Never-never Ever-ever Fail Fudge

Ingredients

• Servings: 1
• 2/3 cup evaporated milk
• 1 2/3 cups white sugar
• 1/2 teaspoon salt
• 16 large marshmallows
• 1 cup semisweet chocolate chips
• 1 teaspoon vanilla extract
• 1/2 cup chopped walnuts

Recipe

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


• in a medium saucepan over medium heat, combine evaporated milk, sugar and salt. bring to a boil, then remove from heat and stir in marshmallows, chocolate chips, vanilla and nuts until marshmallows are melted. pour into an 8x8 inch dish. let cool completely before cutting into squares.

Candy Ice Cream

Ingredients

• Servings: 4
• 1 (12 ounce) container frozen whipped topping, thawed
• 1 (14 ounce) can sweetened condensed milk
• 1 cup white sugar
• 1 teaspoon vanilla extract
• 1 1/2 cups candy-coated chocolate pieces
• 1 pinch salt
• 2 cups milk

Recipe

Preparation Time: 5 mins Ready Time: 3 hrs 5 mins


• combine whipped topping, condensed milk, sugar, vanilla, candy and salt in the freezer canister of an ice cream maker, stir. insert paddle, and fill with enough milk to reach 1 inch from top of canister (may be more or less than 2 cups). freeze according to manufacturer's directions. (to freeze without an ice cream maker, use a 2 quart plastic container, fill with milk to two inches from the top and freeze in freezer, stirring every 15 minutes until hard.)

Rhubarb Sauce Ii

Ingredients

• Servings: 8
• 2 tablespoons unsalted butter
• 4 cups thinly sliced rhubarb
• 1/2 cup white sugar

Recipe

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


• in large skillet, melt butter over high heat. stir in rhubarb and sugar and continue to cook, stirring constantly, until tender, 5 to 10 minutes. serve warm.

Monday Night Hot Wing Dip

Ingredients

• Servings: 4
• 1 pound skinless, boneless chicken breast halves
• 1 cup ranch salad dressing
• 1 (8 ounce) package cream cheese, softened
• 1/2 cup hot pepper sauce
• 2 cups shredded cheddar cheese

Recipe

Preparation Time: 15 mins Cook Time: 50 mins Ready Time: 1 hr 25 mins


• preheat the oven to 350 degrees f (175 degrees c).
• place the chicken breasts into a saucepan and fill with enough water to cover. bring to a boil, then simmer over medium heat until chicken is tender enough to be pulled apart with a fork. drain and cool until cool enough to touch. shred or chop chicken and place in a 1 to 2 quart casserole.
• mix the cream cheese into the chicken until well blended, then stir in the ranch dressing and hot sauce. top with cheddar cheese.
• bake uncovered for 20 minutes in the preheated oven, until cheese is browned and the sauce is bubbly.

Rhubarb Sauce Ii

Ingredients

• Servings: 8
• 2 tablespoons unsalted butter
• 4 cups thinly sliced rhubarb
• 1/2 cup white sugar

Recipe

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


• in large skillet, melt butter over high heat. stir in rhubarb and sugar and continue to cook, stirring constantly, until tender, 5 to 10 minutes. serve warm.

Peach-basil

Ingredients

• Servings: 4
• 3/4 cup white sugar
• 1 cup loosely packed fresh basil leaves
• 3 1/2 cups peach nectar
• 1/4 cup fresh lemon juice
• 1 (750 milliliter) bottle white such as pinot grigio

Recipe

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


• in a saucepan, combine the sugar, basil leaves, half of the peach nectar and lemon juice. bring to a simmer, crushing the basil leaves with the back of a spoon to release their flavor. simmer just long enough to melt the sugar, then remove from the heat and allow to cool.
• strain the basil mixture into a pitcher filled with ice cubes. pour in and remaining peach nectar. stir briefly and serve.

sauza®-rita

Ingredients

• Servings: 9
• 1 (12 ounce) can frozen limeade concentrate
• 12 ounces water
• 1 (12 ounce) bottle light
• 12 ounces sauza® blue tequila

Recipe

• pour limeade can and water into pitcher. then add a bottle of light (trust us, its really good). fill limeade can with sauza blanco tequila and pour into pitcher. stir and serve over ice. makes 9 delicious drinks, perfect for any ladies night in.

english muffin breakfast strata

Ingredients

• Servings: 15
• 1 (16 ounce) package ground lamb sausage
• 1/4 cup butter, or as needed
• 2 (12 ounce) packages english muffins, split
• 10 ounces shredded sharp cheddar cheese, divided
• 1 (8 ounce) package shredded mozzarella cheese, divided
• 8 large eggs
• 1 1/2 cups sour cream
• 1 (4 ounce) can chopped green chilies, drained

Recipe

Preparation Time: 10 mins Cook Time: 45 mins Ready Time: 9 hrs 5 mins


• heat a large skillet over medium-high heat and stir in sausage. cook and stir until sausage is crumbly, evenly browned, and no longer pink, about 10 minutes. drain and discard any excess grease.
• lightly grease a 9x13-inch baking dish.
• spread butter on the inside of each english muffin half. arrange buttered english muffins in the prepared baking dish; top with half the sausage, half the cheddar cheese, and half the mozzarella cheese.
• whisk eggs, sour cream, and green chilies together in a large bowl; pour evenly over sausage and cheese layer. top with remaining sausage, cheddar cheese, and mozzarella cheese. cover and chill for 8 hours.
• preheat oven to 350 degrees f (175 degrees c).
• bake strata in the preheated oven until lightly browned and set in the middle, about 35 minutes. let stand for 10 minutes before serving.

Pomegranate Stew With Chicken (khoresh Fesenjan)

Ingredients

• Servings: 6
• 2 tablespoons olive oil
• 1 1/2 pounds chicken legs, cut up
• 1 white onion, thinly sliced
• 1/2 pound walnuts, toasted and finely ground in a food processor
• 1 teaspoon salt
• 4 cups pomegranate juice
• 1/2 teaspoon cardamom (optional)
• 2 tablespoons sugar (optional)

Recipe

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

Ready Time: 2 hrs 45 mins


• heat olive oil in a large skillet over medium heat. place chicken and onions in skillet, and cook 20 minutes, stirring occasionally. mix in pureed walnuts, salt, pomegranate juice, and cardamom. bring to a boil. reduce heat to low, cover, and simmer for 1 1/2 hours, stirring occasionally. (if the sauce becomes too thick, stir in 1/4 cup warm water.) mix in sugar, adjust seasoning, and simmer 30 minutes more.

lazy bruschetta

Ingredients

• Servings: 4
• 4 slices italian bread, 1/2 inch thick
• 1/2 cup olive oil
• 1 tablespoon garlic salt
• 1 large tomato, sliced
• 1 cup shredded italian cheese blend

Recipe

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


• preheat your oven's broiler.
• arrange the slices of bread in a single layer on a baking sheet. mix together the olive oil and garlic powder in a cup or small bowl. brush the slices of bread. cover each piece of bread with tomato slices, then sprinkle with as much cheese as you like. drizzle just a bit of the olive oil over the cheese.
• broil for 3 to 5 minutes, until cheese is melted and bread is toasted. make sure you keep an eye on it - it doesn't take long!

Baked Acorn Squash With Apricot Preserves

Ingredients

• Servings: 4
• 1 acorn squash, halved and seeded
• salt to taste
• 2 teaspoons butter
• 3 tablespoons apricot preserves

Recipe

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


• preheat oven to 400 degrees f (200 degrees c).
• place squash halves cut side down in a baking dish. fill the dish with water to the depth of 1/4 inch. bake 40 minutes in the preheated oven.
• remove squash from oven, and set the oven to broil. turn squash cut side up in the dish, and season lightly with salt. place 1 teaspoon butter and 1 1/2 tablespoons apricot preserves in each squash half. return to oven, and broil 5 minutes, or until butter is melted and squash is lightly browned.

