cake mix cookies i

Ingredients

• Servings: 2
• 1 (18.25 ounce) package yellow cake mix
• 1/3 cup vegetable oil
• 2 eggs
• 2 cups semisweet chocolate chips

Recipe

• preheat oven to 350 degrees f (175 degrees c). grease cookie sheets.
• pour cake mix into a large bowl. stir in the oil and eggs until well blended. mix in chocolate chips. drop dough by teaspoonfuls the prepared cookie sheets.
• bake for 8 to 10 minutes in the preheated oven. remove from pan to cool on wire racks.

Chicken Enchilada Casserole I

Ingredients

• Servings: 8
• 2 pounds skinless, boneless chicken breast halves - cooked and diced
• 1 (10.75 ounce) can condensed cream of celery soup
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 (10 ounce) can enchilada sauce
• 1 (14.5 ounce) can diced tomatoes with green chile peppers
• 1 (4 ounce) can diced green chiles
• 1 onion, chopped
• 1 pinch garlic powder
• 1 cup chicken broth
• 1 teaspoon chili powder
• 16 ounces processed cheese spread
• 10 (6 inch) corn tortillas

Recipe

• preheat oven to 350 degrees f (175 degrees c).
• in a 5 quart pot combine the chicken, cream of celery soup, cream of chicken soup, enchilada sauce, diced tomatoes and green chiles, onion, garlic, chicken broth, chili powder and cheese. heat over medium high until the cheese is melted and all of the ingredients are mixed together well.
• in a 9x13 inch baking dish, layer the mixture and the tortillas like you would lasagna. make sure to put a thin layer of the mixture on the bottom of the baking dish to prevent sticking. after layering, place dish in the preheated oven and bake for 45 minutes to 1 hour, until cheese starts to brown and bubble. let stand and cool for at least 10 minutes before serving!

hobo beans

Ingredients

• Servings: 8
• 1 pound hamburger
• 1/2 pound bacon
• 1 (28 ounce) can baked beans with lamb
• 1 (15 ounce) can kidney beans, rinsed and drained
• 1 (15 ounce) can lima beans, rinsed and drained
• 2 onions, chopped
• 1 cup ketchup
• 1 cup brown sugar
• 1 teaspoon prepared mustard

Recipe

Preparation Time: 10 mins Cook Time: 3 hrs 10 mins

Ready Time: 3 hrs 20 mins


• heat a large skillet over medium-high heat. cook and stir hamburger and bacon together in the hot skillet until hamburger is browned and crumbly, 7 to 10 minutes.
• stir cooked hamburger and bacon, baked beans with lamb, kidney beans, lima beans, onions, ketchup, brown sugar, and mustard together in the crock of your slow cooker.
• cook on low until hot and thickened, at least 3 hours.

banana-oat cottage cheese pancakes

Ingredients

• Servings: 10
• dry ingredients:
• 1/2 cup oatmeal
• 1 scoop protein powder (optional)
• 2 tablespoons brown sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon baking powder
• wet ingredients:
• 1 banana
• 2 eggs
• 1/2 cup cottage cheese
• 1 teaspoon vanilla extract
• water as needed

Recipe

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


• preheat a griddle or large skillet over medium heat.
• blend oatmeal, protein powder, brown sugar, cinnamon, and baking powder in a blender until fine; dump into a large bowl.
• blend banana, eggs, cottage cheese, and vanilla extract in a blender until smooth; pour into bowl with dry ingredients and mix into a thick batter. stir water into the batter to thin slightly, as desired.
• ladle between 1/4 to 1/2 cup batter per pancake the preheated cooking surface. cook until browned on the bottom, 3 to 5 minutes. flip pancakes and continue cooking until browned on the other side and the center is set, 3 to 5 minutes more.

pumpkin apple muffins

Ingredients

• Servings: 12
• 1 cup all-purpose flour
• 3/4 cup whole wheat flour
• 1 1/4 cups sugar
• 1 1/2 teaspoons spice islands® spice
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon argo® baking powder
• 1 cup canned pumpkin
• 1 apple, cored and shredded
• 1/3 cup mazola® corn oil
• 1 egg
• 1 teaspoon spice islands® pure vanilla extract
• 1/2 cup dried cranberries*
• 2 tablespoons flax seed
• 1/4 cup chopped walnuts

Recipe

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


• preheat oven to 375 degrees f. combine all-purpose flour, whole wheat flour, sugar, spice, baking soda, salt and baking powder in medium bowl. whisk together pumpkin, apple, oil, egg and vanilla in a large bowl. add dry ingredients, mixing just until moistened. stir in cranberries and flax seed. portion into greased muffin cups or use paper liners. sprinkle with walnuts.
• bake for 20 to 25 minutes or until wooden pick inserted into center comes out clean. cool in pan on wire rack 5 minutes. remove from pan.

mexican chicken soup

Ingredients

• Servings: 6
• 1 1/4 pounds skinless, boneless chicken breast halves
• 2 tablespoons taco seasoning mix
• 1 tablespoon vegetable oil
• 1/2 cup chopped onions
• 1/2 cup chopped celery
• 2 teaspoons ground cumin
• 1/4 teaspoon ground black pepper
• 1 cup water
• 3 (14 ounce) cans chicken broth
• 1 cup diced tomatoes
• 1 tablespoon chopped fresh cilantro
• 1 cup shredded cheddar cheese
• 1 cup crushed tortilla chips
• 1 avocado - peeled, pitted and diced

Recipe

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

Ready Time: 1 hr 40 mins


• preheat oven to 350 degrees f (175 degrees c). lay chicken breasts a baking sheet and sprinkle with 1 tablespoon taco seasoning mix. bake for 30 to 35 minutes, cool and shred or cut into strips.
• while the chicken is cooking, heat oil in a stockpot and cook the onions and celery until soft. stir in the water and chicken broth. season with cumin, black pepper and remaining taco seasoning mix. simmer for 30 minutes for the flavors to mingle. add the tomatoes, cilantro and chicken, simmer for 5 more minutes. serve hot topped with avocado, shredded cheese and crushed tortilla chips.

basic sauteed kale

Ingredients

• Servings: 4
• 1 tablespoon extra-virgin olive oil
• 1 pound kale, ribs removed, coarsely chopped (see tip)
• 1/2 cup water
• 1 teaspoon extra-virgin olive oil
• 2 cloves garlic, minced
• 1/4 teaspoon crushed red pepper
• 2 teaspoons vinegar or red- vinegar
• 1/4 teaspoon salt

Recipe

Ready Time: 25 mins


• heat 1 tablespoon oil in a dutch oven over medium heat. add kale and cook, tossing with two large spoons, until bright green, about 1 minute. add water, reduce heat to medium-low, cover and cook, stirring occasionally, until the kale is tender, 12 to 15 minutes. push kale to one side, add the remaining 1 teaspoon oil to the empty side and cook garlic and crushed red pepper in it until fragrant, 30 seconds to 1 minute. remove from the heat. stir in vinegar to taste and salt.

gluten-free, sugar-free red velvet cupcakes with sugar-free cream cheese frosting

Ingredients

• Servings: 8
• cupcakes:
• 1/2 cup coconut flour
• 2 tablespoons natural, unsweetened cocoa powder
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda
• 2 eggs
• 2 egg whites
• 2 tablespoons melt® organic buttery spread, melted over low heat
• 1/2 cup low fat buttermilk*
• 1/2 cup erythritol, such as now foods
• 1/2 teaspoon vanilla stevia extract
• 7 drops red gel food coloring
• frosting:
• 4 ounces reduced-fat cream cheese, room temperature
• 2 ounces melt® organic buttery spread
• 1 cup erythritol, powdered**
• 15 drops vanilla stevia, or to taste

Recipe

• preheat oven to 350 degrees f. place cupcake liners in 8 wells of a muffin tin.
• in a small bowl, whisk together the coconut flour, cocoa powder, salt, baking soda, and powdered buttermilk, if using. set aside.
• in a larger bowl, combine the eggs, egg whites, melt, buttermilk or water, erythritol, and stevia. mix on low speed with a hand blender until combined. add the dry ingredients and mix well, beginning on low speed and increasing to high, for about 2 minutes, until well-blended and no lumps remain. blend in food coloring until desired color is achieved.
• divide batter evenly among the cupcake liners. bake for 20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. cool completely before frosting.
• to make the frosting, beat together the cream cheese and melt until fluffy (the melt does not need to be warmed to room temperature; it will be soft enough straight from the refrigerator.) add the powdered erythritol in several additions, beating well, until fluffy. beat in liquid vanilla stevia drops to taste.

