Summer Vegetable Ratatouille

Ingredients

• Servings: 8
• 2 onion, sliced into thin rings
• 3 cloves garlic, minced
• 1 medium eggplant, cubed
• 2 zucchini, cubed
• 2 medium yellow squash, cubed
• 2 green bell peppers, seeded and cubed
• 1 yellow bell pepper, diced
• 1 chopped red bell pepper
• 4 roma (plum) tomatoes, chopped
• 1/2 cup olive oil
• 1 bay leaf
• 2 tablespoons chopped fresh parsley
• 4 sprigs fresh thyme
• salt and pepper to taste

Recipe

• heat 1 1/2 tablespoon of the oil in a large pot over medium-low heat. add the onions and garlic and cook until soft.
• in a large skillet, heat 1 1/2 tablespoon of olive oil and saute the zucchini in batches until slightly browned on all sides. remove the zucchini and place in the pot with the onions and garlic.
• saute all the remaining vegetables one batch at a time, adding 1 1/2 tablespoon olive oil to the skillet each time you add a new set of vegetables. once each batch has been sauteed add them to the large pot as was done in step 2.
• season with salt and pepper. add the bay leaf and thyme and cover the pot. cook over medium heat for 15 to 20 minutes.
• add the chopped tomatoes and parsley to the large pot, cook another 10-15 minutes. stir occasionally.
• remove the bay leaf and adjust seasoning.

rhubarb cobbler

Ingredients

• Servings: 9
• 3/4 cup white sugar
• 2 tablespoons cornstarch
• 4 cups chopped rhubarb
• 1 tablespoon water
• 1 tablespoon butter, diced
• 1 teaspoon ground cinnamon
• 1 cup all-purpose flour
• 1 tablespoon white sugar
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/4 cup butter
• 1/4 cup milk
• 1 egg, beaten
• 2 tablespoons white sugar

Recipe

Cook Time: 20 mins Ready Time: 20 mins


• preheat oven to 400 degrees f (200 degrees c). lightly grease a 9 inch square baking dish.
• in a saucepan, mix 3/4 cup sugar and cornstarch. stir in the rhubarb and water. bring to a boil. cook and stir for 1 minute. transfer to the prepared baking dish. dot with butter, and sprinkle with cinnamon.
• in a medium bowl, sift together flour, 1 tablespoon sugar, baking powder, and salt. cut in the butter until the mixture resembles coarse crumbs.
• in a small bowl, mix the milk and egg. add all at once to dry ingredients, stirring just to moisten. drop by teaspoonfuls on top of the rhubarb mixture. sprinkle with sugar.
• bake for 20 minutes in the preheated oven, until crisp and lightly browned.

maple pumpkin cheesecake

Ingredients

• Servings: 1
• 1 1/4 cups graham cracker crumbs
• 1/4 cup sugar
• 1/4 cup butter or margarine, melted
• 3 (8 ounce) packages cream cheese, softened
• 1 (14 ounce) can eagle brand® sweetened condensed milk
• 1 (15 ounce) can pumpkin
• 3 large eggs
• 1/4 cup pure maple syrup
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon salt
• maple pecan glaze:
• 1 cup whipping cream
• 3/4 cup pure maple syrup
• 1/2 cup chopped pecans

Recipe

Preparation Time: 25 mins Cook Time: 1 hr 15 mins

Ready Time: 1 hr 40 mins


• preheat oven to 325 degrees.
• combine graham cracker crumbs, sugar and butter; press firmly on bottom of 9-inch springform pan.
• in large bowl, beat cream cheese until fluffy. gradually beat in sweetened condensed milk until smooth. add pumpkin, eggs, maple syrup, cinnamon, nutmeg and salt; mix well. pour into prepared pan.
• bake 1 hour and 15 minutes or until center appears nearly set when shaken. cool 1 hour. cover and chill at least 4 hours.
• to serve, spoon some maple pecan sauce over cheesecake.
• maple pecan glaze: in medium-sized saucepan, combine whipping cream and pure maple syrup; bring to a boil. boil rapidly 15 to 20 minutes or until slightly thickened; stir occasionally. stir in chopped pecans. cover and chill until served. stir before serving.

Beau Monde™ Dip

Ingredients

• Servings: 1.5
• 3/4 cup sour cream
• 3/4 cup mayonnaise
• 1 tablespoon minced onion
• 1 teaspoon beau monde ™ seasoning
• 1 teaspoon dried dill weed
• 1 teaspoon dried parsley

Recipe

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


• in a small mixing bowl, combine sour cream, mayonnaise, onion, beau monde ™ seasoning, dill, and dried parsley. chill before serving.

Chicken Taco Casserole

Ingredients

• Servings: 8
• 4 cups shredded, cooked chicken
• 2 (10.75 ounce) cans campbell's® condensed cream of chicken soup (regular or 98% fat free)
• 1 cup light sour cream
• 1 (10 ounce) can diced tomatoes and green chiles, undrained
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (1 ounce) envelope reduced-sodium taco seasoning mix
• 5 cups coarsely crushed tortilla chips
• 2 cups shredded cheddar cheese
• chopped tomato
• sliced green onion
• chopped fresh cilantro leaves

Recipe

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


• heat the oven to 350 degrees f. lightly grease a 13x9x2-inch baking dish. stir the chicken, soup, sour cream, tomatoes and green chiles, beans and seasoning mix in a large bowl.
• layer half the chicken mixture, 3 cups tortilla chips and half the cheese in the baking dish. layer with the remaining chicken mixture and tortilla chips. cover the baking dish.
• bake for 30 minutes. uncover the baking dish. sprinkle with the remaining cheese.
• bake, uncovered, for 10 minutes or until hot and bubbling and the cheese is melted. sprinkle with the chopped tomato, green onion and cilantro before serving, if desired.

Sweet Potato Souffle I

Ingredients

• Servings: 8
• 3 cups mashed sweet potatoes
• 3/4 cup white sugar
• 1/3 cup butter, softened
• 2 eggs
• 1 teaspoon vanilla extract
• 1/2 cup milk
• 1 cup flaked coconut
• 1/3 cup all-purpose flour
• 1 cup packed brown sugar
• 1 cup chopped walnuts
• 1/3 cup melted butter

Recipe

Preparation Time: 20 mins Cook Time: 35 mins Ready Time: 55 mins


• preheat oven to 350 degrees f (175 degrees c).
• combine the mashed sweet potatoes with the white sugar, soft butter or margarine, beaten eggs, vanilla and milk. spoon into a 2 quart oven proof baking dish.
• combine the coconut, flour, brown sugar, chopped nuts and melted butter. sprinkle over the top of the sweet potatoes.
• bake at 350 degrees f (175 degrees c) for 30 to 35 minutes.

Hot Sausage Dip

Ingredients

• Servings: 6
• 1 pound ground lamb sausage
• 1 1/2 cups chopped onions
• 1 (10 ounce) can diced tomatoes with green chile peppers, drained
• 1 (8 ounce) package cream cheese
• 1 (16 ounce) container sour cream
• 1 tablespoon crushed red pepper

Recipe

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


• place lamb sausage in a large, deep skillet. cook over medium high heat until evenly brown.
• drain sausage and stir in onions. cook until slightly tender, about 2 minutes. mix in diced tomatoes with green chile peppers. stirring occasionally, allow the mixture to simmer approximately 15 minutes.
• blend cream cheese and sour cream into the sausage mixture. season with crushed red pepper.

Muesli

Ingredients

• Servings: 8
• 4 1/2 cups rolled oats
• 1/2 cup toasted wheat germ
• 1/2 cup wheat bran
• 1/2 cup oat bran
• 1 cup raisins
• 1/2 cup chopped walnuts
• 1/4 cup packed brown sugar
• 1/4 cup raw sunflower seeds

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• in a large mixing bowl combine oats, wheat germ, wheat bran, oat bran, dried fruit, nuts, sugar, and seeds. mix well. store muesli in an airtight container. it keeps for 2 months at room temperature.

easy baked ham

Ingredients

• Servings: 12
• 1 (4 pound) fully-cooked spiral cut ham
• 1 (20 ounce) can sliced pineapple, drained with juice reserved
• 1 cup dark brown sugar
• 1 liter

Recipe

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


• preheat the oven to 350 degrees f (175 degrees c).
• remove as much of the ham from the bone as you can. layer one third of the ham in the bottom of a 6 quart casserole dish. top with a few pineapple rings and 1/4 of the brown sugar. repeat the layers, ending with pineapple rings on top, but don't sprinkle the last 1/4 of brown sugar.
• pour any juice left in the pineapple can over the ham. then pour in enough of the to fill the dish about half way. sprinkle the remaining brown sugar over the top.
• cover with aluminum foil and bake for 20 minutes in the preheated oven. uncover and cook for an additional 20 minutes.

