All the recipes from the site

Fruit smoothies

1/4 kiwi, sliced

1/4 banana, peeled and chopped

2 tablespoons blueberries

1/4 cup strawberries

1/4 cup ice cubes

2 tablespoons orange juice

1/4 (8 ounce) container peach yogurt

In a blender, blend the kiwi, banana, blueberries, strawberries, ice, orange juice, and yogurt until smooth. Waffles

2 cups all-purpose flour

1 teaspoon salt

4 teaspoons baking powder

2 tablespoons white sugar

2 eggs

1 1/2 cups warm milk

1/3 cup butter, melted

1 teaspoon vanilla extract 1. In a large bowl, mix together flour, salt, baking powder and sugar; set aside. Preheat waffle iron to desired temperature. 2. In a separate bowl, beat the eggs. Stir in the milk, butter and vanilla. Pour the milk mixture into the flour mixture; beat until blended. 3. Ladle the batter into a preheated waffle iron. Cook the waffles until golden and crisp. Serve immediately.

Blueberry muffins

2 cups fresh blueberries

1/4 cup all-purpose flour

2 cups all-purpose flour

4 teaspoons baking powder

1 teaspoon salt

1/4 cup margarine

1 1/2 cups white sugar

2 eggs

1 teaspoon vanilla extract

1 cup milk 1. Preheat oven to 375 degrees F (190 degrees C). Grease muffins tins, or line cups with paper liners. 2. Sprinkle 1/4 cup flour over blueberries, and stir to coat berries thoroughly. 3. In a small bowl, whisk together 2 cups flour, baking powder and salt.

4. In a large bowl, cream margarine, and gradually mix in sugar. Beat eggs, and stir into creamed mixture along with vanilla. Stir in milk alternately with flour mixture, mixing well after each addition. Fold in berries. Fill muffin cups 2/3 full with batter. 5. Bake for 25 minutes.

Pancakes

Ingredients 1 1/5 cups of flour 1/5 cup of sugar 1 tablespoon of baking powder 1 1/5 cups of milk 2 tablespoons of vegetable oil 1 egg

Directions Put all dry ingredients in a bowl and out to the side. In a new bowl put all your wet ingredients and mix with a whisk. (you can use an electric mixer but I find they don't turn out as good as if you did it by hand.) Pout your wet mixture into the dry ingredients and mix with a wooden spoon. ( Again you can use an electric mixer but I prefer doing it by hand.) Once the mixture is all mixed together use a ladle and spoon a full ladle

Turkey club sandwich 3 slices pullman white bread 1 ounce mayonnaise 2 leaves green leaf lettuce, washed and dried 2 ounces roast turkey breast, sliced thin 2 ounces smoked ham, sliced thin 2 slices tomatoes, sliced thin 1 1/2 slices cooked bacon, cut in half Read more: <a href="http://www.food.com/recipe/turkey-club-

sandwich191955?scaleto=1&mode=null&st=true&oc=linkb ack">http://www.food.com/recipe/turkey-clubsandwich191955?scaleto=1&mode=null&st=true&oc=linkb ack</a> For each sandwich, toast 3 pieces of bread and spread with mayonnaise. 2 Top one piece of toast with a lettuce leaf and 2 oz turkey and ham. 3 Cover with a second piece of toast. 4 Top with 1 lettuce leaf, two tomato slices, and three strips of bacon. 5 Top with the remaining toast. 6 Secure with 4 club frill pics. 7 cut into four triangles.

Pulled pork sandwich

Chicken ceaser wrap 1 cup shredded romaine lettuce creamy caesar salad dressing cooked chicken breast, chopped 2 tablespoons grated parmesan cheese Mix all ingredients except tortillas. 2 Toss to coat. 3 Place on softened tortillas and wrap. Fettuccini Alfredo

24 ounces dry fettuccini pasta

1 cup butter

3/4 pint heavy cream

salt and pepper to taste

1 dash garlic salt

3/4 cup grated Romano cheese

1/2 cup grated Parmesan cheese 1. Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 8 to 10 minutes or until al dente; drain. 2. In a large saucepan, melt butter into cream over low heat. Add salt, pepper and garlic salt. Stir in cheese over medium heat until melted; this will thicken the sauce. 3. Add pasta to sauce. Use enough of the pasta so that all of the sauce is used and the pasta is thoroughly coated. Serve immediately.

