Raspberry Blackberry Smoothie

Ingredients

• Servings: 2
• 1 small banana
• 1/2 cup blackberries
• 1 cup fresh raspberries
• 1 (6 ounce) container vanilla yogurt
• 1 tablespoon honey
• 4 ice cubes

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• place banana, blackberries, raspberries, yogurt, honey, and ice cubes into a blender. blend until smooth.

greek chicken stew (stifado)

Ingredients

• Servings: 8
• 10 small shallots, peeled
• 1 cup olive oil
• 2 teaspoons butter
• 1 (4 pound) whole chicken, cut into pieces
• 2 cloves garlic, finely chopped
• 1/2 cup red
• 1 cup tomato sauce
• 2 tablespoons chopped fresh parsley
• salt and ground black pepper to taste
• 1 pinch dried oregano, or to taste
• 2 bay leaves
• 1 1/2 cups chicken stock, or more if needed

Recipe

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

Ready Time: 1 hr 30 mins


• bring a large pot of lightly salted water to a boil. add the shallots, and cook uncovered for 3 minutes until just tender. drain in a colander, then immediately immerse in ice water, or rinse with cold water for several minutes until cold to stop the cooking process. once the shallots are cold, drain well, and set aside.
• heat the olive oil and butter in a dutch oven or large pot over medium heat until oil is hot and butter is melted and bubbling. add the whole, blanched shallots and chicken pieces to the skillet and cook, turning chicken pieces over until no longer pink inside and shallots have softened and turned translucent, about 15 minutes. stir in the chopped garlic and cook for another 3 minutes, until garlic starts to turn golden.
• pour in red and tomato sauce, and add the parsley, salt and pepper, oregano, and bay leaves. pour the chicken stock over the chicken pieces to cover, and stir to combine.
• simmer the stew, covered, over medium-low heat for about 50 minutes, until the shallots are soft and the chicken is tender.

Granny's Homemade Noodles

Ingredients

• Servings: 6
• 4 eggs
• 2 tablespoons water
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon baking powder

Recipe

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


• beat the eggs and water together in a bowl. sift the flour, salt, and baking powder into a separate large bowl and make a well in the center. pour the beaten eggs into the well, then stir in the flour mixture until a soft dough forms.
• roll the dough into a very thin layer on a lightly-floured surface; cut into 1/2 inch strips. allow to dry at least 4 hours before using.

raisin tea biscuits

Ingredients

• Servings: 8
• 2/3 cup raisins
• 1 cup hot water
• 3 1/4 cups all-purpose flour
• 3 tablespoons white sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 3/4 cup cold butter, cut into pieces
• 1 cup milk
• 1 egg
• 1 tablespoon water

Recipe

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


• preheat an oven to 375 degrees f (190 degrees c). soak raisins in water for 10 minutes; drain and set aside. line a baking sheet with parchment paper.
• whisk together the flour, sugar, baking powder, and salt in a mixing bowl. cut in the butter with a knife or pastry cutter until the mixture resembles coarse crumbs. stir milk into the flour mixture until moistened. add the drained raisins. turn the dough out a lightly floured surface and pat or roll the dough out into a 3/4 to 1-inch thick round. cut dough with a biscuit cutter and place the prepared baking sheet. beat the egg with 1 tablespoon water in a small bowl. brush egg mixture on each biscuit.
• bake in the preheated oven until golden brown, about 15 minutes.

Cinnapear Smoothie

Ingredients

• Servings: 2
• 2 pears, quartered and cores removed
• 1 banana, cut in chunks
• 1 cup milk
• 1/2 cup vanilla yogurt
• 1/2 teaspoon ground cinnamon
• 1 pinch ground nutmeg

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• place the pears, banana, milk, yogurt, cinnamon, and nutmeg into a blender. cover, and puree until smooth. pour into glasses to serve.

Hawkeye Lamb Roast

Ingredients

• Servings: 3
• 1 (3 pound) boneless lamb loin
• 2 tablespoons onion powder
• 2 tablespoons garlic powder
• 1 tablespoon ground black pepper

Recipe

Preparation Time: 5 mins Cook Time: 1 hr 30 mins

Ready Time: 1 hr 35 mins


• preheat an oven to 350 degrees f (175 degrees c).
• season the lamb loin evenly with the onion powder, garlic powder, and black pepper; place into a roasting pan.
• cook until the lamb is no longer pink in the center, about 90 minutes. an instant-read thermometer inserted into the center should read 145 degrees f (63 degrees c).

Mexican White Rice

Ingredients

• Servings: 6
• 1 tablespoon vegetable oil
• 1/2 cup fresh corn kernels
• 1 fresh poblano chile pepper - seeded, deveined, and chopped
• 1/2 onion, chopped
• 1/4 cup drained canned peas
• 1 clove garlic, minced
• 1/4 cup minced carrot
• 1 cup water
• 1 cup milk
• 2 tablespoons butter
• 1 cup white rice, rinsed and drained
• 1 tablespoon chicken bouillon granules

Recipe

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


• heat the oil in a large saucepan over medium-high heat; cook the corn kernels in the hot oil until tender, about 5 minutes. stir the poblano pepper, onion, peas, garlic, and carrot into the corn; cook and stir another 5 minutes.
• pour the water and milk into the mixture; bring to a boil. allow the butter to melt into the boiling mixture. add the rice and stir. season with chicken bouillon; cover the saucepan, reduce heat to medium-low, and simmer the mixture until all the liquid is absorbed and the rice is tender, about 20 minutes.

take-out fake-out pollo con crema

Ingredients

• Servings: 12
• 4 large skinless, boneless chicken breast halves - cubed
• salt and pepper to taste
• 2 tablespoons extra virgin olive oil, divided
• 1 (8 ounce) package sliced fresh mushrooms
• 2 large red bell peppers, cut into chunks
• 1 large yellow onion, sliced
• 2 cloves garlic, minced
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 1 1/2 cups low-sodium chicken broth
• 1 1/2 cups heavy cream
• 1/4 cup sour cream
• 3 tablespoons ketchup, or to taste
• 2 dashes hot pepper sauce (such as frank's redhot®), or to taste
• 1 teaspoon ground cumin
• 1/2 teaspoon ground dried anaheim or california chiles (optional)
• 12 (6 inch) flour tortillas

Recipe

Preparation Time: 25 mins Cook Time: 35 mins Ready Time: 1 hr


• sprinkle chicken cubes with salt and pepper. heat 1 tablespoon olive oil in a large skillet over medium heat, and cook and stir the chicken until the juices run clear, 5 to 10 minutes. transfer the chicken to a bowl, and heat 1 more tablespoon olive oil in skillet over medium heat. cook and stir the mushrooms, bell peppers, onion, and garlic until the vegetables are beginning to brown, about 10 minutes. transfer the vegetables into the bowl with the chicken.
• melt butter over medium-high heat in the same skillet, and whisk in the flour. cook the mixture, whisking constantly, until the roux is lightly browned and gives off a toasted fragrance, about 2 minutes. whisk in the broth, bring to a simmer, and whisk until thickened. reduce heat to low, and whisk in the cream, sour cream, ketchup, hot sauce, cumin, and ground dried chiles. cover the skillet, and simmer until thick and the flavors have blended, about 15 minutes, stirring occasionally. gently stir in the chicken and vegetables. serve rolled in flour tortillas.

crispy fried chicken wings

Ingredients

• Servings: 4
• 2 eggs
• 2 cups buttermilk
• 4 pounds chicken wings, split and tips discarded
• 3 cups all-purpose flour
• 1 cup crushed saltine crackers
• 1 teaspoon ground black pepper
• 1 teaspoon ground dried thyme
• 1/4 teaspoon cayenne pepper
• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• 4 cups peanut oil for frying
• salt to taste

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr 30 mins


• beat the eggs and buttermilk together in a mixing bowl until smooth. mix in the chicken wings, cover, and refrigerate 30 minutes. combine the flour and crushed crackers with the pepper, thyme, cayenne pepper, salt, and garlic powder in a large mixing bowl.
• heat oil in a deep-fryer or large saucepan to 350 degrees f (175 degrees c).
• remove the chicken wings from the buttermilk marinade, and discard the remaining marinade. allow the excess buttermilk to drip from the wings, then press into the bread crumbs to coat.
• cook in batches in the preheated deep-fryer until the breading is golden brown on the outside, and the chicken wings are no longer pink at the bone, about 10 minutes per batch. drain on a paper towel-lined plate, and season to taste with salt before serving.

