Chef John's Mini Christmas Hams

Ingredients

• Servings: 4
• brine:
• 1 1/2 cups boiling water
• 3/4 cup packed brown sugar
• 1/2 cup kosher salt
• 1 tablespoon kosher salt
• 1 teaspoon finely ground black pepper
• 1 teaspoon ground allspice
• 1/2 teaspoon ground cloves
• 1 bay leaf
• 2 cups chopped celery
• 1/2 yellow onion, chopped
• 3 cloves garlic, peeled
• 2 cups water
• 1 quart water, or as needed
• 4 (1 1/2 inches thick) boneless center-cut lamb loin chops
• glaze:
• 1/4 cup packed brown sugar
• 2 tablespoons dijon mustard
• 1 pinch cayenne pepper, or more to taste
• 1 tablespoon vegetable oil
• 12 whole cloves

Recipe

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


• combine 1 1/2 cups boiling water, 3/4 cup brown sugar, 1/2 cup plus 1 tablespoon kosher salt, black pepper, allspice, cloves, and bay leaf together in a large container; stir until the sugar and salt are dissolved.
• place celery, onion, and garlic in a blender. add 2 cups cold water and puree until smooth. pour celery mixture into kosher salt mixture and stir to combine. add 1 quart of water, or more as needed, to make a total of 2 quarts of brine. place lamb chops in brine, cover, and refrigerate for 2 days.
• combine 1/4 cup brown sugar, dijon mustard, and cayenne pepper together in a small bowl and set glaze aside.
• preheat oven to 325 degrees f (165 degrees c).
• remove lamb chops from brine and pat dry; discard used brine. cut shallow slits along the sides of each lamb chop, about 1/4 inch deep. cut a crisscross pattern in the top of each lamb chop, creating small 1-inch triangles.
• heat oil in a large, oven-proof skillet over high heat. cook chops in the hot oil until browned, about 2 minutes on each side. brush the crisscrossed top of each lamb chop with about 1 tablespoon of glaze. insert 3 whole cloves in the top of each lamb chop.
• transfer skillet to the preheated oven and roast lamb chops until golden brown and slightly pink in the center, 20 to 25 minutes. an instant-read thermometer inserted into the center should read at least 145 degrees f (63 degrees c). remove lamb chops to a plate and discard cloves.
• using a small butane hand torch, brown the tops of the lamb chops by making short passes over the tops with the flame not quite touching.

Potato Latkes From Simply Potatoes®

Ingredients

• Servings: 6
• 1 (20 ounce) package simply potatoes® shredded hash browns
• 1/2 cup better'n eggs®
• 1/3 cup whole wheat flour*
• 1/4 cup finely chopped green onion
• 1/4 teaspoon ground black pepper
• 1 teaspoon salt
• 1/4 teaspoon baking powder

Recipe

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


• in large bowl stir together simply potatoes, better'n eggs, flour, green onion, pepper, salt, and baking powder.
• heat 1 tablespoon oil in a 12-inch nonstick skillet over medium heat.
• cook 4 latkes at a time: spread 1/4 cup potato mixture for each latke into 3 1/2-inch circles in skillet.
• cook 4 to 5 minutes, turning once. repeat with remaining potato mixture and add oil to skillet as needed. season with salt and pepper if desired.

french pear pie

Ingredients

• Servings: 1
• 6 large pears, peeled and sliced
• 1 lemon, juiced
• 2/3 cup sugar
• 1/2 teaspoon grated nutmeg
• 1 (9 inch) unbaked single pie crust
• 1/2 cup butter
• 1/2 cup brown sugar
• 1 cup all-purpose flour

Recipe

Preparation Time: 45 mins Cook Time: 45 mins Ready Time: 1 hr 30 mins


• preheat oven to 450 degrees f (230 degrees c).
• sprinkle pears with lemon juice in a bowl. mix sugar and nutmeg in a separate small bowl; sprinkle over pears and mix thoroughly.
• fit pie crust into the bottom of a 9-inch pie dish. cut butter, brown sugar, and flour together in a bowl using a pastry cutter until mixture resembles crumbs. spoon pear mixture into pie shell and sprinkle top with brown sugar mixture.
• bake in the preheated oven for 10 minutes. reduce oven temperature to 350 degrees f (175 degrees c) and bake until filling is bubbling and crumble topping is lightly browned, about 35 more minutes.

raspberry-sour cream crumb cake

Ingredients

• Servings: 1
• topping:
• 1 cup all-purpose flour
• 2/3 cup sugar
• 1 lemon, zested
• 1/2 cup unsalted butter, melted
• cake:
• 1 3/4 cups all-purpose flour
• 1 cup sugar
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 3 room-temperature eggs
• 1 cup sour cream
• 1 teaspoon vanilla extract
• 2 cups fresh raspberries
• 2 tablespoons confectioners' sugar

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). grease and flour a 10-inch springform pan.
• stir 1 cup flour, 2/3 cup sugar, and lemon zest together in a bowl; add melted butter and stir with a fork until the mixture turns crumbly. set aside.
• mix 1 3/4 cup flour, 1 cup sugar, baking powder, baking soda, and salt together in a large bowl.
• whisk together the eggs, sour cream, and vanilla in another bowl until they are well blended. add the egg mixture to the flour mixture in the large bowl and beat until you get a smooth and fluffy batter, about 2 minutes. pour into the prepared pan; cover with an even layer of raspberries. sprinkle the topping over the raspberries.
• bake in preheated oven until a toothpick inserted into the center comes out clean, 38 to 42 minutes. cool on a wire rack for 20 minutes before removing sides. dust with confectioners' sugar to serve.

paleo tropical ice cream

Ingredients

• Servings: 6
• 4 cups frozen banana slices
• 1 cup frozen pineapple chunks
• 1 (14 ounce) can coconut milk
• 1 lime, juiced
• 1 pinch kosher salt

Recipe

Preparation Time: 15 mins Ready Time: 50 mins


• thaw banana slices and pineapple chunks at room temperature for 5 minutes.
• blend bananas, pineapple, and coconut milk in a food processor until smooth, about 1 minute; add lime juice and kosher salt and process again to mix.
• line an 8x11-inch baking dish with plastic wrap. pour banana mixture into the baking dish. freeze until the 'ice cream' is of soft-serve consistency, 30 to 45 minutes.

garlicky ham, mushroom, and spinach frittata

Ingredients

• Servings: 6
• 2 tablespoons butter
• 8 cloves garlic, smashed
• 1 shallot, sliced
• 1 (8 ounce) package sliced fresh mushrooms
• 4 cups bagged fresh spinach
• 3/4 cup diced cooked ham
• 9 eggs, beaten
• 1 cup shredded cheddar cheese (optional)
• salt and ground black pepper to taste (optional)

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c).
• heat butter in a large ovenproof skillet over medium heat; cook and stir garlic and shallot in hot butter until shallot is softened, about 5 minutes. stir mushrooms into shallot and garlic; cook and stir until mushrooms begin to brown, 8 to 10 minutes. stir spinach into mushroom mixture, cover, and cook until spinach is wilted, about 5 more minutes, stirring occasionally.
• stir in ham, cook until ham begins to brown, about 5 minutes. pour eggs evenly into skillet and cover.
• bake in the preheated oven until the frittata is set in the middle and lightly puffed, about 25 minutes. a knife inserted into the center of the frittata should come out clean. sprinkle with cheddar cheese, let stand until cheese has melted, about 5 minutes. season with salt and black pepper.

