Sweet Marie Bars

Ingredients

• Servings: 2
• 1/2 cup corn syrup
• 1/2 cup peanut butter
• 1/2 cup packed brown sugar
• 2 cups crispy rice cereal
• 1 cup confectioners' sugar
• 2 tablespoons butter
• 2 tablespoons milk
• 1 pinch salt
• 2 teaspoons unsweetened cocoa powder

Recipe

• in saucepan, over medium heat, melt corn syrup, peanut butter and brown sugar.
• remove from heat and add cereal. mix well and press into buttered 9 x 9 inch square pan.
• to make icing: combine the rest of the ingredients. add more milk, if necessary, until smooth and spreadable.

chiarello's herb roasted turkey

Ingredients

• Servings: 12
• 1 (12 pound) whole turkey
• 3 tablespoons extra-virgin olive oil
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 3 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 2 sprigs fresh sage
• 2 sprigs fresh oregano
• 1 lemon, halved
• 2 carrots, halved
• 4 stalks celery, halved
• 2 (32 ounce) cartons progresso® chicken broth
• 4 cups water
• 3/4 cup all-purpose flour
• 3/4 cup butter

Recipe

Preparation Time: 15 mins Ready Time: 2 hrs 45 mins


• heat oven to 375 degrees f.
• wash the turkey, inside and out, and dry well. coat inside and outside with olive oil. season turkey on the outside with salt and pepper, pressing it in to adhere. place 2 rosemary sprigs, 1 thyme sprig, 1 sage sprig, 1 oregano sprig and lemon halves inside the cavity of the turkey. place cooling rack or roasting rack in bottom of large roasting pan. place turkey on rack, and arrange carrots, celery and remaining herbs on bottom of pan around turkey. pour 4 cups (1 carton) chicken broth and water over vegetables and herbs.
• roast until an instant-read thermometer (inserted deep into the thigh but away from the bone) reads 165 degrees f and juices in the thigh run clear when pierced with a fork, about 2 to 2 1/2 hours, basting with pan broth every 30 minutes. remove turkey from the pan and let rest for 15 minutes before carving. strain and reserve pan juices, and discard vegetables.
• while turkey is resting, make the gravy. in a medium heavy saucepan, cook flour and butter over medium heat for 3 to 4 minutes, or until a blond roux is formed. add pan juices and 4 cups (1 carton) of chicken broth; heat to boiling over high heat. reduce the heat and let simmer until thickened and ready to serve.
• carve turkey as desired, and serve with gravy.

very green broccoli soup

Ingredients

• Servings: 8
• soup:
• 1 1/2 pounds fresh broccoli
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon unsalted butter
• 1 tablespoon finely chopped garlic
• 1 cup finely chopped onion
• 1/2 cup finely chopped celery
• gray salt
• 2 teaspoons finely chopped fresh thyme leaves
• 5 cups progresso® chicken broth
• 2 cups packed fresh spinach leaves
• 2 teaspoons freshly grated lemon peel
• 1 cup whipping cream or buttermilk (if using buttermilk, use half the lemon peel)
• freshly ground pepper
• gremolata:
• 1/4 cup progresso® panko crispy bread crumbs
• 2 tablespoons chopped fresh parsley
• 2 tablespoons pine nuts, toasted

Recipe

Preparation Time: 50 mins Ready Time: 50 mins


• cut broccoli florets from stems. peel tough outer skin from stems; trim off fibrous ends. cut stems into 1/2-inch pieces.
• in 4-quart dutch oven, heat oil and butter over medium-high heat until butter is melted. add garlic; cook, stirring occasionally, until light brown. stir in onion and celery; season with salt. reduce heat to medium-low; cook about 10 minutes, stirring occasionally, until vegetables are tender.
• meanwhile, in small bowl, stir together gremolata ingredients; set aside.
• stir thyme, broccoli stems and broth into soup. heat to boiling. cook uncovered over medium heat about 3 minutes. stir in broccoli florets; cook about 7 minutes, stirring occasionally, until broccoli is very tender. stir in spinach and lemon peel (spinach will wilt).
• in blender, cover and puree soup in small batches. (at this point, soup can be covered and refrigerated up to 1 day or frozen up to 1 month.) return soup to dutch oven; reheat over medium-low heat. stir in cream; season to taste with additional salt and the pepper.
• ladle soup into warm individual soup bowls. sprinkle 1 tablespoon gremolata each serving. pass remaining gremolata at table.

pumpkin bars iii

Ingredients

• Servings: 2
• 1 cup all-purpose flour
• 1 teaspoon spice
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 cup vegetable oil
• 1 cup white sugar
• 2 eggs
• 1 cup solid pack pumpkin puree
• 3/4 cup raisins
• 1/2 cup sifted confectioners' sugar
• 1 tablespoon real maple syrup

Recipe

• preheat oven to 350 degrees f (175 degrees c). grease and flour a 9x13 inch baking pan.
• in a medium bowl, stir together the flour, spice, baking powder, and baking soda; set aside. in a large bowl beat the eggs, oil and sugar together until smooth. stir in the pumpkin, then the dry ingredients. finally, stir in the raisins.
• pour the mixture into the prepared baking pan and spread evenly. bake for 30 to 40 minutes in the preheated oven. allow bars to cool before adding the glaze.
• to make the glaze, stir together the confectioners' sugar with the maple syrup. if glaze is too thick to drizzle from a spoon, just add a little water. drizzle over the cooled pumpkin bars before cutting. individual bars can be decorated with a or candy pumpkin.

Cut-out Butter Cookies

Ingredients

• Servings: 2
• 1 cup white sugar
• 1 cup butter
• 3 eggs
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour

Recipe

• preheat oven to 350 degrees f (180 degrees c). lightly grease cookie sheets.
• mix together all of the ingredients, using just enough flour to make the dough so you can handle it, then mix in the rest of the flour just until not sticky.
• roll out dough to approximately 1/8 inch thickness. cut out with cookie cutters and place on cookie sheets. bake for 10 minutes.

great grandma's bread stuffing

Ingredients

• Servings: 12
• 9 cups white bread cubes
• 3 cups chopped celery
• 2 teaspoons baking powder
• 1/2 cup melted shortening
• 2 onion, chopped
• 3 teaspoons paprika
• 3 teaspoons salt
• 3 teaspoons poultry seasoning
• 2 eggs

Recipe

• saute; onions in melted shortening.
• mix together bread cubes, celery, baking powder, sauteed onions, paprika, salt, poultry seasoning, and slightly beaten eggs. mixture will be dry.
• pack lightly into uncooked turkey. roast turkey as directed.

Chicken Korma

Ingredients

• Servings: 2
• 1 tablespoon vegetable oil
• 4 (2 inch) cinnamon sticks
• 10 whole cloves
• 10 cardamom seeds
• 1 onion, thinly sliced
• 2 cloves garlic, minced
• 2 (6 ounce) skinless, boneless chicken breast halves
• 1/2 teaspoon salt
• 1/2 teaspoon crushed red pepper flakes
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/2 cup tomato sauce
• 1/2 cup warm water
• 1/2 cup buttermilk
• 2 tablespoons chopped fresh parsley

Recipe

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


• in a large skillet, heat oil over medium heat. cook cinnamon sticks, cloves, and cardamom seeds in hot oil for three minutes. stir in onion and garlic, and cook until soft. cut each chicken breast half into 4 pieces, and add to skillet; cook for about 5 to 8 minutes.
• season with salt, red pepper flakes, coriander, and cumin. stir in the tomato sauce and water. continue cooking for 10 minutes.
• stir in buttermilk, and cook for 5 to 8 minutes. just before serving, mix in the parsley.

fusion risotto vegan

Ingredients

• Servings: 10
• 3 tablespoons margarine (such as earth balance®)
• 3 basil leaves, finely chopped
• 2 bunches fresh chives, finely chopped
• 6 cups vegetable stock, or more if needed
• 1 onion, cubed
• 1 tomato, cubed
• 3 yukon gold potatoes, cubed
• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon ground cumin
• 1 tablespoon paprika
• salt and ground black pepper to taste
• 2 cloves garlic, minced
• 1 (16 ounce) can chickpeas (garbanzo beans), drained and rinsed
• 2 cups arborio rice

