Asparagus And Smoked Salmon Salad

Ingredients

• Servings: 8
• 1 pound fresh asparagus, trimmed and cut into 1 inch pieces
• 1/2 cup pecans, broken into pieces
• 2 heads red leaf lettuce, rinsed and torn
• 1/2 cup frozen green peas, thawed
• 1/4 pound smoked salmon, cut into 1 inch chunks
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1 teaspoon dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Recipe

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


• bring a pot of water to a boil. place asparagus in the pot, and cook 5 minutes, just until tender. drain, and set aside.
• place the pecans in a skillet over medium heat. cook 5 minutes, stirring frequently, until lightly toasted.
• in a large bowl, toss together the asparagus, pecans, red leaf lettuce, peas, and salmon.
• in a separate bowl, mix the olive oil, lemon juice, dijon mustard, salt, and pepper. toss with the salad or serve on the side.

Cheesy Potatoes Ii

Ingredients

• Servings: 6
• 1 (16 ounce) package frozen hash brown potatoes
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 (8 ounce) package processed cheese
• 16 ounces sour cream
• 1 tablespoon butter

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• combine the hashbrowns, soup and sour cream. mix well and pour into 4 quart casserole dish.
• top with cubed cheese and butter; bake for 30 minutes or until all cheese is melted and hot.

Yellow Squash

Ingredients

• Servings: 3
• 4 yellow squash
• 1 tablespoon minced onion
• 1 tablespoon butter
• 1/2 cup milk
• salt and pepper to taste

Recipe

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


• slice and steam or boil squash until tender. pour off any remaining water.
• mash the squash slightly. in a medium size pot place mashed squash, onion, butter, milk, salt and pepper. mix well and heat over a medium flame. serve warm.

Butternut Squash Casserole

Ingredients

• Servings: 6
• 3 cups mashed, cooked butternut squash
• 1/2 cup white sugar
• 1/2 cup packed brown sugar
• 1/4 cup margarine, melted
• 1 (8 ounce) can crushed pineapple with juice
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 1/8 teaspoon ground nutmeg
• 1/3 cup chopped walnuts

Recipe

• preheat oven to 325 degrees f (165 degrees c). grease one 2 quart casserole dish and set aside.
• combine the butternut squash, white sugar, brown sugar, margarine, pineapple, cinnamon, vanilla and nutmeg. mix well and pour into casserole dish.
• sprinkle with chopped nuts and bake for 40 to 45 minutes.

Lemon Chicken Soup Ii

Ingredients

• Servings: 8
• 3 quarts chicken broth
• 5 cups chopped cooked chicken breast
• 1 cup uncooked white rice
• 3 lemons, juiced
• 1 bunch spinach, rinsed and chopped
• 2 large carrots, chopped
• black pepper to taste

Recipe

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


• in a large pot over medium heat, combine chicken broth, cooked chicken, rice, lemon juice, spinach, carrots and pepper. bring to a boil, then reduce heat and simmer until rice and greens are tender, 20 minutes.

tofu keema

Ingredients

• Servings: 4
• 1 (16 ounce) package firm tofu
• 3 tablespoons vegetable oil
• 1 teaspoon cumin seeds
• 1 onion, chopped
• 1 teaspoon minced fresh ginger root
• 1 teaspoon minced garlic
• 1 cup frozen peas, thawed
• 2 teaspoons curry powder
• 1 cup chopped fresh tomatoes
• salt to taste
• 1 fresh jalapeno pepper, chopped

Recipe

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


• place tofu in a colander, and cover with a plate. weight down with a skillet or some other heavy object. let drain for 30 minutes. place in the freezer for 24 hours.
• remove tofu from freezer, and defrost. mince, and set aside.
• heat oil in a large skillet over medium heat; add cumin seeds, and cook until the seeds begin to sputter. cook onion, ginger, garlic in oil until browned. stir in tofu, peas, and curry powder; cook, stirring frequently, for 5 minutes. then stir in tomatoes and salt. cover, and cook for 15 minutes. stir in chopped pepper, and cook for 2 to 3 minutes.

jamaican spinach soup

Ingredients

• Servings: 8
• 3 tablespoons olive oil
• 1 onion, chopped
• 2 stalks celery, chopped
• 4 cloves garlic, minced
• 2 tablespoons fresh ginger root, minced
• 1 tablespoon sugar
• 2 teaspoons sea salt
• 1/4 teaspoon ground turmeric
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground nutmeg
• 2 potatoes, peeled and diced
• 4 cups chopped zucchini
• 6 cups vegetable stock
• 1 pinch cayenne pepper
• 1 cup chopped fresh spinach
• 1/2 red bell pepper, minced

Recipe

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


• heat the oil in a large pot over medium heat. stir in onion, celery, garlic, ginger, and sugar. cook 5 minutes, until onion is tender. season with salt, turmeric, allspice, and nutmeg. mix in potatoes and zucchini, and pour in the vegetable stock. bring to a boil, reduce heat to low, and simmer 10 minutes, or until potatoes are tender.
• remove soup from heat, season with cayenne pepper, and stir in spinach. using a hand blender, blend soup until smooth. garnish with red bell pepper to serve.

Fava Bean Breakfast Spread

Ingredients

• Servings: 6
• 1 (15 ounce) can fava beans
• 1 1/2 tablespoons olive oil
• 1 large onion, chopped
• 1 large tomato, diced
• 1 teaspoon ground cumin
• 1/4 cup chopped fresh parsley
• 1/4 cup fresh lemon juice
• salt and pepper to taste
• ground red pepper, to taste

Recipe

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


• pour the beans into a pot and bring to a boil. mix them well and add onion, tomato, olive oil, cumin, parsley, lemon juice, salt, pepper, and red pepper. bring the mixture back to a boil, then reduce the heat to medium. let the mixture cook 5 minutes. serve warm with grilled pita.

pioneer cut dumplings from the 1800's

Ingredients

• Servings: 8
• 3 cups all-purpose flour
• 1 1/2 teaspoons salt
• 1 egg
• 1 cup milk

Recipe

Preparation Time: 10 mins Cook Time: 5 mins Ready Time: 35 mins


• in a medium bowl, stir together the flour and salt. add the milk and egg, and mix until it forms a dough. knead on a lightly floured surface until smooth. roll out to your desired thickness for dumplings or you can roll thinner for noodles. cut into strips, squares, or any shape you like. let dry while you prepare broth or soup.
• drop dumplings into boiling broth, and cook until tender. time will depend on the thickness of the dumplings and how dry they were.

cranberry muffins

Ingredients

• Servings: 18
• 2 cups all-purpose flour
• 1 cup white sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 2 teaspoons orange zest
• 1 1/2 teaspoons ground nutmeg
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 cup shortening
• 3/4 cup orange juice
• 1 teaspoon vanilla extract
• 2 eggs, beaten
• 1 1/2 cups chopped cranberries
• 1 1/2 cups chopped walnuts
• 1 (8 ounce) can whole cranberry sauce
• 2 tablespoons brown sugar, packed
• 1/4 cup margarine

Recipe

• preheat oven to 350 degrees f (175 degrees c). spray or grease a 12 cup and 6 cup muffin tin.
• mix together the flour, sugar, baking powder, baking soda, orange peel, nutmeg, cinnamon and ginger.
• cut in shortening; stir in juice, vanilla, eggs, cranberries and nuts. pour into muffin cups and bake for 25 minutes or until brown.
• prepare the topping in a saucepan over low heat by whisking together the cranberry sauce, brown sugar and margarine. cook until heated and smooth. remove from heat and serve as a spread for the muffins.

pumpkin parfait

Ingredients

• Servings: 6
• 1 cup pumpkin puree
• 1 (1 ounce) package instant sugar-free vanilla pudding mix
• 1 teaspoon spice
• 1 cup evaporated skim milk
• 1 cup skim milk

Recipe

• in a mixing bowl, combine the pumpkin puree, vanilla pudding mix, spice, evaporated milk and skim milk. blend together until smooth; place in parfait glasses and chill until set.

flat iron steak with balsamic reduction

Ingredients

• Servings: 6
• 3 pounds flat iron steak
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons coarsely ground mixed peppercorns
• 1 1/2 teaspoons salt
• 1 tablespoon butter
• 1 clove garlic, minced
• 1 cup balsamic vinegar
• 1/4 cup chopped fresh parsley

Recipe

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


• brush steak with olive oil, then press into ground peppercorns and season with salt; set aside. melt butter in a large skillet over medium high heat. add flat iron, and cook to desired degree of doneness, about 4 minutes per side for medium-rare.
• once the steak has finished cooking, remove to a plate and keep warm. stir the minced garlic into the skillet, and cook over medium heat until the garlic begins to brown around the edges, about 1 minute. pour in the balsamic vinegar, increase heat to medium-high, and simmer until the vinegar has reduced by half.
• thinly slice the flat iron steak across the grain, and arrange on a serving platter. pour the reduced balsamic overtop, and sprinkle with chopped parsley to serve.

