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1 1/3 cup heavy cream
2 cups granulated sugar
1/2 cup light corn syrup
1/3 cup honey 6 tbsp butter,
cut into small pieces 1 tsp vanilla extract 3 tsp sea salt1 lb bittersweet chocolate, chopped Prepare an 8-inch baking pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray. Place the cream in a large saucepan over medium-high heat and bring it to a boil. Stir in the sugar, corn syrup and honey and stir until it begins to boil. Periodically wipe down the sides of the pan with a pastry brush dipped in water to prevent sugar crystals from forming. Cook the candy, stirring occasionally, until it reaches 257 degrees on a candy thermometer. Remove the pan from the heat immediately and stir in the butter, vanilla, and 2 teaspoons of salt. Pour into prepared pan and let set at room temperature until firm enough to cut. Cut the caramel into small squares or strips with a chef's knife. Temper the chocolate and dip the caramels in the chocolate one at a time. Place them on a baking sheet covered with waxed paper or foil to set. While chocolate is still wet, sprinkle on the remaining salt and allow to set completely.


12 ounces semisweet chocolate chips
1/3 cup cream
1/3 cup light corn syrup
1 cup powdered sugar
1 tsp vanilla extract
1.5 cup mini marshmallows
Prepare an 8x8-inch baking pan by spraying it with nonstick cooking spray. Combine the cream and corn syrup in a heavy saucepan and bring to a boil. Let it boil one minute, then turn the heat to low. Add the chocolate chips and stir constantly, until the chocolate is completely melted. Remove the pan from the heat and add the powdered sugar, marshmallows, nuts and vanilla. Stir until the mixture is smooth and well-mixed. Pour the fudge into the prepared pan and cover with cling wrap. Refrigerate until the candy is set. Once set, cut the candy into small squares to serve.


Choose a high-quality chocolate for melting. This can be chocolate disks found in most party stores, chocolate chips or your favorite chocolate bar.Step 2Melt the chocolate in one of two ways. Fill the bottom of a double boiler with water, bring to a boil, then reduce heat and place the top section in place. Place chocolate in the pan and stir until melted. Another option is to put the chocolate in a microwave safe bowl and heat for 1 to 2 minutes at a time, stirring in between, until melted.Step 3Place a lollipop stick into each slot within the candy mold.Step 4Use a spoon or small measuring cup to transfer the chocolate to the mold. Fill each slot until the stick is covered.Step 5Gently tap the mold on the counter top to shake out any air bubbles. Once the chocolate settles, see if the molds are not full. If not, add more chocolate.Step 6Place the molds in the freezer on a level rack for about 5 minutes or until lollipops are set. Remove and let them sit on counter a couple minutes. Then, gently pop out the candy.


Melt white chocolate melts in a double boiler set to low heat.Step 2Pour the melted chocolate into a glass bowl.Step 3Add drops of an oil-based candy colorant that can be used to color chocolate. Follow the instructions on the bottle to see how many drops to add.Step 4Mix the chocolate and color together.Step 5Paint the lollipop with the chocolate paint using a small artist's paint brush.Step 6Follow the designs already on the chocolate from the lollipop mold or freestyle your own design


2 cups all purpose flour
2/3 c canola oil
6 tablespoons ice water
1 tsp of sugar
1 tsp of salt
Mix together flour, sugar and salt. Mix the oil and water until creamy before adding it to the flour. Divide dough in half. Roll each piece between two pieces of plastic wrap. Place into your pan.This will make enough for one whole pie.


1 recipe pastry for a 9 inch double crustdeep dish pie

3/4 cup white sugar

3 tablespoons cornstarch

1/2 teaspoon ground cinnamon
6 cups thinly sliced apples1/2 cup caramel ice cream topping
Preheat oven and cookie sheet to 400 degrees F (205 degrees C).
Stir together the sugar, cornstarch and cinnamon. Toss with the apples in a mixing bowl.
Pour the mixture into the first unbaked pie shell then drizzle the caramel topping over the top. Place the second pie shell over this and flute the edges. Cut slits in the top crust to allow steam to escape then place on preheated cookie sheet.
Bake 45-50 minutes, until golden brown. Cool for 1 hour before slicing. Top with whipped topping, if desired.


