Chocolate Gingerbread Yule Log

INGREDIENTS

Chocolate bark:
8 oz semisweet baking chocolate

Gingerbread cake:
5 large egg whites
1/8 teaspoon cream of tartar
1/4 cup sugar

3/4 cup cake flour
1 teaspoon ground ginger
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon pepper
1/4 teaspoon salt

5 large egg yolks
1/3 cup brown sugar, packed
1/4 cup molasses
2 tablespoons canola oil
1 tablespoon fresh ginger root, finely chopped


dark cocoa powder

Filling
16 oz Marscapone cheese
2/3 cup powder sugar
4 tablespoons heavy cream
1/4 teaspoon salt
2/3 cup mini semisweet chocolate chips

Chocolate Buttercream frosting:
6 oz dark chocolate, melted and cooled
2 large egg whites
1/2 cup sugar
1/8 teaspoon salt
3/4 cup unsalted butter, softened

*Read the directions carefully before beginning.  Depending upon how many mixing bowls you have, you may need to transfer mixed ingredients into temporary bowls.

1. For the chocolate bark, finely chop the baking chocolate and then melt it in a double boiler.  Line a large cookie sheet with wax paper and spread the melted chocolate in a thin layer.  Refrigerate for at least 30 minutes.

2. Pre-heat oven to 350 degrees F.  Line a large cookie sheet with wax paper, and grease it with butter.

3. Now for the gingerbread cake.  First, set egg whites aside in a large mixing bowl, and allow to stand at room temperature for about 30 minutes.  In a medium bowl, sift the flour, spices and salt together at least twice, set aside.

4. In a large mixing bowl on medium - high speed, beat together the egg yolks while gradually adding the brown sugar until thick.  Beat in the molasses, oil and fresh ginger root.  Fold in the flour mixture.

5. Add cream of tartar to the egg whites and beat on medium speed until soft peaks form.  Gradually add the sugar and beat on high speed until stiff glossy peaks form.  Using a whisk, fold 1/4 of the egg white mixture into the cake batter, then fold in the remaining whites.  Spread the cake batter evenly onto the pre-greased baking sheet.  Bake 15 minutes or until the top of the cake springs back lightly when touched.  Cool 5 minutes.

6. Carefully invert cake onto wax paper dusted with dark cocoa powder.  Gently peel off original wax paper from the cake.  Roll up cake in dusted wax paper jelly roll style, and cool completely on a wire rack.

7.  For the filling, in a medium bowl, mix the Marscapone cheese, powdered sugar and salt until blended.  Stir in mini semisweet chocolate chips. Set aside, or refrigerate covered until later.

8. For the buttercream, melt the dark chocolate, then set aside and allow to cool.  Place egg whites, sugar and salt in a double boiler over medium heat, and whisk until blended.  Heat the mixture to 160 degrees F, whisking constantly.  The mixture will appear white and gooey when done.  Remove from heat, pour whites into a large mixing bowl, and whisk on high speed until stiff glossy peaks have formed and the mixture has cooled, about 5 minutes.  Gradually whisk in the softened butter and cooled chocolate.

8.  Carefully unroll the cake and gently spread the filling evenly to 1/4 inch from the edges.  Roll up the cake, while carefully removing the wax paper, and transfer to a serving platter.  Carefully spread buttercream all over the cake.  Break up the chilled chocolate into small pieces and decorate the cake.  Refrigerate, loosely covered, until ready to serve.  Cut cake with a serrated knife.

Cucumber Sandwich

INGREDIENTS

crusty bread, sour dough bread, or your favorite bread slices
mozzarella, sliced into 1/4 inch thick pieces
avocado, sliced into 1/4 inch thick pieces
cucumber, peeled and cut to 1/4 inch thick pieces
lettuce, preferably dark leafy greens
mustard

1.  Spread mustard on one slice of bread, then layer the cucumber, mozzarella, lettuce and avocado.  Cover with second slice of bread and gently press down...and enjoy.  Serve with your favorite crackers or crisps.