Creamed Peas

Ingredients

• Servings: 2
• 1 1/2 cups water
• 1 cup green peas
• 1/4 teaspoon salt
• 1 tablespoon all-purpose flour
• 1 tablespoon butter
• 1 cup milk, or as needed

Recipe

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


• bring water, peas, and salt to a boil in a saucepan; cook until peas are just tender, about 2 minutes. drain and return peas to saucepan. reduce heat to medium and stir in flour. add butter and enough milk to barely cover peas. cook and stir until thickened, 5 to 10 minutes.

smokey parmesan sweet potato chips

Ingredients

• Servings: 4
• 1 large sweet potato
• 1 tablespoon olive oil
• 1/4 cup shaved parmesan cheese
• 1 1/2 teaspoons kosher salt
• 1 teaspoon ground black pepper
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder

Recipe

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


• preheat oven to 375 degrees f (190 degrees c). line a baking sheet with parchment paper.
• peel sweet potato with a vegetable peeler and discard skin. continue using peeler to create thin strips of sweet potato; transfer to a large bowl. drizzle strips with olive oil; toss to coat. mix parmesan cheese, kosher salt, pepper, paprika, and garlic powder into sweet potato strips; toss to coat evenly. spread coated sweet potato strips evenly the prepared baking sheet.
• bake in the preheated oven until sweet potato chips are crispy, 20 to 25 minutes.

spice rubbed lamb roast in gravy

Ingredients

• Servings: 6
• 2 tablespoons butter
• 2 cloves garlic, minced
• 2 teaspoons ground black pepper
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dry mustard
• 1 pinch dried marjoram
• 1 pinch dried basil
• 1 (3 pound) boneless, center-cut lamb loin roast
• 1 1/2 teaspoons salt
• 16 ounces
• 3 tablespoons all-purpose flour
• 1 tablespoon garlic salt
• 1/2 teaspoon onion powder

Recipe

Preparation Time: 15 mins Cook Time: 2 hrs 15 mins

Ready Time: 2 hrs 30 mins


• preheat oven to 300 degrees f (150 degrees c).
• melt butter in a skillet over medium-low heat. cook and stir minced garlic, pepper, oregano, garlic powder, red pepper flakes, dried thyme, mustard, marjoram, and basil in hot butter until fragrant, thick, and easy to spread, 2 to 3 minutes.
• place lamb in a roasting pan. spread garlic mixture over the top of the roast and season with salt. pour into bottom of the roasting pan and cover pan with aluminum foil.
• roast in the preheated oven for 45 minutes. remove aluminum foil and continue to cook for 1 hour. increase temperature to 425 degrees f (220 degrees c) and cook until lamb is slightly pink in the center, about 30 minutes. an instant-read thermometer inserted into the center should read at least 145 degrees f (63 degrees c).
• remove roast to a plate to rest and tent with aluminum foil. place roasting pan over medium-low heat and whisk flour, garlic salt, and onion powder into the pan drippings. cook and whisk until gravy thickens, about 5 minutes. serve roast with gravy.

peanut-free tahini vegetable noodle stir fry

Ingredients

• Servings: 4
• veggies:
• 2 tablespoons olive oil or sesame oil
• 2 green peppers, chopped
• 3 cloves garlic, diced
• 1 pound green beans
• 1/2 pound chopped carrots
• 1 cup chopped celery, green onion, napa cabbage, or other favorite veggies (optional)
• sauce:
• 1/3 cup low-sodium wheat-free tamari sauce
• 1 tablespoon apple vinegar, or to taste
• 3 teaspoons freshly squeezed lemon or lime juice
• 1 tablespoon red thai curry paste
• 1/3 cup fresh natural tahini
• 1 tablespoon ground ginger
• 1 tablespoon agave nectar or sugar
• 1/2 cup so delicious® dairy free original coconut milk
• thai basil (optional)
• noodles:
• 1 (12 ounce) package thai-style large or small rice noodles

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins


• heat oil in a large frying pan or wok over medium heat. saute the chopped 1garlic and veggies in oil for 5-7 minutes until they soften just a bit. then add the ingredients for the sauce to the veggies and stir to combine.
• after adding the sauce ingredients, lower the heat, and continue cooking until you the sauce has reached a creamy consistency and the veggies are perfectly crunchy and cooked to your liking. you may need to add more tahini or coconut milk to get a more saucy texture if you added more veggies or if the tahini you used was somewhat less oily. play with the amounts to get the consistency you desire.
• while veggies are cooking, soak the rice noodles in a separate pot of boiling water for 3-5 minutes to soften.
• drain and then add the softened rice noodles to the wok to soak in the sauce and veggies for just a minute to mix up the flavors and sauce. just before removing from heat, add a handful of chopped fresh thai basil, if desired. then toss and serve immediately.

Walnut Tassies

Ingredients

• Servings: 6
• 1/2 pound sweet butter
• 6 ounces cream cheese, softened
• 2 cups all-purpose flour
• filling:
• 1 1/2 cups dark brown sugar
• 1 cup chopped walnuts
• 3 tablespoons butter, melted
• 3 eggs
• 2 teaspoons vanilla extract

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• beat sweet butter and cream cheese together in a bowl with an electric mixer until smooth and creamy. gradually stir flour into butter until forming a dough. shape dough into 1-inch balls and place into 3/4-inch muffin cups. press dough into the bottom and sides of each muffin cup.
• mix brown sugar, walnuts, melted butter, eggs, and vanilla extract together in a separate bowl. spoon about 1 teaspoon of walnut filling into the dough cups.
• bake in the preheated oven until edges of cookies are lightly browned and filling is cooked through, about 25 minutes.

Crunchy Chicken Casserole

Ingredients

• Servings: 8
• 4 cups diced cooked chicken
• 2 (10.75 ounce) cans condensed cream of chicken soup
• 2 cups diced celery
• 2 cups cooked rice
• 1 1/2 cups mayonnaise
• 6 hard-cooked eggs, chopped
• 2 tablespoons lemon juice
• 2 teaspoons grated onion
• 1/2 teaspoon salt
• 2 cups crushed corn flakes
• 1/4 cup margarine, melted

Recipe

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


• preheat oven to 375 degrees f (190 degrees c).
• mix chicken, cream of chicken soup, celery, rice, mayonnaise, eggs, lemon juice, onion, and salt in a large bowl. transfer mixture to a 9x13-inch baking dish. mix corn flakes and margarine in another bowl; sprinkle over chicken mixture.
• bake in preheated oven until bubbly and golden brown, 40 to 45 minutes.

sriracha lime boneless wings

Ingredients

• Servings: 4
• 1 cup all-purpose flour
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon cayenne pepper
• salt and ground black pepper to taste
• 1 pound chicken breast tenderloins, cut into thirds
• sauce:
• 1/4 cup butter, melted
• 1/4 cup sriracha hot sauce
• 1/4 cup honey
• 1 lime, juiced
• 1 tablespoon soy sauce
• 1/4 teaspoon ground ginger

Recipe

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


• preheat oven to 400 degrees f (200 degrees c). lightly oil a baking sheet.
• combine flour, garlic powder, onion powder, cayenne pepper, salt, and black pepper together in a resealable plastic bag. place chicken in bag, seal bag, and shake well. remove chicken from bag and spread out in a single layer on the prepared baking sheet.
• bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 40 minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).
• whisk butter, sriracha hot sauce, honey, lime juice, soy sauce, and ginger together in a saucepan over medium heat until sauce , about 5 minutes.
• place cooked chicken pieces in a large bowl and pour sauce over chicken. toss to coat.

"fruit smoothie" no-bake cheesecake from philadelphia®

Ingredients

• Servings: 1
• 2 cups honey maid graham cracker crumbs
• 6 tablespoons butter, melted
• 3 tablespoons sugar
• 4 (8 ounce) packages philadelphia neufchatel cheese, softened
• 3/4 cup sugar
• 1 (12 ounce) package frozen mixed berries (strawberries, raspberries, blueberries, blackberries), thawed, well drained
• 1 (8 ounce) tub cool whip lite whipped topping, thawed

Recipe

Preparation Time: 15 mins Ready Time: 4 hrs 15 mins


• line 13x9-inch pan with foil, with ends of foil extending over sides. mix cracker crumbs, butter and 3 tbsp. sugar; press bottom of pan. refrigerate while preparing filling.
• beat neufchatel and 3/4 cup sugar in large bowl with mixer until well blended. add berries; beat on low speed just until blended. whisk in cool whip. pour over crust.
• refrigerate 4 hours or until firm. use foil handles to lift cheesecake from pan before cutting to serve.

christmas roasted vegetables

Ingredients

• Servings: 8
• 1 large butternut squash - peeled, seeded, and cut into 1-inch pieces
• 1 large delicata squash - peeled, seeded, and cut into 1-inch pieces
• 3 sweet potatoes, peeled and cut into 1-inch pieces
• 1 (2 pound) rutabaga, peeled and cut into 1-inch pieces
• 2 red potatoes, peeled and cut into 1-inch pieces
• 2 carrots, sliced
• 1 large onion, sliced
• 2 tablespoons dried rosemary
• 2 tablespoons dried thyme
• 1 teaspoon dried oregano
• 2 tablespoons extra-virgin olive oil
• 6 dried bay leaves
• 1 dash lemon juice
• 1 dash red vinegar
• 1 pinch salt
• 1 pinch ground black pepper

Recipe

Preparation Time: 45 mins Cook Time: 1 hr 30 mins

Ready Time: 2 hrs 15 mins


• preheat oven to 400 degrees f (200 degrees c).
• mix butternut squash, delicata squash, sweet potato, rutabaga, and red potato pieces, carrots, and onion in a large roasting pan. mix rosemary, thyme, and oregano in a small bowl.
• drizzle olive oil over the vegetables and sprinkle with herb mixture; toss to coat vegetables with oil and herbs. scatter bay leaves over vegetables and drizzle lemon juice and red vinegar over the top.
• roast in the preheated oven until vegetables are tender, about 1 hour and 30 minutes, stirring every 30 minutes. season with salt and black pepper.

