Lamb Chops

Ingredients

• Servings: 4
• 1/4 cup all-purpose flour
• 1 tablespoon paprika
• 1 teaspoon ground sage
• 1 teaspoon seasoning
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 4 (1/2 inch thick) boneless lamb chops
• 2 teaspoons olive oil

Recipe

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


• place flour, paprika, sage, seasoning, cayenne pepper, black pepper, and garlic powder in a large, resealable plastic bag. place lamb chops in the bag, seal, and shake to coat chops.
• in a large skillet, heat oil over high heat for about 1 minute. arrange chops in pan, and reduce heat to medium. cook until lamb chops are dark brown, about 6 to 8 minutes per side.

Marinated Rib-eyes

Ingredients

• Servings: 4
• 4 (1/2 pound) rib-eye steaks
• garlic powder to taste
• onion powder to taste
• salt and pepper to taste
• 1 3/4 cups worcestershire sauce
• 1/3 cup brown sugar

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 1 hr 25 mins


• season the steaks with the garlic powder, onion powder, salt, and pepper, and set aside.
• pour the worcestershire sauce and brown sugar into a large resealable plastic bag, seal, and shake to mix. pour half of the marinade into another large resealable bag. place two steaks in each bag, and turn to coat. squeeze out excess air, and seal the bags. refrigerate for at least 1 hour.
• preheat grill for high heat. drain the marinade from the steaks into a small saucepan, and bring to a boil; boil for several minutes.
• brush grill grate with oil. grill steaks 7 minutes per side, to desired doneness. baste often with the boiled marinade during the final 5 minutes of cook time.

broccoli salad iv

Ingredients

• Servings: 6
• 1/4 cup bacon bits
• 1 head fresh broccoli florets
• 1 cup shredded cheddar cheese
• 1/2 cup raisins
• 1/2 cup hulled sunflower seeds
• 1 red onion, chopped
• 1 cup creamy salad dressing, e.g. miracle whip ™
• 1/4 cup white sugar

Recipe

Preparation Time: 30 mins Ready Time: 30 mins


• place bacon in a large, deep skillet. cook over medium high heat until evenly brown. drain, crumble and set aside.
• in a large bowl, mix together the bacon, broccoli, cheese, raisins, onion and sunflower seeds.
• in a small bowl, whisk together the creamy salad dressing and sugar. pour over broccoli mixture and toss well to coat. cover and refrigerate until chilled.

apple caramel biscotti

Ingredients

• Servings: 36
• 1 box duncan hines® apple caramel cake mix
• 1 stick butter, melted
• 2 whole eggs
• 1 cup flour
• 1/4 cup water

Recipe

Preparation Time: 15 mins Ready Time: 1 hr


• combine the ingredients until a dough is formed. divide the dough into 2 pieces and roll into logs.
• place a sheet pan lined with parchment paper. gently flatten the logs to one inch thick and three inches wide.
• bake 325 degrees f for about 25 min or until firm.
• cool for 5 minutes, slice and re-bake for 15 minutes to dry out.
• allow to cool completely.

Bourbon Cream Cheese Frosting

Ingredients

• Servings: 1
• 1/2 cup butter, softened
• 1 (8 ounce) package cream cheese, softened
• 4 cups confectioners' sugar
• 5 tablespoons premium bourbon

Recipe

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


• beat softened butter and cream cheese until smooth. add confectioners' sugar and bourbon. beat until creamy.

low sugar strawberry rhubarb crunch

Ingredients

• Servings: 6
• 4 cups chopped fresh rhubarb
• 1 pint strawberries, hulled and sliced
• 1 tablespoon honey
• 1 cup rolled oats
• 1/2 cup packed brown sugar
• 1/4 cup butter
• 1 teaspoon ground cinnamon

Recipe

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


• preheat the oven to 350 degrees f (175 degrees c).
• in a medium bowl, stir together the rhubarb, strawberries and honey. transfer to a shallow baking dish. in the same bowl, stir together the oats, brown sugar and cinnamon. mix in the butter until crumbly, and spread over the top of the fruit.
• bake for 40 minutes in the preheated oven, until rhubarb is tender and the topping is toasted. serve warm.

baked chicken and zucchini

Ingredients

• Servings: 4
• 1 egg
• 1 tablespoon water
• 1/2 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1 cup dry bread crumbs
• 2 tablespoons olive oil
• 4 skinless, boneless chicken breast halves
• 1 tablespoon minced garlic
• 2 tablespoons olive oil
• 5 zucchinis, sliced
• 4 tomatoes, sliced
• 2/3 cup shredded mozzarella cheese
• 2 teaspoons chopped fresh basil
• 1/3 cup shredded mozzarella cheese

Recipe

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


• preheat oven to 400 degrees f (205 degrees c). lightly grease a 9x13-inch baking dish.
• beat egg, water, salt, and pepper in a shallow bowl. set 2 tablespoons bread crumbs aside; pour remaining bread crumbs into a large resealable plastic bag. dip chicken in egg mixture, then place in bag and shake to coat.
• heat 2 tablespoons olive oil in a large skillet over medium heat. cook chicken in skillet until browned, 2 to 3 minutes per side. remove chicken from pan. add remaining 2 tablespoons oil to skillet; cook and stir zucchini and garlic over medium heat until zucchini is slightly tender, about 2 minutes. transfer to prepared baking dish.
• sprinkle 2 tablespoons reserved bread crumbs over zucchini. top with tomato slices, 2/3 cup mozzarella cheese, and basil. place chicken on top of zucchini layer. cover baking dish with aluminum foil.
• bake in preheated oven until chicken is no longer pink in the center and juices run clear, about 25 minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c). uncover and sprinkle with remaining mozzarella cheese. bake until cheese is melted, about 5 minutes.

Cheesy Green Bean Casserole

Ingredients

• Servings: 8
• 2 (10.75 ounce) cans condensed cream of mushroom soup
• 3/4 cup milk
• 1 (2.8 ounce) can french fried onions
• 2 cups shredded cheddar cheese
• 2 (16 ounce) packages frozen french cut green beans
• 1/2 pound processed cheese food (eg. velveeta), sliced

Recipe

• preheat oven to 325 degrees f (165 degrees c). grease a 2 quart casserole dish.
• in a mixing bowl, combine mushroom soup, milk, cheddar cheese, and half of the onions. mix together.
• layer the bottom of a 2 quart casserole dish with 1/2 of the green beans. pour half of the soup mixture over beans, and add half of the processed cheese. repeat layering, and top with remaining onions.
• bake for 30 to 40 minutes.

Poke Cake Iii

Ingredients

• Servings: 1
• 1 (18.25 ounce) package white cake mix
• 1 (3 ounce) package fruit flavored jell-o® mix
• 1 cup boiling water
• 1 (21 ounce) can cherry pie filling
• 1 (16 ounce) container frozen whipped topping, thawed

Recipe

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


• prepare and bake cake mix according to package directions for one 9x13 inch cake. remove cake from oven. poke holes at once down through cake with a fork. holes should be at 1 inch intervals.
• while the cake cools, combine the gelatin with boiling water. pour gelatin mixture over the cake. top with the cherry pie filling, then cover with whipped topping. refrigerate cake for one hour before serving.

Strawberry Goat Cheese Bruschetta

Ingredients

• Servings: 12
• 1/2 cup balsamic vinegar
• 12 slices italian bread
• 1 tablespoon olive oil
• 1 pound strawberries, washed and diced
• 2 teaspoons fresh thyme leaves, plus more for serving
• 1 cup goat cheese, room temperature
• salt and freshly ground pepper to taste

Recipe

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


• heat vinegar in a small skillet over medium-low heat. simmer until reduced by about half, 8 to 10 minutes. remove from heat and allow to cool to room temperature.
• prepare a grill for high heat. place bread slices on a foil-lined baking sheet and drizzle with olive oil.
• combine strawberries and thyme in a small bowl and set aside.
• grill bread on the preheated grill until browned, about 3 minutes per side.
• spread goat cheese on toasted bread. add black pepper, salt, and reduced vinegar to the strawberry mixture. spoon over the goat cheese topped bruschetta. garnish with additional thyme.

