The Janiak Collection

301INGREDIENTS:1 pkg. Bush EASY hummas mix1 can Garbonzo Beans-or-any ready made hummas1 dozen eggsDIRECTIONS:Boil and peel eggs. (DIRECTIONS: on page 295)Cut in half lengthwise.Remove yolks and set aside.Following directions on the pkg., make hummas.In blender, food processor or with hand mixer, combine hummas & egg yolks until thick , but spreadable.Put mixture into pastry bag. (Pg. 303)Cut up little pita breads and served on the side or use small pita chips as garnish.EGGS

302Smoked Salmon Deviled eggs

303Jumbo(DIRECTIONS: on page 295)EGGSINGREDIENTS:12 eggs1 pkg whipped cream cheese1 pkg loxGreen onionDIRECTIONS:Hard boil & peel 12 eggs.Cut eggs in half and toss yolks into blender and arrange whites on a service dish.Add cream cheese and lox to yolks and blend until “frosting” smooth.Put mixture into pastry bag with large decorating tip or a dime sized hole in the tip of the bag - OR - put a decorating tip or cut a hole in the corner of a Ziplock bag. If you don’t have a bag, you can even use a make shift funnel of waxed paper to get the job done (or just use a tsp.).Do your best to get the air bubbles out and maneuver mixture towards tip. Twist excess bag and hold tightly so it doesn’t un-twist. You can use a twist-tie to keep it from opening.Use palm of hand to gently squeeze mixture into egg white halves. Practicing a few times on wax paper is a good idea until you get the hang of it.Sprinkle with tiny pieces of chives.

304bacon, egg & Cheese In a Mug{MICROWAVABLE

305INGREDIENTS: for 1 mug1 slice bread1 egg2 Tbsp.s milk1 pinch cheddar cheese1 pinch saltDIRECTIONS:Slice bread into cubes.In a bowl, add egg, milk, cheese, salt, and pepper, and mix.In a microwave-safe mug, place half of the cubed bread and desired amount of bacon and tomato.Place the rest of the bread and fixings and pour the egg mixture into the mug.Microwave for 1½ minutes or until egg is fully cooked.Sprinkle with some green onions.BREAKfAST1 pinch pepperBacon, to tasteTomato, to tasteGreen onion, minced

306bacon, egg &Cheese breakfast bread boat

307INGREDIENTS: 1 baguette5 large eggs⅓ cup heavy cream or ⅓ cup whole milk4 oz. cooked bacon bits4 oz. cheese2 green onions, thinly slicedDIRECTIONS:In a medium bowl, mix eggs, cream, bacon, cheese, and onions.Cut a long rectangle through the top of the baguette and partially unstuff the baguette.Spoon the mixture into the baguette then Bake for 25 minutes.Preheat oven: 350OBREAKfASTCan also be made with crossants

308Cinnamon bun French Toast

309INGREDIENTS:4 slices bread1 Tbsp. butterEgg Wash 4 eggsCREAM CHEESE MIXTURE:4 oz. cream cheese¼ cup heavy cream1 Tbsp. vanilla¼ cup powdered sugar, plus extra for garnishDIRECTIONS:Whisk eggs, cinnamon, vanilla and milk together in medium-large bowl to create egg wash.In medium bowl mix cream cheese, heavy cream, powdered sugar, cinnamon, nutmeg and vanilla.Dunk 2 slices of bread in egg wash.Melt butter in a skillet on medium-low heat and cook bread for 2-3 minutes or until crumbs are crispy and bread is more solid, adding some additional butter to each toasted side. Add additional cinnamon to taste.Stack and drizzle with cream cheese mixture.BREAKfAST1 cup milk1 Tbsp. vanilla1 Tbsp. cinnamon1 Tbsp. cinnamon1 Tbsp. nutmeg

