Brunch Planner : Delicious Brunch Recipes Everyone Should Know! [2 ed.] 9780915442768, 0915442760

Table of contents :
Table of Contents
Alternative Pancakes
Pancakes for Autumn
Dutch Pancakes
Light Pancakes
Sourdough Pancakes
Potato Pancakes
Authentic Austrian Pancakes
Traditional Swedish Pancakes
March Brunch Pancakes
3-Ingredient Fruit Banana Pancakes
Turkish Pancakes
Healthy Breakfast Pancakes
Apple Cinnamon Pancakes
Peanut Butter Chocolate Pancakes
Chicken Pancakes
True Tuscan Pancakes
Buckwheat Buttermilk Pancakes
Almond Amaranth Pancakes
Pancakes in Scotland
Buttermilk Oat Pancakes
Wednesday’s Breakfast Pancakes
Joey’s Lunch Box Granola Bars
Canadian Backroad Apple Crisp
Rosa’s Secret Cookie Recipe
3-Ingredient Skinny Girl Lunch Parfait
Jamaican Inspired Granola
Country Sun Rise Granola
Rita’s Favorite
Southern California Inspired Walnut and Vanilla Muffins
Canadian French Toast
November Sweet Potato Appetizer
Parfaits for July
Country Windmill Peach and Honey Crisps
Homemade and Conventional Granola Bars
Authentic Dublin Fudge
Country Fudge Pie
Semisweet Valentine’s Cookies
Country Fudge
Zesty Fudge
Fudge Kisses
Parisian Nutty Fudge
Oven Fudge
Berry Fudge
Buttery Peanut Fudge
August’s Cheesecake
Fiesta Berry Brownies
Nutty Fudge for November
Food Cake Cookies
Fudge Oat Rectangles
Candy Gravy
Caribbean Creamy Fudge
3-Ingredient Peanut Butter Candy
Lover’s Fudge Sauce
Squash Fritters
Two Corn Fritters
Maggie’s Easy Southern Fritters
Boardwalk Cinnamon Sticks
Latin Fritters
Lamb Fritters
Corn Muffin Fritters
Summer Fritters
Acorn Fritters
Chicky Fritters
Canadian Style Fritters
Yellow Fritters
Mexican Style Fritters
Orange Fritters
Indian Style Fritters II
Caprese Fritters
Cauliflower Fritters
Yam Fritters
Mediterranean Fritters
Chickpea Okra Fritters
Ginger Snap Dessert Sandwiches
Tostones and Beef Sandwiches
Florida Flounder Sandwiches
Award Winning Tuna Salad Sandwiches
Fresno Topped Cheddar Sandwiches
Colorado Springs Chicken Sandwiches
Curry Jalapeño Sandwich Spread
Connecticut Breakfast Sandwiches
Patty’s Simple Autumn Sandwiches
New Zealand Sandwich Cookies
Amish Sandwich Cookies
Chicken on Croissants
Tuna Sandwiches in Greece
Pulled Chicken Sandwiches
Chicago Cube Steak Sandwiches
European Grilled Cheese
Nebraska Apple Sandwiches
Turkey Gyros
Open Faced Dijon Caprese Sandwiches
Alternative Carolina Classic
Golden State Mushroom Sandwiches
Rump Steak Sandwiches
Chopped Beef Sandwiches
Jacksonville Chicken Salad Sandwiches
Texas Sirloin Rolls

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Brunch Planner Delicious Brunch Recipes Everyone Should Know! (2nd Edition)

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Table of Contents Alternative Pancakes 9 Pancakes for Autumn 12 Dutch Pancakes 13 Light Pancakes 14 Sourdough Pancakes 15 Potato Pancakes 16 Authentic Austrian Pancakes 17 Traditional Swedish Pancakes 18 March Brunch Pancakes 19 3-Ingredient Fruit Banana Pancakes 22 Turkish Pancakes 23 Healthy Breakfast Pancakes 24 Apple Cinnamon Pancakes 25 Peanut Butter Chocolate Pancakes 26 Chicken Pancakes 27 True Tuscan Pancakes 28 Buckwheat Buttermilk Pancakes 29 Almond Amaranth Pancakes 32 Pancakes in Scotland 33 Buttermilk Oat Pancakes 34 Wednesday’s Breakfast Pancakes 35

Joey’s Lunch Box Granola Bars 36 Canadian Backroad Apple Crisp 37 Rosa’s Secret Cookie Recipe 38 3-Ingredient Skinny Girl Lunch Parfait 42 Jamaican Inspired Granola 43 Country Sun Rise Granola 44 Rita’s Favorite 45 Southern California Inspired Walnut and Vanilla Muffins 46 Canadian French Toast 47 November Sweet Potato Appetizer 48 Parfaits for July 49 Country Windmill Peach and Honey Crisps 52 Homemade and Conventional Granola Bars 53 Authentic Dublin Fudge 54 Country Fudge Pie 55 Semisweet Valentine’s Cookies 56 Country Fudge 57 Zesty Fudge 58 Fudge Kisses 59 Parisian Nutty Fudge 62 Oven Fudge 63 Berry Fudge 64 Buttery Peanut Fudge 65

August’s Cheesecake 66 Fiesta Berry Brownies 67 Nutty Fudge for November 69 Food Cake Cookies 72 Fudge Oat Rectangles 73 Candy Gravy 74 Caribbean Creamy Fudge 75 3-Ingredient Peanut Butter Candy 76 Lover’s Fudge Sauce 77 Squash Fritters 78 Two Corn Fritters 79 Maggie’s Easy Southern Fritters 82 Boardwalk Cinnamon Sticks 83 Latin Fritters 84 Lamb Fritters 85 Corn Muffin Fritters 86 Summer Fritters 87 Acorn Fritters 88 Chicky Fritters 89 Canadian Style Fritters 92 Yellow Fritters 93 Mexican Style Fritters 94 Orange Fritters 95

Indian Style Fritters II 96 Caprese Fritters 97 Cauliflower Fritters 98 Yam Fritters 99 Mediterranean Fritters 102 Chickpea Okra Fritters 103 Ginger Snap Dessert Sandwiches 104 Tostones and Beef Sandwiches 105 Florida Flounder Sandwiches 107 Award Winning Tuna Salad Sandwiches 109 Fresno Topped Cheddar Sandwiches 112 Colorado Springs Chicken Sandwiches 113 Curry Jalapeño Sandwich Spread 114 Connecticut Breakfast Sandwiches 115 Patty’s Simple Autumn Sandwiches 116 New Zealand Sandwich Cookies 117 Amish Sandwich Cookies 119 Chicken on Croissants 122 Tuna Sandwiches in Greece 123 Pulled Chicken Sandwiches 124 Chicago Cube Steak Sandwiches 125 European Grilled Cheese 126 Nebraska Apple Sandwiches 127

Turkey Gyros 128 Open Faced Dijon Caprese Sandwiches 129 Alternative Carolina Classic 132 Golden State Mushroom Sandwiches 133 Rump Steak Sandwiches 134 Chopped Beef Sandwiches 135 Jacksonville Chicken Salad Sandwiches 136 Texas Sirloin Rolls 137

Alternative

Prep Time: 12 mins

Pancakes

Total Time: 12 mins Servings per Recipe: 4 Calories 230 kcal Fat 8.2 g Carbohydrates 32.7g Protein 6.4 g Cholesterol 65 mg Sodium 650 mg

Ingredients 3/4 C. milk 2 tbsp white vinegar 1 C. all-purpose flour 2 tbsp white sugar 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt

1 egg 2 tbsp butter, melted cooking spray

Directions 1. 2. 3. 4. 5. 6.

In a medium bowl, mix together the milk and vinegar and keep aside for about 5 minutes. In a large bowl, mix together the flour, sugar, baking powder, baking soda and salt. Add the egg and butter into the milk mixture and beat to combine. Add the flour mixture into the milk mixture and beat till no lumps are here. Grease a large skillet with cooking spray and heat on medium heat. Add about 1/4 C of the mixture into the skillet and cook till the bubbles form on the surface. 7. With a spatula, flip and cook till browned from this side. 8. Repeat with the remaining mixture. 

Alternative Pancakes

9

PANCAKES

for Autumn

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 6 Calories 278 kcal Fat 7.2 g Carbohydrates 45.8g Protein 7.9 g Cholesterol 36 mg Sodium 608 mg

Ingredients 1 1/2 C. milk 1 C. pumpkin puree 1 egg 2 tbsp vegetable oil 2 tbsp vinegar 2 C. all-purpose flour

3 tbsp brown sugar 2 tsp baking powder 1 tsp baking soda 1 tsp ground allspice 1 tsp ground cinnamon 1/2 tsp ground ginger 1/2 tsp salt

Directions 1. In a bowl, add the milk, pumpkin, egg, oil and vinegar and beat till well combined. 2. In another large bowl, mix together the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt. 3. Add the flour mixture into pumpkin mixture and mix till just combine. 4. Heat a lightly greased griddle on medium-high heat. 5. Add about 1/4 C of the mixture into the griddle and cook till browned from both sides. 6. Repeat with the remaining mixture. 7. Serve hot.

12

Pancakes for Autumn

Dutch

Pancakes

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 2 Calories 392 kcal Fat 23.8 g Carbohydrates 33.4g Protein 11.7 g Cholesterol 237 mg Sodium 509 mg

Ingredients 3 tbsp butter 1/2 C. all-purpose flour 1/2 C. milk 2 eggs, beaten 1 tsp white sugar

1/4 tsp salt 1/4 lemon, juiced (optional) 1 tbsp confectioners' sugar

Directions 1. Set your oven to 425 degrees F before doing anything else. 2. In a 9-inch pie plate, add the butter and place the plate in the preheating oven for about 5-10 minutes. 3. In a bowl, add the flour, milk, eggs, white sugar and salt and beat till well combined. 4. Transfer the mixture into the pie plate over hot butter evenly. 5. Cook in the oven for about 20-24 minutes or till a toothpick inserted in the center comes out clean. 6. Drizzle the pancake with lemon juice and serve with a sprinkling of the confectioners' sugar. 

Dutch Pancakes

13

LIGHT

Pancakes

Prep Time: 5 mins Total Time: 15 mins Servings per Recipe: 3 Calories 264 kcal Fat 5.1 g Carbohydrates 48.9g Protein 5.4 g Cholesterol 0 mg Sodium 717 mg

Ingredients 1 1/4 C. all-purpose flour 2 tbsp white sugar 2 tsp baking powder 1/2 tsp salt

1 1/4 C. water 1 tbsp oil

Directions 1. 2. 3. 4. 5. 6.

In a large bowl, mix together the flour, sugar, baking powder and salt. In a small bowl, add the water and oil and beat to combine. Make a well in the center of the flour mixture. Add the oil mixture into the well and mix till just combined. Heat a lightly greased griddle on medium-high heat. With a large spoonfuls, place the mixture into the griddle and cook till the bubbles form on the surface. 7. Flip and cook till browned from the other side. 8. Repeat with the remaining mixture.

14

Light Pancakes

Sourdough

Prep Time: 10 mins

Pancakes

Total Time: 30 mins Servings per Recipe: 12 Calories 117 kcal Fat 7.2 g Carbohydrates 10.7g Protein 2.5 g Cholesterol 32 mg Sodium 232 mg

Ingredients 1 C. all-purpose flour 3/4 tsp baking soda 1/2 tsp salt 2 tbsp white sugar 1 tsp baking powder 1 C. Herman Sourdough Starter 1/3 C. vegetable oil

2 eggs 1/2 C. milk

Directions 1. 2. 3. 4. 5. 6.

In a large bowl, mix together the flour, baking soda, salt, sugar and baking powder. Add the sourdough starter, oil, eggs and milk and beat till well combined. Heat a lightly greased griddle on medium-high heat. Add about 1/4 C of the mixture into the griddle and cook till browned from both sides. Repeat with the remaining mixture. Serve hot. 

Sourdough Pancakes

15

POTATO

Pancakes

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 15 Calories 197 kcal Fat 2.4 g Carbohydrates 39g Protein 5.2 g Cholesterol 37 mg Sodium 652 mg

Ingredients 5 lb. potatoes, peeled 1 onion 3 eggs, beaten 2 1/2 C. dry pancake mix 2 tsp salt

1 tsp ground black pepper 1 tbsp vegetable oil

Directions 1. 2. 3. 4. 5.

16

In a food processor, add the potatoes and onion and pulse till grated. In a large bowl, mix together the potatoes, onions, eggs, pancake mix, salt and pepper. In a large skillet, heat the oil on medium heat. Add the desired amount of potato mixture and cook for about 3-4 minutes per side. Repeat with the remaining mixture.

Potato Pancakes

Authentic

Austrian Pancakes

Prep Time: 15 mins Total Time: 50 mins Servings per Recipe: 6 Calories 316 kcal Fat 21.7 g Carbohydrates 23.3g Protein 7.5 g Cholesterol 151 mg Sodium 205 mg

Ingredients 1 C. all-purpose flour 1/4 tsp salt 2 tbsp sugar 1 C. milk 3 eggs

1 C. heavy cream 2 tbsp margarine

Directions 1. 2. 3. 4. 5. 6.

Set your oven to 325 degrees F before doing anything else. In a bowl, mix together the flour, salt and sugar. Add the milk, eggs and cream and mix till a smooth mixture forms. In a cast iron skillet, melt the margarine. Transfer the mixture into the skillet over the melted margarine evenly. Cook in the oven for about 35 minutes or till a toothpick inserted in the center comes out clean. 7. Remove from the oven, and keep aside to cool till the pancake sets. 8. Serve with a drizzling of the maple syrup. 

Authentic Austrian Pancakes

17

TRADITIONAL

Swedish Pancakes

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 4 Calories 382 kcal Fat 19.8 g Carbohydrates 34.1g Protein 16.5 g Cholesterol 225 mg Sodium 459 mg

Ingredients 4 extra large eggs, separated 1 C. all-purpose flour 1/2 tsp salt 2 tbsp white sugar 1 C. milk 3 tbsp sour cream

4 egg whites 3 tbsp vegetable oil

Directions 1. 2. 3. 4. 5. 6. 7. 8.

In a bowl, add the egg yolks and beat till thick. In another bowl, sift together the flour, salt and sugar. Add the flour mixture and milk into the egg yolks alternately and mix till just combined. Stir in the sour cream. In a third bowl, add the egg whites and beat till stiff but not dry. Fold the egg whites into the mixture. In a skillet, heat a small amount of the oil on high heat. Add about 1 tbsp of the mixture into the skillet and tilt the pan to spread the mixture evenly. 9. Cook till the pancake browns from one side. 10. Flip the pancake and cook till browned from the other side. 11. Repeat with the remaining mixture. 

