Pj

Ingredients

• Servings: 5
• 1 gallon 190 proof grain alcohol
• 1 (46 fluid ounce) can pineapple juice
• 2 gallons cherry juice
• 2 (4 ounce) packets sweetened tropical punch flavored drink mix powder
• 1 gallon water
• 6 apples, cored and sliced with peel
• 6 oranges, sliced into rounds
• 30 seedless green grapes
• 20 strawberries, hulled
• 4 lemons, sliced
• 4 limes, sliced

Recipe

Preparation Time: 20 mins Ready Time: 20 mins


• in a 5 gallon container, combine grain alcohol, pineapple juice, cherry juice, drink mix powder and water. add apples, oranges, grapes, strawberries, lemons and limes. stir gently and serve.

chef john's flour tortillas

Ingredients

• Servings: 8
• 1 3/4 cups all-purpose flour
• 3/4 teaspoon salt
• 1/4 teaspoon baking powder
• 1/4 cup vegetable shortening
• 1/2 cup hot water
• 1/4 cup all-purpose flour for dusting

Recipe

Preparation Time: 30 mins Cook Time: 25 mins Ready Time: 1 hr 10 mins


• whisk flour, salt, and baking powder together in a large bowl. add vegetable shortening and work into flour mixture using a pastry cutter until it resembles coarse crumbs.
• form a well in the middle of flour mixture and mix in hot water. work flour and water mixture together with a fork and transfer to a cutting board.
• knead until a smooth, soft dough is formed, about 3 minutes. add more flour if dough is too sticky.
• place more flour on cutting board, cover dough with bowl, and let rest for 15 minutes.
• cut ball of dough into eight equal parts and cover until needed.
• roll out balls of dough either by hand or with a tortilla press.
• heat a large skillet over medium-high heat. place flattened tortilla in skillet and cook until it begins to bubble, about 1 minute. flip tortilla over and cook for an additional minute. flip again and cook for 1 more minute. repeat with remaining dough.

cracker candy

Ingredients

• Servings: 10
• 1/4 (16 ounce) package saltine crackers
• 1/2 pound butter
• 3/4 cup white sugar
• 2 cups semisweet chocolate chips
• 3/4 cup chopped walnuts

Recipe

Preparation Time: 5 mins Cook Time: 10 mins Ready Time: 30 mins


• preheat oven to 425 degrees f (220 degrees c).
• melt butter in a saucepan over medium heat. stir in sugar, and bring to a low boil. continue boiling, stirring constantly to prevent burning, approximately 3 minutes.
• arrange crackers on a cookie sheet in a single layer, and drizzle with sugar mixture. bake at 425 degrees f (220 degrees c) for 5 minutes, or until edges begin to brown.
• remove from oven and spread chocolate chips evenly over the top as they melt. sprinkle with nuts, gently pressing into the melted chocolate. cool until chocolate has hardened, and break into pieces. store in refrigerator until ready to serve. allow to cool, and break into pieces. refrigerate until ready to serve.

stuffed kielbasa

Ingredients

• Servings: 4
• 1 (16 ounce) package kielbasa
• 1 (7.6 ounce) package roasted garlic flavored instant mashed potatoes
• 1 1/2 cups sauerkraut
• 1/2 cup shredded mozzarella cheese (optional)

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). bring a large pot of water to a boil. add kielbasa and boil for 8 to 10 minutes to reduce the amount of fat; drain. prepare mashed potatoes according to package instructions.
• cut kielbasa into 4 equal portions, then split each lengthwise so that they lay flat but are still attached. layer each sausage with sauerkraut and mashed potatoes. top with grated cheese.
• bake in preheated oven for 10 to 12 minutes, or until heated through and cheese is melted.

ginger snaps ii

Ingredients

• Servings: 3
• 3/4 cup shortening
• 1 cup white sugar
• 1/4 cup light molasses
• 1 egg
• 2 cups all-purpose flour
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 2 teaspoons baking soda
• 1/2 teaspoon salt

