See this at: bissingers.com| Added on 10/01/09

More information... An energizing, mood lifting/balancing blend of goji, guava and camu camu provides antioxidants to promote heart health and a stronger immune system. These natural, authentic flavors are a super source of Vitamin C while delivering... See more

More information... An energizing, mood lifting/balancing blend of goji, guava and camu camu provides antioxidants to promote heart health and a stronger immune system. These natural, authentic flavors are a super source of Vitamin C while delivering great taste and nutrition. One of our most in-demand items, this healthful and wholesome snack is packed with the antioxidants of its hand-selected, organic ingredients. Using real fruit extracts results in truer flavors for each variety. See less

Highlights: Goji Guava Pandas - Set of four 4 oz. bags 2651 N/A $13.50

See this at: bhg.com| Added on 07/01/09

From chocolate-berry meringue to berry dessert nachos, these creative recipes will make your holiday celebration even sweeter. Try one or two, or make...

See this at: bhg.com| Added on 07/01/09

From chocolate-berry meringue to berry dessert nachos, these creative recipes will make your holiday celebration even sweeter. Try one or two, or make...

See this at: marthastewart.com| Added on 06/30/09

This wine punch is just right for summer parties. It's such a crowd pleaser, you may want to make two batches at a time.

See this at: blisstree.com| Added on 06/25/09

INGREDIENTS: 2 cups cold milk 2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed 64 NILLA Wafers 2 squares BAKER’S Semi-Sweet Chocolate BEAT milk and pudding mixes with whisk 2 min. Stir in... See more

INGREDIENTS: 2 cups cold milk 2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed 64 NILLA Wafers 2 squares BAKER’S Semi-Sweet Chocolate BEAT milk and pudding mixes with whisk 2 min. Stir in COOL WHIP. ARRANGE 16 wafers on bottom of 8-inch square dish; cover with 1/3 of pudding mixture. Repeat layers twice. Top with remaining wafers. Refrigerate 4 hours. MICROWAVE chocolate in microwaveable bowl on HIGH 1 min. or until melted when stirred. Drizzle over dessert. It looks delicious. It’s fast and affordable to make. Since there is a 4-hour waiting period after preparing it, making it the day before or maybe early in the morning so it’s ready for after dinner dessert time would be a smart thing to do. The kids and I will just have to learn to wait patiently . See less

See this at: sfmarkets.shoptocook...| Added on 06/05/09

Servings: 4 Prep Time: 15 Min. Cook Time: 30 MIn. * 6 large, ripe tomatoes, cored * 1/2 lb. fettuccine * 2 Tbsp. extra virgin olive oil, plus extra for pasta * 1 lb. medium domestic shrimp, peeled and deveined * 1 tsp. crushed red pepper flakes * 1/2... See more

Servings: 4 Prep Time: 15 Min. Cook Time: 30 MIn. * 6 large, ripe tomatoes, cored * 1/2 lb. fettuccine * 2 Tbsp. extra virgin olive oil, plus extra for pasta * 1 lb. medium domestic shrimp, peeled and deveined * 1 tsp. crushed red pepper flakes * 1/2 tsp. freshly ground black pepper * 1 tsp. salt * 2 tsp. minced garlic * 1/4 c. silver tequila * 2 ripe Fresh California Avocados, halved, seeded, peeled and cut in 1/2-in. dice (see Note below) * 1 bunch basil, cut into thin strips * 2 Tbsp. unsalted butter, cold Note: *Large avocados are recommended for this recipe. A large avocado averages about 8 oz. If using smaller or larger size avocados adjust the quantity accordingly. Recipe created by chefs Mary Sue Milliken and Susan Feniger for the California Avocado Commission. 1. Puree the tomatoes in a blender until smooth, adding a small amount of water, if necessary. Reserve. 2. Fill a large stockpot with water and bring to a boil. Add the pasta and salt to the pot. Cook until al dente,... See less

See this at: recipezaar.com| Added on 05/19/09

Top this with ice cream for dessert or serve as a side with chicken or pork. If you don't like Tequila use Rum.

