Cheese-Stuffed Shells in Marinara Sauce Recipe:
INGREDIENTS

12 dried jumbo whole-wheat or regular pasta shells, prepared according to package directions
1 cup shredded reduced fat mozzarella cheese, divided
1 cup fat free or reduced-fat ricotta cheese
1/2 cup BUITONI  Refrigerated Freshly Shredded Parmesan Cheese
1 large egg
1/4 teaspoon ground black pepper
1 (15 ounce) container BUITONI® Refrigerated Marinara Sauce

Preparation:

* Preheat oven to 350 degrees F.
* Combine 3/4 cup mozzarella cheese, ricotta cheese, Parmesan cheese, egg and pepper in medium bowl. Stuff each shell evenly with cheese mixture; place in ungreased 12 x 7 1/2-inch baking dish. Pour sauce over shells.
* Bake for 25 minutes or until bubbly. Top with remaining 1/4 cup mozzarella cheese. Bake for an additional 5 minutes or until cheese is melted.

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Peanut Butter Cup Cookies Recipe:

INGREDIENTS:
1 3/4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup peanut butter
1/2 cup packed brown sugar
1 egg, beaten
1 teaspoon vanilla extract
2 tablespoons milk
40 miniature chocolate covered peanut butter cups, unwrapped

Preparation:

* Preheat oven to 375 degrees F (190 degrees C).
* Sift together the flour, salt and baking soda; set aside.
* Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well.
* Shape into 40 balls and place each into an ungreased mini muffin pan.
* Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.

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Thin Mint Chocolate Crackers Recipe:
INGREDIENTS:

1 pound bittersweet chocolate
80 buttery round crackers
1/2 teaspoon peppermint extract

Preparation:

* Using a double boiler method, melt the chocolate coatings over hot tap water for 15 – 20 minutes. Stir . Do not cook or get water into the chocolate.
* After it is melted, stir in a couple drops of peppermint flavor into the chocolate.
* Dip crackers into the melted chocolate and then place onto a cold cookie sheet and put into the refrigerator to set. (A freezing tray to rest the dipped cookies will keep the bottoms neat looking.)
* In a few minutes take them out and package in candy cups. The cookies are best kept at room temperature or a cool dry place away from any odors.

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Apple Dumplings with Rich Cinnamon Sauce Recipe:

INGREDIENTS:

5 tablespoons softened butter
1 cup packed dark brown sugar
2 teaspoons ground cinnamon
1/4 cup chopped toasted pecans or walnuts
4 apples (any variety but Red Delicious) peeled, halved, and cored, a thin sliver cut off bottoms so apples sit flat
1 (15 ounce) container 9-inch pie crusts
1 egg white
2 tablespoons sugar
2 teaspoons cornstarch

Preparation:

* Adjust oven rack to lower-middle position and heat oven to 425 degrees.
* Mix 3 Tbs. of butter, 1/2 cup of brown sugar, 1 tsp. cinnamon and all the nuts in a small bowl. Spoon a portion of the mixture into each hollowed-out apple core.
* For boxed pie crusts, unroll one of the dough sheets onto a floured work surface. Pulling on sides of dough to straighten rounded edges, roll it into an approximate 12-inch square, then cut the dough into four 6-inch squares; brush the perimeter of each square with egg white. Set an apple half on each square. Bring up the 4 corners of dough around the apple and pinch edges to seal. Place on a large (at least 18- by 12-inch) parchment-covered baking dish. Brush dumpling tops and sides with egg white; sprinkle with sugar. Repeat process with remaining apples and dough.
* Bake dumplings until pastry sets and starts to turn golden brown, about 10 minutes. Reduce heat to 375 and bake until golden brown, about 20 minutes longer.
* While apples bake, bring 1 cup water, the remaining 2 Tbs. butter, 1/2 cup brown sugar and 1 tsp. cinnamon to boil in asmall saucepan over medium heat. Dissolve cornstarch in 2 tsps. water; whisk into hot syrup for a smooth sauce. Cover, keep warm.
* For each serving, spoon a portion of sauce on a dessert plate. Set apple dumpling over warm sauce; serve immediately.

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Shrimp and Mushroom Linguini with Creamy Cheese Herb Sauce Recipe:

INGREDIENTS:

1 (8 ounce) package linguini pasta
2 tablespoons butter
1/2 pound fresh mushrooms, sliced
1/2 cup butter
2 cloves garlic, minced
1 (3 ounce) package cream cheese
2 tablespoons chopped fresh parsley
3/4 teaspoon dried basil
2/3 cup boiling water
1/2 pound cooked shrimp

Preparation:

* Bring a large pot of lightly salted water to a boil. Add linguini, and cook until tender, about 7 minutes. Drain.
* Meanwhile, heat 2 tablespoons butter in a large skillet over medium-high heat. Add mushrooms; cook and stir until tender. Transfer to a plate.
* In the same pan, melt 1/2 cup butter with the minced garlic. Stir in the cream cheese, breaking it up with a spoon as it melts. Stir in the parsley and basil. Simmer for 5 minutes. Mix in boiling water until sauce is smooth. Stir in cooked shrimp and mushrooms, and heat through.
* Toss linguini with shrimp sauce, and serve.

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Texas Chocolate Frosting Recipe :
INGREDIENTS:

1/2 cup margarine
4 tablespoons cocoa powder
4 cups confectioners’ sugar
3 tablespoons milk
1 teaspoon vanilla extract

Preparation:

* Melt margarine over a low heat. Gradually beat in cocoa, sugar, milk and vanilla, mix well.

