Quick And Easy Peach Cheesecake

Ingredients

• Servings: 2
• 2 (8 ounce) packages cream cheese, softened
• 1/2 cup confectioners' sugar
• 1 teaspoon vanilla extract
• 2 (12 ounce) jars peach preserves
• 1 (8 ounce) container whipped topping
• 2 (8 inch) prepared graham cracker crusts

Recipe

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


• beat cream cheese in a large bowl with an electric hand mixer until smooth.
• spoon confectioners' sugar into cream cheese and beat until fully incorporated.
• beat vanilla and peach preserves into cream cheese mixture until combined.
• fold whipped topping into cream cheese mixture until evenly smooth.
• divide cream cheese mixture between the two prepared graham cracker crusts and spread evenly. refrigerate until set, at least 1 hour.

Sugar Cookies

Ingredients

• Servings: 4
• 3 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1 cup butter
• 2 eggs
• 1 cup white sugar
• 1 teaspoon flavored extract
• 1/2 teaspoon almond extract
• 1/8 teaspoon ground nutmeg

Recipe

Preparation Time: 20 mins Cook Time: 9 mins Ready Time: 2 hrs 30 mins


• mix together flour, baking soda, salt, baking powder, and butter until the mixture resembles cornmeal.
• combine eggs, sugar, extract, almond extract, and nutmeg until well mixed. pour the egg mixture into the flour mixture. stir until well blended. divide the dough into two equal halves. refrigerate the dough for 2 hours.
• preheat the oven to 350 degrees f (175 degrees c).
• place dough on a lightly floured surface. roll the dough out until it is 1/8 inch thick. using a cookie cutter cut the dough into cookies (whatever shapes you please). place the cookies on an ungreased baking sheet.
• bake in the preheated oven until the edges are golden, 7 to 9 minutes. allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

orange white chocolate chip beltane cookies

Ingredients

• Servings: 3
• 1 1/4 cups butter, softened
• 1 1/3 cups white sugar
• 1 tablespoon vanilla extract
• 1 egg, beaten
• 3 cups all-purpose flour
• 1/2 teaspoon salt
• 1 tablespoon baking powder
• 2 tablespoons orange zest
• 1/2 cup white chocolate chips

Recipe

• preheat oven to 350 degrees f (175 degrees c). line a baking sheet with parchment paper.
• sift together flour, baking powder, salt, and orange zest.
• in a bowl of mixer, cream butter on medium speed, adding sugar gradually. add vanilla and egg. add flour mixture gradually, stopping frequently to push down from sides of bowl. when flour mixture is thoroughly combined, mix in chips.
• drop dough by scant spoonful baking sheet, spacing 1 inch apart, flattening slightly with back of spoon. bake at 350 degrees f (175 degrees c) 10 to 12 minutes or until beginning to brown. allow to cool completely on cooling rack.

Lemon Leek Roasted Cornish Hens

Ingredients

• Servings: 4
• 4 rock cornish hens
• 2 lemons, halved
• 2 sliced leeks, white part only
• 2 tablespoons poultry seasoning

Recipe

Preparation Time: 10 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• preheat oven to 350 degrees f (175 degrees c).
• place hens in a lightly greased 9x13 inch baking dish. stuff each hen with 1 lemon half and 1/4 of the sliced leeks, then sprinkle with seasoning.
• bake at 350 degrees f 9175 degrees c) for 1 hour, or until hens are cooked through and juices run clear. let stand 10 minutes, then remove lemon and leeks.

ham glaze with mustard and pineapple

Ingredients

• Servings: 1
• 1 cup firmly packed brown sugar
• 1 tablespoon prepared mustard
• 1/2 cup pineapple juice
• 1/4 cup all-purpose flour

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• mix brown sugar, mustard, pineapple juice, and flour together in a bowl until smooth.

awesome ham glaze and marinade

Ingredients

• Servings: 1
• 1 cup real maple syrup
• 2 tablespoons dried minced garlic
• 2 tablespoons ground ginger
• 2 teaspoons ground black pepper
• 1 teaspoon crushed red pepper flakes

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• mix maple syrup, dried garlic, ginger, black pepper, and red pepper flakes in a bowl until thoroughly combined. let glaze stand about 10 minutes before glazing ham.

chocolate peanut butter bars iii

Ingredients

• Servings: 2
• 1 1/2 cups all-purpose flour
• 2/3 cup packed brown sugar
• 1/2 cup butter, melted
• 2 egg yolks
• 2/3 cup semisweet chocolate chips
• 1 1/4 cups confectioners' sugar
• 1 cup peanut butter
• 1/4 cup butter, melted
• 1 teaspoon vanilla extract
• 1 tablespoon milk
• 1/3 cup semisweet chocolate chips
• 1 tablespoon shortening

Recipe

• preheat oven to 350 degrees f (175 degrees c).
• in a medium bowl, combine the flour, brown sugar, 1/2 cup of butter and the egg yolks. mix together by hand until everything is well blended, and the mixture is crumbly. press evenly into a 9x13 inch pan.
• bake for 12 to 15 minutes in the preheated oven, until light gold.
• as soon as the crust comes out of the oven, sprinkle the 2/3 cup of chocolate chips it. return to the oven for 1 to 2 minutes. take out of the oven and spread the melted chocolate chips over the crust. set aside.
• in a medium bowl, mix together the confectioners' sugar, peanut butter,1/4 cup of margarine, and vanilla. then stir in the milk. crumble the peanut butter mixture over the chocolate layer. press down lightly. in a medium saucepan, combine the 1/3 cup chocolate chips and the shortening. cook over low heat, stirring occasionally until melted. drizzle over the peanut butter layer and refrigerate until set, about 3 to 4 hours. cut into 2x 1 1/2 inch bars

Cinnamon Honeybun Cake

Ingredients

• Servings: 1
• 1 (18.25 ounce) package yellow cake mix
• 1 cup buttermilk
• 4 eggs
• 1/2 teaspoon baking soda
• 3/4 cup vegetable oil
• 1 cup brown sugar
• 2 teaspoons ground cinnamon
• 3/4 cup milk
• 1 teaspoon vanilla extract (optional)
• 3 cups confectioners' sugar

Recipe

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


• preheat an oven to 325 degrees f (165 degrees c). grease a 9x13-inch cake pan.
• in a bowl, whisk together the cake mix, buttermilk, eggs, baking soda, and vegetable oil until thoroughly combined. in a separate bowl, stir the brown sugar and cinnamon together. pour batter into the prepared cake pan, and spoon the cinnamon sugar the batter in several places. using the spoon, gently swirl the cinnamon sugar into the cake batter, leaving streaks and ribbons of sugar mixture (do not overmix).
• bake cake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 30 to 35 minutes. remove cake from oven, and punch holes all over the cake with a table knife.
• whisk milk, vanilla extract, and confectioners' sugar together in a bowl to form a smooth, runny icing; pour the icing all over the cake, allowing it to soak into the holes. allow cake to cool before serving.

grandma's corn flake coconut macaroons

Ingredients

• Servings: 30
• 1 egg white
• 1/2 cup white sugar
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1/2 cup shredded coconut
• 1 cup cornflakes cereal

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 45 mins


• preheat oven to 300 degrees f (150 degrees c).
• grease a baking sheet.
• beat egg white in a bowl with an electric hand-mixer until stiff peaks form.
• gradually beat sugar, 1 tablespoon at a time, into egg whites until fully incorporated. stir salt and vanilla extract into egg whites until thoroughly mixed.
• fold coconut and corn flakes into the mixture.
• drop coconut mixture by the teaspoon the prepared baking sheet.
• bake cookies in the preheated oven until lightly crisp, 20 minutes.
• transfer cookies to wire rack to cool, at least 15 minutes.

