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How to Make Your Very Own Low-Carb Ketchup

August 31st, 2011

Low-Carb Ketchup

Note: One Tablesp of most ketchups have 4.0 grams of carb. Some dietary ketchups have 2.0 grams per Tablesp, but they’re made with aspartame (No longer recommended. Studies have shown aspartame to be harmful to the brain). This ketchup recipe is great and has only 0.7 gram of carb per Tablesp.

PREPARATION TIME: 10 minutes

SERVING SIZE,1 Tablesp. CARBS PER SERVING,: 0.7 gram of carb. NUMBER OF SERVINGS: 33.

Ingredients:

½ cup cubed eggplant

14.5 ounces diced tomatoes, drained

3 Tablesps tomato pasted

¼ cup red wine vinegar

2 Teasps vinegar

2 Teasps olive oil

½ Teasp dried, minced onion

3 packets Splenda sugar substitute

salt to taste (approx. ¼ Teasp or more)

Steam or simmer eggplant in small amount of water until soft, about 6 to 8 minutes. Let cool. Put eggplant and all other ingredients in a food processor or blender and blend

until smooth. Adjust seasoning. You can add small amounts of vinegar if you like a sharper taste. Store in fridge. This ketchup will keep for a week or so. You can also freeze it.

Ketchup

Ingredients:

3 cups canned tomatoes (pureed in blender)

2 teaspn onion powder

1/2 teaspn EA: cloves, allspice, cinnamon

1/2 cup white vinegar

2 pkgs Equal

Combine all ingredients except sweetener in saucepan and simmer slowly, 1 1/2 hours, stirring often. Take off heat and stir in sweetener. Cool and pour in jar. Keeps 4 months in refrigerator. Total: 45 carb (36 NET carbs)

Makes 48 T @ .75 carbs ea.

We loved this, especially combined with mayo for Russian dressing. The flavor was a little unusual, not like regular ketchup.

Mia LaCron is the founder of low-carb-diet-blog.info – http://www.low-carb-diet-blog.info – devoted to helping individuals eat a low carb diet.

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Brunch After Weight Loss Surgery: Serve the Harvest Omelet

August 30th, 2011

Many gastric bypass weight loss surgery patients include eggs as part of their regular diet. In fact, the egg may well be the perfect food. An egg contains the highest quality of food protein known, each Grade A large egg contains 6 grams of protein. It is so nearly perfect that egg protein is the standard by which other protein is measured. The egg is second, only to mother’s milk, for human nutrition.

Given those benefits having eggs are a healthy protein rich choice for the gastric bypass patient and their family. Perfect for this time of year, this Harvest Omlet can be served as a tasty and healthy brunch dish. The surprising addition of fresh pears and Swiss cheese make it taste satisfying and tummy filling. This recipe packages well and is very good reheated the following day.

Harvest Omelet

Ingredients:

1/4 cup

diced fresh pears

1 tablespoon shredded Swiss cheese

1 teaspoon diced green onions with tops

1/4 teaspoon nutmeg

2 eggs

2 tablespoons water

1 teaspoon butter or margarine

Directions:

Combine pears, cheese, onions and nutmeg. Set aside.

In small bowl, beat together eggs and water until blended. In 7-to 10-inch omelet pan over medium heat, heat butter until just hot enough to sizzle a drop of water.

Pour in egg mixture. Mixture should set immediately at edges. With an inverted pancake turner, carefully push cooked portions at edges toward center so uncooked portions can reach hot pan sur- face, tilting pan and moving cooked portions as necessary. When top is thickened and no visible liquid egg remains, fill with pear mixture. With pancake turner, fold omelet in half. Invert or slide onto plate.

Kaye Bailey © 2005 – All Rights Reserved

For more terrific WLS Friendly Recipes Link to LivingAfterWLS Recipes

http://www.livingafterwls.com

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Biscotti: A Sweet Treat and Loving Gift

August 26th, 2011

You can buy Biscotti everywhere: grocery chains, discount stores, and neighborhood shops. Unfortunately, you don’t get many Biscotti for your money. Of course, baking your own Biscotti is the solution. Biscotti are easy to make and, once you’ve mastered Biscotti 101, you can invent your own recipes.

Here are some Biscotti basics.

1. There are so few ingredients in Biscotti that you have to be careful about swapping ingredeients. After baking thousands of Biscotti I swap one ingredient only. And though I often swap Splenda for sugar, this swap doesn’t work with Biscotti.

