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INGREDIENTS

• 1 (10ounce)can whole jalapenos , drained.
• 1 (6ounce)cancrabmeat , drained
• 1/4 cup all-purpose flour
• 2 tablespoons regular cornmeal
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup buttermilk
• 1/2 cup all-purpose flour
• 1/4 cup regular cornmeal
• vegetable oil

DIRECTIONS

1. Cut stems from jalapenos.
2. Scoop out seeds, using a small, sharp knife (do not cut jalapenos).
3. Stuff each pepper with crabmeat; set aside.
4. Combine 1/4 cup flour and next 4 ingredients; stir until smooth, and set aside.
5. Combine 1/2 cup flour and 1/4 cup cornmeal; set aside.
6. Dip stuffed jalapenos in batter; dredge in flour mixture.
7. Pour oil to a depth of 2 to 3 inches in a dutch oven; heat to 375 degrees.
8. Fry jalapenos a few at a time, 1 to 2 minutes on each side or until golden brown.
9. Drain on paper towels.

INGREDIENTS

• 1 (1lb)pork tenderloins
• 1/4 teaspoon dried thyme
• 1/8 teaspoon mustard powder
• 2 cloves garlic, minced
• 4 tablespoons soy sauce
• 4 tablespoons sherry wine

The Sauce

• 6 tablespoons apple butter
• 1 tablespoon sherry wine
• 1 tablespoon soy sauce
• 3/4 teaspoongarlic salt , to taste

DIRECTIONS

1. In a plastic zipper bag, combine thyme, garlic, mustard powder, the 4 tablespoons of sherry and 4 tablespoons soy sauce; add the tenderloin and marinate in the refrigerator overnight.
2. Preheat oven to 375 degrees F.
3. Remove tenderloin from the marinade (discarding marinade) and roast the tenderloin, uncovered, for about 15 minutes.
4. While it’s roasting, combine the apple butter, sherry, soy sauce and garlic salt.
5. After 15 minutes, take tenderloin out of the oven and quickly cover it with the apple butter mixture.
6. Increase oven temperature to 400 degrees F, then return tenderloin to the oven and roast another 10 minutes or so, or until a meat thermometer reads 160 degrees F.

INGREDIENTS

• 1/4 cup fresh lime juice
• 2 tablespoons fish sauce
• 2 tablespoonschili paste with garlic
• 1 teaspoon sugar
• 1 teaspoonpeanut oil
• 1 teaspoon peeled minced fresh ginger
• 2 cloves garlic, minced
• 2 (10ounce)bags very thinly sliced green cabbage
• 2 cups red bell peppers, cut in strips
• 1 1/3 cups peeled shredded carrots
• 1/4 cup chopped fresh cilantroor parsley

DIRECTIONS

1. Combine the first four ingredients in a bowl; stir well, set aside.
2. Heat peanut oil in a wok or large nonstick skillet over medium high heat.
3. Add ginger and garlic; saute 1 minute.
4. Add cabbage, bell pepper and carrot; saute 2 minutes.
5. Add lime juice mixture; saute an additional 2 1/2 minutes, or until cabbage is tender.
6. Remove from heat and sprinkle with chopped cilantro.
7. This makes 7 servings.
8. For weight watchers this is 1 point.
9. Enjoy!

INGREDIENTS

• 20-30 cherry tomatoes, sliced in half
• 1 tablespoonbalsamic vinegar
• 2 tablespoons fine bulgur wheat
• 1/2 red onion, finely chopped
• 1 1/2 tablespoons olive oil(ideally extra virgin)
• 1 clove garlic, crushed
• 1 tablespoon lemon juice
• 1/4 cup fresh parsley, finely chopped
• 1/4 cup mixed fresh herbs, finely chopped (I used about 2/3 basil and 1/3 mint, but suit your own taste)

DIRECTIONS

1. Place burghul in small bowl and add 1/2 cup cold water.
2. Allow to soak for at least 15 minutes, then drain any excess moisture.
3. Place tomatoes in bowl and drizzle with balsamic vinegar- set aside for 5 minutes to infuse.
4. Combine burghul with last 6 ingredients and mix well.
5. Gently toss tomatoes through burghul mix, and season to taste with sea salt and freshly ground black pepper.

INGREDIENTS

• 2 9-inch pie shells , i use pillsbury refrigerator crust
• 4 eggs
• 2 cups sugar
• 1/2 teaspoon white distilled vinegar
• 2 teaspoons vanilla extract
• 1 cup butter, melted
• 1 cup pecans, chopped
• 1 cup flaked coconut
• 1 cup golden raisins

DIRECTIONS

1. Preheat oven to 350 degrees.
2. Line pie pans with pie pastry.
3. In a large bowl beat eggs.
4. Add sugar, vinegar, vanilla extract, melted butter and beat well.
5. Fold in pecans, coconut and raisins.
6. Pour into pie shells.
7. Bake for 50-55 minutes.