See this at: find.myrecipes.com| Added on 04/29/09

Notes: For the freshest flavor, use refrigerated pomegranate juice. For a nonalcoholic version of the drink, omit the vodka, replace the liqueur with fresh-squeezed orange juice, and increase the ginger ale to 5 cups. You can make the juice mixture... See more

Notes: For the freshest flavor, use refrigerated pomegranate juice. For a nonalcoholic version of the drink, omit the vodka, replace the liqueur with fresh-squeezed orange juice, and increase the ginger ale to 5 cups. You can make the juice mixture up to 1 day ahead; chill airtight (you can freeze the vodka mixture at least 1 hour and up to 1 day). Prep time: about 10 minutes. See less

See this at: pinchmysalt.com| Added on 04/27/09

Fourth of July is quickly approaching so I figure it’s finally time to share my favorite recipe for deviled eggs. The reason I’ve never shared it...

See this at: thekitchensinkrecipe...| Added on 04/22/09

We’ve had a couple cold, grey, blustery days. Essentially, it’s been spring in Chicago. So what can I do? I could sit here and lament the fact that I had to pull out my full-length, wind-battered down jacket again this morning. I could explain just... See more

We’ve had a couple cold, grey, blustery days. Essentially, it’s been spring in Chicago. So what can I do? I could sit here and lament the fact that I had to pull out my full-length, wind-battered down jacket again this morning. I could explain just how odd it is to watch the Cubs play when I am huddled under a snuggly throw, wondering how Kevin would react if I asked him to light up the fireplace. I could describe how close I come to weeping when I see the first buds of spring, shivering sadly in the stiff breeze. Sure, I could do all of that. But nope, not this time. Instead, I’m going to focus on the positive. It’s going to be a glass-half-full spring, if I have any say in it. So, instead of complaining about the temperatures (seriously, are we still dipping into the 30s?) or the bleak skies (and I thought seasonal affective disorder ended when the calendar flipped to April), I’m going to choose to remember—no, bask in the remembrance of—the weekend past. (Click “more” for the rest... See less

See this at: hostessblog.com| Added on 04/15/09

Is it Friday yet? This Raspberry Margarita recipe is going to be included of the Summer Cocktail Guide we’re working on, but I just received the super-delicious image for it this morning and couldn’t resist sharing it little early! We served these... See more

Is it Friday yet? This Raspberry Margarita recipe is going to be included of the Summer Cocktail Guide we’re working on, but I just received the super-delicious image for it this morning and couldn’t resist sharing it little early! We served these margaritas at a few of the Hip Hostess last year, so I can verify that they TASTE as good as they look! (Full recipe after the jump.) See less

See this at: haagendazs.com| Added on 04/14/09

Fleur de Sel caramels covered in a chocolaty coating blended into caramel ice cream with caramel ribbons and French sea salt accents. Crisp, salty nuances harmonize with rich, creamy caramel for the ultimate combination of sweet and salty.... See more

Fleur de Sel caramels covered in a chocolaty coating blended into caramel ice cream with caramel ribbons and French sea salt accents. Crisp, salty nuances harmonize with rich, creamy caramel for the ultimate combination of sweet and salty. Meticulously harvested by hand on the French coast of Brittany, Fleur de Sel or 'Flower of the Salt' is one of the rarest and most delicate salts in the world. After a bucketful of fresh salty oysters, take the empty shells and scoop on dollops of Fleur de Sel Caramel ice cream. Enjoy with a honeyed dessert wine like Beaumes de Venise from the southern Rhône wine region of France. See less

See this at: winecellarsorbets.co...| Added on 04/14/09

Choose a 4, 6, or 12 pack. You will be able to choose the individual flavors in a subsequent screen. Remember, the larger the pack size, the more you save!