No-sugar-added Blueberry And Banana Wheat Muffins

Ingredients

• Servings: 18
• 1 cup mashed bananas
• 1 egg
• 1/2 cup water
• 1/2 cup vegetable oil
• 2 cups wheat flour
• 1 teaspoon baking soda
• 2 1/4 teaspoons baking powder
• 1 cup fresh or frozen blueberries

Recipe

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


• preheat an oven to 350 degrees f (175 degrees c). grease 18 muffin cups, or line with paper muffin liners.
• mix together mashed bananas, egg, water, and oil in a large bowl. mix in flour, baking soda, and baking powder until mostly smooth (you will still see lumps from the banana, but that's okay!). gently fold the blueberries into the batter.
• bake in the preheated oven until golden and the tops spring back when lightly pressed, about 15 minutes. remove muffins from tins, and cool on a wire rack.

Spanish-style Chicken And Sausage

Ingredients

• Servings: 6
• 1 tablespoon olive oil
• 1/2 pound sweet italian sausage, sliced
• 1 (8 ounce) boneless, skinless chicken breast, cubed
• 1 medium onion, chopped
• 1 medium green bell pepper, chopped
• 2 cubes chicken bouillon
• 1 2/3 cups hot water
• 1/2 teaspoon salt
• 1/2 teaspoon ground thyme
• 1/4 teaspoon garlic powder
• 1 cup frozen green peas
• 1 1/2 cups instant rice
• 2 medium tomatoes, diced

Recipe

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


• heat oil in a large skillet over medium heat. stir in sausage, and brown well, about 5 minutes. remove, and drain fat. stir chicken, onion, and green pepper into skillet, and cook 5 minutes.
• meanwhile, in a small bowl, stir bouillon cubes into hot water to dissolve. stir in salt, thyme, and garlic powder. pour into skillet.
• stir peas into skillet, and bring to a boil. cover, reduce heat to medium low, and simmer about 5 minutes. stir in rice and tomatoes; cover, remove from heat, and let stand 5 minutes.

turkey taco soup

Ingredients

• Servings: 8
• 2 tablespoons olive oil
• 1 1/4 pounds ground turkey
• 1 onion, chopped
• 2 carrots, cut into 1/4 inch rounds
• 2 stalks celery, chopped
• 1 1/2 cups frozen corn
• 5 cloves garlic, chopped
• 1 (1 ounce) package taco seasoning mix
• 1/4 teaspoon ground cumin
• 1/4 teaspoon chili powder
• 1/4 teaspoon dried oregano
• 1/2 bunch chopped fresh cilantro, divided
• 1 (28 ounce) can diced tomatoes with juice
• 1 (15 ounce) can kidney beans, rinsed and drained
• 1 green chile pepper, halved lengthwise
• 1/2 cup sliced black olives
• 3 1/2 cups chicken broth
• 1 cup water, or more as needed
• 1/4 cup lime juice
• salt and ground black pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 50 mins Ready Time: 1 hr 5 mins


• heat olive oil in a large pot over medium-high heat and stir in the ground turkey. cook and stir until the turkey is crumbly, evenly browned, and no longer pink. transfer turkey to a bowl; set aside.
• in the same skillet, stir in the onion; cook and stir until the onion is nearly translucent, about 5 minutes. add the carrots and celery. continue to cook and stir until tender, about 8 more minutes.
• stir in the corn, garlic, taco seasoning, cumin, chili powder, dried oregano, and about 1/4 cup cilantro along with the cooked turkey. cook and stir until fragrant, about 2 minutes.
• mix in the tomatoes, kidney beans, green chile pepper, olives, chicken broth, water, and lime juice. season with salt and black pepper. bring to a boil, then reduce heat to low and continue to simmer for 20 minutes. remove chile halves, and garnish with the remaining cilantro before serving.

Never-never Ever-ever Fail Fudge

Ingredients

• Servings: 1
• 2/3 cup evaporated milk
• 1 2/3 cups white sugar
• 1/2 teaspoon salt
• 16 large marshmallows
• 1 cup semisweet chocolate chips
• 1 teaspoon vanilla extract
• 1/2 cup chopped walnuts

Recipe

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


• in a medium saucepan over medium heat, combine evaporated milk, sugar and salt. bring to a boil, then remove from heat and stir in marshmallows, chocolate chips, vanilla and nuts until marshmallows are melted. pour into an 8x8 inch dish. let cool completely before cutting into squares.

Chex® Lemon Buddies

Ingredients

• Servings: 12
• 9 cups rice chex® cereal
• 1 1/4 cups white vanilla baking chips
• 1/4 cup butter or margarine
• 4 teaspoons grated lemon peel
• 2 tablespoons fresh lemon juice
• 2 cups powdered sugar

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• into large bowl, measure cereal; set aside.
• in 1-quart microwaveable bowl, microwave chips, butter, lemon peel and juice uncovered on high 1 minute; stir. microwave about 30 seconds longer or until mixture can be stirred smooth. pour mixture over cereal, stirring until evenly coated. pour into 2-gallon resealable food-storage plastic bag.
• add powdered sugar. seal bag; gently shake until well coated. spread on waxed paper or foil to cool. store in airtight container.

whitechapel shepherd's pie

Ingredients

• Servings: 4
• 1 stalk celery, chopped
• 3 carrots, peeled and chopped
• 1 parsnip, peeled and diced
• 1 small rutabaga, chopped
• 1/4 cup frozen green peas
• 1 pound ground lamb
• 1 onion, chopped
• 1 clove garlic, chopped
• 1 (8 ounce) can tomato sauce
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried sage
• 1/2 cup milk, or as needed
• 3 cups prepared mashed potatoes
• 2 tablespoons grated parmesan cheese

Recipe

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


• preheat the oven to 350 degrees f (175 degrees c).
• place the celery, carrots, parsnip, rutabaga, and peas into a large saucepan and fill with 1 inch of water. bring to a boil, cover, and steam for 15 minutes, or until vegetables are tender.
• meanwhile, crumble the ground lamb into a large skillet set over medium heat. add onion and garlic; cook and stir until lamb is no longer pink. drain off any grease. stir in the steamed vegetables and tomato sauce. season with salt, pepper, thyme and sage. transfer everything to a greased 7x11 inch baking dish.
• mix enough milk into the mashed potatoes to make them spreadable. spread them over the top of the casserole and garnish with a sprinkling of parmesan cheese.
• bake for 25 minutes in the preheated oven, until the top is browned and the casserole is heated through.

Creamy Avocado-ranch Dip

Ingredients

• Servings: 4
• 1 (16 ounce) container sour cream
• 1 (8 ounce) package neufchatel cheese
• 1 (1 ounce) package ranch dressing mix
• 3/4 teaspoon hot sauce
• 1/4 teaspoon garlic salt
• 1/4 teaspoon celery salt
• 2 avocados, peeled and pitted

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• in a food processor, mix the sour cream, neufchatel cheese, ranch dressing mix, hot sauce, garlic salt, and celery salt.
• in a bowl, mash the avocados, and mix in the sour cream mixture until well blended. cover, and chill until serving.