Slow Cooker Lamb And Sauerkraut With Apples

Ingredients

• Servings: 6
• 6 thick-cut lamb chops
• 4 tart apples, peeled and sliced
• 1 large onion, sliced
• water to cover
• 1 quart sauerkraut
• 1/2 teaspoon fennel seed, or to taste

Recipe

Preparation Time: 10 mins Cook Time: 4 hrs 5 mins

Ready Time: 4 hrs 15 mins


• heat a large skillet over medium-high heat. brown lamb chops in hot skillet, 2 to 3 minutes per side. drain.
• arrange apples and onion in the bottom of a slow cooker; top with browned lamb chops. pour in enough water to cover bottom of the slow cooker crock.
• cook on high for 3 hours (or on low for 6 hours). add sauerkraut and fennel seed to lamb chop mixture. cook for 1 more hour.

christmas eve manicotti

Ingredients

• Servings: 8
• crepes:
• 4 eggs
• 1/4 teaspoon salt
• 2 cups all-purpose flour
• 2 1/4 cups milk
• 1/4 cup melted butter
• 1 tablespoon vegetable oil, or more as needed
• filling:
• 1 (10 ounce) package frozen chopped spinach - thawed, drained, and squeezed dry frozen chopped spinach - thawed, drained, and squeezed dry
• 1 (15 ounce) container ricotta cheese
• 1 (3 ounce) package cream cheese, softened
• 1/2 cup grated parmesan cheese
• 1/4 cup chopped fresh parsley
• 3 tablespoons chopped green onion
• 1 tablespoon onion powder
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 2 eggs, lightly beaten
• 2 cups prepared marinara sauce, or as needed
• 1 cup shredded mozzarella cheese, or to taste

Recipe

Cook Time: 1 hr

Ready Time: 3 hrs


• whisk 4 eggs and 1/4 teaspoon salt together in a bowl; gradually whisk flour into eggs, alternating with milk, to make a smooth batter. whisk melted butter into batter; refrigerate at least 1 hour.
• pour vegetable oil into a small bowl. heat a small skillet over medium heat; brush skillet with vegetable oil using a pastry brush. ladle in enough batter to lightly cover the bottom of the skillet, about 1/4 cup; swirl skillet to cover bottom completely. cook crepe until it turns lightly golden brown on the bottom; flip and cook until other side has small brown spots. repeat with remaining batter, brushing the skillet with oil as needed to prevent crepes from sticking; set cooked crepes aside between layers of waxed paper.
• preheat oven to 350 degrees f (175 degrees c).
• lightly mix spinach, ricotta cheese, cream cheese, parmesan cheese, parsley, green onion, onion powder, oregano, 1/2 teaspoon salt, and 2 eggs in a bowl until filling is thoroughly combined.
• spread 1 cup marinara sauce into the bottom of a 9x13-inch baking dish. place a crepe a work surface and spoon about 3 tablespoons filling, or more as needed, in a line down the center of each crepe. roll crepe over filling and set into sauce in pan; repeat with remaining crepes and filling, laying filled crepes into pan. spread remaining marinara sauce over filled crepes. sprinkle with mozzarella cheese.
• bake in the preheated oven until bubbling and mozzarella cheese is melted and slightly browned, 20 to 30 minutes.

Soft Sugar Cookies

Ingredients

• Servings: 4
• 1 1/2 cups butter, softened
• 2 cups sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 3 1/2 cups all-purpose flour
• 1 tablespoon spice
• 1 teaspoon baking powder
• 1 teaspoon salt
• cooking spray
• 1/4 cup sugar, or as needed

Recipe

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


• beat butter and 2 cups sugar with an electric mixer in a large bowl until creamy. add eggs and vanilla; beat until smooth.
• sift flour, spice, baking powder, and salt together in a bowl. add flour mixture to butter mixture and beat until flour is completely incorporated. cover dough with plastic wrap and refrigerate until chilled, at least 1 hour.
• preheat oven to 375 degrees f (190 degrees c). spray baking sheets with cooking spray.
• pour 1/4 cup sugar into a shallow bowl.
• drop spoonfuls of dough 2 inches apart prepared baking sheets. moisten the bottom of a glass with water and dip the glass in sugar. gently flatten each drop of cookie dough with the bottom of the sugared glass.
• bake cookies in the preheated oven until set, 5 to 7 minutes.

roasted butternut squash, garlic, and apple soup

Ingredients

• Servings: 8
• 1 butternut squash, halved lengthwise and seeded
• 1 large carrot, cut into large chunks
• 1 sweet potato, cut into large chunks
• 1 head garlic
• 1 1/2 tablespoons olive oil
• 1/2 teaspoon dried rosemary
• salt and ground black pepper to taste
• 1 tablespoon olive oil
• 2 stalks celery, chopped
• 1 onion, chopped
• 1/2 teaspoon nutmeg
• 1/2 teaspoon cayenne pepper
• 2 granny smith apples - peeled, cored, and sliced
• 4 cups vegetable broth
• 1 cup apple

Recipe

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

Ready Time: 1 hr 40 mins


• preheat oven to 400 degrees f (200 degrees c). line a baking sheet with parchment paper.
• arrange butternut squash halves, carrot chunks, sweet potato chunks, and whole garlic head the prepared baking sheet. drizzle 1 1/2 tablespoons olive oil over the vegetables; season with rosemary, salt, and black pepper.
• roast in preheated oven for 20 minutes, turn the carrot and sweet potato chunks, and continue roasting until everything is tender, 20 to 30 minutes more. set aside to cool.
• use a spoon to remove flesh of squash from skin. cut carrot and sweet potato into small pieces. squeeze roasted garlic from skin.
• heat 1 tablespoon olive oil in a large pot over medium heat; add celery and onion. season the celery mixture with nutmeg and cayenne pepper; saute until the celery and onion are tender, about 8 minutes. add apple and continue to cook and stir until apples begin to get hot, about 2 minutes more.
• pour vegetable broth and apple into the pot; bring just to a boil, reduce heat to medium-low, and cook at a simmer for 30 minutes.
• stir squash, carrot, sweet potato, and garlic to the pot. blend soup with an immersion blender until smooth.

Divine Macaroons

Ingredients

• Servings: 40
• 5 3/4 cups unsweetened shredded coconut
• 1 (14 ounce) can sweetened condensed milk
• 2 1/2 teaspoons vanilla extract
• 1 1/2 teaspoons almond extract

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 1 hr 55 mins


• place coconut in a bowl; add sweetened condensed milk, vanilla extract, and almond extract. mix well. refrigerate batter for 1 hour.
• preheat oven to 300 degrees f (150 degrees c). grease a large baking sheet.
• loosely mold batter into 2-inch balls and arrange on the prepared baking sheet.
• bake in the preheated oven until cookies are evenly golden, 10 to 15 minutes. allow to cool on the baking sheet for 2 minutes before transferring to a sheet of waxed paper to cool completely.

peppermint bark cookies

Ingredients

• Servings: 4
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup butter, softened
• 1/2 cup vegetable shortening
• 3/4 cup packed light brown sugar
• 1/2 cup sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 3/4 teaspoon peppermint extract
• 1/2 teaspoon red food coloring
• 2 cups chocolate chips
• 6 peppermint candy canes, crushed - or more to taste

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 35 mins


• preheat oven to 350 degrees f (175 degrees c).
• whisk flour, baking soda, and salt in a bowl. beat butter, vegetable shortening, light brown sugar, and sugar in a separate large bowl until creamy. beat eggs, vanilla and peppermint extracts, and red food coloring into butter mixture until smooth. gradually beat dry ingredients into wet ingredients until dough is smooth. fold chocolate chips and crushed candy canes into dough.
• pinch off 1-tablespoon-sized pieces of dough, roll into balls, and place on ungreased baking sheets. lightly flatten cookies with the bottom of a drinking glass.
• bake in the preheated oven until cookies are set but not browned, 9 to 10 minutes. let cool on baking sheets for 2 minutes before removing to finish cooling on wire racks.

