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Chocolate Chip Meringue Cookie Recipe


  • 4 egg whites, warmed in the shell (submerge whole eggs in warm water)
  • 1/4 teaspoon salt
  • 1/4 teaspoon cream of tartar
  • 1/4 teaspoon vanilla extract
  • 1 cup sugar
  • 12 ounces semisweet chocolate chips


  1. Preheat oven to 225 degrees. In a medium bowl, beat egg whites, salt, cream of tartar, and vanilla until soft peaks form. Gradually add sugar (1 tablespoon every five seconds), and continue to beat until meringue is stiff and glossy, about 1 1/2 minutes more. Gently fold in the chocolate chips.

  2. Drop meringue by scant 1/4 cups onto parchment-lined baking sheets. Bake until dry and just golden brown, about 1 to 1 1/2 hours. Let cool on baking sheets.

Coleslaw Recipe


  • 3 cups shredded cabbage
  • 1/4 cup onion, diced
  • 1/4 cup green pepper, diced
  • 1 carrot, shredded
  • 3 tablespoons sugar
  • 3 tablespoons vinegar
  • 3 tablespoons oil
  • 1/2- 1 teaspoon salt


  1. Combine prepared vegetables.
  2. Bring oil, vinegar, sugar and salt to boil and cook until sugar is dissolved.
  3. Pour hot dressing over cabbage mixture and refrigerate until ready to use.  It tastes best made at least 24 hours in advance and stays good for over a week.

One-Pot Chicken Chow Mein Recipe


  • ⅓ cup soy sauce
  • 1 tablespoon ginger, minced
  • 1 tablespoon garlic, minced
  • 1 tablespoon oyster sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon sugar
  • ¼ teaspoon red pepper flakes
  • Pepper, to taste
  • 2 boneless, skinless chicken breasts, cubed
  • ½ onion, thinly sliced into half moons
  • 3 stalks celery, sliced
  • 4 carrots, julienned
  • 3 cups cabbage, shredded
  • 2 packages ramen noodles
  • 1½ cups chicken broth
  • Scallions, chopped, to serve


  1. In a bowl, add the soy sauce, ginger, garlic, oyster sauce, sesame oil, sugar, red pepper flakes, and pepper.
  2. Place cubed chicken into a resealable plastic bag and pour half of the marinade into the bag. Save the rest of the marinade for later. Let the chicken marinate in the refrigerator for at least an hour.
  3. Add the marinated chicken to a large pot and cook over medium-high heat. 4. 4. Remove the chicken from the pot.
  4. Add the sesame oil to the bottom of the pot and add the onion, celery, carrots, and cabbage. Sauté until the onions are translucent.
  5. Place both of the ramen noodle bricks into the bottom of the pot.
  6. Pour in chicken broth over the noodles.
  7. Cover the noodles with the vegetables. Cover the pot with a lid and simmer for 5-7 minutes or until the noodles are cooked through.
  8. Break up the noodles and add back the chicken, and add the remaining half of the marinade.
  9. Garnish with scallions.

Apple Pie Cookies Recipe


  • 2 1/2 cups (625 mL) all-purpose flour, plus 2 tbsp (30 mL) for filling and more for dusting
  • 3 tbsp (45 mL) sugar
  • 1 1/2 tsp (7 mL) ground cinnamon, divided
  • 3/4 tsp (4 mL) salt, divided
  • 1 cup (250 mL) cold unsalted butter, cut into small cubes
  • 4 cups (1 L) peeled, cored, finely diced apples (about 4 apples)
  • 3 tbsp (45 mL) firmly packed light brown sugar
  • 1 tbsp (15 mL) lemon juice
  • 1 egg, beaten


