Makes 1 pound of dough
Total time: 1 3/4 hour

Ingredients:

1 teaspoon sugar
1 packet (1/4 ounce) active dry yeast
2 teaspoons, extra virgin olive oi, plus more for bowl & brushing
course salt and ground pepper
2 1/4 cup all-purpose flour, plus more for work surface

Directions:

1. Pour 1 cup warm water into a medium bowl; add sugar and sprinkle with yeast. Let stand until foamy, 5 minutes.

2. Whisk oil and 1 teaspoon salt into yeast mixture. Add flour and stir with a wooden spoon until liquid is incorporated (dough will appear dry). Turn out onto a floured work surface. Knead until dough comes together in an elastic ball, 2 minutes. Transfer to an oiled medium bowl; bursh lightly with oil. Cover bowl with plastic wrap; set in a warm, draft-free place unitl dough has doubled in bulk, 45 minutes. Punch down dough and cover; let rise another 30 minutes.

3. Turn out dough onto a lightly floured work surface. Divide into 4 equal pieces. (To store, refrigerate dough pieces, covered up to 2 days, or freeze up to 1 month). Let rest 15 minutes before using.

Ingredients:
Serves 4
1 bunch fresh cilantro (roots and thick stems removed)
4 tablespoons fresh lime juice (from 2 limes)
3 tablespoons olive oil
Coarse salt and ground pepper
1/2 bunch radishes (about 4 ounces), trimmed, halved, and thinly sliced
3 scallions, thinly sliced
1/2 jalapeno chile (ribs and seeds removed, for less heat), minced
1 1/2 pounds skinless tilapia fillets (about 4)
1/2 teaspoon ground coriander
12 corn tortillas (6 inches each)

Directions:

Heat broiler, with rack set 4 inches from heat. In a blender, combine cilantro, 2 tablespoons lime juice, 2 tablespoons oil, and 2 tablespoons water; season with salt and pepper. Blend until pureed. Set salsa aside.

In a small bowl, mix together remaining 2 tablespoons lime juice, remaining tablespoon oil, radishes, scallions, and jalapeno; season with salt and pepper. Set radish salad aside.

Place tilapia on a rimmed baking sheet; season with coriander, salt, and pepper. Broil until opaque throughout, 4 to 5 minutes; break up into chunks.

Meanwhile, using tongs, hold tortillas over a gas flame until lightly toasted, about 30 seconds per side (or wrap stacked tortillas in damp paper towels, and microwave on high until warm and soft, about 1 minute). To assemble, fill tortillas with fish and radish salad; top with salsa verde and fold.

This makes about a 1 quart: Serves 4 over a pound of pasta as a main course. This sauce goes well with perfect with bucatini, perciatelli, or spaghetti.

Ingredients:

2 Tbls olive oil
6 ounces pancetta or slab bacon, diced
1 yellow onion, finely chopped
2 garlic cloves, minced
Pinch of dried crushed red pepper flakes
1 (28oz) can tomato puree
1/2 tsp sea salt, plus more to taste
1/2 tsp freshly ground black pepper, plus more to taste
1/2 cup grated Pecorino Romano cheese

Directions:

In a large, heavy skillet heat the oil over medium flame. Add the pancetta and saute until golden brown, about 8 minutes. Add the onion and saute until tender, about another 5 minutes. Add the garlic and red pepper flakes and saute until fragrant, about 30 seconds.

Stir in the tomato puree and 1/2 teaspoon each of salt and pepper. Simmer, uncovered, over medium-low heat until the sauce thickens slightly and the flavors blend, about 15 minutes. Stir in the cheese. Season with more salt and pepper to taste.

The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.

Ingredients:
2 pounds boneless country-style pork ribs or pork shoulder (Boston butt), cut into 1 1/2-inch pieces
2 teaspoons salt
2 teaspoons ground black pepper
2 teaspoons dried oregano (preferably Mexican)
1/2 large onion, cut into 4 pieces
1 avocado, halved, pitted, sliced
Fresh cilantro sprigs
Corn tortillas
Salsa

Directions:

1. Toss pork in bowl of slow cooker with salt, black pepper, and dried oregano to coat. Place onion pieces atop pork. Cover slow cooker and cook pork on low setting until meat is very tender and falling apart, about 6 hours.
2. Using slotted spoon, transfer pork to cutting board. Discard onion pieces. Using fingers, shred pork; transfer carnitas to platter. Place avocado slices, cilantro sprigs, and sliced red bell peppers, if desired, alongside. Wrap corn tortillas in damp kitchen towel; microwave until warm, about 1 minute. Serve carnitas with warm tortillas and tomatillo salsa.

Ingredients:
2 dried ancho chiles,* stemmed
2 cups boiling water
1 medium onion, chopped
1 garlic clove, peeled
2 teaspoons cumin seeds
1 teaspoon salt
2 tablespoons olive oil
2 15-ounce cans pinto beans, rinsed, drained (Or you can use dried beans for this)
1 1/2 cups low-salt chicken broth
2 bay leaves
1/4 teaspoon ground black pepper

Directions:

1. Place chiles in bowl. Pour 2 cups boiling water over. Let soak until chiles are soft, about 20 minutes. Strain, reserving 1/2 cup soaking liquid. Seed chiles; place in processor. Add onion, garlic, cumin, 1 teaspoon salt, and 1/2 cup soaking liquid; puree. DO AHEAD: Can be made 2 days ahead. Cover; chill.
2. Heat oil in large pot over medium-high heat. Add chile puree; stir until slightly thickened, about 4 minutes. Add beans, broth, bay leaves, and 1/4 teaspoon pepper. Bring to boil. Reduce heat; simmer 10 minutes. Season with salt and pepper.

