i hope that i helped you a lot in finding recipes and the next year we will do our best again happy new year :)

Raspberry and Blood Orange Sorbet

Ingredients

1 cup plus 3 tablespoons sugar
6-ounce package fresh raspberries
3 or 4 blood oranges
Preparation

In a small saucepan, combine 1 cup of sugar with 3/4 cup water. Bring to a boil, and stir until sugar is dissolved. Transfer the simple syrup to a bowl, cover, and refrigerate until chilled, about 1 hour.

Peanut Butter Honeycomb Pie

Ingredients

Crust
9 cinnamon graham crackers, broken in pieces
1/4 cup (packed) light brown sugar
1/4 teaspoon kosher salt
6 tablespoons (3/4 stick) butter, melted

Filling
8 large egg yolks
12 tablespoons sugar, divided
1 1/2 cups whole milk
1 vanilla bean, split lengthwise
1 1/2 sticks unsalted butter, room temperature
1 cup creamy peanut butter (Skippy!)
2 tablespoons confectioners' sugar
1/2 teaspoon kosher salt

Mini Chocolate-Orange Cupcakes

Makes about 30 mini cupcakes
Ingredients

Candied Orange Peels (adapted from Closet Cooking)

3 oranges

2 cups water

2 cups sugar

Chocolate Cupcakes (adapted from Flour: Spectacular Recipes from Boston's Flour Bakery + Cafe)

2 ounces unsweetened chocolate, chopped

1/4 cup Dutch-processed cocoa powder

1 cup granulated sugar

1 stick unsalted butter

1/3 cup water

1/2 cup milk

1 egg

1 egg yolk

1/2 teaspoon vanilla extract

1 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

Reserved orange syrup from candied orange peels

Chocolate And Salted Caramel Pie

Ingredients

1 1/4 cups graham cracker crumbs
4 tablespoons unsalted butter, melted
1/4 cup light brown sugar
2 (14-ounce) cans sweetened condensed milk
Fleur de sel
5 ounces bittersweet chocolate
2 cups heavy cream
2 tablespoons confectioners' sugar
1 teaspoon vanilla

Roasted Salmon With Herb Vinaigrette

Ingredients

About 1/2 cup olive oil
1 1/2 medium or 2 small baking potatoes, peeled and cut into 1/4-inch thick slices
Kosher salt and black pepper
1/4 cup red wine vinegar
1 teaspoon Dijon mustard
1 small garlic clove, minced
1 tablespoon finely chopped parsley
1/2 teaspoon finely chopped rosemary
1/2 teaspoon finely chopped sage
1/2 teaspoon finely chopped thyme
Two 6-ounce skinless salmon fillets

Pot Roast Pappardelle

Ingredients

1 (2 1/2 to 3 pound) boneless chuck roast, tied
Kosher salt and pepper
3 tablespoons olive oil
1 large yellow onion, finely chopped
2 carrots, peeled and finely chopped
2 celery ribs, finely chopped
2 garlic cloves, lightly crushed
1 1/2 teaspoons finely chopped, fresh thyme
1 cup stock
1 cup simple tomato sauce
1 cup water
12 ounces pappardelle
Freshly grated Parmigiano-Reggiano cheese, for serving

Pan-Roasted Rack Of Lamb With Mustard-Shallot Pan Sauce

Ingredients

1 tablespoon vegetable oil

2 1-pound frenched racks of lamb (or a 2-pound rack if you can find one) 

2 teaspoons olive oil

2 thinly sliced shallots

1/4 cup white wine

1/4 cup chicken stock

1 tablespoon whole grain mustard

2 teaspoons dijon mustard

2 teaspoons thyme leaves

Italian Cheese Fondue

Ingredients

8 ounces grated Fontina
8 ounces grated Gruyere
5 teaspoons cornstarch
6 ounces thinly sliced pancetta, chopped
2 cups apple cider
Dippers of your choice

Herb-Crusted Beef Tenderloin

(adapted from Entertaining from Cook's Illustrated, Holiday 2009 issue)


Note: While the recipe is fairly simple to execute, it does take a lot of time. You'll want to give yourself 3 1/2 to 4 hours, from start to finish.