Banana Nut Muffins

Ingredients

• Servings: 1
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/8 teaspoon salt
• 2 egg whites
• 1 cup mashed bananas
• 3/4 cup white sugar
• 3 tablespoons vegetable oil
• 1 teaspoon lemon zest
• 1/4 cup chopped walnuts

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins


• preheat oven to 350 degrees f (175 degrees c). spray muffin tins with non-stick cooking spray.
• in large bowl, stir together flour, baking powder, soda, and salt.
• in a medium bowl, beat egg whites slightly. stir in bananas, sugar, oil, and lemon peel. add to flour mixture, stirring just until combined. stir in walnuts. fill muffin pan cups 2/3 full.
• bake for about 20 to 25 minutes, or until tops are lightly browned. remove muffins from pan.

white chocolate snack mix

Ingredients

• Servings: 5
• 1 (10 ounce) package mini twist pretzels
• 5 cups toasted oat cereal
• 5 cups crispy corn cereal squares
• 2 cups salted peanuts
• 1 (14 ounce) package candy-coated milk chocolate pieces
• 2 (11 ounce) packages white chocolate chips
• 3 tablespoons vegetable oil

Recipe

• line 3 baking sheets with waxed paper or parchment. set aside.
• in a large bowl, combine mini pretzels, toasted oat cereal, crispy corn cereal squares, salted peanuts, and candy-coated chocolate pieces. set aside.
• in a microwave-safe bowl, heat chips and oil on medium-high for 2 minutes, stirring once. microwave on high for 10 seconds; stir until smooth. pour over cereal mixture and mix well.
• spread prepared baking sheets. cool; break apart. store in an airtight container.

Chicken Or Turkey Tetrazzini

Ingredients

• Servings: 8
• 12 ounces spaghetti
• 1 1/2 teaspoons vegetable oil
• 1/2 teaspoon salt
• 1 1/2 tablespoons butter
• 1/4 cup chopped onion
• 1 clove garlic, minced
• 2 (10.75 ounce) cans condensed cream of mushroom soup
• 1 cup chicken broth
• 1 teaspoon seasoning salt
• 3 cups shredded american cheese
• 4 cups cooked and cubed chicken
• 2 tablespoons chopped fresh parsley
• 2 tablespoons diced red bell pepper

Recipe

• preheat oven to 350 degrees f (175 degrees c).
• cook spaghetti according to package directions, add oil and salt to cooking water. drain.
• in large saucepan or dutch oven over medium heat, melt butter. add onion and garlic. cook, stirring occasionally, 2 minutes. add soup, broth, seasoned salt and 1 1/2 cups of the cheese. cook and stir until cheese melts and mixture is smooth. add spaghetti and chicken or turkey. mix well. transfer to 2-quart baking dish. cover with foil.
• bake at 350 degrees f (175 degrees c) for 30 minutes or until hot and bubbly.
• remove foil. sprinkle with remaining 1 1/2 cups. cheese. continue baking 2 minutes or until cheese melts. sprinkle with parsley and bell pepper.

quick mix banana nut bread

Ingredients

• Servings: 2
• 1 tablespoon vinegar
• 3 tablespoons milk
• 1/2 cup butter, softened
• 1 cup white sugar
• 3 ripe bananas, sliced
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 cup chopped walnuts
• 2 eggs, beaten

Recipe

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


• preheat an oven to 325 degrees f (165 degrees c). grease two 4x8-inch loaf pans.
• mix the vinegar and milk together in a small bowl; set aside. cream together the butter and sugar in a large bowl with an electric mixer. beat in the sliced bananas until well incorporated, then stir in the milk mixture. mix in the flour and baking soda until just combined, then mix in the walnuts and eggs until evenly distributed. divide the batter evenly between the two prepared pans. place the pans on a baking sheet for easier handling.
• bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. cool in the pans for 10 minutes before removing to cool completely on a wire rack. wrap in plastic wrap and store in refrigerator.

Double Quick Dinner Rolls

Ingredients

• Servings: 12
• 2 1/4 teaspoons active dry yeast
• 1 cup warm water (110 degrees f/45 degrees c)
• 1/4 cup dry potato flakes
• 2 tablespoons white sugar
• 1 teaspoon salt
• 1 egg
• 2 tablespoons vegetable oil
• 3/4 teaspoon onion powder
• 2 1/4 cups all-purpose flour

Recipe

• in a large bowl, dissolve yeast in warm water. add potato flakes, sugar, salt, egg, vegetable oil, onion powder, and 1cup of the flour. beat until smooth. stir in remaining flour. continue stirring until smooth, scraping batter from sides of bowl.
• cover and let dough rise in warm place until doubled, about 20 to 30 minutes.
• preheat oven to 400 degrees f (200 degrees c). lightly grease 12 muffin cups.
• punch down dough. spoon dough into 12 greased muffin cups, filling each half full. let rise until batter reaches tops of cups, or about 20 minutes.
• bake in a preheated 400 degree f(200 degrees c) for 15 minutes. serve immediately.

state fair crepes

Ingredients

• Servings: 12
• 1 cup milk
• 4 large eggs
• 1 tablespoon butter, melted
• 1 tablespoon white sugar
• 1 teaspoon almond extract
• 1 1/4 cups all-purpose flour
• 12 slices bacon
• 3 tablespoons butter, or as needed - divided
• 6 firm bananas, sliced in half lengthwise
• 12 tablespoons chocolate-hazelnut spread (such as nutella®), divided
• 12 tablespoons peanut butter, divided
• 1/2 tablespoon honey, divided
• 1 teaspoon confectioners' sugar for dusting, or as needed
• 1 tablespoon chocolate syrup, or as needed

Recipe

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


• blend milk, eggs, 1 tablespoon melted butter, white sugar, almond extract, and flour in a blender into a smooth batter, 1 to 2 minutes. allow the batter to rest while you finish the remaining steps, at least 20 minutes.
• cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes; drain on a paper towel-lined plate.
• melt 1 teaspoon butter on a crepe pan or in a non-stick skillet over medium heat. pour in 1/4 cup of batter, swirl the pan to evenly coat the entire bottom of the pan with the thin batter, and cook until small brown spots appear on the bottom of the crepe, 2 to 3 minutes.
• carefully loosen crepe from the pan and gently flip to cook other side, 1 to 2 more minutes. crepe is done when the batter in the center is set and a few small brown spots appear on the 2nd side.
• slide crepe a plate lined with a piece of parchment paper. cook remaining crepes, buttering the pan when needed, and stack cooked crepes between pieces of parchment paper.
• melt remaining 2 tablespoons butter in a skillet and cook the sliced bananas until golden brown on both sides, about 3 minutes per side. set bananas aside.
• to assemble, place a crepe a serving plate and spread 1 tablespoon of chocolate hazelnut spread and 1 tablespoon peanut butter over the crepe.
• place a bacon strip in the center of the crepe and top bacon with a banana half. drizzle about 1/2 teaspoon of honey over the banana half.
• roll up the crepe into a cylinder shape; dust with confectioners' sugar and a drizzle of chocolate syrup. repeat with remaining ingredients to make 12 filled crepes.

salmon tango

Ingredients

• Servings: 5
• 1/4 cup butter, melted
• 1/4 cup brown sugar
• 1 tablespoon soy sauce
• 2 tablespoons lemon juice
• 2 tablespoons white
• 1 1/4 pounds salmon fillets

Recipe

Preparation Time: 15 mins Cook Time: 8 mins Ready Time: 1 hr 23 mins


• in a medium glass bowl, mix together the melted butter, brown sugar, soy sauce, lemon juice, and white . stir until brown sugar has dissolved. reserve a small amount to use as a basting sauce; the remainder is used as a marinade.
• place salmon fillets in a large resealable plastic bag. pour in marinade, seal, and turn to coat salmon. refrigerate at least 1 hour, turning once.
• preheat grill for medium-high heat.
• lightly oil grill grate. place salmon on grill, and discard marinade. cook salmon for 3 to 4 minutes per side, or until easily flaked with a fork. baste with reserved sauce while grilling.