Cranberry Crush

INGREDIENTS

ginger ale
2 shots spiced rum
1 shot cranberry juice
lemon and lime wedges to garnish

1.  Fill a libation glass 1/3 full with ginger ale.

2. Add shots, and then fill the rest of the way with crushed ice.  Garnish with lemon and lime wedges.

Goat Cheese Stuffed Meatballs

INGREDIENTS

1 yellow bell pepper, chopped and roasted

3/4 cup dried bread crumbs
2 garlic cloves, minced
1 teaspoon salt
1 teaspoon dried oregano
1 egg
1/4 cup milk
1 lb ground beef, or ground turkey, or ground chicken
2 oz goat cheese
olive oil

1.  Pre-heat oven to 350 degrees F.  Line a baking sheet with wax paper.

2.  To roast the yellow bell pepper, chop it up into 1/4 inch size pieces and place in a large saute pan pre-greased with olive oil.  Cook on medium heat, tossing the peppers every few minutes until they start to lightly brown.

3.  In a large bowl, combine the bread crumbs, garlic, salt, oregano, milk, egg and roasted pepper.  Add the meat and lightly mix together.  Try not to over mix, as doing so will result in a tougher meatball.

4.  Form 8 evenly sized meatballs and place onto the prepared baking sheet.  Break or slice the goat cheese into 1 inch sized cubes and press into the top of the meatball.  Drizzle olive oil across the tops of the meatballs, and then bake for 20 minutes until cooked through.

Serve with a warm bed of marinara sauce, along with garlic bread, polenta, or rice.

Mini-Quiches

INGREDIENTS

8 eggs
1/2 cup milk
1 teaspoon baking powder
1 teaspoon olive oil
1/2 teaspoon salt
1 teaspoon black pepper

cheese, grated or cubed, whatever your favorite is
optional: cooked pepperoni, chopped

1/2 white onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
2 large tomatoes, chopped

1.  Preheat oven to 375 F degrees.  Grease a 12 cup cupcake tin.

2.  Saute the onion, peppers and tomatoes in a large frying pan.

3.  Mix together the eggs, milk, baking powder, oil, salt and pepper.

4.  Place a table tablespoon of the sauteed vegetables into each cup cake tin.  Next, layer in a tablespoon full of grated or cubed cheese, (add optional pepperoni).  Finally, pour the egg batter into each cup cake tin until just full.  Bake for 20-25 minutes, or until the tops of the egg cakes turn a golden brown.  Remove from oven and allow to cool for about 5 minutes before serving.

If you make enough in advance, you can freeze them, or store the egg cakes in the fridge for up to four of five days, and enjoy them daily for breakfast. 

Grilled Salmon with Lemon Dill Sauce

INGREDIENTS

The Salmon
1 lb salmon steaks or fillets
3 lemons
olive oil
ground pepper

The Dill Sauce
4-6 oz plain yogurt
1/2 cucumber chopped and minced
1 tablespoon dill weed
1 teaspoon mint leaves, finely chopped
1/2 lemon, juiced
1/2 teaspoon ground pepper

1.  Place salmon in a foil boat, drizzle with olive oil, and sprinkle with pepper.  Slice one lemon into four rounds and place on the salmon.  Juice 1 1/2 lemons and drizzle over salmon.  Close the foil boat, and grill until the salmon flakes away easily with a fork.  A one inch thick piece of salmon will grill for about 10 - 12 minutes.

2.  In a medium bowl, combine yogurt, cucumber, dill weed, mint leaves, pepper and lemon juice.  Serve over salmon.

Raspberry Limoncello Cocktail

INGREDIENTS

1 shot Limoncello
Pomegranate soda
Raspberry lemonade

1.  Fill a libation glass with ice.  Add a shot of Limoncello.  Fill to half way with soda, then top off with lemonade.  Light, refreshing, relaxing.

Cheesy Turkey Logs

INGREDIENTS

1 lb ground turkey
4 cloves garlic, finely chopped
2/3 cup bread crumbs
1 teaspoon pepper
1/2 teaspoon salt
1 block of jalapeno jack cheese, cut lengthwise into eight pieces

hot dog buns
favorite condiments

1.  In a large bowl mix together the turkey, garlic, bread crumbs, salt and pepper.

2.  Divide turkey mix into four balls.  Lay each turkey ball out onto a piece of wax paper or saran wrap and work the ball into a 1/4 inch thick rectangle.

3.  Place a cheese log onto one end of the turkey rectangle and carefully roll the meat over and around the cheese log, slowly peeling away the wax paper or wrap.  Use your fingers to tuck in and close off the ends.

4.  Remove cheesy meat logs from wrap, pre-grease grill with olive oil, and grill for 10 -12 minutes.  Turn the logs every few minutes so all four sides are evenly cooked.

