Ingredients
6 (5 ounce) salmon fillets
4 cloves garlic, minced
1 tablespoon white wine
1 tablespoon honey
1/3 cup balsamic vinegar
4 teaspoons Dijon mustard
salt and pepper to taste
1 tablespoon chopped fresh oregano
Directions
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil, and spray with non-stick cooking spray.
Coat a small saucepan with non-stick cooking spray. Over medium heat, cook and stir garlic until soft, about 3 minutes. Mix in white wine, honey, balsamic vinegar, mustard, and salt and pepper. Simmer, uncovered, for about 3 minutes, or until slightly thickened.
Arrange salmon fillets on foil-lined baking sheet. Brush fillets with balsamic glaze, and sprinkle with oregano.
Bake in preheated oven for 10 to 14 minutes, or until flesh flakes easily with a fork. Brush fillets with remaining glaze, and season with salt and pepper. Use a spatula to transfer fillets to serving platter, leaving the skin behind on the foil.
11/30/2013
Recipe Apricot Barley Casserole
Ingredients
2/3 cup pine nuts or slivered almonds
1/4 cup butter, divided
2 cups pearl barley
1 cup sliced green onions
7 cups chicken broth
2/3 cup diced dried apricots
1/2 cup golden raisins
Directions
In a large skillet, saute nuts in 2 tablespoons butter until lightly browned; remove and set aside. In the same skillet, saute the barley and onions in remaining butter until onions are tender. Add broth; bring to a boil. Stir in the apricots, raisins and reserved nuts.
Pour into a greased 13-in. x 9-in. x 2-in. baking dish. Bake, uncovered, at 325 degrees F for 1-1/4 hours or until barley is tender.
2/3 cup pine nuts or slivered almonds
1/4 cup butter, divided
2 cups pearl barley
1 cup sliced green onions
7 cups chicken broth
2/3 cup diced dried apricots
1/2 cup golden raisins
Directions
In a large skillet, saute nuts in 2 tablespoons butter until lightly browned; remove and set aside. In the same skillet, saute the barley and onions in remaining butter until onions are tender. Add broth; bring to a boil. Stir in the apricots, raisins and reserved nuts.
Pour into a greased 13-in. x 9-in. x 2-in. baking dish. Bake, uncovered, at 325 degrees F for 1-1/4 hours or until barley is tender.
Recipe Best Grilled Margarita Chicken... Ever!
Ingredients
2/3 cup chopped fresh cilantro
2 tablespoons coarse black pepper
2 teaspoons garlic powder
2 teaspoons onion salt
1/2 cup margarita mix
1/4 cup lime juice
1/4 cup orange juice
3 tablespoons tequila
3 tablespoons triple sec
2 tablespoons honey
1 cup light olive oil
6 skinless, boneless chicken breast halves
Directions
Place cilantro, pepper, garlic powder, and onion powder in the bowl of a blender. Pour in margarita mix, lime juice, orange juice, tequila, triple sec, and honey. Puree on high speed until smooth, then reduce speed to medium-low, and slowly add the olive oil; blend until creamy. Place chicken breasts in a resealable plastic bag or glass bowl; pour marinade overtop and toss to coat. Refrigerate for 5 hours.
Preheat an outdoor grill for medium-high heat and lightly oil grate.
Remove chicken from the marinade, shake off excess, and discard remaining marinade. Grill the chicken until tender and juices run clear, approximately 7 minutes per side.
2/3 cup chopped fresh cilantro
2 tablespoons coarse black pepper
2 teaspoons garlic powder
2 teaspoons onion salt
1/2 cup margarita mix
1/4 cup lime juice
1/4 cup orange juice
3 tablespoons tequila
3 tablespoons triple sec
2 tablespoons honey
1 cup light olive oil
6 skinless, boneless chicken breast halves
Directions
Place cilantro, pepper, garlic powder, and onion powder in the bowl of a blender. Pour in margarita mix, lime juice, orange juice, tequila, triple sec, and honey. Puree on high speed until smooth, then reduce speed to medium-low, and slowly add the olive oil; blend until creamy. Place chicken breasts in a resealable plastic bag or glass bowl; pour marinade overtop and toss to coat. Refrigerate for 5 hours.
Preheat an outdoor grill for medium-high heat and lightly oil grate.
Remove chicken from the marinade, shake off excess, and discard remaining marinade. Grill the chicken until tender and juices run clear, approximately 7 minutes per side.
Recipe Angel Pillows
Ingredients
1/2 cup butter flavored shortening
1 (3 ounce) package cream cheese, softened
1 tablespoon milk
1/4 cup brown sugar
1/4 cup apricot preserves
1 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1/4 teaspoon salt
1/2 cup chopped pecans
1 cup confectioners' sugar
1/4 cup apricot preserves
1 tablespoon butter flavored shortening
1/4 cup flaked coconut (optional)
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets or use parchment paper.
In a medium bowl, cream together the 1/2 cup shortening, cream cheese and milk until well blended. Stir in the brown sugar and 1/4 cup of apricot preserves. Combine the flour, baking powder, cinnamon and salt; stir into the batter. Mix in the pecans last. Drop by rounded spoonfuls onto the prepared cookie sheet. Cookies should be about 2 inches apart.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
To make the frosting, combine the confectioners' sugar, remaining apricot preserves and 1 tablespoon shortening; mix well. Frost cooled cookies and sprinkle with coconut if desired.
1/2 cup butter flavored shortening
1 (3 ounce) package cream cheese, softened
1 tablespoon milk
1/4 cup brown sugar
1/4 cup apricot preserves
1 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1/4 teaspoon salt
1/2 cup chopped pecans
1 cup confectioners' sugar
1/4 cup apricot preserves
1 tablespoon butter flavored shortening
1/4 cup flaked coconut (optional)
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets or use parchment paper.
In a medium bowl, cream together the 1/2 cup shortening, cream cheese and milk until well blended. Stir in the brown sugar and 1/4 cup of apricot preserves. Combine the flour, baking powder, cinnamon and salt; stir into the batter. Mix in the pecans last. Drop by rounded spoonfuls onto the prepared cookie sheet. Cookies should be about 2 inches apart.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
To make the frosting, combine the confectioners' sugar, remaining apricot preserves and 1 tablespoon shortening; mix well. Frost cooled cookies and sprinkle with coconut if desired.
Recipe Blonde Brownies II
Ingredients
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon salt
2/3 cup butter
2 cups packed light brown sugar
2 eggs
2 teaspoons vanilla extract
1 cup mini semi-sweet chocolate chips
1 cup chopped walnuts (optional)
Directions
Melt butter or margarine. Add sugar and mix well. Cool.
Add eggs and vanilla, blend well. Add the rest of the ingredients except the chocolate chips.
Put into a greased 9 x 13 inch pan. Sprinkle with chocolate chips and bake at 350 degrees F (180 degrees C) for 20 to 25 minutes. Cool and cut into bars.
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon salt
2/3 cup butter
2 cups packed light brown sugar
2 eggs
2 teaspoons vanilla extract
1 cup mini semi-sweet chocolate chips
1 cup chopped walnuts (optional)
Directions
Melt butter or margarine. Add sugar and mix well. Cool.
Add eggs and vanilla, blend well. Add the rest of the ingredients except the chocolate chips.
Put into a greased 9 x 13 inch pan. Sprinkle with chocolate chips and bake at 350 degrees F (180 degrees C) for 20 to 25 minutes. Cool and cut into bars.
Recipe Broccoli Tuna Roll-ups
Ingredients
1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
1 cup milk
1 (12 ounce) can tuna, drained and flaked
2 1/2 cups broccoli florets, cooked
1 cup shredded Cheddar cheese, divided
1 (2.8 ounce) can French-fried onions, divided
6 (6 inch) flour tortillas
1/2 cup chopped tomatoes
Directions
In a small bowl, combine soup and milk; set aside. In a medium bowl, combine tuna, broccoli, 1/2 cup cheddar cheese half of the onions and 3/4 cup of the soup mixture; mix well. Divide mixture among tortillas and roll up.
Place, seam side down, in a greased 12-in. x 8-in. x 2-in. baking dish. Pour remaining soup mixture over tortillas. Sprinkle with tomatoes if desired. Cover and bake at 350 degrees F for 35 minutes. Uncover; sprinkle with remaining cheese and onions. Return to the oven for 5 minutes.
1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
1 cup milk
1 (12 ounce) can tuna, drained and flaked
2 1/2 cups broccoli florets, cooked
1 cup shredded Cheddar cheese, divided
1 (2.8 ounce) can French-fried onions, divided
6 (6 inch) flour tortillas
1/2 cup chopped tomatoes
Directions
In a small bowl, combine soup and milk; set aside. In a medium bowl, combine tuna, broccoli, 1/2 cup cheddar cheese half of the onions and 3/4 cup of the soup mixture; mix well. Divide mixture among tortillas and roll up.
Place, seam side down, in a greased 12-in. x 8-in. x 2-in. baking dish. Pour remaining soup mixture over tortillas. Sprinkle with tomatoes if desired. Cover and bake at 350 degrees F for 35 minutes. Uncover; sprinkle with remaining cheese and onions. Return to the oven for 5 minutes.
Recipe Brussels Sprouts in Mustard Sauce
Ingredients
2 tablespoons cornstarch
1/4 cup water
1 (14.5 ounce) can chicken broth
1 pound Brussels sprouts
2 teaspoons prepared Dijon-style mustard
2 teaspoons lemon juice
Directions
Dissolve cornstarch in 1/4 cup water, and set aside.
In a medium saucepan over medium heat, bring chicken broth to a boil. Add Brussels sprouts, and cook until tender. Strain, reserving chicken broth, and place Brussels sprouts in a warm serving dish.
Return chicken broth to stove, stir in mustard and lemon juice, and return to boil. Add cornstarch mixture. Cook and stir until thickened. Pour over Brussels sprouts to serve.
2 tablespoons cornstarch
1/4 cup water
1 (14.5 ounce) can chicken broth
1 pound Brussels sprouts
2 teaspoons prepared Dijon-style mustard
2 teaspoons lemon juice
Directions
Dissolve cornstarch in 1/4 cup water, and set aside.
In a medium saucepan over medium heat, bring chicken broth to a boil. Add Brussels sprouts, and cook until tender. Strain, reserving chicken broth, and place Brussels sprouts in a warm serving dish.
Return chicken broth to stove, stir in mustard and lemon juice, and return to boil. Add cornstarch mixture. Cook and stir until thickened. Pour over Brussels sprouts to serve.
Recipe Basic Fruit Smoothie
Ingredients
1 quart strawberries, hulled
1 banana, broken into chunks
2 peaches
1 cup orange-peach-mango juice
2 cups ice
Directions
In a blender, combine strawberries, banana and peaches. Blend until fruit is pureed. Blend in the juice. Add ice and blend to desired consistency. Pour into glasses and serve.
1 quart strawberries, hulled
1 banana, broken into chunks
2 peaches
1 cup orange-peach-mango juice
2 cups ice
Directions
In a blender, combine strawberries, banana and peaches. Blend until fruit is pureed. Blend in the juice. Add ice and blend to desired consistency. Pour into glasses and serve.
Recipe Black Bean Hummus
Ingredients
1 clove garlic
1 (15 ounce) can black beans; drain and reserve liquid
2 tablespoons lemon juice
1 1/2 tablespoons tahini
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
10 Greek olives
Directions
Mince garlic in the bowl of a food processor. Add black beans, 2 tablespoons reserved liquid, 2 tablespoons lemon juice, tahini, 1/2 teaspoon cumin, 1/2 teaspoon salt, and 1/8 teaspoon cayenne pepper; process until smooth, scraping down the sides as needed. Add additional seasoning and liquid to taste. Garnish with paprika and Greek olives.
1 clove garlic
1 (15 ounce) can black beans; drain and reserve liquid
2 tablespoons lemon juice
1 1/2 tablespoons tahini
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
10 Greek olives
Directions
Mince garlic in the bowl of a food processor. Add black beans, 2 tablespoons reserved liquid, 2 tablespoons lemon juice, tahini, 1/2 teaspoon cumin, 1/2 teaspoon salt, and 1/8 teaspoon cayenne pepper; process until smooth, scraping down the sides as needed. Add additional seasoning and liquid to taste. Garnish with paprika and Greek olives.
Recipe Broiler S'mores
Ingredients
4 graham crackers
2 milk chocolate candy bars
12 marshmallows
Directions
Preheat the oven broiler. Line a small pan with aluminum foil and lightly coat with cooking spray.
Break the graham crackers in half and lay 4 of the squares out on a serving plate. Break the candy bars in half and lay one piece on each of the graham crackers on the plate.
Arrange the marshmallows in a single layer in the prepared pan.
Broil the marshmallows until the tops brown, turn the marshmallows to brown the undersides. Keep a close eye on the marshmallows so they do not burn. They will brown very quickly.
Remove the marshmallows from the pan and place three on each of the chocolate squares. Top with the remaining graham cracker halves.
4 graham crackers
2 milk chocolate candy bars
12 marshmallows
Directions
Preheat the oven broiler. Line a small pan with aluminum foil and lightly coat with cooking spray.
Break the graham crackers in half and lay 4 of the squares out on a serving plate. Break the candy bars in half and lay one piece on each of the graham crackers on the plate.
Arrange the marshmallows in a single layer in the prepared pan.
Broil the marshmallows until the tops brown, turn the marshmallows to brown the undersides. Keep a close eye on the marshmallows so they do not burn. They will brown very quickly.
Remove the marshmallows from the pan and place three on each of the chocolate squares. Top with the remaining graham cracker halves.
Recipe Best Ever Tuna Salad
Ingredients
2 eggs
1 (12 ounce) can white tuna
1 (6 ounce) can crabmeat, shredded
1/2 cup mayonnaise
1 teaspoon sour cream
1 teaspoon yellow mustard
1/2 teaspoon dried dill weed
1/8 teaspoon lemon pepper
2 tablespoons dill pickle relish
2 tablespoons sweet pickle relish
3/4 cup finely chopped onion
Directions
Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop finely.
In a mixing bowl, combine tuna, crabmeat, mayonnaise, sour cream and mustard. Stir in chopped egg, dill weed, lemon pepper, dill and sweet relish and chopped onion. Mix thoroughly.
2 eggs
1 (12 ounce) can white tuna
1 (6 ounce) can crabmeat, shredded
1/2 cup mayonnaise
1 teaspoon sour cream
1 teaspoon yellow mustard
1/2 teaspoon dried dill weed
1/8 teaspoon lemon pepper
2 tablespoons dill pickle relish
2 tablespoons sweet pickle relish
3/4 cup finely chopped onion
Directions
Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop finely.
In a mixing bowl, combine tuna, crabmeat, mayonnaise, sour cream and mustard. Stir in chopped egg, dill weed, lemon pepper, dill and sweet relish and chopped onion. Mix thoroughly.
Recipe Banana Cake X
Ingredients
2 tablespoons lemon juice
2/3 cup milk
2 large very ripe bananas, mashed
1 (18.25 ounce) package butter cake mix
1 teaspoon baking soda
1/2 cup butter, softened
3 eggs
1 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Put 1 tablespoon lemon juice in a measuring cup with 2/3 cup milk. Set aside. Mash bananas with a fork, adding the remaining 1 tablespoon lemon juice to them as you mash. Set aside.
In a large bowl, combine cake mix and baking soda. Stir to combine. Add bananas, softened butter, milk mixture, eggs and vanilla. Beat at low speed until moistened (about 30 seconds). Beat at medium speed for 4 minutes. Pour into prepared pan.
Bake in the preheated oven for 30 to 35 minutes, or until center of cake springs back when lightly tapped. A toothpick stuck in the center may leave a slight crumb. Allow to cool on a wire rack.
2 tablespoons lemon juice
2/3 cup milk
2 large very ripe bananas, mashed
1 (18.25 ounce) package butter cake mix
1 teaspoon baking soda
1/2 cup butter, softened
3 eggs
1 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Put 1 tablespoon lemon juice in a measuring cup with 2/3 cup milk. Set aside. Mash bananas with a fork, adding the remaining 1 tablespoon lemon juice to them as you mash. Set aside.
In a large bowl, combine cake mix and baking soda. Stir to combine. Add bananas, softened butter, milk mixture, eggs and vanilla. Beat at low speed until moistened (about 30 seconds). Beat at medium speed for 4 minutes. Pour into prepared pan.
Bake in the preheated oven for 30 to 35 minutes, or until center of cake springs back when lightly tapped. A toothpick stuck in the center may leave a slight crumb. Allow to cool on a wire rack.
Recipe Apricot Meringue Pie
Ingredients
12 ounces dried apricots, chopped
1 1/2 cups water
2 1/2 cups sugar, divided
3 tablespoons cornstarch
1/4 teaspoon salt
4 eggs, separated
2 tablespoons butter or margarine
1/4 teaspoon cream of tartar
1 (9 inch) pastry shell, baked
Directions
In a saucepan, bring apricots and water to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until apricots are softened. In a bowl, combine 2 cups sugar, cornstarch and salt; stir into apricot mixture. Bring to a boil. Reduce heat; cook and stir for 1 minute or until thickened. Remove from the heat; stir a small amount of hot filling into yolks. Return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 1 minute longer or until glossy and clear. Remove from the heat; stir in butter. Keep warm.
In a mixing bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Pour hot filling into crust. Spread meringue evenly over filling, sealing edges to crust.
Bake at 325 degrees F for 25-30 minutes or until golden brown. Cool on a wire rack for 1 hour. Chill for at least 3 hours before serving. Refrigerate leftovers.
12 ounces dried apricots, chopped
1 1/2 cups water
2 1/2 cups sugar, divided
3 tablespoons cornstarch
1/4 teaspoon salt
4 eggs, separated
2 tablespoons butter or margarine
1/4 teaspoon cream of tartar
1 (9 inch) pastry shell, baked
Directions
In a saucepan, bring apricots and water to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until apricots are softened. In a bowl, combine 2 cups sugar, cornstarch and salt; stir into apricot mixture. Bring to a boil. Reduce heat; cook and stir for 1 minute or until thickened. Remove from the heat; stir a small amount of hot filling into yolks. Return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 1 minute longer or until glossy and clear. Remove from the heat; stir in butter. Keep warm.
In a mixing bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Pour hot filling into crust. Spread meringue evenly over filling, sealing edges to crust.
Bake at 325 degrees F for 25-30 minutes or until golden brown. Cool on a wire rack for 1 hour. Chill for at least 3 hours before serving. Refrigerate leftovers.
Recipe Beet, Bean and Apple Salad
Ingredients
1 (8.25 ounce) can sliced beets, drained and diced
1 (15 ounce) can cut green beans, drained
1 large Granny Smith apple - peeled, cored and diced
1 teaspoon olive oil
2 tablespoons apple cider vinegar
Directions
Combine the beets, green beans and apple in a serving bowl. Stir in olive oil and vinegar. Chill for 1 hour before serving. Serve cold.
1 (8.25 ounce) can sliced beets, drained and diced
1 (15 ounce) can cut green beans, drained
1 large Granny Smith apple - peeled, cored and diced
1 teaspoon olive oil
2 tablespoons apple cider vinegar
Directions
Combine the beets, green beans and apple in a serving bowl. Stir in olive oil and vinegar. Chill for 1 hour before serving. Serve cold.
Recipe Babe Ruth Bars II
Ingredients
1/2 cup white sugar
1/2 cup brown sugar
1 cup corn syrup
1 cup peanut butter
6 cups cornflakes cereal
1 cup roasted Spanish peanuts
4 (1.5 ounce) bars milk chocolate candy bars
Directions
In a medium saucepan over medium high heat, combine the white sugar, brown sugar and corn syrup. Bring the mixture to a rapid boil, then remove from heat. Stir in the peanut butter until well blended. In a large bowl, stir together the cornflakes and peanuts. Stir the peanut butter mixture into the cornflake mixture and mix until evenly distributed. Press the mixture into a greased 9x13 inch pan.
In the microwave or in a metal bowl over a pan of simmering water, melt chocolate candy, stirring frequently until smooth. Remove from heat and spread over the tops of the bars. Let cool before cutting into bars.
1/2 cup white sugar
1/2 cup brown sugar
1 cup corn syrup
1 cup peanut butter
6 cups cornflakes cereal
1 cup roasted Spanish peanuts
4 (1.5 ounce) bars milk chocolate candy bars
Directions
In a medium saucepan over medium high heat, combine the white sugar, brown sugar and corn syrup. Bring the mixture to a rapid boil, then remove from heat. Stir in the peanut butter until well blended. In a large bowl, stir together the cornflakes and peanuts. Stir the peanut butter mixture into the cornflake mixture and mix until evenly distributed. Press the mixture into a greased 9x13 inch pan.
In the microwave or in a metal bowl over a pan of simmering water, melt chocolate candy, stirring frequently until smooth. Remove from heat and spread over the tops of the bars. Let cool before cutting into bars.
Recipe Banana Chocolate Chip Softies
Ingredients
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/3 cup butter, softened
1/4 cup light brown sugar
1 ripe banana, mashed
1 egg
1 teaspoon vanilla extract
3/4 cup milk chocolate chips
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Sift together the flour, baking powder and salt, set aside.
In a medium bowl, cream together the butter and brown sugar. Beat in the banana and egg, then stir in the vanilla. Gradually stir in the dry ingredients until well blended. Fold in the chocolate chips and walnuts, if desired. Drop by rounded spoonfuls onto the prepared cookie sheets.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/3 cup butter, softened
1/4 cup light brown sugar
1 ripe banana, mashed
1 egg
1 teaspoon vanilla extract
3/4 cup milk chocolate chips
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Sift together the flour, baking powder and salt, set aside.
In a medium bowl, cream together the butter and brown sugar. Beat in the banana and egg, then stir in the vanilla. Gradually stir in the dry ingredients until well blended. Fold in the chocolate chips and walnuts, if desired. Drop by rounded spoonfuls onto the prepared cookie sheets.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Recipe Busy Day Syrup Cake
Ingredients
1/2 cup shortening
1 1/2 cups cane syrup
2 eggs
1 teaspoon vanilla extract
2/3 cup milk
2 cups all-purpose flour
1/2 cup unsweetened cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter
1/4 cup unsweetened cocoa
3/8 cup milk
4 cups confectioners' sugar
1 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 (8 inch) pans. Sift together the flour, 1/2 cup cocoa, baking soda and salt. Set aside.
In a large bowl, cream together the shortening and cane syrup until light and fluffy. Beat in the eggs one at a time, then stir in 1 teaspoon vanilla. Beat in the flour mixture alternately with 2/3 cup milk, mixing just until incorporated. Pour batter into prepared pans.
Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pans for 10 minutes, then turn out onto a wire rack and cool completely. Frost between layers, on top and sides with Easy Chocolate Frosting.
To make Easy Chocolate Frosting: In a saucepan, combine 1/2 cup butter, 1/4 cup cocoa and 1/4 cup plus 2 tablespoons milk. Cook over low heat, stirring constantly, until mixture boils. Remove from heat. Gradually beat in confectioners' sugar and continue beating until spreading consistency is achieved. Beat in vanilla.
1/2 cup shortening
1 1/2 cups cane syrup
2 eggs
1 teaspoon vanilla extract
2/3 cup milk
2 cups all-purpose flour
1/2 cup unsweetened cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter
1/4 cup unsweetened cocoa
3/8 cup milk
4 cups confectioners' sugar
1 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 (8 inch) pans. Sift together the flour, 1/2 cup cocoa, baking soda and salt. Set aside.
In a large bowl, cream together the shortening and cane syrup until light and fluffy. Beat in the eggs one at a time, then stir in 1 teaspoon vanilla. Beat in the flour mixture alternately with 2/3 cup milk, mixing just until incorporated. Pour batter into prepared pans.
Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pans for 10 minutes, then turn out onto a wire rack and cool completely. Frost between layers, on top and sides with Easy Chocolate Frosting.
To make Easy Chocolate Frosting: In a saucepan, combine 1/2 cup butter, 1/4 cup cocoa and 1/4 cup plus 2 tablespoons milk. Cook over low heat, stirring constantly, until mixture boils. Remove from heat. Gradually beat in confectioners' sugar and continue beating until spreading consistency is achieved. Beat in vanilla.
Recipe Authentic Paella
Ingredients
2 1/2 cups uncooked white rice
6 cups chicken stock, divided
3 cloves garlic
1 teaspoon chopped fresh parsley
1/2 teaspoon curry powder
5 saffron threads
salt and ground black pepper to taste
1/4 cup olive oil
1 onion, diced
1 (3 pound) whole chicken, cut into small pieces
2 cups peeled and deveined small shrimp, diced
6 small lobster tails
1/2 pound clams in shell, scrubbed
1 (8 ounce) jar mushrooms, drained
1 cup green peas
1 (2 ounce) can mussels
Directions
Rinse the rice with cold water; drain; set aside. Bring the chicken stock to a boil in a saucepan over medium-high heat, reduce the heat to low, cover, and keep warm. Work the garlic, parsley, curry powder, saffron threads, salt, black pepper, and 1/2 cup of the hot chicken stock together with a mortar and pestle until a smooth liquid forms; set the seasoning liquid aside.
Heat the olive oil in a paella pan over medium-high heat; cook and stir the onion until lightly browned. Stir in the chicken, shrimp, lobster, and clams; cook and stir until the chicken is no longer pink in the center, about 10 minutes. Pour in the seasoning liquid.
Stir in the rice, pour in the hot chicken stock, and simmer until the rice is nearly tender, about 15 minutes. Add mushrooms, peas, and mussels; stir two times, and simmer for 10 minutes. Remove from heat; cover and let stand until rice is soft and flaky, about 7 minutes.
2 1/2 cups uncooked white rice
6 cups chicken stock, divided
3 cloves garlic
1 teaspoon chopped fresh parsley
1/2 teaspoon curry powder
5 saffron threads
salt and ground black pepper to taste
1/4 cup olive oil
1 onion, diced
1 (3 pound) whole chicken, cut into small pieces
2 cups peeled and deveined small shrimp, diced
6 small lobster tails
1/2 pound clams in shell, scrubbed
1 (8 ounce) jar mushrooms, drained
1 cup green peas
1 (2 ounce) can mussels
Directions
Rinse the rice with cold water; drain; set aside. Bring the chicken stock to a boil in a saucepan over medium-high heat, reduce the heat to low, cover, and keep warm. Work the garlic, parsley, curry powder, saffron threads, salt, black pepper, and 1/2 cup of the hot chicken stock together with a mortar and pestle until a smooth liquid forms; set the seasoning liquid aside.
Heat the olive oil in a paella pan over medium-high heat; cook and stir the onion until lightly browned. Stir in the chicken, shrimp, lobster, and clams; cook and stir until the chicken is no longer pink in the center, about 10 minutes. Pour in the seasoning liquid.
Stir in the rice, pour in the hot chicken stock, and simmer until the rice is nearly tender, about 15 minutes. Add mushrooms, peas, and mussels; stir two times, and simmer for 10 minutes. Remove from heat; cover and let stand until rice is soft and flaky, about 7 minutes.
Recipe Banana Split Oat Bran Pancakes
Ingredients
1 cup oat bran hot cereal, uncooked
1/2 cup PILLSBURY BEST® All Purpose Flour
2 teaspoons baking powder
1 tablespoon sugar and sucralose blend for baking
1/4 teaspoon salt
4 ripe bananas, sliced and divided
1 cup reduced fat milk
1 large egg
CRISCO® Original No-Stick Cooking Spray
1/2 cup SMUCKER'S® Strawberry Low Sugar Preserves
SMUCKER'S® Hot Fudge Microwaveable Ice Cream Topping, warmed according to package directions (optional)
Directions
Combine oat bran, flour, baking powder, sugar and salt in a small bowl. Mash two ripe bananas; combine with milk and egg. Add the egg mixture to the flour mixture stirring until the ingredients are just combined.
Heat a griddle or large skillet over medium heat. Spray surface with a no-stick spray. Pour a scant 1/4 cup of batter for each pancake onto hot surface. Cook until bubbly; turn and cook remaining side until golden brown.
Melt preserves in a small microwave safe bowl; cook on HIGH for 15 seconds. Stir. Serve pancakes topped with sliced bananas, drizzled strawberry preserves and hot fudge; dollop with whipped topping.
1 cup oat bran hot cereal, uncooked
1/2 cup PILLSBURY BEST® All Purpose Flour
2 teaspoons baking powder
1 tablespoon sugar and sucralose blend for baking
1/4 teaspoon salt
4 ripe bananas, sliced and divided
1 cup reduced fat milk
1 large egg
CRISCO® Original No-Stick Cooking Spray
1/2 cup SMUCKER'S® Strawberry Low Sugar Preserves
SMUCKER'S® Hot Fudge Microwaveable Ice Cream Topping, warmed according to package directions (optional)
Directions
Combine oat bran, flour, baking powder, sugar and salt in a small bowl. Mash two ripe bananas; combine with milk and egg. Add the egg mixture to the flour mixture stirring until the ingredients are just combined.
Heat a griddle or large skillet over medium heat. Spray surface with a no-stick spray. Pour a scant 1/4 cup of batter for each pancake onto hot surface. Cook until bubbly; turn and cook remaining side until golden brown.
Melt preserves in a small microwave safe bowl; cook on HIGH for 15 seconds. Stir. Serve pancakes topped with sliced bananas, drizzled strawberry preserves and hot fudge; dollop with whipped topping.
Recipe Baked Apples with Sweet Potato Stuffing
Ingredients
6 baking apples - peeled and cored
1/2 cup cinnamon red hot candies
1 cup water
1 (29 ounce) can sweet potatoes, drained
1/3 cup packed brown sugar
1/2 cup crushed pineapple, drained
1/4 cup chopped pecans
6 large marshmallows
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a large pot over medium heat, combine the candies and water. Stir until candies are dissolved.
Add the apples and baste frequently until apples begin to soften. Remove from heat and allow to cool.
Mix together the sweet potatoes, brown sugar, pineapple and pecans.
Stuff the cooled apples with the sweet potato mixture. Mound any remaining mixture on top of apples.
Place in 4 quart casserole dish and bake for 20 minutes; place a marshmallow on each apple, return to oven and cook until marshmallows are golden brown.
6 baking apples - peeled and cored
1/2 cup cinnamon red hot candies
1 cup water
1 (29 ounce) can sweet potatoes, drained
1/3 cup packed brown sugar
1/2 cup crushed pineapple, drained
1/4 cup chopped pecans
6 large marshmallows
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a large pot over medium heat, combine the candies and water. Stir until candies are dissolved.
Add the apples and baste frequently until apples begin to soften. Remove from heat and allow to cool.
Mix together the sweet potatoes, brown sugar, pineapple and pecans.
Stuff the cooled apples with the sweet potato mixture. Mound any remaining mixture on top of apples.
Place in 4 quart casserole dish and bake for 20 minutes; place a marshmallow on each apple, return to oven and cook until marshmallows are golden brown.
Recipe Anthony's Chicken
Ingredients
1 pound dry penne pasta
2 eggs
1/2 cup milk
salt and pepper to taste
6 (4 ounce) skinless, boneless chicken breast halves
1 cup bread crumbs
1/2 cup olive oil for frying
2 tablespoons butter
1 pound sliced bacon
2 tomatoes, diced
1 onion, diced
1 (18 ounce) bottle honey mustard barbecue sauce
3 tablespoons spicy brown mustard
1 (8 ounce) package shredded Monterey Jack cheese
Directions
Preheat the oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Transfer to a deep 9x13 inch baking dish.
In a medium bowl, whisk together the eggs and milk. Season with salt and pepper. Dip the chicken breasts in the egg mixture, then roll in bread crumbs to coat. Heat the olive oil and butter in a large skillet over medium-high heat. Fry chicken breasts until the juices run clear, and they are well browned on both sides. Remove to paper towels to drain. Drain excess oil from the chicken pan, leaving it coated.
While the chicken is cooking, place bacon in a large, deep skillet. Cook over medium-high heat until crisp. Remove bacon from pan, crumble and set aside.
Place the skillet that used to have chicken in it over medium heat. Add tomato, onion and bacon, and cook for about 5 minutes, or until onion is soft. Pour in the barbeque sauce and spicy mustard. Simmer for 5 minutes. Pour the sauce over the pasta in the dish, then place the chicken on the top, and cover with shredded Monterey Jack cheese.
Bake for 15 to 20 minutes in the preheated oven, until cheese is melted and dish is heated through.
1 pound dry penne pasta
2 eggs
1/2 cup milk
salt and pepper to taste
6 (4 ounce) skinless, boneless chicken breast halves
1 cup bread crumbs
1/2 cup olive oil for frying
2 tablespoons butter
1 pound sliced bacon
2 tomatoes, diced
1 onion, diced
1 (18 ounce) bottle honey mustard barbecue sauce
3 tablespoons spicy brown mustard
1 (8 ounce) package shredded Monterey Jack cheese
Directions
Preheat the oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Transfer to a deep 9x13 inch baking dish.
In a medium bowl, whisk together the eggs and milk. Season with salt and pepper. Dip the chicken breasts in the egg mixture, then roll in bread crumbs to coat. Heat the olive oil and butter in a large skillet over medium-high heat. Fry chicken breasts until the juices run clear, and they are well browned on both sides. Remove to paper towels to drain. Drain excess oil from the chicken pan, leaving it coated.
While the chicken is cooking, place bacon in a large, deep skillet. Cook over medium-high heat until crisp. Remove bacon from pan, crumble and set aside.
Place the skillet that used to have chicken in it over medium heat. Add tomato, onion and bacon, and cook for about 5 minutes, or until onion is soft. Pour in the barbeque sauce and spicy mustard. Simmer for 5 minutes. Pour the sauce over the pasta in the dish, then place the chicken on the top, and cover with shredded Monterey Jack cheese.
Bake for 15 to 20 minutes in the preheated oven, until cheese is melted and dish is heated through.
Recipe Beetroot Relish
Ingredients
10 medium beets, scrubbed and chopped
1 cup chopped onion
1 cup chopped red bell pepper
1 stalk celery, chopped
2 tablespoons salt
1/2 cup white sugar
1 cup chopped cauliflower
3 tablespoons mustard seed
1 tablespoon celery seed
1 cup white vinegar
Directions
In a large pot, combine the beets, onion, red bell pepper, celery, sugar, and cauliflower. Season with salt, mustard seed, and celery seed, then stir in vinegar. Bring to a boil, then reduce heat to low. Simmer, stirring occasionally, until vegetables are tender, about 20 minutes.
10 medium beets, scrubbed and chopped
1 cup chopped onion
1 cup chopped red bell pepper
1 stalk celery, chopped
2 tablespoons salt
1/2 cup white sugar
1 cup chopped cauliflower
3 tablespoons mustard seed
1 tablespoon celery seed
1 cup white vinegar
Directions
In a large pot, combine the beets, onion, red bell pepper, celery, sugar, and cauliflower. Season with salt, mustard seed, and celery seed, then stir in vinegar. Bring to a boil, then reduce heat to low. Simmer, stirring occasionally, until vegetables are tender, about 20 minutes.
Recipe ANZAC Biscuits with Almonds
Ingredients
2 cups quick cooking oats
1 3/4 cups all-purpose flour
1/2 cup sliced almonds
1 cup white sugar
1 cup melted butter
1 teaspoon baking soda
2 tablespoons golden syrup
2 tablespoons boiling water
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a medium bowl, stir together the rolled oats, flour, almonds and sugar. In a small saucepan over medium heat, melt butter. When butter has melted, remove from heat and stir in baking soda, golden syrup and boiling water. Stir the warm mixture into the dry ingredients and mix well. Roll the dough into walnut sized balls. Place the cookies 2 inches apart onto the cookie sheet and flatten slightly.
Bake in the preheated oven 15 to 18 minutes, until golden. Remove from baking sheets to cool on wire racks.
2 cups quick cooking oats
1 3/4 cups all-purpose flour
1/2 cup sliced almonds
1 cup white sugar
1 cup melted butter
1 teaspoon baking soda
2 tablespoons golden syrup
2 tablespoons boiling water
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a medium bowl, stir together the rolled oats, flour, almonds and sugar. In a small saucepan over medium heat, melt butter. When butter has melted, remove from heat and stir in baking soda, golden syrup and boiling water. Stir the warm mixture into the dry ingredients and mix well. Roll the dough into walnut sized balls. Place the cookies 2 inches apart onto the cookie sheet and flatten slightly.
Bake in the preheated oven 15 to 18 minutes, until golden. Remove from baking sheets to cool on wire racks.
Recipe Berry Soup
Ingredients
1/2 cup barley
6 cups water
1/2 cup white sugar
1 (10 ounce) package frozen raspberries
1/2 cup raisins
1 cup pitted cherries
Directions
In a large bowl, soak the barley in the water overnight; do not drain.
In a large saucepan over low heat, simmer the barley for one hour. Then add the sugar, raspberries and raisins and simmer for another 30 minutes. Add the cherries and simmer for another 15 minutes, or until the soup becomes relatively thick. Allow to chill in the refrigerator and serve cold.
1/2 cup barley
6 cups water
1/2 cup white sugar
1 (10 ounce) package frozen raspberries
1/2 cup raisins
1 cup pitted cherries
Directions
In a large bowl, soak the barley in the water overnight; do not drain.
In a large saucepan over low heat, simmer the barley for one hour. Then add the sugar, raspberries and raisins and simmer for another 30 minutes. Add the cherries and simmer for another 15 minutes, or until the soup becomes relatively thick. Allow to chill in the refrigerator and serve cold.
Recipe Bourbon Pecan Cake
Ingredients
1 cup all-purpose flour
2 cups currants
3 cups chopped pecans
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3 teaspoons nutmeg
1 cup butter
2 cups white sugar
5 egg yolks
1 cup bourbon
5 egg whites
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Combine 1 cup of the flour with currants and pecans. Set aside.
Mix together the remaining 2 cups flour, baking powder, salt and nutmeg. Set aside. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg yolks one at a time, then beat in the flour mixture alternately with the bourbon. Stir in the currant pecan mixture.
In a large bowl, beat the egg whites until stiff. Gently fold egg whites into the cake batter. Pour batter into prepared pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
1 cup all-purpose flour
2 cups currants
3 cups chopped pecans
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3 teaspoons nutmeg
1 cup butter
2 cups white sugar
5 egg yolks
1 cup bourbon
5 egg whites
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Combine 1 cup of the flour with currants and pecans. Set aside.
Mix together the remaining 2 cups flour, baking powder, salt and nutmeg. Set aside. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg yolks one at a time, then beat in the flour mixture alternately with the bourbon. Stir in the currant pecan mixture.
In a large bowl, beat the egg whites until stiff. Gently fold egg whites into the cake batter. Pour batter into prepared pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Recipe Apple Pumpkin Muffins
Ingredients
2 1/2 cups all-purpose flour
2 cups sugar
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1 cup canned or cooked pumpkin
1/2 cup vegetable oil
2 cups finely chopped peeled apples
STREUSEL:
1/4 cup sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
4 teaspoons cold butter or margarine
Directions
In a bowl, combine the first five ingredients. In another bowl, combine the eggs, pumpkin and oil; stir into dry ingredients just until moistened. Fold in apples. Fill paper-lined muffin cups two-thirds full. In a small bowl, combine sugar, flour and cinnamon. Cut in butter until crumbly. Sprinkle over batter.
Bake at 350 degrees for 35-40 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks.
2 1/2 cups all-purpose flour
2 cups sugar
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1 cup canned or cooked pumpkin
1/2 cup vegetable oil
2 cups finely chopped peeled apples
STREUSEL:
1/4 cup sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
4 teaspoons cold butter or margarine
Directions
In a bowl, combine the first five ingredients. In another bowl, combine the eggs, pumpkin and oil; stir into dry ingredients just until moistened. Fold in apples. Fill paper-lined muffin cups two-thirds full. In a small bowl, combine sugar, flour and cinnamon. Cut in butter until crumbly. Sprinkle over batter.
Bake at 350 degrees for 35-40 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks.
Recipe Apple Cheddar Pork
Ingredients
1/2 cup shredded Cheddar cheese
1/2 cup chopped Granny Smith apple
2 boneless pork loin chops, pounded thin
1 tablespoon vegetable oil
1/4 cup red wine vinegar
1/4 cup water
1 teaspoon all-purpose flour
Directions
In a small bowl, toss together the Cheddar cheese and apple. Lay out the pork chops and spread a thin layer of the cheese mixture on top of each one. Roll them up and secure with toothpicks.
Heat the oil in a large skillet over medium-high heat. Quickly brown the outsides of the chops, then pour in the vinegar and water. Reduce heat to low, cover and cook for about 30 minutes.
Mix the flour with a small amount of the liquid from the chops. Stir into the skillet until completely dissolved, then simmer for a few minutes, stirring constantly, to make a quick gravy.
1/2 cup shredded Cheddar cheese
1/2 cup chopped Granny Smith apple
2 boneless pork loin chops, pounded thin
1 tablespoon vegetable oil
1/4 cup red wine vinegar
1/4 cup water
1 teaspoon all-purpose flour
Directions
In a small bowl, toss together the Cheddar cheese and apple. Lay out the pork chops and spread a thin layer of the cheese mixture on top of each one. Roll them up and secure with toothpicks.
Heat the oil in a large skillet over medium-high heat. Quickly brown the outsides of the chops, then pour in the vinegar and water. Reduce heat to low, cover and cook for about 30 minutes.
Mix the flour with a small amount of the liquid from the chops. Stir into the skillet until completely dissolved, then simmer for a few minutes, stirring constantly, to make a quick gravy.
Recipe African Chicken Stew
Ingredients
1 tablespoon olive oil
1 (3 pound) roasting chicken, deboned and cut into bite size pieces
2 cloves garlic, crushed
1 onion, chopped
1 large potato, diced
1 teaspoon ground cumin
1 teaspoon ground coriander seed
1 teaspoon ground black pepper
1 teaspoon crushed red pepper flakes
1 teaspoon salt
1 cup water
3/4 cup unsalted natural-style peanut butter
1 (15 ounce) can garbanzo beans, drained and rinsed
Directions
In a large skillet with a tight-fitting lid, heat oil over medium high heat. Add chicken, and brown quickly. Remove chicken from pan. Reduce heat to medium low, and add garlic, onion and potato to the pan; saute for 2 to 3 minutes. Season with cumin, coriander, black pepper, red pepper and salt. Do not let garlic brown.
Mix in water and browned chicken, and any accumulated juices. Place lid on skillet and simmer, stirring occasionally, for 10 to 15 minutes.
Remove lid, and stir in the peanut butter and garbanzo beans. Make sure the peanut butter is blended in. Replace lid to simmer for 10 more minutes, or until chicken is cooked through and potatoes are tender. Remove from heat, adjust seasoning, and serve.
1 tablespoon olive oil
1 (3 pound) roasting chicken, deboned and cut into bite size pieces
2 cloves garlic, crushed
1 onion, chopped
1 large potato, diced
1 teaspoon ground cumin
1 teaspoon ground coriander seed
1 teaspoon ground black pepper
1 teaspoon crushed red pepper flakes
1 teaspoon salt
1 cup water
3/4 cup unsalted natural-style peanut butter
1 (15 ounce) can garbanzo beans, drained and rinsed
Directions
In a large skillet with a tight-fitting lid, heat oil over medium high heat. Add chicken, and brown quickly. Remove chicken from pan. Reduce heat to medium low, and add garlic, onion and potato to the pan; saute for 2 to 3 minutes. Season with cumin, coriander, black pepper, red pepper and salt. Do not let garlic brown.
Mix in water and browned chicken, and any accumulated juices. Place lid on skillet and simmer, stirring occasionally, for 10 to 15 minutes.
Remove lid, and stir in the peanut butter and garbanzo beans. Make sure the peanut butter is blended in. Replace lid to simmer for 10 more minutes, or until chicken is cooked through and potatoes are tender. Remove from heat, adjust seasoning, and serve.
Recipe Blueberry or Cherry Dessert
Ingredients
1/2 cup butter
2 cups white sugar
36 graham crackers, crushed
4 eggs
2 (8 ounce) packages cream cheese, softened
1 teaspoon vanilla extract
2 (21 ounce) cans blueberry pie filling
1 (16 ounce) package frozen whipped topping, thawed
Directions
Melt the butter or margarine, and add 1 cup sugar and the graham crackers. Press this mixture into a 9x13 pan.
Beat the eggs. Gradually beat cream cheese, sugar, and vanilla into the eggs.
Pour egg and cream cheese mixture over the graham cracker crust. Bake at 325 degrees F (165 degrees C) for 15-20 minutes. Cool.
Pour blueberry or cherry pie filling over the top of the baked dessert. Spread nondairy whipped topping on top of fruit. Refrigerate until ready to serve.
