• 9 oz pkg baby spinach
• 2 med tart green apples, chopped (Granny Smith)
• 1/4 cup golden raisins

DRESSING INGREDIENTS:

• 1/4 cup sugar
• 1/4 cup cider vinegar
• 1/4 cup vegie oil
• 1/4 teas garlic salt
• 1/4 teas celery salt
• 1/2 cup chopped walnuts

Mix salad ingredients in large bowl.  Mix together dressing ingredients until thoroughly blended and pour over salad.  Toss.  Do not put salad dressing on too early or it will get soggy.

This salad is THE perfect summer salad, easy to make, refreshing and light.  Everyone that has tried it has raved about it.  It’s a 10!

1. 8 oz ziti (2 1/4 cups) or other small pasta
2. 1 cup lightly packed spinach leaves
3. 1/4 cup lightly packed basil leaves
4. 2 cloves garlic, quartered
5. 2 Tbsp. finely shredded Parmesan cheese
6. 1/8 teas. salt
7. 1/8 teas. pepper
8. 1 Tbsp. olive oil
9. 1 Tbsp. water
10. 1/2 cup light mayonnaise
11. Spinach leaves
12. Radicchio leaves (optional)
13. 1 to 2 oz. (3 to 6 Tbsp.) chopped prosciutto or ham
14. 2 Tbsp. toasted pine nuts ((I LOVE them so I use more)

PREPARTION:

Cook pasta according to pkg directions.  Drain pasta, rinse with cold water, and drain again.  Set aside.

Meanwhile, in a blender container or food processor bowl, combine the 1 cup spinach, basil, garlic, cheese, salt, and papper.  Add oil and water; cover and blend or process till nearly smooth and mixture forms a paste, scraping down sides of container frequently.  Combine the mayonnaise with spinach mixture.  Add to pasta and toss till well coated.  Cover and chill.

To serve, line a salad bowl with spinach leaves and, if desired, radicchio leaves.  Spoon salad into lined bowl.  Sprinkle with chopped prosciutto and pine nuts.  Makes 6 to 8 side-dish servings.

THIS IS AN OUTSTANDING PASTA DISH AND TASTES GREAT THE NEXT DAY, TOO!

1. 1 cup firmly packed brown sugar
2. 1/3 cup heavy whipping cream
3. 6 Tbsp. Butter
4. 1 Tbsp. corn syrup

FRENCH TOAST:

1. 3 eggs
2. 1 tsp vanilla
3. 1/2 cup milk
4. 1/4 tsp salt
5. 8 diagonal slices of french bread  (I use any dense break I like and cut into medium-sized pieces)

PREPARATION:

Spray a 9×13- inch glass baking dish with non-stick cooking spray.  In a medium saucepan, combine all topping ingredients and mix well.  Cook over medium heat until smooth, stirring constantly.  DO NOT BOIL!  Spread topping in baking dish.

Beat eggs in shallow bowl.  Add milk, vanilla and salt; beat well.  Dip each break slice or piece in the egg mixture; make sure all of the egg mixture is absorbed.  Place slices over topping in sprayed baking dish.  Cover and refrigerate overnight.

Heat oven to 400 degrees.  Uncover baking dish.  Bake 20-25 minutes or until bubbly and toast is golden brown.  Let stand 3 minutes.  Invert onto large serving platter, scraping any extra caramel topping from baking dish onto toast.  Serve immediately.

THIS IS A TERRIFIC DISH TO SERVE CHRISTMAS MORNING.  KIDS LOVE IT, TOO!  ENJOY!

1. 1 5-oz. can chunk-style chicken, drained and broken up
2. 1 cup shredded cheddar cheese (4 oz)
3. 1 10-oz. pkg. frozen chopped spinach, thawed and well drained
4. 1/2 of an 8 oz. tub cream cheese with chives and onion
5. 1/2 cup chopped walnuts
6. 1 Tblsp. dry sherry
7. 1/2 tsp Worcestershire sauce
8. 1/4 tsp ground nutmeg
9. 8 sheets phyllo dough, thawed
10. 1/3 cup margarine or butter, melted

DIRECTIONS:

For filling, in a large mixing bowl combine chicken, cheddar cheese, spinach, cream cheese, walnuts, sherry, Worcestershire sauce and nutmeg.  Set aside

Lightly brush 1 sheet of the phyllo with some of the melted margarine or butter.  Place another phyllo sheet on top; brush with some margarine or butter.  (Cover remaining phyllo with a damp cloth to prevent drying.)

