raisin filled spice cookies

Ingredients

• Servings: 15
• 1/3 cup white sugar
• 1/3 cup water
• 1 cup raisins
• 1 1/2 teaspoons butter
• 1 pinch salt
• 2 1/4 cups sifted all-purpose flour
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 2 teaspoons baking powder
• 1/2 cup shortening
• 1 cup white sugar
• 2 eggs
• 1/2 teaspoon vanilla extract
• 1 tablespoon milk

Recipe

• in a small saucepan, over medium heat, combine the 1/3 cup of sugar, water, raisins, butter and pinch of salt. bring ingredients to a boil, and cook until thick, you should be able to see the bottom of the pan while stirring when finished. remove from heat and set aside to cool.
• preheat oven to 375 degrees f (190 degrees c).
• sift together the flour, cinnamon, allspice, cloves, salt and baking powder, set aside. in a medium bowl, cream shortening and sugar until smooth. stir in the eggs and vanilla. add dry ingredients, mix until blended, then finally stir in the milk.
• on a lightly floured surface, roll the dough out to 1/4 to 1/8 inch thickness. cut into 2 1/2 inch circles. place a teaspoon of filling the center of half of the cookies. cover with the other half of the cookies. press the edges together with the tines of a fork. sprinkle with sugar and bake on unprepared cookie sheets for 10 to 12 minutes in the preheated oven.

Stuffed Olives

Ingredients

• Servings: 4
• 1 (6 ounce) can large, pitted black olives
• 4 ounces cream cheese

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• using a butter knife, simply fill each olive with the desired amount of cream cheese. serve on a decorative plate!

ricotta stuffed squash

Ingredients

• Servings: 8
• 8 zucchini, halved lengthwise
• 2 tablespoons butter, melted
• 1 small onion, finely chopped
• 1 clove garlic, minced
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 2 cups ricotta cheese
• 2 eggs, beaten
• 1/4 cup grated parmesan cheese
• 1 tablespoon chopped parsley
• 1/2 teaspoon salt
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• ground black pepper to taste
• 1 (10 ounce) can tomato sauce

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• trim ends of zucchini halves, and scoop out seeds and pulp, leaving about 1/2 inch pulp on skins. in a large saucepan, steam zucchini halves in a vegetable steamer over boiling water for about 5 minutes, until tender but firm. drain, and immediately plunge into a large bowl filled with enough ice water to cover. allow to cool completely; drain.
• melt 1 tablespoon butter in a medium saucepan over medium heat. slowly cook and stir onion and garlic until onion is soft. stir in spinach, and cook about 1 minute, until wilted.
• transfer spinach mixture to a medium bowl, and mix in ricotta cheese, eggs, parmesan cheese, parsley, salt, basil, oregano and pepper. stuff zucchini halves with even amounts of the mixture, and arrange in a large baking dish. drizzle with remaining butter.
• bake uncovered in the preheated oven for 20 minutes, until the stuffing is hot and bubbly. heat tomato sauce in a small saucepan, and spoon over the zucchini half way through baking.

"fruit smoothie" no-bake cheesecake from philadelphia®

Ingredients

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

Recipe

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


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

green pea casserole

Ingredients

• Servings: 8
• 1 (15 ounce) can baby peas, drained
• 1 (2 ounce) bottle diced pimento peppers, drained
• 1 (5 ounce) can sliced water chestnuts, drained
• 1 (10.75 ounce) can condensed cream of celery soup
• 1/2 cup chopped onion
• 1/2 cup shredded cheddar cheese
• 2 cups crushed buttery round crackers
• 1/2 cup margarine, melted

Recipe

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


• preheat the oven to 375 degrees f (190 degrees c).
• in a medium bowl, mix together the peas, pimentos, water chestnuts, cream of celery soup and onion. pour into a 1 1/2 quart casserole dish. top with shredded cheese. in a separate bowl, mix together the cracker crumbs and margarine; sprinkle evenly over the cheese.
• bake for 30 to 40 minutes in the preheated oven, until browned and bubbly.

Lamb Chops With Basil And

Ingredients

• Servings: 6
• 1 cup all-purpose flour
• 1 tablespoon garlic salt
• 6 lamb loin chops, 1 inch thick
• 1 tablespoon olive oil
• 2 teaspoons dried basil
• 1/2 cup
• salt and pepper to taste

Recipe

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

Ready Time: 1 hr 20 mins


• preheat oven to 350 degrees f (175 degrees c).
• mix the flour and garlic salt in a large resealable plastic bag. place lamb chops in the bag, and shake to coat.
• heat the oil in a skillet over medium heat, and brown chops on both sides. transfer to a baking dish, and sprinkle with basil. cover pan with aluminum foil.
• bake 45 minutes in the preheated oven. remove foil, pour in , and continue baking 15 minutes, basting occasionally with the . skim off and discard any fat and season chops with salt and pepper to serve.

sauerkraut balls

Ingredients

• Servings: 24
• 3 tablespoons unsalted butter
• 1 onion, finely chopped
• 1 cup finely chopped cooked ham
• 1 cup finely chopped corned beef
• 1/2 clove garlic, crushed
• 6 tablespoons all-purpose flour
• 2 cups sauerkraut, drained and minced
• 1 tablespoon chopped fresh parsley
• 1/2 cup beef broth
• 1 egg
• 2 cups milk
• 2 1/2 cups all-purpose flour
• 4 cups fine dry bread crumbs
• 1 quart oil for frying

Recipe

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


• in a large skillet, melt butter over medium-low heat. add onion and cook until softened. stir in ham, corned beef and garlic. cook mixture, stirring constantly for 1 minute. stir in 6 tablespoons flour and cook mixture over moderate heat, stirring occasionally, for 3 minutes.
• stir in sauerkraut, parsley, and broth; cook for 3 minutes or until thickened and paste-like. spread mixture on a platter and chill for at least 3 hours.
• heat oil in deep-fryer to 375 degrees f (190 degrees c). in a bowl, whisk together the egg, milk and 2 1/2 cups flour. shape the sauerkraut mixture by level teaspoons in to balls, dip them into the egg mixture and roll them in the bread crumbs.
• fry balls in batches for 2 to 3 minutes or until golden brown. transfer to paper towels to drain. serve warm.