toasty sweet coconutty graham chex mix®

Ingredients

• Servings: 36
• 1 (14 ounce) package sweetened shredded coconut
• 2 (6 ounce) packages slivered almonds
• 1 (14 ounce) box crispy rice cereal squares (such as rice chex®)
• 1 (12 ounce) box honey graham cereal (such as golden grahams®)
• 2 cups sugar
• 2 cups corn syrup
• 1 1/2 cups butter

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• spread coconut out on a baking sheet. spread almonds a separate baking sheet.
• bake coconut and almonds in the preheated oven for 15 minutes. remove baking sheets from oven and stir; continue cooking, stirring every 4 to 5 minutes, until coconut and almonds are golden brown, 5 to 10 minutes.
• combine coconut, almonds, rice cereal squares, and honey graham cereal together in a large bowl.
• bring sugar, corn syrup, and butter to a boil in a saucepan. heat to 240 degrees f (115 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, about 10 minutes.
• pour sugar mixture over cereal mixture and stir until well coated. pour mixture out 2 baking sheets to cool, stirring occasionally to prevent clumping.

easy puffed wheat cake

Ingredients

• Servings: 12
• 8 cups puffed wheat cereal
• 1/3 cup butter
• 1 cup packed brown sugar
• 1/2 cup corn syrup
• 2 tablespoons cocoa powder
• 1 teaspoon vanilla extract

Recipe

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


• pour cereal into a large bowl.
• melt butter in a saucepan over medium-low heat. stir brown sugar, corn syrup, cocoa powder, and vanilla extract into melted butter; cook until mixture begins to bubble, 5 to 10 minutes. remove saucepan from heat, pour butter mixture over cereal, and stir to until cereal is coated. spoon and press cereal mixture into muffin cups or a 9x13-inch casserole dish.

Sparkling Peachy Punch

Ingredients

• Servings: 24
• 1 (64 fluid ounce) bottle chilled cranberry-peach juice (such as ocean spray® cran-peach)
• 1 liter chilled lemon-lime soda (such as sprite®)
• 2 (11.5 ounce) cans peach juice, chilled, or to taste
• 2 (10 ounce) packages frozen peach slices
• 1 (12 ounce) package frozen raspberries (optional)

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• mix cranberry juice, lemon-lime soda, and peach juice together in a punch bowl. float as many peach slices and raspberries in the punch as desired. place remaining fruit back in freezer and add as needed.

Saskatoon Berry Oat Muffins

Ingredients

• Servings: 12
• 3/4 cup rolled oats
• 3/4 cup milk
• 1 1/2 cups all-purpose flour
• 1/2 cup sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup vegetable oil
• 1 egg, beaten
• 1 cup frozen saskatoon berries
• 1 tablespoon brown sugar

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 45 mins


• preheat oven to 350 degrees f (175 degrees c). grease a 12-cup muffin pan.
• stir oats and milk together in a small bowl; set aside.
• whisk flour, sugar, baking powder, baking soda, and salt together in a large bowl. whisk vegetable oil and egg together in a separate bowl; stir egg mixture into flour mixture just until batter is combined.
• fold oat mixture into batter; fold in saskatoon berries. divide batter evenly into the prepared muffin cups; sprinkle muffins with brown sugar.
• bake in the preheated oven until a toothpick inserted into the center comes out clean, about 18 minutes. cool in pans 10 minutes. serve warm or cool completely on a wire rack.

no knead holiday pumpkin bread

Ingredients

• Servings: 1
• 1/2 cup pure pumpkin puree
• 1 cup warm water (100 degrees f/40 degrees c)
• 1 tablespoon warm water (100 degrees f/40 degrees c)
• 1 1/4 teaspoons salt
• 1/4 teaspoon active dry yeast
• 1 tiny pinch spice
• 3 cups all-purpose flour
• 1 tablespoon cornmeal, or as needed

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 14 hrs 40 mins


• place pumpkin puree into a large mixing bowl and whisk in 1 cup plus 1 tablespoon warm water, salt, yeast, and spice until thoroughly combined. beat in flour to make a dry crumbly dough. keep stirring until dough becomes smooth and sticky, 2 to 3 minutes.
• cover bowl with a damp towel and let dough stand 12 to 16 hours to rise.
• generously sprinkle cornmeal center area of a baking sheet. scrape dough out of bowl, using a floured spatula, a heavily floured work surface. dough will be very sticky. dust dough with flour and gently flatten into an oblong shape. fold 2 opposite rounded ends together to meet in the center; fold remaining 2 rounded ends to meet in the center, creating a rectangle of dough. using well-floured hands, gently form into a round loaf with the seams on the bottom.
• transfer dough round center of prepared baking sheet. dust top and sides of loaf generously with more flour.
• dust a dry towel with flour and place towel with floured side down over loaf. let rise until loaf has almost doubled in size, 1 1/2 hours. use a sharp knife to cut a 1/2-inch deep slit across the top of the loaf.
• place a loaf pan containing about 2 inches of water a bottom rack of oven. preheat oven to 425 degrees f (220 degrees c).
• bake on center rack of the preheated oven for 30 minutes; turn bread around in oven. continue to bake until bread is golden brown and crusty, about 20 more minutes. let bread cool completely on a rack before slicing.

Don's Simple Sweet Tea

Ingredients

• Servings: 0
• 8 cups water
• 4 family-sized tea bags
• 2 cups sugar

Recipe

Preparation Time: 5 mins Cook Time: 10 mins Ready Time: 1 hr 15 mins


• bring water to a boil in a pot. dissolve sugar in boiling water; remove from heat.
• steep tea bags in water to desired strength of tea, 3 to 5 minutes.
• refrigerate tea until cold, at least 1 hour.

cheesy philly biscuits

Ingredients

• Servings: 14
• 2 cups all purpose flour
• 1 tablespoon magic baking powder
• 1 (250 g) package philadelphia brick cream cheese, cubed
• 1 cup kraft double cheddar shredded cheese
• 1/2 cup milk

Recipe

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


• heat oven to 425 degrees f.
• mix flour and baking powder in large bowl. cut in cream cheese with pastry blender or 2 knives until mixture resembles coarse crumbs. stir in shredded cheese. add milk; stir until mixture forms soft dough.
• pat dough to 3/4-inch thickness on floured surface. cut into 14 rounds with 2-inch fluted biscuit cutter, rerolling scraps as necessary. place, 2 inches apart, on baking sheet.
• bake 12 to 15 minutes or until golden brown.

toasty sweet coconutty graham chex mix®

Ingredients

• Servings: 36
• 1 (14 ounce) package sweetened shredded coconut
• 2 (6 ounce) packages slivered almonds
• 1 (14 ounce) box crispy rice cereal squares (such as rice chex®)
• 1 (12 ounce) box honey graham cereal (such as golden grahams®)
• 2 cups sugar
• 2 cups corn syrup
• 1 1/2 cups butter

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• spread coconut out on a baking sheet. spread almonds a separate baking sheet.
• bake coconut and almonds in the preheated oven for 15 minutes. remove baking sheets from oven and stir; continue cooking, stirring every 4 to 5 minutes, until coconut and almonds are golden brown, 5 to 10 minutes.
• combine coconut, almonds, rice cereal squares, and honey graham cereal together in a large bowl.
• bring sugar, corn syrup, and butter to a boil in a saucepan. heat to 240 degrees f (115 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, about 10 minutes.
• pour sugar mixture over cereal mixture and stir until well coated. pour mixture out 2 baking sheets to cool, stirring occasionally to prevent clumping.

