Spring Biscitti, Spring Biscutti (Sprring Biskoti)

INGREDIENTS (Nutrition)

1/4 cup butter
3/4 cup white sugar
1 tablespoon orange zest
1/2 teaspoon vanilla extract
2 eggs
1 egg white
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 ounces white chocolate, chopped
1/2 cup dried cranberries
1 1/4 cups pistachio nuts

DIRECTIONS
1. In a large bowl, cream together butter, sugar, orange zest, and vanilla with an electric mixer until light and fluffy. Mix in eggs and egg white one at a time, beating well after each addition.
2. Sift together the flour, baking powder, and salt; gradually blend into the creamed mixture using a wooden spoon. Stir in the white chocolate, dried cranberries, and pistachios. Cover, and chill for 30 minutes, or until dough is no longer sticky.
Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
3. Turn dough out on a lightly floured surface, and divide into halves. Form each half into a flattish log about 12 inches long by 3 inches wide. Arrange logs at least 3 inches apart on baking sheet.
4. Bake for 30 minutes in preheated oven, or until pale gold. Allow logs to cool on the baking sheet until cool enough to handle. On a cutting board, cut logs crosswise on a diagonal into 1 inch thick slices. Arrange on baking sheet.
5. Bake for an additional 15 minutes, or until golden. Transfer biscotti to wire racks, and cool completely. Store in an airtight container at room temperature.

Chocolate Cherry Biscotti, Chocolate Cherre Biscatti (Choklate Chairy Bisciti)

INGREDIENTS (Nutrition)

1/2 cup butter, softened
3/4 cup white sugar
3 eggs
2 teaspoons almond extract
3 cups all-purpose flour
2 teaspoons baking powder
1/2 cup chopped candied cherries
1/2 cup mini semi-sweet chocolate chips
1/2 cup chopped white chocolate

DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Grease a large cookie sheet.
2. In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the almond extract. Combine the flour and baking powder; stir into the creamed mixture until just blended. Mix in candied cherries and mini chocolate chips.
3. With lightly floured hands, shape dough into two 10 inch long loaves. Place rolls 5 inches apart on the prepared cookie sheet; flatten each to 3 inch width.
4. Bake for 20 to 25 minutes, or until set and light golden brown. Cool 10 minutes. Using a serrated knife, cut loaves diagonally into 1/2 inch slices. Arrange slices cut side down on ungreased cookie sheets.
5. Bake for 8 to 10 minutes, or until bottoms begin to brown. Turn, and bake an additional 5 minutes, or until browned and crisp. Cool completely. Melt white chocolate in the microwave, stirring every 20 to 30 seconds until smooth. Drizzle cookies with melted white chocolate. Store in tightly covered container.

Chocolate Cherry Biscotti, Chocolate Cherre Biscatti (Choklate Chairy Bisciti)

INGREDIENTS (Nutrition)

1/2 cup butter, softened
3/4 cup white sugar
3 eggs
2 teaspoons almond extract
3 cups all-purpose flour
2 teaspoons baking powder
1/2 cup chopped candied cherries
1/2 cup mini semi-sweet chocolate chips
1/2 cup chopped white chocolate

DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Grease a large cookie sheet.
2. In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the almond extract. Combine the flour and baking powder; stir into the creamed mixture until just blended. Mix in candied cherries and mini chocolate chips.
3. With lightly floured hands, shape dough into two 10 inch long loaves. Place rolls 5 inches apart on the prepared cookie sheet; flatten each to 3 inch width.
4. Bake for 20 to 25 minutes, or until set and light golden brown. Cool 10 minutes. Using a serrated knife, cut loaves diagonally into 1/2 inch slices. Arrange slices cut side down on ungreased cookie sheets.
5. Bake for 8 to 10 minutes, or until bottoms begin to brown. Turn, and bake an additional 5 minutes, or until browned and crisp. Cool completely. Melt white chocolate in the microwave, stirring every 20 to 30 seconds until smooth. Drizzle cookies with melted white chocolate. Store in tightly covered container.

Amaretti (Amareti) amaretti biscutti

INGREDIENTS (Nutrition)

3 cups blanched slivered almonds
1 1/2 cups white sugar
3 egg whites
1 teaspoon almond extract

DIRECTIONS

1.Preheat oven to 300 degrees F (150 degrees C). Line baking sheets with parchment paper.

2.In a food processor, grind the almonds into a fine meal. Add the sugar and continue to process for another 15 seconds. Finally, add egg whites and almond extract, continue to process until a smooth dough forms around the blade.

