Food

Servings4Cook Timeprep: 15 min / cook: 8 hour / total: 8.5 hourIngredients3 slices bacon, cut up
1/2 cup chopped green bell pepper
1/4 cup chopped onion
1/4 cup chopped celery
1 1/4 lb boneless skinless chicken thighs
2 teaspoons Cajun seasoning
1 can (14.5 oz) diced tomatoes, undrained
1 1/3 cups uncooked regular long-grain white rice
2 2/3 cups water
Directions1. In 10-inch nonstick skillet, cook bacon over medium-high heat until crisp. Add bell pepper, onion and celery; cook 2 to 3 minutes longer or until crisp-tender. With slotted spoon, spoon bacon and vegetables into 3 1/2- or 4-quart slow cooker.

2. Sprinkle chicken thighs with 1 teaspoon of the Cajun seasoning; place in same skillet. Cook chicken 4 to 5 minutes, turning once, until browned on both sides. Arrange chicken and any remaining drippings over vegetables in slow cooker. Pour tomatoes over chicken. Stir in remaining teaspoon Cajun seasoning.

3. Cover; cook on Low heat setting 8 to 9 hours.

4. About 30 minutes before serving time, cook rice in water as directed on package. Serve chicken and sauce over rice.

Servings4Ingredients1/2 cup unsalted almonds, toasted
2 tbsp extra-virgin olive oil
3/4 tsp grated lemon zest
1 tbsp fresh lemon juice
3/4 tsp dried rosemary
1 garlic clove
1/4 tsp salt
4 (4-5oz) boneless, skinless chicken breast halvesDirectionsPreheat oven to 425.

In the work bowl of a food processor, place the almonds, olive oil, lemon zest and juice, rosemary, garlic and salt. Process until coarsely chopped; the mixture will be a thick paste.

Arrange the chicken breast halves in a baking dish. Divide the almond paste and spread on the breasts; pat down to cover each breast completely.

Roast in the oven until cooked through and an instant-read thermometer reads 165-170, about 10 minutes. Loosely tent with foil and let stand 5-10 minutes before serving.

Servings1 1/3 cupsIngredients1 cup white sugar
1 cup water
DirectionsIn a medium saucepan combine sugar and water. Bring to a boil, stirring, until
sugar has dissolved. Allow to cool.

Ingredients3 parts sugar
2 parts water
5 parts lemon juice
*Optional* add 2 egg whites per liter

Ingredients2 Parts ABSOLUT VODKA
4 Parts Mango Juice
1 Part Triple Sec
DirectionsFill a shaker with ice cubes. Add all ingredients. Shake and strain into a
chilled cocktail glass.

Ingredients2 Parts ABSOLUT CITRON
1 Part Orange Liqueur
1 Part Cranberry Juice
1 Splash Lime Juice
1 Twist Orange
DirectionsFill a shaker with ice cubes. Add all ingredients. Shake and strain into a
chilled cocktail glass. Garnish with orange.

Ingredients1 1/2 ounces vodka
1/2 ounce triple sec
1 teaspoon superfine sugar
3/4 ounce fresh lemon juice
4 -5 ice cubes
superfine sugar , for the martini glass rim
lemon twist
Directions1

Chill martini glasses in freezer for at least 10 minutes prior to serving.

* 2

Place Vodka, Triple Sec, lemon juice and sugar into a cocktail shaker with 4-5
ice cubes and shake vigorously for 30 seconds.

* 3

Run the lemon twist around the edge of the chilled martini glass and dunk in a
small amount of sugar for a coated rim.

* 4

Pour the strained martini into the chilled glasses and serve.

Ingredients1 1/2 ounces Godiva original chocolate liqueur
1 1/2 ounces Creme de Cacao
1/2 ounce vanilla vodka
2 1/2 ounces half-and-half
chocolate syrup , for rim
Directions1

Mix all ingredients in a cocktail shaker filled with ice and shake.

* 2

Pour into a chilled cocktail glass that is rimmed with chocolate syrup.

Ingredients3 Parts ABSOLUT VODKA
2 Parts Apple Juice, Fresh Pressed
2 Parts Apple Liqueur
1 Part Lemon Juice
1 Splash Simple Syrup
1 Slice Apple
DirectionsFill a shaker with ice cubes. Add all ingredients. Shake and strain into a
chilled cocktail glass. Garnish with apple.

Ingredients3 Parts ABSOLUT PEARS
2 Splashes Simple Syrup
1 Part Apple Juice
1 Part Lemon Juice
DirectionsFill a shaker with ice cubes. Add all ingredients. Shake and strain into a
chilled cocktail glass.

Ingredients8 Parts ABSOLUT APEACH
3 Parts Orange Juice
1 Part Grenadine
1 Whole Maraschino Berry
DirectionsFill a chilled rocks glass with ice cubes. Add all ingredients. Garnish with a
maraschino berry.

SourceyelpAddress105 E Front St, Wheaton, IL 60187Websitehttp://www.yelp.com/biz/skylight-bakery-cafe-wheatonPhone6305178369

Servings3 dozenIngredientsCookies
1 1/2 cups butter, softened
3/4 cup granulated sugar
3 egg yolks
3 cups all-purpose flour
1 teaspoon baking powder
2 tablespoons orange juice
1 teaspoon vanilla

Frosting
4 cups confectioners' sugar
1/2 cup butter, softened
3 to 4 tablespoons milk
2 teaspoons vanilla
Food coloring
Other decorationsDirectionsCookies:
In a large bowl, beat 1-1/2 cups butter and granulated sugar. Add egg yolks; beat until light and fluffy. Add flour, baking powder, orange juice and 1 teaspoon vanilla; beat until well mixed.

Cover, refrigerate until firm, 2-3 hours.

Preheat oven to 350. Roll out dough, one half at a time, to 1/4" thickness on well floured surface. Cut out with holiday cookie cutters. Place, 1 inch apart, on increased cookie sheets.

Bake 6-10 minutes or until edges are golden brown. Remove to wire racks to cool completely.

Frosting:
In medium bowl, combine all frosting ingredients except food coloring and decorations; beat until light and fluffy. If desired, divide frosting into small bowls; tint with food coloring. Frost cookies and decorate.

Servings4 dozenIngredients3 egg whites
1/2 tsp. cream of tartar
Pinch of salt
3/4 cup sugar
4 drops green food coloring
4 drops mint extract
1 (6oz) pkg miniature semisweet chocolate chipsDirectionsPreheat oven to 375.

Grease and lightly flour two cookie sheets. In a large bowl, beat egg whites with cream of tartar and salt until foamy.

Gradually beat in sugar 2 tbsp. at a time, until soft peaks form. Stir in food coloring and mint extract. Fold in chocolate chips.

Drop meringue by teaspoonfuls, 1 inch apart, onto prelated cookie sheets. Place in preheated oven. Turn off heat; let meringues set in oven 8-12 hours.

Ingredients3 egg whites
1/2 teaspoon cream of tartar
2/3 cup sugar
2 tablespoon + 1 teaspoon baking cocoa powderDirections1) Preheat oven to 275 degrees. Mix room temperature egg whites and cream of tartar in a clean bowl until frothy.

2) Mix in sugar one tablespoon at a time until firm, glossy peaks form. Fold in cocoa (there will be streaks).

3) Prepare cookie sheet by lining with tinfoil or parchment paper. Pipe onto cookie sheet using star tip to make 1-1/2" stars. Bake 25-30 minutes or until outside is crisp. Inside will be soft.

4) Cool 5 minutes and then remove from cookie sheet.