Yellow Apple CakeIngredientsCake4 medium sized apples (any baking apple will do)1 1/4 cup grape seed oil1 cup granulate sugar3 large eggs3 cups all purpose flour1 teaspoon ground cinnamonChocolate Sauce2 cups dark chocolate chunks, or melting wafers1 cup whipping creamMakes about 2 cups of sauce

DirectionsCake 1. Preheat oven to 350 degrees F.2. Grease a 9x13 inch baking pan.3. Peel, core and slice the apples into small pieces and place into a bowl. Set aside.4. With an electric mixer, beat the oil, sugar and eggs together until creamy. Fold the flour and cinnamon into the egg mixture.5. Stir in the sliced apples until well blended.6. Pour the batter into the pan and bake for 45 minutes to 1 hour until golden.7. Remove and place onto a cooling rack.Chocolate Sauce1. Chop up your chocolate, and place in the top of a double boiler, or a bowl with a pot filled with a bit of water.2. Using low heat melt chocolate, and add cream while chocolate is melting.3. Use more cream if you want a thinner sauce, or less for thicker.AssemblySpoon on the chocolate sauce when you cut and serve the cake.

Oven Roasted BBQ RibsIngredients 4 racks pork ribs2 cups barbecue sauce (your favorite flavor)Salt and pepper

Directions 1. Preheat oven to 225 degrees F.2. Line a baking dish with aluminum foil and grease the foil.3. Season the ribs with salt and pepper and place them meat side down in the pan. Place into the oven. Take them out of the oven after 4 hours and drain off the drippings.4. Carefully flip the ribs using two spatulas as they will be very tender and want to fall off the bone.5. Use a silicone pastry brush to put a thick layer of barbecue sauce onto the ribs.6. Return to the oven and cook another 30 minutes.7. Serve.

Simple Layer CakeIngredients Cake5 egg yolks2/3 cup granulated sugar1 teaspoon lemon juice1/2 teaspoon finely grated lemon zest5 egg whites2/3 cup cake flour1/4 teaspoon salt1 teaspoon baking soda3 Tablespoons melted butterFilling1 cup (more or less as desired) of your favorite jam or jellyVanilla Buttercream Frosting1 cup (2 sticks) butter, at room temperature3-4 cups confectioners' sugar, SIFTED1/4 teaspoon salt1 Tablespoon pure vanilla extractUp to 4 tablespoons milk or heavy cream(Makes 2 1/2 cups frosting)

Directions Cake1. Preheat the oven to 375 degrees F.2. Line a 10x15x1 inch cake pan with parchment paper. Grease the parchment paper with butter and dust with flour.3. Separate the egg whites and yolks into two mixing bowls.4. Using an electric mixer, beat the egg yolks until thickened and light in color. Slowly beat in 1/3 cup of the sugar, the lemon juice and zest.5. Using clean beaters, beat the egg white until they start to stiffen, then add the remaining 1/3 cup of sugar and beat until still peaks form.6. Fold the yolk mixture into whites mixture.7. In another mixing bowl, sift the cake flour, salt and baking soda together, then add to the egg mixture, folding it in. Fold in the melted butter. You don't want to over beat this batter.8. Pour onto the prepared sheet and bake for 12 minutes. Remove from the oven and place onto a cooling rack for 5 minutes then transfer the cake directly onto the cooling rack, inverting so you can remove the parchment paper. Let cool completely.Vanilla Buttercream Frosting1. In a mixing bowl, use an electric mixer to beat butter for a few minutes on medium speed.2. Add 3 cups of confectioners' sugar and beat on low speed until the sugar is incorporated into the butter.3. Increase mixer speed to medium and add the pure vanilla extract, salt, and 2 tablespoons of milk/cream and beat for 3 minutes.4. If your frosting needs a more stiff consistency, add the remaining confectioners' sugar.5. If your frosting needs to be thinned out, add remaining milk 1 tablespoons at a time.6. Put the frosting into your piping bag.Assembly1. Cut the cake in half to create two layers and place the bottom one onto a serving platter.2. Do a layer of jam, put the top layer of cake, spread another layer of jam, then pipe on the frosting.

Deep Fried DrumstickIngredients 6 chicken legs2 eggs (beaten)4 cups vegetable oil1 cup all purpose flour1 teaspoon cayenne pepper1 teaspoon paprika1 teaspoon salt

Directions1. Place the drumsticks into a saucepan and cover with water. Bring to a boil, then turn down and cookfor 10 minutes until the meat is cooked and not red inside.2. Remove the drumsticks onto a plate lined with paper towels to absorb the water.3. Pour the vegetable oil into a deep sided, heavy bottom saucepan and heat to 350 to 375 degrees F.4. Place the flour onto a shallow dish and stir in the cayenne pepper, paprika and salt to combine.5. Beat the eggs and place them into a shallow bowl.6. Take a drumstick and cover it is flour mixture.7. Place the drumstick into the beaten eggs and cover it in egg.8. Place the drumstick back into the flour mixture and cover it again in flour, set onto the side of the flour plate and repeat with the other 5 drumsticks9. Once oil is hot and ready for frying, place chicken leg into the oil for frying. Cook 3 at a time until they are fried to a golden brown and are nice and crispy.10. Use tongs to turn over a couple times as they are cooking to cook evenly and when done, use the tongs to place onto a plate lined with paper towels.11. Give them time to cool some before biting into them.

Biscuits and Milk GravyIngredients Biscuits3 cups all purpose flour2 Tablespoon granulated sugar2 teaspoon baking powder1/2 teaspoon baking soda1/2 teaspoon salt1/2 cup butter, at room temperature (or shortening)1 cup buttermilk1/4 cup melted unsalted butterMilk Gravy1/4 cup bacon grease1/4 cup all purpose flour1 1/2 cups milk warm1/4 teaspoon salt1/4 teaspoons pepper2 Tablespoons melted butter

Directions Biscuits1. Preheat the oven to 450 degrees F.2. In a large bowl, stir together the flour, sugar, baking powder, baking soda and salt.3. Using a fork to cut in the butter until it has a crumbly cornmeal type of texture. Stir in the buttermilk, a little at a time until well mixed.4. Lightly flour a clean flat surface and turn the dough out onto it. Knead two or three times, then roll out into a circle that will fit a 10-12 inch cast iron skillet. Cut the dough into pieces about 2 inches in size.5. Grease the skillet and place the biscuits into the skillet.6. Using half of the melted butter and a silicon basting brush, to baste the tops of the biscuits.7. Place into the preheated oven and bake for about 14 minutes or until the biscuits are a golden brown.8. Remove from the oven when done and paint the remaining butter onto the cooked biscuits.9. While the biscuits are baking make the milk gravy.10. Using a large skillet, heat the bacon grease. Stir in the flour and whisk until the mixture is smooth. Cook for about one minute and let it get bubbly.11. Slowly add the milk to the mixture, stirring with a whisk as you are adding to combine and get the lumps out. Once all the milk is added, turn the heat down and cook for about 5 minutes until thickened. Stir in the butter and do a taste test. Season with salt and pepper to suit your taste.12. Time it so the gravy and the biscuits are ready at the same time.

