Date CakeIngredients

For the Cake:
-1 cup chopped dates
-1/3 cup chopped walnuts
-1/2 cup packed brown sugar
-2 eggs, beaten
-1/2 cup butter, melted
-2 teaspoons light corn syrup or golden syrup
-3/4 cup self-rising flour
-3/4 cup whole-wheat self-rising flour
-1/4 cup milk
For the Icing:
-4 ounces cream cheese
-6 teaspoons butter
-1 cup confectioners' sugar
-Walnut halves to decorate



Preheat the oven to 350 degrees F.

Butter a 8-inch springform cake pan and line with parchment paper.

In a large bowl, combine all the cake ingredients and mix until combined. Pour the mixture into the prepared pan and bake for 50 minutes, or until a skewer inserted in the middle of the cake comes out clean. Cool for 10 minutes in the pan before removing the sides of the pan.


Combine all the icing ingredients and mix until smooth. Spread over the top of the cooled cake. Decorate with the walnuts and serve.

Macadamia Nut CakesIngredients

-4 eggs
-3/4 cup sugar
-1 cup all-purpose flour
-4 tablespoons coarsely chopped Macadamia nuts
-4 tablespoons unsalted butter, melted and cooled
-3/4 cup heavy cream, whipped
-1/2 teaspoon vanilla extract
-1/2 cup shredded coconut, lightly toasted


Preheat the oven to 350 degrees F. Butter and line an 8-inch square cake pan.

Combine the eggs and sugar in a large bowl and beat until the sugar dissolves and the mixture is thick and creamy, 5-7 minutes. Sift half the flour into the egg mixture and gently fold in. Repeat with the remaining flour and 2 tablespoons of the macadamia nuts. Carefully and quickly fold in the butter. Pour the mixture into the prepared pan. Bake for 20 minutes, until the cake feels springy to the touch.

Invert the cake onto a wire rack to cool completely. When cool, cut into 4 squares. Cut each square horizontally in half.

Combine the remaining 2 tablespoons of macadamia nuts, whipped cream and vanilla in a bowl. Spread the bottom half of each square with a little of the cream mixture. Place the other half on top and spread the remaining cream over the top and edges. Sprinkle all over with the toasted shredded coconut. Serve immediately.

Avgolemono Chicken Soup with RiceIngredients

-4 cups homemade chicken stock or low-sodium broth or low-sodium broth
-Salt and freshly ground pepper
-2 cups cooked white rice, warmed
-2 large egg yolks
-1/4 cup plus 2 tablespoons fresh lemon juice
-1 rotisserie chicken, meat pulled from the bones and coarsely shredded (1 pound)
-1/4 cup chopped fresh dill


In a large saucepan, season the stock with salt and pepper and bring to a simmer. Transfer 1 cup of the hot stock to a blender. Add 1/2 cup of the rice, the egg yolks and the lemon juice and puree until smooth. Stir the puree into the simmering stock along with the chicken and the remaining 1 1/2 cups of rice and simmer until thickened slightly, 10 minutes. Stir in the dill and serve.

Baked Lamb and EggplantIngredients

-3 pounds eggplants
For Meat Sauce:
-2 tablespoons olive oil
-3 large yellow onions, chopped
-2 pounds ground lean lamb
-3 cups canned chopped plum tomatoes (Roma)
-3 tablespoons tomato paste
-4 cloves garlic, finely minced
-1/2 cup red wine
-1 tablespoon dried oregano
-3/4 cup (1 ounce/30 grams) chopped fresh flat-leaf (Italian) parsley
-1 tablespoon ground cinnamon
-Pinch of ground cloves or allspice
-Olive oil for brushing
For Béchamel Sauce:
-3 tablespoons unsalted butter
-3 tablespoons all-purpose flour
-3 cups hot milk
-1/2 teaspoon freshly grated nutmeg
-3 eggs, lightly beaten
-1 cup whole-milk ricotta cheese
-1/2 cup fine dried bread crumbs
-1 cup freshly grated kefalotiri or Parmesan cheese


Peel the eggplants and cut into slices 1/2 inch thick. Place the eggplant slices in a colander, sprinkle with salt and let stand for 1 hour to drain off the bitter juices.

FOR MEAT SAUCE: Warm the olive oil in a large frying pan over medium heat. Add the onions and sauté until tender, about 8 minutes. Add the lamb and cook until the meat loses its redness and starts to brown, about 5-7 minutes. Add the tomatoes, tomato paste, garlic, wine, oregano, parsley, cinnamon and ground cloves or allspice. Simmer over low heat until thickened and most of the liquid is absorbed, about 45 minutes. If it begins to look too dry, add a little water. Taste and adjust the seasonings with salt, pepper and the spices. Set aside.

Preheat an oven to 400 degrees F. Rinse the eggplant slices with cool water, drain well and pat dry with paper towels. Place on baking sheets, brush the tops with olive oil and bake in the oven, turning once and brushing on the second side with oil, until tender, golden and translucent, about 15-20 minutes. Transfer to paper towels to drain.

FOR BECHAMEL SAUCE: Melt the butter in a small saucepan over low heat. Whisk in the flour and raise the heat to medium. Cook, stirring, for 2 minutes. (Do not brown.) Gradually whisk in the hot milk and bring to a boil over high heat. Reduce the heat to medium and simmer until thickened, 2-3 minutes. Add the nutmeg, season to taste with salt and pepper and remove from the heat.

Whisk the eggs and ricotta in a small bowl until well blended, then whisk into the hot sauce.

Reduce the oven temperature to 350 degrees F.

TO ASSEMBLE: Oil an 11 x 15-inch baking dish. Sprinkle 1/4 cup of the bread crumbs on the bottom of the dish. Arrange 1/2 of the eggplant slices in the dish and spoon the meat sauce over them. Layer the remaining eggplant slices on top and pour the béchamel evenly over the surface. Sprinkle with the remaining 1/4 cup bread crumbs and then with the cheese.

Bake until it is heated through and the top is golden brown, about 45 minutes. Remove from the oven and let stand for 15 minutes before cutting into squares to serve.