Easy Peasy Easter Cake (egg And Milk Free!)

Ingredients

• Servings: 1
• 1 1/2 cups cake flour
• 1 cup white sugar
• 3 tablespoons unsweetened cocoa powder
• 3/4 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup water
• 5 tablespoons vegetable oil
• 1 tablespoon vinegar
• 1 teaspoon vanilla extract

Recipe

Preparation Time: 10 mins Cook Time: 45 mins Ready Time: 1 hr 25 mins


• preheat oven to 350 degrees f (175 degrees c).
• grease and flour an 9x9-inch cake pan.
• whisk together cake flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl. make a well in the middle of the dry ingredients
• whisk water, vegetable oil, vinegar, and vanilla extract in a separate bowl until thoroughly combined; pour the wet ingredients into the well in flour mixture.
• stir until batter is smooth. pour into prepared cake pan.
• bake in preheated oven until cake springs back when lightly touched and a toothpick inserted into the center comes out clean, about 45 minutes.
• cool in pan on wire rack for 15 minutes before removing cake to finish cooling on rack.

Raw Vegan Strawberry Pie

Ingredients

• Servings: 10
• 1 cup almonds
• 1 cup shredded coconut
• 1 cup pitted dates
• 2 tablespoons coconut oil
• 1 pinch salt
• 2 cups strawberries
• 2 cups shredded coconut
• 2 tablespoons coconut oil
• 1 pinch salt
• 3 strawberries, sliced

Recipe

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


• place almonds, 1 cup coconut, dates, 2 tablespoons coconut oil, and salt in a blender. puree until ingredients form a dough.
• press dough into a pie pan to form the crust.
• place 2 cups strawberries, 2 cups coconut, 2 tablespoons coconut oil, and salt in a blender. puree into a cream.
• pour cream over the crust. top with sliced strawberries. refrigerate until cream is thickened, about 2 hours.

Chicken Mexicala

Ingredients

• Servings: 6
• 4 skinless, boneless chicken breast halves - cooked and chopped
• 1 cup chopped onion
• 1 (4 ounce) can chopped green chile peppers
• 1 (5 ounce) can evaporated milk
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 12 (6 inch) corn tortillas
• 1 cup shredded cheddar cheese

Recipe

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


• in a medium saucepan, saute onion and green chile peppers until tender. stir in chicken, then milk and soup. heat through, mix well and set aside.
• preheat oven to 350 degrees f (175 degrees c).
• in a small skillet, saute tortillas a few at a time until soft. cut tortillas into quarters, then line a 9x13 inch baking dish with 1/2 of the tortillas. spread 1/2 of the chicken mixture over the tortillas, then layer with remaining tortillas and remaining chicken mixture. finally, sprinkle with cheese.
• bake at 350 degrees f (175 degrees c) for 30 minutes, or until cheese is melted and bubbly.

lemonade cookies

Ingredients

• Servings: 3
• 1 cup butter
• 1 cup white sugar
• 2 eggs
• 3 cups sifted all-purpose flour
• 1 teaspoon baking soda
• 1 (6 ounce) can frozen lemonade concentrate, thawed
• 2 tablespoons white sugar

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 40 mins


• preheat oven to 400 degrees f (200 degrees c). lightly grease a cookie sheet.
• in a large bowl, cream together butter and 1 cup sugar. blend in eggs. in a medium bowl, sift together flour and baking soda; gradually beat into butter mixture, alternating with 1/2 cup lemonade concentrate. drop mixture by rounded teaspoons the prepared cookie sheet.
• bake 8 to 10 minutes in the preheated oven, until lightly brown. brush lightly with remaining lemonade, and sprinkle with remaining sugar.

Ranger Cookies Ii

Ingredients

• Servings: 3
• 1/2 cup shortening
• 1/2 cup white sugar
• 1/2 cup packed brown sugar
• 1 egg
• 1/2 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup rolled oats
• 1 cup whole wheat flake cereal
• 1/2 cup flaked coconut

Recipe

• cream shortening with sugars. beat in egg and vanilla.
• mix together dry ingredients and stir into wet mix. place by heaping spoonfuls on an ungreased baking sheet.
• bake at 375 degrees f (190 degrees c) for 10 minutes. remove immediately to cool.

Caramel Nougat Bar Peanut Butter Cookies

Ingredients

• Servings: 3
• 1/2 cup white sugar
• 1/2 cup packed brown sugar
• 1/2 cup butter
• 1 teaspoon vanilla extract
• 1/2 cup peanut butter
• 1 egg
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 36 fun size bars milk chocolate covered caramel and nougat candy

Recipe

• cream together white sugar, brown sugar, butter or margarine, vanilla, peanut butter and the egg.
• add in flour, baking soda, baking powder, and salt.
• wrap 1 heaping teaspoon of dough around a bite sized milk chocolate covered caramel and nougat candy bar. bake 13-16 minutes at 350 degrees f (175 degrees c). let cool 5 minutes before removing from pan.

Danish Ebelskiver

Ingredients

• Servings: 7
• 3 eggs, separated
• 2 cups half-and-half cream
• 2 teaspoons white sugar
• 1/2 teaspoon salt
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 tablespoon melted butter, or as needed

Recipe

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


• beat the egg yolks in a bowl; whisk the half-and-half, sugar, and salt with the egg yolks until thoroughly mixed.
• whisk the flour, baking powder, baking soda, and cinnamon together in a separate bowl. beat the flour mixture into the egg mixture just until smooth and most of the lumps are gone.
• with an electric mixer, beat the egg whites in a bowl until they form stiff peaks. gently fold the beaten egg whites into the batter.
• brush melted butter into the round depressions of a cast-iron ebelskiver pan. place the pan over medium-high heat. when the butter is very hot and smells slightly nutty, pour batter into each depression, filling the round shapes about half to three-quarters full. allow the ebelskiver to cook until the bottoms are golden brown, 1 to 2 minutes. the inside batter will still be runny.
• using a toothpick or wooden skewer, gently push each ebelskiver at an edge to loosen from the pan. insert the toothpick lightly into a top edge from the inside, and gently lift and rotate the pancake to turn it over. turn them so the round bottoms are facing upward and the liquid batter in the center of a pancake runs into the bottom of the round depression. cook until the other side of each pancake is browned, about 1 more minute.
• remove the finished pancakes from the pan with the toothpick, transfer to a platter, and serve warm.