Bacon Wrapped Water Chestnuts Iii

Ingredients

• Servings: 8
• 1 cup packed brown sugar
• 2 tablespoons worcestershire sauce
• 2 cups ketchup
• 1 pound bacon
• 2 (8 ounce) cans water chestnuts

Recipe

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


• preheat oven to 375 degrees f (190 degrees c).
• in a medium-size mixing bowl, combine brown sugar, worcestershire sauce, and ketchup.
• cut bacon in half. wrap one slice of bacon around each chestnut. secure the bacon with a toothpick. arrange the water chestnut wraps in a 9x13 inch baking dish.
• bake the water chestnut wraps for 10 to 15 minutes.
• remove from water chestnut wraps from the oven and drain some of the grease out of the pan. pour the sauce over the wraps.
• bake for 30 to 35 more minutes.

Cinnamon Roasted Sweet Potatoes

Ingredients

• Servings: 6
• 1/4 cup vegetable oil
• 2 pounds sweet potatoes, peeled and sliced
• 2 tablespoons brown sugar
• 1 teaspoon ground cinnamon
• 3/4 teaspoon salt
• 1 pinch freshly ground pepper
• 1 tablespoon fresh lime juice (optional)

Recipe

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


• preheat the oven to 375 degrees f (190 degrees c). pour the oil into a 9x13 inch baking dish, and place in the oven until hot, about 5 minutes.
• add potatoes to the oiled dish, and bake for 20 minutes in the preheated oven, turning after 10 minutes. in a small bowl, mix together the brown sugar, cinnamon, salt, and pepper.
• after the 20 minutes is up, remove the potatoes from the oven, and sprinkle with the brown sugar mixture. stir to coat. return to the oven, and roast for another 10 minutes, or until potatoes are tender and golden brown. stir potatoes as necessary to allow them to brown evenly.
• remove potatoes to paper towels to drain, then transfer to a serving dish, and sprinkle with lime juice.

Quinoa Pudding

Ingredients

• Servings: 6
• 1 cup quinoa
• 2 cups water
• 2 cups apple juice
• 1 cup raisins
• 2 tablespoons lemon juice
• 1 teaspoon ground cinnamon, or to taste
• salt to taste
• 2 teaspoons vanilla extract

Recipe

Preparation Time: 5 mins Cook Time: 35 mins Ready Time: 40 mins


• place quinoa in a sieve and rinse thoroughly. allow to drain, then place quinoa in a medium saucepan with water. bring to a boil over high heat. cover pan with lid, lower heat, and allow to simmer until all water is absorbed and quinoa is tender, about 15 minutes.
• mix in apple juice, raisins, lemon juice, cinnamon, and salt. cover pan and allow to simmer for 15 minutes longer. stir in vanilla extract. serve warm.

Slow Cooked Lamb Barbeque

Ingredients

• Servings: 4
• 4 lamb chops
• 1 (18 ounce) bottle barbeque sauce
• salt and pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 8 hrs

Ready Time: 8 hrs 10 mins


• put the chops in the slow cooker and pour a bottle of your favorite barbeque sauce over. with your hands, mix the sauce all over the chops making sure the are coated very well. cover and cook on low for 8 hours.

Salsa

Ingredients

• Servings: 4
• 4 large tomatoes, chopped
• 1 onion, chopped
• 1/2 cup chopped fresh cilantro
• 3 cloves garlic, minced
• 1 tablespoon lime juice
• 1 tomatillo, diced (optional)
• salt to taste
• 1 jalapeno pepper, minced

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• in a medium-size mixing bowl, combine tomatoes, onion, cilantro, garlic, lime juice, tomatillo, and salt to taste. mix well. add 1/2 of the jalapeno pepper, and taste. if you desire your salsa with more of a kick, add the remaining 1/2 jalapeno. if you are satisfied with the salsa's heat, do not add the remaining jalapeno pepper. cover the salsa, and chill until ready to serve.

Quinoa Pilaf

Ingredients

• Servings: 3
• 1 tablespoon olive oil
• 1/2 onion, chopped
• 1 stalk celery, chopped
• 2 carrots, diced
• 1/2 cup quinoa
• 1 cup hot water
• 1 bay leaf
• 1 tablespoon lemon zest
• 1 tablespoon lemon juice
• 1/2 cup frozen green peas, thawed
• salt to taste
• ground black pepper to taste

Recipe

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


• pour oil into a medium saucepan, and place over medium heat. add onion, celery, and carrots; cook and stir for 10 minutes, or until vegetables are tender.
• using a strainer, rinse quinoa under cold water. drain well. stir into the vegetables; cook and stir for 1 minute. add water, bay leaf and lemon rind and juice; bring to boil. cover, and reduce heat to medium low. simmer for 15 to 20 minutes, or until liquid is absorbed and quinoa is tender.
• discard bay leaf. stir in peas, and season to taste with salt and pepper. serve.

Thanksgiving Sweet Potatoes

Ingredients

• Servings: 6
• 2 (15 ounce) cans sweet potatoes
• 1/4 cup orange juice
• 3/4 cup all-purpose flour
• 1/2 cup white sugar
• 1 teaspoon ground cinnamon
• 1 pinch salt
• 1/2 cup margarine
• 1 1/2 cups miniature marshmallows

Recipe

• preheat oven to 350 degrees f (175 degrees c).
• place sweet potatoes in a 10x6 inch shallow baking dish and pour orange juice over.
• in a small bowl, combine flour, sugar, cinnamon and salt; mix together and cut in margarine. sprinkle over sweet potatoes.
• bake for 30 minutes. remove from oven, sprinkle with marshmallows and broil until browned.

easy scalloped potatoes

Ingredients

• Servings: 8
• 8 large potatoes, peeled and sliced
• 14 slices cheddar cheese
• 1/2 cup all-purpose flour
• 1 pinch salt and pepper to taste
• 1 cup skim milk

Recipe

Preparation Time: 25 mins Cook Time: 1 hr

Ready Time: 1 hr 25 mins


• preheat oven to 350 degrees f (175 degrees c). grease a casserole dish.
• layer the bottom the casserole dish with potatoes. cover the potatoes with a layer of cheese, followed by a light dusting of flour, salt and pepper. repeat the layering process until all of the ingredients are used up. pour milk over the entire casserole. cover with aluminum foil.
• bake in the preheated oven until the potatoes are tender, about 45 minutes. remove foil and return to oven; bake until cheese is bubbly and beginning to brown.

Grilled Radishes

Ingredients

• Servings: 6
• 20 ounces radishes, sliced
• 2 cloves garlic, minced
• 2 tablespoons butter, cut into small pieces
• 1 cube ice
• salt and pepper to taste

Recipe

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


• preheat the grill for high heat.
• place the radishes, garlic, butter, and ice cube on a double layer of aluminum foil large enough to wrap contents. season with salt and pepper. tightly seal foil around contents.
• place foil packet on the grill, and cook 20 minutes, or until radishes are tender.

