Recipes Tagged ‘Cooking’

Spiced Apple Cider

Makes 4 quarts I make sure to have this simmering when guests arrive because the delicious smell fills the house. If you want to spike it try fireball.   Ingredients 1 apple ( I use [...]

Superbowl Potato Skins Two Ways – Chili Skins and Bacon and Blue Cheese

Jill shares two delicious Potato Skin Recipes, Bacon and Blue Cheese and Chili Potato Skins just in time for your Suberbowl party.  These are awesome appetizers that are a snap to make! [...]

Mediterranean Red Pepper and Feta Dip

This dip is a classic for my Superbowl party, Roasted Red Peppers, Feta Cheese, Mascarpone Cheese and a couple of other ingredients combined in your food processor and this dip is ready to serve in [...]

Bechamel Sauce

Makes 2 cups Bechamel is one of the five mother sauces and can be used in a variety of recipes from topping crepes to a base for your macaroni and cheese. Ingredients 2 cups whole [...]

Crepe Bar

Makes 12-16 This is an all-in-one recipe for a Crepe Bar, perfect for your New Year's brunch with family and friends. I like to make the crepes ahead of time and then the next morning I just [...]

Christmas Appetizers from Q13 Fox “This Morning”

Jill was featured on Q13 Fox "This Morning" yesterday sharing several Christmas recipes including homemade Eggnog (with 80% less fat), Dungeness Crab Stuffed Mushrooms and Spinach Artichoke Dip.  This [...]

Dungeness Crab Stuffed Mushrooms

Makes 20-24 Ingredients ¼ cup shallots, finely minced 1 egg white 1 Tablespoon light sour cream 2 Tablespoons olive oil mayonnaise 1 Tablespoon parley, minced 1 ½ teaspoon [...]

Spinach Artichoke Dip Cooking Video Recipe

In this video, Jill shows how to make a slim version of the classic Artichoke Dip.  Click here for the recipe. [...]

Spinach and Artichoke Dip

This slim version of the classic artichoke dip will be a hit at your holiday party. To make things easier, you can make it ahead of time, wrap it with foil and then freeze it (unbaked) for up to [...]

How to Peel Ginger

Quick Ginger Tips Ginger root is used in many Asian dishes and adds a nice spice to any marinade. When purchasing ginger, look for a thick root with no dried spots. All you need [...]

How to Butterfly a Chicken Breast

Butterflying a chicken breast is a great technique for making a nice pocket to stuff the chicken breast or for reducing the size of the chicken breast allowing it to cook quicker. Start with [...]

How to Peel Garlic

Quick Garlic Peeling Technique Peeling garlic can a bit tricky, but with the right technique is can be done quickly and easily. Remove one clove from the head of garlic. Place the [...]

Chicken and Cheddar Casserole

Don’t have chicken? No problem, you can easily substitute caned tuna fish, diced ham or Jimmy Dean lite sausage. Also, you can use canned corn and peas. I like to make extra and freeze it , then I [...]

Turning Blue

My most recent food challenge has been to create recipes around the antioxidant power house, THE BLUEBERRY. Not too sweet, with hints of tartness, this berry turns out to be quite versatile. [...]