• 1  yellow cake mix package
• 1 – (4-serving size) instant vanilla pudding mix
• 4 eggs
• 1/2 cup cold milk
• 1/2 cup vegetable oil
• 1/2 cup rum (recipe calls for dark rum, but I use whichever I have on hand)

Glaze:

•  1/2 cup butter
• 1/4 cup water
• 1 cup sugar
• 1/2 cup rum

Preparation:

Cake: Preheat oven to 325 degrees F. Grease and flour Bundt pan. Combine cake ingredients. Beat with electric mixer. Pour into Bundt pan and bake until cooked, anywhere between 50-60 mins. Allow to cool. REmove cake from Bundt pan once cooled down and put on serving plate. Prick top with fork and drizzle glaze over top of cake. Put extra dripping back on cake.

Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat and stir in rum. Note: The rum will cause steam. Be careful not to burn yourself.

*You can add toased pecans or walmuts to bottom of pan before pouring in batter. I don’t due to allergies

• 4-5 zucchini, sliced lengthwise into ¼” slices
• 1 red onion,  ½” slices
• 1 large tomato, ½” slices
• 1 red pepper, quartered
• 2 tbsp olive oil
• ¼ tsp oregano
• 1/8 tsp salt
• 1/8 tsp pepper
• 4 pita bread pockets
• 1 package hummus

 Preparation:

1. Combine vegetables in a medium bowl; drizzle with olive oil and sprinkle with oregano, salt, and pepper.
2. Grill vegetables on a lightly greased grilled rack over medium heat for 5 minutes or until browned.
3. Meanwhile, spread inside of pita pockets with hummus.
4. Divide cooked vegetables equally among pita pockets.

Ingredients:

•  1 cup crumbled feta cheese, I usually buy the lighter one
• ¼ cup chopped fresh basil
• ¼ cup fat-free mayonnaise
• ¼ teaspoon freshly ground black pepper
• 8 slices white bread, toasted
• 8 slices tomato

 Preparation:

1. Combine first 4 ingredients, tossing with a fork until well combined.
2. Spread about 2 ½ tbsp cheese mixture onto each of 4 bread slices; top each sandwich with 2 tomato slices and 1 bread slice.

Ingredients:

• 2 tbsp butter or margarine
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 3 medium carrots, diced
• 2 stalks celery, diced
• 1 butternut squash, peeled, seeded, and diced
• 1 medium potato, peeled and diced
• 3 cans (14 ½ oz each) ready-to-serve chicken broth
• ½ cup honey
• ½ tsp dried thyme leaves, crushed
• Salt and pepper to taste

 Preparation:

1. In large pot, melt butter over medium heat. Stir in onion and garlic. Cook and stir until lightly browned, about 5 minutes. Stir in carrots and celery. Cook and stir until tender, about 5 minutes. 
2. Stir in squash, potato, chicken broth, honey and thyme. Bring mixture to a boil; reduce heat and simmer 30 to 45 minutes, or until vegetables are tender. Remove from heat and cool slightly.
3. Working in small batches, transfer mixture to a food processor or blender; process until smooth. (I used immersion blender). Return puréed soup to pot. Season to taste with salt and pepper. Heat until hot and serve.

Ingredients:

• 1 tbsp butter
• 1 lb. carrots, peeled and chopped into small chunks
• 3/4 cup chopped onion
• 3 cups organic chicken broth
• 1/2 cup juice from freshly squeezed oranges
• 1 tbsp brandy (optional)
• 2 tsp chopped fresh tarragon
• salt and pepper
• fresh tarragon sprigs for garnish

Preparation:

1. Melt butter in heavy pot over medium heat. Add the onion and the carrots and sauté until onion is soft, 6-8 minutes. Add broth; cover and bring to a boil. Reduce heat, uncover and simmer until carrots are tender, about 10 minutes.
2. Puree soup smooth with an immersion blender or, working in batches, in your blender or food processor.
3. In pot, stir in orange juice, brandy and chopped tarragon. Simmer for 5 minutes more to blend flavors. Season with salt and pepper and garnish with tarragon sprigs.

• 3 Tbsp extra virgin olive oil
• 2 Tbsp balsamic vinegar
• 1 clove garlic
• ¾ lb day-old crusty Italian bread (about ¾ loaf), cut into 1 ½” cubes
• 1 cup roughly chopped tomatoes (about 1 ½ whole)
• ½ small sweet white onion, thickly sliced
• ½ cup fresh basil leaves
• ¼ cup chopped mozzarella cheese
• 3 small tomatillos, peeled and finely chopped (optional)

 Preparation:

1. In large bowl, combine oil, vinegar, garlic, and freshly ground black pepper to taste.
2. Add bread, tomatoes, onion, basil, and cheese.
3. Toss to coat.
4. Let stand 20 minutes at room temperature.
5. Toss again, scatter tomatillos on top, and serve.

 Ingredients:

•  8 cups water
• 2/3 cup uncooked rotini
• 1 ½ lbs large shrimp, peeled and deveined
• 1 cup halved cherry tomatoes
• 1/3 cup sliced celery
• ½ cup chopped peeled avocado
• ½ cup chopped seeded poblano pepper
• 2 tbsp fresh cilantro sprigs
• 2 teaspoons grated lemon rind
• 3 tbsp fresh lemon juice
• 1 tbsp extra virgin olive oil
• ¾ teaspoon kosher salt (use half for regular salt)
• Freshly ground black pepper

 Preparation:

1.  Bring 8 cups water to a boil in a large saucepan.
2. Add pasta to pan; cook for 5 minutes or until almost tender.
3. Add shrimp to pan; cook for 3 minutes or until done. Drain. Rinse with cold water, and drain well.
4. Combine pasta mixture, tomatoes, and the next 8 ingredients in a bowl; toss well. Serve with black pepper.

Ingredients:

• 1 1/2 pouch baking potatoes
• 1 x large white onion, sliced
• 2 x tbsp butter (30 ml)
• 1/2 cup cheddar cheese, shredded (125 ml)
• 1/2 cup parmesan, grated (125 ml)
• 1 x tbsp fresh rosemary, chopped (15 ml)
• 1 x tbsp fresh thyme, chopped (15 ml)
• 1/2 cup whipping cream (125 ml)
• Freshly ground black pepper, to taste
• Salt to taste

Preparation:

1. Cut the potatoes into ½-inch thick slices. Slice onion thinly. Place butter in a saucepan over low to heat to melt.
2. On a 24-inch square of heavy-duty aluminium foil, arrange half of the potatoes and half the onion in a single layer (potatoes underneath and onions on top). Brush the layer generously with melted butter and season with salt and pepper.
3. Spread the layer with cottage cheese, and then sprinkle the cheddar and Parmesan cheeses. Add the remaining onions. Sprinkle freshly chopped rosemary and thyme on top of the onions. Add the last layer of potatoes and brush with more butter.
4. Fold the foil over and seal 2 of the edges together with a double fold. Pour in the cream and seal the foil closed.
5. Preheat the barbecue to medium-high heat 350°F/175°C. Place the potato package directly over the heat source and cook for 25-30 minutes.
6. Serve as a scrumptious side dish.

• 2 tbsp (25 mL) chopped fresh thyme
• 2 tbsp (25 mL) vegetable oil
• 3 cloves garlic, minced
• 1 tsp (5 mL) grated lemon rind
• 1 tbsp (15 mL) lemon juice
• 1/2 tsp (2 mL) each salt and pepper
• 2 pork tenderloins

Preparation:

1. In large bowl, whisk together thyme, oil, garlic, lemon rind and juice, salt and pepper; add pork, turning to coat. Cover and refrigerate for 1 hour. (Make-ahead: Refrigerate for up to 24 hours.)
2. Place pork on greased grill over medium-high heat; close lid and grill, turning once, until just a hint of pink remains inside and juices run clear when pork is pierced, 16 to 20 minutes.
3. Transfer to cutting board; tent with foil and let stand for 10 minutes. (Make-ahead: Let cool for 30 minutes; refrigerate until cold. Cover and refrigerate for up to 24 hours.) Slice on the diagonal.

• 1 cup plain nonfat yogurt
• 5 tablespoons (packed) crumbled feta cheese
• 2 teaspoons minced garlic
• 1 teaspoon chopped fresh rosemary
• 1/4 teaspoon pepper
• 1 1/2 pounds skinless boneless chicken breast halves, cut into 1-inch
   pieces
• 2 large red bell peppers, cut into 1-inch pieces
• 6 10- to 12-inch-long wooden skewers, soaked in water 30 minutes

Preparation

1. Mix yogurt, 3 tablespoons feta cheese, garlic, rosemary and pepper in large bowl. Add chicken; toss to coat. Let marinate at room temperature 30 minutes.
2. Prepare barbecue (medium-high heat) or preheat broiler. Thread chicken and red bell pepper pieces alternately onto skewers. Sprinkle with salt and pepper. Grill or broil until chicken is cooked through, turning occasionally, about 8 minutes.
3. Transfer brochettes to platter. Sprinkle with remaining 2 tablespoons feta cheese and serve.