2. Measure flour by spooning it into a metal cup and leveling it with a knife. Don’t scoop the flour from a package or canister.

3. You’ll have better results if your eggs are at room temperature. I take eggs out of the refrigerator one hour before I start baking.

4. If you dough is too stiff add a few drops of egg substitute, water, or citrus juice. Add this liquid in small increments.

5. Use pure extract to flavor your Biscotti, not imitation. Frost cooled Biscotti with melted chocolate chips, melted white chips, or melted almond bark for even more flavor.

The house smells so wonderful when you bake Bicotti that kids will want to help. Older kids can measure ingredients and slice the Biscotti. Preschoolers can whisk dry ingredients together and roll dough into logs. Homemade Biscotti is the perfect companion to a cup of coffee and such a welcome gift your friends will ask for more.

I pack gift Biscotti in wide-mouth Mason jars or Chinese takout cartons (the kind with the wire handle). To make the gifts extra festive I tie fabric bows on my gifts and stick a pine cone or other ornament in the center of the bows. These recipes for Cappuccino Biscotti and Lemon Biscotti With Sliced Almonds will make every day a holiday.

CAPPUCCINO BISCOTTI

2 1/4 cups flour, 1 cup sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon cinnamon, 2 tablespoons instant coffee, 3/4 cup cappuccino chips, 2 large eggs, 1/4 cup egg substitute

In a large bowl combine dry ingredients with a whisk. Add cappuccino chips and whisk a bit more. In a small bowl beat eggs and egg subsisute with a fork.

Add wet ingredients to dry, mixing with wooden spoon until dough is moist.

Coat a jelly roll pan with baking spray and set near a floured cutting board.

Turn dough onto board. Roll into a large log. Cut this log in two. Roll each half into a 14″ narrow log. Place logs on jelly roll and flatten slightly. Bake at 325 degrees for 30 minutes. Remove Biscotti from oven and cool on rack for five minutes.

Reduce oven heat to 300 degrees. Cut Biscotti into 1/2″ slices with serrated knife. Stand slices on jelly roll pan and bake for an additional 20 minutes. Remove Biscotti from pan and cool completely before storing. Yield: About 30 Biscotti.

LEMON BISCOTTI WITH SLICED ALMONDS

1 cup sugar, 3 cups flour, 3/4 teaspoon baking soda, 1/4 teaspoon salt, 1/2 cup sliced almonds, 1 1/2 teaspoons lemon zest, 2 teaspoons lemon extract, juice of 1 lemon

In a large bowl combine dry ingredients with a whisk. Add sliced almonds and whisk a bit more. In a small bowl beat eggs, lemon zest, and lemon extract (but not juice) with a fork. Add wet ingredients to dry, mixing with wooden spoon as you slowly add the lemon juice. (You may not need all of it.)

Coat a jelly roll pan with baking spray and set near floured cutting board.

Turn dough onto board. Roll into a large log. Cut this log in two. Roll each half into a 14″ narrow log. Place logs on jelly roll pan and flatten slightly. Bake at 350 degrees for 30 minutes. Remove from oven and let Biscotti cool on wire rack for five minutes.

Reduce oven heat to 325 degrees. Cut Biscotti into 1/2″ slices with serrated knife. Stand slices on jelly roll pan and bake for an additional 20 minutes. Remove Biscotti from pan and cool completely before storing. Yield: About 30 Biscotti.

Copyright 2005 by Harriet Hodgson. To learn more about her work please go to www.harriehodgson.com.

Harriet Hodgson has been a nonfiction writer for 27 years and is a member of the Association of Health Care Journalists. Her 24th book, “Smiling Through Your Tears: Anticipating Grief,” written with co-author Dr. Lois Krahn, is available from http://www.amazon.com

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Italian Biscotti So Delicious

August 25th, 2011

I’ll bet that you never had biscotti as good as mine! Just kidding I know that you probably make a biscotti that is very good but I wish you would try this recipe and see what you think of it, this recipe is as good as they come. Now remember that all ingredients should be at room temperature.

6 eggs

1 cup sugar

2 teaspoons anise seeds

2 teaspoons vanilla

1 cup melted butter (not hot)

3 cups flour

3 teaspoons baking powder

In a mixing bowl beat eggs and sugar add anise seeds, vanilla and butter. Mix well and then add the flour and baking powder and mix until well blended, it should be soft but not sticky.