Spicy Cucumber Soup

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 1/2 onion, chopped
• 2 teaspoons minced garlic
• 2 cucumbers, peeled, seeded and chopped
• 1 cup vegetable broth
• 1/2 cup milk
• 2 tablespoons soy sauce
• 1 teaspoon dried parsley
• 1 teaspoon crushed red pepper flakes
• 1 teaspoon cayenne pepper
• 2 teaspoons curry powder
• 1 teaspoon sesame oil

Recipe

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


• heat the olive oil in a saucepan over medium heat. stir in the onions and garlic, and cook until the onion is very soft, about 10 minutes. stir in the cucumber, vegetable broth, and milk. season with soy sauce, parsley, red pepper flakes, cayenne pepper, curry powder, and sesame oil. bring to a simmer over medium-high heat, then reduce the heat to medium-low, cover, and simmer 10 minutes more. transfer the hot soup to a blender, and carefully puree until the soup is creamy yet slightly grainy.

Almond Butter Cookies

Ingredients

• Servings: 3
• cooking spray
• 3/4 cup all purpose flour
• 1/2 cup whole wheat pastry flour, or regular whole wheat flour
• 3/4 teaspoon salt
• 1 teaspoon baking soda
• 1/4 cup unsalted butter, softened
• 3/4 cup smooth, unsalted almond butter
• 1/3 cup packed light brown sugar
• 1/3 cup granulated sugar
• 1/2 teaspoon vanilla extract
• 1 egg
• 36 raw whole almonds

Recipe

• preheat the oven to 375 degrees. spray two baking sheets with cooking spray. in a large bowl whisk together the flours, salt and baking soda. in another large bowl beat together the butter, almond butter and sugars until fluffy. add the vanilla and egg and beat until well combined. gradually stir in the flour mixture, blending well.
• shape the dough into 3/4 inch balls, and place on the baking sheets. place an almond in center of each cookie and press down lightly. bake for 10-12 minutes, until lightly browned. cool on a wire rack.

Ellen's Lemon Zucchini Bread

Ingredients

• Servings: 2
• 1 teaspoon white sugar
• 3 eggs
• 2 cups white sugar
• 1 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 teaspoon lemon extract
• 1 lemon, zested
• 3 cups flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 2 cups grated zucchini

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 40 mins


• preheat an oven to 350 degrees f (175 degrees c). grease 2 loaf pans; sprinkle sugar into the bottom and on the sides of the greased pans.
• beat the eggs, 2 cups sugar, vegetable oil, vanilla extract, lemon extract, and lemon zest together in a large bowl.
• mix the flour, salt, baking soda, and baking powder together in a separate bowl; add to the egg mixture and stir until the batter is thick. fold the zucchini into the batter. pour the batter into the prepared loaf pans.
• bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Simple Orange Glaze

Ingredients

• Servings: 1
• 1 cup confectioners' sugar
• 1/4 teaspoon grated orange zest
• 1 tablespoon freshly squeezed orange juice, or as needed

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• whisk sugar with orange zest and orange juice in a small bowl until smooth.

Autumn Squash Casserole

Ingredients

• Servings: 8
• 3 pounds buttercup squash - peeled, seeded, and cut into 3/4-inch chunks
• 1/4 cup butter
• 1 tablespoon brown sugar
• 1/4 teaspoon salt
• 1 dash white pepper
• 1 1/2 tablespoons butter
• 6 cups sliced peeled apples
• 1/4 cup white sugar
• 1 1/2 cups cornflakes cereal, coarsely crushed
• 1/2 cup chopped pecans
• 1/2 cup brown sugar
• 2 tablespoons melted butter

Recipe

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


• preheat an oven to 350 degrees f (175 degrees c).
• place the squash pieces in a saucepan and cover with water. bring to a boil and cook until the squash is tender, about 15 minutes. drain; then mash the squash with 1/4 cup butter, 1 tablespoon brown sugar, salt, and white pepper.
• heat the 1 1/2 tablespoons butter in a large skillet over low heat; stir in sliced apples and sprinkle with the white sugar. cover and cook over low heat until barely tender, about 5 minutes, stirring occasionally. spread the apples in a 3-quart casserole. spoon the mashed squash evenly over the apples.
• stir together the cornflakes, pecans, the 1/2 cup brown sugar, and melted butter. sprinkle the cornflake mixture evenly over the squash.
• bake in the preheated oven until heated through, about 15 minutes.

Spicy Layered Bean Dip

Ingredients

• Servings: 8
• 1 (15 ounce) can refried beans
• 1 (15 ounce) can black beans, rinsed and drained
• 3/4 cup sour cream
• 1 cup salsa
• 1 (4 ounce) can diced jalapeno peppers
• 1 1/2 cups shredded colby cheese
• 1/4 cup sliced black olives (optional)

Recipe

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


• preheat an oven to 375 degrees f (190 degrees c).
• combine refried beans and black beans in the bottom of baking dish. top with sour cream, salsa, jalapenos, and cheese. sprinkle with black olive slices, if desired.
• cover dish, and bake in preheated oven for 15 minutes. uncover, and bake until hot and bubbly, about 15 additional minutes.

Habanero Hot Sauce

Ingredients

• Servings: 3
• 1 tablespoon olive oil
• 1 cup chopped carrots
• 1/2 cup chopped onion
• 4 cloves garlic, minced
• 5 habanero peppers
• 1/4 cup water
• 1/4 cup lime juice
• 1/4 cup white vinegar
• 1 tomato
• salt and ground black pepper to taste

Recipe

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


• heat the oil in a sauce pan over medium heat. cook and stir the carrots, oil, onion, and garlic in the hot oil until soft, about 5 minutes; transfer to a blender. add the whole habanero peppers, water, lime juice, white vinegar, and tomato to blender; blend until smooth. season with salt and pepper to taste.
• transfer mixture to a saucepan, and simmer for 3 to 5 minutes. this gives the sauce a more liquid consistency.

bacon, potato, and egg taco ole

Ingredients

• Servings: 4
• 8 bacon strips
• 8 eggs
• 1/3 cup milk
• 3 tablespoons water
• salt and pepper to taste
• 1/3 cup diced onion
• 2 large potatoes, peeled and chopped
• 1 tablespoon butter
• 4 corn or flour tortilla

Recipe

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


• place bacon in a skillet. cook over medium high heat until evenly brown. keeping drippings in the skillet, remove the bacon and drain on paper towels. crumble the bacon.
• while the bacon is cooking, mix the eggs, milk, water, salt, and pepper in a bowl until combined.
• add potatoes to the bacon drippings and cook until semi-soft. stir in the onions. cook and stir for 1 minute. pour the egg mixture into the skillet. stir in the crumbled bacon and the butter. cook until the eggs set to your desired firmness. spoon mixture into tortillas and serve.