Recipe

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


• heat margarine in a pot over medium heat; cook and stir basil and chives until fragrant, 1 to 2 minutes. heat vegetable stock in a separate saucepan over medium-low heat; keep warm.
• cook and stir onion, tomato, potatoes, garlic powder, onion powder, cayenne pepper, cumin, paprika, salt, and black pepper into chive mixture until onion is tender, about 6 minutes. add garlic and chickpeas; cook until garlic is fragrant, 1 to 2 minutes. stir rice into chickpea mixture; cook and stir until rice is coated and lightly toasted, 2 to 3 minutes.
• stir warm vegetable stock, 1 cup at a time, into rice mixture, waiting until the broth is absorbed before adding next cup. continue stirring rice and adding vegetable stock until rice is fully cooked, about 20 minutes.

pressure cooker tortilla soup

Ingredients

• Servings: 10
• 2 tablespoons vegetable oil
• 2 large onions, chopped
• 1 (12 ounce) jar roasted red peppers, drained and chopped
• 1 (4 ounce) can roasted jalapeno peppers, diced
• 1 clove garlic, minced
• 1 tablespoon ground black pepper
• salt to taste
• 4 cups diced tomatoes
• 1 (32 fluid ounce) container chicken stock
• 1 cup heavy whipping cream
• 1 cup chopped fresh cilantro
• 1 (14.5 ounce) package tortilla chips
• 1 cup sour cream (optional)
• 1 (8 ounce) package shredded queso quesadilla (white mexican cheese)

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 55 mins


• heat vegetable oil in pressure cooker over medium heat; cook and stir onions until slightly softened, 5 to 8 minutes. add red peppers, jalapeno peppers, garlic, black pepper, and salt; cook until garlic is fragrant and onions are softened, about 5 more minutes. stir tomatoes into onion mixture and cook until warmed, about 1 minute.
• transfer tomato mixture to a blender. cover and hold lid down; pulse a few times before leaving on to blend. puree in batches until smooth. transfer tomato puree back to pressure cooker.
• stir chicken stock into tomato puree; cook and stir over high heat until just boiling, about 5 minutes. cover and lock pressure cooker. cook over high heat until steam begins to build and steadily escapes. lower heat to medium-low; cook for 20 more minutes. remove from heat; allow all the steam to naturally release. remove lid.
• bring soup to a boil; stir in cream and cilantro. remove from heat. let cool for 5 minutes.
• crush tortilla chips into serving bowls; pour soup over tortilla chips. top with sour cream and queso quesadilla.

crunchy pea salad with bacon

Ingredients

• Servings: 6
• 1 cup zesty italian-style salad dressing
• 1/2 cup mayonnaise
• 1 (10 ounce) package frozen peas
• 1 cup chopped celery
• 1 cup chopped peanuts
• 1/4 cup chopped red onion
• 5 slices cooked bacon, crumbled

Recipe

Preparation Time: 20 mins Ready Time: 20 mins


• mix together italian-style dressing and mayonnaise in a bowl. fold in peas, celery, peanuts, and onion until well mixed. refrigerate until serving. crumble bacon on top just before serving.

Farro Perlato Cereal

Ingredients

• Servings: 4
• 1 cup farro perlato
• 1 pinch salt
• 1 cup 2% milk
• 2 teaspoons white sugar
• 1/2 vanilla bean, split lengthwise and seeds scraped

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 8 hrs 35 mins


• place farro in a bowl and cover with several inches of cool water; let stand in refrigerator for 8 hours to overnight. drain.
• place farro in a saucepan and cover with water; stir in a pinch of salt and bring to a boil. reduce heat to medium-low, cover, and simmer until tender, about 15 minutes. drain.
• mix milk, sugar, vanilla bean with seeds, and a pinch of salt together in a saucepan. cook and stir over medium-low heat until sugar is dissolved and milk is warm, 5 to 7 minutes. remove vanilla bean and add farro to milk mixture. cook and stir until heated through, about 5 minutes.

Hot Fudge Sauce I

Ingredients

• Servings: 3
• 4 (1 ounce) squares unsweetened chocolate
• 1/2 cup butter
• 1/2 teaspoon salt
• 3 cups white sugar
• 1 (12 fluid ounce) can evaporated milk

Recipe

• fill the lower pot of a double boiler half way and bring to a boil. melt chocolate, butter, and salt together in upper pot. add the sugar, 1/2 cup at a time, stirring after each addition.
• gradually add the evaporated milk, a little at a time and continue stirring until well mixed. serve hot over ice cream. extra sauce maybe stored in refrigerator and reheated in microwave.

Apricot Almond Pilaf

Ingredients

• Servings: 4
• 2 tablespoons butter
• 1 small onion, finely chopped
• 1 small carrot, finely chopped
• 1 cup basmati rice
• 1 teaspoon salt
• 1 7/8 cups water
• 1/4 teaspoon saffron threads, crushed
• 1 tablespoon rose water
• 1/4 cup dried apricots, diced
• 1/4 cup slivered almonds

Recipe

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


• melt butter in a large saucepan over medium heat; cook and stir onion and carrot until onion is translucent, about 5 minutes. stir in basmati rice and salt; cook and stir until rice is slightly opaque, about 3 minutes.
• pour in water; stir to combine. mix in saffron threads, rose water, apricots, and almonds; bring to a boil. reduce heat to low, cover, and simmer until rice has absorbed the liquid, about 20 minutes. remove from heat and allow pilaf to stand covered for 10 more minutes. stir before serving.

pumpkin cobbler

Ingredients

• Servings: 1
• cooking spray
• 1/2 cup white sugar
• 2 eggs, beaten
• 1 (15 ounce) can pure pumpkin (such as libby's®)
• 3/4 cup evaporated milk
• 1 teaspoon orange extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 1 (9 ounce) package yellow cake mix (such as jiffy® golden yellow cake mix)
• 1/4 cup butter, melted

Recipe

Preparation Time: 10 mins Cook Time: 50 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c). spray an 8-inch square baking dish with cooking spray.
• whisk sugar and eggs together in a bowl until light; stir pumpkin, evaporated milk, orange extract, cinnamon, ginger, cloves, and salt into egg mixture. pour pumpkin mixture into the prepared baking dish. lightly sprinkle cake mix over the top, covering pumpkin mixture completely. slowly drizzle melted butter over the cake mix so it doesn't puddle.
• bake in the preheated oven until the pumpkin mixture is set and topping is golden brown, 50 minutes to 1 hour.

Divine Chicken With Green Beans

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 1 pound skinless, boneless chicken breast halves - diced
• 1 tablespoon minced garlic, or to taste
• 1/4 cup thinly sliced onion
• 12 ounces fresh or frozen green beans
• 1/4 cup grated parmesan cheese
• 3 tablespoons heavy cream

Recipe

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


• heat the oil in a large skillet over medium-high heat. add the chicken and cook until browned. add garlic and onion, and reduce the heat to medium. cook and stir just until fragrant. mix in the green beans, cover and cook to your desired doneness, at least 5 minutes.
• uncover, and stir in the cream and cheese just until everything is coated. remove from the heat and enjoy.

Fresh And Light Cucumber Salsa

Ingredients

• Servings: 20
• 3 (10 ounce) cans diced tomatoes and green chilies, drained
• 3 cucumbers - peeled, seeded and chopped
• 2 roma (plum) tomatoes, chopped (or more to taste)
• 1 bunch fresh cilantro, chopped
• 1/4 cup chopped onion, or to taste
• 1 jalapeno pepper, seeded and minced, or to taste
• kosher salt to taste

Recipe

Preparation Time: 25 mins Ready Time: 25 mins


• mix together diced tomatoes and green chiles, cucumbers, roma tomatoes, cilantro, onion, jalapeno pepper and kosher salt in a bowl. serve immediately; for best flavor, chill for at least one hour.