Snickers is a brand name chocolate bar made by Mars, Incorporated. It consists of nougat topped with caramel and peanuts, enrobed in milk chocolate.[1] Snickers has annual global sales of $2 billion.[2]


In 1930 Mars introduced Snickers, named after the favorite horse of the Mars family. The Snickers candy bar consists of nougat, peanuts, and caramel with a chocolate coating. The bar was marketed under the name "Marathon" in the UK and Ireland until 19 July 1990, when Mars decided to align the UK product with the global Snickers name (Mars had marketed and discontinued an unrelated bar named Marathon in the United States during the 1970s). There are also several other Snickers products such as Snickers mini, dark chocolate, ice cream bars, Snickers with almonds, and Snickers peanut butter bars.

Caloric value

The USDA lists the caloric value of a 2-ounce (57 gram) Snickers bar as 280 kilocalories (1,200 kJ). The UK bar is now just 48g, with 245 kcal. In Canada, the 52g bar is 250 calories.

Products containing Snickers

Containing approximately 450 calories (1,900 J) per bar, deep fried chocolate bars (including Snickers and Mars bars) became a specialty in fish and chips shops in Scotland in 1995, and in the early 2000s, became popular at US state fairs.

In 2012, the British Food Commission highlighted celebrity chef Antony Worrall Thompson's "Snickers pie",which contained five Snickers bars among other ingredients, suggesting it was one of the unhealthiest desserts ever; one slice providing "over 1,250 calories (5,200 kJ) from sugar and fat alone", more than half a day's requirement for an average adult. The pie had featured on his BBC Saturday programme some two years earlier and the chef described it as an occasional treat only.

Braised Brisket & RootsIngredients

-1 tablespoon canola oil
-2 pounds flat, first-cut brisket (see Ingredient Note), trimmed of fat
-3 medium onions, halved and sliced
-6 allspice berries or pinch of ground allspice
-2 teaspoons chopped fresh thyme
-1 teaspoon sweet paprika
-1/2 teaspoon salt, or to taste
-1/2 teaspoon freshly ground pepper
-2 bay leaves
-1 cup dry vermouth or dry white wine
-3 cups reduced-sodium beef broth
-4 medium carrots, peeled
-3 medium parsnips, peeled
-1 medium rutabaga (about 3/4 pound), peeled
-1 teaspoon Dijon mustard
-2 teaspoons arrowroot or 1 tablespoon cornstarch
-1-2 tablespoons water

Ingredient Note: Brisket cuts are notoriously fatty. But the flat, first-cut section is a far better choice for healthy eating than the fattier point cut. Don't worry about a first-cut being tough there's enough juice in this melange of root vegetables to keep the meat moist, no matter how lean it is.


Preheat the oven to 325 degrees F.

Heat the oil in a Dutch oven over medium-high heat. Add the brisket and cook until browned, 3-5 minutes per side. Transfer to a large plate and set aside.

Add the onions to the pot; cook, stirring frequently, until softened, about 2 minutes. Stir in the allspice, thyme, paprika, salt, pepper and bay leaves, then pour in the vermouth (or wine). Bring to a boil. Cook for 3 minutes.

Stir in the broth and return the brisket to the pot along with any accumulated juices. Bring to a simmer. Cover, place in the oven and bake for 1 1/2 hours. Meanwhile, cut the carrots, parsnips and rutabaga into 2 x 1/2-inch sticks.

Transfer the brisket to a plate. Using a slotted spoon, remove and discard the bay leaves and allspice berries (if using). Stir the mustard into the sauce. Add the carrots, parsnips and rutabaga. Return the brisket to the pot; cover and bake for 1 hour more.

Test the vegetables and brisket for tenderness by piercing with the tip of a sharp knife. As they get done, transfer to a cutting board or platter, cover with foil and set aside. If necessary, continue to cook, testing for doneness every 20 minutes. Total cooking time for the brisket may range from 2 1/2 - 5 hours, depending on the particular piece of meat.

Skim the fat from the sauce. Place the pot over high heat and bring to a boil. Cook for 5 minutes, stirring occasionally, to reduce and intensify flavors. Dissolve the arrowroot in 1 tablespoon water (or cornstarch in 2 tablespoons water); add to the simmering sauce and cook, stirring constantly, just until thickened, about 10 seconds.

Thinly slice the brisket against the grain and arrange the slices on a serving platter. Using a slotted spoon, mound the vegetables around the brisket. Spoon half the sauce over the meat and vegetables; pass the remaining sauce separately.

Turkish Chicken ThighsIngredients

-8 bone-in chicken thighs (about 3 1/2 pounds total), skin removed, trimmed
-1 tablespoon lemon juice
-1 cup low-fat plain yogurt
-2 cloves garlic, minced
-1 tablespoon minced fresh ginger
-2 teaspoons hot paprika
-1 1/2 teaspoons dried mint
-1/2 teaspoon salt

Tip: Chicken thighs are higher in fat than other cuts, but have the benefit of full-flavored, juicy meat. To minimize the fat, be sure to remove the skin and trim thighs thoroughly. For quick cooking, choose boneless, skinless thighs. When slow-cooking, such as braising, bone-in thighs work best because they will retain their moisture better. Two 2- to 3-ounce boneless thighs yield a 3-ounce cooked portion.


Place chicken in a large bowl. Add lemon juice and toss to coat. Whisk yogurt, garlic, ginger, paprika, mint and salt in a separate bowl. Pour the yogurt mixture over the chicken and stir to coat. Cover with plastic wrap and refrigerate for at least 1 hour or up to 24 hours.

Position rack in upper third of oven; preheat broiler. Remove the chicken from the marinade (discard marinade). Place the chicken on a broiler rack and broil until browned on top, about 15 minutes. Reduce oven temperature to 400°F and bake until the chicken is juicy and just cooked through, about 15 minutes longer. (Thigh meat will appear dark pink, even when cooked through). Serve immediately.

Basic Chicken SautéIngredients

-4 boneless, skinless chicken breasts (1-1 1/4 pounds), trimmed, tenders removed
-1/4 cup all-purpose flour
-1/2 teaspoon salt
-Freshly ground pepper to taste
-1 tablespoon extra-virgin olive oil or canola oil

Tip: Chicken tenders, virtually fat-free, are a strip of rib meat typically found attached to the underside of the chicken breast, but they can also be purchased separately. Four 1-ounce tenders will yield a 3-ounce cooked portion. Tenders are perfect for quick stir-fries, chicken satay or kid-friendly breaded "chicken fingers."


