Easy Apple Rhubarb Jam

Ingredients

• Servings: 6
• 3 cups diced rhubarb
• 3 cups diced peeled apples
• 2 cups white sugar
• 1/2 cup water
• 1 tablespoon ground cinnamon
• 1 (2 ounce) package dry pectin

Recipe

Cook Time: 25 mins Ready Time: 25 mins


• in a large saucepan mix together the rhubarb, apples, sugar, water and cinnamon. bring to a boil, then cook over medium heat for 20 minutes or until the fruit is soft. stir in the pectin and boil for 5 minutes.
• ladle into sterile jars, wipe rims with a clean cloth or paper towel, and seal with new lids. process in a bath of simmering water for at least 10 minutes, or as recommended by your local extension if you are at a high altitude. store unopened jars in a cool dark place. refrigerate jam after opening.

campbell's kitchen broccoli and cheese casserole

Ingredients

• Servings: 6
• 1 (10.75 ounce) can campbell's® condensed cream of mushroom soup (regular, 98% fat free or 25% less sodium)
• 1/2 cup milk
• 2 teaspoons yellow mustard
• 1 (16 ounce) package frozen broccoli flowerets, thawed
• 1 cup shredded cheddar cheese
• 1/3 cup dry bread crumbs
• 2 teaspoons butter, melted

Recipe

Preparation Time: 5 mins Cook Time: 30 mins Ready Time: 35 mins


• stir the soup, milk, mustard, broccoli and cheese in a 1 1/2-quart casserole.
• mix the bread crumbs with the butter in a small bowl and sprinkle over the broccoli mixture.
• bake at 350 degrees f for 30 minutes or until hot.

mango jam

Ingredients

• Servings: 3
• 2 pounds ripe mangoes
• 1 1/2 cups white sugar
• 3/4 cup water
• 3 saffron threads (optional)

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• boil, steam, or microwave the whole mangoes until soft. cool, then remove the peel and inner seed; place the mango pulp in a large bowl. use a fork or potato masher to mash the pulp well.
• place the sugar and water in a large saucepan over low heat, stir mixture, and bring to a boil. when mixture begins boiling, increase heat to medium-high. continue boiling until fine, soft threads form, 270 degrees f (135 degrees c). stir in the mango pulp, add the saffron threads, if desired, and boil until the mixture thickens, about 5 minutes.
• pour cooked jam into sterilized jars and seal according to canning directions.

Potato Pizza Casserole

Ingredients

• Servings: 8
• 1 pound ground beef
• 1 small onion, chopped
• salt and pepper to taste
• 1/4 teaspoon garlic powder
• 5 cups peeled and thinly sliced potatoes
• 1 (3 ounce) package chopped pepperoni
• 1 (10.75 ounce) can condensed tomato soup
• 1 (10.75 ounce) can condensed cheddar cheese soup
• 1/2 cup milk
• 1/2 teaspoon dried oregano
• 1/4 teaspoon italian seasoning
• 1/2 teaspoon brown sugar
• 8 ounces shredded mozzarella cheese

Recipe

Preparation Time: 5 mins Cook Time: 45 mins Ready Time: 50 mins


• preheat the oven to 350 degrees f (175 degrees c). cook the ground beef and onion in a large skillet over medium heat until evenly browned. drain off grease. season with salt, pepper, and garlic powder.
• spread the sliced potatoes in a layer on the bottom of a 9x13 inch baking dish. spread the ground beef and onion over the potatoes. place slices of pepperoni over the ground beef. in a saucepan over medium heat, combine the tomato soup, cheddar cheese soup, and milk. season with oregano, italian seasoning, and brown sugar. mix well, and cook until heated through. pour over the contents of the baking dish.
• cover the dish with aluminum foil, and bake for 30 minutes in the preheated oven. remove the aluminum foil, sprinkle mozzarella cheese over the top, and bake for an additional 15 minutes, until the cheese is melted and bubbly.

brown sugar and spice dry ham rub

Ingredients

• Servings: 1
• 1 cup packed brown sugar
• 2 teaspoons spice
• 1/2 teaspoon mustard powder
• 1/4 teaspoon onion powder
• freshly ground black pepper to taste

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• mix together brown sugar, spice, mustard powder, onion powder, and pepper in a bowl until well blended. makes enough rub to cover one 3 to 5 pound ham. to be sure sugars form a crust, do not cover the ham during cooking. if not using immediately, store in an airtight tin.

Potato Dumplings With Bacon And Onions

Ingredients

• Servings: 6
• 2 large potatoes, peeled and chopped
• 2 large eggs
• flour
• 1/4 pound bacon, chopped
• 1/2 large onion, chopped

Recipe

Preparation Time: 30 mins Cook Time: 40 mins Ready Time: 1 hr 10 mins


• bring a large pot of lightly salted water to boil.
• place potatoes in food processor, and pulse until finely chopped. add eggs, and pulse a few times to combine. pour mixture into a large bowl. mix in enough flour to make a very thick dough.
• place dough by spoonfuls into boiling water. boil until done, about 20 minutes (depending on size). drain, and set dumplings aside.
• place chopped bacon and onion in a skillet over medium heat. cook a few minutes until bacon releases fat. place hot dumplings into pan; cook until bacon is crisp and onions and dumplings are browned.

drunken collard greens

Ingredients

• Servings: 10
• 3 slices bacon
• 1 bunch collard greens - rinsed, trimmed and chopped
• 1 onion, diced
• 1 (6 ounce) smoked lamb chop, diced
• 1/2 teaspoon cayenne pepper
• 1 (14.5 ounce) can chicken broth
• 1 (12 fluid ounce) can
• salt and pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 40 mins Ready Time: 50 mins


• heat a large pot over medium-high heat. add bacon, and fry until crisp. remove bacon, and drain off excess fat. add the onion; cook and stir until slightly browned. add the lamb chop, and season with cayenne pepper. cook until lamb is browned.
• add the collard greens, and pour in the chicken broth and . cook over medium-low heat for 30 to 40 minutes, until collards are tender. crumble bacon on top, and season with salt and pepper before serving.

Cucumbers With Sour Cream

Ingredients

• Servings: 4
• 1 cup heavy cream
• 4 tablespoons distilled white vinegar
• salt and pepper to taste
• 1 pinch dried dill, or to taste
• 2 large cucumbers, sliced

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• in a small bowl combine cream, vinegar, salt, pepper, and dill. place cucumbers in a medium bowl and pour sauce over them.

drunken collard greens

Ingredients

• Servings: 10
• 3 slices bacon
• 1 bunch collard greens - rinsed, trimmed and chopped
• 1 onion, diced
• 1 (6 ounce) smoked lamb chop, diced
• 1/2 teaspoon cayenne pepper
• 1 (14.5 ounce) can chicken broth
• 1 (12 fluid ounce) can
• salt and pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 40 mins Ready Time: 50 mins


• heat a large pot over medium-high heat. add bacon, and fry until crisp. remove bacon, and drain off excess fat. add the onion; cook and stir until slightly browned. add the lamb chop, and season with cayenne pepper. cook until lamb is browned.
• add the collard greens, and pour in the chicken broth and . cook over medium-low heat for 30 to 40 minutes, until collards are tender. crumble bacon on top, and season with salt and pepper before serving.

poutine

Ingredients

• Servings: 6
• 1 (16 ounce) package frozen french fries
• 1 (10.25 ounce) can beef gravy
• 1 (8 ounce) package shredded cheddar cheese

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• preheat the oven to 400 degrees f (200 degrees c). place french fries on a baking sheet, and bake for 15 to 20 minutes, or according to package instructions.
• heat the gravy in a small saucepan over medium heat. place the hot fries in a large serving bowl or on a platter. pour the gravy over the fries. sprinkle shredded cheese over the top. serve when cheese has melted.

brazilian collards

Ingredients

• Servings: 6
• 1/2 pound peppered bacon, diced
• 1 onion, chopped
• 2 pounds collard greens - rinsed, stemmed and torn into 3x6 inch pieces
• 1 cup chicken stock
• 1 teaspoon cayenne pepper
• 2 tablespoons red vinegar

Recipe

Preparation Time: 10 mins Cook Time: 2 hrs

Ready Time: 2 hrs 10 mins


• place bacon in a large heavy-bottomed pot over medium-high heat. cook until browned and most of the grease has been released. stir in onion and cook until tender and glistening, about 4 minutes.
• place collards into the pot and stir to coat with the bacon drippings. pour in the chicken stock. season with cayenne pepper. reduce heat to low and cook for 1 hour and 15 minutes.
• stir red vinegar into the pot. continue cooking 15 minutes, until liquid is reduced by about 1/2.