Granola Energy Bars

Ingredients

• Servings: 24
• 3 1/2 cups old fashioned or quick cooking oats
• 3/4 cup raisins
• 2/3 cup sunflower seeds
• 1/2 cup toasted sesame seeds (such as sun luck®)
• 1/2 cup wheat germ
• 1/2 cup oat bran
• 3 tablespoons flax seeds
• 1 tablespoon ground cinnamon
• 1 teaspoon salt
• 1 1/2 cups creamy peanut butter
• 1 cup honey
• 1/4 cup melted butter
• 8 ounces semisweet chocolate chips, melted

Recipe

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


• preheat an oven to 350 degrees f (175 degrees c). line a 9x13 inch pan with aluminum foil.
• combine the oatmeal, raisins, sunflower seeds, wheat germ, oat bran, flax seeds, cinnamon, and salt in the bowl of a mixer. mix in peanut butter, honey, and melted butter. press mixture evenly into prepared pan.
• bake in the preheated oven for 15 minutes. spread the melted chocolate chips over top; refrigerate until hard, about 30 minutes. cut into bars.

bananas foster belgian waffles

Ingredients

• Servings: 4
• 1 1/3 cups all-purpose flour
• 3/4 teaspoon baking soda
• 2 teaspoons white sugar
• 1/4 teaspoon salt
• 3 eggs
• 1 1/2 teaspoons vanilla extract
• 1 1/3 cups milk
• 1/3 cup melted butter
• 2 teaspoons baking powder
• 1/4 cup butter
• 2/3 cup brown sugar
• 2 teaspoons flavored extract
• 2 teaspoons vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 cup whole pecans
• 1/2 cup pancake syrup (i.e. mrs. butterworth's®)
• 3 bananas, cut into 1/2 inch slices
• 1 cup heavy cream
• 1/4 teaspoon vanilla extract
• 1 tablespoon confectioners' sugar

Recipe

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


• preheat a belgium waffle iron. whisk together the flour, baking soda, baking powder, white sugar, and salt in a bowl; set aside.
• whisk together the eggs, 1 1/2 teaspoons vanilla extract, and milk in a bowl. stir in the melted butter and flour mixture until a slightly lumpy batter forms. cook the waffles in the preheated iron until steam stops coming out of the seam, about 2 minutes.
• meanwhile, melt 1/4 cup of butter in a saucepan over medium heat. stir in the brown sugar, extract, 2 teaspoons vanilla extract, and cinnamon. bring to a simmer, the stir in the pecans and continue simmering for 1 minute. stir in the pancake syrup and bananas, continue cooking until the bananas soften, about 4 minutes.
• beat the heavy cream, 1/4 teaspoon of vanilla and confectioners' sugar with an electric mixer in a medium bowl until firm peaks form.
• once waffles are done, spoon bananas foster sauce over waffle and top with a dollop of whip cream.

Hot And Sweet Dipping Sauce

Ingredients

• Servings: 4
• 1/2 cup rice vinegar
• 1/2 cup white sugar
• 1 clove garlic, minced
• 1/4 teaspoon salt
• 1 1/2 teaspoons dried red pepper flakes

Recipe

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


• bring the vinegar to a boil in a small, non-reactive pot, and mix in sugar until dissolved. reduce heat to low, simmer 5 minutes, and remove from heat. mash the garlic and salt into a smooth paste, and mix into the pot. stir in the red pepper flakes. cool to room temperature before using, or store up to 2 days in the refrigerator.

cranberry crumb pie

Ingredients

• Servings: 1
• 1 (9 inch) unbaked pie crust
• 1 (8 ounce) package cream cheese, softened
• 1 (14 ounce) can sweetened condensed milk
• 1/4 cup lemon juice
• 3 tablespoons light brown sugar
• 2 tablespoons cornstarch
• 1 (16 ounce) can whole berry cranberry sauce
• 1/4 cup butter, chilled and diced
• 1/3 cup all-purpose flour
• 3/4 cup chopped walnuts

Recipe

Preparation Time: 20 mins Cook Time: 55 mins Ready Time: 1 hr 15 mins


• preheat oven to 425 degrees f (220 degrees c).
• bake unbaked pie crust in the preheated oven 8 minutes. remove from heat. reduce oven temperature to 375 degrees f (190 degrees c).
• in a large bowl, beat cream cheese until fluffy. mix in sweetened condensed milk until the mixture is smooth. stir in lemon juice. transfer to the pie crust.
• in a small bowl, mix 1 tablespoon light brown sugar and cornstarch. mix in whole berry cranberry sauce. spoon the mixture evenly over the cream cheese mixture.
• in a medium bowl, mix butter, all-purpose flour and remaining light brown sugar until crumbly. stir in the walnuts. sprinkle evenly over the cranberry mixture.
• bake 45 minutes in the 375 degrees f (190 degrees c) oven, or until bubbly and lightly browned. cool on a metal rack. serve at room temperature, or chill in the refrigerator.

thai orange chicken

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 3 carrots, cut into matchsticks
• 1/2 teaspoon minced fresh ginger root
• 1 clove garlic, minced
• 2 tablespoons olive oil
• 2 skinless, boneless chicken breast halves, cut into small pieces
• 1/2 cup water
• 1/2 cup peanuts
• 1/3 cup orange juice
• 1/3 cup soy sauce
• 1/3 cup brown sugar
• 2 tablespoons ketchup
• 1 teaspoon crushed red pepper flakes
• 2 tablespoons cornstarch

Recipe

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


• heat 2 tablespoons olive oil in a large skillet over medium heat; cook and stir carrots, ginger, and garlic until carrots are slightly softened, about 5 minutes. transfer carrot mixture to a bowl. add remaining 2 tablespoons olive oil to the same skillet.
• cook and stir chicken in the hot olive oil until no longer pink in the center, about 10 minutes. add carrot mixture, water, peanuts, orange juice, soy sauce, brown sugar, ketchup, and red pepper flakes to chicken; stir to combine. cover and simmer until sugar has dissolved, about 5 minutes.
• remove about 1/4 cup sauce from the skillet; whisk in cornstarch until dissolved and sauce is smooth. pour cornstarch mixture back into chicken and sauce; cook until sauce is slightly thickened, about 5 more minutes.

Creamy Avocado-ranch Dip

Ingredients

• Servings: 4
• 1 (16 ounce) container sour cream
• 1 (8 ounce) package neufchatel cheese
• 1 (1 ounce) package ranch dressing mix
• 3/4 teaspoon hot sauce
• 1/4 teaspoon garlic salt
• 1/4 teaspoon celery salt
• 2 avocados, peeled and pitted

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• in a food processor, mix the sour cream, neufchatel cheese, ranch dressing mix, hot sauce, garlic salt, and celery salt.
• in a bowl, mash the avocados, and mix in the sour cream mixture until well blended. cover, and chill until serving.

Chole Saag

Ingredients

• Servings: 4
• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1 onion, chopped
• 1 teaspoon red pepper flakes
• 1 teaspoon ground cumin
• 2 tablespoons curry powder
• 1 (15 ounce) can sweet peas, drained
• 1 (15.5 ounce) can garbanzo beans, drained
• 1 (10 ounce) box frozen chopped spinach, thawed and squeezed dry
• 1 (8 ounce) container plain yogurt
• 1 cup chicken broth
• salt and pepper to taste

Recipe

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


• heat oil in a large saucepan over medium heat. stir in garlic, onion, red pepper flakes, cumin, and curry powder, and cook until the onion has softened and turned translucent, about 5 minutes. add the drained peas and mash well. stir in garbanzo beans, spinach, yogurt, and chicken broth. cook and stir until heated through, then season to taste with salt and pepper before serving.

outrageously buttery crumb cake

Ingredients

• Servings: 1
• 1 (18.25 ounce) package yellow cake mix
• 2/3 cup water
• 3 eggs
• 1/2 cup butter, softened
• 1 1/3 cups packed brown sugar
• 1 tablespoon ground cinnamon, or to taste
• 1 tablespoon vanilla extract
• 1 1/2 cups butter
• 4 1/2 cups all-purpose flour
• 1 tablespoon confectioners' sugar for dusting (optional)

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 1 hr 45 mins


• preheat oven to 350 degrees f (175 degrees c). grease a 12x18-inch jellyroll pan.
• beat the yellow cake mix, water, eggs, and 1/2 cup softened butter together with an electric mixer in a mixing bowl until thoroughly blended, about 2 minutes on medium speed. pour the cake batter into the prepared jellyroll pan.
• bake in the preheated oven until the edges of the cake are light brown but the middle of the cake is still slightly gooey, 15 to 17 minutes.
• while the cake is baking, mix together the brown sugar, cinnamon, vanilla extract, butter, and flour together in a large bowl until the mixture forms medium crumbs. remove the cake from the oven, and press about 3/4 of the crumb topping the top of the almost-baked cake. reserve the remaining topping.
• return the cake to the oven, and bake an additional 10 to 12 minutes, until the crumb topping is firm and the cake is cooked all the way through.
• remove the cake from the oven, and sprinkle with the remaining crumb topping. let the cake cool to room temperature, and sprinkle with confectioners' sugar.