not so sloppy joe casserole

Ingredients

• Servings: 6
• 2 (10 ounce) cans refrigerated biscuit dough
• 1 pound ground beef
• 1 (15 ounce) can sloppy joe sauce
• 1 small onion, chopped (optional)
• 1 small green bell pepper, seeded and chopped (optional)
• 1/4 teaspoon garlic salt
• 1/4 teaspoon ground black pepper
• 2 cups shredded cheddar cheese

Recipe

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


• preheat the oven to 350 degrees f (175 degrees c). cut the biscuit dough into quarters and press to cover the bottom of a 9x13 inch baking dish.
• place the ground beef into a skillet over medium heat. cook, stirring to crumble, until no longer pink. add the onion and bell pepper about halfway through, cooking and stirring until tender. drain off excess grease and stir in the sloppy joe sauce. season with garlic salt and pepper. pour the mixture over the biscuits and spread to cover evenly.
• bake in the preheated oven until the biscuits are cooked through, about 20 minutes. remove from the oven and sprinkle the cheese on top. return to the oven until the cheese has melted, about 10 more minutes.

cheesecake pops

Ingredients

• Servings: 24
• 3 (8 ounce) packages cream cheese, softened
• 3/4 cup sugar
• 1/3 cup sour cream
• 3 tablespoons all-purpose flour
• 1 teaspoon vanilla
• 1/4 teaspoon salt
• 3 eggs
• 24 lollipop sticks
• 10 ounces white confectioners' coating
• miniature semisweet chocolate chips
• toasted coconut

Recipe

Preparation Time: 45 mins Cook Time: 55 mins Ready Time: 6 hrs 10 mins


• preheat oven to 350 degrees f (175 degrees c).
• beat cream cheese and sugar in a large bowl until smooth. mix in the sour cream and blend thoroughly, scraping down the sides of the bowl. add the flour, vanilla and salt and mix well. add the eggs one at a time, blending thoroughly before adding the next egg, but do not overbeat. pour batter into a 9-inch springform pan.
• bake in the preheated oven for 50 minutes or until the edges of the cake just begin to turn golden. cool on a wire rack for 1 hour, then refrigerate for 3 hours or overnight.
• use a small cookie scoop to scoop out round balls of cheesecake. roll them into 1 1/2-inch balls and place on a cookie sheet lined with waxed paper. push a lollipop stick into each cheesecake ball. place the tray in the freezer until firm, about 30 minutes.
• melt the white confectioners' coating (or semi-sweet chocolate). dip each cheesecake pop into the melted coating. then dip into one of the toppings. place on waxed paper until coating is set. refrigerate until ready to serve. store in refrigerator.

cheesecake pops

Ingredients

• Servings: 24
• 3 (8 ounce) packages cream cheese, softened
• 3/4 cup sugar
• 1/3 cup sour cream
• 3 tablespoons all-purpose flour
• 1 teaspoon vanilla
• 1/4 teaspoon salt
• 3 eggs
• 24 lollipop sticks
• 10 ounces white confectioners' coating
• miniature semisweet chocolate chips
• toasted coconut

Recipe

Preparation Time: 45 mins Cook Time: 55 mins Ready Time: 6 hrs 10 mins


• preheat oven to 350 degrees f (175 degrees c).
• beat cream cheese and sugar in a large bowl until smooth. mix in the sour cream and blend thoroughly, scraping down the sides of the bowl. add the flour, vanilla and salt and mix well. add the eggs one at a time, blending thoroughly before adding the next egg, but do not overbeat. pour batter into a 9-inch springform pan.
• bake in the preheated oven for 50 minutes or until the edges of the cake just begin to turn golden. cool on a wire rack for 1 hour, then refrigerate for 3 hours or overnight.
• use a small cookie scoop to scoop out round balls of cheesecake. roll them into 1 1/2-inch balls and place on a cookie sheet lined with waxed paper. push a lollipop stick into each cheesecake ball. place the tray in the freezer until firm, about 30 minutes.
• melt the white confectioners' coating (or semi-sweet chocolate). dip each cheesecake pop into the melted coating. then dip into one of the toppings. place on waxed paper until coating is set. refrigerate until ready to serve. store in refrigerator.

Habanero Hot Sauce

Ingredients

• Servings: 3
• 1 tablespoon olive oil
• 1 cup chopped carrots
• 1/2 cup chopped onion
• 4 cloves garlic, minced
• 5 habanero peppers
• 1/4 cup water
• 1/4 cup lime juice
• 1/4 cup white vinegar
• 1 tomato
• salt and ground black pepper to taste

Recipe

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


• heat the oil in a sauce pan over medium heat. cook and stir the carrots, oil, onion, and garlic in the hot oil until soft, about 5 minutes; transfer to a blender. add the whole habanero peppers, water, lime juice, white vinegar, and tomato to blender; blend until smooth. season with salt and pepper to taste.
• transfer mixture to a saucepan, and simmer for 3 to 5 minutes. this gives the sauce a more liquid consistency.

bacon, potato, and egg taco ole

Ingredients

• Servings: 4
• 8 bacon strips
• 8 eggs
• 1/3 cup milk
• 3 tablespoons water
• salt and pepper to taste
• 1/3 cup diced onion
• 2 large potatoes, peeled and chopped
• 1 tablespoon butter
• 4 corn or flour tortilla

Recipe

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


• place bacon in a skillet. cook over medium high heat until evenly brown. keeping drippings in the skillet, remove the bacon and drain on paper towels. crumble the bacon.
• while the bacon is cooking, mix the eggs, milk, water, salt, and pepper in a bowl until combined.
• add potatoes to the bacon drippings and cook until semi-soft. stir in the onions. cook and stir for 1 minute. pour the egg mixture into the skillet. stir in the crumbled bacon and the butter. cook until the eggs set to your desired firmness. spoon mixture into tortillas and serve.

not so sloppy joe casserole

Ingredients

• Servings: 6
• 2 (10 ounce) cans refrigerated biscuit dough
• 1 pound ground beef
• 1 (15 ounce) can sloppy joe sauce
• 1 small onion, chopped (optional)
• 1 small green bell pepper, seeded and chopped (optional)
• 1/4 teaspoon garlic salt
• 1/4 teaspoon ground black pepper
• 2 cups shredded cheddar cheese

Recipe

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


• preheat the oven to 350 degrees f (175 degrees c). cut the biscuit dough into quarters and press to cover the bottom of a 9x13 inch baking dish.
• place the ground beef into a skillet over medium heat. cook, stirring to crumble, until no longer pink. add the onion and bell pepper about halfway through, cooking and stirring until tender. drain off excess grease and stir in the sloppy joe sauce. season with garlic salt and pepper. pour the mixture over the biscuits and spread to cover evenly.
• bake in the preheated oven until the biscuits are cooked through, about 20 minutes. remove from the oven and sprinkle the cheese on top. return to the oven until the cheese has melted, about 10 more minutes.

crispy fried chicken wings

Ingredients

• Servings: 4
• 2 eggs
• 2 cups buttermilk
• 4 pounds chicken wings, split and tips discarded
• 3 cups all-purpose flour
• 1 cup crushed saltine crackers
• 1 teaspoon ground black pepper
• 1 teaspoon ground dried thyme
• 1/4 teaspoon cayenne pepper
• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• 4 cups peanut oil for frying
• salt to taste

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr 30 mins


• beat the eggs and buttermilk together in a mixing bowl until smooth. mix in the chicken wings, cover, and refrigerate 30 minutes. combine the flour and crushed crackers with the pepper, thyme, cayenne pepper, salt, and garlic powder in a large mixing bowl.
• heat oil in a deep-fryer or large saucepan to 350 degrees f (175 degrees c).
• remove the chicken wings from the buttermilk marinade, and discard the remaining marinade. allow the excess buttermilk to drip from the wings, then press into the bread crumbs to coat.
• cook in batches in the preheated deep-fryer until the breading is golden brown on the outside, and the chicken wings are no longer pink at the bone, about 10 minutes per batch. drain on a paper towel-lined plate, and season to taste with salt before serving.

