easy creamy peppercorn chicken

Ingredients

• Servings: 6
• 6 skinless, boneless chicken breasts
• 2 (10.75 ounce) cans condensed cream of mushroom soup
• 1 packet peppercorn gravy mix
• 1 onion, sliced into thin rings
• 1 cup water

Recipe

• preheat oven to 400 degrees f (205 degrees c).
• place cleaned chicken breasts in a 9 x 13 inch glass baking dish or casserole dish. arrange the sliced onion pieces evenly on top of the chicken pieces. scoop the mushroom soup the chicken and onions. mix the peppercorn gravy with water and pour it over the soup, onions and chicken.
• cover the dish and bake for 1 hour, stirring the chicken and mixture after 30 minutes. if desired, serve over rice or with mashed potatoes.

margaret's southern chocolate pie

Ingredients

• Servings: 1
• 1/4 cup unsweetened cocoa powder
• 1/4 cup all-purpose flour
• 3 egg yolks
• 1 1/3 cups white sugar
• 1 (12 fluid ounce) can evaporated milk
• 3 tablespoons butter
• 1 (9 inch) pie shell, baked
• 3 egg whites
• 1/8 teaspoon cream of tartar
• 6 tablespoons white sugar

Recipe

Preparation Time: 35 mins Cook Time: 25 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c).
• sift together the cocoa powder and the flour and pour them into a saucepan. whisk the egg yolks and 1 1/3 cups sugar. gradually add the evaporated milk, whisking constantly; slowly pour the milk mixture into the saucepan, whisking until combined.
• cook over medium heat, stirring constantly with a flat-bottomed wooden spoon or spatula, until the mixture begins to thicken and coats the back of the spoon, about 15 minutes. remove the custard from the heat and stir in the butter until melted. pour the filling into the baked pie crust.
• to make the meringue topping: combine the egg whites and cream of tartar in a clean glass or metal bowl; beat with an electric mixer until foamy. gradually add sugar, a tablespoon at a time, continuing to beat until stiff peaks form. lift your beater or whisk straight up: the egg whites will form sharp peaks. spread the meringue over the chocolate filling.
• bake in the preheated oven for 10 minutes, or until the tips of the meringue peaks are golden brown.

zucchini cake i

Ingredients

• Servings: 1
• cake:
• 3 cups all-purpose flour
• 3 cups white sugar
• 1 teaspoon salt
• 1 1/2 teaspoons baking soda
• 1 teaspoon baking powder
• 2 1/2 teaspoons ground cinnamon
• 1 teaspoon vanilla extract
• 4 eggs
• 1 1/2 cups vegetable oil
• 3 cups grated zucchini
• frosting:
• 1 (8 ounce) package cream cheese, room temperature
• 1/2 cup butter, room temperature
• 2 cups confectioners' sugar, sifted
• 2 teaspoons vanilla extract

Recipe

Preparation Time: 25 mins Cook Time: 25 mins Ready Time: 2 hrs 20 mins


• preheat oven to 325 degrees f (165 degrees c). lightly grease and flour three 9-inch round cake pans.
• in a medium bowl combine the flour, baking soda, baking powder, cinnamon, white sugar, and salt. mix well.
• in another bowl, beat eggs, vegetable oil, and 1 teaspoon vanilla together. pour into egg mixture into the flour mixture and mix well. stir in the shredded zucchini. pour batter into prepared pans.
• bake in preheated oven until a tester inserted into each layer comes out clean, about 25 minutes. allow cakes to cool in pans for 10 minutes, then invert a wire rack and allow to cool completely.
• to make frosting: beat cream cheese and butter until smooth. add the confectioner's sugar, a little at a time, and beat until smooth. stir in 2 teaspoons vanilla. spread between cake layers and stack to make a 3-layer cake.

margaret's southern chocolate pie

Ingredients

• Servings: 1
• 1/4 cup unsweetened cocoa powder
• 1/4 cup all-purpose flour
• 3 egg yolks
• 1 1/3 cups white sugar
• 1 (12 fluid ounce) can evaporated milk
• 3 tablespoons butter
• 1 (9 inch) pie shell, baked
• 3 egg whites
• 1/8 teaspoon cream of tartar
• 6 tablespoons white sugar