Crostini, with Avocado

INGREDIENTS

1/2 loaf of french or crusty bread
1/2 cup olive oil
1/2 teaspoon salt
1/2 teaspoon pepper

8 oz mozzarella, cut to 1/4 inch thick slices
fresh basil leaves, cut into thin strips
1 large avocado, cut to 1/4 inch thick slices
20+ cherry tomatoes, halved
balsamic vinegar

1.  Pre-heat oven to 350 degrees.

2.  Cut the bread into 1/2 inch thick pieces.  Set evenly spaced on a baking sheet.
 
3.  In a bowl, combine the olive oil, salt, and pepper.  Slather each piece with the mixture.

4.  Add a slice of mozzarella to each piece of bread and bake in the oven for about 10 - 15 minutes.

5.  Remove bread from oven and place on a large serving plate.  Sprinkle the basil on top of each piece.  Add a slice of avocado and several tomatoes to each piece.  Drizzle the balsamic vinegar over each piece.  Serve as an appetizer or a meal.

Caipirissima

INGREDIENTS

4 -5 lime wedges
1 teaspoon sugar
1/2 shot fresh lime juice
1.5 shots white rum
crushed ice

1.  Add the lime wedges and sugar to a sturdy libation glass, and gently muddle the limes in order to release the juices and oils into the sugar.

2.  Add the lime juice, rum and crushed ice.  Serve this tarty drink when those long hot humid summer days have worked your last nerve.  Salud!

Prickly-pear Margarita

INGREDIENTS

2 shots tequilla
1 shot orange liquor
1 lime, freshly squeezed
1 teaspoon agave nectar
1 shot fresh raw prickly pear juice

1 tablespoon salt
1 tablespoon sugar

1.  On a small plate mix together the salt and sugar.

2.  Rub the rim of a margarita glass or libation glass with lime.  Dip the rim into the salt sugar mix.  Carefully fill the glass half full with ice.

3.  Fill a shaker half full with ice.  Add the shots, lime juice and nectar.  Shake vigorously for about half a minute.  Pour into libation glass, and enjoy.

French Toast with Goat Cheese

INGREDIENTS

French Toast
1/2 loaf of day old french bread
6 eggs
1 tablespoon milk
1 shot banana liqueur, or brandy
1 tablespoon sugar

Goat Cheese Topping
4 oz soft goat cheese
1/4 teaspoon cinnamon
1/2 tablespoon bourbon
1/2 tablespoon agave nectar or honey

1.  Prepare the goat cheese topping by mixing all of the goat cheese ingredients together in a medium size bowl.  Refrigerate until needed.

2.  In a large bowl combine the eggs, milk and banana liqueur.  Slice the french bread into inch thick slices and soak each slice in the egg mixture.  Pre-grease a large skillet with olive oil, and then lay out the bread slices.  Cook on medium heat until each side turns a golden brown.

3.  Transfer two slices per plate.  Generously spread the goat cheese mixture over each slice.  Liberally sprinkle powdered sugar over the french toast, and serve.

Witch Doctor

INGREDIENTS

1 shot limoncello
1 shot coconut rum
club soda
limeade

1.  Fill a libation glass full of ice.

2.  Add the shots, add enough club soda to fill the glass 1/2 way full.  Then fill the rest with limeade.

3.  Repeat as often as necessary.

Black Bean Vege Burgers

INGREDIENTS

1 can black beans, drained, and mashed
1/2 green bell pepper, finely chopped
1/2 white onion, finely chopped
4 cloves garlic, finely chopped

2 eggs
1 tablespoon cumin
1 tablespoon chili powder
1 teaspoon chili sauce or hot sauce
1/2 cup bread crumbs

1.  Preheat oven to 375 degrees F.  Lightly oil a baking sheet with olive oil.

2.  In a large bowl mix together the beans, bell pepper, onion and garlic.

3.  In a small bowl, beat the eggs, and then add the spices and hot sauce.

4.  Pour mixture into large bowl with veges, add bread crumbs and mix well.  Divide mixture into four patties and place on baking sheet.  Bake each side for about 12 - 15 minutes.  Add a slice of cheese during the last two minutes.

Mandarin Sunset

INGREDIENTS

1 shot orange flavored vodka
1 shot raspberry liquor
mandarin lime soda

Fill a libation glass full of ice.  Add the liquors, then top off with the soda.  Sip and enjoy life.

