Authentic Tiramisu

Brown Sugar Shortbread Cookies

1 . In large mixer bowl, beat margarine and sugar until creamy. Add vanilla; then gradually beat in flour, blending thoroughly.

2 . Gather dough into a ball, wrap tightly in plastic wrap, and refrigerate until firm (1 hour) or for up to 3 days.

3 . Preheat oven to 300 degrees F (150 degrees C).

4 . On lightly floured board, roll out dough to 1/4" thick. Cut, place on lightly greased sheets. Bake 35-40 minutes or until firm to the touch (press very lightly to test). Transfer to racks and let cool. Store in an airtight container.

Low-Fat Cream of Tomato Soup

1 . Pour tomatoes with their juice into a saucepan, and mix in onion, sugar, salt, cloves, and black pepper; bring to a boil over medium heat, reduce heat to a simmer, and cook until the onion is tender, about 10 minutes.

2 . Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.

3 . Return blended soup to the saucepan, and stir in the evaporated milk. Place over low heat, and cook just until hot, about 1 minute.

Individual Cacio e Pepe Lasagnas

1 . Preheat the oven to 450 degrees F (230 degrees C). Grease four 8-ounce ramekins. Break 12 lasagna noodles into 2-inch pieces; save any remaining noodles for another use.

2 . Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.

3 . Mix drained noodles, ricotta cheese, 1/2 cup Pecorino cheese, mozzarella cheese, and 2 teaspoons pepper together in a medium bowl.

4 . Divide noodle mixture among the prepared ramekins. Top with remaining Pecorino cheese, olive oil, and pepper.

5 . Bake in the preheated oven until golden, about 10 minutes. Sprinkle with fresh parsley.

Last Night's Chicken

1 . Preheat oven to 350 degrees F (175 degrees C).

2 . Place chicken in a lightly greased 9x13 inch baking dish. Season with garlic powder, salt and pepper and garnish with onion slices. Place 1/8 cup of butter or margarine on top of the chicken and bake in the preheated oven for 45 minutes.

3 . Raise oven temperature to 375 degrees F (190 degrees C); Place remaining 1/8 cup butter or margarine on top of the chicken and bake for 30 minutes.

4 . Pour orange-flavored beverage all over chicken, bake for 5 more minutes, and serve.

Coconut-Almond Chocolate Chip Cookies

1 . Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.

2 . Cream together white sugar, brown sugar, and butter with an electric mixer in a large bowl until smooth. Beat in eggs one at a time, mixing well after each addition. Stir in vanilla. Combine flour, baking soda, and salt in a separate bowl; stir into creamed mixture until well blended. Mix in chocolate chips, coconut, and almonds until incorporated. Drop by rounded spoonfuls onto the prepared cookie sheets.

3 . Bake in the preheated oven until edges are lightly browned, 8 to 10 minutes. Allow cookies to cool on the baking sheets for 5 minutes before removing to a wire rack to cool completely.

Bahama Mama

1 . Combine crushed ice, orange juice, pineapple juice, regular rum, coconut-flavored rum, and grenadine in a blender. Blend until the drink's consistency is slushy.

Spinach Pie

1 . Preheat oven to 375 degrees F (190 degrees C). Spray a 9 inch pie pan with non-stick cooking spray.

2 . Melt 2 tablespoons butter in a large saucepan over medium-high heat. Add onions and cook, stirring occasionally, until onions are soft. Squeeze extra water out of the spinach and add the spinach to the skillet. Continue cooking until the spinach is heated through and the extra water evaporates. Spoon mixture into pie pan.

3 . In a large bowl, beat together eggs and cream. Stir in salt, pepper and nutmeg. Pour into pie pan, top with shredded Swiss cheese. dot with remaining 1 tablespoon of butter.

4 . Bake 25 to 30 minutes until set and golden brown. Cool 5 minutes before serving.

Hot Chicken Dip

1 . In a medium saucepan over medium heat, mix together the chicken, diced tomatoes with green chile peppers, cream cheese and cream of chicken soup. Cook 20 minutes, stirring frequently, until the dip begins to thicken.

Buckeye Cookies

1 . Beat peanut butter, butter, and vanilla in a mixing bowl until creamy. Gradually mix in confectioners' sugar until incorporated; mixture will be stiff.

