chicken seasoning blend

Ingredients

• Servings: 2
• 1 1/2 teaspoons sea salt
• 1 teaspoon dried basil
• 1 teaspoon crushed dried rosemary
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dry mustard powder
• 1/2 teaspoon paprika
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon ground dried thyme
• 1/4 teaspoon celery seed
• 1/4 teaspoon dried parsley
• 1/8 teaspoon ground cumin
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon chicken bouillon granules

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• mix the salt, basil, rosemary, garlic powder, mustard, paprika, black pepper, thyme, celery seed, parsley, cumin, cayenne pepper, and chicken bouillon together until blended.

Brownie Pudding

Ingredients

• Servings: 6
• 1/2 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup white sugar
• 1 tablespoon unsweetened cocoa powder
• 1 tablespoon shortening, melted
• 1/2 teaspoon vanilla extract
• 1/4 cup milk
• 1/2 cup chopped pecans
• 1 cup brown sugar
• 1 tablespoon unsweetened cocoa powder
• 1 cup boiling water

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• in a medium bowl, combine flour, baking powder, salt, white sugar and 1 tablespoon cocoa. stir in shortening, vanilla and milk until smooth. fold in nuts. spread mixture in a 1 quart baking dish.
• stir together brown sugar, 1 tablespoon cocoa and boiling water. pour carefully over pudding mixture in baking dish.
• bake in preheated oven 30 to 45 minutes, until set.

Cream Puffs Ii

Ingredients

• Servings: 12
• 1 cup water
• 1/2 cup butter
• 1 cup sifted all-purpose flour
• 1/4 teaspoon salt
• 4 eggs
• 1 pint heavy cream
• 1 tablespoon white sugar
• 1/2 teaspoon vanilla extract
• 1/2 cup semisweet chocolate chips

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• preheat oven to 450 degrees f (230 degrees c).
• in medium saucepan, bring water to a boil. add butter and stir as it melts, then return to a boil. add flour and salt all at once and stir vigorously until mixture forms a ball. remove from heat and add eggs, one at a time, stirring vigorously after each until smooth. drop by heaping tablespoons, 3 inches apart, on a cookie sheet.
• bake 15 minutes in the preheated oven then reduce heat to 325 degrees f (165 degrees c) and bake 25 minutes more. remove puffs from oven, split and remove soft dough from center. turn oven off, and replace puffs to dry in cooling oven, 20 minutes more. cool completely on wire rack.
• in medium bowl, whip cream with electric mixer until stiff peaks form. stir in vanilla and sugar. fill puffs with whipped cream. melt chocolate chips in microwave or slowly over low heat. drizzle melted chocolate over tops of cream puffs. serve immediately.

Pineapple Orange Sorbet

Ingredients

• Servings: 10
• 1/2 cup water
• 1/2 cup granulated sugar
• 2 cups orange juice
• 1 tablespoon lemon juice
• 1 (20 ounce) can crushed pineapple
• 2 teaspoons freshly grated orange zest

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 3 hrs


• in a medium saucepan, bring water and sugar to a simmer over medium high heat until sugar is dissolved.
• in a food processor, puree pineapple with its juice until smooth. transfer to a metal bowl, and stir in syrup, lemon juice, orange juice, and orange zest. freeze until slightly firm, but not frozen.
• process mixture again in the food processor or beat with an electric mixer until smooth. transfer to a freezer container and freeze until firm, about 2 hours.

Southern-style Buttermilk Fried Chicken

Ingredients

• Servings: 8
• 2 cups buttermilk
• 1 tablespoon dijon mustard
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon cayenne pepper
• 1 whole chicken, cut into pieces
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 5 cups vegetable oil for frying

Recipe

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


• whisk together buttermilk, mustard, salt and pepper, and cayenne in a bowl, and pour into a resealable plastic bag. add the chicken pieces, coat with the marinade, squeeze out excess air, and seal the bag. marinate in the refrigerator for 2 to 8 hours.
• when you are ready to cook the chicken, combine the flour, baking powder, garlic powder, and onion powder in the other plastic bag. shake to mix thoroughly. transfer one marinated chicken piece at a time into the dry ingredient bag, and shake well to ensure complete coverage. after all chicken pieces are coated, repeat the process by dipping them in the buttermilk marinade and shaking in the dry coating again.
• heat oil in a large frying pan over medium-high heat, making sure not to burn the oil. when oil is hot, fry chicken in batches until golden brown and juices run clear, turning chicken to brown evenly.

saltimbocca alla pollo

Ingredients

• Servings: 6
• 6 skinless, boneless chicken breast halves
• 1/4 cup olive oil
• 1/2 cup minced garlic
• salt and pepper to taste
• 2 tablespoons ground sage
• 1 pound thinly sliced prosciutto
• 1/4 cup butter
• 1 cup dry white
• 1 tablespoon chopped fresh sage leaves
• salt and pepper to taste
• 1 teaspoon cornstarch
• water as needed

Recipe

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


• flatten the chicken breasts as much as possible. in a small bowl, combine the oil and garlic and mix together; brush mixture each chicken piece. season with salt, pepper and sage and top with thin layers of prosciutto. roll up and secure with toothpicks.
• in a large skillet, melt butter over medium high heat and saute rolls evenly on all sides until nicely browned, about 10 minutes.
• pour in the ; season with fresh sage, salt and pepper. reduce heat to medium low, over and simmer until rolls are cooked through and tender, 15 to 20 minutes. thicken sauce with cornstarch and water as needed, heat through and serve.

Baked Corn Ii

Ingredients

• Servings: 4
• 1 (16 ounce) package frozen corn kernels, thawed and drained
• 3/4 cup milk
• 1 egg
• 4 tablespoons butter, melted
• 1 tablespoon white sugar
• 1 tablespoon all-purpose flour
• salt and pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 1 hr

Ready Time: 1 hr 10 mins


• preheat oven to 350 degrees f (175 degrees c). grease a 2 quart casserole dish.
• in a large bowl combine corn, milk, egg, butter, sugar, flour, salt and pepper. mix well and transfer to prepared casserole dish.
• bake, uncovered, in preheated oven for 1 hour.

Spinach Bars

Ingredients

• Servings: 12
• 3 tablespoons butter
• 3 eggs
• 1 cup milk
• 1 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 teaspoon baking powder
• 1 1/2 teaspoons minced garlic
• 1/2 cup chopped fresh mushrooms
• 1 small onion, chopped
• 4 cups shredded cheddar cheese
• 1 (10 ounce) package frozen chopped spinach, thawed and drained

Recipe

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


• preheat the oven to 350 degrees f (175 degrees c). melt butter in a 9x13 inch baking dish while the oven preheats.
• in a large bowl, whisk together the eggs, milk, flour, salt, pepper, baking powder and garlic until well blended. add the mushrooms, spinach and cheese, and stir to blend evenly. tip the baking dish to coat with melted butter, then pour the spinach mixture into the pan.
• bake for 30 minutes in the preheated oven, until firm and golden. cut into bars, and serve warm.

squash casserole i

Ingredients

• Servings: 8
• 5 pounds yellow squash, sliced
• 2 eggs, beaten
• 1/2 cup margarine
• 1/4 cup white sugar
• 2 tablespoons chopped onion
• salt and pepper to taste
• 1 cup dry bread crumbs

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• in a large saucepan over medium heat cover squash with water and cook until tender, about 10 minutes; drain and mash.
• to the squash add eggs, margarine, sugar, onion, salt and pepper. mix well and transfer to a 2 quart casserole dish. sprinkle bread crumbs on top.
• bake for 20 to 25 minutes.

White Bean Dip

Ingredients

• Servings: 10
• 2 (15 ounce) cans cannellini beans, rinsed and drained
• 1/3 cup chopped fresh cilantro
• 3 cloves garlic, crushed or to taste
• 1/3 cup olive oil
• 1 1/2 lemons, juiced
• salt and pepper to taste

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• in a food processor, combine the cannellini beans, cilantro, garlic, olive oil and lemon juice. process until smooth, or to your desired consistency. taste, and season with salt and pepper.