Cover the chicken with plastic wrap and pound with a rolling pin, meat mallet or heavy skillet until flattened to an even thickness, about 1/2 inch. Combine the flour, salt and pepper in a shallow dish; dredge the chicken (discard any leftover flour).
Heat the oil in a large nonstick skillet over medium-high heat. Cook the chicken until well browned and no longer pink in the center, 4-5 minutes per side. Serve.

Chimichurri SauceIngredients

For Salad:
-4 medium tomatoes, cut into wedges
-1/2 cup thinly sliced sweet onion
-2 teaspoons extra-virgin olive oil
-1 tablespoon distilled white vinegar
-1/4 teaspoon kosher salt
-1/4 teaspoon freshly ground pepper
For Steak:
-1 pound boneless rib-eye steak, about 1-inch thick, trimmed of fat and cut into 4 portions
-1/2 teaspoon extra-virgin olive oil
-1/4 teaspoon kosher salt
-1/4 teaspoon freshly ground pepper
-Chimichurri sauce, for serving

Tip: Meat-Buying Tips:
Make sure that packaged meat isn't past its "sell-by" date and that there's not much moisture in the packaging.
Touch it if possible—it should be firm and not soft.
Look for bright red (not gray) meat. Vacuum-packed meat will be darker looking and should turn red as soon as it's exposed to air.
Companion recipe:Chimichurri Sauce


Preheat the grill to high.

To prepare the salad: Combine the tomatoes, onion, oil and vinegar in a medium bowl. Season with the salt and pepper.

To prepare the steak: Rub the steak with the oil. Season on both sides with the salt and pepper. Grill the steak 3 to 4 minutes per side for medium-rare. Allow the steak to rest 5 minutes; serve with the salad on the side and a dollop of chimichurri sauce on top.

Meat and Potatoes QuicheIngredients

-One 14-ounce package refrigerated piecrust (you will only need 1 crust)
-8 ounces Italian sausage, casings removed
-1 small red onion, sliced
-1 cup chopped cooked peeled potatoes
-5 large eggs
-1 1/2 cups whole milk
-1 cup shredded sharp cheddar cheese
-1/2 teaspoon kosher salt
-1/4 teaspoon freshly ground black pepper


Preheat the oven to 375 degrees F. Taking one crust from the piecrust package, unroll and line the inside of a 9-inch pie plate. Save the other crust for another use. Using fingers, create a fluted edge. Place in the refrigerator until ready to use.

In a medium sauté pan over medium heat, cook the sausage, about 8 to 10 minutes. Use a wooden spoon to break up the large pieces. Remove the sausage and let cool. In the same pan, cook the onions in the grease till softened, about 5 to 7 minutes. Remove from heat.

In a medium bowl, whisk the eggs, milk, cheese, salt and pepper together. Gently stir in the sausage, onion and potatoes.

Remove the pie pan from the refrigerator. Pour the egg mixture into the pan. Bake in the oven until the eggs are set, about 45 to 50 minutes.

Polenta with Meat SauceIngredients

-4 tablespoons olive oil
-1 1/2 pounds mild Italian sausages, casings removed
-2 carrots, chopped
-1 onion, chopped
-4 cloves garlic, minced
-1/3 cup dry white wine
-1 1/2 cups canned crushed tomatoes in thick puree (from one 15 ounce can)
-3/4 cup canned low-sodium chicken broth or homemade stock
-6 tablespoons chopped fresh parsley
-1 bay leaf
-1 3/4 teaspoons salt
-1/4 teaspoon fresh-ground black pepper
-3 tablespoons light cream
-4 1/2 cups water
-1 1/3 cups coarse or medium cornmeal
-3 tablespoons grated Parmesan cheese, plus more for serving


In a large deep frying pan, heat 1 tablespoon of the oil over moderately high heat. Add the sausage and cook, breaking up the meat with a fork until no longer pink, about 3 minutes. Tilt the pan and spoon off all but 2 tablespoons fat. Reduce the heat to moderate. Add the carrots, onion and garlic and cook, stirring occasionally, until the vegetables start to soften, about 5 minutes.

Stir in the wine and let simmer 3 minutes. Add the tomatoes, broth, 4 tablespoons of the parsley, the bay leaf and 1/2 teaspoon of the salt. Simmer, covered, for 15 minutes. Uncover, add the pepper and simmer 5 minutes longer. Remove the bay leaf. Stir in the cream and the remaining 2 tablespoons parsley.

Meanwhile, in a medium saucepan, bring the water and the remaining 1 1/4 teaspoons salt to a boil. Add the cornmeal in a slow stream, whisking constantly. Whisk in the remaining 3 tablespoons oil. Reduce the heat and simmer, stirring frequently with a wooden spoon, until the polenta is thick, about 20 minutes. Stir in the Parmesan.

Serve the polenta topped with the meat sauce. Pass additional Parmesan.

Latin-Style Rice and ChickenIngredients

-1 1/2 pounds chicken legs and thighs
-1/2 teaspoon kosher salt, divided
-1/2 teaspoon freshly ground black pepper, divided
-2 tablespoons olive oil
-1/4 cup chopped onion (about 1/4 of large onion)
-2 cloves garlic, chopped
-1 cup long-grain white rice
-1 1/2 cups low-sodium chicken broth
-1/2 cup canned chopped tomato
-3/4 cup frozen peas
-1/4 cup sliced pimento-stuffed olives


Preheat a large skillet or casserole dish over medium-high heat. Season the chicken with 1/4 teaspoon each salt and pepper. When the pan is hot, add the olive oil. Carefully place the chicken, skin-side down, in the pan. Brown all the sides, 10 to 15 minutes. (This can be done in batches if the pan is too small.) When the chicken is brown, pour or spoon out all but 2 tablespoons of the fat. Return the pan to the stove top over medium-high heat, and add the onion and garlic. Cook until soft, about 5 minutes.

Stir in the rice and add the broth and tomato. Bring to a boil. Turn the heat to low and cook covered until the rice is done, about 15 minutes. Uncover and add the peas. When the peas are hot, about 5 minutes, turn off the heat and stir in the olives. Season with the remaining salt and pepper, or more to taste.

