How to Prepare the caramel sauce

Ingredients needed:
1 1/2 cups brown sugar, packed
4 tablespoons flour
1 cup boiling water
a dash of salt
2 tablespoons butter
2 tablespoons cream
vanilla, to taste

How to prepare it:
Mix sugar with flour in saucepan; blend well. Add water and salt. Stir while cooking for 6 to 8 minutes. If too thick add a little more water. Remove from heat; stir in butter, cream, and vanilla to taste.

How to Prepare the cookie:
Mix flour, cocoa powder, baking powder, baking soda, and salt in a bowl. Beat in the butter, sugar, egg, and vanilla, water, and buttermilk until a batter forms. Heap tablespoons of batter on a baking sheet, 2 inches or so apart (these cookies spread out while baking), and bake at 375 degrees F for 9-10 minutes. After baking, let cool until semi-hardened (can refrigerate too). When you're ready, take a shell-shaped or circle cookie cutter and cut out the cookies. Make it look like a shell, and then add cream filling between two cookies to make a sandwich.

Ingredients for Creme filling:
1 cup milk
1/2 cup sugar
3 Tbs flour
1/8 tsp salt
2 beaten egg yolks
2 tsp vanilla extract (optional)

How to make the creme:
Heat milk in pan until hot, but not boiling. Mix sugar, flour and salt in a bowl, then pour the hot milk in the bowl and beat. Pour everything back in the pan and stir on low heat until it looks thick. Add the egg yolks and cook for a little more, still stirring. Add vanilla last, if you really want to.

How to Prepare the drink:
Simmer milk in a saucepan with vanilla bean, cinnamon and chili. Heat through for about a minute. Whisk in grated chocolate, and continue to simmer until melted. Remove from heat and let 'steep' for another 10 minutes. Strain out the spices and serve. Serves 2

How to decorate the cupcake:
For the icing , use your favorite premade frosting or favorite vanilla frosting but separate it into 2 dishes. Add red coloring and cinnamon to one batch and yellow food coloring to the other batch, then frost your cupcakes in a fiery pattern. Red Hots (the candies) may be sprinkled on top to resemble fiery sparks.

How to prepare it:
Place garlic in a food processor and pulse until finely chopped. Add onion and pulse until finely chopped. Set aside. Place jalapeno in food processor and pulse until finely chopped. Add celery and pulse until finely chopped. Set aside. Place carrots in food processor and pulse until finely chopped.

Heat 1 tbsp. of the olive oil in a medium stockpot over medium heat. Add the garlic and onion and sauté, stirring occasionally, until onion is translucent, about 6 minutes. Add jalapeno, celery, and carrots and sauté for 5 minutes. Add the pumpkin, chicken stock, bay leaf, curry, turmeric, cayenne, 1 tsp. of the salt, and pepper to taste, and bring to a boil. Reduce heat and cook until the vegetables are tender, about 8 minutes.

Meanwhile, in a small sauté pan, heat remaining tbsp. of olive oil over medium-high heat. Add pumpkin seeds and remaining 1/2 t salt and cook for about 30 seconds, shaking pan constantly to prevent burning, until all the seeds have popped. Remove from heat and add parsley.

Place 2 cups of the cooked vegetables and about 1/2 cups of the liquid in the bowl of a food processor and puree until smooth. Stir puree back into the soup. Adjust seasonings, and stir in the sour cream, if desired. Garnish with roasted pumpkin seeds.

(credit for this recipe is given to the world wide web!)

How to Make it:
Pour 3 cups of the apple cider into a saucepan; add the ginger slices, cinnamon stick, and cloves. Bring the mixture to a boil, turn down to a simmer, and cook for 15 minutes. Remove from heat, add the honey and brown sugar, and stir to dissolve. Refrigerate the mixture until well-chilled, or up to a week.

When ready to serve, strain the apple cider mixture into a large pitcher. Add the remaining apple cider and the pumpkin puree; stir well.

How to Make it:
Boil a chicken to make a nice hearty broth. Take the chicken out.(The chicken can be served with rice) In a bowl beat the 2 "neggs". Chop some green onions up. Now put the green onions into the broth and very slowly, pour the beaten egg into the soup and keep stirring to make those lovely strings of negg. Add salt and pepper to taste.

Ingredients:
1 1/2 cups coffee ice cream
1 1/2 cups eggnog
1 cup hot strongly brewed coffee
4 tablespoons frozen whipped topping, thawed
4 pinches ground nutmeg

How to Make it:
Scoop the ice cream into a pan over low heat. Stir in the eggnog and coffee; and heat until warm, about 3 minutes. Pour into four glass or ceramic mugs. Top each with 1 tablespoon whipped topping and sprinkle with nutmeg. Serve immediately.

How to Make it:
Gather washed lettuce, sliced tomatoes, cheese shreds, mayonaisse(or an alternate filling that you like in wraps) together. You can even use ham or other meat in this too. Lay out the wrap on a table and start putting the ingredients into the middle of the bread, like a taco. While putting the lettuce, tomatoes, and meat in, keep sprinkling cheese over it and layering mayo in between slices. Then roll it all up and stick 2 olives on top for eyes with toothpicks and serve.