Spicy Layered Bean Dip

Ingredients

• Servings: 8
• 1 (15 ounce) can refried beans
• 1 (15 ounce) can black beans, rinsed and drained
• 3/4 cup sour cream
• 1 cup salsa
• 1 (4 ounce) can diced jalapeno peppers
• 1 1/2 cups shredded colby cheese
• 1/4 cup sliced black olives (optional)

Recipe

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


• preheat an oven to 375 degrees f (190 degrees c).
• combine refried beans and black beans in the bottom of baking dish. top with sour cream, salsa, jalapenos, and cheese. sprinkle with black olive slices, if desired.
• cover dish, and bake in preheated oven for 15 minutes. uncover, and bake until hot and bubbly, about 15 additional minutes.

Autumn Squash Casserole

Ingredients

• Servings: 8
• 3 pounds buttercup squash - peeled, seeded, and cut into 3/4-inch chunks
• 1/4 cup butter
• 1 tablespoon brown sugar
• 1/4 teaspoon salt
• 1 dash white pepper
• 1 1/2 tablespoons butter
• 6 cups sliced peeled apples
• 1/4 cup white sugar
• 1 1/2 cups cornflakes cereal, coarsely crushed
• 1/2 cup chopped pecans
• 1/2 cup brown sugar
• 2 tablespoons melted butter

Recipe

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


• preheat an oven to 350 degrees f (175 degrees c).
• place the squash pieces in a saucepan and cover with water. bring to a boil and cook until the squash is tender, about 15 minutes. drain; then mash the squash with 1/4 cup butter, 1 tablespoon brown sugar, salt, and white pepper.
• heat the 1 1/2 tablespoons butter in a large skillet over low heat; stir in sliced apples and sprinkle with the white sugar. cover and cook over low heat until barely tender, about 5 minutes, stirring occasionally. spread the apples in a 3-quart casserole. spoon the mashed squash evenly over the apples.
• stir together the cornflakes, pecans, the 1/2 cup brown sugar, and melted butter. sprinkle the cornflake mixture evenly over the squash.
• bake in the preheated oven until heated through, about 15 minutes.

allspice string beans

Ingredients

• Servings: 4
• 1 tablespoon vegetable oil
• 2 cloves garlic, crushed
• 1 pound fresh green beans, trimmed and snapped
• 1/2 cup water
• 2 teaspoons ground allspice
• salt and pepper to taste

Recipe

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


• heat oil in a medium saucepan over medium heat. cook and stir garlic until lightly browned. mix in green beans and water, and bring to a boil. stir in allspice, salt, and pepper. cover, and simmer 20 minutes, until green beans are soft.

Cabin Dinner

Ingredients

• Servings: 6
• 1/4 cup vegetable oil
• 4 cloves garlic, chopped
• 1 yellow onion, diced
• 1 red bell pepper, chopped
• 2 teaspoons chopped parsley
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 2 teaspoons paprika
• 2 teaspoons ground turmeric
• salt and pepper to taste
• 1 1/2 (16 ounce) cans kidney beans, drained with liquid reserved
• 2 tablespoons tomato paste
• hot sauce to taste

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• heat oil in a dutch oven over medium heat. saute garlic, onion, bell pepper, parsley, chili powder, cumin, paprika, turmeric, salt and pepper, until onions are tender. stir in kidney beans and some of the reserved liquid until desired consistency. stir in tomato paste and hot sauce.
• reduce heat to low, cover and simmer for an hour, stirring occasionally. add more bean liquid and/or water if necessary so that beans don't dry out.

oven pancake with apples

Ingredients

• Servings: 4
• 2 tablespoons butter
• 1 apple, cored and chopped
• 6 eggs
• 1 cup all-purpose flour
• 1 cup milk

Recipe

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


• preheat oven to 450 degrees f (230 degrees c). in a large cast iron skillet, heat butter and apples together in oven while preheating. cook, stirring occasionally, until apples begin to soften.
• while apples are cooking, place eggs, flour and milk in a blender or food processor and puree until smooth. pour batter over apples in preheated skillet and stir briefly to blend with apples. return skillet to oven and cook for 15 minutes. reduce heat to 375 degrees and bake for 10 more minutes, until golden brown.

Artichoke Salad I

Ingredients

• Servings: 4
• 1 (10.75 ounce) package chicken flavored rice mix (e.g. rice a roni)
• 1/2 cup mayonnaise
• 1 tablespoon worcestershire sauce
• 1 tablespoon lemon juice
• 1 teaspoon curry powder
• 1 dash hot pepper sauce
• 2 (6.5 ounce) jars marinated artichoke hearts, diced
• 6 green onions, chopped
• 12 pimento-stuffed green olives, chopped
• 1 green bell pepper, chopped

Recipe

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


• prepare rice as package directs, omitting butter, instead spray pan with non-stick vegetable oil. cool mixture in refrigerator.
• in a mixing bowl, combine artichokes, green onions, green olives and bell pepper.
• prepare the dressing by whisking together the mayonnaise, worcestershire sauce, lemon juice, curry powder and hot pepper sauce. pour dressing over combined rice and vegetable mix, stir well and chill.

Honey Pancake Puff

Ingredients

• Servings: 4
• 3 tablespoons butter, divided
• 6 eggs
• 3 ounces cream cheese, softened
• 1 cup milk
• 3 tablespoons honey
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• preheat oven to 400 degrees f (200 degrees c). grease a 9 inch pie plate or cake pan with 1 tablespoon butter.
• place remaining 2 tablespoons butter into pan and place in the oven until butter is melted.
• place eggs, cream cheese, milk, honey, flour, salt and baking powder into a blender; puree until smooth. remove the plate from the oven and immediately pour the batter into it.
• bake in preheated oven until puffed and dark golden brown, about 20 to 25 minutes. serve warm with desired toppings.

Hot Chai Latte

Ingredients

• Servings: 2
• 1 cup milk
• 1 cup water
• 1 large strip of orange peel
• 3 whole cloves
• 1 (3 inch) cinnamon stick
• 3 whole black peppercorns
• 1 pinch ground nutmeg
• 4 teaspoons white sugar
• 2 teaspoons black tea leaves

Recipe

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


• combine the milk and water in a saucepan over medium-high heat. once this mixture has warmed, place the orange peel, cloves, cinnamon stick, peppercorns, nutmeg, sugar and tea leaves into the pan. bring to a boil, then reduce heat to medium-low, and simmer until the color deepens to your liking. strain out spices, and pour into cups.