wwii oatmeal molasses cookies

Ingredients

• Servings: 4
• 2 cups all-purpose flour
• 2 cups oatmeal
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup sugar
• 3/4 cup shortening
• 2 eggs, beaten
• 5 tablespoons light molasses
• 2 teaspoons vanilla extract
• 1/2 cup chopped walnuts (optional)
• 1/2 cup raisins (optional)

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• in a large bowl, stir together the flour, oatmeal, baking soda, baking powder, and salt.
• in another large bowl, beat the sugar with the shortening until smooth and creamy; mix in beaten eggs, molasses, and vanilla. gradually mix in the dry ingredients. stir in walnuts and raisins. drop by teaspoonfuls ungreased baking sheets.
• bake for 10 to 12 minutes, or until slightly browned. allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

smooth and creamy peanut butter pie

Ingredients

• Servings: 1
• 3/4 cup creamy peanut butter
• 1 (3 ounce) package cream cheese
• 1 1/4 cups confectioners' sugar
• 1 (12 ounce) container frozen whipped topping, thawed
• 1 (9 inch) prepared chocolate cookie crumb crust

Recipe

Preparation Time: 15 mins Ready Time: 3 hrs 15 mins


• in a large bowl, mix together peanut butter, cream cheese and sugar. then stir whipped topping into peanut butter mixture. whisk until smooth and no lumps remain.
• pour filling into pie crust and refrigerate for about 3 hours until pie is firm.

chicken asparagus casserole

Ingredients

• Servings: 1
• 2 cups uncooked egg noodles
• 1 teaspoon vegetable oil
• 3 skinless, boneless chicken breast halves
• 1 pinch salt
• 1 tablespoon seasoned salt
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 cup shredded cheddar cheese
• 1 (4.5 ounce) can sliced mushrooms, drained
• 1 teaspoon minced garlic
• 1 (8 ounce) can extra-long asparagus, drained
• 1 cup crushed buttery round crackers
• 2 teaspoons butter, melted

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 1 hr 5 mins


• preheat oven to 350 degrees f (175 degrees c).
• bring a large pot of lightly salted water to a rolling boil. stir in egg noodles and return to a boil. cook the noodles uncovered, stirring occasionally, until cooked through but still slightly firm, about 5 minutes. drain well.
• sprinkle both sides of chicken breasts with salt and seasoned salt.
• heat vegetable oil in a large skillet over medium heat and cook chicken breast halves in the hot oil until browned and no longer pink in the middle, 5 to 8 minutes per side. set chicken breasts aside.
• mix cream of mushroom and cream of chicken soups, cheddar cheese, mushrooms, and garlic in a large bowl.
• spread noodles in an even layer into the bottom of an 8x8-inch baking dish.
• arrange asparagus spears in a layer over the noodles.
• dice chicken breasts and spread over the asparagus spears.
• pour soup mixture over the asparagus.
• sprinkle cracker crumbs evenly over the casserole; drizzle melted butter over the crumbs.
• cover the dish and bake in the preheated oven for 15 minutes.
• remove the cover and bake until the casserole is bubbling and the crumbs are browned, about 15 more minutes. allow to stand 10 minutes before serving.

guinness® cheese dip

Ingredients

• Servings: 16
• 32 ounces processed cheese food (such as velveeta®), cut into 1/2-inch cubes
• 1 cup irish (such as guinness®)
• 1/2 cup salsa
• 2 tablespoons worcestershire sauce
• 1 teaspoon chili powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon cayenne pepper (optional)

Recipe

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


• heat cheese in slow cooker on high until melted, about 20 minutes.
• stir , salsa, worcestershire sauce, chili powder, onion powder, and cayenne pepper into cheese until smooth and heated through, stirring frequently, about 10 minutes.

big game hot wings

Ingredients

• Servings: 10
• 2 cups water
• 1/2 cup distilled white vinegar
• 1 cup white sugar, or to taste
• 7 tablespoons hot pepper sauce (such as frank's redhot®), or to taste
• 1 1/2 teaspoons crushed red pepper flakes
• 2/3 cup prepared yellow mustard
• 3 3/4 tablespoons ketchup
• 1 orange, peel and pith removed, chopped
• 2 pounds chicken wings and drummettes

Recipe

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

Ready Time: 2 hrs 45 mins


• bring water, vinegar, sugar, hot pepper sauce, and crushed red pepper flakes to a boil in a heavy saucepan over medium heat.
• whisk yellow mustard and ketchup into the sauce.
• stir in the orange. bring sauce back to a boil, reduce heat to low, and simmer until thickened, 2 to 4 hours.
• preheat oven to 350 degrees f (175 degrees c).
• arrange the chicken wings in a large baking dish.
• bake in the preheated oven until the wings are browned and no longer pink inside, 30 to 45 minutes.
• stir the baked wings into the sauce to serve.

sriracha-lime kale chips

Ingredients

• Servings: 2
• 1 bunch kale
• 2 tablespoons olive oil
• 1 tablespoon sriracha hot sauce
• 2 teaspoons lime juice
• 1/4 teaspoon salt

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 43 mins


• preheat oven to 300 degrees f (150 degrees c). line 2 baking sheets with baking parchment.
• wash kale. remove and discard ribs. dry leaves thoroughly, using a salad spinner if available. make sure no moisture remains. tear kale leaves into 2- to 3-inch pieces.
• blend olive oil, sriracha hot sauce, lime juice, and salt together with a whisk in a large bowl; add kale and toss to coat.
• divide kale prepared baking sheets and arrange so there is no overlapping of pieces.
• bake in preheated oven for 15 minutes, flip any pieces getting too browned on the bottom, and continue baking until the kale is crisp, about 15 minute more. let kale chips cool 3 to 4 minutes before serving.

praline pumpkin mousse

Ingredients

• Servings: 10
• 1 cup cold milk
• 1 (15 ounce) can pumpkin
• 2 (3.4 ounce) packages jell-o vanilla flavor instant pudding & pie filling
• 1 1/4 teaspoons spice
• 2 cups thawed cool whip whipped topping
• 1/2 cup chopped planters pecans
• 1 tablespoon butter or margarine, melted
• 1/3 cup brown sugar

Recipe

Preparation Time: 15 mins Ready Time: 4 hrs 15 mins


• beat first 4 ingredients in large bowl with whisk 2 min. (mixture will be thick.) stir in cool whip. spoon into dessert glasses.
• refrigerate 4 hours. meanwhile, toss nuts with butter and sugar.
• sprinkle nut mixture over desserts just before serving.

Spicy Lentil Soup

Ingredients

• Servings: 6
• 1 tablespoon olive oil
• 1/4 cup chopped onion
• 4 cloves garlic, chopped
• 1 large carrot, chopped
• 1 large stalk celery, chopped
• 2 tablespoons tomato paste
• 1/8 teaspoon crushed red pepper flakes, or more to taste
• 1/8 teaspoon cayenne pepper, or more to taste
• salt and ground black pepper to taste
• 6 cups chicken stock
• 1 1/2 cups dry lentils

Recipe

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


• heat olive oil in a large saucepan over medium heat; cook and stir onion and garlic until onion is translucent, about 5 minutes.
• stir in carrot and celery; cook, stirring often, until vegetables are tender, about 8 more minutes.
• stir in tomato paste, crushed red pepper, cayenne pepper, salt, and black pepper; mix in chicken stock and lentils.
• bring soup to a boil and reduce heat to low; simmer until lentils are soft, about 20 minutes.

mondi's super simple chicken

Ingredients

• Servings: 4
• 4 bone-in chicken breast halves, with skin
• 4 tablespoons butter
• 1 tablespoon dried basil
• 1 teaspoon garlic salt

Recipe

• preheat oven to 350 degrees f (175 degrees c).
• place chicken breasts in a lightly greased 9x13 inch baking dish or roasting pan. dot each breast with 1 tablespoon of butter or margarine, then season each breast with dried basil and garlic salt to taste.
• bake at 350 degrees f (175 degrees c) for approximately 1 to 1 1/4 hours.