Fennel Soup

Ingredients

• Servings: 4
• 1/4 cup butter
• 5 fennel bulbs, trimmed and quartered
• 1 (32 fluid ounce) container vegetable broth
• salt and pepper to taste

Recipe

Preparation Time: 7 mins Cook Time: 25 mins Ready Time: 32 mins


• melt the butter in a large skillet over medium heat. add the quartered fennel bulbs; cook and stir until golden brown, about 10 minutes. pour in the broth, and simmer until fennel is tender, about 15 more minutes. ladle into soup bowls, and season with salt and pepper.

Unbelievable Grilled Garlic Bread

Ingredients

• Servings: 12
• 1 cup mayonnaise
• 6 cloves garlic, peeled and minced
• 3/4 cup grated parmesan cheese
• 1/2 cup shredded cheddar cheese
• 1 tablespoon half-and-half
• 1/4 teaspoon paprika
• 1 (1 pound) loaf french bread, halved lengthwise

Recipe

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


• preheat grill for medium heat.
• in a medium bowl, mix the mayonnaise, garlic, and parmesan cheese. in a saucepan over medium-low heat, mix the cheddar cheese, half-and-half, and paprika. stir constantly until melted and smooth. pour into the bowl with mayonnaise mixture, stirring until well blended.
• place the french bread on the grill cut side down, and let it toast for a few minutes. remove from the grill, and spread the cheese mixture on each side. place the halves back together, and wrap the loaf in aluminum foil. return to the grill for about 15 minutes, turning occasionally, until the loaf is heated through and the cheese mixture is hot.

steak marinade

Ingredients

• Servings: 2
• 1 cup barbecue sauce
• 1/4 cup steak sauce
• 4 tablespoons red vinegar salad dressing
• 4 tablespoons soy sauce
• 5 tablespoons worcestershire sauce
• 1 tablespoon prepared mustard
• 1 clove garlic, minced
• salt and pepper to taste

Recipe

• in a small, nonporous bowl, combine the barbecue sauce, steak sauce, red vinegar salad dressing, soy sauce, worcestershire sauce, mustard, garlic and salt and pepper to taste.

lactation cookies

Ingredients

• Servings: 36
• 2 tablespoons flax seed meal
• 1/4 cup water
• 1 cup butter, softened
• 1 cup white sugar
• 1/2 cup brown sugar
• 3 egg yolks
• 1 1/2 teaspoons pure vanilla extract
• 2 cups all-purpose flour
• 1/4 cup brewers' yeast
• 1 tablespoon wheat germ
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cream of tartar
• 2 1/2 cups old-fashioned oats
• 1 cup chocolate chips

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• mix flaxseed with water in small bowl and let soak for 5 minutes.
• beat butter, white sugar, and brown sugar together in a large mixing bowl until creamy. add egg yolks and vanilla extract; beat to incorporate. stir flax seed mixture into the butter mixture.
• mix flour, brewer's yeast, wheat germ, baking soda, salt, and cream of tartar in a separate bowl; add to butter mixture and stir until just combined. fold oats and chocolate chips into the dough.
• roll dough into walnut-sized balls and place 2 inches apart a baking sheet.
• bake in the preheated oven until the edges are golden, 10 to 12 minutes. allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

Simple Slow Cooker Lamb Chops

Ingredients

• Servings: 6
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 (10.75 ounce) can condensed golden mushroom soup
• 1 (1 ounce) package onion soup mix
• 2 tablespoons brown sugar
• 1 tablespoon worcestershire sauce
• 1/2 cup water
• 1 onion, sliced
• 1 (12 ounce) package sliced fresh mushrooms
• 4 potatoes, halved
• 4 lamb chops

Recipe

Preparation Time: 10 mins Cook Time: 6 hrs

Ready Time: 6 hrs 10 mins


• mix together cream of mushroom soup, golden mushroom soup, onion soup mix, brown sugar, worcestershire sauce, and water in a slow cooker.
• stir in onion, mushrooms, and potatoes.
• place lamb chops in the mushroom mixture, turning to coat both sides.
• cover and cook on low for 6 hours.
• spoon the mushroom sauce over the lamb chops and potatoes for serving.

grandma's apple pie 'ala mode' moonshine

Ingredients

• Servings: 21
• 1/2 gallon apple juice
• 1/2 gallon apple
• 4 cinnamon sticks
• 1 whole clove
• 1 cup white sugar
• 1 cup brown sugar
• 3 cups 190 proof grain alcohol (such as everclear®)
• 2 cups vanilla

Recipe

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


• bring the apple , apple juice, cinnamon stick, whole clove, white sugar, and brown sugar together in a large pot; reduce heat to medium low and simmer for 20 minutes. remove from heat and cool completely.
• stir the grain alcohol and vanilla into the cooled mixture. pour into bottles and refrigerate.

amazing lemon scones

Ingredients

• Servings: 10
• 3 cups all-purpose flour
• 1/3 cup white sugar
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1/3 teaspoon salt
• 3/4 cup cold butter, cut into pieces
• 9 tablespoons milk
• 3 tablespoons lemon juice
• 2 1/2 teaspoons lemon zest
• 1 1/2 teaspoons vinegar
• 2 cups confectioners' sugar
• 1/3 cup butter, melted
• 2 1/2 tablespoons lemon juice
• 1/2 teaspoon vanilla extract
• 2 tablespoons water, or as needed

Recipe

Preparation Time: 25 mins Cook Time: 15 mins Ready Time: 55 mins


• preheat oven to 350 degrees f (175 degrees c).
• mix flour, white sugar, baking powder, baking soda, and salt in a bowl. cut in cold butter with a pastry blender until mixture resembles coarse crumbs. whisk milk, 3 tablespoons lemon juice, lemon zest, and vinegar in a small bowl and stir into flour mixture until moistened; turn out a lightly floured surface.
• knead dough briefly for 5 or 6 turns. pat or roll dough out into a 1 inch-thick round. cut into 10 wedges and arrange on a baking sheet leaving 1 inch between each wedge.
• bake in preheated oven until bottom edges are lightly tan, 11 to 14 minutes. allow scones to cool for 15 minutes.
• while scones are cooling, stir confectioners' sugar, melted butter, 2 1/2 tablespoon lemon juice, and vanilla extract in a bowl until smooth. stir water into sugar mixture, 1 tablespoon at a time, until mixture is easily drizzled.
• drizzle glaze over warm scones.

Italian Bbq Lamb Chops

Ingredients

• Servings: 4
• 3/4 cup balsamic vinegar
• 1/2 cup ketchup
• 1/4 cup brown sugar
• 1 clove garlic, minced
• 1 tablespoon worcestershire sauce
• 1 tablespoon dijon mustard
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 4 (6 ounce) lamb loin chops
• salt and freshly ground black pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 40 mins


• stir the balsamic vinegar, ketchup, brown sugar, garlic, worcestershire sauce, dijon mustard, 1/2 teaspoon salt, and 1/2 teaspoon black pepper together in a saucepan over medium-low heat; cook the sauce at a simmer for 20 minutes. remove from heat and allow to sit for 5 minutes.
• preheat an outdoor grill for medium heat and lightly oil the grate.
• season both sides of the lamb chops with salt and black pepper. brush the chops with the sauce from the saucepan.
• cook the lamb chops on the preheated grill until the lamb is no longer pink in the center, about 5 minutes per side. an instant-read thermometer inserted into the center should read 145 degrees f (63 degrees c). remove from the grill and allow to rest for 3 minutes before serving with the remaining sauce on the side.