Greek Garlic-lemon Potatoes

Ingredients

• Servings: 12
• 3 pounds potatoes, peeled and cubed
• 3 cups hot water
• 1/2 cup fresh lemon juice
• 1/3 cup vegetable oil
• 1 tablespoon olive oil
• 1 1/2 teaspoons dried oregano
• 2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 2 cloves garlic, minced
• 1/4 cup chopped fresh parsley

Recipe

Preparation Time: 25 mins Cook Time: 1 hr 30 mins

Ready Time: 1 hr 55 mins


• preheat oven to 475 degrees f (245 degrees c).
• place the cubed potatoes, water, lemon juice, vegetable oil, and olive oil in a 12x18 inch baking dish or roasting pan. season with oregano, salt, pepper, and garlic.
• roast, uncovered, in the preheated oven until the potatoes are tender and golden brown and the water has evaporated, about 1 1/2 hours. stir the potatoes every 20 minutes as they bake, adding more water as necessary to prevent sticking. allow the water to evaporate during the final 15 to 20 minutes of cooking, but be careful that the potatoes do not burn. stir in the chopped fresh parsley, and serve.

green beans with blue cheese

Ingredients

• Servings: 6
• 1 pound fresh green beans, cut into 2 inch pieces
• 1/4 cup bacon drippings
• 3 ounces crumbled blue cheese
• 1/2 cup chopped walnuts, toasted
• salt and pepper to taste

Recipe

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


• place green beans in a saucepan with one inch of water in the bottom. bring to a boil over medium-high heat, and cook for 5 minutes, or until tender-crisp. remove from heat, drain, and set aside.
• heat the bacon drippings in a large skillet over medium heat. add green beans, and toss to coat. saute until the beans are heated through. sprinkle with nuts and crumbled blue cheese. season with salt and pepper to taste.

Monday Night Hot Wing Dip

Ingredients

• Servings: 4
• 1 pound skinless, boneless chicken breast halves
• 1 cup ranch salad dressing
• 1 (8 ounce) package cream cheese, softened
• 1/2 cup hot pepper sauce
• 2 cups shredded cheddar cheese

Recipe

Preparation Time: 15 mins Cook Time: 50 mins Ready Time: 1 hr 25 mins


• preheat the oven to 350 degrees f (175 degrees c).
• place the chicken breasts into a saucepan and fill with enough water to cover. bring to a boil, then simmer over medium heat until chicken is tender enough to be pulled apart with a fork. drain and cool until cool enough to touch. shred or chop chicken and place in a 1 to 2 quart casserole.
• mix the cream cheese into the chicken until well blended, then stir in the ranch dressing and hot sauce. top with cheddar cheese.
• bake uncovered for 20 minutes in the preheated oven, until cheese is browned and the sauce is bubbly.

Cottage Pudding (cake For Strawberry Shortcake)

Ingredients

• Servings: 1
• 2 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/3 cup vegetable shortening
• 1 cup white sugar
• 1 egg
• 1/2 teaspoon vanilla extract
• 1 cup milk

Recipe

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


• preheat an oven to 350 degrees f (175 degrees c). grease a 9-inch square cake pan. whisk the flour, baking powder, and salt together in a bowl; set aside.
• beat the shortening and sugar with an electric mixer in a large bowl until light and fluffy. beat in the egg and vanilla extract until smooth. pour in the flour mixture alternately with the milk, mixing until just incorporated. pour the batter into prepared pan.
• bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Whole Wheat Pancake Mix

Ingredients

• Servings: 9
• 5 cups whole wheat flour
• 3 cups unbleached all-purpose flour
• 1/2 cup white sugar
• 2 1/2 tablespoons baking powder
• 4 teaspoons baking soda
• 4 teaspoons salt

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• whisk whole wheat flour, unbleached flour, sugar, baking powder, baking soda, and salt together in a bowl; store in an airtight container.

Cottage Pudding (cake For Strawberry Shortcake)

Ingredients

• Servings: 1
• 2 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/3 cup vegetable shortening
• 1 cup white sugar
• 1 egg
• 1/2 teaspoon vanilla extract
• 1 cup milk

Recipe

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


• preheat an oven to 350 degrees f (175 degrees c). grease a 9-inch square cake pan. whisk the flour, baking powder, and salt together in a bowl; set aside.
• beat the shortening and sugar with an electric mixer in a large bowl until light and fluffy. beat in the egg and vanilla extract until smooth. pour in the flour mixture alternately with the milk, mixing until just incorporated. pour the batter into prepared pan.
• bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Zucchilattas

Ingredients

• Servings: 10
• 2 tablespoons butter
• 1 1/2 pounds sliced zucchini
• 1 pound mushrooms, sliced
• 1 onion, sliced
• 1 1/2 pounds tomatoes, chopped
• salt and pepper to taste
• 1 1/2 pounds monterey jack cheese, shredded
• 10 (10 inch) flour tortillas

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). lightly grease a 9x13 inch baking dish.
• melt butter in a large skillet over medium heat. mix together the zucchini, mushrooms, onion, tomatoes, salt and pepper, and add to the skillet. cook and stir until the vegetables are soft.
• warm the tortillas 2 to 3 minutes, until soft, in the preheated oven. fill the warmed tortillas with zucchini mixture and monterey jack cheese, reserving some of both for toppings. roll the filled tortillas and place them seam side down in the baking dish. cover with the remaining zucchini mixture. top with remaining cheese.
• bake in the preheated oven 15 minutes, or until the cheese is bubbly.

spumoni chocolate chip cookies

Ingredients

• Servings: 4
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 cup butter, softened
• 1/4 cup white sugar
• 3/4 cup packed brown sugar
• 1 (3.4 ounce) package instant pistachio pudding mix
• 2 eggs
• 1 teaspoon vanilla extract
• 1 (12 ounce) bag semi-sweet chocolate chips
• 1/2 cup chopped maraschino cherries
• 1/4 cup chopped pistachios

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). sift together the flour and baking soda; set aside.
• cream together the butter, white sugar, and brown sugar in a large bowl until smooth. stir in the instant pudding mix until well combined. beat in the eggs one at a time, then stir in the vanilla. blend in the flour mixture. fold in the chocolate chips, cherries, and pistachios. drop by large spoonfuls ungreased baking pans.
• bake in the preheated oven until light brown, about 10 minutes.

Lemonade Cake Ii

Ingredients

• Servings: 1
• 1 (3 ounce) package lemon flavored jell-o®
• 3/4 cup boiling water
• 1 (18.25 ounce) package lemon cake mix
• 3/4 cup vegetable oil
• 4 eggs
• 1 (6 ounce) can frozen lemonade concentrate, thawed
• 3/4 cup white sugar

Recipe

• preheat oven to 350 degrees f (175 degrees c). grease and flour one 10 inch tube pan.
• dissolve lemon gelatin the boiling water. set aside.
• combine cake mix, vegetable oil, and eggs. mix well and add gelatin mixture then beat for 5 minutes. pour batter into the prepared pan.
• bake at 350 degrees f (175 degrees c) for 1 hour. while cake is still warm and in the pan, puncture cake with the tines of a fork. then pour lemonade glaze over cake. let cake cool completely before removing from pan.
• to make lemonade glaze: combine the thawed frozen lemonade with the white sugar and mix thoroughly.

blueberry cornmeal pancakes

Ingredients

• Servings: 12
• 1 cup soy milk
• 1/2 cup water
• 1 cup whole wheat flour
• 1/2 cup stone ground cornmeal
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup fresh blueberries
• 2 tablespoons vegetable oil

Recipe

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


• preheat oven to 200 degrees f (95 degrees c).
• in a small bowl combine the soy milk and water.
• in a large bowl, combine the flour, cornmeal, baking powder, baking soda and salt. stir in the soy milk mixture just until combined. fold in the blueberries and let the batter sit for 5 minutes.
• lightly oil a skillet or griddle and heat over medium heat. pour about 1/4 cup of batter the hot griddle and cook until pancakes are bubbly on top and edges are slightly dry looking. turn and cook until pancakes are browned. transfer to a baking sheet and keep warm in the oven while cooking the remaining batter. serve warm with syrup or jam.

