Spinach-Artichoke French Bread Pizza

1 baguette, quartered
2 T butter
2 T extra-virgin olive oil
1 onion, finely chopped
3 cloves garlic, finely chopped
Salt and pepper
3 T flour
1 1/2 C milk
1 pinch nutmeg
Two 10-ox. boxes frozen spinach, thawed and squeezed dry
One 9-ox. box frozen artichoke hearts, thawed
1/2 C grated parmigiano-reggiano cheese
2 C shredded mozzarella or provolone cheese
2 T finely chopped fresh thyme

1. Preheat oven to 400F. Arrange the bread on a baking sheet. In a medium skillet, melt the butter with the oil, 2 turns of the pan, over medium heat. Add the onion and garlic and cook until softened, about 5 minutes; season with salt and pepper. Whisk in the flour for 1 minute, then whisk in the milk and season with the nutmeg. Cook until thickened, about 5 minutes.
2. Pull the spinach apart, then add to the sauce. Fold in the artichokes and cook until heated through. Stir in the parmigiano-reggiano, season with salt and remove from heat.
3. Spread the spinach and artichoke mixture on the bread and top with the mozzarella. Bake until the cheese is melted, 10-12 minutes. Top with the thyme.

Award Winning Birthday Cake Recipe - Chocolate Cake with Buttercream Icing

This is a very easy recipe. It is from Sweet Lisa's bakery in Greenwich, CT.

Chocolate Cake:











Buttercream Icing:

3/4 c egg whites
1/2 c water
1/4 c corn syrup
1.8 t cream of tartar
1 1/2 C sugar
1 lb. butter, room temp.
2 t. vanilla

Place egg whites in mixing bowl and mix on low speed

Combine water, corn syrup, tarter and sugar in a saucepan. Bring to a boil. Boil to 238 degrees on a candy thermometer.

Remove from heat and pour into egg whites, mixing on medium speed. Whip until cool, about 10 minutes. Whip in cut-up, room temperature butter.
Add vanilla to finish.

Beef and Bean Burrito Burgers

Makes 4 servings

1 lb. ground beef sirloiin
One 15 ox. can black beans, rinsed
1/2 C leftover white or brown rice, cold
1 T grill seasoning
1 T chili powder
1 1/2 t ground cumpin
1 1/2 t ground coriander
1 T vegetable oil
1 avocado
1/2 small red onion, finely chopped
1 jalapeno pepper, seeded and finely chopped
1 clove garlic, finely chopped
Grated peel and juice of 1 lime
1/2 C sour cream
4 crusty rolls, split
4 leaves red-leaf lettuce
1 tomato, sliced

1. In a large bowl, combine the beef, beans, rice, grill seasoning, chili powder, cumin and coriander. Form into 4 patties. In a large skillet, heat the oil over medium-high heat. Add the patties and cook, turning once and lowering the heat slightly for the last few minutes, until brounded, 12 minutes.

2. While the burgers cook, in a medium bowl, mash together the avocado, onion, jalapeno, garlic, lime peel and lime juice. Stir in the sour cream.

3. Layer each roll bottom with lettuce, tomato slice, a beef patty, guacamole and a roll top.

Roasted Chicken with Middle Eastern Flavors

Here's a new idea for a tastier roasted chicken.

1 roasting chicken, 4-6 lbs.
1 1/2 C plain yogurt
2 cloves garlic, finely chopped
2 t. grated fresh ginger
2 t. ground cumin
1 t. ground coriander
1/2 t. cayenne pepper
1/4 t. ground turmeric
1/8 t. ground cinnamon
1/8 t. ground nutmeg

Remove the plastic bag of giblets from inside the bird. Rinse and dry the chicken and giblets and place them in a deep, nonreactive dish.
Delicious served with rice with pine nuts.

Combine remaining ingredients in a bowl; mix thoroughly and pour the mixture over the chicken. Marinate for at least 1 hour, turning the chicken in the marinade once or twice.
Preheat oven to 400F.

Remove chicken from the marinade and place it breast side down on a rack in a roasting pan. Roast for 10 minutes. Lower the heat to 350F. Roast for 50-60 minutes, basting twice during that time.

Turn the chicken breast side up. Roast the chicken until a meat thermometer inserted into the thickest part of the thigh or breast registers 160 degrees.

Baste twice during the first 30 minutes.

Remove the chicken from the oven and let rest for 15 minutes before carving.

6 servings.

Recipe for Columbine Blue Dip

At a party, the hostess gave us this recipe since it was the most requested recipe she has ever had.

6-8 Servings

1/2 lb. blue cheese
1/3 C chopped red onion
1/3 C olive oil
1 T fresh lemon juice
1 T red wine vinegar
1/2 t crushed garlic
1 t dry mustard
1/4 t freshly ground black pepper
1/3 C chopped fresh parsley

Crumble cheese in 9-in. pie pan. In food processor, combine onion, olive oil, lemon juice, vinegar, garlic, mustard and pepper. Pulse to blend. Pour over cheese and sprinkle with parsley. Let stand, at room temperature, 2 hours.
Serve with toasted bread triangles.