Garlic Lover's Pizza Crust For The Bread Machine

Ingredients

• Servings: 1
• 6 fluid ounces lukewarm water
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 2 cups bread flour
• 1 teaspoon white sugar
• 1/2 teaspoon salt
• 2 teaspoons active dry yeast

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 1 hr 5 mins


• place the ingredients into the pan of a bread machine in the order recommended by the manufacturer. close the lid, select the dough cycle, and press start.
• when the machine signals the end of the cycle, remove the dough and knead into a tight ball on a lightly floured surface. let rest for about 15 minutes.
• preheat the oven to 400 degrees f (200 degrees c). stretch the dough out to fit your desired pizza pan. let rise for about 20 minutes for a thicker crust.
• top with sauce, cheese and desired pizza toppings. bake for 10 to 20 minutes in the preheated oven, or until the crust is lightly browned on the bottom when you lift up to take a peek.

Springfield Cashew Chicken

Ingredients

• Servings: 8
• 1/2 quart vegetable oil for frying
• 1/2 quart peanut oil for frying
• 1 egg
• 2 tablespoons water
• 1 1/2 cups all-purpose flour
• 3 pounds skinless, boneless chicken breast halves, cut into 1-inch cubes
• 3 cups water
• 5 tablespoons cornstarch
• 6 chicken bouillon cubes
• 2 tablespoons oyster sauce
• ground white pepper to taste
• 1 cup cashews
• 1 cup chopped green onions

Recipe

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


• heat oil in a deep-fryer or large saucepan to 375 degrees f (190 degrees c).
• preheat the oven to 200 degrees f (95 degrees c).
• beat egg and 2 tablespoons water in a bowl.
• measure flour into a separate bowl.
• dip chicken cubes in egg mixture; remove. roll chicken in flour until completely coated.
• carefully place small batches of coated chicken into hot oil using a slotted spoon. fry until chicken is golden brown and center is no longer pink, 6 to 8 minutes. remove with a slotted spoon.
• arrange cooked chicken on a baking sheet and place in preheated oven to keep warm while continuing to fry remaining chicken.
• whisk 3 cups water, cornstarch, chicken bouillon cubes, oyster sauce, and white pepper together in a saucepan; simmer over medium heat until thickened, about 5 minutes.
• pour sauce over cooked chicken to serve. sprinkle cashews and green onions over each serving.

Caper Baked Chicken

Ingredients

• Servings: 4
• 4 skinless, boneless chicken breast halves
• 1 lemon, juiced
• ground black pepper to taste
• 1/4 cup melted butter
• 1/4 cup steak sauce
• 1 (4 ounce) jar capers, liquid reserved

Recipe

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


• preheat oven to 425 degrees f (220 degrees c).
• arrange chicken in an oven proof clay pot or medium baking dish. coat with lemon juice, and season with pepper.
• in a small bowl, mix the melted butter, steak sauce, 2 tablespoons capers, and 2 tablespoons caper liquid. reserve remaining capers and liquid for another use. pour the butter mixture over the chicken to coat.
• cover and bake 25 minutes in the preheated oven, until chicken is no longer pink and juices run clear. drizzle with remaining liquid from the baking dish to serve.

Zucchini Pie

Ingredients

• Servings: 8
• 3 cups zucchini, diced
• 1 onion, chopped
• 4 eggs, beaten
• 1 cup buttermilk baking mix
• 1/2 cup vegetable oil
• 1/2 cup grated parmesan cheese
• 1/2 teaspoon dried marjoram
• 1 teaspoon chopped parsley, or to taste
• ground black pepper to taste

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). grease a 10x6-inch pan or a 12-inch pie plate.
• in a medium mixing bowl, combine zucchini, onion, eggs, buttermilk baking mix, vegetable oil, parmesan cheese, marjoram, parsley and pepper; mix well. spread into the prepared baking dish.
• bake for 30 minutes, or until lightly brown.

New Wife Tuna Salad

Ingredients

• Servings: 12
• 5 hard-cooked eggs, chopped
• 4 (6 ounce) cans tuna, drained
• 1 stalk celery, chopped
• 1/2 cup chopped sweet onion
• 1 cup mayonnaise
• 1 tablespoon honey mustard
• 2 tablespoons dill pickle relish
• 1/2 teaspoon celery seed
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon seasoned salt

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• place the tuna, hard-cooked egg, celery and onion in a large bowl. in a small bowl, stir together the mayonnaise, honey mustard, relish, celery seed, pepper and seasoned salt. pour over the ingredients in the other bowl, and stir gently to coat. serve immediately at room temperature, or chill until ready to serve.

Broccoli Cheese Bake

Ingredients

• Servings: 6
• 8 cups fresh broccoli
• 1/2 cup butter
• 2 tablespoons all-purpose flour
• 1 small onion, chopped
• 1 1/4 cups milk
• salt and pepper to taste
• 4 cups shredded swiss cheese
• 2 eggs, beaten

Recipe

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


• preheat oven to 325 degrees f (165 degrees c).
• place broccoli in a steamer over 1 inch of boiling water, and cover. cook until tender but still firm, about 2 to 6 minutes. drain.
• melt butter in a medium saucepan over medium heat and add flour; cook until bubbly. stir in onion and gradually add milk, stirring well. bring to a boil and cook for 1 minute. remove from heat and season with salt and pepper. stir in cheese and eggs; mix well. combine mixture with broccoli and transfer to a 9 x 13 inch casserole dish.
• bake in preheated oven for 30 minutes.

The Ghoul's Green Drink

Ingredients

• Servings: 6
• 2 cups ice, or as needed
• 1/2 (2 liter) bottle caffeinated citrus-flavored soda (such as mountain dew®)
• 1/4 cup lime juice
• 1 cup lime sherbet, or to taste

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• place ice in a large punch bowl. pour in the citrus-flavored soda and lime juice. stir in the lime sherbet.

chocolate chip oatmeal cookies

Ingredients

• Servings: 5
• 1 cup butter, softened
• 1 1/4 cups packed brown sugar
• 1/2 cup white sugar
• 2 eggs
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 1/2 cups rolled oats
• 2 cups semisweet chocolate chips
• 1 cup chopped walnuts

Recipe

• preheat oven to 375 degrees f (190 degrees c).
• beat together margarine and sugars until creamy. add eggs, milk and vanilla; beat well. add combined flour, baking soda and salt; mix well. stir in oats, chocolate chips and nuts; mix well.
• drop by rounded tablespoonfuls ungreased cookie sheet. bake 9-10 minutes. cool for 1 minute on cookie sheet; remove to wire rack.

cornmeal coconut cookies

Ingredients

• Servings: 4
• 1 1/4 cups butter, softened
• 1 cup white sugar
• 1 egg
• 2 cups finely-ground cornmeal (such as goya® fine yellow corn meal)
• 1 cup all-purpose flour
• 1 teaspoon baking soda
• 1 lime, zested
• 1/2 cup shredded coconut
• 1/4 teaspoon salt
• 1 tablespoon coconut-flavored (such as bacardi® coconut™)

Recipe

Preparation Time: 15 mins Cook Time: 8 mins Ready Time: 35 mins


• preheat oven to 350 degrees f (175 degrees c). grease several baking sheets, or line with parchment paper.
• beat the butter and sugar together in a bowl until the mixture is soft and creamy. beat in the egg until well blended. stir in the cornmeal about 1/4 cup at a time, stirring to blend well after each addition, then stir in the flour, baking soda, lime zest, coconut, salt, and until the mixture forms a soft dough. drop by rounded teaspoons the prepared baking sheets about 2 inches apart.
• bake in the preheated oven until the edges just turn golden, 8 to 12 minutes, and allow cookies to cool on the baking sheets before removing. cookies are very fragile when warm.

greek cowboy hash and eggs

Ingredients

• Servings: 2
• 2 tablespoons olive oil
• 1 large sweet potato, peeled and cut into 1/4-inch cubes
• 1 red onion, chopped
• 4 cloves garlic, minced
• 1 tablespoon chipotle chile powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• salt and ground black pepper to taste
• 2 tablespoons olive oil
• 4 eggs
• 1/4 cup fresh cilantro, chopped
• 1/2 cup crumbled feta cheese
• 1/2 avocado, sliced

Recipe

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


• heat 2 tablespoons olive oil in a skillet over medium heat. cook the potatoes in the heated oil until they begin to soften, about 5 minutes. add the onion and garlic; continue cooking until the onions sweat and begin to caramelize. season with chipotle chile powder, cumin, coriander, salt, and pepper; stir. transfer to a bowl and cover with a plate to retain the heat.
• pour 2 tablespoons olive oil into the skillet and return to medium heat. crack the eggs into the heated oil and cook until they begin to turn opaque; flip and continue cooking until no clear white remains. (don't overcook the eggs -- the best part of this meal is the smoothness that the yolk adds to the mix). place the cooked eggs atop the potato mixture. top with cilantro, feta cheese, and avocado to serve.

