Vanilla Pudding

Ingredients

• Servings: 5
• 1/3 cup white sugar
• 3 tablespoons cornstarch
• 1/4 teaspoon salt
• 2 1/2 cups milk
• 1 1/2 teaspoons vanilla extract

Recipe

• in a saucepan, combine the sugar, corn starch and salt. add milk and cook over medium heat, stirring constantly until mixture thickens. add vanilla and continue to cook for 2 to 3 minutes.
• pour into individual molds rinsed with cold water; chill until firm and unmold.

Stuffing For Slow Cooker

Ingredients

• Servings: 10
• 1 cup butter
• 2 cups chopped celery
• 2 cups chopped onion
• 1/4 cup chopped parsley
• 2 (8 ounce) cans mushrooms, drained
• 12 cups white bread, cut into cubes
• 1 teaspoon poultry seasoning
• 1 teaspoon dried thyme
• 1 1/2 teaspoons sage
• 1/2 teaspoon ground black pepper
• 1 1/2 teaspoons salt
• 1/2 teaspoon dried marjoram (optional)
• 2 eggs, beaten
• 4 cups chicken broth

Recipe

• in a large skillet over medium heat, melt the butter. saute the celery, onion, parsley and mushrooms until onions are soft.
• in a large bowl, combine the bread cubes and vegetables. add the poultry seasoning, thyme, sage, pepper, salt and marjoram. toss together well. add egg and enough broth to moisten.
• lightly pack into slow cooker; cover and cook on high for 45 minutes. reduce to low and cook for 4 to 8 hours.

my favorite soup

Ingredients

• Servings: 4
• 1 (8 ounce) package cream cheese
• 1/2 cup butter
• 1 cup chopped green onions
• 2 (10.75 ounce) cans condensed cream of potato soup
• 1 (15.25 ounce) can whole kernel corn
• 1 pound cooked shrimp
• 1/2 cup milk, or as needed

Recipe

• in a soup pot, slowly melt cream cheese and butter over low heat. add green onions and simmer 10 to 15 minutes. stir in potato soup and corn. simmer 10 to 15 minutes.
• stir in milk to desired consistency. begin with 1/2 cup of milk and add more if needed. soup will be thick. add shrimp and heat thoroughly.

divinity

Ingredients

• Servings: 1
• 2 cups white sugar
• 1/2 cup light corn syrup
• 1/2 cup hot water
• 1/4 teaspoon salt
• 2 egg whites
• 1 teaspoon vanilla extract

Recipe

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


• in a heavy, 2 quart saucepan, combine the sugar, corn syrup, hot water, and salt. cook and stir until the sugar dissolves and the mixture comes to a boil. then cook to hard ball stage without stirring, 250 degrees f (120 degrees c.) frequently wipe crystals forming on the sides of the pan, using a pastry brush dipped in water. remove from heat.
• just as the syrup is reaching temperature, begin whipping egg whites: in a large glass or stainless steel mixing bowl, beat egg whites until stiff peaks form. pour hot syrup in a thin stream over beaten egg whites, beating constantly with the electric mixer at medium speed. increase speed to high, and continue beating for about 5 minutes. add vanilla; continue beating until the mixture becomes stiff and begins to lose its gloss. if it is too stiff, add a few drops hot water.
• immediately drop by teaspoonfuls waxed paper. for a decorative flair, twirl the top with the spoon when dropping. let stand until set. store in an airtight container at room temperature.

spicy mexican torte

Ingredients

• Servings: 8
• 1 pound chorizo sausage, casings removed and crumbled
• 1 cup chopped onion
• 2 cloves garlic, finely chopped
• 1 (4 ounce) can chopped green chile peppers, drained
• 8 (10 inch) flour tortillas
• 2 cups shredded pepper jack cheese, divided
• 1 (16 ounce) can refried beans, divided
• 1 (7 ounce) jar roasted red peppers, drained

Recipe

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


• in a large skillet or frying pan, cook chorizo, onion and garlic over medium heat. cook, stirring occasionally, until sausage is done. drain off grease, stir in chilies and set aside.
• preheat oven to 400 degrees f (200 degrees c). lightly grease a 10 inch pie plate.
• place 2 tortillas in pie plate. spread half of the sausage mixture over tortillas. sprinkle with half of the cheese. place 2 tortillas on top of cheese. spread with beans. place 2 tortillas on beans and place peppers on tortillas. place 2 tortillas on top of peppers. spread with remaining sausage mixture. sprinkle with remaining cheese.
• cover and bake in preheated oven for 40 minutes. uncover and bake 15 minutes more, or until cheese is melted and center is hot. cool 10 minutes before cutting.

Swedish Sticky Chocolate Cake (kladdkaka)

Ingredients

• Servings: 1
• 1/2 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1 pinch salt
• 2 eggs
• 1 1/3 cups white sugar
• 1 tablespoon vanilla extract
• 1/2 cup butter, melted

Recipe

Preparation Time: 10 mins Cook Time: 35 mins Ready Time: 1 hr 45 mins


• preheat oven to 300 degrees f (150 degrees c). lightly grease an 8-inch pie plate.
• sift together the flour, cocoa powder, and salt; set aside. stir the eggs into the sugar until smooth. add the flour mixture, and stir just until combined. pour in the vanilla extract and butter; stir until well combined. pour into prepared pie plate.
• bake on the lower rack of the preheated oven for 35 minutes, or until the center has slightly set. allow cake to cool for 1 hour in the pie plate. serve warm, or refrigerate overnight and serve cold.

quick and easy ham with sweet potatoes

Ingredients

• Servings: 2
• 2 ham steaks
• 1/4 cup packed brown sugar
• 1 (8 ounce) can crushed pineapple, drained
• 1 (15 ounce) can sweet potatoes, drained
• 1 cup miniature marshmallows

Recipe

Preparation Time: 5 mins Cook Time: 40 mins Ready Time: 45 mins


• preheat the oven to 350 degrees f (175 degrees c).
• tear off two large sheets of aluminum foil. place one ham slice each piece of foil, and sprinkle brown sugar on both sides. spread a little bit of the crushed pineapple over the ham, then top with sweet potatoes. sprinkle a little bit more brown sugar and pineapple over the sweet potatoes. close the aluminum foil tightly around the ham, and place on a baking sheet.
• bake for 30 minutes in the preheated oven. remove from the oven, and carefully open the packets. sprinkle miniature marshmallows over the top, and return to the oven with the foil open. bake for another 10 minutes. if you want the marshmallows really toasty, you could brown them under the broiler for a couple of minutes. you will end up with a sweet, juicy ham dish and very few dishes to wash.

Chocolate Glaze Ii

Ingredients

• Servings: 1
• 2 cups sifted confectioners' sugar
• 2 tablespoons unsweetened cocoa powder
• 1 tablespoon butter, softened
• 1/2 teaspoon vanilla extract
• 4 tablespoons milk

Recipe

• in a small bowl, combine butter with sugar and cocoa.
• add vanilla. add milk gradually until smooth.
• drizzle over cake.

Raw Apple Cake

Ingredients

• Servings: 1
• 3/4 cup vegetable oil
• 2 eggs
• 2 cups white sugar
• 2 1/2 cups all-purpose flour
• 3 cups chopped granny smith apples
• 1 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 2 teaspoons baking soda
• 1 (8 ounce) package cream cheese, softened
• 1 tablespoon milk
• 1 teaspoon vanilla extract
• 1 pinch salt
• 2 1/2 cups confectioners' sugar

Recipe

• preheat oven to 350 degrees f(175 degrees c). grease and flour a 9x13 inch pan.
• chop apples finely and place into a large bowl. in a separate bowl, beat eggs and oil together and pour over apples. let stand while mixing the dry ingredients.
• in a medium bowl, mix sugar, flour, 1 teaspoon salt, cinnamon, nutmeg and baking soda. fold into apples, eggs and oil and mix well. batter will be thick.
• pour into prepared 9x13 inch pan, and bake at 350 degrees f ( 175 degrees c) for 45 minutes. once cool frost with cream cheese icing.
• to make cream cheese frosting: in a medium bowl, combine cream cheese, milk, vanilla and pinch of salt. gradually add sugar, beating until frosting is smooth. add additional milk, 1 tablespoon at a time, until frosting is desired consistency.

jalapeno bread i

Ingredients

• Servings: 1
• 1 cup warm water (110 degrees f/45 degrees c)
• 1 teaspoon salt
• 2 tablespoons white sugar
• 1/2 cup shredded monterey jack cheese
• 6 tablespoons fresh chopped jalapeno peppers
• 3 cups bread flour
• 1/2 tablespoon active dry yeast

Recipe

Preparation Time: 5 mins Cook Time: 3 hrs

Ready Time: 3 hrs 5 mins


• add ingredients according to the bread machine manufacturer's directions.
• set your machine on regular basic bread.