3/4 cup low-fat (1%) cottage cheese

1/3 cup sugar

1/3 cup 1% milk

1/4 cup canola oil

1 teaspoon vanilla extract

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon saltFILLING:4 ounces reduced fat cream cheese

1/4 cup sugar

1 egg, separated

1 teaspoon grated lemon peel

1 teaspoon vanilla extract

1 cup fresh or frozen blueberries

1 tablespoon water


1/2 cup confectioners' sugar

2 teaspoons lemon juice
In a blender or food processor, cover and process cottage cheese until smooth. Add sugar, milk, oil and vanilla; process until smooth. Combine the flour, baking powder and salt; add to cheese mixture. Process just until dough forms a ball (dough will be sticky). Turn onto a floured surface; knead 4-5 times. Place in a bowl; cover and refrigerate for 30 minutes.
In a mixing bowl, beat cream cheese and sugar until smooth. Add egg yolk, lemon peel and vanilla; mix well. Turn dough onto a 17-in. x 13-in. x piece of parchment paper. Roll into a 16-in. x 12-in. rectangle. Transfer with paper to a baking sheet.
Spread cream cheese mixture lengthwise in a 3-1/2-in.-wide strip down center of dough; sprinkle with blueberries. On each long side, cut 1-in.-wide strips about 3-3/4 in. into center. Fold alternating strips at an angle across berries. Pinch ends to seal and tuck under. Beat egg white and water; brush over dough.

Bake at 400 degrees F for 20-22 minutes or until golden brown. Remove to a wire rack. Combine glaze ingredients; drizzle over warm pastry. Refrigerate leftovers

Turkey burgersIngredients:

2-1/4 pounds ground turkey

3 tablespoons seasoned bread crumbs

3 tablespoons finely diced onion

2 egg whites, lightly beaten

3 tablespoons chopped fresh parsley

1 clove garlic, peeled and minced

3/4 teaspoon salt

1/8 teaspoon ground black pepper

In a large bowl, mix ground turkey, seasoned bread crumbs, onion, egg whites, parsley, garlic, salt, and pepper. Form into 9 patties.

Cook the patties in a medium skillet over medium heat, turning once, to an internal temperature of 180 degrees F (85 degrees C).


2-3 Pds of sweet potato

kosher salt to taste

4-5 tablespoons of extra virgin olive oil

Peel potato and cut into long strips. Place in bowl and toss with the olive oil and salt.Place on a baking tray and bake 45-50 mins. Flip potato halfway thur baking.Potato are done when soft and crispy.


1 pd ground beef

1/2 onion chopped

1 can 10.5 oz beef broth

1/2 c water

1 tablespoon ketchup

1 teaspoon Worcestershire sauce

1/4 saltground pepper

1/2 c sour cream

In a large skillet over medium heat, combine beef and onion and saute until beef is browned and onions are tender, about 5 mins, adding a little oil if needed. Add broth, water, ketchup, worcestershiresauce, salt and pepper. Simmer uncovered until flavors are blended, about 10 min, stirring occasionally. Remove from heat and stir in sour cream. Reheat a few mins and serve immediately.


9 small red potato, scrubbed and quartered

1/2 teaspoon salt

fresh ground pepper

1/2 c sour cream

1/2 c blue cheese

Bring a pan of water to a boil. Add potato, cover and cook until tender about 20 mins. Drain well.With a potato masher, smash potatoes until chunky. Stir in salt pepper sour cream and blue cheese


4 chicken boneless chicken breasts

8 slices of Italian bread

8 slices Mozzarella cheese

3 tablespoons olive oil

2 teaspoons fresh rosemary, chopped

1/2 teaspoon garlic powder

1/4 teaspoon salt

1/4 teaspoon black pepper

1 tomato, sliced

Italian dressing Preheat grill for medium-high heat. Brush chicken with olive oil and season with salt, pepper, rosemary, and garlic powder. Place chicken on a lightly oiled grill grate and cook for 7 minutes per side or until juices run clear and chicken in so longer pink. Remove from grill, allow to cool for 5-10 minutes, and cut into 1/2 inch slices. Drizzle Italian dressing on 4 slices on bread and on chicken pieces. Add tomato and cheese and sliced chicken breasts to bread. Cover with remaining 4 slices, brush with olive oil and place on grill. Cook panini for 4 minutes per side or until cheese melts. Remove from heat and serve.


serves 4

3/4 pound medium pasta shells
1 tablespoon butter
2 tablespoons all-purpose flour
2 cups whole milk
2 cups grated Cheddar
1/8 teaspoon ground nutmeg
kosher salt and pepper
1 16-ounce package frozen broccoli florets or fresh

Directions Heat broiler.Cook the pasta according to the package directions.Meanwhile, heat the butter in a large pot over medium heat. Add the flour and cook, stirring, for 2 minutes. Whisk in the milk and cook, stirring occasionally, until slightly thickened, 4 to 5 minutes. Add 1 1/2 cups of the cheese and stir until melted. Stir in the nutmeg, 3/4 teaspoon salt, and 1?4 teaspoon pepper.Add the pasta and broccoli and toss to combine. Transfer to a broiler proof 8-inch square or another 1 1/2-quart baking dish. Sprinkle with the remaining 1?2 cup of cheese. Broil until golden, 3 to 4 minutes.