Zesty Lemon Apple Juice

Ingredients

• Servings: 1
• 1/2 cup cool water
• 1 cucumber, halved
• 2 green apples, quartered
• 1 lemon, halved

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• pour water into a glass and place beneath the spigot of a juicer.
• process first the cucumber, waiting about 20 seconds between halves. do the same with each apple quarter. finally juice the lemon halves.
• stir juice vigorously to blend.

Old Fashioned Potato Cakes

Ingredients

• Servings: 4
• 2 cups mashed potatoes
• 1 cup all-purpose flour
• 1 onion, diced
• 1 egg
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon salt
• 1/2 cup vegetable oil, or as needed

Recipe

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


• mix mashed potatoes, flour, onion, egg, black pepper, and salt together in a bowl until batter consistency.
• heat vegetable oil in a skillet over medium heat. drop 4-inch circles of batter into hot oil. cook until golden brown, about 5 minutes per side. remove with a slotted spoon and drain on paper towels. repeat with remaining batter.

knoepfla soup

Ingredients

• Servings: 8
• 2 1/2 cups all-purpose flour
• 2 eggs, beaten
• 1/2 cup milk
• 2 teaspoons salt
• 8 cups chicken broth
• 2 (10.5 ounce) cans condensed cream of chicken soup
• 2 cups heavy whipping cream
• 2 potatoes, cut into 1-inch cubes
• 1/2 onion, finely chopped

Recipe

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


• mix flour, eggs, milk, and salt together in a bowl, beating dough until it holds together. turn dough out a well-floured work surface, knead a few times until no longer sticky, and roll dough out about 1/2 inch thick. cut the dough into 1- to 1 1/2-inch squares.
• bring a large pot of lightly salted water to a boil and gently drop the dumplings into the boiling water a few at a time, stirring to keep them from sticking. boil until all dumplings have risen to the top, 8 to 10 minutes. remove from water with a slotted spoon and transfer to a bowl.
• bring chicken broth to a boil in a large soup pot and whisk in cream of chicken soup and cream until soup is smoothly combined. stir in potatoes, onion, and dumplings, reduce heat to medium-low, and simmer until dumplings and potatoes are tender and the soup is thickened, 25 to 40 minutes.

classic infused creme brulee

Ingredients

• Servings: 8
• 1/2 cup whole milk
• 1 1/2 cups heavy whipping cream
• 2/3 cup white sugar
• 1 pinch salt
• 1 whole vanilla bean, split lengthwise and scraped
• 6 large egg yolks
• 1/4 cup white sugar

Recipe

Preparation Time: 25 mins Cook Time: 45 mins Ready Time: 4 hrs 20 mins


• place an oven rack slightly lower than center in oven and preheat oven to 300 degrees f (150 degrees c).
• whisk milk, cream, 2/3 cup sugar, salt, scrapings from vanilla bean, and split vanilla bean in a saucepan over medium heat until the mixture just reaches a boil; remove from heat and set aside to cool, about 10 minutes.
• whisk egg yolks in a bowl for a few strokes; whisk in hot cream mixture about 1 tablespoon at a time at first, whisking thoroughly before adding the next amount. as the yolk mixture becomes warmer, increase the amount of cream mixture you whisk in to about 1/4 cup at a time.
• strain the cream through a fine sieve and spoon into 8 4-ounce ramekins. discard spent vanilla pod. set the ramekins into a roasting pan and pour in enough hot water to reach halfway up the sides of the ramekins.
• bake in the preheated oven until the desserts are softly set, 40 to 45 minutes. remove the roasting pan and let the desserts cool in the water bath to room temperature. chill in refrigerator at least 2 hours. desserts will hold for 2 to 3 days in refrigerator before topping with sugar.
• sprinkle about 1/2 tablespoon of sugar evenly over the top of each dessert. use a kitchen torch to lightly brown and caramelize the sugar until melted, about 1 minute. move the torch quickly to avoid burning. let caramelized topping cool for about 10 minutes, then serve.

tomato and feta salad

Ingredients

• Servings: 4
• 4 teaspoons white vinegar
• 4 teaspoons olive oil
• 1/4 teaspoon coarse salt
• 1 pint cherry tomatoes, halved
• 2 tablespoons finely chopped shallot
• 1/4 cup crumbled feta cheese
• 2 tablespoons chopped fresh basil

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• whisk vinegar, olive oil, and salt in a salad bowl. stir in cherry tomatoes, shallot, feta cheese, and basil.

Classic Beef Stew From Birds Eye®

Ingredients

• Servings: 4
• 1 tablespoon vegetable oil
• 1 pound boneless beef sirloin, cubed
• 1 (16 ounce) bag birds eye® recipe ready stew blend
• 1 (14.5 ounce) can diced tomatoes
• 2 cups beef broth

Recipe

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


• heat oil in large deep nonstick skillet over medium high heat and brown beef.
• stir in recipe ready stew blend, tomatoes and beef broth. reduce heat to low and simmer covered 20 minutes or until beef is tender.* season, if desired, with salt and black pepper and sprinkle with chopped parsley. for thicker stew, gently mash 2 potatoes using a fork; stir to blend.

Cowboy Chicken

Ingredients

• Servings: 4
• 4 skinless, boneless chicken breast halves
• 1 (16 ounce) jar prepared salsa
• 3 tablespoons brown sugar
• 1 teaspoon brown mustard

Recipe

Preparation Time: 5 mins Cook Time: 1 hr

Ready Time: 1 hr 5 mins


• preheat the oven to 350 degrees f (175 degrees c).
• place the chicken in a shallow baking dish. in a medium bowl, stir together the salsa, brown sugar and mustard; pour over the chicken. cover the dish with aluminum foil.
• bake for 1 hour in the preheated oven, until chicken is cooked through. remove the foil for the last 15 minutes to brown the chicken.

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.

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.

Leg Of Lamb

Ingredients

• Servings: 8
• 8 pounds whole leg of lamb
• salt to taste
• ground black pepper to taste
• 6 ounces prepared mustard
• 1 dash worcestershire sauce
• 2 tablespoons all-purpose flour
• 4 cloves garlic, sliced (optional)

Recipe

• preheat oven to 325 degrees f (165 degrees c).
• generously salt and pepper lamb. smear the mustard all over the lamb and sprinkle it with a fine coating of flour. place lamb in a roasting pan and place slices of garlic over top. sprinkle with worcestershire sauce to taste.
• roast uncovered at 325 degrees f (165 degrees c) until desired doneness. about 20 minutes per pound for a pink roast. remove from pan to a heated platter. use the drippings to make a gravy by a little flour and water. season with salt and pepper.

Coconut Jays

Ingredients

• Servings: 24
• 1/2 cup butter
• 2 cups confectioners' sugar
• 3 cups flaked coconut
• 2 (1 ounce) squares unsweetened chocolate, melted
• 1 (10 ounce) jar maraschino cherries, drained (optional)

Recipe

Preparation Time: 20 mins Cook Time: 5 mins Ready Time: 2 hrs 25 mins


• melt butter in saucepan. remove from heat. add sugar and coconut. mix well. shape into balls.
• make indent in center of each and place on cookie sheet. place half a maraschino cherry in indent. fill with melted chocolate. chill until firm. store in refrigerator.

crystal's chicken saltimbocca

Ingredients

• Servings: 8
• 8 skinless, boneless chicken breast halves - pounded thin
• 3 tablespoons olive oil, divided
• salt and black pepper to taste
• 1 (10 ounce) package frozen chopped spinach, thawed and drained well
• 8 slices thinly sliced prosciutto
• 8 slices provolone cheese
• 1/2 cup freshly grated parmesan cheese
• 1 1/2 cups dry white

Recipe

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


• brush each chicken cutlet with olive oil and season with salt and pepper.
• squeeze excess water out of the frozen spinach, then season with olive oil, salt, and pepper.
• place 1 piece of prosciutto, 1 piece of provolone, and a thin layer of spinach on each chicken cutlet. then sprinkle parmesan over the tops.
• beginning at the short, tapered end, roll up each chicken cutlet, and secure with a toothpick.
• heat 2 tablespoons olive oil in a large skillet over medium heat. place chicken in the skillet, then pour in . cook, turning the chicken, until the evaporates, and the chicken is cooked through and its juices run clear, about 20 minutes.