Ingredients

1 small beef tenderloin, tied with twine (about 1 1/2 pounds)
Kosher salt and black pepper
1 teaspoon sugar
1 slice of white sandwich bread, torn into pieces
1/4 cup minced fresh parsley
1 teaspoon plus 1 tablespoon minced fresh thyme
1/2 cup grated Parmesan cheese
3 tablespoons olive oil
2 medium garlic cloves, minced

Boeuf Bourguignon

Ingredients

One 6-ounce piece of chunk bacon
3 1/2 tablespoons olive oil 
3 pounds lean stewing beef, cut into 2-inch cubes
1 sliced carrot
1 sliced onion
Salt and pepper
2 tablespoons flour
5 1/2 to 6 1/2 cups brown beef stock
1 tablespoon tomato paste
2 cloves mashed garlic
1/2 teaspoon thyme
A crumbled bay leaf
18 to 24 small white onions
3 1/2 tablespoons butter
Herb bouquet (4 parsley sprigs, one-half bay leaf, one-quarter teaspoon thyme, tied in cheesecloth)
1 pound quartered fresh mushrooms.

Winter Wedge Salad With Roquefort Blue Cheese

Ingredients

1 pint grape tomatoes, halved
1 tablespoon olive oil
Salt and pepper
4 slices bacon
2 shallots, thinly sliced
1 head iceberg lettuce
1 ounce Ile de France Roquefort blue cheese, crumbled or chopped
Balsamic vinegar (or balsamic vinaigrette)

Preparation

Preheat oven to 350 degrees. On a rimmed baking sheet, toss grape tomatoes with oil and season with salt and pepper. Bake for 15 minutes.

Meanwhile, cook bacon in a medium skillet over medium-high heat until crisp. Transfer bacon to a paper towel-lined plate. When cool enough to handle, crumble bacon.

Reduce heat to medium, and add shallots to pan. Cook, stirring occasionally, until softened and browned. Transfer to plate with bacon.

Remove core from lettuce, and cut into quarters. Cut each quarter into 1/2-inch-thick slices. Distribute the slices among four plates.

Dividing them evenly among the four plates, pile the tomatoes on top of the lettuce slices and sprinkle bacon, shallots, and Roquefort on top.

Drizzle each salad with a little balsamic vinegar, and serve.

Roasted Beet Salad With Walnut Vinaigrette

Ingredients

One small bunch of Chioggia beets
One small bunch of golden beets
Sunflower or canola oil
Salt and pepper
About 1/4 cup of pine nuts
About 1/2 cup of walnuts (halves and pieces, or chopped)
1/2 tablespoon Dijon mustard
1/2 tablespoon plus 1/2 teaspoon champagne vinegar
1/2 tablespoon plus 1/2 teaspoon lemon juice (fresh squeezed is recommended)
1/4 cup walnut oil
Small log of goat cheese
3.5 ounce package of Mache
About 1/4 cup of dried cherries

Pear And Roquefort Salad With Cranberry-Dijon Vinaigrette

Use as much or as little of each ingredient as you like to tailor your salad to you and your guests. This is merely a guide. I made myself a dinner-size salad and found a generous handful of greens, 2 tablespoons of walnuts, 1/2 a pear, 2 tablespoons onions, 1 slice of bacon, and 1/2 ounce of Roquefort to be satisfying.

Ingredients

Mesclun greens
Toasted walnuts
Thinly sliced Bosc pear
Caramelized onions
Cooked, crumbled bacon
Ile de France Roquefort blue cheese, crumbled or chopped
Cranberry-Dijon vinaigrette (recipe below)

Green Bean And Blood Orange Salad

Ingredients

Salt
2 pounds thin green beans (if you get them at Costco, they're already trimmed and ready to go)
6 large blood oranges (we used 7 because the oranges were a little on the small side)
1/4 cup plus 2 tablespoons balsamic vinegar
1 tablespoon honey

Directions

Cook green beans in a large pot of boiling salted water for about 5 minutes -- just until they turn bright green. Drain them and then immediately plunge them in an ice bath. Drain them again and pat them dry.

Meanwhile, peel and section four of the oranges, removing all of the pith. Zest one of the remaining oranges and juice both of them. Transfer the juice to a saucepan and add the vinegar and honey. Bring mixture to a boil, and then simmer over moderate heat until reduced to a syrup, about 10 minutes. Season with salt.

Place green beans and orange sections in a large serving dish, and drizzle the syrup on top. Garnish with the orange zest, and serve.