1/2 cup butter
2 cups white sugar
36 graham crackers, crushed
4 eggs
2 (8 ounce) packages cream cheese, softened
1 teaspoon vanilla extract
2 (21 ounce) cans blueberry pie filling
1 (16 ounce) package frozen whipped topping, thawed
Directions
Melt the butter or margarine, and add 1 cup sugar and the graham crackers. Press this mixture into a 9x13 pan.
Beat the eggs. Gradually beat cream cheese, sugar, and vanilla into the eggs.
Pour egg and cream cheese mixture over the graham cracker crust. Bake at 325 degrees F (165 degrees C) for 15-20 minutes. Cool.
Pour blueberry or cherry pie filling over the top of the baked dessert. Spread nondairy whipped topping on top of fruit. Refrigerate until ready to serve.
Recipe Apricot Barbecued Chicken
Ingredients
1 pound boneless, skinless chicken breasts, cut into large chunks
3 garlic cloves, minced
1 tablespoon olive oil
1/2 cup apricot preserves
1/4 cup barbecue sauce
1/4 cup water
2 tablespoons onion soup mix
Hot cooked rice
Directions
In a large skillet, cook chicken and garlic in oil until browned, about 6 minutes. Transfer to a greased 8-in. square baking dish.
In a bowl, combine the apricot preserves, barbecue sauce, water and onion soup mix. Pour over the chicken. Bake, uncovered, at 375 degrees F for 25-30 minutes or until chicken juices run clear. Serve with rice.
1 pound boneless, skinless chicken breasts, cut into large chunks
3 garlic cloves, minced
1 tablespoon olive oil
1/2 cup apricot preserves
1/4 cup barbecue sauce
1/4 cup water
2 tablespoons onion soup mix
Hot cooked rice
Directions
In a large skillet, cook chicken and garlic in oil until browned, about 6 minutes. Transfer to a greased 8-in. square baking dish.
In a bowl, combine the apricot preserves, barbecue sauce, water and onion soup mix. Pour over the chicken. Bake, uncovered, at 375 degrees F for 25-30 minutes or until chicken juices run clear. Serve with rice.
Recipe Almond-Honey Wheat Bread
Ingredients
1 1/4 cups water (70 to 80 degrees F)
1/4 cup honey
2 tablespoons butter or margarine, softened
2 teaspoons salt
2 cups bread flour
2 cups whole wheat flour
2/3 cup slivered almonds, toasted
3 teaspoons active dry yeast
Directions
In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
1 1/4 cups water (70 to 80 degrees F)
1/4 cup honey
2 tablespoons butter or margarine, softened
2 teaspoons salt
2 cups bread flour
2 cups whole wheat flour
2/3 cup slivered almonds, toasted
3 teaspoons active dry yeast
Directions
In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
Recipe Blueberry Salsa Salad
Ingredients
2 cups fresh blueberries
1 medium red apple, diced
1 large navel orange, peeled, sectioned and chopped
1/2 cup finely chopped sweet onion
1 tablespoon minced fresh cilantro
1/4 cup red wine vinegar
3 tablespoons unsweetened apple juice
2 tablespoons sugar
2 tablespoons olive oil
1/4 teaspoon salt
1 (5 ounce) package spring mix salad greens
1/2 cup crumbled blue cheese
Directions
In a large bowl, combine the blueberries, apple, orange, onion and cilantro. In a small bowl, whisk the vinegar, apple juice, sugar, oil and salt; drizzle over fruit mixture and toss to coat. Let stand for 10 minutes.
Divide salad greens among six serving plates. Using a slotted spoon, arrange blueberry salsa over greens. Drizzle with dressing left in bowl. Sprinkle with blue cheese.
2 cups fresh blueberries
1 medium red apple, diced
1 large navel orange, peeled, sectioned and chopped
1/2 cup finely chopped sweet onion
1 tablespoon minced fresh cilantro
1/4 cup red wine vinegar
3 tablespoons unsweetened apple juice
2 tablespoons sugar
2 tablespoons olive oil
1/4 teaspoon salt
1 (5 ounce) package spring mix salad greens
1/2 cup crumbled blue cheese
Directions
In a large bowl, combine the blueberries, apple, orange, onion and cilantro. In a small bowl, whisk the vinegar, apple juice, sugar, oil and salt; drizzle over fruit mixture and toss to coat. Let stand for 10 minutes.
Divide salad greens among six serving plates. Using a slotted spoon, arrange blueberry salsa over greens. Drizzle with dressing left in bowl. Sprinkle with blue cheese.
Recipe BLT Bow Tie Pasta Salad
Ingredients
2 1/2 cups uncooked bow tie pasta
6 cups torn romaine
1 1/2 cups cubed cooked chicken breast
1 medium tomato, diced
4 bacon strips, cooked and crumbled
1/3 cup reduced-fat mayonnaise
1/4 cup water
1 tablespoon barbecue sauce
1 1/2 teaspoons white vinegar
1/4 teaspoon pepper
Directions
Cook pasta according to package directions. Drain and rinse under cold water. In a large serving bowl, combine the pasta, romaine, chicken, tomato and bacon. In a small bowl, whisk together the mayonnaise, water, barbecue sauce, vinegar and pepper. Pour over pasta mixture; toss to coat evenly. Serve immediately.
2 1/2 cups uncooked bow tie pasta
6 cups torn romaine
1 1/2 cups cubed cooked chicken breast
1 medium tomato, diced
4 bacon strips, cooked and crumbled
1/3 cup reduced-fat mayonnaise
1/4 cup water
1 tablespoon barbecue sauce
1 1/2 teaspoons white vinegar
1/4 teaspoon pepper
Directions
Cook pasta according to package directions. Drain and rinse under cold water. In a large serving bowl, combine the pasta, romaine, chicken, tomato and bacon. In a small bowl, whisk together the mayonnaise, water, barbecue sauce, vinegar and pepper. Pour over pasta mixture; toss to coat evenly. Serve immediately.
Recipe Asparagus Puff Pizza
Ingredients
2 pounds fresh asparagus, cut into 2 inch pieces
1 (16 ounce) package pre-baked Italian bread shell crust
1/2 cup mayonnaise
2 tablespoons grated Parmesan cheese
1/4 teaspoon ground mustard
3 egg whites
Directions
Place asparagus in a steamer basket over 1 in of boiling water in a saucepan; cover and steam until crisp-tender, about 4 minutes. Drain on paper towel. Place crust on an ungreased 12-in. pizza pan; arrange asparagus on top.
In a bowl, combine the mayonnaise, cheese and mustard; mix well. In a small mixing bowl, beat egg whites until stiff peaks form. Fold into mayonnaise mixture; spread over asparagus. Bake at 450 degrees F for 12-13 minutes or until golden brown. Cut into wedges; serve warm. Refrigerate leftovers.
2 pounds fresh asparagus, cut into 2 inch pieces
1 (16 ounce) package pre-baked Italian bread shell crust
1/2 cup mayonnaise
2 tablespoons grated Parmesan cheese
1/4 teaspoon ground mustard
3 egg whites
Directions
Place asparagus in a steamer basket over 1 in of boiling water in a saucepan; cover and steam until crisp-tender, about 4 minutes. Drain on paper towel. Place crust on an ungreased 12-in. pizza pan; arrange asparagus on top.
In a bowl, combine the mayonnaise, cheese and mustard; mix well. In a small mixing bowl, beat egg whites until stiff peaks form. Fold into mayonnaise mixture; spread over asparagus. Bake at 450 degrees F for 12-13 minutes or until golden brown. Cut into wedges; serve warm. Refrigerate leftovers.
Recipe Best Steak Marinade in Existence
Ingredients
1/3 cup soy sauce
1/2 cup olive oil
1/3 cup fresh lemon juice
1/4 cup Worcestershire sauce
1 1/2 tablespoons garlic powder
3 tablespoons dried basil
1 1/2 tablespoons dried parsley flakes
1 teaspoon ground white pepper
1/4 teaspoon hot pepper sauce (optional)
1 teaspoon dried minced garlic (optional)
Directions
Place the soy sauce, olive oil, lemon juice, Worcestershire sauce, garlic powder, basil, parsley, and pepper in a blender. Add hot pepper sauce and garlic, if desired. Blend on high speed for 30 seconds until thoroughly mixed.
Pour marinade over desired type of meat. Cover, and refrigerate for up to 8 hours. Cook meat as desired.
1/3 cup soy sauce
1/2 cup olive oil
1/3 cup fresh lemon juice
1/4 cup Worcestershire sauce
1 1/2 tablespoons garlic powder
3 tablespoons dried basil
1 1/2 tablespoons dried parsley flakes
1 teaspoon ground white pepper
1/4 teaspoon hot pepper sauce (optional)
1 teaspoon dried minced garlic (optional)
Directions
Place the soy sauce, olive oil, lemon juice, Worcestershire sauce, garlic powder, basil, parsley, and pepper in a blender. Add hot pepper sauce and garlic, if desired. Blend on high speed for 30 seconds until thoroughly mixed.
Pour marinade over desired type of meat. Cover, and refrigerate for up to 8 hours. Cook meat as desired.
Recipe All-Bran Field Berry Smoothie
Ingredients
3/4 cup frozen or fresh mixed berries
1 cup 2% milk
1/2 cup vanilla yogurt
1 (23 g) pouch All-Bran Buds* cereal singles
Directions
Place fruit in blender container. Add milk, yogurt and All-Bran Buds*. Blend until smooth. Makes 500 mL (2 cups).
3/4 cup frozen or fresh mixed berries
1 cup 2% milk
1/2 cup vanilla yogurt
1 (23 g) pouch All-Bran Buds* cereal singles
Directions
Place fruit in blender container. Add milk, yogurt and All-Bran Buds*. Blend until smooth. Makes 500 mL (2 cups).
Recipe Amish White Bread
Ingredients
2 cups warm water (110 degrees F/45 degrees C)
2/3 cup white sugar
1 1/2 tablespoons active dry yeast
1 1/2 teaspoons salt
1/4 cup vegetable oil
6 cups bread flour
Directions
In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.
Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.
Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9x5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.
Bake at 350 degrees F (175 degrees C) for 30 minutes.
2 cups warm water (110 degrees F/45 degrees C)
2/3 cup white sugar
1 1/2 tablespoons active dry yeast
1 1/2 teaspoons salt
1/4 cup vegetable oil
6 cups bread flour
Directions
In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.
Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.
Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9x5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.
Bake at 350 degrees F (175 degrees C) for 30 minutes.
Recipe Buttermilk Potato Fried Chicken
Ingredients
1 (3 pound) whole chicken, cut into pieces
2 cups buttermilk
1 cup dry potato flakes
1 cup all-purpose flour
1 teaspoon poultry seasoning
1/2 teaspoon salt
1 teaspoon ground black pepper
1/2 cup vegetable oil
Directions
Rinse chicken pieces and pat dry. In a shallow dish or bowl, pour buttermilk and add chicken pieces. Place in refrigerator and marinate chicken in buttermilk overnight.
When ready to prepare, mix potato flakes, flour, poultry seasoning, salt, and pepper in a medium bowl. Dredge marinated chicken in potato/flour mixture to coat.
In a large skillet, heat oil until hot. Fry chicken slowly over medium heat until golden brown and juices run clear.
1 (3 pound) whole chicken, cut into pieces
2 cups buttermilk
1 cup dry potato flakes
1 cup all-purpose flour
1 teaspoon poultry seasoning
1/2 teaspoon salt
1 teaspoon ground black pepper
1/2 cup vegetable oil
Directions
Rinse chicken pieces and pat dry. In a shallow dish or bowl, pour buttermilk and add chicken pieces. Place in refrigerator and marinate chicken in buttermilk overnight.
When ready to prepare, mix potato flakes, flour, poultry seasoning, salt, and pepper in a medium bowl. Dredge marinated chicken in potato/flour mixture to coat.
In a large skillet, heat oil until hot. Fry chicken slowly over medium heat until golden brown and juices run clear.
Recipe Aunt Dorothy's Marinated Carrot Salad
Ingredients
2 pounds carrots, peeled and sliced into rounds
1 (10.75 ounce) can condensed tomato soup
1 cup white sugar
1 cup vegetable oil
3/4 cup white vinegar
1/2 teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon mustard powder
1 green bell pepper, seeded and diced
1 red bell pepper, seeded and diced
1 yellow bell pepper, seeded and diced
1 large onion, chopped
Directions
Place the carrots in a large pot and fill with enough water to cover. Bring to a boil and cook until carrots are tender. Do not over cook, the carrots should be firm but easy to bite into. Drain and rinse under cold water to stop the cooking.
In the container of a food processor or blender, combine the tomato soup, sugar, oil, vinegar, cayenne pepper, salt and mustard powder. Blend for about 3 minutes or until creamy.
In a large bowl, mix together the carrots, green, red and yellow bell peppers and onion. Toss with the dressing, cover and refrigerate overnight. The longer this salad is allowed to sit, the better it is.
2 pounds carrots, peeled and sliced into rounds
1 (10.75 ounce) can condensed tomato soup
1 cup white sugar
1 cup vegetable oil
3/4 cup white vinegar
1/2 teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon mustard powder
1 green bell pepper, seeded and diced
1 red bell pepper, seeded and diced
1 yellow bell pepper, seeded and diced
1 large onion, chopped
Directions
Place the carrots in a large pot and fill with enough water to cover. Bring to a boil and cook until carrots are tender. Do not over cook, the carrots should be firm but easy to bite into. Drain and rinse under cold water to stop the cooking.
In the container of a food processor or blender, combine the tomato soup, sugar, oil, vinegar, cayenne pepper, salt and mustard powder. Blend for about 3 minutes or until creamy.
In a large bowl, mix together the carrots, green, red and yellow bell peppers and onion. Toss with the dressing, cover and refrigerate overnight. The longer this salad is allowed to sit, the better it is.
Recipe Aunt Alma's Cauliflower Shrimp Ahoy
Ingredients
1 head cauliflower, broken into small florets
1/2 cup chopped onion
3 tablespoons butter
1 (10.75 ounce) can condensed Cheddar cheese soup
1/4 cup whole milk
2 cups frozen fully cooked tiny salad shrimp, thawed
1 (4 ounce) can sliced mushrooms, drained
1/4 cup chopped fresh parsley
1 pinch cayenne pepper
1 pinch ground black pepper
1 pinch Creole-style seasoning
paprika to taste
Directions
Place the cauliflower in a large saucepan with just enough water to cover. Bring to a boil, and cook until fork tender, about 5 minutes. Drain, and coarsely chop or break up with a fork.
Preheat the oven to 350 degrees F (175 degrees C). Coat a large casserole dish with cooking spray.
Melt butter in a saucepan over medium heat. Cook onion in the butter until tender, but not browned. Stir in the Cheddar cheese soup, milk, shrimp, mushrooms and parsley. Season with cayenne pepper, black pepper, and Creole seasoning. Heat for a minute on low to blend the flavors.
Place the cauliflower into the prepared baking dish. Pour the contents of the saucepan over the cauliflower, and stir slightly to blend.
Bake for 20 minutes in the preheated oven, until bubbly. Sprinkle with paprika just before serving.
1 head cauliflower, broken into small florets
1/2 cup chopped onion
3 tablespoons butter
1 (10.75 ounce) can condensed Cheddar cheese soup
1/4 cup whole milk
2 cups frozen fully cooked tiny salad shrimp, thawed
1 (4 ounce) can sliced mushrooms, drained
1/4 cup chopped fresh parsley
1 pinch cayenne pepper
1 pinch ground black pepper
1 pinch Creole-style seasoning
paprika to taste
Directions
Place the cauliflower in a large saucepan with just enough water to cover. Bring to a boil, and cook until fork tender, about 5 minutes. Drain, and coarsely chop or break up with a fork.
Preheat the oven to 350 degrees F (175 degrees C). Coat a large casserole dish with cooking spray.
Melt butter in a saucepan over medium heat. Cook onion in the butter until tender, but not browned. Stir in the Cheddar cheese soup, milk, shrimp, mushrooms and parsley. Season with cayenne pepper, black pepper, and Creole seasoning. Heat for a minute on low to blend the flavors.
Place the cauliflower into the prepared baking dish. Pour the contents of the saucepan over the cauliflower, and stir slightly to blend.
Bake for 20 minutes in the preheated oven, until bubbly. Sprinkle with paprika just before serving.
Recipe Beef Tacos
Ingredients
18 medium taco shells
2 pounds lean ground beef
1 (14 ounce) bottle ketchup
1 (8 ounce) package shredded Cheddar cheese
1 large tomato, diced
1 cup iceberg lettuce, shredded
Directions
Preheat oven to 375 degrees F (190 degrees C).
Warm taco shells for 5 minutes on the center rack in the preheated oven.
In a medium skillet over medium high heat, brown the beef. Halfway through browning, pour in ketchup. Stir well and let simmer for 5 minutes.
Spoon the meat mixture into the warm taco shells and top with Cheddar cheese. Return the filled taco shells to the preheated oven and bake until cheese is melted. Top each taco with a little tomato and lettuce.
18 medium taco shells
2 pounds lean ground beef
1 (14 ounce) bottle ketchup
1 (8 ounce) package shredded Cheddar cheese
1 large tomato, diced
1 cup iceberg lettuce, shredded
Directions
Preheat oven to 375 degrees F (190 degrees C).
Warm taco shells for 5 minutes on the center rack in the preheated oven.
In a medium skillet over medium high heat, brown the beef. Halfway through browning, pour in ketchup. Stir well and let simmer for 5 minutes.
Spoon the meat mixture into the warm taco shells and top with Cheddar cheese. Return the filled taco shells to the preheated oven and bake until cheese is melted. Top each taco with a little tomato and lettuce.
Recipe Bearnaise Sauce
Ingredients
2 tablespoons dried tarragon
3/4 cup red wine vinegar
2 tablespoons minced shallots
3 egg yolks
1/4 cup hot water
1/2 lemon, juiced
1 pinch salt
1 pinch cayenne pepper
1 cup butter, melted
Directions
In a heavy skillet, saute tarragon, red wine vinegar, and diced shallot over medium heat for 10 to 15 minutes, or until the mixture becomes paste-like. Remove from heat.
Combine egg yolks, 1/8 cup hot water, lemon juice, salt and pepper in the top of a double boiler set over simmering water. Cook and stir until the mixture reaches the consistency of mayonnaise. Remove the mixture from heat. Add the melted butter slowly, stirring continuously. If the mixture becomes too thick, thin with the remaining 1/8 cup of hot water. Add the tarragon, wine, vinegar, and shallot mixture and blend well.
2 tablespoons dried tarragon
3/4 cup red wine vinegar
2 tablespoons minced shallots
3 egg yolks
1/4 cup hot water
1/2 lemon, juiced
1 pinch salt
1 pinch cayenne pepper
1 cup butter, melted
Directions
In a heavy skillet, saute tarragon, red wine vinegar, and diced shallot over medium heat for 10 to 15 minutes, or until the mixture becomes paste-like. Remove from heat.
Combine egg yolks, 1/8 cup hot water, lemon juice, salt and pepper in the top of a double boiler set over simmering water. Cook and stir until the mixture reaches the consistency of mayonnaise. Remove the mixture from heat. Add the melted butter slowly, stirring continuously. If the mixture becomes too thick, thin with the remaining 1/8 cup of hot water. Add the tarragon, wine, vinegar, and shallot mixture and blend well.
Recipe Bacon-Wrapped Salmon
Ingredients
4 (4 ounce) skin-on salmon fillets
1 teaspoon garlic powder
1 teaspoon dried dill weed
salt and pepper to taste
1/2 pound bacon, cut in half
Directions
Preheat an oven to 375 degrees F (190 degrees C). Grease a baking sheet liberally with olive oil.
Place the salmon fillets onto the baking sheet skin-side-down. Sprinkle the fillets with garlic powder, dill, salt, and pepper. Lay the bacon strips over the fillets to cover completely. Do not overlap the bacon strips.
Bake in the preheated oven until the salmon is no longer translucent in the center, 20 to 25 minutes. Turn the oven on to broil and cook until the bacon has crisped, 1 to 2 minutes.
4 (4 ounce) skin-on salmon fillets
1 teaspoon garlic powder
1 teaspoon dried dill weed
salt and pepper to taste
1/2 pound bacon, cut in half
Directions
Preheat an oven to 375 degrees F (190 degrees C). Grease a baking sheet liberally with olive oil.
Place the salmon fillets onto the baking sheet skin-side-down. Sprinkle the fillets with garlic powder, dill, salt, and pepper. Lay the bacon strips over the fillets to cover completely. Do not overlap the bacon strips.
Bake in the preheated oven until the salmon is no longer translucent in the center, 20 to 25 minutes. Turn the oven on to broil and cook until the bacon has crisped, 1 to 2 minutes.
Recipe Bacon-Wrapped Peanut Butter Jalapenos
Ingredients
8 jalapeno peppers, halved lengthwise and seeded
1/2 cup peanut butter
8 slices bacon, cut in half
Directions
Preheat oven to 350 degrees F (175 degrees C).
Fill each jalapeno half with peanut butter and with a piece of bacon; secure the bacon with a toothpick. Arrange the wrapped jalapenos on a baking sheet.
Bake in the preheated oven until the bacon is dark brown, about 25 minutes.
8 jalapeno peppers, halved lengthwise and seeded
1/2 cup peanut butter
8 slices bacon, cut in half
Directions
Preheat oven to 350 degrees F (175 degrees C).
Fill each jalapeno half with peanut butter and with a piece of bacon; secure the bacon with a toothpick. Arrange the wrapped jalapenos on a baking sheet.
Bake in the preheated oven until the bacon is dark brown, about 25 minutes.
Recipe Broiled Sweet Potatoes
Ingredients
4 sweet potatoes
1/2 teaspoon butter
1/4 cup white sugar
Directions
Preheat oven to broil.
Line a 10x15 inch cookie sheet with aluminum foil.
Cook the sweet potatoes in the microwave until done, about 4 minutes per potato. When the potatoes are cool, peel, cut in half lengthwise and slice about 1/4 inch.
Place the potato slices in a single layer on prepared cookie sheet. Slice the butter into about 1/8 inch pats and place all over the sweet potatoes. Sprinkle the sugar on the potatoes and butter. Place under broiler until golden and bubbly, about 5 to 8 minutes.
4 sweet potatoes
1/2 teaspoon butter
1/4 cup white sugar
Directions
Preheat oven to broil.
Line a 10x15 inch cookie sheet with aluminum foil.
Cook the sweet potatoes in the microwave until done, about 4 minutes per potato. When the potatoes are cool, peel, cut in half lengthwise and slice about 1/4 inch.