Peanut Butter Fudge I

Ingredients

• Servings: 1
• 2 cups packed brown sugar
• 2 cups white sugar
• 4 tablespoons butter
• 1 cup milk
• 1 1/2 cups peanut butter
• 2 teaspoons vanilla extract
• 2 cups miniature marshmallows

Recipe

• butter one 9x9 inch pan and set aside.
• in a 3 quart saucepan, combine white sugar, brown sugar, milk, and butter. cook to soft ball stage, 234 degrees f (112 degrees c). remove from heat.
• stir in peanut butter, vanilla and marshmallows; continue stirring until marshmallows are melted. pour into prepared pan and cool. cut into squares and serve.

Cream Cheese Christmas Cookies

Ingredients

• Servings: 4
• 1 cup butter
• 1 (8 ounce) package cream cheese
• 1 cup white sugar
• 1/2 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup chopped pecans
• 1/2 cup green decorator sugar
• 48 pecan halves
• 1/2 cup red decorator sugar

Recipe

• in a large bowl, cream butter and cream cheese. add sugar and vanilla. with electric mixer at medium speed, beat until light and fluffy. in medium sized bowl, combine flour and salt; gradually add to creamed mixture, beating until well blended. stir in chopped pecans. cover bowl with plastic wrap and refrigerate for 15 minutes.
• on four sheets of aluminun foil, shape dough into four 6 inch rolls, 1 1/2 inches in diameter. wrap each roll tightly in foil and refrigerate over night.
• preheat oven to 325 degrees f (170 degrees c).
• line cookie sheets with foil. remove rolls of dough from refrigerator one at a time. coat each roll with red or green sugar crystals; cut dough into 1/4 inch slices. place on prepared cookie sheets; top each cookie with a pecan half. bake for 15 - 18 minutes, or until bottom of cookie is lightly browned when lifted. these look so nice for christmas.

Banana Sorbet

Ingredients

• Servings: 2
• 1 frozen banana
• 1 teaspoon cold water
• 2 teaspoons caramel sauce

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• pulse banana and water in a food processor until chunky; add caramel sauce. blend until completely smooth.

southern boiled custard

Ingredients

• Servings: 8
• 1 quart whole milk
• 5 eggs
• 1 cup white sugar
• 1 teaspoon vanilla extract

Recipe

• into the lower pot of a double boiler, add water. in the upper pot, add milk. heat through over medium heat.
• beat eggs together until light. add sugar and mix well. pour a small portion of hot milk into the eggs and sugar to warm and thin this portion. pour slowly into hot milk.
• cook, stirring constantly until it will coat a spoon. do not over cook. add vanilla extract. chill in refrigerator before serving.

roll about sugar cookies

Ingredients

• Servings: 4
• 1 1/2 cups white sugar
• 1 cup butter flavored shortening
• 2 eggs
• 1 teaspoon vanilla extract
• 1 cup milk
• 4 1/2 cups all-purpose flour
• 1 1/4 teaspoons baking soda
• 4 teaspoons baking powder

Recipe

• preheat oven to 350 degrees f (180 degrees c).
• cream together the sugar, shortening, and eggs. add dry ingredients and then add milk and vanilla.
• roll out dough on floured surface and cut with cookie cutters. place on cookie sheets. bake for 8 to 10 minutes. do not let cookies get too brown, only slightly around the edges. store in a tightly closed container. they freeze well also.

Crunchy Ramen Coleslaw

Ingredients

• Servings: 15
• 1 (16 ounce) package coleslaw mix with carrots
• 2 (3 ounce) packages ramen noodles (any flavor), crushed
• 1 cup slivered almonds
• 1 cup shelled sunflower seeds
• 1 bunch green onions, chopped
• 1/2 cup vinegar

Recipe

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


• put coleslaw mix in a large bowl; add crushed ramen noodles, almonds, sunflower seeds, and green onions. mix well.
• pour vinegar into a jar and add seasoning packets from ramen noodles; cover jar and shake until seasoning is mixed into vinegar. pour dressing over coleslaw mixture; toss to coat. refrigerate for flavors to blend, about 1 hour.

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.

Peanut Butter Cup Bars

Ingredients

• Servings: 4
• 10 graham crackers
• 2/3 cup butter, melted
• 2 cups confectioners' sugar
• 1 cup crunchy peanut butter
• 2 cups semisweet chocolate chips

Recipe

Preparation Time: 15 mins Ready Time: 2 hrs 45 mins


• line the bottom of a 10x15 inch jellyroll pan with graham crackers. in a medium bowl, cream together the butter, confectioners' sugar and peanut butter until smooth. spread over the graham crackers, and chill until firm, about 15 minutes.
• melt chocolate chips in a bowl over simmering water or in the microwave oven, stirring frequently. spread over the layer of chilled peanut butter mixture. refrigerate until firm, then cut into squares. these keep well placed between sheets of waxed paper in an air-tight container in the fridge.

hard lemonade

Ingredients

• Servings: 6
• 1 lemon
• 4 cups water, or as needed, divided
• 1 cup white 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.

chicken alfredo pita pizza

Ingredients

• Servings: 4
• olive oil, divided
• 6 small frozen chicken tenders, thawed and sliced
• 1 pinch garlic salt, or to taste
• 1/4 cup garlic hummus
• 4 pita bread rounds
• 4 teaspoons basil pesto
• 1/2 cup prepared alfredo sauce
• 1 cup fresh spinach leaves, chopped
• 1 (6.5 ounce) jar marinated artichoke hearts, drained and chopped
• 3/4 cup crumbled feta cheese
• 3/4 cup shredded mozzarella cheese
• 1/2 cup shredded parmesan cheese
• 1/2 cup sliced fresh mushrooms

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• heat 1 tablespoon olive oil in a skillet over medium heat. season chicken with garlic salt; cook and stir in hot oil until no longer pink in the middle, about 5 minutes. set aside to cool.
• spread 1 tablespoon hummus over one side of each of the pita rounds nearly to the edges. top with layers of pesto and alfredo sauce. sprinkle a layer of chopped spinach over the alfredo sauce; top with even portions of chicken, artichoke hearts, feta cheese, mozzarella cheese, parmesan cheese, and mushrooms. drizzle remaining olive oil over the pizzas.
• bake in preheated oven until cheese is melted and crust on pitas is slightly brown, about 15 minutes.

caramel apple walnut pie

Ingredients

• Servings: 8
• 5 cups peeled, thinly sliced or braeburn apples
• 1/4 cup firmly packed brown sugar
• 2 teaspoons ground cinnamon
• 1 (9 inch) classic crisco® pie crust
• 1 (14 ounce) can eagle brand® sweetened condensed milk
• 1/4 cup butter, melted
• 1/3 cup firmly packed brown sugar
• 1/3 cup pillsbury best® all purpose flour
• 2 tablespoons cold butter
• 1/2 cup chopped walnuts

Recipe

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

Ready Time: 1 hr 25 mins


• heat oven to 350 degrees f. toss apple slices, 1/4 cup brown sugar and cinnamon in large bowl until evenly coated. arrange apples in pie crust. whisk sweetened condensed milk and melted butter in same bowl until smooth. pour evenly over apples. bake 30 minutes.
• combine remaining 1/3 cup brown sugar and flour in medium bowl. cut in 2 tablespoons cold butter with pastry blender or 2 knives until mixture resembles coarse crumbs. stir in walnuts. sprinkle evenly over pie.
• bake an additional 35 to 40 minutes or until apples are tender and topping is golden brown. cool completely on wire rack.