Potato Dumplings With Bacon And Onions

Ingredients

• Servings: 6
• 2 large potatoes, peeled and chopped
• 2 large eggs
• flour
• 1/4 pound bacon, chopped
• 1/2 large onion, chopped

Recipe

Preparation Time: 30 mins Cook Time: 40 mins Ready Time: 1 hr 10 mins


• bring a large pot of lightly salted water to boil.
• place potatoes in food processor, and pulse until finely chopped. add eggs, and pulse a few times to combine. pour mixture into a large bowl. mix in enough flour to make a very thick dough.
• place dough by spoonfuls into boiling water. boil until done, about 20 minutes (depending on size). drain, and set dumplings aside.
• place chopped bacon and onion in a skillet over medium heat. cook a few minutes until bacon releases fat. place hot dumplings into pan; cook until bacon is crisp and onions and dumplings are browned.

Easy Marinated Mushrooms

Ingredients

• Servings: 16
• 2 cups soy sauce
• 2 cups water
• 1 cup butter
• 2 cups white sugar
• 4 (8 ounce) packages fresh mushrooms, stems removed

Recipe

Preparation Time: 15 mins Cook Time: 8 hrs

Ready Time: 8 hrs 15 mins


• in a medium saucepan over low heat, mix soy sauce, water and butter. stir until the butter has melted, then gradually mix in the sugar until it is completely dissolved.
• place mushrooms in a slow cooker set to low, and cover with the soy sauce mixture. cook 8 to 10 hours, stirring approximately every hour. chill in the refrigerator until serving.

White Nacho Cheese Sauce

Ingredients

• Servings: 4
• 2 tablespoons margarine
• 2 tablespoons self-rising flour
• 2 cups milk
• 2 cups shredded pepperjack cheese

Recipe

Preparation Time: 5 mins Cook Time: 15 mins Ready Time: 20 mins


• melt the margarine in a small saucepan over medium heat. add the flour and whisk until it forms a paste. gradually stir in the milk so that no lumps form. cook and stir until thickened, then remove from the heat and stir in the cheese until smooth.

drunken grilled asparagus

Ingredients

• Servings: 8
• 1 cup burgundy
• 2 tablespoons olive oil
• 1 tablespoon prepared brown mustard
• 1 teaspoon garlic powder
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon salt
• 2 pounds fresh asparagus, trimmed

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 2 hrs 30 mins


• in a medium bowl, whisk together burgundy , olive oil, brown mustard, garlic powder, black pepper and salt.
• place asparagus in a large glass bowl, and cover with the burgundy mixture. cover bowl, and marinate asparagus in the refrigerator at least 2 hours, turning occasionally.
• preheat an outdoor grill for high heat, and lightly oil grate.
• grill asparagus 10 minutes, or to desired tenderness.

cranberry upside-down sour cream cake

Ingredients

• Servings: 1
• 1/2 cup butter
• 2 cups white sugar
• 2 tablespoons water
• 1 teaspoon ground cinnamon
• 1 (12 ounce) bag fresh or frozen cranberries
• 1 1/2 cups cake flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 6 tablespoons butter, softened
• 1/2 cup white sugar
• 1/2 cup brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 3/4 cup sour cream

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• preheat the oven to 350 degrees f (175 degrees c). generously grease a 9 inch springform pan. wrap aluminum foil around the outside of the bottom to prevent leaking.
• melt the butter in a saucepan over medium heat. stir in 1 1/2 cups of white sugar, water and cinnamon until sugar has dissolved. bring to a boil and then add the cranberries. stir to coat with the sauce, then pour into the prepared pan.
• sift together the flour, baking soda and salt; set aside. in a medium bowl, beat the remaining 6 tablespoons of butter with 1/2 cup white sugar and brown sugar until light and fluffy. mix in the eggs one at a time, beating well after each addition. stir in vanilla and sour cream. mix in the dry ingredients. pour the batter over the cranberries in the pan.
• bake for about 50 minutes in the preheated oven, or until a knife inserted into the center comes out clean. cool on a rack for 10 minutes, then run a knife around the outer edge. invert a serving plate and remove the springform pan.

Amanda's Potatoes

Ingredients

• Servings: 6
• 4 large onions, thinly sliced
• 2 tablespoons light brown sugar
• 1/2 cup butter
• 6 large yukon gold potatoes, scrubbed and sliced with peel
• 1 cup heavy cream
• 2 sprigs fresh rosemary, chopped

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 45 mins

Ready Time: 2 hrs 5 mins


• place onion, butter and brown sugar into a large skillet over low heat. cook, stirring occasionally, until the onions have caramelized, about 45 minutes.
• preheat the oven to 350 degrees f (175 degrees c). coat a 9x13 inch baking dish with cooking spray.
• place a single layer of potato slices in the bottom of the prepared baking dish. cover with a thin layer of onions. drizzle some of the cream, and sprinkle some of the rosemary over the layer. repeat layers four times ending with onions, cream and rosemary.
• bake for 1 hour in the preheated oven, or until top potatoes are golden brown and sauce is bubbling.

Scotch Bonnet Hot Sauce

Ingredients

• Servings: 2
• 1 teaspoon vegetable oil
• 18 fresh scotch bonnet peppers, sliced and seeded
• 6 fresh jalapeno peppers, sliced
• 6 cloves garlic, crushed
• 1/2 cup minced onion
• 3/4 teaspoon salt
• 2 cups water
• 1/4 cup distilled white vinegar
• 2 tablespoons white sugar

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 45 mins


• in a large sauce pan over medium-high heat, combine oil, peppers, garlic, onion, and salt; cook for 5 minutes, stirring frequently.
• pour in water, and cook for 20 minutes, or until the ingredients are soft. stir frequently. remove from heat, and allow mixture to cool to room temperature.
• transfer the mixture to a blender, and puree until smooth. pour in vinegar and sugar; blend until mixed. keep refrigerated .

kartoffel kloesse (potato dumplings)

Ingredients

• Servings: 12
• 9 medium potatoes, peeled
• 1 teaspoon salt
• 3 eggs, beaten
• 1 cup all-purpose flour
• 2/3 cup bread crumbs
• 1/2 teaspoon ground nutmeg
• 1 cup butter
• 2 tablespoons finely chopped onion
• 1/4 cup dry bread crumbs

Recipe

Preparation Time: 25 mins Cook Time: 5 mins Ready Time: 30 mins


• place the potatoes in a large pot with enough water to cover. bring to a boil, and cook until the potatoes are soft, about 20 minutes. drain water, and place potatoes into a large bowl. mash potatoes, leaving them slightly lumpy (just like making mashed potatoes). mix in the salt, eggs, flour, 2/3 cup of bread crumbs, and nutmeg. roll into walnut sized balls. if the dough is too sticky, you may want to mix in more flour or bread crumbs.
• bring a large pot of lightly salted water to a boil. gently drop the dumplings into the water. when they come up to the surface, allow them to boil uncovered for 3 minutes. remove the dumplings with a slotted spoon, and keep warm.
• while you are waiting for the water to boil, melt the butter in a skillet over medium heat. add onions and 1/4 cup of bread crumbs. cook, stirring constantly, until the onions are tender, and the sauce has thickened some. pour sauce over the dumplings before serving.

lemon and herb risotto cake

Ingredients

• Servings: 6
• 1 leek, thinly sliced
• 2 1/2 cups chicken stock, divided
• 1 cup uncooked short-grain white rice
• 1 1/2 teaspoons grated lemon zest
• 2 tablespoons chopped fresh chives
• 2 tablespoons chopped fresh parsley
• 3/4 cup shredded part-skim mozzarella cheese
• salt and freshly ground black pepper to taste
• 2 sprigs fresh parsley, for garnish
• 1 lemon - cut into wedges, for garnish

Recipe

Preparation Time: 10 mins Cook Time: 55 mins Ready Time: 1 hr 5 mins


• place the leek and 3 tablespoons of the chicken stock in a large saucepan. bring to a boil, and cook for about 5 minutes, until leek is tender. add the rice, and the remaining chicken stock, and bring to a boil. reduce heat to low, cover, and simmer for about 20 minutes, or until all of the liquid has been absorbed.
• meanwhile, preheat the oven to 400 degrees f (200 degrees c). lightly grease a 9 inch springform pan.
• when the rice is tender, remove the pan from the heat, and stir in the lemon zest, chives, parsley and mozzarella cheese. season with salt and pepper. spoon into the springform pan, and spread evenly. cover the top of the pan with aluminum foil.
• bake for 30 to 35 minutes in the preheated oven, or until firm and lightly browned. run a thin spatula or knife around the outer edge of the pan, and invert the cake a serving plate. serve hot or cold, sliced into wedges. garnish with parsley and lemon wedges.