Place the potato slices in a single layer on prepared cookie sheet. Slice the butter into about 1/8 inch pats and place all over the sweet potatoes. Sprinkle the sugar on the potatoes and butter. Place under broiler until golden and bubbly, about 5 to 8 minutes.
Recipe Big Al's Chicken
Ingredients
1 cup vegetable oil
1/2 cup apple cider vinegar
1/4 cup egg substitute
1 teaspoon garlic powder
1 teaspoon ground paprika
1 teaspoon poultry seasoning
1 tablespoon salt
1 teaspoon black pepper
10 skinless chicken thighs
Directions
In a jar with a lid, combine the vegetable oil, apple cider vinegar, egg substitute, garlic powder, paprika, poultry seasoning, salt, and pepper. Close the lid, and shake to blend. Place chicken in a shallow glass baking dish. Pour about 3/4 of the marinade over it, and reserve the rest for basting. Cover chicken, and refrigerate 8 hours, or overnight.
Preheat grill for high heat.
Lightly oil the grill grate. Place chicken on the grill, and discard marinade from the dish. Cook the chicken for 10 minutes on each side, or until juices run clear. Brush reserved sauce onto chicken just before serving.
1 cup vegetable oil
1/2 cup apple cider vinegar
1/4 cup egg substitute
1 teaspoon garlic powder
1 teaspoon ground paprika
1 teaspoon poultry seasoning
1 tablespoon salt
1 teaspoon black pepper
10 skinless chicken thighs
Directions
In a jar with a lid, combine the vegetable oil, apple cider vinegar, egg substitute, garlic powder, paprika, poultry seasoning, salt, and pepper. Close the lid, and shake to blend. Place chicken in a shallow glass baking dish. Pour about 3/4 of the marinade over it, and reserve the rest for basting. Cover chicken, and refrigerate 8 hours, or overnight.
Preheat grill for high heat.
Lightly oil the grill grate. Place chicken on the grill, and discard marinade from the dish. Cook the chicken for 10 minutes on each side, or until juices run clear. Brush reserved sauce onto chicken just before serving.
Recipe Brownie Mix in a Jar III
Ingredients
1/2 cup flaked coconut
1/2 cup white sugar
2 cups packed brown sugar
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
Directions
Mix together flour, salt and baking powder. Set aside.
Layer ingredients in order given in a 1 quart sized wide mouth canning jar. Add flour mixture last. Press each layer firmly in place.
Attach this message to jar: Butterscotch Brownies 1. Empty jar of brownie mix into large mixing bowl. Use your hands to thoroughly blend mix. 2. Add: 3/4 cup butter or margarine, softened at room temperature. DO NOT USE DIET MARGARINE. Mix in 2 eggs, slightly beaten and 2 teaspoons vanilla. 3. Mix until completely blended. 4. Spread batter into a sprayed 9 x 13 inch metal pan. 5. Bake at 375 degrees F (190 degrees C) for 25 minutes. Cool 15 minutes in baking pan. Cut brownies into 1 1/2 inch squares. Cool completely in pan. Makes 2 dozen brownies.
1/2 cup flaked coconut
1/2 cup white sugar
2 cups packed brown sugar
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
Directions
Mix together flour, salt and baking powder. Set aside.
Layer ingredients in order given in a 1 quart sized wide mouth canning jar. Add flour mixture last. Press each layer firmly in place.
Attach this message to jar: Butterscotch Brownies 1. Empty jar of brownie mix into large mixing bowl. Use your hands to thoroughly blend mix. 2. Add: 3/4 cup butter or margarine, softened at room temperature. DO NOT USE DIET MARGARINE. Mix in 2 eggs, slightly beaten and 2 teaspoons vanilla. 3. Mix until completely blended. 4. Spread batter into a sprayed 9 x 13 inch metal pan. 5. Bake at 375 degrees F (190 degrees C) for 25 minutes. Cool 15 minutes in baking pan. Cut brownies into 1 1/2 inch squares. Cool completely in pan. Makes 2 dozen brownies.
Recipe Best Beef and Broccoli
Ingredients
1 tablespoon olive oil
1 pound round steak, thinly sliced into 2 inch pieces
salt to taste
ground black pepper to taste
1 large onion, thinly sliced
2 cups fresh broccoli florets, chopped
1 (10.75 ounce) can condensed cream of broccoli soup
1/4 cup water
3 tablespoons soy sauce
Directions
In a large skillet, heat the olive oil over high heat. Stir in the steak and season with salt and pepper. Cook until beef is almost completely browned.
Stir in onions and saute until tender. Stir in broccoli, condensed cream of broccoli soup, water and soy sauce. Blend well.
Reduce heat and cover. Cook to desired doneness.
1 tablespoon olive oil
1 pound round steak, thinly sliced into 2 inch pieces
salt to taste
ground black pepper to taste
1 large onion, thinly sliced
2 cups fresh broccoli florets, chopped
1 (10.75 ounce) can condensed cream of broccoli soup
1/4 cup water
3 tablespoons soy sauce
Directions
In a large skillet, heat the olive oil over high heat. Stir in the steak and season with salt and pepper. Cook until beef is almost completely browned.
Stir in onions and saute until tender. Stir in broccoli, condensed cream of broccoli soup, water and soy sauce. Blend well.
Reduce heat and cover. Cook to desired doneness.
11/29/2013
Recipe Buffalo Chicken Phyllo Wraps
Ingredients
2 (5 ounce) skinless, boneless chicken breast halves
1/4 cup hot pepper sauce (such as Frank's RedHot®)
6 sheets phyllo dough
1 tablespoon olive oil
salt and pepper to taste
1/2 cup hot pepper sauce (such as Frank's RedHot®)
2 tablespoons distilled white vinegar
1/2 cup light garlic-flavored cream cheese
1 tablespoon olive oil
Directions
Combine chicken and 1/4 cup hot sauce in a shallow dish; marinate in the refrigerator for 1 hour. Grease a 9x13- inch baking dish.
Preheat oven to 350 degrees F (175 degrees C). Place phyllo sheets on work surface; cover with damp towel to keep from drying out.
Heat 1 tablespoon olive oil in a small skillet over medium heat. Remove chicken from hot sauce; season with salt and pepper. Cook the chicken in the oil until the juices run clear, 3 to 5 minutes per side. Remove from heat; shred. Combine the shredded chicken, remaining 1/2 cup hot sauce, vinegar, and cream cheese in a large bowl. Stir until creamy. Allow mixture to cool, about 5 minutes.
Remove 1 phyllo sheet from stack; fold in half lengthwise. Brush lightly with oil. Place 2 heaping tablespoons of the chicken mixture at the bottom of the folded phyllo, about 1 inch from the bottom. Fold bottom of phyllo over filling, fold in each side, roll wrap to the end of the phyllo sheet. Repeat with remaining phyllo sheets and chicken mixture.
Place phyllo rolls in prepared baking dish. Bake in preheated oven until phyllo is brown and flaky, 20 to 25 minutes.
2 (5 ounce) skinless, boneless chicken breast halves
1/4 cup hot pepper sauce (such as Frank's RedHot®)
6 sheets phyllo dough
1 tablespoon olive oil
salt and pepper to taste
1/2 cup hot pepper sauce (such as Frank's RedHot®)
2 tablespoons distilled white vinegar
1/2 cup light garlic-flavored cream cheese
1 tablespoon olive oil
Directions
Combine chicken and 1/4 cup hot sauce in a shallow dish; marinate in the refrigerator for 1 hour. Grease a 9x13- inch baking dish.
Preheat oven to 350 degrees F (175 degrees C). Place phyllo sheets on work surface; cover with damp towel to keep from drying out.
Heat 1 tablespoon olive oil in a small skillet over medium heat. Remove chicken from hot sauce; season with salt and pepper. Cook the chicken in the oil until the juices run clear, 3 to 5 minutes per side. Remove from heat; shred. Combine the shredded chicken, remaining 1/2 cup hot sauce, vinegar, and cream cheese in a large bowl. Stir until creamy. Allow mixture to cool, about 5 minutes.
Remove 1 phyllo sheet from stack; fold in half lengthwise. Brush lightly with oil. Place 2 heaping tablespoons of the chicken mixture at the bottom of the folded phyllo, about 1 inch from the bottom. Fold bottom of phyllo over filling, fold in each side, roll wrap to the end of the phyllo sheet. Repeat with remaining phyllo sheets and chicken mixture.
Place phyllo rolls in prepared baking dish. Bake in preheated oven until phyllo is brown and flaky, 20 to 25 minutes.
Recipe Baked Potato Soup V
Ingredients
9 baking potatoes
2/3 cup butter
2/3 cup all-purpose flour
6 cups whole milk
1/2 tablespoon salt
1 teaspoon ground black pepper
1/2 cup bacon bits, divided
4 green onions, chopped
10 ounces shredded Cheddar cheese
1 (8 ounce) container sour cream
Directions
Prick potatoes with a fork and cook in the microwave, 3 or 4 at a time, and scoop out the flesh (while the others are cooking).
In a large saucepan over medium heat, melt butter. Stir in flour and cook about a minute. Whisk in milk, a little at a time, stirring constantly until thickened. Stir in potatoes, salt, pepper, 1/3 cup bacon bits, 2 tablespoons green onions and most of the cheese. Cook until thoroughly heated. Stir in sour cream and heat through. Serve topped with remaining bacon, onions and cheese.
9 baking potatoes
2/3 cup butter
2/3 cup all-purpose flour
6 cups whole milk
1/2 tablespoon salt
1 teaspoon ground black pepper
1/2 cup bacon bits, divided
4 green onions, chopped
10 ounces shredded Cheddar cheese
1 (8 ounce) container sour cream
Directions
Prick potatoes with a fork and cook in the microwave, 3 or 4 at a time, and scoop out the flesh (while the others are cooking).
In a large saucepan over medium heat, melt butter. Stir in flour and cook about a minute. Whisk in milk, a little at a time, stirring constantly until thickened. Stir in potatoes, salt, pepper, 1/3 cup bacon bits, 2 tablespoons green onions and most of the cheese. Cook until thoroughly heated. Stir in sour cream and heat through. Serve topped with remaining bacon, onions and cheese.
Recipe Applesauce Oatmeal Cake
Ingredients
3/4 cup butter, softened
1 1/2 cups white sugar
4 eggs
1 1/8 cups applesauce
3/4 cup milk
1 1/2 cups all-purpose flour
1 1/2 cups rolled oats
1/4 teaspoon salt
1 tablespoon baking powder
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground nutmeg
3/4 teaspoon ground cloves
1 1/2 cups raisins
1 1/2 cups coarsely chopped walnuts
Directions
Stir together flour, oats, salt, baking powder, and spices.
In a large bowl, cream the butter or margarine with the sugar. Beat in the eggs, then the applesauce and milk. Beat flour mixture into applesauce mixture. Stir in the raisins and nuts. Turn the batter into a greased and floured tube pan.
Bake the cake in a preheated oven at 350 degrees F (175 degrees C) for 65 minutes, or until it tests done. Let cake cool on a wire rack.
3/4 cup butter, softened
1 1/2 cups white sugar
4 eggs
1 1/8 cups applesauce
3/4 cup milk
1 1/2 cups all-purpose flour
1 1/2 cups rolled oats
1/4 teaspoon salt
1 tablespoon baking powder
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground nutmeg
3/4 teaspoon ground cloves
1 1/2 cups raisins
1 1/2 cups coarsely chopped walnuts
Directions
Stir together flour, oats, salt, baking powder, and spices.
In a large bowl, cream the butter or margarine with the sugar. Beat in the eggs, then the applesauce and milk. Beat flour mixture into applesauce mixture. Stir in the raisins and nuts. Turn the batter into a greased and floured tube pan.
Bake the cake in a preheated oven at 350 degrees F (175 degrees C) for 65 minutes, or until it tests done. Let cake cool on a wire rack.
Recipe Barbecued Beef Ribs for Two
Ingredients
2 pounds beef back ribs
1/2 cup ketchup
2 tablespoons finely chopped onion
2 garlic cloves, minced
2 tablespoons vinegar
1 tablespoon brown sugar
1/2 teaspoon chili powder
1/2 teaspoon Worcestershire sauce
1/8 teaspoon garlic powder
1 dash hot pepper sauce
Directions
Cut ribs into serving-size pieces; place in a large kettle and cover with water. Simmer, uncovered, for 50-60 minutes or until tender. Meanwhile, combine remaining ingredients in a small saucepan. Simmer, uncovered, for 10 minutes. Drain ribs; place in a greased shallow 2-qt. baking dish. Cover with sauce. Bake, uncovered, at 350 degrees F for 50-60 minutes.
2 pounds beef back ribs
1/2 cup ketchup
2 tablespoons finely chopped onion
2 garlic cloves, minced
2 tablespoons vinegar
1 tablespoon brown sugar
1/2 teaspoon chili powder
1/2 teaspoon Worcestershire sauce
1/8 teaspoon garlic powder
1 dash hot pepper sauce
Directions
Cut ribs into serving-size pieces; place in a large kettle and cover with water. Simmer, uncovered, for 50-60 minutes or until tender. Meanwhile, combine remaining ingredients in a small saucepan. Simmer, uncovered, for 10 minutes. Drain ribs; place in a greased shallow 2-qt. baking dish. Cover with sauce. Bake, uncovered, at 350 degrees F for 50-60 minutes.
Recipe Breakfast Loaf
Ingredients
6 eggs, beaten
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon butter or margarine
1 (1 pound) round French bread loaf
6 ounces thinly sliced deli ham, divided
3/4 cup shredded Monterey Jack cheese, divided
3/4 cup shredded Cheddar cheese, divided
1/2 medium red bell pepper, thinly sliced
1 medium tomato, thinly sliced
Directions
In a small bowl, combine eggs, salt and pepper. Melt butter in a skillet; add eggs. Cook and stir until set; set aside. Cut the top fourth off loaf of bread. Carefully hollow out top and bottom, leaving a 1/2-in. shell. (Discard removed bread or save for another use.) Set top aside.
In bottom of bread, place a fourth of the ham. Layer with half of the Monterey Jack and cheddar cheese, red pepper, scrambled eggs and tomato slices. Top with the remaining cheese and ham. Gently press the layers together. Replace bread top and wrap tightly in foil. Bake at 350 degrees F for 25-30 minutes or until heated through. Let stand for 10 minutes before cutting.
6 eggs, beaten
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon butter or margarine
1 (1 pound) round French bread loaf
6 ounces thinly sliced deli ham, divided
3/4 cup shredded Monterey Jack cheese, divided
3/4 cup shredded Cheddar cheese, divided
1/2 medium red bell pepper, thinly sliced
1 medium tomato, thinly sliced
Directions
In a small bowl, combine eggs, salt and pepper. Melt butter in a skillet; add eggs. Cook and stir until set; set aside. Cut the top fourth off loaf of bread. Carefully hollow out top and bottom, leaving a 1/2-in. shell. (Discard removed bread or save for another use.) Set top aside.
In bottom of bread, place a fourth of the ham. Layer with half of the Monterey Jack and cheddar cheese, red pepper, scrambled eggs and tomato slices. Top with the remaining cheese and ham. Gently press the layers together. Replace bread top and wrap tightly in foil. Bake at 350 degrees F for 25-30 minutes or until heated through. Let stand for 10 minutes before cutting.
Recipe Amazing Pork Chops in Cream Sauce
Ingredients
8 boneless pork chops
salt, to taste
ground black pepper, to taste
3/4 cup white wine
3/4 cup heavy cream
3 tablespoons butter
1 (8 ounce) package sliced fresh mushrooms
Directions
Melt butter in a large skillet over medium heat. Season pork chops with salt and pepper, and arrange in a single layer in pan. Pan-fry for 2 minutes on each side to brown. Pour in wine, and continue cooking for 6 minutes. Remove chops from pan.
Pour cream into the skillet, and then add mushrooms. Increase heat to high; cook for 5 minutes, stirring frequently. Return chops to pan to warm. Serve.
8 boneless pork chops
salt, to taste
ground black pepper, to taste
3/4 cup white wine
3/4 cup heavy cream
3 tablespoons butter
1 (8 ounce) package sliced fresh mushrooms
Directions
Melt butter in a large skillet over medium heat. Season pork chops with salt and pepper, and arrange in a single layer in pan. Pan-fry for 2 minutes on each side to brown. Pour in wine, and continue cooking for 6 minutes. Remove chops from pan.
Pour cream into the skillet, and then add mushrooms. Increase heat to high; cook for 5 minutes, stirring frequently. Return chops to pan to warm. Serve.
Recipe Apple Cheese Pizza
Ingredients
1/2 cup cream cheese
1 (12 inch) prepared pizza crust
3 large apples
1 1/2 cups shredded Cheddar cheese
Directions
Preheat oven to 450 degrees F (230 degrees C).
Spread cream cheese over pizza crust and arrange apple slices to cover crust. Sprinkle cheese on top.
Bake for 30 minutes in preheated oven.
1/2 cup cream cheese
1 (12 inch) prepared pizza crust
3 large apples
1 1/2 cups shredded Cheddar cheese
Directions
Preheat oven to 450 degrees F (230 degrees C).
Spread cream cheese over pizza crust and arrange apple slices to cover crust. Sprinkle cheese on top.
Bake for 30 minutes in preheated oven.
Recipe Bacon Fried Bananas
Ingredients
1 pound bacon
3 ripe bananas, sliced
Directions
Place the bacon in a large, deep skillet; cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate.
Reduce heat to medium. Place the bananas cut side down and cook one minute. Flip with a spatula and cook an additional minute. Drain the banana slices on a paper towel-lined plate. Serve warm with bacon.
1 pound bacon
3 ripe bananas, sliced
Directions
Place the bacon in a large, deep skillet; cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate.
Reduce heat to medium. Place the bananas cut side down and cook one minute. Flip with a spatula and cook an additional minute. Drain the banana slices on a paper towel-lined plate. Serve warm with bacon.
Recipe Almond Orange Streusel Coffee Cake
Ingredients
Streusel:
1 cup packed brown sugar
1 cup sliced almonds
1/4 cup all-purpose flour
3 tablespoons butter, melted
1 teaspoon freshly grated orange zest
Cake:
1/2 cup butter, softened
1/2 cup white sugar
3 eggs
1 teaspoon freshly grated orange zest
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2/3 cup orange juice
Glaze:
5 teaspoons orange juice
1 cup confectioners' sugar
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch tube pan.
In a medium bowl, mix brown sugar, almonds, and flour. Stir in butter and 1 teaspoon orange zest, and set aside.
In a separate medium bowl, thoroughly beat together butter and sugar with an electric mixer. Mix in eggs one at a time. Beat in remaining teaspoon orange zest and vanilla extract.
In a large bowl, mix flour, baking powder, and baking soda. With an electric mixer set to Low, alternately mix in egg mixture and 2/3 cups orange juice to make a batter. Spoon 1/2 the batter into the prepared 9 inch tube pan. Top with 1/2 the brown sugar mixture. Cover with remaining batter, and top with remaining brown sugar mixture.
Bake 25 to 35 minutes in the preheated oven, until a toothpick inserted in the center comes out clean. Turn out onto a wire rack to cool.
Mix 5 teaspoons orange juice and confectioner's sugar in a small bowl, and use to glaze the cooled cake.
Streusel:
1 cup packed brown sugar
1 cup sliced almonds
1/4 cup all-purpose flour
3 tablespoons butter, melted
1 teaspoon freshly grated orange zest
Cake:
1/2 cup butter, softened
1/2 cup white sugar
3 eggs
1 teaspoon freshly grated orange zest
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2/3 cup orange juice
Glaze:
5 teaspoons orange juice
1 cup confectioners' sugar
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch tube pan.
In a medium bowl, mix brown sugar, almonds, and flour. Stir in butter and 1 teaspoon orange zest, and set aside.
In a separate medium bowl, thoroughly beat together butter and sugar with an electric mixer. Mix in eggs one at a time. Beat in remaining teaspoon orange zest and vanilla extract.
In a large bowl, mix flour, baking powder, and baking soda. With an electric mixer set to Low, alternately mix in egg mixture and 2/3 cups orange juice to make a batter. Spoon 1/2 the batter into the prepared 9 inch tube pan. Top with 1/2 the brown sugar mixture. Cover with remaining batter, and top with remaining brown sugar mixture.
Bake 25 to 35 minutes in the preheated oven, until a toothpick inserted in the center comes out clean. Turn out onto a wire rack to cool.
Mix 5 teaspoons orange juice and confectioner's sugar in a small bowl, and use to glaze the cooled cake.
Recipe Apples in Pajamas
Ingredients
4 large Granny smith apples - peeled, cored and sliced into 1/2 inch thick rings
2/3 cup all-purpose flour
1 pinch salt
2 eggs
1 tablespoon vegetable oil
1/3 cup milk
1/4 cup water
4 cups oil for frying, or as needed
1/2 teaspoon ground cinnamon
2 tablespoons white sugar
Directions
In a shallow bowl, stir together the flour and salt. Whisk in the eggs, 1 tablespoon of oil, milk, and water until batter is smooth. The batter should be just thick enough to stick to the apples and coat them. If the batter is too thin, more flour may be added. If the batter does not want to stick, toss the apples with a bit of flour.
Heat one inch of vegetable oil in a deep heavy skillet to 375 degrees F (190 degrees C).
Coat apple slices with batter, and place 4 or 5 slices into the hot oil at a time. Fry until golden on one side, then use tongs to flip and fry until brown on the other side. Drain on paper towels. Stir together the cinnamon and sugar; sprinkle over the apple slices before serving.
4 large Granny smith apples - peeled, cored and sliced into 1/2 inch thick rings
2/3 cup all-purpose flour
1 pinch salt
2 eggs
1 tablespoon vegetable oil
1/3 cup milk
1/4 cup water
4 cups oil for frying, or as needed
1/2 teaspoon ground cinnamon
2 tablespoons white sugar
Directions
In a shallow bowl, stir together the flour and salt. Whisk in the eggs, 1 tablespoon of oil, milk, and water until batter is smooth. The batter should be just thick enough to stick to the apples and coat them. If the batter is too thin, more flour may be added. If the batter does not want to stick, toss the apples with a bit of flour.
Heat one inch of vegetable oil in a deep heavy skillet to 375 degrees F (190 degrees C).
Coat apple slices with batter, and place 4 or 5 slices into the hot oil at a time. Fry until golden on one side, then use tongs to flip and fry until brown on the other side. Drain on paper towels. Stir together the cinnamon and sugar; sprinkle over the apple slices before serving.