Old fashioned mac and cheese

2 cups uncooked elbow macaroni 4 tablespoons butter

2 tablespoons all-purpose flour

2 cups milk

1/4 onion, minced

salt and pepper to taste

1/4 pound processed cheese food

1/4 pound shredded Cheddar cheese

1/4 pound shredded Swiss cheese 1. Preheat oven to 350 degrees F (175 degrees C).

2. Prepare the elbow macaroni according to package directions. 3. Meanwhile, melt the butter in a small saucepan over medium high heat. Stir in the flour until a cream colored paste forms. Then pour in the milk and stir constantly until this comes to a hard boil, then stir for 1 more minute. Remove from heat and set aside. 4. When the macaroni is cooked, spread 1/2 of it into the bottom of a lightly greased 9x13-inch baking dish. Then layer 1/2 of the grated onion, 1/2 of the salt and pepper and 1/2 of each of the cheeses. Repeat this one more time: macaroni, onion, salt and pepper and cheeses, and then pour the reserved white sauce over all. Top off with small pats of butter to taste. 5. Cover and bake at 350 degrees F (175 degrees C) for 45 minutes.

Taco pie

1 (8 ounce) package refrigerated crescent rolls

1 pound ground beef

1 (1 ounce) package taco seasoning mix

1 (16 ounce) container sour cream

8 ounces shredded Mexican-style cheese blend

1 (14 ounce) bag tortilla chips, crushed 1. Preheat oven to 350 degrees F (175 degrees C). 2. Lay crescent dough flat on the bottom of a square cake pan and bake according to package directions. 3. Meanwhile, brown the ground beef in a large skillet over medium high heat. Add the taco seasoning and stir together well. When dough is done, remove from oven and place meat mixture on top, then layer with

sour cream and cheese, and then top off with the crushed nacho chips. 4. Return to oven and bake at 350 degrees F (175 degrees C) for 10 minutes, or until cheese has melted.

Chicken with cheese and tomatoes

4 boneless skinless chicken breast halves (about 5 oz. each) 1/2 cup pesto (BUITONI Refrigerated, with Basil) 2 plum tomatoes (sliced, optional) 3/4 cup shredded mozzarella cheese Preheat oven to 400 degrees F. Line baking sheet with heavy-duty foil. Place chicken and pesto in medium bowl; toss to coat. Place chicken on prepared baking sheet. Bake for 20 to 25 minutes or until chicken is no longer pink in center. Remove from oven; top with tomatoes and cheese. Bake for an additional 3 to 5 minutes or until cheese is melted.

Lemon poppy seed muffins 1/2 cup sweet creamy butter, softened 2/3 cup sugar 2 large eggs, separated 1 1/3 cups flour 1 teaspoon baking powder 1/2 teaspoon baking soda 2 tablespoons poppy seeds 2 lemons, zest of, grated 1/4 teaspoon salt 1/2 cup buttermilk or 1/2 cup plain yogurt 2 tablespoons lemon juice 1 teaspoon vanilla 1 Preheat oven to 350F Coat muffin tin with nonstick cooking spray. 2 In a large bowl, cream the butter and sugar until fluffy. 3 Add the egg yolks, one at a time.

4 Beat well after each. 5 In a separate bowl, stir together the dry ingredients, poppy seeds, and lemon zest. 6 With the mixer on low speed, add the dry ingredients to the creamed mixture, alternating two times with the buttermilk, then lemon juice, and then vanilla. 7 Beat just until smooth. 8 In another bowl, beat the egg whites until soft peaks form. 9 Gently fold them into the muffin batter until blended. 10 Spoon the batter into the prepared pan, 3/4-full. 11 Bake at 350F for 20-25 minutes or until a toothpick inserted in the center comes out

clean. 12 Cool for 5 minutes before removing to cool completely. 13 I sometimes sprinkle the muffin mixture with sugar prior to putting in the oven just to add a little extra sweetness.