Recipe

• cream together shortening and sugar, add egg and beat until fluffy. stir in molasses and mix well.
• sift all dry ingredients-twice, then add to molasses mixture and mix well
• using a cookie scoop or spoon scoop out spoonfuls of dough and form into round balls. roll tops of balls in sugar.
• place the round balls on a cookie sheet, these cookies flatten as they bake.
• bake for exactly 9 minutes in a preheated 350 degree (175 degree c) oven. remove from baking sheet and cool.

wholewheat tuna treat

Ingredients

• Servings: 4
• 1 3/4 cups dry bulgur wheat
• 1 avocado - peeled, pitted and diced
• salt and pepper to taste
• 1/2 pound bacon
• 2 tablespoons lemon juice
• 2 (6 ounce) cans tuna, drained

Recipe

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


• place the bulgur wheat into a saucepan with at least 3 times it's depth in water. bring to a boil over medium-high heat, then reduce heat and simmer until tender, about 15 minutes. add water if necessary to prevent burning. when the wheat is tender, stir in a pinch of salt and simmer for 5 more minutes. when done, drain and set aside to cool.
• place bacon in a large, deep skillet. cook over medium-high heat until evenly brown. drain, crumble and set aside. place the diced avocado into a small bowl. season with salt and pepper, then toss with lemon juice to thoroughly coat.
• in a large bowl, combine the tuna and cooled bulgur wheat. add the bacon and the avocado with its juice, and toss gently. serve as a meal or as a salad.

tropical delight punch

Ingredients

• Servings: 10
• 1 (64 fluid ounce) bottle pineapple juice
• 1 1/2 cups coconut

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• in a pitcher, combine pineapple juice and coconut . stir, and serve over ice.

authentic, no shortcuts, louisiana red beans and rice

Ingredients

• Servings: 8
• 1 pound dried red beans, soaked overnight
• 10 cups water
• 1 pound andouille sausage, sliced into rounds
• 1 large sweet onion, chopped
• 1 green bell pepper, chopped
• 1 jalapeno pepper, seeded and chopped (optional)
• 8 cloves garlic, chopped
• 1 teaspoon ground black pepper
• 1 teaspoon seasoning, or to taste
• 6 fresh basil leaves, chopped
• 1 ham hock
• 4 cups cooked rice

Recipe

Preparation Time: 20 mins Cook Time: 8 hrs

Ready Time: 8 hrs 20 mins


• place the beans and water into a slow cooker. heat a skillet over medium-high heat. brown the sausage in the skillet; remove from the skillet with a slotted spoon and transfer to the slow cooker. reserve drippings. add onion, green pepper, jalapeno pepper and garlic to the drippings; cook and stir until tender, about 5 minutes. transfer everything from the skillet to the slow cooker.
• season the mixture with pepper and seasoning. add the fresh basil leaves and ham hock. cover and cook on low for about 8 hours, or until beans are tender. if the bean mixture seems too watery, take the lid off the slow cooker and set heat to high to cook until they reach a creamy texture.

peanut butter balls ii

Ingredients

• Servings: 6
• 1 1/2 cups peanut butter
• 1 cup butter
• 4 cups confectioners' sugar
• 1 1/3 cups graham cracker crumbs
• 2 cups semisweet chocolate chips
• 1 tablespoon shortening

Recipe

• mix together peanut butter, butter or margarine, confectioners' sugar, and graham cracker crumbs. shape into 1 inch balls.
• melt chocolate chips and shortening in top of double boiler. dip balls into chocolate mixture and let dry on waxed paper. (poke each ball with a toothpick for easier dipping.)