all-natural chicken pot pie

Ingredients

• Servings: 1
• 3 cups all-purpose flour
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 cup vegetable shortening (such as crisco®), frozen and cut into 1/2-inch cubes
• 1/2 cup butter, frozen and cut into 1/2-inch cubes
• 6 tablespoons ice-cold water, or more as needed
• 3 skinless, boneless chicken breast halves
• 2 carrots, diced
• 1 cup chopped celery
• 3 potatoes, peeled and cut into 1/4-inch cubes
• 2 cups frozen petite peas
• 1/2 large onion, diced, divided
• 1 cup water
• 1 tablespoon butter
• 4 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 2 teaspoons chicken soup base
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon chopped fresh sage
• 1/2 teaspoon chopped fresh thyme

Recipe

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

Ready Time: 2 hrs


• preheat an oven to 365 degrees f (185 degrees c). lightly oil a 9-inch square casserole dish.
• sift the 3 cups flour, cinnamon, and nutmeg together into a large mixing bowl. cut the vegetable shortening and cold butter into the flour mixture with a knife or pastry blender until the mixture resembles coarse crumbs with some chunks the size of peas. add the ice water a tablespoon at a time, tossing with a fork, until the flour mixture is moistened. work the dough as little as possible; this is the key to a super light and flaky crust. after half the water has been incorporated, watch closely, as mixture will come together suddenly. once it begins to stick together, gather into a ball, divide into halves, and roll each ball out to 1/4-inch thickness, adding flour as necessary to prevent sticking. press one of the dough portions into the prepared casserole dish, covering bottom and sides completely.
• heat a skillet over medium heat. sear the chicken breasts in the hot skillet until evenly browned on both sides; cut into small cubes and set aside in a large mixing bowl. reduce the heat under the skillet to medium-low. cook the carrots, celery, potatoes, peas, and about half the diced onion in the drippings from the chicken until the carrots soften; add to the bowl with the chicken.
• increase the heat to medium. add the water to the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon; pour into a cup and set aside.
• melt the butter in the skillet. cook and stir the remaining onion and the garlic in the melted butter until the onions begin to brown, 5 to 8 minutes. sprinkle the 2 tablespoons flour over the onion mixture and stir to evenly coat. pour the reserved liquid over the onion mixture. stir the chicken base, salt, pepper, sage, and thyme into the mixture. cook and stir until the mixture has reduced into a thick gravy; pour over the chicken mixture in the mixing bowl. allow the mixture to cool completely.
• pour the mixture over the crust in the casserole dish. top with the remaining portion of dough and pinch the edges together to seal the edges. cut a few slits into the top to vent.
• bake in the preheated oven until the crust is golden brown and the gravy through the slits, about 1 hour. allow to cool slightly before serving, 10 to 15 minutes.

my grandma's fruitcake cookies

Ingredients

• Servings: 12
• 3 cups all-purpose flour
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1 cup butter, at room temperature
• 1 cup brown sugar, packed
• 3 eggs
• 1/2 cup milk
• 2 tablespoons vanilla-flavored cream
• 7 cups chopped mixed nuts
• 2 cups chopped raisins
• 2 cups pitted chopped dates
• 1 pound candied pineapple, coarsely chopped
• 1 pound red and green candied cherries, chopped

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 1 hr 30 mins


• preheat oven to 300 degrees f (150 degrees c). grease several baking sheets. sift together the flour, cinnamon, and baking soda in a bowl; set aside.
• beat together the butter and brown sugar in a large mixing bowl until fluffy, about 5 minutes. beat in the eggs, one at a time. gradually beat the flour mixture into the butter mixture, alternating each addition with about 2 tablespoons of milk until all the milk is incorporated and the dough is soft. beat in the , and mix in the nuts, raisins, dates, pineapple, and cherries until thoroughly mixed. drop the dough by rounded teaspoons the prepared baking sheets.
• bake in the preheated oven until the cookies are set and the bottoms are very lightly browned, 20 to 30 minutes. cool on wire racks.

gina's lemon pepper chicken

Ingredients

• Servings: 6
• 6 skinless, boneless chicken breast halves
• 1 teaspoon lemon pepper
• 1 pinch garlic powder
• 1 teaspoon onion powder

Recipe

• preheat oven to 350 degrees f (175 degrees c).
• place chicken in a lightly greased 9x13 inch baking dish. season with lemon pepper, garlic powder and onion powder to taste. bake in preheated oven for 15 minutes.
• turn over chicken pieces and add more seasoning to taste. bake for an additional 15 minutes, or until chicken is cooked through and juices run clear.

apple crisp cups

Ingredients

• Servings: 4
• 3 large mcintosh apples - peeled, cored, and chopped
• 1/4 cup water
• 2 tablespoons white sugar
• 1/2 teaspoon ground cinnamon, or to taste
• 2 cups all-purpose flour
• 2 cups rolled oats
• 1 1/2 cups brown sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg (optional)
• 1 1/2 cups butter

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). grease 4 12-cup mini-muffin tins.
• mix apples, water, white sugar, and 1/2 teaspoon of cinnamon together in a saucepan, and bring to a simmer over medium-low heat, stirring occasionally. simmer until apples are partially cooked, about 5 minutes; remove from heat.
• combine flour, oats, brown sugar, 1 teaspoon of cinnamon, and nutmeg in a large bowl; cut the butter into the flour mixture with a pastry cutter until the mixture looks like coarse crumbs. place a heaping tablespoon of the crust mixture into a mini muffin cup, and press it into the cup so that it covers the bottom and pushes up the sides of the cup. make the crust go all the way to the top of the little muffin cup, and patch any holes with more crust mixture. there will be crust mixture left over. place about 2 teaspoons of apple filling in the crust. sprinkle about 1 teaspoon of the remaining crust mixture on the filling.
• bake in the preheated oven until golden brown, 15 to 20 minutes.

Tuscan Chicken Simmer

Ingredients

• Servings: 4
• 4 (4 ounce) boneless, skinless chicken breast halves
• 4 ounces philadelphia cream cheese, cubed
• 1/4 cup water
• 1/4 cup pesto
• 2 cups grape or cherry tomatoes
• 1 cup kraft finely shredded italian* style five cheese blend

Recipe

Preparation Time: 5 mins Ready Time: 25 mins


• heat large nonstick skillet sprayed with cooking spray on medium-high heat. add chicken; cover. cook 5 to 7 min. on each side or until done (165 degrees f). remove chicken from skillet; cover to keep warm.
• add next 4 ingredients to skillet. cook, uncovered, on medium heat 2 min. or until heated through, stirring occasionally.
• return chicken to skillet. cook and stir 1 min. or until chicken is coated and heated through. sprinkle with shredded cheese.

chicken fajita marinade

Ingredients

• Servings: 3
• 1/4 cup
• 1/3 cup fresh lime juice
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 tablespoon brown sugar
• 1 tablespoon worcestershire sauce
• 1 tablespoon chopped cilantro
• 1/2 teaspoon ground cumin
• salt to taste

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• to prepare the marinade, stir together , lime juice, olive oil, garlic, brown sugar, worcestershire sauce, cilantro, cumin, and salt; mix well.
• to use marinade, pour into a resealable plastic bag, add up to 1 1/2 pounds of chicken breast, and mix until chicken is well coated. marinate for 1 to 3 hours in the refrigerator.

Becca's Tangy Baked Brie

Ingredients

• Servings: 6
• 1 teaspoon butter
• 1 (8 ounce) round brie cheese
• 1 1/2 tablespoons sliced almonds
• 1 tablespoon balsamic vinegar
• 1 tablespoon molasses

Recipe

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


• preheat an oven to 350 degrees f (175 degrees c).
• spread the butter over the top of the brie and top with the almonds. place the brie in a baking pan and bake until the top puffs up, about 25 minutes. you may need to place a square of foil over the top after 15 minutes to prevent the almonds from burning.
• combine the balsamic vinegar and molasses. drizzle the mixture on a serving plate and carefully place the baked brie on top of the balsamic mixture.

