Roasted Red Bell Pepper Soup

Ingredients

• Servings: 6
• 3 red bell peppers
• 1 onion, chopped
• 1 tablespoon minced garlic
• 1 tablespoon olive oil
• 2 (15 ounce) cans cannellini beans, drained and rinsed
• 2 (14.5 ounce) cans chicken broth
• salt and pepper to taste

Recipe

• preheat oven to broil.
• place the bell peppers on a baking sheet and broil on the top rack of the oven, using tongs to turn them as each side blackens. place the blackened peppers in a paper bag, close tightly and allow them to cool for 20 to 30 minutes. then peel the skin off the peppers and discard the stem and all the seeds. chop the peppers and set aside.
• in a large pot over medium heat, saute the onion and garlic in the oil for 5 minutes, or until onion is translucent. now add the chopped, roasted red bell peppers and saute for 2 to 3 more minutes.
• next, add the chicken broth and the beans, stirring well. using a blender, puree the soup in small batches and return to the pot over low heat for 5 minutes.

Tofu Chocolate Cake

Ingredients

• Servings: 12
• 3/4 cup all-purpose flour
• 1 1/4 cups ground almonds
• 3/4 cup packed brown sugar, divided
• 1/2 cup butter
• 1 1/2 pounds tofu
• 2/3 cup vegetable oil
• 1/2 cup orange juice
• 1/2 cup chocolate liqueur
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon almond extract

Recipe

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

Ready Time: 1 hr 30 mins


• preheat the oven to 325 degrees f (165 degrees c). lightly grease a 9 inch springform pan.
• in a medium bowl, mix together the flour, ground almonds and 1 tablespoon of the brown sugar. knead in the butter to form a dough. press the dough firmly into the bottom of the prepared pan.
• using a blender, combine the tofu, remaining sugar, oil, orange juice, chocolate liqueur, cocoa, and almond extract. blend until smooth and creamy. spread the batter in an even layer over the prepared crust.
• bake for 1 hour and 15 minutes in the preheated oven. allow cake to cool to room temperature, then refrigerate overnight. this cake must be thoroughly cold to set properly, otherwise it will be runny like a pudding.

sara's awesome pumpkin bread

Ingredients

• Servings: 2
• 3 cups all-purpose flour
• 2 cups white sugar
• 2 teaspoons baking soda
• 2 teaspoons spice
• 1 teaspoon salt
• 1/2 teaspoon baking powder
• 2 cups pumpkin puree
• 2/3 cup vegetable oil
• 3 eggs, beaten

Recipe

• preheat oven to 350 degrees f (175 degrees c). grease two 9x5 inch loaf pans.
• mix together flour, sugar, baking soda, pie spice, salt and baking powder. add pumpkin, oil and eggs; mix well.
• pour into loaf pans and bake for 1 hour or until inserted toothpick comes out clean.
• allow to cool for 15 minutes before removing from pans.

Swiss Carrot Cake

Ingredients

• Servings: 12
• 5 egg yolks
• 1 1/4 cups white sugar
• 1 1/2 cups finely chopped almonds
• 2 cups grated carrots
• 1 lemon, zested and juiced
• 2/3 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 5 egg whites
• 1 pinch salt
• 1 lemon, juiced
• 1 cup confectioners' sugar, or as needed

Recipe

Preparation Time: 30 mins Cook Time: 50 mins Ready Time: 1 hr 20 mins


• preheat the oven to 350 degrees f (175 degrees c). grease and flour a 9 inch square baking dish or 9 inch bundt pan.
• in a large bowl, whip egg yolks and sugar with an electric mixer until light and fluffy. stir in the almonds, carrots,1 lemon's juice and zest, flour and baking powder. in a separate bowl with a clean beater, whip egg whites with a pinch of salt until they can hold a peak. fold egg whites into the carrot batter. pour into the prepared cake pan.
• bake for 50 minutes, or until a small knife inserted into the center comes out clean. for icing, mix the remaining lemon's juice with confectioners' sugar until it can be drizzled easily from a spoon. pour over the cake while warm or cooled. if making in a bundt pan, remove from the pan before glazing.

pavlova

Ingredients

• Servings: 1
• 4 egg whites
• 1 cup white sugar
• 1 pinch salt
• 1 tablespoon malt vinegar
• 1 teaspoon vanilla extract

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• preheat oven to 150 degrees f (65 degrees c). line a baking sheet with parchment paper. trace around a 9 or 10 inch round pan the paper to make a guide for spreading the meringue.
• in a large glass or metal mixing bowl, beat egg whites until foamy. gradually add sugar and salt. when mixture is stiff and sugar and salt appear to be dissolved, add the vinegar and vanilla.
• spread mixture parchment paper, using the circular guide.
• bake in the preheated oven for 1 hour.

Cocoa Blueberry Cake

Ingredients

• Servings: 8
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup white sugar
• 2 tablespoons unsweetened cocoa powder
• 1/2 cup butter, melted
• 2 eggs
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 1 1/4 cups milk
• 1 pint fresh blueberries

Recipe

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


• preheat the oven to 350 degrees f (175 degrees c). grease and flour an 8 inch square baking dish.
• in a medium bowl, mix together the flour, baking powder, salt, sugar, and cocoa. in a separate bowl, whisk together the melted butter, eggs, vanilla extract, almond extract, and milk. mix in the dry ingredients using an electric mixer on low speed until smooth. pour half of the batter into the prepared pan. mix blueberries into the other half, then pour into the pan.
• bake for 30 minutes in the preheated oven, or until a toothpick inserted in the middle of the cake comes out clean.

sweet and spicy chocolate cake

Ingredients

• Servings: 12
• 1 1/3 cups all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1 cup chopped dried apricots
• 1 cup boiling water
• 5 ounces almond paste
• 3/4 cup white sugar
• 4 eggs
• 2/3 cup whole milk
• 3 ounces bittersweet chocolate, chopped
• 2/3 cup finely chopped crystallized ginger
• 3/4 cup unsalted butter, melted

Recipe

• preheat oven to 350 degrees f (175 degrees c). grease and flour a 9x5 inch loaf pan. sift together flour, cocoa, and baking powder.
• soak chopped apricots in boiling water for 1 to 2 minutes. drain, and pat dry with paper towels.
• in a large mixing bowl, mix almond paste and sugar with an electric mixer until the mixture looks sandy. beat in eggs one at a time; beat for 2 minutes after each addition. continue beating for about 10 minutes; mixture should look thick and creamy.
• mix in milk, and then flour mixture. mix only to combine the dry with the wet ingredients. do not overbeat. fold in apricots, chocolate, crystallized ginger, and melted butter. transfer batter to prepared loaf pan.
• bake in preheated oven for about 1 hour, until done. cool for 10 minutes in pan. remove from pan, and place on a wire rack to cool completely.

Mom's Mozzarella Chicken For Drew

Ingredients

• Servings: 4
• 1/2 tablespoon olive oil
• 4 skinless, boneless chicken breast halves
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon minced garlic
• 1/4 cup minced onion
• 1/2 cup chicken broth
• 4 cups spaghetti sauce
• 1 cup shredded mozzarella cheese

Recipe

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


• heat oil in a large skillet over medium high heat. saute chicken breasts for 4 to 5 minutes each side, or until white. add pepper, garlic, onion and broth. cover and simmer over medium heat until broth cooks off, about 7 to 10 minutes.
• stir in spaghetti sauce, then cover and simmer another 10 minutes, or until chicken is cooked through and no longer pink inside. sprinkle cheese on top, cover and cook for another 2 to 3 minutes, or until cheese is melted. serve hot.

chicken and artichokes

Ingredients

• Servings: 4
• 3 pounds skinless, boneless chicken breast halves, cut into bite size pieces
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon paprika
• 4 tablespoons butter
• 1/4 pound fresh mushrooms, sliced
• 2 tablespoons all-purpose flour
• 1 cup chicken broth
• 3 tablespoons
• 1/4 teaspoon dried rosemary
• 1 (14 ounce) can artichoke hearts, drained

Recipe

• preheat oven to 375 degrees f (190 degrees c).
• sprinkle chicken with salt, pepper and paprika to taste. melt butter or margarine in heavy skillet and brown chicken on all sides. remove to covered 9x13 inch casserole.
• add mushrooms to pan drippings and saute. add flour and gradually add stock or broth and . season with rosemary; deglaze skillet.
• arrange artichoke hearts among the chicken pieces and pour sauce over all. cover and bake at 375 degrees f (190 degrees c) for 40 minutes or until tender.