Don's Simple Sweet Tea

Ingredients

• Servings: 0
• 8 cups water
• 4 family-sized tea bags
• 2 cups sugar

Recipe

Preparation Time: 5 mins Cook Time: 10 mins Ready Time: 1 hr 15 mins


• bring water to a boil in a pot. dissolve sugar in boiling water; remove from heat.
• steep tea bags in water to desired strength of tea, 3 to 5 minutes.
• refrigerate tea until cold, at least 1 hour.

cranberry balsamic vinaigrette

Ingredients

• Servings: 6
• 1/4 cup balsamic vinegar
• 1 tablespoon finely chopped dried cranberries
• 1 teaspoon sugar
• 1 teaspoon dijon mustard
• 1/2 teaspoon salt
• 1 clove garlic, peeled and smashed
• freshly ground black pepper
• 1/2 cup extra-virgin olive oil

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• whisk vinegar, cranberries, sugar, mustard, salt, garlic, and pepper together in a bowl until the sugar and salt are completely dissolved. stream oil into the mixture while whisking continually; continue whisking until the oil emulsifies into the vinegar.

cranberry balsamic vinaigrette

Ingredients

• Servings: 6
• 1/4 cup balsamic vinegar
• 1 tablespoon finely chopped dried cranberries
• 1 teaspoon sugar
• 1 teaspoon dijon mustard
• 1/2 teaspoon salt
• 1 clove garlic, peeled and smashed
• freshly ground black pepper
• 1/2 cup extra-virgin olive oil

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• whisk vinegar, cranberries, sugar, mustard, salt, garlic, and pepper together in a bowl until the sugar and salt are completely dissolved. stream oil into the mixture while whisking continually; continue whisking until the oil emulsifies into the vinegar.

roasted butternut squash, garlic, and apple soup

Ingredients

• Servings: 8
• 1 butternut squash, halved lengthwise and seeded
• 1 large carrot, cut into large chunks
• 1 sweet potato, cut into large chunks
• 1 head garlic
• 1 1/2 tablespoons olive oil
• 1/2 teaspoon dried rosemary
• salt and ground black pepper to taste
• 1 tablespoon olive oil
• 2 stalks celery, chopped
• 1 onion, chopped
• 1/2 teaspoon nutmeg
• 1/2 teaspoon cayenne pepper
• 2 granny smith apples - peeled, cored, and sliced
• 4 cups vegetable broth
• 1 cup apple

Recipe

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

Ready Time: 1 hr 40 mins


• preheat oven to 400 degrees f (200 degrees c). line a baking sheet with parchment paper.
• arrange butternut squash halves, carrot chunks, sweet potato chunks, and whole garlic head the prepared baking sheet. drizzle 1 1/2 tablespoons olive oil over the vegetables; season with rosemary, salt, and black pepper.
• roast in preheated oven for 20 minutes, turn the carrot and sweet potato chunks, and continue roasting until everything is tender, 20 to 30 minutes more. set aside to cool.
• use a spoon to remove flesh of squash from skin. cut carrot and sweet potato into small pieces. squeeze roasted garlic from skin.
• heat 1 tablespoon olive oil in a large pot over medium heat; add celery and onion. season the celery mixture with nutmeg and cayenne pepper; saute until the celery and onion are tender, about 8 minutes. add apple and continue to cook and stir until apples begin to get hot, about 2 minutes more.
• pour vegetable broth and apple into the pot; bring just to a boil, reduce heat to medium-low, and cook at a simmer for 30 minutes.
• stir squash, carrot, sweet potato, and garlic to the pot. blend soup with an immersion blender until smooth.

paleo tropical ice cream

Ingredients

• Servings: 6
• 4 cups frozen banana slices
• 1 cup frozen pineapple chunks
• 1 (14 ounce) can coconut milk
• 1 lime, juiced
• 1 pinch kosher salt

Recipe

Preparation Time: 15 mins Ready Time: 50 mins


• thaw banana slices and pineapple chunks at room temperature for 5 minutes.
• blend bananas, pineapple, and coconut milk in a food processor until smooth, about 1 minute; add lime juice and kosher salt and process again to mix.
• line an 8x11-inch baking dish with plastic wrap. pour banana mixture into the baking dish. freeze until the 'ice cream' is of soft-serve consistency, 30 to 45 minutes.

easy puffed wheat cake

Ingredients

• Servings: 12
• 8 cups puffed wheat cereal
• 1/3 cup butter
• 1 cup packed brown sugar
• 1/2 cup corn syrup
• 2 tablespoons cocoa powder
• 1 teaspoon vanilla extract

Recipe

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


• pour cereal into a large bowl.
• melt butter in a saucepan over medium-low heat. stir brown sugar, corn syrup, cocoa powder, and vanilla extract into melted butter; cook until mixture begins to bubble, 5 to 10 minutes. remove saucepan from heat, pour butter mixture over cereal, and stir to until cereal is coated. spoon and press cereal mixture into muffin cups or a 9x13-inch casserole dish.

toss-together broccoli salad

Ingredients

• Servings: 6
• 3 cups fresh broccoli florets
• 1 cup shredded cheddar cheese
• 1 cup finely chopped onion
• 8 crispy cooked bacon, crumbled
• 1/2 cup sunflower seeds
• 1/2 cup raisins
• 6 tablespoons mayonnaise
• 1/4 cup vinegar
• 2 tablespoons sugar

Recipe

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


• mix the broccoli, cheddar cheese, onion, bacon, sunflower seeds, and raisins in a large bowl. whisk mayonnaise, vinegar, and sugar together in a separate bowl; pour over the broccoli mixture and toss to coat.
• cover bowl with plastic wrap and refrigerate at least 1 hour before serving.

Mom's Awesome Guacamole

Ingredients

• Servings: 10
• 2 avocados - peeled, pitted, and mashed
• 1/3 cup chopped grape tomatoes
• 1/3 cup chopped red onion
• 1 tablespoon key lime juice
• 2 tablespoons sour cream
• salt and ground black pepper to taste

Recipe

Preparation Time: 10 mins Ready Time: 30 mins


• gently stir avocado, tomatoes, and onion together in a bowl. stir sour cream and lime juice into the avocado mixture. season with salt and pepper; stir.
• cover bowl with plastic wrap and refrigerate until guacamole is chilled, at least 20 minutes.

italian sausage and bean soup

Ingredients

• Servings: 4
• 1 pound italian turkey sausage, casings removed
• 2 carrots, thinly sliced
• 1 large onion, chopped
• 1 cup thinly sliced mushrooms
• 1/3 cup chopped fresh parsley, divided
• 1 clove garlic, minced
• 3 cups water
• 1 (15 ounce) can garbanzo beans (chickpeas)
• 2 cubes beef bouillon
• 1/2 teaspoon dried sage
• salt and ground black pepper to taste

Recipe

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


• heat a pot over medium heat. cook and stir turkey sausage in the hot pot until browned and crumbly, 5 to 7 minutes.
• stir carrots, onion, mushrooms, 1/4 cup parsley, and garlic into sausage. cook and stir until onion is soft, 7 to 10 minutes.
• pour water, garbanzo beans with liquid, beef bouillon cubes, and sage into sausage mixture. bring to a boil, cover the pot, reduce heat to low, and simmer until carrots are tender, about 10 minutes. skim and discard any accumulated fat. season with salt and pepper; garnish with remaining 4 teaspoons parsley.

spice rubbed lamb roast in gravy

Ingredients

• Servings: 6
• 2 tablespoons butter
• 2 cloves garlic, minced
• 2 teaspoons ground black pepper
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dry mustard
• 1 pinch dried marjoram
• 1 pinch dried basil
• 1 (3 pound) boneless, center-cut lamb loin roast
• 1 1/2 teaspoons salt
• 16 ounces
• 3 tablespoons all-purpose flour
• 1 tablespoon garlic salt
• 1/2 teaspoon onion powder

Recipe

Preparation Time: 15 mins Cook Time: 2 hrs 15 mins

Ready Time: 2 hrs 30 mins


• preheat oven to 300 degrees f (150 degrees c).
• melt butter in a skillet over medium-low heat. cook and stir minced garlic, pepper, oregano, garlic powder, red pepper flakes, dried thyme, mustard, marjoram, and basil in hot butter until fragrant, thick, and easy to spread, 2 to 3 minutes.
• place lamb in a roasting pan. spread garlic mixture over the top of the roast and season with salt. pour into bottom of the roasting pan and cover pan with aluminum foil.
• roast in the preheated oven for 45 minutes. remove aluminum foil and continue to cook for 1 hour. increase temperature to 425 degrees f (220 degrees c) and cook until lamb is slightly pink in the center, about 30 minutes. an instant-read thermometer inserted into the center should read at least 145 degrees f (63 degrees c).
• remove roast to a plate to rest and tent with aluminum foil. place roasting pan over medium-low heat and whisk flour, garlic salt, and onion powder into the pan drippings. cook and whisk until gravy thickens, about 5 minutes. serve roast with gravy.

no knead holiday pumpkin bread

Ingredients

• Servings: 1
• 1/2 cup pure pumpkin puree
• 1 cup warm water (100 degrees f/40 degrees c)
• 1 tablespoon warm water (100 degrees f/40 degrees c)
• 1 1/4 teaspoons salt
• 1/4 teaspoon active dry yeast
• 1 tiny pinch spice
• 3 cups all-purpose flour
• 1 tablespoon cornmeal, or as needed