Recipe

Preparation Time: 35 mins Cook Time: 25 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c).
• sift together the cocoa powder and the flour and pour them into a saucepan. whisk the egg yolks and 1 1/3 cups sugar. gradually add the evaporated milk, whisking constantly; slowly pour the milk mixture into the saucepan, whisking until combined.
• cook over medium heat, stirring constantly with a flat-bottomed wooden spoon or spatula, until the mixture begins to thicken and coats the back of the spoon, about 15 minutes. remove the custard from the heat and stir in the butter until melted. pour the filling into the baked pie crust.
• to make the meringue topping: combine the egg whites and cream of tartar in a clean glass or metal bowl; beat with an electric mixer until foamy. gradually add sugar, a tablespoon at a time, continuing to beat until stiff peaks form. lift your beater or whisk straight up: the egg whites will form sharp peaks. spread the meringue over the chocolate filling.
• bake in the preheated oven for 10 minutes, or until the tips of the meringue peaks are golden brown.

one bowl chocolate cake i

Ingredients

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

Recipe

• preheat oven to 350 degrees f (175 degrees c). grease and flour two 9 inch round pans.
• in a large bowl, combine sugar, flour, cocoa, baking powder, baking soda and salt. make a well in the center and add eggs, milk, oil and vanilla. beat for 2 minutes at medium speed. stir in boiling water.
• pour into two 9 inch pans. bake at 350 degrees f (175 degrees c) for 30 to 35 minutes, or until a toothpick inserted into the cake comes out clean. cool for 10 minutes in the pan, then turn out a wire rack and continue cooling.

Cream Cheese Brownies Iii

Ingredients

• Servings: 16
• 4 (1 ounce) squares german sweet chocolate
• 5 tablespoons butter
• 1 (3 ounce) package cream cheese, softened
• 1/4 cup white sugar
• 3 eggs
• 1 tablespoon all-purpose flour
• 1/2 teaspoon vanilla extract
• 3/4 cup white sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup all-purpose flour
• 1/2 cup chopped pecans
• 1 teaspoon vanilla extract

Recipe

• melt chocolate with 3 tablespoons of the butter over very low heat. stir constantly until smooth. set aside to cool.
• cream remaining 2 tablespoons butter with cream cheese until smooth. gradually add 1/4 cup sugar. cream until light and fluffy. blend into this 1 of the eggs, 1 tablespoon flour and 1/2 teaspoon vanilla. set aside.
• now beat the remaining 2 eggs until light and fluffy. gradually beat into them 3/4 cup sugar. continue beating until thickened. stir in the baking powder, salt and 1/2 cup flour. add to this the cooled chocolate mixture. blend well. stir in the nuts and 1 teaspoon vanilla.
• spread half of the chocolate batter into an 8x8 inch greased baking pan. spread the cream cheese mixture over the top. then drop the remaining chocolate batter by tablespoons over the top of the cream cheese mixture. swirl through batter layers with a spatula for a marbled effect.
• bake in a preheated 350 degrees f (175 degrees c) oven for 35 to 40 minutes. cool in the pan. cut into squares or bars.

Sour Cream Lemon Pie

Ingredients

• Servings: 1
• 1 cup white sugar
• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 2 cups milk
• 1/2 cup sour cream
• 3 egg yolks
• 1/4 cup butter
• 1 1/2 teaspoons lemon zest
• 1/4 cup lemon juice
• 1 (9 inch) pie crust, baked

Recipe

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

Ready Time: 11 hrs


• in a saucepan, combine sugar, flour, and salt. gradually stir in milk. cook and stir on medium heat until thickened and bubbly. reduce heat, and cook and stir 2 more minutes. remove from heat.
• beat yolks slightly. gradually stir 1 cup of mix into yolks. return yolk mixture to saucepan, and bring to gentle boil. cook and stir 2 more minutes. remove from heat, and stir in butter, peel, and juice. fold in sour cream.
• pour filling into baked pie shell, and cool. top with whipped cream if desired.

corn souffle

Ingredients

• Servings: 8
• 2 (15.25 ounce) cans whole kernel corn
• 2 (14.75 ounce) cans cream-style corn
• 4 tablespoons white sugar
• 4 tablespoons all-purpose flour
• 4 tablespoons milk
• 4 eggs

Recipe

• preheat oven to 350 degrees f (175 degrees c).
• combine the corn, creamed corn, sugar, flour, milk and eggs. mix well. pour the mixture into a 2-quart baking dish.
• bake for 1 to 1 1/2 hours.