Recipe Beef and Spaghetti Pie
Ingredients
1 pound spaghetti
1 pound lean ground beef
1/4 teaspoon salt
1/4 teaspoon ground black pepper
garlic powder to taste
1/2 cup chopped green bell pepper
26 ounces Classico® Tomato and Basil Sauce
3/4 cup sour cream
1/2 cup chopped green onions
1/2 (8 ounce) package cream cheese
1 1/2 cups shredded Cheddar cheese
Directions
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Preheat oven to 350 degrees F (175 degrees C).
In a skillet over medium heat, brown the ground beef. Drain and crumble. Put crumbled beef in skillet. Stir in salt, pepper, garlic powder, bell pepper and pasta sauce. Bring to a boil; reduce heat and simmer for 20 minutes.
In a small bowl combine sour cream, green onions and cream cheese and set aside. Coat a 9x13 inch baking dish with cooking spray and add the cooked spaghetti. Spread the cream cheese mixture over it, add the meat mixture and sprinkle with Cheddar Cheese.
Cover and bake for 25 minutes. Uncover and bake for 5 more minutes until the cheese is bubbly.
1 pound spaghetti
1 pound lean ground beef
1/4 teaspoon salt
1/4 teaspoon ground black pepper
garlic powder to taste
1/2 cup chopped green bell pepper
26 ounces Classico® Tomato and Basil Sauce
3/4 cup sour cream
1/2 cup chopped green onions
1/2 (8 ounce) package cream cheese
1 1/2 cups shredded Cheddar cheese
Directions
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Preheat oven to 350 degrees F (175 degrees C).
In a skillet over medium heat, brown the ground beef. Drain and crumble. Put crumbled beef in skillet. Stir in salt, pepper, garlic powder, bell pepper and pasta sauce. Bring to a boil; reduce heat and simmer for 20 minutes.
In a small bowl combine sour cream, green onions and cream cheese and set aside. Coat a 9x13 inch baking dish with cooking spray and add the cooked spaghetti. Spread the cream cheese mixture over it, add the meat mixture and sprinkle with Cheddar Cheese.
Cover and bake for 25 minutes. Uncover and bake for 5 more minutes until the cheese is bubbly.
Recipe Blueberry Walnut Bread
Ingredients
1/3 cup margarine, softened
1/2 cup milk
2 eggs
2 1/2 cups all-purpose flour
1 cup white sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 cup frozen blueberries, thawed, drained
1/2 cup chopped walnuts
1/2 teaspoon grated lemon zest (optional)
Directions
In a large bowl, beat together the margarine, milk, eggs and sugar. Stir in the flour, baking powder, baking soda and salt. Carefully fold in the blueberries and walnuts. Fold in lemon zest.
Spray bread machine pan with cooking spray. Pour mixture into bread machine pan and put pan into bread machine. Select Quick Bread/Cake cycle, and press Start. Check in 1 minute to see if mixture is well blended. Cook until cake cycle stops. Cool completely in bread machine pan before removing.
1/3 cup margarine, softened
1/2 cup milk
2 eggs
2 1/2 cups all-purpose flour
1 cup white sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 cup frozen blueberries, thawed, drained
1/2 cup chopped walnuts
1/2 teaspoon grated lemon zest (optional)
Directions
In a large bowl, beat together the margarine, milk, eggs and sugar. Stir in the flour, baking powder, baking soda and salt. Carefully fold in the blueberries and walnuts. Fold in lemon zest.
Spray bread machine pan with cooking spray. Pour mixture into bread machine pan and put pan into bread machine. Select Quick Bread/Cake cycle, and press Start. Check in 1 minute to see if mixture is well blended. Cook until cake cycle stops. Cool completely in bread machine pan before removing.
Recipe Authentic German Potato Salad
Ingredients
3 cups diced peeled potatoes
4 slices bacon
1 small onion, diced
1/4 cup white vinegar
2 tablespoons water
3 tablespoons white sugar
1 teaspoon salt
1/8 teaspoon ground black pepper
1 tablespoon chopped fresh parsley
Directions
Place the potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and set aside to cool.
Place the bacon in a large deep skillet over medium-high heat. Fry until browned and crisp, turning as needed. Remove from the pan and set aside.
Add onion to the bacon grease, and cook over medium heat until browned. Add the vinegar, water, sugar, salt and pepper to the pan. Bring to a boil, then add the potatoes and parsley. Crumble in half of the bacon. Heat through, then transfer to a serving dish. Crumble the remaining bacon over the top, and serve warm.
3 cups diced peeled potatoes
4 slices bacon
1 small onion, diced
1/4 cup white vinegar
2 tablespoons water
3 tablespoons white sugar
1 teaspoon salt
1/8 teaspoon ground black pepper
1 tablespoon chopped fresh parsley
Directions
Place the potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and set aside to cool.
Place the bacon in a large deep skillet over medium-high heat. Fry until browned and crisp, turning as needed. Remove from the pan and set aside.
Add onion to the bacon grease, and cook over medium heat until browned. Add the vinegar, water, sugar, salt and pepper to the pan. Bring to a boil, then add the potatoes and parsley. Crumble in half of the bacon. Heat through, then transfer to a serving dish. Crumble the remaining bacon over the top, and serve warm.
Recipe Alissa's Vegetarian Lentil Meatloaf
Ingredients
1 1/2 cups French green lentils
3/4 cup chopped onion
1/2 cup shredded carrot
1/2 cup chopped red bell pepper
1/4 cup wheat germ
1/2 cup cooked brown rice
3/4 cup bread crumbs
1/4 cup crushed flax seed
2/3 cup egg whites
1 (6.5 ounce) can tomato sauce
1 tablespoon olive oil
2 teaspoons dried thyme
1 pinch cayenne pepper, or to taste
salt to taste
Directions
Measure the lentils into a saucepan and fill with enough water to cover them by 1 inch. Bring to a boil, and cook until tender, about 45 minutes. Check occasionally and add more water if needed. Drain and set aside to cool.
Preheat the oven to 375 degrees F (190 degrees C). Grease an 8x4 inch loaf pan.
In the bowl of a food processor, combine the onion, carrot, bell pepper and wheat germ. Pulse until finely chopped. Transfer to a bowl. Put the lentils into the food processor and process into a paste. Spoon the lentils into the bowl with the vegetables and mix in the rice, bread crumbs, flax seed, egg whites, tomato sauce and olive oil. Season with thyme, cayenne pepper and salt. Spoon the mixture into the prepared loaf pan.
Bake for 45 minutes in the preheated oven, until heated through and browned on the top. Cool slightly before slicing and serving.
1 1/2 cups French green lentils
3/4 cup chopped onion
1/2 cup shredded carrot
1/2 cup chopped red bell pepper
1/4 cup wheat germ
1/2 cup cooked brown rice
3/4 cup bread crumbs
1/4 cup crushed flax seed
2/3 cup egg whites
1 (6.5 ounce) can tomato sauce
1 tablespoon olive oil
2 teaspoons dried thyme
1 pinch cayenne pepper, or to taste
salt to taste
Directions
Measure the lentils into a saucepan and fill with enough water to cover them by 1 inch. Bring to a boil, and cook until tender, about 45 minutes. Check occasionally and add more water if needed. Drain and set aside to cool.
Preheat the oven to 375 degrees F (190 degrees C). Grease an 8x4 inch loaf pan.
In the bowl of a food processor, combine the onion, carrot, bell pepper and wheat germ. Pulse until finely chopped. Transfer to a bowl. Put the lentils into the food processor and process into a paste. Spoon the lentils into the bowl with the vegetables and mix in the rice, bread crumbs, flax seed, egg whites, tomato sauce and olive oil. Season with thyme, cayenne pepper and salt. Spoon the mixture into the prepared loaf pan.
Bake for 45 minutes in the preheated oven, until heated through and browned on the top. Cool slightly before slicing and serving.
Recipe Broccoli Peanut Picnic Slaw
Ingredients
4 cups Green Cabbage, shredded
4 cups Broccoli broken into small florets
1/2 cup Raisins
3/4 cup Dry Roasted Peanuts
1/2 cup Onion, chopped
10 slices Bacon, crumbled
Dressing:
1 cup Marzetti® Slaw Dressing
1/4 cup Sugar
Directions
In a salad bowl, mix all ingredients together, making sure the flavor is blended well. In a small bowl, mix slaw dressing and sugar together. Pour on top of vegetables. Mix and chill overnight.
4 cups Green Cabbage, shredded
4 cups Broccoli broken into small florets
1/2 cup Raisins
3/4 cup Dry Roasted Peanuts
1/2 cup Onion, chopped
10 slices Bacon, crumbled
Dressing:
1 cup Marzetti® Slaw Dressing
1/4 cup Sugar
Directions
In a salad bowl, mix all ingredients together, making sure the flavor is blended well. In a small bowl, mix slaw dressing and sugar together. Pour on top of vegetables. Mix and chill overnight.
Recipe African Peanut Soup
Ingredients
2 tablespoons olive oil
2 medium onions, chopped
2 large red bell peppers, chopped
4 cloves garlic, minced
1 (28 ounce) can crushed tomatoes, with liquid
8 cups vegetable broth or stock
1/4 teaspoon pepper
1/4 teaspoon chili powder (optional)
2/3 cup extra crunchy peanut butter
1/2 cup uncooked brown rice
Directions
Heat oil in a large stock pot over medium high heat. Cook onions and bell peppers until lightly browned and tender, stirring in garlic when almost done to prevent burning. Stir in tomatoes, vegetable stock, pepper, and chili powder. Reduce heat to low and simmer, uncovered, for 30 minutes.
Stir in rice, cover, and simmer another fifteen minutes or until rice is tender. Stir in peanut butter until well blended, and serve.
2 tablespoons olive oil
2 medium onions, chopped
2 large red bell peppers, chopped
4 cloves garlic, minced
1 (28 ounce) can crushed tomatoes, with liquid
8 cups vegetable broth or stock
1/4 teaspoon pepper
1/4 teaspoon chili powder (optional)
2/3 cup extra crunchy peanut butter
1/2 cup uncooked brown rice
Directions
Heat oil in a large stock pot over medium high heat. Cook onions and bell peppers until lightly browned and tender, stirring in garlic when almost done to prevent burning. Stir in tomatoes, vegetable stock, pepper, and chili powder. Reduce heat to low and simmer, uncovered, for 30 minutes.
Stir in rice, cover, and simmer another fifteen minutes or until rice is tender. Stir in peanut butter until well blended, and serve.
Recipe Asparagus Side Dish
Ingredients
1 bunch fresh asparagus, trimmed
2/3 cup water
1/4 cup olive oil
1/2 cup grated Parmesan cheese
10 grape tomatoes, halved
Directions
Combine the asparagus and water in a 10 inch skillet and place over medium heat; cover. Allow the asparagus to steam until tender, about 10 minutes; drain. Reduce heat to low and return the skillet to the heat. Drizzle olive oil over the asparagus; sprinkle with Parmesan cheese. Add the grape tomatoes to the skillet and replace the lid. Allow to sit covered until the cheese melts and the tomatoes are slightly steamed, about 2 minutes.
1 bunch fresh asparagus, trimmed
2/3 cup water
1/4 cup olive oil
1/2 cup grated Parmesan cheese
10 grape tomatoes, halved
Directions
Combine the asparagus and water in a 10 inch skillet and place over medium heat; cover. Allow the asparagus to steam until tender, about 10 minutes; drain. Reduce heat to low and return the skillet to the heat. Drizzle olive oil over the asparagus; sprinkle with Parmesan cheese. Add the grape tomatoes to the skillet and replace the lid. Allow to sit covered until the cheese melts and the tomatoes are slightly steamed, about 2 minutes.
Recipe Apricot Salad
Ingredients
2 (3 ounce) packages apricot flavored gelatin mix
2 cups boiling water
1 (8 ounce) package cream cheese, softened
1 cup milk
1 (20 ounce) can crushed pineapple, undrained
4 ounces frozen whipped topping, thawed
Directions
Dissolve gelatin in boiling water and set aside. In a mixing bowl, beat cream cheese until smooth. Gradually beat in milk until smooth. Stir in gelatin. Add pineapple and mix well. Chill. When mixture begins to thicken, fold in whipped topping. Pour into a 2-1/2-qt. serving bowl. Chill for at least 2 hours.
2 (3 ounce) packages apricot flavored gelatin mix
2 cups boiling water
1 (8 ounce) package cream cheese, softened
1 cup milk
1 (20 ounce) can crushed pineapple, undrained
4 ounces frozen whipped topping, thawed
Directions
Dissolve gelatin in boiling water and set aside. In a mixing bowl, beat cream cheese until smooth. Gradually beat in milk until smooth. Stir in gelatin. Add pineapple and mix well. Chill. When mixture begins to thicken, fold in whipped topping. Pour into a 2-1/2-qt. serving bowl. Chill for at least 2 hours.
Recipe Apres Ski French Toast
Ingredients
4 slices multigrain bread
2 eggs
3/4 cup milk
1 teaspoon orange juice
2 teaspoons grated orange zest
1 teaspoon vanilla extract
1 teaspoon white sugar
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 tablespoon ground nutmeg
2 teaspoons light butter
Directions
Place bread in a flat bottomed dish. Whisk together the eggs, milk, orange juice, orange zest, vanilla, sugar, salt, cinnamon, and nutmeg in a mixing bowl. Pour egg mixture over bread, and refrigerate until bread absorbs the liquid, about 10 minutes.
Melt butter in a large non-stick skillet over medium heat. Place bread into skillet. Cook until golden, about 3 minutes per side.
4 slices multigrain bread
2 eggs
3/4 cup milk
1 teaspoon orange juice
2 teaspoons grated orange zest
1 teaspoon vanilla extract
1 teaspoon white sugar
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 tablespoon ground nutmeg
2 teaspoons light butter
Directions
Place bread in a flat bottomed dish. Whisk together the eggs, milk, orange juice, orange zest, vanilla, sugar, salt, cinnamon, and nutmeg in a mixing bowl. Pour egg mixture over bread, and refrigerate until bread absorbs the liquid, about 10 minutes.
Melt butter in a large non-stick skillet over medium heat. Place bread into skillet. Cook until golden, about 3 minutes per side.
Recipe Best Ever Bruschetta!
Ingredients
4 English muffins, split
4 cloves garlic, minced
2 tablespoons butter
1 tablespoon chopped fresh basil
4 large fresh tomatoes, peeled and chopped
8 black olives, pitted and halved
1 tablespoon tomato paste
1 tablespoon olive oil
2 teaspoons lemon juice
1 teaspoon honey
4 slices mozzarella cheese, halved
salt and pepper to taste
Directions
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Toast muffin halves under broiler until golden, about 2 to 3 minutes. Mix garlic, butter, and basil together in a small bowl; spread butter mixture evenly onto each toasted muffin half.
Combine tomatoes, olives, and tomato paste in a large bowl; set aside. Whisk together the olive oil, lemon juice, and honey in a small bowl. Spoon some of the tomato mixture onto each muffin, then drizzle the olive oil mixture over the top, place a piece of mozzarella on top, and season with salt and pepper.
Return muffins to broiler; cook until the cheese has melted, 1 to 2 minutes. Serve immediately.
4 English muffins, split
4 cloves garlic, minced
2 tablespoons butter
1 tablespoon chopped fresh basil
4 large fresh tomatoes, peeled and chopped
8 black olives, pitted and halved
1 tablespoon tomato paste
1 tablespoon olive oil
2 teaspoons lemon juice
1 teaspoon honey
4 slices mozzarella cheese, halved
salt and pepper to taste
Directions
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Toast muffin halves under broiler until golden, about 2 to 3 minutes. Mix garlic, butter, and basil together in a small bowl; spread butter mixture evenly onto each toasted muffin half.
Combine tomatoes, olives, and tomato paste in a large bowl; set aside. Whisk together the olive oil, lemon juice, and honey in a small bowl. Spoon some of the tomato mixture onto each muffin, then drizzle the olive oil mixture over the top, place a piece of mozzarella on top, and season with salt and pepper.
Return muffins to broiler; cook until the cheese has melted, 1 to 2 minutes. Serve immediately.
Recipe Bruce's Hot Barbecue Sauce
Ingredients
2 (15 ounce) cans apricot halves, drained
4 cups packed brown sugar
4 cups cider vinegar
1 (29 ounce) can tomato sauce
2 cups ketchup
1 cup maple syrup
1 cup prepared mustard
1/2 cup orange juice
1/2 cup honey
3 tablespoons salt
1/2 cup molasses
3 tablespoons chicken bouillon granules
2 tablespoons crushed red pepper flakes
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons Worcestershire sauce
2 tablespoons soy sauce
1 tablespoon pepper
2 tablespoons liquid smoke (optional)
Directions
In a blender or food processor, puree the apricots until smooth. Pour into a large soup kettle or Dutch oven; add the next 17 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour or until flavors are blended, stirring occasionally. Stir in liquid smoke if desired. Cool. Store in the refrigerator.
2 (15 ounce) cans apricot halves, drained
4 cups packed brown sugar
4 cups cider vinegar
1 (29 ounce) can tomato sauce
2 cups ketchup
1 cup maple syrup
1 cup prepared mustard
1/2 cup orange juice
1/2 cup honey
3 tablespoons salt
1/2 cup molasses
3 tablespoons chicken bouillon granules
2 tablespoons crushed red pepper flakes
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons Worcestershire sauce
2 tablespoons soy sauce
1 tablespoon pepper
2 tablespoons liquid smoke (optional)
Directions
In a blender or food processor, puree the apricots until smooth. Pour into a large soup kettle or Dutch oven; add the next 17 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour or until flavors are blended, stirring occasionally. Stir in liquid smoke if desired. Cool. Store in the refrigerator.
Recipe Baklava
Ingredients
1 cup unsalted butter
1/2 (16 ounce) package phyllo dough
2 cups chopped pecans
1 1/2 tablespoons whole cloves
1 1/2 cups water
1/3 cup white sugar
1 cinnamon stick
1 cup honey
Directions
Preheat oven to 350 degrees F (175 degrees C).
Melt the butter over low heat. Pour 2 tablespoons of the butter into the bottom of a 9x13 inch baking pan. Layer 3 sheets of the phyllo dough in the pan. Trim dough to fit. Sprinkle 2 tablespoons of pecans over the phyllo dough. Layer 3 more sheets of dough, brush generously with the melted butter, and sprinkle with 2 tablespoons of pecans. Continue dough -butter- pecan layers until pan is 3/4 full.
With a sharp knife, score phyllo dough to form diamonds. Press a clove at each end of the diamonds. Pour remaining butter over the dough.
Bake 45 to 50 minutes in the preheated oven, until golden brown.
Meanwhile, combine the sugar, water and cinnamon stick in a medium saucepan, and bring to boil, stirring constantly. Simmer for 10 minutes.
Add the honey and simmer for 2 minutes longer. Remove from heat and discard cinnamon stick. Pour honey mixture over hot baklava. Let cool on wire racks. Cut into diamonds.
Pour honey mixture over hot baklava. Let cool on wire racks. Cut into diamonds.
1 cup unsalted butter
1/2 (16 ounce) package phyllo dough
2 cups chopped pecans
1 1/2 tablespoons whole cloves
1 1/2 cups water
1/3 cup white sugar
1 cinnamon stick
1 cup honey
Directions
Preheat oven to 350 degrees F (175 degrees C).
Melt the butter over low heat. Pour 2 tablespoons of the butter into the bottom of a 9x13 inch baking pan. Layer 3 sheets of the phyllo dough in the pan. Trim dough to fit. Sprinkle 2 tablespoons of pecans over the phyllo dough. Layer 3 more sheets of dough, brush generously with the melted butter, and sprinkle with 2 tablespoons of pecans. Continue dough -butter- pecan layers until pan is 3/4 full.
With a sharp knife, score phyllo dough to form diamonds. Press a clove at each end of the diamonds. Pour remaining butter over the dough.
Bake 45 to 50 minutes in the preheated oven, until golden brown.
Meanwhile, combine the sugar, water and cinnamon stick in a medium saucepan, and bring to boil, stirring constantly. Simmer for 10 minutes.
Add the honey and simmer for 2 minutes longer. Remove from heat and discard cinnamon stick. Pour honey mixture over hot baklava. Let cool on wire racks. Cut into diamonds.
Pour honey mixture over hot baklava. Let cool on wire racks. Cut into diamonds.
Recipe Apricot Chicken III
Ingredients
8 chicken thighs
1 packet dry onion soup mix
1 (14 ounce) can apricot nectar
1 (14 ounce) can apricot halves, drained
Directions
Preheat oven to 350 degrees F (175 degrees C).
Place chicken in a 9x13 inch baking dish.
In a small bowl mix together soup mix and apricot nectar. Pour over chicken.
Bake in preheated oven for 55 minutes.
Sprinkle apricot halves over chicken and cook another 5 minutes.
8 chicken thighs
1 packet dry onion soup mix
1 (14 ounce) can apricot nectar
1 (14 ounce) can apricot halves, drained
Directions
Preheat oven to 350 degrees F (175 degrees C).
Place chicken in a 9x13 inch baking dish.
In a small bowl mix together soup mix and apricot nectar. Pour over chicken.
Bake in preheated oven for 55 minutes.
Sprinkle apricot halves over chicken and cook another 5 minutes.
Recipe Blackened Chicken Pizza with Yellow Tomato Salsa
Ingredients
1 1/2 tablespoons paprika
1 tablespoon garlic powder
3 teaspoons salt
1 1/2 teaspoons freshly ground black pepper
1 1/2 teaspoons onion powder
1 1/2 teaspoons dried thyme
1 1/2 teaspoons dried oregano
1 teaspoon cayenne pepper
1 pound skinless, boneless chicken breast halves - cut into 1 inch strips
3 tablespoons canola oil
2 yellow pear tomatoes, stems removed
1/4 cup chopped red onion
1 fresh jalapeno pepper, seeded and chopped
1 clove garlic, crushed
3 tablespoons chopped fresh cilantro
1/2 lime, zested and juiced
salt and freshly ground black pepper to taste
1 pre-baked thin pizza crust
8 ounces shredded pepperjack cheese
Directions
Preheat over to 450 degrees F (230 degrees C). In a small bowl, combine paprika, garlic powder, salt, black pepper, onion powder, thyme, oregano, and cayenne. Sprinkle liberally over chicken. Store any remaining mixture in airtight container for later use.
Heat a large skillet over high heat. Pour oil into hot skillet, and cook chicken in oil for 2 to 3 minutes, or until fully cooked.
Combine tomatoes, onion, jalapeno, garlic, cilantro, lime zest, and lime juice. Season with salt and pepper to taste. Spread over pizza crust, then arrange chicken over tomato mixture. Top with cheese.