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.

gingerbread cupcakes

Ingredients

• Servings: 24
• 1 (18.25 ounce) box vanilla cake mix
• 1/2 cup buttermilk
• 1/2 cup molasses
• 1/3 cup vegetable oil
• 4 large eggs
• 1 1/2 teaspoons ground ginger
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). line 24 muffin cups with paper muffin liners.
• mix the cake mix, buttermilk, molasses, vegetable oil, eggs, ginger, cinnamon, and nutmeg together in large bowl until just combined. spoon the batter into a large resealable plastic bag, press out excess air, and seal the top of the bag. snip a corner of the bag about 1/4-inch from the bottom. pipe the batter into the prepared muffin cups, filling them about 2/3 full.
• bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Justin's Frosted Chocolate Cone Cakes

Ingredients

• Servings: 10
• 10 flat-bottomed wafer ice cream cones
• 1 cup all-purpose flour
• 1 cup white sugar
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup butter
• 1/2 cup water
• 1 tablespoon unsweetened cocoa powder
• 2 eggs
• 1/4 cup buttermilk
• 1 teaspoon vanilla extract
• 1/3 cup cream cheese, softened
• 1/2 cup confectioners' sugar
• 1/2 teaspoon vanilla extract

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 1 hr 50 mins


• preheat oven to 350 degrees f (175 degrees c).
• set ice cream cones upright in 10 muffin cups.
• whisk flour, white sugar, baking soda, and salt together in a mixing bowl.
• melt butter in a saucepan over low heat; stir in water and cocoa powder until thoroughly combined.
• stir melted butter mixture into flour mixture. stir in eggs, buttermilk, and 1 teaspoon vanilla extract until the batter is moistened.
• beat batter with an electric mixer on medium speed until thoroughly combined, about 1 minute.
• spoon chocolate cake batter into ice cream cones, leaving about 1 inch of space at the top.
• bake immediately in the preheated oven (to avoid cones becoming soggy) until a toothpick inserted into the middle of a cake center comes out clean, about 30 minutes.
• let cupcakes cool thoroughly, about 1 hour.
• beat cream cheese, confectioners' sugar, and 1/2 teaspoon vanilla extract together in a bowl until smooth and creamy. frost cupcakes with the cream cheese frosting.

Furikake Snack Mix

Ingredients

• Servings: 20
• 1/2 cup butter
• 1/2 cup white sugar
• 1/2 cup corn oil
• 1/2 cup light corn syrup (such as karo®)
• 2 (12 ounce) packages crispy corn and rice cereal (such as crispix®)
• 1 (1.9 ounce) container aji nori furikake (seasoned seaweed and sesame rice topping)

Recipe

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

Ready Time: 1 hr 45 mins


• preheat oven to 225 degrees f (110 degrees c).
• melt the butter and sugar together in a small sauce pan over low heat. remove from heat, then stir in the corn oil and corn syrup. place the cereal on a large baking sheet. pour the butter mixture over the cereal, then sprinkle the furikake while tossing the cereal to coat.
• bake in the preheated oven until the cereal is dry, stirring every 15 minutes to keep cereal from browning too quickly. allow to cool, then store in an airtight container.

Alfredo Rutabaga

Ingredients

• Servings: 4
• 1 rutabaga, peeled and cubed
• 3 tablespoons butter
• 1 cup heavy whipping cream
• 1/2 cup grated parmesan cheese
• 1/4 teaspoon ground nutmeg
• salt to taste
• 1 egg yolk

Recipe

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


• bring a pot of water to a boil. add rutabaga and boil until tender, about 30 minutes; drain.
• melt butter in a saucepan over medium heat. pour heavy cream into melted butter and bring to a simmer, stirring constantly.
• stir parmesan cheese, nutmeg, and salt into cream until cheese is completely melted, about 3 minutes.
• whisk in egg yolk; simmer until sauce is thickened, about 3 more minutes, whisking constantly.
• mix rutabaga into the sauce until well coated.

brown sugar spiced shortbread

Ingredients

• Servings: 16
• 1 1/4 cups all-purpose flour
• 3 tablespoons brown sugar
• 1 tablespoon white sugar
• 1/2 teaspoon ground cinnamon
• 1/2 cup butter

Recipe

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


• preheat the oven to 325 degrees f (165 degrees c).
• in a medium bowl, stir together the flour, brown sugar, white sugar and cinnamon. cut in the butter until the mixture is like fine crumbs. pack the crumbs into a ball, then knead by hand until smooth. on a lightly floured surface, roll the dough out into an 8 inch circle. place the circle on a baking sheet, and slice into 16 wedges. leave the circle intact.
• bake for 25 minutes in the preheated oven, or until the center has set. cut the circle into wedges again while it is still warm, and transfer to a wire rack to cool.

classic red velvet cupcakes

Ingredients

• Servings: 24
• 1 package duncan hines® red velvet cake mix
• 1 1/4 cups water
• 1/3 cup vegetable oil
• 3 large eggs
• 1 (16 ounce) container duncan hines® creamy home-style cream cheese frosting
• sprinkles or additional garnishes

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 1 hr 5 mins


• preheat oven to 350 degrees f. grease muffin pans or line with paper baking cups.
• blend dry mix, water, oil and eggs in large bowl at low speed until moistened (about 30 seconds). beat at medium speed for 2 minutes. spoon batter into muffin pan or paper cups.
• bake cupcakes for 19-22 minutes. add 3-5 minutes to bake time for dark or coated pans. cupcakes are done when toothpick inserted in center comes out clean.
• cool in pan on wire rack for 15 minutes. cool completely before frosting.
• garnish, and enjoy!

microwave peanut brittle

Ingredients

• Servings: 2
• 1 cup light corn syrup
• 2 cups white sugar
• 2/3 cup peanuts
• 2 tablespoons butter
• 2 teaspoons vanilla extract
• 2 teaspoons baking soda

Recipe

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


• in a 3 quart casserole dish, combine the corn syrup, sugar and peanuts. microwave on high for 12 minutes. stir in butter and vanilla, cook on high for 4 minutes. stir in baking soda.
• pour buttered cookie sheet; cool and break into pieces.

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.

chocolate oatmeal bars

Ingredients

• Servings: 3
• 1 1/2 cups butter
• 1 cup packed brown sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 2 cups quick cooking oats
• 2 tablespoons butter
• 1 cup semisweet chocolate chips
• 2/3 cup evaporated milk
• 1/4 cup white sugar
• 1/2 cup chopped walnuts

Recipe

• preheat oven to 350 degrees f. grease a 9 inch square baking pan.
• to prepare filling: in a heavy pot, melt 2 tablespoons of the butter and chocolate chips. add the evaporated milk and 1/4 cup of the white sugar. bring to a rolling boil, stirring constantly. remove from heat. stir in nuts and cool.
• to prepare cookie base: cream 1 1/2 cups of the butter and the brown sugar together. add the vanilla and the egg, and beat until light and fluffy.
• add the flour, baking soda, and 1 3/4 cups of the oats and blend well.
• press 2/3 of this mixture into the bottom of the greased pan. spread the cooled filling on top of the cookie crust.
• mix the remaining 1/4 cup of oats with the remainder of the cookie base, and crumble over the filling. bake for 25-30 minutes.

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.