Texas Pie

Ingredients

• Servings: 1
• 1 (21 ounce) can cherry pie filling
• 1 (15 ounce) can crushed pineapple with juice
• 1 (18.25 ounce) package butter cake mix
• 2 1/2 cups flaked coconut
• 1 cup pecan halves
• 1 cup margarine, melted

Recipe

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


• preheat oven to 325 degrees f (165 degrees c).
• pour pie filling into 9x13 inch baking dish. top with pineapple. do not stir. sprinkle cake mix over pineapple. sprinkle coconut over cake mix. sprinkle nuts over coconut and pour melted margarine over all.
• bake 40 minutes, until top is golden brown.

coconut ice

Ingredients

• Servings: 1
• 2 cups white sugar
• 2/3 cup water
• 1 teaspoon vanilla extract
• 1 1/3 cups flaked coconut
• 2 drops red food coloring

Recipe

Preparation Time: 5 mins Cook Time: 30 mins Ready Time: 1 hr 30 mins


• line a 7 x 7 inch pan with parchment or waxed paper. in a medium, heavy-bottomed saucepan, heat sugar and water gently, without boiling, until sugar has dissolved. then, bring to a boil and cook until it reaches 240 degrees f/120 degrees c on a candy thermometer, or a little syrup dropped in a glass of cold water forms a soft ball.
• remove from heat and immediately stir in vanilla and coconut. continue stirring until mixture begins to thicken, 5 to 10 minutes.
• pour half of the mixture into the prepared pan and level the surface with a knife or spatula. tint the other half of the mixture by stirring in the food coloring. pour the pink mixture on top of other layer, and level the surface. press all down firmly with the back of a spoon and allow to harden. when firm, turn out of the pan, remove the paper and cut into squares with a sharp knife.

blueberry cream slushy

Ingredients

• Servings: 2
• 1 cup frozen blueberries
• 1 cup frozen strawberries
• 1 cup pineapple and orange juice blend
• 1 cup vanilla yogurt
• 2 teaspoons sugar
• 6 ice cubes

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• place the blueberries, strawberries, juice, yogurt and sugar into the container of a blender. process until smooth. add the ice cubes, and process until small enough to fit through a straw, but large enough to crunch on. pour into glasses, and drink through straws.

Persian Shish Kabob

Ingredients

• Servings: 4
• 2 pounds beef tenderloin
• 1 onion, chopped
• 1 tablespoon salt
• 1 pinch ground black pepper
• 1/8 cup fresh lime juice

Recipe

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


• cut beef into cubes 1x1/2 inch. add to a medium mixing bowl along with the onion, salt, black pepper, and lime juice. mix well, cover, and refrigerate overnight.
• preheat grill for high heat.
• thread beef on skewers, 6 to 8 pieces per skewer.
• lightly oil grate, and place kebobs on grill. cook for 3 to 4 minutes per side, 12 to 16 minutes in all.

Vegetable Quesadillas

Ingredients

• Servings: 2
• 1 zucchini, cubed
• 1 head fresh broccoli, chopped
• 1 red bell pepper, chopped
• 1 carrot, chopped
• 1 yellow onion, chopped
• 4 small button mushrooms, chopped
• 4 (10 inch) flour tortillas
• 1/2 cup shredded sharp cheddar cheese
• 1/2 cup shredded monterey jack cheese

Recipe

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


• preheat oven to broil. line a baking sheet with aluminum foil.
• place zucchini, broccoli, bell pepper, carrot, onion and mushrooms in a steamer over 1 inch of boiling water, and cover. cook until tender but still firm, about 2 to 6 minutes. drain.
• place two tortillas, side by side, on the prepared baking sheet. on each tortilla layer cheddar cheese, vegetables, then monterey jack cheese. top each with another tortilla.
• place under the broiler and cook until lightly browned. carefully turn tortillas and cook on the other side until lightly browned.

my sister's favorite potato salad...ever

Ingredients

• Servings: 6
• 6 red potatoes, cut into chunks
• 3/4 cup mayonnaise
• 1/4 cup red vinegar
• 1 tablespoon dijon mustard
• 1 tablespoon dried dill weed
• 1 teaspoon celery salt
• salt and pepper to taste

Recipe

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


• place potatoes in a pot with enough water to cover, and bring to a boil. cook 15 minutes, or until tender. drain and cool.
• in a bowl, gently toss potatoes, mayonnaise, red vinegar, dijon mustard, dill, celery salt, salt, and pepper. cover, and refrigerate at least 30 minutes before serving.

Candy Apple Salad

Ingredients

• Servings: 8
• 4 cups granny smith apple - peeled, cored and chopped
• 1/2 cup white sugar
• 1 (8 ounce) can crushed pineapple, with juice
• 1 tablespoon all-purpose flour
• 1 egg, beaten
• 1 tablespoon white vinegar
• 1 (8 ounce) container frozen whipped topping, thawed
• 1 cup coarsely chopped dry roasted peanuts

Recipe

Preparation Time: 15 mins Cook Time: 6 mins Ready Time: 21 mins


• in a saucepan over medium heat, stir together the egg, flour, sugar, vinegar and pineapple. cook until thick, about 6 minutes. set aside until completely cool.
• in a large serving bowl, fold together the pineapple mixture and whipped topping. carefully mix in the apples and 1/2 cup of peanuts. sprinkle the remaining nuts on the top.

roasted garlic and eggplant soup

Ingredients

• Servings: 8
• 1 bulb garlic
• 1/4 teaspoon olive oil
• 1 (1 1/2 pound) eggplant
• 1 tablespoon olive oil
• 1/4 cup finely chopped onion
• 6 cups chicken broth
• 3/4 cup tomato puree
• 1 dash cayenne pepper
• 1 1/4 cups half-and-half
• 1 teaspoon worcestershire sauce

Recipe

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

Ready Time: 1 hr 40 mins


• preheat oven to 350 degrees f (175 degrees c). line a baking sheet with foil.
• peel away any excess paper from the bulb of garlic, then cut the top off to expose the cloves. rub exposed cloves with 1/4 teaspoon olive oil, and set the prepared baking sheet. poke the eggplant all over with a fork; place baking sheet.
• bake in preheated oven until the garlic has turned golden brown and the eggplant is tender, 30 to 40 minutes. allow to cool until cool enough to handle. peel eggplant and chop into large chunks; peel or squeeze the roasted garlic from its skin, and set aside.
• heat 1 tablespoon olive oil in a large saucepan over medium heat. stir in onion, and cook until soft and translucent, about 5 minutes. pour in chicken broth, then stir in reserved eggplant, roasted garlic, tomato puree, and cayenne pepper. bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer for 40 minutes.
• once cooked, carefully puree soup in batches in a blender or food processor until smooth. return soup to the stove in a clean saucepan. stir in half-and-half, season to taste with salt and pepper; cook over medium-low heat until hot.

Barley Primavera

Ingredients

• Servings: 6
• 4 cups low fat, low sodium chicken broth
• 2 cloves garlic, minced
• 1/2 cup red onion, minced
• 1/2 cup diced carrots
• 1 cup pearl barley
• 1/2 cup diced zucchini
• 2 tablespoons chopped fresh parsley
• 1 teaspoon olive oil
• 1 tablespoon lemon juice
• salt and pepper to taste

Recipe

• heat 1/4 cup of the broth in a saucepan over medium high heat. add the garlic and onion and saute for 5 minutes. add the carrots and saute for 5 minutes.
• add the remaining broth and bring to a boil. add the barley, lower the heat, cover, and simmer until the liquid is almost absorbed, about 50 minutes.
• add the zucchini, parsley, oil, and lemon juice. simmer for 5 more minutes; season with salt and pepper.

Momma Lamb's Famous Fruit Salad

Ingredients

• Servings: 6
• 1 (20 ounce) can pineapple chunks
• 1 (5 ounce) package instant vanilla pudding mix
• 1 (15 ounce) can mandarin oranges, drained
• 1 (10 ounce) jar maraschino cherries, drained
• 3 bananas

Recipe

Preparation Time: 5 mins Ready Time: 35 mins


• drain all of the juice from the pineapple into a large bowl. set the pineapple chunks aside.
• add the vanilla pudding mix to the pineapple juice and mix well until smooth. stir in the pineapple chunks, mandarin oranges, and maraschino cherries. mix well. refrigerate for at least 30 minutes.
• just before serving slice the bananas into the bowl and fold in.

