Coffee Meringue Nests with Chocolate Ice Cream

Ingredients:(Coffee Meringue Nests with Chocolate Ice Cream)

3/4 cup superfine sugar
2 teaspoons cornstarch
2 teaspoons Pure Instant Coffee Granules or ground instant espresso
4 large egg whites, at room temperature
3/4 teaspoon pure vanilla extract
1/8 teaspoon salt
4 cups Chocolate Ice Cream

Instructions:(Coffee Meringue Nests with Chocolate Ice Cream)

Preheat oven to 250° F. Line two baking sheets with parchment paper
Combine sugar, cornstarch and coffee granules in medium bowl; stir well.
Beat egg whites in large mixer bowl until soft peaks form. Slowly add sugar mixture; continue to beat until glossy and stiff peaks have formed.
Spoon about ¼ cup mixture into mounds on prepared baking sheets. With back of spoon, create indent in the middle to hold the ice cream.
Bake for 1 hour. Turn off oven; keep meringues in oven to dry out and cool for 1 hour. Remove from oven; cool completely.

Berry Delicious Juice Snacks


Ingredients:(Berry Delicious Juice Snacks)

5 envelopes (7 grams each) unflavored gelatin
4 cups Apple 100% Juice, divided
1 container (16 ounces) strawberries, washed, tops discarded and sliced (3 cups total)
1 container (6 ounces) fresh blueberries (1 cup total)
1 can (15 ounces) no sugar added mandarin oranges, drained

Instructions:(Berry Delicious Juice Snacks)

Sprinkle gelatin over 1 cup Juicy Juice in large bowl.
Heat remaining 3 cups Juicy Juice in microwave on HIGH (100%) power for 3 minutes or until piping hot. Carefully pour over gelatin mixture; stir with whisk to dissolve. Pour mixture into 13 x 9-inch baking dish or jelly-roll pan large enough to accommodate mixture.
Add berries and oranges to dish; cover with plastic wrap. Refrigerate for at least 2 hours to set. Using cookie cutters, cut into shapes.

Cereal Snack Mix

Ingredient: (Cereal Snack Mix)

2 cups toasted oat cereal
2 cups small pretzel twists
1 cup miniature marshmallows
1 cup dried cranberries
2 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
1 tablespoon melted margarine or butter

Directions: (Cereal Snack Mix)

COMBINE cereal, pretzel twists, miniature marshmallows and dried cranberries in large, resealable plastic bag.
COMBINE sugar and cinnamon in small bowl.
POUR melted margarine and sugar mixture over cereal mixture; seal bag.
SHAKE well to mix.

Fruit-Filled Cantaloupe Baskets

Ingredients: (Fruit-Filled Cantaloupe Baskets)

2 cantaloupes
2 cups halved strawberries
1 cup blueberries
1/4 cup Apple100% Juice
1 1/2 tablespoons lemon juice
1/2 teaspoon granular no calorie sweetener (such as SPLENDA)
1 bunch frisée or green leaf lettuce

Directions: (Fruit-Filled Cantaloupe Baskets)

CUT cantaloupes in half; remove seeds. Scoop round balls of cantaloupe out of each half with melon baller or small round spoon, leaving about 1/2 inch of cantaloupe in the melon

COMBINE cantaloupe balls, strawberries and blueberries in large bowl. Mix Juicy Juice, lemon juice and sweetener in small bowl; pour mixture over fruit mixture and toss lightly.

LINE cantaloupe halves with frisée or lettuce leaves. Spoon fruit mixture into each cantaloupe half. Cover; refrigerate until ready to serve.

