Cooking Method:

1. Preheat oven to 350 F (175 C).
2. In a small mixing bowl,combine all ingredients,except chicken pieces. Mix well.
3. Arrange chicken pieces in an ungreased baking sheet,skin-side up.
4. Pour mustard-honey sauce over.
5. Bake in preheated oven,uncovered,for 1 hour,basting every 15 minutes .

Cooking Method:

1. Melt butter in a large saute pan.
2. Add pear halves (cored side down) and sate until golden around the edges.
3. Remove cooked pears from the pen and top with cheeses.
4. Pour honey over.
5. Sprinkle with toasted walnuts.Serve immediately.

Cooking Method:

1. Cook potatoes in boiling salted water until soft but still firm.
2. Drain well and put through a food mill or potato ricer.
3. Using a wooden spoon,beat potatoes until smooth.
4. Stir in butter,salt,black pepper,nutmegs and lightly beaten eggs with egg yolks.Whip until fluffy.

Cooking Method:

1. Heat the butter in saucepan.
2. Add onions,celery and garlic.Cook,stirring,until onions are wilted.
3. Stir in parsley,tomatoes,tomato sauce,and seasoning.Simmer over low heat for 20 minutes,stirring occasionally.
4. Stir in crab meat and heat thoroughly.
5. Cook spaghetti,according cooking instruction.
6. Dress cooked spaghetti with the sauce.
7. Serve with grated Parmesan cheese separately.

Oven baked salted caramel peanut butter bombs. Very delicious dessert baked in oven.
Makes 4-6 servings

Ingredients:
For the Brownies:
1/2 cup granulated white sugar
1/2 cup brown sugar
6 tablespoons unsalted melted butter
2 large eggs,beaten
1 teaspoon vanilla
3/4 cup coca powder
1/4 teaspoon sat
For the Caramel:
3/4 cup granulated sugar
3 tablespoons light corn syrup
4 tablespoons unsalted butter
1/4 cup (60 ml) heavy (double) cream
1 teaspoon vanilla
1/4 teaspoon salt

For the Chocolate Coating:
1 1/2 cups chocolate chips
1/4 cup chopped salted peanuts

1. For the Caramel: In a medium saucepan,combine granulated sugar and syrup.Mix well.
2. Cook over medium heat,stirring occasionally.
3. Once it is caramel colored, add unsalted butter and stir until the butter is melted.
4. Add heavy cream and stir until well combined.
5. Once it is caramel colored, add the butter and stir until the butter is melted
6. Stir in salt and vanilla.Cover and refrigerate until completely cooled.

Cooking Method:

1. Combine water,bay leaf,herbs,garlic, and seasoning in pressure cooker.Mix well.
2. Arrange quartered potatoes and onion in an even layer.
3. Add clams,arranging them evenly over potatoes and onion.
4. Place lobster tails,shrimp and scallops over clams.
5. Top with sliced butter.Set the the corn-on-the-cob pieces around the sides.
6. Close pressure cooker and lock the lid.
7. Set the burner heat to high pressure.
8. When pressure cooker reaches high pressure,reduce burner heat to low.
9. Set timer to cook for 4 minutes.
10. Remove the pot from the heat.Carefully open pressure cooker.The lobster shell should be red-orange and clams open.
11. Using a tongs,divide cooked lobster,clams,scallops,shrimp,corn and potatoes between four large plates.Drizzle with cooking liquid.
12. Serve with lemon wedges.

Cooking Method:

1. Season pork chops with salt and black pepper.
2. In a large nonstick skillet,melt butter and olive oil over medium heat.
3. Add seasoned pork chops and cook,turning,until meat thermometer registers a temperature of at least 145F (70 C).
4. Remove cooked pork chops from the skillet and put in the oven to keep warm.
5. Using the same skillet,over medium-low heat, sauté peaches and pepper jelly until a reduction has formed.
6. Remove cooked pork from the oven and transfer to serving platter.
7. Pour peach-pepper jelly mixture over cooked meat and serve immediately.

Cooking Method:

1. Preheat your oven to 450 F (225 C).
2. In a large mixing bowl, combine all-purpose flour, baking powder and salt.Mix well.
3. Using a fork,cut the butter in.
4. Stir in the butternut squash, spinach and feta cheese.
5. Stir in the buttermilk and mix until well combined.
6. Form 10-12 small dough balls on a parchment-lined baking sheet.
7. Brush the tops with additional buttermilk.
8. Bake in preheated oven for 15-20 minutes,or until tops are golden and scones are baked through.
9. Serve butternut squash scones warm.