Remove dough from bowl and divide into two pieces, form each piece to look like large hot dogs, place on a pan lined with baking parchment and flatten

to about one inch thick.

Bake in a preheated 350 degree oven for approximately half an hour until golden brown.

Optional:

Cut biscotti into pieces, place on a baking sheet and toast until golden brown.

You can also add tiny pieces of walnuts to your biscotti if you so desire.

If you like chocolate you can dip one end of the biscotti in some melted chocolate and enjoy them with a hot cup of coffee.

Andrew Krause is a Chef and Pastry Chef for over 30 years, at persent I own a Gourmet Bakery called The Cheese Confectioner. You can visit my site at http://www.andies.cashhosters2.com

NOTE You are welcome to reprint this article online as long as it remains complete and unaltered (including the about the author info at the end), Please send a copy of your reprint to pastrie@verizon.net

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Cooking a Turkey Cajun Style; Super Secret Recipe

August 24th, 2011

Have you ever tried a Turkey Cajun Style; they are quite good. Perhaps you might want to take advantage as the unsold Turkeys go on sale right after Thanksgiving and that is generally a lot of meat per weight for the price. Let me tell you of one way to cook a 11-16 pound Turkey Cajun Style and you will absolutely love it.

First get a five-gallon pale of peanut oil, which is enough to soak your Turkey in. You will want to make sure it is totally under the peanut oil submerged. Then you will need some Creole Seasoning, one good brand is Tony Chachere. You will need a large pot big enough to submerge your Turkey and a way to

raise and lower the turkey and a thermometer. Heat the oil with the seasoning in it to 350 degrees. Then cook your turkey by frying it for about 36 minutes to an hour based on the size of the turkey.

If the thing catches on fire raise the Turkey, put out the fire and start again, realizing to stop the timer. Be sure not to burn down the house. This Turkey will serve between 8-10 men, or athletic types. Only cool people make Cajun Turkey this way. Please do not share this Secret Recipe with anyone else. Thanks.

“Lance Winslow” – Online Think Tank forum board. If you have innovative thoughts and unique perspectives, come think with Lance; www.WorldThinkTank.net/wttbbs/

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How to Make Pumpkin Puree

August 22nd, 2011

How to Make Pumpkin Puree

Each year, eighty percent of the pumpkins grown in the USA are harvested in October. Commercially canned puree is probably the most familiar edible form of this popular autumn produce, however the mild, slightly sweet flesh of fresh pumpkin makes and excellent dish when baked, boiled, sauteed, steamed or microwaved. The pumpkin seeds, as well, may be toasted to create a marvelously tasty and healthy snack.

This article will discuss the process of selecting the proper cooking pumpkin and the technique for preparing homemade pumpkin puree.

Selecting and Storing Fresh Pumpkins…

<> For cooking, select the small ‘pie’ types, often called sugar, cheese or milk pumpkins – the ‘jack-‘o-lantern’ pumpkins are not as sweet and the flesh is tough and stringy. (If uncertain, ask your grocer to help select the proper variety.)

<> Always select firm, sound pumpkins that feel heavy for their size. The rind should not have any blemishes or soft spots and a 2- to 3-inch stem should be intact.

<> Fresh pumpkins may be stored in a cool, dry dark place for up to 2 months. Ideal temperature range for storage is 55 to 59F (12.5 to 15C). Do not store below 50F (10C) and do not store fresh pumpkin in a refrigerator or wrap in plastic.

How to Prepare Homemade Pumpkin Puree…

The following recipe will yield a minimum of 1-3/4 cups of puree — equal to 1 (15-oz.) can of solid pack pumpkin puree. (Three pounds of fresh pumpkin will yield about 3 cups mashed cooked pumpkin.) Any leftover puree may be frozen – see freezing instructions below. Use this puree in recipes or substitute it in the same amount in any recipe calling for solid pack canned pumpkin.

1. Choose a 3 to 4 pound sugar (‘pie’) pumpkin for preparing puree. (Under no circumstances cook or eat a carved Halloween pumpkin as the cut surfaces breed bacteria.)

2. Preheat oven to 350F (175C).

3. Just prior to baking, rinse the pumpkin under cold water to remove any dirt or debris from the outside of the pumpkin; wipe dry with a cloth or paper towel.

