The Most Secret Recipes

Cafeteria Macaroni and Cheese Recipe

2010-10-04T21:20:00.000-07:00

Prep Time: 20 Min Cook Time: 30 Min Ready In: 50 Min

Yield 6 servings

Ingredients
8 ounces macaroni
1 1/2 cups milk
1 1/2 teaspoons ground mustard
1 teaspoon Worcestershire sauce
3/4 teaspoon salt
1 dash hot pepper sauce
1 1/2 tablespoons butter
3 1/2 cups shredded Cheddar cheese, divided
1/2 cup bread crumbs
2 tablespoons butter, melted
1/2 teaspoon paprika

Directions
1.Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
2.Bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain.
3.Heat the milk in a small saucepan. Stir in mustard, Worcestershire sauce, salt, and hot sauce. Set aside.
4.Stir 1 1/2 tablespoons butter and 3 cups cheese into the drained macaroni. Pour the hot milk mixture over the cheese and macaroni. Transfer to prepared baking dish. Sprinkle remaining 1/2 cup cheddar on top. Combine the bread crumbs with the melted butter, and spread over the top. Sprinkle with paprika.
5.Bake in preheated oven for 30 minutes, and then place under the broiler for 1 to 2 minutes.

Nutritional Information
Amount Per Serving Calories: 544
Total Fat: 31.4g
Cholesterol: 92mg

Creamy Chicken on Linguine Recipe

2010-09-28T12:24:00.000-07:00

Yield 8 servings

Ingredients
1 tablespoon olive oil
2 tablespoons butter
1 clove garlic, minced
6 skinless, boneless chicken breast halves
1 (16 ounce) package linguini pasta
1 onion, chopped
1 cube chicken bouillon, crumbled
1/2 cup water
1 1/4 cups heavy cream
3/4 cup milk
4 green onions, sliced diagonally into 1/2 inch pieces
1 cup grated Parmesan cheese

Directions
1.In a large saute pan, heat oil, butter and garlic over medium heat. Add chicken and cook until juices run clear. Remove chicken from pan let cool and slice diagonally into long strips. Reserve oil in pan.
2.Meanwhile, cook pasta according to directions on package. Drain.
3.Reheat oil in pan, add onion and saute, stirring often, until onion is soft but still white. Add bullion cube and water; bring to a boil and simmer uncovered for approximately 10 minutes. Stir in cream, milk, green onions and Parmesan cheese.
4.Place pasta in a bowl, layer chicken slices in a decorative pattern over pasta, pour sauce over top of chicken and around pasta. Garnish with parsley or any herbs you desire. Serve immediately.

Nutritional Information
Amount Per Serving Calories: 523
Total Fat: 24.8g
Cholesterol: 115mg

German Spaetzle Dumplings Recipe

2010-09-25T13:33:00.000-07:00

"Traditional German dumplings. You can also mince a few pieces of bacon in a pan, and heat the cooked spaetzle in the bacon drippings-only omit the butter, if preparing recipe with bacon."

Yield 6 servings

Ingredients
1 cup all-purpose flour
1/4 cup milk
2 eggs
1/2 teaspoon ground nutmeg
1 pinch freshly ground white pepper
1/2 teaspoon salt
1 gallon hot water
2 tablespoons butter
2 tablespoons chopped fresh parsley

Directions
1.Mix together flour, salt, white pepper, and nutmeg. Beat eggs well, and add alternately with the milk to the dry ingredients. Mix until smooth.
2.Press dough through spaetzle maker, or a large holed sieve or metal grater.
3.Drop a few at a time into simmering liquid. Cook 5 to 8 minutes. Drain well.
4.Saute cooked spaetzle in butter or margarine. Sprinkle chopped fresh parsley on top, and serve.