Arugula And Fennel Salad With POM-Orange Vinaigrette

Ingredients

Dressing
1 tablespoon orange juice (preferably fresh squeezed)
2 tablespoons POM Wonderful 100% Pomegranate Juice
1 tablespoon white wine vinegar
1 tablespoon olive oil
1 teaspoon orange zest

Salad
Arugula
1 apple, diced or cut into matchsticks
1 lemon wedge
1 orange, cut into slices or wedges
1 fennel bulb, sliced
1 pomegranate, peel and reserve seeds

Stuffed Mushrooms

Stuffed Mushrooms

Ingredients

2 (10-ounce) packages white mushrooms
2 tablespoons unsalted butter
1 onion, diced
2 garlic cloves, minced
Salt and pepper
4 ounces ground lamb
4 ounces lamb sausage (out of casings, or casings removed)
1 cup fresh bread crumbs
1/4 cup grated Parmesan
5 ounces baby spinach

Soft Pretzel Bites With Cheddar-Mustard Dipping Sauce

Soft Pretzel Bites (adapted from Two Peas and Their Pod)

Ingredients

2 3/4 cups warm water
1 tablespoon light brown sugar
2 teaspoons instant yeast
3 tablespoons unsalted butter, melted, plus softened butter for bowl
1 1/4 teaspoons kosher salt
2 1/4 cups all-purpose flour
1/2 cup baking soda
Pretzel salt

Mini Pepperoni Pizza Pull-Apart Breads

adapted from Healthy and Sane and Confessions of a Foodie Bride
Makes 3

Ingredients

4 tablespoons butter
2 garlic cloves, minced
1 pound store-bought pizza dough
32 pepperoni circles, cut in quarters (use more if you like)
Mozzarella (shredded), provolone (cut in small pieces), or cheese of your choice (I didn't measure but about 4 ounces should be enough)
Pizza sauce, for serving (optional)

Quiche Bites

here are two different quiche recipes

Fried Mozzarella Balls

Ingredients

About 5 cups vegetable oil
1 lb drained marinated bocconcini (small mozzarella balls), patted dry
3 large eggs, beaten
1 cup plain fine dry bread crumbs

Preparation

Heat about 1 1/2 inches oil to 360°F in a 3 1/2- to 4-qt heavy saucepan.
Meanwhile, double-coat bocconcini by dipping in eggs, then in bread crumbs, and repeating. Transfer to a sheet of wax paper.
Working in batches of 10, lower balls into oil with a slotted spoon and fry, turning occasionally, until golden brown, about 30 seconds per batch. Transfer to paper towels to drain and season with salt. (Return oil to 360°F between batches.)

Feta Tart (Alevropita)

Ingredients

1 1/4 cup flour, sifted
1/8 teaspoon baking powder
1/4 teaspoon kosher salt
6 tablespoons extra-virgin olive oil, divided
1 egg
1 cup water
10 ounces feta, crumbled or cubed
2 tablespoons unsalted butter, softened and cubed

Preparation

Preheat oven to 500 F. (Open windows and turn on hood fan if your oven is prone to setting off smoke detectors when set higher than 400 degrees like mine is.)

Tomato-Artichoke Bruschetta With Feta

Ingredients

1 can (14.5 ounces) Muir Glen Organic fire roasted diced tomatoes, drained
1/2 cup drained coarsely chopped artichoke hearts (from 14-oz can), patted dry with paper towels
1 1/2 teaspoons chopped fresh thyme leaves
1 tablespoon extra-virgin olive oil
1 teaspoon balsamic vinegar
1/8 teaspoon freshly ground black pepper
24 slices (1/2 inch thick) baguette (about 8 ounces), toasted (bake slices 4 to 5 minutes at 425 degrees)
1/2 cup crumbled or chopped feta cheese (2 ounces)

Preparation

In medium bowl, mix first six ingredients together.

NEW YEAR'S EVE MENU SUGGESTION

this are some new year's eve menu suggestion i hope you will enjoy it

Appetizers

Artichoke And Fire-Roasted Tomato Bruschetta With Feta
Cheese Platter
Feta Tart
Fried Mozzarella Balls
Quiche Bites
Mini Pepperoni Pizza Pull-Apart Breads
Soft Pretzel Bites With Cheddar-Mustard Dipping Sauce
Stuffed Mushrooms

Salads
Arugula And Fennel Salad With POM-Orange Vinaigrette
Green Bean And Blood Orange Salad
Pear And Roquefort Salad With Cranberry-Dijon Vinaigrette
Roasted Beet Salad With Walnut Vinaigrette
Winter Wedge Salad With Roquefort Blue Cheese

Main Courses
Boeuf Bourguignon
Herb-Crusted Beef Tenderloin
Italian Cheese Fondue
Pan-Roasted Rack Of Lamb With Mustard-Shallot Pan Sauce
Pot Roast Pappardelle
Roasted Salmon With Herb Vinaigrette