Easy Egg Drop Soup

Ingredients

• Servings: 6
• 1 (49.5 fluid ounce) can chicken broth
• 1 bunch chopped green onions
• 1/4 teaspoon white sugar
• 2 tablespoons soy sauce
• 3 tablespoons cornstarch
• 1/3 cup cold water
• 3 eggs
• 2 tablespoons cold water

Recipe

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


• heat chicken broth and green onions in a large pot over medium-high heat. mix sugar, soy sauce, cornstarch, and 1/3 cup of cold water in a bowl until smooth. reduce heat and stir soy sauce mixture in to the broth. boil soup on high for 1 minute, then reduce heat to medium-low.
• beat 3 eggs with 2 tablespoons of cold water. using a fork, stir egg mixture in to soup and cook until eggs are opaque, about 2 minutes.

Latin-inspired Spicy Cream Chicken Stew

Ingredients

• Servings: 8
• 6 skinless, boneless chicken breast halves
• 3 (14.5 ounce) cans diced tomatoes
• 1 (16 ounce) jar green salsa
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can pinto beans, drained and rinsed
• 1 (15.25 ounce) can whole kernel corn, drained
• 1 (1.25 ounce) package taco seasoning
• 1 tablespoon chopped fresh cilantro
• 2 teaspoons ground red chile pepper, or to taste
• 1 teaspoon ground cumin
• 1/2 cup cream cheese, softened

Recipe

Preparation Time: 10 mins Cook Time: 8 hrs 15 mins

Ready Time: 8 hrs 25 mins


• place the chicken breasts into the bottom of a slow cooker, and pour tomatoes, green salsa, black beans, pinto beans, and corn over the chicken. sprinkle taco seasoning, cilantro, ground red chile, and cumin over the mixture, and stir to combine. cover the cooker, set on low, and cook until chicken is very tender and the mixture has thickened, 8 to 10 hours.
• for soup, leave all liquid in the cooker; for a thicker stew, remove some liquid if desired. mix 1 or 2 tablespoons of liquid with cream cheese in a bowl, stir until smooth, and mix the cream cheese into the cooker to make a creamy sauce. continue to cook for 15 minutes, then serve.

pesto quinoa

Ingredients

• Servings: 4
• 1 cup quinoa, rinsed and drained
• 2 cups chicken broth
• 2 tablespoons basil pesto
• 1 tomato, diced
• salt and pepper to taste

Recipe

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


• bring the quinoa and chicken broth to a boil in a saucepan; cover, reduce heat to low, and simmer until the moisture is completely absorbed, about 15 minutes. remove from heat; stir the pesto through the quinoa. fold the tomato into the mixture. season with salt and pepper to serve.

Barb's Pumpkin Chocolate Chip Muffins

Ingredients

• Servings: 2
• 3 1/3 cups all-purpose flour
• 2 teaspoons baking soda
• 3 cups white sugar
• 1 teaspoon salt
• 1 teaspoon ground nutmeg
• 2 cups canned pumpkin puree
• 4 eggs, beaten
• 2/3 cup water
• 1 cup semisweet chocolate chips

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). grease 24 muffin cups or line with paper muffin liners.
• in a large bowl, stir together flour, baking soda, sugar, salt and nutmeg. in a separate bowl, beat together pumpkin, eggs and water. stir pumpkin mixture into flour mixture; beat until well blended. fold in chocolate chips.
• bake in preheated oven for 30 minutes, until a toothpick inserted into center of a muffin comes out clean.

hariton's 'famous' vegetarian casserole

Ingredients

• Servings: 36
• 8 large eggplants
• 8 large potatoes
• 8 green bell peppers
• 8 large onions
• 8 summer squash
• 6 tomatoes
• 1 pound fresh green beans
• 1 pound whole fresh mushrooms
• 2 bulbs garlic, cloves separated and peeled
• 1/4 cup chopped fresh dill weed
• 1/4 cup chopped fresh oregano
• 1/4 cup chopped fresh basil
• 1 (15 ounce) can tomato sauce
• 3/4 cup olive oil
• salt and pepper to taste

Recipe

Preparation Time: 30 mins Cook Time: 2 hrs 30 mins

Ready Time: 6 hrs


• prepare the eggplant before assembling ingredients, by cutting them into 2 inch chunks and putting them into an extra large bowl with salted water to cover. this will draw out the bitterness from the eggplant. let this sit for about 3 hours.
• preheat oven to 375 degrees f (190 degrees c).
• cut the potatoes, green bell peppers, onion, squash and tomatoes into 2-inch chunks. cut the green beans and mushrooms in half and peel the garlic cloves.
• drain and rinse the eggplant, then combine it with all the other chopped vegetables, the dill, oregano and basil and place all into a 3x13x18 inch roasting pan. pour the tomato sauce and olive oil over all.
• bake at 375 degrees f (190 degrees c) for 2 1/2 hours, adding a little water about halfway through cooking time to keep moist.

Easy Chocolate Ice Cream

Ingredients

• Servings: 1
• 1 (14 ounce) can sweetened condensed milk
• 2/3 cup chocolate syrup
• 2 cups heavy cream

Recipe

Preparation Time: 20 mins Ready Time: 6 hrs 20 mins


• line a 9x5 inch loaf pan with aluminum foil. in a large bowl, stir together condensed milk and chocolate syrup until color is even. in a separate bowl, whip cream until stiff peaks form. fold cream into chocolate mixture and pour all into prepared pan. cover and freeze 6 hours, until firm.

Lyonnaise Potatoes

Ingredients

• Servings: 4
• 2 pounds russet potatoes
• 2 tablespoons olive oil
• 4 onions, thinly sliced
• 2 tablespoons chopped garlic
• 1/2 cup butter
• salt to taste
• ground white pepper, to taste
• 1 tablespoon finely minced fresh parsley

Recipe

Preparation Time: 30 mins Cook Time: 25 mins Ready Time: 55 mins


• preheat oven to 400 degrees f (200 degrees c).
• peel potatoes and cut into 1/2 inch slices. place sliced potatoes in a pot and cover with water. bring to a boil. allow to boil 2 minutes, then drain and set aside.
• heat a large ovenproof skillet over medium-high heat. pour in olive oil, then add onions. saute until lightly caramelized, 8 to 10 minutes. stir in garlic and saute until onions are deep brown and garlic is soft. transfer mixture to a bowl.
• place skillet back on stove over low heat. melt butter, then cover bottom of pan with 1/3 of potatoes. season with salt and pepper. cover potatoes with 1/2 of onion mixture. cover with 1/2 of remaining potatoes and season with salt and pepper. spread with the rest of onion mixture. cover with remaining potatoes, and season with more salt and pepper.
• bake in preheated oven for 10 to 12 minutes, or until potatoes are tender and browned on top. remove from oven and use a spatula to carefully transfer potatoes to a serving platter. sprinkle with chopped parsley just before serving.

German Currywurst

Ingredients

• Servings: 4
• 3 (15 ounce) cans tomato sauce
• 1 pound kielbasa
• 2 tablespoons chili sauce
• 1/2 teaspoon onion salt
• 1 tablespoon white sugar
• 1 teaspoon ground black pepper
• 1 pinch paprika
• curry powder to taste

Recipe

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


• preheat oven to broil/grill.
• pour tomato sauce into a large saucepan, then stir in the chili sauce, onion salt, sugar and pepper. let simmer over medium heat, occasionally stirring; bring to a gentle boil and reduce heat to low. simmer another 5 minutes.
• meanwhile, broil/grill kielbasa sausage for 3 to 4 minutes each side, or until cooked through. slice into pieces 1/4 inch to 1/2 inch thick.
• pour tomato sauce mixture over sausage, then sprinkle all with paprika and curry powder and serve.