Nutritional Information
Amount Per Serving Calories: 141
Total Fat: 6g
Cholesterol: 81mg

BBQ Chicken Sandwiche Recipe

2010-09-18T13:53:00.000-07:00

Prep Time: 15 Min Cook Time: 4 Hrs Ready In: 4 Hrs 15 Min

Yield 12 servings

Ingredients
2 (4 pound) whole chickens, cut up
1 1/2 cups ketchup
3/4 cup prepared mustard
5 tablespoons brown sugar
5 tablespoons minced garlic
5 tablespoons honey
1/4 cup steak sauce
4 tablespoons lemon juice
3 tablespoons liquid smoke flavoring
salt and pepper to taste
12 hamburger buns
3 cups prepared coleslaw (optional)

Directions
1.Place chicken in a large pot with enough water to cover. Bring to a boil, and cook until chicken comes off the bone easily, about 3 hours. Make sauce while the chicken cooks.
2.In a saucepan over medium heat, mix together the ketchup, mustard, brown sugar, garlic, honey, steak sauce, lemon juice, and liquid smoke. Season with salt and pepper. Bring to a gentle boil, and simmer for about 10 minutes. Set aside to allow flavors to mingle.
3.When the chicken is done, remove all meat from the bones, and chop or shred into small pieces. Place in a pan with the sauce, and cook for about 15 minutes to let the flavor of the sauce soak into the chicken. Spoon barbequed chicken onto buns, and top with coleslaw if you like.

Nutritional Information
Calories: 662
Total Fat: 29gCholesterol: 137mgSodium: 956mgTotal Carbs: 51.4g Dietary Fiber: 2.7gProtein: 47.9gVIEW

Salmon with Lemon and Dill Recipe

2010-09-17T12:51:00.000-07:00

Prep Time: 10 Min Cook Time: 25 Min Ready In: 35 Min

Yield 4 servings

Ingredients
1 pound salmon fillets
1/4 cup butter, melted
5 tablespoons lemon juice
1 tablespoon dried dill weed
1/4 teaspoon garlic powder
sea salt to taste
freshly ground black pepper to taste

Directions
1.Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
2.Place salmon in the baking dish. Mix the butter and lemon juice in a small bowl, and drizzle over the salmon. Season with dill, garlic powder, sea salt, and pepper.
3.Bake 25 minutes in the preheated oven, or until salmon is easily flaked with a fork.

Nutritional Information
Amount Per Serving Calories: 320
Total Fat: 22.1g
Cholesterol: 104mg

Hummus Recipe

2010-09-16T13:15:00.000-07:00

Prep Time: 10 Min Ready In: 10 Min

Yield 2 cups

Ingredients
2 cups canned garbanzo beans, drained
1/3 cup tahini
1/4 cup lemon juice
1 teaspoon salt
2 cloves garlic, halved
1 tablespoon olive oil
1 pinch paprika
1 teaspoon minced fresh parsley

Directions
1.Place the garbanzo beans, tahini, lemon juice, salt and garlic in a blender or food processor. Blend until smooth. Transfer mixture to a serving bowl.
2.Drizzle olive oil over the garbanzo bean mixture. Sprinkle with paprika and parsley.

Nutritional Information
Amount Per Serving Calories: 77
Total Fat: 4.3g
Cholesterol: 0mg

Meatball Nirvana Recipe

2010-09-15T13:02:00.000-07:00

Prep Time: 20 Min Cook Time: 20 Min Ready In: 40 Min

Yield 12 meatballs

Ingredients
1 pound extra lean ground beef
1/2 teaspoon sea salt
1 small onion, diced
1/2 teaspoon garlic salt
1 1/2 teaspoons Italian seasoning
3/4 teaspoon dried oregano
3/4 teaspoon crushed red pepper flakes
1 dash hot pepper sauce (such as Frank's RedHot®), or to taste
1 1/2 tablespoons Worcestershire sauce
1/3 cup skim milk
1/4 cup grated Parmesan cheese
1/2 cup seasoned bread crumbs

Directions
1.Preheat an oven to 400 degrees F (200 degrees C).
2.Place the beef into a mixing bowl, and season with salt, onion, garlic salt, Italian seasoning, oregano, red pepper flakes, hot pepper sauce, and Worcestershire sauce; mix well. Add the milk, Parmesan cheese, and bread crumbs. Mix until evenly blended, then form into 1 1/2-inch meatballs, and place onto a baking sheet.
3.Bake in the preheated oven until no longer pink in the center, 20 to 25 minutes.