310German / Dutch apple Pancake

311INGREDIENTS:Preheat oven: 425O3 large eggs, room temperature¾ cup whole milk, room temperature3 Tbsp. granulated sugar4 Tbsp. butter, divided1 large Granny Smith apple, peeled, Sliced ¼-inch thickDIRECTIONS:In a medium bowl, whisk together the eggs, milk, flour and sugar until smooth.In a 10-inch cast iron skillet over medium heat, melt the butter. Add the apple slices and sprinkle with the brown sugar and cinnamon. Cook for about 5 minutes, frequently tossing, until the apples are coated and have softened. Transfer to a dish.Wipe the skillet with a paper towel and place in the preheated oven for about 8 to 10 minutes, until very hot.Add the remaining butter to the skillet, swirling to coat bottom and sides. Add cooked apples tocenter of the pan and pour the batter on top.Bake for 18 to 20 minutes, until the pancake has puffed and the edges are golden brown. The center should be set but custardy.Sprinkle with the confectioners’ sugar and serve immediately.NOTE:The pancake will lose its puff as it sits out, so be sure to prepare this one right before you want to eat it and enjoy as soon as it’s done.1 Tbsp. brown sugarConfectioners’ sugar ¾ tsp. cinnamon¾ cup all-purpose flourBREAKfAST

312Ham & Cheddar Wrapped breakfast burrito

313INGREDIENTS: for 1 serving2 eggsSalt, to taste1 Tbsp. shredded parmesan cheese½ Tbsp. butter3 slices ham2 Tbsp.s scallion, sliced¼ cup shredded cheddar cheeseDIRECTIONS:In a medium size bowl, whisk the eggs, salt, and Parmesan until well combined.In a medium size saucepan over medium-high heat, melt the butter and pour the egg mixture into the pan. Let the egg cook just until it starts to set, then add the ham, scallions, and cheddar cheese in the center of the egg wrap.Cover with a lid and cook for another 3 minutes, or until the egg is fully cooked through and the cheese is melted.Remove from the pan and fold in the egg wrap’s left and right.BREAKfAST

314Strawberry Cheesecake French Toast

315INGREDIENTS:4 slices breadEgg Wash 4 eggsfILLING:4 oz. cream cheese, warmed, for spreading2 Tbsp.s vanilla extract2 Tbsp.s lemon juice¾ cup heavy cream, optional 1 ½ cups strawberry, diced, divided⅓ cup sugarTOPPING:Confectioners sugar or maple syrup.DIRECTIONS:Whisk eggs, cinnamon, vanilla and milk together in medium-large bowl to create egg wash.In medium bowl mix cream cheese, vanilla, sugar, lemon juice and heavy cream (optional).Take 2 slices of bread and spread mixture on both.Press sliced strawberries on both slices & press together.Dunk in egg wash.Melt butter in a skillet on medium-low heat and cook bread for 2-3 minutes or until crumbs are crispy and bread is more solid.Stack and garnish with strawberries and confectioners sugar. Add maple syrup to preference.BREAKfAST1 Tbsp. vanilla1 cup milk1 Tbsp. cinnamon

316Cheeseburger onion Rings

317DIRECTIONS:Heat oil in a pot over medium heat to 350In a bowl, mix together the ground beef, salt, pepper, and garlic powder.Peel and slice the onion into 1-centimeter rings, and detach the rings from each other.Take a spoonful of the beef mixture and press it into the bottom of a ring. Push a cheddar square into the center of the beef.Seal the top with another spoonful of the beef, pressing it flat.Repeat with the rest of the rings.Place the flour, eggs, and bread crumbs into three separate bowls.Dip a ring into the flour, shaking off excess, then into the egg, the bread crumbs, then backto the eggs, and one last time into the breadcrumbs. Repeat with the remaining rings.Fry the rings for 5-6 minutes, until deep golden-brown.Drain on a paper towel, then servewith ketchup!INGREDIENTS:Servings: 6-8 rings 1 lb ground beef 1 tsp. salt ½ tsp. pepper 1 tsp. garlic powder ¼ lb. cheddar cheese, cut into 1-inch squares 1 large white onion 1 cup flour 5 eggs, beaten3 cups panko bread crumbsOil, for fryingKetchup, for deliciousnessPARTY TIME

3186 baguette bites

319SALMON BITESCream cheeseSalmonChivesMEDITERRANEAN BITESHummusSun-dried tomatoesOlivesBasilSOUTHWESTERN BITESSour CreamCornAvocadoBaconPepperBaguette cut into slices.Add your toppings of choice.SWEET BANANA BITESRicotta cheeseBananaWalnutsHoneyITALIAN BITESSpread the pieces out on a cookie sheet, dab each one with some extra virgin olive oil, and sprinkle parmesan cheese and herbs on them. BRUNCH BITESEggsAvocadoTomatoGruyere CheeseSaffron Hollandaise Sauce.PARTY TIME