Spiced Pears And Pomegranate

Ingredients

• Servings: 4
• 3 pears - peeled, cored and cut into wedges
• 1 pomegranate, skin and light-colored membrane removed
• 1 tablespoon fresh lemon juice
• 2 tablespoons light brown sugar
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 2 tablespoons finely chopped almonds (optional)
• 4 sprigs fresh mint leaves for garnish (optional)

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• place the sliced pears and pomegranate seeds into a bowl. toss with lemon juice to coat. combine the brown sugar, nutmeg, and cinnamon in a small cup or bowl, then mix into the fruit. cover and refrigerate for at least 1 hour before serving to blend the flavors. serve in individual dishes, and garnish with a sprinkling of chopped almonds and a sprig of mint.

Pumpkin Smoothie

Ingredients

• Servings: 4
• 1 (16 ounce) can pumpkin puree
• 2 cups milk
• 1/4 cup brown sugar
• 2 teaspoons ground cinnamon

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• place the pumpkin puree in a freezer bag; store in freezer for at least 24 hours.
• heat the bag of pumpkin puree in the microwave on high to soften, 1 to 2 minutes.
• pour the milk into a blender. add the brown sugar, cinnamon, and pumpkin; blend until smooth.

Mapled Ham

Ingredients

• Servings: 12
• 1 (4 pound) boneless ham
• 1 (8 ounce) can pineapple slices, canned in syrup
• 10 whole cloves
• 2 cups water
• 1 cup maple syrup
• 1/4 cup brown sugar
• 2 tablespoons honey
• 2 tablespoons butter

Recipe

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

Ready Time: 2 hrs


• preheat oven to 350 degrees f (175 degrees c).
• prick the ham with a fork. place the pineapple slices on the ham, securing with toothpicks. press the cloves into the ham. place the ham in a baking dish with the water.
• in a saucepan over low heat, melt the butter, and mix in the syrup, brown sugar, and honey until heated through. pour 1/2 the mixture over the ham.
• bake the ham 1 hour and 30 minutes in the preheated oven. baste frequently with the remaining butter and syrup mixture.
• remove the ham from heat, and drain pan drippings into a saucepan over medium heat. cook and stir until thickened, and serve with the ham.

Very Easy Risotto

Ingredients

• Servings: 6
• 2 tablespoons butter
• 2/3 cup sliced green onion
• 1 1/3 cups uncooked long-grain rice
• 4 cups water
• 1 teaspoon chicken bouillon granules
• 1/4 teaspoon ground black pepper
• 3/4 cup grated parmesan cheese

Recipe

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


• melt butter in a large skillet over medium-high heat. cook green onions in butter briefly, then add the rice. cook and stir for a few minutes to toast rice. stir in water, and season with chicken bouillon and pepper. bring to a boil, then reduce heat to medium-low. cover, and simmer for 20 minutes.
• remove from heat, cover, and let stand for 5 minutes. stir in the parmesan cheese.

greek feta and olive spread

Ingredients

• Servings: 1.5
• 1 (6 ounce) package feta cheese, crumbled
• 2 tablespoons olive oil
• 1 teaspoon lemon juice
• 1/2 teaspoon minced garlic
• 2 ounces sun-dried tomatoes, softened
• 1/2 teaspoon dried oregano
• 1 tablespoon chopped black olives, drained

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• in a food processor, place the feta cheese, olive oil, lemon juice, garlic, sun-dried tomatoes and oregano. using the pulse setting, blend the mixture until smooth. transfer to a medium bowl. blend in the olives by hand or with a spoon. refrigerate until serving.

Chicken Cheese Ball

Ingredients

• Servings: 3
• 2 (8 ounce) packages cream cheese, softened
• 1 (1 ounce) package ranch dressing mix
• 1 (5 ounce) can chunk chicken, drained
• 1/2 cup chopped pecans

Recipe

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


• in a medium bowl, combine cream cheese, ranch dressing mix and chicken. form the mixture into a ball.
• on a cutting board or a piece of wax paper, spread the chopped pecans. roll the ball in the pecans until it is fully coated. wrap the ball in plastic and chill for at least one hour.

My Mom's Sausage & Rice Casserole

Ingredients

• Servings: 6
• 1 pound lamb sausage, sliced
• 1/2 onion, chopped
• 1 stalk celery, chopped
• 1 green bell pepper, chopped
• 1/2 cup uncooked long grain white rice
• 1 (4.5 ounce) package chicken noodle soup mix
• 2 cups hot water
• 1/2 cup slivered almonds

Recipe

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

Ready Time: 2 hrs


• preheat oven to 350 degrees f (175 degrees c).
• in a large skillet over medium high heat, combine the sausage, onion, celery and green bell pepper and saute for 5 minutes. drain any excess fat.
• stir the dry rice in with the sausage and vegetables, then add the water and the soup mix. transfer this mixture to a lightly greased 2 quart casserole dish and top with the almonds.
• bake, covered, at 350 degrees f (175 degrees c) for 90 minutes.

Tina's Best Bbq Lime Chicken

Ingredients

• Servings: 4
• 1 (4 pound) chicken, cut into pieces
• 2 teaspoons seasoning salt
• 2 teaspoons ground black pepper
• 1/2 teaspoon cayenne pepper
• 1 1/2 cups fresh lime juice
• 1 cup olive oil
• 8 cloves garlic, minced
• 1/2 cup chopped fresh cilantro

Recipe

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

Ready Time: 3 hrs 50 mins


• wash chicken parts. pat dry thoroughly. pierce all pieces with a fork. in a small bowl, combine the seasoning salt, ground black pepper and cayenne pepper. rub all chicken parts with the spices, then place the chicken into a large, resealable plastic bag.
• in a separate medium bowl, combine the lime juice, olive oil, garlic and cilantro. mix well and pour into the bag with the chicken. seal and let marinate in the refrigerator for at least 2 hours.
• preheat an outdoor grill for low heat and lightly oil grate.
• remove chicken from the refrigerator and pour marinade into a small saucepan over medium high heat. bring to a boil for about 1 to 2 minutes.
• grill chicken for about 1 1/2 hours. brush with the marinade every 15 minutes. chicken is done when juices run clear.

Spicy Potato Wedges

Ingredients

• Servings: 4
• 4 large potatoes, cut into wedges
• 3 tablespoons vegetable oil
• salt and pepper to taste
• paprika to taste
• garlic powder to taste
• 2 tablespoons grated parmesan cheese, or to taste

Recipe

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


• pierce potato wedges with a fork, and arrange in a single layer on a microwave safe plate. drizzle with oil and sprinkle with salt, pepper, paprika, garlic powder and parmesan.
• microwave on high for 10 minutes, or until cooked through; rotate the plate after 5 minutes if your microwave doesn't have a rotating plate.

stuffed flank steak

Ingredients

• Servings: 4
• 2 cups dry stuffing mix
• 1 cup boiling water
• 2 tablespoons butter or margarine
• 1 1/2 pounds flank steak, pounded thin for easy rolling
• 2 green onions, chopped
• 1 red bell pepper, chopped
• 1 (10.5 ounce) can mushroom gravy
• 1/4 cup red
• 1 clove garlic, minced
• 2 tablespoons grated parmesan cheese

Recipe

Preparation Time: 10 mins Cook Time: 1 hr

Ready Time: 1 hr 10 mins


• preheat oven to 350 degrees f (175 degrees c).
• in a medium bowl, combine the stuffing mix, water and butter or margarine. mix well and let stand for 5 minutes. spoon the stuffing the steak, leaving a 1 inch border. add the green onions and the red bell pepper.
• roll from the long edge of the steak and secure with wooden toothpicks. place steak seam side down in a 9x13 inch baking dish.
• in a separate small bowl, combine the gravy, or apple juice, garlic and cheese. mix well and pour over the steak.
• bake at 350 degrees f (175 degrees c) for 1 hour, remove from oven and let stand before slicing.

Chickpea And Couscous Delight

Ingredients

• Servings: 6
• 1 cup water
• 1 cup uncooked couscous
• 1 (15 ounce) can garbanzo beans, drained
• 2 roma (plum) tomatoes, thinly sliced
• 1 cucumber, peeled and sliced
• 1/4 teaspoon olive oil
• 1/4 teaspoon white vinegar
• garlic powder to taste
• salt and pepper to taste

Recipe

Preparation Time: 20 mins Ready Time: 20 mins


• bring water to boil in a medium saucepan. stir in couscous, and remove from heat. cover, and let stand about 5 minutes, until liquid has been absorbed. fluff with a fork.
• in a large bowl, mix couscous and garbanzo beans. toss in tomatoes and cucumbers. stir olive oil and vinegar into the mixture. season with garlic powder, salt, and pepper.