18

Traditional Swedish Pancakes

March

Brunch Pancakes

Prep Time: 15 mins Total Time: 50 mins Servings per Recipe: 8 Calories 360 kcal Fat 19.5 g Carbohydrates 31.2g Protein 15.1 g Cholesterol 89 mg Sodium 792 mg

Ingredients 2 C. baking mix (such as Bisquick (R)) 2 C. shredded Cheddar cheese, divided 1 C. milk 5 tbsp maple syrup 2 eggs

1 1/2 tbsp white sugar 12 slices cooked turkey bacon, crumbled

Directions 1. Set your oven to 350 degrees F before doing anything else and grease a 13x9-inch baking dish. 2. In a bowl, add the baking mix, 1 C. of the Cheddar cheese, milk, maple syrup, eggs and sugar and mix till well combined. 3. Transfer the mixture into the prepared baking dish. 4. Cook in the oven for about 20-25 minutes or till a toothpick inserted in the center comes out clean. 5. Remove from the oven and top the casserole with the bacon and remaining 1 C. of the Cheddar cheese evenly. 6. Cook in the oven for about 5 minutes. 

March Brunch Pancakes

19

3-INGREDIENT

Fruit Banana Pancakes

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 4 Calories 93 kcal Fat 2.7 g Carbohydrates 14.9g Protein 3.8 g Cholesterol 93 mg Sodium 36 mg

Ingredients 1 banana, mashed 1 egg 1 tsp arrowroot powder

Directions 1. 2. 3. 4.

22

In a blender, add the banana, egg and arrowroot powder and pulse till well combined. Heat a griddle on medium heat. Place half of the mixture into the griddle and cook for about 2-3 minutes per side. Repeat with the remaining mixture.

3-Ingredient Fruit Banana Pancakes

Turkish

Pancakes

Prep Time: 15 mins Total Time: 1 hr 20 mins Servings per Recipe: 8 Calories 86 kcal Fat 3.5 g Carbohydrates 10g Protein 3.5 g Cholesterol 48 mg Sodium 124 mg

Ingredients 2/3 C. water 2/3 C. milk 2 eggs 1 tbsp vegetable oil

1/3 tsp salt 3/4 C. all-purpose flour

Directions 1. 2. 3. 4. 5. 6.

In a bowl, add the water, milk, eggs, vegetable oil and salt and beat till well combined. Slowly, add the flour into egg mixture and beat till well combined. Keep the mixture aside for about 1 hour. Stir the mixture again. Heat a lightly greased griddle on medium-high heat. Add the mixture by large spoonfuls into the griddle and cook for about 2-4 minutes per side. 7. Repeat with the remaining mixture. 

Turkish Pancakes

23

HEALTHY BREAKFAST

Pancakes

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 4 Calories 304 kcal Fat 2.7 g Carbohydrates 64.6g Protein 9.6 g Cholesterol 0 mg Sodium 734 mg

Ingredients 2 C. white whole wheat flour 2 tbsp baking powder 2 tbsp ground flax meal 17 fluid oz. orange juice

1 tsp orange extract

Directions 1. 2. 3. 4. 5. 6.

24

In a bowl, mix together the flour, baking powder and flax meal. Add the orange juice and orange extract into flour mixture and mix till well-combined. Heat a lightly greased griddle on medium-high heat. Add the mixture by large spoonfuls into the griddle and cook for about 3-4 minutes. Flip and cook for about 2-3 minutes. Repeat with the remaining mixture. 

Healthy Breakfast Pancakes

Apple Cinnamon

Prep Time: 15 mins

Pancakes

Total Time: 30 mins Servings per Recipe: 2 Calories 654 kcal Fat 28.4 g Carbohydrates 86g Protein 16.6 g Cholesterol 421 mg Sodium 525 mg

Ingredients 3 tbsp butter 1 large apple, cored and sliced 1/2 C. white sugar, divided 2 tsp ground cinnamon 4 eggs 1/3 C. milk 1/3 C. all-purpose flour

1 tsp baking powder 1 tsp vanilla extract 1 pinch salt

Directions 1. Set your oven to 400 degrees F before doing anything else. 2. In an oven proof skillet, melt the butter on medium heat. 3. Add the apple slices, 1/4 C. of the sugar and cinnamon and cook, stirring for about 5 minutes. 4. Meanwhile in a large bowl, add the eggs, milk, flour, remaining 1/4 C. of the sugar, baking powder, vanilla extract and salt and beat till smooth. 5. Place the mixture over the apple slices evenly. 6. Cook in the oven for about 10 minutes. 7. Remove from the oven and run a spatula around the edges of the pancake to loosen. 8. Invert the skillet over a large plate and serve. 

Apple Cinnamon Pancakes

25

PEANUT BUTTER

Chocolate Pancakes

Prep Time: 15 mins Total Time: 40 mins Servings per Recipe: 4 Calories 484 kcal Fat 23.4 g Carbohydrates 58.2g Protein 13.5 g Cholesterol 77 mg Sodium 737 mg

Ingredients 1 1/4 C. all-purpose flour 1 tbsp baking powder 1/2 tsp salt 2 tbsp brown sugar 1 1/2 C. milk 1 egg, beaten 3 tbsp butter, melted

1 tsp vanilla extract 1/4 C. peanut butter 1/4 C. chocolate chips 1 ripe banana, diced

Directions 1. In a bowl, mix together the flour, baking powder, salt and brown sugar. 2. In another bowl, add the egg and milk and beat till well combined. 3. Add the peanut butter and stir till smooth. 4. Add the milk mixture into the flour mixture and mix till just moistened. 5. Add the melted butter and vanilla extract and beat to combine. 6. Gently fold in the chocolate chips and diced banana. 7. Heat a large nonstick skillet on medium heat. 8. Add about 1/4 C. of the mixture into the skillet and cook for about 2 minutes. 9. Flip and cook for about 2-3 minutes. 10. Repeat with the remaining mixture.

26

Peanut Butter Chocolate Pancakes

Chicken

Pancakes

Prep Time: 6 mins Total Time: 21 mins Servings per Recipe: 4 Calories 321 kcal Fat 17.8 g Carbohydrates 9.6g Protein 29.1 g Cholesterol 116 mg Sodium 441 mg

Ingredients 1 lb. skinless, boneless chicken breast meat - finely chopped 1/2 medium onion, finely chopped 3 tbsp mayonnaise 1 egg, lightly beaten 1/3 C. all-purpose flour

salt and pepper to taste 2 tbsp vegetable oil

Directions 1. In a large bowl, add the chicken, onion, mayonnaise, egg, flour, salt and pepper and mix till well combined. 2. In a skillet, heat the oil on medium heat. 3. Add about 1/4 C. of the chicken mixture into the skillet and cook till browned from both sides. 4. Repeat with the remaining mixture. 5. Serve hot. 

Chicken Pancakes

27

TRUE TUSCAN

Pancakes

Prep Time: 5 mins Total Time: 20 mins Servings per Recipe: 4 Calories 350 kcal Fat 24.9 g Carbohydrates 15g Protein 16.7 g Cholesterol 61 mg Sodium 681 mg

Ingredients 3/4 C. baking mix (such as Bisquick (R)) 1/3 C. water 1 (8 oz.) package Cheddar cheese, shredded

5 tsp prepared pesto

Directions 1. Heat a greased griddle. 2. In a bowl, add the baking mix, water, Cheddar cheese and pesto and mix till well combined. 3. Add about 1/4 C. of the mixture into the griddle and cook for about 2-3 minutes per side. 4. Repeat with the remaining mixture. 

28

True Tuscan Pancakes

Buckwheat

Buttermilk Pancakes

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 4 Calories 196 kcal Fat 5.8 g Carbohydrates 25.7g Protein 9.1 g Cholesterol 57 mg Sodium 444 mg

Ingredients 1 C. buckwheat flour 1 1/2 tsp white sugar 1 tsp baking powder 1/4 tsp salt 1/4 tsp baking soda 1 1/4 C. buttermilk

1 large egg, beaten 1/4 tsp vanilla extract 1 tbsp unsalted butter

Directions 1. In a bowl, mix together the buckwheat flour, sugar, baking powder, salt and baking soda. 2. In another bowl, add the buttermilk, egg and vanilla extract and beat till well combined. 3. Add the flour mixture into the buttermilk mixture and beat till the mixture becomes thick and smooth. 4. Keep the mixture aside for about 5 minutes. 5. In a griddle, melt the butter on medium heat. 6. Add the mixture by large spoonfuls into the griddle and cook for about 3-4 minutes. 7. Flip and cook for about 2-3 minutes. 

Buckwheat Buttermilk Pancakes

29

ALMOND

Amaranth Pancakes

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 4 Calories 273 kcal Fat 3.9 g Carbohydrates 50.9g Protein 8.6 g Cholesterol 46 mg Sodium 185 mg

Ingredients 1/2 C. rice flour 1/2 C. sorghum flour 1/2 C. amaranth 1 tsp baking powder 1 tsp ground cinnamon 1 C. almond milk

1/2 C. unsweetened applesauce 1 egg cooking spray

Directions 1. In a bowl, mix together the rice flour, sorghum flour, amaranth, baking powder and cinnamon. 2. Add the almond milk, applesauce and egg into flour mixture and mix till just combined. 3. Grease a griddle with cooking spray and heat on medium heat. 4. Add the mixture by large spoonfuls into the griddle and cook for about 3-4 minutes. 5. Flip and cook for about 2-3 minutes. 6. Repeat with the remaining mixture.

32

Almond Amaranth Pancakes

Pancakes

Prep Time: 15 mins

in Scotland

Total Time: 25 mins Servings per Recipe: 12 Calories 219 kcal Fat 7.4 g Carbohydrates 30.7g Protein 7.2 g Cholesterol 63 mg Sodium 515 mg

Ingredients 3 C. all-purpose flour 3 tbsp white sugar 3 tsp baking powder 1 1/2 tsp baking soda 3/4 tsp salt 3 C. buttermilk

1/2 C. milk 3 eggs 1/3 C. butter, melted

Directions 1. In a large bowl, mix together the flour, sugar, baking powder, baking soda and salt. 2. In another bowl, add the buttermilk, milk, eggs and melted butter and beat till well combined. 3. Keep the both mixtures separate just before cooking. 4. Heat a lightly greased griddle on medium-high heat. 5. Add the eggs mixture into the flour mixture and mix till just combined. 6. Add about 1/2 C. of the mixture into the griddle and cook till browned from both sides. 7. Repeat with the remaining mixture. 8. Serve hot. 

Pancakes in Scotland

33

BUTTERMILK

Oat Pancakes

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 4 Calories 207 kcal Fat 9.3 g Carbohydrates 24.6g Protein 6g Cholesterol 48 mg Sodium 605 mg

Ingredients 1/2 C. all-purpose flour 1/2 C. quick cooking oats 1 tbsp white sugar 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt

3/4 C. buttermilk 1 tsp vanilla extract 2 tbsp vegetable oil 1 egg

Directions 1. In a food processor, add the flour, oats, sugar, baking powder, baking soda, salt, buttermilk, vanilla, oil and egg and pulse till smooth. 2. Heat a lightly greased griddle on medium-high heat. 3. Add about 1/4 C. of the mixture into the griddle and cook till browned from both sides. 4. Repeat with the remaining mixture. 5. Serve hot. 

34

Buttermilk Oat Pancakes

Wednesday’s

Breakfast Pancakes

Prep Time: 20 mins Total Time: 50 mins Servings per Recipe: 4 Calories 548 kcal Fat 29.5 g Carbohydrates 57.2g Protein 17 g Cholesterol 163 mg Sodium 1079 mg

Ingredients 1 C. whole wheat flour 2/3 C. all-purpose flour 1/3 C. wheat germ 1 1/2 tsp baking powder 1/2 tsp baking soda 2 tbsp brown sugar 1 tsp salt

5 1/3 tbsp cold unsalted butter 2 1/2 C. buttermilk 2 eggs, beaten 3 tbsp unsalted butter

Directions 1. In a food processor, add the whole wheat flour, white flour, wheat germ, baking powder, baking soda, brown sugar and salt. 2. With a knife, cut the cold butter into small pieces into the flour-mixture and mix till a sand-like mixture forms. 3. Make a well in the center of the flour mixture. 4. Add the buttermilk and eggs into the well and stir till well combined. 5. Grease a frying pan with 1 tbsp of the butter and heat on medium heat. 6. Add the desired amount of the mixture into the pan to form a 4-inch pancakes and cook till the bubbles form on the surface. 7. Flip and cook for about 2 minutes. 8. Repeat with the remaining mixture. 

Wednesday’s Breakfast Pancakes

35

JOEY’S

Lunch Box Granola Bars

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 24 Calories 323 kcal Fat 16.6 g Carbohydrates 41.3g Protein 4.9 g Cholesterol 36 mg Sodium 134 mg

Ingredients 2 C. chopped walnuts 1 C. rolled oats 1 C. white sugar 1 C. packed brown sugar 1 C. unsalted butter, softened 2 eggs 1 tsp vanilla extract 1 2/3 C. all-purpose flour

1 tsp baking soda 1 tsp baking powder 1/2 tsp salt 2 C. raisins 1 1/2 C. unsweetened nut and grain granola

Directions 1. Take out the racks from your oven and put one in the uppermost slot, and one in the lowermost slot. Now set the oven to 375 degrees before doing anything else. 2. Get two cookie sheets and grease them or use nonstick spray. 3. Get a big plate for your walnuts and rolled oats and place them in the microwave for 3 with the highest level of heat. Stir the mix and microwave them for about 1 to 2 mins more. At this point everything should be toasted if not microwave them for a few more mins. Place everything into a bowl. 4. Add the following to your blender: vanilla, sugars, eggs, and butter. Puree the mix until it is creamy for 1 min. 5. Then get a 2nd bowl, combine: salt, baking soda, and baking powder. Sift the dry mix into the wet mix in the blender and process everything for 30 secs. Combine this mix with the oats in the bowl and combine in the granola and raisins. Stir everything evenly then place dollops of the mix onto the prepared cookie sheets. 6. Each cookie should be about 2 large tbsps of mix. Cook the cookies for 14 mins then let everything sit until it completely cool. 7. Enjoy. 36

Joey’s Lunch Box Granola Bars

Canadian

Backroad Apple Crisp

Prep Time: 10 mins Total Time: 55 mins Servings per Recipe: 2 Calories 423 kcal Fat 24.8 g Carbohydrates 47.8g Protein 5.9 g Cholesterol 47 mg Sodium 137 mg

Ingredients cooking spray 1/4 C. cream cheese, softened 2 tbsps brown sugar 2 tbsps maple syrup 2 tbsps chopped walnuts 1 1/2 tsps ground cinnamon 1/4 tsp vanilla extract 1/8 tsp ground nutmeg

1/8 tsp ground allspice 1 apple, halved and core cut out 1 tbsp butter 1/4 C. granola

Directions 1. Coat a casserole dish with non-stick spray then set your oven to 350 degrees before doing anything else. 2. Get a bowl, combine: allspice, cream cheese, and nutmeg, brown sugar, vanilla extract, cinnamon, walnuts, and maple syrup. Evenly mix everything. 3. Layer your apples into the casserole dish. Place 1.5 tbsps of butter into each apple core then 1/2 of the walnut mix over each filling the core. 4. Cook everything in the oven for 37 mins then top the dish with the granola and cook everything for about 8 to 12 more mins. 5. Enjoy.