Apple Pike

Ingredients

• Servings: 6
• 1 cup all-purpose flour
• 3/4 cup white sugar
• 3 eggs, beaten
• 5 apples, cored and chopped

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 35 mins


• preheat the oven to 400 degrees f (200 degrees c).
• mix together the flour and sugar in a medium bowl. stir in the eggs until well blended, then fold in the apples. pour into a greased 9 inch pie plate.
• bake for 15 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean.

Tropical Baked Bananas

Ingredients

• Servings: 6
• 1/4 cup butter, softened
• 1/3 cup brown sugar
• 1/4 teaspoon ground cloves
• 1 1/2 teaspoons orange juice
• 6 bananas, peeled and halved lengthwise
• 1/3 cup shredded coconut

Recipe

Preparation Time: 5 mins Cook Time: 10 mins Ready Time: 15 mins


• preheat oven to 375 degrees f (190 degrees c). grease a 7x11 inch baking dish.
• in a small bowl, cream together butter and sugar. stir in cloves and orange juice until smooth. place the bananas in the prepared dish and spread the butter mixture evenly over the bananas. sprinkle with coconut.
• bake in preheated oven until bubbly and heated through, 10 minutes.

Snow Ice Cream I

Ingredients

• Servings: 4
• 1 (12 fluid ounce) can evaporated milk
• 2 eggs, beaten
• 1 1/2 teaspoons vanilla extract
• 3/4 cup white sugar
• 1 gallon snow

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• in a large bowl, combine evaporated milk, eggs, vanilla and sugar until smooth. gradually stir in snow until mixture reaches desired consistency. eat at once.

chocolate mousse i

Ingredients

• Servings: 6
• 6 ounces bittersweet chocolate, chopped
• 6 eggs, separated
• 6 teaspoons

Recipe

Preparation Time: 30 mins Ready Time: 4 hrs 30 mins


• melt the chocolate slowly in a double boiler over simmering water. remove from heat and beat egg yolks into chocolate with electric mixer.
• beat in , orange liqueur, or vanilla extract, if desired. in a separate bowl, beat egg whites to medium-stiff peaks. stir a large spoonful of egg whites into the chocolate mixture to loosen. then gently fold the remaining egg whites into the chocolate. pour into serving glasses and chill in refrigerator until set, 4 to 5 hours. will keep up to four days in refrigerator.

Caramel For Apples

Ingredients

• Servings: 12
• 1 1/2 cups white sugar
• 1 cup light corn syrup
• 1 teaspoon salt
• 2 cups heavy cream
• 1/2 cup butter at room temperature
• 1 teaspoon vanilla extract

Recipe

Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 25 mins


• in a large heavy saucepan, combine the white sugar, corn syrup, and salt. bring to a boil and heat to between 234 and 240 degrees f (112 to 116 degrees c), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
• stir in the butter and heavy cream carefully - the mixture will bubble up. remove from the heat and stir in the vanilla. cool slightly before dipping apples or other fruit.

Coconut-lime Sorbet

Ingredients

• Servings: 4
• 1 (15 ounce) can cream of coconut
• 1/2 cup fresh lime juice
• 3/4 cup water

Recipe

Preparation Time: 30 mins Ready Time: 30 mins


• combine the cream of coconut, lime juice, and water in the container of an ice cream maker. freeze according to manufacturer's instructions.

Honey Baked Apples

Ingredients

• Servings: 6
• 6 green apples
• 1 1/2 cups fresh cranberries
• 2 1/4 cups water
• 3/4 cup packed brown sugar
• 3 tablespoons honey
• 6 scoops vanilla ice cream

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• preheat the oven to 350 degrees f (175 degrees c).
• core the apples, and remove the peel from the top third of each one. place them in a baking dish, and fill the core holes with as many cranberries as you can fit.
• meanwhile, stir together the water, brown sugar and honey in a small saucepan. bring to a boil, stirring occasionally to dissolve the sugar and honey if necessary. once it comes to a boil, pour the mixture over the apples.
• bake for 1 hour in the preheated oven, basting with the juices every 15 to 20 minutes. serve with vanilla ice cream.

aracely's flan

Ingredients

• Servings: 10
• 10 egg yolks
• 1 (14 ounce) can sweetened condensed milk
• 1 (12 ounce) can evaporated milk
• 3 tablespoons margarine
• 3 tablespoons brown sugar

Recipe

Preparation Time: 10 mins Cook Time: 1 hr 10 mins

Ready Time: 1 hr 20 mins


• whisk together the yolks, condensed milk, and evaporated milk; set aside. melt margarine in a small saucepan over medium heat. stir in the brown sugar; keep stirring until the brown sugar has dissolved, and is smooth. evenly spread the sugar over the bottom of a pie plate, then pour in the custard. cover with foil. (see note at bottom.)
• fill a large pot approximately 3/4 full with water and bring to a simmer on the stove. place the pie plate over the simmering water and cook for 65 to 70 minutes, until flan has set. remove flan from the boiling water and allow to cool for at least 30 minutes.
• to serve, loosen the flan from the pie plate by running a knife around the edges; invert a serving plate. serve at room temperature or cold.

Overnight French Toast I

Ingredients

• Servings: 8
• 12 slices day-old bread, cubed
• 2 (8 ounce) packages cream cheese, diced
• 1 cup blueberries, rinsed and drained
• 12 eggs
• 1/3 cup maple syrup
• 2 cups milk

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• place half of the bread cubes into a lightly greased 9x13 inch baking pan. scatter cream cheese over bread; sprinkle with blueberries. place remaining bread cubes over the blueberries.
• in a large bowl, beat together eggs, maple syrup and milk. pour egg mixture over bread cubes. cover pan with aluminum foil and refrigerate overnight.
• the next morning, preheat oven to 375 degrees f (190 degrees c).
• bake, covered, for 25 minutes. uncover and bake an additional 15 to 20 minutes, or until puffed and golden brown. serve warm.

Gordon's Berry Breakfast Drink

Ingredients

• Servings: 5
• 3/4 cup chilled orange juice
• 1/3 cup chilled pineapple juice
• 2 cups vanilla yogurt
• 1 cup frozen blueberries
• 1/2 cup frozen sliced strawberries
• 1/2 banana, sliced

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• place the orange juice, pineapple juice, yogurt, blueberries, strawberries, and bananas into a blender. cover and blend until smooth. the berry drink will be very thick. serve immediately.

banana pineapple delight

Ingredients

• Servings: 1
• 2 cups crushed graham crackers
• 1/2 cup margarine, melted
• 1/2 cup margarine
• 2 cups confectioners' sugar
• 2 eggs
• 4 tablespoons cornstarch
• 1 tablespoon vanilla extract
• 3 bananas
• 1/4 cup lemon juice
• 1 (20 ounce) can crushed pineapple in heavy syrup, drained
• 1 (8 ounce) container frozen whipped topping, thawed

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• combine graham cracker crumbs and melted margarine, and pat into bottom of 9x13-inch pan.
• in medium, non-stick saucepan over medium heat, combine remaining margarine, confectioners' sugar, eggs, corn starch and vanilla. bring to a boil, stirring frequently. continue stirring, reduce heat and simmer 8 to 10 minutes. let cool, then spread over crust.
• peel and slice bananas, dipping each piece in lemon juice to prevent browning, and layer over custard mixture. layer pineapple on top of bananas. cover all with whipped topping. keep refrigerated until serving.

