12 fresh mint leaves
2 teaspoons granulated sugar
1/2 lime, cut into 3 wedges
2 tablespoons (1 ounce) rum
1/2 cup club soda
3/4 cup ice

Place mint leaves in a tall glass. Add sugar and lime wedges. Muddle well with a wooden spoon or a muddler (see Note).
Add remaining ingredients then stir well and serve immediately.

Note
Muddling means to mash the ingredients together. Muddlers are available at most kitchenware stores, but a wooden spoon works fine.
If you'd like, garnish with an additional sprig of mint and/or a lime slice.

2 tablespoons melted unsalted butter, for brushing loaf pan
1/2 lb unsalted butter, at room temperature
1/2 tablespoon pure vanilla extract
1/2 lb granulated sugar
4 large cage-free eggs
1/2 lb cake flour
1/8 teaspoon salt

1. Preheat the oven to 350ºF.

2. Brush the inside of a 9 x 5 x 3 inch loaf pan with half of the melted butter. Cut parchment paper to fit the bottom & sides of the pan, then line the pan with it, brushing again with the remaining butter. Set aside.

1 cup cornmeal
1 cup flour
2 tablespoons sugar
4 teaspoons baking powder
1/2 teaspoon chili powder
2 eggs -- beaten
1/2 cup milk
1/2 cup butter -- melted
1 tablespoon jalapeno pepper -- chopped
1/2 cup sweet red peppers -- chopped
1/2 cup onion -- chopped
1 can creamed corn
1 cup Monterey jack cheese -- shredded

Sift dry ingredients together into a bowl. In another bowl, beat
together milk and eggs. Then beat in melted butter.

Add wet mixture into dry ingredients. Stir in remaining
ingredients. Mix thoroughly.

1 package thin crust prepared pizza shell or prepared focaccia, 16 ounces
Extra-virgin olive oil, for drizzling
3 large cloves garlic, minced
1 cup shredded mozzarella (found in dairy aisle)
1 cup shredded provolone (found in dairy aisle)
1/4 cup grated Parmigiano Reggiano or Romano (a handful)
1 (15-ounce) can artichoke hearts in water, drained and thinly sliced
1/4 cup chopped parsley

Preheat oven to 500 degrees F.

Put the pizza shell or focaccia onto a pizza pan or cookie sheet. Drizzle shell with oil and scatter minced garlic over shell to edges.

2 tablespoons extra-virgin olive oil
2 tablespoons light brown sugar
2 tablespoons real maple syrup
2 small acorn squash (1 pound each), cut in half, seeds removed
Kosher salt and freshly ground black pepper
Butter, for topping

Preheat the oven to 425 degrees F.

Mix the olive oil, brown sugar, and maple syrup together in a small bowl.Put the acorn squash, cut side up, in a single layer on a baking sheet.
Brush the glaze on the flesh of the squash and season with salt, and pepper, to taste.

2 lemons, washed and dried
2 cups plus 3/4 cup granulated sugar
2 1/4 sticks cold unsalted butter, cut into 1/2 inch pieces
1/2 teaspoon salt
3 cups all-purpose flour
4 large eggs, lightly beaten
Confectioners' sugar, for sifting

Slice lemons as thinly as possible; remove seeds.
Toss slices with 2 cups sugar; transfer mixture to a flat resealable plastic container.
Place in the refrigerator overnight.
Place butter, salt, remaining 3/4 cup sugar, and flour in the bowl of a food processor.
Process until mixture is crumbly and starts to hold together.

1 cup (2 sticks) unsalted butter, softened, plus more, for coating pans
1 (18 1/4-ounce) box white cake mix
1 teaspoon finely grated lemon zest
2 teaspoons vanilla extract
3 tablespoons sweetened pink lemonade drink powder
1 pound confectioners' sugar
5 tablespoons frozen pink lemonade concentrate
1 teaspoon vanilla
1 teaspoon finely grated lemon zest

Preheat the oven to 350 degrees F. Butter 2 (8-inch) round cake pans and line the bottoms with parchment paper or waxed paper.