Sweet Potato Pudding Ii

Ingredients

• Servings: 6
• 4 cups grated raw sweet potato
• 1/2 cup white sugar
• 1/2 cup light corn syrup
• 1 1/2 cups milk
• 1/3 cup melted butter
• 3 eggs, beaten
• 1 teaspoon ground nutmeg
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 cup flaked coconut (optional)
• 1/2 cup chopped pecans (optional)
• 1/2 cup raisins (optional)

Recipe

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

Ready Time: 1 hr 50 mins


• preheat an oven to 325 degrees f (165 degrees c). lightly grease a 2-quart casserole dish.
• mix together the sweet potato, sugar, light corn syrup, milk, melted butter, beaten eggs, ground nutmeg, ground cinnamon, salt, coconut, chopped pecans, and raisins in a large mixing bowl; spoon the mixture into the prepared dish.
• bake in the preheated oven until the top is golden brown and the pudding is set, about 90 minutes.

Fudge Chunk Brownies

Ingredients

• Servings: 1
• 1 1/4 cups chopped pecans
• 2 (1 ounce) squares unsweetened chocolate
• 1/2 cup unsalted butter
• 1 pinch salt
• 2/3 cup all-purpose flour
• 2 eggs
• 1 cup white sugar
• 1 teaspoon vanilla extract
• 4 (1 ounce) squares semisweet chocolate

Recipe

• preheat oven to 350 degrees f (175 degrees c). grease an 8 inch square baking pan.
• sprinkle pecans on cookie sheet and toast in oven until lightly colored. set aside to cool.
• in saucepan over low heat, melt unsweetened chocolate and butter, stirring occasionally. let cool.
• in a large mixing bowl, beat the eggs, sugar and vanilla. fold in the melted chocolate. sift together the flour, and salt and add to mixture, stirring lightly. chop the semisweet chocolate into coarse chunks and add to mixture, along with pecans. mix until just blended. pour batter into pan and smooth top.
• bake about 25 minutes. let cool before cutting into bars.

butterbeer iii

Ingredients

• Servings: 4
• 1 cup brown sugar
• 2 tablespoons water
• 6 tablespoons butter
• 1/2 teaspoon salt
• 1/2 teaspoon vinegar
• 1/4 cup heavy cream, divided
• 1/2 teaspoon extract
• 1/2 cup heavy cream
• 4 (12 fluid ounce) cans or bottles cream soda

Recipe

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


• stir the brown sugar and water together in a small saucepan over medium heat; bring to a gentle boil, and cook until the mixture reads 240 degrees f (115 degrees c) on a candy thermometer. when a small amount of the syrup is dropped into a glass of cold water, it should form a soft ball. add the butter, salt, vinegar, and 1/4 cup heavy cream, and stir. remove from heat and set aside to cool completely; mix the extract into the cooled mixture.
• combine 2 tablespoons of the brown sugar-cream syrup with remaining 1/2 cup heavy cream in a non-plastic bowl; beat with an electric mixer until whipped and cream holds soft peaks, 2 to 3 minutes.
• pour about 1/4 cup of the remaining brown sugar-cream mixture into a tall glass; stir about 1/4 of a bottle of cream soda into the cream mixture. top with the remainder of the cream soda in the bottle. top with about 1/4 of the whipped cream. repeat with 3 more glasses to serve.

ginger-cinnamon cranberry sauce

Ingredients

• Servings: 3
• 1 cup water
• 1 cup white sugar
• 2 cups fresh cranberries
• 1 (1 inch) piece fresh ginger, peeled
• 1 cinnamon stick

Recipe

Preparation Time: 5 mins Cook Time: 10 mins Ready Time: 3 hrs 15 mins


• bring water and sugar to a boil in a pot over medium heat; boil for 5 minutes stirring occasionally. add the cranberries, ginger, and cinnamon stick; return the mixture to a boil and cook until the cranberries start popping, about 5 minutes. transfer the sauce to a shallow container; chill in refrigerator until cold, about 3 hours.

Fruit Slush

Ingredients

• Servings: 25
• 1 (12 fluid ounce) can frozen orange juice concentrate, thawed
• 1 3/4 cups white sugar
• 1 (20 ounce) can crushed pineapple
• 1 (20 ounce) package frozen strawberries, chopped
• 4 bananas, diced
• 5 cups
• 25 9-ounce clear plastic cups

Recipe

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


• in a large bowl, stir the orange juice concentrate and sugar together until the sugar has dissolved; gently stir in the pineapple, strawberries, and bananas until coated, then stir in the ginger . ladle about 2/3 cup of the mixture into a plastic cup, and freeze; repeat with remaining fruit salad and cups. remove from freezer about 1 hour before serving.

Persian Fesenjun

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 4 skinless, boneless chicken breast halves
• 1 cup finely ground walnuts
• 1 (10 fluid ounce) bottle pomegranate paste or syrup

Recipe

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


• heat the olive oil in a skillet over medium heat. cook and stir the onion until tender, and quickly brown the chicken on all sides. remove from skillet, and set aside.
• place the ground walnuts in the remaining oil in the skillet. over medium heat, cook and stir 5 to 10 minutes, until lightly browned.
• return the onion and chicken to the skillet with the walnuts, and blend in the pomegranate paste. reduce heat to low, cover, and simmer 20 minutes, stirring occasionally, until chicken is no longer pink and juices run clear.

ham with maille® orange sauce

Ingredients

• Servings: 8
• 1/2 cup orange marmalade
• 1/2 cup orange juice
• 1/4 cup maille® old style or dijon originale mustard

Recipe

• combine all ingredients in small saucepan. bring to a gentle boil, stirring until thoroughly combined. use as a sauce for sliced ham (also good with lamb chops or lamb tenderloin).
• this is also excellent as a glaze. just spoon over entire ham about 30 minutes before ham is done, basting two or three times.

fruit pizza trifles to go

Ingredients

• Servings: 25
• 4 (8 ounce) packages reduced-fat cream cheese, softened
• 2 cups brown sugar
• 4 teaspoons vanilla extract
• 1 pound fresh strawberries, coarsely chopped
• 1 fresh pineapple - peeled, cored and chopped
• 1 pound seedless grapes, halved
• 1 pint blueberries
• 25 clear, plastic (10 ounce) cups
• 12 sugar cookies, crushed
• 2 kiwis, peeled and sliced

Recipe

Preparation Time: 30 mins Ready Time: 1 hr


• mix cream cheese, brown sugar, and vanilla extract in a bowl until smooth. refrigerate until cold, about 30 minutes.
• in a separate bowl, lightly mix together the chopped strawberries, pineapple, grapes, and the blueberries.
• scoop about 3 tablespoons of the cream cheese mixture into the bottom of each plastic cup to make a half-inch thick layer. spoon enough mixed fruit on top of the cream cheese to make a 2-inch layer, about 1/3 cup. top the fruit with a teaspoon or two of crumbled sugar cookies. garnish each trifle with a kiwi slice. refrigerate until serving time.

Vegetable Curry Couscous

Ingredients

• Servings: 4
• 1 teaspoon vegetable oil
• 1/2 small onion, chopped
• 1 small leek, cleaned and thinly sliced
• 1 stalk celery, thinly sliced
• 1/2 red bell pepper, chopped
• 3 cloves garlic, minced
• 1 1/2 cups chicken stock
• 1 carrot, grated
• 2 tomatoes - peeled, seeded and chopped
• 1/2 cup couscous
• 1/4 cup golden raisins
• 1/4 cup dried currants
• 1 teaspoon curry powder, or to taste
• 1 pinch ground turmeric, or to taste
• salt and ground black pepper to taste
• 2 tablespoons sliced almonds

Recipe

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


• place vegetable oil in a saucepan over medium heat, and cook and stir the onion, leek, celery, red bell pepper, and garlic until the onion is translucent, about 5 minutes.
• pour in the chicken stock, bring to a boil, and stir in the carrot, tomatoes, couscous, raisins, and currants. season with curry powder, turmeric, salt, and black pepper; bring the mixture back to a boil. reduce heat to low, cover the pan, and allow to cook for 5 minutes.
• remove from heat. let the couscous stand covered for 5 minutes, and fluff with a fork. sprinkle with sliced almonds.