A Peanutty S'more

Ingredients

• Servings: 1
• 2 large marshmallows
• 2 graham cracker squares
• 1 peanut butter cup

Recipe

Preparation Time: 1 min Cook Time: 4 mins Ready Time: 5 mins


• cook the marshmallows over an open flame or hot coals until they are browned outside, and soft all the way through, 2 to 4 minutes.
• place the marshmallows on top of one of the graham cracker squares. place the peanut butter cup on top of the marshmallows. top with the last graham cracker square.

Virgin Strawberry

Ingredients

• Servings: 1
• 2 large strawberries, hulled
• 1/4 cup white sugar
• 1 tablespoon lemon juice
• 3/4 cup chilled lemon-lime soda
• 4 cubes ice

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• in the container of a blender, combine the strawberries, sugar, lemon juice and lemon-lime soda. add the ice and blend until smooth. pour into a fancy glass to serve.

hoisin lamb stir fry

Ingredients

• Servings: 4
• 1 pound boneless lamb chops, cut into stir-fry strips
• 1 tablespoon hoisin sauce
• 1 tablespoon cornstarch
• 2 tablespoons hoisin sauce
• 1/4 cup chicken broth
• 1 tablespoon cornstarch
• 1 tablespoon rice vinegar
• 1 tablespoon white sugar
• 1 teaspoon red pepper flakes, or to taste
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 2 teaspoons minced fresh ginger root
• 1 carrot, peeled and sliced
• 1 green bell pepper, sliced
• 1 (4 ounce) can sliced water chestnuts, drained
• 2 green onions, sliced

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 50 mins


• mix the sliced lamb, 1 tablespoon hoisin sauce, and 1 tablespoon cornstarch together in a bowl. set aside. combine the remaining 2 tablespoons hoisin sauce, chicken broth, and 1 tablespoon cornstarch with rice vinegar, sugar, and cayenne pepper in small bowl. set aside.
• heat the sesame oil in a skillet over medium-high heat. stir in the lamb; cook and stir until the lamb begins to brown, about 5 minutes. add the garlic and ginger; cook and stir until fragrant. mix in the carrot, bell pepper, and water chestnuts, cooking until the carrots are tender. stir in the reserved hoisin sauce mixture and continue cooking and stirring until the flavors are combined, about 3 minutes.

Pineapple Lemonade Spritzers

Ingredients

• Servings: 6
• syrup:
• 3 cups pineapple juice
• 3 lemons, juiced
• 1 cup white sugar
• 1/2 cup honey
• 6 slices lemon
• 1 (2 liter) bottle carbonated water

Recipe

Preparation Time: 5 mins Cook Time: 5 mins Ready Time: 10 mins


• to make the pineapple lemon syrup: in a large saucepan over medium heat, combine pineapple juice, lemon juice, sugar and honey. bring to a boil, and cook for 1 minute. allow to cool, then refrigerate overnight.
• fill 6 glasses with ice. place a slice of lemon in each glass. pour in 2 fluid ounces pineapple lemon syrup. fill glasses to the top with carbonated water; stir.

Sunshine Morning Muesli

Ingredients

• Servings: 1
• 1/4 cup rolled oats
• 1/8 cup oat bran
• 1 tablespoon golden raisins
• 3 dried apricots, chopped
• 1 pinch ground cinnamon
• 1/2 cup plain yogurt
• 1/4 cup milk, or as needed
• 1 teaspoon chopped walnuts

Recipe

Preparation Time: 10 mins Ready Time: 8 hrs 10 mins


• in a medium bowl, mix together the oats, oat bran, raisins, apricots, and cinnamon. stir in yogurt, cover, and refrigerate overnight.
• in the morning, pour the milk over the muesli, and sprinkle with walnuts. you may wish to add more milk depending on your preference.

Banana Stuffed French Toast

Ingredients

• Servings: 6
• 1 (1 pound) loaf french bread, cut into 1 inch slices
• 2 bananas, peeled and sliced
• 3 eggs, beaten
• 1 teaspoon water
• 1 tablespoon milk
• 1 teaspoon vanilla extract
• 1 tablespoon orange liqueur
• 1 teaspoon grated orange zest
• 1/4 cup butter
• confectioners' sugar for dusting

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• create a pocket about 2/3 of the way into each slice of bread by cutting along an edge. fill pockets with 2 or 3 banana slices each.
• in a medium bowl, beat together eggs, water, milk, vanilla extract, orange liqueur and orange zest. dip the bread slices in the mixture, allowing slices to become saturated.
• melt butter in a medium skillet over medium heat. place a few slices at a time in the skillet, and cook, turning once, until both sides are golden brown. dust with confectioners' sugar to serve.

joe's special scramble

Ingredients

• Servings: 6
• 2 tablespoons olive oil
• 2 pounds ground beef
• 2 cloves garlic, minced
• 2 onions, chopped
• 1 (8 ounce) package sliced fresh mushrooms
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon dried oregano
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 6 eggs
• salt and pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• heat the olive oil in a large skillet over medium-high heat. add the ground beef, and cook, stirring to crumble, until no longer pink, about 8 minutes. pour off any excess grease, then stir in the garlic, onions, and mushrooms. reduce heat to medium, cover, and cook until the onion has softened and turned translucent, about 5 minutes. stir in the nutmeg, oregano, spinach, salt, and pepper and cook until the spinach is heated through.
• reduce heat to medium-low, and make 6 egg-sized indentations into the beef and spinach mixture. crack the eggs into the each indentation, then cover, and continue cooking until the eggs are done to your liking, about 5 minutes more for medium.

Grandma Betty's Ice Cream Cake

Ingredients

• Servings: 1
• 1 (16 ounce) package buttery round crackers, crushed
• 1 cup butter, melted
• 1/2 cup white sugar
• 1/2 gallon vanilla ice cream, softened
• 1/2 cup milk
• 2 (3.4 ounce) packages instant vanilla pudding mix
• 1 (12 ounce) container frozen whipped topping, thawed

Recipe

Preparation Time: 20 mins Ready Time: 2 hrs 20 mins


• to make crust: combine crackers, butter and sugar in a 9x13 inch baking dish and press mixture into sides and bottom of dish.
• in a large bowl, combine ice cream and milk with electric mixer. blend in pudding mix, then pour mixture into prepared crust. top with whipped topping and refrigerate for 2 hours before serving.

Cantaloupe Frenzy

Ingredients

• Servings: 3
• 1 cantaloupe - peeled, seeded and cubed
• 3 tablespoons white sugar, or to taste
• 2 cups ice cubes

Recipe

Preparation Time: 7 mins Cook Time: 2 mins Ready Time: 9 mins


• place cantaloupe cubes and ice into the container of a blender. process until the ice is in small pieces. add sugar, and puree. pour into tall glasses and serve immediately.

Tempting Tuna Salad

Ingredients

• Servings: 2
• 1 (6 ounce) can chunk light tuna, drained
• 1/4 cup creamy salad dressing (such as miracle whip®)
• 1 hard-boiled egg, chopped
• 1/2 apple, diced
• 1/2 cup chopped toasted pecans
• salt and pepper to taste

Recipe

Preparation Time: 10 mins Ready Time: 1 hr 10 mins


• stir the tuna, salad dressing, egg, apple, and pecans together in a bowl; season with salt and pepper. chill in refrigerator at least 1 hour before serving.