Bake in preheated oven for 10 to 15 minutes, or until cheese melts.
1 1/2 tablespoons paprika
1 tablespoon garlic powder
3 teaspoons salt
1 1/2 teaspoons freshly ground black pepper
1 1/2 teaspoons onion powder
1 1/2 teaspoons dried thyme
1 1/2 teaspoons dried oregano
1 teaspoon cayenne pepper
1 pound skinless, boneless chicken breast halves - cut into 1 inch strips
3 tablespoons canola oil
2 yellow pear tomatoes, stems removed
1/4 cup chopped red onion
1 fresh jalapeno pepper, seeded and chopped
1 clove garlic, crushed
3 tablespoons chopped fresh cilantro
1/2 lime, zested and juiced
salt and freshly ground black pepper to taste
1 pre-baked thin pizza crust
8 ounces shredded pepperjack cheese
Directions
Preheat over to 450 degrees F (230 degrees C). In a small bowl, combine paprika, garlic powder, salt, black pepper, onion powder, thyme, oregano, and cayenne. Sprinkle liberally over chicken. Store any remaining mixture in airtight container for later use.
Heat a large skillet over high heat. Pour oil into hot skillet, and cook chicken in oil for 2 to 3 minutes, or until fully cooked.
Combine tomatoes, onion, jalapeno, garlic, cilantro, lime zest, and lime juice. Season with salt and pepper to taste. Spread over pizza crust, then arrange chicken over tomato mixture. Top with cheese.
Bake in preheated oven for 10 to 15 minutes, or until cheese melts.
Recipe Blueberry, Banana, and Peanut Butter Smoothie
Ingredients
1 tablespoon flax seed meal or wheat germ
1 banana
1/2 cup frozen blueberries
1 tablespoon peanut butter
1 teaspoon honey
1/2 cup plain yogurt
1 cup milk
Directions
Put ground flax seed meal or wheat germ into blender to grind and further breakdown. This will also eliminate any bitterness from the flax seed.
Place the banana, blueberries, peanut butter, honey, yogurt, and milk into the blender. Cover, and puree until smooth. Pour into glasses to serve.
1 tablespoon flax seed meal or wheat germ
1 banana
1/2 cup frozen blueberries
1 tablespoon peanut butter
1 teaspoon honey
1/2 cup plain yogurt
1 cup milk
Directions
Put ground flax seed meal or wheat germ into blender to grind and further breakdown. This will also eliminate any bitterness from the flax seed.
Place the banana, blueberries, peanut butter, honey, yogurt, and milk into the blender. Cover, and puree until smooth. Pour into glasses to serve.
Recipe Blueberry Oatmeal Coffee Cake
Ingredients
1 1/3 cups all-purpose flour
3/4 cup quick-cooking oats
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 egg
1/2 cup fat-free milk
1/4 cup canola oil
1/4 cup reduced-fat sour cream
1 cup fresh or frozen blueberries*
STREUSEL TOPPING:
1/4 cup quick-cooking oats
3 tablespoons all-purpose flour
3 tablespoons brown sugar
2 tablespoons cold butter or stick margarine
Directions
In a large bowl, combine the flour, oats, sugar, baking powder and salt. In another bowl, beat the egg, milk, oil and sour cream. Stir into dry ingredients just until moistened. Fold in blueberries. Pour into a 9-in. round baking pan coated with nonstick cooking spray.
For topping, in a small bowl, combine the oats, flour and brown sugar; cut in butter until crumbly. Sprinkle over batter. Bake at 400 degrees F for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
1 1/3 cups all-purpose flour
3/4 cup quick-cooking oats
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 egg
1/2 cup fat-free milk
1/4 cup canola oil
1/4 cup reduced-fat sour cream
1 cup fresh or frozen blueberries*
STREUSEL TOPPING:
1/4 cup quick-cooking oats
3 tablespoons all-purpose flour
3 tablespoons brown sugar
2 tablespoons cold butter or stick margarine
Directions
In a large bowl, combine the flour, oats, sugar, baking powder and salt. In another bowl, beat the egg, milk, oil and sour cream. Stir into dry ingredients just until moistened. Fold in blueberries. Pour into a 9-in. round baking pan coated with nonstick cooking spray.
For topping, in a small bowl, combine the oats, flour and brown sugar; cut in butter until crumbly. Sprinkle over batter. Bake at 400 degrees F for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
Recipe Ben Lippen School Coffee Cake (Mrs. Hathaway's recipe)
Ingredients
1/4 cup butter
1/3 cup white sugar
1 egg
1/2 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/4 teaspoon salt
2 teaspoons baking powder
2/3 cup milk
2 tablespoons all-purpose flour
2 tablespoons butter
5 tablespoons white sugar
1/2 teaspoon ground cinnamon
Directions
Preheat the oven to 375 degrees F (190 degrees C).
In a large bowl, cream together 1/4 cup butter and 1/3 cup of sugar until smooth. Beat in egg and vanilla until well blended. Combine 1 1/2 cups of flour, salt and baking powder; stir into the creamed mixture alternately with the milk. Spread evenly in a 9x9 inch baking pan.
In a small bowl, stir together 2 tablespoons flour, 5 tablespoons sugar, and cinnamon. Add 2 tablespoons of butter, and pinch into the dry mixture using your fingers until the mixture is crumbly. Sprinkle over the top of the cake.
Bake for 25 minutes in the preheated oven, until a knife inserted into the center comes out clean.
1/4 cup butter
1/3 cup white sugar
1 egg
1/2 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/4 teaspoon salt
2 teaspoons baking powder
2/3 cup milk
2 tablespoons all-purpose flour
2 tablespoons butter
5 tablespoons white sugar
1/2 teaspoon ground cinnamon
Directions
Preheat the oven to 375 degrees F (190 degrees C).
In a large bowl, cream together 1/4 cup butter and 1/3 cup of sugar until smooth. Beat in egg and vanilla until well blended. Combine 1 1/2 cups of flour, salt and baking powder; stir into the creamed mixture alternately with the milk. Spread evenly in a 9x9 inch baking pan.
In a small bowl, stir together 2 tablespoons flour, 5 tablespoons sugar, and cinnamon. Add 2 tablespoons of butter, and pinch into the dry mixture using your fingers until the mixture is crumbly. Sprinkle over the top of the cake.
Bake for 25 minutes in the preheated oven, until a knife inserted into the center comes out clean.
Recipe Black Bean and Corn Pasta with Chicken
Ingredients
1 (16 ounce) package jumbo pasta shells
1 cup fresh corn kernels
1 (15 ounce) can black beans, rinsed and drained
1 (14.5 ounce) can diced tomatoes with juice
salt and pepper to taste
1 dash hot pepper sauce
1 dash Worcestershire sauce
2 boneless chicken breast halves, cooked and cut into bite-sized pieces
Directions
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a large skillet over low heat, cook corn and black beans, 2 minutes. Stir in the tomatoes, reserving their juice. Season with salt and pepper, and cook 2 minutes more. Pour in enough tomato juice to cover and season with hot pepper sauce and Worcestershire. Increase heat slightly, stir in chicken, and heat through, 3 to 5 minutes. Spoon over cooked pasta.
1 (16 ounce) package jumbo pasta shells
1 cup fresh corn kernels
1 (15 ounce) can black beans, rinsed and drained
1 (14.5 ounce) can diced tomatoes with juice
salt and pepper to taste
1 dash hot pepper sauce
1 dash Worcestershire sauce
2 boneless chicken breast halves, cooked and cut into bite-sized pieces
Directions
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a large skillet over low heat, cook corn and black beans, 2 minutes. Stir in the tomatoes, reserving their juice. Season with salt and pepper, and cook 2 minutes more. Pour in enough tomato juice to cover and season with hot pepper sauce and Worcestershire. Increase heat slightly, stir in chicken, and heat through, 3 to 5 minutes. Spoon over cooked pasta.
Recipe Beefy Tomato Soup
Ingredients
2 pounds lean ground beef
1 onion, chopped
2 stalks celery, chopped
1 (14.5 ounce) can diced tomatoes
2 cups water
2 cups tomato-vegetable juice cocktail
2 cups tomato juice
1/2 teaspoon garlic powder
salt and pepper to taste
Directions
Place beef, onion, celery and diced tomatoes in a stock pot. Add water, bring to a boil and then simmer for 1 hour.
Add tomato-vegetable juice, tomato juice, garlic powder and season with salt and pepper. Bring to boil, simmer for 1 1/2 hours and then serve.
2 pounds lean ground beef
1 onion, chopped
2 stalks celery, chopped
1 (14.5 ounce) can diced tomatoes
2 cups water
2 cups tomato-vegetable juice cocktail
2 cups tomato juice
1/2 teaspoon garlic powder
salt and pepper to taste
Directions
Place beef, onion, celery and diced tomatoes in a stock pot. Add water, bring to a boil and then simmer for 1 hour.
Add tomato-vegetable juice, tomato juice, garlic powder and season with salt and pepper. Bring to boil, simmer for 1 1/2 hours and then serve.
Recipe Butterscotch Raisin Bread Pudding
Ingredients
1 cup butterscotch topping
2 eggs
1 cup nonfat evaporated milk
2 cups French bread cubes
1/3 cup golden raisins
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking dish.
In a medium bowl, whisk together butterscotch topping, eggs and evaporated milk. Place half of bread cubes in bottom of baking dish. Cover with raisins. Pour half of topping mixture over raisins, and then layer remaining bread cubes and rest of topping over that. Press bread down to soak up butterscotch mixture. Let stand 20 minutes.
Bake in preheated oven 20 minutes, until heated through and set. Let cool 5 minutes before serving.
1 cup butterscotch topping
2 eggs
1 cup nonfat evaporated milk
2 cups French bread cubes
1/3 cup golden raisins
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking dish.
In a medium bowl, whisk together butterscotch topping, eggs and evaporated milk. Place half of bread cubes in bottom of baking dish. Cover with raisins. Pour half of topping mixture over raisins, and then layer remaining bread cubes and rest of topping over that. Press bread down to soak up butterscotch mixture. Let stand 20 minutes.
Bake in preheated oven 20 minutes, until heated through and set. Let cool 5 minutes before serving.
Recipe Broccoli and Cheese Stuffed Shells
Ingredients
1 (15 ounce) container ricotta cheese
1 (10 ounce) package frozen chopped broccoli, thawed and well drained
1 cup shredded mozzarella cheese
1/3 cup grated Parmesan cheese
1/4 teaspoon ground black pepper
18 jumbo shell-shaped pasta, cooked and drained
1 (25.75 ounce) jar Prego® Chunky Garden Combination Italian Sauce
Directions
Stir the ricotta cheese, broccoli, 1/2 cup of the mozzarella cheese, Parmesan cheese and black pepper in a medium bowl. Spoon about 2 tablespoons of the cheese mixture into each shell.
Spread 1 cup of the pasta sauce in a 13x9x2-inch shallow baking dish. Place the filled shells on the sauce. Pour the remaining pasta sauce over the shells. Sprinkle with the remaining mozzarella cheese.
Bake at 400 degrees F for 25 minutes or until hot.
1 (15 ounce) container ricotta cheese
1 (10 ounce) package frozen chopped broccoli, thawed and well drained
1 cup shredded mozzarella cheese
1/3 cup grated Parmesan cheese
1/4 teaspoon ground black pepper
18 jumbo shell-shaped pasta, cooked and drained
1 (25.75 ounce) jar Prego® Chunky Garden Combination Italian Sauce
Directions
Stir the ricotta cheese, broccoli, 1/2 cup of the mozzarella cheese, Parmesan cheese and black pepper in a medium bowl. Spoon about 2 tablespoons of the cheese mixture into each shell.
Spread 1 cup of the pasta sauce in a 13x9x2-inch shallow baking dish. Place the filled shells on the sauce. Pour the remaining pasta sauce over the shells. Sprinkle with the remaining mozzarella cheese.
Bake at 400 degrees F for 25 minutes or until hot.
Recipe Apricot Pork Chops
Ingredients
1 (15 ounce) can apricot halves, undrained
4 (3/4 inch thick) bone-in pork loin chops
1 tablespoon butter
1 tablespoon cornstarch
2 tablespoons cold water
salt and pepper to taste
Directions
Place apricots in a food processor or blender; cover and process until coarsely chopped. In a large skillet, brown pork chops in butter over medium-high heat. Add apricots. Bring to a boil. Reduce heat; cover and simmer for 7-10 minutes or until meat juices run clear.
Remove the chops and keep warm. Combine cornstarch and cold water until smooth; stir into apricot mixture. Bring to a boil; cook and stir for 1 minute or until thickened. Season with salt and pepper. Serve over pork chops.
1 (15 ounce) can apricot halves, undrained
4 (3/4 inch thick) bone-in pork loin chops
1 tablespoon butter
1 tablespoon cornstarch
2 tablespoons cold water
salt and pepper to taste
Directions
Place apricots in a food processor or blender; cover and process until coarsely chopped. In a large skillet, brown pork chops in butter over medium-high heat. Add apricots. Bring to a boil. Reduce heat; cover and simmer for 7-10 minutes or until meat juices run clear.
Remove the chops and keep warm. Combine cornstarch and cold water until smooth; stir into apricot mixture. Bring to a boil; cook and stir for 1 minute or until thickened. Season with salt and pepper. Serve over pork chops.
Recipe Brown Sugar Smokies
Ingredients
1 pound bacon
1 (16 ounce) package little smokie sausages
1 cup brown sugar, or to taste
Directions
Preheat oven to 350 degrees F (175 degrees C).
Cut bacon into thirds and wrap each strip around a little sausage. Place the wrapped sausages on wooden skewers, several to a skewer. Arrange the skewers on a baking sheet and sprinkle them liberally with brown sugar.
Bake until bacon is crisp and the brown sugar melted.
1 pound bacon
1 (16 ounce) package little smokie sausages
1 cup brown sugar, or to taste
Directions
Preheat oven to 350 degrees F (175 degrees C).
Cut bacon into thirds and wrap each strip around a little sausage. Place the wrapped sausages on wooden skewers, several to a skewer. Arrange the skewers on a baking sheet and sprinkle them liberally with brown sugar.
Bake until bacon is crisp and the brown sugar melted.
Recipe Banana Nut Frosting
Ingredients
1/2 cup butter, softened
4 cups confectioners' sugar
1 medium banana, mashed
1 cup flaked coconut
1 cup chopped pecans
1 teaspoon vanilla extract
Directions
Cream together the softened butter or margarine, and confectioners' sugar until light and fluffy. Add the banana, coconut, pecans, vanilla and mix well. Makes enough to fill and frost a 9 inch layer cake or one 9x13 inch sheet cake.
1/2 cup butter, softened
4 cups confectioners' sugar
1 medium banana, mashed
1 cup flaked coconut
1 cup chopped pecans
1 teaspoon vanilla extract
Directions
Cream together the softened butter or margarine, and confectioners' sugar until light and fluffy. Add the banana, coconut, pecans, vanilla and mix well. Makes enough to fill and frost a 9 inch layer cake or one 9x13 inch sheet cake.
Recipe Apple Beet Salad
Ingredients
1 (15 ounce) can diced beets, drained
2 apples - peeled, cored and chopped
3/4 cup walnuts
3/4 cup creamy salad dressing, e.g. Miracle Whip ™
Directions
In a large mixing bowl, combine the beets, apples, walnuts and salad dressing. Mix together and chill before serving.
1 (15 ounce) can diced beets, drained
2 apples - peeled, cored and chopped
3/4 cup walnuts
3/4 cup creamy salad dressing, e.g. Miracle Whip ™
Directions
In a large mixing bowl, combine the beets, apples, walnuts and salad dressing. Mix together and chill before serving.
Recipe Bow Tie Pasta with Broccoli, Garlic, and Lemon
Ingredients
1/4 cup extra-virgin olive oil
3 cloves garlic, minced
3 tablespoons freshly squeezed lemon juice
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 (8 ounce) package farfalle (bow tie) pasta
1 head broccoli, cut into florets
1/4 cup grated Parmesan cheese
Directions
Warm olive oil in a small frying pan over low heat. Slowly cook garlic in oil until golden, about 2 to 3 minutes. Be very careful not to burn garlic. Stir in lemon juice, and season with salt and pepper.
Meanwhile, cook pasta in a large pot of boiling salted water. About 5 minutes before pasta is done, drop broccoli into the pasta water. Continue to cook until pasta is cooked and broccoli is crisp-tender. Drain.
Toss pasta, broccoli, and lemon sauce in a large bowl. Sprinkle with grated Parmesan cheese.
1/4 cup extra-virgin olive oil
3 cloves garlic, minced
3 tablespoons freshly squeezed lemon juice
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 (8 ounce) package farfalle (bow tie) pasta
1 head broccoli, cut into florets
1/4 cup grated Parmesan cheese
Directions
Warm olive oil in a small frying pan over low heat. Slowly cook garlic in oil until golden, about 2 to 3 minutes. Be very careful not to burn garlic. Stir in lemon juice, and season with salt and pepper.
Meanwhile, cook pasta in a large pot of boiling salted water. About 5 minutes before pasta is done, drop broccoli into the pasta water. Continue to cook until pasta is cooked and broccoli is crisp-tender. Drain.
Toss pasta, broccoli, and lemon sauce in a large bowl. Sprinkle with grated Parmesan cheese.
Recipe Buttermilk Chocolate Bread
Ingredients
1/2 cup butter or margarine, softened
1 cup sugar
2 eggs
1 1/2 cups all-purpose flour
1/2 cup baking cocoa
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk
1/3 cup chopped pecans
CHOCOLATE HONEY BUTTER:
1/2 cup butter (no substitutes), softened
2 tablespoons honey
2 tablespoons chocolate syrup
Directions
In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, cocoa, salt, baking powder and baking soda; add to creamed mixture alternately with buttermilk. Fold in pecans.
Pour into a greased 9-in. x 5-in. x 3-in. loaf pans. Bake at 350 degrees F for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
In a small mixing bowl, beat butter until fluffy. Add honey and chocolate syrup; mix well. Serve with the bread.
1/2 cup butter or margarine, softened
1 cup sugar
2 eggs
1 1/2 cups all-purpose flour
1/2 cup baking cocoa
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk
1/3 cup chopped pecans
CHOCOLATE HONEY BUTTER:
1/2 cup butter (no substitutes), softened
2 tablespoons honey
2 tablespoons chocolate syrup
Directions
In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, cocoa, salt, baking powder and baking soda; add to creamed mixture alternately with buttermilk. Fold in pecans.
Pour into a greased 9-in. x 5-in. x 3-in. loaf pans. Bake at 350 degrees F for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
In a small mixing bowl, beat butter until fluffy. Add honey and chocolate syrup; mix well. Serve with the bread.
Recipe Beef and Barley Casserole
Ingredients
2/3 cup uncooked barley
1 pound ground beef
1 onion, chopped
1 cup sliced carrots
2 tablespoons soy sauce
2 tablespoons molasses
1 1/2 cups water
salt and pepper to taste (optional)
Directions
Soak the barley in warm water for 3 hours, then drain and set aside.
Preheat an oven to 350 degrees F (175 degrees C).
Heat a large skillet over medium-high heat and stir in the ground beef and onion. Cook and stir until the beef is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease, then stir in the carrots, soy sauce, molasses, drained barley, and 1 1/2 cups of water. Stir until the molasses has dissolved and the mixture has begun to simmer. Season to taste with salt and pepper, then pour into a lidded 2 quart casserole.
Bake, covered, in the preheated oven until the barley is tender and has absorbed the water, about 1 hour.
2/3 cup uncooked barley
1 pound ground beef
1 onion, chopped
1 cup sliced carrots
2 tablespoons soy sauce
2 tablespoons molasses
1 1/2 cups water
salt and pepper to taste (optional)
Directions
Soak the barley in warm water for 3 hours, then drain and set aside.
Preheat an oven to 350 degrees F (175 degrees C).
Heat a large skillet over medium-high heat and stir in the ground beef and onion. Cook and stir until the beef is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease, then stir in the carrots, soy sauce, molasses, drained barley, and 1 1/2 cups of water. Stir until the molasses has dissolved and the mixture has begun to simmer. Season to taste with salt and pepper, then pour into a lidded 2 quart casserole.
Bake, covered, in the preheated oven until the barley is tender and has absorbed the water, about 1 hour.
Recipe Barbeque Ham
Ingredients
2 tablespoons chopped onions
1/2 cup ketchup
1/4 cup water
1/4 cup vinegar
1/4 cup prepared mustard
3 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 pound cooked ham, thinly sliced and chopped
Directions
In a skillet with a small amount of oil, fry onions until brown. In a bowl blend together ketchup, water, vinegar, mustard, brown sugar and Worcestershire sauce. Combine this mixture in skillet with onions and ham and simmer until hot, about 5 to 10 minutes.
2 tablespoons chopped onions
1/2 cup ketchup
1/4 cup water
1/4 cup vinegar
1/4 cup prepared mustard
3 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 pound cooked ham, thinly sliced and chopped
Directions
In a skillet with a small amount of oil, fry onions until brown. In a bowl blend together ketchup, water, vinegar, mustard, brown sugar and Worcestershire sauce. Combine this mixture in skillet with onions and ham and simmer until hot, about 5 to 10 minutes.
Recipe Butternut Squash Kugel II
Ingredients
1 butternut squash, halved lengthwise and seeded
1 (12 ounce) package yolk-free egg noodles
2 tablespoons olive oil
1 large sweet onion, chopped
2 eggs
2 egg whites
2 tablespoons minced fresh rosemary
1/2 teaspoon dried sage, crushed
salt and ground black pepper to taste
2 tablespoons chopped pecans
Directions
Preheat an oven to 350 degrees F (175 degrees C). Lightly grease one baking sheet and one 9x13-inch baking dish.
Bake the butter squash on the prepared baking sheet, cut side down, in the preheated oven until tender, about 50 minutes.
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the egg noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
Heat the olive oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more.
Beat eggs and egg whites lightly in a large bowl. Stir in the noodles and onion. Scoop the flesh from the butternut squash into the noodle mixture. Season with rosemary, sage, salt, and pepper. Gently mix to combine. Pour mixture into the prepared 9x12-inch baking pan. Sprinkle with chopped pecans.
Bake in the preheated oven until golden brown, about 30 minutes. Serve warm or at room temperature.
1 butternut squash, halved lengthwise and seeded
1 (12 ounce) package yolk-free egg noodles
2 tablespoons olive oil
1 large sweet onion, chopped
2 eggs
2 egg whites
2 tablespoons minced fresh rosemary
1/2 teaspoon dried sage, crushed
salt and ground black pepper to taste
2 tablespoons chopped pecans
Directions
Preheat an oven to 350 degrees F (175 degrees C). Lightly grease one baking sheet and one 9x13-inch baking dish.