Broiled Chicken Breast with Sweet Chili Glaze


-4 split chicken breasts with skin and bones, rinsed and patted dry
-1 tablespoon finely minced garlic
-2 1/2 teaspoons toasted sesame oil
-1/3 cup Thai sweet chili sauce
-3 tablespoons soy sauce
-1 tablespoon Dijon mustard
-2 teaspoons finely minced or grated ginger
-1/4 cup thinly sliced scallion


Preheat the broiler. Fit oven rack 7 to 8 inches from the heat. Oil rack on broiler pan.

Loosen the skin on the chicken breasts. Season the meat under the skin with 1/2 teaspoon each of the sesame oil and the garlic. Pat skin back into place. Combine remaining sesame oil, Thai Sweet Chili Sauce, soy sauce, Dijon mustard and ginger in a bowl.

Arrange breasts skin side down on the rack of the broiler pan. Brush undersides of chicken with the glaze. Broil chicken breasts for 5 to 6 minutes, or until golden brown. Turn skin side up, liberally brush with glaze and broil 5 to 6 minutes more, or until golden brown. Reduce oven temperature to 400 degrees F and bake 10 minutes more, or until chicken is cooked through. Transfer chicken to a serving dish, brush with remaining glaze and sprinkle with scallion.

Flaky Turkey Pot Pie TurnoversIngredients

-2 tablespoons butter
-1 onion, finely chopped
-3/4 cup refrigerated diced potatoes
-1 carrot, finely chopped
-1 cup chicken broth
-1/4 cup milk
-2 tablespoons all-purpose flour
-1 cup cooked diced turkey breast
-1/2 cup frozen peas
-3/4 teaspoon salt
-1/2 package (17.3-ounce) frozen puff pastry sheets, thawed (1 sheet)
-1 large egg
-1 tablespoon water


Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper or foil.

Melt the butter in a large skillet over medium heat. Add the onion, potatoes, and carrot and cook, stirring, 5 minutes. Add the broth and bring to a boil. Reduce the heat and simmer, covered, stirring occasionally, until the potatoes are tender, about 15 minutes.

Whisk together the milk and flour in a small bowl until blended and smooth. Stir the milk mixture into the vegetable mixture and cook, stirring often, until the mixture bubbles and thickens, about 2 minutes. Add the turkey, peas and salt; remove from the heat and set aside.

On a lightly floured surface with a floured rolling pin, roll the pastry into a 12-inch square. Cut the pastry into 4 squares.

Place the squares, one at a time, on the baking sheet. Spoon one-fourth of the turkey mixture on half of each square. Whisk together the egg and 1 tablespoon of water in a small bowl. Lightly brush the edges of each square with some of the egg mixture. Fold the dough diagonally over the filling. Crimp the edges with a fork to seal. Cut three 1/2-inch slits in the top of each turnover to allow steam to escape. Brush the remaining egg mixture over the top of each turnover. Bake until puffed and golden, 20 to 25 minutes. Let cool at least 10 minutes before serving.

Chocolate and Pear Brownie CakeIngredients

-1 cup butter, melted
-2 cups sugar
-4 eggs
-1/2 cup unsweetened cocoa powder
-2 teaspoons vanilla extract
-3/4 cup all-purpose flour
-6 1/2 ounces semisweet chocolate, chopped
-3/4 cup chopped walnuts
-1 can pear halves, drained
-10 walnut halves (optional)


Preheat the oven to 350 degrees F. Lightly butter an 8-inch round cake pan and line with parchment paper.

Mix together the melted butter, sugar, eggs, cocoa, vanilla and flour. Stir in the chocolate and chopped walnuts, mixing well.

Pour the mixture into the prepared pan. Arrange the pears, cut-side down, on top of the mixture. Place the walnut halves between the pears, if using. Bake for 40 minutes, or until a skewer inserted in the middle of the cake comes out clean. Cool in the pan on a wire rack before turning out and serving. This cake can be served warm or cold.

Basic Flaky Pie Crust Dough


-2 1/2 cups all-purpose flour
-1 rounded tablespoon sugar
-1 rounded teaspoon salt
-1/2 cup chilled unsalted butter, cut into pieces
-2/3 cup frozen vegetable shortening, cut into pieces
-4-6 tablespoons ice water
-2 teaspoons apple cider vinegar


Combine flour, sugar and salt in food processor; pulse to blend. Add butter and shortening and cut into flour mixture using pulse button. When mixture resemble coarse meal, transfer to large bowl. Combine 4 tablespoons ice water and cider vinegar in small bowl; pour over flour mixture. Stir with fork until moist clumps form, adding additional 2 tablespoons ice water if necessary.

Gather dough into 2 balls and flatten balls into disks. Wrap in plastic and chill for 30 minutes or up to 4 days. Well-wrapped dough can be frozen up to 2 weeks. Allow dough to soften slightly at room temperature before continuing.

Salted Caramel Apple BitesIngredients

-1 granny smith apple, peeled, cored and diced into small pieces (about 1 1/4 cup)
-1 teaspoon lemon juice
-1/4 teaspoon cinnamon
-2 1/2 tablespoons sugar
-1 teaspoon flour
-8 soft caramel candy squares, chopped into bits
-Salt, approximately 1 teaspoon
-1 tube crescent roll dough (8 ounces)


Preheat oven to 350 degrees F. Place diced apple into small bowl and sprinkle with lemon juice. Stir to coat apples. Add sugar, cinnamon and flour and stir until apples are evenly coated. Set aside.

Line baking sheet with parchment to keep melting caramel from sticking during baking. Separate dough into triangles, gently stretching shortest side then cutting each into two roughly even triangles. Place one tablespoon of apple filling in center of each triangle. Top with caramel bits (about half a square) and a pinch or two of salt.

Bring corner of longest side across edge about 2/3 of way and pinch together. Bring opposite corner across then final corner and pinch edges together to create a small pouch. Filling will seem like a lot, but dough will stretch as you pinch together.

Bake for 15-17 minutes or until golden and filling is bubbly. Cool on tray for a couple of minutes for caramel to firm. Serve warm.

EatingWell's Pepperoni PizzaIngredients

-1 pound prepared whole-wheat pizza dough, thawed if frozen
-1 cup canned unseasoned pumpkin puree
-1/2 cup canned no-salt tomato sauce
-1/2 teaspoon garlic powder
-1 cup shredded part-skim mozzarella
-1/2 cup grated Parmesan cheese
-2 ounces turkey pepperoni (1/2 cup)


Place the oven rack in the lowest position; preheat to 450 degrees F. Coat a large baking sheet with cooking spray.