Coconut Lime Rice

Ingredients

• Servings: 2
• 1 cup basmati rice
• 1 tablespoon coconut oil
• 1 teaspoon butter
• 1/4 cup flaked coconut
• 1 cup coconut milk
• 1 cup chicken broth
• salt, to taste
• 1 lime, zested and juiced
• ground black pepper, to taste

Recipe

Preparation Time: 5 mins Cook Time: 30 mins Ready Time: 40 mins


• rinse rice until the water runs clear; drain. heat coconut oil and butter in a large skillet over medium-high heat. cook and stir rice and coconut flakes for 3 to 4 minutes. stir in the lime juice, then add the coconut milk, chicken broth, salt and lime zest. bring to a low boil, then cover and reduce heat to low. cook for 20 minutes. remove from heat and keep covered for 5 minutes. fluff with fork and season with pepper.

Viva Madrid Spanish Chicken

Ingredients

• Servings: 4
• 3 tablespoons olive oil, divided
• 4 skinless, boneless chicken breast halves - pounded thin
• 1/2 cup all-purpose flour
• 6 slices bacon, chopped
• 2 onions, chopped
• 4 cloves garlic, minced
• 6 dates, pitted and chopped
• 2 cups chicken stock
• 2 teaspoons chili powder
• 1 teaspoon garlic powder
• salt and pepper to taste
• dried thyme to taste

Recipe

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


• heat the olive oil in a skillet over medium heat. dredge chicken in flour to evenly coat. brown chicken in the skillet about 2 minutes on each side.
• set aside chicken, and heat remaining olive oil in the skillet. mix in bacon, onions, and garlic, and cook until onions are tender and bacon is evenly brown. mix in dates. pour in the chicken stock, and bring to a boil. reduce heat to low, and simmer 10 minutes.
• return chicken to skillet. season with chili powder, garlic powder, salt, pepper, and thyme. cover, and continue cooking 15 minutes over low heat, or until chicken juices run clear.

Lemon Poke Cake Ii

Ingredients

• Servings: 1
• 1 (18.25 ounce) package yellow cake mix
• 1 (3.4 ounce) package instant lemon pudding mix
• 3/4 cup water
• 1/2 cup vegetable oil
• 4 eggs
• 1/3 cup lemon juice
• 2 cups confectioners' sugar

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).grease and flour a 9x13 inch pan.
• in a large bowl, stir together the cake mix and instant pudding. add the water, oil and eggs, mix until smooth and well blended. spread batter evenly into the prepared pan.
• bake for 40 to45 minutes in the preheated oven, until a toothpick inserted comes out clean. while the cake is still hot, poke holes in the top with a fork. in a small bowl, mix together the lemon juice and confectioners sugar until smooth. pour over hot cake.

caramel-glazed flan

Ingredients

• Servings: 1
• 3/4 cup white sugar
• 2 egg yolks
• 6 egg whites
• 1 3/4 cups water
• 1 (14 ounce) can low-fat sweetened condensed milk
• 1/2 teaspoon vanilla extract
• 1 pinch salt

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c).
• in a heavy skillet over medium-low heat, cook and stir sugar until melted and light brown. carefully pour into a 9-inch round baking dish, tilting the dish to coat the bottom completely.
• in a medium bowl, beat egg yolks and egg whites. stir in water, condensed milk, vanilla and salt until smooth. pour into prepared dish. line a roasting pan with a damp kitchen towel. place baking dish on towel, inside roasting pan, and place roasting pan on oven rack. fill roasting pan with boiling water to reach halfway up the sides of the baking dish.
• bake in preheated oven 1 hour, until center is just set (still a bit jiggly). remove dish to a wire rack to cool for one hour. then refrigerate several hours or overnight.
• to unmold, run a knife around the edge of the pan and invert a rimmed serving platter.

corn souffle

Ingredients

• Servings: 8
• 2 (15.25 ounce) cans whole kernel corn
• 2 (14.75 ounce) cans cream-style corn
• 4 tablespoons white sugar
• 4 tablespoons all-purpose flour
• 4 tablespoons milk
• 4 eggs

Recipe

• preheat oven to 350 degrees f (175 degrees c).
• combine the corn, creamed corn, sugar, flour, milk and eggs. mix well. pour the mixture into a 2-quart baking dish.
• bake for 1 to 1 1/2 hours.

Campbell's Kitchen Easy Chicken Pot Pie

Ingredients

• Servings: 4
• 1 (10.75 ounce) can campbell's® condensed cream of chicken soup (regular, 98% fat free, or 25% less sodium)*
• 1 (10 ounce) package frozen mixed vegetables, thawed
• 1 cup cubed cooked chicken or turkey
• 1/2 cup milk
• 1 egg
• 1 cup all-purpose baking mix

Recipe

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


• preheat oven to 400 degrees f.
• mix soup, vegetables and chicken in 9-inch pie plate.
• mix milk, egg and baking mix. pour over chicken mixture. bake 30 minutes or until golden.

Easy Mini Quiche

Ingredients

• Servings: 12
• 12 slices bread
• 1 onion, grated
• 1/2 cup shredded swiss cheese
• 1 cup milk
• 4 eggs
• 1 teaspoon dry mustard
• 1 pinch black pepper

Recipe

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


• preheat oven to 375 degrees f (190 degrees c). lightly grease 12 muffin tins.
• trim or cut bread into circles. place circles in bottom of muffin tins. distribute the onion and shredded cheese evenly between the muffin tins.
• in a medium bowl, combine milk, eggs, mustard and pepper. divide between the muffin tins.
• bake in preheated oven for 20 minutes, or until a toothpick inserted into the center of a quiche comes out clean.

Layered Peppermint Bark

Ingredients

• Servings: 2
• 20 ounces white chocolate, coarsely chopped, divided
• 30 peppermint candies, crushed, divided
• 10 ounces dark chocolate, coarsely chopped
• 6 tablespoons heavy cream
• 1 teaspoon peppermint extract

Recipe

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


• line a 9x12 inch baking pan with aluminum foil or parchment paper.
• melt half of the white chocolate in the top of a double boiler over just barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. spread the white chocolate into the prepared pan. sprinkle 1/4 of the crushed peppermints evenly over white chocolate. chill until firm, about 15 minutes.
• meanwhile, melt the dark chocolate, heavy cream, and peppermint extract together in the top of a double boiler over just barely simmering water, stirring frequently, until just melted. quickly pour the chocolate layer over the chilled white chocolate layer; spread evenly. chill until firm, about 20 minutes.
• meanwhile, melt the remaining white chocolate in the top of a double boiler over just barely simmering water, stirring frequently, until just melted. spread quickly over the chilled bark. sprinkle with the remaining peppermint pieces; chill until firm, about 20 minutes. cut or break into small pieces to serve.

preacher cookies

Ingredients

• Servings: 3
• 1/2 cup butter
• 4 tablespoons unsweetened cocoa powder
• 2 cups white sugar
• 1/2 cup milk
• 1/8 teaspoon salt
• 3 cups quick cooking oats
• 1/2 cup crunchy peanut butter
• 1 teaspoon vanilla extract

Recipe

• mix butter or margarine, cocoa, sugar, milk, and salt together in saucepan. boil for 1 minute.
• stir in oatmeal, peanut butter and vanilla. drop by tablespoonfuls waxed paper. allow to cool and harden.

roasted asparagus with herbes de provence

Ingredients

• Servings: 4
• 1 bunch fresh asparagus spears, trimmed
• 2 tablespoons olive oil
• 1 tablespoon dried herbes de provence
• sea salt and pepper to taste

Recipe

Preparation Time: 5 mins Cook Time: 12 mins Ready Time: 17 mins


• preheat oven to 400 degrees f (200 degrees c). line a baking sheet with aluminum foil.
• toss the asparagus with olive oil, herbes de provence, salt, and pepper. spread the asparagus the baking sheet in a single layer.
• roast in preheated oven until tender and lightly browned, about 12 minutes.