Canadian Backroad Apple Crisp

37

ROSA’S

Secret Cookie Recipe

Prep Time: 45 mins Total Time: 55 mins Servings per Recipe: 36 Calories 238 kcal Fat 12.5 g Carbohydrates 30.6g Protein 3.3 g Cholesterol 11 mg Sodium 376 mg

Ingredients 1 C. margarine, softened 1 C. white sugar 1 C. brown sugar (packed) 2 eggs 1 tsp vanilla extract 1 tsp French vanilla-flavored instant coffee granules 1/8 tsp water 1 tsp strawberry jam 1 tsp sweetened chestnut puree 1 tbsp instant hot chocolate mix 1 tsp ground cinnamon 1 dash ground nutmeg 1 drop fresh lemon juice

1/4 tsp orange liqueur 1 drop maple flavored extract 2 C. all-purpose flour 2 1/2 C. granola with nuts and raisins 1 tsp baking powder 1 tsp baking soda 4 tsps salt 1 (16 oz.) package semisweet chocolate chips 1/2 C. chopped and toasted walnuts 1 oz. rosemary flavored chocolate, grated

Directions 1. Coat two cookie sheet with oil or nonstick spray then set your oven to 375 degrees before doing anything else. 2. Get a bowl for your brown and white sugar and the margarine. Whisk everything together until it is creamy and smooth. Then combine in the vanilla extract and eggs. Whisk everything again. 3. Get a 2nd bowl, combine: coffee and water. Then mix this with the margarine mix. 4. Now evenly combine in: maple extract, strawberry jam, orange liqueur, chestnut puree, lemon juice, chocolate mix, nutmeg, and cinnamon. 5. Get a 3rd bowl for your salt, flour, baking powder and soda, and granola. Stir the dry mixes evenly then gradually combine the dry mix with the jam mix. 6. Work the mix completely then combine in the grated chocolate and the chocolate chips, 38

Rosa’s Secret Cookie Recipe

and the walnuts. Combine everything completely. 7. With two tbsps form balls from the mix and place them on the cookie sheets evenly. Then flatten each one. 8. Cook everything in the oven for 11 mins. Then let the cookies lose their heat before storing them. 9. Enjoy.

39

3-INGREDIENT

Skinny Girl Lunch Parfait

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 2 Calories 515 kcal Fat 17.8 g Carbohydrates 68.2g Protein 21.4 g Cholesterol 12 mg Sodium 177 mg

Ingredients 2 C. vanilla yogurt 1 C. granola

8 blackberry

Directions 1. Get a serving glass and layer the following in it: 4 blackberries, 1 C. yogurt, and 1/2 C. granola. 2. Continue layering in this manner until all the 3. Ingredients have been used up. 4. Enjoy.

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3-Ingredient Skinny Girl Lunch Parfait

Jamaican Inspired Granola

Prep Time: 20 mins Total Time: 36 mins Servings per Recipe: 24 Calories 267 kcal Fat 12.3 g Carbohydrates 36.4g Protein 6.1 g Cholesterol 0 mg Sodium 7 mg

Ingredients 8 C. quick-cooking oats 1 C. oat bran 1 C. unsweetened flaked coconut 3/4 C. chopped almonds 1/2 C. coconut milk 1/4 C. virgin coconut oil 1/4 C. vegetable oil 1/2 C. barley malt syrup or maltose syrup

1/2 C. honey 1 tsp vanilla extract 1/2 C. dried cranberries

Directions 1. Set your oven to 350 degrees before doing anything else. 2. Get a bowl, combine: almonds, oats, coconut, and oat bran. 3. Place the mix between cookie sheets or casserole dishes and toast the mix in the oven for 6 to 9 minx until everything becomes aromatic. 4. At the same time add the following to a large pot: honey, coconut milk, malt syrup, veggie oil, and coconut oil. 5. Stir and heat the mix until it begins to bowl. Let the mix cook for 3 mins. Shut the heat and combine in the vanilla. 6. Place your toasted oats into bowl then top the oats with the honey mix. And toss everything by stirring. Get all the oats combined, then place everything onto the baking dishes again. 7. Cook the granola in the oven for 10 mins. Then let the granola lose its heat then place everything into a bowl and toss it with the cranberries. 8. Enjoy.

Jamaican Inspired Granola

43

COUNTRY

Sun Rise Granola

Prep Time: 10 mins Total Time: 55 mins Servings per Recipe: 12 Calories 135 kcal Fat 5g Carbohydrates 20.6g Protein 3g Cholesterol 0 mg Sodium 3 mg

Ingredients 3 C. old-fashioned rolled oats (such as Bob's Red Mill(R) Gluten-Free Oats) 1/2 C. unsweetened coconut flakes (optional) 1/4 C. honey

1 tbsp coconut oil, melted 1 tsp vanilla extract (optional) 3/4 tsp ground cinnamon (optional)

Directions 1. Set your oven to 325 degrees before doing anything else. 2. Layer your coconut flakes into a jellyroll pan with your oats. Toast them in the oven for 9 mins. Stir everything and turn the pan and toast everything for about 7 more mins. 3. Get a bowl, combine: cinnamon, honey, vanilla extract, and coconut oil. Combine in the toasted oats, and toss everything. 4. Place a layering of wax paper on your jellyroll pan and pour your granola mix into the pan. Cook the mix in the oven for 10 mins then stir everything and let it cool completely before storing it. 5. Enjoy.

44

Country Sun Rise Granola

Rita’s

Favorite

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 30 Calories 369 kcal Fat 20 g Carbohydrates 45g Protein 8.3 g Cholesterol 0 mg Sodium 122 mg

Ingredients 8 C. rolled oats 1 1/2 C. wheat germ 1 1/2 C. oat bran 1 C. sunflower seeds 1 C. finely chopped almonds 1 C. finely chopped pecans 1 C. finely chopped walnuts 1 1/2 tsps salt 1/2 C. brown sugar

1/4 C. maple syrup 3/4 C. honey 1 C. vegetable oil 1 tbsp ground cinnamon 1 tbsp vanilla extract 2 C. raisins or sweetened dried cranberries

Directions 1. Coat two casserole dishes with foil then set your oven to 325 degrees before doing anything else. 2. Get a bowl, combine: walnuts, oats, pecans, wheat germ, almonds, sunflower seeds, and oat bran. 3. Add the following to a large pot: vanilla, salt, cinnamon, brown sugar, oil, honey, and maple syrup. 4. Heat and stir the mix until it starts boiling then combine in the oat mix and stir everything completely. 5. Layer the mix between the casserole dishes and cook everything in the oven for 22 mins. After 11 mins stir the granola and continue to bake it. 6. Let the mix cool then place it into a bowl, and combine in the raisins. 7. Enjoy.

Rita’s Favorite

45

SOUTHERN CALIFORNIA

Inspired Walnut and Vanilla Muffins

Prep Time: 20 mins Total Time: 45 mins Servings per Recipe: 24 Calories 306 kcal Fat 15.9 g Carbohydrates 38.2g Protein 4.5 g Cholesterol 36 mg Sodium 246 mg

Ingredients 3 C. all-purpose flour 2 C. white sugar 2 tsps baking powder 1 tsp baking soda 1 tsp salt 2 eggs, lightly beaten 3/4 C. milk 2 tsps vanilla extract 1 C. melted butter, cooled

2 bananas, mashed 1 banana, chopped 1 C. granola 1 C. chopped walnuts 1 C. shredded coconut 1/4 C. banana chips (optional)

Directions 1. Place paper liners in 24 sections of muffin tins, then set your oven to 350 degrees before doing anything else. 2. Get a bowl, combine: salt, sugar, flour, baking soda, and powder. Combine in the butter, eggs, vanilla, and milk. 3. Combine in the coconut, mashed bananas, walnuts, chopped bananas, and granola. Divide the mix evenly between the sections of your muffin tins. Then top the muffins with the banana chips. 4. Cook everything in the oven for about 27 mins. 5. Enjoy.

46

Southern California Inspired Walnut and Vanilla Muffins

Canadian French Toast

Prep Time: 15 mins Total Time: 9 hrs Servings per Recipe: 12 Calories 460 kcal Fat 23.4 g Carbohydrates 54.5g Protein 9.8 g Cholesterol 131 mg Sodium 250 mg

Ingredients 1 (1 pound) loaf challah bread, sliced 1/2inch thick 4 eggs 1 quart half-and-half cream 1/2 C. orange juice 1/2 C. white sugar 1/2 C. light brown sugar 1 tsp ground cinnamon

1/2 tsp ground nutmeg 1 C. granola cereal 1/2 C. maple syrup 1/2 C. unsalted butter, melted

Directions 1. Coat a casserole dish with butter then evenly lay out your pieces of bread in two layers. 2. Get a bowl, combine: nutmeg, eggs, cinnamon, half and half, brown sugar, orange juice, and white sugar. Whisk the mix evenly then cover your pieces of bread with it. 3. With a fork apply some pressure to your pieces of bread to get them fully soaked then top the bread with the granola and then the melted butter and maple syrup. Place a covering of plastic on the dish and put everything in the fridge for 7 hours. 4. Let the bread sit for 60 mins before your oven to 350 degrees then cooking the granola French toast for 30 mins. Increase the oven to 375 and continue to cook everything for 17 more mins. 5. Enjoy.

Canadian French Toast

47

NOVEMBER

Sweet Potato Appetizer

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 12 Calories 460 kcal Fat 23.4 g Carbohydrates 54.5g Protein 9.8 g Cholesterol 131 mg Sodium 250 mg

Ingredients 1 large sweet potato, scrubbed, skin pierced with a fork 1 C. frozen mixed vegetables, thawed 1 banana 1/2 C. raisins

1 C. diced apples 1 1/2 C. granola

Directions 1. Microwave your potato for 10 mins. After 5 mins flip the potation and continue the microwaving process with a high level of power. 2. Once the potato is no longer hot remove the skin and put in a bowl with the granola, veggies, apples, raisins, and banana. 3. With a mixer combine everything evenly and pour in some water if you find the mix to be too dry. Shape everything into balls the size of large marble. Layer everything onto a cookie sheet that has been covered with wax paper. 4. Put everything in the freezer until completely frozen. Then let some thaw out when serving them. 5. Enjoy.

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November Sweet Potato Appetizer

Parfaits

Prep Time: 10 mins

for July

Total Time: 10 mins Servings per Recipe: 1 Calories 520 kcal Fat 13.5 g Carbohydrates 86.9g Protein 18.3 g Cholesterol 8 mg Sodium 126 mg

Ingredients 3/4 C. sliced strawberries 3/4 C. blueberries 1 (6 oz.) container vanilla yogurt 1 tbsp wheat germ

1/2 banana, sliced 1/3 C. granola

Directions 1. Get a bowl, layer the following: 2 tbsps granola, 1/4 C. strawberries, 1/3 tbsp wheat germ, and 1/3 of the yogurt, one third sliced banana, and 1/4 C. blueberry. Keep layering the 2. Ingredients until everything has been added. 3. Enjoy.

Parfaits for July

49

COUNTRY

Windmill Peach and Honey Crisps

Prep Time: 20 mins Total Time: 50 mins Servings per Recipe: 6 Calories 295 kcal Fat 14.3 g Carbohydrates 39.6g Protein 3.6 g Cholesterol 20 mg Sodium 67 mg

Ingredients 1/2 C. quick cooking oats 1/2 C. honey-sweetened granola 3 tbsps all-purpose flour 1/2 C. packed brown sugar 1/4 C. butter 5 C. fresh peaches - peeled, pitted, and sliced

1 tbsp all-purpose flour 1 tsp ground cinnamon 1/2 tsp ground nutmeg 1/4 tsp ground allspice (optional) 1/4 C. chopped pecans (optional)

Directions 1. Set your oven to 375 degrees before doing anything else. 2. Get a bowl, combine: brown sugar, oats, 3 tbsps flour, and granola. Stir the mix then cut in your butter. Work the mix until it is crumbly. 3. Now layer your pieces of peach into a casserole dish. Top the peaches with 1 tbsp of flour then top everything with the granola mix evenly. Layer the pecans, cinnamon, allspice, and nutmeg over the dish cook everything in the oven for 32 mins. 4. Enjoy.

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Country Windmill Peach and Honey Crisps

Homemade

and Conventional Granola Bars

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 24 Calories 109 kcal Fat 3.9 g Carbohydrates 18g Protein 2.2 g Cholesterol 0 mg Sodium 16 mg

Ingredients 1/4 C. peanut butter 1/3 (12 oz.) jar honey 1/4 C. brown sugar 1 C. granola 1 C. quick cooking oats

1 C. puffed rice cereal 1/2 C. chocolate chips 1/2 C. chopped dried mixed fruit

Directions 1. Add the following to a large pot: honey and peanut butter. Over a medium level of heat let everything melt while stirring. Combine in the brown sugar and let the mix gently boil for 2 mins. 2. Get a bowl, combine: fruit, granola, chocolate chips, rice cereal, and oats. Stir the mix then combine in your honey mix and stir everything again. 3. Coat a casserole dish with grease or nonstick spray then evenly layer your granola mix into the pan. Flatten the mix to increase the density and let the mix sit for 30 mins before cutting into shapes. 4. Enjoy. 5. NOTE: This recipe is a granola bar recipe homemade style. These peanut butter honey granola bars are very delicious and require absolutely no baking. After you layer your granola mix into a casserole dish and are ready to cut it. Do not limit yourself to only making a conventional shape. You can be creative and make "granola circles" with a round cookie cutter or even "granola stars" with a sharp shaped cutter. The choice is yours!