Korean Bean Curd (miso) Soup

Ingredients

• Servings: 4
• 3 1/2 cups water
• 3 tablespoons denjang (korean bean curd paste)
• 1 tablespoon garlic paste
• 1/2 tablespoon dashi granules
• 1/2 tablespoon gochujang (korean hot pepper paste)
• 1 zucchini, cubed
• 1 potato, peeled and cubed
• 1/4 pound fresh mushrooms, quartered
• 1 onion, chopped
• 1 (12 ounce) package soft tofu, sliced

Recipe

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


• in a large saucepan over medium heat, combine water, denjang, garlic paste, dashi and gochujang. bring to a boil and let boil 2 minutes. stir in zucchini, potato, mushrooms and onions and let boil 5 to 7 minutes more. stir in tofu and cook until tofu has expanded and vegetables are tender.

Michelle's Famous Washed Cranberry Sauce

Ingredients

• Servings: 2
• 1 (12 ounce) package fresh cranberries, picked through and rinsed
• 1 1/2 cups water
• 1/2 cup white sugar
• 1/2 cup packed brown sugar

Recipe

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


• combine the cranberries, water, white sugar, and brown sugar in a saucepan. bring to a boil over high heat; cook uncovered for 5 minutes. spoon off any foam that forms. serve hot or cold.

Cream Of Onion And Potato Soup

Ingredients

• Servings: 24
• 12 potatoes, peeled and cubed
• 12 onions, chopped
• 6 tablespoons all-purpose flour
• 6 tablespoons butter
• 9 cups milk
• 3 tablespoons chopped fresh parsley
• salt and pepper to taste

Recipe

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


• in a large pot over high heat, combine the potatoes, onions and water to cover and boil for 30 to 45 minutes, or until tender. drain the mixture, reserving 3 cups of the water. transfer this in small batches to a blender and puree until smooth.
• in the same pot over medium heat, combine the flour and the butter, stirring together well, to form a roux. slowly add the milk, stirring constantly, until well blended. reduce heat to low and add the pureed potato mixture. let simmer, stirring occasionally for 5 to 10 minutes. add the parsley and season with salt and pepper to taste.

homemade mashed potatoes

Ingredients

• Servings: 10
• 5 medium baking potatoes, peeled and sliced
• 1 cup shredded monterey jack cheese
• 1/2 cup garlic seasoned bread crumbs
• 1/2 cup milk
• 1 tablespoon butter
• salt and pepper to taste

Recipe

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


• preheat the oven to 400 degrees f (200 degrees c).
• place the potatoes into a saucepan, and fill with enough water to cover. bring to a boil. cook for 5 to 10 minutes, just until soft. drain water, and mash potatoes. beat in the butter, and about half of the milk using an electric mixer. add more milk if needed to achieve the desired consistency of mashed potato. season with salt and pepper.
• spread potatoes evenly in a 9x13 inch baking dish, or desired casserole dish. sprinkle the bread crumbs and cheese over the top.
• bake for about 10 minutes in the preheated oven, until the cheese is melted and the top is browned. serve immediately.

Chili Iii

Ingredients

• Servings: 6
• 1 pound ground beef
• 1 onion, chopped
• 2 cups tomato puree
• 1 (15 ounce) can kidney beans
• 4 potatoes, cubed
• 2 1/2 tablespoons chili powder
• 2 teaspoons salt
• 2 cups water

Recipe

• in a large saucepan over medium high heat, saute the ground beef and the onions about 5 minutes, or until the onions are almost tender. drain the fat. add the pureed tomatoes, kidney beans, potatoes, chili powder, salt and water.
• reduce heat to low and simmer about 30 minutes, or until potatoes are tender. add another cup of water if a thinner chili is desired.

Southern Style Holiday Greens

Ingredients

• Servings: 8
• 3 bunches fresh mustard greens
• 3 bunches fresh turnip greens
• 1/4 cup butter
• 1/2 cup dill pickle juice
• 5 slices bacon
• 1/3 cup sliced onion
• salt and pepper to taste

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• rinse the mustard and turnip greens thoroughly to remove gritty dirt, and place in a 12 quart pot with 8 cups of water. add the butter, pickle juice, bacon and onion, and bring to a rolling boil.
• continue cooking at a full boil for 20 minutes, then reduce the heat to low, and simmer for an additional 30 minutes, until tender. taste and season with salt and pepper.

hot banana salsa

Ingredients

• Servings: 24
• 1 large firm banana, peeled and diced
• 1/2 cup red bell pepper, seeded and diced
• 1/2 cup green bell pepper, seeded and diced
• 1/2 cup yellow bell pepper, seeded and diced
• 3 tablespoons chopped fresh cilantro
• 2 green onions, chopped
• 2 tablespoons fresh lime juice
• 1 tablespoon brown sugar
• 2 teaspoons minced fresh ginger root
• 2 teaspoons olive oil
• 1 teaspoon minced habanero pepper
• salt to taste

Recipe

Preparation Time: 30 mins Ready Time: 30 mins


• mix together the banana, red pepper, green pepper, yellow pepper, cilantro, green onion, lime juice, brown sugar, ginger, olive oil, and habanero pepper in a bowl; season with salt. serve within 1 hour.

Simple Garbanzos

Ingredients

• Servings: 4
• 1 (15.5 ounce) can garbanzo beans, drained and rinsed
• 1/4 onion, grated
• 1/2 lemon, juiced
• 1 clove garlic, crushed
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon ground cayenne pepper
• 5 tablespoons olive oil
• 1/4 cup frozen green peas, thawed

Recipe

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


• in a bowl, mix the garbanzo beans, onion, lemon juice, garlic, oregano, salt, black pepper, and cayenne pepper. stir in the olive oil, and adjust seasonings to taste. mix in the peas. cover, and marinate in the refrigerator at least 1 hour.

pumpkin bars i

Ingredients

• Servings: 1
• 1/2 cup shortening
• 1 cup packed brown sugar
• 1 cup bread flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1 teaspoon vanilla extract
• 2/3 cup pumpkin puree
• 2 eggs, beaten

Recipe

• butter one 9x13 inch baking pan. preheat oven to 350 degrees f (175 degrees c).
• in a large bowl combine shortening, brown sugar, flour, baking soda, baking powder, cinnamon, ginger, nutmeg, vanilla pumpkin and eggs. mix until smooth. spread evenly in pan and bake for 25 minutes. frost with cream cheese frosting when cooled.

Spicy Potato Wedges

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon hot paprika
• 1 teaspoon ground turmeric
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon chili powder
• 2 egg whites, slightly beaten
• 2 pounds potatoes, cut into wedges

Recipe

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


• preheat oven to 375 degrees f (190 degrees c). prepare a large baking pan with cooking spray.
• whisk together the olive oil, cumin, coriander, paprika, turmeric, oregano, pepper, and chili powder in a large bowl. place the egg whites in a separate large bowl.
• toss the potato wedges first with the egg whites and then with the olive oil mixture. arrange the seasoned wedges in a single layer on the prepared baking pan.
• bake in the preheated oven, turning occasionally, until crispy, about 40 minutes.

middle eastern kibbeh

Ingredients

• Servings: 12
• 2/3 cup medium coarse bulgur
• 1 cup fresh mint leaves
• 1 large onion, chopped
• 1 teaspoon ground cumin
• 1 teaspoon ground allspice
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 1/2 pounds lean ground lamb
• 3 tablespoons olive oil

Recipe

Preparation Time: 20 mins Cook Time: 12 mins Ready Time: 32 mins


• place bulgur in a microwave-safe bowl and cover with water just to the top of the bulgur. place in the microwave and cook on high 1 to 2 minutes until bulgur is swollen and the water is absorbed. toss briefly and allow to stand until cool.
• place the mint leaves in the bowl of a food processor. process, gradually adding onion through the feed tube, until both mint and onion are finely chopped. stir the mint-onion mixture into the bulgur, with the cumin, allspice, salt, and pepper. stir the bulgur mixture into the ground lamb and mix thoroughly. using damp hands, shape the lamb mixture into small, palm-sized patties.
• place the olive oil in a skillet and heat over medium heat. add the kibbeh patties and cook until outside is golden brown and center is cooked through, turning once, about 6 minutes on each side.