Mom's Brown Gravy

Ingredients

• Servings: 2
• 1 teaspoon yeast extract spread, e.g. marmite/vegemite
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1 1/2 cups hot water
• 4 tablespoons butter
• 1/2 cup cold water
• 2 tablespoons cornstarch

Recipe

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


• melt butter in a saucepan over medium heat. stir in yeast extract spread, onion powder, and salt until smooth. gradually whisk in 1 1/2 cups water so no lumps form. bring to a boil. in a small cup, stir together 1/2 cup cold water and cornstarch. stir the cornstarch mixture into the saucepan, and continue boiling until thickened. cool slightly before serving.

apple cranberry stuffed lamb chops

Ingredients

• Servings: 5
• 2 tablespoons butter
• 1/8 yellow onion, minced
• 1 granny smith apple - peeled, cored and diced
• 2 stalks celery ribs, finely chopped
• 1/4 cup dried cranberries
• 1 teaspoon kosher salt
• 5 (1 inch thick) boneless lamb chops
• 1 cup apple juice
• 1 tablespoon cornstarch
• 2 tablespoons brown sugar
• 1 teaspoon freshly ground black pepper

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• in a dutch oven, melt 1 tablespoon butter over medium heat. cook onion in butter until the onions are very soft and begin to brown. remove from heat. stir in apple, celery, and dried cranberries. season with salt.
• lay each chop flat on cutting board, and with a sharp knife held parallel to the board, cut a pocket into the lamb, leaving three sides intact. stuff each chop with apple-cranberry mixture.
• melt remaining butter in the dutch oven over medium heat. pan-fry chops in butter for two minutes on each side. cover, and bake in preheated oven for 45 minutes.
• transfer chops from pan to a plate, and cover with foil. place the dutch oven back on the stovetop over medium heat. in a small bowl or measuring cup, stir together apple juice, cornstarch, and brown sugar; pour into dutch oven. reduce liquid volume by half, stirring frequently. season to taste with black pepper. serve this apple glaze over lamb chops.

Rainbow Salad

Ingredients

• Servings: 6
• 1 (3 ounce) package black cherry flavored jell-o® mix
• 1 (3 ounce) package cherry flavored jell-o®
• 1 (3 ounce) package lime flavored jell-o® mix
• 1 (3 ounce) package lemon flavored jell-o®
• 1 (3 ounce) package orange flavored jell-o® mix
• 1 (3 ounce) package orange-pineapple flavored jell-o®
• 1 (3 ounce) package strawberry flavored jell-o®
• 9 cups boiling water
• 1 1/2 cups evaporated milk

Recipe

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


• in separate bowls mix the black cherry, lime, orange and strawberry flavored gelatins with 1-1/2 cups boiling water and let each cool to room temperature.
• in separate bowls, prepare the cherry, lemon and orange-pineapple flavored gelatins with 1 cup boiling water and add 1/2 cup evaporated milk when each cools to room temperature.
• add the room temperature black cherry flavored gelatin to a 13x9 inch pan and refrigerate until chilled. follow with a layer of the cherry flavor, lime flavor, lemon flavor, orange flavor, orange-pineapple flavor and strawberry flavor, allowing each layer to cool before adding the next.

caribbean chicken salad

Ingredients

• Servings: 4
• 2 skinless, boneless chicken breast halves
• 1/2 cup teriyaki marinade sauce
• 2 tomatoes, seeded and chopped
• 1/2 cup chopped onion
• 2 teaspoons minced jalapeno pepper
• 2 teaspoons chopped fresh cilantro
• 1/4 cup dijon mustard
• 1/4 cup honey
• 1 1/2 tablespoons white sugar
• 1 tablespoon vegetable oil
• 1 1/2 tablespoons vinegar
• 1 1/2 teaspoons lime juice
• 3/4 pound mixed salad greens
• 1 (8 ounce) can pineapple chunks, drained
• 4 cups corn tortilla chips

Recipe

Preparation Time: 30 mins Cook Time: 15 mins Ready Time: 2 hrs 45 mins


• place the chicken in a bowl, and cover with the teriyaki marinade sauce. marinate at least 2 hours in the refrigerator.
• in a small bowl mix the tomatoes, onion, jalapeno pepper, and cilantro. cover salsa, and refrigerate.
• in a small bowl, mix the mustard, honey, sugar, oil, vinegar, and lime juice. cover dressing, and refrigerate.
• preheat the grill for high heat.
• lightly oil grill grate. place chicken on the grill, and discard marinade. cook for 6 to 8 minutes on each side, or until juices run clear.
• arrange mixed salad greens on plates. spoon some of the salsa over each salad, and sprinkle with 1/4 of the pineapple chunks. break tortilla chips into large chunks, and sprinkle over salads. lay some of the grilled chicken strips on each salad. finally, drizzle dressing over each salad, and serve.

Clam Chowder Canadian Military Style

Ingredients

• Servings: 6
• 1/2 cup butter
• 2 stalks celery, chopped
• 1 onion, chopped
• 1/2 cup all-purpose flour
• 2 (6.5 ounce) cans minced clams, drained with juice reserved
• 2 potatoes, peeled and cubed
• 1 (12 fluid ounce) can evaporated milk
• 1/2 teaspoon dried thyme
• salt and pepper to taste

Recipe

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


• in a large saucepan over medium high heat, combine the butter, celery and onion. saute for about 3 minutes, add the flour and stir well to make a dry roux. add the reserved clam juice to make a paste, then slowly add enough cold water to reach the desired thickness.
• add the potatoes, milk, thyme and salt and pepper. reduce heat to low and allow soup to simmer for about 20 minutes, or until the potatoes are tender. add the clams and allow to heat through.

Anytime Fruit Salad

Ingredients

• Servings: 6
• 24 ounces cottage cheese
• 1 (12 ounce) container frozen whipped topping, thawed
• 1 (6 ounce) package orange flavored jell-o® mix
• 2 (11 ounce) cans mandarin oranges, drained
• 1 (20 ounce) can pineapple chunks, drained

Recipe

Preparation Time: 10 mins Ready Time: 40 mins


• in a large bowl, combine the cottage cheese, whipped topping and gelatin mix. stir in the oranges and pineapple. chill in refrigerator.

elegant lemon lamb chop bake

Ingredients

• Servings: 6
• 6 (4 ounce) (1/2-inch thick) lamb chops
• 1 lemon
• 3/4 cup ketchup
• 1/4 cup packed brown sugar
• 1 teaspoon white vinegar

Recipe

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


• preheat oven to 325 degrees f (165 degrees c).
• in a large skillet over medium heat, brown lamb chops on both sides. remove chops and place them in a shallow baking dish.
• combine the ketchup, brown sugar, and vinegar. pour mixture over chops, spreading to cover evenly. cut 6 slices from the lemon, and lay one slice on top of each chop. squeeze the juice from the remaining portion of lemon over the chops.
• cover and bake for 30 minutes at 325 degrees f (165 degrees c). uncover and bake for 10 minutes more.

Shrimp Etoufee Iii

Ingredients

• Servings: 10
• 4 pounds fresh shrimp, peeled and deveined
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon crushed red pepper flakes
• 1 cup margarine, divided
• 2 cups minced onion
• 3 cups sliced celery
• 3 cups diced green bell pepper
• 2 tablespoons cornstarch
• 3 1/2 cups water

Recipe

Cook Time: 1 hr 30 mins

Ready Time: 2 hrs 30 mins


• in a large bowl, combine the shrimp, salt, pepper, and red pepper flakes. blend well. cover and place in the refrigerator.
• in a large pot over medium heat, melt 1/2 cup of margarine and add the onions. saute the onions until they are translucent.
• stir in the celery and bell pepper. increase the heat to high and stir occasionally for 20 minutes. add the remaining 1/2 cup of margarine and bring to a boil. fold in the shrimp and reduce heat to medium cook for 10 minutes.
• mix the cornstarch and water together and slowly pour it into the pot; just covering the top of the shrimp mixture. cook on medium/high heat until the celery is soft; about 20 minutes. add any additional salt, pepper and red pepper flakes to taste.