Roll out the dough on a lightly floured surface to the size of the baking sheet. Transfer to the baking sheet. Bake until puffed and lightly crisped on the bottom, 8-10 minutes.

Whisk the pumpkin puree, tomato sauce and garlic powder in a small bowl until combined.

Spread the sauce evenly over the baked crust. Top with mozzarella, Parmesan and pepperoni. Bake until the crust is crispy on the edges and the cheeses have melted, about 12 minutes.

Quarterback CalzonesIngredients

-1 package (48 ounces) frozen dinner roll dough, thawed
-1 can (15 ounces) pizza sauce
-2 cups (8 ounces) shredded mozzarella cheese
-1/2 cup finely chopped green pepper
-1/3 cup chopped ripe olives
-32 pepperoni slices
-Vegetable oil


For each calzone, press two dinner rolls together. On a lightly floured surface, roll dough into a 6 x 3 1/2-inch oval. Spread 1/4 cup sauce to within 1/2 inch of edge. Top with 1/4 cup cheese, 1 tablespoon green pepper, 1 to 2 teaspoons olives and 4 pepperoni slices.

Press two more rolls together and roll into a slightly larger oval. Place over filling; firmly press edges to seal.

Cut another roll in half and roll out to 1/8 inch. thickness. Cut a 3 x 1/4-inch strip. Place lengthwise down center of calzone.

To form laces, cut four 1 x 1/8-inch strips; place across center strip. Cut two 4 x 1/4-inch pieces of dough.

Bake, uncovered, at 375 degrees F for 16 to 17 minutes or until golden brown. Cut calzones in half before serving.

Cranberry-Honey Spice Pinwheel CookiesIngredients

For Filling:
-1 1/2 cups sweetened dried cranberries
-1 cup cranberries, fresh or frozen, thawed
/2 cup honey
-2 teaspoons freshly grated orange zest
-1/2 teaspoon ground cinnamon
-1/4 teaspoon ground cardamom or allspice
For Dough:
-2 1/3 cups all-purpose flour
-1 cup whole-wheat flour
-1 1/4 teaspoons baking powder
-Scant 1/2 teaspoon salt
-1/4 teaspoon baking soda
-1/2 teaspoon ground cinnamon
-1/4 teaspoon ground cardamom or allspice
-1/3 cup canola oil
-3 1/2 tablespoons butter, melted and cooled
-1 cup sugar
-1/3 cup honey
-2 large eggs
-3 tablespoons low-fat milk, plus more as needed
-2 1/2 teaspoons freshly grated orange zest
-2 teaspoons vanilla extract
-1/2 teaspoon almond extract


For Filling: Combine dried and fresh cranberries, honey, orange zest, cinnamon and cardamom (or allspice) in a medium nonreactive saucepan (see Kitchen Note that follows) over medium heat. Bring the mixture to a gentle boil and cook, stirring, until the fresh cranberries burst and soften, 4 to 5 minutes. Let cool slightly. Transfer to a food processor and puree. If the mixture seems dry, stir in up to 2 teaspoons water. Transfer the mixture to a nonreactive container and refrigerate while preparing the dough.

For Dough: Whisk all-purpose flour, whole-wheat flour, baking powder, salt, baking soda, cinnamon and cardamom (or allspice) in a large bowl. In another large bowl, combine oil, butter, sugar, honey, eggs, milk, orange zest, vanilla and almond extracts. Beat the wet ingredients with an electric mixer first on low speed, then on medium speed, until well combined. Add half the dry ingredients and beat on low speed until just incorporated. Stir in the remaining dry ingredients with a wooden spoon until evenly incorporated. If the mixture is too dry to hold together, stir in up to 1 tablespoon more milk. Cover and refrigerate the dough for 30 to 45 minutes to reduce its stickiness.

Turn the dough out onto a work surface and divide in half. Shape each half into a 6 inch-long log. Working with one log at a time, center it on a 16 inch-long sheet of baking parchment or wax paper. Cover with a second sheet. Press and then roll into a 12 x 15-inch rectangle of even thickness, inverting the dough occasionally to roll out any wrinkles and patching it to make the sides as even as possible. Transfer the dough, in the paper, to a baking sheet. Repeat with the remaining log of dough and transfer to the baking sheet. Place the baking sheet in the freezer until the dough is slightly firm, about 15 minutes.

To Prepare Pinwheel Rolls: Place one sheet of dough on a work surface. Peel off the top sheet of paper. Spread half the reserved filling evenly over the dough (it will be a thin layer). Working from a 15 inch-long side, tightly roll up the dough jelly-roll style, leaving the bottom sheet of paper behind. While rolling, slightly stretch out the center to yield an evenly thick roll. Wrap the roll in a clean sheet of wax paper, twisting the ends to prevent unrolling (see Tip that follows). Place on a baking sheet. Repeat with the second piece of dough and place on the baking sheet. Freeze until firm, at least 3 to 4 hours.

To Bake Cookies: Position racks in the upper third and center of the oven; preheat to 350 degrees F. Line 2 large baking sheets with parchment paper. Working with one pinwheel roll at a time, trim the uneven ends. Cut the roll crosswise into 1/4 inch-thick slices using a large serrated knife; periodically turning the roll to maintain a relatively round cookie shape. Place the cookies on the prepared baking sheets, spacing them about 1/2 inch apart. Bake the cookies until puffed and barely golden brown, 12 to 16 minutes, switching the pans back to front and top to middle halfway through baking. Immediately transfer the cookies to wire racks to cool completely. Cut and bake the remaining pinwheel roll.

Kitchen Note: A nonreactive pan—stainless steel, enamel-coated or glass—is necessary when cooking acidic foods, such as cranberries, to prevent the food from reacting with the pan. Reactive pans, such as aluminum and cast-iron, can impart an off color and/or off flavor in acidic foods.