Pina Colada Cake Iv

Ingredients

• Servings: 1
• 1 (18.25 ounce) package yellow cake mix
• 2 (5 ounce) packages instant vanilla pudding mix
• 1 (8 ounce) package cream cheese, softened
• 2 (12 ounce) containers frozen whipped topping, thawed
• 1 (29 ounce) can crushed pineapple, drained
• 1 (7 ounce) package flaked coconut

Recipe

Preparation Time: 30 mins Cook Time: 32 mins Ready Time: 1 hr 8 mins


• prepare and bake cake mix according to package directions for a 9x13 inch pan. cool cake completely. prepare vanilla pudding according to package directions.
• spread vanilla pudding over cake. in a large bowl, beat cream cheese until smooth, then fold in whipped topping. spread over pudding. distribute crushed pineapple evenly over top, then sprinkle with coconut.

Chocolate Zucchini Cake Ii

Ingredients

• Servings: 1
• 1/2 cup butter, softened
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1 3/4 cups white sugar
• 2 eggs
• 1/2 cup sour milk
• 1/4 cup unsweetened cocoa powder
• 1 cup semisweet chocolate chips
• 2 cups zucchini, finely diced

Recipe

• preheat oven to 350 degrees f (175 degrees c), grease and flour a 9x13 inch pan.
• cream butter, oil and sugar until light and fluffy. add eggs, vanilla and sour milk. beat until smooth.
• mix flour, cocoa, baking soda and cinnamon together and add to creamed mixture. beat well. stir in diced zucchini.
• pour into a 9x13 inch pan and sprinkle top with chocolate chips. bake at 350 degrees f (175 degrees c) for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.

Moroccan Lentil Salad

Ingredients

• Servings: 5
• 1/2 cup dry lentils
• 1 1/2 cups water
• 1/2 (15 ounce) can garbanzo beans, drained
• 2 tomatoes, chopped
• 4 green onions, chopped
• 2 minced hot green chile peppers
• 1 green bell pepper, chopped
• 1/2 yellow bell pepper, chopped
• 1 red bell pepper, chopped
• 1 lime, juiced
• 2 tablespoons olive oil
• 1/4 cup chopped fresh cilantro
• salt to taste

Recipe

• place lentils and water in a pot. bring water to boil, reduce to simmer. cook for 30 minutes or until tender.
• in a medium size mixing bowl combine lentils, chickpeas, tomatoes, green onions, green chilies, bell peppers, lime juice, olive oil, cilantro, and salt to taste. toss well. chill for 20 minutes. serve chilled.

pear preserves cake

Ingredients

• Servings: 1
• 1 cup butter, softened
• 2 cups white sugar
• 5 egg yolks
• 1 cup buttermilk
• 1 teaspoon baking soda
• 2 1/2 cups all-purpose flour
• 1 teaspoon ground cinnamon
• 1 teaspoon ground allspice
• 1 teaspoon ground nutmeg
• 1 cup chopped pecans
• 1/2 cup all-purpose flour
• 1 cup pear preserves
• 5 egg whites
• 3 cups white sugar
• 1 1/2 cups milk
• 1 1/2 cups white sugar
• 3/4 cup butter, softened

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). grease and flour 3 (9 inch) pans. sift together 2 1/2 cups flour, cinnamon, allspice and nutmeg; set aside. toss pecans in 1/2 cup flour; set aside.
• in a large bowl, cream together 1 cup butter and 2 cups sugar until light and fluffy. beat in the yolks one at a time. dissolve baking soda in buttermilk. beat in the flour mixture alternately with the buttermilk. fold in the pecan mixture and the pear preserves.
• in a large glass or metal mixing bowl, beat egg whites until stiff peaks form. fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. pour batter into prepared pan.
• bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. let cool in pan for 10 minutes, then turn out a wire rack and cool completely.
• make frosting: in a large saucepan, combine 3 cups sugar and milk. cook over low heat, stirring frequently, until sugar is dissolved. remove from heat and set aside. place remaining 1 1/2 cup sugar in a cast iron skillet, cook over medium heat, stirring constantly, until sugar dissolves and becomes a golden syrup. remove from heat and carefully stir in butter. gradually pour syrup mixture into milk mixture in saucepan. cook over medium heat, stirring constantly, until the mixture reaches soft ball stage (240 degrees f/ 115 degrees c). remove from heat and beat at medium speed of electric mixture for about 5 minutes or until thick enough to spread. spread immediately on cooled cake.

bannock

Ingredients

• Servings: 1
• 3 cups all-purpose flour
• 1 teaspoon salt
• 2 tablespoons baking powder
• 1/4 cup butter, melted
• 1 1/2 cups water

Recipe

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


• measure flour, salt, and baking powder into a large bowl. stir to mix. pour melted butter and water over flour mixture. stir with fork to make a ball.
• turn dough out on a lightly floured surface, and knead gently about 10 times. pat into a flat circle 3/4 to 1 inch thick.
• cook in a greased frying pan over medium heat, allowing about 15 minutes for each side. use two lifters for easy turning. may also be baked on a greased baking sheet at 350 degrees f (175 degrees c) for 25 to 30 minutes.

Amazin' Raisin Cake

Ingredients

• Servings: 1
• 3 cups all-purpose flour
• 2 cups white sugar
• 1 cup mayonnaise
• 1/3 cup milk
• 2 eggs
• 2 teaspoons baking soda
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/4 teaspoon ground cloves
• 3 cups apple - peeled, cored, and chopped
• 1 cup raisins
• 1 cup coarsely chopped walnuts
• 2 cups heavy cream
• 1/2 cup confectioners' sugar

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). grease and flour two 9 inch pans.
• in large bowl with mixer at low speed, beat together flour, sugar, mayonnaise, milk, eggs, baking soda, cinnamon, nutmeg, salt, and cloves, scraping bowl frequently, for 2 minutes. batter will be thick. sir in the chopped apples, raisins and walnuts.
• spread batter into prepared pan. bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. cool in pans on wire racks for 10 minutes. remove and cool on wire racks.
• in a large bowl, whip the cream and confectioners' sugar until stiff peaks form. fill and frost the cake.

yummy veggie omelet

Ingredients

• Servings: 2
• 2 tablespoons butter
• 1 small onion, chopped
• 1 green bell pepper, chopped
• 4 eggs
• 2 tablespoons milk
• 3/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 2 ounces shredded swiss cheese

Recipe

• melt one tablespoon butter in a medium skillet over medium heat. place onion and bell pepper inside of the skillet. cook for 4 to 5 minutes stirring occasionally until vegetables are just tender.
• while the vegetables are cooking beat the eggs with the milk, 1/2 teaspoon salt and pepper.
• shred the cheese into a small bowl and set it aside.
• remove the vegetables from heat, transfer them to another bowl and sprinkle the remaining 1/4 teaspoon salt over them.
• melt the remaining 1 tablespoon butter (in the skillet just used to cook the vegetables) over medium heat. coat the skillet with the butter. when the butter is bubbly add the egg mixture and cook the egg for 2 minutes or until the eggs begin to set on the bottom of the pan. gently lift the edges of the omelet with a spatula to let the uncooked part of the eggs flow toward the edges and cook. continue cooking for 2 to 3 minutes or until the center of the omelet starts to look dry.
• sprinkle the cheese over the omelet and spoon the vegetable mixture into the center of the omelet. using a spatula gently fold one edge of the omelet over the vegetables. let the omelet cook for another two minutes or until the cheese melts to your desired consistency. slide the omelet out of the skillet and a plate. cut in half and serve.

Nana's Mashed Turnip

Ingredients

• Servings: 6
• 1 large turnip, peeled and cubed
• 3 white potatoes, peeled and cubed
• 1/4 cup milk
• 3 tablespoons unsalted butter
• 1 teaspoon white sugar
• 3/4 teaspoon salt
• 1/4 teaspoon pepper

Recipe

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


• preheat oven to 375 degrees f (190 degrees c).
• place turnip and potatoes in a large pot with enough water to cover, and bring to a boil. cook 25 to 30 minutes, until tender. remove from heat, and drain.
• mix milk, 2 tablespoons butter, and sugar with the turnip and potatoes. season with salt and pepper. mash until slightly lumpy.
• transfer turnip mixture to a small baking dish. dot with remaining butter. cover loosely, and bake 15 minutes in the preheated oven. remove cover, and continue baking about 8 minutes, until lightly browned.

