by Jackie Alpers
This no-recipe recipe is my tribute dog to Sweathog, Vinnie Barbarino. This recipe has become very popular since I first created it for my monthly column on the FoodNetwork.com. The people of the Internet have spoken, and they have said that it’s a cross between a pizza and a hot dog, and that is not untrue.
by Jackie Alpers
Three ingredient white chocolate bark with Oreos that can be made in 30 minutes or less for a quick dessert or snack.
by Jackie Alpers
Covered in chocolate, whipped cream, and all your favorite toppings, Fudge Puppies are a carnival and state fair food classic. Here’s how to make them at home.
by Jackie Alpers
Recipe for roasted baby artichokes in an easy Italian style marinate. Food photography by Jackie Alpers.
by Jackie Alpers
The Wedge salad is one of these very classic, simple recipes that’s accessible to everyone. One that’s been loved for generations and modified along the way to accommodate changing tastes. This version is topped with a lighter vinaigrette.
by Jackie Alpers
I want some figgy pudding! How could I not after hearing that song year after year. So, I came up with this recipe for Chocolate & Coffee Figgy Pudding. Make your Christmas past a Christmas present.Â
by Jackie Alpers
These easy candied apples are a healthy, sweet treat that are fun for kids to make. I used Lady Apples, which are stunning, tiny, sweet apples that resemble crab apples. Also called Christmas Apples, they are generally available in stores starting in mid-October. The candy melts are small discs that come in a variety of colors and are available at Michael’s and other craft stores as well as some supermarkets. I chose pink because I thought it looked nice with the red apples, but it’s fun to play around and find the colors you like best.
by Jackie Alpers
Mini pizzas made with a herb and cheese crust and a combination of both hot and cold classic Italian toppings.
by Jackie Alpers
A can of pumpkin’s been staring at me from the counter top for two weeks now.The internet recipe sites are all screaming at me that it’s pumpkin season, and I am indeed ready for fall. So today I finally got to work and invented something to celebrate the beginning of my favorite time of the year.
by Jackie Alpers
Eggs scrambled with Gorgonzola and Salsa. A salty, spicy twist on a traditional breakfast dish.
by Jackie Alpers
Miniature sweet peppers are adorable and perfect for little snacks and appetizers.
by Jackie Alpers
The Muddler is a tropical cocktail made with muddled, grilled fruit, Mandarine Napoleon, tequila, and curry bitters for a hint of spice.
by Jackie Alpers
CAESAR SALAD DAYS | This is a story about choices, creativity, personal power, and a salad. Specifically, the Caesar salad from the 1967 Joy of Cooking.
by Jackie Alpers
Serves 2
Ingredients:
4 pieces light whole grain bread
1 cup egg substitute
1/4 cup non-fat milk
1 T. pure vanilla extract
1 tsp. cinnamon
2 T. 100% pure maple syrup
light butter
Instructions:
Spray a large skillet with canola cooking spray & heat to medium/low.
Whisk together the egg, milk, cinnamon and vanilla until frothy.
Soak the bread in the mixture for 10 seconds on each side.
Add the soaked bread to the skillet and cook for about 4 minutes on each side, or until golden brown
Remove the skillet from the heat and cover. Let sit for 2 minutes. This makes the french toast fluffier.
Serve with light butter and a tablespoon of pure maple syrup, or dust with confectioners sugar.
Enjoy!