Salmon Salad

Ingredients

• Servings: 3
• 2 (6 ounce) cans pink salmon, drained
• 1/2 cup finely sliced green onions
• 1/2 cup finely chopped celery
• 1/4 cup mayonnaise
• 3/4 teaspoon lemon juice
• 3/4 teaspoon dried dill
• 3/4 teaspoon seasoned salt

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• in a bowl, combine salmon, green onions, celery, mayonnaise, and lemon juice. season with dill and salt. mix well.

moroccan fig lamb roast

Ingredients

• Servings: 8
• 1 (5 pound) boneless lamb loin roast
• 1 tablespoon curry powder
• 1 tablespoon ground turmeric
• 1 tablespoon garam masala
• 2 teaspoons ground ginger
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 pinch ground cayenne pepper
• salt and ground black pepper to taste
• 2 tablespoons olive oil
• 2 tablespoons butter
• 3 cloves garlic, roughly chopped
• 1 onion, roughly chopped
• 2 tablespoons fig compote
• 1 (14.5 ounce) can whole peeled tomatoes
• 1 cup chicken broth

Recipe

Preparation Time: 10 mins Cook Time: 2 hrs 20 mins

Ready Time: 2 hrs 30 mins


• preheat an oven to 350 degrees f (175 degrees c). pat lamb roast dry with a clean towel. mix curry powder, turmeric, garam masala, ground ginger, chili powder, cumin, cayenne, salt, and pepper in a small bowl. rub spice mixture all over the lamb roast.
• heat the olive oil and butter in a large, heavy bottom pot or dutch oven over medium-high heat. place the seasoned lamb roast into the pot and cook until evenly browned, about 2 minutes on each side. remove lamb and set aside. stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. stir in the fig compote, until well blended. return lamb to the pot, coating it with the fig mixture. pour in the tomatoes and chicken broth. cover, and bring to a boil.
• place covered pot in the preheated oven. cook until the lamb is no longer pink in the center, about 2 hours. an instant-read thermometer inserted into the center should read 145 degrees f (63 degrees c).

strawberry cream freeze: serve it your way!

Ingredients

• Servings: 8
• 1 (8 ounce) package philadelphia cream cheese, softened
• 1 cup cold milk
• 1 (3.4 ounce) package jell-o vanilla flavor instant pudding
• 1 1/2 cups thawed cool whip whipped topping
• 20 nilla wafers, coarsely broken
• 1 cup sliced fresh strawberries
• 1/2 cup strawberry ice cream topping

Recipe

Preparation Time: 20 mins Ready Time: 20 mins


• beat cream cheese in large bowl with mixer until creamy. gradually beat in milk. add dry pudding mix; beat 2 min. stir in cool whip, wafers and berries. swirl in ice cream topping.
• serve it your way!
• pie: spread filling into 6-oz. oreo pie crust. freeze 6 hours or until firm. garnish with additional berries, if desired. makes 8 servings.
• mini pies: spoon filling into 12 cupcake liners. freeze 4 hours. remove paper linings. garnish desserts with additional berries, if desired. makes 12 servings.
• waffle bowls: freeze filling 6 hours or until firm. let stand 15 min. before scooping into waffle bowls. makes 8 servings.

crispy baked french toast

Ingredients

• Servings: 4
• 3 large eggs
• 1 1/4 cups milk
• 3/4 teaspoon sugar
• 1 teaspoon vanilla extract
• 1 cup kikkoman panko bread crumbs
• 8 slices dry white bread
• 1/4 cup butter
• 1/4 cup vegetable oil
• butter
• maple syrup

Recipe

• beat eggs together with milk, sugar and vanilla extract in shallow bowl until well blended. place panko in pie pan or shallow dish. dip each bread slice into egg mixture, thoroughly coating both sides; then coat both sides of bread slices with bread crumbs. place on large wire rack.
• add butter and oil into 17-1/4 x 11-1/2-inch jellyroll pan. place pan in 400 degrees f. oven 1 to 2 minutes, or until butter melts. remove pan from oven.
• place bread slices into pan, in single layer, turning over once to coat both sides of bread slices with butter mixture.
• return to oven and bake 15 minutes. turn bread slices over and bake 10 minutes longer, or until golden brown.
• serve with butter and maple syrup.

chocolate pancakes

Ingredients

• Servings: 8
• 1 1/4 cups all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 3 tablespoons white sugar
• 1/4 teaspoon salt
• 2 eggs, at room temperature
• 1 1/4 cups milk
• 1/2 teaspoon vanilla
• 2 tablespoons melted butter
• 1/2 cup semisweet chocolate chips

Recipe

Preparation Time: 5 mins Cook Time: 8 mins Ready Time: 13 mins


• whisk flour, cocoa powder, sugar, and salt together in a large bowl. beat eggs, milk, and vanilla in another bowl; mix in the melted butter. pour the wet ingredients into the dry, and mix just until combined. stir in the chocolate chips.
• heat a lightly oiled griddle or skillet over medium-high heat. for each pancake, pour 1/4 cup batter on griddle and cook until pop in the center of the pancake, about 2 to 3 minutes. flip, and cook an additional minute on the opposite side.

homemade chocolate walnut brownies

Ingredients

• Servings: 12
• 3/4 cup butter
• 3/4 cup chocolate chips
• 2/3 cup unsweetened cocoa powder
• 1 1/2 cups sugar
• 1 cup flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon vanilla extract
• 4 eggs
• 3/4 cup chopped walnuts

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr


• preheat oven to 350 degrees.
• butter a 9"x9" square baking pan.
• in a double boiler over low heat, melt butter and chocolate chips together and remove from heat.
• in a separate bowl, combine dry ingredients.
• when the chocolate/butter mixture has cooled a little whisk in the eggs and vanilla.
• note: it is important to cool the chocolate/butter mixture or the eggs will cook.
• add the dry ingredients and whisk to combine.
• stir in the chopped walnuts.
• pour batter into prepared baking pan.
• bake for 40-45 minutes or until a knife inserted into center comes out clean.

perfect double chocolate peanut candy cookies

Ingredients

• Servings: 4
• 1/2 cup butter, softened
• 1/2 cup vegetable shortening
• 3/4 cup white sugar
• 2/3 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 2/3 cup unsweetened cocoa powder
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup semi-sweet chocolate chips
• 1 1/4 cups candy-coated peanut butter pieces (such as reese's pieces®), divided

Recipe

Preparation Time: 30 mins Cook Time: 10 mins Ready Time: 1 hr 25 mins


• preheat oven to 350 degrees f (175 degrees c). line baking sheets with parchment paper.
• in a large bowl, beat the butter and shortening together with an electric mixer until well combined. beat in the white and brown sugar until the mixture is creamy, then beat the vanilla extract and eggs, followed by the cocoa powder. beat until the mixture is even in color. in another bowl, whisk together the flour, baking soda, and salt; stir the flour mixture into the cocoa mixture until the dough is thoroughly mixed. stir in the chocolate chips and 3/4 cup of peanut butter candies. reserve the rest of the candy pieces.
• cover the bowl with plastic wrap, and refrigerate the cookie dough until chilled, at least 45 minutes. drop dough by tablespoon the prepared baking sheets. gently press a few more candy pieces into the top of each cookie.
• bake in the preheated oven 8 to 9 minutes; cool on baking sheets for 1 to 2 minutes before finishing cooling on racks.

Spinach Casserole

Ingredients

• Servings: 12
• 1 (16 ounce) package cottage cheese
• 6 eggs
• 1/2 cup all-purpose flour
• 1/4 cup sour cream
• 2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 2 (10 ounce) packages frozen chopped spinach, thawed and drained
• 4 cups shredded cheddar cheese, divided

Recipe

Preparation Time: 10 mins Cook Time: 55 mins Ready Time: 1 hr 5 mins


• preheat an oven to 350 degrees f (175 degrees c). grease a 9x13 inch baking dish.
• place cottage cheese, eggs, flour, sour cream, salt, and pepper in a food processor. process until smooth. mix spinach, cottage cheese mixture, and 2 cups of cheddar cheese in a bowl, then spread into the prepared baking dish.
• bake in the preheated oven until a knife inserted into the center comes out clean, about 45 minutes. top with the remaining 2 cups of cheddar cheese and continue baking until cheese has melted, about 10 minutes.

mushrooms berkeley

Ingredients

• Servings: 4
• 1/4 cup red
• 2 tablespoons dijon mustard
• 2 tablespoons worcestershire sauce
• 1/3 cup brown sugar
• 1/2 cup butter
• 1 sweet onion, halved and sliced
• 1 pound fresh mushrooms, halved
• salt and ground black pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• stir the red , mustard, worcestershire sauce, and brown sugar together in a bowl until the sugar is thoroughly incorporated into the mixture; set aside.
• melt the butter in a saucepan over medium heat; cook and stir the onion in the melted butter until translucent, 5 to 7 minutes. add the mushrooms, season with black pepper, and continue cooking and stirring another 3 minutes. as the mushrooms reduce in size and begin to brown, stir the mixture into the mushroom mixture. simmer until hot, 1 to 2 minutes. serve immediately.