Nutritional Information
Amount Per Serving Calories: 343
Total Fat: 16.8g
Cholesterol: 95mg

Rustic Autumn Fruit Tart Recipe

2010-09-14T12:40:00.000-07:00

Prep Time: 15 Min Cook Time: 30 Min Ready In: 1 Hr 45 Min

Yield 1 - 8 inch tart

Ingredients
1/2 cup butter, chilled
1/2 cup cream cheese
1 1/2 cups all-purpose flour
2 apples - peeled, cored, and thinly sliced
1 pear - peeled, cored and sliced
1/4 cup orange juice
1/3 cup brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cardamom
1 1/2 tablespoons cornstarch
1/2 cup apricot jam, warmed

Directions
1.Cut the cold butter and cream cheese into the flour with a knife or pastry blender until the mixture resembles coarse crumbs. (This can also be done in a food processor: pulse the cold butter into the flour until the mixture resembles cornmeal; add the cream cheese and pulse until it's the size of small peas.) When you squeeze a handful of the mixture, it should form a ball. Shape the dough into a round disk, wrap it in plastic, and refrigerate for at least 1 hour.
2.Toss the sliced apples and pear with the orange juice. Whisk together the brown sugar, cinnamon, nutmeg, cardamom, and cornstarch. Toss the fruit with the sugar-spice mixture and set aside.
3.Preheat an oven to 375 degrees F (190 degrees C). Set out an 8-inch tart pan, or, if you'll be making a free-form tart (galette), lightly grease a baking sheet.
4.Roll the pastry out on a lightly floured work surface to form a 10-inch circle. Transfer the dough to the tart pan or baking sheet. Arrange the fruit decoratively in the tart pastry. If you're baking the tart on a baking sheet, leave a 2-inch rim of dough and fold it up over the edge of the fruit (the pastry folds will overlap).
5.Bake the tart in the preheated oven until the crust is browned and the filling is bubbly, about 30 minutes. Remove the tart from the oven and brush it with the apricot jam.

Nutritional Information
Amount Per Serving Calories: 361
Total Fat: 17g
Cholesterol: 46mg

Amazing Italian Lemon Butter Chicken Recipe

2010-09-13T11:28:00.000-07:00

Prep Time: 10 Min Cook Time: 20 Min Ready In: 30 Min

Yield 6 servings

Ingredients
Lemon Butter Sauce:
1/4 cup white wine
5 tablespoons fresh lemon juice
5 tablespoons heavy cream
1 cup butter, chilled
salt and pepper to taste

Chicken and Pasta:
1/2 pound dry farfalle (bow tie) pasta
4 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
1 tablespoon olive oil
1 tablespoon butter
1/4 cup all-purpose flour
salt and pepper to taste
4 ounces bacon
6 ounces mushrooms, sliced
6 ounces artichoke hearts, drained and halved
2 teaspoons capers, drained
chopped fresh parsley for garnish

Directions
1.To make the sauce, pour the wine and lemon juice into a saucepan over medium heat. Cook at a low boil until the liquid is reduced by 1/3. Stir in cream, and simmer until it thickens. Gradually add the butter 1 tablespoon at a time to the sauce, stirring until completely incorporated. Season with salt and pepper. Remove from heat, and keep warm.
2.Bring a large pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and set aside.
3.To make the chicken, heat oil and 2 tablespoons butter in a large skillet over medium heat. In a bowl, stir together flour, salt, and pepper. Lightly coat chicken with flour mixture. Without crowding, carefully place chicken in hot oil. (If necessary, cook in batches.) Fry until cooked through and golden brown on both sides. Remove the chicken to paper towels. Stir the bacon, mushrooms, artichokes, and capers into the oil; cook until the mushrooms are soft.
4.Cut the chicken breasts into bite-size strips, and return them to the skillet. Stir half of the lemon butter sauce into the chicken mixture.
5.To serve, place pasta in a large bowl. Stir the chicken mixture into the pasta. Taste, and adjust seasonings. Stir in additional lemon butter sauce as desired. Toss well, and garnish with parsley.