Vegetarian Quesadillas

INGREDIENTS

1 tablespoon olive oil
1 can black beans, drained
1 can corn, drained
1 red bell pepper, chopped
1/2 white onion, chopped

1 tablespoon olive oil
large soft flour tortillas
Mexican blend shredded cheese

1.  In a large pan, heat olive oil using medium heat.  Add beans, corn, red bell pepper and onion.  Cover and stir occasionally.

2.  In a large skillet, heat olive oil using medium heat, lay a tortilla on the skillet, sprinkle about 1/2 cup of cheese on to the tortilla and allow to melt.  Add two heaping tablespoons of veges to one half of the tortilla, then fold the other half over.  Remove from skillet and keep warm in an oven until ready to serve.

When ready to serve, cut quesadillas in half and serve with sour cream or crema, salsa, and guacamole. 

Vegetarian Tofu Bowl

INGREDIENTS

1/2 cabbage, chopped

1/2 red onion, chopped

Pico de gallo
1 medium white onion, chopped
1 medium tomato, chopped
1 large jalapeno, chopped
2/3 cup cilantro, chopped
3 cloves garlic, chopped
juice of 1 lime

Rice
1 cup white rice
2 cups water
1 tablespoon cilantro, chopped

Refried Beans
1 tablespoon olive oil
3 cloves garlic
1/2 cup white or red onion
1 can black beans
1 teaspoon salt
1/2 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
4 oz goat cheese
1/3 cup vegetable broth

Tofu
14 oz package of extra firm tofu, drained and gently pressed to squeeze out extra water
1 tablespoon olive oil
juice of 1 lime
1 medium jalapeno, chopped
1/2 teaspoon salt
1/2 teaspoon chipotle powder
1/4 teaspoon cumin
1/4 teaspoon cayenne
1/4 teaspoon paprika
1/4 teaspoon pepper

1 large avocado, sectioned

1.  In a medium sauce pan, bring rice and water to a boil, reduce to simmer, cover and cook for ten minutes.  Uncover, add cilantro, and cook for another 10-15 minutes or until water has evaporated and rice is tender.

2.  In a large skillet, heat oil over medium heat.  Add garlic and onion and saute for 5 minutes.  Add black beans, spices, and cook for another 5 minutes.  Mash beans, add vegetable broth, stir to combine.  Add goat cheese, and stir to combine.

3.  Chop tofu into 1 inch cubes.  Add tofu, oil, lime juice, spices into a large bowl and gently toss until well coated.  In a large skillet, heat 2 tablespoons olive oil over medium heat.  Add tofu and cook for three minutes to sear.  Gently toss tofu occasionally for another 15 minutes, or until tofu is slightly crisped.

In a salad bowl, evenly layer side by side the rice, refried beans, cabbage, tofu, and pico.  Top with sectioned avocado and a sprinkle of red onion.  Yum!

Bombay Sapphire Gin and Tonic

INGREDIENTS

Bombay Sapphire gin
Tonic water
limes

1.  Chill a libation glass in the freezer for a few hours ahead of the anticipated cocktail hour.

2.  Fill the libation glass half way with ice cubes.  Add 2 shots of gin.  Fill the rest of the glass with tonic water.  Garnish with a wedge of lime.  Decompress from the day.

Southwestern Eggrolls

INGREDIENTS

1 can corn
1 can black beans, drained
1 pack frozen chopped spinach, thawed
1 1/2 cups Mexican blend cheese, shredded
1 small can green chilies, chopped
4 green onions, chopped
1/2 cup cilantro, chopped
1 teaspoon cumin
1 teaspoon salt
1/2 teaspoon chili powder
1/2 teaspoon pepper
1/4 teaspoon cayenne red pepper
1 pack of 8 large soft tortillas

1.  In a large bowl, combine all of the ingredients and mix well.

2.  Scoop about 1/4 cup of the mixture, or a heaping tablespoon, into the center of a tortilla.  Fold bottom tightly over filling, fold left and right sides towards center, and continue to roll tightly.

3.  Place seam side down on a baking sheet sprayed with olive oil.  Spray or brush tops of egg rolls with olive oil.  Bake at 425 degrees F for about 15 minutes, turning them once around the 7 minute mark.  Serve hot out of the oven with salsa, or guacamole, or both.  Enjoy!