320Mexican Pinwheels

321INGREDIENTS:Serves: 48 pinwheels1 package Flatout Light Flatbread8 oz. light cream cheese½ cup fat free Greek yogurt3 Tbsp. taco seasoning (or homemade)4 green onions, finely chopped1 cup cheddar cheese (finely shredded)½ cup each red pepper, green pepper and yellow pepper (reserve a bit of each for garnish)1 corn on the cob, grilled & kernels removed (or 1 cup frozen kernels, defrosted)2 cups cooked chicken (diced)1 Tbsp. cilantro (chopped)DIRECTIONS:Using a hand mixer, combine the cream cheese, yogurt and taco seasoning until smooth.Add the green onion, cheddar cheese, peppers (remember to reserve a bit for garnish if desired), corn and chicken. Continue to mix until well combined.Divide the filling equally over 6 Flatout Light flatbreads and spread evenly leaving a 1” border at the edges.Gently roll each flatbread, jelly roll style. Wrap each roll in plastic wrap and refrigerate at least 2 hours.Once chilled, cut each roll into ¾” slices. Garnish with cilantro and reserved peppers.PARTY TIME

322alvin ZhouMozzarella Stick onion Rings

323INGREDIENTS:Makes 9–12 2 large white onions 3–4 slices mozzarella cheese 2 cups flour 5 eggs 2 cups bread crumbs Oil, for frying Marinara sauceDIRECTIONS:Peel and cut onions into 1-centimeter rings, then separate the rings.Slice the mozzarella into 4 even strips, and place a smaller onion ring in the center of a larger one. Fill the gap betweenthe rings with strips of mozzarella. Repeat with remaining onion rings and freeze them for 1 hour.Place the flour, eggs, and bread crumbs into three separate bowls. Dip each prepared ring into the flour, then the egg, then the breadcrumbs, then back into the egg, and one last time into the bread crumbs. Repeat with the remaining onion rings.Heat the oil in a pot over high heat. Fry the rings until golden brown, being careful not to fry them for too long as the cheese may ooze out completely.Drain on a paper towel, then serve with marinara!PARTY TIMEMozzarella slices better if slightly frozen

324Party Pinwheels

325Servings Per Recipe: 15INGREDIENTS:2 (8 oz.) packages cream cheese, softened1 (1 oz.) package ranch dressing mix 2 green onions, minced 4 (12 inch) flour tortillas ½ cup red bell pepper, diced ½ cup diced celery 1 (2 oz.) can sliced black olives ½ cup shredded Cheddar cheese DIRECTIONS:In a medium-size mixing bowl, combine cream cheese, ranch dressing mix, and green onions. Spread this mixture on each tortilla. Sprinkle red pepper, celery, black olives, and cheese (if you'd like) over the cream cheese mixture. Roll up the tortillas, then wrap them tightly in aluminum foil.Chill 2 hours or overnight. Cut off ends of the rolls, and slice the chilled rolls into 1 inch slicesPARTY TIME

326Salami appetizer Cups

327INGREDIENTS: Preheat oven to 375°24 slices salami1 cup ciliegine, quartered (tiny mozzarella balls)⅔ cup grape tomatoes, quartered½ cup black olives, pitted and halved½ cup artichoke hearts, cut into bite size pieces¼ cup basil, thinly sliced2 tsp. red wine vinegarKosher saltFreshly ground blackDIRECTIONS:Place 1 salami slice into each well of a muffin tin. Bake 8-10 minutes, until salami is crisp. Let cool in muffin tin, 10-15 minutes.Meanwhile, make filling: into a large bowl, combine ciliegine, tomatoes, olives, artichoke hearts, basil, and vinegar. Toss gently and season with salt and pepper. Spoon into cooled salami cups and serve.PARTY TIME

328apple Cream Cheese Rose Tarts

329INGREDIENTS:1-2 sheets puff pastry¼ cup cream cheese3 Tbsp. sugarcinnamon1.Take out the core and thinly slice the apple.2.Combine the apple slices with lemon juice and water in a bowl and microwave 3 minutes. Cool the bowl in some ice water. Pat dry the apple slices of excess moisture and set aside.3.Roll out the puff pastry and cut into 4 even strips. 1 apple1 Tbsp. lemon juice3 Tbsp. water4.Spread cream cheese and sprinkle on sugar onto the puff pastry strips. 5.Arrange the apple slices and sprinkle cinnamon on top.6.Fold the pastry puff in half lengthwise and roll them up. Place in greased muffin tins.7.Bake for 40 minutes at 375 degrees F. BAKING