Spoon 1/4 of the filling (about 1/2 cup) evenly down the long side of phyllo, about 2 inches from long side and 1 inch from short side.  Fold 2 inches of the long side over filling; fold in the short sides.  Loosely roll up jelly-roll style from the long side.  Place roll, seam side down on an ungreased baking sheet.  Repeat with remaining phyllo, margarine or butter, and filling.  (If desired, cover and chill for up to 6 hours.)

Brush tops with any remaining margarine or butter.  Use sharp knife to score rolls at 1 1/2-inch intervals.  Bake in a 400 degree-oven about 15 minutes or till golden brown.  Let stand for 5 minutes before slicing.  Serve warm.  Makes about 36 pieces.

WATCH THEM DISAPPEAR!

1. 2 teaspoons confectioners’ sugar
2. 3 large eggs
3. 1 cup granulated sugar
4. 3/4 cup self-rising cake flour
5. 2/3 cup canned pumpkin puree
6. 2 teaspoons cinnamon
7. 1 teaspoon ground ginger
8. 1 teaspoon ground nutmeg
9. 1 teaspoon vanilla
10. 1 teaspoon fresh lemon juice

INGREDIENTS FOR THE ICING:

1. 1 cup confectioners’ sugar
2. 8-ounce package Neufachatel cheese (low-fat cream cheese)
3. 1 teaspoon vanilla

DIRECTIONS:

• Preheat oven to 325 degrees F.  Spray a jelly-roll pan with nonstick spray and sprinkle lightly with flour.
• Dust a clean dish towel with 1 teaspoon of the confectioners’ sugar
• Combine the eggs, granulated sugar, flour, pumpkin, cinnamon, ginger, nutmeg, vanilla and lemon juice; beat well.
• Pour into pan and bake 15 minutes.
• Let cool 5 minutes, then invert onto the dish towel.  Sprinkle the cake with 1 teaspoon of confectioners’ sugar, then roll up cake and towel together, jelly -roll style

TO MAKE THE ICING:

• Cream the confectioners’ sugar, cream cheese and vanilla in a large bowl.
• Unroll the cake, spread the icing on the top, then re-roll cake without the towel.
• Refrigerate until chilled.
• Sprinkle with the remaining 1 teaspoon of confectioners’ sugar.

Makes about 24 servings.  ENJOY!

2 tablespoons heavy cream
1/2 cup non-fat cottage cheese
1/2 cup non-fat ricotta cheese
1/2 cup shredded non-fat cheddar cheese
1/2 cup shredded non-fat mozzarella cheese
1/4 teaspoon turmeric
2 cups non-fat milk
3 tablespoons all-purpose flour
1 pound elbow macaroni
Pinch or 2 of freshly ground nutmeg
2 tablespoons shredded sharp cheddar cheese
Several dashes cayenne or paprika
2 tablespoons non-fat Parmesan

DIRECTIONS:

In a food processor or blender, blend cream, cottage cheese, ricotta, non-fat cheddar, mozzarella and turmeric about 2 minutes until smooth.

In a large non-stick saucepan over medium-high heat, heat the milk, whisk in the flour and cook, whisking constantly, about 2 minutes, or until mixture is thickened. Reduce heat and whisk in cheese mixture; cook, stirring, taking care not to boil the sauce, until hot.

In a large pot of boiling water, cook macaroni with nutmeg for about 12 minutes until almost done; drain.

To serve immediately, place macaroni in a warm serving bowl; spoon sauce over pasta and toss well. Sprinkle with cheddar and cayenne and serve.

For a deep-dish crispy-crust version, place macaroni in a 2-quart ovenproof casserole. Spoon sauce over macaroni and sprinkle with sharp cheddar, Parmesan and cayenne. Bake for 30 minutes. Serve hot

Makes 6 servings.

NOW ENJOY WITHOUT THE GUILT!!!!