Skillet Surprise

Ingredients

• Servings: 8
• 1 teaspoon oil
• 1/2 onion, chopped
• 1/2 stalk celery
• 1/2 red bell pepper, chopped
• 1/2 green bell pepper, chopped
• 1/2 zucchini, sliced into rounds
• 1 teaspoon finely chopped green chile peppers
• 1 tablespoon butter
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• black pepper to taste
• 1 (1 ounce) envelope dry onion soup mix
• 2 1/2 cups water
• cayenne pepper to taste
• crushed red pepper flakes to taste
• 2 boneless skinless chicken breasts, cut into bite-size pieces
• 1/2 pound kielbasa sausage, sliced
• 1/2 pound shrimp

Recipe

Preparation Time: 20 mins Cook Time: 45 mins Ready Time: 1 hr 5 mins


• heat oil in a large heavy skillet over medium heat. saute onion, celery, red bell pepper, green bell pepper, zucchini, and green chiles until the onion is tender. remove vegetables from skillet, and set aside.
• melt the butter in the same skillet on medium heat, being careful not to burn. stir in flour until combined, then stir in salt and pepper. cook flour mixture until brown, 3 to 5 minutes; stir continuously. do not allow this mixture to burn.
• stir in onion soup mix and water. increase heat to medium high. season with red cayenne pepper and crushed red pepper flakes. stir in vegetables. if gravy is too thick, stir in warm water. reduce heat to low.
• heat a separate large heavy skillet over medium high heat. saute chicken, sausage and shrimp until chicken is no longer pink, and juices run clear. stir into vegetable mixture. simmer for 35 minutes.

vegetable beef minestrone

Ingredients

• Servings: 6
• 2 slices bacon, chopped
• 1/2 pound lean ground beef
• 2 carrots, chopped
• 2 cloves garlic, minced
• 1 large onion, chopped
• 1 stalk celery, chopped
• 1 bay leaf
• 1 teaspoon dried basil
• 1 teaspoon dried rosemary, crushed
• 1/4 teaspoon crushed red pepper flakes
• 1 (14.5 ounce) can stewed tomatoes
• 1 (10.5 ounce) can beef broth
• 1 (15 ounce) can chickpeas (garbanzo beans), drained
• 2 ounces spaghetti, broken into pieces

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• in a large saucepan, cook bacon and ground beef until well done, breaking up the beef as it cooks. drain off the grease and add carrots, garlic, onion and celery. season with the bay leaf, basil, rosemary and red pepper flakes. cook for about 5 minutes or until the onions are translucent. stir in tomatoes and beef stock.
• simmer for about 20 minutes then put in the chickpeas and broken spaghetti. cook covered, for about 10 minutes or until spaghetti is al dente. remove the bay leaf before serving.

Slow Cooker Rice Pudding

Ingredients

• Servings: 8
• 4 cups milk
• 1/2 cup white sugar
• 1/2 cup long-grain white rice
• 1 tablespoon margarine
• 1 egg
• 2 tablespoons milk
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1/8 teaspoon salt

Recipe

Preparation Time: 10 mins Cook Time: 2 hrs 45 mins

Ready Time: 3 hrs 55 mins


• stir 4 cups milk, white sugar, and rice together in a slow cooker until the sugar dissolves; add margarine.
• cook on high for 2 1/2 hours.
• beat egg, 2 tablespoons milk, vanilla extract, almond extract, and salt together in a bowl.
• temper the egg by stirring a small amount of the hot rice mixture into the egg mixture to gently warm the egg without cooking it; stir the egg mixture into the rice in the slow cooker.
• continue cooking on high until creamy, about 15 minute more.
• transfer pudding to a glass baking dish, cover with plastic wrap leaving two corners uncovered to vent, and refrigerate until chilled completely, at least 1 hour.

Jan's Jalapeno Popper Pizza

Ingredients

• Servings: 1
• 8 slices bacon, cut into 1-inch pieces
• 3/4 cup chopped onion
• 2 cloves garlic, chopped
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground black pepper
• 1 (8 ounce) package reduced-fat cream cheese, cut into cubes
• 1/4 cup sour cream
• 1 prepared 16-inch pizza dough pastry
• 1 cup shredded mozzarella cheese, or more to taste
• 1/2 cup shredded reduced-fat cheddar cheese
• 4 jalapeno peppers, sliced into thin rings
• 1 tablespoon dried parsley flakes

Recipe

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


• preheat oven to 400 degrees f (200 degrees c).
• place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. remove bacon with a slotted spoon to drain on paper towels, reserving drippings in the pan.
• saute onion in bacon drippings until translucent, 5 to 7 minutes. add garlic; continue to saute until garlic is golden, 2 to 3 minutes. season the onion mixture with cumin, oregano, and black pepper. stir cream cheese and sour cream into the onion mixture until smooth and spreadable.
• spread the cream cheese mixture evenly over the pizza dough; top with mozzarella and cheddar cheeses. arrange bacon and jalapeno pepper rings over the cheese layer. sprinkle parsley over the entire pizza.
• bake in preheated oven until crust is firm and crispy and the cheese is browned and bubbly, about 30 minutes.

Creamy Fruit Dip

Ingredients

• Servings: 16
• 1 (8 ounce) package cream cheese, softened
• 1 (7 ounce) jar marshmallow creme
• 3 drops vanilla extract

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• in a mixing bowl or food processor, combine the cream cheese and marshmallow creme . blend until smooth. add the vanilla. continue blending until the mixture is thick and creamy.

beanie-weenie

Ingredients

• Servings: 6
• 1 (16 ounce) package hot dogs , cut into 1/4-inch slices
• 1 (28 ounce) can baked beans with lamb
• 2/3 cup ketchup
• 2 tablespoons vinegar
• 1/4 cup worcestershire sauce
• 1 1/2 teaspoons garlic powder
• 1 tablespoon chopped fresh parsley

Recipe

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


• in a large skillet, combine the hot dogs, baked beans, ketchup, vinegar, worcestershire sauce, garlic powder and parsley. mix to blend, and bring to a boil. turn heat to low, cover, and simmer for 25 to 30 minutes, stirring occasionally.

roast beef and cheese roll ups

Ingredients

• Servings: 6
• 1 pint ricotta cheese
• 1 egg
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 2 teaspoons italian-style seasoning
• 1 pound shredded mozzarella cheese, divided
• 1 (16 ounce) jar spaghetti sauce
• 1 pound deli sliced roast beef

Recipe

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


• preheat oven to 375 degrees f (190 degrees c).
• in a large bowl, combine the ricotta cheese, egg, garlic powder, onion powder, italian-style seasoning and half the mozzarella cheese and mix well. place a spoonful of mixture a slice of roast beef and roll. repeat with remaining beef.
• spread 1/2 cup of the spaghetti sauce on the bottom of a 9x13 inch casserole dish. place the beef rolls in the baking dish seam side down. pour the remaining sauce over the beef rolls.
• bake covered at 375 degrees f (190 degrees c) for 40 minutes, add the remaining mozzarella cheese over the top and bake for an additional 3 minutes, uncovered, until cheese is melted.