Peanut Butter Crispies I

Ingredients

• Servings: 2
• 1 cup honey
• 1 cup white sugar
• 1/2 teaspoon salt
• 3/4 (12 ounce) package cornflakes cereal
• 2 cups creamy peanut butter

Recipe

• mix honey, sugar and salt in sauce pan over medium heat and bring to boil.
• add 2 cups peanut butter and stir until dissolved. remove from heat.
• add corn flakes and mix well. spread in 9x13 inch pan while warm. let cool then cut in squares.

chocolate - peanut butter no bake cookies

Ingredients

• Servings: 2
• cooking spray
• 2 cups white sugar
• 1/2 cup milk
• 1/4 cup margarine
• 3 tablespoons cocoa powder
• 2 cups quick-cooking oats
• 1/2 cup peanut butter
• 1 teaspoon vanilla extract

Recipe

Preparation Time: 10 mins Cook Time: 5 mins Ready Time: 45 mins


• line a baking sheet with aluminum foil and spray with cooking spray.
• combine sugar, milk, margarine, and cocoa powder in a saucepan; bring to a boil, stirring often, for 1 minute. remove from heat and stir in oats, peanut butter, and vanilla extract. drop about 1 tablespoon of mixture per cookie the prepared baking sheet. let stand until cookies are cooled and firm, about 30 minutes.

double chocolate cheesecake

Ingredients

• Servings: 10
• crisco® original no-stick cooking spray
• 1 1/4 cups graham cracker crumbs
• 1/4 cup sugar
• 1/4 cup butter, melted
• 3 (8 ounce) packages reduced fat cream cheese, softened
• 1/3 cup unsweetened cocoa powder
• 3 tablespoons pillsbury best® all purpose flour
• 3 large egg whites
• 1 (14 ounce) can eagle brand® low fat sweetened condensed milk
• 1 large egg
• 1/4 cup semi-sweet chocolate chips, melted
• 1 1/2 teaspoons vanilla extract

Recipe

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


• heat oven to 300 degrees f. spray bottom of 9-inch springform pan with no-stick cooking spray.
• combine graham cracker crumbs, sugar and butter; sprinkle evenly into bottom of pan.
• beat cream cheese until fluffy in large bowl. mix in cocoa and flour. add remaining ingredients; mix well. pour into prepared pan.
• bake 40 to 50 minutes or until center is set. cool. chill. garnish as desired.

Candie's Easy Potato And Onion Dish

Ingredients

• Servings: 8
• 8 potatoes, sliced
• 2 large sweet onions, sliced
• 1/2 cup butter, sliced
• 1 tablespoon dried parsley
• salt and pepper to taste

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• in a 9x13 inch casserole dish, mix the potatoes, onions, butter, and parsley. season with salt and pepper.
• bake covered in the preheated oven for 45 minutes, stirring occasionally, or until potatoes are tender.

caribbean chicken

Ingredients

• Servings: 4
• 1 teaspoon paprika
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon dried parsley
• 1/2 teaspoon dried oregano
• 1 teaspoon salt
• 1 teaspoon pepper
• 4 boneless, skinless chicken breast halves
• 1/4 cup duck sauce
• 1/4 cup marinara sauce
• 1 teaspoon mango hot sauce
• 3/4 cup fresh pink grapefruit juice, divided
• 1 cup italian seasoned bread crumbs
• 1 ripe nectarine, pitted and sliced

Recipe

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


• preheat oven to 375 degrees f (190 degrees c). line a baking dish with parchment paper.
• in a large bowl, mix together paprika, onion powder, garlic powder, parsley, oregano, salt and pepper. toss with chicken breasts until evenly coated. in a bowl, combine duck sauce, marinara sauce, mango hot sauce and 1/4 cup grapefruit juice. coat chicken evenly with sauce mixture. place bread crumbs in a shallow dish, and dredge chicken until evenly breaded. place chicken in baking dish. place nectarine slices around the edge of baking dish.
• bake in preheated oven for 15 minutes. turn the chicken, pour 1/2 cup grapefruit juice over chicken, and continue cooking for another 15 minutes or until done.

soft pineapple cookies

Ingredients

• Servings: 3
• 1/2 cup shortening
• 1 cup brown sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 (8 ounce) can crushed pineapple
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/8 teaspoon salt

Recipe

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


• preheat the oven to 325 degrees f (165 degrees c). grease cookie sheets.
• in a large bowl, cream together the shortening and sugar until light and fluffy. add the egg, beat well, then stir in the vanilla and pineapple. combine the flour, baking powder, baking soda and salt; gradually stir into the creamed mixture. drop by rounded spoonfuls the prepared cookie sheet.
• bake for 8 to 10 minutes in the preheated oven. allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

raw brownies

Ingredients

• Servings: 16
• 1 cup rolled oats
• 1/2 cup carob powder
• 1/4 cup toasted sesame seeds, ground
• 1/4 cup ground sunflower seeds
• 1/2 cup honey
• 2 cups chopped walnuts

Recipe

• combine the oats, carob powder, ground sesame seeds, ground sunflower seeds, honey and chopped nuts. mix well and press into the bottom of one 8 inch square dish.
• chill and cut into 2 inch squares to serve. these tend to be a little on the crumbly side.

roasted banana whiskey ice cream

Ingredients

• Servings: 6
• 1 cup very ripe bananas
• 1/2 teaspoon butter, melted
• 1 egg
• 1 1/4 cups white sugar
• 1/4 cup brown sugar
• 1 tablespoon good quality (such as maker's mark®)
• 2 cups heavy cream

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 6 hrs 15 mins


• peel the bananas, cut into 2 or 3 chunks, and freeze until solid.
• preheat oven to 350 degrees f (175 degrees c). place the frozen banana pieces into a baking dish; drizzle with melted butter.
• roast the bananas in the preheated oven until browned, about 20 minutes. mash the bananas in a bowl, and chill in refrigerator.
• in a bowl, whisk together the egg, white sugar, brown sugar, and until smooth. pour the cream into a heavy saucepan over medium-low heat, and bring to a simmer. whisk about 1 cup of the hot cream into the egg mixture, 1 tablespoon at a time, incorporating each tablespoon before adding the next; pour the mixture back into the saucepan with remaining cream. over medium-low heat, constantly whisk the cream mixture until thickened and almost boiling; stir in the mashed bananas. transfer to a bowl and chill 4 hours to overnight.
• pour the ice cream base into an ice cream maker, and freeze according to manufacturer's instructions; pack soft ice cream into a lidded container and freeze until firm, at least 1 hour.

Caramel Cups

Ingredients

• Servings: 48
• 6 ounces cream cheese
• 2 cups all-purpose flour
• 1 cup butter
• 1 (14 ounce) package individually wrapped caramels
• 1/2 cup evaporated milk
• 1/2 cup white sugar
• 1 cup shortening
• 1/3 cup evaporated milk
• 1 teaspoon vanilla extract

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• combine the cream cheese, butter or margarine and flour. mix to form a dough. pinch off 48 equal pieces and press into mini tassie pans.
• bake at 350 degrees f (175 degrees c) for 15 minutes or until lightly brown. cool slightly. be careful taking out of pans, they break easily.
• in the microwave on medium high heat. melt the caramels and 1/2 cup evaporated milk. stir until creamy. pour into melted caramel into shells and top with frosting.
• to make frosting: beat the sugar, 1/3 cup evaporated milk, shortening and vanilla until light and creamy.

Camarones A La Diabla

Ingredients

• Servings: 4
• 1 teaspoon butter
• 1 pound uncooked medium shrimp
• salt to taste
• ground black pepper to taste (optional)
• 1 cup ketchup, or to taste
• 1 cup hot pepper sauce (such as tapatio®), or to taste

Recipe

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


• melt butter in a large skillet over medium heat; cook and stir shrimp in melted butter until slightly pink. season with salt and pepper. add ketchup and hot pepper sauce. continue to cook and stir shrimp until they are bright pink on the outside and the sauce is bubbly, 7 to 10 minutes.

Lemon Coolers

Ingredients

• Servings: 3
• 1 (18.25 ounce) package lemon cake mix
• 1 (8 ounce) container frozen whipped topping, thawed
• 1 egg
• 2 cups confectioners' sugar

Recipe

• preheat oven to 350 degrees f (175 degrees c).
• mix together cake mix, whipped topping and egg. drop by teaspoonfuls into bowl of confectioners' sugar and coat. shape into balls.
• bake for 10 to 12 minutes. do not brown.