4. Split the pumpkin in half and remove the seeds and stringy fibers by scraping the insides with a metal spoon. Discard fibers and save seeds for toasting, if desired.

5. Rub the cut surfaces of the pumpkin with canola oil and place the 2 halves (cut-side-down) in a roasting pan. Add 1 cup of water.

6. Bake in preheated oven until pumpkin flesh is tender when pierced

with a knife (approximately 90 minutes).

7. Remove the pumpkin halves from the oven and place them on a cutting board or other flat surface to cool.

8. When cool enough to handle, scoop the baked flesh out of each pumpkin half with a spoon.

9. Puree pumpkin in a food processor fitted with a metal chopping blade or mash by hand.

10. Place the puree in a sieve lined with a paper-towel or coffee filter and set over a deep bowl. Let drain, stirring occasionally until the puree is as thick as canned solid pack pumpkin, approximately 1 to 2 hours. (Important: Do not allow cooked pumpkin to set at room temperature longer than two hours in the process of making puree.)

Note: Pumpkin may also be cut into chunks and steamed or cooked in boiling water until soft. Remove pulp from rind then mash or run through a food mill or food processor. Because this technique yields a more ‘watery’ puree, it is important to drain out moisture as mentioned above, or by gently warming in a heavy-bottomed saucepan to remove any excess water before use.

How To Preserve Pumpkin Puree…

Homemade pumpkin puree freezes beautifully for later use. To freeze:

1. Allow prepared puree to cool completely.

2. Measure puree into 1-3/4 cup portions and place in clean ridged freezer containers (leaving 1/2-inch headspace).

3. Label, date, and freeze for up to one year.

Cooking With Pumpkin Puree…

Not only is pumpkin puree an excellent source of vitamin A, low in sodium and fat-free — it is also very versatile. Whether using homemade or commercially canned puree, it is an ingredient that may be used in preparing an endless number of pie, cake, cookie, muffin, sweet bread, pancake, creamy soup and elegant bisque recipes.

Why not try swirling some into a steaming bowl of cream of wheat cereal along with some maple syrup? Maybe consider perking up ordinary mashed potatoes by mashing in some pumpkin puree and sour cream. Just be creative and use your imagination – also keep in mind that most recipes that call for winter squash or sweet potatoes may be successfully prepare by substituting pumpkin.

Copyright 2005 Janice Faulk Duplantis

About the Author: Janice Faulk Duplantis, author and publisher, currently maintains a web site that focuses on Easy Gourmet and French/Cajun Cuisine. Please visit http://www.bedrockpress.com to see all that Bedrock Press has to offer. Janice also publishes 4 monthly complementary ezines: Gourmet Bytes, Lagniappe Recipe, Favorite Recipes and Cooking 101. Subscribe at: http://www.bedrockpress.com/subscribe.html

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Seafood Recipes for Clambake, Lobster Pie and How to Cook Mussels

August 21st, 2011

Before we start talking seafood, you should understand one thing. This writer is a dyed-in-the-wool New Englander with an Italian heritage and two chefs in the family. We don’t just eat seafood – we live with it, argue about it, tell seafood stories and arrange our summer outings to take us to the best seafood restaurants around. The perfect plate of Maine steamers isn’t a meal to us – it’s an epiphany. We believe that clam chowder is white, serving lobsters without butter is sacrilege, and there’s only one use for the bathtub on a summer Saturday morning – to hold the lobsters and clams for the clambake later that afternoon.

Our love affair with seafood has led to the creation of wonderful recipes. Whether you’re a seafood traditionalist or crave a bit of seafood excitement in your life, you’ll find something that you like among my favorite summer seafood recipes.

Grumpy John’s Seafood Grill

Grumpy John was christened such by the grandkids almost as soon as they could talk. The one thing on which you could count on a Summer Sunday was that Grumpy John would be manning the grill – which meant the food would be sizzled perfection. He developed this version of a classic seafood beach bake when they stopped letting us dig clambakes down at Green Harbor Beach.

2-3 lbs of wet seaweed

4 – 6 1 ½ lb lobsters

2-3 lbs of fresh, live Maine steamers

6 potatoes

Equipment:

Kettle grill

Aluminum Foil

Cookie Sheet

Start the coals.

Scrub the potatoes and wrap them in foil jackets. When the coals are glowing and have a coating of white ash, bury the potatoes – or at least dig them into the coals.