  1. In food processor, combine 2 1/2 cups (625 mL) flour, sugar, 1/2 tsp (2 mL) cinnamon and 1/2 tsp (2 mL) salt. Pulse until blended. Add butter and pulse until mixture resembles coarse meal. Add 1/4 cup (60 mL) cold water and pulse just until dough forms and holds together when squeezed between fingers. If mixture is too crumbly, pulse in 1 tbsp (15 mL) cold water at a time to moisten. Transfer to lightly floured work surface. Shape into two large discs; wrap in plastic. Chill 30 min.
  2. Meanwhile, in large saucepan, combine apples, 2 tbsp (30 mL) flour, 1/4 cup (60 mL) water, brown sugar, lemon juice, 1 tsp (5 mL) cinnamon and 1/4 tsp (1 mL) salt. Cook over medium heat, stirring often, 8 to 10 min. until apples are tender and juices are thickened. Transfer mixture into bowl; cool slightly, cover and chill.
  3. Line 2 baking sheets with parchment paper. On lightly floured surface, roll out 1 disc of dough to 1/8-in. (3-mm) thickness. Using 2 1/2-in. (6.5-cm) round cutter, cut 16 dough rounds. Place on prepared baking sheets. Cover and chill. Roll out second dough disc into 1/8-in. (3-mm) thick rectangle. Using sharp knife or pizza cutter, slice 96 strips of dough, each 4 in. X 1/4 in. (10 cm X 5 mm) — each cookie requires 6 strips. Remove dough rounds from fridge; brush edges with beaten egg. Top each round with 1 tbsp (15 mL) chilled apple mixture, leaving thin border around edges. Press ends of 3 dough strips along “left” edge of dough round (fold strips away from filling). Press ends of another 3 strips along “bottom” edge of dough round (at 90 degrees from first 3 strips), also fold off filling. To weave lattice, lay middle strip from “left” edge onto filling, then lay “bottom” edge strip farthest on left onto filling. Next, lay top and bottom “left” edge strips onto filling. Continue weaving strips under and over each other to create lattice. Firmly press down strips at edges of cookie. Trim off excess dough. Make 16 cookies.
  4. Brush remaining egg wash over lattice tops. Cover and refrigerate cookies 30 min. Meanwhile, preheat oven to 375°F (190°C). Bake 25 to 30 min., until cookies are golden brown and filling is bubbling. Cool completely on wire rack.

Chocolate Cream Pie Recipe


  • 1 Cup Sugar
  • 1/3  Cup All-purp flour or 2T cornstarch
  • 1/4 Teaspoon Salt
  • 2 Ounces  sqs unsweetened chocolate
  • 2 Cups Milk
  • 3 Slightly beaten egg yolks
  • 2 Tablespoons Butter or margarine
  • 1  ]Teaspoon Vanilla
  • 1 9 inch baked pastry shell
  • 1 Recipe meringue


  1. in Saucepan, combine sugar and salt.  Chop up unsweetened chocolate and add with milk; gradually stir into dry mixture.  Cook and stir over medium heat till mixture boils and thickens.  Cook 2 minutes longer.
    Remove from heat.  Stir small amounts hot mixture into yolks; return to hot mixture; cook 2 minutes, stirring constantly.  Remove from heat.
  2. Add butter and vanilla; cool to room temperature.(To prevent a crust from forming, put clear plastic wrap or waxed paper directly on top, touching surface of the hot pudding clear to sides of bowl.) Pour into
    baked pastry shell.
  3. Meringue; Beat 3 eggs with 1/4 t cream of tartar and 1/2 t vanilla till soft peaks form.  Gradually add 6 T sugar, beating till stiff peaks form and all sugar is dissolved.  Spread atop pie, sealing to pastry. Bake in
    moderate oven 350 deg.  about 12 to 15 minutes, or till meringue is golden.

Cheese Pineapple Pie Recipe


Pineapple Layer

  • 1/3 c  Sugar
  • 1 tb Cornstarch
  • 1 cn (8oz) crushed pineapple with juice

Cream Cheese Layer

  • 1 (8oz) cream cheese, Softened
  • 1/2 c Sugar
  • 1 t Salt
  • 2 Eggs
  • 1/2 c Milk
  • 1/2 ts Vanilla
  • 1 9-in unbaked pie shell
  • 1/4 c Chopped pecans


  1. Combine sugar, cornstarch and pineapple plus juice in a small saucepan. Cook over medium heat, stirring constantly until mixture is in mixer bowl. Add 2 eggs, one at a time, beating after each addition.
  2. Blend in milk and vanilla. (If mixture looks slightly curdled, don’t worry it bakes out.) Spread cooled pineapple layer over bottom of pie shell.  Pour cream cheese mixture over pineapple; sprinkle with pecans. Bake at 400 degrees for 10 minutes; reduce heat to 325 and bake for 50 minutes. Cool.

Chocolate Cheese Mousse Pie Recipe


  • 1/4 c  Skim Milk
  • 1 Envelope Unflavored Gelatin
  • 2/3 c  Skim Milk
  • 2 lg Eggs, Separated
  • 6 tb Sugar
  • 1 tb Unsweetened Cocoa
  • 1 tb Vanilla
  • 1 1/2 c  Low Fat Cottage Cheese
  • 1/3 c  Graham Cracker Crumbs
  • 1/8 ts Cinnamon


  1. Pour 1/4 cup skim milk into a blender container; sprinkle gelatin over milk; allow to soften for 5 minutes.  Heat 2/3 cup skim milk to boiling point.  Pour into blender bowl and blend until gelatin dissolves. Add egg yolks, 4 tb sugar, cocoa and vanilla.  Blend at medium speed until well mixed.  Add cottage cheese and blend until smooth.
  2. Refrigerate until thick. Beat egg whites; add remaining sugar and fold into chocolate mixture. Mix crumbs and cinnamon.   Place in an 8″ pie pan. Carefully pour in chocolate mixture and refrigerate. \

Only 105 calories per serving.