Cut-out Cookies

Ingredients

• Servings: 2
• 3 1/2 cups all-purpose flour
• 1 cup shortening
• 1 cup white sugar
• 2 teaspoons baking powder
• 2 eggs
• 2 teaspoons vanilla extract
• 1 teaspoon salt
• 1 cup confectioners' sugar
• 2 tablespoons water
• 1/2 teaspoon vanilla extract

Recipe

• mix together flour, shortening, white sugar, baking powder and eggs. stir in 2 teaspoons vanilla and salt.
• refrigerate dough for easier roll-out. bake at 375 degrees f (190 degrees c) for 8-10 minutes (watch carefully). add glaze to cooled cookies.
• to make glaze: mix 1 cup confectioners' sugar, water (to desired consistency), 1/2 tsp. vanilla and preferred food color for cookie icing. decorate with favorite sprinkles.

Sophie's Kolacky

Ingredients

• Servings: 3
• 6 ounces cream cheese, softened
• 1 cup butter
• 2 cups all-purpose flour
• 2 tablespoons white sugar
• 1/8 teaspoon salt
• 2 teaspoons baking powder
• 1 (21 ounce) can apple pie filling
• 2 tablespoons confectioners' sugar

Recipe

Preparation Time: 45 mins Cook Time: 20 mins Ready Time: 1 hr 35 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease cookie sheets.
• using a pastry blender or food processor, cut butter into cream cheese.
• in a small bowl, sift dry ingredients together except for confectioners' sugar.
• work dry ingredients into butter/cream cheese mixture until you have an even, mealy texture.
• knead to form a stiff dough. if the dough gets too soft, refrigerate for about five minutes before continuing.
• roll dough to 1/4-inch thickness.
• using a cookie cutter or glass, cut into about 3 inch diameter cookies. keep re-rolling dough until you have used it all. use your thumb to make a depression in each cookie. place a 1/2 teaspoon of filling in the depression.
• bake for about 20 minutes (until lightly golden). let cool on a cookie rack. dust lightly with confectioners' sugar. store in an airtight container

spinach and mandarin orange salad

Ingredients

• Servings: 6
• dressing:
• 1/2 cup red vinegar
• 1/2 cup white 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.

Classic Frozen Strawberry

Ingredients

• Servings: 1
• 1/4 cup sliced fresh strawberries
• 1 1/2 fluid ounces tequila
• 1 fluid ounce lime juice
• 1/2 fluid ounce triple sec
• 1 teaspoon white sugar, or to taste
• 1 cup ice cubes
• 1 wedge lime (optional)
• 1 teaspoon white sugar (optional)

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• blend strawberries, tequila, lime juice, triple sec, and 1 teaspoon sugar in blender to combine, about 10 seconds. add ice cubes; blend on high until the ice is crushed, about 15 seconds.
• rub lime wedge around the rim of a glass. spread 1 teaspoon sugar a plate. dip glass rim in sugar to coat. pour into the glass.

angel crisps

Ingredients

• Servings: 4
• 1/2 cup butter
• 1/2 cup shortening
• 1/2 cup brown sugar, packed
• 1/2 cup white sugar
• 1 egg
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon cream of tartar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup white sugar for decoration

Recipe

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


• preheat the oven to 425 degrees f (220 degrees c).
• in a large bowl, cream together butter, shortening, brown sugar, and 1/2 cup white sugar until smooth. beat in the egg, and stir in the vanilla. combine the flour, cream of tartar, baking soda, and salt; beat into the creamed mixture.
• roll dough into 1 inch balls. dip the top half of the balls into water, then into remaining white sugar. place sugar side up ungreased cookie sheets. flatten slightly.
• bake for 8 to 10 minutes in preheated oven, or until light brown. cool on wire racks, and store in an airtight container.

Dutch Almond Boterkoek

Ingredients

• Servings: 2
• 1 cup butter
• 1 1/4 cups packed brown sugar
• 2 cups all-purpose flour
• 1 teaspoon almond extract
• 1 egg
• 1/2 cup blanched slivered almonds

Recipe

• preheat oven to 350 degrees f (180 degrees c). grease a 9 x 12 inch jelly roll pan . you can also use a 9 x13 inch rectangular baking pan.
• cream together the brown sugar and the butter or margarine. add the almond extract.
• sift and add flour to the creamed sugar mixture. mix well.
• separate the egg, and add the egg yolk to the dough. mix again.
• press into the greased sponge roll tin, and glaze with the lightly-beaten egg white. sprinkle with flaked or slivered almonds.
• bake approx 20 minutes. when cool, cut into bars.

restaurant-style extra crispy chicken

Ingredients

• Servings: 6
• marinade:
• 4 cups water
• 1 tablespoon salt
• 1/2 teaspoon monosodium glutamate
• 1 (4 pound) whole chicken, cut into pieces
• 4 cups oil for deep frying
• coating:
• 1 egg, beaten
• 1 cup milk
• 2 cups all-purpose flour
• 2 1/2 teaspoons salt
• 3/4 teaspoon ground black pepper
• 3/4 teaspoon monosodium glutamate

Recipe

Preparation Time: 25 mins Cook Time: 30 mins Ready Time: 1 hr 15 mins


• in a large glass dish or bowl, combine the water, salt and monosodium glutamate and mix together. add chicken and turn to coat; cover and refrigerate to marinate for 20 minutes, turning a few times.
• in a shallow dish or bowl, mix together egg and milk. in a separate shallow dish or bowl, mix together the flour, salt, pepper and monosodium glutamate. remove chicken from marinade (discarding remaining marinade) and drain.
• preheat oil in deep fryer to 350 degrees f (175 degrees c).
• one at a time, dip chicken pieces into flour mixture, then egg/milk mixture, then flour mixture again, making sure each piece is well coated. stack coated pieces on a plate or baking sheet.
• drop chicken, one piece at a time, into hot oil. fry half of the chicken pieces (4 pieces) for 12 to 15 minutes or until golden brown, then fry remaining pieces for the same amount of time. (note: stir chicken around halfway through the frying time, so that each piece cooks evenly). drain fried chicken for about 5 minutes on paper towels or a wire cooling rack before serving.

Choco-coconut Bars

Ingredients

• Servings: 3
• 5 ounces sweetened condensed milk
• 1 teaspoon vanilla extract
• 2 cups confectioners' sugar
• 14 ounces flaked coconut
• 4 cups semisweet chocolate chips

Recipe

• blend the condensed milk and the vanilla together in a bowl. add the powdered sugar a little at a time, blending each time until smooth. stir in the coconut. you should have a firm mixture. pat the mixture into a greased 9 x 13 inch pan and chill until firm.
• place the chocolate chips in a microwave-safe bowl and heat on high 1 minute at a time, stirring after each minute, until melted. remove the pan from the refrigerator and cut the coconut mixture into 1 x 2 inch bars.
• set each bar on a fork and dip into the chocolate, completely coating the bar. let excess drip off, then set on waxed paper. repeat for each bar. bars will take several hours to air-dry; if you are in a hurry you can refrigerate the bars for about 30 minutes. enjoy!

sunshine coast-style nanaimo bars

Ingredients

• Servings: 16
• bottom layer:
• 1/2 cup butter
• 1/4 cup white sugar
• 5 tablespoons unsweetened cocoa powder
• 1 egg
• 2 teaspoons vanilla extract
• 1 1/2 cups graham cracker crumbs
• 1 cup shredded coconut
• 1/2 cup chopped walnuts
• middle layer:
• 1/3 cup butter at room temperature
• 3 tablespoons custard powder (such as bird's® custard powder)
• 1/4 cup milk
• 3 cups confectioners' sugar
• 1/4 cup blackberries
• top layer:
• 12 (1 ounce) squares semisweet chocolate
• 2 tablespoons butter