Basmati With Toasted Noodles

Ingredients

• Servings: 3
• 1 cup uncooked basmati rice, rinsed and drained
• 2 cups water
• 1/2 teaspoon salt
• 2 tablespoons olive oil
• 1/2 (8 ounce) package uncooked fideo noodles
• 1/2 cup water
• 1/4 cup chopped fresh parsley

Recipe

Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 30 mins


• bring the basmati rice, 2 cups of water, and salt 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.
• meanwhile, heat olive oil in a large skillet over medium-high heat. sprinkle the fideo noodles into the skillet in a thin layer, and gently cook and stir, turning the noodles frequently, until they fry to a rust-brown color. pour 1/2 cup of water into the noodles, and bring to a boil. reduce heat to a simmer, and cook until noodles are tender and water has absorbed, 5 to 8 minutes.
• gently fluff the cooked basmati rice with a fork, and lightly fold in the cooked fideo and parsley. add salt to taste.

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.

simple and delicious cheese fondue

Ingredients

• Servings: 8
• 24 baby red potatoes
• 2 quarts water, or amount to cover
• 2 teaspoons salt
• 2 tablespoons cornstarch
• 5 teaspoons liqueur
• 3 cups dry white
• 2 cloves garlic, minced
• 1 pound emmentaler cheese, shredded
• 1 pound gruyere cheese, shredded
• 1 teaspoon ground nutmeg
• 2 loaves baguette-style french bread, cut into cubes
• 1 (16 ounce) jar pickled pearl onions, drained
• 1 (12 ounce) jar pickled cornichons

Recipe

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


• place potatoes into a large pot with enough water to cover; stir in salt. bring the water to a boil; reduce heat to medium-low, cover, and cook until tender, about 20 minutes. drain potatoes, and set aside.
• stir the cornstarch and liqueur together in a small bowl until it forms a paste; set aside.
• combine the white and garlic in a large saucepan over medium heat; bring to a simmer. slowly whisk in the emmentaler and gruyere cheese, about 1/2 cup at a time, allowing each batch to melt before mixing in the next. stir in a random pattern to prevent cheese from clumping into a ball. whisk in cornstarch mixture and nutmeg to the cheese sauce; stir and cook at a simmer until thickened, 8 to 10 minutes.
• transfer the cheese mixture to a fondue pot. serve with the cooked red potatoes and french bread for dipping; garnish with pearl onions and cornichons.

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.

healthier baked slow cooker chicken

Ingredients

• Servings: 6
• 1 (2 to 3 pound) whole chicken
• salt and ground black pepper to taste
• 1 teaspoon paprika
• 3 large carrots, split lengthwise and cut into 2-inch pieces
• 2 medium onions, quartered
• 2 tablespoons fresh chopped parsley

Recipe

Preparation Time: 25 mins Cook Time: 10 hrs

Ready Time: 10 hrs 25 mins


• wad three pieces of aluminum foil into 3- to 4-inch balls, and place them in the bottom of the slow cooker.
• rinse the chicken, inside and out, under cold running water. pat dry with paper towels. season the chicken with salt, pepper, and paprika. place chicken in the slow cooker on top of the crumbled aluminum foil.
• set the slow cooker to high for 1 hour, then turn down to low for 4 to 5 hours. add the vegetables and cook until the chicken is no longer pink and the juices run clear, about another 4 to 5 hours. sprinkle with parsley and serve.

rhubarb and strawberry cobbler

Ingredients

• Servings: 8
• 1 (18 ounce) package refrigerated dough
• 8 cups chopped fresh rhubarb (1/2-inch pieces)
• 1/3 cup white sugar
• 2 teaspoons ground cinnamon
• 1 teaspoon lemon juice
• 1 (21 ounce) can strawberry pie filling

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). place 8 large custard cups a baking sheet.
• chop the chilled cookie dough into 1/4 inch cubes and set aside. mix the rhubarb with the sugar, cinnamon, and lemon juice. fill each of the custard cups half full with the rhubarb mixture.
• spoon the strawberry pie filling over the rhubarb. arrange the cubed cookie dough on top of the filling. leave some open spaces between the cubes, so that the filling does not overflow when baking. there may be some cookie dough left over.
• bake in the preheated oven until the dough is fully cooked and starting to brown around the edges, about 45 minutes.

Art's Graham Cracker Cookies

Ingredients

• Servings: 30
• 15 whole graham crackers
• 1/2 cup butter
• 1/2 cup margarine
• 1/2 cup white sugar
• 3/4 cup finely chopped pecans

Recipe

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


• preheat an oven to 350 degrees f (175 degrees c). arrange the graham crackers in a single layer on a baking sheet, making sure the crackers touch each other.
• heat the butter, margarine, and white sugar in a saucepan over medium heat until the sugar is dissolved, about 2 minutes. stir in the pecans. spread the butter mixture over the graham crackers.
• bake in the preheated oven until butter mixture is absorbed, 8 to 10 minutes. immediately transfer the crackers to cool on aluminum foil or wax paper. once cooked, break crackers into bite-sized pieces.

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.

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.

Special Grapes

Ingredients

• Servings: 12
• 1 cup heavy whipping cream
• 1 cup granular no-calorie sucralose sweetener (such as splenda®)
• 1 cup plain yogurt
• 1 (8 ounce) package cream cheese, softened
• 1 teaspoon almond extract
• 1 teaspoon vanilla extract
• 1 1/2 pounds seedless green grapes
• 1 1/2 pounds seedless red grapes

Recipe

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


• beat heavy cream until foamy in a large glass or metal mixing bowl. gradually add the sweetener, continuing to beat until medium peaks form. lift your beater or whisk straight up: the tip of the peak formed by the whipped cream should curl over slightly. beat in the yogurt, cream cheese, and almond and vanilla extracts until well mixed. fold in the green and red grapes. cover and refrigerate for 1 hour before serving.

best melon, mango, and avocado salad

Ingredients

• Servings: 6
• 1 small red onion, very thinly sliced
• 2 tablespoons red vinegar
• 1/2 cup freshly squeezed orange juice
• 1 tablespoon grated orange zest
• 2 teaspoons extra-virgin olive oil
• 1/4 teaspoon kosher salt
• freshly ground black pepper
• 2 cups small cantaloupe balls
• 2 cups 1/2-inch diced seedless watermelon
• 1 ripe mango, cut into 1/4-inch dice
• 1 cup loosely packed cilantro leaves
• 1 ripe hass avocados
• 1 tablespoon fresh lime juice
• 6 thin lime slices