Desserts
Chocolate And Salted Caramel Pie
Chocolate-Dipped Cherries With Ground Almonds
Mini Chocolate-Orange Cupcakes
Peanut Butter Honeycomb Pie











i found this menue suggestion and the recipes in a blog "http://megan-deliciousdishings.blogspot.com" i tried some of the recipes and realized that are great. i decided to share them with everybody.
i will post the recipes later on so stay tuned

Kung Pao Tofu

Ingredients

• 1 14-ounce package extra-firm water-packed tofu, rinsed
• 1/2 teaspoon five-spice powder, (see Shopping Tip), divided
• 1 tablespoon canola oil
• 1/2 cup water
• 3 tablespoons oyster-flavored or oyster sauce, (see Shopping Tip)
• 1/2 teaspoon cornstarch
• 12 ounces broccoli crowns, (see Ingredient Note), trimmed and cut into bite-size pieces (4 cups)
• 1 yellow bell pepper, cut into 1/2-inch dice
• 1 red bell pepper, cut into 1/2-inch dice
• 1 tablespoon minced fresh ginger
• 1 tablespoon minced garlic
• 2 tablespoons unsalted roasted peanuts
• 2 teaspoons hot sesame oil, (optional)

Preparation

1. Pat tofu dry and cut into 1/2-inch cubes. Combine with 1/4 teaspoon five-spice powder in a medium bowl.
2. Heat canola oil in a large nonstick skillet over medium-high heat. Add tofu and cook, stirring every 1 to 2 minutes, until golden brown, 7 to 9 minutes total. Transfer to a plate.
3. Meanwhile, whisk water, oyster sauce, cornstarch and the remaining 1/4 teaspoon five-spice powder in a small bowl.
4. Add broccoli, yellow and red bell pepper to the pan and cook, stirring occasionally, until beginning to soften, about 4 minutes. Add ginger and garlic and cook, stirring, until fragrant, about 30 seconds. Reduce heat to low, add the oyster sauce mixture and cook, stirring, until thickened, about 30 seconds. Return the tofu to the pan along with peanuts and stir to coat with sauce; stir in hot sesame oil (if using).

Corn & Broccoli Calzones

Ingredients

• 1 1/2 cups chopped broccoli florets
• 1 1/2 cups fresh corn kernels, (about 3 ears; see Tip)
• 1 cup shredded part-skim mozzarella cheese
• 2/3 cup part-skim ricotta cheese
• 4 scallions, thinly sliced
• 1/4 cup chopped fresh basil
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• All-purpose flour, for dusting
• 20 ounces prepared whole-wheat pizza dough, (see Tip), thawed if frozen
• 2 teaspoons canola oil

Preparation

1. Position racks in upper and lower thirds of oven; preheat to 475°F. Coat 2 baking sheets with cooking spray.
2. Combine broccoli, corn, mozzarella, ricotta, scallions, basil, garlic powder, salt and pepper in a large bowl.
3. On a lightly floured surface, divide dough into 6 pieces. Roll each piece into an 8-inch circle. Place a generous 3/4 cup filling on one half of each circle, leaving a 1-inch border of dough. Brush the border with water and fold the top half over the filling. Fold the edges over and crimp with a fork to seal. Make several small slits in the top to vent steam; brush each calzone with oil. Transfer the calzones to the prepared baking sheets.
4. Bake the calzones, switching the pans halfway through, until browned on top, about 15 minutes. Let cool slightly before serving. Healthy Heart Variation: To reduce saturated fat even further, use nonfat ricotta in place of the reduced-fat ricotta. 334 calories, 2 g saturated fat.

Twice-Baked Sweet Potatoes

ngredients

• 6 small sweet potatoes or garnet yams
• 1 tablespoon olive oil
• 1 large egg, lightly beaten
• 1 teaspoon peeled and grated fresh ginger
• 1/2 teaspoon salt
• Cilantro leaves, for garnish
• 2 limes, in wedges
• 1 teaspoon sesame seeds, for garnish, optional
• 
  

Preparation

1. Preheat oven to 400°F. Line a baking sheet with foil and add sweet potatoes. Roast until they are tender (about 50-55 minutes). Set aside to cool.
2. Slice potato skins open. Scoop out flesh, leaving a 1/2-inch-thick layer inside skins, and add to a large bowl. Return scooped-out skins to baking sheet.
3. Mash sweet-potato flesh with a fork. Stir in olive oil, egg, ginger, and salt, and beat together with fork until smooth. Spoon filling into the 6 reserved skins. Bake until the tops are puffed and lightly golden brown (about 25 minutes). Sprinkle the potatoes with cilantro and sesame seeds, if using, and squeeze lime over the top. Serve with additional lime wedges.