Moist Chocolate CupcakeIngredientsCupcakes2 cups all purpose flour2 cups granulated sugar3/4 cup cocoa powder2 teaspoons baking soda1 teaspoon baking powder1 teaspoon salt2 large eggs1/2 cup grape seed oil1 teaspoon pure vanilla extract1 cup black coffee, cooled1 cup milkChocolate Frosting3 cups confectioners sugar6 Tablespoons unsweetened cocoa powder6 Tablespoons butter5 Tablespoons evaporated milk1 teaspoon vanilla extract

(Makes 24 cupcakes)

DirectionsCupcakes1. Preheat the oven to 350 degrees F.2. Line 2 muffin tins with paper liners.3. In a mixing bowl, stir together the flour, sugar, cocoa powder, baking soda, baking powder and salt. Set aside.4. Using an electric mixer and large mixing bowl, beat the eggs, oil, vanilla and coffee together.5. Alternating the flour and the milk, beat into the egg mixture. The batter will be runny.6. Divide the batter into the 24 muffin cups, filling each one 3/4 full and place into the preheated oven for 20-23 minutes or until a toothpick inserted in the middle comes out clean.7. Remove and place onto cooling racks. After 5 minutes place the cupcakes directly onto the cooling racks and let cool completely before frosting.Chocolate Frosting1. In a medium bowl, stir together the confectioners sugar and cocoa, and set aside.2. In a large bowl of an electric mixer, cream butter then add in the sugar mixture and evaporated milk. Blend in vanilla.3. Beat until light and fluffy.4. If necessary, adjust consistency with more milk or sugar.5. Transfer the frosting into a piping bag.AssemblyPipe frosting onto each cupcake and garnish with cake candy.

Chili Chocolate CakeIngredientsCake1 cup all purpose flour1 cup cake flour, plus2 cups granulated sugar1 teaspoon baking soda1/2 teaspoon salt1/2 cup unsweetened cocoa powder2 cups water2 Tablespoons ancho red chili powder1 Tablespoon pure vanilla extract1 cup butter, cut into pieces, at room temperature1/2 cup buttermilk2 large eggs, at room temperatureChocolate Frosting3/4 cup butter3/4 cup unsweetened cocoa powder6 Tablespoons buttermilk1 1/2 lbs confectioners' sugar1 1/2 Tablespoons Bourbon3 Tablespoons vanilla extract

Chocolate Curls *Optional4 cups Melting chocolate wafers (White, Dark, or Milk)orA fairly big chunk of melting chocolate (about 1x4 inches) or big enough to safely handle while using a knife)* You can usually find these in the bulk section of most grocery stores.

DirectionsCake1. Preheat the oven to 350 degrees.2. Line two, 9-inch round cake pans with parchment paper, grease the paper with butter and lightly dust with flour.3. In a mixing bowl stir the flour, cake flour, sugar, baking soda, salt and cocoa powder together.4. Over medium heat, heat one cup of the water and the chili powder to the simmering point. Remove from the heat. Stir in the vanilla.5. Using an electric mixer on medium-low speed, add the softened butter to the flour mixture and beat thoroughly. The mixture wil be grainy.6. Turn the speed up to medium and gradually add the remaining cup of water and the buttermilk.7. Beat the eggs in one at a time, beating well after each one is added.8. Slowly pour in the water with the chili beat until just combined. Don't over beat.9. Pour the mixture into the prepared pans and place into the preheated oven.10. Bake for 35 to 40 minutes or until a toothpick inserted into the centers of the cake comes out clean.11. Remove from the oven and set the pans on a wire rack for 10 minutes. Turn the cakes out onto the racks, remove the parchment paper then turn back over so the tops of the cake are up.12. Let sit until completely cool before frosting.Frosting1. Place the butter and cocoa into a large saucepan and met the butter over medium heat. Stir in the buttermilk and use a whisk to combine the mixture.2. Whisk in the confectioners' sugar a little at a time.3. Stir in the bourbon and vanilla. Transfer to a bowl. The frosting will stiffen as it cools, when it reaches a spreadable consistency, assemble the cake.4. Place one layer of cake onto the cake plate, do a layer of frosting, then the second layer of cake.5. Frost the tops and sides and garnish with dark and white chocolate curls.Chocolate Curls *OptionalIf using melting chocolate you will need to melt these down in a double boiler, or with a pot filled with water and a bowl that can rest on top of it. Use low heat when doing this.When chocolate is melted pour into a small container (a small Tupperware, or glass container) lined with parchment paper, so that you can make a little brick of chocolate. Let this set, until chocolate has hardened up.Now whether your using a big chunk, or the brick of melted chocolate. Take a straight edged knife, and with a bit of pressure, drag knife across the chocolate. It should curl and flake off.Tip: Be sure not to handle chocolate too much as it will start to melt in your hands.

Chicken Mac and CheeseIngredients16 ounces pasta1 Tablespoon butter2 Tablespoons extra virgin olive oil1 lb chicken breast tenders, choppedsalt and pepper to season3 Tablespoons butter3 Tablespoons all purpose flour1/2 teaspoon cayenne pepper1 teaspoon paprika3 cups whole milk1 cup chicken stock1 Tablespoon prepared Dijon mustard3 cups yellow sharp cheddar cheese

Serves 6

Directions1. Preheat the oven to 375 degrees F.2. Grease an oven proof baking dish with butter.3. Place a pot of water onto the stove top and bring to a boil. Add 1/2 teaspoon salt and the pasta. Cook 8-10 minutes to el dente. Strain, add 1 tablespoon of butter, stir in and set aside.4. Heat the oil in a large skillet. Add the chicken and cook over medium heat until the chicken is cooked through. Season with a sprinkling of salt and pepper.Turn off the heat and set aside.5. Sauce6. Melt the butter in a medium sized saucepan. Add the flour, cayenne pepper, and paprika and stir in to form a roux. Heat until it bubbles then whisk in the milk and stock and bring to a boil. Be sure to stir to keep out any lumps and keep from scorching. Turn the heat down and simmer for 5 minutes.7. While pasta cooks,heat a medium sauce pot over medium heat. Add butter and melt,then add flour,cayenne and paprika and whisk together over heat until roux bubbles then cook a minute more. Whisk in milk and stock and raise heat a little to bring sauce to a quick boil. Simmer sauce to thicken about 5 minutes. Shut off and stir in the dijon mustard and cheese.8. Pour the sauce and the chicken into the pasta and stir to combine.9. Transfer to the baking dish and place into the preheated oven for 15-20 minutes to heat through and until the top of the casserole is golden in color.10. Serve.

Tomato Ravioli SauceIngredients3 dozen ravioli, frozen2(28 ounce) cans Italian plum tomatoes including liquid1/4 cup extra virgin olive oil5 garlic cloves, peeled and mincedhot red pepper flakes, to taste1/4 cup heavy cream3 Tablespoons fresh basil, chopped3/4 cup Parmesan cheese, grated, to garnishchopped fresh parsley, for garnish

Directions1. Plan to boil the ravioli so it is ready at the same time as the sauce.2. Bring a large pot of water to a boil. Add 1/2 teaspoon salt and the ravioli and cook 8-10 minutes to el dente. Drain.3. Sauce4. Use a processor to pulse the Italian plum tomatoes and their juices until they are finely chopped.5. Heat olive oil in a large skillet over medium heat and add the minced garlic. Saute for 3 minutes until the garlic is lightly browned.6. Add the tomatoes and the hot pepper flakes, (to taste) to the skillet and bring to a boil.7. Reduce the heat and stir in the chopped basil and the heavy cream. Stir in well to combine then turn off the heat.8. Serve the sauce and ravioli in individual serving vessels. Sprinkle on some Parmesan cheese and chopped parsley.

Cheesy Potato CasseroleIngredients6-8 medium sized young potatoes1/2 cup butter1/2 cup onion, chopped2 cups sour cream1 (10 1/2 ounce) can cream of chicken soup1/2 cup milk1 1/2 cups cheddar cheese, gratedsalt and pepper to tasteDirections1. Wash the potatoes and place into a pot. Cover with water, bring to a boil and par boil the potatoes. Be sure not to make them mushy. Drian the water and run the potatoes under cold water.2. You can peel off the skins or leave on.3. Slice the potatoes into thin rounds and put them into a large mixing bowl. Set aside.4. Preheat the oven to 350 degrees F.5. Butter an oven proof baking dish.6. Using low heat melt the butter in a medium sized saucepan. Add the chopped onion and saute until transparent. Stir in the sour cream, can of chicken soup and milk. Stir to combine and bring to a boil, then shut off and take off the heat.7. Stir in the shredded cheese to melt. Do a taste test and season with salt and pepper if desired.8. Pour the sauce over the sliced potatoes, and very gently using a rubber spatula, toss to coat. Transfer the potatoes to the prepared baking dish and place into the preheated oven.9. Bake for 20 minutes, or until the top is golden brown.10. Serve.