Place the cookie sheet on the grill. Spread about half the seaweed over the cookie sheet.

Lay out the lobsters and steamer clams on the seaweed. You can add other seafood if you like, though we clambake snobs draw the line at Jumbo Shrimp.

Cover the layer of

seafood with the rest of the seaweed. Close the grill and let ‘steam’ for 15-20 minutes. If the clams are open and the lobsters are bright red, then fish out the potatoes with a set of cooking tongs, and serve seafood with drawn butter.

Brian’s Revenge (A Lazy Man’s Lobster fit for a Child)

When five year old Brian found lobsters playing in his dad’s tub, he thought they’d be just the thing to terrify his little sister Nicole. He didn’t reckon on the intrepid crustacean getting away and turning to chase HIM back down the hall. Years later, we christened this robust seafood pie ‘Brian’s Revenge’ in memory of a lobster tale he’d rather forget.

Tail and claw meat from 4 1 ½ lb lobsters

½ lb puff pastry (homemade or frozen)

2 cups button mushrooms

½ cup diced onion

1-2 cloves garlic, chopped

¼ cup light cooking sherry or white wine

½ cup clam juice or liquor from lobster pot

½ stick butter

1 cup light cream

1 tbsp flour

pinch salt

pinch pepper

Melt butter in large saucepan. Add onions and stir till they are translucent. Add mushrooms, continuing to stir for 3-4 minutes. Sprinkle with flour, and cook till flour absorbs butter. Add sherry and lobster liquor stir over low heat till mixture thickens.

Remove mushroom mixture from heat. Stir in lobster and cream, then spoon seafood mixture into 4 buttered ramekins. Set aside to cool to room temperature.

While lobster mixture is cooling, quickly cut puff pasty into rounds to top ramekins. Use a sharp knife to cut ‘caps’ from center of each pastry round. Lay vented puff pastry on each ramekin, then place cap slightly off center over hole. Bake at 375 degrees for 15 minutes or until pastry is puffed. Serve with a nice Riesling.

Chris Robertson is an author of Majon International, one of the worlds MOST popular internet marketing companies on the web.Visit this Food Website and Majon’s Food directory.

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Baking The Perfect Chocolate Chip Cookie

August 19th, 2011

In my humble opinion, there is not a better cookie in the world than a well-made chocolate cookie. I am about to tell you how to make the perfect chocolate cookie.

The Perfect Chocolate Cookie

Cocoa drop cookie, the best chocolate cookie. They are not only delicious, but very easy to make as well.

The ingredients required for this recipe are: ¼ cup butter, softened; ¼ cup shortening; 1 cup sugar; 1 egg; ¾ cup buttermilk; 1 tsp vanilla; 1 ¼ cup sifted all-purpose flour; ½ tsp baking soda; ½ tsp salt; ½ cup cocoa powder, unsweetened; and 1 cup of chopped pecans.

1. Cream the shortening and butter with sugar; beat in egg.

2. Stir in the buttermilk and vanilla

3. Sift the dry ingredients together and add to the first mixture.

4. Stir in the pecans, and chill the cookie dough for about an hour.

5. Use a teaspoon to drop the dough onto a greased baking sheet, leaving about 2 inches

between the cookies.

6. Bake in a preheated 400°F oven for about 8-10 minutes, or until set.

7. Then cool and frost with a simple chocolate or vanilla icing if desired.

Shortbread Cookie Recipe

Here is the recipe for another great cookie, the chocolate covered shortbread cookie recipe. For this you will need: 8 ounces butter at room temperature; ½ cup powdered sugar; 2 cups all-purpose flour; ½ teaspoon baking powder; 2 ounces unsweetened chocolate, melted; and ½ teaspoon vanilla extract.

1. Combine all ingredients.

2. Knead with your hands to made sure they are well mixed

3. Press into lightly buttered pans.

4. Bake at 325°F for about 20 minutes.

5. Cut into wedges while they are still warm or break them apart.

There are many fabulous recipes out there but here are two of the best. Remember these recipes around the holidays and you can present your friends and family with delightful treats that will be remembered the rest of the year.

http://www.MyChocolateHeaven.blogspot.com

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Garlic Lemon Chicken, a Healthy Break During the Holiday Season

August 17th, 2011

Garlic Lemon Chicken is a wonderful dish during the Holliday season. Christmas and Thanksgiving often mean spending a lot of time in the kitchen; this tasteful but easy dish is great for those other days during this cozy family season.

