As Seen On TV. Make Your Favorite Restaurant Dishes at Home!
New & Improved Copy. Secret Recipes from NY Times Best Selling Author Ron Douglas as seen on Fox, GMA, NBC, ABC, People Magazine. The best selling cooking product in CB history. 

Quick and easy cheesy garlic bread sticks. Great for snacking with your favourite dip!

INGREDIENTS:

2 cups all-purpose flour

2½ teaspoons baking powder

½ teaspoon salt

2 tablespoons granulated garlic*

¼ cup cheddar cheese, shredded

¾ cup milk

1/3 cup vegetable oil

2 tablespoons butter

1 tablespoon Italian seasoning

DIRECTIONS:

1. Preheat oven to 450 degrees.

2. In a medium bowl, mix flour, baking powder, salt, granulated garlic and cheese. Add milk and vegetable oil and mix well to form a soft dough.

3. Place the dough mixture on a lightly floured pastry board or counter top and knead approximately 10 to 15 times or until dough is well incorporated. Roll dough into a 12-inch-by-3-inch log.

4. Cut log in half equally, then cut each half equally again for a total of 4 pieces. Cut each quarter into 5 equal chunks for a total of 20. Roll each piece on a lightly floured surface until is it 4–5 inches long.

5. Twist each log 4 times and place on a greased cookie sheet.

6. Melt butter on stove top or in microwave, stir in Italian seasoning and brush each log with butter mixture.

7. Bake 10 –12 minutes.

*Garlic powder (not garlic salt) can be substituted. Fresh garlic is not recommended in this recipe.

Creamy, sweet, and delicious; this oh so easy egg custard pie is sure to satisfy even the most demanding sweet tooth.

INGREDIENTS:

4 eggs

1/2 cup granulated sugar

1/2 teaspoon salt

2½ cups milk

1 teaspoon vanilla extract

9-inch unbaked pie shell (store-bought or homemade)

DIRECTIONS:

1. Preheat oven to 425 degrees. In a large bowl, beat eggs, and then add sugar, salt, milk and vanilla. Beat well.

2. Mixture will fill a 9-inch pie shell to capacity; you may reserve any excess filling and bake it in individual buttered ramekins, if desired.

3. Bake 30 minutes or until knife inserted comes out clean. Once cooled, keep refrigerated until ready to serve.

4. Keep unused portion covered and refrigerated.

Add some fun to your St. Patricks day menu with these whimsical biscuits; the perfect accompaniment with traditional Irish stew.

INGREDIENTS

2 cups (500 ml) organic flour:

2 drops green food colouring

1 egg

1 Tbsp (15 ml) granulated sugar

4 tsp (20 ml) baking powder

1/2 tsp (2 ml) sea salt

1/2 cup (125 ml) butter or margarine

1 cup (250 ml) Milk

1 bunch broad leaf parsley

DIRECTIONS:

1.      Preheat oven to 375° F (180° C).

2.      In a medium sized mixing bowl blend together the flour, sugar, baking powder and sea salt.

3.      Cut in butter with a fork or pastry blender, until it resembles a coarse crumb.

4.      Add milk and food colouring, stirring gently to combine, over mixing will make the biscuits tough.

5.      Turn dough out onto a lightly floured surface and knead 5 to 6 times. Roll or pat out dough to 3/4 inch or 2 cm and cut with a floured biscuit cutter or glass.

6.      Separate egg and lightly beat egg white with a fork. Brush tops lightly with egg white.

7.      Clip parsley and place one large leaf on top. Brush parsley lightly with egg white to flatten.

8.      Place on an ungreased baking pan and bake for 10 minutes or until golden brown.

A quick, simple recipe for a tasty guacamole. Serve with tortilla crisps for a festive party nibble.

INGREDIENTS:

2 avocados, pitted and peeled
1 Tbsp. basil, chopped
1/2 cup pomegranate seeds
2 tsp. cumin
2 Tbsp. jalapeños, seeded and chopped
2 Tbsp. green onions, chopped
Juice of 1 lime
Salt and pepper, to taste

DIRECTIONS:

Mash avocados in medium bowl until chunky. Gently mix in the remaining ingredients and season to taste.

 
    Prep time: 5 min

    Cook time: 10 min

    Serves: 4

Make this the best Super Bowl ever, with winning a Super Bowl snack and finger food recipes such as these delicious game dame buffalo nachos.