Pumpkin Pork Stew


Ingredients: (Pumpkin Pork Stew)

1 tablespoon extra virgin olive oil
1 medium onion, finely chopped
1 clove garlic, finely chopped
1 tablespoon crushed dried basil leaves
2 pounds lean pork tenderloin, cut into 1-inch pieces
1 can (28 ounces) recipe-ready diced tomatoes, undrained
1 can (15 ounces) LIBBY’S® 100% Pure Pumpkin
1 can (14 1/2 fluid ounces) reduced-sodium chicken broth
1/2 cup rosé or white Zinfandel wine
1/2 teaspoon salt (optional)
1/4 teaspoon ground black pepper
4 medium white rose potatoes, peeled and cubed
2 cups (about 8 ounces) green beans, cut into 1-inch pieces
1 cinnamon stick

Directions: (Pumpkin Pork Stew)


Coes with juice, pumpkin, broth, wine, salt and pepper. Bring to a boil. Reduce heat to low; cook, stirring occasionally, for 10 minutes.
Add potatoes, green beans and cinnamon stick. Cover; cook over low heat for 1 hour or until potatoes are tender. Remove cinnamon stick before serving.

Easy Apple Cranberry Relish

Ingredients: (Easy Apple Cranberry Relish)

1 package (12 ounces) Harvest Apples, defrosted
1 can (16 ounces) whole berry cranberry sauce

Directions: (Easy Apple Cranberry Relish)

Place Harvest Apples in food processor or blender; cover. Process until coarsely chopped.

Combine apples and cranberry sauce in medium bowl; cover. Refrigerate for at least 1 hour.

Defrost Harvest Apples in microwave on MEDIUM (50%) power for 6 to 7 minutes.


Ingredients: (Bibimbap)

 11/2 pounds Chinese white radish (daikon)

2 tbsp chili pepper flakes or as needed, Korean chili flakes*

3 cloves garlic or to taste, minced

2 scallions, spring or green onions thinly sliced

2 teaspoons sesame seeds

1 English cucumber

1 tsp vegetable oil

1/8 tsp salt

1/4 tsp sesame seeds

1 each green zucchini

1 tsp vegetable oil

1 1/8 teaspoons soy sauce

4 cloves garlic or to taste, minced

1/4 teaspoon sesame oil

1 ½ teaspoons sesame seeds

8 mushrooms, shiitake or dried, soak in water for a couple of hours

1/2 tblsp vegetable oil

2 ¼ tsp soy sauce

3/4 tsp sesame oil

1 tsp sesame seeds

2 scallions, spring or green onions thinly sliced

1 rice cooked, about 1 cup per serving*

1 chili sauce Korean chili sauce, 1 to 2 tablespoons per serving or as needed


Instructions: (Bibimbap)

To prepare the daikon:

Peel the slice daikon, thinly slice it and cut them into 1/8-inch sticks.

Add them into a mixing bowl, add 2 teaspoons of each salt and sugar.

Toss until well combined and allow to sit for 10 minutes.

Some liquid will be extracted.

Rinse the radish under the cold water and drain well.

Return them into the bowl and mix well with the seasoning ingredients, and set aside.

To prepare the cucmber:

Cut the cucumber in half lengthwise and slice each half very thin half moon shape.

Add them in a bowl and add 1 teaspoon of salt and allow to sit for 10 minutes.

Rinse under the cold water, drain and squeeze out the excess water.

Heat the vegetable oil in a nonstick skillet over medium heat and stir constantly, stir in salt and sesame seeds,and cook for about 2 minutes.

Remove from heat and set aside.

To prepare the zucchini:

Cut the zucchini into 2-inch logs.

Slice the zucchini into 1/4-inch sticks.

Heat vegetable oil over medium heat.

Stir in zucchini and cook for 1 minutes.

Stir in the seasoning ingredients and cook until it gets soften, but the color is still green, another 1 to 2 minutes.

To prepare the mushrooms:

Thinly slice the mushrooms and cook in the vegetable oil with the seasoning ingredients until soft, 2 to 4 minutes. Set aside.

To serve:

Place rice in the individual serving bowl.

Arrange vegetables on top of the rice.

Top with a fried egg if needed with sauce over each bowl.

Mix well and serve.