Marshmallow Buttercream Frosting

Ingredients

• Servings: 5
• 2 cups butter, softened
• 2 1/2 cups confectioners' sugar
• 1 teaspoon almond extract
• 1 (13 ounce) jar marshmallow creme

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• cream butter in a mixing bowl with an electric mixer on medium until butter is soft and fluffy. gradually beat in confectioners' sugar, about 1/2 cup at a time; beat in almond extract. gently fold the marshmallow creme into the frosting until thoroughly incorporated.

stuffed lamb chops ii

Ingredients

• Servings: 4
• 1 1/2 cups dry bread crumbs
• 2 tablespoons butter
• 1 egg, beaten
• 2 cups whole kernel corn
• 4 lamb chops butterfly cut
• 1 (10.75 ounce) can condensed cream of mushroom soup

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• in bowl, combine bread crumbs, butter, egg, and corn. mix until it is a stiff stuffing. cut parallel into each chop to create a pocket. stuff each lamb chop with stuffing mix. place chops in a cooking dish and then pour mushroom soup over top. bake for about 45 minutes or until chops are cooked all the way through.

Tomato Lamb Chops I

Ingredients

• Servings: 4
• 4 lamb chops
• 1 onion, chopped
• 1 bell pepper - chopped, your color choice
• 1 (15 ounce) can tomato sauce
• garlic powder to taste
• salt and pepper to taste

Recipe

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


• heat enough oil to just cover the bottom of a large skillet over medium high heat. dredge the lamb chops in flour, add to pan and brown well on both sides. remove chops and set aside.
• add the onion and bell pepper and cook and stir for 5 minutes, or until almost tender. return lamb chops to skillet and pour in the tomato sauce. allow the sauce to start bubbling and then reduce heat to low.
• simmer for 30 minutes and season with garlic powder, salt and pepper to taste.

apple sheet cake

Ingredients

• Servings: 1
• pastry:
• 3 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup shortening
• 1 cup milk
• apple filling:
• 3 pounds apples - peeled, cored and sliced
• 1 cup white sugar
• 1 teaspoon ground cinnamon
• 2 tablespoons all-purpose flour
• 1/2 cup butter
• frosting:
• 2 1/2 cups confectioners' sugar
• 3 tablespoons milk
• 1/3 cup butter, softened
• 1/2 teaspoon vanilla extract

Recipe

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


• preheat oven to 400 degrees f (200 degrees c). in a large bowl, combine 3 cups flour, baking powder and salt. cut in shortening to the consistency of coarse crumbs. stir in 1 cup cold milk slowly until completely blended. separate dough into two balls. roll out one ball of dough to fit a 15 x 10 inch pan with some dough extending over the edge of the pan.
• in a large bowl, combine sliced apples, sugar, cinnamon and 2 tablespoons flour. place filling in an even layer over prepared crust. thinly slice 1/2 cup butter and evenly distribute over the apples. roll out the remaining dough and place over the apple filling. seal edges and prick the top all over with a fork.
• bake in the preheated oven for 30 minutes. cool 5 minutes before frosting.
• to make the frosting: in a small bowl, combine confectioners' sugar, 3 tablespoons milk, 1/3 cup butter and vanilla extract. beat until smooth and creamy.

Candied Sweet Potatoes

Ingredients

• Servings: 4
• 2 sweet potatoes
• 1/4 cup butter
• 1/2 cup packed brown sugar
• 1/4 cup orange juice

Recipe

• boil cut-up sweet potatoes or bake at 350 degrees f (175 degrees c) whole sweet potatoes until tender.
• in a frying pan, melt the butter and brown sugar together until bubbly. add the orange juice and stir until smooth. add the cut-up sweet potatoes and cook slowly, turning occasionally until the sweet potatoes are caramelized, about 20 minutes. if syrup is too thin, add a bit more brown sugar.

Sweet Candied Orange And Lemon Peel

Ingredients

• Servings: 3
• 6 lemon peels, cut into 1/4 inch strips
• 4 orange peels, cut into 1/4 inch strips
• 2 cups white sugar
• 1 cup water
• 1/3 cup white sugar for decoration

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 4 hrs 40 mins


• place lemon and orange peel in large saucepan and cover with water. bring to a boil over high heat. boil for 20 minutes, drain and set aside.
• in medium saucepan, combine 2 cups sugar and 1 cup water. bring to a boil and cook until mixture reaches thread stage, 230 degrees f (108 degrees c) on candy thermometer, or small amount dropped in cold water forms a soft thread. stir in peel, reduce heat and simmer 5 minutes, stirring frequently. drain.
• roll peel pieces, a few at a time, in remaining sugar. let dry on wire rack several hours. store in airtight container.

Mexican Soup

Ingredients

• Servings: 4
• 3 cooked, boneless chicken breast halves, shredded
• 1 (15 ounce) can kidney beans
• 1 cup whole kernel corn
• 1 (14.5 ounce) can stewed tomatoes
• 1/2 cup chopped onion
• 1/2 green bell pepper, chopped
• 1/2 red bell pepper, chopped
• 1 (4 ounce) can chopped green chile peppers
• 2 (14.5 ounce) cans chicken broth
• 1 tablespoon ground cumin

Recipe

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


• place cooked chicken, kidney beans, corn, tomatoes, onion, red and green bell peppers, chiles, broth and cumin in a large pot over medium heat. simmer 45 minutes.

Crock-pot® Chicken Chili

Ingredients

• Servings: 5
• 1 (16 ounce) jar green salsa (salsa verde)
• 1 (16 ounce) can diced tomatoes with green chile peppers
• 2 (15 ounce) cans white beans, drained
• 1 (14.5 ounce) can chicken broth
• 1 (14 ounce) can corn, drained
• 1 onion, chopped
• 1/2 teaspoon dried oregano
• 1/4 teaspoon ground cumin
• salt and ground black pepper to taste
• 3 skinless, boneless chicken breasts

Recipe

Preparation Time: 10 mins Cook Time: 6 hrs

Ready Time: 6 hrs 10 mins


• mix green salsa, diced tomatoes with green chile peppers, white beans, chicken broth, corn, onion, oregano, cumin, salt, and black pepper together in a slow cooker. lay chicken breasts atop the mixture.
• cook on low until the chicken shreds easily with 2 forks, 6 to 8 hours.
• remove chicken to a cutting board and shred completely; return to chili in slow cooker and stir.

The Best Zucchini Fritters Ever

Ingredients

• Servings: 30
• 1 large zucchini, finely chopped
• 1 small onion, chopped
• 3 eggs, beaten
• 1/2 cup freshly grated romano cheese
• 1 cup 2% milk
• 2 cups all-purpose flour
• salt and pepper to taste
• garlic powder to taste
• onion powder to taste
• dried parsley (optional)
• 1/4 cup vegetable shortening

Recipe

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


• in a large bowl, mix together the zucchini, onion, eggs, romano cheese, milk, and flour. season with salt, pepper, garlic powder, onion powder, and parsley.
• heat about 1 tablespoon of shortening in a large skillet over medium heat. drop 1/4 cupfuls of the batter into the skillet, and flatten slightly with the back of a spatula. turn fritters over when the center appears dry. cook on the other side until golden brown. set aside and keep warm. add more shortening to skillet as needed, and continue with remaining batter.

