1/2 cup toasted almonds
4 cups part-skim ricotta cheese
3 tbsp unsweetened cocoa powder
2 tbsp granular sugar substitute
2 tsp cinnamon (I like a lot; use less if you prefer)

Whip ricotta in a blender until fluffy, about 2-3 minutes. Add other ingredients and pulse briefly to mix. Spoon into small bowls and chill at least 2 hours or overnight.

4 eggs, beaten
1.5 cups half and half
Pinch of salt
A couple of good shakes of nutmeg
Swiss cheese
16 mini pie shells (storebought)

Beat eggs and add half and half, salt, and nutmeg.
Spread out mini pie shells on a cookie sheet and add enough Swiss cheese to each to fill the bottom, then add enough quiche filling to cover the cheese.
Bake at 375 degrees for 20-25 minutes until filling is loosely set and crust is slightly browned.
Keep refrigerated or freeze.

We’ve considered other fillings — in the past, I’ve used leftover turkey or rotisserie chicken with the Swiss cheese, and Chopper mentioned caramelized onions and chicken.

1/2 tsp. cayenne pepper
1/2 tsp. cumin
1/2 tsp. onion powder
1/2 tsp. lemon pepper
1 tsp. granulated garlic (1/2 tsp garlic powder)
1 tbsp. Lea & Perrins
2 tbsp. fresh lemon juice
4 tbsp. butter, melted
9 slices bacon
18 jumbo shrimp, shelled and deveined

Cut the slices of bacon in half. Partially cook the bacon over moderate heat to render some of the fat without allowing the pieces to crisp. Combine butter with spices, add shrimp, toss well to coat, let marinate at room temperature 30 to 60 minutes. Remove shrimp from the marinade, reserving the marinade. Wrap a slice of bacon around each shrimp and secure with a toothpick to hold both ends of the bacon. Place shrimp on hot grill for 4 minutes; turn and brush shrimp with reserved marinade and grill for 4 minutes longer or until shrimp are opaque throughout.

INGREDIENTS

    * 1 pound ground turkey
    * 1 tablespoon garlic powder
    * 1 tablespoon red pepper flakes
    * 1 teaspoon dried minced onion (optional)
    * 1 egg
    * 1/2 cup crushed cheese flavored crackers (we used Cheese Its white cheddar reduced fat)

DIRECTIONS

   1. Preheat a grill for high heat.
   2. In a large bowl, mix together the ground turkey, garlic powder, red pepper flakes, minced onion, egg and crackers using your hands. Form into four fat patties.
   3. Place patties on the grill, and cook for about 5 minutes per side, until well done.

Mom made these awesome teriyaki chicken wings when we visited over the Fourth of July holiday and I decided that I’d make a batch. Some are for us, and some will go to work with me. Well … our poor little kitchen became a scene of carnage tonight. I got wings, but I had to hack the tips off and split them before I tossed them in the marinade. There was a lot of ripping and bone crunching. I have some small sympathies for my vegetarian friends, but I think I’ll recover enough to eat wings tomorrow

If you want the recipe, here you are.

MARINATED CHICKEN WINGS

3 pounds chicken wings
1/2 pound dark brown sugar
1 cup soy sauce
2 tbls. garlic powder

1. Cut off and discard the tip of each wing, then cut the rest into two pieces. Place in a large shallow baking pan.
2. In a medium bowl combine the brown sugar, soy sauce, and garlic powder, and mix well. Pour over the wings, cover and refrigerate for 24 hours.
3. Preheat oven to 350.
4. Bake chicken for 20 minutes in the marinade. Drain off the marinade and place the wings on large baking sheet.
5. Just below serving, preheat the broiler, broil the wings for 5 minutes, turn and broil 5 minutes or until they reach the desired crispness. Serve hot.

I made two batches of the plain shortbread and then two with “stuff,” one with toffee bits in it, and one with pecan pieces in it. Mmm. I’m having to eat the ones that aren’t quite perfect, and I assure you they are crispy, buttery soft, shortbread goodness. I am impressed. Here’s the recipe, if you want it. It’s from one of Southern Living’s holiday supplements.