Exotic Fruit Drink

Ingredients

• Servings: 4
• 1 cup orange juice
• 1 cup cranberry juice
• 1/2 cup lemon juice
• 1 (32 fluid ounce) bottle carbonated water

Recipe

Preparation Time: 5 mins Cook Time: 2 hrs

Ready Time: 2 hrs 5 mins


• put the orange juice, cranberry juice and lemon juice in 3 separate cups. without mixing the juices, pour them into ice cube trays and freeze.
• when frozen, place one of each juice cube into a tall glass and fill the glass with carbonated water.

cheesy broccoli bake

Ingredients

• Servings: 8
• 2 1/2 cups cooked ham, cubed
• 8 cups seasoned croutons
• 1 (12 ounce) package frozen broccoli, thawed
• 2 1/2 cups shredded cheddar cheese
• 2 cups milk
• 1 cup creamy salad dressing
• 2 eggs, lightly beaten
• 1 tablespoon dry mustard
• 1 tablespoon dried basil leaves

Recipe

Preparation Time: 20 mins Cook Time: 55 mins Ready Time: 2 hrs 15 mins


• in a large bowl, combine ham, croutons, broccoli, and cheese. put this mixture in an ungreased 11x7 inch casserole dish. in the bowl, combine milk, salad dressing, eggs, mustard and basil. pour evenly over broccoli mixture. refrigerate for 1 hour to soften croutons. preheat oven to 375 degrees f (190 degrees c).
• bake in preheated oven for 50 to 55 minutes.

finnish pulla

Ingredients

• Servings: 3
• 2 cups milk
• 1/2 cup warm water (110 degrees f/45 degrees c)
• 1 (.25 ounce) package active dry yeast
• 1 cup white sugar
• 1 teaspoon salt
• 1 teaspoon ground cardamom
• 4 eggs, beaten
• 9 cups all-purpose flour
• 1/2 cup butter, melted
• 1 egg, beaten
• 2 tablespoons white sugar

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 3 hrs 20 mins


• warm the milk in a small saucepan until it , then remove from heat. let cool until lukewarm.
• dissolve the yeast in the warm water. stir in the lukewarm milk, sugar, salt, cardamom, 4 eggs, and enough flour to make a batter (approximately 2 cups). beat until the dough is smooth and elastic. add about 3 cups of the flour and beat well; the dough should be smooth and glossy in appearance. add the melted butter or margarine, and stir well. beat again until the dough looks glossy. stir in the remaining flour until the dough is stiff.
• turn out of bowl a floured surface, cover with an inverted mixing bowl, and let rest for 15 minutes. knead the dough until smooth and satiny. place in a lightly greased mixing bowl, and turn the dough to grease the top. cover with a clean dishtowel. let rise in a warm place until doubled in bulk, about 1 hour. punch down, and let rise again until almost doubled.
• turn out again on to a floured surface, and divide into 3 parts. divide each third into 3 again. roll each piece into a 12 to 16 inch strip. braid 3 strips into a loaf. you should get 3 large braided loaves. lift the braids greased baking sheets. let rise for 20 minutes.
• brush each loaf with egg wash and sprinkle with sugar.
• bake at 400 degrees f (205 degrees c) for 25 to 30 minutes. check occasionally because the bottom burns easily.

Easy Bbq Bake

Ingredients

• Servings: 4
• 3/4 cup barbecue sauce
• 3/4 cup honey
• 1/2 cup ketchup
• 1 onion, chopped
• 4 skinless, boneless chicken breast halves

Recipe

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


• preheat oven to 400 degrees f (200 degrees c).
• in a medium bowl, combine the barbecue sauce, honey, ketchup and onion and mix well. place chicken in a 9x13 inch baking dish. pour sauce over the chicken and cover dish with foil.
• bake at 400 degrees f (200 degrees c) for 45 minutes to 1 hour, or until chicken juices run clear.