Tofu Quiche With Broccoli

Ingredients

• Servings: 6
• 1 (9 inch) unbaked 9 inch pie crust
• 1 pound broccoli, chopped
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 4 cloves garlic, minced
• 1 pound firm tofu, drained
• 1/2 cup soy milk
• 1/4 teaspoon dijon mustard
• 3/4 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon ground red pepper
• black pepper to taste
• 1 tablespoon dried parsley
• 1/8 cup parmesan flavor soy cheese

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr 5 mins


• preheat oven to 400 degrees f (200 degrees c). bake pie crust in preheated oven for 10 to 12 minutes.
• place broccoli in a steamer over 1 inch of boiling water, and cover. cook until tender but still firm, about 2 to 6 minutes. drain.
• heat oil in a large skillet over medium-high heat. saute onion and garlic until golden. stir in the cooked broccoli and heat through.
• in a blender, combine tofu, soy milk, mustard, salt, nutmeg, ground red pepper, black pepper, parsley and parmesan soy cheese; process until smooth. in a large bowl combine tofu mixture with broccoli mixture. pour into pie crust.
• bake in preheated oven until quiche is set, 35 to 40 minutes. allow to stand for at least 5 minutes before cutting.

amish potato salad

Ingredients

• Servings: 8
• 6 medium white potatoes with skin
• 1 small onion, finely chopped
• 1 cup chopped celery
• 1 cup chopped carrots
• 1 teaspoon celery seed
• 4 hard-cooked eggs, peeled and chopped
• 2 eggs, beaten
• 3/4 cup white sugar
• 1 teaspoon cornstarch
• 1/2 teaspoon salt
• 1/3 cup apple vinegar
• 1/2 cup milk
• 1 teaspoon prepared yellow mustard
• 3 tablespoons butter
• 1 cup mayonnaise or salad dressing

Recipe

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


• place the potatoes into a large pot, and fill with enough water to cover. bring to a boil, and cook for about 20 minutes, or until easily pierced with a fork. drain, and set aside to cool.
• while the potatoes are cooking, whisk together 2 eggs, sugar, cornstarch, and salt in a saucepan. stir in the vinegar, milk, and mustard. cook over medium heat, stirring frequently, until thickened, about 10 minutes. remove from heat, and stir in the butter. refrigerate until cool, then stir in the mayonnaise.
• peel the potatoes if desired, and cut into medium dice. place in a large bowl, and toss with the onion, celery, carrots, celery seed and hard-cooked eggs. gently fold in the dressing. refrigerate until serving. i personally like this to sit for at least a day before serving to let the flavors blend, but you may serve it as soon as it is chilled.

Avocado Ranch Salad Dressing

Ingredients

• Servings: 5
• 1/4 cup ripe avocado
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1 tablespoon buttermilk
• 1 1/2 teaspoons distilled white vinegar
• 1/8 teaspoon salt
• 1/8 teaspoon dried parsley
• 1 pinch dried dill weed
• 1/8 teaspoon onion powder
• 1 pinch garlic powder

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• mash avocado in a bowl, then stir in mayonnaise, sour cream, buttermilk, and vinegar. sprinkle with salt, parsley, dill, onion powder, and garlic powder. stir until well blended, chill until ready to serve.

elegant turkey stuffing

Ingredients

• Servings: 14
• 1 cup raisins
• 1 1/2 cups orange liqueur
• 1/2 cup unsalted butter
• 2 cups chopped celery
• 1 large onion, chopped
• 1 pound spicy italian sausage, casing removed
• 1 (16 ounce) package herb-seasoned dry bread stuffing mix
• 1 cup chopped pecans
• 4 granny smith apples - peeled, cored and chopped
• 1/2 cup unsalted butter, melted
• 2 cups chicken broth
• 4 teaspoons chopped fresh sage
• salt and pepper to taste

Recipe

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


• place the raisins in a small saucepan, and cover with 1 cup of liqueur. bring to boil, remove from heat, and set aside.
• in a large skillet, melt 1/2 cup butter over medium heat. saute the celery and onion in the butter for 10 minutes. transfer to a large mixing bowl.
• in the same skillet, cook the sausage over medium-high heat until crumbled and evenly brown. drain.
• combine the sausage and stuffing mix with the celery and onion mixture. stir in the raisins and liqueur, pecans, and apples. mix in melted butter, chicken broth, 1/2 cup orange liqueur; the stuffing should be totally moistened. season with sage, salt, and pepper.

French Apple Pie With Cream Cheese Topping

Ingredients

• Servings: 1
• 1/4 cup butter, softened
• 1 cup white sugar
• 1 egg
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon baking soda
• 1 cup all-purpose flour
• 1/2 cup chopped walnuts
• 2 1/2 cups diced apple without peel
• 1 teaspoon vanilla extract
• 2 tablespoons hot water
• 3 ounces cream cheese, softened
• 3 tablespoons unsalted butter, softened
• 1/2 teaspoon vanilla extract
• 1 1/2 cups sifted confectioners' sugar

Recipe

• preheat oven to 350 degrees f (175 degrees c). grease a 9-inch pie pan.
• combine 1/4 cup butter, white sugar, egg, salt, cinnamon, nutmeg, soda, flour, nuts, apples, 1 teaspoon vanilla, and hot water in the order given. (batter will be thick). pour into pie pan.
• bake for 45 minutes at 350 degrees f (175 degrees c).
• serve with cream cheese frosting. to make frosting: mix cream cheese, 3 tablespoons butter, 1/2 teaspoon vanilla, and sifted confectioners' sugar. beat until smooth. can serve hot or warm. also, can refrigerate and let cream cheese topping set up for a cold dessert.

Apple Cake And Butter Sauce

Ingredients

• Servings: 1
• 1 cup white sugar
• 1/4 cup butter
• 2 large apples
• 2 eggs
• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 1 teaspoon baking soda
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 1/2 cup butter
• 1 cup white sugar
• 1/2 cup heavy whipping cream
• 1 1/2 teaspoons vanilla extract

Recipe

• peel, core, and grate the apples.
• cream together 1 cup sugar and 1/4 cup butter or margarine. stir in the grated apples and eggs. sift together flour, salt, soda, nutmeg, and cinnamon; mix into the apple mixture. pour batter into an ungreased 9 inch glass pie plate.
• bake at 350 degrees f (175 degrees c) for 50 minutes. remove from oven.
• place 1/2 cup butter or margarine, 1 cup sugar, 1/2 cup cream, and vanilla in the top pan of a double boiler. heat and stir until sugar has dissolved and butter or margarine has melted. serve over apple cake.

Cinnamon Teacake

Ingredients

• Servings: 1
• 8 tablespoons butter
• 1 cup self-rising flour
• 1/2 cup white sugar
• 1 tablespoon ground cinnamon
• 1/3 cup milk
• 1 tablespoon white sugar
• 1/2 teaspoon ground cinnamon
• 1/4 cup white sugar
• 1 1/2 teaspoons ground cinnamon

Recipe

• preheat oven to 350 degrees f (175 degrees c). lightly grease one 6 inch round cake pan.
• melt 7 tablespoons of the butter. in a medium sized bowl mix together the melted butter, 1/2 cup white sugar, 1 tablespoon cinnamon, and the self rising flour to form a soft dough. add the milk and mix again till smooth. pour batter into prepared pan.
• bake at 350 degrees f (175 degrees c) for 15 to 20 minutes. remove cake from oven and set aside. once cake is cool enough to handle remove from its pan and place on a serving dish.
• in a saucepan melt 1 tablespoon butter and mix with 1 tablespoon white sugar and 1/2 teaspoon cinnamon. spread over top of cake.
• in a small bowl stir together the remaining 1/4 cup sugar and 1 1/2 teaspoons cinnamon. sprinkle over cake.

couscous with roasted tuscan inspired vegetables

Ingredients

• Servings: 4
• 1 (198 g) package casbah couscous
• 2 1/2 cups imagine organic vegetable broth
• 1 (400 g) package europe's best® roasted gourmet tuscan inspired blend
• 1 tablespoon spectrum® olive oil
• 1 large clove garlic, minced
• 1 (170 gram) package yves veggie cuisine® chick'n veggie tenders
• 1/3 cup chopped sun-dried tomatoes
• 1/4 cup chopped italian parsley
• salt and pepper

Recipe

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


• make couscous according to package directions, using vegetable broth. fluff with fork when done.
• thaw and coarsely chop vegetables.
• heat oil in a non-stick skillet or pot with a lid over medium heat. stir in vegetables and garlic. cook, stirring often, for 3 to 4 minutes.
• add chick'n veggie tenders; stir into vegetables.
• stir in couscous, sun-dried tomatoes and parsley; cover and heat through. season to taste with salt and pepper.