Dad's Excellent Scallops

Ingredients

• Servings: 8
• 2 pounds shelled, large sea scallops
• 1/2 pound prosciutto, thinly sliced
• 1/2 cup butter, melted
• toothpicks, soaked in water

Recipe

Preparation Time: 20 mins Cook Time: 13 mins Ready Time: 33 mins


• preheat grill for medium-high heat.
• wrap each scallop with a thin slice of prosciutto, and secure with a toothpick.
• lightly oil grill grate. arrange scallops on the grill, and baste with butter. cook for 5 minutes, turn, and baste with butter. cook for another 8 minutes, or until opaque.

Spinach And Sweet Corn Mashed Potatoes

Ingredients

• Servings: 4
• 1 1/2 pounds new potatoes, scrubbed and quartered
• 1/4 teaspoon salt
• 1/2 cup butter, softened
• 1/2 cup heavy cream
• salt and pepper to taste
• 1 tablespoon olive oil
• 1 1/2 cups whole kernel corn
• 1 (10 ounce) package fresh spinach, stems removed
• 1 1/2 teaspoons minced garlic

Recipe

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


• place potatoes in a pot and cover with water. bring to a boil and add 1/4 teaspoon salt. boil until potatoes are tender, about 15 minutes. drain water and mash potatoes together with butter and heavy cream until light and fluffy. season with salt and pepper to taste.
• heat a large skillet over medium heat. pour in olive oil and saute corn 2 to 3 minutes. stir spinach and garlic into skillet and saute an additional 1 minute, until spinach is wilted. fold mixture into mashed potatoes. adjust seasonings and serve immediately.

Pat's Cream Of Potato Soup

Ingredients

• Servings: 8
• 6 slices bacon, diced
• 1 onion, chopped
• 1 tablespoon all-purpose flour
• 6 cups chicken broth
• 6 potatoes, thinly sliced
• 1/2 cup instant mashed potato flakes
• 1 cup half-and-half

Recipe

• saute bacon and onions, in a medium saute pan, until browned. set aside.
• over low heat, in a medium sauce pan, cook flour until pasty. slowly add chicken broth and bring to a boil.
• stir in bacon and onion mixture, potatoes, and instant potatoes. simmer for 30 minutes and then blend in half and half. serve.

Creamed Eggs

Ingredients

• Servings: 3
• 6 eggs
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups milk
• 1/8 teaspoon ground white pepper, if desired
• salt and pepper to taste

Recipe

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


• place egg in a saucepan and cover with cold water. bring water to a boil and immediately remove from heat. cover and let eggs stand in hot water for 10 to 12 minutes. remove from hot water, cool, peel and chop.
• melt butter in saucepan, add flour until it forms into a ball. slowly add the milk and stir until the sauce comes to a boil.
• stir the white pepper, salt, black pepper, and chopped eggs into the sauce; stir until the eggs are heated.

gazpacho ii

Ingredients

• Servings: 6
• 2 roma (plum) tomatoes, quartered
• 1 large cucumber, peeled and halved
• 1 onion, peeled and halved
• 1 cup green bell pepper, diced
• 1 (4 ounce) jar diced pimento peppers, drained
• 2 (12 fluid ounce) cans tomato juice
• 1/3 cup olive oil
• 1/3 cup red vinegar
• 1/4 teaspoon hot pepper sauce
• 1 1/2 teaspoons salt
• 1/8 teaspoon ground black pepper
• 2 cloves garlic, minced
• 1/2 cup croutons
• 1/4 cup chopped fresh chives

Recipe

Preparation Time: 30 mins Ready Time: 2 hrs 30 mins


• in a blender combine one tomato, half the cucumber, half the onion, a green bell pepper quarter, the pimento and 1/2 cup tomato juice. blend at high speed for 30 seconds to puree the vegetables.
• in a large bowl mix the pureed vegetables with remaining tomato juice, 1/4 cup olive oil, vinegar, hot pepper sauce, salt and ground black pepper. cover mixture and refrigerate until it is well chilled (about 2 hours).
• meanwhile saute the croutons in oil and add the garlic; transfer to a small bowl.
• place remaining chopped tomato, cucumber, onion and green bell pepper in separate bowls. serve soup in chilled bowls, garnish with chives, and serve chopped vegetables and croutons as accompaniments.

Zucchini Saute

Ingredients

• Servings: 6
• 1 tablespoon vegetable oil
• 1 onion, sliced
• 2 tomatoes, chopped
• 2 pounds zucchini, peeled and cut into 1 inch thick slices
• 1 green bell pepper, chopped
• salt to taste
• ground black pepper to taste
• 1/4 cup uncooked white rice
• 1/2 cup water

Recipe

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


• heat oil in a saute pan over medium heat. add onion, and cook and stir for 3 minutes. add tomatoes, zucchini, and green pepper. stir. season to taste with salt and black pepper. reduce heat, cover, and simmer for 5 minutes.
• stir in rice and water. cover, and cook over low heat for 20 minutes.

blue cheese coleslaw

Ingredients

• Servings: 12
• 1 (16 ounce) package shredded coleslaw mix
• 2 cups seedless red grapes, halved
• 1/2 cup shredded carrot
• 1 cup mayonnaise
• 1/4 cup prepared dijon-style mustard
• 1/3 cup crumbled blue cheese
• 2 tablespoons white sugar
• 2 tablespoons vinegar

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• in a large bowl, whisk together the mayonnaise, mustard, cheese, sugar and vinegar. add the coleslaw mix, grapes and carrots and stir until evenly coated. chill until serving.

Whipped Mashed Potatoes

Ingredients

• Servings: 4
• 5 potatoes, peeled and quartered
• 3 tablespoons butter
• 1/8 cup milk

Recipe

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


• fill a medium size saucepan half full of water, and add a pinch of salt. bring to a boil. add potatoes to pot; the water should cover the potatoes. simmer for 10 minutes, or until potatoes are easily pierced by a fork. drain.
• transfer potatoes to a large mixing bowl. add butter or margarine and milk, and mash with a potato masher. when well mashed, whip for a minute or two with an electric mixer set on medium speed.

vegetable shepherd's pie

Ingredients

• Servings: 6
• 8 large potatoes, peeled and quartered
• 2 carrots, sliced
• 1 (16 ounce) package frozen mixed vegetables, thawed
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried parsley
• 3 tablespoons butter
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 6 tablespoons milk
• 1 onion, chopped
• 1 teaspoon vegetable oil
• 1 (19 ounce) can kidney beans, drained
• 1 (14.5 ounce) can diced tomatoes, drained
• 1 (8 ounce) can tomato sauce
• 1 teaspoon soy sauce
• 1/2 teaspoon white sugar
• 1 cup shredded cheddar cheese
• 1/2 teaspoon paprika

Recipe

• preheat oven to 375 degrees f (175 degrees c).
• cook potatoes, covered, in a small amount of boiling water until tender. drain and mash.
• while potatoes are cooking, steam or boil carrots and mixed vegetables until near tender. drain and set aside.
• in a small saucepan, cook garlic powder, basil and parsley in butter or margarine for about 20 seconds (or microwave for 10 seconds). stir into mashed potatoes along with salt and pepper. gradually beat in enough milk to make potatoes light and fluffy, add a little more milk if necessary. set aside
• in a medium saucepan, cook onion in oil until tender but not brown. stir in kidney beans, tomatoes, tomato sauce, soy sauce, sugar and vegetable/carrot mixture. heat through until bubbly.
• transfer vegetable mixture to a 8x8x2 inch baking dish. drop mashed potatoes in mounds over the top. sprinkle with cheese and paprika. bake, uncovered at 375 degrees f (175 degrees c) for 30 minutes.

stuffed lamb chops with gorgonzola and apple

Ingredients

• Servings: 2
• 1 tablespoon butter
• 1/2 tablespoon dried thyme
• 1/2 cup chopped granny smith apples
• ground black pepper to taste
• 1/4 cup gorgonzola cheese at room temperature, crumbled
• 2 thick cut lamb chops
• 1/2 teaspoon olive oil
• 2 cloves garlic
• 1/4 cup gorgonzola cheese
• 3 tablespoons dry
• 1/8 cup heavy cream
• 1/2 cup chicken broth
• salt and pepper to taste

Recipe

Preparation Time: 45 mins Cook Time: 1 hr

Ready Time: 1 hr 45 mins


• preheat oven to 375 degrees f (190 degrees c).
• to make the apple stuffing: in a saute pan or skillet on medium heat, melt the butter and saute thyme, chopped apples, salt and pepper together until the apples are completely softened; about 15 to 20 minutes.
• place the apple mixture in a bowl and mix in 1/4 cup gorgonzola cheese. the cheese should liquefy into the stuffing within a couple of minutes.
• to prepare the lamb chops: butterfly the lamb chops by slicing them parallel to the plane of the chop from the fat side to the bone. stuff each one with about 2 to 3 tablespoons of the apple mixture.
• bake the chops for about 1 hour. place the chops on a rack with the two stuffing sides pressed together to hold the stuffing inside the chops.
• to make the sauce: heat the oil in a saute pan or skillet on medium heat, then saute the garlic until transparent, and the cheese until slightly melting. immediately add the , let cook for a minute until combined, then add the cream and 1/4 cup of the chicken stock, salt and pepper. stir until well blended. stir occasionally and reduce the liquid on medium high heat until the sauce begins to toast/caramelize and turn darker brown. add the remaining 1/4 cup chicken stock, reincorporate the cheese and continue reducing until there is just 1/4 to 1/2 cup of thick liquid remaining.

Chocolate Caramel Nut Salad

Ingredients

• Servings: 10
• 1 (5 ounce) package instant vanilla pudding mix
• 1 cup milk
• 1 (12 ounce) container frozen whipped topping, thawed
• 6 apple - peeled, cored, and chopped
• 6 (2.16 ounce) bars chocolate-coated caramel-peanut nougat candy, chilled and sliced
• 1/4 cup seedless grapes (optional)

Recipe

Preparation Time: 10 mins Ready Time: 40 mins


• prepare the pudding using 1 cup of milk; blend together with whipped topping.
• add the apples, candy bars and grapes. mix together and refrigerate until chilled.

caramelized onion and horseradish smashed potatoes

Ingredients

• Servings: 8
• 3 tablespoons butter
• 4 onion, sliced and separated into rings
• 1 tablespoon white vinegar
• 1/2 teaspoon ground dried thyme
• 6 large baking potatoes, peeled and cubed
• 1 tablespoon dijon mustard
• 2 tablespoons prepared horseradish, or to taste
• salt and cracked black pepper to taste
• 1/4 cup softened butter
• 3/4 cup half-and-half

Recipe

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


• melt 3 tablespoons butter in a large skillet over medium-high heat. add the onions and cook for 5 minutes. reduce heat to medium, and continue cooking, stirring frequently, until the onions have softened, and achieved a deep brown color, 15 to 25 minutes. stir in vinegar and thyme, and cook for 5 minutes more.
• while the onions are cooking, place cubed potatoes in large pot and cover with salted water. bring to a boil, then reduce heat to medium-low, cover, and simmer until the potatoes can be pierced easily with a fork, about 20 minutes. drain the potatoes in a colander, and allow to steam for a minute.
• to finish the dish, transfer the potatoes to a serving bowl, and use a potato masher to mix with dijon mustard, horseradish, salt and cracked black pepper until smooth. mix in softened butter, caramelized onions, and half-and-half until onions are distributed evenly.

stuffed lamb chops with gorgonzola and apple

Ingredients

• Servings: 2
• 1 tablespoon butter
• 1/2 tablespoon dried thyme
• 1/2 cup chopped granny smith apples
• ground black pepper to taste
• 1/4 cup gorgonzola cheese at room temperature, crumbled
• 2 thick cut lamb chops
• 1/2 teaspoon olive oil
• 2 cloves garlic
• 1/4 cup gorgonzola cheese
• 3 tablespoons dry
• 1/8 cup heavy cream
• 1/2 cup chicken broth
• salt and pepper to taste

Recipe

Preparation Time: 45 mins Cook Time: 1 hr

Ready Time: 1 hr 45 mins


• preheat oven to 375 degrees f (190 degrees c).
• to make the apple stuffing: in a saute pan or skillet on medium heat, melt the butter and saute thyme, chopped apples, salt and pepper together until the apples are completely softened; about 15 to 20 minutes.
• place the apple mixture in a bowl and mix in 1/4 cup gorgonzola cheese. the cheese should liquefy into the stuffing within a couple of minutes.
• to prepare the lamb chops: butterfly the lamb chops by slicing them parallel to the plane of the chop from the fat side to the bone. stuff each one with about 2 to 3 tablespoons of the apple mixture.
• bake the chops for about 1 hour. place the chops on a rack with the two stuffing sides pressed together to hold the stuffing inside the chops.
• to make the sauce: heat the oil in a saute pan or skillet on medium heat, then saute the garlic until transparent, and the cheese until slightly melting. immediately add the , let cook for a minute until combined, then add the cream and 1/4 cup of the chicken stock, salt and pepper. stir until well blended. stir occasionally and reduce the liquid on medium high heat until the sauce begins to toast/caramelize and turn darker brown. add the remaining 1/4 cup chicken stock, reincorporate the cheese and continue reducing until there is just 1/4 to 1/2 cup of thick liquid remaining.

Zucchini Saute

Ingredients

• Servings: 6
• 1 tablespoon vegetable oil
• 1 onion, sliced
• 2 tomatoes, chopped
• 2 pounds zucchini, peeled and cut into 1 inch thick slices
• 1 green bell pepper, chopped
• salt to taste
• ground black pepper to taste
• 1/4 cup uncooked white rice
• 1/2 cup water

Recipe

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


• heat oil in a saute pan over medium heat. add onion, and cook and stir for 3 minutes. add tomatoes, zucchini, and green pepper. stir. season to taste with salt and black pepper. reduce heat, cover, and simmer for 5 minutes.
• stir in rice and water. cover, and cook over low heat for 20 minutes.

Whipped Mashed Potatoes

Ingredients

• Servings: 4
• 5 potatoes, peeled and quartered
• 3 tablespoons butter
• 1/8 cup milk

Recipe

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


• fill a medium size saucepan half full of water, and add a pinch of salt. bring to a boil. add potatoes to pot; the water should cover the potatoes. simmer for 10 minutes, or until potatoes are easily pierced by a fork. drain.
• transfer potatoes to a large mixing bowl. add butter or margarine and milk, and mash with a potato masher. when well mashed, whip for a minute or two with an electric mixer set on medium speed.

blue cheese coleslaw

Ingredients

• Servings: 12
• 1 (16 ounce) package shredded coleslaw mix
• 2 cups seedless red grapes, halved
• 1/2 cup shredded carrot
• 1 cup mayonnaise
• 1/4 cup prepared dijon-style mustard
• 1/3 cup crumbled blue cheese
• 2 tablespoons white sugar
• 2 tablespoons vinegar

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• in a large bowl, whisk together the mayonnaise, mustard, cheese, sugar and vinegar. add the coleslaw mix, grapes and carrots and stir until evenly coated. chill until serving.

vegetable shepherd's pie

Ingredients

• Servings: 6
• 8 large potatoes, peeled and quartered
• 2 carrots, sliced
• 1 (16 ounce) package frozen mixed vegetables, thawed
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried parsley
• 3 tablespoons butter
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 6 tablespoons milk
• 1 onion, chopped
• 1 teaspoon vegetable oil
• 1 (19 ounce) can kidney beans, drained
• 1 (14.5 ounce) can diced tomatoes, drained
• 1 (8 ounce) can tomato sauce
• 1 teaspoon soy sauce
• 1/2 teaspoon white sugar
• 1 cup shredded cheddar cheese
• 1/2 teaspoon paprika

Recipe

• preheat oven to 375 degrees f (175 degrees c).
• cook potatoes, covered, in a small amount of boiling water until tender. drain and mash.
• while potatoes are cooking, steam or boil carrots and mixed vegetables until near tender. drain and set aside.
• in a small saucepan, cook garlic powder, basil and parsley in butter or margarine for about 20 seconds (or microwave for 10 seconds). stir into mashed potatoes along with salt and pepper. gradually beat in enough milk to make potatoes light and fluffy, add a little more milk if necessary. set aside
• in a medium saucepan, cook onion in oil until tender but not brown. stir in kidney beans, tomatoes, tomato sauce, soy sauce, sugar and vegetable/carrot mixture. heat through until bubbly.
• transfer vegetable mixture to a 8x8x2 inch baking dish. drop mashed potatoes in mounds over the top. sprinkle with cheese and paprika. bake, uncovered at 375 degrees f (175 degrees c) for 30 minutes.