Salsa Tortilla LasagnaIngredients1 1/2 lbs lean ground beef3 cups tomato sauce1 (1 1/4 ounce) taco seasoning1/2 cup water1 cup salsa ( any kind)3 cups shredded monterey jack cheese12 soft taco-size flour tortillasfresh chopped cilantro

Directions1. Preheat the oven to 350 degrees F.2. Grease a 9x13 inch baking pan.3. In a skillet on the stove top using medium heat, cook the ground beef until no pink is showing. Break apart as it is cooking to form a crumble texture. If there is any fat, drain it off.4. Add the taco seasoning, water, and salsa and stir to combine.5. Simmer for 15 minutes.6. In the 9x13 inch baking pan, place a layer of 2 or 3 taco shells. It is fine if they overlap.7. Spoon a layer of sauce on top of shells.8. Sprinkle a layer of cheese on top of sauce.9. Repeat twice more making sure you leave enough sauce for the top.10. Sprinkle a layer of cheese on sauce.11. Bake at 350 degrees for about 30 minutes.12. Remove from the oven and sprinkle chopped cilantro on top. Let it sit for 10 minutes before cutting.

Easy Dauphinoise PotatoesIngredients3 lbs potatoes, peeled and thinly sliced8 ounces gruyere cheese, gratedsaltfresh ground black pepper3/4 pint cream2 -4 garlic cloves, peeled and crushed2 sprigs fresh dill, finely chopped1 ounce buttercheese, for topping (optional)

Directions1. Preheat the oven to 300 degrees F.2. Grease an oven proof baking dish with butter.3. Layer the thinly sliced potatoes in the baking dish. Have them slightly overlapping. Season with salt and pepper.4. With each layer you do, sprinkle a layer of grated cheese and sprinkle cheese on top of the final layer.5. Using a small saucepan, heat the cream with the crushed garlic and dill and bring to a gently boil.6. Pour the hot cream over the potatoes and sprinkle extra cheese on top if you wish.7. Cover th dish with aluminum foil and bake for 1 3/4 hours or until the potatoes are soft.8. If the top has not browned, remove the aluminum foil and bake a little longer until the top is golden brown.9. Serve nice and hot.

Tuna Pasta BakeIngredients3 cups of medium pasta ( your choice)425 g chunk tuna, drained2 teaspoons butter1 medium onion, chopped2/3 cup of mixed frozen peas and corn200 ml sour cream150 ml mayonnaise1 teaspoon packed Dijon mustard1 Tablespoon lemon juicesalt and pepper ( to taste)2/3 cup of grated cheese

Directions1. Preheat the oven to 375 degrees F.2. Grease an oven proof baking dish with butter.3. Bring a large pot of salted water to the boil. Drop in the pasta and cook 8-10 minutes to el dente.4. Drain and put the pasta into a large bowl.5. Melt the butter in a saucepan over medium heat, add the onions and cook until soft. Turn off and set aside.6. Place the peas, corn, tuna, sour cream, mayonnaise, mustard, and lemon juice into a large mixing bowl.7. Stir together to combine. Add the sauteed onions and butter, stir in. Add the cooked pasta and stir together.8. Do a taste test and season with salt and pepper to your taste. Transfer everything to the baking dish and sprinkle on the grated cheese.9. Cover with aluminum foil and place into the preheated oven.10. Bake for 30 minutes, until bubbly. Serve hot.

Pasta CasseroleIngredients2 cups pasta, uncooked, choose whatever pasta shape you want14 ounces smoked sausage, or all beef weiners, cut into 1/4 inch slices1 (680ml) can of pasta sauce of your choice1/2 cup mozzarella cheese, shredded, divided1/2 cup cheddar cheese, shredded, dividedsalt and pepper, to taste

Garnish with freshly chopped parsley

Directions1. Preheat the oven to 375 degrees F.2. Grease an oven proof dish with butter.3. Bring a large pot of water to a boil. Add 1/2 teaspoon salt to the water. Add the pasta and cook for about 8-10 minutes until el dente. Drain when ready.4. Using a skillet on the stovetop, cook the pieces smoked sausage, or wieners until they are nicely browned.5. Remove the meat to a plate lined with paper towels to remove any fat.6. Pour the pasta sauce into a large mixing bowl. Stir in the meat and and the cheeses and salt and pepper to taste. Stir in the cooked pasta.7. Transfer to the prepared baking dish.8. Cover with aluminum foil and bake for 25-30 minutes or until it is heated right through and bubbly.

Cherry Chocolate CupcakeIngredientsCupcakes1 1/2 cups all-purpose flour1/2 cup unsweetened cocoa powder2/3 cup granulated sugar1 teaspoon baking soda1 teaspoon baking powder1/2 teaspoon salt2/3 cup whole milk2/3 cup instant malted milk powder1/2 teaspoon espresso powder2/3 cup grape seed oil2 large eggs2/3 cup sour cream1 teaspoon vanilla extract3/4 cup miniature chocolate chipsCherry Buttercream Frosting4 1/2 cups confectioners' sugar1 1/2 cups butter, at room temperature1 Tablespoon pure vanilla extract3-4 Tablespoons whipping cream2/3 cup tart cherry preservescherries for garnish

Makes 24

DirectionsCupcakes1. Preheat oven to 350 degrees F.2. Line 2 muffin tins with paper liners.3. In a large bowl, stir the flour, cocoa powder, sugar, baking soda, baking powder and salt together.4. In a mixing bowl, stir the milk, milk powder and espresso powder together. Add the oil and eggs and use and electric mixer to blend.5. Add the milk mixture to the flour mixture and using an electric mixer, beat until smooth. Add the sour cream and vanilla and beat until combined. Use a wooden spoon to stir in the chocolate chips.6. Fill the prepared cupcake liners filling only to half full.7. Place both pans on the same level rack and tack for 15-20 minutes or until a toothpick inserted in the middle comes out clean.8. Remove from the oven and let the cupcakes sit in the pans for 2 minutes and then transfer the cupcakes to wire racks to cool for 10 minutes more before frosting.Frosting1. Put the cherry preserves into a small blender and pulse to remove any chunks and make them more of a sauce. Set aside.2. In a mixing bowl, using an electric mixer, cream the sugar and butter using medium speed. Beat until well blended. Add the vanilla and the whipping cream and beat for 2 minutes until light and fluffy. Add the cherries and beat in until well incorporated. If the frosting is too runny add a bit more confectioners' sugar.3. Transfer the frosting into a piping bag and frost each cupcake. Garnish with a fresh cherry.