Harvest Apple PieIngredients

Savory pastry dough
-2 pounds Golden Delicious, Gravenstein or Granny Smith apples, peeled, cored and cut into -slices 1/3 inch thick
-1 1/4 cups sugar
-1 1/2 teaspoons fresh lemon juice
-1 teaspoon vanilla extract
-1/4 teaspoon freshly grated nutmeg
-1/4 teaspoon ground cinnamon
-1/8 teaspoon salt
-2 1/2 tablespoons all-purpose flour
-5 tablespoons chilled unsalted butter, cut into pieces
-1 egg
-1 tablespoon water


Prepare the pastry dough as directed and refrigerate for 1 hour.

In a bowl, combine the apples, sugar, lemon juice, vanilla, nutmeg, cinnamon and salt. Toss until the apples are evenly coated. Add the flour and toss again to coat evenly. Cover and refrigerate until needed.

Preheat an oven to 375 degrees F. Lightly butter and flour a 9-inch pie pan and tap out the excess flour.

On a lightly floured work surface, divide the dough into thirds. Combine 2 of the pieces into 1 and, using a heavy rolling pin, roll out into a round 12 inches in diameter and about 1/8 inch thick. Carefully transfer the round to the prepared pan and press gently into the bottom and sides.

Turn out the apple mixture in the pastry-lined pan. Dot the top with the butter pieces.

Roll out the remaining pastry into a round about 10 inches in diameter. In a small bowl, whisk together the egg and water until blended. Using a pastry brush, brush the edge of the bottom pastry shell with a light coating of the egg mixture. Lay the second round on top and, using scissors, trim away all but about 1/2 inch of the overhanging dough. Then crimp the top and bottom edges to form a decorative rim. Cut a small slit in the top of the pie to act as a steam vent. Brush the top lightly with the egg mixture and place the pie on a baking sheet.

Bake until the crust is a rich golden brown, about 40-50 minutes. Remove from the oven, transfer to a rack and let cool slightly. Serve warm.

Young Woman Feels Bad About Eating Junk FoodProcessed foods are bad.
They are the main reason why people all over the world are getting fat and sick.

How do we know?
Every time a population adopts a “Western” diet high in processed foods, they get sick.
It happens within a few years. Their genes don’t change, their food does.

Real vs Processed Food

The word “processed” often causes some confusion, so let me clarify what I mean.

Obviously, most foods we eat are processed in some way. Apples are cut from trees, ground beef has been ground in a machine and butter is cream that has been separated from the milk and churned.

But there is a difference between mechanical processing and chemical processing.

If it’s a single ingredient food with no added chemicals, then it doesn’t matter if it’s been ground or put into a jar. It’s still real food.

However… foods that have been chemically processed and made solely from refined ingredients and artificial substances, are what is generally known as “processed food.”

Here are 9 ways that processed foods are bad for your health.

1. Processed Foods Are Usually High in Sugar and High Fructose Corn Syrup

Sugar cubesProcessed foods are usually loaded with added sugar… or its evil twin, High Fructose Corn Syrup.

It is well known that sugar, when consumed in excess, is seriously harmful.

As we all know, sugar is “empty” calories – it has no essential nutrients, but a large amount of energy.

But empty calories are really just the tip of the iceberg when it comes to the harmful effects of sugar…

Many studies show that sugar can have devastating effects on metabolism that go way beyond its calorie content.

It can lead to insulin resistance, high triglycerides, increased levels of the harmful cholesterol and increased fat accumulation in the liver and abdominal cavity.

Not surprisingly, sugar consumption is strongly associated with some of the world’s leading killers… including heart disease, diabetes, obesity and cancer.

Most people aren’t putting massive amounts of sugar in their coffee or on top of their cereal, they’re getting it from processed foods and sugar-sweetened beverages.

2. Processed Foods Are “Hyper Rewarding” and Lead to Overconsumption

We all want to eat good food. That’s just human nature.

Evolution provided us with taste buds that are supposed to help us navigate the natural food environment.

Our appetite gravitates towards foods that are sweet, salty and fatty, because we know such foods contain energy and nutrients that we need for survival.
Greedy, Overweight Man Eating Junk Food

Obviously, if a food manufacturer wants to succeed and get people to buy their product, it has to taste good.

But today, the competition is fierce. There are many different food manufacturers, all competing with each other.

For this reason, massive resources are spent on making foods as desirable as possible.

Many processed foods have been engineered to be so incredibly “rewarding” to the brain, that they overpower anything we might have come across in nature.

We have complicated mechanisms in our bodies and brains that are supposed to regulate energy balance (how much we eat and how much we burn) – which, until very recently in evolutionary history, worked to keep us at a healthy weight.

There is quite a lot of evidence that the reward value of foods can bypass the innate defense mechanism and make us start eating much more than we need, so much that it starts to compromise our health.
This is also known as the “food reward hypothesis of obesity.”

The truth is, processed foods are so incredibly rewarding to our brains that they affect our thoughts and behavior, making us eat more and more until eventually we become sick.

Good food is good, but foods that are engineered to be hyper rewarding, effectively short circuiting our innate brakes against overconsumption, are NOT good.

3. Processed Foods Contain All Sorts of Artificial Ingredients

If you look at the ingredients label for a processed, packaged food, chances are that you won’t have a clue what some of the ingredients are.

That’s because many of the ingredients in there aren’t actual food… they are artificial chemicals that are added for various purposes.

This is an example of a processed food, an Atkins Advantage bar, which is actually marketed as a low-carb friendly health food.
Atkins Advantage, Ingredients List

I don’t know what this is, but it most certainly isn’t food.

Highly processed foods often contain:

  1. Preservatives: Chemicals that prevent the food from rotting.
  2. Colorants: Chemicals that are used to give the food a specific color.
  3. Flavor: Chemicals that give the food a particular flavor.
  4. Texturants: Chemicals that give a particular texture.

Keep in mind that processed foods can contain dozens of additional chemicals that aren’t even listed on the label.

For example, “artificial flavor” is a proprietary blend. Manufacturers don’t have to disclose exactly what it means and it is usually a combination of chemicals.

For this reason, if you see “artificial flavor” on an ingredients list, it could mean that there are 10 or more additional chemicals that are blended in to give a specific flavor.

Of course, most of these chemicals have allegedly been tested for safety. But given that the regulatory authorities still think that sugar and vegetable oils are safe, I personally take their “stamp of approval” with a grain of salt.

4. Many People Can Literally Become Addicted to Processed Junk Foods

MuffinThe “hyper rewarding” nature of processed foods can have serious consequences for some people.