Recipe

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


• to make pickled onions, combine the thinly sliced red onion and the red vinegar in a small bowl. cover; chill for at least one hour.
• pour the orange juice into a large salad bowl. whisk in the olive oil and orange zest; season with 1/4 teaspoon salt, and a pinch of black pepper. toss the cantaloupe, watermelon, and mango in the dressing. just before serving, stir in the pickled onions and cilantro leaves.
• cut the avocados into 1/2 inch dice; place in a small bowl. sprinkle with the lime juice, and season with the remaining 1/4 teaspoon salt. stir lightly to combine. spoon an even amount of avocado into the bottom of 6 large or glasses. top avocado with melon salad; garnish each salad with a lime slice.

fruit bake

Ingredients

• Servings: 8
• 6 fresh peaches, pitted and chopped
• 2 pears - peeled, cored and chopped
• 4 stalks rhubarb, cut into 1/2 inch pieces
• 2 tablespoons raisins
• 1 large papaya - peeled, seeded and cubed (optional)
• 2 tablespoons biscuit baking mix
• 1/4 cup light brown sugar
• 1 tablespoon margarine, softened

Recipe

Preparation Time: 20 mins Cook Time: 35 mins Ready Time: 55 mins


• preheat oven to 375 degrees f (190 degrees c). grease a 9x13 inch baking dish.
• arrange the peaches, pears, rhubarb, raisins, and papaya or mango in the prepared pan. in a medium bowl, combine the baking mix, brown sugar and margarine. stir until mixture has a crumbly texture. sprinkle evenly over fruit.
• bake in the preheated oven until top is golden brown, 35 to 45 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.

Suspiro Limeno

Ingredients

• Servings: 6
• 1 (14 ounce) can sweetened condensed milk
• 1 (12 fluid ounce) can evaporated milk
• 1 tablespoon vanilla extract
• 2 beaten egg yolks
• 2 beaten egg white
• 1 cup confectioners' sugar
• 1/4 teaspoon ground cinnamon (optional)

Recipe

Preparation Time: 5 mins Cook Time: 30 mins Ready Time: 3 hrs 35 mins


• whisk together the sweetened condensed milk, evaporated milk, vanilla, and egg yolks in a saucepan. place over medium-low heat and gently cook until the mixture thickens, stirring constantly with a wooden spoon, about 30 minutes. pour into a heatproof serving dish and set aside.
• whip the egg whites with confectioners' sugar to stiff peaks. spread meringue on top of milk mixture. refrigerate until cold, about 3 hours. sprinkle with cinnamon before serving.

Coal Region Boilo

Ingredients

• Servings: 18
• 4 cups water
• 4 1/2 pounds clover honey
• 4 oranges, quartered
• 3 lemons, quartered
• 1 cup raisins
• 6 cinnamon sticks
• 1 teaspoon caraway seeds
• 1/2 teaspoon whole allspice berries
• 1/2 teaspoon whole cloves
• 1/2 gallon 190 proof grain alcohol

Recipe

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


• in a large pot over medium heat, mix the water with honey, and stir to combine. stir in the orange and lemon quarters, raisins, cinnamon sticks, caraway seeds, allspice berries, and cloves, and bring mixture to a boil. reduce heat to a simmer, and cook, stirring occasionally, for 30 minutes. remove from heat, and strain the liquid into a large pot. allow to cool for a few minutes.
• slowly pour the grain alcohol into the honey mixture, and stir to combine. pour into bottles, and cap; refrigerate until use. serve gently warmed in shot glasses.

Potato Pizza

Ingredients

• Servings: 12
• 2 cups instant mashed potato flakes
• 1 (8 ounce) package shredded cheddar cheese, divided
• 1 (3 ounce) jar real bacon bits
• 1 bunch green onions, chopped
• 1 (10 ounce) can pizza crust dough
• 1/2 cup sour cream

Recipe

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


• preheat the oven to 425 degrees f (200 degrees c). prepare instant mashed potatoes according to package directions. stir in half of the cheddar cheese, bacon bits, and green onions.
• cut the pizza crust dough in half, and spread into the bottom of two 8-inch round pans. bake for 4 minutes in the preheated oven, until about halfway done. spoon the potato mixture over each crust. sprinkle remaining cheddar cheese over the top.
• bake for an additional 5 minutes in the preheated oven, until crust is golden, and cheese is melted. let cool for 5 minutes before slicing and serving. top with sour cream to taste.

I

Ingredients

• Servings: 1
• 1/4 cup lemon-lime flavored carbonated beverage
• 1 1/2 tablespoons grenadine syrup
• 1 maraschino cherry

Recipe

Preparation Time: 1 min Ready Time: 1 min


• in a glass, over ice, combine lemon-lime soda and grenadine. stir well and garnish with a maraschino cherry.

Dirty Blues

Ingredients

• Servings: 2
• 4 fluid ounces premium
• 6 green olives stuffed with blue cheese
• 1/4 teaspoon olive juice (adjust to personal taste)

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• and glasses must be kept chilled in freezer.
• measure and pour into glasses.
• add 1/4 teaspoon olive juice to each glass.
• garnish each glass with 3 speared green olives stuffed with blue cheese.
• cheers!

Chuck Wagon Stew

Ingredients

• Servings: 6
• 1 pound ground beef
• 1/2 onion, chopped
• 2 potatoes, diced
• 2 cubes beef bouillon
• 1 cup water
• 1 (14.5 ounce) can green beans
• 1 (14.5 ounce) can diced tomatoes
• salt and pepper to taste

Recipe

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


• brown the ground beef with the onion in a large skillet over medium heat; drain the excess fat from the pan. stir the potatoes, beef bouillon, and water into the beef. drain the liquid from the canned green beans into the beef mixture; set the green beans aside. cook the mixture until the potatoes are soft. add the green beans and diced tomatoes and cook until hot. season with salt and pepper before serving.

banana margaritas

Ingredients

• Servings: 4
• 6 fluid ounces tequila
• 1 (6 ounce) can frozen limeade concentrate
• 4 fluid ounces triple sec liqueur
• 6 cups ice
• 2 bananas
• 1/4 cup coarse granulated sugar

Recipe

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


• sugar the rims of 4 large glasses. to do so, pour sugar a small plate, moisten the rims of the glasses on a damp towel and press them into the sugar.
• in a blender, combine tequila, limeade, triple sec and ice. blend until smooth. add bananas and blend again until smooth. pour into glasses and serve.

Mango Craze Juice Blend

Ingredients

• Servings: 5
• 3 cups diced mango
• 1 1/2 cups chopped fresh or frozen peaches
• 1/4 cup chopped orange segments
• 1/4 cup chopped and pitted nectarine
• 1/2 cup orange juice
• 2 cups ice

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• place mango, peaches, orange, nectarine, orange juice, and ice into a blender. blend for 1 minute, or until smooth.