Black Bean Cigars

Ingredients

• Servings: 12
• 24 frozen potato rounds, thawed and mashed slightly
• 1 large tomato, diced
• 1/4 cup chopped fresh cilantro
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (8 ounce) container sour cream
• 2 cups shredded colby-jack cheese
• 1/2 cup picante sauce
• 1/2 tablespoon chili powder
• 1 pinch cayenne pepper
• 12 (8 inch) flour tortillas

Recipe

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


• preheat the oven to 425 degrees f (220 degrees c). coat a 9x13 inch baking dish with cooking spray.
• in a large bowl, mix together the potato rounds, tomato, cilantro, black beans, sour cream, shredded cheese, picante sauce, chili powder and cayenne pepper. spoon about 1/3 cup of the mixture into each tortilla, and roll up. place filled tortillas seam side down in the prepared baking dish. spray the tops of the tortilla rolls with cooking spray. cover the dish with aluminum foil.
• bake for 15 minutes in the preheated oven, remove foil, and continue baking for another 15 minutes, or until golden. let stand for 5 minutes to set before serving.

Hush Puppies I

Ingredients

• Servings: 2
• 2 quarts vegetable oil for frying
• 3 cups cornmeal
• 2 teaspoons baking powder
• 1 1/2 teaspoons salt
• 1 1/2 cups milk
• 1/2 cup water
• 1 egg, beaten
• 1 small onion, minced

Recipe

• heat vegetable oil to 365 degrees f (185 degrees c).
• in a large mixing bowl, combine corn meal, baking powder, salt, milk, and water. mix in egg and chopped onion.
• shape the batter into small balls, approximately 1 tablespoon each.
• use a long handled spoon to gently slide the hush puppies into the hot oil. cook 8 or 10 at a time, until golden brown. remove from the oil with a slotted spoon, and roll on paper towels to briefly drain. serve hot.

apple downside-up cake

Ingredients

• Servings: 1
• 2 tablespoons butter
• 1/4 cup packed brown sugar
• 2 medium sized apples, sliced
• 2 cups buttermilk baking mix
• 2 tablespoons white sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 egg
• 2/3 cup milk

Recipe

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


• preheat oven to 400 degrees f (200 degrees c).
• melt butter in the 9 inch pan over the stovetop. remove from heat. sprinkle the brown sugar over the melted butter. arrange the apple slices over the brown sugar.
• in a medium bowl, stir together the baking mix, sugar, cinnamon and nutmeg. add the egg and milk, beat with an electric mixer until smooth. spoon batter over the apples.
• bake for 25 to 30 minutes in the preheated oven, until a toothpick inserted comes out clean. invert cake a serving plate while still hot. serve with ice cream or whipped topping.

Banana Anna

Ingredients

• Servings: 1
• 1 banana
• 1 1/2 cups milk
• 1 tablespoon honey
• 1/4 teaspoon ground nutmeg

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• in a blender combine banana, milk, honey and nutmeg. blend until smooth.

No Cook Applesauce

Ingredients

• Servings: 16
• 12 apples - peeled, cored, and chopped
• 1 cup brown sugar
• 1 cup water
• 1 1/2 tablespoons lemon juice
• 1 teaspoon ground cinnamon

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• blend apples, brown sugar, water, lemon juice, and cinnamon in a blender until smooth.

kletskopjes

Ingredients

• Servings: 2
• 1/2 cup butter
• 1 cup sifted all-purpose flour
• 1 1/2 cups packed brown sugar
• 1/2 cup chopped almonds
• 1/8 teaspoon salt

Recipe

• preheat oven to 400 degrees f (200 degrees c).
• mix together butter, flour, brown sugar, almonds and salt. form the dough into marble-size balls. place each ball on an ungreased cookie sheet 1-1/2 inches apart.
• bake cookies for 15 minutes.

Creamy Curried Root Vegetable Soup

Ingredients

• Servings: 6
• 2 tablespoons butter
• 6 hakurei turnips, chopped
• 6 red radishes, chopped
• 2 heads garlic, chopped
• 6 green onions, chopped
• 5 carrots, peeled and chopped
• 1 1/2 pounds red potatoes, cut into cubes
• 1 quart vegetable stock
• 1 bay leaf
• 1 1/2 cups milk
• 3 tablespoons worcestershire sauce
• 2 tablespoons curry powder
• 2 tablespoons brown sugar
• 10 grinds cracked black pepper

Recipe

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

Ready Time: 1 hr 40 mins


• melt butter in a large skillet over medium heat. cook and stir turnips, radishes, garlic, and green onions in melted butter until hot, about 3 minutes. stir carrots, red potatoes, and vegetable stock into the turnip mixture; bring to a simmer, add bay leaf, and reduce heat to low. cook at a simmer, stirring occasionally, for 45 minutes.
• remove and discard bay leaf. working in batches, pour the turnip mixture into a blender, filling the pitcher no more than half full. carefully start the blender, using a few quick pulses to get the mixture moving before leaving it on to puree. transfer to a large saucepan over low heat.
• stir milk, worcestershire sauce, curry powder, brown sugar, and black pepper into the soup; cook and stir constantly until color and spices are evenly mixed. let soup simmer over very low heat for another 10 minutes.

Boardwalk Quality Maple Walnut Fudge

Ingredients

• Servings: 1
• 3 cups white chocolate chips
• 1 (14 ounce) can sweetened condensed milk
• 1/4 cup butter
• 1 teaspoon maple flavored extract
• 1 1/2 cups broken walnuts

Recipe

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


• grease an 8x8-inch glass baking dish, and line with an 8x12-inch sheet of parchment paper. the ends will hang over the side of the dish.
• melt the white chocolate, sweetened condensed milk, and butter in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). do not overheat or chocolate will scorch. stir in the maple flavored extract until just combined, then add the walnuts. pour chocolate mixture into the prepared baking dish; refrigerate until set, about 1 hour. remove fudge by lifting the parchment paper, then cut into squares.

mini pumpkin muffins with orange drizzle

Ingredients

• Servings: 36
• 1 (15 ounce) can 100% pure pumpkin
• 1 1/2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1 cup dark brown sugar
• 1/2 cup vegetable oil
• 2 large eggs, lightly beaten
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• orange drizzle:
• 1/2 cup confectioners' sugar
• 1/4 teaspoon finely grated orange zest
• 4 teaspoons orange juice

Recipe

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


• adjust oven rack to center position and heat oven to 425 degrees. spray 36 mini-muffin cups with vegetable cooking spray.
• bring pumpkin, ginger, cinnamon and cloves to a simmer in a medium saucepan until puree thickens enough to start sticking to pan bottom, 6 to 8 minutes. turn hot puree into a bowl. whisk in brown sugar and oil, then slowly beat in eggs.
• meanwhile, whisk the flour, baking powder, baking soda and salt in a medium bowl; whisk into pumpkin mixture until just combined.
• divide batter among the muffin cups and bake until golden and cooked through, about 10 minutes. let stand a few minutes, then transfer mini-muffins to a wire rack to cool. mix the drizzle ingredients together and drizzle over warm muffins.

Granny's Vinegar Chicken

Ingredients

• Servings: 10
• 10 chicken thighs
• 2 cups distilled white vinegar
• 1 cup all-purpose flour for coating
• 1/2 teaspoon salt and pepper to taste
• 1/4 cup oil for frying
• 1 (12 ounce) jar sliced jalapeno peppers, with liquid

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 9 hrs 20 mins


• place chicken thighs in a shallow baking dish. pour vinegar over, cover and let marinate overnight.
• preheat the oven to 400 degrees f (200 degrees c). remove the chicken from the marinade, reserving 1/4 cup of the vinegar. coat the chicken with flour, and season with salt and pepper to taste. heat oil in a large heavy skillet over medium-high heat.
• fry chicken in the hot oil until the outside is lightly crisp. remove from heat, and place chicken into a 9x13 inch baking dish lined with aluminum foil. add 1/4 cup of vinegar to the pan, and pour the entire jar of jalapenos over the chicken. cover the pan with foil.
• bake for 45 minutes to 1 hour, or until chicken is no longer pink, and the juices run clear.

Butter Cookies Iii

Ingredients

• Servings: 12
• 2 cups butter
• 8 cups all-purpose flour
• 2 cups white sugar
• 6 eggs

Recipe

• preheat oven to 350 degrees f (175 degrees c).
• melt butter or margarine over low heat. remove from heat and add 4 cups of flour and the sugar. beat eggs in one at a time until it is all blended. slowly add in the remaining 4 cups of flour.
• roll out the dough on a floured area to a thickness of about an 1/4 of an inch. cut cookies using cookie cutters and place the cut outs about 1 inch apart on the cookie sheet.
• bake for 12 to 15 minutes until brown on the edges.

gluten free blueberry muffins

Ingredients

• Servings: 1
• 1 1/2 cups confectioners' sugar
• 1 cup almond meal
• 3/4 cup butter, melted
• 1/2 cup gluten-free flour
• 6 egg whites, beaten
• 1/4 teaspoon xanthan gum
• 3/4 cup fresh blueberries
• 2 tablespoons confectioners' sugar for dusting (optional)

Recipe

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


• preheat oven to 375 degrees f (190 degrees c). grease 12 muffin cups.
• mix 1 1/2 cup confectioners' sugar, almond meal, butter, flour, egg whites, and xanthan gum together in a bowl until just combined. the mixture will be slightly grainy. spoon batter into prepared muffin cups. scatter blueberries batter.
• bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 25 minutes. cool muffins in pan for 10 minutes before transferring to a wire rack. dust with about 2 tablespoons confectioners' sugar.

eagle brand® peanut butter fudge

Ingredients

• Servings: 2
• 1 (14 ounce) can eagle brand® sweetened condensed milk
• 1/2 cup jif® creamy peanut butter
• 2 (6 ounce) packages white chocolate squares or white baking bars, chopped
• 3/4 cup chopped peanuts
• 1 teaspoon vanilla extract

Recipe

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


• in heavy saucepan, heat sweetened condensed milk and peanut butter over medium heat until just bubbly, stirring constantly. remove from heat. stir in white chocolate until smooth. immediately stir in peanuts and vanilla.
• spread evenly into wax paper lined 8-or 9-inch square pan. cool. cover and chill 2 hours or until firm. turn fudge cutting board; peel off paper. sprinkle with additional chopped peanuts if desired. cut into squares. store leftovers covered in refrigerator.

gingerbread folk

Ingredients

• Servings: 30
• 1 egg
• 1/4 cup honey
• 7/8 cup packed brown sugar
• 2 teaspoons ground ginger
• 1/2 cup butter
• 1 teaspoon baking soda
• 3 cups all-purpose flour
• 1/4 cup dried currants
• 2 tablespoons water
• 1 1/2 cups confectioners' sugar
• 3 drops red food coloring

Recipe

• set the oven for 375 degrees f (190 degrees c). melt a little of the butter and grease baking sheets using a pastry brush.
• put the butter, brown sugar, and honey in a saucepan and stir them over low heat until they have melted.
• sift the flour, ginger, and baking soda into a mixing bowl. add the melted mixture from the saucepan and egg.
• mix everything together and knead it into a ball. chill the dough in a plastic bag for 30 minutes.
• sprinkle some flour on a flat, clean surface and on a rolling pin. then roll the dough out until it is about 1/4 inch thick. use cookie cutters or a knife to cut out shapes and people. lift the cookies baking sheet, then gather all the leftover dough and cut out more shapes. press currants into the dough to make eyes and buttons and bake for 10 to 15 minutes until they are golden brown.
• to make icing: sift the confectioners' sugar into a bowl. add a little water at a time to make a thick, smooth paste. spoon a bit of the icing into a small bowl and add a few drops of food coloring. do the same with the rest, using a different color. fill pastry bags with the icing and squeeze it the cookies to make clothes!

giant chocolate chip cookies

Ingredients

• Servings: 1
• 1/2 cup butter, softened
• 1/4 cup white sugar
• 1/3 cup brown sugar
• 1 egg
• 1/2 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1 cup semisweet chocolate chips
• 1/2 cup coarsely chopped walnuts

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• in a medium bowl, cream together the butter, white sugar and brown sugar until smooth. beat in the egg, then stir in the vanilla. combine the flour and baking soda, stir into the creamed mixture. fold in the chocolate chips and walnuts. drop by rounded ice cream scoops a cookie sheet, and press down slightly to flatten. cookies should be about 2 inches apart.
• bake for 11 to 14 minutes in the preheated oven. allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Green Chile And Rice Casserole

Ingredients

• Servings: 8
• 1 (6 ounce) package dry instant long grain and wild rice mix
• 1 (8 ounce) container sour cream
• 1 (4 ounce) can chopped green chiles, drained
• 1 (16 ounce) package shredded cheddar cheese

Recipe

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


• preheat oven to 325 degrees f (165 degrees c). lightly grease a medium baking dish.
• prepare the instant long grain and wild rice mix according to package directions.
• spread 1/2 the cooked rice mix over the bottom of the prepared baking dish. in a bowl, mix the sour cream and green chiles. spread 1/2 the sour cream mixture over rice, and top with 1/2 the cheese. repeat the layers.
• bake 25 minutes in the preheated oven, or until bubbly.

Kristen's Parmesan Roasted Potatoes

Ingredients

• Servings: 6
• 1 1/2 pounds unpeeled potatoes, cut into 1-inch chunks
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/2 cup grated parmesan cheese
• 1/4 teaspoon dried thyme leaves

Recipe

Preparation Time: 10 mins Cook Time: 1 hr

Ready Time: 1 hr 10 mins


• preheat an oven to 400 degrees f (200 degrees c).
• place the potatoes into a mixing bowl, and drizzle with olive oil. sprinkle with kosher salt, black pepper, parmesan cheese, and thyme leaves. toss to evenly coat, and transfer to a 9x13-inch baking dish.
• bake in the preheated oven until the potatoes are golden brown on the edges and tender when pierced with a fork, about 1 hour. serve hot or at room temperature.

granola recipe bars

Ingredients

• Servings: 1
• 1 1/4 cups all-purpose flour
• 1/2 cup butter flavored shortening
• 1/3 cup white sugar
• 3/4 cup raspberry preserves
• 1/2 cup raisins
• 1/2 cup milk chocolate chips
• 1/4 cup honey
• 2 tablespoons butter
• 3/4 cup quick cooking oats
• 1/3 cup shredded coconut
• 1/3 cup sliced almonds
• 2 tablespoons sesame seeds

Recipe

• preheat oven to 350 degrees f (175 degrees c). grease one 9x9 inch square pan.
• in a mixer bowl combine the flour, 1/2 cup shortening and the sugar. beat at low speed until crumbly. press mixture into the bottom of the prepared pan.
• bake at 350 degrees f (175 degrees c) for 15 to 20 minutes.
• combine preserves , raisins and chocolate pieces, stirring until blended. set aside.
• in a saucepan combine the honey and the butter or margarine. cook and stir until melted. stir in the oats, coconuts, almonds and sesame seeds until blended.
• spread the raspberry preserve mixture over the hot crust, spoon oat mixture on top, spreading evenly to edges of pan. bake for an additional 15 to 20 minutes or until lightly browned. cut into bars to serve.

rhubarb, strawberry, and blueberry cobblerette

Ingredients

• Servings: 10
• 4 cups chopped rhubarb
• 1 1/2 cups fresh blueberries
• 1 cup chopped fresh strawberries
• 2 tablespoons lemon juice
• 2 tablespoons small pearl tapioca, or more as desired
• 1 cup raw sugar
• 1/4 cup butter
• 1/2 cup all-purpose flour
• 2 tablespoons raw sugar
• 1 pinch salt
• 1 pinch ground cinnamon
• 2 tablespoons water, or as needed

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr 10 mins


• preheat oven to 400 degrees f (200 degrees c). butter a 2 1/2-quart baking dish.
• stir rhubarb, blueberries, strawberries, lemon juice, pearl tapioca, and 1 cup raw sugar in a bowl. transfer to prepared baking dish.
• place butter into a separate bowl and chop into small pieces with a pastry cutter. cut in flour, 2 tablespoons raw sugar, salt, and cinnamon; stir in water, 1 tablespoon at a time, until the dough holds together. drop small pieces of the dough on the fruit.
• bake in the preheated oven until the filling is bubbly and the cobbler is lightly browned, 40 to 50 minutes. allow to stand 10 minutes before serving.