Chocolate Caramel Nut Salad

Ingredients

• Servings: 10
• 1 (5 ounce) package instant vanilla pudding mix
• 1 cup milk
• 1 (12 ounce) container frozen whipped topping, thawed
• 6 apple - peeled, cored, and chopped
• 6 (2.16 ounce) bars chocolate-coated caramel-peanut nougat candy, chilled and sliced
• 1/4 cup seedless grapes (optional)

Recipe

Preparation Time: 10 mins Ready Time: 40 mins


• prepare the pudding using 1 cup of milk; blend together with whipped topping.
• add the apples, candy bars and grapes. mix together and refrigerate until chilled.

Easy Fruit Dip

Ingredients

• Servings: 12
• 1 (8 ounce) package cream cheese, softened
• 16 ounces marshmallow creme
• 1 tablespoon maraschino cherry juice

Recipe

Preparation Time: 5 mins Ready Time: 2 hrs 5 mins


• place cream cheese and marshmallow cream in a microwave-safe bowl. place in microwave and cook on medium-high for 20 seconds increments, until softened.
• stir cherry juice into the cream cheese and marshmallow creme mixture. cover and refrigerate until chilled.

marinated chicken kabobs

Ingredients

• Servings: 4
• 1 cup vegetable oil
• 1/2 cup soy sauce
• 1/2 cup light corn syrup
• 1/4 cup lemon juice
• 2 tablespoons sesame seeds
• 1/2 teaspoon garlic powder
• garlic salt to taste
• 4 skinless, boneless chicken breast halves - cut into 1 1/2 inch pieces
• 1 (8 ounce) package fresh chopped mushrooms
• 2 onions, quartered
• 1 green bell pepper, cut into large chunks

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 2 hrs 35 mins


• in a medium bowl, blend vegetable oil, soy sauce, light corn syrup, lemon juice, sesame seeds, garlic powder, and garlic salt. place chicken in the mixture. cover, and marinate in the refrigerator at least 2 hours.
• preheat an outdoor grill for medium heat, and lightly oil grate. thread chicken skewers alternately with mushrooms, onions, and green bell pepper. pour marinade into a saucepan, and bring to a boil. cook for 5 to 10 minutes.
• place skewers on the prepared grill. cook 15 to 20 minutes, turning frequently, until chicken is no longer pink and juices run clear. baste with the boiled marinade frequently during the last 10 minutes.

chef john's gazpacho

Ingredients

• Servings: 6
• 4 large fresh tomatoes, peeled and diced
• 1/2 english cucumber, peeled and finely diced
• 1/2 cup finely diced red bell pepper
• 1/4 cup minced green onion
• 1 large jalapeno pepper, seeded and minced
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon ground cumin
• 1 pinch dried oregano
• 1 pinch cayenne pepper, or to taste
• freshly ground black pepper to taste
• 1 pint cherry tomatoes
• 1/4 cup extra-virgin olive oil
• 1 lime, juiced
• 1 tablespoon balsamic vinegar
• 1 teaspoon worcestershire sauce
• salt and ground black pepper to taste
• 2 tablespoons thinly sliced fresh basil

Recipe

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


• combine diced tomatoes, cucumber, bell pepper, green onion, jalapeno, and garlic in a large bowl. stir in salt, cumin, oregano, cayenne pepper, and black pepper.
• place cherry tomatoes, olive oil, lime juice, balsamic vinegar, and worcestershire sauce in a blender. cover and puree until smooth. pour pureed mixture through a strainer into the tomato-cucumber mixture; stir to combine.
• place 1/3 of the tomato mixture into the blender. cover, turn blender on, and puree until smooth. return pureed mixture to the remaining tomato-cucumber mixture. stir to combine. cover and chill in refrigerator for 2 hours.
• season cold soup with salt and black pepper to taste. ladle into bowls and top with basil.

Sweet Lime Iced Tea

Ingredients

• Servings: 1
• 1 gallon boiling water
• 6 black tea bags
• 1 1/2 cups white sugar
• 4 limes, juiced

Recipe

Preparation Time: 10 mins Cook Time: 5 mins Ready Time: 4 hrs


• pour the water into a gallon sized jar over the tea bags. allow to steep for 45 minutes. remove and discard the tea bags. stir in the sugar and lime juice until the sugar has dissolved. cool to room temperature; refrigerate until cold before serving.

Healthy Banana Chocolate Chip Oat Muffins

Ingredients

• Servings: 1
• 1 1/2 cups whole wheat flour
• 1 cup rolled oats
• 1/2 cup white sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 cup semi-sweet chocolate chips
• 2 large eggs
• 1/2 cup unsweetened applesauce
• 1/4 cup skim milk
• 1 cup mashed banana

Recipe

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


• preheat oven to 400 degrees f (200 degrees c). grease 12 muffin cups or line with paper liners.
• stir whole wheat flour, rolled oats, sugar, baking powder, baking soda, and chocolate chips together in a bowl. make a well in the center. whisk eggs in a separate bowl until frothy; mix applesauce, skim milk, and banana into eggs. pour moist ingredients into well made in dry ingredients; stir just to moisten. batter will be lumpy. fill prepared muffin cups about 3/4 full.
• bake in the preheated oven until a toothpick inserted into the center of several muffins comes out clean, 16 to 18 minutes. cool in pan for 5 minutes before removing to finish cooling on wire racks.

White Bean Dip

Ingredients

• Servings: 10
• 2 (15 ounce) cans cannellini beans, rinsed and drained
• 1/3 cup chopped fresh cilantro
• 3 cloves garlic, crushed or to taste
• 1/3 cup olive oil
• 1 1/2 lemons, juiced
• salt and pepper to taste

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• in a food processor, combine the cannellini beans, cilantro, garlic, olive oil and lemon juice. process until smooth, or to your desired consistency. taste, and season with salt and pepper.

Home Made Top Tarts!

