This is a VERY EASY dish to make, I promise. Very elegant dish, as well, and with only about 250 calories per serving. I HIGHLY recommend using good quality prosciutto and Muenster for this. For novice cooks, if you freeze the chicken breasts for a bit before slicing them, they are MUCH easier to slice.
The first cake I ever made that actually turned out looking like a cake *and* tasting DIVINE. It's a variation of a hot milk cake. Takes a lot of time to make; this is not a project for the faint of heart. From Cooking Pleasures magazine. Cooking time includes cooling time.
This was originally published as a chocolate-mint cheesecake in Cooking Pleasures Magazine, but I don't like mint at all, so I just subbed almond extract for the mint. If you want a chocolate-mint one (or, for that matter, one made with any other extract), just sub in the extract at the appropriate time. NOTE: Cooking time includes cooking and cooling time to MAKE the cake, but does not include 6 hours refrigeration after all is done.
Takes a lot of time (mostly cooling, which I've included in the "passive" time), but worth it. Very rich, and just absolutely delicious, especially the next day. A nice "impressive" cake that is fairly simple to make, requiring no special techniques/measurements/etc. Came from Cooking Pleasures Magazine.
I needed to use up some orphan fruit that was just lying around, and I've never tried to make a smoothie at home before. (Don't have a blender, just a food processor). Thick and creamy, and you could easily sub other fruits/juices/yogurts in.
Very tasty sauce to place on your pork chops. The original recipe (from Cooking Pleasures magazine) calls for shallots and whole-grain Dijon mustard for the first mustard, and smooth Dijon for the second use. I'm not that fancy, and just used smooth. I'm also not that smart; the original recipe called for 2 T plus 2 tsp. mustard, but I misread, and used 2 T both times, and it came out very tasty. You may want to adjust according to your tastes.
I saw this on the Food Network, but can't remember what show it was on. I had to alter the original recipe, because my husband refuses to eat "Cream of (anything)" soup. Note: I take the liquid/sauce left after cooking to make whipped potatoes, using it in place of milk and butter.
A relatively quick and easy stew which will serve many (or make many servings for the freezer). This is a great way to get reluctant kids and husbands to eat some veggies, and because you bake the meatballs, it cuts out on a lot of the fat normally found in pan-fried meatballs. Feel free to vary the ingredients (adding more or less of something as you like). This can be served as a lunch/light dinner, or as a starter for a meal. I serve this with grated parmesan cheese on top, and crusty bread for dipping.
My husband is in love with the vanilla bean cheesecake from TGI Fridays, so I was sent on a search to find a similar recipe. He says this is very good, and nearly the same as their recipe. One warning: He doesn't eat the crust, so I don't know if that is exactly the same as their recipe. This will take a lot of time to make, but is worth it.
This recipe was given to me a few Christmases ago by my good friend Priscilla. This is the best recipe for cut-out cookies that I've come across in all my years. It's simple, but it's delicious. Instead of almond, I'll sometimes add lemon or peppermint extract for different-flavored cookies. Cooking time includes chill time.
This is a super easy crock pot recipe that takes advantage of some convenience foods (some of the frozen pepper strip mixes already have chopped onion). It literally takes about three minutes to put together (so easy that even Dear Fiance can manage it :-)). This has a very high veggie to beef ratio, as I don't like beef very much (if you do like beef, just add some more beef strips). Somewhat liquidy, but I like it that way for mixing with rice. It's good with noodles or rice, or even open-slotted spooned into a whole-wheat tortilla for (somewhat messy) fajitas. Total time includes crock-pot time.