Prepare the cake batter according to the package directions.

6 sandwich cookies
6 whole graham crackers
1 bag mini marshmallows
3 (1.55 ounces) Hershey's Milk Chocolate Bars, split into 2

Split graham cracker into 2 halves. On top of graham cracker squares place mini-marshmallows.
Place under broiler for a few seconds until toasty. Remove and place 1/2 of a Hershey bar on top of marshmallow.
The heat from the marshmallow will melt the chocolate bar. Place other 1/2 of graham cracker on top.
Press lightly to flatten marshmallows.
These may be made ahead and wrapped in plastic wrap until ready to heat and eat.

Crust:
1 cup all-purpose flour
1/4 cup packed light brown sugar
1 cup chopped pecans
1 stick butter, melted

Filling:
2 (8-ounce) packages cream cheese, softened
1 cup granulated sugar
3 eggs
1 teaspoon pure vanilla or almond extract
Fresh berries and mint leaves, for garnish

Directions

Preheat oven to 350 degrees F.

Combine flour, brown sugar, pecans, and butter in bowl.
Press dough into an ungreased 13 by 9 by 2-inch pan. Bake for 12 to 15 minutes or until lightly browned.

1 (15-ounce) package refrigerated pie crusts
1/4 cup (1/2 stick) butter, melted
1 cup firmly packed brown sugar
2 tablespoons all-purpose flour
2 large eggs, lightly beaten
1 teaspoon vanilla extract
1 cup finely chopped pecans
1 (10-ounce) package almond brickle chips

Preheat the oven to 350 degrees F.

Unroll the pie crusts onto a lightly floured surface. Roll into 2 (15-inch) circles.
Cut out 48 circles using a 1 3/4-inch fluted or round cookie cutter, re-rolling dough as needed.

12 fresh mint leaves
2 teaspoons sugar
1 lime, quartered
Ice cubes
4 tablespoons pineapple juice concentrate
1/2 cup white rum
1/2 cup club soda

Sugar cane sticks, for serving, optional

Divide the mint, sugar, and lime wedges among 4 old-fashioned glasses. Using a pestle (from a mortar and pestle) or the end of a wooden spoon, mash the
mint, sugar, and lime together.
Add some ice and top off with some pineapple juice concentrate, white rum, and club soda. S
wirl with a sugar cane stick and serve.

Cooking spray
3/4 cup plus 2 tablespoons packed brown sugar
1/4 cup chopped pecans
1/2 teaspoon ground cinnamon
1 cup all-purpose flour
1 cup whole-wheat pastry flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup canola oil
2 large eggs
1 cup natural applesauce
1 teaspoon vanilla extract
3/4 cup lowfat buttermilk
1 Golden Delicious apple, peeled, cored and cut into 1/4-inch pieces

Preheat oven to 400 degrees F. Coat a 12-capacity muffin pan with cooking spray.
In a small bowl, mix together 2 tablespoons of the brown sugar, the pecans and cinnamon.

3/4 cup whole-wheat pastry flour
1/2 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 cup canola oil
3/4 cup firmly packed light brown sugar
2 large eggs
1/2 cup natural applesauce
1/2 teaspoon vanilla
1 1/2 cups finely shredded carrots (about 2 medium carrots)
1/4 cup plus 2 tablespoons finely chopped walnuts
4 ounces 1/3 fat cream cheese (recommended: Neufchatel)
3/4 cup confectioners' sugar, sifted
1/2 teaspoon finely grated lemon zest

For the cake:
2 cups granulated sugar
1 1/3 cups vegetable oil
3 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
2 1/2 cups plus 1 tablespoon all-purpose flour, divided
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 1/2 teaspoons kosher salt
1 cup raisins
1 cup chopped walnuts
1 pound carrots, grated
1/2 cup diced fresh pineapple

For the frosting:
3/4 pound cream cheese, at room temperature
1/2 pound unsalted butter, at room temperature
1 teaspoon pure vanilla extract
1 pound confectioners' sugar, sifted

For the decoration:

Cooking Spray
10 wonton wrappers
2 teaspoons canola oil
1 teaspoon confectioners' sugar

Preheat the oven to 375 degrees F. Spray a baking sheet with cooking spray.