Best Chicken Salad Recipe

INGREDIENTS (Nutrition)
4 boneless chicken breasts, cooked, and cubed (can also use can chunk chicken, drained and flaked)
2 tablespoons mayonaisse or creamy ranch dressing
1 teaspoon sweet pickle relish
1 large apple, cored and diced
1 cup chopped pecans
1/2 stalk celery, chopped
2/3 cup raisins
salt and pepper to taste


In a large bowl, mix the chicken, creamy salad dressing, pickle relish, apple, pecans, celery, and raisins. Season with salt and pepper. Chill until serving.

Recipe for Fireside Garlic With Rosemary

Delicious!
10-12 Servings.

6 large whole heads garlic
3 T butter, cut into 6 slices
1/4 C olive oil
1 1/2 cups chicken broth, divided
1/2 C dry white wine
2 t chopped fresh rosemary
2 fresh rosemary sprigs
8 oz. Roquefort cheese, crumbled or Blue Cheese, crumbled
French baguette slices
Garnish with 2 fresh rosemary sprigs

Prerheat oven to 375F. Cut 1/2-inch off top end of each garlic head, exposing cloves. Remove any loose papery outer skin. Place garlic, cut side up, in non-metal baking pan. Trop with butter and olive oil. Add 1 cup of the chicken broth and wine to pan. Sprinkle chopped rosemary over garlic and place rosemary sprigs in broth mixture. (May be prepared 8 hours in advance, cover and chill).

Bake uncovered, about 1 hour, basting every 15 minutes with pan juices. Add remaining chicken broth, if necessary. Garlic cloves should be very tender when pierced with fork. Sprinkle with Roquefort, if desired, and continue baking until cheese is almost melted, about 10 minutes. Discard cooked rosemary sprigs and garnish with fresh rosemary sprigs. Serve by dipping bread into cooking juices, spreading with garlic and melted cheese.

Deviled Eggs Recipe - Different Varieties!

Makes 2 dozen

Only 5 minutes to make and always tasty.

12 large eggs
Ice water
6 T mayonnaise
2 t mustard
1 pinch cayenne pepper
Salt and black pepper
Paprika, for dusting

In a large pot, arrange the eggs in a single layer and add enough water to cover. Bring to a boil over high heat, then cover and remove from the heat; let stand for 10minutes. Drain, then cover the eggs with ice water. Let stand until cool to the touch.
2. Peel the eggs, halve lengthwise and scoop the yolks into a medium bowl, reserving the egg whites. Mash the yolks with the mayo, mustard and cayenne; season with salt and pepper. Sppon the yolk mixture into the egg white halves and dust with paprika.

Smoked Salmon version: Prepare yolk mixture as above using 3 T sour cream in place of mayo. Stir in 1/2 C finely chopped smoked salmon and 3 T finely chopped fresh chives. Fill the egg white halves and top with chopped capers.

Herbd Deviled Eggs and Ham
Prepare the yolk mixture as above and stir in 1/2 C each finely chopped ham and fresh herbs, such as chives and tarragon. Fill the egg white halves and top with a stip of ham.

How to Make Almond Butter

Almond butter is healthier but costs about $20 a jar in the store. Here is a cheaper and tastier alternative:

2 cups whole, blanched almonds
1/4 c butter, cut in pieces
1/2 t almond extract

In a food processesor, add almonds to the beaker. Process, turning on and off rapidly, until almonds are very finely ground and have begun to crawl up the side of beaker. Add butter and almond extract through feed tube and continue processing until smooth.

Makes 1 1/4 C.

Recipe for Herb Butter

This butter is delicious on a baguette, bagels or crackers.

Use food processor:

1/4 C. loosely packed mint leaves
1/4 C loosely packed chives
1/4 C loosely packed parsley
(1 garlic clove is optional)
1 C butter, cut in pieces

Add mint leaves, chives and parsley to the beaker. Process, turning on and off, until greens are finely chopped. Add butter. Process again, turning on and off, scraping sides as necessary, to make a smooth butter.
This should take 30-40 seconds.

Makes 1 cup.

Creamsicle-In-A-Glass

1 cup freshly squeezed orange juice
1/2 c. fresh apple juice
1 t. honey
1/4 t. vanilla extract
2 T. nonfat dry milk
2 ice cubes

Mix all ingredients in a blender on high until ice is liquified. Garnish with orange slice. (Whipped cream is optional) Serve immediately.

Healthy Recipe - Carrot-Bran Muffins

1/2 c. bran
1/2 c. carrot pulp
1/2 c. whole wheat flour
2 t. baking powder
1/4 t. baking soda
1/2 t. sea salt
2 T. vegetable oil
1/4 c. molasses
1 egg
1/2 t. vanilla
3/4 c. soy milk or fresh apple juice
1/4 c. raisins

Preheat oven to 375F. Stir together oil, molasses, egg, vanilla and liquid until smooth. Add bran and carrot pulp, and let stand for a few minutes to absorb mixture.

Combine the remaining ingredients and add to bran mixture. Stir until moistened. Add more liquid if too dry. Fill oiled muffin tins 3/4 full and bake for 20 minutes.
Makes 8.