Crust Ingredients:
1 cup all-purpose flour
1/4 cup sugar
1/2 teaspoon salt
8 tablespoons butter, chilled and cut into small pieces
1 egg yolk
1 teaspoon vanilla
1 teaspoon orange zest
2 tablespoons water

Filling Ingredients:
2 pounds softened cream cheese
1 1/4 cups sugar
4 eggs
1 tablespoon vanilla extract
1 teaspoon orange zest
6 ounces white chocolate, melted

Cranberry Compote ingredients:
6 cups cranberries, fresh or frozen
1 cup sugar
1 cup orange juice
1 tablespoon orange zest
1 cup orange segments

Making the cheesecake:
Preheat the oven to 350 degrees F.

Use a food processor or by hand, mix the flour, sugar, and salt in a bowl. Add the butter pieces and mix until it resembles small pea size pieces. Add the yolk, vanilla, and zest, and mix until it forms a ball. Add the water to help dough come together. Form the dough into a disk and refrigerate for 30 minutes. Press the dough into the bottom of a springform pan and bake for about 20 minutes until golden brown and set aside.

For the filling, use a mixer with a paddle attachment. Cream the cheese with the sugar on low speed. Add the eggs 1 at a time until smooth making sure to scrape the sides of the bowl. Add the vanilla and orange zest. Slowly pour in the melted white chocolate and mix until well combined. Pour the mixture into the springform pan. Wrap aluminum foil around the base of pan and up side to protect from water bath. Place pan on sheet pan or pan with high sides and fill with 1/3 water. Bake cheesecake for 40 to 45 minutes. Remove cake from oven and allow to cool for 4 hours before serving.

To make the compote, place the cranberries, sugar, orange juice, and zest in a saucepan and stir over low heat. Simmer until cranberries soften or pop. Cool mixture and add the orange segments.

Serve cheesecake with compote and orange segments.

How to Make it:
Take a loaf of bread, preferably an old-fashioned sourdough and slice in half lengthwise. In a bowl, mash some butter and crushed garlic and just a bit of salt till soft. Spread on the the bread slices. Sprinkle parmesan cheese and sweet paprika over the loaves. Pop in the oven and bake until slightly browned.

How to Make it:
Make a package of lime gelatin/jello as instructed on package and put into a square mold. When firm cut into cheese shaped wedges and with a sharp instrument cut some little holes to make it look like swiss cheese. May be served alongside some cream cheese or any other cheese you desire.

How to Make it:
Take round block of your favorite cheese. Make little holes all over it and insert sprigs of dillweed or oregano making sure to cover it very well. Or cover the cheese with a light coating of cream cheese and roll the block in crushed/chopped herbs (a mixture of soft leaf parsley,dill and mint), patting down to make sure the herbs stay on.

Note from cool34537:
Goes great with club crackers!

Ingredients:
2 1/2 cups white sugar
6 cups water
2 (3 ounce) packages strawberry flavored gelatin mix
1 (46 fluid ounce) can pineapple juice
2/3 cup lemon juice
1 quart orange juice
2 (2 liter) bottles lemon-lime flavored carbonated beverage

Directions:
In a large saucepan, combine sugar, water, and strawberry flavored gelatin. Boil for 3 minutes. Stir in pineapple juice, lemon juice, and orange juice. Divide mixture in half, and freeze in 2 separate containers. When ready to serve, place the frozen contents of one container in a punch bowl, and stir in 1 bottle of lemon-lime soda until slushy.

Ingredients:
2 1/2 cups white sugar
1 sm. pineapple (fresh)
2 frozen bananas
1 c. yogurt (plain)
2 tsp. fructose or honey

Directions:
Place everything in a blender then put back in freezer until just the right temperature. Serve when ready!

Ingredients:
2 cups of crushed ice
1 pint blueberries
1/2 cup apple juice
whipped cream (optional)
2 spoonfuls of sugar (optional)

Directions:
Crush ice in blender. Then add blueberries and blend. After, add apple juice, sugar, and a couple layers of whipped cream and blend. Can store in fridge.

How to Make:
Have a pot full of any kind of bones (chicken, beef, pork, or ribs). Add your favorite vegetables: potatoes,carrots,cabbage etc. Then add enough of your favorite spices. Cook up as you would any other soup and then add the secret piratey ingredient: a little vinegar! This will help draw out all the goodness from the bones.

How to Make:
Take a pita bread and place it on a hot ungreased griddle to warm up. Cut in half and fill with your favorite combination of meat and/or veggies such as chunks of Turbo Steak Meat, Shoyru Meatballs, or chopped Tami Veggie Plants.