INGREDIENTS

½ cup water

1 1/2 cups wing sauce

4 cups shredded cooked chicken

4 cups cheddar

Ranch flavored tortilla chips

½ cup blue cheese

½ cup chopped celery

DIRECTIONS

1. Bring 1 ½ cups of wing sauce and the ½ cup water to a simmer.

2. Add the 4 cups shredded chicken and heat through.

3. Strain the chicken, preserving the sauce.

4. Spread over the ranch flavoured tortilla chips with the cheddar.

5. Bake. Top with blue cheese, the chopped celery and the reserved wing sauce.

    Prep time: 5 min

    Cook time: 10 min

    Serves: 4

These perfect French dip sandwiches hits the mark every time! This is a very tasty meal and makes great leftovers too. Goes well with some chips on the side and a simple salad

INGREDIENTS

2 tablespoons butter
1 shallot, chopped
1 tablespoon all-purpose flour
1 jigger dry sherry, optional
2 cans beef consommé, found on broth and soups aisle or beef broth
1 1/2 pounds deli sliced roast beef
Grill seasoning blend for steak or coarse salt and pepper
4 torpedo sandwich rolls, split

DIRECTIONS

1. In a large, shallow skillet over moderate heat, melt butter. Add shallots to butter and sauté  for 2 minutes.

2. Add flour to butter and shallot and cook a minute longer. Whisk in sherry and cook liquid out.

3. Whisk in the beef consommé in a slow stream. Bring sauce to a bubble and allow to simmer over low heat until ready to serve sandwiches.

4. Pile meat loosely across your cutting board or a large work surface. Season meat with grill seasoning or salt and black pepper.

5. Set out 4 ramekins or small soup cups for dipping sauce, 4 dinner plates and 4 split torpedo rolls.

6. To assemble, using a pair of kitchen tongs, dip meat into loose au jus sauce and pile into rolls. Set ramekins or cups with extra dipping sauce along side the sandwiches.

 
    Prep time: 15 min

    Cook time: 12 min

    Serves: 25-30

When it comes to desserts, it just doesn't get much better in life than a nice slice of good old, all-American Apple Pie! Perfectly flaky, pretty little, sweet sticks of portable Apple Pie!

INGREDIENTS

1 Package of Pillsbury Refrigerated pie Crust (2 ct.)

Approx. 1.5 cups of Apple Pie Filling

1 Egg

Sparkle Sugar for sprinkling .a.k.a. “Salt”

Caramel Sauce and/or Ice Cream for dipping

DIRECTIONS

1. Chop up the Apple Pie Filling using a food processor.

2. Unroll each crust and spread the filling onto each one of them. Leave a 1/8″ border around the edge.

3. Put the other Pie Crust on top and press lightly to secure it. Make an egg wash by mixing the egg with a splash of water.

4. Brush some egg wash on the top, and sprinkle it with the Sugar “Salt”. Cut strips about 1/2″ thick and then cut those into “fry” shapes

5. Place them carefully onto a parchment lined baking sheet and bake them at 350 degrees for approx. 12 minutes, or until they’re slightly golden and firm.

6. Make sure and serve them with some Caramel “Ketchup” for dipping.

 
    Prep time: 10 min

    Cook time: 10-15 min

    Serves: 16

A simple little recipe for homemade jalapeño poppers. They are super yummy and will be a big hit at any party.

INGREDIENTS

A can of Pillsbury Crescent dough

About 2 tablespoons of cream cheese

1-2 fresh jalapeños

3 strips of bacon

DIRECTIONS

1. Pre-heat oven to 350 degrees F. 

2. Chop the jalapeños into small pieces. Clean out the seeds. Don't stick your fingers in your eyes or mouth for the rest of the day.

3. Cut the bacon into pieces and then cook it up. I usually cut it up first because then you have nice, neat pieces and it doesn't get too crumbly.

4. Roll out your dough. It's perforated into triangles, but I cut each triangle in half with a pizza cutter and do one popper on each half. You can do it without cutting the crescents in half, and they'll just be a little bigger than bite size (and then the recipe will yield 8 larger poppers).

5. Layer a small dollop of cream cheese, a piece or two of jalapeño, and bacon. 

6. Bring the corners of the dough together and twist them together at the top. Press the edges of the dough together so the insides don't gush out.

7. Bake 10-15 minutes and munch away!