Fudgy BrownieIngredientsBrownie2/3 cup butter, melted1 1/3 cups granulated sugar2 eggs1 1/2 teaspoons pure vanilla extract1 cup all purpose flour1/2 cup unsweetened cocoa powder1/4 teaspoon saltFudge Frosting1/2 cup butter3 ounces chunk of chocolate, or melting wafers4 cups pound confectioners' sugar1/2 teaspoon vanilla extract3/4 cup milkGarnish*optional, chocolate curls

DirectionsBrownie1. Heat oven to 350 degrees.2. Grease an 8x8 inch baking pan with butter.3. Using an electric mixer, beat the butter, sugar, eggs and vanilla together.4. Mix in the flour, cocoa powder and salt and beat just until blended. Pour into the prepared pan and place into the preheated oven.5. Bake for 30 minutes, or until a toothpick inserted in the middle comes out clean. Remove from the oven and cool brownies in the pan on wire rack.Fudge Frosting1. Place the butter and chocolate in the top of a double boiler and melt over medium heat.2. Using an electric mixer, in a mixing bowl, combine the confectioners' sugar with the vanilla and 1/2 cup of the milk.3. Mix in the melted chocolate. Add the remaining milk, just a little at a time to get the desired consistency.4. This frosting will thicken as it cools.5. Place into a piping bag and frost the brownies making lots of peaks.6. Garnish with chocolate curls if desired.

Oven Baked Pork ChopsIngredients1/2 cup all purpose flour, divided1/2 teaspoon garlic powder1 1/2 teaspoons paprika1 teaspoon salt1/2 teaspoon fresh ground black pepper1 pinch cayenne pepper6-8 pork chops (1-inch thick or a little thicker)2 Tablespoons butter2 Tablespoons oil ( more if needed)1 onion, chopped4 garlic cloves, minced2 cups milk2 Tablespoons fresh lemon juice2-4 sage leaves, chopped to small pieces

(6-8 servings)

Directions1. Preheat oven to 350 degrees F.2. Line a 9x13 inch baking dish with aluminum foil and grease the foil.3. Measure out 3 tablespoons of flour into a separate small bowl.4. In a mixing bowl, stir the remaining flour, garlic powder, paprika, salt, pepper together.5. Place the pork chops into the flour mixture one at a time to coat them and place the coated pork chop onto a plate.6. Using a large skillet, melt the butter and heat the oil together over medium to high heat. Add the pork chops and brown both sides then place them into the prepared baking dish.7. In the same skillet you cooked the pork chops in,saute the chopped onion until soft over medium heat.8. Add the minced garlic and cook 2 minutes.9. Stir in the reserved 3 tablespoons of flour with a fork and cook over low heat for one minute, stirring while it lightly browns.10. Slowly stir in the milk, and using a silicone spatula or wooden spoon, keep stirring and bring to a boil. Cook for 2 minutes until the sauce is bubbly hot and smooth.11. Remove from the heat and stir in the lemon juice and the chopped fresh sage.12. Taste the gravy and season to suit your taste.13. Pour the gravy over the pork chops, lifting them slightly so the gravy will also go under them.14. Cover lightly with foil, don't seal it up as you want air to flow while the pork chops are cooking.15. Bake for 50-60 minutes. Remove from the oven to a serving platter and be sure to spoon the gravy onto the pork chops and platter when you serve them.

Bacon and Cheese PaniniIngredients4 slices bread, buttered on the outside of each slice6 slices brie cheese, 3 for each sandwich6 slices lean bacon, cooked

Directions1. Cook the bacon in a skillet, until nice and crispy.2. Remove from the skillet to a plate lined with paper towels to absorb the fat.3. Heat the panini grill.4. Spread the outside of each piece of bread with a little butter.5. Divide the brie and bacon between the two sandwiches, keeping the butter on the outside of the slices of bread.6. Place into the heated panini grill and cook for a few minutes until the cheese is melted and the outside is nicely browned.7. Or, if you don't have a grill, cook in a skillet, pressing the sandwich firmly with a flipper while it cooks, and flipping to brown both sides.8. Serve hot!

Chocolate Ganache CakeIngredientsCake2 cups boiling water1 cup cocoa powder2 3/4 cups all purpose flour2 1/2 cups granulated sugar2 teaspoons baking soda1/2 teaspoon baking powder1/2 teaspoon salt1 cup butter, at room temperature4 eggs1 teaspoon pure vanilla extractMarshmallow Filling1/2 cup butter2 cups confectioners' sugar2 teaspoons pure vanilla extractpinch salt1 jar (7 1/2 ounces) Marshmallow Fluff or MarshmallowGanache2 cups milk chocolate chip2/3 cup butter4 Tablespoons heavy cream

DirectionsCake1. Preheat oven to 350F.2. Prepare three 9-inch cake pans by lining with parchment paper, greasing and lightly flouring.3. Put 2 cups of water into a saucepan, mix in the cocoa and boil. Stir until combined and smooth, then turn off and set aside to cool.4. In a bowl, mix together the flour, sugar, baking soda, baking powder and salt.5. In a large bowl, use an electric mixer to beat the butter, sugar, eggs and vanilla together.6. Beat in the the dry ingredients alternating with the chocolate mixture.7. Beat just until blended, do not over mix.8. Divide the batter into the three prepared pans and bake for about 30 minutes or until a toothpick inserted in the middle comes out clean.9. Remove cakes from oven, place on cooling racks and leave them in the pans for 5 minutes.10. After 5 minutes, remove from pans, remove the parchment paper and cool completely on wire racks before frosting.11. Let the cakes cool completely before frosting.FillingCream together butter and the sugar until light and fluffy. Add vanilla, marshmallow and enough milk to make a fluffy filling. Beat until well blended.GanacheIn a double boiler or a pot filled with water and a bowl, melt chocolate, butter and heavy cream. Stir until smooth.Assembly1. Place a layer of cake, then a layer of marshmallow filling, a second layer of cake with the remaining marshmallow filling.2. Place the top layer of cake and drizzle on the ganache, letting it run down the sides. Let the ganache cool for an hour before cutting the cake.

Whole Baked CauliflowerIngredients1 quart vegetable stock8 cups water1/4 cup olive oil3 Tablespoons salt3 Tablespoons lemon juice2 Tablespoons butter1 Tablespoon granulated sugar1/2 teaspoon cumin2 bay leaves1 large head cauliflower, leaves and half of stem removedLemon Thyme Vinaigrette2 Tablespoons lemon juice2 Tablespoons olive oil1 Tablespoons fresh thyme1/4 teaspoon salt

Directions1. Preheat the oven to 450 degrees F.2. Grease a glass pie plate or oven proof baking vessel that is large enough to hold the cauliflower with a little butter.3. Use a large deep pot. Pour in the vegetable stock and water,along with the olive oil, salt, lemon juice, butter, sugar, cumin and bay leaves.4. Bring to a boil and once boiling place the cauliflower head into the pot and cover.5. Lower the heat and just simmer the cauliflower for 15 minutes or until a knife can easily be inserted into the center of the cauliflower.6. Carefully lift the cauliflower out of the pot with a large slotted spoon and place it onto the prepared baking dish.7. Bake for 30-40 minutes. You want to brown the top. If it is browning too quickly, tent with aluminum foil.8. While it is baking make the lemon thyme vinaigrette.9. In a measuring cup or small bowl, stir together the lemon juice, olive oil, thyme, and salt.10. When the cooking time is up, remove from the oven and use a silicone pastry brush to paint the vinaigrette on while the cauliflower is still hot.

Easy Strawberry CrumbleIngredientsFilling2 pints chopped strawberries1/2 cup granulated sugar1 Tablespoon cornstarchCrumble Topping1 cup all purpose flour1 cup fine oats1 cup brown sugar2/3 cup butter, at room temperatureGarnish *optional1/2 cup sliced strawberries + 1 Tablespoon sugar stirred in. Prepared and set aside until needed.

Directions1. Preheat the oven to 375 degrees F.2. Grease a baking dish with butter.3. Wash the strawberries and remove the stems. Cut into chunks and place into a mixing bowl.4. Stir the sugar and cornstarch together then stir into the berries to coat evenly and until the sugar is dissolved.5. Transfer to a baking dish.Crumble1. In a mixing bowl, stir the flour, oats and brown sugar together.2. Use a spoon to add the butter into the flour mixture in small pieces. Stir with a wooden spoon to combine,the use your finger tips to work the mixture into a crumble texture.3. Sprinkle the topping evenly over the berries and bake 30-35 minutes or until the strawberries are bubbly and the topping is crispy and brown.4. Remove from the oven and let cook for at least 10 minutes before serving.5. Serve vanilla ice cream and garnish with uncooked berries.