Your family will love it and you won’t have to spend all your time in the kitchen. Besides, garlic is very healthy and a bit of a counter weight to all those heavy cholesterol rich foods that are consumed during this time of year.

Are you ready for this truly delicious garlic lemon chicken?

Let’s get all of the ingredients together that you will need to prepare this wonderful chicken dish.

You can either purchase a whole chicken and then cut it into pieces or just buy the cuts that your family enjoys such as chicken thighs or breasts. Remember the most calorie rich part of the chicken is just under the skin. So you might want to go for the breasts.

You will also need:

  • 10 cloves of minced garlic,
  • 4 tablespoons of margarine,
  • 3 large lemons,
  • 1 teaspoon of dried oregano,
  • salt,
  • pepper, and
  • parsley.

You should begin by preheating your broiler. Take your chicken and rinse underwater and skin, then rinse again well under cold water and place in a large baking dish. Squeeze

the lemons and reserve the juice.

Sprinkle about one half of the garlic over the chicken and dab ½ of the margarine on various spots on the chicken. Pour ½ of the juice from the lemons on your chicken, and season with the oregano, salt, and pepper. Broil for about 15 minutes, remember to baste quite often. This last part is important, so invest heavily in these 15 minutes.

Remove and turn the chicken, add the remaining of the ingredients just like you did before broiling for the first time. Now you will need to broil your chicken again for another 15 minutes.

Remember, to baste your chicken so it does not burn. If the chicken starts to become too crispy, you can change from broil to bake and bake at 350 degrees until the chicken is completely done.

Remove the chicken from the oven and pour the remaining sauce from the baking dish over your chicken and serve.

Everyone will absolutely love this garlic chicken dish. It’s great to serve this chicken meal with whipped potatoes and a garden salad.

Hans is an enthusiast cook and author of http://www.steaks-guide.com. We have packed our site with holiday tips and free recipe PDF downloads for the holiday season

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Dessert – Cognac Coffee with Sesame Wafers

August 15th, 2011

Cognac Coffee

1 Pot Strong Coffee or 1 shot espresso per person

Cognac, ¼ Cup per cup of coffee

Ground Cardamom, ¼ tsp per cup of coffee

Ground Cinnamon, ¼ tsp per cup of coffee

1 Cup Heavy Cream

¼ Cup Confectioner’s Sugar

1 tsp Vanilla Extract

Whip heavy cream until soft peaks form, and then add in the confectioner’s sugar and vanilla. Continue whipping until stiff peaks form.

Pour one cup of strong coffee or espresso for each person; add to each cup ¼ cup Cognac, ¼ tsp. ground cardamom, and ¼ tsp. ground cinnamon. Top each cup of coffee with whipped cream and serve with cooled Sesame Wafers.

Sesame Wafers

¾ Cup Softened Butter

1½ Cups firmly packed, light brown sugar

1 tsp. Vanilla

1 Egg

1 Cup Toasted Sesame Seeds (seeds can be toasted in a 350° oven for 15-20 minutes)

1¼ Cup Flour, sifted*

¼ tsp. Baking Powder

¼ tsp. Salt

Cream together butter and sugar. Add vanilla and egg, beat until well blended. Stir in sesame seeds.

In a separate bowl sift* together flour, baking powder and salt; stir into the cream mixture. Drop by teaspoonfuls 2 inches apart onto greased cookie sheet.

Bake at 375° for about

5 to 6 minutes. The cookies should be lightly browned around the edges and crispy. Cool immediately on wire racks.

The sesame wafers can be drizzled or dipped in melted dark chocolate for an added richness.

*Sifting the flour is not a required step. I usually do not sift my flour unless it is old most flour today produces good results without sifting. I included this step because it will yield a finer texture if you sift your flour.

Shauna Hanus is a gourmet cook who specializes in creating gourmet recipes. She has extensive experience cooking with easy to find grocery items to create delightful gourmet meals. She now has available the Recipe of the Month Club. This is a way for you to give the gift of gourmet to all those people who love to cook. With the Recipe of the Month Club you can give 3, 6 or 12 months of new and exciting gourmet recipes as a gift for Christmas, Hanukah or birthdays to all the cook-aholics in your life. Find out more at http://www.cookbookaddict.com

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