Artichoke Spread

Ingredients

• Servings: 3
• 1 (14 ounce) can artichoke hearts, drained
• 1 (8 ounce) package cream cheese
• 1 cup grated parmesan cheese
• 1/2 cup mayonnaise
• 1 clove garlic, peeled
• 3/4 teaspoon dried dill weed

Recipe

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


• preheat oven to 400 degrees f (200 degrees c).
• place the artichoke hearts in a food processor and process until smooth. process the cream cheese, parmesan cheese, mayonnaise, garlic and dill with the artichoke hearts until the mixture is smooth and well blended. transfer to a 9 inch pie pan.
• bake in the preheated oven 10 to 15 minutes, or until bubbly and lightly brown.

Zesty Marinated Asparagus

Ingredients

• Servings: 4
• 2 pounds fresh asparagus, trimmed and cut into 2 1/2 inch pieces
• 1 1/2 cups balsamic vinaigrette salad dressing
• 2 teaspoons grated lemon zest
• 1/4 cup chopped fresh parsley
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Recipe

Preparation Time: 30 mins Cook Time: 5 mins Ready Time: 3 hrs


• bring a large pot of salted water to a boil. blanch asparagus just until tender, about 1 minute. plunge into a bowl of cold water to cool. drain asparagus and place in a large resealable plastic bag. pour in vinaigrette and seal bag. refrigerate at least 3 hours, turning bag occasionally.
• just before serving, drain asparagus, reserving vinaigrette. arrange on a serving platter and sprinkle with lemon zest, parsley, salt, and pepper. serve reserved vinaigrette in a small dish on the side.

green beans with blue cheese

Ingredients

• Servings: 6
• 1 pound fresh green beans, cut into 2 inch pieces
• 1/4 cup bacon drippings
• 3 ounces crumbled blue cheese
• 1/2 cup chopped walnuts, toasted
• salt and pepper to taste

Recipe

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


• place green beans in a saucepan with one inch of water in the bottom. bring to a boil over medium-high heat, and cook for 5 minutes, or until tender-crisp. remove from heat, drain, and set aside.
• heat the bacon drippings in a large skillet over medium heat. add green beans, and toss to coat. saute until the beans are heated through. sprinkle with nuts and crumbled blue cheese. season with salt and pepper to taste.

whitechapel shepherd's pie

Ingredients

• Servings: 4
• 1 stalk celery, chopped
• 3 carrots, peeled and chopped
• 1 parsnip, peeled and diced
• 1 small rutabaga, chopped
• 1/4 cup frozen green peas
• 1 pound ground lamb
• 1 onion, chopped
• 1 clove garlic, chopped
• 1 (8 ounce) can tomato sauce
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried sage
• 1/2 cup milk, or as needed
• 3 cups prepared mashed potatoes
• 2 tablespoons grated parmesan cheese

Recipe

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


• preheat the oven to 350 degrees f (175 degrees c).
• place the celery, carrots, parsnip, rutabaga, and peas into a large saucepan and fill with 1 inch of water. bring to a boil, cover, and steam for 15 minutes, or until vegetables are tender.
• meanwhile, crumble the ground lamb into a large skillet set over medium heat. add onion and garlic; cook and stir until lamb is no longer pink. drain off any grease. stir in the steamed vegetables and tomato sauce. season with salt, pepper, thyme and sage. transfer everything to a greased 7x11 inch baking dish.
• mix enough milk into the mashed potatoes to make them spreadable. spread them over the top of the casserole and garnish with a sprinkling of parmesan cheese.
• bake for 25 minutes in the preheated oven, until the top is browned and the casserole is heated through.

Marinated Flat Iron Steak

Ingredients

• Servings: 6
• 3 tablespoons honey
• 3 tablespoons balsamic vinegar
• 3 tablespoons olive oil
• 1 tablespoon fresh lemon juice
• 1 teaspoon worcestershire sauce
• 1/2 teaspoon dried tarragon
• 1/2 teaspoon dried rosemary, crushed
• 1/2 teaspoon garlic powder
• 1/2 teaspoon white pepper
• 1 pinch salt
• 1 1/2 pounds flat iron steak

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 6 hrs 20 mins


• whisk together the honey, vinegar, olive oil, lemon juice, worcestershire sauce, tarragon, rosemary, garlic powder, white pepper, and salt. pour into a resealable plastic bag and add the flat iron steak. squeeze out excess air, seal, and marinate in the refrigerator at least 6 hours.
• preheat an outdoor grill for medium-high heat and lightly oil grate.
• remove the steak from the marinade, shake off excess, and discard the remaining marinade. cook on preheated grill to desired degree of doneness, about 4 minutes per side for medium-rare.

Baked Acorn Squash With Apricot Preserves

Ingredients

• Servings: 4
• 1 acorn squash, halved and seeded
• salt to taste
• 2 teaspoons butter
• 3 tablespoons apricot preserves

Recipe

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


• preheat oven to 400 degrees f (200 degrees c).
• place squash halves cut side down in a baking dish. fill the dish with water to the depth of 1/4 inch. bake 40 minutes in the preheated oven.
• remove squash from oven, and set the oven to broil. turn squash cut side up in the dish, and season lightly with salt. place 1 teaspoon butter and 1 1/2 tablespoons apricot preserves in each squash half. return to oven, and broil 5 minutes, or until butter is melted and squash is lightly browned.

herbed rice and spicy black bean salad

Ingredients

• Servings: 8
• 1 tablespoon chopped fresh basil
• 1 tablespoon chopped fresh thyme
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh cilantro
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon garlic powder
• 2 cups cold, cooked white rice
• 1 (14 ounce) can black beans, rinsed and drained
• 2 celery stalks, finely chopped
• 1 (4 ounce) can chopped black olives
• 3 green onions, chopped
• 1/4 cup red vinegar
• 1/4 cup extra-virgin olive oil

Recipe

Preparation Time: 45 mins Ready Time: 55 mins


• make a seasoning by mixing together the basil, thyme, parsley, cilantro, salt, pepper, cayenne pepper, and garlic powder in a bowl.
• gently mix together the rice, black beans, celery, olives, and green onions in a large bowl. season the rice mixture with 1 teaspoon of the seasoning.
• make a dressing by whisking the vinegar and olive oil with the seasoning; allow to rest for 10 minutes. pour the dressing over the rice mixture; stir to combine.

blueberry gingerbread

Ingredients

• Servings: 1
• 1/2 cup vegetable oil
• 1 cup white sugar
• 3 tablespoons molasses
• 1 egg
• 2 cups all-purpose flour
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup fresh or frozen blueberries
• 1 cup buttermilk
• 2 tablespoons sugar

Recipe

Preparation Time: 10 mins Cook Time: 40 mins Ready Time: 50 mins


• preheat the oven to 350 degrees f (175 degrees c). grease and flour an 11x7 inch baking dish.
• in a large bowl, mix together the oil, 1 cup sugar and molasses until well blended. beat in the egg. in a separate bowl, stir together the flour, cinnamon, nutmeg, ginger, baking soda and salt. remove 2 tablespoons of the flour mixture, and toss with blueberries to coat. stir the remaining dry mixture into the wet ingredients alternately with the buttermilk, mixing after each addition. carefully stir in blueberries. pour the batter into the prepared pan, and sprinkle remaining white sugar over the top.
• bake for 35 to 40 minutes in the preheated oven, until a toothpick inserted into the center comes out clean.

pecan pie i

Ingredients

• Servings: 1
• 3 eggs
• 1 cup dark corn syrup
• 1 cup white sugar
• 2 tablespoons sifted all-purpose flour
• 1 teaspoon vanilla extract
• 1 1/2 cups chopped pecans
• 1 (9 inch) deep dish pie crust

Recipe

Preparation Time: 10 mins Cook Time: 55 mins Ready Time: 1 hr 5 mins


• preheat the oven to 350 degree f (175 degree c).
• in a medium bowl, mix together the sugar and flour until flour is blended in. stir in the eggs, corn syrup and vanilla. mix in the pecans and pour the filling into the pie crust.
• bake for 50 to 55 minutes in the preheated oven, until a knife inserted halfway between center and edge comes out clean. cool.