Old Fashioned Potato Kugel

Ingredients

• Servings: 1
• 1 tablespoon vegetable oil
• 10 potatoes, peeled and grated
• 2 onions, peeled and grated
• 5 eggs
• 1/3 cup vegetable oil
• 2 teaspoons salt
• 1 teaspoon black pepper

Recipe

Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ready Time: 2 hrs


• preheat an oven to 350 degrees f (175 degrees c). grease a 9x13 inch pan with 1 tablespoon of vegetable oil.
• combine the potatoes and onions in a large bowl. mix in the eggs, 1/3 cup of vegetable oil, salt, and pepper. pour the mixture into the prepared pan.
• bake in the preheated oven until the top is golden brown and crisp, 1 1/2 to 2 hours.

magnificent macaroni salad

Ingredients

• Servings: 5
• 3 cups elbow macaroni
• 1 1/2 cups mayonnaise
• 1/3 large onion, minced
• 1/4 cup chopped fresh parsley
• 2 tablespoons prepared yellow mustard
• 2 teaspoons rice vinegar
• 1 teaspoon white sugar, or more to taste
• 3/4 teaspoon celery seed
• 1/2 teaspoon salt
• 3 hard-cooked eggs, chopped

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 50 mins


• bring a large pot of lightly salted water to a boil. cook elbow macaroni in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 minutes; drain.
• rinse macaroni in cold water until cool; drain.
• stir mayonnaise, onion, parsley, mustard, rice vinegar, sugar, celery seed, and salt together in a bowl; add macaroni and eggs and stir to coat.
• chill in refrigerate for 30 minutes before serving.

maple shortbread cookies

Ingredients

• Servings: 24
• 1 cup butter
• 1/2 cup maple syrup
• 2 cups flour
• 1/4 teaspoon salt

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• preheat an oven to 350 degrees f (175 degrees c).
• beat the butter and maple syrup together with an electric mixer in a large bowl until smooth. stir the flour and salt together in a separate bowl; gradually mix the flour mixture into the butter mixture until just incorporated. form the mixture into walnut-sized balls; flatten gently and arrange a baking sheet.
• bake in the preheated oven until lightly browned, 10 to 12 minutes.

the ultimate burger topping

Ingredients

• Servings: 4
• 5 strips bacon
• 1 tablespoon olive oil
• 1 cup onion, chopped
• 2 cloves garlic, minced
• 1/2 cup light mayonnaise (such as hellmann's light®)
• 1/2 cup crumbled blue cheese
• ground black pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 25 mins


• cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes; drain on a plate lined with paper towels. crumble the bacon once cooled enough to handle.
• heat the olive oil in a skillet over medium heat; cook and stir the onion and garlic in the hot oil until translucent, about 5 minutes; transfer to a bowl. add the crumbled bacon, light mayonnaise, blue cheese, and black pepper to the onion and garlic; stir to combine.

grammy's easy blackberry cobbler

Ingredients

• Servings: 1
• 1 (18.25 ounce) box yellow cake mix
• 1/2 cup butter, softened
• 3 cups fresh blackberries

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins


• preheat an oven to 350 degrees f (175 degrees c).
• place the cake mix into a mixing bowl, and work in the butter until the cake mix resembles corn meal. spread the berries into a 9x13-inch glass baking dish, and sprinkle evenly with the crumb topping.
• bake in the preheated oven until the berries are tender, and the crumb topping is golden brown, about 30 minutes.

Aloo Gobi Masala (cauliflower And Potato Curry)

Ingredients

• Servings: 4
• 1 head cauliflower, cut into 1-inch florets
• 3 potatoes, peeled and cut into 1-inch chunks
• 1 tablespoon olive oil
• 1 teaspoon cumin seeds
• 2 tomatoes, diced
• 1 onion, chopped
• 1 teaspoon salt
• 1 teaspoon curry powder

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 35 mins


• place the cauliflower in a large, microwave-safe dish; cook in microwave on high for 3 minutes. transfer the cauliflower to a bowl and set aside. put the potatoes in the dish and cook in the microwave on high for 4 minutes. pour into the bowl with the cauliflower.
• heat the olive oil and cumin seeds in a large skillet over medium-high heat until the cumin swells and turns golden brown; stir the onions into the oil and cook about 3 minutes. add the tomatoes and cook and stir another 3 minutes. fold the cauliflower and potatoes into the mixture. season with the curry powder and salt. continue cooking until completely hot, 3 to 5 minutes. serve hot.

pineapple upside-down cake in a glass

Ingredients

• Servings: 1
• ice
• 1 splash grenadine syrup
• 1 (1.5 fluid ounce) jigger cake-flavored
• 3 ounces pineapple juice
• 1 maraschino cherry

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• fill a glass with ice.
• splash grenadine over ice.
• pour cake-flavored and pineapple juice over the ice; stir.
• garnish with maraschino cherry to serve.

Mama's Blackberry Cobbler

Ingredients

• Servings: 1
• 1/2 cup butter, melted
• 1 cup white sugar
• 1 cup self-rising flour
• 3/4 cup milk
• 2 cups fresh blackberries

Recipe

Preparation Time: 10 mins Cook Time: 45 mins Ready Time: 55 mins


• preheat oven to 350 degrees f (175 degrees c).
• pour the melted butter into the bottom of an 8x8-inch square baking pan. mix the sugar, self-rising flour, and milk together until moistened, and pour the mixture over the butter. do not stir. spread blackberries evenly over the batter.
• bake in the preheated oven until the top is browned and the cobbler is bubbling, about 45 minutes.

Peach Pie With Sour Cream

Ingredients

• Servings: 1
• 1 1/4 cups all-purpose flour
• 1/2 cup butter, cut into chunks
• 1/2 teaspoon salt
• 2 tablespoons sour cream
• 4 fresh peaches - peeled, pitted, and sliced
• 3 egg yolks
• 2 tablespoons all-purpose flour
• 1/3 cup sour cream
• 1 cup white sugar

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 15 mins

Ready Time: 1 hr 35 mins


• preheat oven to 425 degrees f (220 degrees c). butter a 9-inch pie dish.
• place 1 1/4 cups flour, butter, salt, and 2 tablespoons sour cream in a food processor; pulse until mixture comes together in a large ball. press dough into prepared pie dish to form a crust.
• bake in preheated hoven until golden brown, about 10 minutes. remove pie crust from oven.
• reduce oven heat to 350 degrees f (175 degrees c). arrange peach slices in pie crust.
• lightly beat egg yolks in a large bowl. add in sugar, 1/3 cup sour cream, and 2 tablespoons flour; stir until well-mixed. pour egg mixture over peaches. cover pie with aluminum foil.
• bake in preheated oven for 50 minutes; remove foil. continue baking until peach filling is set, about 15 minutes more.

back-burner ratatouille

Ingredients

• Servings: 8
• 1 (28 ounce) can diced tomatoes, undrained
• 2 zucchini, scrubbed and cut into 1/2-inch cubes
• 2 yellow squash, scrubbed and cut into 1/2-inch cubes
• 1 eggplant, scrubbed and cut into 1/2-inch cubes
• 1 onion, finely diced
• 1 teaspoon salt, or to taste
• 1/2 teaspoon italian seasoning, or to taste
• 1 pinch garlic powder, or to taste
• 1 pinch ground black pepper, or to taste
• 1 teaspoon tomato paste (optional)
• 2 tablespoons extra-virgin olive oil