Arroza la Mexican

Ingredients:(Arroza la Mexican)

2 tomatoes
2 jalapeno peppers
2 cups long grain rice
1 each onion peeled and roughly chopped
1/4 cup vegetable oil
4 cloves garlic
2 cups vegetable or chicken broth
1 teaspoon tomato paste
1 teaspoon salt

Instructions: (Arroza la Mexican)

Add the onions and tomatoes into a food processor. Process until well puréed.
Measure out 2 cups of tomato and onion purée and set aside.
Put the rice in a strainer and rinse thoroughly until the water runs completely clear. Drain rice as much as possible.
Remove the ribs and seeds from the jalapeno peppers (a grapefruit spoon does a great job.
Slice the peppers into a fine dice. Set aside 1/4 of the diced jalapeno pepers for adding once the rice finished cooking. If you like extra spicy add some of the membrane and seeds from the jalapeno peppers. Use the rest for adding to the rice.
Preheat your oven to 350 degrees F, 325F for a convention oven .
In a large wide high sided oven -safe sauté pan (with a tight fitting lid) or an oven -safe pot with lid (a dutch oven works well make sure to adjust the racks in your oven to accomodate).
Heat the oil over medium-high heat for a minute or two, you want to get the oil hot.
To test if the oil is ready, add a few kernels of rice, if they’re sizzling nicely the oil is hot enough.
Add the rice, stirring thoroughly to coat all of the rice. Continue stirring and cooking for 8 minutes, or until the rice has begun to lightly brown and it well toasted. This will develop a nice roasted flavor.
Add the jalapeno peppers, sauté for a minute. Add the garlic and sauté another minute.
Add the tomato and onion mixture. Stir together.
Add the vegetable or chicken stock, the tomato paste and salt to taste.
Bring to a boil, give it a few stirs now then.
Cover tightly and place the whole pot in the oven . Cooking rice in the oven guarantees perfectly cooked fluffy rice and completely avoids any risk of scorching the rice.
Bake for 15 minutes. Remove from oven , stir and return for another 15 minutes.
Make sure you are careful the pot handle will be hot. The reason for this extra step is to mix any of the tomato mixture that will rise to the top and ensure perfectly evenly cooked rice.
Remove from the oven and let rest for 5 to 10 minutes.
Stir in the remaining jalapeno peppers (add seeds for extra spice) and the fresh chopped cilantro.

Pork Egg Rolls

Ingredients:(Pork Egg Rolls)

1 lb ground pork
1 package egg roll wraps
1 bag shredded cabbage and carrot mix
1 tablespoon oil
¼ cup sugar
½ cup rice vinegar
1 teaspoon Salt
1 teaspoon Pepper
1 teaspoon Garlic powder
1 egg (beaten, for sealing)
Oil (for frying)

Directions:(Pork Egg Rolls)



Fry ground pork in a little oil until the pork is completely browned. Drain and set aside.
In a large bowl combine cabbage and carrot mixture, cooked ground pork. Season with 1 tablespoon of oil, sugar, vinegar, salt, pepper, and garlic powder.
Lay out an egg roll wrapper. Place 1-2 tablespoons of filling in the corner of the wrapper, but not so the filling is actually touching the corner. Fold over that corner and roll about half of the way up. Fold over the left and right corners to the middle. Using a brush or the bottom of a spoon, brush the beaten egg on the edges of the wrapper. Finish rolling up tightly and secure to make sure there are no leaks. Repeat until all the egg roll wraps are used.
Deep fry egg rolls in batches until golden brown. Drain on paper towels.



1 envelope Roasted Turkey gravy mix
1 cup cold water
1 package (2 lbs.) frozen french fries, prepared according to package directions
8 ounces cheese curds [or chopped fresh mozzarella cheese]


Combine Roasted Turkey gravy mix and water in small saucepan with wire whisk. Bring to a boil over high heat, stirring frequently. Reduce heat to low and cook, stirring occasionally, until gravy is thickened, about 5 minutes.
Toss hot French fries with cheese curds, then top with gravy. Serve immediately.