DanaD, Author at Apollo Career Center
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1 cup couscous
Salt-about ½ tsp. for boiling water
2 cloves garlic finely chopped
1 teaspoon olive oil
8 asparagus spears cut into 1 inch pieces
1 cup packed fresh spinach
Juice of 1 large lemon
1/3 cup feta cheese
Salt and pepper to taste

In a medium sauce pan, bring 4 cups of water to boil. Add the salt. Stir in couscous. Cook until
tender, about 10 minutes. Drain and set aside.
In a small sauce pan, saute garlic in olive oil. Add in asparagus pieces. Saute for 3-4 minutes.
Stir in spinach. Cook until asparagus is tender and the spinach shrinks down.
Put the couscous in a medium bowl and add in the vegetables. Squeeze fresh lemon juice over
the orzo and vegetables. Stir. Season with salt and pepper. Taste-add more lemon juice if you
wish. The lemon I used was huge, so I only needed to use one lemon. If you need more juice, go
Sprinkle feta cheese over the top of the salad. Serve warm. (I also liked the salad cold.)

6 ounces cream cheese, softened
3 tablespoons honey, plus more for drizzling
1 sheet puff pastry, thawed
18 to 20 strawberries, hulled and thinly sliced crosswise
¼ cup crushed pistachios

Preheat oven to 400˚F.
Place cream cheese and honey into a mixing bowl and beat together until light and fluffy, about 1
Place puff pastry sheet onto a parchment lined baking sheet and spread honey whipped cream
cheese onto the surface, in an even layer.
Spread strawberries over the cream cheese, leaving a ½ inch border, in a single, even layer,
before stacking the remaining strawberries.
Fold in the ½ inch puff pastry border and place tart into the oven.
Bake tart for 18 to 22 minutes or until the crust is golden brown and the strawberries have
Remove tart from oven and drizzle honey over the top. Sprinkle pistachios over the top.
Allow tart to cool, about 15 minutes before slicing and serving

1 bunch asparagus, trimmed
1 pint cherry tomatoes, halved (or quartered depending on their size)
2-3 garlic cloves, minced
½ cup grated parmesan
1 Tbsp olive oil
¼ tsp salt
¼ tsp black pepper
7 large basil leaves, sliced thin
Balsamic reduction (store bought or homemade)

Preheat your oven to 425 degrees and line a large baking sheet with parchment paper.
Then toss your tomatoes, minced garlic and 1 teaspoon of olive oil together in bowl. Season it
with salt and pepper to taste, then set it aside.
Next snap the ends off your asparagus and add them to a large bowl. Toss them with ¼ teaspoon
salt, ¼ teaspoon black pepper and 1 tablespoon of olive oil and arrange them in a horizontal line
on your prepared baking sheet.
Sprinkle your parmesan cheese evenly over the asparagus and spoon your tomato mixture over
the top.
Place the pan in the oven and roast for 12-15 minutes (or until the asparagus and tomatoes are
Once done, sprinkle your sliced basil over the tomatoes and drizzle with your balsamic
reduction. (Alternatively, you can drizzle each individual serving with balsamic and not the
entire tray.) Serve immediately.

Ground Beef Mixture
1 1/2 pounds ground beef , (85/15)
1/2 yellow onion , finely chopped
1/4 cup hamburger pickles , chopped
1 teaspoon kosher salt
1/4 teaspoon coarse ground pepper
2 teaspoons Worcestershire sauce
Secret Sauce Recipe:
1 1/2 cup mayonnaise
¼ c sweet relish
2 tsp yellow mustard
1 teaspoon white vinegar
1-2 tsp paprika
1 teaspoon onion powder
½ tsp garlic powder
1/4 teaspoon salt
To Assemble:
12 slider buns (not Hawaiian) Can use dinner rolls
2 cups iceberg lettuce, shredded thin
12 dill hamburger pickle chips
1 cup finely shredded cheddar cheese
Additional sauce, optional

Brown your ground beef halfway, about 3-4 minutes, in your large skillet then add in the
chopped onions, salt, pepper and Worcestershire sauce.
Cook the beef until fully browned, about 3-4 minutes, then add in the chopped pickles and stir.
Mix the secret sauce ingredients in a medium bowl and stir well.
Add 1 cup of the secret sauce to the pan, reserve the rest for your buns.
Cook 1 additional minute then serve on the slider bun (stacking order in notes below).
Stacking order from the bottom up:
Bun bottom
Secret Sauce
Bun Top

8 oz container Cool Whip thawed
½ cup sour cream
10 oz can mandarin oranges drained
15 oz can pineapple tidbits drained
16 oz jar maraschino cherries drained, patted dry, and cut in half
1 cup mini marshmallows multi-colored or regular
1 cup sweetened shredded coconut

In a large bowl, fold together the Cool Whip and sour cream.
Fold in oranges, pineapple, cherries, marshmallows, and coconut.
Cover with plastic wrap and chill in the refrigerator for at least 1 hour before serving.
Garnish the ambrosia salad with mini marshmallow, shredded coconut, and maraschino cherries
before serving (all optional, but they sure make the salad pretty!).
Serve and enjoy.

