swiss oatmeal.

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Swiss Oatmeal from Jocelyn:

1 apple chopped

1/2 cup apple juice

1 cup quick oats - uncooked

1 T honey

1 cup vanilla yogurt

2 T almonds, sliced

2 T raisins

1 T brown sugar

Mix all ingredients together. You can add berries or bananas.

black bean, edamame, corn and quinoa salad.

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Black Bean, Edamame, Corn and Quinoa Salad from Jocelyn:

1 cup shelled edamame

2 cups fresh corn kernels

1 cup cooked black beans

2 cups cooked quinoa

1/2 cup fresh chopped chilantro

1 cup tomatoes, seeded and diced

2 tsp minced red onion

1 tsp ground cumin

2 T fresh lime juice

2 T red wine vinegar

2 tsp olive oil

1 tsp salt

1/2 tsp ground black pepper

1/8 tsp cayenne pepper (optional)

In a medium saucepan bring water to a boil. Cook edamame for 10 minutes. Bring a fresh pot of water to boil and steam corn for 3 minutes. Combine edamame, corn, black beans and quinoa. Make salsa dressing by combining tomatoes, red onion, cumin, lime juice, red wine vinegar, olive oil, salt, pepper and cayenne. Combine dressing, cilantro and salad; toss and serve.

breadsticks.

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Breadsticks from Jocelyn:

Rhodes Bread - Defrost

Cut each loaf into 16 pieces

Roll like a snake

Melt 1/2 stick of butter in a 9x13 pan. Sprinkle with garlic salt and parmesan cheese. Let rise 3 1/2 to 4 1/2 hrs. Bake at 375 for 15 minutes.

*Put dough in baggie in the fridge the night before and refrigerate overnight to defrost.

pizelle.

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Pizelle from Jocelyn:

6 eggs
3 1/2 cups flour
2 cups sugar
1 cup margarine, melted and cooled
4 tsp baking powder
2 T vanilla
Pizelle iron

Beat eggs and sugar well. Add margarine and vanilla. Sift flour and baking powder together, mix into batter. Heat pizelle iron and bake.

pomegranate guacamole.

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Pomegranate Guacamole from Jocelyn:

Ingredients:

Avocado

Sea Salt

Pepper

tomatoes

Cilantro

Green Onions

Lime Juice

Pomegranate seeds

Adjust amounts to your liking.

Tomato Basil Goodness Soup.

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Tomato Basil Goodness Soup from Jocelyn:

1 - 26 ounce can Campbell's Tomato Soup
2 - 14 oz cans chicken broth
1/2 pint half and half
4-6 cloves garlic
1 medium size yellow onion
4-6 Roma Tomatoes
6-8 Fresh Basil Leaves
Dry Basil
Dry Oregano
Onion/Garlic Salt
Pepper
Butter

Chop onions and garlic. Saute in pot with butter until soft. Add tomato soup. Replace water with half and half and chicken broth. Add more chicken broth if desired. Add peeled, chopped and seeded tomatoes. Add just a touch of oregano. Dry Basil can be added to taste. Chop fresh basil and add garlic salt, pepper to taste. Simmer for a half hour. Eat it up. Yum!

black bean, edamame, corn and quinoa salad.

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Black Bean, Edamame, Corn and Quinoa Salad from Jocelyn:

1 cup shelled edamame

2 cups fresh corn kernels

1 cup cooked black beans

2 cups cooked quinoa

1/2 cup fresh chopped chilantro

1 cup tomatoes, seeded and diced

2 tsp minced red onion

1 tsp ground cumin

2 T fresh lime juice

2 T red wine vinegar

2 tsp olive oil

1 tsp salt

1/2 tsp ground black pepper

1/8 tsp cayenne pepper (optional)

In a medium saucepan bring water to a boil. Cook edamame for 10 minutes. Bring a fresh pot of water to boil and steam corn for 3 minutes. Combine edamame, corn, black beans and quinoa. Make salsa dressing by combining tomatoes, red onion, cumin, lime juice, red wine vinegar, olive oil, salt, pepper and cayenne. Combine dressing, cilantro and salad; toss and serve.

key lime pound cake.

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Key Lime Pound Cake from Jocelyn:

1 cup butter, softened

1/2 cup shortening

3 cups sugar

6 large eggs

3 cups all-purpose flour

1/2 tsp baking powder

1/8 tsp salt 

1 cup milk

1 tsp vanilla extract

1 tsp lime zest

1/4 cup fresh key lime juice

Key Lime Zest

1 cup powdered sugar

2 T fresh key lime juice

1/2 tsp vanilla extract

Whisk together powdered sugar, fresh key lime juice, and vanilla until smooth. Use immediately.