Angel food cake 1 cup cake flour 3/4 cup sugar 2 tablespoons sugar 12 large egg whites, MUST be room temperature 1 1/2 teaspoons cream of tartar 1/4 teaspoon salt 3/4 cup sugar 1 1/2 teaspoons vanilla 1/2 teaspoon almond extract 1 Note: For those not use to making angel food

cakes Don't get any yoke in the whites, if you do throw out and start over. I always separate the egg in a glass first. Then if no yoke pour into measuring container. 2 DO NOT GREASE PAN. 3 I always use a two piece angelfood cake pan. 4 Heat oven to 375. 5 Sift the cake flour and 3/4 cup + 2 Tbsp sugar; set aside. 6 Combine the extracts in a small bowl; set aside. 7 Beat egg whites, cream of tartar and salt until it forms peaks. 8 Add the other 3/4 cup of sugar slowly, then beat on high until stiff peaks form. 9 If you have a mixing guard for your mixer bowl

now would be a good time to attach it. 10 Beating on LOW, add flour mixture and extracts slowly. 11 Make sure you fold in the sides and bottom of your mixing bowl. 12 (You can fold in flour mixture by hand but this way is faster.) Spoon into an angel food cake pan. 13 Move a knife through batter to remove air pockets. Icing Ingredients: Yield: 4

cups (a ... Units: US | Metric 1/2 cup crisco white shortening, room temperature (white) 1/2 cup butter, softened or 1/2 cup margarine 4 -6 tablespoons 18% table cream or 4 -6 tablespoons heavy cream, unwhipped or 4 -6 tablespoons half-and-half cream or 4 -6 tablespoons milk 1/4 teaspoon salt (heaping) 1/2 teaspoon almond extract 2 teaspoons vanilla or 1 teaspoon almond extract 5 cups confectioners' sugar, sifted (or as needed) 2 -4 drops food coloring (OPTIONAL ( OR for flavor and color, use 1-2 envelopes 3-grams each, Duncan Hines Frosting Creations ) 1 In a large bowl using an electric mixer at medium speed beat together the shortening and margarine or butter with cream, salt almond extract and vanilla until smooth (about 3 minutes).

2 Add in sifted confectioners sugar starting with 41/2 cups; beat very well until smooth and fluffy, adding more confectioners sugar or cream or milk until you achieve desired consistency. 3 Add in the food coloring or Flavor Creation powder (if using) until the desired shade is achieved. Seven layer dip 1 (16 ounce) can refried beans 1 (1 1/4 ounce) package regular taco seasoning mix 8 ounces sour cream (low-fat is okay) 8 ounces prepared guacamole (store-bought or home-made) 1 cup shredded four-cheese Mexican blend cheese (is fine) or 1 cup shredded cheddar cheese (is fine) 1 cup mild salsa 1 (4 ounce) can diced green chilies 1/3 cup sliced green onion 16 ounces tortilla chips

1 In a small bowl, combine beans and the taco seasoning mix. 2 Spread the bean/taco mix evenly over the bottom of an 8-inch square serving dish. 3 Layer with the sour cream, then the guacamole, then the shredded cheese, then the salsa, then the chiles and last, the green onions. 4 Serve with lots of tortilla chips-- delicious! Shrimp dip 1/2 cup sour cream 8 ounces cream cheese, softened 1/4 cup mayonnaise 3 (4 ounce) cans shrimp, drained 1 cup seafood cocktail sauce 2 cups mozzarella cheese, shredded 1 green pepper, chopped 3 green onions, chopped 1 tomato, diced

Guacamole

3 avocados - peeled, pitted, and mashed

1 lime, juiced

1 teaspoon salt

1/2 cup diced onion

3 tablespoons chopped fresh cilantro

2 roma (plum) tomatoes, diced

1 teaspoon minced garlic

1 pinch ground cayenne pepper

1. In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately.