Perfect Pita Chips

Ingredients

• Servings: 8
• 1 package pita pockets
• 2 tablespoons olive oil
• 1 tablespoon garlic powder
• 1 teaspoon kosher salt
• 1 teaspoon garlic salt

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• brush one side of each piece pita pocket with olive oil. sprinkle the garlic powder, salt, and garlic salt over the pita pockets. slice each pocket into 4 even triangles.
• bake in preheated oven until the triangles turn a light brown color, 15 to 20 minutes.

party punch iv

Ingredients

• Servings: 48
• 1 (16 ounce) can frozen pineapple juice concentrate
• 1 (12 fluid ounce) can frozen orange juice concentrate
• 12 fluid ounces
• 2 (2 liter) bottles lemon-lime flavored carbonated beverage, chilled
• 1 (4 ounce) jar maraschino cherries
• 4 oranges, sliced into rounds
• 2 trays ice cubes

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• in a punch bowl, combine pineapple juice concentrate, orange juice concentrate and . pour in lemon-lime soda. float cherries and orange slices on top. add ice before serving.

Cheesy Sweet And Savory Spuds

Ingredients

• Servings: 8
• 6 yukon gold potatoes, peeled and cubed
• 2 sweet potatoes, peeled and cubed
• 2 tablespoons butter
• 1/2 cup heavy cream
• 1 tablespoon chicken bouillon granules
• 1 2/3 tablespoons brown sugar
• 2 teaspoons black pepper
• 2 cups shredded monterey jack cheese

Recipe

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


• place the potatoes and sweet potatoes in a large pot with enough water to cover. bring to a boil. cook about 15 minutes, until tender but firm. remove from heat, and drain.
• preheat the oven broiler.
• in a large bowl, mash the potatoes. gradually mix in butter, heavy cream, chicken bouillon, brown sugar, and pepper. transfer the mixture to a medium baking dish, and top with monterey jack cheese.
• broil uncovered in the preheated oven 10 minutes, or until the cheese is melted and lightly browned.

Cornbread Sausage Casserole

Ingredients

• Servings: 8
• 1 pound ground lamb breakfast sausage
• 1 (16 ounce) package dry corn bread mix
• 1 (15 ounce) can cream style corn
• 5 fluid ounces water
• 1 medium onion, diced
• 4 fresh jalapeno peppers, diced
• 1 (8 ounce) package shredded cheddar-monterey jack cheese blend

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease a medium baking dish.
• place sausage in a large, deep skillet. cook over medium high heat until evenly brown. drain, and set aside.
• in a medium bowl, mix corn bread mix, cream style corn and water.
• cover the bottom of the prepared baking dish with about 1/2 inch of the corn bread mixture. layer mixture with sausage, followed by onion and jalapeno. cover with cheese. top with remaining corn bread mixture, using only as much as will fit in the baking dish.
• cook 35 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean. allow to cool slightly before serving.

Potato And Cauliflower Casserole

Ingredients

• Servings: 6
• 2 large potatoes, peeled and chopped
• 1 head cauliflower, cut into florets
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 1 cup heavy cream
• 1 cup shredded swiss cheese
• salt and pepper to taste

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). lightly grease a medium casserole dish.
• in a pot with enough water to cover, boil the potatoes 10 minutes, or until tender but still firm. drain, and set aside.
• in a pot, place the cauliflower in a steamer basket over boiling water. steam 5 minutes, until tender but still firm. set aside.
• melt the butter in a saucepan over medium heat, and whisk in the flour. gradually stir in the heavy cream until thickened. remove from heat, and mix in 1/2 cup swiss cheese until melted. season with salt and pepper.
• arrange the potatoes and cauliflower in the prepared casserole dish. pour the cream sauce over the potatoes and cauliflower, and sprinkle with the remaining swiss cheese.
• bake 20 minutes in the preheated oven, or until bubbly and lightly browned.

Campfire Green Beans

Ingredients

• Servings: 6
• 2 tablespoons olive oil
• 1 large sweet onion, diced
• 1 clove garlic, chopped
• 1/4 cup slivered almonds
• 3 (14.5 ounce) cans french-style green beans, drained
• salt and pepper to taste

Recipe

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


• heat a large skillet over medium-high heat. pour in olive oil, then mix in onion, garlic, and almonds. saute until onions are translucent, about 5 minutes.
• stir in green beans and season with salt and pepper. cover skillet with lid and cook for 3 minutes, stirring a few times so mixture doesn't burn. transfer mixture to a shallow dish and place in refrigerator to cool. when cool, pack into a resealable bag.
• at campsite, heat a skillet over the fire or camp stove, dump in contents of bag, and cook just until heated through.

Pastel De Tres Leches (three Milk Cake)

Ingredients

• Servings: 1
• 6 eggs, separated
• 1 cup sugar
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1/2 cup milk
• 2 teaspoons vanilla extract
• 1 cup heavy whipping cream
• 1 (14 ounce) can sweetened condensed milk
• 1 (12 ounce) can evaporated milk
• 1 cup whipped cream (optional)
• 1 cup sliced fresh strawberries (optional)

Recipe

Preparation Time: 25 mins Cook Time: 25 mins Ready Time: 1 hr 50 mins


• preheat oven to 350 degrees f (175 degrees c).
• grease a 10x15-inch baking dish.
• beat egg whites in a large mixing bowl with an electric mixer on high until stiff peaks form; gradually beat in sugar until mixture is glossy. beat in egg yolks, one at a time, combining each yolk before adding the next. reduce mixer speed to medium and add flour, about 1 tablespoon at a time, to the mixture, beating continuously; beat in baking powder, milk, and vanilla extract. pour batter into prepared baking dish.
• bake in the preheated oven until cake is lightly browned and a toothpick inserted in the middle comes out clean, about 25 minutes. let cake cool for 15 minutes.
• pour 1 cup cream, sweetened condensed milk, and evaporated milk in a blender and pulse several times until well blended. pour three-milk mixture evenly over the cake. refrigerate cake until cold and the milk mixture has soaked in, at least 1 hour.
• cut in squares and top each serving with a dollop of whipped cream and a few sliced strawberries. refrigerate leftovers.

Easy Au Gratin Potatoes

Ingredients

• Servings: 12
• 2 pounds yukon gold potatoes, sliced thin
• 1 quart buttermilk
• 5 tablespoons kosher salt
• 3 tablespoons freshly ground black pepper
• 1 (16 ounce) package sharp cheddar cheese, shredded

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins


• preheat oven to 350 degrees f (175 degrees c). grease a 9x12 inch glass or ceramic dish with olive oil.
• layer potatoes on the bottom of the dish. pour 1/3 of the buttermilk over the potatoes and sprinkle with 1/3 of the salt, pepper and cheese. repeat 2 more times, ending with cheese on top.
• bake in preheated oven for 30 to 35 minutes, or until hot, bubbly and golden brown.

Quinoa Pilaf

Ingredients

• Servings: 4
• 1 tablespoon vegetable oil
• 1/2 cup chopped onion
• 2 carrots, chopped
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 3/4 cup chopped walnuts
• 1/4 cup chopped fresh parsley

Recipe

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


• heat oil in a saucepan over medium-high heat. cook onion in oil for 5 minutes, or until translucent. add carrot, and cook 3 minutes more. stir in quinoa and vegetable broth, and bring to a boil. reduce to a simmer, cover, and cook 15 to 20 minutes, or until quinoa is tender and fluffy.
• in a bowl, toss quinoa together with walnuts and parsley. serve hot or at room temperature.