Homemade MayonnaiseIngredients3/4 teaspoon dry mustard1/2 teaspoon paprika1 1/2 teaspoons salt3 eggs3 teaspoons vinegar3 cups grape seed oil or sunflower oil or a good healthy vegetable oil of your choice3 teaspoons lemon juice

Directions1. In a small bowl stir together the dry mustard, paprika and salt, add the oil and stir together with a fork.2. Put the eggs and vinegar into the blender. Turn the blender to the lowest speed until the egg mix is combined. Leave the blender on and add the oil mixture in a slow, steady stream. Blend on low for 2-3 minutes.3. The mixture will be very thick. Slowly pour in the lemon juice and mix in.4. Store in a glass container with a lid. It will keep up to 4 weeks refrigerated. Like any mayonnaise, do not leave it out on the countertop.5. For those that wonder about using olive oil, that is a very personal choice. Olive oil does impart a flavor into the mayonnaise that many do not care for. If olive oil is your oil of choice then go ahead and give it a try.

Fresh Lemon PieIngredientsCRUST1 1/2 cups all purpose flour1/4 teaspoon salt1 teaspoon granulated sugar8 tablespoons cold unsalted butter, cut into small pieces4 tablespoons ice waterFILLING1 1/2 cups granulated sugar6 Tablespoons cornstarch1/4 teaspoon salt1/2 cup cold water1/2 cup fresh squeezed lemon juice3 egg yolks, well beaten2 Tablespoons butter1 1/2 cups boiling water1/2 lemon, grated peel of2-3 drops yellow food coloring (optional)THREE-EGG MERINGUE3 egg whites1/4 teaspoon cream of tartar6 Tablespoons granulated sugar

DirectionsCRUST1. Preheat oven to 350 degrees F.2. If you are taking the pie to a function, you can use an aluminum disposable plate for convenience. Grease the pie plate with butter.3. Combine the flour, salt, and sugar in a large bowl.4. Using a pastry blender cut the butter into the dry ingredients until its in pea-size pieces.5. Drizzle in 4 tablespoons of the ice water and mix just until the dough comes together.6. Shape the dough into a flat disk, cover it in plastic wrap, and refrigerate for at least 30 minutes.7. Roll dough out to fit pie plate. Pierce the bottom.8. Bake the pie crust for 20 minutes.9. Remove from the oven when ready so you can add the lemon filling.FILLING1. With no heat turned on, measure the sugar, cornstarch and salt into a saucepan.2. Stir in the cold water and lemon juice.3. Stir in the well beaten egg yolks.4. Bring 1 1/2 cup water to a boil.5. Add the butter and boiling water.6. Bring the mixture to a boil over medium-high heat, stirring constantly.7. Reducing the heat to minimum, keep stirring and boil for one minute longer.8. Remove the pan from the stove, and whisk in the lemon peel and food coloring in.9. Pour the lemon pie filling into the cooked crust.10. Let it sit while you make the meringue.11. Preheat the oven to 350 degrees F.MERINGUE1. Using an electric mixer and medium sized mixing bowl, beat the egg white with the cream of tartar until it is foamy.2. Gradually add the sugar and continue on medium-high speed until still peaks form.3. Use a spoon to dollop the meringue onto the pie making little peaks and be sure to take the meringue right to the crust to seal the edges well.4. Place into the preheated oven and bake for 12-15 minutes, keeping an eye on it so you end up with beautiful bronze little peaks.5. Let the pie sit and cool for two hours before cutting.

Almond Butter PieIngredientsCrust1 1/2 cups graham crumbs1/2 cup ground almonds1/2 cup butter, melted1/4 cup granulated sugarFilling1/2 cup creamy almond butter1 cup cream cheese, softened2 Tablespoons butter, softened1/2 cup confectioners' sugar2 cups heavy creamMilk Chocolate Ganache4 ounces milk chocolate1/2 cup heavy creampinch of salt

Serves 6 - 8

DirectionsCrust1. Preheat the oven to 350 degrees F.2. Mix together the graham crumbs, sugar and melted butter and press into pie plate.3. Bake for 12-15 minutes. Set aside to let cool then put into the refrigerator to cool more before adding the filling.Filling1. Beat together butter, cream cheese, butter and confectioner's sugar until well incorporated. Set aside.2. Whip heavy cream to soft peaks. Fold into cream cheese mixture until it's just incorporated. Pour into prepared crust. Chill for 2 hours in fridge.Milk Chocolate Ganache1. Chop the chocolate into fine pieces and put into a heat proof pot.2. In a small pot, bring the heavy cream to a boil over medium to high heat.3. Pour the boiling cream over the finely chopped chocolate. Add a pinch of salt.4. Leave to sit for 10 minutes and do not stir. Stirring will cool the ganache too quickly and make it grainy.5. After 10 minutes, stir with a whisk until the ganache is nice and creamy.6. Use a spatula to scrape down the sides to be sure the chocolate is off the bottom of the pot.7. The ganache is ready to use. Let cool.8. Pour cooled ganache over chilled pie. Chill for another hour and serve.

Creamy Macaroni and CheeseIngredients1 (16 ounce) packages macaroni, cookedSauce1/2 cup butter1/2 cup all purpose flour1/2 teaspoon salt1/2 teaspoon pepper, to taste1/4 teaspoon cayenne pepper, to taste2 cups half-and-half cream2 cups milk4 cups shredded sharp cheddar cheese

DirectionsMacaroniCook the macaroni as per the boxed instructions. Cook el dente. Drain and put into a large mixing bowl.Sauce1. Preheat the oven to 350 degrees F.2. Grease a 13x9 inch oven proof baking dish.3. Melt the butter over medium heat in a big skillet.4. Whisk in the flour to make a smooth paste and cook stirring continually for 2 minutes. Whisk in the salt, pepper and cayenne pepper.5. Whisk in the half and half cream and the milk continually until the moisture has thickened.6. Stir in half of the cheese.7. Stir in the rest cheese and stir until smooth.8. Remove the skillet from the stove.9. Pour the sauce into the macaroni and transfer to the prepared baking dish.10. Cover the baking dish with aluminum foil and bake for 20 minutes.

Elegant Chocolate CakeIngredientsCake1/3 cup cocoa3 cups cake flour1 teaspoon salt2 teaspoons baking soda1 cup butter, at room temperature2 cups granulated sugar3 eggs1 cup buttermilk1 cup water2 teaspoons vanillaFrosting1 cup butter, at room temperature1 cup cocoa1 teaspoon pure vanilla extract4 cups confectioners' sugar sifted4 tablespoons milk3-4 tablespoons light corn syrup (optional)Dark Chocolate Drizzle1 cup dark chocolate chips1/4 cup butterGarnishwalnut halveschocolate cake sprinkles

DirectionsCake1. Preheat oven to 350 degrees F.2. Grease and flour two 9 inch round cake pans with butter.3. Whisk together cocoa, flour, salt and baking soda. Set aside.4. Beat butter and sugar together until light and fluffy. Add eggs one at a time and beat after each addition until fully incorporated. Mix in buttermilk, water and vanilla. Add flour mixture and mix till it's fully incorporated.5. Pour batter into prepared cake pans and bake for 25 - 30 minutes, or until an inserted toothpick comes out clean. Set to cool, once cool enough to touch turn cakes out of pans and let cool completely on a wire rack.Frosting1. Beat butter, cocoa, and vanilla until light all fluffy. Mix in sugar, then beat for about 5 minutes. Beat in milk until incorporated. If icing is too thick add light corn syrup until you reach desired consistency.2. Dark Chocolate Drizzle3. In a small pot melt chocolate and butter on low heat, stirring until smooth.AssemblyFrost between layer, on top and on sides of cake. Press chocolate cake sprinkles on too sides and sprinkle on top. Serve slice of cake with whole walnuts and a drizzle of dark chocolate drizzle.

