a. 1 box German chocolate cake mix
b. small can sweet and condensed milk
c. 14 oz jar Mrs. Richardson\'s butterscotch/carmel sauce
d. cool whip
e. toffee pieces

Make cake according to directions, pour into 13\" x 9\" pan. After cake cools poke holes with wooden spoon handle. Pour condensed milk in holes, then pour butterscotch sauce in holes. Wait 1 hour, pour more sauce in. Spread with cool whip and sprinkle with toffee pieces.

Teddy Folkman, finalist from  The Next Food Network Star, gives his recipe for a Veggie Burger!

 

1 each              Onion, Small Diced

8 each              Cloves Garlic, Minced

1 each              Zucchini, Julienne

1 each              Carrot, Julienne

¼ pound          Button Mushrooms, Chopped

½ cup              Finely Chopped Walnuts

1 can                Canned White Beans, Rinsed and ½ pureed

1 can                Canned Black Beans, Rinsed and ½ pureed

3 Cups             Panko

3 each              Egg whites

1 T                   Salt – Be careful, some canned beans are salty

½ T                  Cumin

½ T                  Corriander

½ T                  Chili Powder

 

• Over medium heat, sweat onion, garlic, zucchini, carrot and mushrooms till slightly tender (slight crunch).
• Season and remove from heat.
• Place in Chinois or strainer to drain.
• Press out extra moisture and cool for 20 minutes on a sheet pan.
• Put mixture into a large bowl and add remaining ingredients.
• Blend all ingredients together in bowl.
• Add more panko 2 T at a time if too wet. It should be slightly moist.
• Form into 6 ounce patties for burgers or 1 ½ ounces for mini burgers.
• Heat a pan on medium high flame.
• Add in cooking oil (canola, vegetable, soy).
• When oil barely starts to smoke, add burgers.
• Cook both sides till golden brown and cooked all the way through. (approximately 3 minutes per side)
• Serve on your favorite sandwich bread and top with cheese, lettuce tomato and dijon mustard.

Teddy Folkman, finalist from The Next Food Network Star, gives his recipe for Grilled Asparagus with Pine Nuts and Parmesan.

 

1 Bunch           Asparagus, Standard, Stems removed

1/2 each           Lemons, Zest Only

2 each              Garlic Cloves, Minced

3 T                   Olive Oil

3 T                   Toasted Pine Nuts

2 T                   Shredded Parmesan

Salt, Pepper

 

• Combine asparagus, lemon zest, garlic and olive oil in a mixing bowl.
• Taste. Season. Taste. Season again if needed.
• Heat up a grill on high.
• Grill asparagus until they are slightly tender. (approximately 2 minutes per side)
• Remove from heat and immediately chill.
• After chilled, toss with remaining ingredients and serve with lemon wedges and olive oil.

 

 

a. Brush 2 tbs of honey mustard on top of 4 salmon fillets

b. Top with canned french-fried onions (2.8 oz can)

c. Bake salmon on a foil-lined baking pan at 350 degrees for 12-14 min

d. Place a 5 oz bag of spinach leaves in a large glass bowl and microwave 1 min

e. Serve salmon on top of spinach

Makes 4 servings.  Nutrition per serving: 358 cal; 23g protein; 23g fat; 11g crab; 0g fiber

a. 1 1/2 pounds ground beef (browned)
b. taco seasoning (to taste)
c. 1 cup salsa
d. 3 cups crushed Nacho cheese corn chips (ie. Doritos)
e. 2 cups shredded cheddar cheese
f. 1 cup sour cream
g. extra cheese, salsa, lettuce, and tomatoe are optional

Brown ground beef.
Drain and add taco seasoning to taste.
Stir in salsa and heat thoroughly.
Prepare pan by spraying lightly with cooking spray.
Place 1/2 of corn chips in bottom of prepared pan.
Spread meat mixture over chips.
Spread sour cream over meat mixture.
Top with cheese and remaining chips.
Bake at 400 until cheese is melted.

a. 1 bunch of ripe bananas (about 5)
b. 1 box of vanilla wafers
c. 1 cup of sugar (can use Splenda)
d. 1 stick of butter or margarine
e. 2 cups milk
f. 1 tbsp of vanilla extract
g. Heat milk, butter, sugar
h. Stir slowly to avoid lumps
i. Add 2 tbsp of flour to thicken, set aside
j. Stir in vanilla… in a 9x13 inch dish arrange wafers on the bottom, layer cut bananas, spoon custard over wafers and bananas, continue to layer about 4 layers high ending with custard on top.
k. Bake for about 15 minutes in a 350 degree oven.
l. Let stand until cool enough to eat. Or put in the refrigerator for several hours to set. Enjoy!