Cut the wonton wrappers in half on the diagonal so you wind up with 20 triangles.
In a medium sized bowl, toss the triangles gently with the canola oil, separating the pieces gently so each piece is coated with oil.
Place the triangles onto the baking sheet in a single layer.
Bake for about 10 minutes, until they are golden brown and crisped.
Dust with confectioners' sugar, and serve.

2 tablespoons extra virgin olive oil (EVOO)
1 1/2 pounds ground beef sirloin
Salt and black pepper
1/2 teaspoon allspice (eyeball it)
4 cloves garlic, chopped
1 large onion, cut into bite-size dice
3 green bell peppers, seeded and cut into bite-size dice
1 bay leaf
1 quart chicken stock
1 can crushed tomatoes (28 ounces)
1 cup orzo pasta
12-15 basil leaves, shredded or torn
Grated Parmigiano Reggiano, to pass at table

Preparation

Heat a medium soup pot over medium-high heat with the EVOO.

For the Sauce:
1 cup Greek yogurt
1/4 cup crumbled blue cheese (Bobby likes cabrales)
2 tablespoons finely grated red onion
2 tablespoons finely chopped fresh cilantro
Kosher salt and freshly ground pepper

For the Wings:
Peanut oil, for frying
1 1/2 cups all-purpose flour
Kosher salt and freshly ground pepper
3 tablespoons ancho chili powder
1 1/2 teaspoons garlic powder
3 pounds chicken wings, split at the joint, tips removed
1/2 cup red wine vinegar
1 to 2 tablespoons pureed chipotle chiles in adobo sauce

Pulse the following in food processor until smooth:

2 (16 ounce) cans drained cannellini beans,
1/4 cup plain yogurt,
1/4 cup olive oil,
1/4 cup lemon juice,
2 tablespoons fresh dill,
1 teaspoon cumin,
2 teaspoons hot paprika.

Season with Salt and pepper.
Garnish with dill and paprika.

-Recipe by: Sunny Anderson of Food Network's "Cooking For Real"

3 pounds beef short ribs
1 medium-sized onion, chopped
3 1/2 cups water
3 tablespoons Worcestershire sauce
2 teaspoons paprika
2 teaspoons salt
1/4 teaspoon black pepper
2 large potatoes, peeled and cut into 1/2-inch slices
2 carrots, peeled and cut into 1-inch chunks
2 celery ribs, cut into 1-inch pieces
1/2 cup (3 ounces) raw medium barley

Instructions

In a large pot, combine short ribs, onion, water, Worcestershire sauce, paprika, salt, and pepper; bring to a boil.
Reduce heat to low, cover, and cook about 1-1/2 hours, stirring occasionally.

3 pounds beef short ribs
1 medium-sized onion, chopped
3 1/2 cups water
3 tablespoons Worcestershire sauce
2 teaspoons paprika
2 teaspoons salt
1/4 teaspoon black pepper
2 large potatoes, peeled and cut into 1/2-inch slices
2 carrots, peeled and cut into 1-inch chunks
2 celery ribs, cut into 1-inch pieces
1/2 cup (3 ounces) raw medium barley

In a large pot, combine short ribs, onion, water, Worcestershire sauce, paprika, salt, and pepper; bring to a boil.
Reduce heat to low, cover, and cook about 1-1/2 hours, stirring occasionally.

Blueberry Crumb Cake-Barefoot Contess

For the streusel:
1/4 cup granulated sugar
1/3 cup light brown sugar, lightly packed
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 pound (1 stick) unsalted butter, melted
1 1/3 cups all-purpose flour

For the cake:
6 tablespoons unsalted butter, at room temperature (3/4 stick)
3/4 cup granulated sugar
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon grated lemon zest
2/3 cup sour cream
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda