It’s around this time of year that you hear about all things green. Green beer, Shamrock Shakes, and of course, green eggs and ham!  Little did I know though that there is a whole recipe page on Seussville.com devoted to, you guessed it, Green Eggs and Ham. I thought the deluxe version looked rather tasty, and might make for the perfect weekend breakfast for your significant other, or your family.

Here’s the recipe! Bon Appetit!

Green Eggs and Ham Deluxe

Ingredients:

2-4 ounces of ham

8 eggs

2 tablespoons of milk

1/4 cup of chopped chives

1/8 cup of chopped fresh parsley

1/4 teaspoon of salt

1/4 teaspoon of pepper

1 tablespoon of butter or margarine

 

1. Cut the ham into small pieces.

2. In a medium-size mixing bowl, combine the eggs, milk, ham, salt, pepper, chives, and parsley. Beat with a whisk until frothy.

 

3. Heat a tablespoon of butter or margarine in a large frying pan over medium heat until the butter begins to sizzle. Then add the egg mixture to the pan.

4. Stir the egg mixture with a spatula until the eggs are firm and not too runny.

5. Transfer the eggs to individual plates. Garnish with a sprig of parsley. Serve with toast or warm rolls.

Feeds 4 hungry green-egg lovers.

So the University of Northern Iowa is welcoming the Dalai Lama to campus soon, and to prepare, they’re hosting meals with traditional Tibetan favorites.

Being curious as we journalists are, we saw the word “Barfi” on the menu. We immediately started joking about the name (it doesn’t look good…) But then we looked up the pronunciation ahead of reading it on the air. It’s actually pronounced “burr-fee” and it appears to be an extremely tasty dessert.

I scoured the web to find some recipes for different varieties of the dessert.  I found one for Vanilla Barfi that looks pretty traditional (it’s served through many different regions of India and Asia.)

I also have a weakness for chocolate, so alas, I found a version with chocolate in it as well.  Bon appetit!

So after I finished up with chairing the 2010 Timeless Heart Ball, I needed to get my eating habits and weight in check. I am in my late 20’s, and had gained some poundage after I got married (not good!). Anyway, I decided to make a whole lifestyle change, and my husband agreed to do it with me. I’m keeping every one of my meals to less than 15 grams of fat (following the Alli weight loss plan), and exercising at least three times a week. 

So this diet has proved a challenge in some regards, but a fun one. I made Beef Tenderloin Steaks with Shiitake Mushroom Sauce from the “Cooking Light” cookbook, and even used less fat than it calls for. Instead of butter, I used only butter spray. I had our steaks hand cut at Hy-Vee’s meat counter to ensure they’d be the right portion.  This meal, served with steamed asparagus and maybe some oven roasted potatoes? Fantastic, and truly a great special occasion recipe. You could always make the sauce with other meats to trim the cost.

Bon appetit! 

Ingredients 

4  (4-ounce) beef tenderloin steaks, trimmed (1 inch thick)

1/2  teaspoon  salt, divided

1/4  teaspoon  freshly ground black pepper, divided

Cooking spray

2  teaspoons  butter

2  garlic cloves, minced

4  cups  thinly sliced shiitake mushroom caps (about 8 ounces)

1/2  teaspoon  chopped fresh thyme

2  tablespoons  balsamic vinegar

1  tablespoon  water

1  teaspoon  low-sodium soy sauce

1  tablespoon  fresh thyme leaves

1. Sprinkle steaks with 1/4 teaspoon salt and 1/8 teaspoon pepper. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add steaks to pan; sauté 3 minutes on each side or until desired degree of doneness. Transfer steaks to a serving platter.

2. Heat pan over medium-high heat. Add butter to pan, swirling to coat; cook 15 seconds or until foam subsides. Add garlic to pan; sauté 30 seconds, stirring constantly. Add mushrooms, 1/2 teaspoon chopped thyme, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper to pan; sauté 3 minutes or until mushrooms are tender, stirring frequently. Stir in vinegar, 1 tablespoon water, and soy sauce; cook 1 minute or until liquid almost evaporates. Spoon mushroom mixture over steaks. Sprinkle with thyme leaves.

Hi all! We sorted through all the wonderful recipes and narrowed it down to two. Thank you to everyone who submitted. The winner is Marcia McNamara’s Blueberry French Toast, and runner up is ChocoCherry Lover’s Delight submitted by Brett Haugland.

 

Here are the recipes once again! Bon Appetit!

 

Overnight Blueberry French Toast

1 (1 pound) loaf French bread, cut diagonally in 1 inch slices

6 eggs

3 cups whole milk

½ teaspoon nutmeg

1 teaspoons vanilla extract

1/4 teaspoon ground cinnamon

1/4 cup butter

1 cup brown sugar

1 cup coarsely chopped pecans

2 cups blueberries

Butter or spray a 9×13 inch baking dish, glass preferable. Cut approximately 15 – 18 one inch slices from baguette.  Arrange the slices of bread in one layer in the bottom. In a large bowl, whisk together eggs, milk, nutmeg, vanilla and ¾ cup brown sugar. Pour evenly over bread slices, cover, and refrigerate overnight.

The next morning, preheat oven to 375 degrees.  Sprinkle blueberries and pecans over the bread and egg mixture. Melt butter in a small saucepan and add remaining ¼ cup brown sugar.  Stir together until well blended.  Drizzle butter mixture over the bread and egg mixture. Bake in preheated oven, uncovered, for 35 – 40 minutes, or until golden brown on top.  Serve with syrup if you like.

 

ChocoCherry Lover’s Delight

Cake Recipe: 

2 1/4 cups all-purpose flour

1/3 cup unsweetened cocoa powder

1 1/2 teaspoons baking soda

1/4 teaspoon salt

1/2 cup oil

1 3/4 cups sugar

1 teaspoon vanilla

3 eggs

1 1/3 cups cold water

1 large box of black cherry jello

Combine the dry ingredients. Heat the 1 1/3 cups water and dissolve the jello in it. Add the oil, eggs, and vanilla to the dry ingredients. Then add jello mixture to the batter. Pour the batter into greased and floured pan. You can use two 9×9 pans, or a 9×13 pan. For a valentine flair, you can use two heart shaped pans. Bake cake at 350 degrees for 20 to 24 minutes or until a toothpick inserted comes out clean. Allow cakes to cool.

 

Glaze:

3 oz. box Cherry jello

1/2 cup water

1 cup powered sugar

Heat the water and dissolve the jello in it. Add the powered sugar and stir. Let this mixture cool so that it will thicken to drizzling consistency. You can use this glaze to assemble layered cakes.

Hi faithful foodies! Here are the recipes that were entered into this year’s Valentine’s Recipe contest. I have no doubt that every single one of them is good. I’m narrowing it down to three to make, and will let you know the winner on the KCRG TV-9 Morning News, Friday February 12th. Bon Appetit!

WE WERE MEANT TO BE TOGETHER

From Joyce Bieber

• 1 stick butter
• 1/4 lb( 4 ounces) bittersweet chocolate, finely chopped                                                       
• 3 eggs
• 3/4 cup white sugar
• 1/4 cup all purpose flour

1 Preheat oven to 400°F.

2 Butter the bottom and sides of seven (7) – 4oz ramekins.

3 Sprinkle with sugar, tapping to remove extra sugar.

4 In double boiler, melt the chocolate and butter.

5Whisk until thoroughly melted.

6In a large bowl whisk together the eggs, sugar and flour until just blended.

 Gradually whisk the chocolate into the egg mixture until combined.

7Evenly divide the mixture between the prepared ramekins, using about 1/3 cup for each.

 Place the ramekins on a baking sheet for 10-12 minutes until the tops are firm and beginning to crack and the edges are set

 Remove from oven, Let cool just a minute, then run a sharp paring knife around the edge to loosen.  Remove from ramekin, and dust with powdered sugar,

Garnish could include fresh raspberry or strawberry.

Optional: serve immediately with ice cream. Centers will be a molten chocolate sensationalism.

 

Strawberry Cake Roll

From Shelly Duwa

• 4 eggs, separated
• 2/3 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup sugar, divided
• 1/2 teaspoon vanilla extract
• 2 cartons (8 ounces each) spreadable strawberry cream cheese
• 1 jar (7 ounces) marshmallow creme
• 3 cups sliced fresh strawberries, divided
• Chocolate syrup, optional

Directions:

Let eggs stand at room temperature for 30 minutes. Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper and grease the paper; set aside.

Sift together the flour, baking powder and salt; set aside. In a large bowl, beat egg yolks until slightly thickened. Gradually add 1/4 cup sugar, beating until thick and lemon-colored. Beat in vanilla. Add dry ingredients and mix well.

In a small bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, about 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold a fourth of the egg whites into batter; fold in remaining whites.

Gently spoon into prepared pan. Bake at 375° for 10-12 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners’ sugar. Gently peel off waxed paper. Roll up cake in the towel, starting with a short side. Cool completely on a wire rack.  In a small bowl, beat cream cheese and marshmallow crème. Unroll cake; spread cream cheese mixture to within 1/2 in. of edges. Top with 2-1/2 cups strawberries. Roll up again. Place seam side down on a platter. Refrigerate for at least 2 hours.

Just before serving, garnish with remaining strawberries. Serve with chocolate syrup if desired. Refrigerate leftovers. Yield: 10 servings.

ChocoCherry Lover’s Delight

 From Brett Haugland

Cake Recipe:

• 2 1/4 cups all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking soda
• 1/4 teaspoon salt
• 1/2 cup oil
• 1 3/4 cups sugar
• 1 teaspoon vanilla
• 3 eggs
• 1 1/3 cups cold water
• 1 large box of black cherry jello

 

Combine the dry ingredients. Heat the 1 1/3 cups water and dissolve the jello in it. Add the oil, eggs, and vanilla to the dry ingredients. Then add jello mixture to the batter. Pour the batter into greased and floured pan. You can use two 9×9 pans, or a 9×13 pan. For a valentine flair, you can use two heart shaped pans. Bake cake at 350 degrees for 20 to 24 minutes or until a toothpick inserted comes out clean. Allow cakes to cool.

Glaze:

• 3 oz. box Cherry jello
• 1/2 cup water
• 1 cup powered sugar

Heat the water and dissolve the jello in it. Add the powered sugar and stir. Let this mixture cool so that it will thicken to drizzling consistency. You can use this glaze to assemble layered cakes.

Death By Chocolate

From Jacob Messier
13×9 pan of brownies
 box jell-o chocolate pudding
16oz. container of whipped topping
 12-16oz bag of Heath Bits
 
In a truffle bowl, crumble half the pan of brownies.  Add a layer of chocolate pudding (about half), add a layer of whipped topping (about half or 8 oz), add a layer of heath bits (about half the bag), and repeat for a second layer.  Chill for about 2 hours and serve in a container of your choice. (Bowl, cup, etc.)

Chicken A La Crescent

From Tina Stewart

 

• 1 pkg pillsbury crescent rolls
• 3 LB chicken, cooked & boned ( Alternative: 2-3 cans of cooked chicken)
• 6 oz pkg cream cheese softened
• 1 tsp lemon pepper
• 1/3 c walnuts (optional)
• 1/2 c seasoned croutons or bread crumbs
• 1/2 c butter melted

Preheat oven 375

Mix together chicken, cream cheese and lemon pepper. Mix walnuts with seasoned croutons crushed (skip if using bread crumbs). Separate 1 package of crescent rolls. Spread each piece; spread with chicken fixture. Fold rolls anround chicken and seal edges well. Dip in melted butter and roll in crushed croutons w/ walnuts or bread crumbs. Place on cookie Sheet. Bake for 20 minutes. Serve hot with cream of chicken soup or chicken gravy over the top.

Apricot Chicken

From Wynn Walters

• 4 Chicken Breasts
• 1 packet Lipton onion soup mix
• 1 sm jar apricot preserves
• about 1/4 – 1/3 cup Western salad dressing
• parsley, if you want
• salt & pepper

Bake until chicken is done. Serve with rice

 

 

Romantic Roasted Leg of Lamb

From Chris Bevauns

• 7 to 8 pound leg of lamb (bone removed by your butcher)
• 4 cloves garlic, chopped
• 3 tablespoon fresh thyme leaves
• 3 tablespoons extra virgin olive oil
• Kosher salt and freshly ground black pepper
• 2 cups stout beer or porter
• 1/2 cup honey
• 1 tablespoon dried cranberries
• 2 bay leaves

Directions Preheat oven to 375 degrees F.

Open the leg of lamb and season the inside with half the garlic, half the thyme leaves, 1 tablespoon olive oil, salt, and pepper. Tie the lamb closed with string. Place it in a roasting pan, season with salt and pepper, and brush it with olive oil. In a bowl mix the beer, honey,remaining garlic and thyme, dried cranberries, and bay leaves. Pour this over the lamb and put the roasting pan into oven. Immediately turn the oven down to 325 degrees F. Baste every 10 minutes. Cook 12 to 13 minutes per pound for medium rare or until internal temperature reaches 130 to 135 degrees F. Remove the roast from the oven, cover it loosely with foil and allow it to rest for about 10 minutes before carving. Serve with pan drippings.

Chocolate Hazelnut Torte

From Chris Bevauns

• 1 cup hazelnuts
• 4 ounces semisweet chocolate
• 1 cup butter
• 1 cup sugar
• 5 eggs
• 1/2 cup flour

Directions:

Preheat oven to 325 degrees F. Butter and parchment a 9-inch cake pan. In the bowl of a food processor, grind chocolate and hazelnuts down to a fine paste. Add soft butter and sugar and pulse until thoroughly incorporated. Add eggs 1 at a time. Scrape down bowl carefully. Add flour.Fill prepared cake pan with torte batter. Spread carefully to level and bake for 20 to 25 minutes until tooth pick comes out clean.

 

Cherry Valentini

From Sheri Jones

2 oz Black Cherry Vodka

1 oz Cranberry Juice

¾ oz Cointreau

 

Fill shaker with ice and ingredients, shake well and strain into a chilled Martini glass.  Garnish with a Maraschino Cherry.

 

Meatballs

From Wayne R. Manternach

• 1 1/2 Pounds Ground Pork
• 1 1/2 Pounds Lean Ground Beef
• 4 Eggs
• 1 cup Water
• 1 Tablespoon Onion Salt
• 1 Tablespoon Garlic Salt
• 1 cup Bread Crumbs
• 1 Tablespoon Parsley Flakes
• 1 Tablespoon Basil Leaves
• 1 Tablespoon Salt
• 1 Tablespoon Black Pepper

 

Preheat oven at 415 degrees. Mix all ingredients in with a mixer. Grease a 9 by 13 inch pan. Form mixture into balls placing in pan. Fill meatballs pan 2/3rds full of water and bake until done, 30 to 45 minutes.

Spaghetti Sauce

• 1 Medium to Large Purple Onion
• 5 Cloves Garlic
• Extra Virgin Olive Oil
• Fresh Parsley
• 2 28 ounce cans Diced Tomatoes
• 1 can tomato paste
• 8 ounces Mushrooms
• Salt & Pepper
• Water

 

Finely chop Onion and Garlic. Saute in Extra Virgin Olive Oil until tender. In a blender puree tomatoes. Add tomatoes to onion mixture. Rinse cans and blender with  1/2 can of water and add to mixture. Add parsley, tomato paste,mushrooms, and salt and pepper to taste. Place meatballs in sauce and simmer. Serve over spaghetti noodles.

 

Garlic Shrimp

From Chris and Vicky Crowley

This recipe for shrimp is made with lots of garlic, butter, olive oil, lemon juice, fresh parsley or basil, and seasoning.

Ingredients:

•          1/3 cup butter

•          1 1/2 to 2 pounds large shrimp, peeled and deveined

•          4 to 6 medium cloves garlic, crushed and minced

•          1/3 cup chopped fresh parsley

•          2 to 3 tablespoons lemon juice

•          salt, to taste

Preparation:

In a large skillet, heat butter over medium heat until butter stops foaming, about 30 to 45 seconds. Add the shrimp and garlic and sauté over medium heat, turning frequently until the shrimp just turn pink, about 4 to 5 minutes.

Add the parsley, lemon juice, and salt; stir well. Remove the pan from the heat and serve immediately, with rice or a salad.

Serves 4.

Combine with this White Wine Cream sauce

This will yield you 1 qt/32 ounces

1 tsp unsalted butter

3 oz diced onion

2 bay leaves

16 oz dry white wine

1 lbs shrimp shells (adds a great depth of flavor)

1 qt heavy cream

1 tsp kosher salt

1.5 tsp black pepper

1 Tbsp sour cream 

1 Heat the butter in a small saucepan over medium heat, add the onion and bay leaves and sauté until the onion is translucent.

2 Add the wine and shrimp shells (if you have them) and reduce by half. Add the cream and reduce by half again, or until the sauce is thick enough to coat the back of a wooden spoon. Add salt and pepper.

3 Strain the sauce through a china cap (fine sieve) pressing well to remove all the liquid from the shells, and then add the sour cream.

4 If you have an immersion blender pulse the sauce a few times just before adding the garlic shrimp and plating, or give it a good mix with a wire whisk. Helps lighten the sauce a touch.

 

Serve over cheese stuffed pasta for the perfect Valentines Dinner

 

 

Marcia McNamara Submitted the remaining recipes below

 

Overnight Blueberry French Toast

• 1 (1 pound) loaf French bread, cut diagonally in 1 inch slices
• 6 eggs
• 3 cups whole milk
• ½ teaspoon nutmeg
• 1 teaspoons vanilla extract
• 1/4 teaspoon ground cinnamon
• 1/4 cup butter
• 1 cup brown sugar
• 1 cup coarsely chopped pecans
• 2 cups blueberries     

 

Butter or spray a 9×13 inch baking dish, glass preferable. Cut approximately 15 – 18 one inch slices from baguette.  Arrange the slices of bread in one layer in the bottom. In a large bowl, whisk together eggs, milk, nutmeg, vanilla and ¾ cup brown sugar. Pour evenly over bread slices, cover, and refrigerate overnight.

 

The next morning, preheat oven to 375 degrees.  Sprinkle blueberries and pecans over the bread and egg mixture. 

Melt butter in a small saucepan and add remaining ¼ cup brown sugar.  Stir together until well blended.  Drizzle butter mixture over the bread and egg mixture.

Bake in preheated oven, uncovered, for 35 – 40 minutes, or until golden brown on top.  Serve with syrup if you like.

Baked Shrimp Scampi

• 1 cup butter
• 2 tablespoons prepared Dijon-style mustard
• 1 tablespoon fresh lemon juice
• 1 tablespoon chopped garlic
• 1 tablespoon chopped fresh parsley
• 2 pounds medium raw shrimp, shelled, deveined, with tails attached

 

Preheat oven to 450 degrees.

In a small saucepan over medium heat, combine the butter, mustard, lemon juice, garlic, and parsley. When the butter melts completely, remove from heat.

Arrange shrimp in a shallow baking dish. Pour the butter mixture over the shrimp.

Bake in preheated oven for 12 to 15 minutes or until the shrimp are pink and opaque.

Decadent Raspberry Brownies

• 4 squares BAKER’S Unsweetened Baking Chocolate
• 3/4 cup (1-1/2 sticks) butter or margarine
• 2 cups sugar
• 3 eggs
• 1 tsp. vanilla
• 1 cup flour
• 1/4 cup seedless raspberry jam
• 6 squares BAKER’S Semi-Sweet Baking Chocolate, chopped
• 3/4 cup whipping cream

 

PREHEAT oven to 350°F. Line 13×9-inch baking pan with foil, with ends of foil extending over sides of pan. Grease foil. Microwave unsweetened chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Stir sugar into chocolate mixture until well blended. Add eggs and vanilla; mix well. Stir in flour until well blended. Spread into prepared pan.

BAKE 30 to 35 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not over bake.) Cool in pan.

SPREAD jam over brownies. Microwave semi-sweet chocolate and cream in microwaveable bowl on HIGH 2 min. or until simmering. Stir until chocolate is completely melted and mixture is well blended. Spread evenly over jam layer. Refrigerate 1 hour or until chocolate layer is set. Lift dessert from pan, using foil handles. Cut into 32 brownies to serve.

Raspberry Ganache Pie

http://www.kraftrecipes.com/recipes/raspberry-ganache-pie-55716.aspx

• 1 pkg. (8 squares) BAKER’S Semi-Sweet Baking Chocolate, coarsely chopped
• 1 cup whipping cream
• 6 Tbsp. seedless raspberry jam, divided
• 1 OREO Pie Crust (6 oz.)
• 2 cups raspberries
• 1 Tbsp. water

MICROWAVE chocolate and whipping cream in medium bowl on HIGH 2 min. or until chocolate is almost melted, stirring every minute. Beat with wire whisk until chocolate is completely melted and mixture is well blended. Add 2 Tbsp. of the jam; mix well.

POUR into crust; cover. Refrigerate 4 hours or overnight.

ARRANGE raspberries on top of pie. Microwave remaining 1/4 cup jam and the water in small microwaveable bowl on HIGH 30 sec.; stir until well blended. Brush over raspberries. Refrigerate until ready to serve.

Roast

• 3 lb or more of Beef Chuck or Arm roast
• One package dry Italian Dressing mix
• Beef broth or beer
• Carrots

 

You start out by searing an arm or chuck roast on all sides in a small amount of oil in a skillet. 

Place it in a roasting pan. 

Shake a package of dry Italian dressing mix over the top. 

Add about ¾ to one cup of water, beef broth or beer.  (This will end up being the juices you make gravy with later.)

Bake in oven covered for 2-3 hours depending on size of roast at 275 – 300 degrees.

When you have about an hour left to roast, pour off juices to make gravy with.

Add carrots to roasting pan and cover, continue to cook for 45 minutes to one hour.

We like roast with mashed potatoes, cooked carrots, and a nice crusty roll with butter.  Melt in your mouth tender.  Although not terribly romantic, it’s sure to please that certain someone.  Even if it’s your kids!

Hi faithful foodies!

My first recipe contest for Thanksgiving was a hit, and so now I am launching  another recipe contest, this one for the month of February! I’m looking for your most romantic, fun, and tasty dishes that could help make an at-home Valentine’s celebration special. Many people are wanting to not only try new recipes, but save a few bucks in the process, so we want your best!

If you want to send a picture of what the recipe looks like, that would be great too!

Email your recipes to Ashley.Hinson@kcrg.com and we’ll feature the winning recipe on the air Friday, February 12. The deadline for submissions is Monday February 8. Good luck, and Bon Appetit!

The Holidays are time when many families get together. In mine, my mom always makes the sugar cookies, and then my sister and brother and I decorate them. We do Christmas Trees, complete with green frosting and lots of gaudy sprinkles in various colors.

But it all starts with a great cookie recipe. Give this one a try. You’ll LOVE it.

Directions

What’s your favorite recipe? Submit it to me at Ashley.Hinson@kcrg.com Bon Appetit!

I threw an “Ugly Christmas Sweater” Party last week, and chose to make an old standby. I always have people ask me for this recipe! It’s super tasty, and SUPER easy. Great for a family get-together. It’s called “Artichoke Heaven.”

3/4 Cup Mayo

1 Cup Kraft Grated Parmesan Cheese

1 Can Artichoke Hearts

1 Tablespoon Minced Garlic (you can add more if you want more garlic flavor!)

1 Tablespoon Lemon Juice or Apple Cider Vinegar

Mix everything together (make sure the artichokes are kind of broken up). Put into a baking dish, and bake at 350 until bubbly and starting to brown on top. Usually between 25 and 30 minutes. If you want the top to brown a little more, you can always use the broiler in the last few minutes.

Hopefully you enjoy this! It’s great with crackers, or served on a slice of toasted baguette.

Bon Appetit!

This recipe was submitted to us this morning here at TV-9 by the owners of Acoustic Farms in Springville. What a great way to make use of nature’s fury!

1 large bowl white snow
2 eggs
1 cup sugar
1 tsp vanilla
1/2 cup half and half or milk

Whip eggs, sugar, vanilla and cream. Add snow till it forms like Ice cream and eat.

Bon Appetit!

Are you one of those people who might want to try to make something but you have to see it before you’ll try it yourself? Then this is the site for you. Spend Smart Eat Smart.  You can watch the experts make healthy recipes, find the recipes themselves, and even find out the nutritional information.

Something to check out if you’re surfin’.  Bon Appetit!