Recipe

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


• melt 1/2 cup of butter in a saucepan over low heat, and stir in the sugar and cocoa powder until the mixture is smooth. whisk in egg and vanilla extract, remove from heat, and stir in the graham cracker crumbs, coconut, and walnuts until well combined. press the mixture into a 9x9-inch square pan, and refrigerate until cold, about 1 hour.
• place 1/3 cup of room temperature butter into a mixing bowl, and stir custard powder and milk into the butter to make a smooth, creamy mixture. stir in confectioners' sugar, about 1 cup at a time, until the mixture is very smooth, with no lumps. lightly stir in the blackberries. spread the filling on the chilled crust in an even layer, and refrigerate for at least 30 minutes to set up.
• melt chocolate and 2 tablespoons of butter in a saucepan over very low heat, stirring until the chocolate is completely melted and smooth. remove from heat, and pour over the filling layer, spreading the topping over the filling to cover completely. return to refrigerator, and allow to set until firm, at least 30 minutes. to cut, dip a very sharp knife into boiling water, and cut into squares with the hot knife.

baked-bottom nanaimo bars

Ingredients

• Servings: 16
• 1/2 cup unsalted butter at room temperature
• 1/4 cup white sugar
• 1 egg
• 1/4 cup unsweetened cocoa powder
• 1 1/4 cups graham cracker crumbs
• 1 cup flaked coconut
• 1/2 cup finely chopped almonds
• 3/4 cup semisweet chocolate chips
• 3 tablespoons butter
• 1 (5.1 ounce) package instant vanilla pudding mix
• 2 1/4 cups milk
• 1/4 cup flaked coconut

Recipe

Preparation Time: 25 mins Cook Time: 15 mins Ready Time: 2 hrs 25 mins


• preheat oven to 350 degrees f (175 degrees c). butter an 8x8-inch square baking pan.
• in a large mixing bowl, beat unsalted butter with sugar with an electric mixer until very creamy, about 1 minute. add the egg and cocoa powder, and beat until the ingredients are well mixed. pour in the graham cracker crumbs, 1 cup coconut, and almonds, and beat on low speed until the ingredients are thoroughly combined. press the mixture into the bottom of the prepared baking pan.
• bake in the preheated oven for 12 minutes, and let the crust cool.
• melt chocolate chips with 3 tablespoons of butter in a saucepan over very low heat, stirring until well blended. remove from the heat, allow to cool for several minutes, then spread the chocolate mixture over the crust in a smooth layer. refrigerate the dish while you make the next layer.
• beat the pudding mix and milk in a mixing bowl with an electric mixer until the pudding is thick and smooth, about 2 minutes. spread the pudding over the chocolate layer; sprinkle the dish with 1/4 cup coconut, cover loosely, and refrigerate until chilled and set, at least 1 hour.

Quebecois Maple Cream Pie

Ingredients

• Servings: 1
• 3/4 cup real maple syrup (dark amber)
• 2 1/4 cups heavy cream
• 4 egg yolks
• 1 egg
• 1 teaspoon salt
• 1 teaspoon vanilla extract
• 1 teaspoon distilled white vinegar
• 1 (9 inch) pie shell, baked

Recipe

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

Ready Time: 2 hrs 20 mins


• preheat oven to 300 degrees f (150 degrees c). place the pie crust in its plate in a large, shallow baking pan lined with foil in case of a boil-over.
• bring maple syrup to a boil in a heavy saucepan over medium heat, and cook for 5 to 7 minutes, to reduce syrup down by about one-quarter. stir in cream, bring the mixture to a simmer, then remove from heat.
• whisk egg yolks and egg together in a large bowl. very gradually add the cream mixture to the eggs, about 1/4 cup at a time, whisking constantly. stir in salt, vanilla extract, and vinegar. pour the batter into the prepared pie crust.
• bake until the pie is mostly set but jiggles slightly when moved, about 1 hour. let cool before serving.

hamentashen with brownie filling

Ingredients

• Servings: 32
• for the dough:
• 3 eggs
• 1 cup white sugar
• 3/4 cup vegetable oil
• 1/3 cup apple juice
• 1 tablespoon lemon juice
• 1 tablespoon vanilla extract
• 1 tablespoon baking powder
• 5 cups all-purpose flour
• for the filling:
• 1 (19.8 ounce) box brownie mix
• 2 eggs
• 1/4 cup water
• 1/2 cup vegetable oil
• 1 egg
• 1 tablespoon water

Recipe

Cook Time: 10 mins Ready Time: 4 hrs 40 mins


• beat the eggs and sugar until creamy. stir in the vegetable oil, apple juice, lemon juice, and vanilla extract. mix the baking powder into the flour and add it to the egg mixture, stirring to form a dough. wrap the dough in plastic and refrigerate for 3 hours or overnight.
• prepare the filling: combine the brownie mix, eggs, water, and vegetable oil and mix well. (you can also follow the package directions and use the low-fat version, if desired). refrigerate the brownie batter for 3 hours or overnight.
• remove the cookie dough from the refrigerator and let it rest at room temperature for 30 minutes. mix the egg and tablespoon of water to make an egg wash.
• preheat an oven to 375 degrees f (190 degrees c).
• roll out half the dough on a long piece of parchment paper into a rectangle about 1/4 inch thick. use a large round cookie cutter to cut circles in the dough. remove the scraps of dough from around the circles.
• using two spoons, place 1 tablespoon of chilled brownie batter in the center of each cookie dough circle. brush the edges of the cookie circles with egg wash.
• fold the cookie into a triangular shape, bringing the edges up so they partially overlap the brownie filling. pinch the corners to seal the dough. brush the hamentashen with egg wash. repeat with the remaining circles and the other half of the dough.
• transfer the parchment paper holding the cookies a baking sheet. bake in the preheated oven until the bottoms of the cookies are light golden brown, about 10 minutes.

chicken texas style

Ingredients

• Servings: 4
• 4 boneless chicken breast halves, butterflied
• 2 roma (plum) tomatoes, sliced
• 4 jalapeno peppers, chopped
• 1 (1 ounce) package dry ranch-style dressing mix
• 2 cups shredded colby-monterey jack cheese
• 8 slices bacon

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• preheat the oven to 350 degrees f (175 degrees c).
• lay the chicken breasts out flat and sprinkle with ranch-style dressing mix. sprinkle a bit of cheese each half of each breast. place 2 tomato slices and a sliced jalapeno pepper each one, and sprinkle more cheese over the tomato and pepper. fold each piece of chicken over, and wrap with 2 slices of bacon. secure with toothpicks. place wrapped chicken into a baking dish, and cover with aluminum foil.
• bake for 1 hour in the preheated oven, or until the chicken is no longer pink, and the juices run clear.

hungry man's baked chicken

Ingredients

• Servings: 2
• 4 chicken drumsticks
• 2 tablespoons salt
• 2 tablespoons ground black pepper
• 1/2 tablespoon crushed garlic
• 1 onion, cut into 1-inch cubes
• 1 teaspoon ground allspice

Recipe

• preheat oven to 375 to 400 degrees f (190 to 200 degrees c).
• with a knife make small cuts in the sides of the chicken parts; then season chicken with salt, pepper, herbs and spices to taste.
• cover a cookie sheet with aluminum foil. place chicken on cookie sheet and cover chicken with more aluminum foil. pierce foil cover with fork to make many small holes. bake in the preheated oven for 35 to 40 minutes. then open foil cover and place onion between chicken pieces and garlic on top. bake for another 10 minutes and serve. enjoy!

chocolate pinwheel cookies

Ingredients

• Servings: 4
• 1/2 cup shortening
• 1/2 cup white sugar
• 2 teaspoons vanilla extract
• 1 egg yolk
• 1 tablespoon milk
• 1 1/2 cups sifted all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 (1 ounce) square unsweetened chocolate, melted
• 1 tablespoon milk
• 2 tablespoons hot milk

