2 (16-ounce) cans sliced peaches in heavy or light syrup, or in fruit juice, your choice
1 pint fresh blueberries, optional
1/2 cup baking mix (recommended: Bisquick)
1/3 cup sugar
Ground cinnamon

Topping:
2 1/4 cups baking mix (recommended: Bisquick)
1/4 cup sugar
1/4 cup (1/2 stick) butter, melted
1/2 cup milk
Cinnamon sugar (1/4 cup sugar combined with 2 teaspoons ground cinnamon; store in an empty spice shaker jar; shake well before each use)

Preheat oven to 350 degrees F.

Spray a Dutch oven with vegetable oil cooking spray

Pastry:
Ingredients
1 cup water
1 stick margarine or butter
1 cup sifted all-purpose flour
4 eggs

Filling:
6 tablespoons all-purpose flour
1/4 cup cocoa powder
3/4 cup sugar
1/2 teaspoon salt
3 cups milk
3 eggs, beaten
2 teaspoons vanilla

Icing:
2 (1-ounce) squares chocolate
2 cups sugar
1 cup whipping cream

Preheat the oven to 400 degrees F.

Heat water and margarine or butter to boiling point. Add flour and stir constantly until mixture is smooth and forms a ball. Remove from heat and

1 (12-ounce) can frozen cranberry concentrate
3 1/2 cups fresh orange juice
1 liter lemon-lime soda

Combine all ingredients in a pitcher. Divide into smaller pitchers for easy serving.
Serve over ice.

Recipe from Sandra Lee

1 tablespoon canola oil
1 tablespoon minced garlic
1 tablespoon minced ginger
1 tablespoon minced green onion
1 teaspoon red pepper flakes
1/2 cup orange juice
1/2 cup hoisin sauce
3/4 cup soy sauce
3 tablespoons honey
2 teaspoon sesame oil
4 (8-ounce) salmon steaks, 1-inch thick
Salt and freshly ground black pepper
Vegetable oil, for brushing
3 cups baby spinach

Heat a medium size saucepan, over medium heat.

1 box vanilla or lemon flavor instant pudding mix
1 orange, zested
1/2 cup seedless raspberry or blackberry preserves
1 prepared graham cracker crust, found on baking aisle
1/2 pint raspberries
1/2 pint blackberries or blueberries, your preference
6 large strawberries, sliced
2 tablespoons chopped fresh mint, optional

Make pudding according to package directions and let stand 5 minutes. Stir orange zest into the pudding.

Spread a thin layer of preserves across the bottom of graham cracker crust.

1/3 cup unsalted butter -- cut into chunks
1 cup evaporated milk
1 1/2 cups sugar
1/4 teaspoon salt
12 ounces semisweet chocolate -- chopped
1/2 cup slivered almonds -- toasted
1 cup mini marshmallows

Combine butter, evaporated milk, sugar, and salt in a medium saucepan.

Bring to a hard boil for 5 to 7 minutes, stirring constantly. Remove from heat.

Stir in the chocolate until melted and smooth. Fold in the almonds and marshmallows.

Pour into an 8- by 8-inch square baking pan. Chill until firm, about 2 to 4 hours.

Cut into 12 squares.

1 bunch broccoli, cut into florets
1 head cauliflower, cut into florets
1/2 pound snow peas
1 pint cherry tomatoes
1/2 cup butter (1 stick) melted
Garlic powder to taste
Salt and pepper

In a large pot fitted with a steamer basket, bring water to a boil and add vegetables successively starting with broccoli and cauliflower, about 3 minutes, then snow peas about 3 more minutes, then cherry tomatoes, until all vegetables are fork tender (a fork can easily be poked through).

6 jumbo eggs, beaten
1/4 cup heavy cream
2 tablespoons vanilla extract
2 tablespoons ground cinnamon, plus more for topping
Salt
1/4 cup sugar
12 slices brioche bread, about 1/2-inch thick
6 ounces apple pie filling
6 ounces cherry pie filling
Cooking spray
Powdered sugar, for topping

Preheat indoor grill or griddle.

In a medium bowl, whisk together eggs, cream, vanilla, cinnamon, pinch of salt and sugar until well combined.

Lay 6 slices of bread out and lightly brush egg mixture around edges.

2 chickens (3 pounds each), cut in 8 serving pieces
1 quart buttermilk
2 cups all-purpose flour
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
Vegetable oil or vegetable shortening

Place the chicken pieces in a large bowl and pour the buttermilk over them.
Cover with plastic wrap and refrigerate overnight.

Preheat the oven to 350 degrees F.

Combine the flour, salt, and pepper in a large bowl. Take the chicken out of the buttermilk and coat each piece thoroughly with the flour mixture.