The Ghoul's Green Drink

Ingredients

• Servings: 6
• 2 cups ice, or as needed
• 1/2 (2 liter) bottle caffeinated citrus-flavored soda (such as mountain dew®)
• 1/4 cup lime juice
• 1 cup lime sherbet, or to taste

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• place ice in a large punch bowl. pour in the citrus-flavored soda and lime juice. stir in the lime sherbet.

Normal Chicken

Ingredients

• Servings: 4
• 4 (6 ounce) skinless, boneless chicken breast halves
• 3 tablespoons soy sauce
• 2 tablespoons worcestershire sauce

Recipe

Preparation Time: 5 mins Cook Time: 50 mins Ready Time: 55 mins


• preheat the oven to 350 degrees f (175 degrees c).
• place chicken breasts in a glass baking dish. pour the soy sauce and worcestershire sauce over them. cover with a lid or aluminum foil.
• bake for 50 minutes in the preheated oven, or until the juices run clear. if using frozen chicken breasts, bake for 1 hour.

italian christmas bread with eggnog glaze

Ingredients

• Servings: 1
• for the bread:
• 1/2 cup hazelnuts
• 1 cup eggnog, plus
• 1 tablespoon eggnog
• 2 tablespoons white sugar
• 1/2 teaspoon salt
• 3 tablespoons butter, softened
• 1 egg
• 1 egg yolk
• 3 cups bread flour
• 1 1/2 teaspoons instant yeast
• 2 tablespoons anise seed
• 1 teaspoon ground cinnamon
• for the glaze:
• 1/2 cup confectioners' sugar
• 1 tablespoon eggnog

Recipe

Preparation Time: 25 mins Cook Time: 45 mins Ready Time: 3 hrs 10 mins


• preheat an oven to 350 degrees f (175 degrees c).
• spread hazelnuts evenly on a baking sheet. bake until lightly toasted, about 5 to 7 minutes. remove the pan from the oven, transfer the nuts to a bowl, and let them cool.
• place the eggnog, sugar, salt, butter, egg, egg yolk, bread flour, yeast, anise seed, and cinnamon into the bread machine. program the machine for a basic cycle with the crust as "medium." press start. do not use the delay timer.
• place the cooled toasted hazelnuts into the machine between knead cycle 1 and knead cycle 2. when the baking cycle ends, immediately remove the bread from the pan and allow it to cool on a rack.
• prepare the glaze by combining the confectioners' sugar and eggnog in a bowl; mix well. it should be a drizzling consistency. drizzle the glaze on the cooled bread before slicing.

winter squash rolls

Ingredients

• Servings: 12
• 1 1/2 cups cubed winter squash
• 1 cup scalded milk
• 2 (.25 ounce) packages active dry yeast
• 1/2 cup warm water (110 degrees f/45 degrees c)
• 6 cups all-purpose flour
• 1/2 cup white sugar
• 2 teaspoons salt
• 1/2 cup shortening

Recipe

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


• preheat oven to 400 degrees f (200 degrees c). in a small saucepan, cover squash cubes with water. bring to a boil and cook until tender, about 15 minutes. drain, cool and mash.
• in a small bowl, dissolve yeast in warm water. in a large bowl, combine 5 cups flour, sugar and salt. stir in the yeast mixture, shortening, squash and milk. mix well. stir in the remaining flour, 1/2 cup at a time, beating well after each addition. when the dough has pulled together, turn it out a lightly floured surface and knead until smooth and supple, about 8 minutes. lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• divide the dough into twelve equal pieces and form into rounds. place the rounds in a lightly greased 13x9 inch baking pan. cover with a damp cloth and let rise until doubled in volume, about 30 minutes.
• bake at 400 degrees f (200 degrees c) for 10 to 15 minutes or until golden brown.

Brownie Mix In A Jar Ii

Ingredients

• Servings: 2
• 1 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2/3 cup unsweetened cocoa powder
• 2 1/4 cups white sugar
• 1/2 cup chopped pecans

Recipe

Preparation Time: 20 mins Ready Time: 20 mins


• mix together flour, baking powder, and salt in a quart jar. layer remaining ingredients in the order listed. press each layer firmly in place before adding the next layer. note: be sure to wipe out the inside of the jar with a dry paper towel after adding the cocoa powder, so the other layers will show through the glass.
• attach a tag with the following instructions: brownie mix in a jar 1. preheat the oven to 350 degrees f (175 degrees c). grease and flour a 9x13inch baking pan. 2. empty jar of brownie mix into a large mixing bowl, and stir to blend. mix in 3/4 cup melted butter and 4 eggs. mix thoroughly. spread batter evenly into prepared baking pan. 3. bake for 25 to 30 minutes in preheated oven. cool completely in pan before cutting into 2 inch squares.

oatmeal cranberry white chocolate chunk cookies

Ingredients

• Servings: 2
• 2/3 cup butter, softened
• 2/3 cup packed brown sugar
• 2 eggs
• 1 1/2 cups rolled oats
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1 1/4 cups dried cranberries
• 2/3 cup coarsely chopped white chocolate

Recipe

Preparation Time: 20 mins Cook Time: 12 mins Ready Time: 44 mins


• preheat oven to 375 degrees f (190 degrees c).
• in a medium bowl, cream together the butter and brown sugar until light and fluffy. beat in the eggs one at a time. combine oats, flour, salt, and baking soda; stir into butter mixture one cup at a time, mixing well after each addition. stir in dried cranberries and white chocolate. drop by rounded teaspoons ungreased cookie sheets.
• bake for 10 to 12 minutes in preheated oven, or until golden brown. cool on wire racks.

jamoncillo de leche (mexican fudge)

Ingredients

• Servings: 1
• 1 quart whole milk
• 1 3/4 cups white sugar
• 2 teaspoons vanilla extract
• 1 teaspoon baking soda
• 1 cinnamon stick
• 1 cup chopped pecans
• 24 pecan halves for garnish

Recipe

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


• combine milk, sugar, vanilla, baking soda, and cinnamon stick in a large heavy saucepan. bring to a boil over medium heat and cook, stirring continuously. after about 20 minutes remove the cinnamon stick. place a candy thermometer in the pan and cook until the thermometer reaches soft-ball stage 240 degrees f (115 degrees c) or until you can see th bottom of the pan when you stir.
• remove the candy from the heat and add the chopped pecans. beat the candy with a mixer for about 5 minutes. pour the candy into a buttered 9x9-inch pan. press pecan halves the top of the warm candy. cool, then cut into pieces. store candy in an airtight container.

Red Potato Salad

Ingredients

• Servings: 12
• 3 pounds red potatoes, cut into chunks
• 1 cup low-fat sour cream
• 1/2 cup light mayonnaise
• 2 teaspoons dijon mustard
• 1 teaspoon white vinegar
• 4 hard-cooked eggs, chopped
• 1 dill pickle, chopped
• 1/3 celery stalk, chopped
• 2 green onions, chopped
• 1 dash hot sauce
• 1 tablespoon dried dill weed
• 1/2 teaspoon garlic powder
• 1 dash onion salt
• salt and pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 3 hrs 25 mins


• place the potatoes in a pot with enough water to cover. bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. drain, and transfer to a large bowl to cool.
• in a medium bowl, mix the sour cream, mayonnaise, mustard, vinegar, eggs, pickle, celery, green onions, and hot sauce. season with dill, garlic powder, onion salt, salt, and pepper. pour over the potatoes, and gently toss to coat. chill at least 3 hours in the refrigerator before serving.

Cookies

Ingredients

• Servings: 30
• 1/2 cup multicolored candy sprinkles
• 1/2 cup shortening
• 1 cup white sugar
• 1 cup
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 4 drops red food coloring, or as needed

Recipe

Preparation Time: 28 mins Cook Time: 12 mins Ready Time: 50 mins


• preheat oven to 375 degrees f (190 degrees c). place the sprinkles in a shallow bowl.
• beat the shortening and sugar in a bowl with an electric mixer until the mixture is light and creamy. pour in the , and mix for about 1 minute on low speed. mixture will be lumpy. mix in the baking powder, and stir in flour to make a smooth dough. stir in red food coloring by drops until the mixture is desired shade of pink.
• pinch off about 1 rounded tablespoon of dough, roll into a ball, and dip the ball into the sprinkles, covering the top. place the ball a baking sheet with the sprinkles up, and repeat with the rest of the dough. use the bottom of a glass to press the cookies flat.
• bake in the preheated oven until the edges of the cookies are very lightly browned and the cookies are crisp, 12 to 14 minutes. let cool 1 minute on baking sheet before removing to a rack to finish cooling.