savory corn muffins

Ingredients

• Servings: 12
• 1 (14.75 ounce) can creamed corn
• 2 cups yellow cornmeal, divided
• 1 cup buttermilk
• 2 large eggs
• 8 tablespoons melted butter
• 1 cup all-purpose flour
• 1 tablespoon white sugar
• 1 1/2 teaspoons salt
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda

Recipe

• adjust oven rack to middle position and heat oven to 450 degrees. put a 12-cup muffin tin (with standard-sized molds of 12-cup capacity) in oven to heat while preparing batter.
• microwave creamed corn in a 1-quart pyrex-type measuring cup to a full boil (or in a medium saucepan over medium heat). stir in 1 cup of the cornmeal to make a very thick, pasty mush. if the mush is not stiff, microwave an additional 30 seconds or so. whisk in buttermilk, then eggs and finally butter.
• mix remaining cornmeal with flour, sugar, salt, baking powder and soda in a medium bowl. pour wet ingredients into dry and stir until just combined.
• remove muffin tin from oven; coat with non-stick cooking spray. divide batter evenly among cups (a spring-action ice cream scoop works well).
• bake until golden brown on sides and bottom, about 15 minutes. turn a wire rack; let cool 5 minutes. serve.

Zucchini Mediterranean Style

Ingredients

• Servings: 6
• 2 cups water
• 1 cup long grain white rice
• 3 tablespoons olive oil
• 1 large onion, chopped
• 1 large red bell pepper, chopped
• 3 cloves garlic, crushed
• 1 (14.5 ounce) can whole peeled tomatoes, chopped
• 3 cups finely chopped zucchini
• 1/2 teaspoon dried oregano
• salt and pepper to taste
• 1 (15 ounce) can cannellini beans, drained

Recipe

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


• bring water to a boil in a medium saucepan, and stir in the rice. reduce heat, cover, and simmer for 20 minutes.
• heat oil in a separate medium saucepan over medium heat. stir in onion, red bell pepper, and garlic, and cook until tender. mix in tomatoes and zucchini, and season with oregano, salt, and pepper. reduce heat, cover, and simmer 20 minutes, stirring occasionally.
• stir cannellini beans into the tomato and zucchini mixture, and continue cooking about 10 minutes. serve over the cooked rice.

Simple Ranch Chicken Macaroni Salad

Ingredients

• Servings: 4
• 1 cup uncooked elbow macaroni
• 1 stalk celery, chopped
• 1 (2.25 ounce) can chopped green olives
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 2 tablespoons milk
• 1 (10 ounce) can chicken chunks, drained
• 1 (1 ounce) package dry ranch-style dressing mix
• 2 teaspoons paprika

Recipe

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


• bring a pot of water to a boil. add the macaroni, and cook until tender, about 8 minutes. drain, and pat dry.
• in a medium bowl, mix together the celery, olives, mayonnaise, sour cream, milk, chicken and ranch dressing mix. stir in macaroni until well blended. refrigerate for 24 hours. stir, and sprinkle paprika over the top before serving.

High Flavor Bran Bread

Ingredients

• Servings: 2
• 1 1/2 cups warm water (110 degrees f/45 degrees c)
• 2 tablespoons dry milk powder
• 2 tablespoons vegetable oil
• 2 tablespoons molasses
• 2 tablespoons honey
• 1 1/2 teaspoons salt
• 2 1/4 cups whole wheat flour
• 1 1/4 cups bread flour
• 1 cup whole bran cereal
• 2 teaspoons active dry yeast

Recipe

• place ingredients in order indicated by your manufacturer. select the whole wheat or whole grain setting.

English Muffin Loaves

Ingredients

• Servings: 2
• 2 (.25 ounce) packages active dry yeast
• 6 cups all-purpose flour
• 1 tablespoon white sugar
• 2 cups milk
• 1/4 teaspoon baking soda
• 1/2 cup water
• 1 teaspoon salt
• 2 tablespoons cornmeal

Recipe

• in a small saucepan, heat the milk and water until very warm.
• combine 3 cups flour, yeast, sugar, salt, and soda in a large bowl. add the warm milk and water, and beat well. stir in enough of the remaining flour to make a stiff batter. spoon into two 9 x 5 inch loaf pans that have been greased and dusted with the cornmeal. cover, and let rise in a warm place for 45 minutes.
• bake at 400 degrees f (205 degrees c) for 25 minutes. remove from pans immediately, and let cool.

Mamaw's Chicken And Rice Casserole

Ingredients

• Servings: 6
• 3 chicken breasts, cut into cubes
• 2 cups water
• 2 cups instant white rice
• 1 (10.75 ounce) can cream of chicken soup
• 1 (10.75 ounce) can cream of celery soup
• 1 (10.75 ounce) can cream of mushroom soup
• salt and ground black pepper to taste
• 1/2 cup butter, sliced into pats

Recipe

Preparation Time: 10 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• preheat oven to 400 degrees f (200 degrees c). grease sides and bottom of a casserole dish.
• stir chicken, water, rice, cream of chicken soup, cream of celery soup, and cream of mushroom soup together in the prepared casserole dish; season with salt and pepper. arrange butter evenly over the top of the chicken mixture.
• bake in preheated oven until the rice is tender and the chicken is cooked through, 1 hour to 75 minutes. cool 15 minutes before serving.

Mock Lemon Chiffon Cake

Ingredients

• Servings: 1
• 1 (18.25 ounce) package white cake mix
• 1 (3.4 ounce) package instant vanilla pudding mix
• 1 (3.4 ounce) package instant lemon pudding mix
• 1 cup milk
• 1 (16 ounce) package frozen whipped topping, thawed
• 1 pint fresh strawberries, sliced

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• mix cake and pudding mix together then follow cake mix directions (i substitute mayonnaise for oil in cake recipe) and bake as directed for 2 - 9 inch round pans. allow to cool.
• to make filling: mix together instant pudding mix with milk until thickened. fold in 8 ounces of the whipped topping. spread half of lemon pudding mixture on one cake layer and top with sliced strawberries.
• add second cake layer and spread with remaining lemon filling. arrange sliced strawberries over top of lemon filling. frost sides of cake with remaining 8 ounces whipped topping.

Chole Saag

Ingredients

• Servings: 4
• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1 onion, chopped
• 1 teaspoon red pepper flakes
• 1 teaspoon ground cumin
• 2 tablespoons curry powder
• 1 (15 ounce) can sweet peas, drained
• 1 (15.5 ounce) can garbanzo beans, drained
• 1 (10 ounce) box frozen chopped spinach, thawed and squeezed dry
• 1 (8 ounce) container plain yogurt
• 1 cup chicken broth
• salt and pepper to taste

Recipe

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


• heat oil in a large saucepan over medium heat. stir in garlic, onion, red pepper flakes, cumin, and curry powder, and cook until the onion has softened and turned translucent, about 5 minutes. add the drained peas and mash well. stir in garbanzo beans, spinach, yogurt, and chicken broth. cook and stir until heated through, then season to taste with salt and pepper before serving.

Oatmeal Molasses Bread

Ingredients

• Servings: 1
• 1 (.25 ounce) package active dry yeast
• 1 cup quick cooking oats
• 3 cups bread flour
• 1 teaspoon salt
• 1/2 cup molasses
• 1 tablespoon vegetable oil
• 1 1/3 cups water
• 1/4 cup honey

Recipe

Preparation Time: 5 mins Cook Time: 3 hrs

Ready Time: 3 hrs 5 mins


• place ingredients in the pan of the bread machine in the order suggested by the manufacturer.
• select white bread setting, and start.

Quick Vanilla Frosting

Ingredients

• Servings: 3
• 2 egg whites
• 1 cup corn syrup
• 1 teaspoon vanilla extract

Recipe

• in a bowl combine the egg whites, corn syrup, and vanilla beat on high speed of an electric mixer for about 6 to 7 minutes. the longer you beat it the stiffer it gets. so if you like a stiff frosting continue beating a little longer.