Zucchini Bread With Cinnamon Sugar Topping

Ingredients

• Servings: 2
• 3 beaten eggs
• 1 cup vegetable oil
• 2 cups sugar
• 2 cups shredded zucchini
• 2 teaspoons vanilla extract
• 1/2 cup golden raisins
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 1/4 cup brown sugar
• 1/4 teaspoon ground cinnamon

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• preheat oven to 325 degrees f (165 degrees c). prepare two loaf pans with cooking spray.
• mix the eggs, vegetable oil, sugar, zucchini, and vanilla extract together in a large bowl; add the raisins. in a separate bowl, combine the flour, baking soda, baking powder, salt, and 1 teaspoon cinnamon. whisk the flour mixture into the zucchini mixture, stirring until almost all the lumps are gone. divide the batter between the two prepared loaf pans.
• whisk the flour mixture into the zucchini mixture, stirring until almost all the lumps are gone. divide the batter between the two prepared loaf pans, and sprinkle the tops with the brown sugar-cinnamon mixture.
• bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. cool in the pans for 10 minutes before removing to cool completely on a wire rack.

pineapple upside down cupcakes

Ingredients

• Servings: 2
• cooking spray
• 1/2 cup butter, melted
• 1 1/2 cups brown sugar
• 24 maraschino cherries
• 1 (20 ounce) can crushed pineapple
• 1 (18.25 ounce) package pineapple cake mix (such as duncan hines® pineapple supreme)
• 3 eggs
• 1 1/3 cups pineapple juice
• 1/3 cup vegetable oil
• 1 tablespoon confectioners' sugar for dusting, or as needed

Recipe

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


• move an oven rack into the middle of the oven. preheat oven to 350 degrees f (175 degrees c).
• spray 24 muffin cups with cooking spray.
• line a work surface with waxed paper.
• spoon 1 teaspoon melted butter into the bottom of each sprayed muffin cup.
• spoon 1 tablespoon brown sugar in each muffin cup.
• press a maraschino cherry into the center of the brown sugar in each muffin cup.
• spoon a heaping tablespoon of crushed pineapple over the cherry and compact it with the back of a spoon into an even layer.
• mix pineapple cake mix, eggs, pineapple juice, and vegetable oil in a large bowl with electric mixer on low speed until moistened, about 30 seconds. turn mixer speed to medium and mix for 2 minutes.
• pour pineapple cake batter into the muffin cups, filling them to the top; do not overfill.
• bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes.
• allow cupcakes to cool at least 5 minutes before inverting muffin cups the waxed paper to release. serve with pineapple and cherry sides up. sprinkle cupcakes lightly with confectioners' sugar.

Honey Brie Spread

Ingredients

• Servings: 8
• 1 (14 ounce) round brie cheese
• 1 (10 ounce) can refrigerated crescent roll dough
• 1 1/2 cups honey
• 1 1/2 cups pecan halves

Recipe

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


• preheat the oven to 375 degrees f (190 degrees c). unwrap the wheel of brie, and crescent rolls.
• unroll the crescent roll dough, and wrap around the brie. press seams together to seal in the cheese. place in a 9x9 inch baking dish. sprinkle pecan halves over the top, and drizzle honey over the whole thing.
• bake for 30 minutes in the preheated oven, until golden brown and cheese is soft. serve with apple slices or cornbread crackers.

Carrot, Tomato, And Spinach Quinoa Pilaf

Ingredients

• Servings: 2
• 2 teaspoons olive oil
• 1/2 onion, chopped
• 1 cup quinoa
• 2 cups water
• 2 tablespoons vegetarian chicken-flavored bouillon granules
• 1 teaspoon ground black pepper
• 1 teaspoon thyme
• 1 carrot, chopped
• 1 tomato, chopped
• 1 cup baby spinach

Recipe

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


• heat the olive oil in a sauce pan over medium heat; cook and stir the onion in the hot oil until translucent, about 5 minutes. lower the heat, stir in quinoa, and toast, stirring constantly, for 2 minutes. stir in the water, bouillon granules, black pepper, and thyme; raise heat to high and bring to a boil. cover, reduce heat to low, and simmer for 5 minutes.
• stir in the carrots. cover and simmer until all water is absorbed, about 10 more minutes. turn off the heat, add the tomatoes and spinach, and stir until the spinach is wilted and the tomatoes have given off their moisture, about 2 minutes.

Bean And Honey Burrito Casserole

Ingredients

• Servings: 8
• 1 1/2 cups cooked yellow rice
• 1 serving cooking spray
• 8 (8 inch) flour tortillas
• 1/4 cup prepared yellow mustard
• 1/4 cup sour cream
• 1/3 cup honey
• 1/2 cup diced red bell pepper
• 1/2 cup diced green bell pepper
• 1 (15 ounce) can garbanzo beans, drained
• 1 (15 ounce) can black beans, rinsed and drained
• 1 cup corn kernels
• 2 cups shredded cooked chicken
• 1/2 cup shredded mozzarella cheese
• 1/2 cup shredded cheddar cheese
• 1 1/2 teaspoons ground cumin
• 1 tablespoon honey

Recipe

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

Ready Time: 1 hr 20 mins


• prepare yellow rice as directed on package; reserve 1 1/2 cups. refrigerate any remaining rice for another use.
• preheat oven to 375 degrees f (190 degrees c). spray a 9x13 inch baking dish with cooking spray.
• line bottom of baking dish with 4 tortillas. to make the honey sauce, whisk together the mustard, sour cream, and 1/3 cup honey in a small bowl. combine the red pepper, green pepper, garbanzo beans, black beans, and corn in a large bowl. scoop out 1/2 cup of the bean mixture and reserve for topping.
• stir the chicken, 1/4 cup mozzarella cheese, 1/4 cup cheddar cheese, cumin, yellow rice, and honey sauce into the bean mixture. mix well. pour mixture into the baking dish. top with 4 tortillas; sprinkle with the remaining 1/4 cup mozzarella cheese, 1/4 cup cheddar cheese, and the reserved 1/2 cup bean mixture.
• bake in preheated oven until hot and bubbly, 30 to 45 minutes. cover with aluminum foil if top browns excessively. remove from oven, drizzle with the remaining 2 tablespoons of honey.

Watermelon Lemonade

Ingredients

• Servings: 6
• 1/2 cup sugar
• 1/2 cup water
• 4 cups cubed watermelon
• 3 cups cold water
• 1/2 cup fresh lemon juice
• 6 cups ice cubes

Recipe

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


• place the watermelon into a blender. cover, and puree until smooth. strain through a fine mesh sieve.
• bring sugar and 1/2 cup water to a boil in a saucepan over medium-high heat until sugar dissolves, about 5 minutes. remove from heat. stir in 3 cups of cold water and the lemon juice. divide the ice into 12 glasses, and scoop 2 to 3 tablespoons of watermelon puree over the ice, then top with the lemonade. gently stir before serving.

Leek And Cheese Quiche

Ingredients

• Servings: 8
• 2 tablespoons butter
• 2 cups sliced leeks
• 1 (9 inch) frozen pie crust, thawed
• 1 cup shredded swiss cheese
• 1/4 cup grated romano cheese
• 1 tablespoon all-purpose flour
• 4 eggs
• 1 3/4 cups heavy cream
• 1 tomato, thinly sliced
• salt and pepper to taste

Recipe

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


• preheat oven to 450 degrees f (230 degrees c).
• melt the butter in a skillet over medium heat, and saute the leeks until tender. spread evenly over the bottom of the pie crust.
• in a bowl, toss together the swiss cheese, romano cheese, and flour. spread over the leeks.
• in a separate bowl, beat together the eggs and heavy cream. pour over the cheese layer in the pie crust. top with the tomato slices, and season with salt and pepper.
• bake 15 minutes in the preheated oven. reduce heat to 325 degrees f (165 degrees c), and continue baking 30 minutes, until the crust is lightly browned and a knife inserted in the center of the quiche comes out clean.

spicy oatmeal cookies

Ingredients

• Servings: 3
• 1 1/2 cups all-purpose flour
• 1 cup sugar
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 3/4 teaspoon ground cinnamon
• 3/4 cup shortening
• 1 egg, beaten
• 1 banana
• 1 3/4 cups rolled oats

Recipe

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


• preheat the oven to 400 degrees f (200 degrees c).
• in a large bowl, stir together the flour, sugar, baking soda, salt, nutmeg and cinnamon. cut in the shortening, until the mixture appears mealy. stir in the egg, mashed banana and oatmeal until well blended. drop by rounded spoonfuls an unprepared cookie sheet.
• bake for 8 to 10 minutes in the preheated oven. remove from baking sheet to cool on wire racks.

amazing gluten-free layer bars

Ingredients

• Servings: 30
• 7 ounces sweetened flaked coconut, divided
• 1 cup butterscotch chips
• 6 ounces semisweet chocolate chips
• 8 ounces unsalted peanuts
• 1/2 cup sliced almonds
• 1 (14 ounce) can sweetened condensed milk

Recipe

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


• preheat oven to 350 degrees f ( 175 degrees c ). generously grease one 13x9-inch baking pan.
• spread 2/3 of the flaked coconut evenly on the bottom of the baking pan. sprinkle the butterscotch morsels, chocolate chips, and peanuts evenly over the coconut layer. pour condensed milk evenly over the whole pan. top with sliced almonds and remaining coconut.
• bake in preheated oven for 20 minutes. cool completely before cutting into squares.

Chicken Ii

Ingredients

• Servings: 6
• 4 pounds chicken legs
• 1/4 cup brown sugar
• 1 tablespoon olive oil
• 4 onions, chopped
• 2 cloves garlic, minced
• 3 green bell peppers, diced
• 8 ounces tomato paste
• 1 cup raisins
• 1 tablespoon curry powder
• 2 cups chicken stock
• 1 bay leaf
• salt and pepper to taste
• 1 tablespoon chopped fresh parsley

Recipe

• preheat oven to 350 degrees f (175 degrees c).
• rinse and pat dry the chicken pieces and rub them with brown sugar. in a large skillet, fry the chicken quickly in hot oil (the sugar must not burn). when browned, remove to a 10x15 inch baking dish.
• saute the onions and garlic in oil until soft. add the sweet peppers, tomato paste, raisins, curry powder, chicken stock, bay leaf, salt, black pepper and parsley. simmer for about 5 minutes.
• pour the sauce mixture over the chicken, cover and bake in the preheated oven for 45 minutes. remove cover and bake for another 30 minutes or until tender.

Sausage And Lentils

Ingredients

• Servings: 4
• 3 cups water
• 1 cup dried lentils
• 1/2 cup chopped onion
• 8 ounces fully cooked kielbasa or polish sausage, sliced
• 1 teaspoon ground cumin
• salt and pepper to taste

Recipe

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


• combine water, lentils and onion in a saucepan over medium heat. bring to a boil, and cook for about 15 minutes. add sliced sausage, and season with cumin, salt and pepper. simmer until lentils are tender, about 5 to 10 more minutes.

devil's food peanut butter chip cookies

Ingredients

• Servings: 5
• 2 eggs
• 1 teaspoon vanilla extract
• 2/3 cup shortening
• 1 (18.25 ounce) package devil's food cake mix
• 2 cups peanut butter chips

Recipe

Preparation Time: 10 mins Cook Time: 12 mins Ready Time: 45 mins


• preheat oven to 375 degrees f (190 degrees c).
• in a medium bowl, beat the eggs, vanilla, and shortening with 1/2 of the cake mix until light and fluffy. mix in the remaining cake mix and the peanut butter chips. drop dough by rounded teaspoonfuls 2 inches apart ungreased cookie sheets.
• bake for 10 to 12 minutes in preheated oven. remove from cookie sheets to cool on wire racks.

Kim's Prime Rib

Ingredients

• Servings: 5
• 5 pounds rib roast
• 1/4 cup soy sauce
• 1/4 cup worcestershire sauce
• 1/2 teaspoon garlic powder
• onion salt
• 1 tablespoon browning sauce
• 1 1/2 cups water

Recipe

Preparation Time: 20 mins Cook Time: 2 hrs

Ready Time: 2 hrs 20 mins


• preheat oven to 450 degrees f (230 degrees c).
• in a medium bowl, combine the soy sauce, worcestershire sauce, garlic powder, onion salt, browning sauce and water. place roast in a roasting pan ribs side down and poke deep holes in the roast with a knife. pour the marinade over the roast. using a baster, squirt marinade into the holes you created with the knife and over the entire roast a few times.
• bake at 450 degrees f (230 degrees c) for about 1 hour. (note: bake for 40 to 45 minutes for a smaller roast so that it does not dry out.)
• remove roast from oven and reduce temperature in the oven to 200 degrees f (95 degrees c).
• when oven has reached 200 degrees f (95 degrees c), return roast to oven and continue cooking for 18 to 22 minutes per pound, or until internal temperature reaches 145 degrees f (65 degrees c).

pumpkin squares

Ingredients

• Servings: 1
• 4 eggs
• 1 cup vegetable oil
• 2 cups sugar
• 1 (15 ounce) can solid pack pumpkin puree
• 2 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1 teaspoon baking soda
• 2 teaspoons baking powder
• 1/2 teaspoon salt

Recipe

• preheat oven to 350 degrees f (175 degrees c). grease a 9x13 inch baking pan.
• in a medium bowl, mix together the eggs, oil, sugar and pumpkin until smooth. sift together the flour, cinnamon, cloves, ginger, nutmeg, baking soda, baking powder and salt. stir into the pumpkin mixture.
• spread evenly into the prepared pan and bake for 25 to 30 minutes. the bars should spring back to the touch when done. allow to cool before frosting.

strawberry dream cake ii

Ingredients

• Servings: 1
• strawberry cake:
• 1 (18.25 ounce) package cake mix
• 1 (3 ounce) package strawberry flavored jell-o® mix
• 1 cup mashed fresh strawberries
• 1 cup vegetable oil
• 1/2 cup milk
• 4 eggs
• 1 cup flaked coconut
• 1/2 cup chopped pecans
• strawberry cream cheese frosting:
• 1 (8 ounce) package cream cheese, room temperature
• 1/2 cup butter, room temperature
• 3 1/2 cups confectioners' sugar
• 3/4 cup fresh strawberries
• 1/2 cup flaked coconut
• 1/2 cup chopped pecans

Recipe

Preparation Time: 45 mins Cook Time: 30 mins Ready Time: 6 hrs


• preheat oven to 350 degrees f (175 degrees c). grease and flour three 9-inch round pans.
• in a large bowl, stir together cake mix and gelatin mix. make a well in the center and pour in 1 cup mashed strawberries, oil, milk and eggs. beat on low speed until blended. scrape bowl, and beat 4 minutes on medium speed. fold in the coconut and pecans. pour cake batter into the prepared pans.
• bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. let cool in pan for 10 minutes, then turn out a wire rack and cool completely.
• to make the strawberry cream cheese frosting: mash the 3/4 cup strawberries to make 1/2 cup, then drain well; set aside. in a medium bowl, beat cream cheese and butter until smooth. blend in the confectioners' sugar and drained strawberries. beat on medium speed until the frosting lightens and is well combined. fold in the coconut and pecans.
• frost cake between layers, on top and sides. chill uncovered 30 minutes or until frosting sets, then cover and chill 4 to 6 hours before serving.

Chicana

Ingredients

• Servings: 4
• 1 pound top round steak, cut into 1/2 inch pieces
• 1/2 large bell pepper, cut in strips
• 1 (15 ounce) can tomato sauce
• 1 cup water
• 1/2 onion, sliced into strips
• 1 teaspoon ground cumin
• 1 clove garlic, minced
• 1 tablespoon chili powder

Recipe

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


• heat a large skillet over medium heat. throw in the round steak, bell pepper and onion. pour the tomato sauce and water over all, and season with garlic, cumin and chili powder. cover and simmer for 45 minutes.

strawberry dream cake ii

Ingredients

• Servings: 1
• strawberry cake:
• 1 (18.25 ounce) package cake mix
• 1 (3 ounce) package strawberry flavored jell-o® mix
• 1 cup mashed fresh strawberries
• 1 cup vegetable oil
• 1/2 cup milk
• 4 eggs
• 1 cup flaked coconut
• 1/2 cup chopped pecans
• strawberry cream cheese frosting:
• 1 (8 ounce) package cream cheese, room temperature
• 1/2 cup butter, room temperature
• 3 1/2 cups confectioners' sugar
• 3/4 cup fresh strawberries
• 1/2 cup flaked coconut
• 1/2 cup chopped pecans

Recipe

Preparation Time: 45 mins Cook Time: 30 mins Ready Time: 6 hrs


• preheat oven to 350 degrees f (175 degrees c). grease and flour three 9-inch round pans.
• in a large bowl, stir together cake mix and gelatin mix. make a well in the center and pour in 1 cup mashed strawberries, oil, milk and eggs. beat on low speed until blended. scrape bowl, and beat 4 minutes on medium speed. fold in the coconut and pecans. pour cake batter into the prepared pans.
• bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. let cool in pan for 10 minutes, then turn out a wire rack and cool completely.
• to make the strawberry cream cheese frosting: mash the 3/4 cup strawberries to make 1/2 cup, then drain well; set aside. in a medium bowl, beat cream cheese and butter until smooth. blend in the confectioners' sugar and drained strawberries. beat on medium speed until the frosting lightens and is well combined. fold in the coconut and pecans.
• frost cake between layers, on top and sides. chill uncovered 30 minutes or until frosting sets, then cover and chill 4 to 6 hours before serving.

Hot Milk Sponge Cake I

Ingredients

• Servings: 1
• cake:
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 2 eggs
• 1 cup sugar
• 1/2 cup milk
• 2 tablespoons butter
• topping:
• 1/4 cup packed brown sugar
• 2 tablespoons butter, room temperature
• 1/2 cup flaked coconut
• 1/4 cup chopped walnuts
• 4 tablespoons milk

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c). grease a 9-inch square pan.
• in a large mixing bowl, beat eggs for 4 minutes with electric mixer. gradually add sugar; beat until light and fluffy, 4 to 5 minutes.
• whisk together the flour and baking powder, and add to egg mixture until just combined.
• in a saucepan, heat 1/2 cup milk and 2 tablespoons butter until butter is melted. gradually pour into the batter, mixing constantly. pour into prepared pan.
• bake in preheated oven until cake is golden and a toothpick inserted in the center of the cake comes out clean, 20 to 25 minutes.
• remove cake from oven; preheat oven's broiler.
• beat 1/4 cup brown sugar and 2 tablespoons butter until combined. stir in milk to desired consistency. stir in coconut and nuts. spread over warm cake. broil 4 inches from heat for 3 to 4 minutes, till golden.

Spinach, Sausage And Cheese Bake

Ingredients

• Servings: 8
• 1 pound italian sausage
• 1 (8 ounce) can tomato sauce
• 2 (10 ounce) packages frozen chopped spinach, thawed and drained
• 2 cups cottage cheese
• 1/2 cup grated parmesan cheese
• 1 egg, beaten
• 2 cups shredded mozzarella cheese

Recipe

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


• brown sausage in skillet over medium high heat. drain fat from skillet and stir in tomato sauce. set mixture aside.
• preheat oven to 350 degrees f (175 degrees c).
• in a large bowl, combine the spinach, cottage cheese, parmesan cheese and egg. mix well and spread mixture in the bottom of a 9x13 inch baking dish. spoon sausage mixture over spinach mixture and top with mozzarella cheese.
• bake in preheated oven for 40 minutes.

Cheesy Baked Grits

Ingredients

• Servings: 12
• 1 quart milk
• 1/2 cup butter
• 1 cup uncooked grits
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup shredded cheddar cheese
• 1/3 cup butter
• 1/2 cup grated parmesan cheese

Recipe

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

Ready Time: 1 hr 25 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease a medium baking dish.
• bring the milk to a boil in a pot over medium heat. melt 1/2 cup butter in the boiling milk. gradually mix in the grits, and cook 5 minutes, stirring constantly. remove from heat, and season with salt and pepper. beat with a whisk or electric mixer until smooth. mix in the cheddar cheese and 1/3 cup butter. transfer to the prepared baking dish, and sprinkle with parmesan cheese.
• bake 1 hour in the preheated oven, until firm.

Walnut Raisin Scones

Ingredients

• Servings: 14
• 2 cups all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tablespoon grated lemon zest
• 1/2 cup butter, cubed
• 3/4 cup chopped walnuts
• 1/2 cup raisins
• 3/4 cup buttermilk
• 2 tablespoons buttermilk
• 2 tablespoons sugar
• 2 tablespoons chopped walnuts

Recipe

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


• in a large bowl combine flour, sugar, baking powder, baking soda, salt and lemon peel.
• with a pastry blender or 2 knives, cut in butter until mixture resembles coarse meal. mix in all but 2 tablespoons of the nuts and the raisins. mix in buttermilk with fork.
• gather the dough into a ball and knead for about 2 minutes on lightly floured board.
• roll or pat out 3/4 inch thick. with a chef's knife cut into 3 inch triangles. place, spaced 1inch apart, on a greased baking sheet. brush tops with remaining 1 tablespoon buttermilk; sprinkle with the remaining sugar and the nuts.
• bake in center of 425 degree f (220 degrees c) oven about 15 minutes or until nicely browned. serve warm with butter or jam.

hot pepper mustard

Ingredients

• Servings: 9
• 40 banana peppers (5 inches long), stems removed
• 4 cups prepared yellow mustard
• 5 cups sugar
• 1 cup honey
• 4 cups apple vinegar
• 1 tablespoon salt
• 1 1/2 cups all-purpose flour
• 1 cup water

Recipe

Preparation Time: 35 mins Cook Time: 15 mins Ready Time: 50 mins


• remove the seeds from the banana peppers and place the peppers into a blender or food processor. process until smooth. pour into a large pot and stir in the mustard, sugar, honey, apple vinegar and salt. bring to a boil, so that it is boiling so hard it cannot be stirred down.
• stir together the flour and water until smooth. pour into the boiling mixture. continue to boil, stirring constantly, for 5 minutes. pour into sterile pint jars and seal with new lids and rings. process in a boiling water bath for 5 to 10 minutes, depending on your altitude.

puffed cauliflower cheese

Ingredients

• Servings: 4
• 1 medium head cauliflower, broken into small florets
• 1/4 cup butter
• 2 teaspoons all-purpose flour
• 1 cup milk
• salt and pepper to taste
• 1/4 cup fine dry bread crumbs
• 3 egg yolks
• 3 egg whites
• 1 cup shredded cheddar cheese

Recipe

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


• preheat the oven to 400 degrees f (200 degrees c).
• place the cauliflower florets in a saucepan with about 2 inches of water. bring to a boil, and cook for about 8 minutes, or until tender. drain, and set aside.
• melt the butter in a small pan. stir in the flour, and cook over low heat for 2 minutes. gradually stir in the milk, and bring to a boil. season with salt and pepper, and stir in most of the bread crumbs. remove from the heat, and stir in the egg yolks, cheese, and finally cauliflower.
• whip the egg whites in a large glass or metal bowl until stiff. fold the cauliflower mixture into the egg whites. transfer to a ceramic or glass 2 quart casserole dish. sprinkle the remaining bread crumbs on top.
• bake for 30 minutes in the preheated oven, or until puffed and golden.

No Bake Cereal Cookies

Ingredients

• Servings: 2
• 1 cup sugar
• 1 cup corn syrup
• 1 cup peanut butter
• 6 cups crispy rice cereal

Recipe

• bring sugar and syrup to a boil. add peanut butter and stir well. remove from heat. stir in cereal.
• pat into a 9 x 13 pan.
• ready made chocolate frosting tastes good spread on the top.

Cream Wafers

Ingredients

• Servings: 5
• 1 cup butter
• 1/3 cup heavy cream
• 2 cups all-purpose flour
• 1/3 cup granulated sugar for decoration
• 1/4 cup butter, softened
• 3/4 cup sifted confectioners' sugar
• 1 egg yolk
• 1 teaspoon vanilla extract

Recipe

• mix flour and 1 cup of butter or margarine thoroughly. stir in whipping cream and mix well. chill 1 hour.
• preheat oven to 375 degrees f (190 degrees c).
• roll dough 1/8 inch thick on lightly floured board. cut into 1 1/2 inch rounds. transfer to waxed paper heavily sprinkled with sugar, turning to coat both sides. place on un- greased baking sheet. prick in 4 places with fork. bake 7 to 9 minutes or until slightly puffed. put two cooled cookies together with filling.
• to make filling: blend 1/4 cup soft butter, 3/4 cup sifted confectioners' sugar, 1 egg yolk, and 1 tsp. vanilla. if desired, tint with food coloring.

cracked sugar cookies ii

Ingredients

• Servings: 5
• 1 cup shortening
• 1 1/2 cups sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 cup sugar for decoration

Recipe

Preparation Time: 15 mins Cook Time: 8 mins Ready Time: 1 hr 23 mins


• in a large bowl, cream together the shortening and 1 1/2 cups sugar until smooth. beat in the eggs one at a time then stir in the vanilla. combine the flour, baking powder and salt; stir into the creamed mixture until well blended. cover dough and refrigerate for at least 1 hour.
• preheat oven to 350 degrees f (175 degrees c). roll dough into 1 inch balls and roll the balls in the remaining sugar. place cookies 2 inches apart ungreased cookie sheets.
• bake for 8 to 9 minutes in the preheated oven, or until just barely golden. allow cookies to cool on the baking sheet for 2 minutes before removing to wire racks to cool completely.

Chocolate Chunk Cookies

Ingredients

• Servings: 2
• 1/2 cup butter, softened
• 1/2 cup shortening
• 3/4 cup sugar
• 1/2 cup packed brown sugar
• 1 egg
• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons vanilla extract
• 10 ounces chocolate, chopped
• 1/2 cup chopped and toasted macadamia nuts

Recipe

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


• in a large bowl, cream butter and shortening; gradually add sugars, beating well at medium speed with an electric mixer. beat in egg and vanilla. combine flour, soda, and salt; stir into creamed mixture. stir in chocolate and macadamia nuts. chill dough for 1 hour.
• preheat oven to 350 degrees f (175 degrees c). lightly grease cookie sheets. drop dough by heaping tablespoonfuls 3 inches apart prepared cookie sheets.
• bake for 12 to 14 minutes in preheated oven. cookies will be soft. cool slightly on cookie sheets; transfer to wire racks to cool completely.

no bake oatmeal cookies

Ingredients

• Servings: 24
• 2 cups rolled oats
• 3/4 cup sugar
• 3 tablespoons unsweetened cocoa powder
• 1 tablespoon water
• 1/2 teaspoon vanilla
• 2/3 cup butter, softened
• 1 cup confectioners' sugar

Recipe

Preparation Time: 10 mins Ready Time: 30 mins


• in a large bowl, combine the oats, sugar and cocoa. with clean hands, mix in the water, vanilla and butter to form a dough. wash hands, then roll the dough into balls 1 to 2 inches in diameter. roll balls in confectioners' sugar until thickly coated (or they will become crusty). chill 20 minutes before serving.

orange mango chicken

Ingredients

• Servings: 4
• 3 tablespoons olive oil
• 4 skinless, boneless chicken breast halves
• 1/8 teaspoon ground thyme
• salt and freshly ground black pepper to taste
• 1 lemon, juiced
• 1 cup orange juice
• 1 mango - peeled, seeded, and sliced
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground cinnamon

Recipe

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


• heat the olive oil in a medium skillet over medium heat. place chicken breast halves in the skillet, and cook 5 to 10 minutes on each side, until no longer pink and juices run clear. season both sides with thyme, salt, and pepper. remove from heat, and set aside.
• heat the lemon juice in the skillet over medium heat, and scrape up browned bits. mix in orange juice, mango, ginger, and cinnamon. over high heat, cook and continuously stir 4 to 5 minutes, until thickened. spoon over the cooked chicken breast halves to serve.

Spicy Strawberry Salad

Ingredients

• Servings: 10
• 3/4 cup vegetable oil
• 1/2 cup sugar
• 1 tablespoon poppy seeds
• 1 1/2 teaspoons garlic powder
• 1 teaspoon mustard powder
• 1/3 cup balsamic vinegar
• 1 1/2 cups fresh sliced mushrooms
• 8 cups mixed salad greens
• 1 1/2 cups chopped pecans
• 4 cups sliced fresh strawberries

Recipe

Preparation Time: 20 mins Ready Time: 20 mins


• whisk together the oil, sugar, poppy seeds, garlic powder, dry mustard and vinegar. refrigerate until chilled.
• in a salad bowl, combine the mushrooms and mixed greens; add dressing and toss. sprinkle with strawberries and pecans.

Broccoli Cheese Soup Vi

Ingredients

• Servings: 6
• 4 cups chicken broth
• 1 cup water
• 1 cup half-and-half
• 4 ounces shredded cheddar cheese
• 1/2 cup all-purpose flour
• 1/2 teaspoon dried onion flakes
• 1/4 teaspoon ground black pepper
• 4 cups broccoli florets

Recipe

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


• in a large pot over medium high heat, combine the broth, water, half-and-half, cheese, flour, onion flakes and ground black pepper. whisk all together to break up any lumps.
• bring to a boil and reduce heat to low. stir in the broccoli and simmer for 15 to 20 minutes, or until broccoli is tender.

spicy cranberry chutney

Ingredients

• Servings: 10
• 1/4 cup dried apricots, finely chopped
• 1/2 cup brown sugar
• 1/2 cup raisins
• 1 cup water
• 3 cups fresh cranberries
• 1 granny smith apple - peeled, cored and chopped
• 1 teaspoon grated lemon zest
• 1/4 cup fresh lemon juice
• 1/4 cup chopped crystallized ginger
• 1/2 teaspoon red pepper flakes

Recipe

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


• in a saucepan, combine apricots, brown sugar, raisins and water; bring to a boil. reduce heat to simmer and stir while simmering for 5 minutes. stir in cranberries, apple and lemon zest; simmer for 10 minutes more.
• stir lemon juice, ginger and pepper flakes into the mixture before removing from heat. serve chilled or at room temperature.

brandied candied sweet potatoes

Ingredients

• Servings: 8
• 2 pounds sweet potatoes, peeled and diced
• 1/2 cup butter
• 1/2 cup packed brown sugar
• 1/2 cup
• 1/2 teaspoon salt

Recipe

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


• place sweet potatoes in a large saucepan with enough water to cover. bring to a boil. cook 15 minutes, or until tender but firm. drain, and set aside.
• in a large skillet over low heat, melt the butter. stir in the brown sugar, , and salt. add the sweet potatoes, and stir to coat. cook, stirring gently, until sweet potatoes are heated through and well glazed.

Austrian Chocolate Balls

Ingredients

• Servings: 3
• 2 (1 ounce) squares unsweetened chocolate
• 1/3 cup butter
• 1 cup sugar
• 1 egg
• 1 egg yolk
• 1/2 teaspoon almond extract
• 1 1/3 cups all-purpose flour
• 1/2 cup finely chopped walnuts
• 1 (1 ounce) square unsweetened chocolate
• 1 tablespoon butter
• 1/4 teaspoon vanilla extract
• 1 cup confectioners' sugar
• 3 tablespoons milk

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 45 mins


• in a small saucepan over low heat, melt 2 squares of chocolate with 1/3 cup of butter. stir frequently until melted; remove from heat, and set aside to cool. preheat oven to 350 degrees f (175 degrees c).
• in a medium bowl, mix sugar, egg, egg yolk, and almond extract until light and fluffy. stir in the melted chocolate. combine flour and walnuts, and stir into the batter until just combined. shape dough into 3/4 inch balls, and place them 1 inch apart on ungreased cookie sheets. if the dough is too sticky, refrigerate for 30 minutes before forming balls.
• bake in the preheated oven for 8 to 12 minutes, or until firm to the touch. transfer to wire racks immediately, and set aside to cool.
• in a small saucepan over low heat, melt 1 square of chocolate and 1 tablespoon butter together, stirring frequently until smooth. remove from heat, and stir in vanilla and confectioners' sugar until well blended. beat in the milk one tablespoon at a time until the glaze is of the desired consistency. dip the tops of the cookies into the glaze, and allow to dry completely before storing in an airtight container.

cranberry cheese bars

Ingredients

• Servings: 2
• 2 cups all-purpose flour
• 1 1/2 cups rolled oats
• 3/4 cup brown sugar
• 1 cup butter, softened
• 1 (8 ounce) package cream cheese
• 1 (14 ounce) can sweetened condensed milk
• 1/4 cup lemon juice
• 1 tablespoon brown sugar
• 2 tablespoons cornstarch
• 1 (16 ounce) can whole berry cranberry sauce

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• in a medium bowl, stir together the flour, oats and 3/4 cup of brown sugar. cut in the butter until the mixture is crumbly. reserve 1 1/2 cups of this mixture and press the remaining mixture into the bottom of a 9x13 inch pan.
• bake for 15 minutes in the preheated oven. meanwhile, in a small bowl, beat cream cheese with sweetened condensed milk until light and fluffy. stir in the lemon juice and spread the mixture evenly over the prepared crust. empty the can of cranberry sauce into a small bowl and stir in the cornstarch and brown sugar. spoon over the cream cheese layer. sprinkle the top with the reserved crust mixture.
• bake for 35 to 40 minutes in the preheated oven, until top is golden. let cool completely before cutting into bars. store covered in the refrigerator.

Spicy Strawberry Salad

Ingredients

• Servings: 10
• 3/4 cup vegetable oil
• 1/2 cup sugar
• 1 tablespoon poppy seeds
• 1 1/2 teaspoons garlic powder
• 1 teaspoon mustard powder
• 1/3 cup balsamic vinegar
• 1 1/2 cups fresh sliced mushrooms
• 8 cups mixed salad greens
• 1 1/2 cups chopped pecans
• 4 cups sliced fresh strawberries

Recipe

Preparation Time: 20 mins Ready Time: 20 mins


• whisk together the oil, sugar, poppy seeds, garlic powder, dry mustard and vinegar. refrigerate until chilled.
• in a salad bowl, combine the mushrooms and mixed greens; add dressing and toss. sprinkle with strawberries and pecans.

brandied candied sweet potatoes

Ingredients

• Servings: 8
• 2 pounds sweet potatoes, peeled and diced
• 1/2 cup butter
• 1/2 cup packed brown sugar
• 1/2 cup
• 1/2 teaspoon salt

Recipe

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


• place sweet potatoes in a large saucepan with enough water to cover. bring to a boil. cook 15 minutes, or until tender but firm. drain, and set aside.
• in a large skillet over low heat, melt the butter. stir in the brown sugar, , and salt. add the sweet potatoes, and stir to coat. cook, stirring gently, until sweet potatoes are heated through and well glazed.

Broccoli Cheese Soup Vi

Ingredients

• Servings: 6
• 4 cups chicken broth
• 1 cup water
• 1 cup half-and-half
• 4 ounces shredded cheddar cheese
• 1/2 cup all-purpose flour
• 1/2 teaspoon dried onion flakes
• 1/4 teaspoon ground black pepper
• 4 cups broccoli florets

Recipe

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


• in a large pot over medium high heat, combine the broth, water, half-and-half, cheese, flour, onion flakes and ground black pepper. whisk all together to break up any lumps.
• bring to a boil and reduce heat to low. stir in the broccoli and simmer for 15 to 20 minutes, or until broccoli is tender.

cranberry cheese bars

Ingredients

• Servings: 2
• 2 cups all-purpose flour
• 1 1/2 cups rolled oats
• 3/4 cup brown sugar
• 1 cup butter, softened
• 1 (8 ounce) package cream cheese
• 1 (14 ounce) can sweetened condensed milk
• 1/4 cup lemon juice
• 1 tablespoon brown sugar
• 2 tablespoons cornstarch
• 1 (16 ounce) can whole berry cranberry sauce

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• in a medium bowl, stir together the flour, oats and 3/4 cup of brown sugar. cut in the butter until the mixture is crumbly. reserve 1 1/2 cups of this mixture and press the remaining mixture into the bottom of a 9x13 inch pan.
• bake for 15 minutes in the preheated oven. meanwhile, in a small bowl, beat cream cheese with sweetened condensed milk until light and fluffy. stir in the lemon juice and spread the mixture evenly over the prepared crust. empty the can of cranberry sauce into a small bowl and stir in the cornstarch and brown sugar. spoon over the cream cheese layer. sprinkle the top with the reserved crust mixture.
• bake for 35 to 40 minutes in the preheated oven, until top is golden. let cool completely before cutting into bars. store covered in the refrigerator.

Austrian Chocolate Balls

Ingredients

• Servings: 3
• 2 (1 ounce) squares unsweetened chocolate
• 1/3 cup butter
• 1 cup sugar
• 1 egg
• 1 egg yolk
• 1/2 teaspoon almond extract
• 1 1/3 cups all-purpose flour
• 1/2 cup finely chopped walnuts
• 1 (1 ounce) square unsweetened chocolate
• 1 tablespoon butter
• 1/4 teaspoon vanilla extract
• 1 cup confectioners' sugar
• 3 tablespoons milk

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 45 mins


• in a small saucepan over low heat, melt 2 squares of chocolate with 1/3 cup of butter. stir frequently until melted; remove from heat, and set aside to cool. preheat oven to 350 degrees f (175 degrees c).
• in a medium bowl, mix sugar, egg, egg yolk, and almond extract until light and fluffy. stir in the melted chocolate. combine flour and walnuts, and stir into the batter until just combined. shape dough into 3/4 inch balls, and place them 1 inch apart on ungreased cookie sheets. if the dough is too sticky, refrigerate for 30 minutes before forming balls.
• bake in the preheated oven for 8 to 12 minutes, or until firm to the touch. transfer to wire racks immediately, and set aside to cool.
• in a small saucepan over low heat, melt 1 square of chocolate and 1 tablespoon butter together, stirring frequently until smooth. remove from heat, and stir in vanilla and confectioners' sugar until well blended. beat in the milk one tablespoon at a time until the glaze is of the desired consistency. dip the tops of the cookies into the glaze, and allow to dry completely before storing in an airtight container.

cracked sugar cookies ii

Ingredients

• Servings: 5
• 1 cup shortening
• 1 1/2 cups sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 cup sugar for decoration

Recipe

Preparation Time: 15 mins Cook Time: 8 mins Ready Time: 1 hr 23 mins


• in a large bowl, cream together the shortening and 1 1/2 cups sugar until smooth. beat in the eggs one at a time then stir in the vanilla. combine the flour, baking powder and salt; stir into the creamed mixture until well blended. cover dough and refrigerate for at least 1 hour.
• preheat oven to 350 degrees f (175 degrees c). roll dough into 1 inch balls and roll the balls in the remaining sugar. place cookies 2 inches apart ungreased cookie sheets.
• bake for 8 to 9 minutes in the preheated oven, or until just barely golden. allow cookies to cool on the baking sheet for 2 minutes before removing to wire racks to cool completely.

Summer Squash Casserole

Ingredients

• Servings: 4
• 4 zucchini, chopped
• 2 onions, chopped
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1/2 cup sour cream
• 3 medium carrots, grated
• 1 (5.5 ounce) package croutons
• 1/2 cup butter
• 8 ounces shredded mozzarella cheese

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• preheat oven to 350 degrees f (175 degrees c).
• boil squash and onion in a small amount of water for 5 minutes. place boiled squash and onions in a 9x13 inch baking dish. mix in soup, sour cream, carrots, croutons, and butter. top with mozzarella cheese.
• cover dish and bake in preheated oven for one hour.

baby carrots and brussels sprouts glazed with brown sugar and pepper

Ingredients

• Servings: 8
• 2 pounds baby carrots
• 2 pounds brussels sprouts, trimmed and scored
• 1 1/2 cups chicken broth
• 6 tablespoons butter
• 1/3 cup packed brown sugar
• 1 tablespoon ground black pepper

Recipe

• blanch carrots in a large pot of boiling salted water until crisp-tender, about 4 minutes. transfer carrots to bowl of ice water using slotted spoon. return water to boil. add sprouts and blanch until crisp-tender, about 5 minutes. transfer to another bowl of ice water. drain vegetables, and refrigerate if making ahead.
• bring stock, butter or margarine, and brown sugar to a boil in a heavy large skillet. stir until sugar dissolves. boil until reduced by half, about 7 minutes. can be prepared 6 hours ahead; return to boil before continuing. add carrots. cook until almost tender and sauce begins to coat, shaking pan occasionally, about 6 minutes. add brussels sprouts and pepper. cook until heated through, stirring occasionally, about 4 minutes.

Cranberry Gelatin Salad I

Ingredients

• Servings: 12
• 2 (0.3 ounce) packages sugar-free cherry flavored jell-o® mix
• 2 cups boiling water
• 1 (16 ounce) can jellied cranberry sauce
• 1 (20 ounce) can crushed pineapple, drained
• 1/2 cup chopped pecans

Recipe

Preparation Time: 15 mins Ready Time: 8 hrs 15 mins


• combine the gelatin and boiling water; stir until gelatin is dissolved. mix in cranberry sauce and pineapple.
• transfer to glass serving dishes. sprinkle with chopped nuts. chill until set and serve.

Cooked Pumpkin

Ingredients

• Servings: 4
• 1 medium sugar pumpkin

Recipe

• preheat oven to 300 degrees f (150 degrees c).
• cut pumpkin into small manageable pieces and cut off pith and seeds.
• place cut pumpkin skin side up in a large roasting pan. add 1/4 inch of water and bake uncovered for 1 hour or until tender. remove from oven and allow pumpkin to cool.
• when cooled, cut away skin and mash or puree. use in any recipe that calls for canned pureed pumpkin.

Cooked Pumpkin

Ingredients

• Servings: 4
• 1 medium sugar pumpkin

Recipe

• preheat oven to 300 degrees f (150 degrees c).
• cut pumpkin into small manageable pieces and cut off pith and seeds.
• place cut pumpkin skin side up in a large roasting pan. add 1/4 inch of water and bake uncovered for 1 hour or until tender. remove from oven and allow pumpkin to cool.
• when cooled, cut away skin and mash or puree. use in any recipe that calls for canned pureed pumpkin.

baby carrots and brussels sprouts glazed with brown sugar and pepper

Ingredients

• Servings: 8
• 2 pounds baby carrots
• 2 pounds brussels sprouts, trimmed and scored
• 1 1/2 cups chicken broth
• 6 tablespoons butter
• 1/3 cup packed brown sugar
• 1 tablespoon ground black pepper

Recipe

• blanch carrots in a large pot of boiling salted water until crisp-tender, about 4 minutes. transfer carrots to bowl of ice water using slotted spoon. return water to boil. add sprouts and blanch until crisp-tender, about 5 minutes. transfer to another bowl of ice water. drain vegetables, and refrigerate if making ahead.
• bring stock, butter or margarine, and brown sugar to a boil in a heavy large skillet. stir until sugar dissolves. boil until reduced by half, about 7 minutes. can be prepared 6 hours ahead; return to boil before continuing. add carrots. cook until almost tender and sauce begins to coat, shaking pan occasionally, about 6 minutes. add brussels sprouts and pepper. cook until heated through, stirring occasionally, about 4 minutes.

Summer Squash Casserole

Ingredients

• Servings: 4
• 4 zucchini, chopped
• 2 onions, chopped
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1/2 cup sour cream
• 3 medium carrots, grated
• 1 (5.5 ounce) package croutons
• 1/2 cup butter
• 8 ounces shredded mozzarella cheese

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• preheat oven to 350 degrees f (175 degrees c).
• boil squash and onion in a small amount of water for 5 minutes. place boiled squash and onions in a 9x13 inch baking dish. mix in soup, sour cream, carrots, croutons, and butter. top with mozzarella cheese.
• cover dish and bake in preheated oven for one hour.

Cranberry Gelatin Salad I

Ingredients

• Servings: 12
• 2 (0.3 ounce) packages sugar-free cherry flavored jell-o® mix
• 2 cups boiling water
• 1 (16 ounce) can jellied cranberry sauce
• 1 (20 ounce) can crushed pineapple, drained
• 1/2 cup chopped pecans

Recipe

Preparation Time: 15 mins Ready Time: 8 hrs 15 mins


• combine the gelatin and boiling water; stir until gelatin is dissolved. mix in cranberry sauce and pineapple.
• transfer to glass serving dishes. sprinkle with chopped nuts. chill until set and serve.

red lamb

Ingredients

• Servings: 8
• 3 tablespoons bacon drippings
• 3 pounds lamb roast
• 1/4 cup butter
• 2 cloves garlic, minced
• 2 carrots, diced
• 1 tablespoon chopped fresh parsley
• 1 bay leaf
• 1 teaspoon salt
• 1/8 teaspoon pepper
• 1 1/2 tablespoons tomato paste
• 1 1/2 tablespoons sugar
• 1 1/2 cups red
• 16 ounces fresh mushrooms, sliced

Recipe

Preparation Time: 20 mins Cook Time: 2 hrs

Ready Time: 2 hrs 20 mins


• preheat oven to 325 degrees f (165 degrees c).
• heat bacon drippings in a large skillet over medium-high heat. brown roast on all sides. remove roast to a casserole dish. place butter, garlic, and carrots in the skillet. reduce heat to medium. stir in parsley, bay leaf, salt, pepper, tomato paste, and sugar. pour in red , and stir to combine. pour over lamb roast.
• bake in preheated oven for 1 hour. remove, and arrange mushrooms around the roast. return to oven, and bake 1/2 hour.

red lamb

Ingredients

• Servings: 8
• 3 tablespoons bacon drippings
• 3 pounds lamb roast
• 1/4 cup butter
• 2 cloves garlic, minced
• 2 carrots, diced
• 1 tablespoon chopped fresh parsley
• 1 bay leaf
• 1 teaspoon salt
• 1/8 teaspoon pepper
• 1 1/2 tablespoons tomato paste
• 1 1/2 tablespoons sugar
• 1 1/2 cups red
• 16 ounces fresh mushrooms, sliced

Recipe

Preparation Time: 20 mins Cook Time: 2 hrs

Ready Time: 2 hrs 20 mins


• preheat oven to 325 degrees f (165 degrees c).
• heat bacon drippings in a large skillet over medium-high heat. brown roast on all sides. remove roast to a casserole dish. place butter, garlic, and carrots in the skillet. reduce heat to medium. stir in parsley, bay leaf, salt, pepper, tomato paste, and sugar. pour in red , and stir to combine. pour over lamb roast.
• bake in preheated oven for 1 hour. remove, and arrange mushrooms around the roast. return to oven, and bake 1/2 hour.

Simple Macaroni And Cheese

Ingredients

• Servings: 4
• 1 (8 ounce) box elbow macaroni
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• ground black pepper to taste
• 2 cups milk
• 2 cups shredded cheddar cheese

Recipe

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


• bring a large pot of lightly salted water to a boil. cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. drain.
• melt butter in a saucepan over medium heat; stir in flour, salt, and pepper until smooth, about 5 minutes. slowly pour milk into butter-flour mixture while continuously stirring until mixture is smooth and bubbling, about 5 minutes. add cheddar cheese to milk mixture and stir until cheese is melted, 2 to 4 minutes.
• fold macaroni into cheese sauce until coated.

salted caramel sauce

Ingredients

• Servings: 0
• 1 cup sugar
• 5 tablespoons butter, cut into slices
• 1/2 cup heavy cream
• 1 tablespoon heavy whipping cream
• 1 pinch sea salt to taste

Recipe

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


• place sugar in a heavy-bottomed saucepan set over medium-high heat. stir continuously until sugar begins to melt. continue stirring until the sugar melts completely, begins to darken and all the chunks are dissolved, about 10 minutes. stop stirring and continue to cook until the sugar begins to smoke and turns a dark shade of amber, 3 to 8 minutes. remove from heat and wait 30 seconds.
• whisk in butter until melted and combined. slowly pour in 1/2 cup plus 1 tablespoon cream, taking care because it can bubble over. sprinkle in salt and stir to combine. transfer sauce to a jar and cool completely before refrigerating.

fondant potatoes

Ingredients

• Servings: 6
• 3 large whole russet potatoes
• 2 tablespoons high-heat-resistant vegetable oil, such as grapeseed oil
• salt and ground black pepper to taste
• 3 tablespoons butter
• 4 sprigs thyme, plus more for garnish
• 1/2 cup chicken broth, or more as needed

Recipe

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


• preheat oven to 425 degrees f (220 degrees c).
• cut off ends of russet potatoes, stand potatoes on end, and peel potatoes from top to bottom with a sharp knife to make each potato into a uniform cylinder. cut each cylinder in half crosswise to make 6 potato cylinders about 2 inches long.
• place potatoes into a bowl of cold water for about 5 minutes to remove starch from outsides; pat dry with paper towels.
• place a heavy oven-proof skillet (such as a cast iron skillet) over high heat. pour in vegetable oil; heat oil until it shimmers slightly.
• place potato cylinders with best-looking ends into the hot oil, lower heat to medium-high, and pan-fry potatoes until well-browned, 5 to 6 minutes. season with salt and black pepper.
• flip the potatoes the opposite ends. as they cook, use a paper towel held with tongs to carefully blot out the oil from the skillet. add butter and thyme sprigs to skillet.
• pick up a thyme sprig with tongs and use it to paint butter over the top of the potatoes. cook until butter foams and foam turns from to a pale tan color. season with more salt and pepper. pour chicken stock into skillet.
• transfer skillet to preheated oven and cook until potatoes are tender and creamy inside, about 30 minutes. if potatoes aren't tender, add 1/4 cup more stock and let cook 10 more minutes.
• place potatoes on a serving platter and spoon thyme-scented butter remaining in skillet over potatoes. garnish with thyme sprigs. let cool about 5 minutes before serving.