Horchata

Ingredients

• Servings: 2
• 2 quarts hot water
• 1/2 cup white sugar
• 1 1/2 teaspoons ground cinnamon
• 1 cup long grain rice
• 1 cup milk
• ice cubes, for serving

Recipe

Preparation Time: 15 mins Ready Time: 3 hrs 15 mins


• pour sugar, cinnamon, and rice into hot water; stir until sugar dissolves. cover, and let stand at room temperature for at least 3 hours, but preferably overnight.
• stir in milk, then puree with a hand blender, or in batches in a standing blender until the rice resembles fine sand. strain through several layers of cheesecloth, or through a very fine strainer. serve over ice.

braised lemon pheasant

Ingredients

• Servings: 6
• 2 pheasants, rinsed, patted dry, and cut into pieces
• 2 teaspoons salt
• 1/4 teaspoon pepper
• 1/4 cup all-purpose flour for dredging
• 1/4 cup butter
• 1 clove garlic, minced
• 1/4 cup lemon juice
• 1 (10.5 ounce) can condensed beef broth
• 1 1/4 cups water

Recipe

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

Ready Time: 1 hr 40 mins


• season pheasant with salt and pepper. dredge in flour, and shake off excess.
• melt butter in a large, heavy skillet or dutch oven over medium-high heat. sear pheasant pieces until well browned. stir in garlic, and cook for a few seconds until fragrant. pour in lemon juice, beef broth, and water. bring to a boil, then reduce heat to medium-low, cover, and simmer until the pheasant is tender, about 1 hour.

bacon rosemary mashed potatoes

Ingredients

• Servings: 6
• 3 potatoes, cubed
• 1/4 cup butter
• 4 slices bacon
• 1 small red onion, chopped
• 1 clove garlic, minced
• 1 tablespoon minced fresh rosemary
• 1/2 cup milk
• salt and pepper to taste

Recipe

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


• place the cubed potatoes in a pot with enough salted water to cover. bring to a boil, and cook until tender, about 30 minutes; drain. add butter to drained potatoes to melt; set aside.
• while the potatoes are cooking, place bacon in a large, deep skillet. cook over medium high heat until very crisp, about 5 minutes. remove bacon to paper towels to drain; allow to cool and crumble. leave 2 tablespoons bacon drippings in skillet and return it to the heat.
• cook the onion and garlic in the bacon drippings until tender, about 4 minutes. stir in the rosemary and cook for 1 minute more.
• mash the potatoes with the melted butter. mix in the crumbled bacon, the onion mixture, and milk; season with salt and pepper.

movies 'till dawn

Ingredients

• Servings: 1
• 1 cup ice cubes
• 4 fluid ounces pineapple juice
• 2 fluid ounces
• 1 fluid ounce vanilla schnapps
• 1 fluid ounce triple sec
• 1 lime wedge
• 2 maraschino cherries

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• fill a glass with ice, and pour in the pineapple juice, , vanilla schnapps, and triple sec. stir to mix, and garnish with lime and maraschino cherries to serve.

munkiboy's cosmo-not

Ingredients

• Servings: 1
• 1 cup crushed ice
• 3 fluid ounces peach nectar
• 2 fluid ounces cranberry juice cocktail
• 1/2 fluid ounce grenadine syrup
• 1 fluid ounce lemon flavored carbonated beverage
• 1 twist lime peel

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• fill a shaker with ice and pour in peach nectar, cranberry juice and grenadine. strain into a glass and top with lemon soda. garnish with a twist of lime.

Savory Green Beans

Ingredients

• Servings: 6
• 1 1/2 pounds fresh green beans, rinsed and trimmed
• 3 ounces coarsely chopped pancetta
• 1 shallot, thinly sliced
• salt and black pepper to taste

Recipe

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


• bring a large pot of lightly salted water to a boil. add the green beans and boil 3 to 4 minutes until just tender. drain beans and immediately plunge into ice water. allow to sit in ice water until cold, then drain well, and set aside.
• cook pancetta in a large skillet over medium-high heat until crispy, then set aside. reduce heat to medium, stir shallots into the pancetta fat, and cook gently until the shallots have turned dark golden brown, about 10 minutes. place pancetta and green beans in skillet; toss and cook until warmed through, about 2 minutes. season to taste with salt and pepper before serving.

Chicken And Potato Parcels

Ingredients

• Servings: 4
• 4 baking potatoes, peeled and cubed
• 2 skinless, boneless chicken breast halves - diced
• 2 medium red bell peppers, chopped
• 1 large white onion, chopped
• 3 celery ribs, chopped
• 2 cups favorite barbeque sauce

Recipe

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


• make four foil packets by the following method, using 1-foot squares of heavy duty aluminum foil: fold square in half and smooth flat. seal each of the narrow ends by folding over each edge three times to make a 1/4-inch border, smoothing flat after every fold. you should now have a foil packet that is open on one long side. repeat to form four packets.
• in a bowl or resealable plastic bag, combine the potatoes, chicken cubes, red peppers, onion, celery, and barbeque sauce; mix well. evenly divide the mixture among the foil packets. roll up the open end of the packets to seal.
• place packets on a grill over the coals of a fire. cook until the potatoes are tender and the chicken is fully cooked, about 25 minutes, depending on the intensity of the heat.

Papaya Passion Smoothie

Ingredients

• Servings: 6
• 2 cups papaya - peeled, seeded and cubed
• 2 cups milk
• 1/4 cup white sugar
• 1/4 cup sweetened condensed milk
• 1 cup vanilla yogurt
• 2 tablespoons cream cheese
• 2 cups ice

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• place papaya, milk, sugar, condensed milk, yogurt, cream cheese, and ice in a blender. blend until smooth. serve immediately.

gruyere potato gratin

Ingredients

• Servings: 1
• 2 tablespoons softened butter
• 2 1/2 pounds potatoes, peeled and thinly sliced
• 2 large onions, chopped
• salt and pepper to taste
• 1 cup shredded gruyere cheese
• 3/4 cup white
• 1/3 cup water
• 3/4 cup heavy cream

Recipe

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

Ready Time: 1 hr 55 mins


• preheat oven to 350 degrees f (175 degrees c). butter a 9x13 inch baking dish with the softened butter.
• toss the potato slices and chopped onions with salt and pepper, and spread 1/3 of the mixture into the prepared baking dish. sprinkle half of the gruyere cheese over the potatoes, then add another layer of potatoes. sprinkle on the remaining cheese followed by the remaining potatoes. mix together the water and , and pour into dish. cover the baking dish with aluminum foil.
• bake in preheated oven until the potatoes are tender, about 1 hour 15 minutes. once tender, remove the foil, and pour the cream evenly over the potatoes. bake uncovered for an additional 15 minutes to brown the top and thicken the cream.

slippery frog

Ingredients

• Servings: 1
• 1 (1.5 fluid ounce) jigger
• 1 (1.5 fluid ounce) jigger coffee flavored liqueur
• 1/2 (1.5 fluid ounce) jigger irish cream liqueur
• 3 fluid ounces half-and-half
• 1/2 (1.5 fluid ounce) jigger creme de menthe

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• fill an 8 ounce tumbler with ice. pour in the , coffee flavored liqueur, irish cream, and half-and-half; stir. drizzle creme de menthe on top to garnish.

whiskey sours

Ingredients

• Servings: 26
• 3 (12 fluid ounce) cans frozen orange juice concentrate, thawed
• 1 (12 fluid ounce) can frozen lemonade concentrate, thawed
• 18 cups water
• 2 cups whiskey
• 26 maraschino cherries
• 26 orange slices for garnish

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• in a large pitcher or punch bowl, stir together the orange juice concentrate, lemonade concentrate and water until well blended. stir in whiskey and garnish with maraschino cherries and orange slices.

