Zucchini Muffins

Ingredients

• Servings: 12
• 2 cups whole wheat flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 3/4 cup nonfat milk
• 2 egg whites
• 1/4 cup vegetable oil
• 1/4 cup honey
• 1 cup grated zucchini

Recipe

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


• preheat oven to 375 degrees f (190 degrees c). grease muffin tins lightly with oil or spray with a non-stick cooking spray.
• combine whole wheat flour, baking powder, salt and ground cinnamon, mix thoroughly.
• mix the milk, slightly beaten egg whites, oil, honey and shredded zucchini together. pour into the dry ingredients and stir until just barely moistened. batter should be lumpy. fill muffin tins 2/3 full with batter.
• bake at 375 degrees f (190 degrees c) for 20 minutes or until lightly browned.

Banana Oat Bread Pudding

Ingredients

• Servings: 1
• 4 slices whole wheat bread
• 1 cup rolled oats
• 2 1/2 cups lowfat milk
• 1/4 cup butter, softened
• 4 ripe bananas, sliced
• 1/3 cup brown sugar
• 1/4 cup raisins (optional)

Recipe

Preparation Time: 15 mins Cook Time: 50 mins Ready Time: 1 hr 35 mins


• in a large bowl, break bread into small pieces. add oats and milk; stir. let stand for 30 minutes.
• preheat oven to 350 degrees f (175 degrees c). lightly grease an 8x8 inch baking pan.
• to the milk mixture add: butter, bananas, brown sugar and raisins (if desired). stir just to combine and pour into prepared pan.
• bake at 350 degrees f (175 degrees c) for 45-55 minutes, or until pudding has set. cool before serving.

Fruit Salad

Ingredients

• Servings: 8
• 1 (20 ounce) can pineapple chunks, drained
• 2 (11 ounce) cans mandarin oranges, drained
• 1 (10 ounce) jar maraschino cherries, halved
• 1 (16 ounce) package miniature marshmallows
• 1 (16 ounce) container sour cream

Recipe

• in a large bowl, combine the pineapple, oranges, cherries, marshmallows and sour cream together. chill and serve.

sauerkraut rye bread

Ingredients

• Servings: 1
• 1 cup sauerkraut - rinsed and drained
• 3/4 cup warm water
• 1 1/2 tablespoons molasses
• 1 1/2 tablespoons butter
• 1 1/2 tablespoons brown sugar
• 1 teaspoon caraway seed
• 1 1/2 teaspoons salt
• 1 cup rye flour
• 2 cups bread flour
• 1 1/2 teaspoons active dry yeast

Recipe

Preparation Time: 10 mins Cook Time: 2 hrs 50 mins

Ready Time: 3 hrs


• place ingredients in the pan of the bread machine in the order recommended by the manufacturer. select basic bread cycle; press start.

Chocolate Chip Oatmeal Cake

Ingredients

• Servings: 1
• 1 3/4 cups boiling water
• 1 cup rolled oats
• 1 cup packed brown sugar
• 1 cup white sugar
• 1/2 cup butter
• 2 eggs
• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 tablespoon unsweetened cocoa powder
• 1/2 teaspoon salt
• 1 cup semisweet chocolate chips
• 1/2 cup chopped walnuts

Recipe

• mix water and oatmeal in mixing bowl, and let sit 10 minutes.
• add sugars, butter or margarine, and eggs. mix well.
• add flour, baking soda, cocoa, and salt. blend.
• pour into greased and floured 10 x 15 x 1 inch jelly roll pan. top with chocolate chips and chopped nuts.
• bake in a preheated 350 degrees f (175 degrees c) oven for 20 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.

lemony cucumbers

Ingredients

• Servings: 6
• 2 cucumbers, sliced
• 1/4 cup white vinegar
• 2 tablespoons white sugar
• 2 teaspoons celery seed
• 1/8 teaspoon ground black pepper
• 3/4 teaspoon salt
• 2 tablespoons chopped onion
• 1 tablespoon lemon juice

Recipe

Preparation Time: 10 mins Ready Time: 4 hrs 10 mins


• in a mixing bowl, combine the cucumbers, vinegar, sugar, celery seed, pepper, salt, chopped onion and lemon juice. toss, cover and chill for 4 hours.

Quick And Easy Lemon Pie

Ingredients

• Servings: 1
• 1 (4.3 ounce) package non-instant lemon pudding mix
• 1 (8 ounce) package cream cheese
• 1/2 (14 ounce) can sweetened condensed milk
• 3 tablespoons lemon juice
• 1 (9 inch) prepared graham cracker crust
• 1 (8 ounce) container frozen whipped topping, thawed

Recipe

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


• cook pudding as directed on package. after pudding thickens, turn down heat to low. stir in cream cheese, condensed milk, and lemon juice. stir frequently, as mixture may stick to saucepan.
• pour mixture into graham cracker crust. cover and refrigerate. when pie is ready, serve with whipped topping.

lentil cakes (patties)

Ingredients

• Servings: 8
• 1 cup dry brown lentils
• 2 1/2 cups water
• 1/4 cup milk
• 1 cup wheat and barley nugget cereal (e.g. grape-nuts™)
• 1 (1 ounce) envelope dry onion soup mix
• 1/2 teaspoon poultry seasoning
• 2 eggs, beaten
• 1/2 cup chopped walnuts
• 1 cup seasoned dry bread crumbs
• 2 tablespoons vegetable oil

Recipe

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


• place lentils and water in a saucepan, and bring to a boil. cover, reduce heat to low, and simmer until tender, about 30 minutes. drain.
• in a large bowl, mix together the cooked lentils, milk, wheat and barley cereal, eggs and walnuts. season with onion soup mix and poultry seasoning. mix well using your hands, as the mixture will be very thick. let stand for 30 minutes, or refrigerate overnight.
• heat oil in a large skillet over medium heat. use an ice cream scoop to portion out balls of the lentil mixture. drop the scoops into bread crumbs, and coat while flattening into patties. fry burgers in the hot skillet until nicely browned on both sides, about 5 minutes per side, depending on the thickness of the patties.

restaurant-style house salad

Ingredients

• Servings: 6
• 1 large head romaine lettuce- rinsed, dried and torn into bite sized pieces
• 1 large head iceberg - rinsed, dried and torn into bite sized pieces
• 1 (14 ounce) can artichoke hearts, drained and quartered
• 1 cup sliced red onion
• 1 (4 ounce) jar diced pimento peppers, drained
• 2/3 cup extra virgin olive oil
• 1/3 cup red vinegar
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2/3 cup grated parmesan cheese

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• in a large bowl, combine the romaine lettuce, iceberg lettuce, artichoke hearts, red onions and pimentos. toss together.
• prepare the dressing by whisking together the olive oil, red vinegar, salt, pepper and cheese. refrigerate until chilled and pour over salad to coat. toss and serve.

curried shrimp bisque

Ingredients

• Servings: 4
• 3 tablespoons butter
• 1/4 cup finely chopped onion
• 1/4 cup finely chopped celery
• 1 garlic clove, finely chopped
• 3 tablespoons all-purpose flour
• 1 tablespoon curry powder
• 1/4 teaspoon paprika
• 1 tablespoon tomato paste
• 3 1/2 cups chicken stock
• 1/2 pound cooked shrimp
• 1/2 cup light cream
• salt and pepper to taste
• 2 fluid ounces
• 2 green onions, finely chopped

Recipe

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


• melt the butter in a large pot over medium heat. stir in the onion, celery, and garlic, and cook 5 minutes, or until tender. mix in flour, curry powder, paprika, and tomato paste. gradually stir in chicken stock. bring to a boil. reduce heat to low, and simmer 15 minutes.
• stir shrimp into the pot, reserving a shrimp to place on top of each serving. mix in cream. season with salt and pepper, and divide into servings. pour an equal amount of into each serving. sprinkle with green onions, and top with reserved shrimp.

Chicken And Black Bean Casserole

Ingredients

• Servings: 4
• 2 tablespoons butter
• 1 medium onion, sliced
• 2 chicken breasts, cut into 2 inch pieces
• 1 (16 ounce) can stewed tomatoes, undrained
• 1 (8 ounce) package black beans, cooked and drained
• 2 ounces green chile peppers, diced
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon ground cumin
• 1/2 cup uncooked white rice

Recipe

Preparation Time: 10 mins Cook Time: 1 hr

Ready Time: 1 hr 10 mins


• preheat oven to 350 degrees f (175 degrees c).
• heat butter in a large skillet over medium heat. stir in onions, and cook until soft and translucent. stir in chicken; cook until golden on all sides. pour onions and chicken into a casserole dish. stir in tomatoes, black beans, chile peppers, cilantro, cumin, and rice.
• bake in preheated oven for 45 minutes.

Mediterranean Chickpea Salad Ii

Ingredients

• Servings: 4
• 1 (15 ounce) can garbanzo beans (chickpeas), drained and rinsed
• 1 roma (plum) tomato, seeded and diced
• 1/2 medium green bell pepper, diced
• 1 small onion, finely chopped
• 1 small clove garlic, minced
• 1 tablespoon chopped fresh parsley
• 2 tablespoons olive oil
• 1 lemon, juiced

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• in a bowl, toss together the garbanzo beans, roma tomato, green bell pepper, onion, garlic, parsley, olive oil, and lemon juice. cover, and chill until serving.

hawaiian spareribs

Ingredients

• Servings: 6
• 1/4 cup vinegar
• 1/2 cup ketchup
• 1 tablespoon soy sauce
• 1 (8 ounce) can crushed pineapple, undrained
• 3 tablespoons brown sugar
• 2 tablespoons cornstarch
• 1/2 teaspoon salt
• 1/2 tablespoon fresh ginger, grated (optional)
• 3 pounds lamb spareribs, cut into serving size pieces

Recipe

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


• preheat oven to 325 degrees f (165 degrees c).
• in a saucepan over medium heat, stir together the vinegar, ketchup, soy sauce, and pineapple. stir in brown sugar, cornstarch, salt, and ginger. cook, stirring constantly, until slightly thickened, about 5 minutes.
• arrange a layer of spareribs in a roasting pan. pour half of the sauce over the top. arrange another layer of spareribs, and top with remaining sauce. cover pan tightly with foil.
• bake in a preheated oven until done, about 1 1/2 to 2 hours.

fusion chicken

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 4 skinless, boneless chicken breast halves - cut into strips
• 1 tablespoon red vinegar
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon dried oregano
• 1/4 teaspoon garlic powder
• 1/8 teaspoon ground nutmeg
• 1/4 cup chopped fresh cilantro
• 1 small onion, chopped
• 2 apples - peeled, cored and chopped
• 1/4 cup mild green tomatillo salsa

Recipe

Preparation Time: 15 mins Cook Time: 12 mins Ready Time: 27 mins


• heat the olive oil in a skillet over medium heat. place the chicken strips in the skillet, and sprinkle with the red vinegar. season with 1/2 the pepper, 1/2 the oregano, 1/2 the garlic powder, and 1/2 the nutmeg. cook 5 minutes, turn, and season with remaining pepper, oregano, garlic powder, and nutmeg.
• place the cilantro, onion, and apples over the chicken in the skillet. cover, and continue cooking 5 minutes, until chicken juices run clear and apples are slightly tender.
• place the tomatillo salsa in a bowl, and cook in the microwave 2 minutes on high, or until heated through. serve over the cooked chicken and apples.

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 white 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.

peanutbutteriest cookies ever

Ingredients

• Servings: 5
• 1 1/2 cups peanut butter
• 1 cup butter, softened
• 2 cups white sugar
• 1 teaspoon boiling water
• 1/2 teaspoon vanilla extract
• 1 3/4 cups all-purpose flour
• 1 teaspoon salt

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• in a large bowl, cream together the peanut butter, butter, and white sugar until smooth. stir in the water and vanilla. combine the flour and salt; stir into the peanut butter mixture. drop by rounded spoonfuls an ungreased cookie sheet. press down lightly using the tines of a fork.
• bake for 10 to 15 minutes in the preheated oven. let cookies cool completely before removing from baking sheets.

captain crunch chicken

Ingredients

• Servings: 4
• 4 skinless, boneless chicken breasts
• 5 cups dry sweetened cereal, crushed

Recipe

• preheat oven to 350 degrees f (175 degrees c).
• place crushed cereal crumbs in a large resealable plastic bag. add chicken breasts to bag, one at a time. seal bag and shake to coat. place coated chicken in a lightly greased 9x13 inch baking dish.
• bake at 350 degrees f (175 degrees c) for 1 hour, or until chicken is cooked through and juices run clear.

Shaped Vanilla Cookies

Ingredients

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

Recipe

• cream together the margarine, sugar and eggs. stir in vanilla, flour, baking soda and salt.
• roll out (not too thin) and cut into any shape. bake at 375 degrees f (190 degrees c) for 8 minutes.
• i have used confectioner sugar frosting, or buttercream frosting, or even canned frosting ( if i'm desperate). enjoy!

Bombay Chicken And Rice

Ingredients

• Servings: 6
• 1 cup uncooked long-grain white rice
• 6 ounces diced dried mixed fruit
• 1/2 cup chopped onion
• 1 1/2 teaspoons sugar
• 1 teaspoon salt
• 2 cups water
• 1 (3 pound) chicken, cut into pieces
• 2 tablespoons butter, melted
• 4 teaspoons curry powder, divided
• 1/2 teaspoon paprika

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• preheat oven to 375 degrees f (190 degrees c).
• in a 9x13 inch baking pan, mix rice, fruit, onion, sugar and salt. pour in water. arrange chicken parts over the rice mixture. in a small bowl, mix butter, curry powder and paprika. brush butter mixture over chicken pieces. cover pan tightly with aluminum foil.
• bake 1 hour in the preheated oven, until chicken juices run clear and rice is tender.

no bake peanut butter cookies ii

Ingredients

• Servings: 3
• 1 cup white sugar
• 1 cup white corn syrup
• 1 teaspoon vanilla extract
• 2 cups peanut butter
• 4 1/2 cups crisp rice cereal

Recipe

• cook over medium heat the white sugar and the corn syrup for one minute. remove from heat and add the vanilla, peanut butter and crispy rice cereal.
• drop by teaspoons wax paper. the cookies will be slightly soft when done.

Chocolate Covered Orange Balls

Ingredients

• Servings: 3
• 1 pound confectioners' sugar
• 1 (12 ounce) package vanilla wafers, crushed
• 1 cup chopped walnuts
• 1/4 pound butter
• 1 (6 ounce) can frozen orange juice concentrate, thawed
• 1 1/2 pounds milk chocolate, melted

Recipe

• in a large bowl, combine the confectioners sugar, vanilla wafers, walnuts, butter and orange juice. mix well and shape into 1 inch round balls; allow to dry for 1 hour.
• place chocolate chips in top of double boiler. stir frequently over medium heat until melted.
• dip balls into melted chocolate and place in decorative paper cups.

instant russian tea

Ingredients

• Servings: 3
• 1/2 cup instant tea powder
• 2 cups orange-flavored drink mix (e.g. tang)
• 3 ounces lemonade-flavor drink powder
• 3/4 cup white sugar
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 1/4 teaspoon ground cloves

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• in a large bowl, mix together powdered drink mixes, sugar, and spices. place in jars.
• instructions to include with gift: 1. place 2 to 3 rounded teaspoonfuls in a cup. 2. add boiling water and serve.

Classic Butter Cookies Ii

Ingredients

• Servings: 3
• 2 1/2 cups all-purpose flour
• 1 cup butter
• 1/2 cup white sugar
• 1 egg
• 1/2 teaspoon almond extract

Recipe

• cream the butter until light. gradually add the sugar and beat until light and fluffy. beat in the egg and almond extract.
• gradually blend in the flour. cover and chill dough for at least 1 hour.
• preheat oven to 350 degrees f (175 degrees c).
• roll dough out on a lightly floured surface to 1/8 inch thickness. cut into desired shapes, using lightly floured cookie cutters. place cookies on ungreased cookie sheets.
• bake at 350 degrees f (175 degrees c) for 8 to 12 minutes or until golden. remove to wire racks to cool completely. decorate as desired.

oreo™ cookie cake ii

Ingredients

• Servings: 1
• 24 chocolate sandwich cookie crumbs
• 1/3 cup semisweet chocolate chips
• 1/3 cup all-purpose flour
• 1/4 cup margarine
• 1 (18.25 ounce) package butter cake mix
• 1 cup confectioners' sugar
• 3 tablespoons milk

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). spray a 9x13 inch pan with cooking spray. in a large bowl, combine chopped cookies, chocolate chips, flour and margarine. set aside.
• mix cake according to directions on package. pour half of cake batter in pan. sprinkle approximately 2 cups of the cookie mixture on top.
• pour rest of cake batter over layer of cookies. sprinkle remainder of cookie mixture on top.
• bake at 350 degrees f (175 degrees c) for 40 to 45 minutes, or until toothpick inserted into center of cake comes out clean.
• to make the glaze: in a small bowl, mix 1 cup confectioners' sugar with 2 to 3 tablespoons milk. drizzle glaze over warm cake.

lip-smacking popcorn concoction

Ingredients

• Servings: 20
• 2 envelopes microwave popcorn without butter, popped
• 4 cups corn cereal puffs (e.g. kix™)
• 1 (10.5 ounce) bag extruded corn chips (e.g. fritos™)
• 2 (2.25 ounce) packages blanched slivered almonds
• 2 cups thin pretzel sticks
• 1 pound vanilla flavored confectioners' coating

Recipe

Preparation Time: 20 mins Cook Time: 3 mins Ready Time: 23 mins


• cover a large flat surface with waxed paper. in a large bowl, stir together the popcorn, cereal, corn chips, almonds, and pretzels.
• melt the confectioners' coating in a glass bowl in the microwave for 1 minute. continue to cook at 30 second intervals, stirring between each one, until the coating is smooth.
• pour melted coating over the cereal mixture. it's best to use a large metal spoon, and pour 1 or 2 spoonfuls at a time then mix to ensure even distribution. (a second person can be useful here - one to pour, one to mix.) once everything is coated, spread the mixture out waxed paper in a thin layer. let stand for about 1/2 hour, or until coating is dry. transfer to a bowl to serve, or store in an airtight container.

drunken chicken

Ingredients

• Servings: 5
• 1 (3 pound) whole chicken
• salt and pepper to taste
• 1 cup dijon-style prepared mustard
• 8 fluid ounces
• 1/2 cup italian-style salad dressing

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• prepare an outdoor grill for medium heat.
• rinse chicken and pat dry. season with salt and pepper to taste. coat with mustard.
• pour half of out of can and refill with italian style dressing. place can on a disposable baking sheet. set chicken on can (it acts as a stand), inserting can into cavity of the chicken.
• place baking sheet with and chicken on the preheated grill. cover, and cook about 1 hour, until chicken is no longer pink and juices run clear.

Uncle Bill's Sweet And Sour Sauce

Ingredients

• Servings: 8
• 1 cup distilled white vinegar
• 1 cup white sugar
• 1/2 cup frozen pineapple juice concentrate
• 2 teaspoons monosodium glutamate (msg)
• 1/2 cup ketchup
• 4 teaspoons soy sauce
• 1 teaspoon seasoning salt
• 1 teaspoon garlic powder
• 3 drops red food coloring
• 1/4 cup water
• 2 1/2 teaspoons cornstarch

Recipe

• in a medium skillet combine the vinegar and sugar and bring to a boil, stirring frequently. add pineapple juice concentrate, monosodium glutamate, ketchup, soy sauce, seasoning salt and garlic powder and bring to a boil. stir until well blended. add red food coloring.
• meanwhile, in a cup mix together water and cornstarch until fully dissolved. while sauce is boiling, add cornstarch mixture slowly, stirring continuously until the mixture thickens slightly. do not add mixture all at once as the sauce could get too thick. use only enough cornstarch to thicken to your desired consistency. when desired consistency is reached, voila! the sauce is ready!

captain crunch chicken

Ingredients

• Servings: 4
• 4 skinless, boneless chicken breasts
• 5 cups dry sweetened cereal, crushed

Recipe

• preheat oven to 350 degrees f (175 degrees c).
• place crushed cereal crumbs in a large resealable plastic bag. add chicken breasts to bag, one at a time. seal bag and shake to coat. place coated chicken in a lightly greased 9x13 inch baking dish.
• bake at 350 degrees f (175 degrees c) for 1 hour, or until chicken is cooked through and juices run clear.

drunken chicken

Ingredients

• Servings: 5
• 1 (3 pound) whole chicken
• salt and pepper to taste
• 1 cup dijon-style prepared mustard
• 8 fluid ounces
• 1/2 cup italian-style salad dressing

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• prepare an outdoor grill for medium heat.
• rinse chicken and pat dry. season with salt and pepper to taste. coat with mustard.
• pour half of out of can and refill with italian style dressing. place can on a disposable baking sheet. set chicken on can (it acts as a stand), inserting can into cavity of the chicken.
• place baking sheet with and chicken on the preheated grill. cover, and cook about 1 hour, until chicken is no longer pink and juices run clear.

cream cheese basil summer squash

Ingredients

• Servings: 4
• 3 yellow squash, cubed
• 1 clove garlic, minced
• 1 (8 ounce) package cream cheese, cubed
• 1 tablespoon dried basil leaves
• salt to taste

Recipe

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


• in a glass serving dish, combine the squash pieces and garlic. season with salt, cover with plastic wrap, and microwave for 5 to 8 minutes on high, or until tender. stir after every 3 to 4 minutes.
• sprinkle the cream cheese over the top, and return to the microwave, uncovered for about 1 minute, or until the cheese is melted. stir until the cheese is smooth and blended into the squash. let set for a minute or two before serving.

Banana Split Cake Iii

Ingredients

• Servings: 1
• 1 (18.25 ounce) package yellow cake mix
• 2 (3.5 ounce) packages instant vanilla pudding mix
• 1 (8 ounce) package cream cheese
• 1 1/2 cups milk
• 3 ripe bananas
• 2 (8 ounce) cans crushed pineapple, drained
• 1 (16 ounce) package frozen whipped topping, thawed
• 1 (4 ounce) jar maraschino cherries, drained
• 1/4 cup chopped walnuts

Recipe

• bake cake as directed on package. cool completely.
• in a medium bowl, combine pudding, cream cheese and milk. beat until smooth. spread on cake.
• slice bananas thin and arrange on top of pudding mixture. spread drained pineapple on top of bananas.
• cover entire cake with whipped topping. garnish with cherries and chopped walnuts.

Banana Split Cake Iii

Ingredients

• Servings: 1
• 1 (18.25 ounce) package yellow cake mix
• 2 (3.5 ounce) packages instant vanilla pudding mix
• 1 (8 ounce) package cream cheese
• 1 1/2 cups milk
• 3 ripe bananas
• 2 (8 ounce) cans crushed pineapple, drained
• 1 (16 ounce) package frozen whipped topping, thawed
• 1 (4 ounce) jar maraschino cherries, drained
• 1/4 cup chopped walnuts

Recipe

• bake cake as directed on package. cool completely.
• in a medium bowl, combine pudding, cream cheese and milk. beat until smooth. spread on cake.
• slice bananas thin and arrange on top of pudding mixture. spread drained pineapple on top of bananas.
• cover entire cake with whipped topping. garnish with cherries and chopped walnuts.

Miniature Chocolate Eclairs

Ingredients

• Servings: 12
• 1 (3.5 ounce) package non-instant chocolate pudding mix
• 2 cups milk
• 1/2 cup butter
• 1 cup water
• 1/8 teaspoon salt
• 1 cup all-purpose flour
• 4 eggs
• 2 tablespoons butter
• 2 ounces semisweet chocolate, chopped
• 1 cup confectioners' sugar
• 2 tablespoons milk
• 1 teaspoon vanilla extract

Recipe

Preparation Time: 25 mins Cook Time: 45 mins Ready Time: 1 hr 20 mins


• prepare pudding with milk according to package directions. chill 1 hour in refrigerator.
• preheat oven to 400 degrees f (200 degrees c). grease baking sheets.
• in a heavy saucepan, combine 1/2 cup butter, water and salt over medium-high heat. bring to a boil, then reduce heat to low. pour in flour all at once and stir vigorously until fully incorporated and mixture forms a ball. remove from heat, let rest 5 minutes. then beat in eggs, one at a time, until well combined.
• drop dough into twelve equal mounds on baking sheets. spread each mound into a 4x1/2 inch rectangle.
• bake in preheated oven 35 minutes, until golden. remove from oven and make a one-inch slit in the side of each eclair. reduce heat to 375 degrees f (190 degrees c). return eclairs to oven for 10 minutes. transfer to a wire rack to cool completely.
• prepare icing while eclairs are cooling. heat 2 tablespoons butter with chocolate in a small saucepan over medium heat, stirring until melted. remove from heat and stir in confectioners' sugar, 2 tablespoons milk and vanilla. set aside.
• to assemble: slice each eclair in half lengthwise. spoon about 1 tablespoon chocolate pudding into the bottom half of each eclair. replace tops and frost with chocolate icing. chill until serving.

Uncle Bill's Sweet And Sour Sauce

Ingredients

• Servings: 8
• 1 cup distilled white vinegar
• 1 cup white sugar
• 1/2 cup frozen pineapple juice concentrate
• 2 teaspoons monosodium glutamate (msg)
• 1/2 cup ketchup
• 4 teaspoons soy sauce
• 1 teaspoon seasoning salt
• 1 teaspoon garlic powder
• 3 drops red food coloring
• 1/4 cup water
• 2 1/2 teaspoons cornstarch

Recipe

• in a medium skillet combine the vinegar and sugar and bring to a boil, stirring frequently. add pineapple juice concentrate, monosodium glutamate, ketchup, soy sauce, seasoning salt and garlic powder and bring to a boil. stir until well blended. add red food coloring.
• meanwhile, in a cup mix together water and cornstarch until fully dissolved. while sauce is boiling, add cornstarch mixture slowly, stirring continuously until the mixture thickens slightly. do not add mixture all at once as the sauce could get too thick. use only enough cornstarch to thicken to your desired consistency. when desired consistency is reached, voila! the sauce is ready!

Banana Split Cake Iii

Ingredients

• Servings: 1
• 1 (18.25 ounce) package yellow cake mix
• 2 (3.5 ounce) packages instant vanilla pudding mix
• 1 (8 ounce) package cream cheese
• 1 1/2 cups milk
• 3 ripe bananas
• 2 (8 ounce) cans crushed pineapple, drained
• 1 (16 ounce) package frozen whipped topping, thawed
• 1 (4 ounce) jar maraschino cherries, drained
• 1/4 cup chopped walnuts

Recipe

• bake cake as directed on package. cool completely.
• in a medium bowl, combine pudding, cream cheese and milk. beat until smooth. spread on cake.
• slice bananas thin and arrange on top of pudding mixture. spread drained pineapple on top of bananas.
• cover entire cake with whipped topping. garnish with cherries and chopped walnuts.

German Apple Cake Ii

Ingredients

• Servings: 1
• 2 eggs
• 1 cup vegetable oil
• 2 cups white sugar
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon salt
• 1 teaspoon vanilla extract
• 4 cups apples - peeled, cored and diced
• 1/2 cup chopped walnuts
• 2 (3 ounce) packages cream cheese
• 3 tablespoons butter, softened
• 1 1/2 cups confectioners' sugar
• 1 teaspoon vanilla extract

Recipe

• preheat oven to 350 degrees f (175 degrees c). grease and four a 9x13 inch pan. in a medium bowl, mix together flour, baking soda, cinnamon and salt. set aside.
• in a large bowl, combine eggs, oil and sugar. beat until foamy. add flour mixture and beat well. add vanilla and stir in chopped apples and walnuts. pour into a 9x13 inch pan.
• bake for 45 to 50 minutes, or until a toothpick inserted into the cake comes out clean. allow cake to cool, then spread with cream cheese frosting.
• to make the frosting: in a medium bowl, combine cream cheese, softened butter, confectioners sugar and 1 teaspoon vanilla. beat until smooth, then spread on cake.

oreo™ cookie cake ii

Ingredients

• Servings: 1
• 24 chocolate sandwich cookie crumbs
• 1/3 cup semisweet chocolate chips
• 1/3 cup all-purpose flour
• 1/4 cup margarine
• 1 (18.25 ounce) package butter cake mix
• 1 cup confectioners' sugar
• 3 tablespoons milk

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). spray a 9x13 inch pan with cooking spray. in a large bowl, combine chopped cookies, chocolate chips, flour and margarine. set aside.
• mix cake according to directions on package. pour half of cake batter in pan. sprinkle approximately 2 cups of the cookie mixture on top.
• pour rest of cake batter over layer of cookies. sprinkle remainder of cookie mixture on top.
• bake at 350 degrees f (175 degrees c) for 40 to 45 minutes, or until toothpick inserted into center of cake comes out clean.
• to make the glaze: in a small bowl, mix 1 cup confectioners' sugar with 2 to 3 tablespoons milk. drizzle glaze over warm cake.

Southern Chess Squares

Ingredients

• Servings: 1
• 1 (18.25 ounce) package yellow cake mix
• 1 cup melted butter
• 1 egg
• 1 cup chopped pecans
• 2 (8 ounce) packages cream cheese
• 4 cups confectioners' sugar
• 2 eggs

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). grease and flour a 9x13 inch pan. mix together the cake mix, melted butter and the egg. stir in the chopped pecans. press mixture into the bottom of the prepared pan. set aside.
• in a large bowl, beat the cream cheese with the confectioners' sugar. beat in the eggs one at a time until blended.
• pour cream cheese mixture over crust. bake in the preheated oven for 45 minutes. cool in the pan, then cut into squares before serving.

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.

Fried Cinnamon Strips

Ingredients

• Servings: 3
• 1 cup white sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 10 (8 inch) flour tortillas
• 3 cups oil for frying

Recipe

Preparation Time: 10 mins Cook Time: 1 min Ready Time: 30 mins


• combine sugar, cinnamon and nutmeg in a large resealable plastic bag. seal and toss to mix.
• heat oil in deep-fryer or deep skillet to 375 degrees f (190 degrees c). fry 4 or 5 tortilla strips for 30 seconds on a side, until golden brown. drain on paper towels.
• while still warm, place fried tortillas in bag and shake to coat with sugar mixture. serve at once or store in an airtight container.