The Jaded Lady

INGREDIENTS

Simple Syrup
1 cup water
2 1/4 cups raw sugar
zest and juice of three lemons
1/2 bunch parsley, chopped

Libation
1 oz absinthe
1/2 oz vodka
1/2 oz Sauvignon Blanc
1 oz fresh squeezed lemon juice
1 oz simple syrup
3 drops aromatic bitters

Garnish with a twist of lemon.

1.  For the simple syrup, zest the lemons and juice them into a cup.

2.  In a medium sauce pan over medium heat dissolve the sugar into the water.  Add the lemon juice, zest and parsley.  Stir until it begins to bubble.  Remove from heat and allow the mixture to cool to room temperature.  Refrigerate in an airtight container overnight.  Strain the simple syrup.

3.  For the libation, add all of the ingredients into a cocktail shaker filled half way with ice, shake until cold, serve with a twist of lemon peel.

Mojitos

INGREDIENTS:

1/3 cup sugar
6 sprigs of mint
12 key limes
4 shots of rum
10 oz club soda

1.  Pour sugar into a small pitcher.

2.  Set aside a couple of sprigs of mint, chop the rest, and place on top of the sugar in the pitcher.  Muddle the mint and sugar together, using a wooden spoon, until thoroughly mixed.

3.  Juice the limes into the muddled mixture.  Add the rum and stir.

4.  Pour through a strainer into libation glasses.  Pour the club soda equally, and gently stir.  Add ice and enjoy.

Apple-tini

INGREDIENTS:

Makes one 6 oz cocktail

1/4 cup sugar
1 tablespoon cinnamon

2 shots frozen apple juice concentrate, thawed
2 shots spiced rum
1 teaspoon fresh lemon juice
3 cloves

Sparkling Cider
1 cinnamon stick

1.  Mix sugar and cinnamon together on a small plate.  Rub the rim of a martini glass with a lemon wedge, and then dip the rim into the sugar mixture.

2.  Fill a cocktail shaker half-full with ice cubes.  Add the shots, lemon juice, and cloves, and shake the mixture until the shaker becomes too cold to hold, about 2 minutes.  Strain into the martini glass.  Garnish with a splash of sparkling cider and a cinnamon stick.

Raspberry Lemonade Sangria

INGREDIENTS

1 can of frozen lemonade concentrate
1 can of lemon lime soda
1 bottle white zinfandel
1/4 cup orange liqueur
1 cup fresh raspberries
2 lemons thinly sliced

1.  Add all ingredients into a large pitcher, mix well, and chill in a refrigerator for a few hours.

2.  Drink.

Chocolate Cheesecake (Tofu) Pie

INGREDIENTS:

Crust
2 packs graham crackers
1 1/2 sticks butter, unsalted and melted

Filling
16 oz dark chocolate pieces
1 oz espresso
2 oz dark rum
4 tablespoons butter, unsalted and melted

16 oz tofu, soft and drained
1 tablespoon honey
pinch of salt

1.  Preheat oven to 200 degrees F.  Grind graham crackers in a food processor, then transfer to a medium bowl.  Add the melted butter, and stir well combined.  Press mix into a 9 1/2 inch pie pan and bake in the oven, about 10 - 15 minutes.  While pie crust is baking, prepare the filling.

2.  Into a double boiler, melt the chocolate pieces, add the espresso, dark rum, and butter until smooth.  Transfer chocolate mixture into a large blender and add the tofu, honey and pinch of salt.  Blend on high until smooth and creamy.

3.  Remove pie from oven and pour the chocolate tofu mixture into it.  Use a spatula to spread the chocolate mixture evenly.  Allow pie to set up until it reaches room temperature, about 2 - 3 hours, and then refrigerate.

Peach Lime Sangria

INGREDIENTS

1+ cups simple syrup
16 oz fresh or frozen peaches
8 oz peach schnapps
1 tablespoon lime juice
8 oz fresh raspberries
1 lime, thinly sliced
1 bottle Moscato
club soda

1.  To make the simple syrup, heat one cup of water and one cup of sugar to almost boiling or until the sugar has dissolved into solution.  Set aside to cool down to room temperature.

2.  Pour cooled simple syrup into a blender, add peaches and blend until smooth.  Transfer to a large pitcher, add the peach schnapps, lime juice, raspberries and lime slices.  Chill until ready to serve.

3.  When ready to serve, add moscato to peach mixture and stir until blended.  Add a few peach slices and raspberries into a wine glass, fill half way with club soda, top off with chilled peach mixture.  Enjoy!