Carrot Cake Ii

Ingredients

• Servings: 1
• 6 egg whites
• 1 1/3 cups white sugar
• 1 cup applesauce
• 1/2 cup skim milk
• 1 1/2 teaspoons vanilla extract
• 1/4 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg
• 1 tablespoon ground cinnamon
• 2 teaspoons baking soda
• 1 cup whole wheat flour
• 1 cup all-purpose flour
• 1 (8 ounce) can crushed pineapple with juice
• 2 cups shredded carrots
• 1/2 cup chopped walnuts
• 1/2 cup raisins

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). lightly grease a 9x13 inch pan with non-fat cooking spray.
• in large mixing bowl, beat egg whites. slowly beat in sugar, then applesauce, skim milk, and vanilla. stir in cloves, nutmeg, cinnamon, baking soda, and flour. stir in, one ingredient at a time, pineapple (with juice), carrots, walnuts, and raisins. pour into the prepared pan.
• bake for 35 - 40 minutes in the preheated oven. it is done when toothpick inserted in center comes out clean.

classic tuna noodle casserole

Ingredients

• Servings: 4
• 1 (10.75 ounce) can campbell's® condensed cream of celery soup or campbell's® condensed 98% fat free cream of celery soup
• 1/2 cup milk
• 1 cup cooked peas
• 2 tablespoons chopped pimentos (optional)
• 2 (6 ounce) cans tuna, drained and flaked
• 2 cups hot cooked medium egg noodles
• 2 tablespoons dry bread crumbs
• 1 tablespoon butter or margarine, melted

Recipe

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


• preheat oven to 400 degrees f.
• mix soup, milk, peas, pimiento, tuna and noodles in 1 1/2-quart baking dish.
• bake for 20 minutes.
• mix bread crumbs with butter. sprinkle on top. bake 5 minutes or until hot.

Miss Bettie's Zesty Grilled Corn

Ingredients

• Servings: 6
• 1/3 cup butter
• 2 tablespoons prepared mustard
• 1 teaspoon worcestershire sauce
• 1/4 teaspoon lemon pepper
• 2 teaspoons prepared horseradish
• 6 ears fresh corn

Recipe

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


• preheat grill for medium heat.
• in a small saucepan, melt butter or margarine. stir in mustard, horseradish, worcestershire sauce, and lemon pepper seasoning.
• place each ear of corn on a 13x12 inch piece of heavy duty aluminum foil. drizzle with butter mixture. wrap loosely, leaving space for the expansion of steam, and seal.
• grill over medium coals for 15 to 20 minutes, or until corn is tender. small ears will take less time, and larger ears may take more. carefully unwrap foil, and serve.

deep dish lasagna

Ingredients

• Servings: 12
• 12 uncooked lasagna noodles
• 1 pound sweet italian sausage
• 2/3 cup chopped onions
• 1/2 tablespoon minced garlic
• 2/3 cup chopped fresh parsley, divided
• 3 (6 ounce) cans tomato paste
• 1 (15 ounce) can tomato sauce
• 2 cups water
• 1 1/2 teaspoons italian seasoning
• 1 1/2 teaspoons dried oregano
• 1 1/2 teaspoons dried basil leaves
• 1 pound part-skim ricotta cheese
• 1 (10 ounce) package chopped spinach, thawed and squeeze dried
• 1/2 cup grated parmesan cheese
• 3 eggs
• 2 teaspoons garlic salt
• 1/4 teaspoon ground black pepper
• 3 cups shredded mozzarella cheese

Recipe

Preparation Time: 40 mins Cook Time: 1 hr

Ready Time: 1 hr 50 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease a 9x13-inch baking dish.
• bring a large pot of lightly salted water to a boil. add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain.
• in skillet over medium heat, brown the sausage with the onions, garlic and 1/2 the parsley; drain excess fat. add tomato paste, tomato sauce, water, italian seasoning, oregano, and basil; mix well. simmer, covered, for 5 minutes; stirring occasionally.
• in a bowl, combine remaining parsley and ricotta, spinach, parmesan, eggs, garlic salt, and pepper; mix well.
• spread 2 cups sauce in the bottom of the prepared baking dish. begin layering with 4 noodles, 1/2 cheese mix, 1/3 remaining sauce, and 1 cup mozzarella. repeat this layer again; the last layer will be noodles, sauce and mozzarella cheese. cover pan with aluminum foil.
• bake in the preheated oven for 45 minutes. remove the foil; bake, uncovered, an additional 10 minutes, or until cheese is bubbly and starting to brown. let cool 10 minutes before serving.

homemade pan rolls

Ingredients

• Servings: 4
• 3 3/4 cups bread flour, divided
• 1/4 cup white sugar
• 1/4 cup shortening
• 1 teaspoon salt
• 1 (.25 ounce) package rapid rise yeast
• 1/2 cup warm water (120 to 130 degrees f/50 degrees c)
• 1/2 cup warm milk
• 1 egg
• 2 tablespoons butter, melted

Recipe

Preparation Time: 30 mins Cook Time: 18 mins Ready Time: 3 hrs


• in a large bowl, stir together 2 cups flour, sugar, shortening, salt and yeast. add water, milk and egg. beat with electric mixer on low speed 1 minute, scraping bowl frequently. add the remaining flour, 1/4 cup at a time, until the dough comes together.
• turn the dough out a lightly floured surface and knead until smooth and elastic, about 8 minutes. place in greased bowl and turn greased side up. cover and let rise in warm place until doubled, about 1 hour. dough is ready if indention remains when touched.
• turn dough out a lightly floured surface and divide in half; cut each half into 24 pieces. form the pieces into rounds. place the rolls close together in two lightly greased 9 inch round cake pans. brush with melted butter. cover and let rise in warm place about 30 minutes or until doubled. cover the rolls with a damp cloth and let rise until doubled in volume, about 40 minutes. meanwhile, preheat oven to 400 degrees f (200 degrees c).
• bake in preheated oven for 12 to 18 minutes, until golden brown.

Sour Cream Biscuits

Ingredients

• Servings: 1
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 3 teaspoons baking powder
• 3/4 cup sour cream
• 1 1/2 tablespoons water

Recipe

Preparation Time: 10 mins Cook Time: 12 mins Ready Time: 22 mins


• mix together flour, salt, baking soda, and baking powder. add sour cream and mix to a soft dough. add additional water if necessary.
• with well floured hands shape dough into round biscuit shapes. bake at 450 degrees f (230 degrees c) for 12 minutes.

Pineapple Bread

Ingredients

• Servings: 1
• 2 eggs
• 1/2 cup melted butter
• 1 cup white sugar
• 1 cup crushed pineapple with juice
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 3 teaspoons baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon salt
• 1/2 cup chopped walnuts

Recipe

Preparation Time: 10 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• preheat oven to 350 degrees f (175 degrees c). grease one 9x5x3 inch loaf pan.
• beat eggs slightly. add butter and sugar. beat smooth. stir in pineapple and vanilla.
• in separate bowl put flour, baking powder, soda, salt, and walnuts. stir well and pour into pineapple mixture. stir to moisten. pour into greased 9x5x3 inch loaf pan.
• bake in 350 degree f (175 degree c) oven for 1 hour. test with toothpick. let stand 10 minutes. remove from pan. cool and wrap.

Stuffing For Slow Cooker

Ingredients

• Servings: 10
• 1 cup butter
• 2 cups chopped celery
• 2 cups chopped onion
• 1/4 cup chopped parsley
• 2 (8 ounce) cans mushrooms, drained
• 12 cups white bread, cut into cubes
• 1 teaspoon poultry seasoning
• 1 teaspoon dried thyme
• 1 1/2 teaspoons sage
• 1/2 teaspoon ground black pepper
• 1 1/2 teaspoons salt
• 1/2 teaspoon dried marjoram (optional)
• 2 eggs, beaten
• 4 cups chicken broth

Recipe

• in a large skillet over medium heat, melt the butter. saute the celery, onion, parsley and mushrooms until onions are soft.
• in a large bowl, combine the bread cubes and vegetables. add the poultry seasoning, thyme, sage, pepper, salt and marjoram. toss together well. add egg and enough broth to moisten.
• lightly pack into slow cooker; cover and cook on high for 45 minutes. reduce to low and cook for 4 to 8 hours.

Toasted Coconut, Pecan, And Caramel Pie

Ingredients

• Servings: 2
• 2 (9 inch) pie shells, baked
• 1/4 cup butter
• 1 (8 ounce) package flaked coconut
• 1/2 cup chopped pecans
• 1 (8 ounce) package cream cheese, softened
• 1 (14 ounce) can sweetened condensed milk
• 1 (12 ounce) container frozen whipped topping, thawed
• 1 (12 ounce) jar caramel ice cream topping

Recipe

Preparation Time: 30 mins Cook Time: 10 mins Ready Time: 1 hr 40 mins


• in a medium skillet, melt butter or margarine over medium heat. add coconut and pecans. toss well, and saute until coconut is lightly browned. set aside to cool.
• in a large mixing bowl, beat cream cheese until fluffy. add condensed milk and mix until smooth. fold in whipped topping. spread 1/4 of cream cheese mixture into each pastry shell. sprinkle 1/4 of coconut mixture over each pie. drizzle 1/2 of caramel topping over each coconut layer. follow with remaining cream cheese mixture, then remaining coconut mixture.
• pies may be served chilled or frozen.

caesar salad i

Ingredients

• Servings: 4
• 1 head romaine lettuce
• 3/4 cup extra virgin olive oil
• 3 tablespoons red vinegar
• 1 teaspoon worcestershire sauce
• 1/2 teaspoon salt
• 1/4 tablespoon ground mustard
• 1 clove crushed garlic
• 1 egg
• 1 lemon, juiced
• freshly ground black pepper
• 1/4 cup grated parmesan cheese
• 1 1/2 cups garlic croutons
• 1 (2 ounce) can anchovy filets

Recipe

Preparation Time: 20 mins Cook Time: 5 mins Ready Time: 1 hr 25 mins


• clean lettuce thoroughly and wrap in paper towels to absorb moisture. refrigerate until crisp, at least 1 hour or more.
• in a bowl or jar combine oil, vinegar, worcestershire sauce, salt, mustard, garlic and lemon juice. whisk until well blended.
• coddle egg by heating 3 cups of water to boiling. drop in egg (still in shell) and let stand for 1 minute. remove egg from water and let cool. once cooled crack open and whisk egg into dressing. whisk until thoroughly blended.
• mash desired amount of anchovies and whisk them into the dressing. if desired set aside a few for garnish.
• to assemble, place torn lettuce leaves in a large bowl. pour dressing over the top and toss lightly. add the grated cheese, garlic croutons and freshly ground pepper, toss. serve immediately!

jimmy carter dessert

Ingredients

• Servings: 1
• 1 1/2 cups graham cracker crumbs
• 1/4 cup white sugar
• 1/3 cup butter, melted
• 1 (8 ounce) package cream cheese
• 1/3 cup peanut butter
• 2 (8 ounce) containers frozen whipped topping, thawed
• 1 cup confectioners' sugar
• 1 (3.4 ounce) package instant vanilla pudding mix
• 1 (3.9 ounce) package instant chocolate pudding mix
• 3 cups milk
• 1/4 cup chopped peanuts
• 1/8 cup grated semisweet chocolate

Recipe

• combine graham cracker crumbs, sugar, and melted butter or margarine. press firmly into the bottom of a 13 x 9 inch pan.
• mix the cream cheese and peanut butter together until smooth. stir in 2 cups of the whipped topping and the confectioners' sugar. pour mixture over crust.
• mix the pudding mixes and milk together, and pour over peanut butter layer. spread remaining whipped topping on top. sprinkle with chopped peanuts and shaved chocolate. chill.

lettuce with hot bacon dressing

Ingredients

• Servings: 6
• 1 egg
• 6 slices bacon
• 1/2 cup sliced onion
• 1/4 cup white vinegar
• 1/4 cup water
• 4 teaspoons white sugar
• 1/2 teaspoon salt
• 8 cups leaf lettuce - rinsed, dried and torn into bite-size pieces
• 8 radishes, thinly sliced

Recipe

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


• place egg in a saucepan and cover with cold water. bring water to a boil; cover, remove from heat, and let egg stand in hot water for 10 to 12 minutes. remove from hot water, cool, peel and chop.
• place bacon in a large, deep skillet. cook over medium high heat until evenly brown. drain, crumble and set aside. reserve excess grease.
• add onions to skillet with reserved grease and cook until tender. add bacon, vinegar, water, sugar and salt. stir and bring to boil.
• place lettuce in a large bowl. pour hot dressing over and toss well. garnish with egg and radishes.

Vanilla Pudding

Ingredients

• Servings: 5
• 1/3 cup white sugar
• 3 tablespoons cornstarch
• 1/4 teaspoon salt
• 2 1/2 cups milk
• 1 1/2 teaspoons vanilla extract

Recipe

• in a saucepan, combine the sugar, corn starch and salt. add milk and cook over medium heat, stirring constantly until mixture thickens. add vanilla and continue to cook for 2 to 3 minutes.
• pour into individual molds rinsed with cold water; chill until firm and unmold.

easy chocolate tofu pie

Ingredients

• Servings: 8
• 1 pound silken tofu
• 1/2 cup unsweetened cocoa powder
• 1 cup white sugar
• 1 tablespoon vanilla extract
• 1/2 teaspoon vinegar
• 1 (9 inch) prepared graham cracker crust

Recipe

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


• preheat oven to 375 degrees f (190 degrees c).
• blend tofu with an electric mixer or in a food processor until smooth. blend in cocoa, sugar, vanilla and vinegar. pour into prepared crust.
• bake in preheated oven for 25 minutes.
• refrigerate for 1 hour before serving.

Agedashi-esque Tofu

Ingredients

• Servings: 2
• 1 (12 ounce) package extra firm tofu
• 3 tablespoons cornstarch
• oil for frying
• 2 green onions, chopped
• 2 tablespoons hoisin sauce

Recipe

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


• cut tofu into 12 cubes. place cornstarch on a plate or in a shallow bowl and dredge tofu in it, coating thoroughly.
• heat enough oil so that tofu will be half-way submerged. fry tofu in hot oil for 3 to 5 minutes on each side, or until crispy. drain on paper towels.
• sprinkle green onions over tofu and drizzle with hoisin sauce. serve immediately.

caldo verde (portuguese green soup)

Ingredients

• Servings: 6
• 4 tablespoons olive oil, divided
• 1 onion, minced
• 1 clove garlic, minced
• 6 potatoes, peeled and thinly sliced
• 2 quarts cold water
• 6 ounces linguica sausage, thinly sliced
• 2 1/2 teaspoons salt
• ground black pepper to taste
• 1 pound kale, rinsed and julienned

Recipe

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


• in a large saucepan over medium heat, cook onion and garlic in 3 tablespoons olive oil for 3 minutes. stir in potatoes and cook, stirring constantly, 3 minutes more. pour in water, bring to a boil, and let boil gently for 20 minutes, until potatoes are mushy.
• meanwhile, in a large skillet over medium-low heat, cook sausage until it has released most of its fat, 10 minutes. drain.
• mash potatoes or puree the potato mixture with a blender or food processor. stir the sausage, salt and pepper into the soup and return to medium heat. cover and simmer 5 minutes.
• just before serving, stir kale into soup and simmer, 5 minutes, until kale is tender and green. stir in the remaining tablespoon of olive oil and serve at once.