Winter Greens Salad w/ Ricotta Bruschetta

Chicken Piccata

Ingredients

• 4 (6-ounce) skinless, boneless chicken breast halves 
• 2 ounces all-purpose flour, divided (about 1/2 cup)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 1/2 tablespoons butter, divided 
• 2 tablespoons olive oil, divided 
• 1/4 cup finely chopped shallots
• 4 medium garlic cloves, thinly sliced
• 1/2 cup dry white wine 
• 3/4 cup fat-free, lower-sodium chicken broth, divided
• 2 tablespoons fresh lemon juice
• 1 1/2 tablespoons drained capers
• 3 tablespoons coarsely chopped fresh flat-leaf parsley

Preparation

1. 1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Place 1 teaspoon flour in a small bowl, and place remaining flour in a shallow dish. Sprinkle both sides of chicken evenly with salt and pepper. Dredge chicken in flour in shallow dish; shake off excess.
2. 2. Melt 1 tablespoon butter in a large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add chicken to pan; sauté 4 minutes on each side or until done. Remove chicken from pan; keep warm.
3. 3. Heat remaining 1 tablespoon oil in pan; swirl to coat. Add shallots to pan; sauté 3 minutes, stirring frequently. Add garlic; sauté 1 minute, stirring constantly. Add wine; bring to a boil, scraping pan to loosen browned bits. Cook until liquid almost evaporates, stirring occasionally. Add 1/4 cup broth to reserved 1 teaspoon flour; stir until smooth. Add remaining 1/2 cup broth to pan; bring to a boil. Cook until reduced by half (about 5 minutes). Stir in flour mixture; cook 1 minute or until slightly thick, stirring frequently. Remove from heat; stir in remaining 1 1/2 tablespoons butter, juice, and capers. Place 1 chicken breast half on each of 4 plates; top each serving with about 2 tablespoons sauce. Sprinkle each serving with about 2 teaspoons parsley.

Julianna Grimes, Cooking Light

Toasted Coconut Chocolate Chunk Cookies

Ingredients

• 1 cup flaked sweetened coconut
• 4.5 ounces all-purpose flour (about 1 cup)
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/8 teaspoon salt 
• 3/4 cup packed brown sugar
• 1/4 cup unsalted butter, softened
• 1 teaspoon vanilla extract
• 1 large egg
• 2 ounces dark chocolate (70% cacao), chopped
• Cooking spray

Preparation

1. 1. Preheat oven to 350°.
2. 2. Arrange coconut in a single layer in a small baking pan. Bake at 350° for 7 minutes or until lightly toasted, stirring once. Set aside to cool.
3. 3. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking powder, baking soda, and salt in a medium bowl; stir with a whisk until blended. Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended. Beat in vanilla and egg. Add flour mixture, beating at low speed just until combined. Stir in toasted coconut and chocolate.
4. 4. Drop by level tablespoons 2 inches apart onto baking sheets coated with cooking spray. Bake at 350° for 10 minutes or until bottoms of cookies just begin to brown. Remove from pan, and cool completely on wire racks.

Jackie Mills, MS, RD, Cooking Light

Fontina and Mascarpone Baked Pasta

Ingredients

• 1 pound uncooked penne 
• 1/4 cup all-purpose flour (about 1 ounce) 
• 3 cups fat-free milk 
• 2 cups (8 ounces) shredded fontina cheese
• 1/4 cup (2 ounces) mascarpone cheese
• 3/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• Cooking spray
• 3 (1-ounce) slices white bread 
• 1 tablespoon butter 
• 1 small garlic clove, minced
• 1 1/2 tablespoons chopped fresh parsley

Preparation

1. Cook pasta according to package directions, omitting salt and fat. Drain; keep warm.
2. Preheat oven to 350°.
3. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and milk in a large saucepan over medium heat, stirring with a whisk. Cook 10 minutes or until thick, stirring constantly with a whisk. Remove from heat; add cheeses, stirring with a whisk until smooth. Stir in salt and black pepper. Add cooked pasta, stirring to coat. Spoon pasta mixture into a 13 x 9-inch baking dish coated with cooking spray.
4. Tear bread into several pieces. Place bread in a food processor; process until fine crumbs measure 1 1/2 cups.
5. Melt butter in a small skillet over medium heat. Add garlic; cook 30 seconds. Remove from heat. Stir in breadcrumbs until well combined. Sprinkle breadcrumb mixture evenly over pasta mixture. Bake at 350° for 25 minutes or until bubbly. Sprinkle with parsley.