Ingredients

• Servings: 8
• 1 (15 ounce) package refrigerated pie crusts
• 1/4 cup strawberry jam, divided
• 2 cups confectioners' sugar
• 2 tablespoons milk
• 1/2 teaspoon vanilla extract
• 1 tablespoon colored decorating sugar, or as needed

Recipe

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


• preheat oven to 425 degrees f (220 degrees c). line baking sheets with parchment paper.
• unroll the pie crusts, place on a lightly floured work surface, and roll the crusts slightly with a rolling pin to square the edges. cut each crust into 8 equal-sized rectangles. place about 2 teaspoons of strawberry jam in the center of 8 squares, and spread the jam out to within 1/4 inch of the edge of the pastry square. top each with another pastry square, and use a fork to crimp the squares together, sealing in the jam. use a knife to trim the pastries, if desired. move the filled pastries to the prepared baking sheets.
• bake in the preheated oven until the edges are lightly golden brown, about 7 minutes. allow to cool on the baking sheets. meanwhile, stir together the confectioners' sugar, milk, and vanilla extract in a bowl to make a spreadable frosting. spread the cooled tarts with frosting and sprinkle with colored sugar.

new york-style cheesecake

Ingredients

• Servings: 1
• 3 tablespoons melted butter
• 18 graham crackers, crushed
• 1/4 cup all-purpose flour
• 1 cup sour cream
• 1 tablespoon vanilla extract
• 4 (8 ounce) packages cream cheese
• 1 1/2 cups white sugar
• 2/3 cup milk
• 4 eggs
• 1 teaspoon finely grated lemon zest
• 1 teaspoon finely grated orange zest

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 4 hrs 15 mins


• preheat oven to 350 degrees f (175 degrees c).
• lightly grease the bottom and sides of a 9-inch springform pan.
• mix graham cracker crumbs and melted butter in a bowl until evenly moistened. press crumb mixture into the bottom and about 1/2-inch up the sides of the springform pan.
• whisk flour, sour cream, and vanilla extract in bowl. set aside.
• stir cream cheese and sugar with a wooden spoon in a large bowl until evenly incorporated, 3 to 5 minutes.
• pour milk into cream cheese mixture and whisk until just combined.
• whisk in eggs, one at a time, stirring well after each addition.
• stir in lemon zest, orange zest, and sour cream mixture; whisk until just incorporated.
• pour mixture into prepared springform pan.
• bake in the preheated oven until the edges have nicely puffed and the surface of the cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 1 hour.
• when the cheesecake is done, turn off the oven and let it cool in the oven for 3 to 4 hours. this prevents any cracks from forming on the top of the cheesecake.

Grandma's Iron Skillet Apple Pie

Ingredients

• Servings: 1
• 1/2 cup butter
• 1 cup brown sugar
• 5 granny smith apples -- peeled, cored, quartered, and thinly sliced
• 3 (9 inch) refrigerated prerolled pie crusts
• 1 cup white sugar, divided
• 2 teaspoons ground cinnamon, divided
• 1/4 cup white sugar
• 1 tablespoon butter, cut into small chunks

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• place 1/2 cup butter into a heavy cast iron skillet, and melt butter in the oven. remove skillet and sprinkle with brown sugar; return to oven to heat while you prepare the apples.
• remove skillet, and place 1 refrigerated pie crust on top of the brown sugar. top the pie crust with half the sliced apples. sprinkle apples with 1/2 cup of sugar and 1 teaspoon of cinnamon; place a second pie crust over the apples; top the second crust with the remaining apples, and sprinkle with 1/2 cup sugar and 1 teaspoon cinnamon. top with the third crust; sprinkle the top crust with 1/4 cup sugar, and dot with 1 tablespoon of butter. cut 4 slits into the top crust for steam.
• bake in the preheated oven until the apples are tender and the crust is golden brown, about 45 minutes. serve warm.

chicken seasoning blend

Ingredients

• Servings: 2
• 1 1/2 teaspoons sea salt
• 1 teaspoon dried basil
• 1 teaspoon crushed dried rosemary
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dry mustard powder
• 1/2 teaspoon paprika
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon ground dried thyme
• 1/4 teaspoon celery seed
• 1/4 teaspoon dried parsley
• 1/8 teaspoon ground cumin
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon chicken bouillon granules

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• mix the salt, basil, rosemary, garlic powder, mustard, paprika, black pepper, thyme, celery seed, parsley, cumin, cayenne pepper, and chicken bouillon together until blended.

Southern-style Buttermilk Fried Chicken

Ingredients

• Servings: 8
• 2 cups buttermilk
• 1 tablespoon dijon mustard
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon cayenne pepper
• 1 whole chicken, cut into pieces
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 5 cups vegetable oil for frying

Recipe

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


• whisk together buttermilk, mustard, salt and pepper, and cayenne in a bowl, and pour into a resealable plastic bag. add the chicken pieces, coat with the marinade, squeeze out excess air, and seal the bag. marinate in the refrigerator for 2 to 8 hours.
• when you are ready to cook the chicken, combine the flour, baking powder, garlic powder, and onion powder in the other plastic bag. shake to mix thoroughly. transfer one marinated chicken piece at a time into the dry ingredient bag, and shake well to ensure complete coverage. after all chicken pieces are coated, repeat the process by dipping them in the buttermilk marinade and shaking in the dry coating again.
• heat oil in a large frying pan over medium-high heat, making sure not to burn the oil. when oil is hot, fry chicken in batches until golden brown and juices run clear, turning chicken to brown evenly.

Blueberry Smoothie

Ingredients

• Servings: 2
• 1 cup blueberries (frozen or fresh)
• 1 (8 ounce) container plain yogurt
• 3/4 cup 2% reduced-fat milk
• 2 tablespoons white sugar
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon ground nutmeg

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• blend the blueberries, yogurt, milk, sugar, vanilla, and nutmeg in a blender until frothy, scraping down the sides of the blender with a spatula occasionally. serve immediately.

Brownie Pudding

Ingredients

• Servings: 6
• 1/2 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup white sugar
• 1 tablespoon unsweetened cocoa powder
• 1 tablespoon shortening, melted
• 1/2 teaspoon vanilla extract
• 1/4 cup milk
• 1/2 cup chopped pecans
• 1 cup brown sugar
• 1 tablespoon unsweetened cocoa powder
• 1 cup boiling water

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• in a medium bowl, combine flour, baking powder, salt, white sugar and 1 tablespoon cocoa. stir in shortening, vanilla and milk until smooth. fold in nuts. spread mixture in a 1 quart baking dish.
• stir together brown sugar, 1 tablespoon cocoa and boiling water. pour carefully over pudding mixture in baking dish.
• bake in preheated oven 30 to 45 minutes, until set.

Spinach Bars

Ingredients

• Servings: 12
• 3 tablespoons butter
• 3 eggs
• 1 cup milk
• 1 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 teaspoon baking powder
• 1 1/2 teaspoons minced garlic
• 1/2 cup chopped fresh mushrooms
• 1 small onion, chopped
• 4 cups shredded cheddar cheese
• 1 (10 ounce) package frozen chopped spinach, thawed and drained

Recipe

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


• preheat the oven to 350 degrees f (175 degrees c). melt butter in a 9x13 inch baking dish while the oven preheats.
• in a large bowl, whisk together the eggs, milk, flour, salt, pepper, baking powder and garlic until well blended. add the mushrooms, spinach and cheese, and stir to blend evenly. tip the baking dish to coat with melted butter, then pour the spinach mixture into the pan.
• bake for 30 minutes in the preheated oven, until firm and golden. cut into bars, and serve warm.

Creamed Eggs

Ingredients

• Servings: 3
• 6 eggs
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups milk
• 1/8 teaspoon ground white pepper, if desired
• salt and pepper to taste

Recipe

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


• place egg in a saucepan and cover with cold water. bring water to a boil and immediately remove from heat. cover and let eggs stand in hot water for 10 to 12 minutes. remove from hot water, cool, peel and chop.
• melt butter in saucepan, add flour until it forms into a ball. slowly add the milk and stir until the sauce comes to a boil.
• stir the white pepper, salt, black pepper, and chopped eggs into the sauce; stir until the eggs are heated.

caramelized onion and horseradish smashed potatoes

Ingredients

• Servings: 8
• 3 tablespoons butter
• 4 onion, sliced and separated into rings
• 1 tablespoon white vinegar
• 1/2 teaspoon ground dried thyme
• 6 large baking potatoes, peeled and cubed
• 1 tablespoon dijon mustard
• 2 tablespoons prepared horseradish, or to taste
• salt and cracked black pepper to taste
• 1/4 cup softened butter
• 3/4 cup half-and-half

Recipe

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


• melt 3 tablespoons butter in a large skillet over medium-high heat. add the onions and cook for 5 minutes. reduce heat to medium, and continue cooking, stirring frequently, until the onions have softened, and achieved a deep brown color, 15 to 25 minutes. stir in vinegar and thyme, and cook for 5 minutes more.
• while the onions are cooking, place cubed potatoes in large pot and cover with salted water. bring to a boil, then reduce heat to medium-low, cover, and simmer until the potatoes can be pierced easily with a fork, about 20 minutes. drain the potatoes in a colander, and allow to steam for a minute.
• to finish the dish, transfer the potatoes to a serving bowl, and use a potato masher to mix with dijon mustard, horseradish, salt and cracked black pepper until smooth. mix in softened butter, caramelized onions, and half-and-half until onions are distributed evenly.

Cream Puffs Ii

Ingredients

• Servings: 12
• 1 cup water
• 1/2 cup butter
• 1 cup sifted all-purpose flour
• 1/4 teaspoon salt
• 4 eggs
• 1 pint heavy cream
• 1 tablespoon white sugar
• 1/2 teaspoon vanilla extract
• 1/2 cup semisweet chocolate chips

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• preheat oven to 450 degrees f (230 degrees c).
• in medium saucepan, bring water to a boil. add butter and stir as it melts, then return to a boil. add flour and salt all at once and stir vigorously until mixture forms a ball. remove from heat and add eggs, one at a time, stirring vigorously after each until smooth. drop by heaping tablespoons, 3 inches apart, on a cookie sheet.
• bake 15 minutes in the preheated oven then reduce heat to 325 degrees f (165 degrees c) and bake 25 minutes more. remove puffs from oven, split and remove soft dough from center. turn oven off, and replace puffs to dry in cooling oven, 20 minutes more. cool completely on wire rack.
• in medium bowl, whip cream with electric mixer until stiff peaks form. stir in vanilla and sugar. fill puffs with whipped cream. melt chocolate chips in microwave or slowly over low heat. drizzle melted chocolate over tops of cream puffs. serve immediately.

Pineapple Orange Sorbet

Ingredients

• Servings: 10
• 1/2 cup water
• 1/2 cup granulated sugar
• 2 cups orange juice
• 1 tablespoon lemon juice
• 1 (20 ounce) can crushed pineapple
• 2 teaspoons freshly grated orange zest

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 3 hrs


• in a medium saucepan, bring water and sugar to a simmer over medium high heat until sugar is dissolved.
• in a food processor, puree pineapple with its juice until smooth. transfer to a metal bowl, and stir in syrup, lemon juice, orange juice, and orange zest. freeze until slightly firm, but not frozen.
• process mixture again in the food processor or beat with an electric mixer until smooth. transfer to a freezer container and freeze until firm, about 2 hours.

veggie delight on garlic bread

Ingredients

• Servings: 4
• 1/8 cup olive oil
• 1 clove garlic, chopped
• 1 medium eggplant, cubed
• 1 zucchini, cubed
• 1 medium tomato - peeled, seeded and chopped
• 1 teaspoon salt
• 2 teaspoons minced fresh oregano
• 2 teaspoons minced fresh basil (optional)
• 1 french baguette
• 4 teaspoons garlic powder
• 6 teaspoons butter, softened

Recipe

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


• place olive oil and garlic in a large skillet. fry (stirring occasionally) over a medium heat until the garlic is golden brown; approximately 2 minutes.
• add eggplant and zucchini to the skillet, fry until the eggplant is brown and tender; approximately 5 to 7 minutes.
• add the tomato chunks to the skillet, stir the mixture until the tomato becomes a pulp. mix in salt, oregano, and basil. stir the entire mixture over the heat for 2 minutes, then remove pan from heat and let the mixture cool.
• preheat oven to 325 degrees f (165 degrees c).
• slice the bread into 12 (1-inch thick) slices. distribute garlic powder and butter evenly over the top of each slice. place the slices directly the oven rack (do not use a cookie sheet, the bread will get crisper this way). let the bread heat for 3 to 5 minutes.
• remove the bread from the oven and arrange them on a serving platter. spread the vegetable mixture over the 12 bread slices, distribute the topping as evenly as you can. serve immediately.

pizza sauce i

Ingredients

• Servings: 1
• 2 ripe tomatoes
• 1 clove garlic
• 1 tablespoon chopped fresh basil
• 1 pinch ground cinnamon
• 1 teaspoon salt
• 1 pinch ground black pepper
• 1/4 teaspoon white sugar
• 1 teaspoon dried oregano
• 2 tablespoons olive oil
• 1 teaspoon chopped fresh parsley

Recipe

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


• in a food processor, combine the tomatoes, garlic, basil, cinnamon, salt, pepper, sugar, oregano, oil and parsley. blend without liquifying - should remain a little chunky.

glen's cheese sauce

Ingredients

• Servings: 16
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 1/8 teaspoon paprika
• 1/2 teaspoon dry mustard
• 1/8 teaspoon black pepper
• 1/4 teaspoon salt
• 2 cups milk
• 1/3 cup cooking
• 3/4 cup shredded swiss cheese
• 1/4 cup shredded cheddar cheese

Recipe

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


• melt butter in a medium saucepan over low heat. stir in flour, paprika, mustard, pepper and salt. pour in milk and ; cook, stirring constantly, until thickened.
• stir in swiss and cheddar cheeses. cook, stirring constantly, until melted and well blended.

Baked Corn Ii

Ingredients

• Servings: 4
• 1 (16 ounce) package frozen corn kernels, thawed and drained
• 3/4 cup milk
• 1 egg
• 4 tablespoons butter, melted
• 1 tablespoon white sugar
• 1 tablespoon all-purpose flour
• salt and pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 1 hr

Ready Time: 1 hr 10 mins


• preheat oven to 350 degrees f (175 degrees c). grease a 2 quart casserole dish.
• in a large bowl combine corn, milk, egg, butter, sugar, flour, salt and pepper. mix well and transfer to prepared casserole dish.
• bake, uncovered, in preheated oven for 1 hour.

risotto with chicken and asparagus

Ingredients

• Servings: 2
• 2 cups chicken stock
• 1 tablespoon olive oil or butter
• 1 tablespoon minced garlic
• 2 (5 ounce) skinless, boneless chicken breast halves - cubed
• 2 teaspoons olive oil or butter
• 1/2 large onion, minced
• 1 cup carnaroli or arborio rice
• 1/2 cup white
• 8 ounces asparagus, finely chopped
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• salt and freshly ground black pepper to taste
• 1/2 cup freshly grated parmesan cheese

Recipe

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


• bring chicken stock to a boil in a small saucepan, then keep warm over low heat.
• heat 1 teaspoon olive oil in a large saucepan over medium-high heat. stir in the garlic and cook 30 seconds until fragrant. add the cubed chicken, and continue cooking until firm and lightly browned; set aside.
• heat remaining 2 teaspoons olive oil in the saucepan and cook onions until they soften and turn translucent, about 1 minute. stir in the rice, and continue cooking until the rice turns opaque, and the onion begins to brown.
• stir in the and asparagus; cook, stirring constantly, until the evaporates. reduce heat to medium, and stir in 1/3 of the hot chicken stock. cook, stirring constantly, until all of the liquid has been absorbed, 8 to 10 minutes.
• stir in another 1/3 of the chicken stock and continue cooking and stirring until absorbed, 8 to 10 minutes. season the risotto with oregano and basil. pour in the remaining stock, and stir until absorbed again, 8 to 10 minutes. season to taste with salt and pepper, then stir in the parmesan cheese and chicken cubes.

squash casserole i

Ingredients

• Servings: 8
• 5 pounds yellow squash, sliced
• 2 eggs, beaten
• 1/2 cup margarine
• 1/4 cup white sugar
• 2 tablespoons chopped onion
• salt and pepper to taste
• 1 cup dry bread crumbs

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• in a large saucepan over medium heat cover squash with water and cook until tender, about 10 minutes; drain and mash.
• to the squash add eggs, margarine, sugar, onion, salt and pepper. mix well and transfer to a 2 quart casserole dish. sprinkle bread crumbs on top.
• bake for 20 to 25 minutes.