2 skinless and boneless chicken breasts
1 medium onion, peeled and finely chopped
1 cup low-sodium chicken broth
1 medium clove garlic, peeled and minced
1 15-oz can peeled and diced tomatoes, undrained
1/3 cup dark or golden raisins
1/4 cup finely chopped cilantro
2 tablespoons chili powder
2 tablespoons unsweetened cocoa powder
1/4 to 1/2 teaspoon salt
2 teaspoons sugar
1/2 teaspoon cinnamon
1/2 teaspoon ground cumin
]1 tablespoon peanut butter
2 tablespoons lime juice
2 cups cooked white rice
Lime wedges
Optional garnish: Chopped cilantro or parsley

DIRECTIONS:

1. Place the chicken breasts in a pan and cover with water. Bring just to a boil, reduce the heat, cover and simmer about 10 minutes, or until cooked through. Remove from the water and cool slightly. Shred.
2. In a medium-sized covered pan set over medium heat, saute the onion in 2 tablespoons of the broth until softened, about 4-5 minutes. Uncover and add the garlic, tomatoes, raisins, cilantro, chili powder, cocoa powder, salt, sugar, cinnamon, cumin and peanut butter. Simmer 5 minutes. Add the remaining broth and simmer 15 minutes.
3. Stir in the shredded chicken and lime juice. Heat through on medium-low heat until hot. Spoon over rice and serve with lime wedges. Garnish with cilantro or parsley if desired.

If you cannot find fresh Key limes, use regular (Persian) limes. Do not use bottled lime juice. Grate the zest from the limes before juicing them, avoiding the bitter white pith that lies just beneath the outermost skin. The optional coconut garnish adds textural interest and tames the lime flavor for those who find it too intense. The recipe can be doubled and baked in a 13- by 9-inch baking pan; you will need a double layer of extra-wide foil for the pan (each sheet about 20 inches in length) and should increase the baking times by a minute or two.

Makes sixteen 2-inch bars

CRUST

5 ounces animal crackers
3 tablespoons packed brown sugar (light or dark)
Pinch table salt
4 tablespoons unsalted butter , melted and cooled slightly

FILLING

2 ounces cream cheese , room temperature
1 tablespoon grated lime zest , minced
Pinch table salt
1 (14-ounce) can sweetened condensed milk
1 egg yolk
1/2 cup fresh lime juice , either Key lime or regular

GARNISH

3/4 cup sweetened shredded coconut, toasted until golden and crisp

DIRECTIONS

1. Adjust oven rack to middle position and heat oven to 325 degrees. Cut about 12-inch length extra-wide heavy-duty foil; fold cut edges back to form 7 1/2-inch width. With folded sides facing down, fit foil securely into bottom and up sides of 8-inch-square baking pan, allowing excess to overhang pan sides. Spray foil with nonstick cooking spray.

2. TO MAKE THE CRUST: In workbowl of food processor, pulse animal crackers until broken down, about ten 1-second pulses; process crumbs until evenly fine, about 10 seconds (you should have about 1 1/4 cups crumbs). Add brown sugar and salt; process to combine, ten to twelve 1-second pulses (if large sugar lumps remain, break them apart with fingers). Drizzle butter over crumbs and pulse until crumbs are evenly moistened with butter, about ten 1-second pulses. Press crumbs evenly and firmly into bottom of prepared pan. Bake until deep golden brown, 18 to 20 minutes. Cool on wire rack while making filling. Do not turn off oven.

3. TO MAKE THE FILLING: While crust cools, in medium bowl, stir cream cheese, zest, and salt with rubber spatula until softened, creamy, and thoroughly combined. Add sweetened condensed milk and whisk vigorously until incorporated and no lumps of cream cheese remain; whisk in egg yolk. Add lime juice and whisk gently until incorporated (mixture will thicken slightly).

4. TO ASSEMBLE AND BAKE: Pour filling into crust; spread to corners and smooth surface with rubber spatula. Bake until set and edges begin to pull away slightly from sides, 15 to 20 minutes. Cool on wire rack to room temperature, 1 to 1 1/2 hours. Cover with foil and refrigerate until thoroughly chilled, at least 2 hours.

5. Loosen edges with paring knife and lift bars from baking pan using foil extensions; cut bars into 16 squares. Sprinkle with toasted coconut, if using, and serve. (Leftovers can be refrigerated up to 2 days; crust will soften slightly. Let bars stand at room temperature about 15 minutes before serving.)

Mince peppers in food processor. Boil mustard, vinegar, sugar and peppers for 10 minutes, stirring continuously. Thicken with cornstarch or flour as if making gravy and continue a low boil for 30 minutes, stirring continuously.

This recipe is from Laurie Pike Benjamin and is terrific on sandwiches or as a hot and spicy dip!