Bake the butter squash on the prepared baking sheet, cut side down, in the preheated oven until tender, about 50 minutes.
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the egg noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
Heat the olive oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more.
Beat eggs and egg whites lightly in a large bowl. Stir in the noodles and onion. Scoop the flesh from the butternut squash into the noodle mixture. Season with rosemary, sage, salt, and pepper. Gently mix to combine. Pour mixture into the prepared 9x12-inch baking pan. Sprinkle with chopped pecans.
Bake in the preheated oven until golden brown, about 30 minutes. Serve warm or at room temperature.
Recipe Bacon Chicken I
Ingredients
6 skinless, boneless chicken breast halves
6 slices bacon
1 (10.75 ounce) can condensed cream of celery soup
1/4 cup milk
Directions
Preheat oven to 350 degrees F (175 degrees C).
Wrap each chicken breast in one piece of bacon.
Place the chicken breasts in a 9x13 inch baking dish. Mix the soup and milk and pour mixture over the chicken breasts. Cover dish with foil.
Bake at 350 degrees F (175 degrees C) for 50 minutes, or until chicken is cooked through and juices run clear. Remove foil for the last 15 minutes of baking, to brown the bacon.
6 skinless, boneless chicken breast halves
6 slices bacon
1 (10.75 ounce) can condensed cream of celery soup
1/4 cup milk
Directions
Preheat oven to 350 degrees F (175 degrees C).
Wrap each chicken breast in one piece of bacon.
Place the chicken breasts in a 9x13 inch baking dish. Mix the soup and milk and pour mixture over the chicken breasts. Cover dish with foil.
Bake at 350 degrees F (175 degrees C) for 50 minutes, or until chicken is cooked through and juices run clear. Remove foil for the last 15 minutes of baking, to brown the bacon.
Recipe Brown Soda Bread
Ingredients
1 1/4 cups whole wheat flour
2 cups all-purpose flour
1/2 cup wheat bran
1 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons butter
2/3 cup plain yogurt
1 cup milk
1 tablespoon mayonnaise
Directions
Preheat oven to 400 degrees F (200 degrees C). Lightly flour a 9x5 loaf pan.
In a large bowl, combine the whole wheat flour, all-purpose flour, bran, baking soda, and salt; cut in the butter with a pastry blender until the pea sized pieces form. In a small bowl, whisk together the yogurt, milk, and mayonnaise. Stir the yogurt into the flour until just mixed. Pour into the prepared pan.
Bake for 45 to 50 minutes in the preheated oven, until golden.
1 1/4 cups whole wheat flour
2 cups all-purpose flour
1/2 cup wheat bran
1 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons butter
2/3 cup plain yogurt
1 cup milk
1 tablespoon mayonnaise
Directions
Preheat oven to 400 degrees F (200 degrees C). Lightly flour a 9x5 loaf pan.
In a large bowl, combine the whole wheat flour, all-purpose flour, bran, baking soda, and salt; cut in the butter with a pastry blender until the pea sized pieces form. In a small bowl, whisk together the yogurt, milk, and mayonnaise. Stir the yogurt into the flour until just mixed. Pour into the prepared pan.
Bake for 45 to 50 minutes in the preheated oven, until golden.
Recipe Baked Brussels Sprouts
Ingredients
2 pounds Brussels sprouts, ends trimmed and yellow leaves removed
1/2 cup butter, cut into pieces
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/4 cup fresh lemon juice
1/4 cup pine nuts
1/2 cup crumbled blue cheese (optional)
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Place the Brussels sprouts into a casserole or Dutch oven with a lid. Arrange pieces of butter on top of the sprouts. Season with salt, pepper and lemon juice. Cover with the lid.
Bake for 25 minutes in the preheated oven, or until sprouts are just barely tender. Stir now and then to keep them from sticking. During the last 10 minutes, sprinkle the pine nuts over the sprouts and remove the lid. When the sprouts are done, sprinkle blue cheese over them before serving.
2 pounds Brussels sprouts, ends trimmed and yellow leaves removed
1/2 cup butter, cut into pieces
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/4 cup fresh lemon juice
1/4 cup pine nuts
1/2 cup crumbled blue cheese (optional)
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Place the Brussels sprouts into a casserole or Dutch oven with a lid. Arrange pieces of butter on top of the sprouts. Season with salt, pepper and lemon juice. Cover with the lid.
Bake for 25 minutes in the preheated oven, or until sprouts are just barely tender. Stir now and then to keep them from sticking. During the last 10 minutes, sprinkle the pine nuts over the sprouts and remove the lid. When the sprouts are done, sprinkle blue cheese over them before serving.
Recipe Abby's Super Zucchini Loaf
Ingredients
3 zucchinis
1 1/4 teaspoons salt
2 1/4 cups sifted unbleached all-purpose flour
2 teaspoons baking soda
1 tablespoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
3 eggs
1 1/3 cups white sugar
1 cup vegetable oil
2 1/2 teaspoons vanilla extract
1 1/2 cups chopped walnuts
1 cup golden raisins
Directions
Soak raisins in warm water for 30 minutes. Drain thoroughly in a colander or strainer; set aside.
Clean the zucchini and trim off the ends. Do not peel. Shred with a medium sized shredder. You should have about 4 cups when finished. Sprinkle the zucchini with 1 teaspoon of the salt and place on a plate. Mix it with your hands to evenly distribute the salt. Place a heavy saucepan on top of the zucchini and allow it to sit for 20 minutes to purge itself of liquid.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8x4 inch loaf pans and set aside.
Set aside 2 tablespoons of the flour. Sift together the remaining flour, soda, spices, and remaining 1/4 teaspoon salt.
Beat eggs on medium speed for about 3 minutes. Add the sugar, a little at a time and beat for a good 5 minutes. The mixture should be light in color and thick. While beating, slowly pour in the oil.
Empty the zucchini into a colander and squeeze to release the juices.
Add the vanilla to the beating eggs and then add in the zucchini. Add the dry ingredients, a little at a time and mix just until the dry ingredients are mixed in. Do not overmix.
In a small bowl combine the remaining 2 tablespoons flour, nuts, and drained raisins, and mix together to coat. Fold into the batter. Pour into the prepared pans.
Bake at 350 degrees F (175 degrees C) about 1 hour or until a toothpick comes out clean. Remove to a rack to cool for 10 minutes. Remove from pans and cool on a rack completely.
3 zucchinis
1 1/4 teaspoons salt
2 1/4 cups sifted unbleached all-purpose flour
2 teaspoons baking soda
1 tablespoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
3 eggs
1 1/3 cups white sugar
1 cup vegetable oil
2 1/2 teaspoons vanilla extract
1 1/2 cups chopped walnuts
1 cup golden raisins
Directions
Soak raisins in warm water for 30 minutes. Drain thoroughly in a colander or strainer; set aside.
Clean the zucchini and trim off the ends. Do not peel. Shred with a medium sized shredder. You should have about 4 cups when finished. Sprinkle the zucchini with 1 teaspoon of the salt and place on a plate. Mix it with your hands to evenly distribute the salt. Place a heavy saucepan on top of the zucchini and allow it to sit for 20 minutes to purge itself of liquid.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8x4 inch loaf pans and set aside.
Set aside 2 tablespoons of the flour. Sift together the remaining flour, soda, spices, and remaining 1/4 teaspoon salt.
Beat eggs on medium speed for about 3 minutes. Add the sugar, a little at a time and beat for a good 5 minutes. The mixture should be light in color and thick. While beating, slowly pour in the oil.
Empty the zucchini into a colander and squeeze to release the juices.
Add the vanilla to the beating eggs and then add in the zucchini. Add the dry ingredients, a little at a time and mix just until the dry ingredients are mixed in. Do not overmix.
In a small bowl combine the remaining 2 tablespoons flour, nuts, and drained raisins, and mix together to coat. Fold into the batter. Pour into the prepared pans.
Bake at 350 degrees F (175 degrees C) about 1 hour or until a toothpick comes out clean. Remove to a rack to cool for 10 minutes. Remove from pans and cool on a rack completely.
Recipe Bleu Cheese Macaroni
Ingredients
2 cups uncooked elbow macaroni
2 tablespoons butter
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup sliced green bell pepper
1/2 cup sliced red bell pepper
3/4 cup heavy cream
1/3 cup all-purpose flour
1/2 cup plain yogurt
1 cup crumbled blue cheese
1/2 cup grated Parmesan cheese
Directions
Bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain.
Meanwhile, in a medium saucepan over medium heat combine butter, salt, pepper and bell peppers. Simmer until heated through. Stir in cream, flour, yogurt, bleu cheese and Parmesan cheese.
Stir cooked macaroni into cheese mixture and serve hot.
2 cups uncooked elbow macaroni
2 tablespoons butter
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup sliced green bell pepper
1/2 cup sliced red bell pepper
3/4 cup heavy cream
1/3 cup all-purpose flour
1/2 cup plain yogurt
1 cup crumbled blue cheese
1/2 cup grated Parmesan cheese
Directions
Bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain.
Meanwhile, in a medium saucepan over medium heat combine butter, salt, pepper and bell peppers. Simmer until heated through. Stir in cream, flour, yogurt, bleu cheese and Parmesan cheese.
Stir cooked macaroni into cheese mixture and serve hot.
Recipe Babka III
Ingredients
1 cup milk
1/3 cup all-purpose flour
2 1/2 (.25 ounce) packages active dry yeast
3 teaspoons white sugar
1/2 cup warm water (110 degrees F/45 degrees C)
2 eggs
10 egg yolks
3/4 cup butter, melted
2 teaspoons vanilla extract
2 teaspoons lemon zest
5 cups all-purpose flour
3/4 cup raisins
1 egg
2 tablespoons water
Directions
Warm the milk in a small saucepan until it bubbles, then remove from heat. Place 1/3 cup flour in a large bowl and pour milk over flour. Beat until smooth. Let cool until lukewarm. In a small bowl, dissolve yeast and sugar in warm water. Pour into cooled milk and beat well. Let rise in a warm place until bubbly.
Stir 2 eggs, egg yolks, butter, vanilla and lemon rind into milk/yeast mixture. Mix in flour, 1 cup at a time, beating well after each addition. When a loose dough has formed, turn out onto a lightly floured surface and knead until smooth, about 10 minutes. Gently knead in raisins.
Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 45 minutes. Deflate the dough and let rise again until doubled in volume, about 30 minutes.
Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into three equal pieces and form into round loaves. Place the loaves into well buttered tall, round baking pans. Do not fill the pans more than 1/3 full. Cover the loaves with a damp cloth and let rise until tripled in volume, about 40 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
In a small bowl, beat egg with 2 tablespoons water. Lightly brush this mixture onto the risen loaves. Bake in preheated oven 10 minutes. Reduce oven temperature to 325 degrees F (165 degrees C) and bake for 30 minutes more. Reduce oven temperature to 275 degrees F (135 degrees C) and bake for another 15 to 20 minutes, until golden brown.
Let loaves stand 5 to 10 minutes before removing from pans. Transfer loaves very gently onto a cloth covered pillow (never a hard surface as this may cause the babka to settle or fall). Change position of loaves during cooling period.
1 cup milk
1/3 cup all-purpose flour
2 1/2 (.25 ounce) packages active dry yeast
3 teaspoons white sugar
1/2 cup warm water (110 degrees F/45 degrees C)
2 eggs
10 egg yolks
3/4 cup butter, melted
2 teaspoons vanilla extract
2 teaspoons lemon zest
5 cups all-purpose flour
3/4 cup raisins
1 egg
2 tablespoons water
Directions
Warm the milk in a small saucepan until it bubbles, then remove from heat. Place 1/3 cup flour in a large bowl and pour milk over flour. Beat until smooth. Let cool until lukewarm. In a small bowl, dissolve yeast and sugar in warm water. Pour into cooled milk and beat well. Let rise in a warm place until bubbly.
Stir 2 eggs, egg yolks, butter, vanilla and lemon rind into milk/yeast mixture. Mix in flour, 1 cup at a time, beating well after each addition. When a loose dough has formed, turn out onto a lightly floured surface and knead until smooth, about 10 minutes. Gently knead in raisins.
Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 45 minutes. Deflate the dough and let rise again until doubled in volume, about 30 minutes.
Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into three equal pieces and form into round loaves. Place the loaves into well buttered tall, round baking pans. Do not fill the pans more than 1/3 full. Cover the loaves with a damp cloth and let rise until tripled in volume, about 40 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
In a small bowl, beat egg with 2 tablespoons water. Lightly brush this mixture onto the risen loaves. Bake in preheated oven 10 minutes. Reduce oven temperature to 325 degrees F (165 degrees C) and bake for 30 minutes more. Reduce oven temperature to 275 degrees F (135 degrees C) and bake for another 15 to 20 minutes, until golden brown.
Let loaves stand 5 to 10 minutes before removing from pans. Transfer loaves very gently onto a cloth covered pillow (never a hard surface as this may cause the babka to settle or fall). Change position of loaves during cooling period.
Recipe Beer Beef Stew II
Ingredients
2 tablespoons vegetable oil
3 1/2 pounds beef stew meat, cut into 1 1/2 inch pieces
1 cup all-purpose flour
2 large potatoes, chopped
1 cup chopped carrots
3/4 cup chopped celery
3/4 cup chopped onion
3 cloves garlic, chopped
1 tablespoon dried basil
1 tablespoon dried thyme
1 cup chili sauce
1 cup beer
1/4 cup brown sugar
Directions
Heat the oil in a skillet over medium heat. Place the beef stew meat and flour in a large resealable plastic bag, and shake to coat. Transfer coated meat to the skillet, and cook about 1 minute, until browned.
Mix the potatoes, carrots, celery, onion, and garlic in a slow cooker. Place browned beef over the vegetables, and season with basil and thyme.
In a bowl, mix the chili sauce, beer, and brown sugar, and pour over meat in the slow cooker.
Cover slow cooker, and cook 8 hours on Low or 2 hours on High.
2 tablespoons vegetable oil
3 1/2 pounds beef stew meat, cut into 1 1/2 inch pieces
1 cup all-purpose flour
2 large potatoes, chopped
1 cup chopped carrots
3/4 cup chopped celery
3/4 cup chopped onion
3 cloves garlic, chopped
1 tablespoon dried basil
1 tablespoon dried thyme
1 cup chili sauce
1 cup beer
1/4 cup brown sugar
Directions
Heat the oil in a skillet over medium heat. Place the beef stew meat and flour in a large resealable plastic bag, and shake to coat. Transfer coated meat to the skillet, and cook about 1 minute, until browned.
Mix the potatoes, carrots, celery, onion, and garlic in a slow cooker. Place browned beef over the vegetables, and season with basil and thyme.
In a bowl, mix the chili sauce, beer, and brown sugar, and pour over meat in the slow cooker.
Cover slow cooker, and cook 8 hours on Low or 2 hours on High.
Recipe Amazingly Good Eggnog
Ingredients
4 cups milk
5 whole cloves
1/2 teaspoon vanilla extract
1 teaspoon ground cinnamon
12 egg yolks
1 1/2 cups sugar
2 1/2 cups light rum
4 cups light cream
2 teaspoons vanilla extract
1/2 teaspoon ground nutmeg
Directions
Combine milk, cloves, 1/2 teaspoon vanilla, and cinnamon in a saucepan, and heat over lowest setting for 5 minutes. Slowly bring milk mixture to a boil.
In a large bowl, combine egg yolks and sugar. Whisk together until fluffy. Whisk hot milk mixture slowly into the eggs. Pour mixture into saucepan. Cook over medium heat, stirring constantly for 3 minutes, or until thick. Do not allow mixture to boil. Strain to remove cloves, and let cool for about an hour.
Stir in rum, cream, 2 teaspoon vanilla, and nutmeg. Refrigerate overnight before serving.
4 cups milk
5 whole cloves
1/2 teaspoon vanilla extract
1 teaspoon ground cinnamon
12 egg yolks
1 1/2 cups sugar
2 1/2 cups light rum
4 cups light cream
2 teaspoons vanilla extract
1/2 teaspoon ground nutmeg
Directions
Combine milk, cloves, 1/2 teaspoon vanilla, and cinnamon in a saucepan, and heat over lowest setting for 5 minutes. Slowly bring milk mixture to a boil.
In a large bowl, combine egg yolks and sugar. Whisk together until fluffy. Whisk hot milk mixture slowly into the eggs. Pour mixture into saucepan. Cook over medium heat, stirring constantly for 3 minutes, or until thick. Do not allow mixture to boil. Strain to remove cloves, and let cool for about an hour.
Stir in rum, cream, 2 teaspoon vanilla, and nutmeg. Refrigerate overnight before serving.
11/28/2013
Recipe Apple Cheddar Muffins
Ingredients
2 cups all-purpose flour
1/3 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1 1/2 cups shredded Cheddar cheese, divided
1/3 cup grated Parmesan cheese
1 egg
1 cup buttermilk
1/4 cup vegetable oil
2 medium tart apples, peeled and chopped
Directions
In a large bowl, combine the first six ingredients; stir in 1 cup cheddar cheese and Parmesan cheese. In a small bowl, beat the egg, buttermilk and oil; stir into dry ingredients just until moistened. Fold in apples.
Fill greased or paper-lined muffin cups three-fourths full. Sprinkle with the remaining cheddar cheese. Bake at 400 degrees F for 20-22 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
2 cups all-purpose flour
1/3 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1 1/2 cups shredded Cheddar cheese, divided
1/3 cup grated Parmesan cheese
1 egg
1 cup buttermilk
1/4 cup vegetable oil
2 medium tart apples, peeled and chopped
Directions
In a large bowl, combine the first six ingredients; stir in 1 cup cheddar cheese and Parmesan cheese. In a small bowl, beat the egg, buttermilk and oil; stir into dry ingredients just until moistened. Fold in apples.
Fill greased or paper-lined muffin cups three-fourths full. Sprinkle with the remaining cheddar cheese. Bake at 400 degrees F for 20-22 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
Recipe Butter Chickpea Curry
Ingredients
4 medium potatoes, cubed
2 tablespoons canola oil
1 medium yellow onion, diced
1 teaspoon minced garlic
2 teaspoons curry powder
2 teaspoons garam masala
1 teaspoon ground ginger
1 teaspoon cumin
1 teaspoon salt
1 (10.75 ounce) can condensed tomato soup
1/2 cup cream or milk
1 (12 ounce) can chickpeas, rinsed and drained
Directions
Place potatoes in a saucepan, cover with water, and bring to a boil over high heat; simmer until the potatoes are tender. Drain, and set aside.
Warm oil in a skillet over medium heat. Stir in onion and garlic, and cook until the onions are soft and translucent. Stir in curry powder, garam masala, ginger, cumin, and salt. Cook for 1 or 2 minutes, stirring. Pour in soup, cream, and chickpeas. Stir in potatoes. Simmer 5 minutes.
4 medium potatoes, cubed
2 tablespoons canola oil
1 medium yellow onion, diced
1 teaspoon minced garlic
2 teaspoons curry powder
2 teaspoons garam masala
1 teaspoon ground ginger
1 teaspoon cumin
1 teaspoon salt
1 (10.75 ounce) can condensed tomato soup
1/2 cup cream or milk
1 (12 ounce) can chickpeas, rinsed and drained
Directions
Place potatoes in a saucepan, cover with water, and bring to a boil over high heat; simmer until the potatoes are tender. Drain, and set aside.
Warm oil in a skillet over medium heat. Stir in onion and garlic, and cook until the onions are soft and translucent. Stir in curry powder, garam masala, ginger, cumin, and salt. Cook for 1 or 2 minutes, stirring. Pour in soup, cream, and chickpeas. Stir in potatoes. Simmer 5 minutes.
Recipe Backyard BBQ Chex? Mix
Ingredients
5 cups Corn Chex® cereal
4 cups Wheat Chex® cereal
2 cups restaurant style Caesar croutons
1 cup dark rye chips
1 cup smoke flavored almonds
1/3 cup butter or margarine
2 tablespoons blue cheese dressing
1 tablespoon Worcestershire sauce
1 teaspoon liquid smoke
2 teaspoons onion powder
1 teaspoon garlic salt
1 teaspoon coarse ground black pepper
Directions
In large microwavable bowl, mix cereals, croutons, chips and almonds.
In 2-cup microwavable measuring cup, microwave butter uncovered for 40 seconds or until melted. Stir in dressing, Worcestershire sauce and liquid smoke. Pour over cereal mixture; stir until evenly coated. In small bowl, mix onion powder, garlic salt and pepper. Sprinkle over cereal mixture; toss to evenly coat.
Microwave uncovered on High for 5 to 6 minutes, stirring every 2 minutes. Spread on waxed paper or foil to cool. Store in airtight container.
5 cups Corn Chex® cereal
4 cups Wheat Chex® cereal
2 cups restaurant style Caesar croutons
1 cup dark rye chips
1 cup smoke flavored almonds
1/3 cup butter or margarine
2 tablespoons blue cheese dressing
1 tablespoon Worcestershire sauce
1 teaspoon liquid smoke
2 teaspoons onion powder
1 teaspoon garlic salt
1 teaspoon coarse ground black pepper
Directions
In large microwavable bowl, mix cereals, croutons, chips and almonds.
In 2-cup microwavable measuring cup, microwave butter uncovered for 40 seconds or until melted. Stir in dressing, Worcestershire sauce and liquid smoke. Pour over cereal mixture; stir until evenly coated. In small bowl, mix onion powder, garlic salt and pepper. Sprinkle over cereal mixture; toss to evenly coat.
Microwave uncovered on High for 5 to 6 minutes, stirring every 2 minutes. Spread on waxed paper or foil to cool. Store in airtight container.
Recipe Banana Tortilla Snacks
Ingredients
1 (6 inch) flour tortilla
2 tablespoons peanut butter
1 tablespoon honey
1 banana
2 tablespoons raisins
Directions
Lay tortilla flat. Spread peanut butter and honey on tortilla. Place banana in the middle and sprinkle in the raisins. Wrap, and serve.
1 (6 inch) flour tortilla
2 tablespoons peanut butter
1 tablespoon honey
1 banana
2 tablespoons raisins
Directions
Lay tortilla flat. Spread peanut butter and honey on tortilla. Place banana in the middle and sprinkle in the raisins. Wrap, and serve.