Homemade and Conventional Granola Bars

53

AUTHENTIC

Dublin Fudge

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 32 Calories 135 kcal Fat 4.6 g Carbohydrates 23.1g Protein 0.3 g Cholesterol 13 mg Sodium 25 mg

Ingredients 1/2 C. evaporated milk 1 C. light brown sugar, packed 1 C. white sugar 3/4 C. unsalted butter, room temperature 1/4 tsp salt

1/4 C. Irish cream liqueur 1 tsp vanilla extract 2 1/4 C. confectioners' sugar, sifted

Directions 1. Grease an 8-inch square baking dish and then, line with 2 14-inch long parchment papers. 2. In a heavy pan, mix together the evaporated milk, light brown sugar, white sugar, unsalted butter and salt on medium heat and bring to a boil 3. Reduce the heat to medium-low and cook for about 20-30 minutes, stirring occasionally. 4. Remove from the heat and add the Irish cream liqueur and vanilla extract and mix till well combined. 5. Transfer the mixture into the work bowl of a large stand mixer fitted with the beaters. 6. Add the confectioners' sugar in 3 additions and blend on low speed till well combined and smooth. 7. Transfer the fudge into the prepared baking dish and refrigerate for about 3-5 hours. 8. Carefully, lift the parchment paper ends as handles to remove the fudge from the the baking dish. 9. Cut into desired sized cubes and serve.

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Authentic Dublin Fudge

Country

Prep Time: 10 mins

Fudge Pie

Total Time: 45 mins Servings per Recipe: 8 Calories 350 kcal Fat 20.5 g Carbohydrates 39.5g Protein 3.9 g Cholesterol 77 mg Sodium 217 mg

Ingredients 1 recipe pastry for a 9 inch single crust pie 1 C. white sugar 1/4 C. all-purpose flour 3 tbsp unsweetened cocoa powder

1/2 C. butter 2 eggs 1 tsp vanilla extract

Directions 1. 2. 3. 4.

Unfold piecrust; fit into 9 inch pie pan. Prebake crust according to package Directions. Remove from oven. Lower the oven temperature to 325 degrees F 165 degrees C. Beat together sugar, flour, cocoa powder, butter or margarine, eggs and vanilla in a medium-size bowl. Spoon into pie shell. 5. Bake for 25 to 30 minutes or until set. Allow to cool to room temperature. Serve with whipped topping or a scoop of vanilla ice cream. 

Country Fudge Pie

55

SEMISWEET

Valentine’s Cookies

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 18 Calories 228 kcal Fat 12.8 g Carbohydrates 28.7g Protein 3.7 g Cholesterol 36 mg Sodium 73 mg

Ingredients 7 1 oz. squares semisweet chocolate, chopped 2 1 oz. squares unsweetened chocolate, chopped 3 tbsp butter, softened 1 C. white sugar 3 eggs 1 tsp vanilla extract

3/4 C. all-purpose flour 1/2 tsp baking powder 1/4 tsp salt 1 C. semisweet chocolate chips 1/2 C. chopped walnuts

Directions 1. Set your oven to 350 degrees F before doing anything else and lightly, grease a baking sheet. 2. In the top of a double boiler, add the chopped chocolates on simmering water till melted completely, stirring occasionally. 3. Remove from hot water and keep aside to cool slightly. 4. In a bowl, mix together the flour, baking powder and salt. 5. In another bowl, add the sugar and eggs and beat till thick and creamy. 6. Add the vanilla and melted chocolate and mix well. 7. Add the flour mixture and mix till well combined. 8. Fold in the chocolate chips and walnuts. 9. With tspfuls, place the mixture onto the prepared baking sheet about 1-1/2-inch apart. 10. Cook in the oven for about 8 minutes. 11. Remove from the oven and cool on wire rack for about 3-5 minutes. 12. Invert onto racks to cool completely.

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Semisweet Valentine’s Cookies

Country

Fudge

Prep Time: 5 mins Total Time: 2 hrs 25 mins Servings per Recipe: 20 Calories 160 kcal Fat 3.6 g Carbohydrates 32.3g Protein 1.1 g Cholesterol 0 mg Sodium 39 mg

Ingredients 3 C. white sugar, divided 1/4 C. boiling water 1 C. liquid non-dairy creamer 1/4 tsp salt 2 tsp grated orange peel

1 C. chopped almonds

Directions 1. Grease an 8x8-inch square baking dish. 2. In a heavy pan, add 1 C. of the sugar on medium heat and cook till melted completely, stirring continuously. 3. Carefully stir in the boiling water. 4. Add the remaining 2 C. of the sugar, non-dairy creamer and salt and bring to a boil, stirring continuously. 5. Now cook the mixture to 242-248 degrees F, without stirring. 6. Remove from the heat and keep aside in room temperature to cool. 7. After cooling, beat the mixture well. 8. Immediately gently, fold in the grated orange peel and almonds. 9. Transfer the mixture into the prepared pan evenly. 10. Refrigerate to chill for about 2 hours.

Country Fudge

57

ZESTY

Fudge

Prep Time: 20 mins Total Time: 2 hrs 45 mins Servings per Recipe: 64 Calories 102 kcal Fat 4.6 g Carbohydrates 14.1g Protein 1.5 g Cholesterol 6 mg Sodium 63 mg

Ingredients 1/3 C. unsalted butter, melted 1/4 C. sugar 1 1/4 14.4 oz. packages graham cracker crumbs 1 14 oz. can sweetened condensed milk 1 11 oz. package white chocolate chips such as NestleR

1 4 oz. bar white chocolate such as GhirardelliR 1/4 C. lime juice 1 tbsp grated lime zest

Directions 1. Set your oven to 375 degrees F before doing anything else and line an 8-inch square baking dish with greased parchment paper, leaving a 2-inch overhang. 2. In a bowl, add the butter and sugar and beat till the sugar dissolves completely. 3. Add the graham cracker crumbs and mix well. 4. Place the mixture into the bottom of the prepared baking dish and press gently to smooth the surface. 5. Cook in the oven for about 4-5 minutes. 6. Remove from the oven and keep aside to cool completely. 7. In a large pan, add the condensed milk, white chocolate chips and white chocolate on medium heat and cook, stirring continuously till the chocolate melts completely. 8. Remove the pan from heat and stir in lime juice and lime zest. 9. Place the chocolate mixture over the cooled crust. 10. With a plastic wrap, cover and refrigerate for at least 2 hours. 11. Remove the fudge by lifting the overhanging paper. 12. Cut into desired sized pieces. 13. You can preserve these fudge pieces in refrigerator by placing in an airtight container. 58

Zesty Fudge

Fudge

Kisses

Prep Time: 19 mins Total Time: 25 mins Servings per Recipe: 60 Calories 94 kcal Fat 4.5 g Carbohydrates 13.1g Protein 1.5 g Cholesterol 5 mg Sodium 18 mg

Ingredients 2 C. semisweet chocolate chips 1/4 C. butter 1 14 oz. can sweetened condensed milk 2 C. all-purpose flour 1 tsp vanilla extract

60 milk chocolate candy kisses, unwrapped

Directions 1. Set your oven to 350 degrees F before doing anything else. 2. In a heavy pan, add the chocolate chips and butter on low heat and cook, till the mixture becomes smooth, stirring continuously. 3. Remove from the heat and stir in the condensed milk, flour and vanilla and stir till well combined. 4. Take 1 level tsp of chocolate chip dough and press around each candy kiss. 5. Arrange the bonbons onto ungreased cookie sheets in a single layer about 1-inch apart. 6. Cook in the oven for about 6 minutes. 7. Remove from the oven and keep aside to cool completely.

Fudge Kisses

59

PARISIAN

Nutty Fudge

Prep Time: 5 mins Total Time: 2 hrs 20 mins Servings per Recipe: 36 Calories 156 kcal Fat 6.6 g Carbohydrates 23.6g Protein 1.6 g Cholesterol 10 mg Sodium 49 mg

Ingredients 3/4 C. evaporated milk 2 1/2 C. white sugar 1/2 C. butter 2 C. marshmallow creme 8 oz. vanilla-flavored candy coating 1 C. chopped pistachio nuts

1 tsp vanilla extract 1 drop green food coloring

Directions 1. Grease a 13x9-inch baking dish. 2. In a pan, mix together the evaporated milk, sugar and butter on medium-high heat and bring to a boil. 3. Boil for about 4 minutes, stirring continuously. 4. Remove from the heat and add the marshmallow creme, candy coating, pistachios, vanilla and food coloring and stir till well combined. 5. Transfer the mixture into the prepared baking dish and keep aside to cool.

62

Parisian Nutty Fudge

Oven

Prep Time: 10 mins

Fudge

Total Time: 1 hr 10 mins Servings per Recipe: 12 Calories 380 kcal Fat 24.1 g Carbohydrates 40.7g Protein 4.3 g Cholesterol 102 mg Sodium 159 mg

Ingredients 2 C. white sugar 1/2 C. all-purpose flour 1/2 C. unsweetened cocoa powder 4 eggs, beaten 1 C. butter, melted

2 tsp vanilla extract 1 C. chopped pecans

Directions 1. 2. 3. 4. 5.

Set your oven to 300 degrees F before doing anything else. In large bowl, sift together the sugar, flour and cocoa powder. Add the eggs, melted butter, vanilla and pecans and mix till well combined. Transfer the mixture into a 12x8-inch baking dish. Place the baking dish into a damp kitchen towel lined roasting pan and arrange the roasting pan over oven rack. 6. Add the boiling water in roasting pan, about halfway up to the sides of the baking dish. 7. Cook in the oven for about 50-60 minutes.

Oven Fudge

63

BERRY

Fudge

Prep Time: 5 mins Total Time: 2 hrs 25 mins Servings per Recipe: 20 Calories 122 kcal Fat 0g Carbohydrates 31.1g Protein 0.4 g Cholesterol 0 mg Sodium 6 mg

Ingredients 2 C. white sugar 1/2 C. water 1/4 tsp cream of tartar

1 C. strawberry preserves 2 egg whites, stiffly beaten

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9.

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Grease an 8x8-inch square baking dish. In a medium pan, mix together the sugar, water and cream of tartar and bring to a boil. Cook till the mixture heats to 242-248 degrees F. Stir in the strawberry preserves and again bring to a boil. Remove from the heat. In a bowl, beat the egg whites till stiff. Slowly, place the strawberry mixture over the beaten egg whites, stirring continuously. Then, beat the mixture till thick and fluffy. Transfer the mixture into the prepared baking dish evenly and refrigerate for about 2 hours.

Berry Fudge

Buttery

Peanut Fudge

Prep Time: 10 mins Total Time: 50 mins Servings per Recipe: 24 Calories 357 kcal Fat 14.6 g Carbohydrates 54.1g Protein 5.9 g Cholesterol 15 mg Sodium 140 mg

Ingredients 4 C. white sugar 1 C. light brown sugar 1/2 C. butter 1 12 fluid oz. can evaporated milk 1 7 oz. jar marshmallow crème, optional

1 16 oz. jar peanut butter 1 tsp vanilla extract

Directions 1. Grease a 13x9-inch baking dish. 2. In a medium pan, mix together the sugar, brown sugar, butter and evaporated milk on medium heat and bring to a boil, stirring continuously. 3. Boil for about 7 minutes, stirring occasionally. 4. Remove from the heat and add the marshmallow creme and mix till melted completely. 5. Add the peanut butter and vanilla and stir till smooth. 6. Transfer the mixture into the prepared baking dish evenly. 7. Refrigerate to cool completely. 8. Cut into squares and serve.

Buttery Peanut Fudge

65

AUGUST’S

Cheesecake

Prep Time: 30 mins Total Time: 5 hrs Servings per Recipe: 14 Calories 552 kcal Fat 35.9 g Carbohydrates 51.4g Protein 10.6 g Cholesterol 127 mg Sodium 288 mg

Ingredients 1 1/2 C. vanilla wafer crumbs 1/2 C. confectioners' sugar 1/3 C. unsweetened cocoa powder 1/3 C. butter, softened 2 C. semi-sweet chocolate chips 3 8 oz. packages cream cheese, room temperature

1 14 oz. can sweetened condensed milk 4 eggs 2 tsp vanilla extract

Directions 1. Set your oven to 300 degrees F before doing anything else. 2. For the crust in a large bowl, add the crushed vanilla wafers, confectioners' sugar, cocoa and butter and with your hands mix well. 3. Place the wafers mixture into a 9-inch spring form pan evenly. 4. In the top of a double boiler, melt the chocolate chips till smooth. 5. In a large bowl, add the cream cheese and with an electric mixer, beat till fluffy. 6. Slowly, add the condensed milk, beating continuously till smooth. 7. Add the melted chocolate, eggs and vanilla and with an electric mixer, beat on low speed till well combined. 8. Place the filling over the prepared crust evenly. 9. Cook in the oven for about 55 minutes. 10. Remove from the oven and keep in the room temperature to cool. 11. Refrigerate for several hours before serving.