Beer Braised BeefIngredients1 Tablespoon olive oil3 pounds pork ribs2 medium onions, sliced1 (12 ounce) can beer2 cups of your favorite barbecue sauce

(Serves 4-6)

Directions1. Preheat the oven to 375F.2. In a large skillet set over medium-high heat, brown the pork on all sides, about 3-4 minutes per side.3. Transfer the ribs to a large oven proof dish.4. Evenly place the onion slices around the ribs.5. Pour over the can of beer.6. Cover the dish with a layer of foil and seal around the edges.7. Transfer the dish to the preheated oven and bake for about 1 1/2- 2 hours, until the pork is tender.8. Remove the dish from the oven.9. Carefully pour out the beer.10. Using a basting brush, cover the pork with the BBQ sauce.11. Return, uncovered, to the oven and bake until the meat is brown and the sauce is thick, about 1 hour more.12. Remove from oven and allow the ribs to sit for 5 minutes before serving.13. Serve with extra BBQ sauce on the side, if desired.

Moist Yellow CakeIngredientsCake2 cups cake flour1 1/3 cups granulated sugar3 teaspoons baking powder1 teaspoon salt1/2 cup butter, at room temperature1 cup milk2 teaspoons pure vanilla extract2 eggsCream Cheese Frosting2 cups cream cheese, at room temperature1/2 cup butter, at room temperature2 cups sifted confectioners' sugar1 teaspoon vanilla extract

Toasted coconut for garnish

Serves 8 10

DirectionsCake1. Preheat oven to 350 degrees F.2. Grease a 13 x 9 baking tray with butter.3. Whisk together flour, sugar, baking powder and salt. Mix in butter, milk, vanilla and eggs until well incorporated.4. Pour batter into prepared and bake for 25 to 30 minutes, or until an inserted toothpick comes out clean. Set to cool.Cream Cheese FrostingBeat together cream cheese and butter until light and fluffy. Mix in sugar and vanilla, beat for an additional 5 minutes.AssemblySpread cream cheese frosting over top of cooled cake. Sprinkle toasted coconut on top. Serve.

Deep Fried Chicken FingersIngredients4 chicken breasts, cut into 1 inch strips1/2 cup flour2 teaspoons mixed dried herbsSalt and pepper2 eggs3 cups vegetable oil (for frying)

Directions1. In a large bowl mix together flour, mixed herbs, salt and pepper.2. In separate bowl, beat two eggs.3. Pour oil into deep frying pan and turn up to highest heat.4. When oil is sizzling, dip each strip of chicken into egg mixture, then coat in flour mixture.5. Fry in hot oil, turning regularly until golden brown, about 5 minutes.

Blueberry PastriesIngredientsDANISH PASTRY2 cups unsalted butter, at room temperature2/3 cup all purpose flour8 cups all purpose flour4 1/2 teaspoons active dry yeast2 1/2 cups milk1/2 cup granulated sugar2 teaspoons salt2 eggs1 teaspoon lemon extract1 teaspoon almond extractFRESH BLUEBERRY FILLING8 cups of fresh blueberries1/4 cup granulated sugar1 1/2 Tablespoons cornstarch1 teaspoon ground cinnamon (optional)1/4 cup water2 Tablespoons cold butter, cut into piecesGLAZE1 cup of apricot jam4 Tbsp waterSIMPLE WHITE ICING1/2 cup confectioner's sugar1 Tablespoon half-and-half cream1 teaspoon vanilla extract

Makes about 3 dozen

DirectionsDANISH PASTRY (This requires quite a bit of rolling)1. Cream together butter and 2/3 cups or the flour. Once incorporated, roll out in 2 equal parts between 2 pieces of parchment paper (the size 6 x 12 inches). Place in refrigerator.2. Using 3 cups of flour whisk dry yeast into flour. Set aside.3. In a medium pot heat up milk, sugar and salt until it's just warm to touch and sugar and salt has dissolved.4. In a large bowl mix together flour mixture hot milk, eggs, lemon extract and almond extract until its incorporated.5. Knead the dough with the remaining flour (1/2 cup at a time) until well incorporated and dough is firm and pliable. Cover dough and let rise till it double in volume (about 1 - 2 hours).6. Cut the dough into 2 equal parts and roll both pieces to 14 inch squares. Place slab of butter onto each dough and fold dough over top and seal the dough.7. Roll each piece out to to form a rectangle about 20 x 12 inches. Then fold in thirds. Wrap in plastic and refrigerate for 30 minutes. Repeat process 2 more times. Make sure dough stays cold.BLUEBERRY FILLINGIn a medium sized pot cook 6 cups of fresh blueberries, sugar, cornstarch, cinnamon and water on medium low heat, until sugar has dissolved and mixture has thickened (about 10 to 15 minutes). Remove from heat and stir in butter and remaining 2 cups of blueberries. Set to cool.GLAZEIn a small pot heat up apricot jam and water until smooth and liquid form. Set aside.SIMPLE WHITE ICINGIn a small bowl mix sugar, cream and vanilla until smoothASSEMBLY1. Preheat oven to 450F2. Line a couple of baking trays with parchment paper.3. Roll dough out to a 20 x 12 rectangle. Cut into 4 inch square pieces. Spoon blueberry filling into middle of square and fold over to form a triangle.4. Bake for 8 to 12 minutes or until golden brown. Brush apricot glaze over hot pastries.5. Once pastries are cooled drizzle icing over pastries and serve.

Frozen Yoghurt PieIngredientsCrust1 1/2 cups chocolate graham cracker crumbs1/3 cup butter, meltedFilling1 2/3 cups heavy cream1 1/2 cups french vanilla yogurt1 tbsp fresh lemon juice1/2 tsp lemon zestBlueberry Sauce2 1/2-3 cups blueberries ( either fresh or frozen)1/3 cup sugar1/2 cup water1 tablespoon cornstarch (or arrowroot powder)1 -2 tablespoon lemon juice

DirectionsCRUST1. Preheat oven to 350 degrees F.2. Grease a pie plate with butter.3. Combine the wafer crumbs, sugar and melted butter together in a small bowl.4. Transfer to the pie plate and use your fingertips to press down the crust to the bottom of the pan.5. Place into the preheated oven and bake for 10-12 minutes.6. Remove and let cool completely before putting in the filling.FILLING1. Put your mixing bowl and beaters into the freezer for 15 minutes.2. Pour the heavy cream into the chilled mixing bowl and beat until the cream has formed stiff peaks. Place into the refrigerator while you prepare the rest of the filling.3. Meanwhile, in a large bowl, combine the yogurt, lemon juice and lemon zest. Fold the whipped cream into the yogurt mixture. Fill the cooled pie crust and place into the freezer for at least 4 hours before serving.BLUEBERRY SAUCE1. Make the sauce at the same time as you are making the yogurt pie so it will be cooled when you use it to top the frozen yogurt pie.2. Heat blueberries, 1/3 C sugar, water, cornstarch (or arrowroot) and lemon juice in a small sauce pan until thick (will coat the back of spoon). Let cool then pour over cheesecake mixture and chill.3. To serve, cut a slice and spoon blueberry sauce on top.