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 14 hrs 40 mins


• place pumpkin puree into a large mixing bowl and whisk in 1 cup plus 1 tablespoon warm water, salt, yeast, and spice until thoroughly combined. beat in flour to make a dry crumbly dough. keep stirring until dough becomes smooth and sticky, 2 to 3 minutes.
• cover bowl with a damp towel and let dough stand 12 to 16 hours to rise.
• generously sprinkle cornmeal center area of a baking sheet. scrape dough out of bowl, using a floured spatula, a heavily floured work surface. dough will be very sticky. dust dough with flour and gently flatten into an oblong shape. fold 2 opposite rounded ends together to meet in the center; fold remaining 2 rounded ends to meet in the center, creating a rectangle of dough. using well-floured hands, gently form into a round loaf with the seams on the bottom.
• transfer dough round center of prepared baking sheet. dust top and sides of loaf generously with more flour.
• dust a dry towel with flour and place towel with floured side down over loaf. let rise until loaf has almost doubled in size, 1 1/2 hours. use a sharp knife to cut a 1/2-inch deep slit across the top of the loaf.
• place a loaf pan containing about 2 inches of water a bottom rack of oven. preheat oven to 425 degrees f (220 degrees c).
• bake on center rack of the preheated oven for 30 minutes; turn bread around in oven. continue to bake until bread is golden brown and crusty, about 20 more minutes. let bread cool completely on a rack before slicing.

sriracha lime boneless wings

Ingredients

• Servings: 4
• 1 cup all-purpose flour
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon cayenne pepper
• salt and ground black pepper to taste
• 1 pound chicken breast tenderloins, cut into thirds
• sauce:
• 1/4 cup butter, melted
• 1/4 cup sriracha hot sauce
• 1/4 cup honey
• 1 lime, juiced
• 1 tablespoon soy sauce
• 1/4 teaspoon ground ginger

Recipe

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


• preheat oven to 400 degrees f (200 degrees c). lightly oil a baking sheet.
• combine flour, garlic powder, onion powder, cayenne pepper, salt, and black pepper together in a resealable plastic bag. place chicken in bag, seal bag, and shake well. remove chicken from bag and spread out in a single layer on the prepared baking sheet.
• bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 40 minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).
• whisk butter, sriracha hot sauce, honey, lime juice, soy sauce, and ginger together in a saucepan over medium heat until sauce , about 5 minutes.
• place cooked chicken pieces in a large bowl and pour sauce over chicken. toss to coat.

French Onion Soup From Birds Eye®

Ingredients

• Servings: 4
• 2 tablespoons butter
• 1 (8 ounce) bag birds eye® recipe ready chopped onions
• 4 cups beef broth
• 1/2 teaspoon dried thyme leaves
• 4 thick slices french or italian bread, toasted
• 4 slices swiss cheese

Recipe

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


• melt butter in medium saucepan over medium heat and cook recipe ready chopped onions, stirring occasionally, 15 minutes or until golden brown. add beef broth and thyme; bring to a boil over high heat. simmer 5 minutes. season, if desired, with salt and black pepper.
• arrange 4 oven-proof soup bowls on baking sheet and evenly fill with soup. arrange toast in each bowl and top with cheese. broil 1 minute or until cheese is bubbling.

Slow Cooker Lamb And Sauerkraut With Apples

Ingredients

• Servings: 6
• 6 thick-cut lamb chops
• 4 tart apples, peeled and sliced
• 1 large onion, sliced
• water to cover
• 1 quart sauerkraut
• 1/2 teaspoon fennel seed, or to taste

Recipe

Preparation Time: 10 mins Cook Time: 4 hrs 5 mins

Ready Time: 4 hrs 15 mins


• heat a large skillet over medium-high heat. brown lamb chops in hot skillet, 2 to 3 minutes per side. drain.
• arrange apples and onion in the bottom of a slow cooker; top with browned lamb chops. pour in enough water to cover bottom of the slow cooker crock.
• cook on high for 3 hours (or on low for 6 hours). add sauerkraut and fennel seed to lamb chop mixture. cook for 1 more hour.

French Onion Soup From Birds Eye®

Ingredients

• Servings: 4
• 2 tablespoons butter
• 1 (8 ounce) bag birds eye® recipe ready chopped onions
• 4 cups beef broth
• 1/2 teaspoon dried thyme leaves
• 4 thick slices french or italian bread, toasted
• 4 slices swiss cheese

Recipe

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


• melt butter in medium saucepan over medium heat and cook recipe ready chopped onions, stirring occasionally, 15 minutes or until golden brown. add beef broth and thyme; bring to a boil over high heat. simmer 5 minutes. season, if desired, with salt and black pepper.
• arrange 4 oven-proof soup bowls on baking sheet and evenly fill with soup. arrange toast in each bowl and top with cheese. broil 1 minute or until cheese is bubbling.

Mom's Awesome Guacamole

Ingredients

• Servings: 10
• 2 avocados - peeled, pitted, and mashed
• 1/3 cup chopped grape tomatoes
• 1/3 cup chopped red onion
• 1 tablespoon key lime juice
• 2 tablespoons sour cream
• salt and ground black pepper to taste

Recipe

Preparation Time: 10 mins Ready Time: 30 mins


• gently stir avocado, tomatoes, and onion together in a bowl. stir sour cream and lime juice into the avocado mixture. season with salt and pepper; stir.
• cover bowl with plastic wrap and refrigerate until guacamole is chilled, at least 20 minutes.

Slow Cooker Lamb And Sauerkraut With Apples

Ingredients

• Servings: 6
• 6 thick-cut lamb chops
• 4 tart apples, peeled and sliced
• 1 large onion, sliced
• water to cover
• 1 quart sauerkraut
• 1/2 teaspoon fennel seed, or to taste

Recipe

Preparation Time: 10 mins Cook Time: 4 hrs 5 mins

Ready Time: 4 hrs 15 mins


• heat a large skillet over medium-high heat. brown lamb chops in hot skillet, 2 to 3 minutes per side. drain.
• arrange apples and onion in the bottom of a slow cooker; top with browned lamb chops. pour in enough water to cover bottom of the slow cooker crock.
• cook on high for 3 hours (or on low for 6 hours). add sauerkraut and fennel seed to lamb chop mixture. cook for 1 more hour.

toss-together broccoli salad

Ingredients

• Servings: 6
• 3 cups fresh broccoli florets
• 1 cup shredded cheddar cheese
• 1 cup finely chopped onion
• 8 crispy cooked bacon, crumbled
• 1/2 cup sunflower seeds
• 1/2 cup raisins
• 6 tablespoons mayonnaise
• 1/4 cup vinegar
• 2 tablespoons sugar

Recipe

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


• mix the broccoli, cheddar cheese, onion, bacon, sunflower seeds, and raisins in a large bowl. whisk mayonnaise, vinegar, and sugar together in a separate bowl; pour over the broccoli mixture and toss to coat.
• cover bowl with plastic wrap and refrigerate at least 1 hour before serving.

Japchae

Ingredients

• Servings: 8
• sauce:
• 3 tablespoons soy sauce
• 2 1/2 tablespoons sugar
• 2 tablespoons sesame oil
• 2 teaspoons minced garlic
• stir fry ingredients:
• 8 ounces sweet potato noodles
• 4 ounces lean beef, cut into 2-inch long strips
• 6 ounces fresh spinach
• salt and ground black pepper to taste
• 1 tablespoon vegetable oil, divided
• 1 small sweet onion, thinly sliced
• 4 mushrooms, stemmed and sliced
• 1 small carrot, cut into matchsticks

Recipe

Preparation Time: 30 mins Cook Time: 15 mins Ready Time: 45 mins


• whisk soy sauce, sugar, sesame oil, and garlic in a bowl until sugar is dissolved into sauce.
• bring a large pot of lightly salted water to a boil. cook sweet potato noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, 6 to 7 minutes. rinse noodles under cold water and drain. transfer noodles to a bowl, add 2 tablespoons sauce, and toss to coat.
• squeeze beef under running water until juices run clear. mix beef and 1 tablespoon sauce together in a bowl.
• bring a pot of water to a boil. cook spinach in the boiling water until just wilted, about 1 minute. drain quickly and transfer spinach to a bowl of cold water to stop the cooking process. squeeze excess water from spinach, place spinach in a large bowl, and season with salt and pepper.
• heat 1 teaspoon oil in a large skillet over medium-high heat; cook onion until fragrant but crisp, 1 to 2 minutes. transfer onion to the bowl with spinach. heat another 1 teaspoon oil in the same skillet. cook mushrooms in the hot oil until lightly browned but still firm, 1 to 2 minutes; add to onion mixture. heat remaining 1 teaspoon oil in the same skillet. cook carrot in the hot oil until lightly browned but still crisp, 1 to 2 minutes; add to onion mixture.
• cook and stir beef in the same skillet until browned, 1 to 2 minutes; add to onion mixture. cook and stir noodles in the same skillet until heated through, 1 to 2 minutes; add to beef-onion mixture. add remaining sauce to beef-noodles mixture and toss to coat using your hands.