Preparation:

Preheat oven to 325. Beat butter and shortening at medium speed with a heavy-duty electric mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating until blended after each addition. 

Stir together flour, baking powder, and salt. Add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla, lime zest, and lime juice. Pour batter into a greased and floured 10-inch (12 cup) tube pan.

Bake at 325 for 1 hour and 15 minutes to 1 hour and 20 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack.

Prepare Key Lime Glaze, and immediately brush over top and sides of cake. Cool completely. (about 1 hour).

Source: Southern Living

maggiano's salad.

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Maggiano's Salad from Jocelyn:

Romaine lettuce
1-2 tomatoes
3 green onions
1/2 cup - 3/4 cup blue cheese
bacon
avocado

Dressing:
1/8 cup dry mustard
1/3 cup sugar
3/4 cup water
1/8 cup crushed garlic
1/4 cup red wine vinegar
1 cup white vinegar
1 cup olive oil
2 tsp crushed red pepper
2 tsp black pepper
1 tsp oregano
salt to taste

Assemble and dress to your liking.

strawberry cake.

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Strawberry Cake from Jocelyn:
Celebrity: Paula Deen

1 box white cake mix
1 (3 ounce) box strawberry flavored instant gelatin
1 (15 ounce) package frozen strawberries in syrup, thawed and pureed
4 large eggs
1/2 cup vegetable oil
1/4 cup water

Strawberry Cream Cheese Frosting:
1/4 cup butter, softened
1 (8 ounce) package cream cheese, softened
1 (10 ounce) package frozen strawberries in syrup, thawed and pureed
1/2 tsp strawberry extract
7 cups confectioners' sugar
Freshly sliced strawberries, for garnish, optional

Preheat oven to 350 F. Lightly grease 2 (9 inch) round cake pans.

In a large bowl, combine cake mix and gelatin. Add pureed strawberries, eggs, oil, and water; beat at medium speed with an electric mixer until smooth. Pour into prepared pans, and bake for 20 minutes, or until a wooden pick inserted in the center comes out clean.

Let cool in pans for 10 minutes. Remove from pans, and cool completely on wire racks.

For the frosting:

In a large bowl, beat butter and cream cheese at medium speed with an electric mixer until creamy. Beat in 1/4 cup of the strawberry puree and the vanilla extract.

Spread frosting in between layers and on top and sides of cake. Garnish with sliced fresh strawberries, if desired.

chocolate chip cookies.

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Chocolate Chip Cookies from Jocelyn:

Mix together:

4 cubes butter

2 cups brown sugar

2 cups sugar

4 eggs

2 tsp vanilla

Then add:

1 tsp salt

2 tsp baking powder

2 tsp baking soda

4 cups flour

5 cups oatmeal *blend first, then measure

1 bag milk chocolate chips

Bake at 350 for 10 minutes.

tyler's upside-down apple french toast.

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Tyler's Upside-Down Apple French Toast from Jocelyn:

Prepare the night before or at least 3 hours in advance

1/2 cup (1 stick) butter

1 1/4 cup packed brown sugar

1 T water

3 Granny Smith apples

Cinnamon, to taste

1 loaf French bread, sliced 1 1/2 inches thick

1 1/2 cups milk

6 eggs

1 tsp vanilla

Nutmeg, to taste

Creme Topping (recipe below)

Sliced almonds, for garnish

Combine butter, brown sugar and water in a saucepan. Heat on medium until bubbling, stirring frequently. Place in a 9x13 pan and allow to cool for 20-30 minutes. Slice the apples. Place the slices in rows, close together (overlapping), on top of the sauce in pan. Sprinkle with cinnamon. Place the slices of bread on top of the apples. Mix together the milk, eggs and vanilla. Pour over bread. Sprinkle with a little nutmeg. Cover and refrigerate. Bake at 350 for approximately 60 minutes or until golden brown and crispy on top. Serve upside down. Spoon the sauce in the pan over the French toast. Serve with Creme topping and garnish with almonds. Serves 6.

Creme Topping

1/2 cup whipping cream

1/2 cup sour cream

1/4 cup sugar

1/2 tsp almond extract

Whip on high until thickened. Place 2 T of topping on top of French toast.

mushroom croustades.

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Mushroom Croustades from Jocelyn:

48 very thin slices of bread

4 T soft margarine, room temperature

4 T butter

3 T finely chopped green onions

1/2 lb mushrooms, very finely chopped

2 T all-purpose flour

1 cup heavy cream

1 T minced chives

1/2 tsp fresh lemon juice

1/2 tsp salt

1/8 tsp cayenne pepper

Cut a 2 1/2 inch circle from each slice of bread. Lightly spread softened margarine on both sides and press into 1 3/4 inch mini muffin tins. Bake 10 minutes at 350 degrees or until bread is lightly toasted. Cook. Store in airtight container overnight or freeze until ready to use.