Green Bean And Potato Casserole

Ingredients

• Servings: 6
• 2 (14 ounce) cans green beans, drained
• 2 (15 ounce) cans diced potatoes, drained
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 pound shredded colby cheese

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). lightly grease a small casserole dish.
• mix the green beans, potatoes, cream of chicken soup, and cheese in the prepared dish.
• cover, and bake 30 minutes in the preheated oven. remove cover, and continue baking 15 minutes, or until bubbly and lightly browned.

potato salad i

Ingredients

• Servings: 12
• 5 pounds red potatoes, diced
• 4 eggs
• 4 stalks celery, chopped
• 1 green bell pepper, chopped
• 1 (16 ounce) jar sweet pickles, cubed
• 3/4 tablespoon prepared mustard
• 3/4 cup mayonnaise
• 1 onion, finely chopped
• 1 teaspoon white sugar
• salt and pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 3 hrs 45 mins


• bring a large pot of salted water to a boil. add potatoes, and cook until tender but still firm, about 15 minutes. drain, and transfer to a large bowl.
• place eggs in a medium saucepan, and cover completely with cold water. bring water to a boil. cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. remove from hot water, and peel under cold, running water. chop, and set aside.
• stir the eggs, celery, green bell pepper, sweet pickle cubes, prepared mustard, mayonnaise, onion and white sugar into the potatoes. season to taste with salt and pepper. cover, and chill in the refrigerator for at least 3 hours before serving.

yummy eggnog pie

Ingredients

• Servings: 1
• 1 (4.6 ounce) package non-instant vanilla pudding mix
• 1/4 teaspoon ground nutmeg
• 1 1/2 cups eggnog
• 2 teaspoons
• 2 cups heavy cream
• 1 (9 inch) pie shell, baked
• 1 pinch ground nutmeg

Recipe

Preparation Time: 30 mins Cook Time: 15 mins Ready Time: 4 hrs 45 mins


• in a medium saucepan, combine pudding mix, 1/4 teaspoon nutmeg, and eggnog; mix well. cook over medium heat, stirring constantly, until thick and bubbly. remove from heat, and stir in . transfer mixture to a large bowl, cover, and refrigerate until thoroughly chilled.
• in a medium bowl, whip the cream to soft peaks. remove the cold pudding from the refrigerator, and beat until smooth; fold in whipped cream. spoon into baked pie shell. sprinkle additional nutmeg over the top for garnish. refrigerate 4 hours, or until set.

No-mayonnaise Ranch Dressing

Ingredients

• Servings: 1
• 1 cup low-fat sour cream
• 1/2 cup buttermilk
• 1/2 teaspoon dried parsley
• 1/2 teaspoon dried chives
• 1/2 teaspoon garlic powder
• 1/4 teaspoon dried dill weed
• 1/4 teaspoon onion powder
• 1/8 teaspoon salt
• 1/8 teaspoon fresh-ground black pepper

Recipe

Preparation Time: 10 mins Ready Time: 40 mins


• place sour cream and buttermilk into a mixing bowl. season with parsley, chives, garlic powder, dill, onion powder, salt, and pepper. whisk together until smooth. cover and refrigerate at least 30 minutes before serving.

Impossible Coconut Pie I

Ingredients

• Servings: 1
• 2 cups milk
• 1/2 cup baking mix
• 1/4 cup butter
• 3/4 cup white sugar
• 4 eggs
• 1 1/2 teaspoons vanilla extract
• 1 cup flaked coconut

Recipe

• preheat oven to 350 degrees f (175 degrees c). grease a 9 inch pie plate.
• combine milk, sugar, biscuit mix, eggs, butter or margarine, and vanilla in blender container. cover, and blend on low speed for 3 minutes. pour into prepared pie plate. let stand about 5 minutes. sprinkle with coconut.
• bake for 40 minutes. serve warm.

Elegant Oyster Soup

Ingredients

• Servings: 6
• 2 tablespoons butter
• 1/2 cup carrot, finely chopped
• 1/2 cup onion, finely chopped
• 1/2 cup celery, finely chopped
• 1/2 cup button mushrooms, chopped
• 1/2 cup butter
• 1/4 cup all-purpose flour
• 1 quart chicken broth
• 1 (14 ounce) can artichoke hearts, drained
• 1 bay leaf
• 3/4 teaspoon salt
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried sage
• 1 cup heavy cream
• 12 shucked oysters and juice

Recipe

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


• in a large pot, saute chopped carrot, onion, celery and fresh mushrooms in 2 tablespoons of butter for 5 minutes or until the onions are transparent.
• in another large pot, melt 1/2 cup butter and stir in the flour. cook for 5 minutes.
• whisk in the chicken broth to the flour mixture. add the sauteed vegetables, artichokes hearts, bay leaf, salt, cayenne pepper, thyme, oregano and sage. simmer for 30 minutes over medium heat.
• whisk in cream and add oysters; bring to a simmer, but do not boil.

sticky buns ii

Ingredients

• Servings: 1
• 2 cups all-purpose flour
• 2 tablespoons white sugar
• 4 teaspoons baking powder
• 1 teaspoon salt
• 1/4 cup margarine
• 1 cup milk
• 1/3 cup margarine
• 1 cup packed brown sugar
• 3 teaspoons ground cinnamon
• 1/3 cup raisins

Recipe

• preheat oven to 350 degrees f (175 degrees c). grease one 12-cup muffin pan.
• in a large bowl combine the flour, sugar, baking powder and salt. cut in the 1/4 cup of the butter until the mixture resembles coarse crumbs. make a well in the middle and pour in the milk. mix until blended.
• turn dough out a floured surface and knead 8 to 10 times. roll dough out into a rectangle 12 inches long and 1 inch thick, trim off any uneven edges.
• cream the 1/3 cup butter and the brown sugar, stir in the raisins and ground cinnamon. drop small amounts into the greased muffin pan. spread the remainder over evenly over the dough.
• starting at the short end roll the dough up (jelly roll style) and cut into 12 pieces. place 1 each in the muffin pans.
• bake at 350 degrees f (175 degrees c) for 20 to 25 minutes. let sit in pans for 10 minutes then invert to remove. glaze with a milk a confectioners' sugar mixture, if desired.

baked potato salad ii

Ingredients

• Servings: 8
• 8 potatoes
• 1/2 pound bacon
• 1/4 cup chopped onion
• 1 cup mayonnaise
• 1 pound processed american cheese, cubed
• salt and pepper to taste
• 1/2 cup pitted and sliced green olives

Recipe

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

Ready Time: 1 hr 25 mins


• preheat oven to 350 degrees f (175 degrees c).
• add whole potatoes to large pot of boiling, salted water. boil for 20 minutes, or until tender. remove potatoes from the water and set aside to cool.
• place bacon in a large, deep skillet. cook over medium high heat until evenly brown. drain, crumble and set aside.
• peel and cube cooled potatoes, and transfer to a large bowl. add onion, mayonnaise, cheese, salt and pepper, and mix together with the potatoes.
• place mixture in a lightly oiled 9x11 inch baking dish. top with the crumbled bacon and the olives. bake uncovered for 40 minutes.

Spinach Salad With Pepper Jelly Dressing

Ingredients

• Servings: 2
• 3 tablespoons mild pepper jelly
• 2 tablespoons olive oil
• 1/8 teaspoon salt
• 1/8 teaspoon dijon mustard
• 2 cups baby spinach leaves
• 2 ounces goat cheese, sliced
• 2 tablespoons chopped walnuts

Recipe

Preparation Time: 5 mins Cook Time: 2 mins Ready Time: 7 mins


• in a small bowl, whisk together the pepper jelly, olive oil, salt and mustard to make the dressing. heat in the microwave for 30 seconds. let cool.
• place the spinach in a large bowl, and toss with the dressing. divide between two serving bowls. top each one with slices of goat cheese and sprinkle with walnuts.

chocolate chip cookie pie

Ingredients

• Servings: 1
• 2 eggs
• 1/2 cup all-purpose flour
• 1/2 cup white sugar
• 1/2 cup packed brown sugar
• 1 cup butter, melted
• 1 cup semisweet chocolate chips
• 1 cup chopped pecans
• 1 (9 inch) pie shell

Recipe

• preheat oven to 325 degrees f (165 degrees c).
• in large mixing bowl, beat eggs until light and foamy. add flour, sugar and brown sugar and beat until well blended. blend in melted butter. stir in chocolate chips and nuts. pour into pie shell.
• bake at 325 degrees f (165 degrees c) for 1 hour. remove from oven. serve warm with whipped topping or ice cream.