Mini Frittatas

Ingredients

• Servings: 4
• 6 ounces frozen chopped spinach, thawed and drained
• 1 cup ricotta cheese
• 2 tablespoons sour cream
• 1/2 cup grated parmesan cheese
• 1/2 cup shredded cheddar cheese
• 4 eggs
• 1/4 cup milk
• 1/4 teaspoon hot pepper sauce
• 1 teaspoon ground cumin
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon lemon pepper
• 2 tablespoons dried parsley
• 3 tablespoons salsa

Recipe

• preheat oven to oven to 375 degrees f (190 degrees c). lightly grease one 12-cup muffin tin.
• in a medium bowl, combine spinach, ricotta cheese, sour cream, parmesan cheese, and cheddar cheese.
• in a small mixing bowl, beat eggs, milk, hot sauce, cumin, black pepper, parsley, and lemon pepper. stir egg mixture into spinach mixture.
• spoon mixture into the prepared muffin tin. bake in preheated oven for 20 to 25 minutes. let stand for 5 minutes. remove from muffin cups. serve warm.

divinity

Ingredients

• Servings: 1
• 2 cups white sugar
• 1/2 cup light corn syrup
• 1/2 cup hot water
• 1/4 teaspoon salt
• 2 egg whites
• 1 teaspoon vanilla extract

Recipe

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


• in a heavy, 2 quart saucepan, combine the sugar, corn syrup, hot water, and salt. cook and stir until the sugar dissolves and the mixture comes to a boil. then cook to hard ball stage without stirring, 250 degrees f (120 degrees c.) frequently wipe crystals forming on the sides of the pan, using a pastry brush dipped in water. remove from heat.
• just as the syrup is reaching temperature, begin whipping egg whites: in a large glass or stainless steel mixing bowl, beat egg whites until stiff peaks form. pour hot syrup in a thin stream over beaten egg whites, beating constantly with the electric mixer at medium speed. increase speed to high, and continue beating for about 5 minutes. add vanilla; continue beating until the mixture becomes stiff and begins to lose its gloss. if it is too stiff, add a few drops hot water.
• immediately drop by teaspoonfuls waxed paper. for a decorative flair, twirl the top with the spoon when dropping. let stand until set. store in an airtight container at room temperature.

spicy mexican torte

Ingredients

• Servings: 8
• 1 pound chorizo sausage, casings removed and crumbled
• 1 cup chopped onion
• 2 cloves garlic, finely chopped
• 1 (4 ounce) can chopped green chile peppers, drained
• 8 (10 inch) flour tortillas
• 2 cups shredded pepper jack cheese, divided
• 1 (16 ounce) can refried beans, divided
• 1 (7 ounce) jar roasted red peppers, drained

Recipe

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


• in a large skillet or frying pan, cook chorizo, onion and garlic over medium heat. cook, stirring occasionally, until sausage is done. drain off grease, stir in chilies and set aside.
• preheat oven to 400 degrees f (200 degrees c). lightly grease a 10 inch pie plate.
• place 2 tortillas in pie plate. spread half of the sausage mixture over tortillas. sprinkle with half of the cheese. place 2 tortillas on top of cheese. spread with beans. place 2 tortillas on beans and place peppers on tortillas. place 2 tortillas on top of peppers. spread with remaining sausage mixture. sprinkle with remaining cheese.
• cover and bake in preheated oven for 40 minutes. uncover and bake 15 minutes more, or until cheese is melted and center is hot. cool 10 minutes before cutting.

maple-mustard glazed lamb chops

Ingredients

• Servings: 2
• 1/4 cup lightly packed brown sugar
• 1 tablespoon fresh-ground black pepper
• 1/2 teaspoon salt
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 4 (6 ounce) boneless lamb loin chops
• 1/4 cup pure maple syrup
• 2 tablespoons spicy brown mustard

Recipe

Preparation Time: 10 mins Cook Time: 12 mins Ready Time: 6 hrs 22 mins


• stir together the brown sugar, pepper, salt, onion powder, and paprika in a bowl. coat the lamb chops with this mixture on both sides. cover and place in the refrigerator 6 hours to overnight.
• place oven rack in it's highest position. set oven to broil.
• place lamb chops a slotted, two-piece broiler pan. stir together the maple syrup and spicy mustard. broil lamb chops for 5 minutes, then turn over, and broil for another 5 minutes. brush the tops with the mustard glaze, and cook for 1 minute. turn the chops over, brush again, and broil for an additional minute, or until cooked to your desired degree of doneness. remove lamb chops to serving plates and top with additional glaze, if desired.

my favorite soup

Ingredients

• Servings: 4
• 1 (8 ounce) package cream cheese
• 1/2 cup butter
• 1 cup chopped green onions
• 2 (10.75 ounce) cans condensed cream of potato soup
• 1 (15.25 ounce) can whole kernel corn
• 1 pound cooked shrimp
• 1/2 cup milk, or as needed

Recipe

• in a soup pot, slowly melt cream cheese and butter over low heat. add green onions and simmer 10 to 15 minutes. stir in potato soup and corn. simmer 10 to 15 minutes.
• stir in milk to desired consistency. begin with 1/2 cup of milk and add more if needed. soup will be thick. add shrimp and heat thoroughly.

quick and easy ham with sweet potatoes

Ingredients

• Servings: 2
• 2 ham steaks
• 1/4 cup packed brown sugar
• 1 (8 ounce) can crushed pineapple, drained
• 1 (15 ounce) can sweet potatoes, drained
• 1 cup miniature marshmallows

Recipe

Preparation Time: 5 mins Cook Time: 40 mins Ready Time: 45 mins


• preheat the oven to 350 degrees f (175 degrees c).
• tear off two large sheets of aluminum foil. place one ham slice each piece of foil, and sprinkle brown sugar on both sides. spread a little bit of the crushed pineapple over the ham, then top with sweet potatoes. sprinkle a little bit more brown sugar and pineapple over the sweet potatoes. close the aluminum foil tightly around the ham, and place on a baking sheet.
• bake for 30 minutes in the preheated oven. remove from the oven, and carefully open the packets. sprinkle miniature marshmallows over the top, and return to the oven with the foil open. bake for another 10 minutes. if you want the marshmallows really toasty, you could brown them under the broiler for a couple of minutes. you will end up with a sweet, juicy ham dish and very few dishes to wash.

thai pumpkin soup

Ingredients

• Servings: 4
• 1 tablespoon vegetable oil
• 1 tablespoon butter
• 1 clove garlic, chopped
• 4 shallots, chopped
• 2 small fresh red chili peppers, chopped
• 1 tablespoon chopped lemon grass
• 2 1/8 cups chicken stock
• 4 cups peeled and diced pumpkin
• 1 1/2 cups unsweetened coconut milk
• 1 bunch fresh basil leaves

Recipe

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


• in a medium saucepan, heat oil and butter over low heat. cook garlic, shallots, chilies, and lemongrass in oil until fragrant (be careful not to burn the garlic). stir in chicken stock, coconut milk, and pumpkin; bring to a boil. cook until pumpkin softens.
• in a blender, blend the soup in batches to a smooth or slightly chunky consistency, whatever you prefer. serve with basil leaves.

Lamb Chile Rojo (pulled Lamb With Red Chile Sauce)

Ingredients

• Servings: 8
• 1 (4 pound) boneless lamb shoulder roast, trimmed
• 3 tablespoons chili powder
• 1 cup chopped onions
• 4 cups water
• 2 (16 ounce) jars salsa
• 2 (10 ounce) cans diced tomatoes with green chilies, undrained

Recipe

Preparation Time: 15 mins Cook Time: 9 hrs

Ready Time: 9 hrs 15 mins


• place the lamb roast into an oven roasting bag set inside a slow cooker. sprinkle the chili powder over the roast and arrange onions on top of the roast. loosely close the top of the bag with a nylon tie. use scissors to cut 3 vents, 1-inch long in the top of the bag. pour the water into the bottom of the slow cooker, around the bag, so that it is at least 1 inch deep.
• cover and cook the lamb on low for 6 to 8 hours.
• remove the lamb and onions from the bag and place in a large dutch oven; reserve 3/4 cup of liquid from the bag. shred the lamb by pulling it apart using two forks. stir the salsa, tomatoes, and cooking liquid in with the shredded lamb.
• bring to a boil over high heat, then reduce the heat to low. cover and simmer for 1 hour, stirring occasionally.

mashed potato quesadilla

Ingredients

• Servings: 4
• 2 cups mashed potatoes
• 6 slices cooked bacon, crumbled
• 1/4 cup sliced green onions
• 8 flour tortillas
• 2 cups shredded cheddar cheese
• 2 tablespoons softened butter
• 1 cup salsa
• 1/4 cup sour cream

Recipe

Preparation Time: 15 mins Cook Time: 16 mins Ready Time: 31 mins


• stir together the mashed potatoes, bacon, and green onions. spread the mashed potato mixture one side of half of the tortillas, spreading to within 1/2 inch of the edges. sprinkle the shredded cheese on top of the mashed potatoes and top with the remaining tortillas. lightly butter each side of the quesadillas.
• preheat a large skillet over medium heat. place a quesadilla into the preheated pan, and cook until golden brown and crispy, then turn over, and continue cooking on the other side until browned, 2 to 3 minutes per side. repeat with remaining quesadillas. serve with salsa and sour cream.

