heat. Spoon glaze over rolls.
5. Bake uncovered for 25 to 30 minutes.

Source : plainchicken

• 1 pound chicken, about 2-3 chicken breasts, cooked and shredded
• 3 cups cooked rice *
• 2 Tbs sesame oil
• 1 small white onion, chopped
• 1 cup frozen peas and carrots, thawed
• 2-3 Tablespoons soy sauce (more or less to taste)
• 2 eggs, lightly beaten
• 2 Tbsp chopped green onions (optional)

Instructions

1. Cook and shred the chicken. I highly recommend cooking it in a slow cooker in this teryiaki sauce. (see notes below)
2. Preheat a large skillet or wok to medium heat. Pour sesame oil in the bottom. Add white onion and peas and carrots and fry until tender.
3. Slide the onion, peas and carrots to the side, and pour the beaten eggs onto the other side. Using a spatula, scramble the eggs. Once cooked, mix the eggs with the vegetable mix.
4. Add the rice and chicken to the veggie and egg mixture. Pour the soy sauce on top. Stir and fry the rice and veggie mixture until heated through and combined. Add chopped green onions if desired.

source:THE RECIPE CRITIC

• 4 large eggs
• 2 large egg whites, you’ll have to boil these as whole eggs and discard the yolks
• 2 tablespoons fresh chives, chopped
• 2 tablespoons reduced-calorie mayonnaise (I used FF, less fat = less points!)
• ¹⁄₂ teaspoon Dijon mustard
• ¹⁄₂ teaspoon table salt
• dill
• ¹⁄₄ teaspoon black pepper, freshly ground

Directions

1. Place eggs in a medium saucepan and pour in enough water to cover them; set pan over high heat and bring to a boil.
2. Boil 10 minutes; drain and place eggs in an ice-water bath.
3. When eggs are cool enough to handle, remove shells.
4. Discard yolks from two of the eggs. Cut remaining whole eggs and whites into 1/2-inch pieces (or use an egg slicer).
5. Transfer eggs to a medium bowl. Add chives, mayonnaise, mustard, dill, salt and pepper; mix until blended.
6. Yields about 1/2 cup per serving.

Source : Food.com

Directions:
Combine all the ingredients except for the meat, to form a marinade. Set the pork roast in a plastic bag with a zip-type seal, pour in the marinade and seal the bag. Set the plastic bag in a serving bowl large enough to steady the roast and keep the marinade ingredients from spreading away from the roast.

Let stand for 24 hours or overnight in the refrigerator, patting and turning the bag every few hours to ensure the meat marinates evenly. This helps the roast absorb the marinating liquids and creates a tender, juicy and flavorful roast.

Remove roast from marinade and discard the marinade. Place roast, fat side up, on rack in roasting pan. Insert roast meat thermometer so the bulb is centered in the thickest part. Do not add water. Do not cover. Roast in a slow 325 degree preheated oven until the thermometer registers to 175 degrees. Allow 30 to 40 minutes per pound for roasting, so for a 5 pound loin roast, you would be roasting for about 2-1/2 to 3 hours. During last 1/2 hour of cooking time, brush on the glaze. If you prefer, you can just as easily cook on the grill or in the smoker. Remove from the oven and out of the pan onto a platter; cover with foil tent to seal steam and rest the meat 15 minutes before slicing and this results in a much juicier roast. NOTE: Alternatively, you can slow-roast. Instead of roasting at 325, use a slow oven at 250 – 275 degrees, and allow almost twice as long. The meat will be even more tender. Use your meat thermometer or whatever means you like to achieve desired doneness.

Coca-Cola Sauce:
1 cup brown sugar
1 tablespoon cornstarch
1/2 teaspoon dry mustard
2 tablespoons butter
1/3 cup balsamic vinegar
2/3 cup Coca-Cola
Sea salt and fresh ground pepper
Mix together all ingredients in sauce pan; simmer and stir to thicken. Brush or spoon glaze on meat frequently during cooking. You can also serve any remaining sauce with the sliced pork if you like.

DRESSING:
3/4 cup pompeian extra virgin olive oil
3/4 cup pompeian red wine vinegar ( this brand is excellent in this dish)
1/4 cup sugar
1 tablespoon oregano
1 teaspoon salt
1/2 teaspoon pepper

Instructions
Mix together dressing first and set aside until sugar is dissolved completely.
Cook pasta according to box directions and rinse under cold water until cool.
Slice the sliced pepperoni circles in half and separate slices.
Mix together with pasta and chopped items, except the provolone cheese.
Pour dressing over it all and mix well.
Chill well.
Add provolone cheese to salad before serving, otherwise it gets soggy.
You may have to add extra red wine vinegar or olive oil to get it to the desired consistency.
Some people like it moist, others on the drier side.
This is guaranteed not to last long before it is completely devoured!
Enjoy!

• 2 medium chicken breasts, chopped
• 1 cup bell pepper, chopped (any colors you like)
• ½ onion, chopped
• 1 zucchini, chopped
• 1 cup broccoli florets
• ½ cup tomatoes, chopped or plum/grape
• 2 tablespoons olive oil
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon italian seasoning
• ¼ teaspoon paprika (optional)

INSTRUCTIONS

1. Preheat oven to 500 degree F.
2. Chop all the veggies into large pieces. In another cutting board chop the chicken into cubes.
3. Place the chicken and veggies in a medium roasting dish or sheet pan. Add the olive oil, salt and pepper, italian seasoning, and paprika. Toss to combine.
4. Bake for 15 minutes or until the veggies are charred and chicken is cooked. Enjoy with rice, pasta, or a salad.

Source : easyrecipes105

•  Hot Water
• 2 Tbsp Honey
• 2 Tbsp Vinegar
• Dash of Ground Cinnamon
• 2 Tbsp Lemon Juice

Directions:

If you wake up with a sore throat, and begin to feel a cold coming on, mix all ingredients well and drink. You will feel better within the hour. Works every time!I have seen lots of people posting about that feeling of the first cold coming on. I’m mixing one tonight as I have the same feeling.