Choose a 4, 6, or 12 pack. You will be able to choose the individual flavors in a subsequent screen. Remember, the larger the pack size, the more you save! See less

See this at: tartelette.blogspot....| Added on 03/21/09

- as Heidi suggests, it is best to do them the day you plan on eating them and not too early. - remove them from the oven before you think they are done, they will continue to bake a little. - make sure the holes in the middle are cut out pretty big... See more

- as Heidi suggests, it is best to do them the day you plan on eating them and not too early. - remove them from the oven before you think they are done, they will continue to bake a little. - make sure the holes in the middle are cut out pretty big as the donuts contine to rise as they bake and tend to swallow them back. - you can make your dough, roll and cut out the donuts the night before and let them do their second rising in the fridge, covered. Set them out on the countertop an hour before baking so the yeast can wake up again....and you by the same time. P.S: Last month I woke up to an early Christmas present: a nice lady named Tammy Wood emailed me with a beautiful collage of my pictures as a banner/header for my blog. She took pity on my attempts at spiffying the blog and "just made it one night"....Turns out she had come here via a common acquaintance, Aimee from Under The High Chair. I was beaming, fidgeting, amazed at her generosity. She is a professional who took the time... See less

See this at: opensourcefood.com| Added on 03/21/09

CREAM CHEESE STUFFED JALAPENO'S WRAPPED IN BACON! Mwwahhahhahah! If this is not the devil's food, then I don't know what is. I stumbled across this...

See this at: find.myrecipes.com| Added on 02/25/09

Preheat oven to 375°. Place potato in a medium saucepan; cover with water. Bring to a boil; cook 4 minutes or until almost tender. Drain. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 2... See more

Preheat oven to 375°. Place potato in a medium saucepan; cover with water. Bring to a boil; cook 4 minutes or until almost tender. Drain. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan. Crumble bacon; set aside. Add potato, onion, 1/4 teaspoon salt, and thyme to drippings in pan; cook 8 minutes or until potato is lightly brown over medium-high heat. Remove from heat; cool. Combine the potato mixture, bacon, remaining 3/4 teaspoon salt, 2 tablespoons chives, cheese, pepper, egg whites, and eggs, stirring well with a whisk. Coat 36 mini muffin cups with cooking spray. Spoon about 1 tablespoon egg mixture into each muffin cup. Bake at 375° for 16 minutes or until lightly brown. Cool 5 minutes on a wire rack. Remove frittatas from muffin cups. Top each with 1/2 teaspoon sour cream and 1/2 teaspoon chives. See less

See this at: foodandwine.com| Added on 02/20/09

Irresistible is the best word to describe chef David Gingrass’s richly browned broccoli that is seasoned with garlic, lemon juice and red pepper.

See this at: 7x7.com| Added on 01/29/09

Lovers of Tartine’s legendary morning buns have noticed the recipe’s absence from the pages of the bakery’s cookbook, Tartine (Chronicle Books),...

See this at: marthastewart.com| Added on 01/29/09

Instead of cake and ice cream, try a birthday party dessert inspired by both. This gooey trifle overflows with layers of vanilla cake, vanilla...

See this at: heythattastesgood.co...| Added on 01/29/09

Inspired by another Shopsin's menu item, 'potato egg boats', Dana and I also made our own version, but with mashed potatoes I had in the fridge and a popover pan. I wanted these nice and crispy so I used a high temp oven and a preheated cast iron... See more

Inspired by another Shopsin's menu item, 'potato egg boats', Dana and I also made our own version, but with mashed potatoes I had in the fridge and a popover pan. I wanted these nice and crispy so I used a high temp oven and a preheated cast iron pan, but you can use whatever you want. Mashed Potato Egg Boats See less

See this at: noblepig.com| Added on 01/27/09

Children love this. Teenagers love it even more. Men really love this. Men, screaming at a football game, while drinking beer, especially love this. I...