Nutritional Information
Amount Per Serving Calories: 660
Total Fat: 44.9g
Cholesterol: 155mg

Spaghetti Squash Recipe

2010-09-11T13:37:00.000-07:00

"The flesh of spaghetti squash comes out in long strands, very much resembling the noodles for which it is named. In this recipe, the 'noodles' are tossed with vegetables and feta cheese. You can substitute different vegetables, but be sure to use ones that have contrasting colors."

Prep Time: 15 Min Cook Time: 30 Min Ready In: 45 Min

Yield 6 servings

Ingredients
1 spaghetti squash, halved lengthwise and seeded
2 tablespoons vegetable oil
1 onion, chopped
1 clove garlic, minced
1 1/2 cups chopped tomatoes
3/4 cup crumbled feta cheese
3 tablespoons sliced black olives
2 tablespoons chopped fresh basil

Directions
1.Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
2.Place spaghetti squash cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven, and set aside to cool enough to be easily handled.
3.Meanwhile, heat oil in a skillet over medium heat. Saute onion in oil until tender. Add garlic, and saute for 2 to 3 minutes. Stir in the tomatoes, and cook only until tomatoes are warm.
4.Use a large spoon to scoop the stringy pulp from the squash, and place in a medium bowl. Toss with the sauteed vegetables, feta cheese, olives, and basil. Serve warm.

Nutritional Information
Amount Per Serving Calories: 147
Total Fat: 9.8g
Cholesterol: 17mg

Stuffed Cabbage Rolls Recipe

2010-09-08T12:24:00.000-07:00

Prep Time: 20 Min Cook Time: 40 Min Ready In: 1 Hr

Yield 8 cabbage rolls

Ingredients
2/3 cup water
1/3 cup uncooked white rice
8 cabbage leaves
1 pound lean ground beef
1/4 cup chopped onion
1 egg, slightly beaten
1 teaspoon salt
1/4 teaspoon ground black pepper
1 (10.75 ounce) can condensed tomato soup

Directions
1.In a medium saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
2.Bring a large, wide saucepan of lightly salted water to a boil. Add cabbage leaves and cook for 2 to 4 minutes or until softened; drain.
3.In a medium mixing bowl, combine the ground beef, 1 cup cooked rice, onion, egg, salt and pepper, along with 2 tablespoons of tomato soup. Mix thoroughly.
4.Divide the beef mixture evenly among the cabbage leaves. Roll and secure them with toothpicks or string.
5.In a large skillet over medium heat, place the cabbage rolls and pour the remaining tomato soup over the top. Cover and bring to a boil. Reduce heat to low and simmer for about 40 minutes, stirring and basting with the liquid often.

Nutritional Information
Amount Per Serving Calories: 223
Total Fat: 13.1g
Cholesterol: 69mg

Watermelon Fire and Ice Salsa Recipe

2010-09-03T12:41:00.000-07:00

Prep Time: 15 Min Ready In: 15 Min

Yield 4 cups

Ingredients
3 cups chopped watermelon
1/2 cup chopped green bell pepper
2 tablespoons lime juice
2 tablespoons chopped fresh cilantro
1 tablespoon chopped green onions
1 tablespoon chopped jalapeno pepper
1/2 teaspoon garlic salt

Directions
1.In a large bowl, combine the watermelon, green bell pepper, lime juice, cilantro, green onions, jalapeno and garlic salt. Mix well and serve.