Creamy Cauliflower Salad

Ingredients

• Servings: 4
• 1 head cauliflower, cut into florets
• 1/2 cup grape tomatoes, quartered
• 3 tablespoons bacon bits
• 1/4 cup shredded cheddar cheese
• 3 hard-boiled eggs, chopped
• 1 cup mayonnaise
• 1/3 cup sugar
• 2 tablespoons vinegar
• 1 tablespoon lemon juice

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 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.
• toss cauliflower florets, tomatoes, bacon bits, cheese, and eggs together in a bowl.
• in a separate bowl, dissolve sugar into vinegar and lemon. whisk in mayonnaise until thoroughly combined.
• pour dressing over salad, and toss gently to coat. cover and refrigerate until well-chilled. toss again gently, and serve.

Stuffed Artichokes

Ingredients

• Servings: 6
• 6 whole artichokes
• 3 slices italian bread, cubed
• 1 clove garlic, minced
• 1/8 cup chopped fresh parsley
• 1/4 cup grated romano cheese
• 1/2 teaspoon dried oregano
• 5 tablespoons vegetable oil, divided
• salt and pepper to taste

Recipe

Preparation Time: 25 mins Cook Time: 1 hr

Ready Time: 1 hr 25 mins


• snip the pointed tips of artichoke leaves, and cut off the stems. wash and drain. holding artichoke firmly by base, firmly rap the top of it on a hard surface; this will open it so it can be stuffed.
• in a medium bowl combine bread cubes, garlic, parsley, romano cheese, oregano, 2 tablespoons vegetable oil, salt and pepper; mix well.
• press about 1/2 cup of stuffing into each artichoke. tightly pack stuffed artichokes together in a large heavy saucepan or dutch oven. add enough water to reach half way up artichokes and add 3 tablespoons oil.
• bring to a boil over high heat; reduce heat to low and simmer, covered, for 1 hour, or until leaves pull out easily.

Monster Cookies V

Ingredients

• Servings: 10
• 9 cups rolled oats
• 4 teaspoons baking soda
• 1 1/2 cups semisweet chocolate chips
• 1 cup candy-coated milk chocolate pieces
• 1 cup peanuts
• 2 cups white sugar
• 2 1/2 cups packed brown sugar
• 1 cup butter
• 1 teaspoon vanilla extract
• 6 eggs
• 2 1/2 cups peanut butter

Recipe

• preheat oven to 350 degrees f (175 degrees c).
• mix together oatmeal, baking soda, chocolate chips, m & m's , and peanuts. set aside.
• in a separate bowl, mix together white sugar, brown sugar, butter or margarine, vanilla, eggs and peanut butter.
• combine the two mixes. wet your hands. roll into 1 inch balls.
• bake on a greased cookie sheet for 10 to 12 minutes.

italian seasoning ii

Ingredients

• Servings: 10
• 2 tablespoons dried basil
• 2 tablespoons dried oregano
• 2 tablespoons dried thyme
• 2 tablespoons dried marjoram
• 1 tablespoon dried rosemary
• 1 tablespoon dried sage

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• in a food processor, combine basil, oregano, thyme, marjoram, rosemary and sage. blend for 1 minute, or until desired consistency is achieved.

Tangy Buttermilk Cheese Bread

Ingredients

• Servings: 1
• 1 1/8 cups buttermilk
• 3 cups bread flour
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons white sugar
• 3/4 cup shredded sharp cheddar cheese
• 1 1/2 teaspoons active dry yeast

Recipe

• place ingredients in bread machine pan in the order suggested by the manufacturer. select white bread setting. start.
• to bake bread in oven: select dough or manual cycle. once cycle is complete, shape dough and place in a greased loaf pan. allow to rise in a warm spot until doubled in size. bake in a preheated 350 degrees f (175 degrees c) oven for 35 to 45 minutes.

blueberry cheesecake

Ingredients

• Servings: 1
• 1 cup graham cracker crumbs
• 2 tablespoons white sugar
• 1/4 cup melted butter
• 2 (8 ounce) packages cream cheese, softened
• 1 cup sour cream
• 3/4 cup white sugar
• 1 teaspoon vanilla extract
• 2 tablespoons all-purpose flour
• 4 eggs
• 2 cups frozen blueberries, dry pack
• 1/3 cup blueberry jelly

Recipe

• combine crumbs, 2 tablespoons sugar and butter. pat mixture into the bottom of a 9 inch springform pan.
• mash cream cheese until soft and creamy. gradually beat in sour cream, 3/4 cup sugar, vanilla and flour. beat in eggs one at a time.
• pour mixture into crumb-lined pan. bake in a preheated 325 degree f (165 degrees c) oven for 1 hour or until firm to the touch.
• cool and then remove cake from pan by loosening edges with a knife. place frozen blueberries on top of cake. melt jelly and spoon over blueberries to glaze. chill until ready to serve.

italian sausages with roasted sweet potatoes and sweet peppers

Ingredients

• Servings: 6
• 2 tablespoons spectrum naturals® olive oil
• 1 (400 g) package europe's best® roasted gourmet fire roasted sweet potato slices
• 1 (300 g) package europe's best® roasted gourmet roasted red & yellow peppers parilla
• 1 cup coarsely chopped red onion
• 1/4 cup calamata olives (pitted if desired)
• 1 (380 g) package yves veggie cuisine® spicy italian veggie sausages
• 1 tablespoon chopped fresh rosemary
• 1 clove garlic, minced
• 1 teaspoon seasoning salt

Recipe

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


• preheat oven to 400 degrees f (200 degrees c).
• brush 1 teaspoon (5 ml) of the oil in the bottom of a 13 x 9-inch (33 x 23 cm) pan. place sweet potatoes, peppers, onion and olives in pan.
• slice each of the sausages into 5 or 6 pieces; place in pan.
• in a small bowl, mix together remaining oil, rosemary, garlic and seasoning salt. brush over vegetables. cover with foil.
• bake in the preheated oven for 30 minutes. remove foil and cook 10 minutes longer.

homemade wonderful bread

Ingredients

• Servings: 2
• 2 1/2 teaspoons active dry yeast
• 1/4 cup warm water (110 degrees f/45 degrees c)
• 1 tablespoon white sugar
• 4 cups all-purpose flour
• 1/4 cup dry potato flakes
• 1/4 cup dry milk powder
• 2 teaspoons salt
• 1/4 cup white sugar
• 2 tablespoons margarine
• 1 cup warm water (110 degrees f/45 degrees c)

Recipe

Preparation Time: 10 mins Cook Time: 3 hrs

Ready Time: 3 hrs 25 mins


• whisk together the yeast, 1/4 cup warm water and sugar. allow to sit for 15 minutes.
• add ingredients in the order suggested by your manufacturer, including the yeast mixture. select the basic and light crust setting.