Some people can literally become addicted to this stuff and completely lose control over their consumption.

Although food addiction is something that most people don’t know about, I am personally convinced that it is a huge problem in society today.

It is the main reason why some people just can’t stop eating these foods, no matter how hard they try.

They’ve had their brain biochemistry hijacked by the intense dopamine release that occurs in the brain when they eat these foods.

This is actually supported by many studies. Sugar and highly rewarding junk foods activate the same areas in the brain as drugs of abuse like cocaine.

5. Processed Foods Are Often High in Refined Carbohydrates

BreadThere is a lot of controversy regarding carbohydrates in the diet.

Some people think that the majority of our energy intake should be from carbs, while others think they should be avoided like the plague.

But one thing that almost everyone agrees on, is that carbohydrates from whole foods are much better than refined carbohydrates.

Processed foods are often high in carbs, but it is usually the refined variety.

One of the main problems is that refined, “simple” carbohydrates are quickly broken down in the digestive tract, leading to rapid spikes in blood sugar and insulin levels.

This can lead to carb cravings a few hours later when blood sugar levels go down again. This phenomenon is also called the “blood sugar roller coaster” – which many people who have been on a high-carb diet can relate to.

Not surprisingly, eating a lot of refined carbohydrates is associated with negative health effects and many chronic diseases.

Do NOT be fooled by labels like “whole grains” that are often plastered on processed food packages, including breakfast cereals.

These are usually whole grains that have been pulverized into very fine flour and are just as harmful as their refined counterparts.

If you’re going to eat carbs, get them from whole, single ingredient foods, not processed junk foods.

6. Most Processed Foods Are Low in Nutrients

Processed foods are extremely low in essential nutrients compared to whole, unprocessed foods.
Junk Food With Yellow Caution Tape

In some cases, synthetic vitamins and minerals are added to the foods to compensate for what was lost during processing.

However, synthetic nutrients are NOT a good replacement for the nutrients found in whole foods.

Also, let’s not forget that real foods contain much more than just the standard vitamins and minerals that we’re all familiar with.

Real foods… like plants and animals, contain thousands of other trace nutrients that science is just beginning to grasp.

Maybe one day we will invent a chemical blend that can replace all these nutrients, but until that happens… the only way to get them in your diet is to eat whole, unprocessed foods.

The more you eat of processed foods, the less you will get of vitamins, minerals, antioxidants and various trace nutrients.

7. Processed Foods Tend to be Low in Fiber

Junk Food
Fiber, especially soluble, fermentable fiber, has various benefits.

One of the main ones is that it functions as aprebiotic, feeding the friendly bacteria in the intestine.

There is also evidence that fiber can slow down the absorption of carbohydrates and help us feel more satisfied with fewer calories.

Soluble fiber can also help treat many cases of constipation, which is a very common problem today.

The fiber that is found naturally in foods is often lost during processing, or intentionally removed. Therefore, most processed foods are very low in fiber.

8. It Requires Less Energy and Time to Digest Processed Foods

Toast With MargarineFood manufacturers want their processed food products to have a long shelf life.

They also want each batch of the product to have a similar consistency and they want their foods to be easily consumed.

Given the way foods are processed, they are often very easy to chew and swallow. Sometimes, it’s almost as if they melt in your mouth.

Most of the fiber has been taken out and the ingredients are refined, isolated nutrients that don’t resemble the whole foods they came from.

One consequence of this is that it takes less energy to eat and digest processed foods.

We can eat more of them in a shorter amount of time (more calories in) and we also burn less energy (fewer calories out) digesting them than we would if they were unprocessed, whole foods.

One study in 17 healthy men and women compared the difference in energy expenditure after consuming a processed vs a whole foods-based meal.

They ate a sandwich, either with multi-grain bread and cheddar cheese (whole foods) or with white bread and processed cheese (processed foods).

It turned out that they burned twice as many calories digesting the unprocessed meal.

The Thermic Effect of Food (TEF) is a measure of how much different foods stimulate energy expenditure after eating. It totals about 10% of total energy expenditure (metabolic rate) in the average person.

According to this study, people who eat processed food will cut their TEF in half, effectively reducing the amount of calories they burn throughout the day.

9. Processed Foods Are Often High in Trans Fats or Processed Vegetable Oils

Vegetable OilsProcessed foods are often high in unhealthy fats.

They usually contain cheap fats, refined seed- and vegetable oils (like soybean oil) that are often hydrogenated… which turns them into trans fats.

Vegetable oils are extremely unhealthy and most people are eating way too much of them already.

These fats contain excessive amounts of Omega-6 fatty acids, which can drive oxidation and inflammation in the body.

Several studies show that when people eat more of these oils, they have a significantly increased risk of heart disease, which is the most common cause of death in Western countries today.

If the fats are hydrogenated, that makes them even worse. Hydrogenated (trans) fats are among the nastiest, unhealthiest substances you can put into your body.

The best way to avoid seed oils and trans fats is to avoid processed foods. Eat real fats like butter, coconut oil and olive oil instead.
Today we will talk about Japanese popular food,sushi...


-1 kg strong white bread flour, (or 800g strong bread flour mixed with 200g semolina flour)
-1 level teaspoon fine sea salt
-2 x 7g sachets of dried yeast
-1 tablespoon golden caster sugar
-4 tablespoons extra-virgin olive oil
For the tomato sauce:
-4 cloves of garlic
-olive oil
-1 bunch of fresh basil
-3 x 400g tins of whole plum tomatoes
-sea salt
-freshly ground black pepper

For the topping:


-3 tablespoons extra-virgin olive oil
-1 minced onion
-2 cloves minced garlic
-1/2 teaspoon dried crushed red pepper
-1 (28-ounce) can crushed Italian tomatoes
-1 tablespoon oregano
-1 bay leaf
-2 tablespoons Parmesan
Lasagna filling:
-15 lasagna noodles
-2 pounds ricotta
-Salt and pepper

Amazing Pea SoupIngredients

-12 cups water
-2 pounds English peas with shells
-1/3 cup finely chopped fresh dill, plus sprigs for garnish
-1 teaspoon salt
-Freshly ground pepper to taste
-3/4 cup low-fat plain yogurt