Nutritional Information
Amount Per Serving Calories: 5
Total Fat: 0g
Cholesterol: 0mg

Easy, Cheesy Tortellini Bake Recipe

2010-09-01T13:21:00.000-07:00

Prep Time: 15 Min Cook Time: 15 Min Ready In: 30 Min

Yield 6 servings

Ingredients
2 (9 ounce) packages cheese tortellini
1 (24 ounce) jar marinara sauce
1 (16 ounce) jar Alfredo sauce
1 (10 ounce) box frozen chopped spinach, thawed and squeezed dry
1 tablespoon dried Italian seasoning
1 (8 ounce) package shredded Mozzarella cheese
1/4 cup freshly grated Parmesan cheese
1 teaspoon dried Italian seasoning

Directions
1.Bring a large pot of lightly salted water to a boil. Add pasta and cook according to package directions; drain. Adjust oven rack to the highest position and turn oven on to Broil. Generously butter or grease an 8x8 inch baking dish.
2.Bring marinara and Alfredo sauces along with spinach and 1 tablespoon of Italian seasoning to a simmer over medium-high heat. Reduce heat to medium-low, and simmer for 10 minutes. Stir cooked tortellini into sauce, then pour into prepared baking dish. Sprinkle with Mozzarella cheese, Parmesan cheese, and remaining 1 teaspoon Italian seasoning.
3.Broil for a minute or two until cheese has melted and turned golden brown.

Nutritional Information
Amount Per Serving Calories: 711
Total Fat: 39.8g
Cholesterol: 97mg

One Bowl Brownies Recipe

2010-08-27T12:09:00.000-07:00

Yield 2 dozen

Ingredients

4 (1 ounce) squares unsweetened chocolate
3/4 cup butter
2 cups white sugar
3 eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup chopped walnuts

Directions
1.Preheat oven to 350 degrees F (180 degrees C).
2.Microwave chocolate and butter or margarine in large bowl at HIGH for 2 minutes or until butter or margarine is melted.
3.Stir until chocolate is melted. Stir in sugar. Mix in eggs and vanilla. Stir in flour and nuts.
4.Spread in greased 13 x 9 inch pan. Bake for 35 minutes (do not overbake).

Nutritional Information
Amount Per Serving Calories: 398
Total Fat: 24.1g
Cholesterol: 83mg
.

Chili Rubbed Pork Tenderloin With Apricot Ginger Glaze Recipe

2010-08-26T12:08:00.000-07:00

"Prepare the dry rub in advance and store in a cool dry place in an airtight container. The apricot glaze can also be made ahead of time and refrigerated until you are ready to use. Serve this flavorful dish with slaw with vinaigrette, grilled potatoes and seasonal fresh fruit."

Prep Time: 20 Min Cook Time: 25 Min Ready In: 2 Hrs 45 Min

Yield 8 servings

Ingredients
2 (1 pound) pork tenderloins, trimmed
Spice Rub:
1 tablespoon chili powder
1 tablespoon garlic powder
1/2 tablespoon sugar
1 teaspoon salt
1/2 teaspoon ground black pepper
Glaze:
1 1/2 cups apricot preserves
1/2 cup barbecue sauce
1 teaspoon grated ginger
1/2 teaspoon garlic powder
1/2 teaspoon hot sauce
1 tablespoon chopped cilantro
1 lime, juiced

Directions
1.Place chili powder, garlic powder, sugar, salt and pepper in a jar; shake to blend. Rub spice mixture onto pork tenderloins. Cover tenderloins and refrigerate for 2 to 24 hours.
2.Prior to grilling, melt apricot preserves in saucepan over medium heat. Remove pan from the heat and stir in remaining glaze ingredients. Place half of the glaze in a serving bowl and hold for service.
3.Prepare grill at medium-high heat. Grill pork tenderloins for 15-20 minutes, or until the internal temperature of the pork reaches 160 degrees F. on an instant-read thermometer.
4.When approximately 4 minutes of cook time remains, brush the pork tenderloins with the apricot glaze remaining in the pan. Cook for 2 minutes, turn the pork tenderloins and brush glaze on other side. Cook for an additional 2 minutes. Remove pork from the grill and let set for about 5 minutes before slicing. Serve with reserved glaze.