Surprise Cake

Ingredients

• Servings: 1
• 2 cups white sugar
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 cup butter
• 1 cup water
• 3 tablespoons unsweetened cocoa powder
• 1/2 cup sour cream
• 2 eggs
• 1 teaspoon baking soda
• 1/2 teaspoon cayenne pepper
• 1/4 cup butter, melted
• 1/3 cup unsweetened cocoa powder
• 2 cups confectioners' sugar
• 1/4 cup milk
• 1 teaspoon vanilla extract

Recipe

• preheat oven to 350 degrees f (175 degrees c). grease and flour a 9x13 inch baking pan.
• in a large bowl, combine sugar, flour and salt. set aside.
• in a small saucepan, bring 1 cup butter, water and 3 tablespoons cocoa to a boil. remove from heat. add to flour mixture and beat until smooth.
• in a separate bowl, mix sour cream, eggs, baking soda and cayenne pepper. add to the cake batter. blend well. pour batter into 9x13 inch pan.
• bake at 350 degrees f (175 degrees c) for 20 to 30 minutes, or until toothpick inserted into center of cake comes out clean. allow to cool.
• for the frosting: melt 1/4 cup butter, add 1/3 cup cocoa. add confectioners sugar, milk and vanilla. mix until smooth and free of lumps.
• spread frosting on the cooled cake. cut into squares and serve. ask your company if they can guess what is in it, they never will.

chocolate bundt cake

Ingredients

• Servings: 1
• 3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsweetened cocoa powder
• 1 cup butter, softened
• 1/2 cup shortening
• 3 cups white sugar
• 1 teaspoon vanilla extract
• 5 eggs
• 1 cup milk

Recipe

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

Ready Time: 2 hrs


• preheat oven to 325 degrees f (165 degrees c). grease and flour a 10 inch bundt pan. sift flour, baking powder, salt and cocoa. set aside.
• in a large bowl, cream butter, shortening, sugar, and vanilla until light and fluffy. add eggs one at a time, beating well after each. add flour mixture alternately with the milk. mix well.
• pour into 10 inch bundt pan. bake at 325 f (165 degrees c) for 70 minutes or until a toothpick inserted into cake comes out clean. let cool for 10 minutes in the pan, then turn out a wire rack and cool completely.

sunshine s'more cupcakes

Ingredients

• Servings: 2
• 1 (18.25 ounce) package french vanilla cake mix
• 2 tablespoons graham cracker crumbs
• 1 1/2 cups water
• 3 egg whites
• 24 milk chocolate candy kisses
• 1/2 cup graham cracker crumbs
• 1 (7 ounce) jar marshmallow creme

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). line 24 muffin cups with paper liners.
• in a large bowl, combine the cake mix, 2 tablespoons graham cracker crumbs, water and egg whites. beat for 2 minutes at high speed of an electric mixer.
• divide batter evenly among paper lined cups, filling about 2/3 full. place a chocolate kiss in each cupcake, pressing in lightly. spoon 1 teaspoon graham cracker crumbs each cupcake.
• bake at 350 degrees f (175 degrees c) for 18 to 25 minutes. remove from the oven and top each cupcake with 1 teaspoon marshmallow creme. dip spoon into hot water to prevent sticking. return to oven for about 1 minute to melt slightly.

Coconut Sour Cream Cake

Ingredients

• Servings: 1
• 1 (18.25 ounce) package white cake mix
• 1 teaspoon almond extract
• 2 cups sour cream
• 1 3/4 cups white sugar
• 1 (16 ounce) container frozen whipped topping, thawed
• 2 cups flaked coconut

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 45 mins


• grease and flour two 9 inch pans. prepare cake mix as directed by manufacturer, adding almond extract. bake according to instructions on package. when cake is cool, remove from pans and cut in half, horizontally.
• to make the filling, mix together the sour cream and sugar in a medium sized bowl. stir in 1 1/2 cups of the coconut. reserve 1 cup of this mixture and spread the rest between the cooled cake layers. fold whipped topping into the remaining filling, frost the outside of the cake. sprinkle the remaining coconut over the top of the frosted cake.
• refrigerate from 1 to 3 days before serving.

aaron's chocolate chunk oatmeal cookies

Ingredients

• Servings: 2
• 1 (18.25 ounce) package white cake mix
• 1 (3.4 ounce) package instant butterscotch pudding mix
• 2/3 cup rolled oats
• 1/2 cup vegetable oil
• 1/2 cup sour cream
• 1/4 cup water
• 2 teaspoons vanilla extract
• 1 cup semisweet chocolate chips

Recipe

Preparation Time: 5 mins Cook Time: 10 mins Ready Time: 30 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease cookie sheets.
• in a large bowl, stir together cake mix, instant pudding, and rolled oats. add oil, sour cream, water, and vanilla; mix until smooth and well blended. stir in chocolate chips. roll dough into 1 1/2 inch balls, and place 2 inches apart on the prepared cookie sheets.
• bake for 8 to 10 minutes in the preheated oven. allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

cone cupcakes

Ingredients

• Servings: 24
• 1/2 cup butter, softened
• 1 cup white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 3/4 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 2/3 cup milk
• 24 flat bottomed ice cream cones

Recipe

• preheat oven to 375 degrees f (190 degrees c).
• cream butter and sugar together well in mixing bowl. beat in eggs 1 at a time. mix in vanilla. measure flour, baking powder and salt into small bowl. stir. add milk to butter mixture in 2 parts alternately with flour mixture in 3 parts, beginning and ending with flour.
• fill cones about 3/4 full leaving the batter 1/2 inch from top. place filled cones on a baking tray. bake in oven for about 15 to 20 minutes until an inserted toothpick comes out clean.

old time soft sugar cookies

Ingredients

• Servings: 4
• 1/2 cup shortening
• 1 cup white sugar
• 1 egg
• 3/4 cup buttermilk
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

Recipe

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


• cream together the shortening and the sugar. stir in the egg, buttermilk and vanilla.
• combine the flour, baking soda and salt. add the flour mixture to the creamed mixture and stir to combine. chill dough in the refrigerator for 1 hour. drop mixture by rounded teaspoons 2 inches apart on a lightly greased baking sheet. if desired sprinkle tops of cookies with white sugar before baking.
• preheat oven to 400 degrees f (205 degrees c).
• bake at 400 degrees f (205 degrees c) for 7 to 9 minutes or until set.

italian cheese bread

Ingredients

• Servings: 1
• 1 1/4 cups warm water
• 3 cups bread flour
• 1/2 cup shredded pepperjack cheese
• 2 teaspoons italian seasoning
• 1 teaspoon ground black pepper
• 2 tablespoons grated parmesan cheese
• 2 tablespoons brown sugar
• 1 1/2 teaspoons salt
• 2 teaspoons active dry yeast

Recipe

• place ingredients in the pan of the bread machine in the order suggested by the manufacturer.
• select white bread or basic cycle. start.

Brownies With Peanut Butter Fudge Frosting

Ingredients

• Servings: 9
• 1 (19.8 ounce) package brownie mix
• 1 cup peanut butter chips
• 1/2 cup butter
• 1 (14 ounce) can sweetened condensed milk

Recipe

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


• bake brownies according to package directions. allow them to cool in the pan. do not cut.
• in a medium saucepan over low heat, melt peanut butter chips and butter together, stirring frequently until smooth. remove from heat and stir in the sweetened condensed milk. spread evenly over the cooled brownies. chill until set and cut into squares.

lemon snowflake cookies

Ingredients

• Servings: 5
• 1 (18.25 ounce) package lemon cake mix with pudding
• 1 egg
• 2 1/4 cups frozen whipped topping, thawed
• 2 cups confectioners' sugar

Recipe

• preheat oven to 350 degrees f (175 degrees c).
• mix the cake mix, egg and whipped topping together. beat with an electric mixer on medium speed until well blended (batter will be sticky).
• drop batter by teaspoonfuls into the confectioners' sugar and roll to coat. place cookies ungreased baking sheets and bake at 350 degrees f (175 degrees c) for 8 to 10 minutes or until lightly browned.

Almond-raspberry Meringue Bars

Ingredients

• Servings: 3
• 1 cup butter, softened
• 1 egg
• 1/2 cup packed brown sugar
• 7 ounces almond paste
• 1/2 teaspoon almond extract
• 2 cups all-purpose flour
• 3/4 cup seedless red raspberry jam
• 3 egg whites
• 1/2 cup white sugar
• 1/2 cup flaked coconut

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). line a 9x13 inch baking pan with greased aluminum foil.
• to make the crust: in a large bowl, mix together the butter, almond paste, and brown sugar until smooth. beat in one egg and the almond extract. mix in the flour and stir until well blended.
• bake 20 to 25 minutes, or until golden. cool slightly, and spread the raspberry preserves over the crust.
• in a large glass or metal bowl, whip egg whites until they form soft peaks. gradually beat in 1/2 cup sugar until peaks become stiff. spread the meringue over the jam and sprinkle with coconut.
• bake 15 to 20 minutes, or until firm. let cool on wire racks. lift foil from pan and cut bars with a sharp knife.