Cool Down Fruit Salad

Ingredients

• Servings: 15
• 6 bananas
• 1 (6 ounce) can frozen orange juice concentrate, thawed slightly
• 1 (20 ounce) can crushed pineapple, drained
• 1 (10 ounce) package frozen strawberries, partially thawed
• 1 cup white sugar
• 1 cup boiling water

Recipe

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


• in a large bowl, mash bananas. stir in orange juice concentrate, pineapple and strawberries until well mixed. in a separate bowl, stir sugar into boiling water until dissolved. allow to cool slightly, then pour over fruit mixture; stir to coat. freeze until cold and just firm.

Butterscotch Raisin Bread Pudding

Ingredients

• Servings: 1
• 1 cup butterscotch topping
• 2 eggs
• 1 cup nonfat evaporated milk
• 2 cups french bread cubes
• 1/3 cup golden raisins

Recipe

Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 50 mins


• preheat oven to 350 degrees f (175 degrees c). grease an 8x8 inch baking dish.
• in a medium bowl, whisk together butterscotch topping, eggs and evaporated milk. place half of bread cubes in bottom of baking dish. cover with raisins. pour half of topping mixture over raisins, and then layer remaining bread cubes and rest of topping over that. press bread down to soak up butterscotch mixture. let stand 20 minutes.
• bake in preheated oven 20 minutes, until heated through and set. let cool 5 minutes before serving.

yellow squash casserole

Ingredients

• Servings: 8
• 8 yellow summer squash, cut into 1/2-inch slices
• 1/2 cup white
• 2 eggs
• 1 cup shredded cheddar cheese
• salt and pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• preheat oven to 325 degrees f (165 degrees c). grease a 9x9 inch baking dish.
• in a saucepan, boil sliced squash in enough water to cover for 10 minutes. remove squash to paper towels. dab off excess moisture.
• in a medium bowl, beat eggs together with . add squash and cheese. season with salt and pepper to taste. then pour mixture into a baking dish.
• bake in a preheated oven for 1 hour.

Spicy Sausage Casserole

Ingredients

• Servings: 6
• 1 tablespoon olive oil
• 1 (16 ounce) package smoked sausage
• 1 shallot, chopped
• 2 cloves garlic, minced
• 1 (14.5 ounce) can italian-style diced tomatoes
• 1 (8.75 ounce) can whole kernel corn, drained
• 1/3 cup frozen green peas
• 1 (6 ounce) can mushrooms, drained
• 2 green onions, chopped
• 1 bay leaf
• 1/2 teaspoon dried thyme
• 1 teaspoon crushed red pepper flakes

Recipe

Preparation Time: 20 mins Cook Time: 35 mins Ready Time: 55 mins


• preheat oven to 375 degrees f (190 degrees c).
• heat oil in a large heavy skillet over medium-high heat. cook sausage until browned on both sides; remove and set aside. drain excess oil. saute shallot and garlic until tender. stir in tomatoes, corn, peas, mushrooms and green onions. season with bay leaf, thyme and red pepper flakes. bring to a boil, then carefully transfer to a 9x13 inch baking dish. lay sausage on top, and cover dish tightly with foil.
• bake in preheated oven for 35 to 40 minutes.

golden glow fruit punch

Ingredients

• Servings: 30
• 8 black tea bags, strings removed
• 4 cups cold water
• 4 cups apple
• 3 cups apricot nectar
• 1 (6 ounce) can frozen lemonade concentrate, thawed
• 2 (12 fluid ounce) cans or bottles cherry flavor lemon-lime carbonated beverage, chilled
• 1 orange, sliced into rounds
• 1 (4 ounce) jar maraschino cherries

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• in a large pitcher, combine tea bags and cold water. cover, and refrigerate for 6 hours or overnight.
• remove tea bags, squeezing them gently against side of pitcher. stir in apple , apricot nectar and lemonade concentrate. chill until ready to serve.
• pour punch over ice cubes in a punch bowl. add carbonated beverage, and garnish with orange slices and cherries.

Browned Brussels Sprouts With Orange And Walnuts

Ingredients

• Servings: 8
• 1 tablespoon walnut oil
• 2 pounds brussels sprouts, trimmed and cut in half
• 1 orange, zested and juiced
• 1/4 cup chopped walnuts
• salt to taste
• freshly ground black pepper to taste

Recipe

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


• evenly spread walnut oil over bottom of a large, heavy skillet over medium-high heat. place brussels sprout halves in skillet cut side down. cook 5 to 10 minutes, until cut sides are lightly browned. pour orange juice over sprouts in skillet, and continue cooking 5 minutes or until sprouts are tender. transfer to a large bowl.
• place the walnuts in a small skillet over medium heat. cook 5 minutes, stirring frequently, until lightly toasted. gently toss brussels sprouts with toasted walnuts and orange zest. season with salt and pepper.

Cheese Rosti

Ingredients

• Servings: 6
• 6 large potatoes
• 6 tablespoons butter
• 8 ounces swiss cheese, grated
• salt to taste
• ground black pepper to taste
• 2 tablespoons hot water

Recipe

Preparation Time: 25 mins Cook Time: 5 mins Ready Time: 35 mins


• bring a large pot of salted water to a boil. add potatoes and cook until tender but still firm, about 15 minutes. drain, and let cool. once cool, peel and grate potatoes.
• melt 3 tablespoons of butter in large nonstick skillet, add a layer of potatoes and a layer of cheese, sprinkle with salt and pepper. repeat layers. dot each layer with remaining butter. sprinkle 2 tablespoons hot water over the top layer, cover and saute at low to medium heat until bottom layer browns. turn with spatula and brown again.

Sauerkraut Casserole

Ingredients

• Servings: 8
• 1 pound sauerkraut
• 14 ounces tomato, coarsely chopped
• 1 cup white sugar
• 6 slices bacon, diced
• 1 tablespoon ground black pepper

Recipe

Preparation Time: 10 mins Cook Time: 2 hrs 15 mins

Ready Time: 2 hrs 25 mins


• preheat oven to 325 degrees f (165 degrees c).
• combine sauerkraut, tomatoes, sugar, bacon, and black pepper in a 9x13 inch casserole dish.
• bake in a preheated 325 degrees f (165 degrees c) oven for 2 hours and 15 minutes. when finished cooking it should be bubbly around the edges and caramelized on top.

gooey cherry bars

Ingredients

• Servings: 36
• 2 1/3 cups all-purpose flour
• 1/3 cup white sugar
• 3/4 cup butter, softened
• 2 eggs, lightly beaten
• 1 cup brown sugar
• 1/2 teaspoon vanilla extract
• 1 1/2 teaspoons baking powder
• 1 (10 ounce) jar maraschino cherries, drained and juice reserved
• 1/2 cup chopped walnuts
• 2 1/2 cups confectioners' sugar
• 2 tablespoons butter

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). lightly grease a 9x13 inch baking dish.
• in a medium bowl, mix flour, white sugar and 3/4 cup butter until crumbly. press into prepared pan.
• bake in preheated oven 12 to 15 minutes, until light brown.
• in a food processor, combine eggs, brown sugar, vanilla and baking powder and process until smooth. pour in cherries and walnuts and pulse until just chopped and incorporated, but not pulverized. pour over crust.
• bake 25 minutes, until center is set.
• to frost, cream together confectioners' sugar with 2 tablespoons butter and 4 tablespoons cherry juice until fluffy. frost cooled dessert and cut into bars.