Coffee Walnut CakeIngredientsCOFFEE WALNUT CAKE2 cups all purpose flour1 teaspoon baking powder1 teaspoon baking soda1/2 teaspoon salt1 cup butter, at room temperature1 cup granulated sugar2 eggs1 teaspoon pure vanilla extract1 cup sour cream1 cup walnuts,finely choppedMAPLE BUTTERCREAM FROSTING1 cup (2 sticks) butter, at room temperature2 cups confectioner's sugar1/2 cup pure maple syrup1 teaspoon vanilla extract1/4 teaspoon saltGARNISHwalnut halves

DirectionsCOFFEE WALNUT CAKE1. Preheat oven to 350 degrees F.2. Grease two 8x8 round cake pans with butter.3. Using a mixing bowl, stir together the flour, baking powder, baking soda and salt.4. In a large mixing bowl, using an electric mixer, beat the butter until creamy. Add the sugar and beat in until light and fluffy.5. Beat in the eggs and the vanilla.6. Using an electric mixer, alternate beating in the sour cream and the flour mixture into the butter mixer until well combined.7. Divide the batter evenly into the prepared cake pans8. Bake for 35-40 minutes or until a toothpick inserted in the middle comes out clean.9. Remove and place the cake pans onto cooling racks.10. After 5 minutes remove the cakes from the pans onto the cooling rack and flip them right side up. Let cool completely before frosting.MAPLE BUTTERCREAM FROSTING1. Place the butter in a mixing bowl and using an electric mixer, beat for three minutes, until creamy and light in color.2. Beat in the confectioners' sugar on medium to high speed until well combined.3. Add the maple syrup, vanilla extract and salt and beat in until creamy smooth.4. If the frosting is too runny, add a little more confectioners' sugar.ASSEMBLY1. Place one layer of cake on the cake plate and put half of the frosting.2. Place the second layer on top and frost the top then garnish with walnut halves.

Cheesy Chicken BreastIngredients1 Tablespoon olive oil1 large onion, sliced4 boneless skinless chicken breasts, cut in halves2 Tablespoons mayonnaise2 Tablespoons of dijon mustard2 medium sized tomatoes, sliced thin2 cups grated mozzarella cheese

(Serves 4-6)

Directions1. Preheat the oven to 400 degrees F.2. Line a baking sheet with aluminum foil.3. Heat the oil in a skillet and saute the sliced onions until translucent. Turn off and transfer the onions to the baking sheet, making 8 piles of onions with some spacing between.4. Cut each breast into two pieces so you have smaller sections.5. Mix the mayonnaise and mustard together in a shallow dish.6. Dip each piece of chicken into the mayonnaise mixture, coating both sides and place the prepared breast onto a pile of onions. Continue until you have all 8 pieces done. Place into the preheated oven and bake for 30-15 minutes until the chicken is golden brown and cooked through.7. Remove from the oven and place 2-3 thin slices of tomato on each piece of chicken.8. Divide the grated cheese evenly on all 8 pieces and place back into the oven.9. Cook another 8-10 minutes until the cheese is melted and golden brown.10. If you are making this for kids and they don't like the onion flavor, just do some of the pieces without the onion underneath.

Baked Veggies and CheeseIngredients1/4 cup extra virgin olive oil1 1/4 lbs potatoes, peeled cut into very small thin pieces1 lb fresh mushrooms, sliced1 small (6") zucchini, cut into small pieces1 shallot, halved and sliced very thincoarse salt & freshly ground black pepper, to taste14 large eggs2 Tablespoons butter2 cups grated white cheddar cheesefresh parsley to garnish(Serves 8-10)

Directions1. Preheat oven to 500 degrees F.2. In a large cast iron skillet heat 1/4 cup olive oil.3. Add the potato and onion slices, season with salt and pepper and cook over moderate heat, stirring frequently, until the potatoes and onion are tender but not browned, about 15 minutes.4. Remove the potatoes to bowl and set aside.5. Place the sliced mushrooms into the cast iron pan. Cook for about 10-12 minutes until the mushrooms are soft. Add the zucchini pieces and cook another 5-7 minutes to soften the zucchini. Use a slotted spoon to remove the mushrooms and zucchini from the cast iron pan and add them to the potatoes. Stir gently with a spatula to combine.6. Drain the liquid from the cast iron skillet.7. In a large bowl, lightly beat the eggs and season with salt and pepper.8. Transfer the potato mixture into the large bowl containing the eggs and gently stir with a rubber spatula to combine.9. Return the empty skillet to low heat and add the butter. Use the spatula to spread the butter to coat the bottom of the skillet. Work quickly so the butter does not brown.10. Add the egg mixture and spread it out.11. Cover and cook over low heat until set on the bottom and edge , about 10 minutes.12. Transfer skillet to the oven and broil about 8 inches from the heat just until the top is set, about 3 minutes longer.13. Turn down heat to 350 degrees F. open the oven door and sprinkle on the grated cheese then move the skillet to a lower shelf and cook until you can cut into the center and eggs are set (not runny).14. Remove and let stand for 5 minutes.15. Cut into wedges and serve warm or at room temperature garnished with fresh parsley.

Tortilla Chicken WrapsIngredients2 boneless, skinless chicken sliced in 1/4 inch stripsjuice of 1 lime1 Tablespoon olive oil1/2 teaspoon salt1/8 teaspoon pepper1/2 teaspoon garlic powder1 Tablespoon olive oil for cooking1 (10 oz) can of red enchilada sauce4 corn tortilla wraps1 cup shredded Monteray Jack cheese2 Tablespoon freshly chopped parsley for garnish

Directions1. In a small bowl, stir together the lime juice, olive oil, salt, pepper and garlic powder.2. Place the chicken strips into the mixture and marinate for one hour, then drain the liquid from the chicken.3. Preheat the oven to 350 degrees F.4. Line a baking pan large enough to hold 4 wrap rolls with aluminum foil.5. Heat the olive oil in a skillet on the stovetop. Add the chicken strips and cook, lightly browning the chicken on all sides.6. Add the enchilada sauce to the chicken and bring to a simmer for 5 minutes. Turn off.7. Divide the chicken strips into the 4 tortilla wraps, spooning in most of the enchilada sauce. Roll up the wraps and place into the baking dish.8. Spoon the remaining sauce on top and scatter on the shredded cheese.9. Place into the oven for 8-12 minutes, until the wraps are heated and the cheese melted and golden brown.

Popcorn ChickenIngredients2 Tablespoons olive oil1 1/2 lbs boneless skinless chicken breasts, or chicken tenders, cut into 1-inch cubes2 large egg whites2 Tablespoons Dijon mustard1/2 teaspoon salt1/2 teaspoon ground pepper2 cups seasoned bread crumbs

Directions1. Preheat oven to 450 degrees.2. Line a baking sheet with parchment paper and grease with olive oil.3. Cut the chicken into small bite sized cubes.4. In a medium sized bowl, whisk the egg whites, stir in the mustard, salt and pepper.5. Put the bread crumbs into a shallow bowl.6. Place the chicken pieces into the egg white mixture and toss to evenly coat the pieces.7. Transfer the dipped chicken to the bread crumbs and pat down the crumbs onto the pieces to make stick.8. Place the pieces onto the prepared baking sheet in a single layer.9. Place the sheet into the preheated oven and bake for 15 minutes, then flip the chicken cubes over with tongs or a spatula.10. Continue baking 10-12 minutes longer or until golden brown.11. Serve with your favorite dip.