Nutritional Information
Amount Per Serving Calories: 317
Total Fat: 5.8g
Cholesterol: 63mg

Greek Garbanzo Bean Salad Recipe

2010-08-25T12:52:00.000-07:00

Prep Time: 10 Min Ready In: 2 Hrs 10 Min

Yield 8 servings

Ingredients
2 (15 ounce) cans garbanzo beans, drained
2 cucumbers, halved lengthwise and sliced
12 cherry tomatoes, halved
1/2 red onion, chopped
2 cloves garlic, minced
1 (15 ounce) can black olives, drained and chopped
1 ounce crumbled feta cheese
1/2 cup Italian-style salad dressing
1/2 lemon, juiced
1/2 teaspoon garlic salt
1/2 teaspoon ground black pepper

Directions
1.Combine the beans, cucumbers, tomatoes, red onion, garlic, olives, cheese, salad dressing, lemon juice, garlic salt and pepper. Toss together and refrigerate 2 hours before serving. Serve chilled.

Nutritional Information
Amount Per Serving Calories: 214
Total Fat: 11.5g
Cholesterol: 3mg

Tofu Parmigiana Recipe

2010-08-24T12:26:00.000-07:00

Prep Time: 25 Min Cook Time: 20 Min Ready In: 45 Min

Yield 4 servings

Ingredients
1/2 cup seasoned bread crumbs
5 tablespoons grated Parmesan cheese
2 teaspoons dried oregano, divided
salt to taste
ground black pepper to taste
1 (12 ounce) package firm tofu
2 tablespoons olive oil
1 (8 ounce) can tomato sauce
1/2 teaspoon dried basil
1 clove garlic, minced
4 ounces shredded mozzarella cheese

Directions
1.In a small bowl, combine bread crumbs, 2 tablespoons Parmesan cheese, 1 teaspoon oregano, salt, and black pepper.
2.Slice tofu into 1/4 inch thick slices, and place in bowl of cold water. One at a time, press tofu slices into crumb mixture, turning to coat all sides.
3.Heat oil in a medium skillet over medium heat. Cook tofu slices until crisp on one side. Drizzle with a bit more olive oil, turn, and brown on the other side.
4.Combine tomato sauce, basil, garlic, and remaining oregano. Place a thin layer of sauce in an 8 inch square baking pan. Arrange tofu slices in the pan. Spoon remaining sauce over tofu. Top with shredded mozzarella and remaining 3 tablespoons Parmesan.
5.Bake at 400 degrees F (205 degrees C) for 20 minutes.

Nutritional Information
Amount Per Serving Calories: 357
Total Fat: 21.5g
Cholesterol: 24mg

Eggplant Croquettes Recipe

2010-08-20T11:36:00.000-07:00

Prep Time: 15 Min Cook Time: 20 Min Ready In: 35 Min

Yield 6 servings

Ingredients
2 medium eggplants, peeled and cubed
1 cup shredded sharp Cheddar cheese
1 cup Italian seasoned bread crumbs
2 eggs, beaten
2 tablespoons dried parsley
2 tablespoons chopped onion
1 clove garlic, minced
1 cup vegetable oil for frying
1 teaspoon salt
1/2 teaspoon ground black pepper

Directions
1.Place eggplant in a microwave safe bowl and microwave on medium-high 3 minutes. Turn eggplant over and microwave another 2 minutes. The eggplant should be tender, cook another 2 minutes if the eggplants are not tender. Drain any liquid from the eggplants and mash.
2.Combine cheese, bread crumbs, eggs, parsley, onion, garlic and salt with the mashed eggplant. Mix well.
3.Shape the eggplant mixture into patties. Heat oil in a large skillet. Drop eggplant patties one at a time into skillet. Fry each side of the patties until golden brown, approximately 5 minutes on each side. Patties can be frozen before frying and cooked later.