2 . Shape into balls and place onto a wax paper-covered baking sheet. Refrigerate until firm, 30 to 60 minutes.

3 . Place chocolate and shortening in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes.

4 . Press a toothpick into a peanut butter ball; dip into melted chocolate, coating all but a small area at the top. Return to the baking sheet and remove the toothpick, then press on the surface to hide the toothpick mark. Repeat to dip remaining balls. Refrigerate again until chocolate is firm, at least 30 minutes.

Yellow Rice and Sofrito Beans with Jammy Eggs

1 . Stir together water, rice, and sazón seasoning in a medium saucepan. Bring to a boil. Reduce heat; simmer, covered, 15 minutes. Remove from heat. Let stand, covered, 10 minutes. Stir in hominy, cilantro, and green onions.

2 . Meanwhile, fill a large saucepan halfway with cold water. Bring to a boil. Using a slotted spoon, carefully lower eggs into water. Reduce heat to maintain a gentle boil. Boil 8 minutes for jammy yolks. Remove from water with a slotted spoon and let cool slightly. When just cool enough to handle, gently tap eggs on the counter and carefully peel off shells. Cut eggs in half.

3 . Stir together black beans, sofrito, and salt in a small saucepan. Heat over medium-low until warmed through, about 3 minutes.

4 . Divide rice and bean mixtures between 6 bowls. Top with eggs and sprinkle with black pepper.

Chocolate C'OAT'conut Sandwich Cookies

1 . Preheat oven to 375 degrees F (190 degrees C). Line baking sheet with parchment paper.

2 . Combine flax meal and water. Let stand 10 minutes.

3 . Combine flour, cocoa powder, oats, and baking soda in large bowl; set aside.

4 . Beat 1 cup Becel® with Oat Beverage margarine with sugars in another large bowl with electric mixer until light and fluffy, about 5 minutes. Beat in flax meal mixture and vanilla. Gradually beat in flour mixture just until blended. Stir in chocolate chips.

5 . Drop dough by heaping tablespoonfuls onto prepared baking sheet, 2 inches (5 cm) apart. Recipe will yield about 48 cookies. Bake 10 minutes or until edges are just set. Do not overbake.

6 . Place baking sheet on wire rack and cool for 5 minutes. Transfer cookies to wire rack and cool completely.

7 . Beat 1/2 cup Becel® and non-dairy cream cheese in large bowl with electric mixture until creamy. Add icing sugar, coconut extract, and vanilla extract, and beat until fluffy. Stir in shredded coconut.

8 . Once cookies have cooled completely, spread about 2 tablespoons coconut cream on flat side of one cookie and top with another cookie, pressing down until cream comes just to the edge. Repeat with remaining cream and cookies.

Colorful Korean Dumplings (Mandu)

1 . Fill a large pot with lightly salted water and bring to a rolling boil; stir in noodles and return to a boil. Cook noodles uncovered, stirring occasionally, until tender yet firm to the bite, 6 to 7 minutes. Drain and dice.

2 . Place cabbage, onion, bell pepper, carrot, garlic, salt, and pepper in the bowl of a food processor; pulse until vegetables are diced.

3 . Heat olive oil in a pan over medium-low heat. Saute the vegetable mixture in the hot oil, stirring frequently, until soft, about 6 minutes. Add tofu; saute for 5 minutes.

4 . Place filling in a cheesecloth and squeeze as much water out as possible. Transfer the filling to a bowl and mix in the diced noodles, scallions, and sesame oil until well combined.

5 . Mix flour, beet juice, egg, and salt for dough together in a bowl and knead until cohesive but not sticky.

6 . Roll out dough with a thin rolling pin, or roll it through your pasta machine at the thickest setting. Progressively roll the dough thinner until it reaches the second-thinnest setting on your machine--or, thin enough that it's see-through, but not quite transparent. Cut circles for dumpling wrappers with a 3 1/2-inch biscuit cutter or cup. Roll excess dough back through the machine, or with a rolling pin, repeating the process and cutting out more wrappers until you have no more dough left.

7 . Place about 2 teaspoons of filling in the center of each dumpling wrapper. Fold each wrapper in half and pinch all the way across until the dumpling is sealed firmly shut.

8 . Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Working in batches, add dumplings, cover, and steam until heated through, about 10 minutes.