In a 10-inch skillet, melt butter. Add green onions and cook over moderate heat for 4 minutes, stirring constantly, add mushrooms and cook 10-15 minutes. Remove from heat and sprinkle flour over mixture, stirring to blend return to heat. Pour in heavy cream, stir and heat to boiling. When thickened, simmer and cook 1 minute. Remove from heat and add parsley, chives, lemon juice, salt and cayenne pepper. Cool. May be refrigerated or frozen until ready to use.

Fill shells just before baking. Bake 350 degrees for 10 minutes before serving. Make ahead and freeze, cook for 20 minutes.

artichoke spinach dip.

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Artichoke Spinach Dip from Jocelyn:

10 oz frozen spinach

2 pkg cream cheese

16 oz sour cream

1 cup mayo

1 bag parmesan cheese

1-2 cups artichokes

garlic salt and pepper to taste

Put all ingredients in crock put for 1 hour on low: add sour cream last 10 minutes.

southwestern pasta skillet.

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Southwestern Pasta Skillet from Jocelyn:

1 lb pasta

12 oz ground beef or turkey

1/2 cup chopped onion

1 Tbsp chili powder

1 can corn

1 can ready cut diced tomatoes

Cook pasta according to package directions, drain. Brown meat and onion in large skillet, drain, stir in chili powder and garlic powder. Cook and stir 1 minute. Stir in corn, undrained tomatoes and cooked pasta. Heat through.

grilled artichoke.

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Grilled Artichokes from Jocelyn:

1 lemon thinly sliced

3 cloves garlic

2 tsp salt

4 fresh artichokes

3 T olive oil

garlic salt and pepper

buttery dipping sauces or mayo mixtures

Combine lemon, next three ingredients and 2 1/2 cups water in large pot. Wash artichokes, cut off stem ends and trim about 1 inch from top of each artichoke. Bring water to a boil and reduce heat and simmer for 35-40 minutes or until stem end is easily pierced. Remove and let cool.

Preheat grill to 350. Carefully cut artichoke in half lengthwise, remove and discard choke (the hairy stuff). Liberally brush cut sides of artichoke with olive oil, and sprinkle with desired amount of garlic salt and pepper.

Grill artichokes, about 5 minutes on each side, serve with sauces.

Fruit Pizza.

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Fruit Pizza from Jocelyn:

Crust:

1/2 cup butter

1/2 cup shortening

1 1/2 cups sugar

2 eggs

cream together in mixing bowl, then add

1/4 tsp salt

1 tsp baking soda

2 Tbsp cream of tartar

2 3/4 cup flour

Grease cookie sheet and bake at 400 degrees for 10-12 minutes

Filling:

15 oz cream cheese, softened

1 1/4 cups sugar

5 Tbsp pineapple juice from can

Top with fruit and refrigerate for 2 hours.

Mango Coconut Smoothie {Winner!!}

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Mango Coconut Smoothie from Jocelyn:

1 cup cubed mango (about 1 medium mango)

1/2 cup cream of coconut (not coconut milk)

1/2 cup pineapple chunks, including some of the juice or syrup

Juice of one lime

Crushed Ice

Combine chopped mango, cream of coconut, pineapple chunks and juice, and lime juice in blender. While blender is running, add crushed ice until desired consistency is reached.

Pour drink into glasses and garnish with additional mango, pineapple, maraschino cherries or coconut as desired.

Bruchette.

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Bruschette from Jocelyn:

Put the following ingredients into a food processor to chop up:

1 - 32 oz can whole tomatoes - drained

1 cup fresh basil leaves - chopped

4 T extra virgin olive oil

6 cloves garlic (only put 2 in the food processor the others are used later)

Add salt and pepper to taste

Fresh mozzarella (it should come in a ball) - slice

1/4 inch thick baguettes sliced and lined up on a cookie sheet.

Preheat oven to 375 and bake until brown about 3 minutes.

Slice remaining four garlic cloves and rub on the top of the slices when they come out of the oven. Put on the mozzarella slice and put back in oven for another couple of minutes to melt cheese. Put on the tomato mixture and they're ready to serve.

marshmallow popcorn.

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Marshmallow Popcorn from Jocelyn:

Pop 1 1/2 cups unpopped popcorn and set aside.

1 cup karo syrup

1 cup butter

2 1/2 cups brown sugar

3/4 bag mini marshmallows

Bring first three ingredients to a boil, then cook for 1 1/2 minutes. Take off heat then add marshmallows. Stir until marshmallows have melted and pour over your popcorn.