330brownie bowls

331Make your favorite brownie mix and fill cups about ⅓ of the way.Take a second muffin tin and spray the bottom of the cups with non-stick spray.Invert muffin tin and press into brownie mixture until tin edges meet.Bake at 350 for about 20-30 minutes.OGently remove cooled brownie shells from tin.Scoop in your favorite ice cream and top with berries and chocolate sauce. BAKING

3324 IngredientCaramel apple Dump Cake Recipe

333INGREDIENTS: Preheat oven to: 35002 cans of apple pie filling you can also use cherry, blueberry, etc.1 box of yellow cake mix 2 sticks of butter 1 cup, melted ½ cup caramel sauce like you would put on ice cream ½ tsp. cinnamon optional ½ cup chopped pecans optional Whipped cream for garnish optional DIRECTIONS:In a greased 9 x 13 dish, mix apple pie filling and caramel sauce.You may add in the ½ tsp. cinnamon if desired.Spread evenly in pan.Pour dry cake mix directly on top of the pie filing and spread evenly.Top with melted butter and pecans (optional).Bake at 350 degrees for 45-50 minutes or until top is golden brown and apple filling is bubblyaround the edges.Serve with ice cream or whipped cream. BAKING

334Cinnamon, apple, Ice Cream & Carmel Drizzle Dessert

335INGREDIENTS:1 small (5) Pillsbury cinnamon rolls tube Vanilla Ice Cream1 can apple pie fillingCaramel (squeeze container or jar)DIRECTIONS:Bake cinnamon rolls as directed on the package. (Icing package will not be used).Place bottom half of roll into a dessert dish.Place a scoop of ice cream on the roll.Spoon some apple filling on top of ice cream. Place top half of roll on ice cream.Drizzle caramel sauce/topping over contents and serve. NOTES:Tastes best if rolls are used shortly after they’re taken from the oven so there is still a little warmth in them.Slightly warm apples - BUT NOT HOT! Opptional.Whipped cream topping & nuts are optional.Since this is my own personal way of assembling this dessert, I couldn’t find any pictures so, for now, I’m just using a misc. picture! BAKING

336How To Make Cookies Using box Cake Mix

337Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.INGREDIENTS:1 (18.25 – ounce) box cake mix *2 large sized eggs½ cup vegetable oil1 cup add-ins like chocolate chips or M&M’s (if adding in sprinkles use ½ cup)DIRECTIONS:In a large bowl mix together cake mix, eggs, and oil until smooth. Alternately you can do this step in the bowl of your stand mixer with the paddle attachment, mixing ingredients on low until combined.Mix in desired add-ins until evenly incorporated.Using a medium (2- tablespoon) cookie scoop portion the dough onto the prepared cookie sheet 2- inches apart. Yield: about 24Bake for 9-10 minutes, or until lightly golden at the edges.Allow the cookies to cool on the baking sheet for 3-4 minutes before transferring to a wire rack.Store in an airtight container for up 3 days.Use any flavor cake mix you would like and mix and match add-ins!* I have found that they seem to be phasing out the old 18- ounce cake mixes and only sell 15- ounces. So to work around this I add 1/4 cup extra all purpose flour to the mix.I will be honest and say that you can absolutely just use the15 ounce in place of the 18 without any variation, the cookies will be only *slightly thinner. Cake mix is very forgiving!Add-INS:Chocolate ChipsM&M’sWhite ChipsReese’s PiecesChopped Candy Bars BAKING

338Impossible brownie Pie

339INGREDIENTS: Preheat oven to 350O4 eggs¼ cup butter, melted4 (1 ounce) squares semisweet chocolate, melted½ cup brown sugar½ cup biscuit baking mix½ cup white sugarDIRECTIONS:Grease a 9 inch pie pan.In a large mixing bowl, combine eggs, butter, and chocolate. Mix on medium speed until smooth, about 30 seconds. Add brown sugar, baking mix, and white sugar. Mix for 2 minutes. Pour into pie pan and sprinkle with nuts.Bake for 35 minutes, until knife inserted in center comes out clean. Cool before serving. BAKING