3 cups Golden Graham cereal
2 cups mini pretzels
1 cup salted peanuts
1 cup pecan halves
1 cup cashews
12 oz white chocolate chips

PREPARATION:

Mix first 5 ingredients in a large bowl. In large pot melt white chocolate. When completely melted, add first 5 ingredients and stir well to coat with chocolate. Turn out onto waxed paper and let sit for approximately one hour until chocolate hardens.

This is an awesome and easy recipe created by my cousin Vicki Paulson. It’s perfect for large gatherings and it disappears within minutes. It’s a standing request at all of our family gatherings!

A lot of people may not realize that Ostrich Meat is virtually fat free and that Ostrich Burgers are really tasty.  The texture and taste of the meat is very delicious.  If you have not tried Ostrich Burgers yet, you are missing out on a real treat.

INGREDIENTS

PREPARATION
Mix all the ingredients together in a bowl and place in the refrigerator for a couple of hours until firm. Make into balls and flatten to make burgers. Place on a hot B.B.Q. and cook for two minutes, both sides, and serve on a hot toasted sesame roll with your favorite toppings; e.g., lettuce, tomato, beetroot, cucumber, onion and a cooked egg or your favorite B.B.Q. sauce.  Usually serves 6 people.

Kobe Beef Burgers are my absolute favorite indulgence.  There was a time when this fine Japanese beef was only served to royalty, due to the high price.  Kobe Beef can cost upwards $45.00 a pound or more.  The price hasn’t dropped much, but that still doesn’t stop fine restaurants such as Spago and the restaurant at L ‘Ermitage in Beverly Hills from serving these famous burgers.  Try this rare recipe for Kobe Burhres yourself. You will love them!

INGREDIENTS
Two 6-8 oz handmade Tony’s Kobe Beef Patty
Sea salt flakes and freshly ground pepper
Natural Sharp Cheddar
Lettuce leaves & tomato slices
Thin slices of Sweet Yellow Onions
A fresh bakery roll, bun, or Kaiser
Coleman’s mustard, or your favorite

PREPERATION
Preheat grill to medium high.

Season patties and place on a preheated, cleaned, and freshly oiled grilling grid, or cast iron grill pan. Close lid and grill for 3 minutes, rotate patty 45 degrees and place back on grid – close lid and grill for 3 minutes longer.

Turn patty when it’s browned nicely on the first side, reduce grill heat to medium, and continue to grill to about 150 degrees internal. Add a thick slice of cheddar to the patty, and place split buns on grill to toast. Close lid to melt cheese, but don’t forget to check the buns!

Brush top bun with mustard, and top the bottom half of the bun with dry lettuce, tomatoes, and onions.

Take a break from the classic All American burger and opt for one of these Lambchop Middle Eastern Burgers.  Your taste buds will thank you.

INGREDIENTS
1 pound ground lamb
1/4 cup minced white onion
1 medium garlic clove, minced
2 tablespoons finely chopped fresh Italian parsley leaves
2 teaspoons finely chopped fresh mint leaves
1 teaspoon kosher salt
1/2 teaspoon cayenne pepper
1/2 teaspoon freshly ground black pepper
4 burger buns or ciabatta bread cut in half

You can also opt for some sliced cucumber and cumin yogurt, instead of onions and ketchup.

PREPERATION

1. Combine all ingredients except bread and relish in a large bowl and mix until evenly incorporated. Form into 4 patties.
2. Heat a grill pan or outdoor grill to medium (about 350°F). Once the grill is hot, cook the burgers about 10 minutes per side, or until the juices run clear and the patties are firm to the touch.
3. Place lamb burgers on buns, top with relish, and serve.

1-2 Tblsp extra-virgin olive oil (or more to taste)
1 small yellow onion, diced
3-6 garlic cloves, minced
1-2 teas red pepper flakes
1/4 cup dry white wine
1 lb. dry linguine
8-16 oz goat milk feta, cut into bite-sized pieces
16 oz. jar of roasted red peppers, drained and chopped
1 bunch fresh basil, finely chopped
8 oz. shrimp, clams or muscles (can use 2x as much shrimp which is what I do)

PREPARATION:

Heat oil in non-stick skillet and saute onion until translucent. Add garlic and saute another 1-2 minutes being careful not to burn it. Add red pepper flakes and wine and cook until liquid is reduced by half; remove from heat. Cook pasta according to pkg directions. While pasta is boiling cut feta and roasted red peppers into bite-sized pieces and finely chop the basil. Reheat onion-garlic sauce on low heat. Drain pasta and then return to pot. Add olive oil, onion-garlic sauce, peppers, feta, basil and seafood and toss to coat. I keep adding olive oil until I reach the desired consistency.