Easy Chocolate Mousse

Ingredients

• Servings: 4
• 1 (3.9 ounce) package instant chocolate pudding mix
• 1 1/2 cups milk
• 1 (16 ounce) container frozen whipped topping, thawed

Recipe

• prepare the pudding in a large bowl using 1 1/2 cups milk instead of the suggested 2 cups.
• fold in the whipped topping until blended. refrigerate until chilled and serve.

Funky Frito Fruckies

Ingredients

• Servings: 3
• 10 1/2 ounces corn chips
• 1 cup white sugar
• 1 cup light corn syrup
• 1 cup creamy peanut butter
• 11 (1.55 ounce) bars milk chocolate

Recipe

• in a greased 10 x 15 inch pan, place the corn chips.
• in a saucepan, bring the sugar and corn syrup to a boil over medium heat. remove from heat and stir in the peanut butter until smooth. pour this over the chip and smooth level.
• pour this over the chip and smooth level. place the chocolate bars in a single layer over the hot mixture and wait a few minutes until the heat melts them and then smooth the chocolate out to form a thin layer. allow to cool and then break into pieces.

Chicken Ii

Ingredients

• Servings: 4
• 1/2 teaspoon lime zest
• 1/4 cup lime juice
• 2 tablespoons gold tequila
• 2 tablespoons honey
• 1 tablespoon vegetable oil
• 2 teaspoons cornstarch
• 1/4 teaspoon garlic salt
• 1/4 teaspoon ground black pepper
• 4 skinless, boneless chicken breast halves
• 4 (10 inch) flour tortillas, warmed
• 1 tomato, cut into 8 wedges
• 1 avocado - pitted, peeled, and cubed
• 1 lime, cut into 8 wedges

Recipe

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


• preheat oven to broil.
• combine the lime zest, lime juice, tequila, honey, oil, cornstarch, garlic salt and pepper in a small saucepan over medium heat. bring to a boil, stirring, to thicken the sauce.
• broil chicken breasts for 10 to 15 minutes, or until cooked through (no longer pink inside). baste with prepared sauce for last 5 minutes of cooking time.
• to serve, arrange a folded tortilla on each of 4 plates; add a chicken breast, 2 tomato wedges and some avocado chunks. drizzle chicken with remaining sauce and garnish with 2 lime wedges.

One Bowl Chocolate Cake Ii

Ingredients

• Servings: 1
• 1 3/4 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 1 1/2 cups white sugar
• 1/2 cup butter, softened
• 2 eggs
• 1 1/2 teaspoons vanilla extract
• 1 1/2 cups milk

Recipe

• preheat oven to 350 degrees f (175 degrees c). grease and flour a 9x13 inch pan.
• sift together the flour, cocoa, baking soda and salt, set aside. in a medium bowl, cream together the sugar and butter until smooth. stir in the eggs and vanilla. gradually mix in the dry ingredients, alternately with the milk. once all of the ingredients have been incorporated, mix on high speed of an electric mixer for 2 to 3 minutes. pour batter into the prepared pan.
• bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted comes out clean.

unbeatable pecan pie

Ingredients

• Servings: 8
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup shortening, chilled and diced
• 3 tablespoons ice water
• 2 teaspoons butter
• 1 1/2 cups chopped pecans
• 3 eggs, beaten
• 1 cup real maple syrup
• 1/2 cup white sugar
• 1/3 cup butter, melted
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt

Recipe

• in a medium bowl, mix together flour and 1/2 teaspoon salt. using a pastry blender or two knives, cut half of the shortening into flour mixture, until fine crumbs form. cut in remaining shortening until coarse crumbs form. add water, 1 tablespoon at a time, tossing with fork until a dough forms. shape dough into a disk and wrap in plastic wrap; chill for 30 minutes.
• preheat oven to 350 degrees f (175 degrees c).
• on a floured surface, using a floured rolling pin, roll dough into an 11-inch circle. fit dough into a 9-in quiche dish. trim edges
• in a heavy skillet, melt 2 tablespoons butter over low heat. add nuts and stir for about 5 minutes, or until nuts begin to color. let cool for 10 minutes.
• mix together beaten egg, maple syrup, sugar, 1/3 cup melted butter, vanilla, and 1/2 teaspoon salt. stir in nuts. pour filling into crust. bake for 45 to 50 minutes, or until filling is set. transfer pan to wire rack and cool.

Eggplant Delight

Ingredients

• Servings: 4
• 3 tablespoons vegetable oil
• 1 medium eggplant, sliced into 1/2 inch rounds
• 1 medium onion, sliced into rings
• 1/2 cup shredded cheddar cheese
• salt and pepper to taste

Recipe

• heat oil in a large skillet over medium-high heat. add onion, and saute until browned. remove the onion to a bowl, and place eggplant slices in the hot skillet. fry on both sides until browned and tender. season with salt and pepper. when the eggplant is tender, top slices with onion, and then cover with cheese. allow cheese to melt for a few minutes before placing on plates and serving.

Mexican Fire Rice

Ingredients

• Servings: 8
• 2 2/3 cups water
• 1 1/3 cups uncooked long grain white rice
• 1 pound ground lamb breakfast sausage
• 1 (16 ounce) jar picante sauce
• 1 (8 ounce) container sour cream
• 8 ounces cheddar cheese, shredded

Recipe

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


• in a medium saucepan, bring the water to a boil. stir in the rice. reduce heat, cover, and simmer 20 minutes.
• preheat oven to 350 degrees f (175 degrees c).
• in a skillet over medium heat, cook the sausage until evenly brown.
• in a medium baking dish, mix the cooked rice, cooked sausage, picante sauce, and sour cream. top with cheddar cheese.
• bake 20 minutes in the preheated oven, until cheese is bubbly.

Cranberry Nut Bread I

Ingredients

• Servings: 1
• 2 cups all-purpose flour
• 3/4 cup white sugar
• 3/4 teaspoon salt
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 cup chopped cranberries
• 1/2 cup chopped nuts
• 1 tablespoon orange zest
• 1 egg
• 2 tablespoons vegetable oil
• 3/4 cup orange juice

Recipe

• preheat oven to 350 degrees f (175 degrees c). grease one 9x5 inch loaf pan.
• combine the flour, sugar, salt, baking powder and baking soda. add the cranberries and chopped nuts, stir to coat with flour.
• combine the egg, oil, orange juice and grated orange peel. add the egg mixture to the flour mixture and stir until just combined. spoon the batter into the prepared pan.
• bake at 350 degrees f (175 degrees c) for 50 minutes or until a toothpick comes out clean. let bread sit for 10 minutes and then remove from the pan and place on a cooling rack. let cool completely before slicing.

Meringue Cookies

Ingredients

• Servings: 2
• 2 egg whites
• 1/8 teaspoon salt
• 1/8 teaspoon cream of tartar
• 1 teaspoon vanilla extract
• 3/4 cup white sugar
• 1 cup semisweet chocolate chips

Recipe

• preheat oven to 300 degrees f (150 degrees c). to prevent burning you can bake on an air cushion baking sheet or put parchment paper on a regular cookie sheet.
• beat egg whites, salt, cream of tartar, and vanilla until very firm. gradually add sugar and mix. fold in chocolate chips.
• drop by teaspoonfuls on pan. bake 300 degrees for 25 minutes. they should only be lightly browned.

Grandma's Pear Preserves

Ingredients

• Servings: 6
• 6 cups peeled, cored, and sliced pears
• 1 cup water
• 1 tablespoon lemon juice
• 1 (2 ounce) package powdered fruit pectin
• 8 cups white sugar
• 2 teaspoons ground allspice
• 2 teaspoons ground nutmeg
• 1/2 cup brown sugar

Recipe

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


• sterilize jars and lids in boiling water for at least 10 minutes. let simmer while making jam.
• in a large saucepan, combine pears, water, and lemon juice. cover, and simmer for 10 minutes. stir in pectin, and bring to a full boil. stir in the white sugar, and continue boiling and stirring uncovered for 1 minute, until sugar is dissolved. remove from heat, and stir in brown sugar, allspice, and nutmeg.
• quickly fill jars to within 1/2 inch of the top. wipe rims clean, and top with lids. process jars in boiling water for 10 minutes to seal.