* Available at many supermarkets and at specialty foods stores and Latin markets.

Ingredients:
12 ounces purchased shredded three-color coleslaw mix (about 7 cups)
1 cup coarsely chopped fresh cilantro
3 tablespoons canola oil
3 tablespoons fresh lime juice
1/2 teaspoon coarse kosher salt
1/2 teaspoon ground black pepper

Directions:

1. Place coleslaw mix and cilantro in large bowl. Whisk canola oil, lime juice, salt, and pepper in medium bowl to blend. Add to cabbage mixture; toss to coat.

What you need:

4 squares Baker’s Unsweetened Chocolate (you can use 2 sweetened and 2 unsweetened)

3/4 cup (1 & 1/2 sticks) butter or margarine
2 cups sugar
3 eggs
1 tsp vanilla
1 cup flour

Optional:
1 cup coarsely chopped planters pecans

Make it:

1. Heat oven to 350 degrees F. Line 13×9 pan with foil, with the ends of foil extending over sides, grease foil.

2. Microwave (or on a stove top like us with out a microwave) chocolate and butter in large bowl on high 2 min or until butter is melted. Stir until chocolate is completely melted. Stir in sugar. Blend in eggs and vanilla. Add flour and nuts, mix well. Spread into prepared pan.

3. Bake for 30 to 35 min. or until a toothpick inserted in center comes out with fudge crumbs (do not over bake). Cool completely (Heidi I am looking at you). Use foil to lift brownies from pan before cutting to serve.

Variations:

Cream Cheese Brownies:

Prepare batter as directed, using 4 eggs, spread into prepared pan. beat 1 pkg, (8oz) softened Philadelphia cream cheese, 1/3 cup sugar, 1 egg and 2 Tbsp flour until well blended; drop by spoonfuls over brownie batter. Swirl with knife. Bake as directed, increasing baking time to 40 min.

Peanut Butter Swirl Brownies:

Prepare batter as directed, reserving 1 Tbsp of the butter and 2 Tbsp of the sugar. Spread batter into prepared pan. Melt reserved butter. Add to reserved sugar along with 2/3 cup peanut butter; mix well. Spoon over batter in pan Swirl with knife. Bake as directed.

Ingredients:

1 cup of olive oil
3 cloves garlic
2 slices ginger about 1/4 inch thick
2 teaspoons red pepper flakes.

Directions:

1. Preheat the oven to 300 degrees F.

2. Place all the ingredients in a pot that can be placed in the oven with a lid.

3. Put in the oven for a hour.

4. strain the oil with a coffee filter into a oil jar. Let cool down and your ready to go.

5. cross off flavored oil from your bucket list. If not on the list, place on bucket list and go to step six.

6. Now cross off flavored oil from your bucket list.

Try with bread it’s delicious.

3 tablespoons garlic powder
1 tablespoon onion powder
1 tablespoon ground black pepper (fresh)
1 tablespoon dried basil leaves
1-1/2 dried ground thyme

Directions:

Combine all ingredients; mix until well blended.

store tightly covered until ready for use.

Rub or pat on chicken, pork, beef or lamb just before cooking or up to 5 hours in advance.

Ingredients:

3 cups unbleached flour

1 1/2 cups sugar

2 1/2 teaspoons baking soda

2 teaspoons ground cinnamon

1 1/3 cups orange juice

3/4 cup fat-free egg substitute

2 teaspoon vanilla extract

4 cups grated carrots (about 8 medium)

1/2 cup golden raisins or chopped walnuts (optional) We used a 1/2 cup of each and we used regular plump raisins.

Cream Cheese Frosting ( we did not use this one but it sounds good)

1 cup nonfat or reduced fat cream cheese

1 1/2 cups nonfat ricott cheese

1/2 cup sugar

1 tablespoon lemon juice

1 1/2 teaspoon vanilla extract

2 tablespoons instant vanilla pudding mix

Directions:

1. In a large bowl, combine the flour, sugar, baking soda and cinnamon, and stir to mix well. Stir in the orange juice, egg substitute, and vanilla extract. Fold in the carrots, raisins, and the walnuts.

2. Coat a 9×13-inch pan with nonstick cooking spray. Spread the batter evenly in the pan, and bake at 300 F. for 50 to 55 minutes, or just intil a wooden toothpick inserted in the center of the cake comes out clean. Cool to room temperature.

3. To make the frosting, place all the frosting ingredients except the pudding mix in the bowl of a food processor until the frosting is well mixed.

4. Spread the frosting over the cooled cake. Cut into squares and serve immediately or refrigerate.

Additional Information:

We made a round layered cake with two cake pans. We then added frosting in the center as well. This was very nice and looked great for a party.

Nutritional Facts:

Calories: 248
Fat: 0.3
Protein: 10 g
Cholesterol: 2 mg
Fiber: 1.5 g
Sodium: 261 mg