Bran Muffins Iii

Ingredients

• Servings: 2
• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 1 1/2 cups wheat bran
• 1/2 teaspoon salt
• 1 1/4 teaspoons baking soda
• 6 tablespoons molasses
• 2 cups buttermilk
• 1 egg, beaten
• 3 tablespoons butter, melted

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). grease muffin pans or line with paper cups.
• in a large bowl, combine all purpose flour, whole wheat flour, wheat bran, salt and baking soda. add molasses, buttermilk, egg and butter; stir just to moisten. scoop batter into prepared muffin pans. cups should be 2/3 to 3/4 full.
• bake at 350 degrees f (175 degrees c) for 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

yakitori don

Ingredients

• Servings: 4
• 1 (3 pound) whole chicken, cut into pieces
• 1 tablespoon grated fresh ginger root
• 1 clove garlic, crushed
• 3 tablespoons white sugar
• 2/3 cup soy sauce
• 1 tablespoon
• 1/4 cup mirin (japanese sweet )
• 2 tablespoons cooking oil

Recipe

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


• rinse chicken, and pat dry. in a glass baking dish or bowl, stir together the ginger, garlic, sugar, soy sauce, and mirin. place the chicken into the mixture to marinate. refrigerate, covered for several hours, or overnight.
• heat oil in a large heavy skillet over medium-high heat. place chicken pieces into the pan skin-side down, reserving marinade. cook until light brown, then flip and brown the other side. drain off grease, and pour the marinade into the pan.
• cover, and reduce heat to low, and simmer for 8 to 10 minutes. remove the lid and continue cooking, shaking the skillet occasionally, until marinade is reduced to a nice thick sauce and chicken pieces are fully cooked.

dad's cookies

Ingredients

• Servings: 3
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 1 cup white sugar
• 1 cup brown sugar
• 1 1/2 cups rolled oats
• 1/2 cup flaked coconut
• 3/4 cup vegetable oil
• 2 eggs
• 1 teaspoon vanilla extract

Recipe

Preparation Time: 18 mins Cook Time: 12 mins Ready Time: 30 mins


• preheat oven to 350 degrees f (175 degrees c). grease cookie sheets.
• in a large bowl, stir together the flour, baking soda, salt, white sugar, brown sugar, oats and coconut. make a well in the center and pour in the oil, eggs and vanilla. mix well using your hands or a wooden spoon. roll the dough into walnut sized balls and place 2 inches apart the prepared cookie sheets. flatten slightly with a fork.
• bake for 10 to 12 minutes in the preheated oven, cookies should be a very light brown and chewy - not crisp. cool for a couple of minutes on the baking sheets before removing to wire racks to cool completely.

And Mushroom Sauce Chicken

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 4 skinless, boneless chicken breast halves
• 3 tablespoons whole wheat flour
• 2 tablespoons minced shallots
• 1/2 cup white
• 1/2 cup chicken stock
• 8 fresh mushrooms, sliced
• 1 sprig fresh tarragon
• 3 1/2 tablespoons
• 1 tablespoon chopped fresh parsley

Recipe

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


• in a deep skillet, heat oil on high. coat chicken with flour, add to skillet, reduce heat and cook on low for 10 minutes (or until cooked through). remove chicken breasts to a platter and keep warm.
• to the same skillet, add the shallots, saute for 1 minute, then add and heat until reduced by half. add stock and heat for 5 minutes until sauce thickens.
• meanwhile, in a small pan, saute mushrooms in a little oil. add tarragon to mushrooms, then add both to the chicken and sauce. cook all for 7 minutes, stir in and cook for 5 more minutes.
• arrange the chicken on a platter and spoon sauce over it. garnish with parsley and extra thyme sprigs. serve.

mayonnaise cookies

Ingredients

• Servings: 3
• 1 cup white sugar
• 2 cups all-purpose flour
• 1 cup mayonnaise
• 1 teaspoon baking soda
• 1 pinch salt
• 1 teaspoon vanilla extract

Recipe

• mix together sugar, flour, baking soda, and salt. add mayonnaise and vanilla. mix together very well.
• shape into walnut sized balls. (the dough will be crumbly). mash with a fork, sprinkle with sugar. bake 12 minutes in a 350 degree f (175 degrees c) oven.

apricot/cranberry chutney

Ingredients

• Servings: 12
• 1/4 cup diced dried apricots
• 1 (12 ounce) package fresh cranberries
• 1/2 cup raisins
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground allspice
• 1 pinch ground cloves
• 1 cup water
• 3/4 cup white sugar
• 1/2 cup vinegar

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 30 mins


• in a medium bowl, mix together the apricots, cranberries, raisins, cinnamon, ginger, allspice, and cloves.
• in a medium saucepan, boil water and sugar, stirring constantly, until sugar is dissolved. add the dried fruit mixture and vinegar. bring to a boil, reduce heat, and simmer for 10 minutes. remove from heat, and allow to cool for 5 minutes. serve immediately, or refrigerate in a covered container.

white chocolate blueberry cheesecake

Ingredients

• Servings: 1
• crust:
• 2 cups crushed graham crackers
• 1 cup slivered almonds
• 1/2 cup white sugar
• 1/4 cup clarified butter, melted
• 2 tablespoons caramel topping
• filling:
• 1 pound white chocolate, chopped
• 4 (8 ounce) packages cream cheese, softened
• 3/4 cup white sugar
• 4 eggs, beaten
• 2 egg yolks
• 1 tablespoon all-purpose flour
• 1 teaspoon vanilla extract
• topping:
• 1/2 cup white sugar
• 1 teaspoon cornstarch
• 1/4 cup water
• 1 pint fresh blueberries
• 2 teaspoons lemon juice

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• preheat oven to 275 degrees f (135 degrees c). make the crust: in a food processor, blend together the graham cracker crumbs, almonds and sugar until the almonds are ground fine. pour in the melted butter and caramel while processing, until mixture is combined. press the mixture the bottom, and half way up the side of a 10 inch springform pan.
• make the filling: in a metal bowl over a pan of barely simmering water, melt the white chocolate, stirring until smooth. remove from heat and set aside. in a large bowl, beat the cream cheese and 3/4 cup sugar until smooth. beat in the eggs and the egg yolks, one at a time. beat in the flour and the vanilla and blend in the melted white chocolate slowly, beating until the filling is well combined. pour filling into crust.
• bake in the middle of preheated oven for 1 hour. then turn off the heat, and crack the oven door an inch, letting the cheesecake cool in the oven to room temperature. cover loosely and refrigerate overnight before removing from pan.
• make the topping: in a saucepan, combine 1/2 cup sugar and cornstarch. stir in water and blueberries. bring to a boil, then simmer for 10 minutes, stirring occasionally. press through a fine sieve. stir in lemon juice, allow to cool, and store in a glass jar.

Creamy Cranberry Salad

Ingredients

• Servings: 8
• 1 (12 ounce) package fresh cranberries
• 1 cup white sugar
• 1 (6 ounce) package red jell-o® mix
• 1 (8 ounce) can crushed pineapple, drained
• 3/4 cup orange juice
• 1 apple with peel, grated
• 1 cup chopped pecans
• 1 cup whipping cream
• 1 (8 ounce) package cream cheese, softened

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 12 hrs 30 mins


• process cranberries in blender or food processor; pour sugar over cranberries and stir to dissolve.
• bring 3/4 cup of water to a boil; stir in gelatin and let cool. stir cooled gelatin into cranberries, and add pineapple, orange juice, apple and pecans. mix well, cover and refrigerate overnight.
• whip cream and beat in cream cheese.
• in a glass serving dish, layer half of the cranberry mixture, then the whipped cream mixture, then the remaining cranberry mixture.