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August’s Cheesecake

Fiesta

Berry Brownies

Prep Time: 20 mins Total Time: 3 hrs Servings per Recipe: 32 Calories 135 kcal Fat 8.4 g Carbohydrates 14.5g Protein 2g Cholesterol 33 mg Sodium 69 mg

Ingredients 1 C. white sugar 2 eggs 1/2 tsp vanilla extract 1/2 C. butter or margarine, melted 1/2 C. all-purpose flour 1/3 C. unsweetened cocoa powder 1/4 tsp baking powder 1/4 tsp salt 1/2 C. miniature chocolate chips 1/2 C. evaporated milk

1 egg yolk 4 1 oz. squares semisweet baking chocolate, chopped 6 oz. cream cheese, softened 2 tbsp seedless raspberry jam 1 C. frozen whipped topping, thawed 2 drops red food coloring optional 16 chocolate curls optional

Directions 1. Set your oven to 350 degrees F before doing anything else and line an 8-inch square baking dish with a piece of foil. 2. In a large bowl, add the sugar, 2 whole eggs and vanilla and beat till well combined. 3. Add the butter and mix well. 4. In another bowl, mix together the flour, cocoa powder, baking powder and salt. 5. Add the flour mixture into the butter mixture and mix till just combined. 6. Fold in the chocolate chips. 7. Transfer the mixture into the prepared baking dish. 8. Cook in the oven for about 25-30 minutes or till a toothpick inserted in the center comes out clean. 9. Remove from the oven and keep on wire rack to cool completely. 10. In a small pan, add the evaporated milk and egg yolk and beat well on medium-low heat. Fiesta Berry Brownies

67

11. Cook till the mixture becomes slightly thick, stirring continuously. 12. In a bowl, add 4 oz. of the chopped semisweet chocolate. 13. Slowly, add the hot milk and stir till the chocolate melts completely. 14. Place the filling over the cooled brownies evenly and refrigerate for about 2 hours. 15. For the frosting in a large bowl, add the cream cheese and raspberry jam and beat till smooth. 16. Fold in the whipped topping and food coloring. 17. Spread the frosting over the cooled brownies evenly. 18. With a sharp knife, cut the brownies into 16 equal sized squares. 19. Now, make the triangles by cutting each square in half diagonally.

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Nutty Fudge

for November

Prep Time: 10 mins Total Time: 2 hrs 15 mins Servings per Recipe: 24 Calories 248 kcal Fat 11.8 g Carbohydrates 36.3g Protein 2.6 g Cholesterol 11 mg Sodium 135 mg

Ingredients 1 7 oz. jar marshmallow crème, optional 1 1/2 C. white sugar 1 5 oz. can evaporated milk 1/4 C. butter 1/2 tsp salt 2 C. milk chocolate chips 1 C. semisweet chocolate chips

1 C. salted whole cashews 1/2 C. cherry-flavored dried cranberries 1 tsp vanilla extract

Directions 1. Line an 8-inch square baking dish with a piece of foil. 2. In a pan, add the marshmallow creme, sugar, evaporated milk, butter and salt and bring to a boil, stirring continuously. 3. Cook for about 5 minutes, stirring continuously. 4. Remove from the heat and add the chocolate chips, stirring continuously till melted completely. 5. Fold in the cashews, dried cranberries and vanilla extract. 6. Transfer the mixture into the prepared baking dish even and refrigerate for about 2 hours. 7. With a sharp knife, cut into 1-inch squares and serve.

Nutty Fudge for November

69

FOOD CAKE

Cookies

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 24 Calories 173 kcal Fat 10.5 g Carbohydrates 20.2g Protein 2.1 g Cholesterol 18 mg Sodium 184 mg

Ingredients 1 18.25 oz. package devil's food cake mix 2 eggs

1/2 C. vegetable oil 1 C. semi-sweet chocolate chips

Directions 1. 2. 3. 4. 5. 6. 7. 8.

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Set your oven to 350 degrees F before doing anything else and grease the cookie sheets. In a bowl, add the cake mix, eggs and oil and mix till well combined. Fold in the chocolate chips. Make walnut sized balls from the mixture and arrange onto the prepared cookies in a single layer about 2-inch apart. With your hands, press each ball slightly. Cook in the oven for about 8-10 minutes. Remove from the oven and keep on wire rack to cool for about 5 minutes. Carefully, invert onto wire rack to cool completely.

Food Cake Cookies

Fudge Oat

Rectangles

Prep Time: 20 mins Total Time: 45 mins Servings per Recipe: 30 Calories 297 kcal Fat 13.2 g Carbohydrates 42.4g Protein 4.5 g Cholesterol 35 mg Sodium 235 mg

Ingredients 1 C. butter, softened 2 C. packed brown sugar 2 eggs 2 tsp vanilla extract 1/2 tsp almond extract 3 C. quick-cooking oats 2 1/2 C. all-purpose flour 1/2 C. sliced almonds 1 tsp baking soda

1 tsp salt Filling: 2 C. semisweet chocolate chips 1 14 oz. can sweetened condensed milk 2 tbsp butter 1/2 tsp salt 2 tsp vanilla extract 1/2 tsp almond extract

Directions 1. 2. 3. 4.

Set your oven to 350 degrees F before doing anything else. In a large bowl, add 1 C. of the butter and brown sugar and beat till creamy and smooth. Add the eggs, 2 tsp of the vanilla extract and 1/2 tsp of the almond extract and mix well. In another bowl, mix together the oats, flour, sliced almonds, baking soda and 1 tsp of the salt. 5. Add the flour mixture into the butter mixture and mix till just combined. 6. Place about 2/3 of the mixture into a 15x10-inch rimmed baking sheet evenly. 7. In a pan, add the chocolate chips, condensed milk, 2 tbsp of the butter and 1/2 tsp of the salt on medium heat and cook for about 5 minutes, stirring occasionally. 8. Remove from the heat and stir in the remaining 2 tsp of the vanilla extract and 1/2 tsp of the almond extract. 9. Place the chocolate mixture over the oat mixture evenly and top with the remaining 1/3 of the oat mixture. 10. Cook in the oven for about 20-25 minutes. Fudge Oat Rectangles

73

CANDY

Gravy

Prep Time: 5 mins Total Time: 15 mins Servings per Recipe: 16 Calories 136 kcal Fat 9.4 g Carbohydrates 14.8g Protein 1.3 g Cholesterol 8 mg Sodium 46 mg

Ingredients 30 large marshmallows, optional 2/3 C. milk 1/4 C. butter 1/8 tsp salt

1 12 oz. package semisweet chocolate chips 1 1/2 tsp vanilla extract

Directions 1. In a pan, add the marshmallows, milk, butter and salt on low heat and cook for about 5 minutes, stirring occasionally. 2. Add the chocolate chips and vanilla extract and cook for about 5 minutes, stirring continuously. 3. Serve this sauce warm.

74

Candy Gravy

Caribbean

Creamy Fudge

Prep Time: 3 mins Total Time: 11 mins Servings per Recipe: 12 Calories 489.7 Fat 21.8g Cholesterol 30.3mg Sodium 162.8mg Carbohydrates 72.7g Protein 3.2g

Ingredients 1 12 oz. bags white chocolate chips 1 6 oz. bags flaked coconut 1/2 C. butter 2 C. sugar

2/3 C. evaporated milk 1 tsp coconut flavoring 1 7 oz. jars marshmallow crème, optional

Directions 1. In a large pan, add the butter, sugar and milk on medium heat and bring to boil, stirring continuously. 2. Boil for about 5 minutes, stirring continuously. 3. Remove from the heat and stir in the marshmallow crème and white chocolate chips till the chips are melted. 4. Stir in the coconut and coconut flavoring. 5. Transfer the mixture into medium greased baking dish evenly. 6. Keep in the room temperature to cool completely. 7. Now, refrigerate till firm.

Caribbean Creamy Fudge

75

3-INGREDIENT

Peanut Butter Candy

Prep Time: 5 mins Total Time: 10 mins Servings per Recipe: 1 Calories 93.2 Fat 7.7g Cholesterol 1.3mg Sodium 28.8mg Carbohydrates 6.5g Protein 2.3g

Ingredients 1 lb white chocolate 12 oz. peanut butter, chunky style 1 lb semisweet chocolate, melted

Directions 1. In the top of a double boiler, mix together the white chocolate and peanut butter and bring the water to a boil. 2. Reduce the heat to low and melt the mixture completely, stirring continuously. 3. Place the mixture onto a waxed paper lined 15x10x1-inch jellyroll pan evenly. 4. Spread the melted semisweet chocolate over the peanut butter mixture and with a knife, swirl through. 5. Refrigerate till firm. 6. Cut into 1 1/2x1-inch sized pieces and serve. 7. You can preserve these squares in in refrigerator by placing in an airtight container.

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3-Ingredient Peanut Butter Candy

Lover’s

Fudge Sauce

Prep Time: 4 hrs Total Time: 4 hrs 15 mins Servings per Recipe: 1 Calories 3170.1 Fat 136.9g Cholesterol 111.5mg Sodium 1049.2mg Carbohydrates 450.5g Protein 31.1g

Ingredients 1 1/3 C. sugar 7 oz. marshmallow creme 2/3 C. evaporated milk 1/4 C. butter 1/4 C. Kahlua, optional 1/4 tsp salt

2 C. semisweet chocolate pieces 1 C. milk chocolate pieces 2/3 C. chopped nuts 1 tsp vanilla

Directions 1. Line an 8-inch square baking dish with a piece of foil. 2. In 2-quart pan, mix together the sugar, marshmallow crème, milk, butter, Kahlua and salt and bring to a boil, stirring continuously. 3. Boil for about 5 minutes, stirring continuously. 4. Remove from the heat and stir in the both chocolates till melted. 5. Stir in the nuts and vanilla. 6. Place the mixture into the prepared baking dish evenly and refrigerate till firm. 7. Cut into equal sized squares and serve.

Lover’s Fudge Sauce

77

SQUASH

Fritters

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 24 Calories 77 kcal Fat 4.7 g Carbohydrates 7.4g Protein 1.6 g Cholesterol 16 mg Sodium 169 mg

Ingredients 1 quart oil for frying 4 summer squash, cut into chunks 1 medium onion, grated 2 eggs, beaten 2/3 C. all-purpose flour 2/3 C. dry corn muffin mix

2 tsps baking powder 3/4 tsp salt

Directions 1. 2. 3. 4. 5. 6.

Get your oil hot to 365 degrees before doing anything else. Get your squash boiling in water for 12 mins. Remove all the liquids and mash the veggies. Get a bowl, combine: eggs, onions, and 2 C. of squash. Get a 2nd bowl, combine: salt, flour, baking powder, and corn muffin mix. Combine both bowls then begin to fry large dollops of the mix in the oil until browned all over. 7. Enjoy.

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Squash Fritters

Two Corn Fritters

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 6 Calories 288 kcal Fat 3.3 g Carbohydrates 59.1g Protein 9.1 g Cholesterol 33 mg Sodium 937 mg

Ingredients 2 C. all-purpose flour 2 tsps baking powder 1 tsp salt 1/2 tsp ground black pepper, or to taste 1 egg, beaten 1/2 C. milk

1 (15.25 oz.) can canned whole kernel corn 1 (14.75 oz.) can canned cream-style corn 1 tsp lard or other cooking fat

Directions 1. 2. 3. 4.

Get a bowl, combine: pepper, flour, salt, and baking powder. Stir the mix slowly then add in the cream corn, eggs, regular corn, and milk. Get your lard hot then once it is. Begin to fry large dollops of the mix in the lard for 4 mins each side or until golden all over. 5. Top the fritters with salt and butter when eating. 6. Enjoy.

Two Corn Fritters

79

MAGGIE’S

Easy Southern Fritters (Hush Puppies)

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 8 Calories 277 kcal Fat 12.9 g Carbohydrates 36.7g Protein 4.6 g Cholesterol 46 mg Sodium 407 mg

Ingredients 2 eggs, beaten 1/2 C. white sugar 1 large onion, diced 1 C. self-rising flour

1 C. self-rising cornmeal 1 quart oil for frying

Directions 1. 2. 3. 4. 5.

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Get your oil hot to 365 degrees before doing anything else. Get a bowl, combine: onion, eggs, and sugar. Stir the mix then add in the cornmeal and the flour. Fry large dollops of the mix in batches until golden on both sides. Enjoy.

Maggie’s Easy Southern Fritters

Boardwalk

Cinnamon Sticks (Churros)

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 4 Calories 691 kcal Fat 51.1 g Carbohydrates 57.1g Protein 3.3 g Cholesterol 0 mg Sodium 293 mg

Ingredients 1 C. water 2 1/2 tbsps white sugar 1/2 tsp salt 2 tbsps vegetable oil 1 C. all-purpose flour 2 quarts oil for frying

1/2 C. white sugar, or to taste 1 tsp ground cinnamon

Directions 1. Get the following simmering in a pan: 2 tbsps veggie oil, water, salt, and 2.5 tbsps sugar. 2. Once the mix is simmering shut the heat and add in your flour and stir the mix into a ball. 3. Now get your oil to 375 degrees before doing anything else. 4. Fry strips of the dough with using a pastry bag then brown it on all sides. 5. Place everything on some paper towel to drain. 6. Then top the dish with cinnamon and 1/2 C. of sugar. 7. Enjoy.

Boardwalk Cinnamon Sticks

83

LATIN

Fritters

Prep Time: 30 mins Total Time: 1 hr Servings per Recipe: 6 Calories 421 kcal Fat 29.6 g Carbohydrates 36.7g Protein 2.9 g Cholesterol 12 mg Sodium 676 mg

Ingredients 2 C. water 3 tbsps white sugar, or more to taste 1 tbsp butter 1 tsp salt 1 1/2 C. cornmeal, or as needed 3 C. vegetable oil for frying

vegetable oil 1/2 C. mayonnaise, or to taste 1/4 C. ketchup 1 pinch garlic salt, or to taste (optional)

Directions 1. Get your water boiling in a large pot then add in salt, butter, and sugar. 2. Let the sugar dissolve by stirring then set the heat to low and add in 1 C. cornmeal. 3. Stir the mix until it is smooth then add half a C. more of cornmeal and stir everything again. 4. Now get 3 C. of veggie oil hot to 350 degrees before doing anything else. 5. Coat your hands with 2 tsps of oil then shape the dough into small balls and roll the balls into cylinders. 6. Fry your cylinders in batches. 7. Once all the batches are done get a bowl and combine: garlic salt, mayo, and ketchup. 8. When eating your fritter sticks serve with the mayo sauce. 9. Enjoy.

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Latin Fritters

Lamb

Fritters

Prep Time: 10 mins Total Time: 18 mins Servings per Recipe: 8 Calories 385 kcal Fat 28.5 g Carbohydrates 20.1g Protein 13.2 g Cholesterol 88 mg Sodium 61 mg

Ingredients 4 leeks 1 lb ground lamb 2 eggs 1 C. matzo meal salt to taste 1/2 tsp white pepper

1 clove garlic, crushed 1/2 C. oil for frying

Directions 1. 2. 3. 4. 5. 6. 7. 8.

Get your leeks and remove the white portions. Then cut the portions into quarters. Boil these leeks in water until they are soft then remove the liquids and mince them. Get a bowl, combine: eggs, lamb, and diced leeks. Stir the mix then add in the matzo meal and mix everything again. Now add some garlic, pepper, and salt. Shape the mix into small patties then fry them in batches until browned on both sides. Enjoy.