nutmeg logs

Ingredients

• Servings: 8
• 3 cups all-purpose flour
• 1 teaspoon ground nutmeg
• 1 cup butter
• 3/4 cup white sugar
• 1 egg
• 1 tablespoon vanilla extract
• 2 teaspoons flavored extract
• 3 tablespoons butter
• 1 teaspoon vanilla extract
• 1 teaspoon flavored extract
• 2 1/2 cups confectioners' sugar
• 2 3/4 tablespoons evaporated milk
• 1/4 teaspoon ground nutmeg

Recipe

• preheat oven to 350 degrees f (190 degrees c).
• cream 1 cup of the butter with the 1 teaspoon nutmeg and the white sugar until light and fluffy. beat in the egg, 1 tablespoon vanilla and 2 teaspoon flavoring. gradually mix in the flour.
• on a lightly floured surface, shape pieces of the dough into long rolls 1/2 inch in diameter. cut the rolls in 3 inch lengths (to look like small logs). place cookies on ungreased baking sheets.
• bake at 350 degrees f (175 degrees c) for 12 to 15 minutes or until light golden brown. let cookies cool then spread with frosting on tops and sides. mark frosting with the tines of a fork to resemble bark on a log. sprinkle lightly with nutmeg.
• to make frosting: cream 3 tablespoons of the butter with 1 teaspoon of the vanilla and 1 teaspoon of the flavoring. blend in 1/2 cup of the confectioners' sugar and beat well. add the remainder of the confectioners' sugar alternately with the evaporated milk. beat well after each addition and continue to beat until of spreading consistency.

frosted grapes

Ingredients

• Servings: 2
• 2 pounds red seedless grapes
• 1 (3 ounce) package cherry flavored jell-o® mix

Recipe

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


• pluck grapes from their stems and rinse in a colander. pour the gelatin mix a plate. place grapes on the plate one handful at a time and roll around until coated. transfer to a pretty dish and refrigerate for 1 hour to allow the gelatin to set.

Frugal Fried Green Tomatoes

Ingredients

• Servings: 3
• 2 tablespoons vegetable oil
• 1/2 cup cornmeal, or as needed
• 6 green tomatoes, cored and cut into 1/16-inch slices
• salt and ground black pepper to taste

Recipe

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


• heat vegetable oil in a skillet over medium heat.
• place cornmeal in a bowl; dip and coat each tomato slice until thoroughly coated.
• place coated tomato slices side by side in the hot oil; fry until coating is browned and crusty, 1 to 2 minutes per side. remove with a slotted spoon and transfer to a paper towel-lined plate to drain. season with salt and black pepper. repeat with remaining tomato slices.

Campbell's® Swiss Vegetable Casserole

Ingredients

• Servings: 4
• 1 (10.75 ounce) can campbell's® condensed cream of mushroom soup (regular, 98% fat free or 25% less sodium)
• 1/3 cup sour cream
• 1/4 teaspoon ground black pepper
• 1 (16 ounce) bag frozen vegetable combination (broccoli, cauliflower, carrots), thawed
• 1 (2.8 ounce) can french-fried onions
• 1/2 cup shredded swiss cheese

Recipe

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


• stir soup, sour cream, black pepper, vegetables, 2/3 cup onions and 1/4 cup cheese in 2-quart casserole. cover casserole.
• bake at 350 degrees f 40 minutes or until vegetables are tender. stir vegetable mixture.
• top with remaining onions and cheese. bake 5 minutes or until cheese is melted.

Chicken Breasts With Olives

Ingredients

• Servings: 4
• 2 tablespoons butter
• 2 tablespoons minced garlic
• 1 large lemon, juiced
• 1/2 teaspoon dried tarragon
• 4 boneless, skinless chicken breasts
• 20 pitted green olives

Recipe

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


• preheat an oven to 350 degrees f (175 degrees c).
• melt the butter in an oven-safe pan over medium heat. stir the garlic, lemon juice, and tarragon into the butter. cook the chicken breasts in the butter mixture until evenly browned, 3 to 5 minutes per side. add the olives to the pan.
• transfer the pan to the preheated oven and bake until the chicken is no longer pink in the center and the juices run clear, about 20 minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).

garlic bread mama rita's way!

Ingredients

• Servings: 12
• 1/4 cup butter, softened
• 1 tablespoon mayonnaise
• 1 1/2 teaspoons garlic paste
• 2 teaspoons finely chopped fresh basil
• 2 tablespoons grated parmesan cheese
• 1/4 teaspoon freshly ground black pepper
• 6 hoagie rolls, split lengthwise
• 1/4 cup grated parmesan cheese for topping

Recipe

Preparation Time: 10 mins Cook Time: 2 mins Ready Time: 12 mins


• preheat the oven broiler. line a cookie sheet with aluminum foil.
• in a small bowl, make a paste with the butter, mayonnaise, garlic paste, basil, 2 tablespoons parmesan, and pepper.
• spread equal amounts of the paste on each roll half. arrange roll halves on the cookie sheet, topping side up, and sprinkle with remaining parmesan cheese.
• broil on the top rack in the preheated oven 1 to 2 minutes, or until lightly toasted. watch them very carefully! they can burn very quickly. basically do these at the last minute before serving and check them closely as they broil.

Chocolate Covered Caramels

Ingredients

• Servings: 120
• caramels
• 1 cup butter
• 2 1/4 cups brown sugar
• 1 cup light corn syrup
• 1 (14 ounce) can sweetened condensed milk
• 1 teaspoon vanilla extract
• chocolate
• 1 pound milk chocolate
• 1 tablespoon butter

Recipe

Preparation Time: 5 mins Cook Time: 25 mins Ready Time: 2 hrs 25 mins


• grease an 8 x 8 inch square pan.
• in a heavy 4 quart saucepan melt butter over medium heat; add brown sugar, corn syrup and milk. stirring constantly, heat to 242 to 248 degrees f (116 to 120 degrees c), or until a small amount of syrup dropped into cold water forms a firm but pliable ball. remove from heat and stir in vanilla extract. pour into prepared pan.
• when caramel has cooled and set, cut into 1 inch squares. chill in refrigerator until firm.
• melt chocolate with 1 tablespoon butter in the top of a double boiler or in a bowl in the microwave. stir until smooth.
• dip caramel squares in chocolate and place on wax paper to cool.

whiskey chicken

Ingredients

• Servings: 2
• 2 skinless, boneless chicken breast halves - cut into 1/2 inch pieces
• 2 tablespoons soy sauce
• 1/4 teaspoon garlic powder
• 1 cup pineapple juice
• 3 tablespoons
• 1/8 teaspoon ground black pepper
• 1 tablespoon brown sugar

Recipe

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


• saute chicken in a large skillet over medium high heat until cooked through (no longer pink).
• in a small bowl, combine the soy sauce, garlic powder, pineapple juice, whiskey, pepper and sugar. stir until sugar is dissolved and pour over chicken. let simmer for 10 to 15 minutes, or until sauce is thickened to taste.

linda's awesome brownies

Ingredients

• Servings: 2
• 1 cup butter
• 4 (1 ounce) squares unsweetened chocolate
• 4 eggs
• 2 cups white sugar
• 2 teaspoons vanilla extract
• 1 1/2 cups all-purpose flour
• 1 pinch salt

Recipe

• preheat oven to 350 degrees f (180 degrees c). grease and flour a 9x13 inch baking pan.
• melt the butter over medium heat. remove from heat and stir in the chocolate until smooth. beat in the eggs one at a time, then stir in the sugar and vanilla. combine the flour and salt, gently stir into the mixture until just blended. spread evenly into the prepared pan.
• bake for 25 to 30 minutes in the preheated oven, until brownies begin to pull away from the sides of the pan.

kentucky hot brown

Ingredients

• Servings: 4
• 1/2 cup butter
• 6 tablespoons all-purpose flour
• 3 cups milk
• 1/2 cup freshly grated parmesan cheese, divided
• 1 egg, beaten
• salt and pepper to taste
• 1 tablespoon butter
• 2 cups sliced fresh mushrooms
• 1 tomato, thinly sliced
• 1 pound thinly sliced cooked turkey
• 8 slices bread, toasted
• 8 slices bacon, cooked

Recipe

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


• in a large skillet, melt 1/2 cup butter over medium heat. stir in enough flour to absorb all of the butter. slowly whisk in the milk, and 6 tablespoons of parmesan cheese. stir in the egg to thicken the sauce, but do not allow to boil. remove from heat, and season with salt and pepper to taste.
• heat remaining tablespoon of butter in a small skillet. saute mushrooms in the butter until soft. set aside.
• preheat your oven's broiler. for each hot brown, place two slices of toast a heatproof plate or dish. cover the toast with about 1/4 cup sauteed mushrooms and a couple of tomato slices. place a liberal amount of turkey each hot brown, and pour an even more liberal amount of sauce over. smother that baby. sprinkle remaining parmesan cheese over the top. repeat with remaining ingredients.
• place the entire dish under the broiler until the sauce is speckled brown and bubbly. remove from broiler, criss-cross two slices of bacon on top, and serve!

