Within these pages are not only recipes, but an Introduction to Wisconsin Cheese, followed by recipes on everything from American Swiss to Zesty Wisconsin Parmesan Popcorn. The recipe index will help you by breaking down the recipes in the areas of Breakfast Dishes, Soups, Salads and Dressings, Sandwiches, Hors D’oeuvres and Appetizers, Entrees, Pastas, Pizzas, Side Dishes and finally Desserts, Snacks and Treats.

An interesting twist on one recipe is Bananas Foster Pizza that is made with cream cheese and finished off with creamy mascarpone cheese.  There are also several variations of goat and sheep cheese recipes, such as Black Bean and Goat Cheese Tortas with a delightfully creamy texture with a crispy brown toasting.

The grand finale is the Sample Wheel of Wisconsin Cheese Companies which gives you website info along with some brief information of each cheese company listed. I just wish I had the time and money to visit each company to sample their delicious cheeses.

The California Club Pizza offers the savings of around $2 per serving and is loaded with flavor.  It’s very easy to make with a few simple ingredients.  Another great recipe, and my personal favorite that my wife makes for me every birthday and special occasion, is Chocolate Banana Cream Trifle.

If you are looking for a fresh spin on a traditional summer favorite, then look no further than Fresh Pineapple Salsa.  The color is bright and loaded with snap thanks to the addition of fresh cilantro and pineapple.  Be sure to make it with gold pineapple; they are the sweetest around and loaded with flavor.

To top it off, this small collection of tasty recipes is only $1.00.  Contact your local Pampered Chef representative for your very own copy.

Traditionally, Spanakopita is a Greek standard and one of the most popular items at Molyvos.  The recipe featured is very easy to follow and does require a steady hand when working with phyllo dough.  It’s a standard recipe but packed with bright vibrant flavors since the spinach is fresh not frozen as in store bought or commerically made brands.  Another simple recipe, but one full of flavor, is the Red Wine Vinaigrette.  It has five ingredients but goes so well over Greek salad, or drizzled on grilled vegetables.

The book truly brings Greek food to the next level by placing an emphasis on presentation, flavors and quality ingredients. If this style of cooking is new to you, then start with appetizers and work your way into soups and salads, onto seafood and finish with sweets.  You will enjoy your time spent in the kitchen preparing these dishes and your family and friends will enjoy the rewards of your culinary endeavors.

By following easy to understand recipes laid out in a very simple fashion, you can begin to gain “common sense” and better culinary skills.  The rankings of recipes go from 1 measuring cup to show that the recipe is perfect for beginners to 3 cups to show that you are working on a special dish requiring a greater investment in patience, time and care.  To finish off the book, it concludes with a selection of basic recipes that will suit you well for a variety of dishes.

If you need to gain a little sense in the kitchen or you simply want to brush up on some little used techniques to create great food, then this is the book for you.

You quickly realize that simple foods are once again becoming popular and flavors are just as bright and refreshing.  By utilizing common sense strategies found in the cookbook, you can certainly stretch the family dollar and do more with less. Delicious homespun recipes with Sandra Lee’s delightful twists are just what the economy needs at this time.  Her cooking style is 70% ready-made products and 30% fresh ingredients, giving everyone utilizing her cookbooks the opportunity to adapt and control a variety of recipe ideas. For instance, the Meatballs and Tomato Gravy is a very simple recipe, with an added touch of red wine to deepen the flavors of the sauce.  The Parmesan Meatballs are very easy to make and quite delicious, and if you later decide to substitute even further, you can incorporate grated Wisconsin Asiago or some fresh Wisconsin Pepato studded with whole peppercorns for a spicier bite.

Another simple time saving strategy is found when preparing her Party Petits Fours.  She gives easy step by step instructions on the fillings, ganache and decorations while utilizing store bought loaf cakes.  The recipe is easy to follow and the page opposite has several beautiful various of the Petit Fours displayed.  In terms of pictures, the cookbook is loaded with bright, mouthwatering images.  I particularly like the Cook Once, Eat Thrice imagery in showing how one protein can carry over to two additional meals utilizing the same main ingredient.

Many recipes require under 30 minutes of prep, thus giving you more time with the family and less time standing in the kitchen, especially on those busy, band, soccer practice, ballet and rotary club meeting days.

If you are at a loss on preparing that famous ethnic dish his mother always prepared or simply trying to impress a girlfriend with your culinary prowess, then this is a needed addition to your kitchen library. It takes the guesswork out of those unique, hard to find ingredients and puts a picture on the words so you can see what it is you are looking to chop, dice or cook.  Who knows? Perhaps your mother in law’s favorite dish called for Bresaola (Italian dried beef tenderloin) and you’ve never heard of it, but your husband swears it made the antipasto platter the holiday favorite.

Not only does this reference help with seeing what you need, but it also helps with giving tips on accompaniments and flavor profiles to assist with blending ingredients. For instance, the pages describing cheese give you suggestions in serving, such as pairing English Stilton with Port to finish off a meal or using Pouligny-Saint-Pierre in salads or even grilled.  So, when in doubt pick up a copy and you’ll be cooking your way through the most difficult to navigate recipes.