Lamb Fritters

85

CORN

Muffin Fritters

Prep Time: 15 mins Total Time: 1 hr 5 mins Servings per Recipe: 6 Calories 838 kcal Fat 61.4 g Carbohydrates 31g Protein 40 g Cholesterol 213 mg Sodium 1491 mg

Ingredients 2 lbs ground beef 1/2 onion, chopped 1/4 tsp garlic powder 1 tsp salt 1/2 tsp ground black pepper 1 tsp ground cumin 1/2 tsp chili powder 1/2 tsp dried oregano 1/4 C. canned jalapeno slices, drained and chopped

1 (8.5 oz.) package corn muffin and bread mix 2 tbsps unsalted butter, melted 3/4 C. milk 1 egg 2 C. shredded extra-sharp Cheddar cheese

Directions 1. 2. 3. 4.

Set your oven to 375 degrees before doing anything else. Stir fry your ground beef for 12 mins then remove the meat from the pan. Begin to stir fry your onions in fat for 7 mins. Then add the meat back into the mix and also add: oregano, garlic powder, chili powder, salt, cumin, and pepper. 5. Stir the mix for 60 secs then add in the jalapenos and get everything hot. 6. Now pour everything into a casserole dish. 7. Get a bowl, combine: eggs, cornbread mix, milk, and butter. 8. Layer this mix over the contents of your casserole dish and layer your cheese on top of everything. 9. Cook the mix in the oven for 45 mins. 10. Then dice the casserole into small squares. 11. Enjoy. 86

Corn Muffin Fritters

Summer Fritters

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 6 Calories 210 kcal Fat 10.9 g Carbohydrates 25g Protein 3.8 g Cholesterol 31 mg Sodium 448 mg

Ingredients 1 egg, beaten 1 C. self-rising cornmeal mix 1 large yellow summer squash, shredded 1 small onion, shredded 1 tsp onion powder (optional)

salt and ground black pepper to taste 1/4 C. peanut oil, or as needed

Directions 1. Get a bowl, combine: black pepper, eggs, salt, cornmeal mix, onion powder, squash, and onions. 2. Now stir the mix until it is smooth. 3. Fry large dollops of mix in hot peanut oil for 4 mins each side or until golden. 4. Enjoy..

Summer Fritters

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ACORN

Fritters

Prep Time: 25 mins Total Time: 40 mins Servings per Recipe: 4 Calories 332 kcal Fat 18 g Carbohydrates 39.6g Protein 8.4 g Cholesterol 55 mg Sodium 429 mg

Ingredients 1 C. canola oil, or as needed 1 large acorn squash - peeled, seeded, and grated 2 tbsps grated red onion 1 serrano chile pepper, finely chopped 3 tbsps all-purpose flour 1 egg 2 tsps ground cumin 1/2 tsp chili powder 1/2 tsp paprika

1/2 tsp salt, or more to taste 1 pinch freshly ground black pepper 1 pinch cayenne pepper 4 corn tortillas 1/4 C. shredded lettuce, or to taste 1 avocado - peeled, pitted, and chopped 1 tomato, chopped 1/4 C. freshly grated cotija cheese

Directions 1. Get your canola oil hot and ready for frying before doing anything else. 2. Get a bowl, combine: cayenne, squash, black pepper, onions, salt, serranos, paprika, flour, chili powder, cumin, and eggs. 3. Stir the mix until it is smooth then fry large dollops of the mix for 6 mins flipping the fritter once. 4. Place your fritters on some paper towels and begin to toast your tortillas for 3 mins each side. 5. Layer the following on your tortillas: 1 tbsp of cotija, lettuce, tomato, fritter, and avocado. 6. Enjoy.

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Acorn Fritters

Chicky

Fritters

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 8 Calories 554 kcal Fat 32.6 g Carbohydrates 50g Protein 16.9 g Cholesterol 114 mg Sodium 1501 mg

Ingredients 2 quarts vegetable oil for frying 4 ears fresh corn, shucked, and cleaned 4 eggs 3/4 C. milk 10 oz. diced cooked chicken 1 tbsp cayenne pepper

1/2 C. finely diced red onion 1 tbsp salt 3 C. all-purpose flour 1 tbsp baking powder

Directions 1. 2. 3. 4. 5. 6.

Get your veggie oil hot to 375 degrees before doing anything else. Grab your corn and a sharp knife. Cut the kernels off the corn into a bowl. Then use a cheese grater to gather the remaining corn juice from the cob. Get a 2nd bowl, combine: the milk and eggs. Stir the mix until it is smooth then add in the baking powder, corn, flour, chicken, salt, red onions, and cayenne. 7. Work this mix into a smooth batter then fry large dollops of the mix in the oil until golden on both sides. 8. Enjoy.

Chicky Fritters

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CANADIAN STYLE

Fritters

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 11 Calories 849 kcal Fat 80.7 g Carbohydrates 133.3g Protein 2.2 g Cholesterol 17 mg Sodium 221 mg

Ingredients 4 C. vegetable oil for deep-frying 1 C. cream-style corn 1 egg 1 C. all-purpose flour 1/2 C. of chives 3/4 tsp baking powder

1/2 tsp salt 1 tsp sugar 1 C. maple flavored pancake syrup

Directions 1. 2. 3. 4. 5. 6. 7.

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Get your oil hot to 350 degrees before doing anything else. Get a bowl, combine: egg, chives, and cream corn. Get a 2nd bowl, combine: sugar, flour, salt, and baking powder. Combine both bowls and form a smooth batter. Fry large dollops of the mix until golden on both sides. When eating, top the fritters with the syrup. Enjoy.

Canadian Style Fritters

Yellow

Prep Time: 10 mins

Fritters

Total Time: 50 mins Servings per Recipe: 16 Calories 255 kcal Fat 14.4 g Carbohydrates 31.9g Protein 1.7 g Cholesterol 12 mg Sodium 319 mg

Ingredients 1 1/3 C. buttermilk baking mix 1 1/2 tsps baking powder 1 (14.75 oz.) can cream-style corn 1 egg, beaten

1 C. vegetable oil 1 1/2 C. molasses

Directions 1. 2. 3. 4.

Get a bowl, combine: baking powder and baking mix. Get a 2nd bowl, combine: eggs and corn. Now combine both bowls and get your oil hot and ready for frying. Once the oil is hot fry large dollops of the mix for 3 mins each side or until golden on both sides. 5. When eating the fritters top them with some molasses. 6. Enjoy.

Yellow Fritters

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MEXICAN STYLE

Fritters

Prep Time: 5 mins Total Time: 15 mins Servings per Recipe: 4 Calories 322 kcal Fat 10.6 g Carbohydrates 51g Protein 8.9 g Cholesterol 50 mg Sodium 1068 mg

Ingredients 1 tbsp vegetable oil 1 (14 oz.) can corn 1 (6.5 oz.) package cornbread mix 1/4 small jalapeno, diced with seeds

1/2 C. milk 1 egg

Directions 1. 2. 3. 4. 5.

94

Get your oil hot for frying before doing anything else. Get a bowl, combine: eggs, jalapenos, corn, milk, and cornbread mix. Stir the mix into an even and smooth batter. Fry large dollops of the mix for 2 mins each side. Enjoy.

Mexican Style Fritters

Orange

Fritters

Prep Time: 4 hrs Total Time: 4 hrs 30 mins Servings per Recipe: 20 Calories 140 kcal Fat 6.1 g Carbohydrates 18.4g Protein 3g Cholesterol 25 mg Sodium 455 mg

Ingredients 2 3/4 C. sifted all-purpose flour 1 1/2 C. milk 6 tbsps shallots, chopped 2 tbsps chopped fresh parsley 2 tbsps baking powder 2 tsps salt

2 tsps ground black pepper 1 1/2 tsps dried thyme 6 C. grated carrots 2 C. vegetable oil for frying 1 C. béarnaise sauce

Directions 1. Get a bowl, combine: thyme, flour, black pepper, milk, salt, shallots, baking powder, and parsley. 2. Stir the mix until it is evenly combined then add in your carrots. 3. Place a covering of plastic on the bowl and put everything in the fridge for 4 hrs. 4. Now get your veggie oil hot to 375 degrees before doing anything else. 5. Fry large dollops of the mix in the oil for 11 mins. 6. After all the fritters are done coat them with the béarnaise. 7. Enjoy.

Orange Fritters

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INDIAN STYLE

Fritters II

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 10 Calories 177 kcal Fat 5.4 g Carbohydrates 28.4g Protein 4.8 g Cholesterol 19 mg Sodium 147 mg

Ingredients 2 C. all-purpose flour 1 tsp curry powder, or more to taste 1 egg 1/2 C. soy milk

salt 1 (16 oz.) can whole kernel corn olive oil for frying, as needed

Directions 1. 2. 3. 4. 5. 6.

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Get a bowl, sift: curry and flour. Now slowly add in your salt, milk, and eggs. Beat the mix until it is smooth then place it to the side for 20 mins. Now add your oil to a pan and get it hot. Once the oil is hot, fry large dollops of your mix for 3 mins each side. Enjoy.

Indian Style Fritters II

Caprese

Fritters

Prep Time: 40 mins Total Time: 1 hr Servings per Recipe: 10 Calories 349 kcal Fat 21 g Carbohydrates 24g Protein 15.3 g Cholesterol 112 mg Sodium 430 mg

Ingredients 3 C. shredded zucchini 2 C. all-purpose flour 1/2 tsp baking soda 1/4 C. grated Parmesan cheese 1 tsp garlic powder 1 tsp dried oregano 1 tsp dried marjoram 1 tsp dried basil 1/2 tsp ground black pepper

1 tsp kosher salt 4 large eggs 1/2 C. buttermilk 3 tbsps vegetable oil, or as needed 3 tbsps olive oil, or as needed 1 lb fresh mozzarella cheese, sliced 2 large ripe fresh tomatoes, sliced sea salt to taste

Directions 1. Get a bowl, combine: kosher salt, zucchini, black pepper, flour, basil, baking soda, marjoram, parmesan, oregano, and garlic powder. 2. Get a 2nd bowl, combine: buttermilk and eggs. 3. Now combine both bowls and form a smooth mix. 4. Begin to get your olive and veggie oil hot. 5. Once the oil is hot fry 1/4 C. of mix for 4 mins each side or until golden. 6. Place the fritters on some paper towels. 7. Once the fritters have cooled slightly, serve them with a piece of tomato, mozzarella, and some salt. 8. Enjoy.

Caprese Fritters

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CAULIFLOWER

Fritters

Prep Time: 15 mins Total Time: 1 hr 30 mins Servings per Recipe: 4 Calories 402 kcal Fat 34 g Carbohydrates 18g Protein 9.4 g Cholesterol 108 mg Sodium 694 mg

Ingredients 1/4 C. water 2 tbsps butter 1 pinch salt 1/4 C. flour 1 egg 2 tbsps butter 1 onion, chopped 1 clove garlic, diced salt to taste 1 head cauliflower, broken into florets

2 C. water 2 C. chicken stock 1/2 C. heavy cream 1 pinch ground nutmeg, or more to taste 1 pinch cayenne pepper, or more to taste 2 oz. cold firm blue cheese, crumbled 2 C. vegetable oil for frying 1 tbsp chopped fresh chives, or more to taste

Directions 1. Get the following boiling: 2 tbsp butter, salt, and 1/4 C. of water. Once the mix is boiling set the heat to low-medium and being to stir in your flour. Continue heating and stirring for 4 mins then place the dough in a bowl and let it loose its heat for 7 mins. 2. Once it is cool beat your egg into it then place the mix in the fridge for 40 mins. 3. Now begin to stir fry your garlic, onions, and some salt in 2 tbsp of butter for 7 mins then add in the stock, 2 C. of water, and the cauliflower. 4. Let the soup cook for 40 mins then use and immersion blender to puree the soup. Add in: more salt, cream, cayenne, and nutmeg. Set the heat to its lowest level and let the soup simmer. 5. Now get your oil hot to 350 degrees before doing anything else to begin making the fritters. Grab your dough from the fridge and add in your blue cheese. 6. Fold the cheese into the dough then begin to fry large tsp dollops of the mix in the hot oil for 4 mins or until the fritters are golden on every side. 7. When eating your soup layer some fritters on top. Enjoy. 98

Cauliflower Fritters

Yam

Fritters

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 16 Calories 177 kcal Fat 9.9 g Carbohydrates 20.2g Protein 1.7 g Cholesterol 8 mg Sodium 148 mg

Ingredients 1 C. all-purpose flour 1 tsp baking powder 1/2 tsp salt 1/2 tsp ground nutmeg 1 tsp ground cinnamon 2 tbsps dark rum 2 C. cooked, mashed sweet potatoes

1 C. mashed banana 1 C. crushed pineapple, drained 1/4 C. butter, melted vegetable oil, for deep-fat frying powdered sugar for dusting

Directions 1. 2. 3. 4.

Get a bowl, sift: cinnamon, flour, nutmeg, baking powder, and salt. Get a 2nd bowl, combine: butter, rum, pineapple, banana, and sweet potatoes. Now combine both bowls and get your oil hot to 375 degrees before doing anything else. Fry large dollops of the mix until golden on both sides then coat the fritters with the sugar. 5. Enjoy.

Yam Fritters

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MEDITERRANEAN

Fritters

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 4 Calories 560 kcal Fat 40.7 g Carbohydrates 25.3g Protein 24.4 g Cholesterol 256 mg Sodium 1582 mg

Ingredients 2 zucchini, grated 1 tsp salt 3/4 C. all-purpose flour 4 eggs 2 tbsps milk 1 tsp seafood seasoning 1/2 tsp salt 1/2 tsp ground black pepper

3/4 C. cubed cooked chicken 2/3 C. crumbled feta cheese 1/2 C. chopped fresh chives 1/3 C. vegetable oil, divided 1/2 C. sour cream (optional)

Directions 1. Place your zucchini in a colander with 1 tsp of salt. Let the veggies sit for 12 mins then drain them. 2. Place the veggies in a kitchen towel and press out as much liquid as possible. 3. Now place everything into a bowl. 4. Get a 2nd bowl, combine: black pepper, flour, half tsp salt, eggs, seafood spice, and milk. 5. Now add in: chives, zucchini, feta, and chicken. 6. Stir the mix until it is even then get 3 tbsps of veggie oil hot for frying. 7. Fry large dollops of the mix in the oil for 4 mins each side or until golden then serve your fritters, with some sour cream. 8. Enjoy.