Nut Filling For Kolacky Cookies

Ingredients

• Servings: 1
• 1/2 pound ground walnuts
• 2 egg whites
• 1/2 cup super fine sugar

Recipe

• beat the egg whites and add the ground walnuts and white sugar. mix well. place about 1 teaspoon of filling on each square.

Easiest, Most Delicious Meringue Buttercream

Ingredients

• Servings: 24
• 6 egg whites
• 2 cups white sugar
• 3 cups unsalted butter, at room temperature
• 1 tablespoon vanilla extract (optional)

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• place the egg whites and sugar into a metal bowl and set over a pan filled with about 2 inches of simmering water. heat, stirring frequently, until the temperature of the egg whites reaches 140 degrees. they will feel very hot to the touch.
• transfer the heated egg whites and sugar to a large mixing bowl or stand mixer. mix at high speed (or as high as you can go without egg flying out of the bowl) until they have reached their maximum volume, 5 to 10 minutes. mix on medium or medium-high speed while pinching off small pieces of butter and throwing them in. mix in vanilla if using. the buttercream may look like it is breaking down, but keep on mixing and it will come back together.

Peanut Butter Bars V

Ingredients

• Servings: 2
• 2/3 cup peanut butter
• 1/3 cup shortening
• 1 1/4 cups white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 teaspoon water
• 1 3/4 cups all-purpose flour
• 1 1/4 teaspoons baking powder
• 1/4 teaspoon salt
• 1/3 cup semisweet chocolate chips

Recipe

• preheat oven to 350 degrees f (175 degrees c). grease a 11 x 7 inch baking pan.
• in a large bowl, beat peanut butter, shortening, and sugar until light and fluffy. beat in eggs, water, and vanilla until smooth. combine flour, baking powder, and salt; stir into peanut butter mixture until combined. stir in chocolate pieces. spread dough into prepared pan.
• bake for 40 minutes, until golden brown. cool in the pan on a wire rack. cut into bars.

holiday fruit drops

Ingredients

• Servings: 8
• 1 cup shortening
• 2 cups packed brown sugar
• 2 eggs
• 1/2 cup buttermilk
• 3 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 1/2 cups chopped pecans
• 2 cups candied cherries, halved
• 2 cups dates, pitted and chopped

Recipe

• cream the shortening with the brown sugar. beat in the eggs. stir in the buttermilk.
• blend in the flour, baking soda and salt. once well combined stir in the chopped pecans, candied cherries and chopped dates. cover and chill dough for at least 1 hour.
• preheat oven to 400 degrees f (205 degrees c).
• drop spoonfuls of chilled dough lightly greased baking sheets. bake at 400 degrees f (205 degrees c) for 8 to 10 minutes.

Rich Peanut Butter Brownies

Ingredients

• Servings: 16
• 1 1/2 cups peanut butter
• 2/3 cup butter, softened
• 1 cup white sugar
• 1 cup brown sugar
• 3 eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/3 cup unsweetened cocoa powder, or more to taste
• 2 teaspoons baking powder
• 1/2 teaspoon salt

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). grease a 9x13-inch baking pan.
• beat peanut butter and butter together with an electric mixer until creamy and blended. add white sugar, brown sugar, eggs, and vanilla extract. mix on low speed until just blended.
• whisk flour, cocoa powder, baking powder, and salt together in a small bowl. fold flour mixture into peanut butter mixture until blended. pour batter into prepared baking pan.
• bake in the preheated oven until the edges of the brownies are crisp and a toothpick inserted in the center comes out mostly clean, 35 to 45 minutes.

Amazing No Cook Spinach Artichoke Dip

Ingredients

• Servings: 32
• 1 sweet onion, cut into quarters
• 8 cloves garlic, or more to taste
• 1 (14 ounce) can artichoke hearts, drained and chopped
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1 (8 ounce) package shredded parmesan cheese
• 1 (.4 ounce) packet dry vegetable soup mix (such as knorr®)
• 1 (8 ounce) package reduced-fat cream cheese, softened
• 1 cup reduced-fat mayonnaise
• 1 (8 ounce) container reduced-fat sour cream

Recipe

Preparation Time: 20 mins Ready Time: 20 mins


• blend onion and garlic in a food processor until finely chopped. add artichoke hearts; process until chopped. add spinach, parmesan cheese, and vegetable soup mix; process until well incorporated. transfer mixture to a nonmetallic bowl.
• blend cream cheese, mayonnaise, and sour cream in the food processor until smooth; stir into artichoke mixture.

thumbprint kisses

Ingredients

• Servings: 2
• 1 cup butter
• 3/4 cup packed brown sugar
• 2 egg yolks
• 2 teaspoons vanilla extract
• 1 cup all-purpose flour
• 3/4 cup finely chopped walnuts
• 20 individually wrapped caramels, unwrapped
• 1/4 cup light cream
• 30 milk chocolate candy kisses, unwrapped

Recipe

• cream the butter and sugar together. add the egg yolks and vanilla and mix well. mix in the flour then knead in the finely chopped walnuts. cover and chill dough for 1 hour.
• preheat oven to 350 degrees f (175 degrees c).
• roll chilled dough into 1 inch balls and place on ungreased cookie sheets. make a thumbprint in the middle of each cookie.
• bake at 350 degrees f (175 degrees c) for 12 to 15 minutes.
• in a small pan over medium heat melt the caramels and the light cream together. stir until smooth. spoon 1/2 teaspoon o the caramel into the thumbprint of each warm cookie then top with a chocolate kiss.

Baked Cream Corn

Ingredients

• Servings: 8
• 2 eggs
• 2 tablespoons milk
• 2 (14.75 ounce) cans creamed corn
• 2 tablespoons butter, diced
• 1 tablespoon all-purpose flour
• 1 tablespoon white sugar
• 1/2 teaspoon black pepper
• 1/2 teaspoon celery salt
• 1/2 teaspoon onion powder
• 1/4 teaspoon garlic powder

Recipe

Preparation Time: 10 mins Cook Time: 1 hr

Ready Time: 1 hr 10 mins


• preheat oven to 350 degrees f (175 degrees c).
• in a large bowl beat eggs with milk. blend in the corn and butter. stir in flour, sugar, black pepper, celery salt, onion powder and garlic powder. transfer to a glass pie plate.
• bake in preheated oven for 45 minutes to 1 hour, or until top is golden and bubbly.
• allow to cool for 10 minutes before serving.

Bow Tie Cookies

Ingredients

• Servings: 6
• 5 eggs
• 1/2 teaspoon vanilla extract
• 3/4 cup vegetable oil
• 1 cup white sugar
• 2 1/3 cups all-purpose flour
• 1 teaspoon salt

Recipe

• place the eggs, vanilla, vegetable oil, 1 teaspoon of the sugar, and the flour and salt in the bowl of an electric mixer fitted with the paddle and blend on low speed until incorporated. then beat on high speed for 5 minutes.
• remove the paddle and scrape the batter down the sides of the bowl. rest the dough in the bowl, covered, until soft and spongy outside, about 1 hour. then remove it from the bowl, it will be sticky, and make a ball out of it.
• preheat oven to 350 degrees f (175 degrees c) and grease 2 baking sheets.
• sprinkle a work surface with the 1 cup sugar, about 1/8 inch deep. place the dough in the center, flatten it slightly with a rolling pin and sprinkle the dough liberally with sugar.
• roll the dough to a thickness of 1/8 inch, a rectangle about 18 by 12 inches. then, using a pastry cutter or a dull knife, cut out the dough into strips 3/4 inch wide and 2 inches long. lift each strip, twist in the middle to make a bow tie and place on the cookie sheets, leaving 1/2 inch between each strip.
• bake the cookies for 25 to 30 minutes on the middle rack of the oven, until the cookies are hard to the touch on all corners and golden brown. (if using 1 oven, put the cookie sheets on the top and center racks, then switch them midway). to test for doneness, break a cookie in half. if it is doughy or too soft, it is not done yet. return to the oven for a few minutes more.