Soft Sugar Cookies

Ingredients

• Servings: 4
• 1 1/2 cups butter, softened
• 2 cups sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 3 1/2 cups all-purpose flour
• 1 tablespoon spice
• 1 teaspoon baking powder
• 1 teaspoon salt
• cooking spray
• 1/4 cup sugar, or as needed

Recipe

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


• beat butter and 2 cups sugar with an electric mixer in a large bowl until creamy. add eggs and vanilla; beat until smooth.
• sift flour, spice, baking powder, and salt together in a bowl. add flour mixture to butter mixture and beat until flour is completely incorporated. cover dough with plastic wrap and refrigerate until chilled, at least 1 hour.
• preheat oven to 375 degrees f (190 degrees c). spray baking sheets with cooking spray.
• pour 1/4 cup sugar into a shallow bowl.
• drop spoonfuls of dough 2 inches apart prepared baking sheets. moisten the bottom of a glass with water and dip the glass in sugar. gently flatten each drop of cookie dough with the bottom of the sugared glass.
• bake cookies in the preheated oven until set, 5 to 7 minutes.

Easiest Ever Chili

Ingredients

• Servings: 4
• 1 pound lean ground beef
• 1 (8 ounce) bag birds eye® recipe ready chopped green peppers & onions
• 1 (15.5 ounce) can red kidney beans, rinsed and drained
• 1 (14.5 ounce) can diced tomatoes
• 2 tablespoons chili powder
• 1/4 teaspoon salt
• 1/2 teaspoon dried oregano (optional)

Recipe

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


• brown ground beef with recipe ready chopped green peppers, onions in medium saucepot.
• add remaining ingredients and simmer uncovered, 20 minutes.* serve, if desired with shredded cheddar cheese and sour cream.

Japchae

Ingredients

• Servings: 8
• sauce:
• 3 tablespoons soy sauce
• 2 1/2 tablespoons sugar
• 2 tablespoons sesame oil
• 2 teaspoons minced garlic
• stir fry ingredients:
• 8 ounces sweet potato noodles
• 4 ounces lean beef, cut into 2-inch long strips
• 6 ounces fresh spinach
• salt and ground black pepper to taste
• 1 tablespoon vegetable oil, divided
• 1 small sweet onion, thinly sliced
• 4 mushrooms, stemmed and sliced
• 1 small carrot, cut into matchsticks

Recipe

Preparation Time: 30 mins Cook Time: 15 mins Ready Time: 45 mins


• whisk soy sauce, sugar, sesame oil, and garlic in a bowl until sugar is dissolved into sauce.
• bring a large pot of lightly salted water to a boil. cook sweet potato noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, 6 to 7 minutes. rinse noodles under cold water and drain. transfer noodles to a bowl, add 2 tablespoons sauce, and toss to coat.
• squeeze beef under running water until juices run clear. mix beef and 1 tablespoon sauce together in a bowl.
• bring a pot of water to a boil. cook spinach in the boiling water until just wilted, about 1 minute. drain quickly and transfer spinach to a bowl of cold water to stop the cooking process. squeeze excess water from spinach, place spinach in a large bowl, and season with salt and pepper.
• heat 1 teaspoon oil in a large skillet over medium-high heat; cook onion until fragrant but crisp, 1 to 2 minutes. transfer onion to the bowl with spinach. heat another 1 teaspoon oil in the same skillet. cook mushrooms in the hot oil until lightly browned but still firm, 1 to 2 minutes; add to onion mixture. heat remaining 1 teaspoon oil in the same skillet. cook carrot in the hot oil until lightly browned but still crisp, 1 to 2 minutes; add to onion mixture.
• cook and stir beef in the same skillet until browned, 1 to 2 minutes; add to onion mixture. cook and stir noodles in the same skillet until heated through, 1 to 2 minutes; add to beef-onion mixture. add remaining sauce to beef-noodles mixture and toss to coat using your hands.

Easiest Ever Chili

Ingredients

• Servings: 4
• 1 pound lean ground beef
• 1 (8 ounce) bag birds eye® recipe ready chopped green peppers & onions
• 1 (15.5 ounce) can red kidney beans, rinsed and drained
• 1 (14.5 ounce) can diced tomatoes
• 2 tablespoons chili powder
• 1/4 teaspoon salt
• 1/2 teaspoon dried oregano (optional)

Recipe

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


• brown ground beef with recipe ready chopped green peppers, onions in medium saucepot.
• add remaining ingredients and simmer uncovered, 20 minutes.* serve, if desired with shredded cheddar cheese and sour cream.

French Onion Soup From Birds Eye®

Ingredients

• Servings: 4
• 2 tablespoons butter
• 1 (8 ounce) bag birds eye® recipe ready chopped onions
• 4 cups beef broth
• 1/2 teaspoon dried thyme leaves
• 4 thick slices french or italian bread, toasted
• 4 slices swiss cheese

Recipe

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


• melt butter in medium saucepan over medium heat and cook recipe ready chopped onions, stirring occasionally, 15 minutes or until golden brown. add beef broth and thyme; bring to a boil over high heat. simmer 5 minutes. season, if desired, with salt and black pepper.
• arrange 4 oven-proof soup bowls on baking sheet and evenly fill with soup. arrange toast in each bowl and top with cheese. broil 1 minute or until cheese is bubbling.

toss-together broccoli salad

Ingredients

• Servings: 6
• 3 cups fresh broccoli florets
• 1 cup shredded cheddar cheese
• 1 cup finely chopped onion
• 8 crispy cooked bacon, crumbled
• 1/2 cup sunflower seeds
• 1/2 cup raisins
• 6 tablespoons mayonnaise
• 1/4 cup vinegar
• 2 tablespoons sugar

Recipe

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


• mix the broccoli, cheddar cheese, onion, bacon, sunflower seeds, and raisins in a large bowl. whisk mayonnaise, vinegar, and sugar together in a separate bowl; pour over the broccoli mixture and toss to coat.
• cover bowl with plastic wrap and refrigerate at least 1 hour before serving.

italian sausage and bean soup

Ingredients

• Servings: 4
• 1 pound italian turkey sausage, casings removed
• 2 carrots, thinly sliced
• 1 large onion, chopped
• 1 cup thinly sliced mushrooms
• 1/3 cup chopped fresh parsley, divided
• 1 clove garlic, minced
• 3 cups water
• 1 (15 ounce) can garbanzo beans (chickpeas)
• 2 cubes beef bouillon
• 1/2 teaspoon dried sage
• salt and ground black pepper to taste

Recipe

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


• heat a pot over medium heat. cook and stir turkey sausage in the hot pot until browned and crumbly, 5 to 7 minutes.
• stir carrots, onion, mushrooms, 1/4 cup parsley, and garlic into sausage. cook and stir until onion is soft, 7 to 10 minutes.
• pour water, garbanzo beans with liquid, beef bouillon cubes, and sage into sausage mixture. bring to a boil, cover the pot, reduce heat to low, and simmer until carrots are tender, about 10 minutes. skim and discard any accumulated fat. season with salt and pepper; garnish with remaining 4 teaspoons parsley.

refreshing summer squash salad

Ingredients

• Servings: 4
• 2 yellow squash, shaved into thin strips
• 1 zucchini, shaved into thin strips
• 1 teaspoon salt
• 2 tablespoons chopped fresh mint
• 1 tablespoon olive oil
• 2 teaspoons fresh lemon juice
• 1/2 teaspoon grated lemon zest
• 1/2 teaspoon freshly ground black pepper
• 3 slices prosciutto, chopped
• 1/4 cup crumbled feta cheese

Recipe

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


• toss yellow squash and zucchini with salt in a large bowl.
• whisk mint, olive oil, lemon juice, lemon zest, and black pepper in a small bowl; pour over squash mixture. toss to coat.
• heat a small nonstick skillet over medium heat; cook and stir prosciutto in the hot skillet until crisp, about 2 minutes.
• divide squash salad over 4 plates. evenly sprinkle prosciutto and feta cheese over salads.