Spinach And Sweet Corn Mashed Potatoes

Ingredients

• Servings: 4
• 1 1/2 pounds new potatoes, scrubbed and quartered
• 1/4 teaspoon salt
• 1/2 cup butter, softened
• 1/2 cup heavy cream
• salt and pepper to taste
• 1 tablespoon olive oil
• 1 1/2 cups whole kernel corn
• 1 (10 ounce) package fresh spinach, stems removed
• 1 1/2 teaspoons minced garlic

Recipe

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


• place potatoes in a pot and cover with water. bring to a boil and add 1/4 teaspoon salt. boil until potatoes are tender, about 15 minutes. drain water and mash potatoes together with butter and heavy cream until light and fluffy. season with salt and pepper to taste.
• heat a large skillet over medium heat. pour in olive oil and saute corn 2 to 3 minutes. stir spinach and garlic into skillet and saute an additional 1 minute, until spinach is wilted. fold mixture into mashed potatoes. adjust seasonings and serve immediately.

Indian-style Rice With Cashews, Raisins And Turmeric

Ingredients

• Servings: 6
• 1 tablespoon vegetable oil
• 1 1/2 cups basmati rice
• 1 (14 ounce) can coconut milk
• 1 1/4 (14 ounce) cans chicken stock
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1 pinch crushed red pepper flakes
• 1 teaspoon salt
• 1/4 teaspoon ground turmeric
• 1 bay leaf
• 1/2 cup raisins
• 3/4 cup cashew halves

Recipe

Preparation Time: 5 mins Cook Time: 22 mins Ready Time: 27 mins


• heat oil in a large pot over medium-high heat. stir in rice, and cook for 2 minutes. pour in the coconut milk, chicken stock, cumin, coriander, red pepper flakes, salt, turmeric, bay leaf, raisins, and cashew halves. bring to a boil, then cover, and reduce heat to low. cook until rice is tender, about 20 minutes.

gourmet caramel apples

Ingredients

• Servings: 5
• 5 large granny smith apples
• wooden craft sticks
• 1 (14 ounce) package individually wrapped caramels, unwrapped
• 2 tablespoons water
• 7 ounces chocolate candy bar, broken into pieces
• 2 tablespoons shortening, divided
• 1 cup colored candy coating melts

Recipe

Preparation Time: 5 mins Cook Time: 45 mins Ready Time: 50 mins


• bring a large pot of water to a boil. dip apples into boiling water briefly, using a slotted spoon, to remove any wax that may be present. wipe dry, and set aside to cool. insert sticks into the apples through the cores.
• line a baking sheet with waxed paper and coat with cooking spray. place the unwrapped caramels into a microwave-safe medium bowl along with 2 tablespoons of water. cook on high for 2 minutes, then stir and continue cooking and stirring at 1 minute intervals until caramel is melted and smooth.
• hold apples by the stick, and dip into the caramel to coat. set on waxed paper; refrigerate for about 15 minutes to set.
• heat the chocolate with 1 tablespoon of shortening in a microwave-safe bowl until melted and smooth. dip apples into the chocolate to cover the layer of caramel. return to the waxed paper to set.
• melt the candy melts in the microwave with the remaining shortening, stirring every 30 seconds until smooth. use a fork or wooden stick to flick colored designs your apples for a finishing touch. refrigerate until set, overnight is even better.

Grandma's Apple Dumplings

Ingredients

• Servings: 8
• 2 granny smith apples - peeled, cored and quartered
• 1 (8 ounce) can refrigerated crescent rolls
• 1/8 teaspoon ground cinnamon
• 1/2 cup butter
• 3/4 cup white sugar
• 1 cup orange juice
• 1 teaspoon vanilla extract

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). wrap each apple piece in one crescent roll. place seam side down in an 8x8 baking dish and sprinkle with cinnamon.
• in medium saucepan, combine butter, sugar, and orange juice; bring to a boil. remove from heat and stir in vanilla. pour over rolls.
• bake for 30 minutes, or until pastry is golden and apples are tender. spoon sauce over rolls when serving.

Seven Layer Gelatin Salad

Ingredients

• Servings: 1
• 7 (3 ounce) packages assorted fruit flavored jell-o® mix
• 4 1/2 cups boiling water, divided
• 4 1/2 cups cold water, divided
• 1 (12 fluid ounce) can evaporated milk, divided
• 1 (8 ounce) container frozen whipped topping, thawed

Recipe

Preparation Time: 10 mins Ready Time: 6 hrs 25 mins


• coat a 9x13 inch dish with cooking spray.
• dissolve one package of gelatin in 3/4 cup boiling water. stir in 3/4 cup cold water. spoon into pan and refrigerate until almost set, 45 minutes.
• dissolve another package of gelatin in 1/2 cup boiling water. stir in 1/2 cup cold water and 1/2 cup evaporated milk. spoon over first layer and refrigerate until almost set, 45 minutes.
• repeat steps 2 and 3 until all gelatin is used. just before serving, top with whipped topping.

Avocado Stuffed Yams

Ingredients

• Servings: 4
• 4 (8 ounce) yams
• 1 medium red bell pepper, seeded and diced
• 2 avocados - peeled, pitted, and mashed
• 1/4 cup chopped fresh cilantro
• 1/4 cup olive oil
• 2 green onions, sliced
• 1/2 teaspoon ground cumin
• 3 tablespoons lime juice
• salt and ground black pepper to taste
• 1 cup shredded cheddar cheese

Recipe

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


• preheat the oven to 350 degrees f (175 degrees c). place yams on a baking sheet.
• bake yams for 40 minutes, or until tender, turning occasionally. set aside.
• in a medium bowl, mix together the red pepper, avocado, cilantro, olive oil, green onions, cumin and lime juice.
• cut yams in half lengthwise, and fluff the centers with a fork. top with the avocado stuffing. season with salt and pepper, and top with shredded cheddar cheese.

The Perfect

Ingredients

• Servings: 1
• 2 cups light
• 1 cup dark
• 1 cup 151 proof
• 1 cup orange curacao (orange flavored liqueur)
• 1 cup almond flavored syrup
• 1 cup simple syrup
• 10 limes, juiced
• 1/2 gallon fresh orange juice

Recipe

Preparation Time: 20 mins Cook Time: 7 mins Ready Time: 27 mins


• in a large jar or drink cooler, combine the light , dark , 151 , orange liqueur, almond syrup, simple syrup, and lime juice. stir and top off with orange juice. do not use grenadine if you want the true ! serve in 8 to 12 ounce glasses with ice.

Honey Butter

Ingredients

• Servings: 8
• 1/2 cup butter, softened
• 1/2 cup honey

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• place butter in a small bowl. gradually add honey, beating constantly, until desired thickness is attained.

eggnog french toast

Ingredients

• Servings: 6
• 2 eggs, beaten slightly
• 1 1/2 cups eggnog
• 1 1/2 tablespoons ground cinnamon
• 1 teaspoon spice
• 12 slices french bread

Recipe

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


• whisk the eggs. eggnog, cinnamon, and spice together in a mixing bowl until well blended. pour the mixture into a shallow dish.
• preheat an electric skillet to 300 degrees f (150 degrees c). lightly grease the skillet.
• dip one slice of bread at a time into the eggnog mixture, being sure to coat each side of the bread thoroughly.
• place the prepared bread slices into the preheated skillet, and cook, turning once, until golden brown on each side. place cooked slices on a serving plate and cover with foil to keep warm until all french toast is cooked. serve immediately.

Baked Spiced Chicken

Ingredients

• Servings: 4
• 1 tablespoon mild paprika
• 1 tablespoon dried parsley
• 2 teaspoons brown sugar
• 1 teaspoon dry mustard powder
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 (3 1/2) pound whole chicken, cut into pieces
• 2 tablespoons vegetable oil

Recipe

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


• preheat an oven to 400 degrees f (200 degrees c). combine the paprika, parsley, sugar, mustard, salt, and pepper in a small bowl; set aside.
• place the chicken pieces in a 9x13 inch baking dish, and coat with the vegetable oil; arrange skin-side up. sprinkle evenly with the spice mixture.
• bake the chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 45 minutes. an instant-read thermometer inserted near the bone should read 165 degrees f (74 degrees c).