Easy Curried Cauliflower

Ingredients

• Servings: 3
• 3 cups grated cauliflower
• 3 tablespoons vegetable oil
• 1/2 large onion, diced
• 2 cloves garlic
• 1 teaspoon cumin seeds
• 1 tomato, diced
• 1/2 teaspoon cayenne pepper
• 1 teaspoon salt, or to taste
• 1 teaspoon ground dried turmeric
• 2 teaspoons ground coriander seed
• 1 (12 ounce) can kidney beans, drained and rinsed
• 2 teaspoons garam masala

Recipe

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


• heat the vegetable oil in a large skillet over medium heat. stir in the onion, garlic, and cumin seeds. cook and stir until the onion has turned golden brown; about 10 minutes.
• stir in the diced tomato, cayenne pepper, salt, turmeric, and coriander. continue cooking 2 more minutes, then stir in the cauliflower, and reduce heat to medium-low. cook until the cauliflower is tender, about 10 minutes, stirring occasionally. add the kidney beans; cook and stir until heated through. sprinkle with garam masala to serve.

garlic and parmesan dinner rolls

Ingredients

• Servings: 8
• 1 (.25 ounce) package active dry yeast
• 1/2 cup all-purpose flour
• 1/2 teaspoon white sugar
• 1 cup warm water - 100 to 110 degrees f (40 to 45 degrees c)
• 1 teaspoon fine salt
• 1 tablespoon olive oil
• 1 egg
• 1 3/4 cups all-purpose flour
• 1 1/2 tablespoons melted butter
• 2 cloves garlic, crushed
• 1/2 cup freshly grated parmigiano-reggiano cheese
• 1/2 teaspoon ground black pepper, or to taste
• 1/4 teaspoon cayenne pepper, or more to taste
• 2 tablespoons freshly chopped italian parsley
• olive oil for brushing
• 1/4 cup freshly grated parmigiano-reggiano cheese

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 2 hrs 30 mins


• mix yeast, 1/2 cup of flour, sugar, and warm water in a bowl. cover and let rest in a warm place until bubbling, about 15 to 20 minutes.
• stir in salt, olive oil, and egg. mix thoroughly and stir in remaining 1 3/4 cup flour to form a loose, sticky dough that pulls away from the sides of the bowl. cover with a damp towel and let rise in a warm place until doubled in size, about 1 to 1 1/2 hours.
• punch down and scrape the dough from the sides of the bowl. turn a lightly floured surface. sprinkle with more flour and shape into a rectangle. roll out to an approximately 10x12-inch rectangle, about 1/2-inch thick. brush with melted butter; sprinkle with garlic, parmagiano-reggiano cheese, black pepper, cayenne, and parsley.
• press flat one long edge of the rectangle and brush with water. from the opposite end, roll evenly into a log. press the seam together to seal.
• cut into 8 rolls. transfer to a baking sheet, cut side up. if necessary, cut an ‘x' in the top of each roll to expose filling.
• preheat an oven to 400 degrees f (200 degrees c).
• brush each roll with olive oil. sprinkle with more cheese. cover and let rise until slightly puffed, about 20 to 30 minutes.
• bake in preheated oven until the tops are golden brown, about 20 minutes.

gelato

Ingredients

• Servings: 4
• 2 cups milk
• 1 cup heavy cream
• 4 egg yolks
• 1/2 cup sugar

Recipe

Cook Time: 3 hrs

Ready Time: 3 hrs


• in a medium saucepan, mix milk and cream. warm until foam forms around the edges. remove from heat.
• in a large bowl, beat the egg yolks and sugar until frothy. gradually pour the warm milk into the egg yolks, whisking constantly. return mixture to saucepan; cook over medium heat, stirring with a wooden spoon until the mixture gels slightly and coats the back of the spoon. if small egg lumps begin to show, remove from heat immediately.
• pour the mixture through a sieve or fine strainer into a bowl. cover, and chill for several hours or overnight.
• pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions. transfer to a sealed container, and freeze until firm. if the gelato is too firm, place it in the refrigerator until it reaches the desired consistency.

Mango Blueberry Muffins With Coconut Streusel

Ingredients

• Servings: 16
• 1/4 cup all-purpose flour
• 1/4 teaspoon ground cinnamon (optional)
• 1 tablespoon white sugar
• 3 tablespoons sweetened flaked coconut, chopped
• 1 pinch salt
• 2 tablespoons butter
• 1/2 cup unsalted butter
• 1 1/4 cups white sugar
• 1/2 teaspoon salt
• 2 eggs
• 1 3/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 cup buttermilk
• 1 cup fresh blueberries
• 1/4 cup all-purpose flour
• 1 cup mango - peeled, seeded and diced

Recipe

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


• preheat an oven to 375 degrees f (190 degrees c). grease 16 muffin cups or line with paper muffin liners.
• combine 1/4 cup flour, the cinnamon, 1 tablespoon sugar, the coconut, and 1 pinch of salt in a small bowl. mix in 2 tablespoons of butter until completely incorporated into the flour; set aside.
• beat the unsalted butter, 1 1/4 cups sugar, and 1/2 teaspoon of salt with an electric mixer in a large bowl until smooth. beat the first egg into the butter until completely blended before adding the second; continue mixing until light and fluffy. combine 1 3/4 cups of flour with the baking powder. stir into the butter mixture alternately with the buttermilk. toss the blueberries with 1/4 cup of flour; stir into the batter along with the mango. scoop the batter into the prepared muffin tins; sprinkle with the coconut streusel.
• bake in the preheated oven until golden and the tops spring back when lightly pressed, 25 to 35 minutes.

White

Ingredients

• Servings: 1
• 1/2 cup peach schnapps
• 1/2 cup
• 1/4 cup white sugar
• 4 oranges, sliced into rounds
• 2 mangos, peeled and sliced
• 4 (750 milliliter) bottles dry white , chilled
• 1 liter ginger , chilled

Recipe

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


• in a pitcher, combine peach schnapps, , sugar, sliced oranges and sliced mangos. chill for at least an hour.
• pour fruit mixture into a large punch bowl. stir in white and ginger .

oyster and cornbread dressing

Ingredients

• Servings: 6
• 2 (8 ounce) packages corn bread mix
• 3 tablespoons butter
• 1/2 cup chopped onions
• 1/2 cup diced celery
• 2 (8 ounce) cans oysters, liquid reserved
• 2 eggs
• 1/2 teaspoon ground black pepper
• 1 tablespoon poultry seasoning
• 1 1/2 teaspoons dried sage
• 1 (14.5 ounce) can chicken broth

Recipe

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


• prepare the corn bread according to package directions. allow bread to cool, then crumble into a large bowl.
• preheat oven to 350 degrees f (175 degrees c). lightly grease a 9x9 inch baking pan.
• over medium-low heat melt butter in a large saucepan. mix in the onions and parsley. cook slowly, stirring occasionally until onions are soft. transfer to the bowl with bread crumbs.
• chop the oysters. mix oysters, eggs, pepper, poultry seasoning, sage, chicken broth and reserved oyster liquid into the corn bread mixture. transfer to the baking dish.
• bake uncovered in the preheated oven 45 minutes.

Creamed Cucumber Slices

Ingredients

• Servings: 4
• 1 cup mayonnaise
• 1/4 cup milk
• 1 teaspoon sugar
• 1/2 teaspoon white vinegar
• 1 large cucumber, sliced
• salt and pepper to taste

Recipe

Preparation Time: 10 mins Ready Time: 40 mins


• in a bowl, mix the mayonnaise, milk, sugar, and vinegar until smooth. place cucumber slices in the bowl, and toss to coat with the dressing. season with salt and pepper. chill 30 minutes in the refrigerator before serving.

Resurrection Rolls

Ingredients

• Servings: 8
• 1 (10 ounce) can refrigerated crescent dinner rolls
• 8 large marshmallows
• 1/4 cup melted butter
• 2 tablespoons ground cinnamon
• 2 tablespoons white sugar

Recipe

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


• preheat oven to 400 degrees f (200 degrees c). lightly grease a baking sheet.
• separate crescent rolls into individual triangles.
• in a small bowl, mix together cinnamon and sugar.
• dip a marshmallow into melted butter, then roll in sugar mixture. place marshmallow into the center of a dough triangle. carefully wrap the dough around the marshmallow. pinch the seams together tightly to seal in marshmallow as it melts. place on a baking sheet. repeat.
• bake in a preheated oven until golden brown, about 15 minutes.