Jackie Mills, Cooking Light

Roasted Cauliflower with Fresh Herbs and Parmesan

Holiday Sides 

Ingredients

• 12 cups cauliflower florets (about 2 heads) 
• 1 1/2 tablespoons olive oil 
• 1 tablespoon chopped fresh parsley
• 2 teaspoons chopped fresh thyme
• 2 teaspoons chopped fresh tarragon
• 3 garlic cloves, minced
• 1/4 cup (1 ounce) grated fresh Parmesan cheese 
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Preparation

1. Preheat oven to 450°.
2. Place cauliflower in a large roasting pan or jelly-roll pan. Drizzle with oil; toss well to coat. Bake at 450° for 20 minutes or until tender and browned, stirring every 5 minutes. Sprinkle with parsley, thyme, tarragon, and garlic. Bake 5 minutes. Combine cauliflower mixture, cheese, and remaining ingredients in a large bowl; toss well to combine.

Lorrie Hulston Corvin, Cooking Light

Crab Eggs Benedict

Ingredients

• 1/3 cup reduced-fat buttermilk
• 1/3 cup canola mayonnaise 
• 1/2 teaspoon grated lemon rind
• 1 tablespoon fresh lemon juice
• 1 1/2 teaspoons Dijon mustard
• 1/4 teaspoon freshly ground black pepper
• 1 1/2 teaspoons butter 
• 1 tablespoon white wine vinegar
• 8 large eggs 
• 4 English muffins, toasted 
• 8 ounces fresh lump crabmeat, shell pieces removed
• Cracked black pepper
• 2 tablespoons chopped fresh chives (optional)
• 1 tablespoon chopped fresh tarragon (optional)

Preparation

1. 1. Combine first 6 ingredients in a small saucepan over low heat, stirring well with a whisk. Add butter; stir until ­butter melts. Keep warm.
2. 2. Add water to a large skillet, filling two-thirds full. Bring to a boil; reduce heat, and simmer. Add 1 tablespoon white wine vinegar. Break each egg into a custard cup, and pour gently into pan. Cook for 3 minutes or until desired degree of doneness. Place 1 muffin, cut sides up, on each of 4 plates, and divide crab among muffins. Remove eggs from pan using a slotted spoon. Gently place 1 egg on each muffin half. Top each serving with about 3 tablespoons sauce. Sprinkle with cracked pepper. Garnish with chives and tarragon, if desired.

Maureen Callahan,

Roasted Chicken with Lemons and Thyme

Ingredients

• 1 (6-pound) roasting chicken $
• 2 teaspoons Hungarian paprika
• 2 tablespoons chopped fresh thyme, divided
• 1 teaspoon salt, divided
• 1 teaspoon freshly ground black pepper, divided
• 2 lemons, divided
• Cooking spray
• 1 teaspoon olive oil
• 2 tablespoons all-purpose flour 
• 1and1/2 cup fat-free, less-sodium chicken broth 
• 1 tablespoon fresh lemon juice
• 2 teaspoons sugar 
• Lemon slices (optional)
• Thyme sprigs (optional)

Preparation

1. Preheat oven to 425°.
2. Remove and discard giblets and neck from chicken. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Combine the paprika, 1 tablespoon thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper; rub under loosened skin. Thinly slice 1 lemon; arrange slices under loosened skin. Cut remaining lemon into quarters. Place lemon quarters inside chicken cavity. Add the remaining 1 tablespoon thyme to chicken cavity.
3. Place chicken on the rack of a broiler pan or roasting pan coated with cooking spray. Brush oil over skin. Cover chicken with aluminum foil. Bake at 425° for 30 minutes. Uncover and bake 50 minutes or until an instant-read thermometer inserted into thigh registers 165°. Transfer chicken to a cutting board; cover with foil, and let stand 15 minutes before carving.
4. Place a zip-top plastic bag in a 2-cup glass measure. Pour drippings into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into measuring cup, stopping before fat layer reaches opening; discard fat. Place pan on stove top over medium heat. Sprinkle flour into pan. l. Add drippings, broth, juice, sugar, remaining 3/4 teaspoon pepper, and remaining 1/2 teaspoon salt to pan,bring to a boi, stirring constantly with a whisk until slightly thickened. Remove from heat.
5. Remove skin and lemon slices from chicken, and remove lemon wedges from cavity; discard. Carve chicken, and arrange on a serving platter. Serve with gravy. Garnish with additional lemon slices and thyme sprigs, if desired.