Pastel De Tres Leches (three Milk Cake)

Ingredients

• Servings: 1
• 6 eggs, separated
• 1 cup sugar
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1/2 cup milk
• 2 teaspoons vanilla extract
• 1 cup heavy whipping cream
• 1 (14 ounce) can sweetened condensed milk
• 1 (12 ounce) can evaporated milk
• 1 cup whipped cream (optional)
• 1 cup sliced fresh strawberries (optional)

Recipe

Preparation Time: 25 mins Cook Time: 25 mins Ready Time: 1 hr 50 mins


• preheat oven to 350 degrees f (175 degrees c).
• grease a 10x15-inch baking dish.
• beat egg whites in a large mixing bowl with an electric mixer on high until stiff peaks form; gradually beat in sugar until mixture is glossy. beat in egg yolks, one at a time, combining each yolk before adding the next. reduce mixer speed to medium and add flour, about 1 tablespoon at a time, to the mixture, beating continuously; beat in baking powder, milk, and vanilla extract. pour batter into prepared baking dish.
• bake in the preheated oven until cake is lightly browned and a toothpick inserted in the middle comes out clean, about 25 minutes. let cake cool for 15 minutes.
• pour 1 cup cream, sweetened condensed milk, and evaporated milk in a blender and pulse several times until well blended. pour three-milk mixture evenly over the cake. refrigerate cake until cold and the milk mixture has soaked in, at least 1 hour.
• cut in squares and top each serving with a dollop of whipped cream and a few sliced strawberries. refrigerate leftovers.

southern mushroom soup

Ingredients

• Servings: 4
• 2 cups chopped fresh mushrooms
• 1 small onion, chopped
• 2 cups chicken broth
• 3 tablespoons butter, melted
• 3 tablespoons all-purpose flour
• 1 1/2 cups milk
• 1/2 cup heavy cream
• 1 pinch salt and pepper to taste
• 4 slices bread, toasted
• 1 tablespoon softened butter
• 1 cup shredded sharp cheddar cheese

Recipe

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


• in a large saucepan, combine the mushrooms, onion and chicken broth. bring to a boil, then simmer covered for 15 minutes over low heat.
• stir together the melted butter and flour to make a paste. stir the paste into the pan with the vegetables. increase the heat to medium, and gradually stir in the milk. continue stirring constantly.
• when the mixture thickens and begins to boil, stir in the cream. cook over low heat without boiling for about 10 minutes, or until the mushrooms are tender. season with salt and pepper.
• ladle the soup into bowls, and trim pieces of toast to fit the bowls. butter the toast, and place on top of the soup. sprinkle the cheese over the bread and serve.

Watermelon Lemonade

Ingredients

• Servings: 6
• 1/2 cup sugar
• 1/2 cup water
• 4 cups cubed watermelon
• 3 cups cold water
• 1/2 cup fresh lemon juice
• 6 cups ice cubes

Recipe

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


• place the watermelon into a blender. cover, and puree until smooth. strain through a fine mesh sieve.
• bring sugar and 1/2 cup water to a boil in a saucepan over medium-high heat until sugar dissolves, about 5 minutes. remove from heat. stir in 3 cups of cold water and the lemon juice. divide the ice into 12 glasses, and scoop 2 to 3 tablespoons of watermelon puree over the ice, then top with the lemonade. gently stir before serving.

artichokes and hummus dip

Ingredients

• Servings: 2
• 3 large cloves garlic, smashed, divided
• 1/2 lemon
• 4 artichokes, trimmed and stemmed
• 1/4 cup extra-virgin olive oil
• 2 teaspoons ground cumin
• 1 teaspoon sugar, or more to taste
• 1/2 lemon, juiced
• sea salt to taste
• 1 green bell pepper, diced
• 1 tomato, diced
• 1 (15 ounce) can chickpeas (garbanzo beans), drained and rinsed
• 1/4 cup plain european-style yogurt, or more to taste

Recipe

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


• pour enough water into a pot with a steamer insert to reach about 2 inches deep. add 1 smashed garlic clove and half a lemon to the water. put steamer insert into the pot and bring water to a boil. arrange artichokes in the steamer insert and place a lid on the pot. steam artichokes until a knife easily pierces the bottom of the largest artichoke, 30 to 45 minutes.
• blend olive oil, cumin, sugar, lemon juice, and a pinch of sea salt in a blender until smooth. add green bell pepper and tomato; blend until smooth, about 1 minute. pour chickpeas and yogurt into the blender; blend thoroughly. thicken dip with more yogurt, if desired. season with sea salt; serve with the steamed artichokes.

pineapple upside down cupcakes

Ingredients

• Servings: 2
• cooking spray
• 1/2 cup butter, melted
• 1 1/2 cups brown sugar
• 24 maraschino cherries
• 1 (20 ounce) can crushed pineapple
• 1 (18.25 ounce) package pineapple cake mix (such as duncan hines® pineapple supreme)
• 3 eggs
• 1 1/3 cups pineapple juice
• 1/3 cup vegetable oil
• 1 tablespoon confectioners' sugar for dusting, or as needed

Recipe

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


• move an oven rack into the middle of the oven. preheat oven to 350 degrees f (175 degrees c).
• spray 24 muffin cups with cooking spray.
• line a work surface with waxed paper.
• spoon 1 teaspoon melted butter into the bottom of each sprayed muffin cup.
• spoon 1 tablespoon brown sugar in each muffin cup.
• press a maraschino cherry into the center of the brown sugar in each muffin cup.
• spoon a heaping tablespoon of crushed pineapple over the cherry and compact it with the back of a spoon into an even layer.
• mix pineapple cake mix, eggs, pineapple juice, and vegetable oil in a large bowl with electric mixer on low speed until moistened, about 30 seconds. turn mixer speed to medium and mix for 2 minutes.
• pour pineapple cake batter into the muffin cups, filling them to the top; do not overfill.
• bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes.
• allow cupcakes to cool at least 5 minutes before inverting muffin cups the waxed paper to release. serve with pineapple and cherry sides up. sprinkle cupcakes lightly with confectioners' sugar.

hong kong sweet and sour lamb

Ingredients

• Servings: 4
• 2 teaspoons light soy sauce
• 1/8 teaspoon sugar
• 2 teaspoons potato starch
• 1 teaspoon sesame oil
• ground black pepper to taste
• 1 pound lamb loin, cut into 1-inch cubes
• 1 cup water
• 2 tablespoons vinegar
• 1/4 cup ketchup
• 1/4 cup sugar
• 1 pinch salt
• 2 teaspoons potato starch
• 1 dash red food coloring
• 1 egg, beaten
• 1 cup potato starch
• 2 cups peanut oil for frying
• 1 green bell pepper, cut into large chunks
• 2 cayenne peppers, sliced
• 4 slices canned pineapple, chopped
• 2 cloves garlic, sliced
• 2 green onions, sliced

Recipe

Preparation Time: 40 mins Cook Time: 10 mins Ready Time: 1 hr 5 mins


• whisk together the soy sauce, sugar, 2 teaspoons potato starch, sesame oil, and black pepper in a large bowl. mix the lamb into the marinade and turn until all the lamb is covered. allow to rest for 15 minutes.
• to make the sauce, whisk together the water, vinegar, ketchup, 1/4 cup sugar, salt, 2 teaspoons potato starch, and red food coloring in a separate bowl. set aside.
• dip the lamb pieces in the beaten egg, then dredge in the 1 cup potato starch. use your hand to press the starch the lamb, assuring a consistent coating.
• heat the peanut oil in a wok over medium-high heat to a temperature of 375 degrees f (190 degrees c).
• fry the lamb pieces in the hot oil until crisp and light brown, 4 to 5 minutes. remove the lamb from the oil and drain, keeping the oil hot. return the drained lamb pieces to the hot oil for 30 seconds more. remove and drain again. pour off all but 1 tablespoon of oil from the wok.
• heat 1 tablespoon of reserved oil in the wok over medium heat. cook the green bell pepper, cayenne pepper, pineapple, garlic, and green onion in the heated oil for about 5 minutes. add the sauce and stir until it thickens. stir in the lamb and toss until the lamb is coated with sauce. remove from heat and serve.