Every time I serve this dish, I get asked for the recipe. It’s that good. Enjoy!

One of my fave and quick Pizza Recipes is my Mushroom and Prosciutto Herb Pizza.  Quick, easy and delicious.  Perfect for a night in or as an appetizer for a dinner party.

INGREDIENTS:
1 medium size ready made pizza crust or flat bread from the bakery section of your favorite grocer store.
1/4 cup of extra virgin olive oil
1/2 cup of shredded prosciutto
1 large portabello mushroom
3/4 cup of skim mozzarella cheese
dash of salt, pepper, thyme, rosemary and garlic

INSTRUCTIONS:
1.  Lay your pizza bread or crust on a non-stick bakjing pan
2.  Pre-heat oven at 350 degrees for 10 minutes
3.  Drizzle crust with half of olive oil
4.  Sprinkle cheese until crust is covered
5.  Spread sliced portabello mushroom and prosciutto on top of cheese
6.  Drizzle rest of olive oil and dash with herbs to your taste.
7.  Bake in oven for 15 minutes or until browning.
8.  Let cool for 5 minutes, then serve.

Here is a delicious El Salvadorian Beef Soup recipe that I just tried yesterday. It is alsbolutely delicious.
Sopa de Rez Recipe

INGREDIENTS:
10 cups of water
1 head of cabbage
1 bunch of Mexican green onions
1 Mexican squash
2 potatoes
1 bag of mixed vegetables like broccoli and carrots
3 beef boullions
sliced avocado

INSTRUCTIONS:
1.  Boil all of the water in a large pot
2.  Once water is boling, add all of beef to cook throughout
3.  While beef is cooking inwater, remove all of brown skim that rises to top of pot
4.  Once the beef is cooked, add all of the sliced and diced veggies
5.  Once veggies are cooked, add the 3 beef coullion cubes.
6.  Let simmer another 10 minutes, then serve with avocado slices.

If you like, you can serve the soup over fresh steamed rice as  a meal.  Serves 6-9 people.

For the past few decades there has been an ongoing debate about the health benefits of red wine.  Is it good for us or not?  Of course, it tastes good, so we can only hope, but now researchers are saying red wine is not only healthy for us but it can also aid us in weight loss.  Doctors are using the French as an example, stating that most French people are thin even though they indulge in red wine, bread and cheeses on a daily basis.

Although doctors warn consumers to not fall into a fad diet, no one can deny one of the biggest differences between the American and French diet seems to be the wine consumption, and red wine contains one of nature’s most powerful antioxidants, resveratrol, which is a key ingredient in Resveratrol Select.  Resveratrol is also found in grape skins, blueberries, cranberries and other plants, and recent animal and in vitro studies indicate that it can have a positive effect on helping to maintain healthy cholesterol levels, supporting insulin health and optimizing metabolic and immune pathways that protect cells and improve mitochondrial function.

The creators of Resveratrol Select are stating it includes as much resveratrol as 200 glasses of wine—without the added calories that alcohol can add to the waistline, which leads to optimum weight loss.   Resveratrol Select combines with Green Tea antioxidants with yet another energy boosting ingredient, Chromium, a niacin-based mineral that plays an important role in how the body uses insulin to burn sugars, carbohydrates, fats, and proteins for energy.

Resveratrol Select is a fairly new weight loss product on the market, but is already making big headlines in the news.   Resveratrol Select is better than many of the other Red Wine diet pills in the face that it freely gives you the ingredient list.  Many people are taking advantage of the free trial offer to see how well the product works for them. The trial offer also includes two bonus tools to help with weight loss: an e-book with over 70 weight loss tips, and a weight loss visualization audio.  All weight loss reviews are written by our staff, which are fellow dieters, and we appreciate your feedback.  We believe this new combination herbal supplement is worth a look for those concerned about maintaining good health while losing weight.  If your interested in trying the red wine diet, you may want to just start off with some yummy recipes that contain red wine.  So good…

Write your own Resveratrol Select review today if you have tried it.