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Mediterranean Fritters

Chickpea

Okra Fritters

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 5 Calories 145 kcal Fat 11.6 g Carbohydrates 9.6g Protein 1.7 g Cholesterol 0 mg Sodium 470 mg

Ingredients 1/2 lb okra, finely chopped 1 green chile pepper, finely chopped 2 tbsps finely chopped fresh cilantro leaves 1 tbsp shortening 1 tsp salt, or to taste 1 tsp grated fresh ginger

3 tbsps rice flour, or as needed 1 tbsp chickpea flour, or as needed 2 C. vegetable oil for frying, or as needed

Directions 1. Get a bowl, combine: ginger, okra, salt, chili pepper, shortening, and cilantro. 2. Stir the mix then add your chickpea flour and rice flour. 3. Form the mix into a dough and get your oil hot to 350 degrees before doing anything else. 4. Coat your hands with water and begin to shape a piece of your dough into a ball. 5. Break off some pieces of the ball and fry the pieces in the oil for 9 mins. 6. Place the fritters on some paper towel. 7. Enjoy.

Chickpea Okra Fritters

103

GINGER SNAP

Dessert Sandwiches

Prep Time: 15 mins Total Time: 15 mins Servings per Recipe: 16 Calories 107.7 Fat 6.3g Cholesterol 15.5mg Sodium 133.5mg Carbohydrates 11.1g Protein 1.8g

Ingredients 10 oz. lemon curd 8 oz. cream cheese, softened 32 ginger snaps

Directions 1. In a bowl, add the cream cheese and lemon curd and mix until smooth. 2. Place the curd mixture onto ginger cookies evenly. 3. Top with remaining cookies and enjoy.

104

Ginger Snap Dessert Sandwiches

Tostones

and Beef Sandwiches (Jabarito)

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 2 Calories 747.4 Fat 42.2g Cholesterol 107.7mg Sodium 580.4mg Carbohydrates 67.8g Protein 30.1g

Ingredients 1 large green plantain, peeled and sliced lengthwise and halved oil 1 tbsp butter 2 tsp olive oil 1 C. sliced onion 2 cloves garlic, smashed and minced 1/4 tsp cumin 1 -2 pinch cayenne

6 oz. shaved shoulder steak salt & ground black pepper 4 slices American cheese 1 tbsp mayonnaise romaine lettuce sliced tomatoes 1 tsp melted butter 1/4 tsp roasted minced garlic

Directions 1. 2. 3. 4. 5.

In a skillet, add the oil and cook until heated through. Add plantain slices and for about 1 minute. Transfer the plantain slices onto a heavy cutting board. Place another cutting board over the plantain slices and press to flatten the plantain slices. In the same skillet, place the flattened plantain slices and cook until golden from both sides. 6. With a slotted spoon, transfer the plantain slices onto paper towels-lined plate to drain. 7. With a piece of the foil, cover the late to keep warm 8. In another skillet, add the olive oil and 1 tbsp of the butter over medium-high heat and cook until heated through. 9. Add the onions and stir fry for about 3-4 minutes. 10. Add the garlic, cayenne and cumin and mix well. 11. Add the meat slices and cook until no more pink. 12. Stir in the salt and pepper and remove from the heat. Tostones and Beef Sandwiches

105

13. Place the mayonnaise on bottom slice of each fried plantain, followed by the American cheese, meat, onions, lettuce and tomato. 14. Cover with the remaining plantain tops. 15. In a bowl, add the roasted garlic and 1 tsp of the melted butter and mix well. 16. Coat the top plantain slice with the garlic mixture evenly.

106

Florida

Flounder Sandwiches

Prep Time: 15 mins Total Time: 31 mins Servings per Recipe: 4 Calories 1415.3 Fat 47.4g Cholesterol 290.2mg Sodium 4246.3mg Carbohydrates 183.1g Protein 77.0g

Ingredients olive oil 2 1/2 lb. fresh flounder fillets, pat dried 3 tbsp seafood seasoning 2 C. all-purpose flour 2 C. panko breadcrumbs 3 eggs, beaten 1 large French baguette, sliced 12 tomatoes, slices 8 romaine leaves, sliced 1 small red onion, sliced Remoulade 1 tsp hot relish 2 tbsp capers 2 tbsp Dijon mustard 2 tsp chopped tarragon leaves 1/2 tsp fish sauce fresh ground black pepper

2 tsp Worcestershire sauce 1/2 lemon, juice 1 tsp hot sauce 1 1/2 C. mayonnaise Spice Mix 1 tbsp onion powder 3/4 tsp pepper 1 tbsp salt 1 tbsp thyme 2 tsp paprika 1/4 tsp sage 1/4 tsp rosemary 1/4 tsp celery seed 1 pinch cayenne

Directions 1. For the remoulade: in food processor, add all the ingredients except the mayonnaise and process until well combined. 2. Transfer the mixture into a bowl with the mayonnaise and stir to combine well. 3. Place in the fridge before using. 4. For the seafood seasoning: in an airtight jar, place all the ingredients. 5. Seal the jar and shake well to combine. 6. Season the fish fillets with the seafood seasoning lightly. Florida Flounder Sandwiches

107

7. In a shallow bowl, mix together the flour and 3 tbsp of the seafood seasoning. 8. In a second shallow bowl, add the eggs and beat lightly. 9. In a third shallow bowl, add the breadcrumbs. 10. Coat the fish fillets with the flour mixture, then dip into beaten eggs and finally, coat with the breadcrumbs. 11. In a skillet, add the oil and cook until heated through. 12. Add the fish fillets and fry for about 5-6 minutes. 13. With a slotted spoon transfer the fillets onto a paper towels-lined plate to drain. 14. Place the remoulade sauce onto both sides of the bread evenly. 15. Place some romaine onto each bottom piece of the bread, followed by the fish, tomato, red onion and more romaine. 16. Cover with the top pieces of bread and enjoy

108

Award Winning Tuna Salad Sandwiches

Prep Time: 5 mins Total Time: 10 mins Servings per Recipe: 2 Calories 201.8 Fat 9.3g Cholesterol 40.0mg Sodium 650.1mg Carbohydrates 8.6g Protein 20.4g

Ingredients 1 (6 oz.) cans albacore tuna, drained and flaked 2 tbsp onions, chopped 2 tbsp dill relish 1 tbsp ripe olives, sliced 1 tbsp mayonnaise 1 tbsp ranch dressing

2 dashes French's mustard pepper bread 1/2 hard-boiled egg, peeled and chopped

Directions 1. In a bowl, add all the ingredients except the bread and mix well. 2. Place the tuna mixture onto bread slices and enjoy.

Award Winning Tuna Salad Sandwiches

109

FRESNO

Topped Cheddar Sandwiches

Prep Time: 10 mins Total Time: 15 mins Servings per Recipe: 4 Calories 362.5 Fat 22.5g Cholesterol 32.1mg Sodium 468.8mg Carbohydrates 29.1g Protein 12.6g

Ingredients 4 whole wheat sandwich rounds 1 mashed avocado 1/2 C. chopped tomato 1/2 C. chopped red onion 2 tbsp ranch dressing

1 C. shredded cheddar cheese salt and pepper

Directions 1. 2. 3. 4.

Set the broiler of your oven. In a bowl, add the tomato, avocado and onion and mix well. In the bottom of a baking sheet, arrange the sandwich rounds. Place the avocado mixture onto each sandwich round evenly, followed by the dressing, cheese. 5. Sprinkle with the salt and pepper and cook under the broiler for about 5 minutes. 6. Enjoy hot.

112

Fresno Topped Cheddar Sandwiches

Colorado Springs Chicken Sandwiches

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 4 Calories 461.1 Fat 32.9g Cholesterol 118.3mg Sodium 540.3mg Carbohydrates 6.5g Protein 35.9g

Ingredients 4 ciabatta rolls, halved horizontally 3 tbsp extra virgin olive oil, divided whole grain mustard 8 oz. Fontina cheese, shredded, divided 12 oz. sliced white mushrooms

2 tbsp chopped shallots 3 garlic cloves, pressed 2 C. shredded cooked chicken 1 (5 oz.) bags Baby Spinach

Directions 1. Set your oven to 400 degrees F before doing anything else. 2. Scoop out some bread from the center of each ciabatta roll. 3. Drizzle each roll with the oil evenly. 4. Place the mustard on each bottom roll evenly and top with half of the fontina cheese. 5. In a skillet, add 2 tbsp of the oil over medium-high heat and cook until heated through. 6. Add the mushrooms and stir fry for about 5 minutes. 7. Add the shallots and garlic and stir fry for about 2-3 minutes. 8. Add the chicken and stir fry for about 3 minutes. 9. Remove from the heat and place the chicken mixture onto a plate. 10. In the same skillet, heat 1 tbsp of the oil and stir fry the spinach for about 2 minutes. 11. Stir in the salt and pepper and remove from the heat. 12. Drain the spinach completely. 13. Place the chicken mixture onto each bottom roll, followed by the spinach and remaining cheese. 14. Cover each with top roll and with a piece of foil, wrap each one tightly. 15. Cook in the oven for about 20 minutes. 16. Enjoy hot. Colorado Springs Chicken Sandwiches

113

CURRY

Jalapeño Sandwich Spread

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 12 Calories 74.0 Fat 6.6g Cholesterol 13.6mg Sodium 191.1mg Carbohydrates 3.0g Protein 0.7g

Ingredients 2/3 C. Miracle Whip 1/4 C. Dijon mustard 1 C. sour cream 1/4 tsp cayenne pepper 1/4 tsp garlic powder

1/4 tsp curry powder 2 tbsp jalapeños, chopped

Directions 1. In a bowl, add all the ingredients and mix until well combined. 2. Cover the bowl and place in the fridge to chill before using. 3. Enjoy the mixture into your favorite sandwich.

114

Curry Jalapeño Sandwich Spread

Connecticut

Breakfast Sandwiches

Prep Time: 5 mins Total Time: 15 mins Servings per Recipe: 1 Calories 567.6 Fat 43.8g Cholesterol 302.4mg Sodium 710.4mg Carbohydrates 26.7g Protein 16.8g

Ingredients 2 croissants, halved horizontally 4 tbsp butter 2 eggs salt and pepper 1 tbsp heavy cream

2 oz. smoked salmon, chopped 1 sprig dill

Directions 1. Set your oven to 350 degrees F before doing anything else. 2. Arrange the croissant halves onto a baking sheet and cook in the oven for about 5-6 minutes. 3. Meanwhile, in a bowl, add the eggs, salt and pepper and beat well. 4. In a frying pan, add the butter over low heat and cook until melted. 5. Add the eggs and cook for about 2 minutes, mixing continuously. 6. Remove from the heat and stir in the salmon and cream until well combined. 7. Place the salmon mixture into each croissant and enjoy with a garnishing of the dill.

Connecticut Breakfast Sandwiches

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PATTY’S

Simple Autumn Sandwiches

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 1 Calories 252.7 Fat 8.9g Cholesterol 22.0mg Sodium 2897.3mg Carbohydrates 35.1g Protein 10.4g

Ingredients 2 slices whole wheat bread, toasted 2 -3 tbsp whipped cream cheese 3 -4 pepperoncini peppers

Directions 1. 2. 3. 4. 5.

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In a bowl, add all the ingredients and mix until well combined. Cut the pepperoncini and remove the seeds and stem. Place the cream cheese onto each bread slice evenly. Place the pepperoncini pieces onto 1 bread slice and cover with the reaming bread slice. Enjoy.

Patty’s Simple Autumn Sandwiches

New Zealand

Sandwich Cookies

Prep Time: 40 mins Total Time: 2 hrs 40 mins Servings per Recipe: 1 Calories 2382.4 Fat 155.0g Cholesterol 407.5mg Sodium 962.3mg Carbohydrates 242.2g Protein 27.6g

Ingredients 1 C. butter, softened 1 1/4 C. sugar 1 egg 1 egg yolk 4 tsp instant espresso granules 2 tsp vanilla extract 2 1/2 C. all-purpose flour 1/2 tsp salt 1/2 tsp baking powder 1 C. ground hazelnuts

Insides 1 C. heavy whipping cream 1 1/4 C. milk chocolate chips 1 3/4 C. semi-sweet chocolate chips, divided

Directions 1. For the filling: in a pot, add the cream and cook until boiling. 2. Remove from the heat and stir in 3/4 C. of the semi-sweet chocolate chips and all the milk chocolate chips and until melted completely. 3. Place the cream mixture into a bowl and Place in the fridge for about 2 hours, mixing often. 4. For the cookies: in a bowl, add the flour, baking powder and salt and mix well. 5. In another bowl, add the sugar and butter and beat until creamy. 6. Add the espresso granules, egg, yolk and vanilla and beat until well combined. 7. Slowly, add the flour mixture and mix until well combined. 8. Gently, fold in the hazelnuts. 9. Cut the dough into 3 equal sized portions. 10. With your hands, flatten each portion into a circle. 11. With a plastic wrap, cover each dough circle and place in the fridge for about 1 1/2 hours. New Zealand Sandwich Cookies

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12. Set your oven to 375 degrees F. 13. Place the dough circles onto a lightly floured surface and roll each into 1/8-inch thickness. 14. With a floured 1 1/2-inch cookie cutter, cut the cookies. 15. Arrange the cookies onto an ungreased baking sheet about 1/2-inch apart. 16. Cook in the oven for about 6-8 minutes. 17. Remove from the oven and keep onto the wire rack to cool. 18. Place the filling onto half of the cookies and cover with the remaining cookies. 19. In a microwave-safe bowl, add the remaining semisweet chocolate chips and microwave until melted. 20. Spread the melted chocolate over each cookie and keep aside until set. 21. Enjoy.

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Amish

Sandwich Cookies

Prep Time: 30 mins Total Time: 38 mins Servings per Recipe: 1 Calories 198.1 Fat 10.0g Cholesterol 15.4mg Sodium 54.0mg Carbohydrates 26.8g Protein 2.0g

Ingredients 2/3 C. all-purpose flour 2 C. quick-cooking rolled oats 2/3 C. butter 1 C. granulated sugar 1/4 C. corn syrup

1/4 C. milk Filling 1 C. semi-sweet chocolate chips, melted 1 C. white chocolate chips, melted

Directions 1. Set your oven to 375 degrees F before doing anything else and line a baking sheet with a greased piece of the foil. 2. In a bowl, add the oats and flour and mix well. 3. In another bowl, add the corn syrup, sugar and butter and beat until well combined. 4. Add the milk and beat until well combined. 5. Add the flour mixture and mix until well combined. 6. With tsp place the mixture onto the prepared cookie sheet about 3-inch apart. 7. With your fingers, press each cookie lightly. 8. Cook in the oven for about 8-10 minutes. 9. Remove from the oven and immediately, place the cookies alongside the foil onto a wire rack to cool. 10. Place the semi-sweet chocolate chips onto the bottom of 1/4 of the cookies. 11. Place the white chocolate onto the bottom of 1/4 of the cookies. 12. Cover each with the remaining cookies. Enjoy.