byrdhouse mushroom barley pilaf

Ingredients

• Servings: 6
• 1/4 cup butter
• 3 cloves garlic, pressed
• 1 small onion, minced
• 2 cups sliced mushrooms
• 1/2 cup dry
• 2 (13.75 ounce) cans chicken broth
• 1 cup pearl barley
• 2 teaspoons dried basil, or to taste
• salt and pepper to taste
• 2 tablespoons chopped fresh parsley

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c).
• melt butter in an oven safe large pot or dutch oven over medium heat. stir in garlic and onion, and cook, stirring occasionally until the onion has softened and turned translucent, about 5 minutes. stir in the mushrooms, and cook until the mushrooms have softened and released their liquid, about 5 minutes more. stir in the , and simmer for 1 minute. add the chicken broth, barley, and basil; bring to a boil over high heat. season to taste with salt and pepper, and boil for 5 minutes.
• cover the dutch oven, and place into the preheated oven. bake until the barley is tender, 45 minutes to 1 hour. stir in chopped parsley before serving.

Mom's Squash Casserole

Ingredients

• Servings: 6
• 2 pounds yellow squash, chopped
• 1 onion, chopped
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 2 cups shredded cheddar cheese
• 2 eggs, beaten
• 1 1/2 cups seasoned croutons

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• preheat oven to 350 degrees f (175 degrees c).
• bring a large pot of salted water to a boil. add squash and onion and cook until tender but still firm, about 15 minutes. drain and transfer to a 2 quart casserole dish.
• in a medium bowl combine soup, cheese and eggs. mix well and pour into dish with squash.
• bake in preheated oven for 25 minutes. remove from oven and sprinkle croutons on top. return to oven and bake for 20 minutes more.

very fruity punch

Ingredients

• Servings: 1
• 1 1/2 cups
• 1/3 cup banana liqueur
• 1 dash grenadine syrup
• 1 (6 ounce) can frozen orange juice concentrate
• 1 (6 ounce) can frozen pineapple juice concentrate
• 1 orange, sliced into rounds
• 1 lime, sliced into rounds
• 1 lemon, sliced into rounds

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• in a large punch bowl, prepare the orange and pineapple juice according to package directions. stir in the , banana liqueur and grenadine. float slices of orange, lime and lemon on top.

Finnish Kropser (baked Pancakes)

Ingredients

• Servings: 1
• 3 eggs
• 1/2 cup white sugar
• 1 teaspoon salt
• 2 cups milk
• 1 1/4 cups all-purpose flour
• 1/4 cup butter

Recipe

• preheat oven to 450 degrees f (230 degrees c)
• in a medium bowl stir together sugar, flour, and salt. add eggs and milk. beat with an electric mixer until blended. batter will be very thin. melt butter in the baking pan. turn the pan to be sure all of the sides are coated then stir the remaining butter into the batter.
• pour batter into the baking pan and bake for 30 minutes. it will puff up when baking, and flatten when cool.cut into squares and serve.

Chocolate Cookie Mix In A Jar

Ingredients

• Servings: 3
• 1 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup dark brown sugar
• 1/2 cup white sugar
• 1/4 cup cocoa
• 1/2 cup chopped pecans
• 1 cup semi-sweet chocolate chips

Recipe

Preparation Time: 25 mins Ready Time: 25 mins


• combine all-purpose flour, baking powder, baking soda, and salt. set aside.
• in a 1 quart wide mouth canning jar, layer dark brown sugar, white sugar, cocoa, chopped pecans, and chocolate chips. pack everything down firmly before you add flour mixture, it will be a snug fit.
• attach a tag with the following instructions: chocolate cookie mix in a jar: 1. preheat oven to 350 degrees f (175 degrees c) 2. empty cookie mix into large bowl. thoroughly blend mixture with hands. mix in 3/4 cup softened butter or margarine, 1 egg, slightly beaten, and 1 teaspoon vanilla. shape into walnut size balls, and place 2 inches apart on a parchment lined baking sheet. 3. bake for 11 to 13 minutes. cool 5 minutes on baking sheet, then move to wire racks.