3.Using a teaspoon, place well rounded spoonfuls of dough onto prepared baking sheets. Cookies should be at least 1 1/2 inches apart. Bake in preheated oven for 20 to 30 minutes. Cookies should be golden. Allow cookies to cool completely on the paper before removing. Store in a dry place

Cheesy Buffalo Chicken Dip (Cheesy Buffaalo Chicken Dipp

NGREDIENTS (Nutrition)

2 (8 ounce) packages cream cheese, softened
3/4 cup pepper sauce (such as Frank's Red Hot®)
1 cup Ranch-style salad dressing
2 cups diced cooked chicken
1 cup shredded Cheddar cheese

DIRECTIONS

1.Preheat the oven to 350 degrees F (175 degrees C).
2.In a medium bowl, stir together the cream cheese and hot pepper sauce until well blended. Mix in the Ranch dressing, chicken and Cheddar cheese. Spread into a 9x13 inch baking dish.
3.Bake for 30 minutes in the preheated oven. If oil collects on the top, dab it off using a paper towel. Serve with tortilla chips.

Chicken Wing Dip (Chikin Wingg Dipp)

NGREDIENTS (Nutrition)

2 (8 ounce) packages cream cheese, softened
3/4 cup pepper sauce (such as Frank's Red Hot®)
1 cup Ranch-style salad dressing
2 cups diced cooked chicken
1 cup shredded Cheddar cheese

DIRECTIONS

Preheat the oven to 350 degrees F (175 degrees C).
In a medium bowl, stir together the cream cheese and hot pepper sauce until well blended. Mix in the Ranch dressing, chicken and Cheddar cheese. Spread into a 9x13 inch baking dish.
Bake for 30 minutes in the preheated oven. If oil collects on the top, dab it off using a paper towel. Serve with tortilla chips.

Spinach Lasagna III , Spinaich Lasaagna (Spenach Lasagna)

INGREDIENTS (Nutrition)
20 lasagna noodles
2 tablespoons olive oil
1 cup chopped fresh mushrooms
1 cup chopped onion
1 tablespoon minced garlic
2 cups fresh spinach
3 cups ricotta cheese
2/3 cup grated Romano cheese
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon dried basil leaves
1/2 teaspoon ground black pepper
1 egg
3 cups shredded mozzarella cheese
3 cups tomato pasta sauce
1 cup grated Parmesan chees

DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain.
2. In a skillet over medium-high heat, cook mushrooms, onions, and garlic in olive oil until onions are tender. Drain excess liquid and cool. Boil spinach for 5 minutes. Drain, then squeeze out excess liquid. Chop spinach.
3. Combine ricotta cheese, Romano cheese, spinach, salt, oregano, basil, pepper, and egg in a bowl. Add cooled mushroom mixture. Beat with an electric mixer on low speed for 1 minute. Lay 5 lasagna noodles in bottom of a 9x13 inch baking dish.
4. Spread one third of the cheese/spinach mixture over noodles. Sprinkle 1 cup mozzarella cheese and 1/3 cup Parmesan cheese on top. Spread 1 cup spaghetti sauce over cheese. Repeat layering 2 times.
5. Cover dish with aluminum foil and bake in a preheated oven for 1 hour. Cool 15 minutes before serving.

Watermelon and Strawberry Lemonade (Watermelan and Strawbery Lemonad)

INGREDIENTS (Nutrition)

8 cups cubed seeded watermelon
1 cup fresh strawberries, halved
1/2 cup fresh lemon juice
1 cup white sugar
2 cups water

DIRECTIONS
1. Combine the watermelon, strawberries, lemon juice, sugar, and water in a blender. Blend until smooth.

Cucumber Lemonade, Cucambar Lemonad (Cucomber Lemonade)

INGREDIENTS (Nutrition)
1 cucumber, thinly sliced
1 (12 ounce) can frozen lemonade concentrate
1 (2 liter) bottle lemon-lime flavored carbonated beverage

DIRECTIONS
1. Place the cucumber slices into a large pitcher. Pour the lemonade concentrate over the cucumber and let stand for 10 minutes.

2. Pour in the lemon-lime soda and pour into glasses to serve.

Lemon Punch, Lemmon Punchh (Lemonn Punch)

NGREDIENTS
1 (6 ounce) can frozen pink lemonade concentrate
1 (10 ounce) jar maraschino cherries
2 (6 ounce) cans frozen pink lemonade concentrate
1 (2 liter) bottle lemon-lime flavored carbonated beverage
1 (750 milliliter) bottle red wine
1 orange, sliced
1 lemon, sliced

DIRECTIONS
1. In a pitcher, mix together 1 can lemonade with 1 can of water. Pour mixture into an ice cube tray, and place a cherry in each cube. Freeze until solid.
2. In a punch bowl, combine 2 cans lemonade concentrate, lemon-lime soda and red wine. Stir in lemonade ice cubes, and garnish with maraschino cherries, orange slices and lemon slices.

Chicken Cordon Bleu II, Chikin Cordan Blu II (Chicken Curdon Blue II)

INGREDIENTS

6 skinless, boneless chicken breast halves
6 slices Swiss cheese
6 slices ham
3 tablespoons all-purpose flour
1 teaspoon paprika
6 tablespoons butter
1/2 cup dry white wine
1 teaspoon chicken bouillon granules
1 tablespoon cornstarch
1 cup heavy whipping cream

DIRECTIONS

1. Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.
2. Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
3. Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.