Recipe Asparagus, Prosciutto and Fontina Tart
Ingredients
1/2 (17.3 ounce) package Pepperidge Farm® Puff Pastry Sheets
1/4 cup Dijon-style mustard
1 pound fresh asparagus
2 ounces prosciutto, cut into thin strips
1 cup shredded fontina cheese
1 tablespoon chopped fresh thyme leaves
Directions
Thaw the pastry sheet at room temperature for 40 minutes or until it's easy to handle. Heat the oven to 400 degrees F. Line a baking sheet with parchment paper.
Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 10 x 14-inch rectangle. Place the pastry sheet onto the baking sheet. Brush the pastry sheet with the mustard. Fold in the edges of the rectangle about 1/4-inch and crimp with a fork to seal.
Arrange the asparagus on the pastry in a single layer. Sprinkle with the prosciutto, fontina and thyme.
Bake for 20 minutes or until the pastry is golden and the asparagus is tender.
1/2 (17.3 ounce) package Pepperidge Farm® Puff Pastry Sheets
1/4 cup Dijon-style mustard
1 pound fresh asparagus
2 ounces prosciutto, cut into thin strips
1 cup shredded fontina cheese
1 tablespoon chopped fresh thyme leaves
Directions
Thaw the pastry sheet at room temperature for 40 minutes or until it's easy to handle. Heat the oven to 400 degrees F. Line a baking sheet with parchment paper.
Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 10 x 14-inch rectangle. Place the pastry sheet onto the baking sheet. Brush the pastry sheet with the mustard. Fold in the edges of the rectangle about 1/4-inch and crimp with a fork to seal.
Arrange the asparagus on the pastry in a single layer. Sprinkle with the prosciutto, fontina and thyme.
Bake for 20 minutes or until the pastry is golden and the asparagus is tender.
Recipe Beanie-Weenie
Ingredients
1 (16 ounce) package hot dogs , cut into 1/4-inch slices
1 (28 ounce) can baked beans with pork
2/3 cup ketchup
2 tablespoons cider vinegar
1/4 cup Worcestershire sauce
1 1/2 teaspoons garlic powder
1 tablespoon chopped fresh parsley
Directions
In a large skillet, combine the hot dogs, baked beans, ketchup, cider vinegar, Worcestershire sauce, garlic powder and parsley. Mix to blend, and bring to a boil. Turn heat to low, cover, and simmer for 25 to 30 minutes, stirring occasionally.
1 (16 ounce) package hot dogs , cut into 1/4-inch slices
1 (28 ounce) can baked beans with pork
2/3 cup ketchup
2 tablespoons cider vinegar
1/4 cup Worcestershire sauce
1 1/2 teaspoons garlic powder
1 tablespoon chopped fresh parsley
Directions
In a large skillet, combine the hot dogs, baked beans, ketchup, cider vinegar, Worcestershire sauce, garlic powder and parsley. Mix to blend, and bring to a boil. Turn heat to low, cover, and simmer for 25 to 30 minutes, stirring occasionally.
Recipe Award Winning Peaches and Cream Pie
Ingredients
3/4 cup all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1 (3 ounce) package non-instant vanilla pudding mix
3 tablespoons butter, softened
1 egg
1/2 cup milk
1 (29 ounce) can sliced peaches, drained and syrup reserved
1 (8 ounce) package cream cheese, softened
1/2 cup white sugar
1 tablespoon white sugar
1 teaspoon ground cinnamon
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease sides and bottom of a 10 inch deep-dish pie pan.
In a medium mixing bowl, mix together flour, salt, baking powder and pudding mix. Mix in butter, egg and milk. Beat for 2 minutes. Pour mixture into pie pan. Arrange the peach slices on top of the pudding mixture.
In a small mixing bowl, beat cream cheese until fluffy. Add 1/2 cup sugar and 3 tablespoons reserved peach syrup. Beat for 2 minutes. Spoon mixture over peaches to within 1 inch of pan edge. Mix together 1 tablespoon sugar and 1 teaspoon cinnamon, and sprinkle over top.
Bake in preheated oven for 30 to 35 minutes, until golden brown. Chill before serving.
3/4 cup all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1 (3 ounce) package non-instant vanilla pudding mix
3 tablespoons butter, softened
1 egg
1/2 cup milk
1 (29 ounce) can sliced peaches, drained and syrup reserved
1 (8 ounce) package cream cheese, softened
1/2 cup white sugar
1 tablespoon white sugar
1 teaspoon ground cinnamon
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease sides and bottom of a 10 inch deep-dish pie pan.
In a medium mixing bowl, mix together flour, salt, baking powder and pudding mix. Mix in butter, egg and milk. Beat for 2 minutes. Pour mixture into pie pan. Arrange the peach slices on top of the pudding mixture.
In a small mixing bowl, beat cream cheese until fluffy. Add 1/2 cup sugar and 3 tablespoons reserved peach syrup. Beat for 2 minutes. Spoon mixture over peaches to within 1 inch of pan edge. Mix together 1 tablespoon sugar and 1 teaspoon cinnamon, and sprinkle over top.
Bake in preheated oven for 30 to 35 minutes, until golden brown. Chill before serving.
Recipe Apple Shortbread Pie
Ingredients
2 cups all-purpose flour
1/2 cup white sugar
1/4 teaspoon salt
3/4 cup chilled butter, diced
2 egg yolks, beaten
1 1/4 pounds Golden Delicious apple - peeled, cored and cut into 1/4 inch slices
1/4 cup light brown sugar, packed
1 tablespoon all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Directions
Preheat oven to 400 degrees F (200 degrees C.)
Sift four, 1/2 cup sugar and salt into a large bowl. Cut in butter until mixture resembles coarse crumbs. Fold in egg yolks (mixture will be crumbly). Remove 1/4 of mixture, and set aside. Press remainder onto bottom and sides an 8 inch tart shell or pie pan.
In a large bowl, combine apples, brown sugar, 1 tablespoon flour, cinnamon and nutmeg. Place apples into crust, and sprinkle reserved crumb mixture evenly over top.
Place pie on a baking sheet, and bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking 20 minutes, or until top is golden brown and filling is bubbling.
2 cups all-purpose flour
1/2 cup white sugar
1/4 teaspoon salt
3/4 cup chilled butter, diced
2 egg yolks, beaten
1 1/4 pounds Golden Delicious apple - peeled, cored and cut into 1/4 inch slices
1/4 cup light brown sugar, packed
1 tablespoon all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Directions
Preheat oven to 400 degrees F (200 degrees C.)
Sift four, 1/2 cup sugar and salt into a large bowl. Cut in butter until mixture resembles coarse crumbs. Fold in egg yolks (mixture will be crumbly). Remove 1/4 of mixture, and set aside. Press remainder onto bottom and sides an 8 inch tart shell or pie pan.
In a large bowl, combine apples, brown sugar, 1 tablespoon flour, cinnamon and nutmeg. Place apples into crust, and sprinkle reserved crumb mixture evenly over top.
Place pie on a baking sheet, and bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking 20 minutes, or until top is golden brown and filling is bubbling.
Recipe Bayou's Mardi Gras Slaw
Ingredients
1/2 cup apple cider vinegar
1/3 cup packed dark brown sugar
1 teaspoon dry mustard
2 teaspoons celery seed
1/2 teaspoon cayenne pepper
1/2 teaspoon dried dill weed
1 cup sour cream
1/2 cup mayonnaise
1 teaspoon prepared horseradish
salt to taste
1 small head red cabbage, shredded
2 yellow bell pepper, cut into 1/4 inch strips
2 green zucchini, cut into 1/4 inch strips
Directions
Whisk together cider vinegar, dark brown sugar, dry mustard, celery seed, cayenne pepper, dill, sour cream, mayonnaise, horseradish and salt. Cover and refrigerate for 2 hours or overnight.
When ready to serve, place the cabbage, bell pepper, and zucchini in a large bowl. Pour the dressing over the vegetables and toss to coat (see notes).
1/2 cup apple cider vinegar
1/3 cup packed dark brown sugar
1 teaspoon dry mustard
2 teaspoons celery seed
1/2 teaspoon cayenne pepper
1/2 teaspoon dried dill weed
1 cup sour cream
1/2 cup mayonnaise
1 teaspoon prepared horseradish
salt to taste
1 small head red cabbage, shredded
2 yellow bell pepper, cut into 1/4 inch strips
2 green zucchini, cut into 1/4 inch strips
Directions
Whisk together cider vinegar, dark brown sugar, dry mustard, celery seed, cayenne pepper, dill, sour cream, mayonnaise, horseradish and salt. Cover and refrigerate for 2 hours or overnight.
When ready to serve, place the cabbage, bell pepper, and zucchini in a large bowl. Pour the dressing over the vegetables and toss to coat (see notes).
Recipe Basic Chocolate Drop Cookies
Ingredients
1/4 cup sifted cocoa
2 cups Basic Cookie Mix
1 egg
1/2 cup butter
1/4 cup water
1 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F (180 degrees C).
Sift cocoa into Basic Cookie Mix. Beat egg lightly and stir into mixture. Melt butter over low heat and stir into mixture. Add water and vanilla and mix well. Drop by teaspoonfuls onto greased baking sheet.
Bake for 12 to 15 minutes in the preheated oven.
1/4 cup sifted cocoa
2 cups Basic Cookie Mix
1 egg
1/2 cup butter
1/4 cup water
1 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F (180 degrees C).
Sift cocoa into Basic Cookie Mix. Beat egg lightly and stir into mixture. Melt butter over low heat and stir into mixture. Add water and vanilla and mix well. Drop by teaspoonfuls onto greased baking sheet.
Bake for 12 to 15 minutes in the preheated oven.
Recipe Blueberry Cheesecake Pie
Ingredients
1 1/2 cups graham cracker crumbs
6 tablespoons butter, melted
1/2 cup white sugar
1 (8 ounce) package cream cheese
1/2 cup white sugar
2 eggs
1 quart fresh blueberries
1/2 cup water
1 cup white sugar
3 tablespoons cornstarch
1 (16 ounce) package frozen whipped topping, thawed
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, combine graham cracker crumbs, melted butter and 1/2 cup sugar. Press into the bottom of an 8x12 inch baking pan.
In a large bowl, combine cream cheese, eggs and 1/2 cup sugar. Beat until smooth. Spread cream cheese mixture over crust.
Bake at 350 degrees F (175 degrees C) for about 15 minutes.
For the blueberry filling: In a large sauce pan, combine blueberries, water, corn starch and 1 cup sugar. Cook and stir until thick.
Spread blueberry filling over baked cream cheese mixture. Let cool. Top with whipped topping. Refrigerate overnight before cutting into squares and serving.
1 1/2 cups graham cracker crumbs
6 tablespoons butter, melted
1/2 cup white sugar
1 (8 ounce) package cream cheese
1/2 cup white sugar
2 eggs
1 quart fresh blueberries
1/2 cup water
1 cup white sugar
3 tablespoons cornstarch
1 (16 ounce) package frozen whipped topping, thawed
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, combine graham cracker crumbs, melted butter and 1/2 cup sugar. Press into the bottom of an 8x12 inch baking pan.
In a large bowl, combine cream cheese, eggs and 1/2 cup sugar. Beat until smooth. Spread cream cheese mixture over crust.
Bake at 350 degrees F (175 degrees C) for about 15 minutes.
For the blueberry filling: In a large sauce pan, combine blueberries, water, corn starch and 1 cup sugar. Cook and stir until thick.
Spread blueberry filling over baked cream cheese mixture. Let cool. Top with whipped topping. Refrigerate overnight before cutting into squares and serving.
Recipe Asian-German Fusion Potato Salad
Ingredients
1 1/2 pounds red potatoes, scrubbed
1/2 cup frozen mixed vegetables
2 tablespoons extra virgin olive oil
1 large yellow onion, diced
1 tablespoon dried minced garlic
salt and pepper to taste
1 cup mayonnaise
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
1/2 tablespoon sesame oil
1/2 tablespoon hot sauce
1 teaspoon wasabi powder
1 teaspoon ground ginger
1 teaspoon ground turmeric
1 cup cooked, cubed ham
1/4 cup chopped fresh cilantro
Directions
Place the potatoes in a large pot of boiling salted water, and cook about 10 minutes. Stir in the frozen mixed vegetables, and continue cooking 10 to 12 minutes, until potatoes and vegetables are tender. Transfer to a large bowl. Cut potatoes while still hot, into 1 inch pieces. Set aside to cool.
Heat the olive oil in a skillet. Place the onion in the skillet, and season with garlic, salt, and pepper. Cook and stir until tender.
In a bowl, whisk together the mayonnaise, lemon juice, Worcestershire sauce, sesame oil, hot sauce, wasabi powder, ginger, and turmeric. Season with salt and pepper.
Toss the cooled potato and vegetable mixture with the onions, mayonnaise mixture, ham, and cilantro until evenly coated. Chill until serving.
1 1/2 pounds red potatoes, scrubbed
1/2 cup frozen mixed vegetables
2 tablespoons extra virgin olive oil
1 large yellow onion, diced
1 tablespoon dried minced garlic
salt and pepper to taste
1 cup mayonnaise
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
1/2 tablespoon sesame oil
1/2 tablespoon hot sauce
1 teaspoon wasabi powder
1 teaspoon ground ginger
1 teaspoon ground turmeric
1 cup cooked, cubed ham
1/4 cup chopped fresh cilantro
Directions
Place the potatoes in a large pot of boiling salted water, and cook about 10 minutes. Stir in the frozen mixed vegetables, and continue cooking 10 to 12 minutes, until potatoes and vegetables are tender. Transfer to a large bowl. Cut potatoes while still hot, into 1 inch pieces. Set aside to cool.
Heat the olive oil in a skillet. Place the onion in the skillet, and season with garlic, salt, and pepper. Cook and stir until tender.
In a bowl, whisk together the mayonnaise, lemon juice, Worcestershire sauce, sesame oil, hot sauce, wasabi powder, ginger, and turmeric. Season with salt and pepper.
Toss the cooled potato and vegetable mixture with the onions, mayonnaise mixture, ham, and cilantro until evenly coated. Chill until serving.
Recipe Brunswick Stew
Ingredients
1 (3 1/2) pound broiler-fryer chicken, cut up
1 cup water
4 medium potatoes, peeled and cubed
2 medium onions, sliced
1 (15 ounce) can lima beans, rinsed and drained
1 teaspoon salt
1/2 teaspoon pepper
dash cayenne pepper
1 (15.25 ounce) can corn, drained
1 (14.5 ounce) can diced tomatoes, undrained
1/4 cup butter
1/2 cup dry bread crumbs
Directions
In a Dutch oven, slowly bring the chicken and water to a boil. Cover and simmer for 45 to 60 minutes or until chicken is tender, skimming the surface as foam rises.
Remove chicken and set aside until cool enough to handle. Remove and discard skin and bones. Cube chicken and return to broth.
Add the potatoes, onions, beans and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until potatoes are tender. Stir in remaining ingredients. Simmer, uncovered, for 10 minutes or until slightly thickened.
1 (3 1/2) pound broiler-fryer chicken, cut up
1 cup water
4 medium potatoes, peeled and cubed
2 medium onions, sliced
1 (15 ounce) can lima beans, rinsed and drained
1 teaspoon salt
1/2 teaspoon pepper
dash cayenne pepper
1 (15.25 ounce) can corn, drained
1 (14.5 ounce) can diced tomatoes, undrained
1/4 cup butter
1/2 cup dry bread crumbs
Directions
In a Dutch oven, slowly bring the chicken and water to a boil. Cover and simmer for 45 to 60 minutes or until chicken is tender, skimming the surface as foam rises.
Remove chicken and set aside until cool enough to handle. Remove and discard skin and bones. Cube chicken and return to broth.
Add the potatoes, onions, beans and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until potatoes are tender. Stir in remaining ingredients. Simmer, uncovered, for 10 minutes or until slightly thickened.
Recipe Apple Crisp with Cranberry Sauce
Ingredients
4 Granny Smith apples - peeled, cored and sliced
1 1/2 cups whole berry cranberry sauce
1 cup whole wheat pastry flour
1 cup rolled oats
2/3 cup packed brown sugar
2/3 teaspoon ground cinnamon
1/2 cup butter, melted
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Place apple slices in an 8 or 9 inch square baking dish. Spread the cranberry sauce over the apples. In a medium bowl, stir together the flour, oats, brown sugar, cinnamon, and butter until crumbly. Sprinkle over the apples and cranberry sauce, covering completely.
Bake for 45 minutes in the preheated oven, or until apples can be easily pierced with a knife and topping is browned.
4 Granny Smith apples - peeled, cored and sliced
1 1/2 cups whole berry cranberry sauce
1 cup whole wheat pastry flour
1 cup rolled oats
2/3 cup packed brown sugar
2/3 teaspoon ground cinnamon
1/2 cup butter, melted
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Place apple slices in an 8 or 9 inch square baking dish. Spread the cranberry sauce over the apples. In a medium bowl, stir together the flour, oats, brown sugar, cinnamon, and butter until crumbly. Sprinkle over the apples and cranberry sauce, covering completely.
Bake for 45 minutes in the preheated oven, or until apples can be easily pierced with a knife and topping is browned.
Recipe Apple Crisp
Ingredients
2 medium tart apples, peeled and sliced
2 tablespoons water
3 tablespoons all-purpose flour
2 tablespoons sugar
1/4 teaspoon ground cinnamon
2 tablespoons cold butter
Directions
Place apples in two greased 10-oz. custard cups; sprinkle with water. In a bowl, combine the flour, sugar and cinnamon. cut in butter until mixture is crumbly. Sprinkle over apples. Bake, uncovered, at 350 degrees F for 30-35 minutes or until tender. Serve warm.
2 medium tart apples, peeled and sliced
2 tablespoons water
3 tablespoons all-purpose flour
2 tablespoons sugar
1/4 teaspoon ground cinnamon
2 tablespoons cold butter
Directions
Place apples in two greased 10-oz. custard cups; sprinkle with water. In a bowl, combine the flour, sugar and cinnamon. cut in butter until mixture is crumbly. Sprinkle over apples. Bake, uncovered, at 350 degrees F for 30-35 minutes or until tender. Serve warm.
Recipe Apple Crumb Pie
Ingredients
Pastry for a single-crust 9-inch pie
6 cups chopped, peeled tart apples
2 tablespoons butter, melted
2 tablespoons sour cream
4 teaspoons lemon juice
1/2 cup sugar
1 tablespoon all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
TOPPING:
1/2 cup all-purpose flour
1/2 cup sugar
1/4 cup cold butter
Directions
Line a 9-in. pie plate with pastry; flute edges. In a large bowl, combine the apples, butter, sour cream, lemon juice, sugar, flour, cinnamon and nutmeg. Spoon into pastry shell. For topping, combine flour and sugar in a bowl; cut in butter until mixture resembles coarse crumbs. Sprinkle over filling.
Bake at 375 degrees F for 45-50 minutes or until the filling is bubbly and the apples are tender. Cool on a wire rack.
Pastry for a single-crust 9-inch pie
6 cups chopped, peeled tart apples
2 tablespoons butter, melted
2 tablespoons sour cream
4 teaspoons lemon juice
1/2 cup sugar
1 tablespoon all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
TOPPING:
1/2 cup all-purpose flour
1/2 cup sugar
1/4 cup cold butter
Directions
Line a 9-in. pie plate with pastry; flute edges. In a large bowl, combine the apples, butter, sour cream, lemon juice, sugar, flour, cinnamon and nutmeg. Spoon into pastry shell. For topping, combine flour and sugar in a bowl; cut in butter until mixture resembles coarse crumbs. Sprinkle over filling.
Bake at 375 degrees F for 45-50 minutes or until the filling is bubbly and the apples are tender. Cool on a wire rack.
Recipe Aebleskiver
Ingredients
2 egg whites
2 cups all-purpose flour
2 teaspoons baking powder
1 tablespoon white sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
2 egg yolks
4 tablespoons butter, melted
2 cups buttermilk
1 cup vegetable oil for frying
Directions
In a clean glass or metal bowl, beat the egg whites with an electric mixer until they can hold a stiff peak. Set aside.
Mix together the flour, baking powder, salt, baking soda, sugar, egg yolks, melted butter and buttermilk at one time and beat until smooth. Gently fold in the egg whites last.
Put about 1tablespoon of vegetable oil in the bottom of each aebleskiver pan cup and heat until hot. Pour in about 2 tablespoons of the batter into each cup. As soon as they get bubbly around the edge, turn them quickly (Danish cooks use a long knitting needle, but a fork will work). Continue cooking, turning the ball to keep it from burning.
2 egg whites
2 cups all-purpose flour
2 teaspoons baking powder
1 tablespoon white sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
2 egg yolks
4 tablespoons butter, melted
2 cups buttermilk
1 cup vegetable oil for frying
Directions
In a clean glass or metal bowl, beat the egg whites with an electric mixer until they can hold a stiff peak. Set aside.
Mix together the flour, baking powder, salt, baking soda, sugar, egg yolks, melted butter and buttermilk at one time and beat until smooth. Gently fold in the egg whites last.
Put about 1tablespoon of vegetable oil in the bottom of each aebleskiver pan cup and heat until hot. Pour in about 2 tablespoons of the batter into each cup. As soon as they get bubbly around the edge, turn them quickly (Danish cooks use a long knitting needle, but a fork will work). Continue cooking, turning the ball to keep it from burning.
Recipe Baked Kale Chips
Ingredients
1 bunch kale
1 tablespoon olive oil
1 teaspoon seasoned salt
Directions
Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
Bake until the edges brown but are not burnt, 10 to 15 minutes.
1 bunch kale
1 tablespoon olive oil
1 teaspoon seasoned salt
Directions
Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
Bake until the edges brown but are not burnt, 10 to 15 minutes.
Recipe Buttermilk Pound Cake III
Ingredients
1/2 cup butter
3 cups white sugar
6 egg yolks
2 teaspoons lemon extract
1 cup buttermilk
3 cups all-purpose flour
1/4 teaspoon baking soda
6 egg whites
Directions
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan. Mix together the flour and baking soda; set aside.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the yolks one at a time, then stir in the lemon extract. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Pour batter into prepared pan.
In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Pour batter into prepared pan.
Bake in the preheated oven for 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
1/2 cup butter
3 cups white sugar
6 egg yolks
2 teaspoons lemon extract
1 cup buttermilk
3 cups all-purpose flour
1/4 teaspoon baking soda
6 egg whites
Directions
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan. Mix together the flour and baking soda; set aside.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the yolks one at a time, then stir in the lemon extract. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Pour batter into prepared pan.
In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Pour batter into prepared pan.
Bake in the preheated oven for 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
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