Taco Rice

Ingredients

• Servings: 4
• 1 (14.5 ounce) can chicken broth
• 1 (8 ounce) can tomato sauce
• 1 (1 ounce) package taco seasoning mix
• 1 1/2 cups uncooked instant rice
• 1 (6 ounce) can black olives, drained and chopped
• 1 cup shredded cheddar cheese
• 1 cup sour cream

Recipe

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


• in a large pot, bring chicken broth, tomato sauce, and taco seasoning to a boil.
• stir rice into the pot, cover and remove from heat. let the pot stand, covered, for 5 minutes.
• stir in cheese and olives; mix well. serve with sour cream.

Garlicky Summer Squash And Fresh Corn

Ingredients

• Servings: 6
• 2 tablespoons olive oil
• 1/2 yellow onion, sliced
• 4 cloves garlic, minced
• 1/2 cup vegetable broth
• 1 ear corn, kernels cut from cob
• 2 cups sliced yellow squash
• 2 cups sliced zucchini
• 1 tablespoon chopped fresh parsley
• 2 tablespoons butter
• salt and pepper to taste

Recipe

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


• heat the oil in a skillet over medium-high heat, and cook the onion and garlic until slightly tender. mix in the vegetable broth and corn kernels, and cook until heated through. mix in the squash and zucchini. cover, and continue cooking 10 minutes, stirring occasionally, until squash and zucchini are tender.
• mix the parsley and butter into the skillet with the squash. season with salt and pepper. cook and stir until butter is melted, and serve hot.

sugarless ii

Ingredients

• Servings: 1
• 1 (9 inch) pie shell
• 1 egg
• 6 packets granulated artificial sweetener
• 1 teaspoon spice
• 1 cup pumpkin puree
• 1 cup evaporated milk

Recipe

• preheat oven to 350 degrees f (175 degrees c).
• in a medium bowl whisk together egg, sugar substitute, and spice until well blended. add pumpkin and milk to egg mixture, and stir until smooth. pour mixture into pie shell.
• place pie on a baking sheet and bake in preheated oven for 30 minutes, or until set in center.

Caramel Turtles® Brownies

Ingredients

• Servings: 24
• 1 (14 ounce) package individually wrapped caramels
• 1 (12 fluid ounce) can evaporated milk
• 1 (18.25 ounce) package chocolate cake mix
• 6 tablespoons butter, melted
• 1 cup semisweet chocolate chips
• 1/4 pound whole pecans

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). grease a 9x13 inch pan. set aside.
• unwrap caramels and place in saucepan with 2 tablespoons evaporated milk. melt over medium to low heat, stirring constantly.
• in a large bowl, combine the remaining evaporated milk, dry cake mix, and melted butter. stir until well blended. spread half of this mixture in the prepared pan. bake for 10 minutes.
• remove brownies from oven. sprinkle chocolate chips and drizzle melted caramels over the top. drop remaining cake mixture by teaspoonfuls over all. return to oven for 20 minutes. garnish with whole pecans if you'd like.

Biscuits

Ingredients

• Servings: 1
• 2 cups all-purpose flour
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1/4 cup shortening
• 3/4 cup

Recipe

• preheat oven to 450 degrees f (230 degrees c).
• sift together flour, baking powder, and salt. cut in shortening until it has cornmeal consistency. stir in , and knead lightly.
• roll dough out to 1/2 inch thickness. cut with biscuit cutter.
• bake 10 to 12 minutes, or until golden brown.

Curried Chicken And Brown Rice Casserole

Ingredients

• Servings: 4
• 1 cup water
• 1 (8 ounce) can stewed tomatoes
• 3/4 cup quick-cooking brown rice
• 1/2 cup raisins
• 1 tablespoon lemon juice
• 3 teaspoons curry powder
• 1 cube chicken bouillon
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 2 cloves garlic, minced
• 1 bay leaf (optional)
• 3/4 pound skinless, boneless chicken breast halves - cut into 1 inch pieces

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c).
• in a skillet, stir together water, stewed tomatoes, brown rice, raisins, lemon juice, curry powder, bouillon, ground cinnamon, salt, garlic, and bay leaf. bring to a boil; then stir in chicken. transfer mixture to a casserole dish.
• cover, and bake in the preheated oven 45 minutes, stirring occasionally, until rice is tender and chicken juices run clear.