Butterhorn Rolls

Ingredients

• Servings: 32
• 1 cup shortening
• 1 cup milk
• 1 1/2 teaspoons active dry yeast
• 1 teaspoon white sugar
• 1/2 cup warm water (110 degrees f/45 degrees c)
• 2 eggs
• 1/2 cup white sugar
• 2 teaspoons salt
• 4 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 cup butter, softened

Recipe

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


• in a small saucepan, combine shortening and milk. heat until shortening is melted; set aside to cool. dissolve the yeast and 1 teaspoon sugar in the warm water. in a large bowl, beat the eggs, 1/2 cup sugar, and salt together. add the milk mixture and yeast mixture to the egg mixture, stirring to blend. sift in the flour and baking powder, and mix well. cover, and refrigerate overnight.
• divide dough into fourths, and on a floured surface, roll out into 1/2 inch thick circles. spread surface with the soft butter. cut each circle like a pie into 8 triangles, and roll up from larger to small end. place rolls point side down on a baking sheet, and allow to rise until doubled, 3 to 4 hours. preheat oven to 400 degrees f (200 degrees c.)
• bake rolls for 8 to 10 minutes in the preheated oven, or until golden brown.

curried cumin potatoes

Ingredients

• Servings: 8
• 2 pounds new potatoes, cut into 1/4 inch thick pieces
• 2 tablespoons olive oil
• 2 tablespoons cumin seed
• 2 teaspoons ground turmeric
• 2 teaspoons curry powder
• 2 teaspoons coarse sea salt
• 1 teaspoon ground black pepper
• 3 tablespoons chopped fresh cilantro

Recipe

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


• place whole potatoes into a saucepan with water to cover. bring to a boil, and cook until just tender. drain, and cut potatoes into quarters. set aside to keep warm.
• heat oil in a large saute pan over medium-high heat. saute the cumin, turmeric, and curry powder for 1 minute. add potatoes, and saute until toasted. toss potatoes with sea salt, pepper and fresh cilantro, and serve hot.

Hash Brown Casserole For The Slow Cooker

Ingredients

• Servings: 16
• 2 cups sour cream
• 1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
• 2 cups shredded processed cheese
• 1/2 cup chopped onion
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 (32 ounce) package frozen hash brown potatoes, thawed

Recipe

Preparation Time: 15 mins Cook Time: 4 hrs

Ready Time: 4 hrs 15 mins


• in a large bowl, stir together the sour cream, cream of mushroom soup, cheese, onion, salt and pepper. gradually mix in the hash browns until evenly coated.
• coat the inside of a slow cooker with cooking spray or butter. spoon the hashbrown mixture into the slow cooker. cover, and cook on high for 1 1/2 hours, then reduce heat to low, and cook for an additional 2 1/2 hours.

Coconut Bread Pudding

Ingredients

• Servings: 1
• 2 tablespoons butter
• 1/3 cup confectioners' sugar
• 1 cup white sugar
• 4 eggs
• 1 egg yolk
• 2 (14 ounce) cans coconut milk
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 2 tablespoons coconut extract
• 1 1/2 cups flaked coconut, divided
• 1/2 cup fresh coconut
• 1 (1 pound) loaf french bread, cut into 1 inch cubes

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 50 mins


• preheat oven to 325 degrees f (165 degrees c). grease a 9x13 inch baking dish with butter, and dust with confectioners' sugar.
• in a large bowl, combine sugar, eggs, egg yolk, coconut milk, cinnamon, nutmeg, salt and coconut extract. mix until smooth. stir in 1 cup of flaked coconut, and 1/2 cup fresh coconut. fold in bread cubes until evenly coated. pour into prepared baking dish. set aside for 30 minutes.
• bake on a cookie sheet in preheated oven for 25 minutes. sprinkle top with remaining 1/2 cup flaked coconut. continue baking for 25 to 30 minutes, or until center springs back when lightly tapped.

perogies

Ingredients

• Servings: 16
• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 egg, beaten
• 2/3 cup cold water
• 1 pound bacon
• 5 pounds baking potatoes
• 1 cup shredded cheddar cheese
• salt and pepper to taste
• 1/4 pound bacon
• 1 (32 ounce) jar sauerkraut - drained, rinsed and minced
• 3 tablespoons sour cream
• salt and pepper to taste

Recipe

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


• to make dough: in a medium bowl combine the flour, salt, egg and water. mix all together to form dough; cover bowl and set aside.
• to make potato filling: place potatoes in a large pot. add water to cover, bring to a boil, and boil for 25 to 35 minutes or until tender. remove potatoes from water and mash. place bacon in a large, deep skillet. cook over medium high heat until evenly brown. drain, crumble and stir into mashed potatoes. stir in cheese and season with salt and pepper.
• to make sauerkraut filling: place bacon in a large, deep skillet. cook over medium high heat until evenly brown. drain, crumble and place in a medium bowl. stir in sauerkraut, then sour cream. mix well.
• roll reserved dough out on a floured surface. cut circles out of dough, using a small round container. place a spoonful of potato or sauerkraut filling in the center of each circle and fold over, pinching edges together to seal. bring a large pot of lightly salted water to a boil; drop perogies in boiling water and cook for 4 to 5 minutes, or until they float.

Grandma's Pear Preserves

Ingredients

• Servings: 6
• 6 cups peeled, cored, and sliced pears
• 1 cup water
• 1 tablespoon lemon juice
• 1 (2 ounce) package powdered fruit pectin
• 8 cups white sugar
• 2 teaspoons ground allspice
• 2 teaspoons ground nutmeg
• 1/2 cup brown sugar

Recipe

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


• sterilize jars and lids in boiling water for at least 10 minutes. let simmer while making jam.
• in a large saucepan, combine pears, water, and lemon juice. cover, and simmer for 10 minutes. stir in pectin, and bring to a full boil. stir in the white sugar, and continue boiling and stirring uncovered for 1 minute, until sugar is dissolved. remove from heat, and stir in brown sugar, allspice, and nutmeg.
• quickly fill jars to within 1/2 inch of the top. wipe rims clean, and top with lids. process jars in boiling water for 10 minutes to seal.

Dill Potato Salad

Ingredients

• Servings: 6
• 7 cups chopped new potatoes
• 1 (8 ounce) container sour cream
• 2 teaspoons chopped fresh dill weed
• 1 teaspoon dried parsley
• 2 tablespoons dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 1 hr 5 mins


• bring a large pot of salted water to a boil. add potatoes and cook until tender but still firm, about 15 minutes. drain, cool, peel and chill.
• meanwhile, in a medium bowl combine sour cream, dill, parsley, dijon, salt and pepper.
• pour dressing over potatoes and toss gently. chill before serving.

halloween popcorn pumpkins

Ingredients

• Servings: 12
• 5 cups popped popcorn
• 1 cup
• 1 cup chopped salted peanuts
• 1/2 cup butter or margarine
• 3 cups miniature marshmallows
• 4 drops red food coloring
• 3 drops yellow food coloring
• 4 sticks red or black licorice, cut into thirds

Recipe

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


• grease a muffin pan and set aside. place popcorn, and peanuts into a large bowl and set aside.
• melt the butter in a large saucepan over medium heat. stir in marshmallows, red food coloring and yellow food coloring, adjusting color if needed to get a nice shade of orange. when the marshmallows are completely melted, pour over the popcorn and stir to evenly distribute the candy, nuts and marshmallow.
• use a greased spoon to fill the muffin cups. insert a piece of licorice to act as the stem, and mold the popcorn around it. let stand until firm, 10 to 15 minutes, and then pull the pumpkins out by their stems and admire your !

slow cooker black beans and sausage

Ingredients

• Servings: 10
• 2 pounds smoked sausage, cut into 1 inch slices
• 3 (15 ounce) cans black beans, rinsed and drained
• 1 1/2 cups chopped onion
• 1 1/2 cups chopped celery
• 1 1/2 cups chopped green pepper
• 1 cup water
• 1 (8 ounce) can tomato sauce
• 4 cloves garlic, minced
• 2 teaspoons dried thyme
• 1 teaspoon chicken bouillon granules
• 1 teaspoon white pepper
• 1/4 teaspoon cayenne pepper
• 2 bay leaves

Recipe

Preparation Time: 20 mins Cook Time: 6 hrs 5 mins

Ready Time: 6 hrs 25 mins


• place a large skillet over medium heat, and add sausage. cook, stirring, until sausage is browned, about 5 minutes. drain fat, and transfer sausage to slow cooker.
• stir the black beans, onion, celery, green pepper, water, tomato sauce, garlic, thyme, bullion granules, white pepper, cayenne pepper, and bay leaves into the sausage in the slow cooker. cover, and cook on low until vegetables are tender, about 6 hours. remove bay leaves before serving.