Cherry Cheese Pie Recipe


  • 1 1/2 c  Graham Cracker Crumbs; *
  • 1/4 c  Brown Sugar; Firmly Packed
  • 1/3 c  Butter or Margarine; Melted


  • 8 oz Cream Cheese; Softened, PLUS 3 oz Cream Cheese; Softened
  • 1/2 c  Sugar
  • 1/2 ts Vanilla
  • 2 ea Egg Whites; Stiffly Beaten
  • 16 oz Cherries; Pie, In Water
  • 1 x  Red Food Coloring
  • 1/4 c  Sugar
  • 1 tb Cornstarch

*20 Graham crackers, crushed, should give you this amount of crumbs.



  1. Combine the cracker crumbs, the brown sugar and butter in a small bowl, blending well.  Press into the bottom and up the sides of a 9-inch pie plate.


  1. Beat the two packages of cream cheese in a bowl using an electric mixer set on medium speed, until smooth.  Gradually add 1/2 cup of sugar and the vanilla, blending well.  Gently fold the stiffly beaten egg whites into the cream cheese mixture.  Pour into the brown sugar pie crust.  Bake at  325 degrees F. for 25 minutes or until the filling is set.
  2. Cool on a wire rack.  Drain the cherries, reserving 1/2 cup of the juice.  Combine the reserved juice with a few drops of red food coloring, 1/4 cup of sugar, and the cornstarch in a 2 quart saucepan.  Cook over medium heat, stirring constantly, until the mixture boils and thickens.  Remove from the heat and cool slightly.
  3. Arrange the cherries over the cheese filling, then spoon the glaze over the cherries.  Cover and chill for at least 1 hour in the refrigerator or until the glaze is set.
  4. Serve cold.

Imitation Red Lobster Cheddar Biscuits Recipe

When Jordon and I were in college, we used to love going to Red Lobster for their lunch special of all you can eat cheddar biscuits, soup, and salad.  This recipe does a good job of replicating the biscuits


For the biscuits:

  • Cooking spray
  • 1 3/4 cups all-purpose flour
  • 1 tablespoon plus 2 teaspoons baking powder
  • 2 1/2 teaspoons sugar
  • 1/4 teaspoon salt
  • 3 tablespoons vegetable shortening, at room temperature
  • 4 tablespoons cold unsalted butter, cut into 1/2-inch pieces
  • 6 ounces grated yellow cheddar cheese (about 1 1/4 cups)
  • 3/4 cup whole milk

For the garlic butter:

  • 3 tablespoons unsalted butter
  • 1 clove garlic, smashed
  • 1 teaspoon chopped fresh parsley


  1. Position a rack in the upper third of the oven and preheat to 425 degrees. Lightly mist a large baking sheet with cooking spray.
  2. Make the biscuits: Pulse the flour, baking powder, sugar and salt in a food processor. Add the shortening and pulse until combined. Add the butter; pulse 4 or 5 times, or until the butter is in pea-size pieces. Add the cheese and pulse 2 or 3 times. Pour in the milk and pulse just until the mixture is moistened and forms a shaggy dough. Turn out onto a clean surface and gently knead until the dough comes together. Do not overwork the dough or the biscuits will be tough.
  3. Drop the dough onto the baking sheet in scant 1/4-cup portions, 2 inches apart, and bake until golden, 15 to 20 minutes.
  4. Meanwhile, make the garlic butter: Melt the butter with the garlic in a small saucepan over medium heat; cook for 1 minute. Remove from the heat and stir in the parsley. Brush the biscuits with the garlic butter and serve warm.

Mississippi Mud Pie Recipe


  • 2 Sticks butter or margarine
  • 2 cups sugar
  • 4 eggs
  • 1/2 cups cocoa
  • 1 teaspoon vanilla extract
  • 1 1/2 cups flour
  • 1 cup chopped pecans — optional
  • Jar marshmallow creme


  1. Mix butter,2 eggs and cocoa together. Then,add and mix in vanilla
    extract, 2 eggs,flour and pecans,if desired. Put into a greased 11 x 14″ pan. Bake @ 350 degrees for 30 minutes. Remove from
    oven. While cake is hot, spread 3/4 jar of marshmallow creme on  top.


  •   1 stick butter
  • 6 tbsp.  milk
  • 1/2 cup cocoa
  • 1 box powdered sugar
  • 1 tsp. vanilla extract
  • 1 cup medium chopped pecans

Mix and spread over marshmallow topping