Yam Casserole

Ingredients

• Servings: 8
• 1 (29 ounce) can yams, drained and mashed
• 1/4 cup melted butter
• 1/2 cup white sugar
• 1/2 cup evaporated milk
• 2 eggs, beaten
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 1/4 cup butter, softened
• 1/2 cup brown sugar
• 1/2 cup chopped walnuts
• 1 cup sugar frosted corn flake cereal

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins


• preheat oven to 350 degrees f (175 degrees c).
• in a large bowl combine yams, melted butter, white sugar, evaporated milk, eggs, nutmeg, cinnamon and vanilla extract. mix well and transfer to a 9x9 inch casserole dish.
• in a medium bowl cream butter with brown sugar. stir in walnuts and frosted cereal. spread on top of yam mixture.
• bake in preheated oven for 35 minutes.

roasted carrot salad

Ingredients

• Servings: 6
• 2 pounds carrots, peeled and thinly sliced on the diagonal
• 1/2 cup slivered almonds
• 2 cloves garlic, minced
• 1/4 cup extra-virgin olive oil
• salt and ground black pepper to taste
• 1 teaspoon honey
• 1 tablespoon vinegar
• 1/3 cup dried cranberries
• 1 (4 ounce) package crumbled danish blue cheese
• 2 cups arugula

Recipe

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


• preheat an oven to 400 degrees f (200 degrees c).
• combine the carrots, almonds, and garlic in a mixing bowl. drizzle with the olive oil, then season to taste with salt and pepper. spread out an ungreased baking sheet.
• bake the carrots in the preheated oven until soft and the edges turn brown, about 30 minutes. remove and allow to cool to room temperature.
• once cool, return the carrots to the mixing bowl, and drizzle with honey and vinegar; toss until coated. add the cranberries and blue cheese; toss again until evenly mixed. combine with the arugula and serve immediately.

Creamy Cheddar Cheese Soup

Ingredients

• Servings: 6
• 1/4 cup butter
• 1 onion, chopped
• 1/4 cup all-purpose flour
• 3 cups chicken broth
• 3 cups milk
• 1 pound shredded cheddar cheese

Recipe

• in a 3 quart saucepan over medium-high heat, melt butter or margarine. add onion and cook until tender, about 5 minutes. stir in flour and cook until flour has blended with onion mixture.
• add chicken broth and cook, stirring constantly, until mixture is slightly thickened. add milk and heat just to boiling, stirring constantly.
• in covered blender at medium speed, blend about 1/4 of soup mixture at a time until smooth. return to saucepan and, over medium heat, heat just to boiling. remove from heat.
• with wire whisk or slotted spoon, stir in cheese until melted. if cheese does not melt completely, cook over very low heat about 1 minute, stirring constantly.

Broccoli Rice Casserole

Ingredients

• Servings: 12
• 1/2 cup butter
• 1 large onion, chopped
• 1 (16 ounce) package frozen chopped broccoli
• 1/3 cup milk
• 1 (10.75 ounce) can campbell's® condensed cream of chicken soup (regular or 98% fat free)
• 1 (8 fl oz) jar pasteurized process cheese sauce (like cheez whiz®)
• 1 1/2 cups cooked regular long-grain white rice

Recipe

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


• heat the butter in a 10-inch skillet over medium heat. add the onion and cook until tender-crisp, stirring occasionally.
• stir the broccoli in the skillet and cook until it's tender-crisp, stirring occasionally. stir in the milk, soup, cheese sauce and rice. cook and stir until the cheese is melted. pour the broccoli mixture into a 2-quart shallow baking dish.
• bake at 350 degrees f. for 30 minutes or until the mixture is hot and bubbling.

Baked Pineapple

Ingredients

• Servings: 7
• 1 (20 ounce) can crushed pineapple, drained
• 1 cup white sugar
• 2 tablespoons cornstarch
• 1/4 cup cold water
• 2 eggs
• 1 tablespoon vanilla extract
• 1 tablespoon butter
• 1 teaspoon ground cinnamon

Recipe

Preparation Time: 10 mins Cook Time: 1 hr

Ready Time: 1 hr 10 mins


• preheat oven to 350 degrees f (175 degrees c). grease a 9x9 inch baking dish.
• in a mixing bowl, mix together the pineapple, sugar, cornstarch, water, eggs and vanilla. pour the mixture into the prepared baking dish. dot the mixture with butter and sprinkle with cinnamon.
• bake in a preheated 350 degrees f (175 degrees c) oven for 1 hour.

Smoked Sausage And Zucchini Saute

Ingredients

• Servings: 4
• 1 pound smoked sausage, cut into 1 inch pieces
• 1 tablespoon margarine
• 2 zucchini, cut lengthwise then in half
• 1 tablespoon instant minced onion
• 1/2 teaspoon garlic salt
• 1/4 teaspoon dried oregano
• 1/4 teaspoon ground black pepper
• 2 tomatoes, chopped

Recipe

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


• in a skillet over medium heat, brown the sausage. remove sausage from skillet and set aside. add margarine, zucchini, and onion to the skillet and cook until zucchini is crisp and tender. return the browned sausage to the skillet and add garlic salt, oregano, and black pepper. cook until all ingredients are hot. add chopped tomatoes on top of the ingredients.

Karen's Baked Banana Stuffed French Toast

Ingredients

• Servings: 4
• 4 ripe bananas, mashed
• 8 slices french bread
• 1/2 cup milk
• 2 eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). lightly spray a cast iron or other ovenproof skillet with cooking spray and then heat over medium heat.
• spread mashed banana on top of 4 slices of bread. place remaining four slices on top. in a bowl, whisk together milk, eggs, vanilla and cinnamon. dip bread in egg mixture for 45 seconds on each side then place in skillet.
• cook bread for two minutes on each side. place bread on an ungreased baking sheet and bake in preheated oven for 8 minutes, until golden. serve warm.

Watermelon Cooler Slushy

Ingredients

• Servings: 5
• 4 cups cubed seedless watermelon
• 10 ice cubes
• 1/3 cup fresh lime juice
• 1/4 cup white sugar
• 1/8 teaspoon salt

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• place watermelon and ice into a blender. pour in lime juice, sugar, and salt. blend until smooth.

Quick And Simple Broccoli And Cheese

Ingredients

• Servings: 4
• 1 (10 ounce) package frozen broccoli florets, thawed
• 3 tablespoons butter, melted
• salt and pepper to taste
• 1/2 cup shredded cheddar cheese

Recipe

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


• place broccoli in a steamer over 1 inch of boiling water, and cover. cook until tender but still firm, about 2 to 6 minutes. drain and transfer to a microwave safe casserole dish.
• pour melted butter over broccoli (use more or less, to taste) and season with salt and pepper. sprinkle cheese over the top and microwave, on high, for 1 minute, or until cheese is melted.

Roasted Acorn Squash Soup

Ingredients

• Servings: 6
• 2 acorn squash, halved and seeded
• water, as needed
• 3 tablespoons unsalted butter
• 1 large sweet onion, chopped
• 1 large carrot, peeled and chopped
• 1 clove garlic, minced
• 3 1/2 cups low-sodium chicken stock
• 1/4 cup half-and-half
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 1 pinch salt and ground black pepper to taste

Recipe

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

Ready Time: 1 hr 25 mins


• preheat oven to 400 degrees f (200 degrees c).
• put squash into a baking dish with the cut side down. pour enough water into the baking dish to cover the bottom.
• bake in preheated oven until the flesh of the squash is easily pricked with a fork, about 45 minutes. remove from oven and allow to cool until squash can be handled. scoop flesh into a bowl and set aside.
• melt butter in a pot over medium-high heat. cook onion, carrot, and garlic in melted butter until soft, 5 to 7 minutes. pour chicken stock into the pot; add the squash.
• bring the mixture to a simmer and cook for 20 minutes.
• pour mixture into a blender no more than half full. cover and hold lid down; pulse a few times before leaving on to blend. puree in batches until smooth and return to pot.
• stir half-and-half, nutmeg, and cinnamon through the blended soup; season with salt and pepper. thin the soup with water if desired.