Stir Fried Snow Peas And Mushrooms

Ingredients

• Servings: 4
• 1 tablespoon sesame seeds
• 1 tablespoon olive oil
• 1/2 pound snow peas
• 4 ounces fresh mushrooms, thinly sliced
• 2 tablespoons teriyaki sauce

Recipe

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


• in a medium skillet over medium heat, cook the sesame seeds about 5 minutes, stirring frequently, until lightly browned. remove from heat, and set aside.
• heat oil in the skillet over medium high heat. stir in snow peas and mushrooms, and cook 3 to 4 minutes, until tender.
• transfer snow peas and mushrooms to a medium bowl. toss with sesame seeds and teriyaki sauce, and serve warm.

green bean artichoke casserole

Ingredients

• Servings: 8
• 3 (15.5 ounce) cans french cut green beans, drained
• 2 (14 ounce) cans artichoke hearts, drained
• 2 cups italian seasoned bread crumbs
• 8 ounces grated parmesan cheese
• 8 ounces shredded mozzarella cheese
• 2 tablespoons garlic powder
• salt and pepper to taste
• 1/2 cup olive oil

Recipe

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


• preheat the oven to 400 degrees f (200 degrees c).
• pour the green beans, artichoke hearts, bread crumbs, parmesan cheese, and mozzarella cheese into a 9x13 inch baking dish. season with garlic powder, salt and pepper. stir to blend everything thoroughly. drizzle olive oil over the top, then cover the dish with aluminum foil.
• bake for 30 minutes in the preheated oven, then remove the aluminum foil, and bake for another 15 minutes to brown the top slightly.

bacon feta beans

Ingredients

• Servings: 6
• 8 slices bacon - cooked, crumbled and divided
• 1 (16 ounce) package frozen cut green beans
• 1 teaspoon minced garlic
• 4 ounces crumbled feta cheese, divided
• 1/2 teaspoon onion powder
• 1/8 teaspoon ground black pepper
• 2 tablespoons water

Recipe

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


• place bacon in a large, deep skillet. cook over medium high heat until evenly browned but only slightly crisp. drain grease, leaving a small amount in the skillet for later use. crumble bacon, reserving 2 tablespoons for garnish, and set aside.
• cook frozen beans in a covered, microwavable dish for about 3 minutes until thawed, but not fully cooked. drain liquid, pat dry, and set aside.
• reheat skillet with residual bacon grease over medium-high heat. stir in bacon and garlic until garlic is lightly golden. add green beans and feta cheese, and season with onion powder and black pepper. cook and stir until most of the feta cheese has melted, about 2 minutes. transfer to a serving dish, and garnish with remaining feta cheese and crumbled bacon. serve hot.

Low Fat Apple Bran Muffins

Ingredients

• Servings: 12
• 1 1/2 cups wheat bran
• 1 cup low-fat buttermilk
• 1 cup all-purpose flour
• 1/4 cup packed brown sugar
• 1 teaspoon baking soda
• 2 egg whites
• 1/2 apple, grated

Recipe

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


• in a small bowl, combine bran and buttermilk. set aside to soak for 10 minutes.
• preheat oven to 350 degrees f (175 degrees c). lightly grease muffin pan, or use paper liners.
• in a large bowl, mix together flour, brown sugar and baking soda. stir in bran mixture and egg whites. fold in grated apple. divide batter into 12 muffin cups.
• bake in preheated oven for 16 to 18 minutes, or until a toothpick inserted into the center comes out clean. allow to cool for 5 minutes before removing from the pan.

Rhubarb Jam

Ingredients

• Servings: 2
• 2 1/2 pounds fresh rhubarb, chopped
• 2 cups white sugar
• 2 teaspoons grated orange zest
• 1/3 cup orange juice
• 1/2 cup water

Recipe

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


• in a saucepan, combine the rhubarb, sugar, orange zest, orange juice and water. bring to a boil, then cook over medium-low heat for 45 minutes, stirring occasionally, or until thick. it will thicken more as it cools.
• ladle into hot sterile jars, and seal with lids and rings. store opened jars in the refrigerator.

pina colada punch

Ingredients

• Servings: 30
• 1/2 gallon vanilla ice cream, softened
• 1 (20 ounce) can crushed pineapple
• 1 (8 ounce) can coconut cream
• 1 (46 fluid ounce) can pineapple juice
• 2 cups light
• 1 (2 liter) bottle lemon-lime flavored carbonated beverage

Recipe

Preparation Time: 20 mins Ready Time: 20 mins


• in a large plastic container, combine ice cream, crushed pineapple, coconut cream, pineapple juice and . mix well and slowly stir in the lemon-lime soda. freeze for 4 hours or until slushy.

Sparkling Holiday Jam

Ingredients

• Servings: 12
• 2 1/2 quarts strawberries, coarsely chopped
• 1 (12 ounce) package fresh or frozen cranberries, coarsely chopped
• 2 (2 ounce) packages powdered fruit pectin
• 1 teaspoon margarine
• 5 pounds white sugar

Recipe

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


• sterilize jars and lids in boiling water for at least 10 minutes. let simmer while making jam.
• in a large saucepan, combine strawberries, cranberries, pectin, and margarine. bring to a boil. stir in sugar, and return to a boil. cook for 1 minute; remove from heat.
• quickly fill jars to within 1/2 inch from top. wipe rims clean, and put on lids. process in a boiling water bath for 5 minutes.

Chocolate Walnut Fudge

Ingredients

• Servings: 1
• 1/2 cup butter
• 1 cup semisweet chocolate chips
• 1 teaspoon vanilla extract
• 2 cups white sugar
• 1 (5 ounce) can evaporated milk
• 10 large marshmallows
• 1 cup chopped walnuts

Recipe

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


• butter an 8x8 inch dish.
• place butter, chocolate chips and vanilla in a mixing bowl. set aside.
• in a medium saucepan over medium heat, combine sugar, milk and marshmallows. bring to a boil, stirring frequently. reduce heat to low and cook 6 minutes more, stirring constantly. remove from heat.
• pour marshmallow mixture over contents of mixing bowl. beat entire mixture until it thickens and loses its gloss. quickly fold in nuts and pour into prepared pan. refrigerate several hours until firm.

herb-glazed roasted turkey

Ingredients

• Servings: 1
• 1 (16 pound) whole turkey, neck and giblets removed
• 1/4 cup extra-virgin olive oil
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 teaspoon ground thyme
• 1 cup honey
• 1/2 cup melted butter
• 2 teaspoons dried sage leaves
• 1 tablespoon minced fresh parsley
• 1 teaspoon dried basil
• 1 teaspoon salt
• 1 teaspoon ground black pepper

Recipe

Preparation Time: 30 mins Cook Time: 4 hrs

Ready Time: 4 hrs 45 mins


• preheat oven to 325 degrees f (165 degrees c). rinse the turkey, and pat thoroughly dry with paper towels. brush the turkey with olive oil, inside and out.
• mix 1 teaspoon of salt, 1/2 teaspoon of pepper, and the thyme in a small bowl, and sprinkle the turkey with the mixture.
• place the turkey on a rack set in a roasting pan, and roast in the preheated oven for 2 hours.
• in a bowl, stir together the honey, melted butter, sage, parsley, basil, 1 teaspoon salt, and 1 teaspoon pepper, until the mixture is smooth and well blended. brush the turkey with the honey glaze, and return to the oven.
• roast the turkey until no longer pink at the bone and the juices run clear, about 2 more hours. an instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees f (82 degrees c). continue to brush the turkey with the honey glaze frequently as it roasts. remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.

jumbo shrimp and asparagus

Ingredients

• Servings: 6
• 2 cups water
• 2 bunches asparagus, trimmed and cut into 1 inch pieces
• 2 tablespoons vegetable oil
• 24 large fresh shrimp, peeled, deveined and cut in half lengthwise
• 2 teaspoons chopped fresh ginger root
• 3 tablespoons soy sauce
• 2 teaspoons granulated sugar
• 1 teaspoon dry
• salt to taste

Recipe

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


• in a medium saucepan, bring two cups of water to a boil. cook asparagus in boiling water for 3 minutes. drain, reserving 2 tablespoons of liquid.
• heat the oil in a skillet over medium-high heat. saute the shrimp pieces until the color changes, about 3 to 5 minutes. stir in asparagus with reserved liquid , and season with ginger, soy sauce, sugar, and salt to taste. continue to cook for 5 more minutes.

Easy Strata And Variations

Ingredients

• Servings: 12
• 1 pound sliced fresh mushrooms
• 1 tablespoon vegetable oil
• 1 quart half-and-half
• 12 eggs
• 1 teaspoon salt and several grinds of pepper
• 12 slices fluffy white bread
• 1 pound cubed fully cooked ham
• 12 ounces extra-sharp cheddar cheese, grated
• 1/2 cup thinly sliced scallions

Recipe

• saute mushrooms in 1 tablespoon of oil. season with salt and set aside.
• whisk half-and-half, eggs, salt and pepper until smooth. spray a 9-by-13-inch pyrex or ceramic baking dish with vegetable cooking spray.
• line bottom with 6 slices of bread. scatter half of the ham, and half of the mushrooms over the bread, then sprinkle with half of the scallions and cheese. pour 1 cup of egg mixture over the top. repeat layers with remaining bread, ham, mushrooms, cheese and scallions. slowly pour remaining egg mixture evenly over top. cover with plastic wrap, then weight down casserole with 3 16-ounce cans for at least 15 minutes to submerge ingredients. (can be refrigerated overnight, but return to room temperature before baking.)
• adjust oven rack to middle position. bake in preheated 325-degree oven until custard is just set, about 50 minutes. turn on broiler and broil until strata is spotty brown and puffy (watch carefully), about 5 minutes longer. let stand for 8 to 10 minutes, then serve immediately.

Caramel Pretzel Nut Popcorn

Ingredients

• Servings: 32
• 8 cups broken salted pretzels
• 20 cups popped popcorn
• 4 cups dry roasted peanuts
• 3 cups brown sugar
• 3/4 cup light corn syrup
• 1 1/2 cups butter
• 1 teaspoon salt
• 1 teaspoon baking soda
• 2 teaspoons vanilla extract

Recipe

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


• place the pretzels, popcorn and peanuts into a large paper bag or, if you have one, a very large bowl. set aside.
• in a saucepan over medium heat, combine the brown sugar, corn syrup, and butter. cook, stirring to melt the butter and dissolve the sugar, until the mixture comes to a boil. once the mixture is at a full boil, continue to cook for 5 minutes, stirring constantly.
• remove from the heat, and stir in the salt, vanilla, and baking soda. the mixture will foam up when you add the soda, so use a long spoon to stir. immediately pour the sugar mixture over the popcorn and pretzels in the bag. shake until evenly coated. for a crispier treat, boil the sugar mixture longer, or bake the finished mix in the oven at 350 degrees f (175 degrees c) for about 10 minutes.

Cinnamon Apple Syrup

Ingredients

• Servings: 4
• 2 tart apples - peeled, cored, and sliced
• 1/2 cup white sugar
• 1 tablespoon ground cinnamon
• 2 tablespoons water

Recipe

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


• in a saucepan, combine the apples, sugar, cinnamon and water. stir to dissolve sugar, and bring to a boil. reduce the heat to low, and simmer for 10 minutes, or until apples are soft and syrup has thickened. serve over pancakes or ice cream.

kielbasa with brussels sprouts in mustard cream sauce

Ingredients

• Servings: 4
• 1 shallot, peeled and quartered
• 4 large garlic cloves
• 2 tablespoons extra-virgin olive oil
• kosher salt to taste
• 1 1/2 pounds brussels sprouts, halved
• 2 tablespoons coarse dijon mustard
• 1 teaspoon olive oil
• 1 pound kielbasa sausage, cut on the bias into 1/4-inch slices
• 1 tablespoon olive oil
• 1/4 cup heavy cream
• 1 cup white kidney beans, drained and rinsed
• ground black pepper to taste

Recipe

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


• preheat an oven to 400 degrees f (200 degrees c).
• place shallot and garlic cloves over two layers of aluminum foil. coat with 2 tablespoons of extra-virgin olive oil and season with salt. wrap the shallot and garlic with the foil, creating a pouch. bake in the preheated oven until the garlic is tender, about 30 minutes. place shallot and garlic in a bowl and mash using a fork. set aside.
• meanwhile, place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. cover, and bring the water to a boil. add the brussels sprouts, cover, and steam until just tender, 2 to 6 minutes depending on thickness. set aside.
• heat 1 teaspoon olive oil in a large, deep skillet over medium-high heat. lay the kielbasa into the hot skillet and cook, turning occasionally, until evenly browned and crispy, about 3 minutes on each side. remove the kielbasa from the skillet with a slotted spoon to retain the grease in the skillet; drain the sausage slices on a paper towel-lined plate.
• add 1 tablespoon of olive oil to the skillet. cook the mashed shallot and garlic in the hot oil for 1 minute. stir in the mustard and cream. reduce the heat to medium-low and add the brussels sprouts and beans. toss to coat and season with salt and pepper. continue cooking until heated through. serve the kielbasa over the brussels sprouts and beans.

Creamed Broccoli Soup

Ingredients

• Servings: 6
• 3 tablespoons butter
• 1 onion, chopped
• 4 large carrots, chopped
• 1 clove garlic, chopped
• 4 cups water
• 4 tablespoons chicken bouillon powder
• 1 pound fresh broccoli florets
• 2 cups half-and-half
• 3 tablespoons all-purpose flour
• 1/4 cup ice water
• 1 tablespoon soy sauce
• 1/2 teaspoon ground black pepper
• 1/4 cup chopped parsley

Recipe

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


• melt butter in a saucepan over medium heat; add chopped onions, carrots, and garlic, and cook for 5 minutes, stirring occasionally until softened.
• in a medium-sized cooking pot, add 4 cups water and chicken bouillon granules and bring to boil. add precooked onion mixture to soup pot. add broccoli florets, reserving a few pieces to be added near the end of cooking time. reduce heat and simmer, covered, for 15 to 20 minutes or until broccoli is just tender.
• in a blender or food processor, puree soup in batches and return to pot. stir in half and half cream and remaining broccoli florets.
• in a cup, mix flour with 1/4 cup cold water to form a thin liquid.
• bring soup to boil; add flour mixture slowly, stirring constantly to thicken soup as desired. add soy sauce, black pepper, and stir well. garnish with chopped parsley (or carrot curls) when serving. serve soup hot or cold.

jumbo shrimp and asparagus

Ingredients

• Servings: 6
• 2 cups water
• 2 bunches asparagus, trimmed and cut into 1 inch pieces
• 2 tablespoons vegetable oil
• 24 large fresh shrimp, peeled, deveined and cut in half lengthwise
• 2 teaspoons chopped fresh ginger root
• 3 tablespoons soy sauce
• 2 teaspoons granulated sugar
• 1 teaspoon dry
• salt to taste

Recipe

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


• in a medium saucepan, bring two cups of water to a boil. cook asparagus in boiling water for 3 minutes. drain, reserving 2 tablespoons of liquid.
• heat the oil in a skillet over medium-high heat. saute the shrimp pieces until the color changes, about 3 to 5 minutes. stir in asparagus with reserved liquid , and season with ginger, soy sauce, sugar, and salt to taste. continue to cook for 5 more minutes.

blueberry streusel cobbler

Ingredients

• Servings: 8
• 1 pint fresh or frozen blueberries
• 1 (14 ounce) can eagle brand® sweetened condensed milk
• 2 teaspoons grated lemon peel
• 3/4 cup cold butter or margarine
• 2 cups biscuit baking mix, divided
• 1/2 cup firmly packed brown sugar
• 2 tablespoons cold butter or margarine
• 1/2 cup chopped nuts
• blueberry sauce:
• 1/2 cup sugar
• 1 tablespoon cornstarch
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 cup water
• 1 pint blueberries

Recipe

Preparation Time: 15 mins Cook Time: 1 min Ready Time: 16 mins


• preheat oven to 325 degrees f. in bowl, combine blueberries, sweetened condensed milk and lemon peel.
• in large bowl, cut 3/4 cup butter into 1 1/2 cups biscuit mix until crumbly; stir in blueberry mixture. spread in greased 9-inch square baking pan.
• in small bowl, combine remaining 1/2 cup biscuit mix and brown sugar; cut in remaining 2 tablespoons butter until crumbly. add nuts. sprinkle over cobbler.
• bake 65 to 70 minutes. serve warm with vanilla ice cream and blueberry sauce. store leftovers covered in refrigerator.
• blueberry sauce: in saucepan, combine sugar, cornstarch, cinnamon, and nutmeg. gradually add water. cook and stir until thickened. stir in blueberries; cook and stir until hot.