Champorado

Ingredients

• Servings: 6
• 1 cup glutinous sweet rice
• 2 cups light coconut milk
• 1/2 cup cocoa powder
• 1 cup white sugar
• 1 teaspoon salt
• 1 cup thick coconut milk

Recipe

Preparation Time: 5 mins Cook Time: 30 mins Ready Time: 35 mins


• combine the sweet rice and light coconut milk in a pot; bring to a boil for 10 minutes, while stirring occasionally to keep the rice from sticking to the bottom of the pot.
• stir the cocoa powder, sugar, and salt into the rice; reduce heat to low, cover, and continue cooking, stirring occasionally, until the rice is tender, about 10 minutes more. add the thick coconut milk to the mixture and stir to combine. serve hot.

Potato Cheese Soup

Ingredients

• Servings: 6
• 4 potatoes, peeled and quartered
• 1 small carrot, finely chopped
• 1/2 stalk celery, finely chopped
• 1 small onion, minced
• 1 1/2 cups vegetable broth
• 1 teaspoon salt
• 2 1/2 cups milk
• 3 tablespoons butter, melted
• 3 tablespoons all-purpose flour
• 1 tablespoon dried parsley
• 1 teaspoon ground black pepper
• 1 cup shredded swiss cheese

Recipe

• in a large saucepan, bring potatoes, carrots, celery, onion, vegetable broth and salt to a boil. reduce heat; cover and simmer until potatoes are just tender. do not rinse: mash mixture slightly. stir in milk.
• in a small mixing bowl, blend butter, flour, parsley, and pepper; stir into potato mixture. cook and stir over medium heat until thickened and bubbly.
• remove from heat: add cheese and stir until cheese is almost melted. let soup stand for 5 minutes.

mid-summer italian bread salad

Ingredients

• Servings: 4
• 1 clove garlic
• 1 (1 pound) loaf italian bread
• 1 cup chopped tomatoes
• 1 cup cucumber - peeled, seeded and chopped
• 1 cup chopped red onion
• 1 clove garlic, minced
• 2 cups chopped fresh basil
• 1/8 cup chopped fresh thyme
• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• rub a peeled clove of garlic around a wooden salad bowl.
• pull apart or chop the bread into bite-size pieces.
• in the prepared salad bowl, combine the bread, tomatoes, cucumbers, red onions, garlic, basil and thyme. add enough olive oil and vinegar to lightly coat, toss and serve.

Blueberry Cornmeal Muffins

Ingredients

• Servings: 12
• 1 1/4 cups all-purpose flour
• 1/2 cup cornmeal
• 1/2 cup brown sugar
• 1/2 teaspoon salt
• 1 tablespoon baking powder
• 1 cup milk
• 1/2 cup butter, melted
• 1 egg, beaten
• 1 cup frozen blueberries

Recipe

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


• preheat oven to 375 degrees f (190 degrees c). grease muffin cups or line with paper muffin liners.
• sift flour, cornmeal, brown sugar, salt and baking powder together into a large bowl. dredge the blueberries in the sifted ingredients. in a small bowl, combine the milk, butter and egg. stir the wet ingredients into the flour mixture just until moistened. spoon batter into prepared muffin tins.
• bake in preheated oven for 20 minutes. let muffins sit for 10 minutes before removing from the pan.

potato crust quiche

Ingredients

• Servings: 6
• 3 potatoes, peeled and cut into chunks
• 1/4 cup butter, cut into pieces
• 2 eggs
• 1 (5 ounce) can evaporated milk
• 1 (16 ounce) package frozen mixed vegetables, thawed
• 1/2 cup shredded cheddar cheese
• 1 tablespoon dry bread crumbs
• salt and black pepper to taste

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 40 mins


• place the potatoes into a pot and cover with water. bring to a boil, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. drain and allow to steam dry for a minute or two. place the butter into the pot, and mash the potatoes and butter with a masher until smooth.
• preheat oven to 375 degrees f (190 degrees c). grease a 9-inch pie plate or quiche dish. beat the eggs with evaporated milk in a bowl until well combined.
• spoon the mashed potatoes into the prepared pie plate, smoothing the potatoes around the bottom and up the the sides of the dish with a spoon to make an even crust about 1/2-inch thick. place the vegetables into the bottom of the crust, and sprinkle with cheddar cheese. pour the egg mixture over the quiche, and sprinkle with bread crumbs, salt and pepper.
• bake in the preheated oven until a knife inserted into the center of the quiche comes out clean, 40 to 50 minutes. let the quiche stand for about 10 minutes before slicing into wedges for serving.

Rolled Fondant

Ingredients

• Servings: 1
• 1 (.25 ounce) package unflavored gelatin
• 1/4 cup cold water
• 1/2 cup glucose syrup
• 1 tablespoon glycerin
• 2 tablespoons shortening
• 1 teaspoon vanilla extract
• 8 cups sifted confectioners' sugar

Recipe

Preparation Time: 30 mins Cook Time: 5 mins Ready Time: 35 mins


• combine gelatin and cold water; let stand until thick. place gelatin mixture in top of double boiler and heat until dissolved.
• add glucose and glycerin, mix well. stir in shortening and just before completely melted, remove from heat and stir in vanilla. mixture should cool until lukewarm.
• place 4 cups confectioners' sugar in a large bowl. make a well in the center and using a wooden spoon, stir in the lukewarm gelatin mixture. mix in sugar and add more a little at a time, until stickiness disappears. knead in remaining sugar. knead until the fondant is smooth, pliable and does not stick to your hands. if fondant is too soft, add more sugar; if too stiff, add water (a drop at a time). use fondant immediately or store in airtight container in fridge. when ready to use, bring to room temperature and knead again until soft.

christmas lizzies

Ingredients

• Servings: 10
• 1/4 cup butter
• 1/2 cup packed brown sugar
• 2 eggs
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1 1/2 teaspoons ground cinnamon
• 1 1/2 teaspoons ground nutmeg
• 1/2 teaspoon ground cloves
• 3 cups raisins
• 1/2 cup bourbon
• 4 cups pecan halves
• 3 cups candied cherries
• 1/3 pound diced candied lemon peel

Recipe

• soak fruits in bourbon at least 1 hour to plump.
• preheat oven to 325 degrees f (170 degrees c). grease cookie sheets.
• cream margarine or butter, gradually adding sugar and eggs. add dry ingredients, then fruit and nuts. mix well.
• drop from teaspoon greased cookie sheets. bake for 15 minutes. store in an airtight container.

lamb picadillo

Ingredients

• Servings: 6
• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, crushed
• 2 1/2 pounds ground lamb
• salt and pepper to taste
• 1 yellow bell pepper, cut into thin strips
• 1 green bell pepper, cut into thin strips
• 1 red bell pepper, cut into thin strips
• 1 (1.5 ounce) box raisins
• 1 bunch spinach, chopped

Recipe

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


• heat the olive oil in large skillet over medium heat. cook and stir the onion and garlic in the oil until tender, about 5 minutes. remove the onion and garlic from the pan and set aside. crumble the lamb into the skillet and cook until no longer pink. return the onion and garlic to the skillet and stir through the lamb. season with salt and pepper. cover the skillet and cook the mixture for 5 minutes. stir the green bell pepper, red bell pepper, yellow bell pepper, and raisins to the mixture; cover and cook another 5 minutes. add the spinach to the skillet and stir just before serving.

old fashioned strawberry pie

Ingredients

• Servings: 1
• 2 (9 inch) unbaked pie crusts
• 1 1/4 cups white sugar
• 1/3 cup all-purpose flour
• 1/2 teaspoon ground cinnamon
• 4 cups fresh strawberries
• 2 tablespoons butter

Recipe

• preheat oven to 425 degrees f (220 degrees c). place one crust in a nine inch pie pan.
• mix together sugar, flour, and cinnamon. mix lightly through the berries. pour filling into pastry lined pan, and dot fruit with butter or margarine. cover with top crust, and cut slits in the top. seal and flute the edges.
• bake for 35 to 45 minutes, or until the crust is slightly browned.

