6 oz. Tortilla Chips

1 lb. lean ground beef

1/3 teaspoon salt

1/2 teaspoon garlic powder

1/4 teaspoon oregano

1/4 cup white or yellow onion, diced

1 cup grated Cheddar cheese

1 cup sour cream

1/4 cup tomatoes, diced

1/4 cup green chiles, diced or sliced jalapeño peppers

1/4 cup green onion, diced

Preheat oven 350º F

Combine beef with diced white or yellow onions and seasoning (garlic powder, oregano, and salt). Cook until brown, stirring occasionally. Spread tortilla chips out in a 9 x 13 cake pan. Spread cooked beef evenly over tortilla chips. Sprinkle with Cheddar cheese and chiles. Bake for 8-10 minutes.  Top with sour cream, diced tomatoes, diced green onions, and your favorite taco sauce.





1/2 cup pumpkin puree
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 teaspoon vanilla extract
1 1/2 teaspoons milk
2 teaspoons sugar
6 ounces low fat vanilla yogurt
1/4 cup granola with raisins
In a small bowl, stir together pumpkin, cinnamon, nutmeg, vanilla, milk, and sugar. In 2 small bowls or ramekins, layer the pumpkin mixture and yogurt. Sprinkle with granola. Layer in a parfait glass for a fun visual treat.



1 lb. boneless, skinless chicken breasts or 14 oz. firm tofu
1 Tbsp. cornstarch for marinade
1 Tbsp. water for marinade
1 Tbsp. soy sauce for marinade
3 Tbsp. peanut oil
1 tsp The Spice Hunter Fresh at Hand Garlic or 2 cloves garlic, chopped
1 Tbsp. soy sauce
½ cup chicken stock
1 tsp. The Spice Hunter Fiery Chile Fusion Fresh Twist Grinder
2 green onions, chopped
1 tsp. sesame oil, optional
½ cup peanuts, optional



Cut chicken (or tofu) in 1/2″ cubes. Blend cornstarch, water and soy sauce, add chicken or tofu and set aside for 30 min. Heat 2 Tbsp. peanut oil in wok, add chicken or tofu mixture and stir-fry on hot for 2 min. Remove from wok. Heat 1 Tbsp. peanut oil in wok. Add garlic, 1 Tbsp. soy sauce, stock and Fiery Chile Fusion. Heat to boiling. Add chicken or tofu, boil 3 minutes, stirring occasionally. Remove from heat, stir in peanuts and/or sesame oil. Top with green onions.

Recipe courtesy of The Spice Hunter


1/2 cup turkey bacon crumbled
4 cups water
1 can mushrooms (4 oz.) drained and sliced
2 boxes UNCLE BEN’S® Long Grain & Wild Rice Original Recipe
1/4 cup butter
1/2 lb. chicken livers chopped
1/2 cup onion chopped
1. Cook onions in melted butter until soft.
2. Add water; stir in contents of all packets of wild rice mix and seasonings, chicken livers, bacon and mushrooms.
3. Bring to a boil. Cover tightly and cook over low heat for 22 minutes.
4. Stuff bird loosely with hot stuffing allowing 1/2 cup per pound, or bake stuffing separately in greased covered, casserole at 325º F for 30 minutes.


1/2 cup  mayonnaise
1 tablespoon  fresh orange juice
3 cups  chopped cooked turkey
1 apple, chopped
2 green onions, finely chopped
1/4 cup  finely chopped celery
1/4 cup  coarsely chopped pecans, toasted
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MIX mayo and orange juice until blended.

COMBINE remaining ingredients in large bowl. Add mayo mixture; mix lightly.



1 pkg.  (2-layer size) yellow cake mix
2 pkg.  (3.4 oz. each) JELL-O Lemon Flavor Instant Pudding
1/3 cup  granulated sugar
2 cups  cold milk
1-1/4 cups  water
2 Tbsp.  powdered sugar

HEAT oven to 350ºF.

PREPARE cake batter as directed on package; pour into 13×9-inch baking dish sprayed with cooking spray.

BEAT dry pudding mixes, granulated sugar, milk and water with whisk 2 min.; pour over batter in dish. Place baking dish on baking sheet. (Baking sheet will catch any sauce that might bubble over sides of dish as dessert bakes.)

BAKE 55 min. to 1 hour or until toothpick inserted in center comes out clean. Cool 20 min. (Sauce will thicken slightly as it cools.) Sprinkle with powdered sugar. Serve warm. Refrigerate leftovers.


  • 1 egg white
  • 1 tablespoon water
  • 1 pound pecan halves
  • 1 cup white sugar
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  1. Preheat oven to 250º F. Grease one baking sheet.
  2. In a mixing bowl, whip together the egg white and water until frothy. In a separate bowl, mix together sugar, salt, and cinnamon.
  3. Add pecans to egg whites, stir to coat the nuts evenly. Remove the nuts, and toss them in the sugar mixture until coated. Spread the nuts out on the prepared baking sheet.
  4. Bake at 250º F for 1 hour. Stir every 15 minutes.

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  • Ingredients

    • 1 package(17 oz.) puff pastry
    • 8 oz. cream cheese
    • 1 cup crumbled feta cheese
    • 1 cup sliced kalamata olives
    • 1 cup chopped marinated artichoke hearts
    • 1 cup frozen chopped spinach, thawed and squeezed dry
    • 1 cup jarred red peppers
    • 2 cups (8 oz) Gruyere or Swiss cheese
    • salt
    • pepper
    • garlic powder
  • Instructions

    1. Thaw puff pastry according to package directions. arrange one sheet of pastry on a hard surface and spread with half of the cream cheese. Layer with half the feta cheese, half the olives, half the artichokes, half the spinach, half the red peppers and half the cheese. Sprinkle with 1/4 teaspoon salt, pepper and garlic powder. Roll tightly
    2. Cut the roll into 1/2 inch thick slices. arrange the slices 1 inch apart in a single layer on a baking sheet. Repeat process with remaining pastry and ingredients.
    3. Bake at 400º F for 15 minutes or until golden brown.
    4. Serve warm or at room temperature

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This recipe, from Jo Ann Kurtz of Castaic, Calif., is the winner of the Slice and Bake Category in PARADE’s 2012 Holiday Cookie Bake-Off.

Screen shot 2013-01-30 at 6.28.26 PM1 cup softened butter
1/2 cup sugar
3 Tbsp real maple syrup (not pancake syrup)
1 large egg yolk
1/2 tsp vanilla extract
1/2 tsp maple extract
2 cups flour
1 1/2 cups chopped pecans

1. Beat butter for 3 minutes or until creamy. Beat in sugar gradually. Add syrup, egg yolk, and extracts; beat well. Stir in flour and pecans.

2. Divide dough in half and shape into logs 2 inches in diameter. Wrap in plastic wrap or parchment and refrigerate until firm.

3. Preheat oven to 350°F.

4. Cut logs into 1/2-inch-thick rounds; arrange on greased cookie sheets. Bake for 18 to 20 minutes or until golden brown.