Recipe

• thoroughly cream shortening and sugar and vanilla; blend in egg yolk and 1 tablespoon milk. sift together flour, baking powder, and salt; stir into creamed mixture.
• divide dough in half; to one part, add chocolate and 1 tablespoon milk; mix. chill both doughs 1 1/2 hours.
• on waxed paper, roll each half of dough into 10x12 inch rectangle. brush chocolate layer with hot milk; place plain layer atop so its far edge extends beyond chocolate edge. roll as for jelly roll.
• wrap roll in waxed paper. chill thoroughly.
• slice thin. bake on greased cookie sheet in moderate oven 375 degrees f (190 degrees c) 8 to 10 minutes. makes 4 to 6 dozen cookies.

gingerbread boys and girls

Ingredients

• Servings: 2
• 1/3 cup shortening
• 1 cup packed brown sugar
• 1 1/2 cups dark molasses
• 2/3 cup cold water
• 7 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon ground allspice
• 1 teaspoon ground ginger
• 1 teaspoon crushed cloves (optional)
• 1 teaspoon ground cinnamon
• 2 egg yolks
• 10 drops food coloring
• 1/2 teaspoon water
• 3/4 cup raisins

Recipe

• mix shortening, brown sugar, and molasses thoroughly. stir in 2/3 cup water. blend flour, soda, salt, and spices; stir into molasses mixture. chill for about 1 hour.
• roll the dough about 1/4 inch thick. cut with boy and girl cookie cutters.
• make egg yolk paint by blending egg yolks and 1/2 teaspoon water. divide the yolk among a few small bowls, and add food coloring to each cup for desired color. paint the clothes and decorations on the cookies as desired. carefully transfer to a lightly greased baking sheet. using a toothpick, make a hole in the top of each cookie. press raisins into dough for eyes, nose, mouth. use bits of candied cherries for coat buttons, and strips of citron for ties.
• bake at 350 degrees f (175 degrees c) for 10 to 12 minutes. cool slightly, then carefully remove from baking sheet.

shrimp louisiane casserole

Ingredients

• Servings: 4
• 2/3 cup uncooked white rice
• 1 1/3 cups water
• 2 slices bread, broken up into small pieces
• 1/2 cup milk
• 2 tablespoons margarine
• 1 clove garlic, minced
• 1 cup chopped onion
• 1 cup chopped green bell pepper
• 1 pound peeled and deveined medium shrimp (30-40 per pound)
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 tablespoon chopped fresh parsley
• 1 1/2 tablespoons lemon juice
• 1 pinch paprika

Recipe

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


• bring the rice and water to a boil in a saucepan over high heat. reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
• preheat an oven to 350 degrees f (175 degrees c). butter a 2-quart baking dish. combine the bread and milk in a mixing bowl; set aside.
• melt the margarine in a skillet over medium heat. stir in the garlic, onion, and bell pepper until the vegetables begin to soften, about 3 minutes. add the shrimp, and cook until the shrimp are no longer translucent, about 3 minutes more. stir the shrimp and rice into the soaked bread along with the cream of mushroom soup, parsley, and lemon juice. pour this mixture into the prepared baking dish. sprinkle with paprika.
• bake in the preheated oven until the top is golden brown, and the casserole is hot and bubbly, about 30 minutes.

chocolate cookie pizza

Ingredients

• Servings: 12
• 1/2 cup butter, softened
• 1/2 cup packed brown sugar
• 1/4 cup white sugar
• 1 teaspoon vanilla extract
• 1 egg
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 6 ounces semisweet chocolate chips
• 2 tablespoons butter
• 3 tablespoons milk
• 1 cup confectioners' sugar
• 1/2 cup pecan halves
• 1/2 cup candy-coated milk chocolate pieces
• 1/4 cup flaked coconut
• 2 ounces white chocolate, melted

Recipe

• preheat oven to 350 degrees f (175 degrees c).
• combine butter, brown sugar, white sugar, vanilla, and egg until well combined. stir in the flour and the baking soda (dough will be stiff). pat dough an ungreased 12 inch pizza pan or on a cookie sheet.
• bake at 350 degrees f (175 degrees c) for 15 minutes or until golden brown. remove cookie from oven and let it cool.
• in a saucepan heat the chocolate chips, remaining butter or margarine, and milk over very low heat. stir until chocolate is melted. remove the chocolate mixture from the heat and stir in the confectioners' sugar. beat until smooth, glossy, and of spreading consistency. if frosting is not glossy, stir in a few drops of hot water. spread over the top of the baked and cooled cookie.
• immediately sprinkle with pecan halves, m&m candies, and coconut. press lightly into frosting. drizzle top with the melted white chocolate. let stand until set. remove from pan if desired. cut into wedges.

tammy's irish stew

Ingredients

• Servings: 12
• 1 pound ground beef
• 4 cups water, or more as needed
• 1 teaspoon salt
• 5 pounds potatoes, peeled
• 3 large carrots, peeled and sliced
• 2 large parsnips, peeled and sliced
• 2 onions, chopped
• salt to taste

Recipe

Preparation Time: 35 mins Cook Time: 1 hr 30 mins

Ready Time: 2 hrs 35 mins


• crumble the ground beef in a large, deep pot. pour in 4 cups of water, and season with 1 teaspoon of salt. cover and soak beef for about 20 minutes at room temperature. add whole potatoes, carrots, parsnips, and onions. stir in additional water, if needed, until potatoes are nearly submerged.
• cover and bring to a boil slowly over medium-low heat. reduce heat to low and simmer until the potatoes begin to fall apart, about 1 hour, adding water one cup at a time, as needed, to keep the potatoes moist. stir the stew with a wooden spoon, breaking apart smaller potatoes to create a gravy-like consistency. season with salt to taste. cover, remove from heat, and allow stew to rest for 10 minutes before serving.

harvest loaf cake

Ingredients

• Servings: 1
• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 1/2 teaspoons salt
• 3/4 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/2 cup butter
• 1 cup white sugar
• 2 eggs
• 3/4 cup canned pumpkin
• 3/4 cup semisweet chocolate chips
• 3/4 cup chopped walnuts
• 1/4 cup confectioners' sugar
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cinnamon
• 2 tablespoons heavy cream

Recipe

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

Ready Time: 1 hr 40 mins


• preheat oven to 350 degrees f (175 degrees c). grease and flour a 9x5 inch loaf pan. in a medium bowl, mix flour, soda, salt, 3/4 teaspoon nutmeg, ginger and cloves. set aside.
• in a large bowl, cream butter and sugar until light and fluffy. beat in the eggs. add flour mixture alternately with pumpkin. stir in chocolate chips and 1/2 cup of the walnuts. pour batter into loaf pan. sprinkle remaining nuts on top.
• bake at 350 degrees f (175 degrees c) for 65 to 70 minutes or until toothpick inserted into center of cake comes out clean. while still warm, drizzle with glaze. cool for 6 hours before serving.
• to make the glaze: in a medium bowl, combine confectioners sugar, nutmeg and cinnamon. mix and add 1 to 2 teaspoons cream until drizzling consistency.

Raisin Brownies

Ingredients

• Servings: 16
• 1/2 cup raisins
• 3 tablespoons
• 2/3 cup whipping cream
• 1 cup semi-sweet chocolate chips
• 2/3 cup all-purpose flour
• 1/2 cup light brown sugar
• 2 tablespoons cocoa powder
• 1/4 teaspoon baking powder
• 1/3 teaspoon ground cinnamon
• 2 eggs
• 3/4 cup chopped toasted pecans

Recipe

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


• preheat an oven to 325 degrees f (165 degrees c). line an 8-inch square baking pan with parchment paper.
• combine the raisins and in a small bowl; set aside to soak.
• heat the whipping cream in a small pot over medium-low heat until hot, but do not allow to boil. remove from heat and stir the chocolate chips into the hot cream until completely melted. set aside to cool.
• sift the flour, brown sugar, cocoa powder, baking powder, and cinnamon together into a bowl. beat the eggs into the flour mixture individually; mix gently. stir the chocolate mixture into the flour mixture until incorporated. fold the raisins, any remaining , and the pecans into the batter; spread into the prepared baking pan.
• bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, about 30 minutes.