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Chocolate Covered Potato Chips Recipe:
INGREDIENTS:
1 pound high quality milk chocolate, chopped
8 cups ridged potato chips

Preparation:

* Place about 3/4 of the chocolate into a heat safe bowl, and place over the top of a pan of simmering water. If you have a double boiler, use that. Heat, stirring occasionally until the chocolate has melted, then continue to heat the chocolate to 110 degrees F (43 degrees C), stirring occasionally. You may use a meat thermometer if your candy thermometer does not go that low.
* As soon as the melted chocolate reaches temperature, remove it from the heat, and stir in the remaining chopped chocolate until melted. Continue stirring until the chocolate has cooled to 90 degrees F (32 degrees C). Touching a dab of chocolate to your lip will feel cool.
* Use tongs to dip potato chips one at a time into the chocolate. Place on waxed paper starting at the point farthest from you and working your way in so as not to drip on your finished chips. Cool until set. You may refrigerate if you like.

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Tacos in Pasta Shells Recipe:

INGREDIENTS:

1 1/4 pounds lean ground beef
1 (3 ounce) package cream cheese
1 teaspoon salt
1 teaspoon chili powder
18 jumbo pasta shells
2 tablespoons butter, melted
1 cup taco sauce
1 cup shredded Cheddar cheese
1 cup shredded Monterey Jack cheese
1 1/2 cups crushed tortilla chips
1 cup sour cream

Preparation:

* In a large skillet, brown beef over medium heat until no longer pink; drain. Add cream cheese, salt and chili powder; mix and simmer for 5 minutes.
* Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Toss cooked shells in butter.
* Preheat oven to 350 degrees F (175 degrees C).
* Fill shells with beef mixture and arrange in a 9×13 inch baking dish; pour taco sauce over shells. Cover with foil and bake in preheated oven for 15 minutes.
* Remove dish from oven and top with Cheddar cheese, Monterey Jack cheese and tortilla chips; return dish to oven to cook for 15 minutes more.
* Top with sour cream and onions; serve.

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Barbecue Sirloin And Blue Cheese Salad Recipe:
Ingredients:

2  teaspoons  chili powder
3/4  teaspoon  ground cumin
1/2  teaspoon  garlic powder
1/2  teaspoon  salt, divided
1/4  teaspoon  black pepper, divided
1  pound  lean sirloin steak, trimmed
Cooking spray
2  tablespoons  white wine vinegar
2  teaspoons  Dijon mustard
1  tablespoon  extra-virgin olive oil
6  cups  torn Bibb lettuce
3/4  cup  thinly sliced peeled cucumber
1  cup  red bell pepper strips
1/2  cup  thinly sliced shallots
1/2  cup  (2 ounces) crumbled blue cheese

Preparation

* Combine chili powder, cumin, garlic powder, 1/4 teaspoon salt, and 1/8 teaspoon black pepper; rub evenly over both sides of steak.

* Heat a grill pan over medium-high heat. Coat pan with cooking spray.

* Add steak to pan; cook 5 minutes. Turn steak over; cook 4 minutes or until desired degree of doneness.

* Place steak on a cutting board; let stand 5 minutes. Cut across grain into thin slices.

* Combine vinegar, mustard, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon black pepper in a small bowl, stirring with a whisk. Gradually add oil, stirring with a whisk.

* Combine lettuce, cucumber, bell pepper, and shallots in a large bowl.

* Drizzle vinaigrette over salad; toss gently to coat. Top salad with steak and cheese.

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Berry Cheesecake Recipe:
INGREDIENTS:

125g plain sweet biscuits, crushed
60g butter or margarine, melted
375g cream cheese (light is fine), softened
375ml evaporated milk, chilled
300g mixed berries, washed
1/2 cup sugar
1 teaspoon vanilla
1 tablespoon gelatine
1/4 cup hot water
1 tablespoon icing sugar (for garnishing)

Method:

* Mix the biscuit crumbs with the butter (or margarine) until well combined.
* Press the biscuit mixture in the base of a 22cm springform pan.
* Refrigerate until firm (approximately 2 hours).
* Beat the cream cheese and the sugar together until they form a smooth texture.
* Gradually beat in the evaporated milk and vanilla.
* Dissolve the gelatine in hot water, then cool before beating into the cream cheese mixture.
* Pour the cheesecake mixture over the biscuit crumbs in the springform pan.
* Refrigerate until set (approximately 4 hours).
* Immediately before serving, sprinkle berries on your cheesecake and dust the cheesecake and berries with a little sifted icing sugar.

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Kesar Kheer Recipe:
INGREDIENTS:

½ cup rice

4 cups milk

8 tbsp sugar

6 cardamoms

½ tsp saffron

¼ cup pistachios

pistachios to decorate

Method:

*  Soak pistachios in the water for at least 3 hours.

*  Rinse the rice under water and place into the pan.

*  Add the half of the milk and stir. Cover and cook for 15-20 min until soft.

*  Then add saffron, cardamoms, sugar and remaining milk. Simmer gently for about 10 minutes or until the rice is quite thick in consistency. If the rice pudding is to thick, add a little extra milk or water.

*  Decorate with whole pistachios. Serve hot or cold.

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Gajar Halva Recipe:

INGREDIENTS:

3 lb/1.5kg carrots

5½ oz/150 g butter

2½ cups milk

¾ cups evaporated milk

½cup tbsp sugar

10 cardamoms

raisins, cashews, pistachios to decorate

Method:

*  Rinse, peel and grate carrots.
*  Melt a butter in pan.
*  Add the grated carrots and stir for 15-20 minutes.
*  Add the milk, evaporated milk, crushed cardamoms and sugar to the mixture and continue to cook, stirring constantly for an additional 20-30 minutes.
*  Transfer the carrot mixture into serving dishes. Decorate with the chopped pistachios, raisins and cashews. Serve immediately.

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