Lemon Berry Smoothie

Ingredients

• Servings: 4
• 1 (8 ounce) container blueberry nonfat yogurt
• 1 1/2 cups skim milk
• 1 cup ice cubes
• 1 cup fresh blueberries
• 1 cup fresh strawberries
• 1 teaspoon powdered lemonade mix

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• place yogurt, milk, ice cubes, blueberries, strawberries, and lemonade mix in a blender. pulse until smooth and creamy.

italian wedding cake

Ingredients

• Servings: 1
• 1/2 cup buttermilk
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 cup shortening
• 1/2 cup margarine
• 2 cups white sugar
• 5 egg yolks
• 1/4 teaspoon almond extract
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 5 egg whites
• 1/2 cup drained crushed pineapple
• 1/2 cup flaked coconut
• 1 cup chopped pecans
• 3/4 cup butter, softened
• 1 (8 ounce) package cream cheese, softened
• 4 cups confectioners' sugar
• 2 teaspoons vanilla extract
• 1 cup chopped pecans

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). grease and flour three 8 inch pans. combine the buttermilk, baking soda and salt. set aside.
• in a large bowl, cream together the shortening, margarine and sugar until light and fluffy. beat in the egg yolks one at a time, then stir in 1 teaspoon vanilla and almond extract. beat in the buttermilk mixture alternately with the flour, mixing just until incorporated. in a separate bowl, beat the egg whites until they form stiff peaks. gently fold the egg whites into the batter. stir in pineapple, coconut and 1 cup pecans.
• pour batter evenly into prepared pans. bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. allow cake layers to cool 10 minutes in pans, then turn out wire racks to cool completely.
• to make the frosting: cream together the butter, cream cheese and confectioners' sugar until blended. stir in 2 teaspoons vanilla and 1 cup pecans. if frosting is too stiff to spread, stir in milk a teaspoon at a time until it reaches desired consistency.

Mango Cardamom Bread Pudding

Ingredients

• Servings: 8
• 6 slices white bread, torn into small pieces
• 2 mangos - peeled, seeded and diced
• 1/4 cup white sugar
• 3 eggs, lightly beaten
• 2 cups milk
• 1 1/2 teaspoons vanilla extract
• 1 1/2 teaspoons ground cardamom
• 2 tablespoons butter

Recipe

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


• preheat the oven to 350 degrees f (175 degrees c). butter a 9x11 inch baking dish.
• toss together the pieces of bread and mango, and place in the prepared baking dish. in a medium bowl, whisk together the sugar, eggs, milk, vanilla and cardamom. pour over the bread. dot with small pieces of butter.
• bake for 45 to 50 minutes in the preheated oven, or until slightly puffed and golden brown.

Peanut Butter Glaze

Ingredients

• Servings: 0.5
• 4 teaspoons water
• 2/3 cup powdered sugar
• 1 tablespoon creamy peanut butter

Recipe

Preparation Time: 2 mins Ready Time: 2 mins


• stir together the water, sugar, and peanut butter until smooth.

Vanilla Cherry Ice Cream

Ingredients

• Servings: 4
• 2 cups heavy cream
• 1 cup milk
• 3/4 cup sugar
• 1 tablespoon vanilla extract
• 1 teaspoon almond extract
• 2 cups fresh cherries, pits removed and cut in half

Recipe

Preparation Time: 15 mins Ready Time: 5 hrs 15 mins


• combine the cream, milk, and sugar in a bowl. stir until the sugar is completely dissolved. stir in the vanilla and almond extract. add the cherries. pour the mixture into an ice cream maker and churn according to the manufacturer's instructions. transfer to a freezer-safe container and freeze for at least 2 hours before serving.

Ricotta Cheese Cake

Ingredients

• Servings: 1
• 1 (18.25 ounce) package yellow cake mix
• 24 ounces ricotta cheese
• 3/4 cup sugar
• 3 eggs
• 1/4 teaspoon vanilla extract
• 1/8 cup confectioners' sugar for dusting

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease one 9x13 inch pan.
• make yellow cake mix according to package directions. pour batter into the greased 9x13 inch pan.
• mix together the ricotta cheese, sugar, eggs and vanilla extract and spoon over cake batter.
• bake at 350 degrees f (175 degrees c) for about 45 minutes. sprinkle cake with confectioners' sugar when cool.