340Royal Icing For Decorating

341A thin coat of icing on a cookie will make a colorful foundation for decorating. The royal icing will harden so cookies can be stacked or put in arrangements for cookie bouquets.Recipe #1:Mix: 6 Tablespoons of water and 3 Tablespoons of Meringue PowderSlowly add: 4 cups Confectionery Sugar (1 Lb.) Optional: 1/2 Teaspoon Cream of Tarter.Beat all ingredients at low speed for 7-10 minutes until icing forms peaks or reaches desired consistency.Recipe #2:Purchase 1Lb. bag of Royal Icing Mix and add 5 Tablespoons water. Mix 5-7 minutes until icing stands in peaks. Makes about 3 cups.Notes: Add 1/2 teaspoon of Glycerin for a “shiny” appearance. May add flavoring as fresh squeezed lemon or vanilla flavoring (never a oil based flavor).Royal Icing can be kept at room temperature for at least 1 week. It must be kept covered and sealed as air exposurewill dry out and harden the icing. BAKING

342apple Cider Floats

343INGREDIENTS:Apple cider Ice cream (can also use dairy free ice cream) Caramel ice cream topping CinnamonDIRECTIONS:In a glass add two scoops of ice cream. Then drizzle a spoonful of caramel ice cream topping on top of the ice cream. Also add a pinch of cinnamon on top. Pour in the apple cider until the ice cream is covered. Then add another scoop of ice cream on top. Drizzle another spoonful of caramel on top and add another pinch of cinnamon on top of that. Serve cold with a spoon or straw.NO BAKE

344banana Cream Pie olD FaSHIoneD no baKe

345INGREDIENTS:Store-bought graham cracker crust1 -3.4 oz. pkg. banana cream instant pudding1 cup whole milk4 oz. cream cheese, room temperature½ cup sweetened condensed milk1 ½ cups frozen whipped topping, thawed, plus more for topping2-3 large bananas, slicedDIRECTIONS:In a medium bowl, whisk together banana pudding mix and milk until combined and smooth.In a separate, large bowl, beat cream cheese until fluffy, then mix in condensed milk.Fold pudding into cream cheese mixture, then mix in frozen whipped topping until fully incorporated.Take sliced bananas and place them in an even layer in cooled pie crust, filling any spaces with smaller banana slices, if needed.Top with filling and spread in an even layer, then top with frozen whipped topping or whipped cream.Place in refrigerator and let set.Slice and serve topped with bananas. Enjoy!NO BAKE

346Joanna SaltzCannoli Dip

347SERVES: 8INGREDIENTS:2 cup heavy cream⅓ cup powdered sugar1 ½ cup whole milk ricotta1 cup mini chocolate chips2 tsp. cinnamonPinch nutmeg10 broken cannoli shellsDIRECTIONS:Beat cream and sugar together. Fold in other ingredients.Serve with shells.Shell SubstitutionNO BAKE

348Cherry Cheesecake lush(no baKe)

349INGREDIENTS 30 minutes active; 2+ hours inactive to prepare serves 12-161 package vanilla sandwich cookies (approx. 36 cookies), crushed½ cup (1 stick) unsalted butter, melted¼ tsp. salt1 (8 oz.) package cream cheese, softened1 cup powdered sugar2 (16 oz.) containers frozen whipped topping, divided2 (3.4 oz.) boxes cheesecake instant pudding mix3 cups whole milk1 (21 oz.) can cherry pie filling½ cup walnuts, roughly choppedDIRECTIONS:Add melted butter and ¼ tsp. salt to large bowl and toss until cookie crumbs are all thoroughly coated.Pour crumb mixture into a 9x13-inch baking dish and press into an even layer. Place in refrigerator and chill until ready to use.In a large bowl or mixer, beat cream cheese for 1-2 minutes, or until creamy and smooth, then add in powdered sugar and 1 ½ cups frozen whipped topping. Beat until just combined, then spread out over chilled crust.In a separate bowl, whisk together milk, cheesecake pudding mixes and remaining 1 cup frozen whipped topping. Mixture will thicken.Carefully spread pudding mixture out over cream cheese layer, then top with a layer of cherry pie filling.Gently top with frozen whipped topping, trying not to drag cherry filling through it too much, then refrigerate for at least 1-2 hours, or until set.When ready to serve, top with chopped pecans. Slice, serve and enjoy!NO BAKE

350Coconut Cream Pieno baKe