Joy E. Zacharia, R.D.

Raspberry Linzer Cookies

Ingredients

• 7.5 ounces all-purpose flour (about 1 1/2 cups plus 2 tablespoons), divided 
• 1 cup whole blanched almonds 
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground cinnamon 
• 1/4 teaspoon salt
• 2/3 cup granulated sugar 
• 1/2 cup unsalted butter, softened 
• 1/2 teaspoon grated lemon rind
• 4 large egg yolks 
• 6 tablespoons raspberry preserves with seeds
• 2 teaspoons powdered sugar

Preparation

1. 1. Weigh or lightly spoon 2.25 ounces (about 1/2 cup) flour into a dry measuring cup; level with a knife. Combine 2.25 ounces flour and almonds in a food processor; process until finely ground. Weigh or lightly spoon remaining 5.25 ounces (about 1 cup plus 2 tablespoons) flour into a dry measuring cup. Combine almond mixture, remaining 5.25 ounces flour, baking powder, cinnamon, and salt, stirring well with a whisk.
2. 2. Place granulated sugar, butter, and rind in a large bowl; beat with a mixer at medium speed until light and fluffy (about 3 minutes). Add egg yolks; beat until well blended. Beating at low speed, gradually add flour mixture; beat just until a soft dough forms. Turn dough out onto a sheet of plastic wrap; knead lightly 3 times or until smooth. Divide dough into 2 equal portions; wrap each portion in plastic wrap. Chill 1 hour.
3. 3. Preheat oven to 350°.
4. 4. Roll each dough portion into a 1/8-inch thickness on a floured surface; cut with a 2-inch rectangular cookie cutter with fluted edges to form 36 cookies. Repeat procedure with remaining dough portion; use a 1-inch rectangular fluted cutter to remove centers of 36 rectangles. Arrange 1 inch apart on baking sheets lined with parchment paper. Bake, 1 batch at a time, at 350° for 10 minutes or until edges are lightly browned. Cool on pans 5 minutes. Remove from pans; cool on wire racks.
5. 5. Spread center of each whole cookie with about 1/2 teaspoon preserves. Sprinkle cutout cookies with powdered sugar. Place 1 cutout cookie on top of each whole cookie.

Cooking Light

Gingerbread Cookies

Ingredients

• Cookies:
• 11.25 ounces all-purpose flour (about 2 1/2 cups) 
• 1/2 teaspoon salt
• 1/4 teaspoon baking powder
• 1 tablespoon ground ginger
• 1 teaspoon ground cinnamon 
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground allspice
• 3/4 cup butter 
• 2/3 cup granulated sugar 
• 1 large egg 
• 1/4 cup molasses
• 1 1/2 teaspoons vanilla extract 
• Icing:
• 3/4 cup powdered sugar
• 2 teaspoons egg white powder 
• 1/8 teaspoon salt
• 1 tablespoon water
• Additional ingredient:
• Sparkling sugar (optional)

Preparation

1. 1. Preheat oven to 350°.
2. 2. To prepare cookies, weigh or lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, 1/2 teaspoon salt, baking powder, ginger, cinnamon, cloves, and allspice, stirring with a whisk. Place butter and granulated sugar in a large bowl, and beat with a mixer at high speed until light and fluffy. Add egg, and beat until well blended. Beat in molasses and vanilla extract. Reduce mixer speed to low. Add the flour mixture to butter mixture; beat just until combined.
3. 3. Shape dough into a 4-inch round, and cover with plastic wrap. Chill for 1 hour. Roll dough to 1/4-inch thickness on a lightly floured surface. Cut out 40 (2 x 3-inch) cookies, rerolling scraps as necessary. Place cookies 1 inch apart on a baking sheet lined with parchment paper. Bake at 350° for 9 minutes or until lightly browned on bottoms. Cool on a wire rack.
4. 4. To prepare icing, combine powdered sugar, egg white powder, and 1/8 teaspoon salt, stirring well. Gradually add 1 tablespoon water, stirring constantly with a whisk until smooth. Decorate cookies as desired. Sprinkle with sugar, if desired. Let the cookies stand on a cooling rack until icing is completely dry (about 1 hour).
5. Finishing flourishes don't require special equipment. First, “flood” cookies by spreading thin frosting with a small offset spatula to coat, if desired. Pipe thicker frosting from a zip-top bag to outline. Use a toothpick to make small dots of icing that act as glue for decorative details like sugar pearls.