Easy, No-bake Nutella® Pie

Ingredients

• Servings: 1
• 1 (13 ounce) jar chocolate-hazelnut spread (such as nutella®), divided
• 1 (9 inch) prepared graham cracker crust
• 1 (8 ounce) package cream cheese, softened
• 1 (8 ounce) container frozen whipped topping, thawed

Recipe

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


• spread 1/4 cup of the hazelnut spread over the bottom of the graham cracker crust.
• beat remaining hazelnut spread and cream cheese together in a bowl until smooth. fold whipped topping into the cream cheese mixture; pour into the pie crust and spread evenly.
• refrigerate until well chilled, 4 hours to overnight.

pumpkin cookies with cream cheese frosting (the world's best!)

Ingredients

• Servings: 3
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1 cup butter
• 3/4 cup white sugar
• 3/4 cup brown sugar
• 2 teaspoons vanilla extract
• 1 egg
• 1 (15 ounce) can pumpkin puree
• 1 (3 ounce) package cream cheese, softened
• 1/4 cup butter, softened
• 1 teaspoon vanilla extract
• 2 cups confectioners' sugar

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). lightly grease baking sheets.
• whisk flour, baking powder, cinnamon, baking soda, nutmeg, and ginger together in a bowl. beat 1 cup butter, white sugar, brown sugar, 2 teaspoons vanilla extract, and egg with an electric mixer in a separate large bowl, beating until mixture is smooth. beat in pumpkin puree. gradually stir dry ingredients into pumpkin mixture. batter will be moist.
• spoon batter by teaspoonfuls about 2 inches apart prepared baking sheets.
• bake in the preheated oven until cookies are lightly browned, 10 to 12 minutes. let cookies cool for about 5 minutes on sheets before removing to finish cooling on waxed paper.
• beat cream cheese, 1/4 cup butter, and 1 teaspoon vanilla extract in a bowl with an electric mixer until soft and creamy. beat in confectioners' sugar, about 1/2 cup at a time, until frosting is smooth and spreadable. frost cooled cookies with cream cheese frosting.

cholay (curried chickpeas)

Ingredients

• Servings: 6
• 2 cups water
• 1 tea bag
• 1 bay leaf
• 2 (15.5 ounce) cans garbanzo beans, drained
• 2 tablespoons vegetable oil, divided
• 1 onion, sliced
• 3 tomatoes, chopped
• 1/4 cup fresh cilantro leaves
• 1 teaspoon ground coriander
• 1 teaspoon cumin seeds
• 1 teaspoon grated fresh ginger root
• 1 teaspoon grated garlic
• 1 teaspoon ground turmeric (optional)
• 1 onion, finely chopped
• ground cayenne pepper to taste
• 1 pinch garam masala (optional)

Recipe

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


• place the 2 cups water, tea bag, and bay leaf into a pot, and bring water to a boil. reserving about 1/2 cup garbanzo beans, stir the beans into the boiling water. when beans are heated through, discard the tea bag and bay leaf. remove from heat. drain the beans, reserving water, and set aside.
• heat 2 teaspoons oil in a skillet over medium heat, and saute the sliced onion until tender. remove from heat, cool, and mix in the reserved garbanzo beans, 1 tomato, and 1/2 the cilantro leaves. set aside.
• heat the remaining oil in a skillet over medium heat. blend in the coriander, cumin seeds, ginger, and garlic. cook and stir for 15 to 20 seconds, until lightly browned. mix in the turmeric. stir the chopped onion into the skillet, and cook until tender. mix in the remaining tomatoes. season with salt, cayenne pepper, and garam masala. bring the tomato liquid to a boil, and cook about 5 minutes. stir in the boiled garbanzo beans, sliced onion mixture, and enough of the reserved water to attain a thick, gravy-like consistency. continue to cook and stir 5 minutes. garnish with the remaining cilantro leaves to serve.

Down-south Style Green Beans

Ingredients

• Servings: 6
• 6 cups water
• 1 ham hock
• 2 tablespoons lard or other cooking fat
• 1 teaspoon seasoning salt
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 pound fresh green beans - rinsed, trimmed and snapped into bite size pieces

Recipe

Cook Time: 2 hrs

Ready Time: 3 hrs


• combine the water, ham hock, and lard in a large pot over medium-high heat. season with seasoning salt, salt, pepper, garlic powder, and onion powder. bring to a boil, then reduce heat to medium-low, and add green beans. simmer covered for about 2 hours.

Oreo Mini Philly Cheesecakes

Ingredients

• Servings: 12
• 2 (250 g) packages philadelphia brick cream cheese, softened
• 1/2 cup sugar
• 2 eggs
• 12 oreo cookies
• 3 (1 ounce) squares baker's semi-sweet baking chocolate
• 1 cup thawed cool whip whipped topping

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 4 hrs 30 mins


• heat oven to 350 degrees f.
• beat cream cheese and sugar in large bowl with mixer until well blended. add eggs, 1 at a time, beating on low speed after each just until blended.
• place 1 cookie in bottom of each of 12 paper-lined muffin cups. fill with batter.
• bake 20 minutes or until centres are almost set. cool. refrigerate 3 hours. melt chocolate as directed on package; drizzle over cheesecakes. top with cool whip.

Rice With Herbes De Provence

Ingredients

• Servings: 4
• 1 cup white rice
• 2 cups chicken stock
• 1 1/2 teaspoons herbes de provence
• 1 pinch sea salt
• 1 pinch pepper

Recipe

Preparation Time: 2 mins Cook Time: 23 mins Ready Time: 25 mins


• in a medium saucepan stir together rice, chicken stock, herbes de provence, salt, and pepper. set over high heat, and bring to a simmer; cover, and cook 20 minutes. fluff with a fork, and serve.

Grilled Vegetables With Balsamic Vinegar

Ingredients

• Servings: 8
• 1/2 cup olive oil
• 2 tablespoons soy sauce
• 2 tablespoons balsamic vinegar
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 eggplants, cut into 1/2-inch slices
• 3 zucchinis, cut into 1/2-inch slices
• 2 green bell peppers, cut into 1/2-inch slices

Recipe

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


• whisk olive oil, soy sauce, balsamic vinegar, salt, and pepper in a large bowl. toss eggplants, zucchinis, and bell peppers in soy sauce marinade. marinate for about 45 minutes.
• preheat grill for medium heat and lightly oil the grate. remove vegetables from marinade, shaking off excess.
• grill vegetables on preheated grill until tender, 10 to 15 minutes, brushing vegetables with marinade. transfer cooked vegetables to a platter and serve with any remaining marinade.

easy brownie mix cookies

Ingredients

• Servings: 2
• 1 (19.8 ounce) package brownie mix
• 1/4 cup all-purpose flour
• 1/4 cup vegetable oil
• 3 tablespoons water
• 2 eggs
• 1 cup semisweet chocolate chips

Recipe

Preparation Time: 5 mins Cook Time: 10 mins Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease a baking sheet.
• combine brownie mix, flour, oil, water, eggs, and chocolate chips in a large bowl. drop spoonfuls of dough 2 inches apart prepared baking sheet.
• bake in preheated oven until cookies are just set, about 9 minutes. let cool on baking sheets for 2 minutes before removing to a wire rack to cool completely.

Chocolate Avocado Pudding

Ingredients

• Servings: 4
• 2 large avocados - peeled, pitted, and cubed
• 1/2 cup unsweetened cocoa powder
• 1/2 cup brown sugar
• 1/3 cup coconut milk
• 2 teaspoons vanilla extract
• 1 pinch ground cinnamon

Recipe

Preparation Time: 10 mins Ready Time: 40 mins


• blend avocados, cocoa powder, brown sugar, coconut milk, vanilla extract, and cinnamon in a blender until smooth. refrigerate pudding until chilled, about 30 minutes.