Curried Carrot SoupIngredients

-3 tablespoons canola oil
-2 teaspoons curry powder
-8 medium carrots, peeled and thinly sliced
-4 medium stalks celery, thinly sliced
-1 medium onion, coarsely chopped
-5 cups reduced-sodium chicken broth
-1 tablespoon lemon juice
-1/2 teaspoon salt
-Freshly ground pepper to taste

Yucatan Lemon SoupIngredients

-4 cups reduced-sodium chicken broth
-1 medium onion, cut into quarters
-2 jalapeno peppers, seeded and quartered
-8 cloves garlic, crushed and peeled
-3 tablespoons finely grated Meyer lemon zest (see tip)
-1/2 teaspoon cumin seeds
-One 4-inch cinnamon stick
-4 whole cloves
-1 pound raw shrimp (26-30 per pound),

Mini Molten Chocolate Cakes with Mocha SauceIngredients

-4 ounces dark or bittersweet chocolate (60-75% cacao), coarsely chopped
-2 tablespoons unsalted butter cut into chunks
-1 tablespoon granulated sugar
-1 1/2 tablespoons light cream
-2 teaspoons instant espresso powder or granules dissolved in 1 tablespoon hot water, divided
-1 tablespoon light corn syrup
-1 large egg
-2 tablespoons canola oil
-1 teaspoon vanilla extract
-1/8 teaspoon salt

Mile-High Chocolate Layer CakeIngredients

For Cake:
-2 1/4 cups all-purpose flour
-1 1/2 teaspoons baking soda
-1 teaspoon salt
-1 1/4 teaspoons baking powder
-4 ounces unsweetened chocolate, coarsely chopped
-3/4 cup unsalted butter, at room temperature
-1 3/4 cups sugar
-3 eggs
-1 teaspoon vanilla extract
-3/4 cup milk
For Frosting:

Cupid's Chocolate CakeIngredients

-1 cup butter or margarine, softened
-2 1/2 cups sugar
-4 eggs
-2 1/2 teaspoons vanilla extract, divided
-2 3/4 cups all-purpose flour
-1 cup baking cocoa
-2 teaspoons baking soda
-1/2 teaspoon baking powder
1/2 teaspoon salt
-2 cups water
-1 cup whipping cream

Barbecued Meat KabobsIngredients

For the Beef:
-12 ounces. lean tender beef (tenderloin, filet or rump)
-2 tablespoons light soy sauce
-2 teaspoons sugar
-1 tablespoon dry sherry or brandy
For the Lamb:
-6 baby lamb chops, boned trimmed
-1 garlic clove, mashed
For the Sausage:
-3 spicy sausages
For the Chicken:

Thai-style Beef Salad over Angel-Hair PastaIngredients

For Pasta:
-1/2 pound angel hair pasta or other thin pasta
-2 tablespoons cooking oil
-3 tablespoons Asian sesame oil
For Almonds:
-1/2 cup sliced almonds
For Beef:
-1 jalapeno chili, seeds and ribs removed, minced
-1 teaspoon minced fresh ginger
-1 1/2 pounds ground beef
-1 teaspoon salt

Pasta with TapenadeIngredients

-8 ounces cavatelli, conchiglie, or other dried shaped pasta
-1/2 of a fennel bulb or 1/2 cup celery, bias-sliced 1/4 inch thick
-1/2 of a red sweet pepper, cut into thin bite-size strips
-1/2 of a yellow sweet pepper, cut into thin bite-size strips
-1/2 cup

Pasta Cacio e PepeIngredients

-3/4 pound linguine
-1 cup grated pecorino cheese
-2 tablespoons unsalted butter
-2 teaspoons coarsely ground smoked or regular peppercorns


-2.5 oz (about 2/3 cups) roasted unsalted hazelnuts
-3/4 cup sweetened condensed milk
-3 oz (about 1/2 cup) unsweetened chocolate, finely chopped
-3 tbsp honey, agave nectar, or other liquid sweetener
-a food processor


The first step is to toast the hazelnuts. If you use the roasted unsalted hazelnuts from Oh Nuts, they technically don’t need to be toasted, but I think toasting nuts, even pre-roasted ones, adds a depth of flavor that’s important to the finished product.
So place your nuts in a preheated 350 degree oven, and toast them until they’re brown and fragrant, about 10-12 minutes. Be sure to stir them every 3-4 minutes to keep them from burning. Once they’re toasted, set them aside until they’re no longer hot.

The food processor is going to do most of the work in this recipe, so prepare yourself for a lot of food processor pictures. Start by adding the cooled, toasted hazelnuts to the processor bowl.

Turn the food processor on, and after a minute or two you’ll be left with very finely ground hazelnuts. Wonderful for sprinkling on pastries, but that’s not what we’re going for, so keep processing.

After another minute, the nuts will start to clump together around the blade, and you’ll find you have a smooth paste like this. Add a touch of salt, and you’ve create a tasty hazelnut butter! But you didn’t come to this tutorial to learn how to make hazelnut butter, you came for Nutella, so turn that processor back on….

Success! After about 5 minutes, your hazelnuts should be processed into a liquid. Scrape down the sides and the blade and process until there are no lumps remaining. Set the hazelnuts aside while you prepare the chocolate portion of the recipe.

The chocolate will need to be melted, so you can either use a microwave-safe bowl, or use the double boiler method on the stovetop. Whichever you choose, combine the chopped chocolate, condensed milk, and honey in a bowl.

If you’re using a double boiler, put the bowl on a pan of simmering water on the stovetop, and heat it, stirring frequently, until the chocolate melts and the mixture is smooth. If you’re using the microwave, be sure to stir the mix after every 30 seconds to prevent overheating, and stop once everything is melted together.

Now look, you’ve barely done any work and the Nutella’s almost finished. It’s magic! The final step is to add the warm chocolate mix to the bowl of the food processor that contains the liquefied hazelnuts.

Process the mix for 1-2 minutes more, until it smooths out, loses a little graininess, and gets shiny and smooth. The more you mix the stiffer the Nutella gets, so be sure to stop while it is still nice and spreadable.

If you’d like, you can taste it and add a pinch of salt or an extra squirt of honey to suit your taste. I’m usually too busy licking it off the spatula to make any final tweaks, though. Store your homemade Nutella in an airtight container in the refrigerator for up to one month.