Congratulations to Theresa Moeggenberg! Her Asian Style Shrimp Salad recipe using the Distinctively Dole Asian Island Crunch Salad Kit won the $500 gift card from Kroger, Dole and Q102!
Thanks to everyone for submitting such great recipes- it was hard to chose! Here’s Theresa’s recipe- enjoy!
Amy

Asian Style Shrimp Salad

Ingredients
1/4 cup dry white wine
1/4 cup orange juice
1/4 cup soy sauce [Read more →]

Patty sent me an email asking where to find Peppadews, to make Peppadews stuffed with Boursin from my book.  You can find Peppadews at The Party Source in Bellevue Kentucky If you aren’t local, you can buy them online at IGourmet.com. They look like a cross between a cherry tomato and a tiny red pepper and have a peppery-sweet taste that is out of this world. Keep a jar in your pantry for a nearly instant hors d oeuvre. Fill them with just about anything; boursin cheese, bocconcini, goat cheese and more.

Thanks for your email, Patty. Here’s my recipe for Peppadews stuffed with Boursin
Serves 6 [Read more →]

Amy’s Ultimate Three -Chocolate Chip Cookies
Makes 18 3-inch cookies

Prep time: 15 minutes
Bake time: 15 minutes
Make ahead: Dough can be formed and frozen. Add several minutes to the bake time for frozen dough.
Tip: Use any chip and nut combination you like. My family doesn’t like nuts in their chocolate chip cookies so  I leave them out all together. You can turn them into really good ice cream sandwich cookies, too, just under-bake them a bit.

2 cups plus 2 tablespoons all-purpose flour
½ teaspoon salt
½ teaspoon baking soda [Read more →]

Want to win a $500 Kroger Gift Card? Send me a great recipe using Dole Salad Kits! Here’s your chance to win $500 Kroger gift card from Dole and Q102! Click here for contest details.

Cachaca (pronounced ka sha sah) is a liquor produced from sugar cane. It’s the third most consumed liquor in the world. Mix it with a little sugar and lime and you have yourself a Caipirinha (pronounced KI per reenah), the national drink of Brazil.
Cheers!
Amy

3 lime slices
2 tablespoons sugar, or more to taste
Ice
2 ounces cachaca

In a cocktail shaker, muddle the lime slices and sugar. Fill the shaker with ice; add the cachaca. Shake well; pour into a chilled glass. Garnish with a lime slice; serve.

Devin Alexander

Visit Devin’s website DevinAlexander.com and you can buy her book at Amazon.com.

Pam Anderson-Author of The Perfect Recipe for Losing Weight and Feeling Great

Visit Amazon.com to purchase Pam Anderson’s books! 

Back to School Noodle Bowl
Serves 8

Prep time: 15 minutes
Make ahead: Tastes best made a day ahead
Tip: Make this over the weekend for a quick and easy packed lunch Monday morning. Have access to refrigeration? Add shredded chicken or thinly sliced pork for a heartier lunch.

Dressing:
3/4 cup rice wine vinegar
1/3 cup  soy sauce
1/3 cup honey
2 tablespoons minced fresh ginger
2 tablespoons dark sesame oil
1 tablespoon Asian chili-garlic sauce

[Read more →]

Here’s an interesting idea from Polly Campbell at the Cincinnati Enquirer: Add a bit of vodka to your pie dough to make an easy-to-handle dough that stays tender. Have you tried it? Let me know!

Perfect crust’s easy as adding a bit of vodka

With ripe peaches in full supply and local apples about ready, it is pie time. [Read more →]

As a kid, when my Mom made ratatouille I’d suffer through it the first night, but I genuinely looked forward to when she served it, leftover, as an open-faced sandwich topped with melted cheese. It makes a great lunch or light dinner. ( I love today’s guest, Cathy Thomas, suggestion to sneak in a little spicy Italian sausage to make this a heartier meal!) Enjoy this recipe from Amy’s Table: Food for Family and Friends.

Serves 4 as a lunch or light entrée

Baguettes, split
Ratatouille, recipe follows
Thinly sliced Gruyere cheese to taste

Preheat broiler. Mound the ratatouille on each half of the split baguettes. Top with thinly sliced Gruyere. Broil until bubbly and brown. Serve.

Ratatouille
Serves 6-8 as a side dish

Prep time: 30 minutes
Cook time: 30 minutes
Make ahead: Can be made several days ahead; refrigerate until ready to serve.
Tip: Try leftover Ratatouille in an omelet, sprinkled with Feta cheese.

Up to ½ cup olive oil, as needed
1 eggplant, peeled if desired, diced [Read more →]