Indian Cauliflower

Ingredients

• Servings: 4
• 1 large head cauliflower
• 4 tablespoons vegetable oil
• 1/2 teaspoon ground turmeric
• 1 small onion, minced
• 2 tomatoes, pureed
• 1 teaspoon garlic powder
• 3 teaspoons garam masala (optional)
• salt to taste
• 1/2 head lettuce

Recipe

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


• preheat the oven to 350 degrees f (175 degrees c). cut off most of the cauliflower's stem and place the whole head in a baking dish.
• heat two tablespoons of oil and turmeric together in a small frying pan. brush the cauliflower head with the oil and turmeric mixture.
• bake the cauliflower for 30 minutes.
• while the cauliflower is cooking heat two tablespoons of oil in a frying pan, mix in the minced onions and saute until the are a medium brown color. add the pureed tomatoes, garlic powder, garam masala and salt. let this mixture simmer for 10 minutes.
• arrange lettuce leaves on a serving plate. place the cauliflower on top of the lettuce. pour the tomato curry over the cauliflower. serve hot.

cinco de chili chocolate cupcakes with chili cream cheese frosting

Ingredients

• Servings: 2
• 1 (18.25 ounce) box devil's food chocolate cake mix
• 1 1/2 teaspoons ground ancho chile pepper
• 1/4 teaspoon cayenne pepper
• 1 1/4 cups water
• 1/3 cup vegetable oil
• 3 eggs
• 1 teaspoon ground ancho chile pepper
• 1/8 teaspoon cayenne pepper
• 1/2 teaspoon ground cinnamon
• 4 cups confectioners' sugar, or more as needed
• 1 (8 ounce) package cream cheese, softened
• 1/2 cup butter, softened
• 1/2 teaspoon clear vanilla extract, or to taste
• 24 small dried red chiles

Recipe

Preparation Time: 30 mins Cook Time: 18 mins Ready Time: 1 hr 18 mins


• preheat oven to 350 degrees f (175 degrees c). line 24 cupcake cups with paper liners.
• empty the boxed cake mix into a mixing bowl, and whisk in 1 1/2 teaspoon of ground ancho chile and 1/4 teaspoon of cayenne pepper. using an electric mixer on medium speed, beat in the water, vegetable oil, and eggs; beat for 2 minutes. spoon the batter into the prepared cupcake cups, filling them 2/3 full.
• bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 18 to 22 minutes. remove and cool completely before frosting.
• in a bowl, sift 1 teaspoon of ground ancho chile, 1/8 teaspoon of cayenne pepper, and the cinnamon with the confectioners' sugar. beat in the cream cheese and butter with an electric mixer on medium speed until the frosting is smooth; mix in the vanilla extract. spread the frosting the cooled cupcakes in attractive swirls, and poke a small dried chile, stem-side up, into the frosting as a garnish.

banana cheesecake with caramel sauce

Ingredients

• Servings: 12
• 2 cups graham cracker crumbs
• 1/3 cup margarine, melted
• 1/4 cup white sugar
• 3 (8 ounce) packages cream cheese, softened
• 3/4 cup white sugar
• 3 eggs
• 1 teaspoon vanilla extract
• 1/2 cup mashed banana
• 1 (12 fluid ounce) can evaporated milk
• 1 (14 ounce) package individually wrapped caramels, unwrapped
• 1 banana, sliced

Recipe

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


• preheat the oven to 350 degrees f (175 degrees c).
• in a medium bowl, mix together the graham cracker crumbs, 1/4 cup sugar, and melted margarine. press into the bottom of a greased 9x13 inch baking dish.
• in another bowl, mix together the cream cheese and 3/4 cup sugar until smooth. blend in the eggs one at a time, then stir in the vanilla and mashed banana. pour into the prepared crust.
• bake for 30 minutes in the preheated oven, or until the center is set. cool, and refrigerate for at least 3 hours.
• combine evaporated milk and caramels in a saucepan over medium heat. cook stirring frequently until caramels are melted and the mixture is smooth. garnish the cheesecake with banana slices, and drizzle caramel sauce over.

Chocolate Pecan Pie I

Ingredients

• Servings: 1
• 1 (9 inch) unbaked pie crust
• 3 eggs
• 2/3 cup white sugar
• 1/2 teaspoon salt
• 1/3 cup margarine, melted
• 1 cup light corn syrup
• 1 cup pecan halves
• 1 1/2 cups semisweet chocolate chips

Recipe

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


• preheat oven to 375 degrees f (190 degrees c).
• beat eggs, sugar, salt, margarine, and syrup with hand beater. stir in pecans and chocolate chips. pour mixture into pie shell.
• bake until set, 40 to 50 minutes. cool.

zucchini cakes

Ingredients

• Servings: 6
• 2 cups shredded zucchini
• 1 cup italian seasoned bread crumbs
• 1 egg
• 1 tablespoon mayonnaise
• 1 teaspoon prepared mustard
• 1 tablespoon old bay seasoning tm

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). grease a baking sheet.
• in a large bowl combine zucchini, bread crumbs, egg, mayonnaise, mustard and old bay seasoning. mix well and form into patties. place on prepared baking sheet.
• bake for 20 minutes and turn patties. bake for another 20 minutes, or until golden brown.

Steamed Zucchini

Ingredients

• Servings: 4
• 4 zucchini
• 2 cloves garlic
• 1 tablespoon olive oil

Recipe

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


• bring a large pot of water to a boil. trim ends from zucchini. cut each one in half, then cut each half lengthwise into quarters.
• place zucchini and garlic into a steamer basket, then place the steamer basket into the pot. steam for 10 to 15 minutes, or until the zucchini are tender.
• transfer zucchini to a large bowl. mash the garlic and put it in the bowl with the zucchini. drizzle the olive oil into the bowl and toss until the vegetables are coated with oil and garlic.

chef john's twice-baked potatoes

Ingredients

• Servings: 4
• 4 large russet potatoes
• 2 teaspoons vegetable oil
• 3 tablespoons butter
• 1 tablespoon minced green onion
• salt and freshly ground black pepper to taste
• 1 pinch cayenne pepper, or to taste
• 1/2 cup shredded white cheddar cheese
• 1/2 cup heavy cream
• 1 egg yolk
• 1 tablespoon butter, melted
• 1 teaspoon paprika

Recipe

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

Ready Time: 2 hrs


• preheat oven to 400 degrees f (200 degrees c). line a baking sheet with aluminum foil.
• rub potatoes with vegetable oil and place on the prepared baking sheet.
• bake in the preheated oven until a paring knife easily inserts into the center of a potato, about 1 hour. set aside to cool until easy to handle, about 10 minutes.
• cut 1/3 off each potato lengthwise. scoop flesh from each potato to within about 1/8-inch of the skins. transfer flesh to a bowl.
• combine potato flesh with butter and green onion; stir until butter is melted evenly into potato. add salt, black pepper, cayenne pepper, and cheese; stir until cheese is melted. pour cream and egg yolk into potato mixture; mix to combine. season with salt to taste.
• place small piece of potato skin inside the bottom of each larger potato shell. fill each potato with an equal amount of cheese mixture. gently press the surface of the filling with a fork to create texture. brush tops with melted butter and sprinkle with paprika.
• bake stuffed potatoes until golden brown on top, 20 to 30 minutes.

warm and spicy autumn punch

Ingredients

• Servings: 16
• 2 oranges
• 8 whole cloves
• 6 cups apple juice
• 1 cinnamon stick
• 1/4 teaspoon ground nutmeg
• 1/4 cup honey
• 3 tablespoons lemon juice
• 2 1/4 cups pineapple juice

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). stud the whole oranges with cloves, and bake for 30 minutes.
• in a large saucepan, combine the apple juice and cinnamon stick. bring to a boil, reduce heat to medium, and simmer 5 minutes. remove from heat, and stir in the nutmeg, honey, lemon juice, and pineapple juice.
• serve hot in a punch bowl with the 2 clove-studded baked oranges floating on top.