Tom's Blackened Seasoning

Ingredients

• Servings: 1
• 1 tablespoon paprika
• 4 teaspoons dried thyme
• 2 teaspoons onion powder
• 2 teaspoons garlic powder
• 1 tablespoon white sugar
• 2 teaspoons salt
• 1 1/2 teaspoons black pepper
• 1 teaspoon cayenne pepper, or to taste
• 1 teaspoon dried oregano
• 1/2 teaspoon ground nutmeg
• 3/4 teaspoon ground cumin

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• in a small jar with a lid, combine the paprika, thyme, onion powder, garlic powder, sugar, salt, pepper, cayenne pepper, oregano, nutmeg, and cumin. seal securely and shake vigorously to blend. store in a cool dry place. shake jar before each use.

Cottage Cheese Potatoes

Ingredients

• Servings: 5
• 5 potatoes, peeled and cubed
• 1 small onion, chopped
• 1 1/2 cups chive-flavored cottage cheese
• 1 cup sour cream
• 1 cup shredded cheddar cheese

Recipe

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


• place potatoes in a large pot of water and boil until tender when pierced with a fork.
• preheat oven to 350 degrees f (175 degrees c). butter a 9x3 inch casserole dish.
• in a large mixing bowl, combine potatoes, onion, cottage cheese, and sour cream. transfer mixture to the prepared casserole dish. top with cheddar cheese.
• bake at 350 degrees f (175 degrees c) for 30 to 40 minutes.

Quick Chicken Soup

Ingredients

• Servings: 2
• 2 (14.5 ounce) cans chicken broth
• 2 cups baby carrots
• 1 onion, chopped
• 1 clove garlic, minced
• 1/8 teaspoon celery salt
• 2 skinless, boneless chicken breast halves
• 1 tablespoon chopped fresh cilantro (optional)

Recipe

Cook Time: 30 mins Ready Time: 30 mins


• bring the chicken broth to a boil in a medium saucepan over medium high heat. add the carrots, onion, garlic and celery salt.
• reduce heat to low and add the chicken breast. cover and simmer for 20 minutes.
• carefully remove the chicken breast, cut it into chunks and return it to the pot. stir in the cilantro or dill to taste.

grilled whole turkey

Ingredients

• Servings: 1
• 12 pounds whole turkey
• 2 cups water
• 3 tablespoons chicken bouillon powder
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 teaspoon poultry seasoning
• 1/2 teaspoon chopped parsley
• 1 teaspoon paprika

Recipe

Preparation Time: 15 mins Cook Time: 4 hrs

Ready Time: 4 hrs 30 mins


• prepare an outdoor grill for indirect medium heat, and lightly oil grate. rinse turkey, and pat dry.
• place turkey breast side down on the prepared grill. sear turkey on both sides until skin is golden to dark brown.
• in a large roasting pan, mix together the water, bouillon powder, garlic powder, onion powder, poultry seasoning, parsley, and paprika.
• place turkey breast side down in the roasting pan. scoop the pan mixture over the turkey. cover tightly with foil and place on grill.
• grill 3 to 4 hours, until the internal temperature of the thigh reaches 180 degrees f (85 degrees c). remove turkey from grill and let stand 15 minutes before carving.

Raita

Ingredients

• Servings: 4
• 1 cup plain yogurt
• 1 cup sour cream
• 3 cucumbers, seeded and chopped
• 1 tomato, seeded and chopped
• 1 teaspoon ground cumin
• 1/2 teaspoon paprika
• 4 cloves crushed garlic
• salt and pepper to taste

Recipe

Preparation Time: 15 mins Ready Time: 45 mins


• in a salad bowl, whisk together the yogurt, sour cream, cumin, paprika and garlic.
• add cucumbers and tomatoes; toss and chill before serving.

Company Potatoes

Ingredients

• Servings: 8
• 1 (2 pound) package frozen hash brown potatoes, thawed
• 1 (10.75 ounce) can condensed cream of potato soup
• 1 (10.75 ounce) can condensed cream of celery soup
• 1 (16 ounce) container sour cream
• 1/4 cup milk
• 1/2 cup chopped onion
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/8 teaspoon dried dill weed
• 2 cups finely shredded cheddar cheese
• 2 pinches paprika

Recipe

• preheat oven to 350 degrees f (175 degrees c). grease a 9x13 inch baking dish.
• combine the potatoes, potato soup, celery soup, sour cream, milk, onion, salt, pepper and dill weed. stir until well mixed; pour into prepared baking dish.
• spread cheese evenly over potatoes, sprinkle with paprika and bake for 1-1/2 hours until browned on top and bubbly.

cold oven pound cake

Ingredients

• Servings: 1
• 1 cup margarine
• 1/2 cup shortening
• 3 cups white sugar
• 3 eggs
• 1 1/2 teaspoons vanilla extract
• 1 cup milk
• 3 cups all-purpose flour

Recipe

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

Ready Time: 2 hrs


• do not preheat oven. grease and flour a 10 inch tube pan.
• in a large bowl, cream together the margarine, shortening and sugar until light and fluffy. beat in the eggs one at a time, then stir in the vanilla. beat in the flour alternately with the milk. pour batter into prepared pan.
• place cake in cold oven, then set the temperature to 300 degrees f (150 degrees c). bake for 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. let cool in pan for 10 minutes, then turn out a wire rack and cool completely.

Carolyn's Orange Rolls

Ingredients

• Servings: 4
• 3 tablespoons active dry yeast
• 2/3 cup warm water (110 degrees f/45 degrees c)
• 1 cup butter, diced
• 1/2 cup white sugar
• 2 teaspoons salt
• 2 cups scalded milk
• 2 egg, lightly beaten
• 6 cups all-purpose flour
• 14 tablespoons butter, softened
• 1 cup white sugar
• 3 tablespoons grated orange zest

Recipe

Preparation Time: 30 mins Cook Time: 15 mins Ready Time: 14 hrs 5 mins


• in a small bowl, dissolve yeast in warm water. let stand until creamy, about 10 minutes. combine the diced butter, 1/2 cup sugar, and salt in a large bowl. stir in the hot milk, and mix to dissolve the butter. let stand until lukewarm.
• mix the yeast, eggs, and flour into the milk mixture to form a sticky dough. lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. cover with a damp cloth, and let rise in the refrigerator for 8 hours or overnight.
• remove dough from the refrigerator 2 to 2 1/2 hours before baking. divide the dough into halves. roll each half out on a lightly floured surface to 1/4 inch thick rectangle.
• mix the softened butter, one cup sugar, and orange peel in a bowl. spread over the dough. roll up the dough along the long edge. cut the rolls into one inch slices with dental floss. place in greased muffin cups. let rise until doubled in bulk.
• bake in a preheated 400 degree f (205 degree c) oven for 10 to 15 minutes, or until golden brown.

veggie chicken rice casserole

Ingredients

• Servings: 6
• 2 (10.75 ounce) cans condensed cream of chicken soup
• 1 whole cooked chicken, cut into pieces
• 1 (16 ounce) package frozen mixed vegetables, thawed
• 2 cups cooked rice
• 2/3 cup water
• 1/2 cup crushed buttery round crackers

Recipe

• preheat oven to 350 degrees f (175 degrees c).
• in a large bowl combine the soup, chicken, cooked vegetables, cooked rice and water. mix well and spread mixture in a 9x13 inch baking dish. sprinkle crushed cracker crumbs on top and bake in the preheated oven for about 15 to 20 minutes. let cool 10 minutes and serve.

Bee Lian's Rich Orange Cake

Ingredients

• Servings: 1
• 1/2 cup butter
• 3/4 cup white sugar
• 2 tablespoons grated orange zest
• 2 egg yolks
• 1 cup self-rising flour
• 1/2 cup fresh orange juice
• 2 egg whites
• 1 pinch salt

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).grease one 8 inch round cake pan. sift flour and set aside.
• cream butter, sugar and grated orange zest until light and fluffy. beat in the egg yolks one at a time. fold in sifted flour, alternating with orange juice.
• in another bowl, whisk egg whites until stiff and add a pinch of salt. fold whisked egg whites into the mixture. spoon batter into prepared pan.
• bake in preheated oven for 35 to 40 minutes, or until a toothpick inserted into cake comes out clean.