Amish Sandwich Cookies

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CHICKEN

on Croissants

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 6 Calories 508.7 Fat 29.8g Cholesterol 80.8mg Sodium 2049.2mg Carbohydrates 40.0g Protein 22.1g

Ingredients 3/4 C. mayonnaise 1/4 C. sliced green onion 1 tbsp Dijon mustard 1 tbsp chopped dill 1/2 tsp salt 2 C. cubed cooked chicken

softened butter lettuce leaf tomatoes, slices 6 plain croissants

Directions 1. In a bowl, add the chicken, mayonnaise, mustard, green onion, dill and salt and mix until well combined. 2. Spread the butter onto the croissants. 3. Place the lettuce into the croissants, followed by the tomato slices and chicken mixture. 4. Enjoy.

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Chicken on Croissants

Tuna

Sandwiches in Greece

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 3 Calories 188.7 Fat 18.1g Cholesterol 0.0mg Sodium 7.0mg Carbohydrates 5.1g Protein 0.7g

Ingredients 1/4 C. olive oil 1/2 C. red wine vinegar 1 red onion, sliced 1 can tuna capers

sliced kalamata olive 1 fresh tomatoes, sliced leafy greens Italian bread

Directions 1. In a bowl, add the vinegar and oil and mix well. 2. Stir in the onions and keep aside until using. 3. Place the oil mixture onto the bottom half of bread in a thin layer, followed by the onions, capers, olives, tuna, tomato, leaf green and drizzle with the oil mixture. 4. Cover with the top half of bread. 5. Cut into desired sized pieces and enjoy.

Tuna Sandwiches in Greece

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PULLED

Chicken Sandwiches

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 1 Calories 239.3 Fat 7.7g Cholesterol 39.1mg Sodium 376.9mg Carbohydrates 25.3g Protein 15.9g

Ingredients 4 -6 oz. pulled rotisserie-cooked chicken 2 slices bread shredded cheddar cheese

honey mustard dressing olive oil

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9.

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Set the broiler of your oven. Coat the outside of each bread slice with the oil evenly. In the bottom of a baking sheet, arrange the bread slices, oiled side up. Cook in the oven until just crispy. Remove the baking sheet from the oven and flip the bread slices. Place the chicken onto 1 bread slice, followed by the cheddar cheese. Place the dressing onto another piece evenly. Cook under the broiler until cheese melts completely. Enjoy hot

Pulled Chicken Sandwiches

Chicago

Cube Steak Sandwiches

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 4 Calories 403.3 Fat 25.5g Cholesterol 61.0mg Sodium 738.5mg Carbohydrates 38.0g Protein 6.3g

Ingredients 2 -3 lb. cube steaks sliced 1 large onions, sliced 4 deli rolls 1/2 C. butter 3 dashes Lawry's Seasoned Salt

1/3 C. Worcestershire sauce Tabasco sauce

Directions 1. 2. 3. 4.

In a skillet, melt 2 tbsp of the butter and stir fry the onion for about 5-6 minutes. Transfer the onion onto a plate and keep aside. Sprinkle the steak slices with the seasoned salt. In the same skillet, add 2 tbsp of the butter over high heat and cook until melted completely. 5. Add the steak and cook for about 1 minute per side. 6. Add the cooked onion, 2 tbsp of the butter, half of the Worcestershire sauce and 5-6 shakes of the Tabasco sauce and mix well. 7. Spread butter onto French roll halves evenly. 8. Heat a skillet and cook the rolls until browned. 9. Arrange the bottom halves of the rolls onto each plate 10. Divide the meat mixture onto each bottom roll and top with some of pan juice. 11. Cover with the top half of each roll. 12. Cut in sandwich in half and enjoy.

Chicago Cube Steak Sandwiches

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EUROPEAN

Grilled Cheese

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 4 Calories 352.1 Fat 15.2g Cholesterol 54.0mg Sodium 1013.0mg Carbohydrates 31.2g Protein 22.3g

Ingredients 8 slices pumpernickel bread 6 1/2 oz. havarti cheese, sliced 4 oz. smoked salmon

1 tbsp chopped dill

Directions 1. 2. 3. 4.

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Place the cheese onto 4 bread slices, followed by the salmon and dill. Cover each with the remaining bread slices. Place a skillet over medium-low heat until heated through. Add the sandwiches and cook for about 10 minutes, flipping once halfway through.

European Grilled Cheese

Nebraska

Apple Sandwiches

Prep Time: 5 mins Total Time: 5 mins Servings per Recipe: 2 Calories 583.1 Fat 25.9g Cholesterol 75.3mg Sodium 1107.7mg Carbohydrates 68.9g Protein 22.8g

Ingredients 100 g smoked salmon 1/2 C. cream cheese 1 green apple, cored and sliced

1 tomatoes, sliced 6 slices brown bread

Directions 1. Place the cream cheese onto 3 bread slices evenly, followed by the salmon, tomato and apple. 2. Cover with the remaining bread slices. 3. Enjoy.

Nebraska Apple Sandwiches

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TURKEY

Gyros

Prep Time: 1 hr 34 mins Total Time: 1 hr 34 mins Servings per Recipe: 6 Calories 359.9 Fat 6.2g Cholesterol 61.4mg Sodium 514.8mg Carbohydrates 43.8g Protein 30.6g

Ingredients 1 C. plain nonfat yogurt 1/2 C. peeled cucumber, minced 1 tsp dry dill weed 1 tsp dried mint 1 C. halved green seedless grape 1/2 C. diced green bell pepper

1 stalk celery, diced 3 C. cooked turkey, cut into chunks 1/3 C. crumbled feta cheese 6 pita breads, halved 1 head red leaf lettuce

Directions 1. In a bowl, add all the ingredients except the pita bread and lettuce and mix until well combined. 2. Cover the bowl and place in the fridge for about 2-3 hours. 3. Place lettuce into each pita half, followed by the turkey mixture. 4. Enjoy.

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Turkey Gyros

Open Faced

Dijon Caprese Sandwiches

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 6 Calories 195.0 Fat 11.6g Cholesterol 0.0mg Sodium 2850.8mg Carbohydrates 16.1g Protein 12.1g

Ingredients 2 tsp olive oil 1 garlic clove, sliced 1 (6 oz.) bags Baby Spinach salt, dash pepper, dash 6 slices whole-grain artisan bread

2 tbsp Dijon mustard 3 (3 oz.) plum tomatoes, sliced 6 oz. light Jarlsberg cheese, shredded

Directions 1. 2. 3. 4. 5. 6.

Set the broiler of your oven. In a nonstick skillet, add the oil over medium heat and cook until heated. Add the garlic and cook for about 2-3 minutes, mixing often. Add the spinach and cook for about 2-3 minutes. Stir in 1/8 tsp of each salt and pepper. and remove from the heat. Meanwhile, in the bottom of a baking sheet, arrange the bread slices and cook under the broiler for about 2 minutes. 7. Remove from the oven and flip the bread slices. 8. Place the mustard onto all bread slices, followed by the spinach, tomato and cheese. 9. Cook under the broiler for about 2-3 minutes. 10. Enjoy hot.

Open Faced Dijon Caprese Sandwiches

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ALTERNATIVE

Carolina Classic (PB and Mayo)

Prep Time: 5 mins Total Time: 5 mins Servings per Recipe: 1 Calories 291.6 Fat 14.6g Cholesterol 3.8mg Sodium 531.9mg Carbohydrates 33.2g Protein 8.6g

Ingredients 2 slices white bread 1 tbsp mayonnaise 1 tbsp peanut butter

2 lettuce leaves

Directions 1. Place the peanut butter on one side of the 1 bread slice. 2. Place the mayonnaise on one side of the remaining bread slice and top with the lettuce. 3. Cover with the remaining bread slice and enjoy.

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Alternative Carolina Classic

Golden State

Mushroom Sandwiches

Prep Time: 15 mins Total Time: 50 mins Servings per Recipe: 8 Calories 143.3 Fat 5.4g Cholesterol 8.3mg Sodium 206.4mg Carbohydrates 18.5g Protein 5.2g

Ingredients 1/2 large red onion, sliced 1 red bell pepper, wedges 1 large portabella mushroom, sliced 1 zucchini, sliced lengthwise 2 tbsp pesto sauce 2 tbsp light sour cream

1 tbsp olive oil 2 tsp balsamic vinegar 1/2 tsp minced garlic 4 large rolls, sliced lengthwise 2 oz. Brie cheese, sliced

Directions 1. Set your oven to 450 degrees F before doing anything else and line a baking sheet with a piece of the foil. 2. In the bottom of the prepared baking sheet, arrange the vegetables and spray with the cooking spray lightly. 3. Cook in the oven for about 30-35 minutes, flipping once half way through. 4. Meanwhile, in a bowl, add the sour cream and pesto and mix well. 5. Remove the vegetables from the oven and chop into desired sized pieces. 6. In a bowl, add the chopped vegetables, garlic, vinegar and oil and toss to coat well. 7. Place the pesto mixture onto each roll. 8. Place vegetable mixture onto each bun, followed by the Brie. 9. Cut in half and enjoy.

Golden State Mushroom Sandwiches

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RUMP

Steak Sandwiches

Prep Time: 15 mins Total Time: 6 hrs 15 mins Servings per Recipe: 4 Calories 10.9 Fat 0.0g Cholesterol 0.0mg Sodium 2.5mg Carbohydrates 2.1g Protein 1.0g

Ingredients 1 rump steak 1 loaf white sandwich loaf 2 -3 portabella mushrooms, big

salt black pepper, ground

Directions 1. Cut the end of the loaf and keep aside. 2. Carefully, remove the enough center of bread loaf to fit the steak and mushrooms. 3. Season the steak with the seasoning of your choice. 4. Heat a skillet and sear the steak until desired doneness. 5. Transfer the steak onto a plate and sprinkle with the salt generously. 6. In the same skillet, add the mushrooms and cook until desired doneness. 7. Stuff the center of the loaf with the steak. 8. Arrange the mushrooms on the sides of the steak to fill the bread. 9. Adjust the removed crust end over the loaf. 10. With a double sheet of the foil, wrap the loaf and with kitchen string, secure it. 11. Now, wrap with a parchment paper and with kitchen string, secure it. 12. Arrange the wrapped oaf onto a smooth surface and place a heavy pan on top for about 6 hours. 13. Remove both wraps from the loaf and cut into desired sized slice. 14. Enjoy.

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Rump Steak Sandwiches

Chopped

Beef Sandwiches

Prep Time: 2 mins Total Time: 18 mins Servings per Recipe: 4 Calories 486.2 Fat 12.0g Cholesterol 91.8mg Sodium 661.9mg Carbohydrates 52.8g Protein 39.8g

Ingredients 1 (1 -1 1/2 lb.) beef flank steak 1/2 C. barbecue sauce 1 red pepper, quartered 1 yellow pepper, quartered

1/4 C. mayonnaise 4 French baguettes, split, toasted 4 lettuce leaves

Directions 1. Set your grill for medium-high heat and lightly, grease the grill grate. 2. Cook the steak onto the grill for about 16-20 minutes, flipping once half way through, coating with the barbecue sauce in the last 3-4 minutes of the cooking. 3. Cook the peppers onto the grill for about 4-6 minutes, flipping once half way through, coating with the barbecue sauce in the last 1-2 minutes of the cooking. 4. Remove the steak and peppers from the grill and transfer onto the cutting board. 5. Cut the steak and peppers into thin slice. 6. Place the mayonnaise onto the baguette slices evenly and top with the lettuce, followed by the steak and peppers. 7. Enjoy.

Chopped Beef Sandwiches

135

JACKSONVILLE

Chicken Salad Sandwiches

Prep Time: 15 mins Total Time: 1 hr 15 mins Servings per Recipe: 1 Calories 411.1 Fat 22.5g Cholesterol 49.9mg Sodium 456.6mg Carbohydrates 33.0g Protein 22.2g

Ingredients 2 tbsp mayonnaise 2 tbsp sour cream 1 tsp dried tarragon leaf, leaves crushed 1 (4 1/2 oz.) chunk chicken breasts, drained 1/4 C. slivered almonds, toasted 1/4 C. chopped celery

salt and pepper lettuce 4 slices whole wheat bread dill pickle potato chips

Directions 1. In a bowl, add the chicken, sour cream, mayonnaise, almonds, celery, tarragon, salt and pepper and mix until well combined. 2. Cover the bowl and place in the fridge for about 2 hours. 3. Place the chicken mixture onto 2 bread slices evenly and top with the lettuce. 4. Cover with the remaining bread slices and enjoy alongside the potato chips and dill pickle.

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Jacksonville Chicken Salad Sandwiches

Texas

Sirloin Rolls

Prep Time: 10 mins Total Time: 1 hr 40 mins Servings per Recipe: 4 Calories 557.2 Fat 32.8g Cholesterol 83.3mg Sodium 378.6mg Carbohydrates 34.0g Protein 30.0g

Ingredients 2 tbsp vegetable oil 1 onion, sliced 1/2 green pepper, strips 3/4 lb. sirloin steaks, strips 2 cloves garlic, minced

4 C. water 6 dashes Tabasco sauce 4 kaiser rolls, split and toasted

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9.

In a skillet, add 1 tbsp of the oil over medium-high heat and cook until heated through. Add the green pepper and onion and sauté for about 3 minutes. With a slotted spoon, transfer the onion mixture into a bowl and keep aside. In the same skillet, add the remaining oil and cook until heated through. Add the garlic, beef, salt and pepper and cook until beef is no more pink, stirring frequently. Add 2 C. of the water and cook until all the liquid is absorbed. Add the Tabasco sauce and remaining water and cook until all the liquid is absorbed. Place the beef mixture onto the rolls with a topping of the onion mixture. Enjoy.

Texas Sirloin Rolls

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