Cooking Method:

1. In a food processor,combine spinach,scallions,lettuce,celery,parsley and garlic.
2. Chop until fine.
3. Heat unsalted butter and mix in the green mixture,breadcrumbs,Worcestershire sauce,anchovy paste,salt,Tabasco sauce and Pernod.
4. Refrigerate until ready to use.
5. Preheat oven to 450 F (225 C).
6. Spoon the mixture onto 36 oysters on half of shell.
7. Set oyster halves on a bed of rock salt.
8. Bake in preheated oven until piping hot.
9. Serve immediately.

Cooking Method:

1. In a mixer,combine 4 oz (120 g) sugar and butter.
2. Beat until creamy and fluffy.
3. Add eggs,milk and vanilla.Mix well.
4. Add flour and cocoa.Mix again.
5. Pour vanilla mixture into greased ovenproof dish and smooth over until flat.
6. In a small bowl,combine boiling water,remaining sugar and coffee.Stir thoroughly until dissolved and lump free.
7. Pour coffee mixture over the sponge mixture.
8. Preheat halogen oven to 350 F (175 C).
9. Place on low rack of turbo oven.
10. Bake in preheated oven for 35-40 minutes or until sponge is firm to touch.
11. Serve with a dollop of creme fraiche.

Cooking method:

1. In a slow cooker,combine half-and-half,potatoes,mushroom soup,onion,cubed butter and seasoning.
2. Mix well.
3. Cover slow cooker and cook on low-heat setting for 3 1/2- 4 1/2 hours.
4. Add oysters,clams and shrimp.Mix well.
5. Cover slow cooker and cook for a further 30-45 minutes or until seafood is done.

Cooking method:

1. Preheat your oven to 350 F (175 C).
2. Line a standard-sized muffin tray with muffin papers.
3. Set aside.
4. In a small bowl,combine ground pretzels and melted butter.Mix well.
5. Spoon butter mixture into each muffin paper and pat down with finger to flatten.
6. In a large mixing bowl,combine cream cheese and peanut butter.Beat until smooth.
7. Stir in sugar and mix until no granules remain.
8. In another mixing bowl,combine egg,vanilla and heavy (double) cream.Mix until smooth.
9. Arrange a peanut butter cup in the center of each muffin paper.Top with cheesecake mixture.
10. Fill the muffin papers to about ¾ full.
11. Bake in preheated oven for 15 minutes.
12. Cool completely in a pan.
13. Remove cooked and cooled cheesecakes from the pan and refrigerate for 2-3 hours.
14. Drizzle with melted peanut butter chips and serve immediately.

• 2 cups (500 g) cooked noodles
• 10 oz (300 g) package frozen chopped broccoli,thawed
• 3 tablespoons chopped onions
• 2 tablespoons unsalted butter
• 1 tablespoon all-purpose flour
• 2 cups (500 g) cubed processed cheese
• 1/2 teaspoon salt
• 5 1/2 cups (1.375 L) milk

Cooking Method:

1. Cook noodles,according a package instruction.
2. In a slow cooker,combine remaining ingredients.Mix well.
3. Drain cooked noddles and stir into slow cooker.
4. Cover and cook on low-heat setting for 4 hours.

• 4 boneless and skinless chicken breasts,halved
• 1 teaspoon lemon pepper
• 1 teaspoon kosher salt
• 1 teaspoon dried dill weed
• 1 teaspoon garlic powder
• 3 tablespoons unsalted butter
• 1/2 cup (125 ml) whipping cream
• 2 tablespoons capers,drained and rinsed

Cooking Method:

1. Season chicken breasts with lemon pepper,kosher salt,dill weed and garlic powder.
2. In a large nonstick skillet,melt butter over medium-high heat.
3. Place chicken breasts and brown,turning,for 5 minutes.
4. Reduce heat to medium and cook for a further 5-7 minutes or until chicken breasts are cooked through.
5. Remove cooked chicken breasts form the skillet,transfer to serving platter and keep warm,covering with aluminum foil.
6. Increase heat to high.Stir in whipping cream,stirring,until reduced to sauce consistency.
7. Remove sauce from the heat.Stir in capers.
8. Pour sauce over cooked chicken breasts and serve.