Brown Rice Breakfast Porridge

Ingredients

• Servings: 2
• 1 cup cooked brown rice
• 1 cup 2% low-fat milk
• 2 tablespoons dried blueberries
• 1 dash cinnamon
• 1 tablespoon honey
• 1 egg
• 1/4 teaspoon vanilla extract
• 1 tablespoon butter

Recipe

Preparation Time: 5 mins Cook Time: 25 mins Ready Time: 30 mins


• combine the cooked brown rice, milk, blueberries, cinnamon, and honey in a small saucepan. bring to a boil, then reduce heat to low and simmer for 20 minutes.
• beat the egg in a small bowl. temper the egg by whisking in some of the hot rice, a tablespoon at a time until you have incorporated about 6 tablespoons. stir the egg into the rice along with the vanilla and butter, and continue cooking over low heat for 1 to 2 minutes to thicken.

Sour Cream Chicken Quiche

Ingredients

• Servings: 6
• 1 (9 inch) frozen pie crusts, thawed
• 1 tablespoon olive oil
• 1/4 cup chopped onion
• 1/4 cup chopped green bell pepper
• 1 tablespoon all-purpose flour
• 1 cup chopped cooked chicken breast
• 1/4 teaspoon salt
• 1/4 teaspoon nutmeg
• 1/4 teaspoon black pepper
• 1/2 cup shredded cheddar cheese
• 1/4 cup shredded swiss cheese
• 2 eggs, slightly beaten
• 3/4 cup milk
• 3/4 cup sour cream

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• preheat oven to 400 degrees f (200 degrees c). line a 9 inch pie plate with thawed pie crust. keep in refrigerator until ready to fill.
• in medium frying pan, heat olive oil on medium-high. add onion and green pepper. cook three minutes, stirring frequently. add flour and cook for two minutes, stirring frequently. stir in chicken, salt, nutmeg and pepper. spread this mixture over bottom of unbaked pie shell and top with cheddar and swiss cheese.
• combine eggs, milk and sour cream, mix until smooth. pour over chicken mixture.
• bake in preheated oven for 20 minutes. reduce temperature to 350 degrees f (175 degrees c) and bake 30 to 35 minutes until inserted knife comes out clean.

Flan De Coco (coconut Flan)

Ingredients

• Servings: 12
• 1 1/2 cups white sugar
• 1 (14 ounce) can sweetened condensed milk
• 1 (12 fluid ounce) can evaporated milk
• 1/2 cup milk
• 6 eggs
• 1/2 cup fresh shredded coconut

Recipe

Preparation Time: 10 mins Cook Time: 1 hr

Ready Time: 9 hrs 10 mins


• preheat oven to 350 degrees f (175 degrees c).
• place 1 cup of the sugar in a small saucepan over medium heat. cook gently, without stirring, but shaking occasionally until the sugar has melted. continue cooking until the sugar has completely melted, and turned golden brown. pour into a large, glass baking dish. spread the caramel evenly over the bottom of the dish, then set aside to cool for 15 minutes before proceeding.
• once the caramel has hardened, pour the condensed milk, evaporated milk, milk, eggs, 1/2 cup sugar, and coconut into a blender. blend for 3 minutes until smooth. pour into baking dish over the caramel.
• bake in preheated oven for 45 minutes until set. when done, remove from oven and let cool for 30 minutes. run a knife around the edges of the dish to separate the flan from the sides. refrigerate overnight.

My Mom's Good Old Potato Salad

Ingredients

• Servings: 8
• 5 pounds potatoes, peeled and chopped
• 10 eggs
• 1 large onion, chopped
• 1 (24 ounce) jar sweet pickles, drained and chopped
• 2 cups mayonnaise

Recipe

Preparation Time: 25 mins Cook Time: 12 mins Ready Time: 2 hrs 25 mins


• place the potatoes in a large pan of water and boil over medium-low heat until tender, about 12 minutes. drain the potatoes, and place in the refrigerator to cool.
• place the eggs in a saucepan of cold water over medium heat, and bring to a full boil. turn off the heat, cover the pan, and allow the eggs to sit in the hot water for about 15 minutes. cool the eggs thoroughly under cold running water and shell them. chop the cooled eggs and place them in a large salad bowl.
• stir the onion, sweet pickles, and mayonnaise into the eggs, and let the mixture chill in the refrigerator at least l/2 hour to blend the flavors. mix in the chilled chopped potatoes, and refrigerate for at least 1/2 hour. serve cold.

2-step skillet chicken broccoli divan

Ingredients

• Servings: 4
• 1 tablespoon butter or margarine
• 1 pound skinless, boneless chicken breast, cut up
• 3 cups fresh or frozen broccoli flowerets
• 1 (10.75 ounce) can campbell's® condensed cream of chicken soup (regular or 98% fat free)
• 1/2 cup milk
• 1/2 cup shredded cheddar cheese

Recipe

Cook Time: 20 mins Ready Time: 20 mins


• melt butter in skillet. add chicken and cook until browned, stirring often.
• add broccoli, soup and milk. cover and simmer 5 min. or until done. sprinkle with cheese.

Fresh Corn And Zucchini Saute

Ingredients

• Servings: 4
• 1/4 cup butter
• 1/2 small white onion, finely diced
• 3 small zucchinis, diced
• 3 ears corn, husks and silk removed
• sea salt to taste
• freshly ground black pepper to taste

Recipe

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


• heat butter in a skillet over medium heat, stirring occasionally, until lightly browned, 1 to 2 minutes. cook and stir onion in the melted butter until translucent, about 5 minutes. cut kernels from the ears of corn. add zucchini and corn; cook and stir until zucchini is tender, about 8 minutes. season with sea salt and pepper.

Jay's Hearty Breakfast Skillet

Ingredients

• Servings: 4
• 2 pounds potatoes, cubed
• 1/2 pound bacon
• 1 green bell pepper, sliced
• 1 red bell pepper, sliced
• 1 onion, sliced
• 2 cups sliced mushrooms
• salt and pepper to taste
• 3 cups shredded american cheese
• 8 eggs

Recipe

Preparation Time: 45 mins Cook Time: 45 mins Ready Time: 1 hr 30 mins


• bring a large pot of water to a boil. add potatoes, and cook until tender but still firm, 12 to 15 minutes; drain.
• place bacon in a large, deep skillet. cook over medium high heat until evenly brown. cut into small chunks; set aside.
• place potatoes into skillet, and cook on medium heat until browned. flip potatoes occasionally to prevent sticking. stir in green pepper, red pepper, onion, and mushrooms. cook until vegetables are tender. stir in cooked bacon, and season with salt and pepper. cover with shredded cheese, and turn mixture until cheese is melted. keep on low heat while cooking eggs.
• cook eggs to your preferred style. place potatoes in a large serving dish, and top with eggs (2 per serving).

chef john's scones

Ingredients

• Servings: 8
• 1 3/4 cups all-purpose flour
• 1/4 cup white sugar
• 4 teaspoons baking powder
• 1/8 teaspoon salt
• 5 tablespoons unsalted butter
• 1/2 cup milk
• 1/4 cup sour cream
• 1/3 cup dried currants
• 1 egg, lightly beaten
• 1 tablespoon milk

Recipe

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


• preheat oven to 400 degrees f (200 degrees c).
• whisk flour, white sugar, baking powder, and salt in a mixing bowl. cut in butter with a knife or pastry blender until the mixture resembles coarse crumbs.
• stir together 1/2 cup milk, sour cream, and currants in a small bowl; stir into flour mixture with a fork until just moistened and holding together.
• transfer dough to a lightly floured surface and pat into rectangle.
• fold the rectangle in thirds. turn dough a half turn, gather any crumbs, flatten back into a rectangle, and repeat. cut into eight pieces and place each scone on a silicone baking mat.
• whisk egg and 1 tablespoon milk together in a small bowl; brush mixture on top of each scone.
• bake scones in the preheated oven until risen and golden brown, about 15 minutes. remove and transfer to cooling rack.