Ingredients:
Approx. 350 g (3/4 l cooked turkey meat, finely chopped
100 g (4 oz) mushrooms, cleaned and finely chopped
150 ml (1/4 pint) thick white sauce (made with 25 g (1 oz) butter,2 tbsp spoons flour,150 ml (1/4 pint) milk , and pinch of grated nutmeg)
Salt and freshly ground black pepper
1 tbsp freshly chopped parsley
1/2 tsp cayenne pepper
Flour for coating
1 egg, beaten
175 g (6 oz) dried breadcrumbs
Oil for deep-fat frying

For garnish:
Parsley sprigs
Lemon wedges

How to Make:
1. Put the turkey, mushrooms and sauce in a large mixing bowl and mix together with salt and pepper to taste, parsley and cayenne.
2. Shape into balls or flat cakes with floured hands and coat in flour. Dip in the beaten egg, ensuring that they are evenly coated, then coat in dried breadcrumbs. Chill in the refrigerator for at least 1 hour before frying.
3. Heat the oil gently in a deep-fat fryer until it is hot enough to turn a stale bread cube golden in 30 seconds (190°C/375°F on a deep-frying thermometer).
4. Fry the croquettes, a few at a time, for 10 minutes or until crisp and golden. Drain on absorbent kitchen paper and keep warm until all the croquettes are fried.
5. Arrange on a hot serving platter, garnish with parsley sprigs and lemon wedges and serve.

Ingredients:
8 pounds turkey
1/2 cup oil
1/2 cup soy sauce
2 tablespoons honey
1 1/2 teaspoon ground ginger
1 1/2 teaspoon dry mustard
2 cloves garlic, minced

How to Make:
Cut turkey into pieces. Combine oil, soy sauce, honey, ginger, mustard and garlic. Marinate turkey in soy mixture 2 hours in refrigerator. Drain turkey pieces, reserving marinade. Place drumsticks, thighs and breast pieces 6 - 8" above medium hot coals. Grill for 30 minutes, turning occasionally. Add wings and bake pieces. Grill another 30 minutes, turning occasionally. Baste (brush with liquid mixture) with marinade and grill until turkey is tender about 20 minutes.

Ingredients:
1 pint fresh figs
4 ounces goat cheese
1/2 cup walnuts, toasted and chopped
4 tablespoons honey
2 tablespoons balsamic vinegar

How to Make:
Slice the tips off of the figs and then cut a cross pattern into them, being careful not to cut all the way through the bottom. Mix together the goat cheese and walnuts. Stuff a spoonful into the middle of each fig. Mix the honey and balsamic vinegar together until fluid, then drizzle it over the stuffed figs.

Ingredients for Stuffing:
2 cups rice
1 large onion_ finely chopped)
2 tbsp pine nuts
2 tbsp currants
1 tsp cinnamon
2 tbsp dried mint
¾ cup olive oil
1 bunch fresh parsley (finely chopped)
1 tsp salt
2 ¾ cups water

Ingredients for Rolling and Cooking:
1 jar grape leaves or as much as it takes to finish the stuffing above
½ lemon
2 ½ cups water

Making the Stuffed Grape Leaves:
If you are using a pickled grape leaves, remove from the jar and run under cold water and squeeze to let all the water out. Take one grape leaf and place on a cutting board or well cleaned counter. Remove the stem. Place some stuffing on the leaf. Start rolling the grape leaf by first making one fold forward and then folding both sides in. Keep rolling forward until the leaf is completely rolled. Place neatly in a pot.

Pour ½ lemon juice on top. Add water. Place 3-4 small plates on the leaves to put weight on them so they do not open during the cooking process. Cover and cook on medium heat until water boils. Reduce the heat once the water boils and start cooking on low for 45 minutes. Make sure the water does not dry out before cooking. I always take one grape leaf and taste it before I decide if the rice inside has cooked or not. Enjoy at room temperature.

Ingredients:
1 cup dried figs, small dice
3 cups pears, barlett or anjou, small dice
1/2 cup water
1 T. crystallized ginger, tiny dice
1/4 cup Agave Syrup
1/2 cup light brown sugar
1 cup cane sugar
2 T. bottled lime juice
1 box SureJel (low sugar)

How to Make:
Prepare 7 half pint jars. In a stainless steel or enameled dutch oven combine the diced pears, dried figs and water. Heat on medium for 10 minutes, stirring occasionally. Add the crystallized ginger and agave syrup and stir in well, continue to cook for another 10 minutes so that the pears will start to break down. Now add the sugars and lime juice and cook for 20 minutes, stirring occasionally keep the recipe at a simmer during this time. Bring the heat up under the jam and bring the recipe to a boil and add the pectin. Once you have stirred it in set the timer for one minute and do not stir it anymore. Once the time is up turn off the heat and process. Ladle the mixture into the jars leaving 1/4" headspace. Add the lids to the jars and tighten 'finger tight'. Process in waterbath for 10 minutes.

Ingredients:
1 pack of whole mushrooms (from the store)
a couple sprigs of parsley
1 or 2 garlic cloves (depending on how many/how big mushrooms you have)
a couple of crushed almonds
1/2 cup of grated or fine Parmesan cheese
Olive oil
butter

How to Prepare Mushrooms:
Wash the mushrooms, then cut the stalks off the mushrooms and take out the insides. Then lightly brush melted butter on the outside and place round-side up on a baking sheet. Toast for about 5-10 minutes or until light brown.