Nutritional Information
Amount Per Serving Calories: 266
Total Fat: 14.4g
Cholesterol: 95mg

Five Minute Ice Cream Recipe

2010-08-19T12:26:00.000-07:00

Prep Time: 5 Min Ready In: 5 Min

Yield 4 Servings

Ingredients
1 (10 ounce) package frozen sliced strawberries
1/2 cup sugar
2/3 cup heavy cream

Directions
1.Combine the frozen strawberries and sugar in a food processor or blender. Process until the fruit is roughly chopped. With the processor running, slowly pour in the heavy cream until fully incorporated. Serve immediately, or freeze for up to one week.

Nutritional Information
Amount Per Serving Calories: 258
Total Fat: 14.8g
Cholesterol: 54mg

Peanut Butter and Banana French Toast Recipe

2010-08-16T21:26:00.000-07:00

Prep Time: 10 Min Cook Time: 5 Min Ready In: 15 Min

Yield 2 servings

Ingredients
1 egg
1 dash vanilla extract
2 tablespoons creamy peanut butter
2 slices bread
1 small banana, sliced
2 tablespoons butter

Directions
1.In a small bowl, lightly beat the egg and vanilla together.
2.Spread 1 tablespoon of peanut butter on top of each slice of bread. Place the banana slices on top of one of the slices of bread. Place the other slice of bread on top of the first, to make a peanut butter and banana sandwich.
3.In a skillet or frying pan, melt the butter over medium heat. Dip the sandwich into the egg mixture and place in the heated skillet. Cook until brown on both sides. Serve hot.

Nutritional Information
Amount Per Serving Calories: 346
Total Fat: 23.2g
Cholesterol: 136mg

Ranch Dressing Recipe

2010-08-15T13:44:00.000-07:00

Prep Time: 5 Min Ready In: 35 Min

Yield 1 1/2 cup

Ingredients
1 cup mayonnaise
1/2 cup sour cream
1/2 teaspoon dried chives
1/2 teaspoon dried parsley
1/2 teaspoon dried dill weed
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon salt
1/8 teaspoon ground black pepper

Directions
1.In a large bowl, whisk together the mayonnaise, sour cream, chives, parsley, dill, garlic powder, onion powder, salt and pepper. Cover and refrigerate for 30 minutes before serving.

Nutritional Information
Amount Per Serving Calories: 153
Total Fat: 16.6g
Cholesterol: 11mg

Fiesta Grilled Ham Steak Recipe

2010-08-12T12:06:00.000-07:00

Prep Time: 10 Min Cook Time: 10 Min Ready In: 20 Min

Yield 4 servings

Ingredients
1 (2 pound) Cook's® brand Bone-In Thick Cut Ham Steak
3/4 cup jalapeno pepper jelly
2 cloves garlic, minced
1/4 cup chopped cilantro

Directions
1.Preheat charcoal or gas grill. In a small saucepan, heat jelly and garlic over medium heat until jelly is melted (or, in a microwave-safe bowl, heat in microwave oven at high power until melted, about 1 minute). Stir in cilantro. Set aside 1/4 cup mixture for serving.
2.Place ham steaks on grill over medium heat. Grill 3 minutes. Turn ham steaks; brush with half of remaining jelly mixture and continue to grill 3 minutes. Turn again; brush with remaining half of jelly mixture and continue to grill 1 to 2 minutes or until ham is glazed and heated through. Serve with reserved jelly mixture.