Cinnamon-curry Tuna Salad

Ingredients

• Servings: 4
• 2 (6 ounce) cans water packed tuna, drained and flaked
• 2 teaspoons mayonnaise
• 1 teaspoon dijon mustard
• 1 tablespoon sweet pickle relish
• 2 teaspoons lemon juice
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon curry powder
• 1 teaspoon ground black pepper
• salt to taste

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• in a bowl, mix the tuna, mayonnaise, mustard, relish, lemon juice, cinnamon, curry powder, pepper, and salt. cover, and refrigerate until ready to serve.

Impossible Buttermilk Pie

Ingredients

• Servings: 1
• 1 1/2 cups white sugar
• 1 cup buttermilk
• 1/2 cup baking mix
• 1/3 cup butter, melted
• 1 teaspoon vanilla extract
• 3 eggs

Recipe

• heat oven to 350 degrees f (175 degrees c). grease a 9 inch pie plate.
• beat together white sugar, buttermilk, baking mix, melted butter or margarine, vanilla, and eggs until smooth. pour filling into pie plate.
• bake until knife inserted in center comes out clean, about 30 minutes. cool 5 minutes.

Marmalade Lamb Chops

Ingredients

• Servings: 4
• 5 lamb chops
• 1/2 cup orange marmalade
• 1/2 cup soy sauce

Recipe

Preparation Time: 5 mins Cook Time: 1 hr

Ready Time: 1 hr 5 mins


• preheat oven to 350 degrees f (175 degrees c).
• place lamb chops in a 9x13 baking dish. in a small bowl stir together the marmalade and soy sauce. pour over the chops. cover with foil and bake for 1 hour.

Vegetarian Ribs

Ingredients

• Servings: 4
• 2 cups gluten
• 1/3 cup nutritional yeast
• 2 tablespoons paprika
• 1 tablespoon salt
• 2 cups water
• 1/2 cup smooth peanut butter
• 1 large onion, minced
• 1/2 cup olive oil
• 2 cups barbeque sauce

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• in a large bowl, stir together the gluten, yeast, paprika and salt. pour in the water all at once and quickly mix with a sturdy spoon. additional water may be necessary to moisten all of the dry gluten. don't worry that the ball is rather solid, it is supposed to be. pour off any excess water.
• if you want your ribs chewy, leave the ball just as it is. if you want it slightly less chewy, remove it from the bowl and knead for 1 to 2 minutes on a clean surface. return it to the bowl, and coat with smooth peanut butter. set aside.
• heat the oil in a skillet over medium heat. add onion; cook and stir until golden brown. remove from the heat. pour the onion and oil over the ball of gluten. poke a few times with a chopstick, knife or even a fork, allowing the oil to soak into the ball. let cool.
• when the ball is just warm enough to be manageable, use your hands to mix the oil and onions in. there will be a lot of oil that will not mix in and tiny pieces of gluten that will not stay attached. that's okay. the oil mainly helps the gluten absorb the spice. just mix as much as you can.
• preheat the oven to 350 degrees f (175 degrees c).
• break off good sized handfuls of dough and shape them into strips by pulling and twisting. you want them to be about 4 inches long and 1/2 inch thick. don't try cutting these, or rolling them out, as that will make them behave more like bread and change the texture appreciably. place the strips on a greased baking sheet.
• bake for 40 minutes in the preheated oven. remove from the oven and coat each piece liberally with barbeque sauce. return to the oven for another 10 minutes.

Cold Oven Popovers

Ingredients

• Servings: 1
• 3 eggs
• 1 cup milk
• 1 cup all-purpose flour
• 1/2 teaspoon salt

Recipe

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


• grease 12 muffin cups or line with paper muffin liners. chill muffin cups in refrigerator while mixing batter.
• break eggs into bowl and beat well. add milk, flour and salt. beat with a wire whisk or spoon, disregarding lumps. pour batter into prepared muffin cups, filling each cup three quarters full.
• place popovers in cold oven. set oven to 450 degrees f (230 degrees c). turn oven on and bake for 30 minutes, until golden and puffed. serve immediately. if you must hold them, pierce, and keep warm in a 170 degree f (75 degrees c) oven.

sweet and tangy sauteed collard greens

Ingredients

• Servings: 8
• 1 tablespoon vegetable oil
• 1/2 vidalia or other sweet onion, sliced
• 1 1/2 pounds collard greens - rinsed, trimmed and chopped
• 1/2 cup water
• 3 tablespoons balsamic vinegar
• 2 tablespoons honey
• 1 teaspoon grated fresh ginger root
• 5 tablespoons melted butter
• salt and freshly ground black pepper to taste

Recipe

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


• heat oil in large skillet over medium heat. add onion and cook, stirring, until softened, about 5 minutes. stir in collard greens, in batches if necessary, until they wilt slightly and all fit in the skillet. pour in water and cook, stirring occasionally, until bright green and tender, 5 to 7 minutes, regulating heat to prevent burning. drain.
• meanwhile, whisk vinegar, honey, ginger and butter together in a serving bowl for dressing. add greens to bowl and toss with dressing. season to taste with salt and pepper; serve warm.

cheddar quiche

Ingredients

• Servings: 1
• 1 cup all-purpose baking mix
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/3 cup milk
• 3 slices bacon, chopped
• 1 small onion, chopped
• 2 cups shredded cheddar cheese
• 4 eggs
• 1 teaspoon salt
• 1/4 teaspoon hot pepper sauce
• 1 (12 fluid ounce) can evaporated milk, heated

Recipe

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


• preheat oven to 400 degrees f (200 degrees c). lightly grease a 9 inch pie pan.
• in a medium bowl, mix together the baking mix, 1/4 teaspoon salt, and pepper. gradually mix in the milk until moistened. knead a few times on a floured board. roll dough out to a 12 inch circle, and press into the greased pie pan. fold edges, and flute.
• place bacon and onion in a large, deep skillet over medium-high heat, and cook until bacon is evenly brown. drain, and crumble bacon. sprinkle bacon, onion, and cheddar cheese into the pie pan.
• in a medium bowl, beat eggs with 1 teaspoon salt and hot pepper sauce, then slowly stir in hot evaporated milk. pour into the pie shell.
• bake 5 minutes in the preheated oven, then reduce heat to 350 degrees f (175 degrees c). continue baking 25 minutes, or until center is almost set. do not over bake - the quiche will set as it cools.

Cinnamon Apple Syrup

Ingredients

• Servings: 4
• 2 tart apples - peeled, cored, and sliced
• 1/2 cup white sugar
• 1 tablespoon ground cinnamon
• 2 tablespoons water

Recipe

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


• in a saucepan, combine the apples, sugar, cinnamon and water. stir to dissolve sugar, and bring to a boil. reduce the heat to low, and simmer for 10 minutes, or until apples are soft and syrup has thickened. serve over pancakes or ice cream.