Greek Salad

INGREDIENTS:

1 cup of fresh purslane leaves
2 heirloom tomatoes, thickly sliced and quartered
1 cucumber, peeled, halved lengthwise, thickly sliced and quartered
1/2 red onion, peeled, thinly sliced and quartered
2 tablespoons chopped fresh parsley

3 tablespoons olive oil
1 tablespoon red wine vinegar
1 pinch dried oregano

6 oz feta cheese, crumbled
1 cup kalamata olives, pitted and halved
salt and pepper to taste

1.  In a medium bowl combine the purslane, tomatoes, cucumber, onion and parsley.

2. In a small bowl combine the olive oil, vinegar, oregano, salt and pepper.  Mix well and drizzle over the salad.

3.  Serve the salad and top with crumbled feta and olives.

Crostini, Greek Style

INGREDIENTS:

1/2 loaf french bread

1/2 cup olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried oregano

4 oz goat cheese, crumbled
1 can artichoke hearts, chopped
20 cherry tomatoes, quartered
4 oz feta cheese, crumbled

1.  Pre-heat oven to 350 degrees.

2.  Cut the loaf of french bread into 1 inch thick pieces.  By making the cuts vertical you increase the length of the piece.  Set slices aside on a baking pan.

3.  In a bowl, combine the olive oil, salt, pepper and oregano.

4.  Slather each side of the french bread pieces with the olive oil.  Bake for five minutes.  Remove the pan from the oven, turn the slices over and add the goat cheese, artichoke hearts, tomatoes and feta.  Bake for 15 more minutes.

This crostini uses goat and feta cheeses, so do not over bake to get the crumbled cheese to melt or you might burn the bread.  The cheeses will come out of the oven hot and very soft.

Peach Sangria

INGREDIENTS:

1 bottle of White Moscato, chilled
1 cup brandy
1 cup peach schnapps
2 ripe peaches, pitted and sliced
1 15 oz can of pineapple chunks in juice
2 cups of fresh raspberries
4 cups of lemon-lime soda

1.  Combine Moscato, brandy, schnapps, peaches, pineapple chunks, and raspberries into a large pitcher.  Refrigerate for a few hours.

2.  Just before serving, stir in the lemon-lime sodas.

Blue Corn Blueberry Muffins with Blueberry Cream Cheese Spread

INGREDIENTS:



Muffins
1 1/4 cup whole milk
1 tablespoon vinegar or apple cider vinegar

3/4 sugar
1/2 cup unsalted butter, softened
2 eggs
1 egg yolk
1 tablespoon freshly grated lemon zest

1 1/2 cups rice flour
1 cup blue corn cornmeal (gluten free)
4 teaspoons baking powder
1/2 teaspoon salt

1 cup blueberries
Raw cane sugar


Blueberry Spread
Two 8 oz packages of cream cheese
1/2 cup blueberry preserves



1.  Preheat oven to 400 degrees F.  Line cupcake tins with paper cups.

2.  In a small bowl, stir together the milk and vinegar.  Set aside for 5 minutes to sour.

3.  In a large mixing bowl, on medium speed, beat together the butter and sugar until creamy.  Add the eggs, egg yolk, soured milk, and lemon zest and beat together until smooth.

4.  Gradually add in the flour mixture until well blended.  Fold in the blueberries.

5.  Fill cupcake tins 3/4 full with the muffin batter, and then top off with a sprinkle of raw cane sugar.  Bake in a preheated oven for 19 minutes, or until a toothpick inserted into the center comes out clean.

To prepare the spread, in a large mixing bowl, on medium speed, beat the cream cheese until light and fluffy.  Add the blueberry preserves, and stir for 1 minute.  Scoop mixture into several small containers.  Make a hole in the center and fill with blueberry preserves.  Store the containers in the fridge until needed.

Dark & Stormy

INGREDIENTS:

2 shots Cruzan Black Strap rum
3 shots Reeds Ginger Beer
lime

1.  Fill a libation glass with ice, and then squeeze 1/4 wedge lime juice over the ice.  Add the rum and ginger beer.  Garnish with a wedge of lime.  Enjoy!