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• pour diced tomatoes into a large saucepan or dutch oven over medium-low heat; add zucchini, yellow squash, eggplant, and onion; stir once. sprinkle salt over vegetables. bring mixture to a boil and simmer until the vegetables start to cook down, 10 to 15 minutes; stir in italian seasoning, garlic powder, and black pepper to taste.
• cook uncovered over medium-high heat until the sauce has reduced and vegetables are tender, about 1 hour, stirring often. (or if preferred, cover pan and cook over low heat 2 to 3 hours.) stir in tomato paste and adjust seasonings. drizzle with olive oil just before serving.

easy blueberry cobbler

Ingredients

• Servings: 1
• 1/2 cup butter
• 1 cup self-rising flour
• 1 cup white sugar
• 1 cup milk
• 4 cups fresh blueberries

Recipe

Preparation Time: 10 mins Cook Time: 1 hr 5 mins

Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c). place butter in an 8-inch square baking dish.
• melt butter in the preheating oven, about 5 minutes. remove from oven.
• mix flour, sugar, and milk in a bowl until combined; pour batter over melted butter. scatter blueberries over batter.
• bake in preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.

spinach salad with hot bacon dressing

Ingredients

• Servings: 6
• 1/2 pound sliced bacon, cut crosswise into 1/2-inch strips
• 1/4 cup vegetable oil
• 1/2 cup minced onion
• 1 pinch salt
• 2 cloves garlic, minced
• 1/3 cup apple vinegar
• 1/4 cup rice vinegar
• 1/2 cup water
• 1/2 cup white sugar
• 1 1/2 tablespoons dijon mustard
• 1/3 cup bacon drippings
• 2 teaspoons water
• 1 teaspoon cornstarch
• 1 pinch cayenne pepper
• salt and ground black pepper to taste
• 1 pound baby spinach leaves
• 1 (15 ounce) can black-eyed peas, rinsed and drained
• 12 white button mushrooms, thinly sliced
• 1 cup sliced cherry tomatoes

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• cook and stir bacon with 1/4 cup vegetable in a skillet over medium heat until bacon is browned and crisp, 5 to 7 minutes. pour bacon into a strainer set over a bowl, reserving 1/3 cup of bacon drippings.
• return skillet to medium heat. stir onions and salt into the skillet; cook and stir until onions are golden brown, about 5 minutes. stir in garlic; cook, stirring constantly, until the garlic is fragrant and golden, 1 minute.
• stir vinegar, rice vinegar, 1/2 cup water, sugar, and dijon mustard into onion mixture. increase heat to medium-high and simmer.
• whisk 2 teaspoons water and cornstarch in a bowl. gradually pour cornstarch mixture into onion mixture and whisk until thickened. 3 to 4 minutes. reduce heat to low.
• drizzle reserved 1/3 cup bacon drippings into onion mixture, whisking constantly. add cooked bacon and stir to combine. season with cayenne pepper, salt, and black pepper to taste.
• combine spinach, black-eyed peas, mushrooms, and cherry tomatoes in a large bowl; toss to combine. drizzle hot bacon dressing over spinach mixture; toss quickly and serve immediately.

Roasted Beet And Potato Soup

Ingredients

• Servings: 6
• 2 cups diced potatoes
• 2 cups diced peeled beets
• olive oil, divided
• salt and ground black pepper to taste
• 1 stalk celery, diced
• 1 onion, diced
• 1 clove garlic, minced
• 4 cups chicken broth
• 1/2 teaspoon dried thyme
• 1 bay leaf
• 1 1/2 cups whole milk
• 1 tablespoon lemon juice

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 50 mins

Ready Time: 2 hrs 10 mins


• preheat oven to 375 degrees f (190 degrees c). place the potatoes and beets into a baking dish, and drizzle with 1 tablespoon olive oil; season with salt and black pepper.
• roast in the preheated oven until tender, about 1 hour; allow to cool.
• heat 2 tablespoons of olive oil in a large soup pot over medium heat, and stir in the celery, onion, and garlic. cook, stirring often, until the onion is translucent, about 5 minutes. mix in the cooked vegetables, chicken broth, thyme, and bay leaf, bring to a boil, and reduce heat. simmer until the celery is very tender, about 45 minutes.
• remove from heat, and discard the bay leaf. puree the mixture in the pot with an immersion blender until very well blended; stir in the milk and lemon juice to serve.

Grilled Romaine

Ingredients

• Servings: 2
• 1 tablespoon olive oil
• 1 head romaine lettuce, cut in half lengthwise
• 1 tablespoon steak seasoning
• 1 lemon, juiced

Recipe

Preparation Time: 5 mins Cook Time: 5 mins Ready Time: 10 mins


• preheat grill for medium heat and lightly oil the grate. drizzle olive oil over romaine lettuce and season with steak seasoning.
• place lettuce cut side-down on preheated grill. cook until lettuce is slightly wilted and charred, about 5 minutes. drizzle with lemon juice to serve.

spinach salad with hot bacon dressing

Ingredients

• Servings: 6
• 1/2 pound sliced bacon, cut crosswise into 1/2-inch strips
• 1/4 cup vegetable oil
• 1/2 cup minced onion
• 1 pinch salt
• 2 cloves garlic, minced
• 1/3 cup apple vinegar
• 1/4 cup rice vinegar
• 1/2 cup water
• 1/2 cup white sugar
• 1 1/2 tablespoons dijon mustard
• 1/3 cup bacon drippings
• 2 teaspoons water
• 1 teaspoon cornstarch
• 1 pinch cayenne pepper
• salt and ground black pepper to taste
• 1 pound baby spinach leaves
• 1 (15 ounce) can black-eyed peas, rinsed and drained
• 12 white button mushrooms, thinly sliced
• 1 cup sliced cherry tomatoes

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• cook and stir bacon with 1/4 cup vegetable in a skillet over medium heat until bacon is browned and crisp, 5 to 7 minutes. pour bacon into a strainer set over a bowl, reserving 1/3 cup of bacon drippings.
• return skillet to medium heat. stir onions and salt into the skillet; cook and stir until onions are golden brown, about 5 minutes. stir in garlic; cook, stirring constantly, until the garlic is fragrant and golden, 1 minute.
• stir vinegar, rice vinegar, 1/2 cup water, sugar, and dijon mustard into onion mixture. increase heat to medium-high and simmer.
• whisk 2 teaspoons water and cornstarch in a bowl. gradually pour cornstarch mixture into onion mixture and whisk until thickened. 3 to 4 minutes. reduce heat to low.
• drizzle reserved 1/3 cup bacon drippings into onion mixture, whisking constantly. add cooked bacon and stir to combine. season with cayenne pepper, salt, and black pepper to taste.
• combine spinach, black-eyed peas, mushrooms, and cherry tomatoes in a large bowl; toss to combine. drizzle hot bacon dressing over spinach mixture; toss quickly and serve immediately.

Healthier Delicious Ham And Potato Soup

Ingredients

• Servings: 8
• 3 1/2 cups peeled and diced potatoes
• 1/2 cup chopped carrots
• 1/2 cup chopped green beans
• 1/3 cup diced celery
• 1/3 cup finely chopped onion
• 3/4 cup diced cooked ham
• 3 1/4 cups water
• 2 tablespoons chicken bouillon granules
• 1 teaspoon ground white pepper, or to taste
• 5 tablespoons butter
• 5 tablespoons all-purpose flour
• 2 cups nonfat milk

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 45 mins


• combine potatoes, carrots, green beans, celery, onion, ham, and water in a stockpot. bring to a boil and cook over medium heat until potatoes are tender, 10 to 15 minutes. stir in chicken bouillon and pepper.
• melt butter in a separate saucepanover medium-low heat. whisk in flour with a with fork and cook, stirring constantly, until thick, about 1 minute. slowly stir in milk so lumps do not form until all of the milk has been added. continue stirring until thick, 4 to 5 minutes.
• pour the milk mixture into stockpot and cook soup until heated through, about 5 minutes. serve immediately.