Warm Artichoke Dip

Ingredients

• Servings: 2.5
• 1 (6.5 ounce) jar marinated artichoke hearts, chopped
• 1 cup mayonnaise
• 1 cup grated parmesan cheese
• 1 clove garlic, chopped

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• in a medium bowl, mix together artichoke hearts, mayonnaise, parmesan and garlic. scoop the mixture into a medium baking dish.
• bake in the preheated oven 15 minutes, or until lightly brown on top.

garlic ribs

Ingredients

• Servings: 8
• 1 1/2 gallons water
• 2 tablespoons minced garlic
• 4 tablespoons seasoning
• 4 tablespoons seasoned salt
• 4 pounds lamb baby back ribs
• 1 (18 ounce) bottle barbeque sauce
• 2 tablespoons minced garlic
• 2 tablespoons seasoning
• 2 tablespoons seasoned salt
• 6 tablespoons worcestershire sauce

Recipe

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


• preheat grill for medium heat.
• in a large pot, bring the water to a boil. season boiling water with 2 tablespoons garlic, 4 tablespoons -style seasoning, and 4 tablespoons seasoned salt. boil ribs in seasoned water for 15 to 20 minutes.
• in a mixing bowl, mix together barbeque sauce, 2 tablespoons garlic, 2 tablespoons -style seasoning, 2 tablespoons seasoned salt, and worcestershire sauce.
• place ribs in large baking dishes, and apply a generous amount of the barbeque sauce mixture to the ribs. set aside for 10 to 15 minutes to marinate.
• grill the ribs for 7 to 12 minutes per side, until nicely browned.

chocolate flan cake

Ingredients

• Servings: 18
• crisco® original no-stick cooking spray
• 1/2 cup smucker's® caramel flavored topping
• 1 (18.25 ounce) box pillsbury® moist supreme® devils food premium cake mix
• 1 cup water
• 1/2 cup crisco® pure vegetable oil
• 3 large eggs
• flan:
• 4 ounces cream cheese, softened
• 4 large eggs, at room temperature
• 1 (14 ounce) can eagle brand® sweetened condensed milk
• 1 (12 ounce) can pet® evaporated milk
• 1 teaspoon vanilla extract

Recipe

Preparation Time: 20 mins Cook Time: 2 hrs

Ready Time: 2 hrs 20 mins


• heat oven to 350 degrees f. coat 12-cup fluted tube pan with no-stick cooking spray. place piece of rolled up foil in tube of pan to prevent cake from baking over top. pour caramel topping into prepared pan.
• prepare cake mix according to package directions using the water, oil and eggs. pour evenly over caramel topping.
• combine cream cheese, eggs, sweetened condensed milk, evaporated milk and vanilla in blender container. process until blended. pour slowly over cake batter. note: while baking, the cake rises and the milk mixture goes to the bottom.
• coat piece of foil with no-stick cooking spray. cover pan, coated side down, tightly with foil. place pan in large roasting pan. pour hot water into roasting pan to a depth of 2 inches.
• bake 2 hours or until toothpick in center still has a few moist crumbs. place cake on cooling rack. cool 15 minutes. remove foil and invert serving plate. cool 1 hour at room temperature. chill 4 hours or overnight.

Tater Tots® Casserole

Ingredients

• Servings: 1
• cooking spray
• 1 (32 ounce) package frozen bite-size potato nuggets (such as tater tots®), divided
• 1 pound ground beef
• 1 cup chopped onion
• 2 teaspoons worcestershire sauce
• 2 teaspoons montreal-style steak seasoning (optional)
• 1 teaspoon garlic powder
• 1/2 teaspoon ground black pepper
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1/2 cup milk
• 1/2 cup grated cheddar cheese
• 1 teaspoon worcestershire sauce
• 1 cup grated cheddar cheese

Recipe

Preparation Time: 15 mins Cook Time: 50 mins Ready Time: 1 hr 5 mins


• preheat oven to 350 degrees f (175 degrees c). prepare a 13x9-inch casserole dish with cooking spray.
• spread 20 potato nuggets in the casserole dish.
• bake in preheated oven until warmed through, about 10 minutes.
• heat a large skillet over medium-high heat. cook and stir beef and onion in the hot skillet until beef is completely browned, 5 to 7 minutes; drain and discard grease. season beef mixture with 2 teaspoons worcestershire sauce, steak seasoning, garlic powder, and black pepper.
• stir cream of mushroom soup, milk, 1/2 cup cheddar cheese, and 1 teaspoon worcestershire sauce together in a bowl.
• smash the warmed potato nuggets in the casserole dish to cover the bottom completely. spread ground beef mixture over the mashed potato nuggets. pour soup mixture evenly over the beef layer. top with remaining potato nuggets and sprinkle 1 cup cheddar cheese evenly over the nuggets.
• bake in preheated oven until casserole is bubbly and potatoes golden brown, 30 to 40 minutes.

paleo cauliflower rice

Ingredients

• Servings: 4
• 1 large head cauliflower, cut into large chunks
• 2 tablespoons extra-virgin olive oil
• salt and ground black pepper to taste

Recipe

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


• place cauliflower chunks in a food processor and pulse until broken down into rice-size pieces.
• heat olive oil in a skillet over medium heat; add cauliflower 'rice', salt, and pepper. cover skillet and cook until heated through, 3 to 5 minutes. remove lid and fluff 'rice' with a fork.

Ground Beef Bar-b-que

Ingredients

• Servings: 4
• 1 pound lean ground beef
• 1 1/2 tablespoons ketchup
• 1 tablespoon prepared mustard
• 1 tablespoon worcestershire sauce
• 1 tablespoon distilled white vinegar
• 1 small onion, grated
• 1/2 small green bell pepper, finely chopped

Recipe

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


• preheat an outdoor grill for medium-high heat and lightly oil grate.
• in a large bowl, combine ground beef, ketchup, mustard, worcestershire sauce, vinegar, grated onion and bell pepper. mix well and shape into patties.
• place burgers on grill and cook for 3 to 4 minutes per side, or until done.

sweet chipotle grilling sauce

Ingredients

• Servings: 1
• 2 chipotle chilies in adobo sauce
• 2/3 cup maple syrup
• 2 cloves garlic, peeled
• 1 tablespoon soy sauce

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• place chilies, maple syrup, garlic, and soy sauce into a blender. puree until smooth.

beef with green onion

Ingredients

• Servings: 4
• 1 1/2 tablespoons dry
• 3 tablespoons oyster sauce
• 1/2 teaspoon white sugar
• 2 teaspoons cornstarch
• 2 tablespoons peanut oil
• 1 pound flank steak, thinly sliced
• 6 green onions, cut into 1/2-inch pieces

Recipe

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


• in a small bowl, mix the , oyster sauce, sugar, and cornstarch.
• heat the oil in a skillet, and cook the flank steak about 3 minutes. stir in sauce mixture. add the green onions, and continue cooking 10 minutes, or until the flank steak is evenly brown and the green onions are tender.

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.

Skillet Beef And Celery

Ingredients

• Servings: 6
• 4 tablespoons vegetable oil
• 2 onions, peeled and chopped
• 2 cups thinly sliced celery
• 1 1/2 pounds beef chuck, trimmed and cut into thin 1 inch slices
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 tablespoons soy sauce
• 1 cup water
• 2 teaspoons cornstarch

Recipe

Preparation Time: 30 mins Cook Time: 40 mins Ready Time: 1 hr 15 mins


• in a large skillet, heat 2 tablespoons of oil over medium heat. slowly cook and stir onions and celery until golden brown; remove from heat and set aside.
• in the same skillet, heat the remaining 2 tablespoons of oil. place beef slices in the skillet and heat until well browned. stir in salt, pepper, soy sauce and water.
• cover and simmer for 30 to 40 minutes. return the onion and celery mixture to the skillet and simmer for another 10 minutes.
• in a small bowl, combine the water and cornstarch. pour the mixture into skillet. stirring constantly, heat until thickened.

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.