Balsamic Caprese Pasta Salad

INGREDIENTS:

1 tablespoon balsamic vinegar
3 tablespoons olive oil
salt and pepper to taste

1 cup orzo pasta
10 cherry tomatoes, quartered
10 mini-mozzarella balls, quartered
1/2 cup fresh basil, cut into strips
1 cup pine nuts, toasted

Balsamic Vinaigrette

Mix together the balsamic vinegar, olive oil, salt and pepper.  Set aside.

Caprese Pasta Salad

1.  Cook the orzo in salted water until al dente, and then drain.  Add the tomatoes, pine nuts, basil, and stir.  Add the balsamic vinaigrette.  Add the mozzarella, stir and serve.

Fish Tacos

INGREDIENTS:

1 pound of white fish, such as cod, mahi mahi, or tilapia
1 lime
1 clove garlic, finely chopped
1/4 teaspoon cumin
1/4 teaspoon chili powder
1 tablespoon olive oil
1/4 teaspoon salt
1/2 teaspoon black pepper

4 - 6 soft flour tortillas, medium size

Garnish with:
guacamole or avocados
salsa
sour cream or crema
cilantro cabbage salad (see recipe under salads)
limes

1.  Place the fish in a large enough bowl or container and squeeze the lime over it.  Add the garlic, cumin, chili powder, olive oil, salt and pepper.  Turn the fish over and brush the marinade over it.  Refrigerate for a couple of hours to allow the fish to soak up the juices.

2.  Grill fish, or place fish in a small frying pan, cover and cook on medium for about 5 minutes on each side, or until fish is flaky.

Warm the tortillas, then place a spoonful of guacamole and sour cream in a tortilla, add some fish, a couple of spoonfuls of cilantro cabbage salad, squeeze a 1/4 lime over it, and finally add a little salsa.

Cilantro Cabbage Salad

INGREDIENTS:

1/2 head of green cabbage, cored and thinly sliced and chopped
1/2 head of red cabbage, cored and thinly sliced and chopped
1/2 medium red onion, thinly sliced and chopped
1 cup fresh cilantro leaves, no stems
1 lime
2 tablespoons olive oil
1/4 teaspoon salt
1/2 teaspoon black pepper

1.  Combine the cabbage, onion, and cilantro in a large bowl.  Squeeze the lime over it, and add the olive oil, salt and pepper.  Mix well and serve.

White Sangria Lemonade

INGREDIENTS:

1 bottle of Chardonnay wine, chilled
1 15 oz can of pineapple chunks in juice
1 6 oz can of frozen lemonade concentrate, thawed
1/2 cup of light or white rum
1/2 cup triple sec
1/2 cup white grapes, halved
1 apple, cut into small pieces
1 orange, cut into small sections
1 lime, cut into small sections
2 cups lemon-lime soda

1.  Combine Chardonnay, pineapple chunks, lemonade concentrate, rum, triple sec, grapes, apple, orange, and lime into a large pitcher.  Refrigerate for a few hours.

2.  Just before serving, stir in the lemon-lime sodas.

Zucchini Fritters with Avocado Onion Dip

INGREDIENTS:

Fritters
2 zucchini
2 eggs
1 garlic clove, minced
1/4 cup fresh basil, chopped
1/4 cup fresh oregano, chopped
1 tablespoon fresh lemon zest
1/4 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon pepper

1/4 cup flour

Avocado Onion dip
2 avocados
1 teaspoon onion powder
1 teaspoon mayonnaise
1/2 cup dill, finely chopped

1.  Grate zucchini into a colander using the large holes of a grater.  Add in 1/2 teaspoon salt, and let stand for 10 minutes.  Place zucchini into a paper towel and wring out as much moisture as you can.

2.  Place zucchini into a large bowl and add in eggs, garlic, basil, oregano, lemon zest, onion powder, salt and pepper.  Mix well using fingers, then add in flour and mix so that no lumps form.

3.  Heat 2 tablespoons of olive oil in a large pan or skillet over medium heat.  Add 2 tablespoons of zucchini mixture, and repeat spacing fritters an inch or so apart.

4.  Cook fritters for 2 - 3 minutes or until they turn a golden brown.  Turn fritters and cook for another 2 - 3 minutes.  Place cooked fritters into a warm plate while cooking remaining fritters.  Add more oil if necessary.

To prepare avocado dip, cut avocados in half and remove the seed.  Using a spoon, scoop out the meat and transfer the meat into a bowl.  Mash the avocados, then add the onion powder, mayonnaise, and the dill.  Stir the mixture until creamy.