Apple Brownies

Ingredients

• Servings: 12
• 1/2 cup butter, melted
• 1 cup white sugar
• 1 egg
• 3 medium apples - peeled, cored and thinly sliced
• 1/2 cup chopped walnuts
• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon

Recipe

Preparation Time: 25 mins Cook Time: 35 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c). grease a 9x9 inch baking dish.
• in a large bowl, beat together the melted butter, sugar, and egg until fluffy. fold in the apples and walnuts. in a separate bowl, sift together the flour, salt, baking powder, baking soda, and cinnamon. stir the flour mixture into the wet mixture until just blended. spread the batter evenly in the prepared baking dish.
• bake 35 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean.

hot artichoke and spinach dip ii

Ingredients

• Servings: 12
• 1 (8 ounce) package cream cheese, softened
• 1/4 cup mayonnaise
• 1/4 cup grated parmesan cheese
• 1/4 cup grated romano cheese
• 1 clove garlic, peeled and minced
• 1/2 teaspoon dried basil
• 1/4 teaspoon garlic salt
• salt and pepper to taste
• 1 (14 ounce) can artichoke hearts, drained and chopped
• 1/2 cup frozen chopped spinach, thawed and drained
• 1/4 cup shredded mozzarella cheese

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease a small baking dish.
• in a medium bowl, mix together cream cheese, mayonnaise, parmesan cheese, romano cheese, garlic, basil, garlic salt, salt and pepper. gently stir in artichoke hearts and spinach.
• transfer the mixture to the prepared baking dish. top with mozzarella cheese. bake in the preheated oven 25 minutes, until bubbly and lightly browned.

Grilled Rock Lobster Tails

Ingredients

• Servings: 2
• 1 tablespoon lemon juice
• 1/2 cup olive oil
• 1 teaspoon salt
• 1 teaspoon paprika
• 1/8 teaspoon white pepper
• 1/8 teaspoon garlic powder
• 2 (10 ounce) rock lobster tails

Recipe

Preparation Time: 15 mins Cook Time: 12 mins Ready Time: 27 mins


• preheat grill for high heat.
• squeeze lemon juice into a small bowl, and slowly whisk in olive oil. whisk in salt, paprika, white pepper, and garlic powder. split lobster tails lengthwise with a large knife, and brush flesh side of tail with marinade.
• lightly oil grill grate. place tails, flesh side down, on preheated grill. cook for 10 to 12 minutes, turning once, and basting frequently with marinade. discard any remaining marinade. lobster is done when opaque and firm to the touch.

Baked Cheese Olives

Ingredients

• Servings: 8
• 1 cup shredded cheddar cheese
• 2 tablespoons butter, softened
• 1/2 cup all-purpose flour
• 1/8 teaspoon cayenne pepper
• 24 pimento-stuffed green olives

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• preheat oven to 400 degrees f (200 degrees c).
• in a small mixing bowl, combine cheese and butter or margarine. stir flour and cayenne pepper into the cheese and butter mixture. blend well. wrap a tablespoon of dough around each green olive. arrange the wrapped olives on a cookie sheet.
• bake for 15 minutes, or until golden brown.

key lime pie vii

Ingredients

• Servings: 1
• 1 (9 inch) prepared graham cracker crust
• 3 cups sweetened condensed milk
• 1/2 cup sour cream
• 3/4 cup key lime juice
• 1 tablespoon grated lime zest

Recipe

Preparation Time: 15 mins Cook Time: 8 mins Ready Time: 55 mins


• preheat oven to 350 degrees f (175 degrees c).
• in a medium bowl, combine condensed milk, sour cream, lime juice, and lime rind. mix well and pour into graham cracker crust.
• bake in preheated oven for 5 to 8 minutes, until tiny pinhole burst on the surface of pie. do not brown! chill pie thoroughly before serving. garnish with lime slices and whipped cream if desired.

Spicy Chicken Fajitas

Ingredients

• Servings: 8
• 1 pound skinless, boneless chicken breast halves
• marinade:
• 2 tablespoons soy sauce
• 1 tablespoon lime juice
• 1 tablespoon honey
• 1/2 small jalapeno pepper, seeded and minced
• 1 clove garlic, minced
• guacamole:
• 1 avocado, peeled and pitted
• 1 tomato, peeled and chopped
• 1/2 cup minced onion
• 1 tablespoon lime juice
• 1 tablespoon chopped fresh cilantro
• 1 dash hot pepper sauce
• 2 teaspoons canola oil
• 1 onion, thinly sliced
• 1/2 red bell pepper, thinly sliced
• 8 (12 inch) flour tortillas
• 1 cup shredded lettuce

Recipe

Preparation Time: 30 mins Cook Time: 25 mins Ready Time: 12 hrs 55 mins


• place chicken in a large glass or ceramic bowl. whisk soy sauce, 1 tablespoon lime juice, honey, jalapeno pepper, and garlic together in another bowl until marinade is smooth. pour marinade over chicken and turn to coat completely. cover the bowl with plastic wrap and refrigerate 12 hours to overnight, turning occasionally.
• remove chicken from marinade and shake off excess. pour marinade into a small saucepan; bring to a boil, reduce heat to medium-low, and simmer for 5 minutes.
• mash avocado in a bowl. stir in tomato, minced onion, 1 tablespoon lime juice, cilantro, and hot pepper sauce until guacamole is well-combined.
• preheat an outdoor grill for medium-high heat and lightly oil the grate.
• cook chicken on preheated grill, basting with marinade and turning often, until no longer pink in the center and the juices run clear, 7 to 15 minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c). transfer chicken to a plate and cover with aluminum foil to rest, about 5 minutes. slice chicken across the grain into thin strips.
• heat oil in a large nonstick skillet over medium-high heat. saute sliced onion and red bell pepper in hot oil until tender, about 10 minutes.
• wrap tortillas in a damp paper towel and microwave on high until softened 1 to 3 minutes. place strips of chicken down the center of each tortilla and top with shredded lettuce, sauteed onion and red bell peppers, and guacamole. wrap each tortilla tightly around filling.

Brazilian Cheese Puffs (pao De Queijo)

Ingredients

• Servings: 24
• 1/4 cup canola oil
• 1/4 cup water
• 1 teaspoon salt
• 1 cup tapioca starch
• 1 egg
• 1/3 cup plain yogurt
• 1/2 cup grated parmesan cheese
• 1/2 cup grated mozzarella cheese

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins


• preheat an oven to 450 degrees f (230 degrees c).
• combine the canola oil, water, and salt in a saucepan and bring to a boil. place the tapioca starch in a metal bowl; pour the oil and water mixture over the tapioca; mix thoroughly. beat in the egg. stir in the yogurt, parmesan cheese, and mozzarella cheese. pour the mixture into mini-muffin tins.
• place on middle rack of the preheated oven. reduce heat to 350 degrees f (175 degrees c). bake until slightly golden, 25 to 30 minutes.