whipping cream pound cake

Ingredients

• Servings: 1
• 1 cup butter, room temperature
• 3 cups white sugar
• 6 eggs, room temperature
• 3 cups cake flour
• 1 cup heavy cream, room temperature
• 2 teaspoons vanilla extract
• 1 teaspoon almond extract (optional)
• 1 tablespoon confectioners' sugar, for dusting (optional)

Recipe

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

Ready Time: 3 hrs 10 mins


• preheat oven to 325 degrees f (165 degrees c). grease and flour a 10-inch tube pan.
• in a large bowl, cream butter for 2 minutes. add sugar and continue beating for 5 minutes, scraping down bowl occasionally. the mixture should be noticeably lighter in color. add eggs one at a time, beating well with each addition.
• add flour alternately with whipping cream, beginning and ending with flour. stir in vanilla and almond extract.
• spread batter into prepared pan. bake in preheated oven until a tester inserted in the center of the cake comes out clean, about 70 minutes. allow to cool in pan for 15 minutes.
• turn cake out a cotton dish towel and place on cooling rack covered with cotton towel. when cake is cool, top with confectioners' sugar and serve with fruit or by itself.

aunt gail's oatmeal lace cookies

Ingredients

• Servings: 3
• 1 cup unsalted butter
• 1 cup white sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 1 cup all-purpose flour
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup rolled oats
• 1/3 cup granulated sugar for decoration

Recipe

• preheat oven to 350 degrees f (175 degrees c). grease cookie sheets.
• in a medium bowl, cream together the butter and sugar until light and fluffy. stir in the vanilla and almond extracts. sift together the flour, baking soda, and salt; stir into the butter mixture. finally, mix in the rolled oats.
• roll dough into balls about 1 inch in diameter. place the dough balls about 3 inches apart the prepared cookie sheet. dip the bottom of a glass in water and then in sugar, use this to flatten down the cookies. sugar the glass as needed. bake for 8 to 10 minutes, cookies should be slightly browned. store in an airtight container.

chocolate zucchini cookies

Ingredients

• Servings: 4
• 1/2 cup butter flavored shortening
• 1/2 cup white sugar
• 1/2 cup brown sugar
• 1 egg
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 3/4 cups grated zucchini

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). grease cookie sheets.
• in a medium bowl, cream together the shortening, white sugar and brown sugar until smooth. beat in the egg and vanilla. combine the flour, cocoa, baking soda and salt; gradually stir into the creamed mixture. fold in the grated zucchini. drop by rounded spoonfuls the prepared cookie sheets.
• bake for 8 to 10 minutes in the preheated oven. allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Sticky Toffee Pudding Cake

Ingredients

• Servings: 1
• 1 3/4 cups pitted, chopped dates
• 1 teaspoon baking soda
• 3/4 cup boiling water
• 1/3 cup butter
• 3/4 cup white sugar
• 2 eggs, beaten
• 1 1/8 cups self-rising flour
• 3/4 cup packed brown sugar
• 1/3 cup butter
• 2/3 cup evaporated milk
• 1 teaspoon vanilla extract

Recipe

Preparation Time: 25 mins Cook Time: 30 mins Ready Time: 1 hr 5 mins


• preheat oven to 350 degrees f (175 degrees c). grease an 8-inch square baking dish.
• in a small bowl combine the dates and baking soda. pour enough boiling water over the dates to just cover them.
• cream 1/3 cup of butter with the white sugar until light. beat in the eggs and mix well to combine.
• add the flour and date mixture (including water) to the egg mixture and fold to combine. pour the batter into the prepared baking dish.
• bake in the preheated oven until a tester comes out clean, 30 to 40 minutes. let cool slightly and prepare the sauce.
• to make caramel sauce: in a small saucepan combine the brown sugar, 1/3 cup butter, and evaporated milk. cook over medium heat and bring to boil. turn heat down and simmer for 5 minutes, stirring occasionally. remove from heat and stir in the vanilla. pour the sauce over individual servings of warm cake.