Creamed Broccoli Soup

Ingredients

• Servings: 6
• 3 tablespoons butter
• 1 onion, chopped
• 4 large carrots, chopped
• 1 clove garlic, chopped
• 4 cups water
• 4 tablespoons chicken bouillon powder
• 1 pound fresh broccoli florets
• 2 cups half-and-half
• 3 tablespoons all-purpose flour
• 1/4 cup ice water
• 1 tablespoon soy sauce
• 1/2 teaspoon ground black pepper
• 1/4 cup chopped parsley

Recipe

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


• melt butter in a saucepan over medium heat; add chopped onions, carrots, and garlic, and cook for 5 minutes, stirring occasionally until softened.
• in a medium-sized cooking pot, add 4 cups water and chicken bouillon granules and bring to boil. add precooked onion mixture to soup pot. add broccoli florets, reserving a few pieces to be added near the end of cooking time. reduce heat and simmer, covered, for 15 to 20 minutes or until broccoli is just tender.
• in a blender or food processor, puree soup in batches and return to pot. stir in half and half cream and remaining broccoli florets.
• in a cup, mix flour with 1/4 cup cold water to form a thin liquid.
• bring soup to boil; add flour mixture slowly, stirring constantly to thicken soup as desired. add soy sauce, black pepper, and stir well. garnish with chopped parsley (or carrot curls) when serving. serve soup hot or cold.

Casa Dressing

Ingredients

• Servings: 1
• 2/3 cup mayonnaise
• 1/3 cup milk
• 1 tablespoon lime juice
• 1 tablespoon ground cumin
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 tablespoon chopped fresh cilantro

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• in a small bowl, whisk together the mayonnaise, milk, and lime juice. season with cumin, salt, and pepper. stir in cilantro just before serving.

Stir Fried Snow Peas And Mushrooms

Ingredients

• Servings: 4
• 1 tablespoon sesame seeds
• 1 tablespoon olive oil
• 1/2 pound snow peas
• 4 ounces fresh mushrooms, thinly sliced
• 2 tablespoons teriyaki sauce

Recipe

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


• in a medium skillet over medium heat, cook the sesame seeds about 5 minutes, stirring frequently, until lightly browned. remove from heat, and set aside.
• heat oil in the skillet over medium high heat. stir in snow peas and mushrooms, and cook 3 to 4 minutes, until tender.
• transfer snow peas and mushrooms to a medium bowl. toss with sesame seeds and teriyaki sauce, and serve warm.

mashed potato quesadilla

Ingredients

• Servings: 4
• 2 cups mashed potatoes
• 6 slices cooked bacon, crumbled
• 1/4 cup sliced green onions
• 8 flour tortillas
• 2 cups shredded cheddar cheese
• 2 tablespoons softened butter
• 1 cup salsa
• 1/4 cup sour cream

Recipe

Preparation Time: 15 mins Cook Time: 16 mins Ready Time: 31 mins


• stir together the mashed potatoes, bacon, and green onions. spread the mashed potato mixture one side of half of the tortillas, spreading to within 1/2 inch of the edges. sprinkle the shredded cheese on top of the mashed potatoes and top with the remaining tortillas. lightly butter each side of the quesadillas.
• preheat a large skillet over medium heat. place a quesadilla into the preheated pan, and cook until golden brown and crispy, then turn over, and continue cooking on the other side until browned, 2 to 3 minutes per side. repeat with remaining quesadillas. serve with salsa and sour cream.

Impossible Buttermilk Pie

Ingredients

• Servings: 1
• 1 1/2 cups white sugar
• 1 cup buttermilk
• 1/2 cup baking mix
• 1/3 cup butter, melted
• 1 teaspoon vanilla extract
• 3 eggs

Recipe

• heat oven to 350 degrees f (175 degrees c). grease a 9 inch pie plate.
• beat together white sugar, buttermilk, baking mix, melted butter or margarine, vanilla, and eggs until smooth. pour filling into pie plate.
• bake until knife inserted in center comes out clean, about 30 minutes. cool 5 minutes.

blueberry streusel cobbler

Ingredients

• Servings: 8
• 1 pint fresh or frozen blueberries
• 1 (14 ounce) can eagle brand® sweetened condensed milk
• 2 teaspoons grated lemon peel
• 3/4 cup cold butter or margarine
• 2 cups biscuit baking mix, divided
• 1/2 cup firmly packed brown sugar
• 2 tablespoons cold butter or margarine
• 1/2 cup chopped nuts
• blueberry sauce:
• 1/2 cup sugar
• 1 tablespoon cornstarch
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 cup water
• 1 pint blueberries

Recipe

Preparation Time: 15 mins Cook Time: 1 min Ready Time: 16 mins


• preheat oven to 325 degrees f. in bowl, combine blueberries, sweetened condensed milk and lemon peel.
• in large bowl, cut 3/4 cup butter into 1 1/2 cups biscuit mix until crumbly; stir in blueberry mixture. spread in greased 9-inch square baking pan.
• in small bowl, combine remaining 1/2 cup biscuit mix and brown sugar; cut in remaining 2 tablespoons butter until crumbly. add nuts. sprinkle over cobbler.
• bake 65 to 70 minutes. serve warm with vanilla ice cream and blueberry sauce. store leftovers covered in refrigerator.
• blueberry sauce: in saucepan, combine sugar, cornstarch, cinnamon, and nutmeg. gradually add water. cook and stir until thickened. stir in blueberries; cook and stir until hot.

herb-glazed roasted turkey

Ingredients

• Servings: 1
• 1 (16 pound) whole turkey, neck and giblets removed
• 1/4 cup extra-virgin olive oil
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 teaspoon ground thyme
• 1 cup honey
• 1/2 cup melted butter
• 2 teaspoons dried sage leaves
• 1 tablespoon minced fresh parsley
• 1 teaspoon dried basil
• 1 teaspoon salt
• 1 teaspoon ground black pepper

Recipe

Preparation Time: 30 mins Cook Time: 4 hrs

Ready Time: 4 hrs 45 mins


• preheat oven to 325 degrees f (165 degrees c). rinse the turkey, and pat thoroughly dry with paper towels. brush the turkey with olive oil, inside and out.
• mix 1 teaspoon of salt, 1/2 teaspoon of pepper, and the thyme in a small bowl, and sprinkle the turkey with the mixture.
• place the turkey on a rack set in a roasting pan, and roast in the preheated oven for 2 hours.
• in a bowl, stir together the honey, melted butter, sage, parsley, basil, 1 teaspoon salt, and 1 teaspoon pepper, until the mixture is smooth and well blended. brush the turkey with the honey glaze, and return to the oven.
• roast the turkey until no longer pink at the bone and the juices run clear, about 2 more hours. an instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees f (82 degrees c). continue to brush the turkey with the honey glaze frequently as it roasts. remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.

Sparkling Holiday Jam

Ingredients

• Servings: 12
• 2 1/2 quarts strawberries, coarsely chopped
• 1 (12 ounce) package fresh or frozen cranberries, coarsely chopped
• 2 (2 ounce) packages powdered fruit pectin
• 1 teaspoon margarine
• 5 pounds white sugar

Recipe

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


• sterilize jars and lids in boiling water for at least 10 minutes. let simmer while making jam.
• in a large saucepan, combine strawberries, cranberries, pectin, and margarine. bring to a boil. stir in sugar, and return to a boil. cook for 1 minute; remove from heat.
• quickly fill jars to within 1/2 inch from top. wipe rims clean, and put on lids. process in a boiling water bath for 5 minutes.

Easy Strata And Variations

Ingredients

• Servings: 12
• 1 pound sliced fresh mushrooms
• 1 tablespoon vegetable oil
• 1 quart half-and-half
• 12 eggs
• 1 teaspoon salt and several grinds of pepper
• 12 slices fluffy white bread
• 1 pound cubed fully cooked ham
• 12 ounces extra-sharp cheddar cheese, grated
• 1/2 cup thinly sliced scallions

Recipe

• saute mushrooms in 1 tablespoon of oil. season with salt and set aside.
• whisk half-and-half, eggs, salt and pepper until smooth. spray a 9-by-13-inch pyrex or ceramic baking dish with vegetable cooking spray.
• line bottom with 6 slices of bread. scatter half of the ham, and half of the mushrooms over the bread, then sprinkle with half of the scallions and cheese. pour 1 cup of egg mixture over the top. repeat layers with remaining bread, ham, mushrooms, cheese and scallions. slowly pour remaining egg mixture evenly over top. cover with plastic wrap, then weight down casserole with 3 16-ounce cans for at least 15 minutes to submerge ingredients. (can be refrigerated overnight, but return to room temperature before baking.)
• adjust oven rack to middle position. bake in preheated 325-degree oven until custard is just set, about 50 minutes. turn on broiler and broil until strata is spotty brown and puffy (watch carefully), about 5 minutes longer. let stand for 8 to 10 minutes, then serve immediately.