T. T.'s Cookies

Ingredients

• Servings: 2
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup unsalted butter
• 1 1/2 cups white sugar
• 1/3 cup peanut butter
• 1 egg
• 1 teaspoon vanilla extract
• 2 cups semisweet chocolate chips
• 4 chocolate covered peanut butter cups, chopped

Recipe

• preheat oven to 350 degrees f (175 degrees c).
• sift together the flour, baking soda and salt, set aside. in a medium bowl, cream together the sugar and butter. stir in the peanut butter, egg and vanilla. add the dry ingredients, mix well. then fold in the chocolate chips and chopped peanut butter cups. shape into 2 inch balls and place on unprepared cookie sheets 3 inches apart.
• bake for 12 to 15 minutes in the preheated oven. remove from baking sheets to cool on wire racks.

sugar cookies ix

Ingredients

• Servings: 3
• 1 cup butter
• 1 cup packed brown sugar
• 1 cup white sugar
• 2 eggs
• 2 tablespoons vanilla extract
• 3 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder

Recipe

• preheat oven to 300 degrees f (150 degrees c). lightly grease a cookie sheet.
• cream together the butter or margarine, white sugar, brown sugar, and eggs. add vanilla and stir.
• add the flour, salt, baking soda, and baking powder and mix well.
• drop by spoonfuls a lightly greased cookie sheet.
• bake at 300 degrees f (150 degrees c) for about 12 minutes or until lightly browned.

monster cookies i

Ingredients

• Servings: 7
• 6 eggs
• 2 1/3 cups packed brown sugar
• 2 cups white sugar
• 1/2 tablespoon vanilla extract
• 4 teaspoons baking soda
• 1 cup butter
• 2 2/3 cups peanut butter
• 9 cups rolled oats
• 2 cups semisweet chocolate chips

Recipe

• preheat oven to 350 degrees f (175 degrees c). lightly grease cookie sheets.
• cream butter and peanut butter together. add the sugars and stir until well mixed.
• add eggs one at a time, then add vanilla.
• mix oatmeal and baking soda separately, then stir into batter.
• add chocolate chips last.
• drop by heaping teaspoons cookie sheets. bake for 12-15 minutes.

Mrs. Fields Cookie Recipe Ii

Ingredients

• Servings: 112
• 2 cups butter, softened
• 2 cups white sugar
• 2 cups packed brown sugar
• 2 teaspoons vanilla extract
• 1 teaspoon salt
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 4 eggs
• 4 cups all-purpose flour
• 5 cups rolled oats
• 4 cups semisweet chocolate chips
• 8 ounces finely grated chocolate bar
• 3 cups chopped walnuts

Recipe

• preheat oven to 350 degrees f (180 degrees c).
• cream together butter or margarine, white sugar, and brown sugar. add eggs and vanilla.
• mix together in a separate bowl: salt, baking powder, baking soda, flour and oatmeal (put small amounts of oatmeal in blender until it turns to powder. measure out 5 cups of oatmeal and only "powderize" that, not 5 cups "powderized" oatmeal).
• mix all of the above.
• add: chocolate chips, grated chocolate bar, and chopped nuts (any kind).
• bake on greased cookie sheet (make golf ball sized balls) and bake about two inches apart. bake for 8 -10 minutes. do not overbake.

blue cheese fried potatoes

Ingredients

• Servings: 4
• 2 tablespoons butter
• 2 russet potatoes, sliced into 1/4 inch slices
• 1 large onion, cut into 1/4-inch thick rings
• 1 (4 ounce) package blue cheese crumbles
• 3 slices bacon, cooked and crumbled
• salt and ground black pepper to taste

Recipe

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


• melt the butter in a large skillet over medium heat. add the potatoes and onions. cook until the onions are golden brown and the potatoes are tender, 15 to 20 minutes. stir in the blue cheese and bacon, continue to cook until the blue cheese begins to melt. season with salt and pepper.

Blondie Brownies

Ingredients

• Servings: 16
• 1/2 cup shortening
• 1 tablespoon milk
• 1 cup packed brown sugar
• 1 egg, beaten
• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/8 teaspoon salt
• 1 teaspoon vanilla extract
• 1/2 cup chopped walnuts

Recipe

• preheat oven to 350 degrees f (175 degrees c). grease and flour one 8x8 inch pan.
• combine shortening and milk in large saucepan. place over low heat until shortening melts. remove from heat, add the brown sugar and egg. stir until well blended.
• combine the flour, baking powder and salt; stir into sugar mixture. stir in vanilla and nuts. spread evenly into prepared pan.
• bake at 350 degrees f (175 degrees c) for 20 to 25 minutes or until toothpick inserted in middle comes out clean. cool and cut into 2x2 inch squares.

Sweet And Spicy Pumpkin Seeds

Ingredients

• Servings: 2
• 2 cups pumpkin seeds, rinsed and dried
• 2 tablespoons butter, melted
• 1 teaspoon salt
• 1 tablespoon worcestershire sauce
• 1 tablespoon brown sugar
• 2 drops hot pepper sauce

Recipe

Preparation Time: 10 mins Cook Time: 45 mins Ready Time: 55 mins


• preheat oven to 300 degrees f (150 degrees c). line a baking pan with aluminum foil.
• stir together the pumpkin seeds and butter in a bowl. add the salt, worcestershire sauce, brown sugar, and hot pepper sauce; stir. spread the seeds in a single layer on the baking pan.
• bake in preheated oven until crispy, about 45 minutes.

grilled roasted red pepper and ham sandwich

Ingredients

• Servings: 1
• 2 teaspoons mayonnaise, or condiment of your choice (optional)
• 2 slices sourdough bread
• 2 slices provolone cheese
• 2 thin slices ham
• 1/2 roasted red pepper packed in oil, drained and sliced
• 2 teaspoons butter
• 2 teaspoons grated parmesan or romano cheese

Recipe

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


• spread mayonnaise one side of each slice of bread. on one slice of bread, place one slice of provolone cheese, then ham, red peppers, and the other slice of cheese. top with the other slice of bread with the mayonnaise facing the filling. butter the outsides of the sandwich, and sprinkle a little bit of parmesan cheese the butter.
• heat a skillet over medium heat until warm. fry the sandwich on both sides until golden brown and cheese is melted. if you have an indoor grill, this sandwich may be grilled that way also. cut the sandwich in half, and serve.

jalapeno pepper jelly

Ingredients

• Servings: 6
• 3 green bell pepper, minced
• 2 (4 ounce) cans diced jalapeno peppers
• 1 1/2 cups distilled white vinegar
• 6 1/2 cups white sugar
• 1/2 teaspoon cayenne pepper
• 1 (6 fluid ounce) container liquid pectin
• 5 drops green food coloring

Recipe

• in a large, stainless steel saucepan, combine peppers, vinegar, sugar, and cayenne pepper. cook over medium high heat. stir frequently until mixture begins to boil.
• stir in pectin; boil 5 minutes longer, stirring constantly, and mix in food coloring. skim off foam, and remove from heat.
• ladle into sterilized jars. seal, and process in a boiling-water canner for 5 minutes.

peanut butter cookies ii

Ingredients

• Servings: 6
• 1 cup butter, softened
• 1 cup white sugar
• 1 cup packed brown sugar
• 2 eggs
• 1 cup peanut butter
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1/4 teaspoon salt
• 1 cup flaked coconut

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 1 hr 20 mins


• preheat oven to 375 degrees f (190 degrees c).
• in a medium bowl, cream together the butter, white sugar, and brown sugar until light and fluffy. beat in the eggs one at a time, then mix in the peanut butter. combine the flour, baking soda, and salt; blend in to form a soft dough. mix in coconut. drop dough by teaspoonfuls ungreased cookie sheets. flatten each cookie using the tines of a fork.
• bake for 12 to 15 minutes in the preheated oven. cool on wire racks.

Tangy Buttermilk Cheese Bread

Ingredients

• Servings: 1
• 1 1/8 cups buttermilk
• 3 cups bread flour
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons white sugar
• 3/4 cup shredded sharp cheddar cheese
• 1 1/2 teaspoons active dry yeast

Recipe

• place ingredients in bread machine pan in the order suggested by the manufacturer. select white bread setting. start.
• to bake bread in oven: select dough or manual cycle. once cycle is complete, shape dough and place in a greased loaf pan. allow to rise in a warm spot until doubled in size. bake in a preheated 350 degrees f (175 degrees c) oven for 35 to 45 minutes.

okra and tomatoes

Ingredients

• Servings: 6
• 2 slices bacon
• 1 pound frozen okra, thawed and sliced
• 1 small onion, chopped
• 1/2 green bell pepper, chopped
• 2 celery, chopped
• 1 (14.5 ounce) can stewed tomatoes
• salt and pepper to taste

Recipe

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


• place bacon in a large, deep skillet. cook over medium high heat until evenly brown. drain, crumble, and set aside.
• remove bacon from pan and saute okra, onion, pepper and celery until tender. add tomatoes, salt and pepper and cook until tomatoes are heated through.
• garnish with crumbled bacon, if desired.