Julianna Grimes, Cooking Light

Anise Tea Crescents

Ingredients

• 6.75 ounces all-purpose flour (about 1 1/2 cups) 
• 1/4 cup cornstarch
• 1/2 teaspoon salt
• 1 1/4 cups powdered sugar, divided
• 5 tablespoons butter, softened 
• 2 tablespoons canola oil
• 2 tablespoons 2% reduced-fat milk 
• 1 1/2 teaspoons vanilla extract 
• 1 teaspoon aniseed, crushed

Preparation

1. 1. Preheat oven to 350°.
2. 2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cornstarch, and salt in a medium bowl, stirring with a whisk.
3. 3. Beat 3/4 cup sugar, butter, and oil with a mixer at medium speed until light and fluffy. Add milk and vanilla; beat until well blended. Add flour mixture and aniseed; beat at low speed until blended. Chill 30 minutes. Shape dough into 32 (2-inch) logs; bend logs to form crescent shape. Arrange 16 crescents 1 inch apart on a baking sheet. Bake at 350° for 14 minutes or until edges are golden. Remove from oven; cool on pan 3 minutes. Repeat procedure with remaining 16 crescents.
4. 4. Sift remaining 1/2 cup sugar into a medium bowl; toss warm cookies in sugar to coat. Cool completely on a wire rack.

Kathy Farrell-Kingsley, Cooking Light

Espresso Crinkles

Ingredients

• 4.5 ounces all-purpose flour (about 1 cup) 
• 1 1/4 cups powdered sugar, divided
• 1/4 cup unsweetened cocoa
• 1 1/4 teaspoons baking powder
• 1/8 teaspoon salt
• 5 1/4 teaspoons canola oil
• 1 1/2 ounces unsweetened chocolate, chopped
• 1 teaspoon instant espresso granules
• 3/4 cup packed brown sugar 
• 3 tablespoons light-colored corn syrup
• 1 1/2 teaspoons vanilla extract 
• 2 large egg whites 

Preparation

1. 1. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 3/4 cup powdered sugar, cocoa, baking powder, and salt in a medium bowl; stir with a whisk. Combine oil and chocolate in a small saucepan over low heat; cook until chocolate melts, stirring constantly. Add espresso granules to pan; stir until blended. Remove from heat. Pour chocolate mixture into a large bowl; cool 5 minutes. Stir in brown sugar, syrup, and vanilla. Add egg whites, stirring with a whisk. Add flour mixture to egg mixture, stirring gently just until combined. Cover; chill at least 2 hours or overnight.
2. 2. Preheat oven to 350°.
3. 3. Roll dough into 1-inch balls. Dredge balls in remaining 1/2 cup powdered sugar; place balls 2 inches apart on 2 baking sheets lined with parchment paper. Bake at 350° for 10 minutes or until tops are cracked and almost set. Cool cookies on pan 2 minutes or until set; remove from pan. Cool cookies on a wire rack.

Kathy Farrell-Kingsley, Cooking Light

Chocolate-Hazelnut Thumbprints

Ingredients

• 4.5 ounces all-purpose flour (about 1 cup) 
• 1 cup powdered sugar
• 1/3 cup unsweetened cocoa
• 1/4 teaspoon salt
• 1/2 cup butter, softened 
• 2 large egg yolks 
• 1 teaspoon instant espresso (optional)
• 1/2 teaspoon vanilla extract 
• 2/3 cup finely chopped hazelnuts, toasted 
• 1/3 cup hazelnut-chocolate spread (such as Nutella)

Preparation

1. 1. Preheat oven to 350°.
2. 2. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, sugar, cocoa, and salt; stir with a whisk. Place butter in a large bowl, and beat with a mixer at medium speed until light and fluffy (about 2 minutes). Stir egg yolks with a whisk, adding espresso, if desired. Add the yolk mixture and vanilla to butter; beat well. Add flour mixture to butter mixture; beat at low speed just until combined.
3. 3. Turn dough out onto a sheet of wax paper; knead 6 times or until smooth and shiny. Shape dough into 28 (1-inch) balls. Roll sides of balls in nuts, pressing gently. Arrange balls 1 inch apart on baking sheets lined with parchment paper. Press thumb into center of each cookie, leaving an indentation. Bake, 1 batch at a time, at 350° for 10 minutes. Remove cookies from pans; cool completely on wire racks. Spoon a scant 1/2 teaspoon hazelnut-chocolate spread into center of each cookie.

Cooking Light