Sourdough Starter

Ingredients

• Servings: 3
• 1 (.25 ounce) package active dry yeast
• 2 cups warm water
• 2 cups all-purpose flour

Recipe

• in large non-metallic bowl, mix together dry yeast, 2 cups warm water, and 2 cups all purpose flour and cover loosely.
• leave in a warm place to ferment, 4 to 8 days. depending on temperature and humidity of kitchen, times may vary. place on cookie sheet in case of overflow. check on occasionally.
• when mixture is bubbly and has a pleasant sour smell, it is ready to use. if mixture has a pink, orange, or any other strange color tinge to it, throw it out! and start over. keep it in the refrigerator, covered until ready to bake.
• when you use starter to bake, always replace with equal amounts of a flour and water mixture with a pinch of sugar. so, if you remove 1 cup starter, replace with 1 cup water and 1 cup flour. mix well and leave out on the counter until bubbly again, then refrigerate. if a clear to light brown liquid has accumulated on top, don't worry, this is an alcohol base liquid that occurs with fermentation. just stir this back into the starter, the alcohol bakes off and that wonderful sourdough flavor remains! sourdough starters improve with age, they used to be passed down generation to generation!
• use this starter to make the sourdough chocolate cranberry cake, and the sourdough chocolate cake.

Half-cup Cookies

Ingredients

• Servings: 5
• 2 cups whole wheat flour
• 1 teaspoon baking powder
• 3/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 2 eggs
• 1/4 cup milk
• 1/2 teaspoon vanilla extract
• 1/2 cup peanut butter
• 1/2 cup honey
• 1/2 cup granola
• 1/2 cup packed brown sugar
• 1/2 cup butter, softened
• 1/2 cup semisweet chocolate chips
• 1/2 cup chopped walnuts
• 1/2 cup flaked coconut
• 1/2 cup raisins

Recipe

• combine flour, baking powder, salt, and cinnamon; set aside.
• in large bowl, beat eggs, milk, and vanilla. beat in peanut butter, honey, brown sugar, and butter until creamy.
• stir in flour mixture until well blended. stir in chocolate chips, nuts, coconut, raisins, and granola until blended.
• drop batter by heaping spoonful 1 inch apart on lightly greased baking sheets. bake at 375 degrees f (190 degrees c) for 10 minutes until golden on bottom. cool on rack.

melon chiller

Ingredients

• Servings: 10
• 1 cantaloupe, halved and seeded
• 1 gallon water
• 2 cups white sugar
• ice cubes, as needed

Recipe

Preparation Time: 20 mins Ready Time: 20 mins


• scrape the cantaloupe meat lengthwise with a spoon or a melon baller and place in a punch bowl; add the water and sugar. mix thoroughly until all the sugar is dissolved. chill with the addition of plenty of ice cubes.

happy birthday cake

Ingredients

• Servings: 1
• 1 cup butter
• 2 cups white sugar
• 1 teaspoon vanilla extract
• 4 eggs
• 3 teaspoons baking powder
• 3 cups all-purpose flour
• 1 cup milk
• 1 pinch salt

Recipe

• preheat oven to 350 degrees f (175 degrees c). grease and flour one 9x13 inch pan or three 8 or 9 inch round layer cake pans.
• cream the butter and sugar together until smooth and fluffy. mix in the vanilla extract.
• separate the eggs and set the egg whites aside. add the egg yolks one at a time to the creamed mixture, beating after each one.
• measure the baking powder into the flour, sift a little of the flour into the creamed mixture. continue adding the flour and the milk alternately, while continually beating the mixture. beat the cake batter until a few air show.
• beat the 4 egg whites with a dash of salt until stiff. gently fold egg whites into the batter. pour batter into prepared pan(s).
• bake at 350 degrees f (175 degrees c) until cake(s) test done, approximately 25 to 35 minutes.

celeriac and pear soup

Ingredients

• Servings: 16
• 3 tablespoons butter
• 1 clove garlic, minced
• 1 shallot, minced
• 1 onion, chopped
• 4 celeriac (celery roots), peeled and cubed
• 1 carrot, chopped
• 3 stalks celery, chopped
• 1 large potato, peeled and cubed
• 8 cups vegetable broth
• 1 teaspoon crushed black peppercorns
• 1 teaspoon dried tarragon
• 1 teaspoon crumbled dried sage
• 1 tablespoon dried thyme leaves
• 1 tablespoon dried parsley
• 3 pears - peeled, cored, and chopped
• 1/2 cup heavy cream (optional)
• salt and ground black pepper to taste

Recipe

Preparation Time: 35 mins Cook Time: 30 mins Ready Time: 1 hr 15 mins


• melt the butter in a large pot over medium heat. stir in the garlic, shallot, and onion. cook and stir until the onion has softened and turned translucent, about 5 minutes. add the celeriac, carrot, celery, potato, and 1 cup of the vegetable broth; cook and stir until the vegetables are heated, about 5 minutes before pouring in the remaining broth. season with the pepper, tarragon, sage, thyme, and parsley; gently stir the pears into the mixture; bring to a boil. reduce heat to medium-low; cover and simmer until the vegetables are tender, about 20 minutes.
• remove the soup from the heat and allow to cool for 10 minutes; stir the cream into the soup. pour the soup into a blender, filling the pitcher no more than halfway full. hold down the lid of the blender with a folded kitchen towel and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. puree in batches until smooth and pour into a clean pot. alternately, you can use a stick blender and puree the soup right in the cooking pot. season to taste with salt and pepper before serving.

fabulous foolproof lasagna

Ingredients

• Servings: 1
• 1 pound italian sausage, casings removed
• 1 pint ricotta cheese
• 1 egg, lightly beaten
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 8 ounces shredded mozzarella cheese, divided
• 1 (16 ounce) jar spaghetti sauce
• 12 no-boil lasagna noodles
• 3/4 cup grated parmesan cheese

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• in a medium skillet over medium heat, cook the sausage until brown and the juices run clear. drain and set aside.
• in a small bowl, combine ricotta, egg, basil, thyme, garlic powder, oregano and half the shredded mozzarella. mix well, and set aside.
• coat the bottom of a 9x13 baking dish with a little of the spaghetti sauce. place three noodles in the bottom of the pan, not touching. spread a layer of the ricotta mixture, a layer of sausage, and a layer of spaghetti sauce over the noodles. repeat three more times. top with the reserved mozzarella and parmesan. cover with foil.
• bake in preheated oven 30 minutes, remove foil and bake 15 minutes more, until golden and bubbly.

pepparkakor i

Ingredients

• Servings: 4
• 2/3 cup packed brown sugar
• 2/3 cup molasses
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 3/4 tablespoon baking soda
• 2/3 cup butter
• 1 egg
• 3 1/2 cups sifted all-purpose flour

Recipe

• place butter in a large, heatproof bowl. in a medium saucepan, heat brown sugar, molasses and spices just to boiling point. add baking soda and stir in. pour this mixture over the butter and stir until it melts.
• beat egg and mix in; add flour, a cup at a time, and blend thoroughly. turn out a lightly floured board and knead 1-2 minutes. wrap in waxed paper and chill until firm (about an hour).
• preheat oven to 325 degrees f (170 degrees c).
• roll out to approximately 1/8 inch thickness on a lightly floured board and cut into desired shapes. place on greased baking sheets and bake for 8 - 10 minutes.
• remove from sheets and cool on racks; may be decorated with piped icing or whatever else you like!

red broccoli salad

Ingredients

• Servings: 10
• 2 pounds bacon
• 1 large head fresh broccoli, chopped
• 3/4 cup chopped celery
• 1/4 cup minced green onions
• 1/4 cup diced red onion
• 1 1/2 cups seedless grapes, halved
• 3/4 cup blanched slivered almonds
• 1/4 cup white sugar
• 2 tablespoons distilled white vinegar
• 1 cup mayonnaise

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 1 hr 50 mins


• place bacon in a large skillet. cook, turning frequently, over medium high heat until evenly browned. cool, and then crumble.
• preheat oven to 300 degrees f (150 degrees c). spread slivered almonds on a cookie sheet. bake for approximately 12 to 14 minutes or until lightly browned, turning once during toasting. cool.
• in a small bowl, mix together mayonnaise, sugar, and vinegar. set aside.
• in a large bowl, combine broccoli, crumbled bacon, celery, green onions, red onions, grapes, and toasted almonds. toss with mayonnaise dressing. chill for several hours in the refrigerator.