Garlic Sauteed Artichokes

Ingredients

• Servings: 4
• 2 large artichokes (about 1 pound each)
• 3 cloves garlic, chopped
• 2 tablespoons butter

Recipe

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


• rinse artichokes under cold water, and use a sharp knife to cut the top 1/3 off of each one. trim the stems to about 1 inch, and remove the smaller leaves from around the base. use scissors to remove any remaining leaf tips. cut each artichoke in half from the bottom to the top, then use a spoon to scrape out the hairy choke. rinse again to remove any residual hairs.
• melt the butter in a large skillet over medium heat. add the garlic, and saute for about 1 minute to flavor the butter. arrange artichoke halves cut-side down in the skillet. saute for about 5 or 10 minutes, or until lightly browned. reduce heat to low, and pour in about 1/4 cup of water, cover, and let steam for 15 to 20 minutes, or until the artichokes are tender. a fork should easily pierce the stem.

Angel Food Candy

Ingredients

• Servings: 1.5
• 1 cup white sugar
• 1 cup dark corn syrup
• 1 tablespoon vinegar
• 1 tablespoon baking soda
• 1 pound chocolate confectioners' coating

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 1 hr 15 mins


• butter a 9x13 inch baking dish.
• in a medium saucepan over medium heat, combine sugar, corn syrup and vinegar. cook, stirring, until sugar dissolves. heat, without stirring, to 300 to 310 degrees f (149 to 154 degrees c), or until a small amount of syrup dropped into cold water forms hard, brittle threads. remove from heat and stir in baking soda. pour into prepared pan; do not spread. mixture will not fill pan. allow to cool completely.
• in the microwave or over a double boiler, melt coating chocolate, stirring frequently until smooth. break cooled candy into bite sized pieces and dip into melted candy coating. let set on waxed paper. store tightly covered.

bacon, egg, and cheese strata

Ingredients

• Servings: 1
• 12 thick slices white bread, cut into 1 inch cubes
• 1/4 cup crumbled cooked bacon
• 2 cups shredded cheddar cheese
• 1 1/2 cups chopped fresh mushrooms (optional)
• 12 eggs
• 2 1/2 cups half-and-half
• 1 teaspoon dijon mustard

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 9 hrs 30 mins


• toss cubed bread with bacon, cheese, and mushrooms, and pour into a 9x13 inch baking dish. whisk together eggs, half-and-half, and mustard until smooth, then pour evenly over cubed bread. cover dish with plastic wrap, and refrigerate overnight.
• preheat oven to 350 degrees f (175 degrees c).
• remove plastic wrap from the baking dish, and bake strata in preheated oven until the top is golden brown, and the eggs are set, about 1 hour. let stand for 10 minutes before serving.

buffalo wontons

Ingredients

• Servings: 16
• 1/2 cup butter
• 1/2 cup hot pepper sauce
• 2 teaspoons distilled white vinegar
• 2 cups shredded cooked chicken
• 1 (8 ounce) package cream cheese, softened
• 1 (12 ounce) package wonton wrappers
• 1 egg white
• 2 cups oil for frying

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 1 hr 50 mins


• melt the butter over medium-high heat in a small saucepan. remove from heat; whisk the hot pepper sauce and vinegar into the hot butter. when mixture is smooth, set sauce aside and allow to rest for 1 hour to cool and thicken. stir the shredded chicken into the cooled buffalo sauce, and let stand 15 minutes.
• lay out several wonton wrappers, place 1/2 teaspoon chicken in the center of each wrapper and top with 1/2 teaspoon cream cheese. brush the edges of the wonton wrappers with egg white, fold them over the filling in a triangle shape and press the edged together to seal. continue until all of the wontons are filled.
• heat the oil in a saucepan over medium-high heat to 375 degrees f (190 degrees c).
• cook the wontons, carefully placing the wontons 4 to 5 at a time into the hot oil and deep fry until golden brown, flipping as necessary for even browning, about 2 minutes. remove the wontons from the oil and drain on paper towel.

zucchini cakes

Ingredients

• Servings: 4
• 3 cups coarsely shredded zucchini
• 1/2 teaspoon salt
• 1 cup fresh bread crumbs
• 1 large egg
• 2 green onions, thinly sliced
• 1/4 cup diced red bell pepper
• 1 1/2 teaspoons seafood seasoning
• 1 teaspoon dijon mustard
• 1 tablespoon mayonnaise
• 1/8 teaspoon red pepper flakes
• 2 tablespoons vegetable oil
• 1 teaspoon butter

Recipe

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


• place grated zucchini in a colander; sprinkle with salt and let stand 30 minutes. press with paper towels to remove as much liquid as possible; zucchini should be fairly dry and reduced to about 2 cups.
• mix zucchini, bread crumbs, green onions, bell pepper, seafood seasoning, mustard, mayonnaise, and red pepper flakes in a large bowl. form into 8 patties, 3 to 4 inches across.
• heat oil and butter in a skillet over medium-high heat. fry patties until golden brown, about 4 minutes per side. drain on paper towels.

Simple Salsa

Ingredients

• Servings: 10
• 1 habanero pepper, halved and seeded (optional)
• 1 jalapeno pepper, halved and seeded
• 2 fresh red chile peppers, halved and seeded
• 2 (16 ounce) cans diced tomatoes
• 1 onion, cut into chunks
• 1 bunch fresh cilantro
• 4 green onions, roughly chopped
• 3 cloves garlic

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). arrange habanero pepper, jalapeno pepper, and red chile peppers on a baking sheet.
• bake in preheated oven until browned, about 15 minutes.
• transfer peppers to a food processor; add tomatoes, onion, cilantro, green onions, and garlic. pulse until desired consistency.

Caramel Apple Bars Iii

Ingredients

• Servings: 36
• 1 cup packed brown sugar
• 1/2 cup butter, softened
• 1/4 cup shortening
• 1 3/4 cups all-purpose flour
• 1 1/2 cups quick cooking oats
• 1 (14 ounce) package individually wrapped caramels, unwrapped
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 4 1/2 cups apple - peeled, cored, and chopped
• 1 tablespoon lemon juice
• 3 tablespoons all-purpose flour

Recipe

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


• preheat the oven to 400 degrees f (200 degrees c).
• in a large bowl, cream together the brown sugar, butter and shortening until smooth. combine 1 3/4 cups flour, oats, baking soda and salt; stir into the creamed mixture until well blended. set aside 2 cups of this mixture. press the remaining mixture into the bottom of an ungreased 9x13 inch baking pan.
• in a medium bowl, toss apples with lemon juice, then toss them with the 3 tablespoons of flour. spread the apple mixture evenly over the prepared crust. in a small saucepan over medium heat, melt caramels, stirring frequently until smooth. pour the melted caramels evenly over the apples. sprinkle the reserved oat mixture over the top of the apple layer. press down lightly.
• bake for 25 to 30 minutes in the preheated oven, until the top is golden brown and the apples are tender. cut while slightly warm and refrigerate any leftover bars.