Roasted Cauliflower

Ingredients

• Servings: 8
• 1/4 cup butter, softened
• 1 tablespoon chopped fresh dill
• 1 clove garlic, minced
• 1 teaspoon grated lemon zest
• 1/2 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 large head cauliflower, leaves trimmed

Recipe

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

Ready Time: 1 hr 25 mins


• preheat oven to 350 degrees f (175 degrees c).
• mix butter, dill, garlic, lemon zest, cumin, salt, and ground black pepper in a bowl.
• cut cauliflower stem flush with the rest of the head so it can stay upright in a casserole dish. spread butter mixture evenly over the top and sides of cauliflower, place in a casserole dish, and cover with foil.
• roast in the preheated oven until tender and cooked through, about 1 1/4 hours. transfer to a platter and spoon any liquid in the casserole dish over the cauliflower.

jumbo breakfast cookies

Ingredients

• Servings: 24
• 2 cups white sugar
• 1 cup peanut butter
• 1 cup butter or margarine
• 1/2 cup water
• 2 tablespoons vanilla extract
• 2 eggs
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups rolled oats
• 1 1/2 cups raisins
• 6 cups toasted oat cereal rings (such as cheerios®)

Recipe

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


• preheat the oven to 375 degrees f (190 degrees c).
• in a very large bowl, mix together the sugar, peanut butter, butter, water, vanilla and eggs until smooth. combine the flour, baking soda and salt; stir into the batter. mix in the oats and raisins, then carefully stir in the cereal. drop 1/2 cupfuls of dough ungreased cookie sheets, spacing cookies about 4 inches apart. flatten cookies to 1 inch thick.
• bake for 12 minutes in the preheated oven, until cookies are lightly browned at the edges. let stand on the cookie sheets for 5 minutes before removing to wire racks to cool completely. store at room temperature. i like to put each cookie into a sandwich bag which makes them easy to grab on the way out the door.

Sauce Chicken

Ingredients

• Servings: 6
• 6 skinless boneless chicken breasts, cut into 2-inch cubes
• 2 tablespoons butter
• 2 cups sliced fresh mushrooms
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 (5 ounce) can evaporated milk
• 1 1/2 cups shredded cheddar cheese
• 1/2 teaspoon garlic powder
• 1/2 cup white
• 1/2 cup mayonnaise
• 1/2 cup slivered almonds for topping
• 1/4 cup grated parmesan cheese for topping

Recipe

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

Ready Time: 1 hr 35 mins


• place the chicken in a saucepan and add water to cover. bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the chicken pieces are no longer pink, about 10 minutes.
• preheat oven to 350 degrees f (175 degrees c). grease a 9x13-inch baking dish.
• melt the butter in a skillet over medium heat. stir in the mushrooms; cook and stir until the mushrooms are lightly browned and have released their liquid, about 5 minutes.
• place the chicken pieces in the prepared baking dish and add the sauteed mushrooms.
• in a small saucepan over medium heat, combine and heat the soup, milk, cheddar cheese and garlic powder. remove from heat and add the white and mayonnaise. pour mixture over the chicken and mushrooms. top with slivered almonds and grated parmesan cheese and bake in the preheated oven for 1 hour.

Chile Lamb

Ingredients

• Servings: 10
• 2 tablespoons chili powder
• 1 teaspoon salt
• 2 1/2 teaspoons ground cumin
• 2 teaspoons minced garlic
• 1 tablespoon fresh cilantro
• 2 pounds lamb tenderloin, cubed
• 1 dash ground black pepper

Recipe

Preparation Time: 10 mins Cook Time: 2 hrs

Ready Time: 2 hrs 55 mins


• mix together: chili powder, salt, cumin, garlic cilantro and pepper. coat lamb cubes with mixture and let sit for 45 minutes in refrigerator.
• preheat oven to 225 degrees f (107 degrees c).
• bake 2 hours, or until crispy.

Baked Potato Soup Ii

Ingredients

• Servings: 4
• 1/3 cup butter
• 1/3 cup all-purpose flour
• 4 cups skim milk
• 6 large baking potatoes, scrubbed
• 1 cup sour cream

Recipe

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


• microwave potatoes until done.
• while potatoes are cooking make a roux over low to medium heat. mix butter, margarine, or light olive oil, and flour. do not burn the roux. when roux is thickened a bit, gradually blend in milk. continue cooking over low to medium heat while preparing potatoes.
• peel and cut up potatoes. you may want to mash some of the potatoes also. add potatoes to the milk mixture. blend in sour cream. soup is ready to be served.

Raspberry Balsamic Dressing

Ingredients

• Servings: 3
• 1/2 cup olive oil
• 1/4 cup balsamic vinegar
• 1 tablespoon raspberry preserves
• 1/2 teaspoon onion powder
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon salt

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• whisk together the olive oil, balsamic vinegar, raspberry preserves, onion powder, black pepper, and salt in a small bowl; continue whisking until thick and smooth.

Kiss Salmon

Ingredients

• Servings: 4
• 2 (6 ounce) salmon filets, skin on
• 1/4 cup barbeque sauce
• 1/4 cup seedless raspberry jam

Recipe

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


• preheat oven to 400 degrees f (200 degrees c).
• grease an 11x7-inch baking dish.
• place the salmon fillets into the prepared baking dish with skin sides down.
• stir the barbeque sauce and raspberry jam together in a small bowl.
• generously brush the mixture over the salmon.
• bake in the preheated oven until the salmon is opaque and flakes easily with a fork, 35 to 40 minutes. brush again with the sauce mixture after the first 15 minutes of baking time.

Creamy Spinach Soup

Ingredients

• Servings: 5
• 1 pound frozen chopped spinach, thawed
• 2 cups water
• 4 teaspoons chicken bouillon granules
• 1/2 cup chopped onion
• 1/4 teaspoon garlic powder
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 3 cups half-and-half
• salt and pepper to taste

Recipe

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


• place spinach, water, bouillon, onion, and garlic powder in a large pot over medium-high heat. bring to a boil, then reduce heat to medium-low and simmer until onion is tender.
• meanwhile, melt the butter in a small saucepan and whisk in the flour until smooth. cook for 2 minutes. slowly stir in half-and-half; mix until smooth. pour the cream mixture into the spinach soup, and simmer until thickened, about 10 minutes. season to taste with salt and pepper.

raspberry coconut layer bars

Ingredients

• Servings: 2
• 1 2/3 cups graham cracker crumbs
• 1/2 cup butter, melted
• 2 2/3 cups shredded coconut
• 1 (14 ounce) can sweetened condensed milk
• 1 cup raspberry preserves
• 1/3 cup chopped walnuts, toasted
• 1/2 cup semisweet chocolate chips
• 2 (1 ounce) squares white chocolate, chopped

Recipe

• combine graham cracker crumbs and butter in medium bowl. spread evenly over bottom of 13 x 9 inch baking pan; press in firmly. sprinkle with coconut; pour condensed milk evenly over coconut.
• bake in preheated 350 degree f (180 degrees c) oven for 20-25 minutes or until lightly browned; cool for 15 minutes.
• spread raspberry jam over coconut layer; chill for 3-4 hours or until firm. sprinkle with nuts. melt chocolate chips over low heat and drizzle over bars. melt white chocolate squares and drizzle over bars. chill. cut into 3 x 1-1/2 inch bars.