Strawberry-blueberry Muffins

Ingredients

• Servings: 1
• 1/2 cup vegetable oil
• 1 cup milk
• 2 eggs
• 3 1/2 cups all-purpose flour
• 1 cup sugar
• 4 teaspoons baking powder
• 1 teaspoon salt
• 1 cup chopped strawberries
• 1 cup blueberries
• 2 tablespoons strawberry jam

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 50 mins


• preheat oven to 375 degrees f (190 degrees c). grease 12 muffins cups or line with paper liners.
• whisk oil, milk, and eggs together in a bowl. combine flour, sugar, baking powder, and salt together in a separate bowl; fold in strawberries, blueberries, and jam. stir milk mixture into flour mixture until just combined. fill muffin cups with batter.
• bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 25 minutes. cool in the muffin tin for 10 minutes before removing to cool completely on a wire rack.

brussels sprouts with sour cream

Ingredients

• Servings: 4
• 1 tablespoon extra-virgin olive oil
• 1/2 cup finely chopped onion
• 1 pound brussels sprouts, trimmed
• 1/2 cup sour cream
• 2 tablespoons bacon bits
• 1 tablespoon unsalted butter
• 1 dash hot sauce, or to taste
• salt to taste

Recipe

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


• heat olive oil in a skillet over medium heat; cook and stir onion until translucent and tender, 2 to 3 minutes. transfer onion to a large bowl.
• place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. bring water to a boil. add brussels sprouts, cover, and steam until tender, 10 to 15 minutes. transfer brussels sprouts to the same bowl with the onion.
• stir sour cream, bacon bits, butter, and hot sauce into vegetable mixture until evenly coated; season with salt.

hard lemonade

Ingredients

• Servings: 6
• 1 lemon
• 4 cups water, or as needed, divided
• 1 cup sugar
• 6 large lemons, juiced
• 1 1/2 cups
• 1 cup ice cubes, or as needed
• 1 large lemon, sliced

Recipe

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


• zest 1 lemon into large pieces using a knife. place lemon zest in a saucepan; top with 1 cup water and sugar. bring lemon zest mixture to a boil, stirring occasionally, until sugar dissolves and liquid is syrupy, 5 to 10 minutes. remove saucepan from heat and cool; remove and discard lemon zest.
• stir lemon juice and together in a pitcher; pour in lemon syrup. stir in enough water to fill the pitcher.
• fill glasses with ice; pour hard lemonade into each glass. garnish each glass with a lemon slice.

warm apple compote

Ingredients

• Servings: 10
• 1/4 cup unsalted butter
• 1/2 cup pecans
• 3 granny smith apples - peeled, cored, and chopped
• 2 tablespoons sugar
• water
• 1/2 cup golden raisins
• 1 pinch salt
• 1 tablespoon whiskey (optional)
• 1 teaspoon vanilla extract

Recipe

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


• melt butter in a saucepan over medium heat; cook and stir pecans in melted butter until lightly toasted, 2 to 3 minutes. transfer toasted pecans to a bowl with a slotted spoon, reserving butter in pan. cook and stir apples in reserved butter until apples begin to soften, about 2 minutes; add sugar.
• stir water, raisins, and salt into apple mixture. simmer, stirring occasionally, until raisins are plump, about 5 minutes. add whiskey, vanilla extract, and toasted pecans.

japanese cucumber salad (sunomono)

Ingredients

• Servings: 8
• 5 cucumbers
• 2 teaspoons salt
• 1/2 cup lemon juice
• 1/2 cup sugar
• 1 tablespoon vinegar
• 1/4 cup toasted sesame seeds, or to taste

Recipe

Preparation Time: 15 mins Ready Time: 1 hr


• partially peel cucumbers lengthwise, leaving thin green stripes around the cucumber. halve cucumbers lengthwise. scoop seeds from cucumber halves with a spoon. discard seeds. slice cucumbers thinly and put in a bowl. add salt to cucumber and mix with hand until cucumber is limp; set aside for 45 minutes.
• transfer cucumbers to a strainer and squeeze as much liquid out as possible.
• mix lemon juice, sugar, and vinegar together in a large bowl until the sugar dissolves. add the drained cucumber and toss to coat. spoon into small bowls and top each portion with toasted sesame seeds.

Easy Cold Cucumber Soup

Ingredients

• Servings: 4
• 2 large cucumbers - peeled, seeded, and diced
• 1 1/3 cups sour cream
• 1 1/3 cups plain yogurt
• 2 cups vegetable broth
• 1 clove garlic, minced
• 1/2 cup chopped fresh mint
• 1/2 cup chopped fresh dill

Recipe

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


• combine cucumber, sour cream, yogurt, vegetable broth, and garlic in a large bowl; blend together using an immersion blender until smooth. blend in mint and dill. refrigerate until chilled, about 1 hour.

Easy Baked Pumpkin Pudding

Ingredients

• Servings: 10
• 1/4 cup butter, melted
• 2 cups pumpkin puree
• 1 cup sugar
• 1 cup evaporated milk
• 1/2 cup all-purpose flour
• 2 eggs, beaten
• 1 tablespoon vanilla extract
• 1/2 teaspoon salt
• 1 pinch baking soda
• 1/2 cup sugar
• 2 tablespoons ground cinnamon

Recipe

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


• preheat an oven to 450 degrees f (230 degrees c). pour melted butter into a 2-quart baking dish.
• whisk pumpkin, 1 cup sugar, evaporated milk, flour, eggs, vanilla extract, salt, and baking soda in a large bowl; pour into the prepared baking dish. combine remaining 1/2 cup sugar and cinnamon in a small bowl; sprinkle over pumpkin mixture.
• bake in the preheated oven until center is set, about 30 minutes.

Spicy Beef Nacho Bake

Ingredients

• Servings: 4
• 1 pound ground beef
• 1 (6 ounce) bag birds eye® recipe ready jalapeno peppers
• 1 (15.5 ounce) jar chunky salsa
• 3 cups corn tortilla chips, crushed and divided
• 3 cups shredded cheddar cheese, divided

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins


• preheat oven to 400 degrees f.
• brown ground beef with recipe ready jalapeno peppers in large nonstick skillet over medium-high heat; drain fat.*
• in 11x7-inch casserole dish combine beef mixture with salsa, half the chips and 2 cups cheese. top with remaining chips and cheese.
• bake uncovered 20 minutes or until cheese is melted and top is golden brown.

spinach and mandarin orange salad

Ingredients

• Servings: 6
• dressing:
• 1/2 cup red vinegar
• 1/2 cup sugar
• 1 1/2 tablespoons water
• 1 1/2 tablespoons butter
• 1/2 teaspoon salt
• 1 egg, beaten
• salad:
• 1 (10 ounce) package baby spinach
• 1 (6 ounce) package sliced fresh mushrooms
• 1 (15 ounce) can mandarin oranges, drained
• 1/3 cup toasted slivered almonds
• 4 slices cooked bacon, crumbled
• 1/4 red onion, sliced and separated into rings (optional)
• 1/4 cup croutons, or as desired (optional)

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 1 hr 30 mins


• mix vinegar, sugar, water, butter, and salt together in a saucepan; bring to a boil. cook and stir until sugar dissolves and mixture is bubbling, about 1 minute. remove from heat and cool to room temperature, about 1 hour.
• whisk egg into dressing; return saucepan to low heat and simmer until dressing thickens, 5 to 10 minutes.
• combine spinach, mushrooms, mandarin oranges, almonds, bacon, red onion rings, and croutons in a large bowl; pour dressing over salad. toss to coat.

bob's sweet pepper skillet

Ingredients

• Servings: 4
• 2 teaspoons extra-virgin olive oil
• 2 teaspoons sesame oil
• 3 green bell peppers, thinly sliced
• 1 yellow bell pepper, chopped
• 1 red bell pepper, chopped
• 1 red onion, chopped
• 2 teaspoons minced garlic
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper

Recipe

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


• heat olive oil and sesame oil in a large skillet over medium heat; add green bell peppers, yellow bell pepper, red bell pepper, red onion, garlic, salt, and pepper. cook and stir the pepper mixture until the onion is translucent and the peppers are cooked through, 7 to 10 minutes.