Fried Spring RollsIngredients1 (4 ounce) packages rice vermicelli1 lb ground chicken1 egg1 small onion, minced2 cloves garlic, mashedsaltwhite pepper1/4 cup finely grated carrot1/4 cup finely grated cabbage (optional)1/2 cup bean sprouts20 spring roll wrappers (frozen are easy to work with)oil ( for frying)(Makes 20)Dipping Sauce3 Tablespoons lime juice2 Tablespoons granulated sugar1/2 cup water2 1/2 Tablespoons fish sauce*Optional additions1 small minced garlic clove1 Tablespoon sweet chili sauce(Makes 3/4 cup)

Directions1. Have ready a deep sided frying pot with 2 inches of oil in the bottom for frying.2. Soak the rice vermicelli in cold water for 15 minutes, then drain and chop.3. In a large mixing bowl place the ground chicken, add the egg, minced onion, garlic, salt and white pepper and stir well to combine.4. Toss in the chopped rice vermicelli, carrots, cabbage and sprouts and stir together.5. Have ready a clean damp tea towel.6. Place a spring roll wrap onto the towel and fill with 2 tablespoons of the mixture. Make a sausage like shape out of the mixture at one end of the wrap.7. Fold sides in, then begin rolling the spring roll at the mixture side.8. Seal the roll by moistening edge with water.9. Place the ready roll onto another clean damp tea towel so it will not stick while you are preparing the rest of the rolls. Repeat the process until done.10. Heat the oil over medium-high heat. Peanut oil is a very good oil to fry food in as it has a high heat level and does not flavor the food.11. Fry the rolls, turning frequently until cooked through and golden, about 5-7 minutes.12. Place onto a plate lined with paper towels to drain and place onto a baking sheet lined with parchment paper if you plan to place them into the oven to keep them warm.13. Keep warm in heated oven.14. Serve with dipping sauce.15. If there are leftovers, they can always be frozen and reheated in the oven.Dipping Sauce1. In a small bowl, stir together the lime juice, sugar and water, and stir until the sugar has dissolved. Do a taste test and adjust more lime or sugar to suit your taste.2. Stir in the fish sauce and any of the optional ingredients, taste again and adjust to your liking.3. Put into a bowl and serve with the spring rolls.

Cauliflower and CheeseIngredients1 cauliflower head (medium size 1.5lb-2lb)3 Tablespoons of butter, divided3 Tablespoons of all purpose flour2 egg yolkspinch of cream of tartar1/2 teaspoon salt1 cup grated cheddar cheese

Directions1. To prepare the cauliflower, separate into florets of similar size.2. Put a teaspoon of salt into a pot of cold water and soak the florets for about 20 minutes.3. Drain and rinse the cauliflower with clear water.4. Fill the pot with enough water to just cover the cauliflower and bring to a boil, then turn the heat down and cook for about 6-12 minutes. Just until the cauliflower is tender, don't overcook and make mushy.5. Turn off and drain the water from the cauliflower.6. Reserve 1 cup for the sauce. Place a lid onto the cauliflower and set aside.7. Reserve another 1/2 cup in case you need to thin the sauce more.8. Place a medium sized saucepan onto the stove top and melt 1 1/2 tablespoons of butter in it. Stir in the flour and keep stirring.9. Slowly pour in 1/4 cup of the cauliflower water, and continue stirring with a silicone spatula breaking up any lumps.10. Pour in the remaining 3/4 cup of cauliflower water and bring the sauce to a boil then turn down to a simmer, add the pinch of cream of tartar and the salt and keep cooking for 5-10 minutes until it thickens.11. Remove the saucepan from the heat and stir in the remaining 1 1/2 tablespoons of butter.12. Separate the egg yolks from the whites and place the egg yolks into a small bowl.13. Spoon 2 tablespoons of the hot sauce into the egg yolks and stir quickly with a fork so you do not cook the yolks. This is called tempering. Add another 2 tablespoons of the hot sauce to the eggs and stir in.14. Now you can whisk the egg yolks into the sauce and continue to whisk until it is combined.15. Stir in the grated cheddar cheese. If you find the sauce is too thick, you can always add a little more cauliflower water to it.16. Place the cooked cauliflower into a serving bowl and pour the sauce over.

Spinach CanneloniIngredients10-12 canneloni shells1 medium onion, siced1 clove garlic, crushed4 cups spinach1 cups ricotta3 Tablespoons flour1/2 cup milk1 Tablespoons butter1 (26.5 oz) can spaghetti sauce2 cups grated mozzarella cheese

Directions1. Preheat oven to 350 degrees F.2. Grease a 9x13 inch baking dish.3. Cook pasta according el dente.4. Heat the butter and fry the onion for 2 minutes.Add flour and 1/2 cup milk stir so no lumps of flour remain.5. Add in spinach and cook until wilted, remove from heat and stir in crumbled cheese.6. Fill each round with the filling.7. Arrange the stuffed canneloni in the greased baking dish.8. Pour the spaghetti sauce on top and around of the cannelloni.9. Cover with aluminum foil and bake for 20 minutes.10. Uncover and sprinkle on the grated cheese. Cook for another 5-7 minutes until the cheese is melted and golden brown.

Battered Chicken StripsIngredients1 large egg3/4 cup beer1 cup all purpose flour1 teaspoon baking soda1 teaspoon saltblack pepper, to taste3 boneless skinless chicken breast halves1 1/4 cups vegetable oil

Serves 4-6

Directions1. Beat the egg in a bowl, stir in the beer, then the flour, baking soda, salt and pepper. Whisk until smooth.2. Cover and let the batter stand for 25 to 30 minutes before using.3. Cut the chicken into thin strips, so they will cook through quickly when submerged into the oil.4. Pour the oil into a heavy bottom 10 inch skillet and heat the oil over medium heat until it reached 360 degrees F. Use a baking thermometer to check. Don't over heat as the oil will start to smoke and will burn the chicken strips.5. Use tongs to hold and dip each chicken strip into the batter. Hold each piece over the bowl and let any excess drip off.6. Work quickly and gently lower each piece into the heated oil as it is ready.7. The oil is very hot, so be careful not to burn yourself.8. Once the chicken strip has been placed into the oil, you need to turn them after about one minute and turn occasionally until they are brown and crispy on the outside and cook right through on the inside.9. Remove each piece with tongs and transfer to a plate lined with paper towels.10. You will be cooking in batches as you go through the process of dipping in batter and submerging in the oil.

Chicken BitesIngredients2 chicken breasts, skinned and deboned, cut into bite size pieces1 Tablespoon olive oil + oil to grease the pan1 teaspoon paprika1 teaspoon garlic powder1/4 cup all purpose flour

Makes 2 servings

Directions1. Preheat oven to 450 degrees F.2. Line a baking sheet with parchment paper and grease the sheet with olive oil.3. Cut the chicken into nice bite sized pieces and place them into a shallow dish.4. Drizzle on the olive oil and then toss to coat all the chicken pieces.5. Next, sprinkle on the paprika and garlic powder and toss so all the pieces have some seasoning on them. You can always use more if needed.6. Place the flour onto a plate.7. Dip each chicken bite into the flour so it has a nice light coating and place onto the prepared baking sheet.8. Spread the chicken pieces out so they have space between them.9. Place into the preheated oven and bake for 10 minutes.10. Turn all the pieces over and cook for another 4 minutes or until the chicken is cooked through and the outside is crispy and golden brown.11. Serve with you favorite dipping sauces.

Shrimp TempuraIngredients8 large prawns, shelled, de-veined and de-headed, but with tails still on2 eggs1/4 cup Panko breading2 Tablespoons cornstarch1/4 cup flour3 cups vegetable oil, for deep-frying

Directions1. Preheat oil to 350 degrees F in a deep sided pot.2. If you use a smaller pot and do in batches, you can use less oil.3. Score underside of each prawn and flatten.4. In large bowl, combine egg, Panko breading and cornstarch.5. Dust each prawn in flour then dip in egg mixture and coat thoroughly.6. Deep fry in hot oil for 5-6 minutes. Remove to a plate lined with paper towels to absorb the fat.7. Prawns are done when they are lightly colored and crisp looking.