Lemon Delight

Ingredients

• Servings: 1
• 1 (18.25 ounce) package lemon cake mix
• 1 (11 ounce) can mandarin oranges, with juice
• 1/2 cup sour cream
• 4 eggs
• 1 (3.5 ounce) package instant french vanilla pudding
• 1 (20 ounce) can crushed pineapple, drained
• 1 (8 ounce) container frozen whipped topping, thawed

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).grease and flour a 9x13 inch pan.
• in a large bowl, mix together the cake mix, madarin oranges with juice, sour cream and eggs until smooth and creamy. spread batter evenly into the prepared pan.
• bake for 25 to 30 minutes in the preheated oven, until a toothpick inserted comes out clean.
• to make the frosting, stir together the pineapple and instant pudding mix in a medium bowl. fold in whipped toping. frost cooled cake.

Ty's Barbequed Chicken

Ingredients

• Servings: 4
• 2 skinless, boneless chicken breasts
• 1 onion, chopped
• salt and pepper to taste
• 4 tablespoons honey
• 4 tablespoons ketchup
• 4 tablespoons brown sugar
• 1 tablespoon soy sauce

Recipe

• rinse chicken and pat dry. in a shallow glass bowl combine the onion, salt, pepper, honey, ketchup, sugar and soy sauce. mix all together. add chicken, stir to coat. cover and marinate in refrigerator for 30 minutes.
• lightly oil grill and preheat to high.
• remove chicken from marinade and grill over high heat for 15 minutes each side or until juices run clear.

Slow Cooker Cranberry Turkey Breast

Ingredients

• Servings: 6
• 1 (16 ounce) can cranberry sauce
• 1 (1 ounce) package dry onion soup mix
• 1/2 cup orange juice
• 1 (3 pound) boneless turkey breast

Recipe

Preparation Time: 10 mins Cook Time: 7 hrs

Ready Time: 7 hrs 10 mins


• place the cranberry sauce in a bowl, and mash. mix in the onion soup mix and orange juice together until the mixture is well combined.
• spray the inside of a slow cooker with cooking spray, and place the turkey breast into the cooker. pour the sauce ingredients over the turkey breast. set the cooker on low, and cook until the turkey breast is very tender, about 7 hours.

lemon pudding cookies

Ingredients

• Servings: 1
• 1 cup buttermilk baking mix
• 1 (3 ounce) package instant lemon pudding mix
• 1 egg
• 1/4 cup vegetable oil
• 1/3 cup granulated sugar for decoration

Recipe

• preheat oven to 350 degrees f (180 degrees c). grease 2 large cookie sheets.
• mix baking mix, pudding, egg and oil in a large bowl until dough forms.
• roll dough into 1 inch balls. place balls 2 inches apart on the cookie sheets. dip flat bottom glass or cookie press into sugar. press dough ball and flatten into 1/4 inch thick cookie. bake until just golden brown on the edges, about 10 minutes. transfer to racks and cool completely.

Chocolate Peanut Butter Milkshake

Ingredients

• Servings: 4
• 1 cup creamy peanut butter
• 1/4 cup chocolate syrup
• 1/4 cup milk
• 12 cubes ice

Recipe

Preparation Time: 1 min Cook Time: 2 mins Ready Time: 4 mins


• in a blender, combine peanut butter, chocolate syrup, milk and ice cubes. blend until smooth. pour into glasses and serve.

bacon cheese frittata

Ingredients

• Servings: 6
• 5 slices bacon
• 6 eggs
• 1 cup milk
• 2 tablespoons butter, melted
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 cup chopped green onions
• 1 cup shredded cheddar cheese

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). lightly grease a 7x11-inch baking dish.
• place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. drain bacon slices on paper towels and crumble.
• beat eggs, milk, butter, salt, and ground pepper in a bowl; pour into prepared baking dish. sprinkle with onions, bacon, and cheddar cheese.
• bake in preheated oven until a knife inserted near the center comes out clean, 25 to 30 minutes.

Elnora's Peach Cobbler

Ingredients

• Servings: 8
• 1 cup milk
• 1 cup self-rising flour
• 1 cup white sugar
• 1/2 cup butter, melted
• 4 cups sliced peaches
• 1 tablespoon white sugar, or to taste (optional)

Recipe

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


• preheat oven to 375 degrees f (190 degrees c). grease an 11x17-inch baking dish.
• whisk milk, flour, and 1 cup sugar together in a bowl until blended; add butter. stir to combine.
• arrange peaches in prepared baking dish; sprinkle with 1 tablespoon sugar. cover peaches with batter, without stirring.
• bake in the preheated oven until browned and bubbling, about 40 minutes.

uncle jesse's french toast

Ingredients

• Servings: 5
• 4 eggs
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon ground ginger
• 1 teaspoon ground cloves
• 15 slices whole wheat bread
• 1 cup butter, divided
• 1 cup confectioners' sugar for dusting

Recipe

Preparation Time: 5 mins Cook Time: 4 mins Ready Time: 9 mins


• in a medium bowl, whisk together the eggs, cinnamon, nutmeg, ginger, and cloves.
• melt about 1 tablespoon of butter in a large skillet over medium heat. dip slices of bread one at a time into the egg, quickly coating each side but not fully saturating the bread.
• fry a few slices at a time in the buttered skillet until golden brown on each side. add more butter to the skillet and continue with remaining slices. melt remaining butter in the microwave at 15 second intervals. place finished toast plates, drizzle with melted butter, and dust with confectioners' sugar.

Double Chocolate Cherry Muffins

Ingredients

• Servings: 12
• 2 1/3 cups all-purpose flour
• 1 1/4 cups white sugar
• 1/3 cup unsweetened cocoa powder
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup sour cream
• 1/2 cup milk
• 1/3 cup vegetable oil
• 2 eggs, beaten
• 1 teaspoon almond extract
• 1 1/2 cups fresh dark sweet cherries, pitted and chopped
• 1 cup miniature semisweet chocolate chips

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 1 hr 30 mins


• preheat an oven to 400 degrees f (200 degrees c). grease 12 jumbo (3 1/2-inch) muffin cups or line with paper baking cups.
• stir together the flour, sugar, cocoa powder, baking powder, baking soda, and salt in a separate large bowl, and make a well in the center; set aside. whisk together the sour cream, milk, vegetable oil, eggs, and almond extract in a bowl until evenly blended. pour the sour cream mixture into the well, then stir in the flour mixture until just combined. fold in the cherries and chocolate chips. spoon into prepared muffin cups, filling half full.
• bake until a toothpick inserted into centers comes out clean, about 20 to 25 minutes. cool in pan on wire rack 5 minutes. remove from pan and cool completely on wire rack. store tightly covered at room temperature.

Ranch Style Oyster Crackers

Ingredients

• Servings: 24
• 3/4 cup vegetable oil
• 1 (1 ounce) package dry ranch-style dressing mix
• 1/2 teaspoon dried dill weed
• 1/4 teaspoon lemon pepper
• 1/4 teaspoon garlic powder
• 1 (12 ounce) package oyster crackers

Recipe

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


• preheat oven to 275 degrees f (135 degrees c).
• in a mixing bowl, whisk together vegetable oil, ranch-style dressing mix, dill weed, lemon pepper and garlic powder. pour this spice mixture over the crackers in a medium bowl, and stir until the crackers are coated. arrange the crackers on a large baking sheet.
• bake in the preheated 275 degrees f (135 degrees c) oven for 15 to 20 minutes.

gingered carrot soup

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 1/2 cup minced onion
• 1/4 cup grated fresh ginger
• 2 cloves garlic, minced
• 4 cups kitchen basics® original or unsalted chicken stock
• 4 cups sliced peeled carrots
• 1/2 cup evaporated milk (or for an alternative with less fat, use half and half)
• 1/4 teaspoon ground cumin

Recipe

• heat oil in heavy large saucepan over medium-high heat. add onion, garlic and 1/4 cup minced ginger and saute until onion is translucent, about 8 minutes. add 3 cups chicken stock and 4 cups sliced carrots. cover and simmer until carrots are tender, about 30 minutes.
• working in batches, puree mixture in blender or processor. return soup to saucepan over low heat. mix half and half and cumin. season soup to taste with salt and pepper.