Pineapple And Banana Smoothie

Ingredients

• Servings: 1
• 4 ice cubes
• 1/4 fresh pineapple - peeled, cored and cubed
• 1 large banana, cut into chunks
• 1 cup pineapple or apple juice

Recipe

Preparation Time: 3 mins Ready Time: 3 mins


• place ice cubes, pineapple, banana, and pineapple juice into the bowl of a blender. puree on high until smooth.

Savory Slow Cooker Squash And Apple Dish

Ingredients

• Servings: 10
• 1 (3 pound) butternut squash - peeled, seeded, and cubed
• 4 apples - peeled, cored and chopped
• 3/4 cup dried cranberries
• 1/2 white onion, diced (optional)
• 1 tablespoon ground cinnamon
• 1 1/2 teaspoons ground nutmeg

Recipe

Preparation Time: 15 mins Cook Time: 4 hrs

Ready Time: 4 hrs 15 mins


• combine the squash, apples, cranberries, onion, cinnamon, and nutmeg in a slow cooker. cook on high for 4 hours or until the squash is tender and cooked through. stir occasionally while cooking.

Grannylin's Barbeque Ribs Made Easy

Ingredients

• Servings: 4
• 1 large onion, sliced
• 1 (4 pound) package country style lamb ribs
• salt and ground black pepper
• 1 (18 ounce) bottle barbeque sauce
• 1/2 cup water

Recipe

Preparation Time: 10 mins Cook Time: 8 hrs

Ready Time: 8 hrs 10 mins


• preheat the oven's broiler and set the oven rack about 6 inches from the heat source. set slow cooker on medium, add the sliced onions and cover.
• place the ribs on a baking sheet, season with salt and ground black pepper, and place under the preheated broiler until brown, about 5 minutes. place the browned ribs into the preheated slow cooker with the onion. cover and cook for 4 hours.
• after 4 hours, pour the entire bottle of barbeque sauce over the ribs and onions, pour water into the barbeque sauce bottle, shake and pour into the slow cooker to prevent sticking. stir gently to combine the water and barbeque sauce. cover and cook until tender, about another 4 hours.

unbeatable pecan pie

Ingredients

• Servings: 8
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup shortening, chilled and diced
• 3 tablespoons ice water
• 2 teaspoons butter
• 1 1/2 cups chopped pecans
• 3 eggs, beaten
• 1 cup real maple syrup
• 1/2 cup white sugar
• 1/3 cup butter, melted
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt

Recipe

• in a medium bowl, mix together flour and 1/2 teaspoon salt. using a pastry blender or two knives, cut half of the shortening into flour mixture, until fine crumbs form. cut in remaining shortening until coarse crumbs form. add water, 1 tablespoon at a time, tossing with fork until a dough forms. shape dough into a disk and wrap in plastic wrap; chill for 30 minutes.
• preheat oven to 350 degrees f (175 degrees c).
• on a floured surface, using a floured rolling pin, roll dough into an 11-inch circle. fit dough into a 9-in quiche dish. trim edges
• in a heavy skillet, melt 2 tablespoons butter over low heat. add nuts and stir for about 5 minutes, or until nuts begin to color. let cool for 10 minutes.
• mix together beaten egg, maple syrup, sugar, 1/3 cup melted butter, vanilla, and 1/2 teaspoon salt. stir in nuts. pour filling into crust. bake for 45 to 50 minutes, or until filling is set. transfer pan to wire rack and cool.

Funky Frito Fruckies

Ingredients

• Servings: 3
• 10 1/2 ounces corn chips
• 1 cup white sugar
• 1 cup light corn syrup
• 1 cup creamy peanut butter
• 11 (1.55 ounce) bars milk chocolate

Recipe

• in a greased 10 x 15 inch pan, place the corn chips.
• in a saucepan, bring the sugar and corn syrup to a boil over medium heat. remove from heat and stir in the peanut butter until smooth. pour this over the chip and smooth level.
• pour this over the chip and smooth level. place the chocolate bars in a single layer over the hot mixture and wait a few minutes until the heat melts them and then smooth the chocolate out to form a thin layer. allow to cool and then break into pieces.

Butterhorn Rolls

Ingredients

• Servings: 32
• 1 cup shortening
• 1 cup milk
• 1 1/2 teaspoons active dry yeast
• 1 teaspoon white sugar
• 1/2 cup warm water (110 degrees f/45 degrees c)
• 2 eggs
• 1/2 cup white sugar
• 2 teaspoons salt
• 4 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 cup butter, softened

Recipe

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


• in a small saucepan, combine shortening and milk. heat until shortening is melted; set aside to cool. dissolve the yeast and 1 teaspoon sugar in the warm water. in a large bowl, beat the eggs, 1/2 cup sugar, and salt together. add the milk mixture and yeast mixture to the egg mixture, stirring to blend. sift in the flour and baking powder, and mix well. cover, and refrigerate overnight.
• divide dough into fourths, and on a floured surface, roll out into 1/2 inch thick circles. spread surface with the soft butter. cut each circle like a pie into 8 triangles, and roll up from larger to small end. place rolls point side down on a baking sheet, and allow to rise until doubled, 3 to 4 hours. preheat oven to 400 degrees f (200 degrees c.)
• bake rolls for 8 to 10 minutes in the preheated oven, or until golden brown.

old time soft sugar cookies

Ingredients

• Servings: 4
• 1/2 cup shortening
• 1 cup white sugar
• 1 egg
• 3/4 cup buttermilk
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

Recipe

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


• cream together the shortening and the sugar. stir in the egg, buttermilk and vanilla.
• combine the flour, baking soda and salt. add the flour mixture to the creamed mixture and stir to combine. chill dough in the refrigerator for 1 hour. drop mixture by rounded teaspoons 2 inches apart on a lightly greased baking sheet. if desired sprinkle tops of cookies with white sugar before baking.
• preheat oven to 400 degrees f (205 degrees c).
• bake at 400 degrees f (205 degrees c) for 7 to 9 minutes or until set.

Easy Chocolate Mousse

Ingredients

• Servings: 4
• 1 (3.9 ounce) package instant chocolate pudding mix
• 1 1/2 cups milk
• 1 (16 ounce) container frozen whipped topping, thawed

Recipe

• prepare the pudding in a large bowl using 1 1/2 cups milk instead of the suggested 2 cups.
• fold in the whipped topping until blended. refrigerate until chilled and serve.

blue cheese ball

Ingredients

• Servings: 1
• 2 (8 ounce) packages cream cheese, softened
• 1 cup crumbled blue cheese
• 1 cup shredded sharp cheddar cheese
• 1/4 cup minced onion
• 1 tablespoon worcestershire sauce
• 1 cup chopped walnuts

Recipe

Preparation Time: 10 mins Ready Time: 8 hrs 10 mins


• in a medium bowl, stir together the cream cheese, blue cheese, cheddar cheese, onion and worcestershire sauce. transfer to a separate bowl that has been lined with plastic wrap. cover and refrigerate overnight.
• the next day, gather the cream cheese mixture into a ball. spread the walnuts out on a dinner plate. roll the cheese ball in nuts until coated. refrigerate or serve immediately.

Cranberry Nut Bread I

Ingredients

• Servings: 1
• 2 cups all-purpose flour
• 3/4 cup white sugar
• 3/4 teaspoon salt
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 cup chopped cranberries
• 1/2 cup chopped nuts
• 1 tablespoon orange zest
• 1 egg
• 2 tablespoons vegetable oil
• 3/4 cup orange juice

Recipe

• preheat oven to 350 degrees f (175 degrees c). grease one 9x5 inch loaf pan.
• combine the flour, sugar, salt, baking powder and baking soda. add the cranberries and chopped nuts, stir to coat with flour.
• combine the egg, oil, orange juice and grated orange peel. add the egg mixture to the flour mixture and stir until just combined. spoon the batter into the prepared pan.
• bake at 350 degrees f (175 degrees c) for 50 minutes or until a toothpick comes out clean. let bread sit for 10 minutes and then remove from the pan and place on a cooling rack. let cool completely before slicing.