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K-U-W's Make me a STAR! Cookbook ~

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Modified from http://cookienameddesire.com/wild-berry-avocado-muffins-recipe/ -- make with a mixture of raspberries, blackberries, blueberries, and strawberries. Or, make with one kind of berry. You decide!

Recipe #514706

Modified slightly from http://kitchenmeetsgirl.com/blueberry-cheesecake-galette/ as seen on facebook. Recipe originally from Food Network. If you need a simple yet stunning dessert, try this blueberry cheesecake galette. Serve it warmed topped with a scoop of vanilla ice cream.

Recipe #513651

For meatless meals. Slightly modified from http://mealmakeovermoms.com/kitchen/2014/02/21/a-vegetarian-recipe-for-mushroom-oat-cakes-with-pecans/ -- untried by me, but I have a grandson that loves mushrooms!

Recipe #513629

Recipe from Southern Living February 2014. This seriously easy and decadent mousse hides a secret: reduced-sodium soy sauce! Just 1/2 teaspoon elevates the deep, rich flavor of the dark chocolate. Add crunch with cookies to contrast the mousse's silky texture. Heating store-bought shortbread for five minutes in a 350F. oven opens up the flavors of the buttery cookies.

Recipe #513366

From Martha Stewart's Cooking School "onions" episode, seen on Georgia Public Broadcasting. A preparation note: to make cleaning fresh onions easier, blanch them in boiling water for 30 seconds, submerge in cold water, and the skins should just slide right off. Or, use frozen (thawed) onions, well drained.

Recipe #511960

From an America's Test Kitchen video (http://www.youtube.com/watch?v=G1nseMiYc0o&feature=youtu.be) featured on facebook. Note: Yield about 12 cups hot chocolate! Cook time includes chill time.

Recipe #511779

From the back of a Kroger white whole wheat flour bag.

Recipe #511658

From the back of a Kroger white whole wheat flour bag. Prep time includes chill time.

Recipe #511657

From FineCooking.com issue 63. http://bit.ly/1bouFcx Serves six as an appetizer. Make Ahead Tips: The mushrooms can be broiled and stuffed up to two days ahead and refrigerated, covered. When ready to serve, bring to room temperature and then broil as directed above until the breadcrumbs are browned and the mushrooms are heated through.

Recipe #511593

From Liquor.com -- One sip of this hot apple-and-Drambuie cocktail will warm you to the core. Pretty served in a clear glass mug!

Recipe #510713

Modified from EatingWell: May/June 2010. Radishes add a burst of color to this easy snow pea stir-fry and cooking them tames their spiciness.

Recipe #510615

From EatingWell: July/August 2008. Creamed corn goes tropical with coconut milk, cilantro and lime juice. We love this with the kick of crushed red pepper, but it's great without it if you don't enjoy spicy food. Try it with garlic-rubbed grilled flank steak and a vinegary Asian slaw.

Recipe #510595

Modified from EatingWell.com. This is a Mexican-inspired take on the Salty Dog (usually made with grapefruit juice, vodka or gin, and salt).

Recipe #510567

From Good Housekeeping. Triple-tested at the Good Housekeeping Research Institute. Milkshake fans will adore these bars. The frosting is made with malted milk powder and sprinkled with chopped malted milk balls.

Recipe #510280

From Good Housekeeping. Triple-tested at the Good Housekeeping Research Institute. Rillettes are a rich, pâté-like spread served cold as an appetizer on bread or toast. NOTE: To do ahead, freeze rillettes in jars or ramekins up to three weeks before giving as gifts. Make sure to place jars in freezer-weight plastic storage bags, or wrap ramekins well in foil before freezing. Thaw in refrigerator overnight. Include a French baguette or assorted crackers with the rillettes for serving.

Recipe #510277

Modified from http://www.the-girl-who-ate-everything.com/2010/08/creamy-lemon-crumb-squares.html blog. Change it up and make them lime!

Recipe #510238

From http://realfoodrealdeals.com/2013/06/19/chipotle-lime-chickpeas/ blog. Leave them in the oven until they’re nice and crispy. You can store them in an airtight container for several days, but you may want to put them under the broiler for a minute to get them crunchy again.

Recipe #510212

Modified from EatingWell, March/April 2010. The fresh, tangy elements of a Greek salad—tomato, cucumber, feta, olives and lemony vinaigrette—pair well with rich-tasting anchovies. Serve with: Warm pita bread and a cold beer.

Recipe #510206

Modified from EatingWell, March/April 2010. Cube steak is a tougher cut of meat pounded to make it tender. It cooks quickly and is inexpensive—perfect for a weeknight dinner. Look for sliced mushrooms to save even more time on prep. Serve with mashed potatoes or rice, and steamed broccoli or green beans.

Recipe #510203

Modified from EatingWell: September/October 2008. This beef stew for two replicates the flavors in tzimmes, a sweet stew traditionally served at Rosh Hashanah to start the New Year. This version gets natural sweetness from dried fruit and butternut squash.

Recipe #510201

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