Healthier Delicious Ham And Potato Soup

Ingredients

• Servings: 8
• 3 1/2 cups peeled and diced potatoes
• 1/2 cup chopped carrots
• 1/2 cup chopped green beans
• 1/3 cup diced celery
• 1/3 cup finely chopped onion
• 3/4 cup diced cooked ham
• 3 1/4 cups water
• 2 tablespoons chicken bouillon granules
• 1 teaspoon ground white pepper, or to taste
• 5 tablespoons butter
• 5 tablespoons all-purpose flour
• 2 cups nonfat milk

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 45 mins


• combine potatoes, carrots, green beans, celery, onion, ham, and water in a stockpot. bring to a boil and cook over medium heat until potatoes are tender, 10 to 15 minutes. stir in chicken bouillon and pepper.
• melt butter in a separate saucepanover medium-low heat. whisk in flour with a with fork and cook, stirring constantly, until thick, about 1 minute. slowly stir in milk so lumps do not form until all of the milk has been added. continue stirring until thick, 4 to 5 minutes.
• pour the milk mixture into stockpot and cook soup until heated through, about 5 minutes. serve immediately.

Jalapeno Corn Bread

Ingredients

• Servings: 8
• 1 (8.25 ounce) can cream-style corn
• 1 cup yellow cornmeal
• 3/4 cup buttermilk
• 1/2 cup corn oil
• 3 ounces shredded cheddar cheese
• 3 eggs
• 2 jalapeno peppers, minced
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 2 tablespoons butter

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• preheat oven to 400 degrees f (200 degrees c). move an oven rack to the center position in oven.
• mix cream-style corn, cornmeal, buttermilk, corn oil, cheddar cheese, eggs, jalapeno peppers, salt, and baking soda in a large mixing bowl.
• put butter into a 9-inch square baking dish.
• melt butter in preheated oven, 2 to 3 minutes.
• pour corn bread batter into the baking dish over melted butter.
• bake in preheated oven until golden brown, about 35 minutes.

Greek Chicken Pitas

Ingredients

• Servings: 4
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 pound skinless, boneless chicken breast halves - cut into strips
• 1 teaspoon lemon pepper
• 1/2 teaspoon dried oregano
• 1/4 teaspoon allspice
• 1/4 cup plain yogurt
• 1/4 cup sour cream
• 1/2 cup cucumber, peeled and diced
• 4 pita bread rounds, cut in half

Recipe

Preparation Time: 20 mins Cook Time: 6 hrs

Ready Time: 6 hrs 20 mins


• place onion and garlic in a slow cooker. season chicken with lemon pepper, oregano, and allspice; place on top of onions.
• cover, and cook on high for 6 hours.
• in a small bowl, stir together yogurt, sour cream, and cucumber. refrigerate until chicken is done cooking.
• when chicken is done, fill pita halves with chicken, and top with the yogurt sauce.

chef john's baked mushroom risotto

Ingredients

• Servings: 4
• 3 tablespoons butter
• 3 cups diced mushrooms
• salt to taste
• 1/2 yellow onion, diced
• ground black pepper to taste
• 1 pinch cayenne pepper
• 1 cup carnaroli rice
• 2 cups chicken broth, divided
• 1/2 cup heavy whipping cream
• 1/2 cup chicken broth
• 2 tablespoons heavy whipping cream
• 1/2 cup finely grated parmigiano-reggiano cheese
• 2 tablespoons chopped fresh chives

Recipe

Preparation Time: 10 mins Cook Time: 35 mins Ready Time: 45 mins


• preheat oven to 400 degrees f (200 degrees c).
• melt butter in large, oven-proof skillet over medium-high heat. add mushrooms; season with salt, and cook and stir mushrooms until brown. they will begin browning after the moisture evaporates.
• reduce heat to medium and stir in onion. sprinkle with black pepper and cayenne pepper. cook and stir until onions are translucent and soft.
• pour rice into skillet and stir until each rice grain is coated with butter. season with salt.
• pour 1 cup chicken broth into the rice mixture. raise heat to medium-high and cook, stirring rice until liquid is completely absorbed by the rice.
• pour another cup chicken stock into the rice and stir until mixture comes to a simmer.
• bake in preheated oven until grains are almost tender but still slightly firm, about 15 minutes. transfer skillet to stovetop. season with more salt, if necessary.
• combine the remaining 1/2 cup chicken broth and cream; pour into the skillet. cook on medium heat, stirring constantly until rice is tender, 1 or 2 minutes. remove skillet from heat.
• drizzle 2 tablespoons cream over rice. add the grated parmigiano-reggiano and chives; stir. serve immediately.

healthier soft oatmeal cookies

Ingredients

• Servings: 2
• 1 cup butter, softened
• 1/2 cup white sugar
• 3/4 cup packed brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 cup diced, pitted dates
• 3 cups rolled oats

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 1 hr 30 mins


• beat butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. add eggs, one at a time, allowing each egg to blend into the butter mixture before adding the next. beat in vanilla extract. combine all-purpose flour, whole wheat flour, baking soda, salt, and cinnamon in a separate bowl; stir into butter mixture. fold in oats and dates. cover and chill dough for at least one hour.
• preheat oven to 375 degrees f (190 degrees c). grease two baking sheets.
• roll dough into walnut-sized balls and place 2 inches apart baking sheets. flatten each cookie with a large fork.
• bake in preheated oven until cookies are golden brown, 8 to 10 minutes. allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

slow cooker carrot cake steel cut oats

Ingredients

• Servings: 16
• 10 cups water
• 23 ounces unsweetened applesauce
• 2 cups steel cut oats
• 1 (10 ounce) bag shredded carrots
• 1 (8 ounce) can crushed pineapple, drained
• 1 cup raisins
• 1/3 cup granular no-calorie sucralose sweetener (such as splenda®) (optional)
• 2 tablespoons ground cinnamon
• 1 tablespoon spice
• 1 teaspoon salt (optional)

Recipe

Preparation Time: 10 mins Cook Time: 6 hrs

Ready Time: 6 hrs 10 mins


• combine water, applesauce, oats, carrots, pineapple, raisins, sweetener, cinnamon, spice, and salt in the crock of a 7-quart or larger slow cooker.
• cook on low for 6 hours.

glazed pumpkin donuts

Ingredients

• Servings: 1
• donuts:
• 2 cups all-purpose flour
• 1/2 cup packed brown sugar
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons spice
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1 cup pumpkin puree
• 2 eggs
• 1/4 cup milk
• 1/4 cup butter, softened
• glaze:
• 1 1/2 cups confectioners' sugar
• 1/4 cup butter, melted
• 2 tablespoons water
• 1 teaspoon vanilla extract

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 25 mins


• preheat oven to 325 degrees f (165 degrees c). line a baking sheet with parchment paper.
• stir all-purpose flour, brown sugar, baking powder, spice, salt, and baking soda together in a bowl; add pumpkin puree, eggs, milk, and softened butter. beat mixture with an electric hand mixer on low speed until combined into a batter; spoon into a donut pan.
• bake in preheated oven until donuts spring back when touched, 8 to 10 minutes.
• beat confectioners' sugar, melted butter, water, and vanilla extract together in a bowl until smooth. dip warm donuts into the glaze and let any excess glaze drip back into bowl before placing glazed donut on prepared baking sheet to cool.

Slow-cooked White Chili

Ingredients

• Servings: 8
• 2 pounds skinless, boneless chicken breast halves, cubed
• 1 (14.5 ounce) can chicken broth
• 5 (14 ounce) cans navy beans, rinsed and drained
• 2 (14 ounce) cans white corn, drained
• 2 (4 ounce) cans chopped green chilies
• 1 1/2 teaspoons minced garlic
• 2 teaspoons ground cumin
• 1 1/2 teaspoons red pepper flakes
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1 tablespoon dried minced onion, or to taste

Recipe

Preparation Time: 10 mins Cook Time: 8 hrs 10 mins

Ready Time: 8 hrs 20 mins


• place chicken and chicken broth in a saucepan over medium heat. bring to a boil and cook until chicken is no longer pink and juices run clear, 7 to 10 minutes.
• transfer chicken and broth to a slow cooker. stir in navy beans, corn, green chilies, garlic, cumin, red pepper flakes, oregano, salt, and onion powder. cover and cook on low until flavors are blended, 8 to 9 hours.