1 box fudge brownie mix
ingredients needed to bake brownies
1/2 cup chopped Andes mints
Cream Cheese Layer
8 ounces cream cheese, softened
1 cup powdered sugar
1/4 teaspoon peppermint extract
2 cups Cool Whip
green food coloring, optional
1 1/2 cups chopped Andes mints
Pudding Layer
2 (3.9-ounce) boxes instant chocolate fudge pudding mix
3 cups cold milk

Make brownie batter according to directions on box. Stir in 1/2 cup chopped Andes mints.
Transfer batter to a greased 9×13-inch pan. Bake according to directions on box. Let cool.

In a large bowl, use a hand-held mixer to beat cream cheese, powdered sugar, and peppermint
extract until smooth and creamy.
Stir in Cool Whip and a few drops of green food coloring.
Stir in chopped Andes mints. Spread mixture on top of brownie layer.
In a large bowl, whisk together pudding mix and milk until it is smooth and starting to thicken.
Pour over cream cheese layer. Cover and refrigerate until pudding is fully set.
Spread Cool Whip on top and sprinkle with chopped Andes mints just before serving.
(The mints will bleed into the Cool Whip and discolor it if you add them too far in advance.)

cooking spray


4 cups shredded zucchini


1 onion, chopped


1 (8.5 ounce) package dry corn muffin mix


2 large eggs, beaten


½ teaspoon salt


¼ teaspoon ground black pepper


8 ounces Cheddar cheese, shredded

Preheat the oven to 350 degrees F. Grease a 2-quart baking dish with cooking spray.

Mix together zucchini, onion, muffin mix, beaten eggs, salt, and pepper in a large bowl until well combined. Stir in 4 ounces cheese. Spread evenly into the prepared baking dish. Sprinkle with remaining 4 ounces cheese.

Bake in the preheated oven until the top is lightly browned and a toothpick inserted into the center comes out clean, about 60 minutes.

21 oz canned cherry pie filling
14 oz can sweetened condensed milk
20 oz can crushed pineapple drained well
2 cups mini marshmallows
8 oz container Cool Whip thawed
1 cup pecans chopped roughly, optional

In a large bowl, stir together cherry pie filling, sweetened condensed milk, and pineapple.
Stir in marshmallows.
Fold in Cool Whip and pecans.
Cover with plastic wrap and store in the refrigerator for at least 1 hour, or overnight, before

1 pound bulk pork sausage

1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted

3/4 cup whole milk

1/4 cup chopped onion

1 tsp onion powder

1 tsp garlic powder

1/2 teaspoon salt

1/4 teaspoon pepper

3 cups thinly sliced peeled potatoes (about 1-1/4 pounds)

1-2 cup shredded cheddar cheese

In a large skillet, cook sausage over medium heat until no longer pink; drain. In a large bowl, combine the soup, milk, onion, onion and garlic powder, salt and pepper.

In an sprayed 9 x 13-in. baking dish, layer half the potatoes, soup-sausage mixture and cheese,; repeat layers.

Cover and bake at 350° for 1-1/2 hours or until potatoes are tender.

16.25-ounce box red velvet cake mix, I used Duncan Hines
14-ounce can sweetend condensed milk
8 ounces brick-style cream cheese, softened (lite okay)
¼ cup unsalted butter, softened (half of 1 stick)
2 ½ cups confectioners’ sugar
½ teaspoon vanilla extract
½ teaspoon salt, or to taste

Preheat oven to 350F. Line a 9×13-inch pan with aluminum foil and spray with cooking spray;
set aside.
Make cake according to package directions (likely adding 3 eggs, water, and oil) and bake as
directed (likely about 25 to 28 minutes).

Remove cake from the oven when it’s done, allow it to cool for about 5 minutes, and then using
the blunt end of a wooden spoon, poke holes over the surface of the cake. I didn’t count but I
estimate I poked about 60 holes, evenly spaced over the surface.
Slowly pour the sweetened condensed milk mixture over the holes, taking your time to evenly
distribute it so that all the holes receive some.
Place cake in fridge to cool for at least 10 minutes while you make the frosting or before adding
canned frosting so it doesn’t melt.
To the bowl of a stand mixer fitted with the paddle attachment (or large bowl and handheld
electric mixer) add the cream cheese, butter, confectioners’ sugar, vanilla, salt, and beat on
medium-high speed until fluffy. Add additional confectioners’ sugar if necessary for consistency.
Turn frosting out onto cake and spread into a smooth, even, flat layer using a spatula or knife.
Evenly sprinkle with chocolate chips.
Refrigerate cake for at least 4 hours, or overnight, before serving.