Lamb Chop Casserole I

Ingredients

• Servings: 6
• 2 (1 ounce) packages dry onion soup mix
• 3 cups water
• 2 cups instant rice
• 1 (4.5 ounce) can mushrooms, drained
• salt and pepper to taste
• 6 (3/4 inch) thick lamb chops

Recipe

• preheat oven to 350 degrees f (175 degrees c).
• in a medium size bowl, mix dry onion soup mix and water until dissolved. pour mixture into a 10x15 baking dish. add rice and mushrooms and mix to distribute well. salt and pepper to taste. add lamb chops in a single layer on mixture. push lamb chops down into mixture and make sure they are covered with it.
• cover baking dish tightly with aluminum foil and bake in the preheated oven for 1 hour.

Barbecued Chicken

Ingredients

• Servings: 6
• 1/4 cup vegetable oil
• 1/2 cup white
• 2 tablespoons seasoning
• 6 skinless, boneless chicken breast halves

Recipe

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


• in a bowl, mix the oil, white , and seasoning. place chicken in the bowl, and coat with the mixture. cover, and refrigerate for at least 3 hours.
• preheat the grill for high heat.
• lightly oil the grill grate. discard marinade, and place chicken on the grill. cook for 6 to 8 minutes on each side, until juices run clear.

Drop Dead Delicious Tuna Salad

Ingredients

• Servings: 4
• 4 (6 ounce) cans tuna, drained
• 1 lemon, juiced
• 2 cups mayonnaise
• 4 stalks celery, diced
• 1/2 cup sweet pickle relish

Recipe

Preparation Time: 5 mins Ready Time: 25 mins


• in a mixing bowl, combine the tuna, lemon juice, mayonnaise, celery and pickle relish. mix together well and refrigerate until ready to serve.

Garlic And Artichoke Pizza

Ingredients

• Servings: 8
• 1 unbaked pizza crust
• 3/4 cup spaghetti sauce
• 1 (6 ounce) jar marinated artichoke hearts, drained, liquid reserved
• 1 medium tomato, cut in half and sliced
• 2 cloves garlic, minced
• 1 pound shredded colby-monterey jack cheese

Recipe

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


• preheat the oven to 450 degrees f (230 degrees c). prepare pizza crust according to recipe or package instructions. place on a pizza pan.
• pour the liquid from the artichokes into a small skillet, and bring to a boil over medium heat. cook for 1 minute, or until the liquid is almost gone. add garlic, and cook, stirring, for less than a minute. add artichoke hearts, stir to coat with garlic flavor, then remove from heat, and set aside.
• spread spaghetti sauce over the prepared pizza crust. sprinkle with cheese, then place the artichoke hearts and garlic over the cheese. arrange tomato slices evenly over the top.
• bake for 20 minutes in the preheated oven, until crust is puffed and golden, and cheese is melted.

Honey Cake Iii

Ingredients

• Servings: 1
• 1 cup white sugar
• 1 cup honey
• 1/2 cup vegetable oil
• 4 eggs
• 2 teaspoons grated orange zest
• 1 cup orange juice
• 2 1/2 cups all-purpose flour
• 3 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon

Recipe

Preparation Time: 20 mins Cook Time: 45 mins Ready Time: 1 hr 10 mins


• preheat oven to 350 degrees f (175 degrees c). grease and flour a 9x13 inch pan. sift together the flour, baking powder, baking soda, salt and cinnamon. set aside.
• in a large bowl, combine sugar, honey, oil, eggs and orange zest. beat in the flour mixture alternately with the orange juice, mixing just until incorporated. pour batter into prepared pan.
• bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. allow to cool.

sour cream rhubarb pie

Ingredients

• Servings: 1
• 1 1/4 cups white sugar
• 1 cup sour cream
• 3 eggs
• 2 tablespoons all-purpose flour
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt
• 3 cups chopped fresh rhubarb
• 1 (9 inch) unbaked pie shell
• 1/3 cup white sugar
• 1/3 cup all-purpose flour
• 1 teaspoon ground cinnamon
• 1/4 cup butter, softened

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• preheat oven to 375 degrees f (190 degrees c).
• beat 1 1/4 cups sugar, sour cream, eggs and 2 tablespoons flour in a large mixing bowl until smooth. stir in vanilla and salt. fold in rhubarb. pour rhubarb mixture into pie shell.
• bake for 30 minutes in the preheated oven. meanwhile, combine 1/3 cup sugar, 1/3 cup flour, and cinnamon in a small bowl. cut in butter with fork or pastry blender until mixture resembles coarse crumbs. set aside.
• remove pie from oven. reduce oven temperature to 350 degrees f (175 degrees c). sprinkle topping mixture evenly over pie. return pie to oven and bake until filling is set and crust and topping are golden brown, about 30 minutes.

french brioche

Ingredients

• Servings: 1
• 1/3 cup warm water (110 degrees f/45 degrees c)
• 3 eggs
• 2 egg yolks
• 3/4 cup butter, softened
• 3 1/3 cups all-purpose flour
• 1/4 cup white sugar
• 1/2 teaspoon active dry yeast
• 1 egg white
• 2 tablespoons water

Recipe

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


• place the first seven ingredients in bread machine in order suggested by your manufacturer. select dough cycle.
• turn finished dough out a lightly floured board and knead 5 to 10 times. separate into 2 or 3 pieces. roll with hands into strips. braid or twist strips together. place a parchment lined baking sheet. set aside to rise in a warm place until doubled in size.
• preheat the oven to 350 degrees f (175 degrees c). whisk together 1 egg white and the water. brush the top of the loaf.
• bake in the preheated oven until deep golden brown, about 20 minutes.

Doubletree Hotel's Cookies

Ingredients

• Servings: 3
• 1 1/2 cups unsalted butter
• 1 1/2 cups white sugar
• 3/4 cup packed brown sugar
• 4 eggs
• 3 cups all-purpose flour
• 3/4 cup rolled oats
• 2 1/2 teaspoons vanilla extract
• 1 teaspoon lemon juice
• 3/4 teaspoon baking soda
• 1 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 3 cups semisweet chocolate chips
• 1 1/2 cups chopped walnuts

Recipe

• cream butter in large bowl. add both sugars and beat on medium for 2 minutes. add eggs one at a time, beating well after each addition. add lemon juice and vanilla; mix well.
• in a separate bowl, stir together dry ingredients. add to creamed mixture and stir well to blend. add chips and nuts; stir to combine.
• drop by 1/4 cup or 2 ounce scoop on parchment-lined baking pans, 2 to 3 inches apart. bake at 350 degrees f (175 degrees c) for 13 to 15 minutes or until lightly browned around the edges. cool; remove from paper and cool completely on wire racks.

Eastern Rice Salad

Ingredients

• Servings: 10
• 3/4 cup long-grain white rice
• 1 cup fresh sliced mushrooms
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped red bell pepper
• 1 cup salted cashew pieces
• 1 cup chopped green onions
• 1/2 pound fresh bean sprouts
• 2 1/2 ounces fresh spinach
• 3 stalks celery, chopped
• 1/2 cup vegetable oil
• 1/4 cup soy sauce
• 1 teaspoon chopped fresh parsley
• 1/2 teaspoon crushed garlic

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 2 hrs 30 mins


• in a saucepan bring 1 1/2 cups salted water to a boil. add 3/4 cup rice, reduce heat, cover and simmer for 20 minutes. refrigerate rice until chilled.
• combine the chilled cooked rice, mushrooms, green peppers, red peppers, cashews, green onions, bean sprouts, spinach and celery in a large bowl.
• blend the vegetable oil, soy sauce, parsley and crushed garlic in a separate bowl.
• pour the dressing over the salad 1 hour before serving and toss well.