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Cranberry Cheesecake

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1 cup sugar 2 tablespoons cornstarch 1 cup cranberry juice 1-1/2 cups fresh or frozen cranberries Crust: 1 cup graham cracker crumbs (about 16 squares) 3 tablespoons sugar 3 tablespoons butter, melted Filling: 4 packages (8 ounces each) cream cheese, softened 1 cup sugar 3 tablespoons all-purpose flour 4 eggs, lightly beaten 1 cup eggnog
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Skyrocket Ice Pops

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12 (8 oz) plastic cups 12 craft sticks (looks like popsicle sticks) Red Layer: 4 cups cran-raspberry juice red food coloring White Layer: 2 cups frozen whipped topping 2 cups vanilla yogurt Blue Layer: 4 cups grape juice water blue food coloring Mix the grape juice and water until a suitable blue color results. Try
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Phyllo Crab Cups

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1 package (8 ounces) cream cheese, softened 2 to 3 tablespoons horseradish sauce 3/4 cup chopped imitation crabmeat 1 tablespoon chopped green onion 2 packages (1.9 ounces each) frozen miniature phyllo tart shells Paprika In a small bowl, beat cream cheese and horseradish until smooth. Stir in crab and onion. Spoon 2-3 teaspoonfuls into each
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Mexicana Couscous

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3/4 cup chopped onion 2 cloves garlic, minced 1 tablespoon cooking oil 1/2 teaspoon ground cumin 1 cup reduced-sodium chicken broth 3/4 cup frozen peas 3/4 cup coarsely chopped tomatoes 2 tablespoons snipped fresh cilantro 3/4 cup couscous Fresh cilantro sprigs (optional) In a medium saucepan cook onion and garlic in hot oil over medium
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Spicy Cornmeal Chicken

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1/2 cup yellow cornmeal 1/2 cup flour 1 1/2 teaspoons salt 1 1/2 teaspoons chili powder 1/2 teaspoon crushed oregano 1/4 teaspoon pepper 2 to 3 1/2 lb. chicken, cut up 1/2 cup milk 1/3 cup melted butter Combine corn meal, flour, salt and pepper, chili powder and oregano. Dip chicken pieces in milk and
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Stuffed Roasted Cornish Hens

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2 cups kosher or 1 cup table salt 6 Cornish hens (each 1 to 1 1/2 pounds), trimmed of extra fat, giblets removed, rinsed well 3 cups prepared stuffing, heated until very hot (120°F to 130°F / 50°C to 55°C in microwave) 6 tablespoons balsamic vinegar 3 tablespoons olive oil 1/4 cup dry vermouth or
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Jim Carey’s Cajun Cornbread Dressing

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Seasoning Mix 2 teaspoon salt 1 1/2 teaspoons white pepper 1 teaspoon red pepper 1 teaspoon oregano leaves 1/2 teaspoon onion powder 1/2 teaspoon thyme leaves Combine, mix thoroughly and set aside. Dressing: 1 stick unsalted butter 3/4 cup onion, chopped 3/4 cup green pepper, chopped 1/2 cup celery, chopped 1 tablespoon garlic, minced 2
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Fried Ice Cream (2)

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3 cups corn flakes, crushed 2 cups coconut flakes 4 teaspoons cinnamon (or to taste) corn syrup oil for frying chocolate topping caramel topping whipped cream cherries Scoop out medium-sized scoops of ice cream (appx. 1/2 cup size) and roll into balls (you can do this using gloves so your hands don’t get all sticky).
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Chile Coriander Pesto

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1 large bunch fresh coriander — including the roots 2 cloves garlic 2 small chiles — deseeded and pith removed 1/2 teaspoon salt 1/2 teaspoon finely grated lemon rind — (no pith) 1/4 cup peanuts — roasted 1/2 cup salad oil Wash the coriander and place in a heatproof bowl and pour boiling water to
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