1 tablespoon plus 2 teaspoons extra-virgin olive oil
2 scallions, thinly sliced
1/2 cup finely chopped red bell pepper
1 cup panko (Japanese breadcrumbs)
1 large egg, lightly beaten
2 tablespoons nonfat milk
1 teaspoon Worcestershire sauce
2 teaspoons dijon mustard
1 tablespoon fresh lemon juice, plus lemon wedges for serving
1/2 teaspoon Old Bay Seasoning
Dash of hot sauce
1 pound lump crab or crab claw meat, picked over
Kosher salt and freshly ground pepper
Olive-oil cooking spray

1 tablespoon plus 2 teaspoons extra-virgin olive oil
2 scallions, thinly sliced
1/2 cup finely chopped red bell pepper
1 cup panko (Japanese breadcrumbs)
1 large egg, lightly beaten
2 tablespoons nonfat milk
1 teaspoon Worcestershire sauce
2 teaspoons dijon mustard
1 tablespoon fresh lemon juice, plus lemon wedges for serving
1/2 teaspoon Old Bay Seasoning
Dash of hot sauce
1 pound lump crab or crab claw meat, picked over
Kosher salt and freshly ground pepper
Olive-oil cooking spray

1 broiler/fryer chicken, cut into 8 pieces
2 cups low fat buttermilk
2 tablespoons kosher salt
2 tablespoons Hungarian paprika
2 teaspoons garlic powder
1 teaspoon cayenne pepper
Flour, for dredging
Vegetable shortening, for frying

Place chicken pieces into a plastic container and cover with buttermilk. Cover and refrigerate for 12 to 24 hours.
Melt enough shortening (over low heat) to come just 1/8-inch up the side of a 12-inch cast iron skillet or heavy fry pan. Once shortening liquefies raise heat to 325 degrees F. Do not allow oil to go over 325 degrees F.

4 split (2 whole) chicken breasts, bone-in, skin on
Good olive oil
Kosher salt and freshly ground black pepper
3/4 cup good mayonnaise, plus more for the bread
1 1/2 tablespoons chopped fresh tarragon leaves
1 cup small-diced celery (2 stalks)
8 to 10 slices health or seven-grain bread
1 package mesclun salad mix

Preheat the oven to 350 degrees F.
Place the chicken breasts, skin side up, on a sheet pan and rub them with olive oil. Sprinkle generously with salt and pepper.
Roast for 35 to 40 minutes, until the chicken is cooked through. Set aside to cool.

1 cup diced pineapple (fresh or canned in juice)
1 cup peeled and diced kiwi (about 2 or 3 whole kiwi)
2 tablespoons chopped fresh cilantro leaves
1 jalapeno, seeded and minced
1 tablespoon fresh lime juice
Salt and freshly ground black pepper
1 tablespoon olive oil
1 pound leftover roasted pork tenderloin, sliced crosswise into 1-inch thick slices
1 tablespoon chili powder

Directions
In a medium bowl, combine the pineapple, kiwi, cilantro, jalapeno, and lime juice and toss to combine. Season, to taste, with salt and pepper and set aside.

1 tablespoon fresh lemon juice
1 avocado, cut into 1/3-inch slices
4 cups romaine lettuce, chopped into 1/2-inch thin shreds
Blue Cheese Dressing, recipe follows
2 ears corn, shucked, cooked, and kernels cut off the cob (about 1 cup)
1 large tomato, seeded and finely diced
1/3 cup crumbled bacon (from about 4 pieces)
1/4 cup crumbled blue cheese

Special equipment: 4 by 3-inch ring mold or tin can with top and bottom removed

Directions

Batter:
1 cup all-purpose flour
1 cup cornmeal
1 teaspoon cayenne pepper
2 tablespoons sugar
1 (16-ounce) ice cold beer
2 tablespoon honey
Peanut oil
6 (6-ounce) cod fillets
Salt and freshly ground black pepper
Tartar Sauce, recipe follows

In a large bowl, add flour, cornmeal, cayenne and sugar and mix together. Whisk in cold beer and honey until well incorporated and free of lumps.
Preheat deep-fryer to 375 degrees F. with peanut oil.

3/4 cup white sugar
1 1/3 cups paprika
3 3/4 tablespoons onion powder

Mix all ingredients together and store in an airtight container for up to 3 months.

36 slices (1/2-inch thick) baguette bread, about 1 loaf
1/4 cup extra-virgin olive oil
8 ounces Gorgonzola, sliced
3 tablespoons honey

Preheat the oven to 400 degrees F.

Arrange the sliced baguette on a baking sheet. Brush with olive oil. Bake until the bread is pale golden and crisp, about 10 minutes.

Arrange the cheese on the toasts and bake until the cheese is melted, about 3 minutes.

Drizzle the toasts with honey. Place on a serving platter and serve immediately.

6 servings
Recipe courtesy Giada De Laurentiis
Show: Everyday Italian
Episode: Afternoon Dessert

For the guacamole:
2 ripe Hass avocados, peeled, pitted and coarsely chopped
1 large jalapeno, finely diced
3 tablespoons finely diced red onion
1 lime, juiced
2 tablespoons canola oil
3 tablespoons chopped fresh cilantro leaves
Salt
Freshly ground black pepper

For the grilled tomato-chipotle salsa:
4 plum tomatoes
4 tablespoons canola oil
Salt
Freshly ground black pepper
3 tablespoons red wine vinegar
2 teaspoons chipotle in adobo puree

For the hot dogs:
8 kosher beef, turkey or chicken hot dogs
8 hot dog buns, split 3/4 of the way through