Nutritional Information
Amount Per Serving Calories: 457
Total Fat: 18.3g
Cholesterol: 101mg

Slow Cooker Carolina BBQ Recipe

2010-08-10T12:15:00.000-07:00

Prep Time: 15 Min Cook Time: 12 Hrs Ready In: 12 Hrs 15 Min

Yield 10 servings

Ingredients
1 (5 pound) bone-in pork shoulder roast
1 tablespoon salt
ground black pepper
1 1/2 cups apple cider vinegar
2 tablespoons brown sugar
1 1/2 tablespoons hot pepper sauce
2 teaspoons cayenne pepper
2 teaspoons crushed red pepper flakes

Directions
1.Place the pork shoulder into a slow cooker and season with salt and pepper. Pour the vinegar around the pork. Cover, and cook on Low for 12 hours. Pork should easily pull apart into strands.
2.Remove the pork from the slow cooker and discard any bones. Strain out the liquid, and save 2 cups. Discard any extra. Shred the pork using tongs or two forks, and return to the slow cooker. Stir the brown sugar, hot pepper sauce, cayenne pepper, and red pepper flakes into the reserved sauce. Mix into the pork in the slow cooker. Cover and keep on Low setting until serving.

Footnotes

Sandwich option Scoop pork onto a white bun and garnish liberally with your favorite coleslaw.

Nutritional Information
Amount Per Serving Calories: 293
Total Fat: 17.3g
Cholesterol: 90mg

Pasta with Scallops, Zucchini, and Tomatoes Recipe

2010-08-08T15:28:00.000-07:00

Prep Time: 15 Min Cook Time: 15 Min Ready In: 30 Min

Yield 4 servings

Ingredients
1 pound dry fettuccine pasta
1/4 cup olive oil
3 cloves garlic, minced
2 zucchinis, diced
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1 cup chopped fresh basil
4 roma (plum) tomatoes, chopped
1 pound bay scallops
2 tablespoons grated Parmesan cheese

Directions
1.In a large pot with boiling salted water cook pasta until al dente. Drain.
2.Meanwhile, in a large skillet heat oil, add garlic and cook until tender. Add the zucchini, salt, red pepper flakes, dried basil (if using) and saute for 10 minutes. Add chopped tomatoes, bay scallops, and fresh basil (if using) and simmer for 5 minutes, or until scallops are opaque.
3.Pour sauce over cooked pasta and serve with grated Parmesan cheese.

Nutritional Information
Amount Per Serving Calories: 670
Total Fat: 18.1g
Cholesterol: 40mg

Peach Pie the Old Fashioned Two Crust Way Recipe

2010-08-06T12:26:00.000-07:00

Prep Time: 30 Min Cook Time: 45 Min Ready In: 1 Hr 15 Min

Yield 8 servings

Ingredients
1 (15 ounce) package pastry for a 9 inch double crust pie
1 egg, beaten
5 cups sliced peeled peaches
2 tablespoons lemon juice
1/2 cup all-purpose flour
1 cup white sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
2 tablespoons butter

Directions
1.Preheat the oven to 450 degrees F (220 degrees C).
2.Line the bottom and sides of a 9 inch pie plate with one of the pie crusts. Brush with some of the beaten egg to keep the dough from becoming soggy later.
3.Place the sliced peaches in a large bowl, and sprinkle with lemon juice. Mix gently. In a separate bowl, mix together the flour, sugar, cinnamon, nutmeg and salt. Pour over the peaches, and mix gently. Pour into the pie crust, and dot with butter. Cover with the other pie crust, and fold the edges under. Flute the edges to seal or press the edges with the tines of a fork dipped in egg. Brush the remaining egg over the top crust. Cut several slits in the top crust to vent steam.
4.Bake for 10 minutes in the preheated oven, then reduce the heat to 350 degrees F (175 degrees C) and bake for an additional 30 to 35 minutes, until the crust is brown and the juice begins to bubble through the vents. If the edges brown to fast, cover them with strips of aluminum foil about halfway through baking. Cool before serving. This tastes better warm than hot.

Nutritional Information
Amount Per Serving Calories: 428
Total Fat: 19.8g
Cholesterol: 34mg

Nutritional Information Peach Pie the Old Fashioned Two Crust Way Servings Per Recipe: 8

Amount Per Serving
Calories: 428
Total Fat: 19.8gCholesterol: 34mgSodium: 358mgTotal Carbs: 58.6g Dietary Fiber: 2.1gProtein: 4.7gVI