Mom's Sticky Chicken From 1972

Ingredients

• Servings: 6
• 3 pounds cut-up chicken
• 1 tablespoon garlic salt, or to taste
• 2 eggs
• 2 cups cornstarch
• 1 quart vegetable oil for frying
• 1 cup white sugar
• 1/2 cup vinegar
• 1/4 cup water
• 1/4 cup ketchup
• 1 tablespoon soy sauce (such as kikkoman®)
• 1 tablespoon hot pepper sauce (such as frank's redhot®)

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 50 mins


• rub the chicken with garlic salt on all sides. allow to rest for 30 minutes to 1 hour in refrigerator.
• beat the eggs well in a shallow dish; place the cornstarch in another shallow dish. dip each piece of chicken into beaten egg and roll in cornstarch until thoroughly coated. shake off excess cornstarch.
• heat oil in a deep-fryer or large saucepan to 375 degrees f (190 degrees c). cook the chicken, a few pieces at a time, until the crust is golden brown, about 5 minutes; drain on paper towels.
• preheat oven to 350 degrees f (175 degrees c). line a 9x13-inch baking dish with aluminum foil. place the chicken into the baking dish so the pieces touch each other.
• stir together the sugar, vinegar, water, ketchup, soy sauce, and hot pepper sauce in a saucepan over medium heat until the mixture comes to a boil and the sugar has dissolved. pour the sauce over the chicken, coating thoroughly with sauce.
• bake the chicken in the sauce until the juices run clear, basting with sauce every 10 minutes, for 40 to 50 minutes. turn the pieces about halfway through baking. an instant-read thermometer inserted near the bone should read 165 degrees f (74 degrees c).

vegan lemon scones with chia

Ingredients

• Servings: 10
• 1 cup whole wheat flour
• 1 cup oat flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 tablespoon chia seeds
• 1/4 cup white sugar
• 3 tablespoons coconut oil
• 1/3 cup soy milk
• 2 tablespoons lemon juice
• 2 tablespoons lemon zest
• glaze
• 3/4 cup confectioners' sugar
• 1 1/2 tablespoons lemon juice
• 1 tablespoon lemon zest

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). line a baking sheet with parchment paper.
• combine whole wheat flour, oat flour, baking powder, baking soda, salt, chia seeds, and white sugar in a bowl. mix in coconut oil in until the mixture is crumbly. stir in soy milk, 2 tablespoons lemon juice, and 2 tablespoons lemon zest until a dough forms.
• transfer dough to a bowl and knead in bowl until workable, about 8 times. gently roll into a ball and turn out a lightly floured surface. press into a circle about 1 inch thick; cut into 10 wedges. place scones prepared baking sheet.
• bake in preheated oven until edges are lightly golden brown, 18 to 20 minutes.
• mix confectioners' sugar, 1 1/2 tablespoon lemon juice, and 1 tablespoon lemon zest in a small bowl. drizzle or spread frosting on top of scones while still warm.

Mushroom Spinach Omelet

Ingredients

• Servings: 2
• 1 (8 ounce) carton liquid egg substitute
• 1 tablespoon shredded cheddar cheese
• 1 tablespoon shredded parmesan cheese
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1/8 teaspoon garlic powder
• 1/8 teaspoon red pepper flakes
• 1 teaspoon olive oil
• 1/2 cup chopped fresh mushrooms
• 1 tablespoon chopped onion
• 1/2 cup chopped fresh spinach, or more to taste

Recipe

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


• whisk egg substitute, cheddar cheese, parmesan cheese, salt, black pepper, garlic powder, and red pepper flakes together in a bowl.
• heat olive oil in a nonstick skillet over medium heat; cook and stir mushrooms and onion until tender, 4 to 5 minutes. add spinach; cook until spinach wilts, 3 to 4 minutes. pour in egg mixture; swirl pan around to evenly distribute egg mixture. cook until egg is fully cooked and set in the middle, 5 to 10 minutes. cut into wedges.

twice baked potatoes i

Ingredients

• Servings: 8
• 4 large baking potatoes
• 4 tablespoons milk
• salt to taste
• 2 tablespoons butter
• 1/4 cup shredded mild cheddar cheese

Recipe

• preheat oven to 350 degrees f (175 degrees c).
• clean and scrub baking potatoes. pierce skin with a fork once or twice. bake at 350 degrees f (175 degrees c) for approximately 1 hour or until the potatoes are soft and firm.
• let potatoes cool slightly. cut baked potatoes in half and scoop out pulp within 1/4 inch of the shell edge. mash the pulp with milk, salt and butter to taste. stuff shells with mashed pulp mixture sprinkle tops with grated cheddar cheese. place potatoes on a baking sheet and bake at 350 degrees f (175 degrees c) for 15 minutes or until cheese is melted and bubbly.

Creamy Chicken Stuffing Bake

Ingredients

• Servings: 6
• 4 skinless, boneless chicken breast halves
• 1 (10.5 ounce) can chicken broth
• 3/4 cup water
• 1 (10.75 ounce) can cream of mushroom soup
• 1 (10.75 ounce) can cream of chicken soup
• 1/2 cup margarine, melted
• 1 (6 ounce) package herb-seasoned stuffing mix (such as pepperidge farm® herb-seasoned stuffing), crushed

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). grease a 9x13-inch baking dish.
• bring a pot of water to a boil and reduce heat to medium-low. cook chicken breasts in the simmering water until no longer pink inside, 5 to 8 minutes. remove chicken and cut into bite-sized pieces.
• stir chicken broth and water together in a large measuring cup; mixture should total 2 cups. mix cream of mushroom soup, cream of chicken soup, and 1 cup of chicken broth mixture in a large bowl; stir in chicken. spread chicken mixture into bottom of prepared baking pan.
• mix remaining 1 cup of chicken broth mixture, melted margarine, and stuffing mix in a bowl; stir to moisten. spread stuffing mix over chicken mixture.
• bake in the preheated oven until stuffing is lightly browned and casserole is bubbling, 40 to 45 minutes.

Easy Chocolate Sherbet

Ingredients

• Servings: 2
• 1 cup sugar
• 3/4 cup unsweetened cocoa powder
• 1 1/2 cups water
• 2 tablespoons amaretto (almond flavored liqueur)

Recipe

Preparation Time: 5 mins Ready Time: 2 hrs 5 mins


• in a medium bowl, whisk together sugar, cocoa, water, and amaretto until smooth.
• pour mixture into an ice cream freezer container, and follow the manufacturer's instructions to freeze.

gingerbread cutouts

Ingredients

• Servings: 1
• 1/2 cup shortening
• 2 1/2 cups all-purpose flour
• 1/2 cup white sugar
• 1/2 cup molasses
• 1 egg
• 1 tablespoon distilled white vinegar
• 1 teaspoon baking powder
• 1 teaspoon ground ginger
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves

Recipe

• in a mixing bowl beat shortening with an electric mixer on medium to high speed for 30 seconds. add about half of the flour, the sugar, molasses, egg, vinegar, baking powder, ginger, baking soda, cinnamon, and cloves. beat until thoroughly combined. beat in remaining flour. cover and chill for at least 3 hours or until dough is easy to handle.
• preheat oven to 375 degrees f (190 degrees c). lightly grease a baking sheet.
• divide the chilled dough in portions to be rolled out. on a lightly floured surface roll the pieces of dough to 1/8 inch thickness. cut with a knife, spatula, or pizza cutter to desired sizes for walls, roof, etc. place on greased cookie sheet.
• bake at 375 degrees f (190 degrees c) for 5-6 minutes or until edges are lightly browned. cool on the cookie sheet for 1 minute then remove with spatula to wire rack to finish cooling. decorate with confectioners' sugar icing colored as desired with food coloring. decorate and or assemble as desired.

ma po tofu

Ingredients

• Servings: 4
• 4 ounces ground lamb
• 2 tablespoons dry
• 1 teaspoon cornstarch
• 1/2 tablespoon fermented black beans, rinsed and mashed
• 1/2 tablespoon chili paste with garlic
• 1 teaspoon cayenne pepper
• 2 tablespoons soy sauce
• 3 cloves garlic, crushed
• 1/2 teaspoon minced fresh ginger
• 1 (14 ounce) package tofu, drained and cut into cubes
• 1 cup frozen green peas
• 1/2 cup chicken broth
• 1 tablespoon cornstarch, mixed with equal parts water

Recipe

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


• in a small bowl, combine ground lamb, and 1 teaspoon cornstarch; set aside.
• in a separate small bowl, combine black beans, chile paste, cayenne pepper, soy sauce, garlic, and ginger; set aside.
• heat a large skillet over medium heat. if lamb is lean, add 1 tablespoon oil. cook lamb until evenly browned. stir in black bean mixture, tofu, and peas. pour in chicken broth, and bring to a boil. stir in dissolved cornstarch, and cook until thickened.

brownies iii

Ingredients

• Servings: 1
• 4 eggs
• 1 1/2 cups vegetable oil
• 2 cups all-purpose flour
• 2 cups white sugar
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1 1/2 teaspoons salt

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). grease a 9x13 inch baking pan.
• in a large bowl, beat the eggs and vegetable oil together until well blended. combine the flour, sugar, cocoa powder, baking powder and salt; stir into the egg mixture. fold in walnuts if desired. spread evenly into the prepared pan.
• bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the brownies comes out clean. allow to cool. cut into squares.