glogg

Ingredients

• Servings: 24
• 2 (750 milliliter) bottles red
• 2 ounces dried orange zest
• 2 ounces cinnamon sticks
• 20 whole cardamom seeds
• 25 whole cloves
• 1 pound blanched almonds
• 1 pound raisins
• 1 pound sugar cubes
• 5 fluid ounces

Recipe

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


• pour into a large pot. bring to a boil over medium high heat. wrap orange zest, cinnamon sticks, cardamom and cloves in cheesecloth, tie with kitchen string and put into pot. let boil for 15 minutes, stirring occasionally. stir in almonds and raisins and continue to boil for 15 more minutes. remove from heat.
• place a wire grill over the pot and cover with sugar cubes. slowly pour on , making sure to completely saturate the sugar. light sugar with a match and let it flame. when sugar has melted, cover pot with lid to extinguish flame.
• stir and remove spice bag. serve hot in cups with a few almonds and raisins.

a number one egg bread

Ingredients

• Servings: 1
• 2 (.25 ounce) packages active dry yeast
• 2/3 cup warm water (110 degrees f/45 degrees c)
• 6 egg yolks
• 3 eggs, room temperature
• 1/2 cup vegetable oil
• 1/4 cup white sugar
• 1 teaspoon salt
• 4 1/2 cups all-purpose flour
• 1 egg
• 1 pinch salt

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 3 hrs 20 mins


• in a large bowl, dissolve yeast in water. stir in the yolks, 3 eggs, oil, sugar, and salt. add about 3-1/2 cups of flour to make a sticky dough.
• turn dough out a lightly floured surface. knead with remaining flour until smooth and elastic, about 7 minutes. place in a well oiled bowl, and turn to oil the entire surface of the dough. cover with a damp cloth. place in a warm place until double in size, about 1-1/2 hours.
• punch down the dough, and divide into 3 pieces. roll each piece into a rope about 12 inches long. braid the three strands together, and seal the ends. place the bread on a greased cookie sheet. beat the remaining 1 egg with a pinch of salt; brush bread. let the bread rise until doubled, about 45 minutes.
• preheat the oven to 375 degrees f (190 degrees c). brush the bread with eggwash again.
• bake for 40 minutes, or until golden. cool on a wire rack.

Jan's Chocolate Cake

Ingredients

• Servings: 2
• 1 cup butter
• 2 cups white sugar
• 2 eggs
• 1 cup buttermilk
• 1/2 cup unsweetened cocoa powder
• 2 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 cup boiling water

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). if using layers, grease and line the pans with parchment paper. if using a 9 x 13 pan, grease and dust with cocoa powder. sift together the cocoa, flour, baking soda and salt. set aside.
• in a large bowl, cream together the butter and sugar until light and fluffy. beat in the eggs one at a time. alternately beat in the flour mixture and the buttermilk, mixing just until incorporated. add the boiling water and beat for one full minute.
• bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. allow to cool.

white chocolate macadamia nut cookies ii

Ingredients

• Servings: 3
• 1/2 cup butter, softened
• 3/4 cup packed brown sugar
• 1/2 cup shortening
• 1/2 cup white sugar
• 1 egg
• 1 1/2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup white chocolate chips
• 7 ounces macadamia nuts, chopped

Recipe

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


• preheat oven to 350 degrees f (180 degrees c). lightly grease cookie sheets.
• beat butter and shortening until soft and creamy. gradually add the sugars and beat well.
• add egg and vanilla and beat well.
• combine flour, soda and salt; gradually add to butter mixture beating well after each addition. stir in chips and nuts.
• drop dough by rounded teaspoonfuls lightly greased cookie sheets. bake for 10-12 minutes or until done. remove to wire racks to cool.

portuguese fava bean stew

Ingredients

• Servings: 8
• 2 tablespoons olive oil
• 3 large onions, coarsely chopped
• 2 cloves garlic, minced
• 1 tablespoon chile paste
• 1/4 cup tomato sauce
• 2 cups water
• 3 tablespoons chopped fresh parsley
• salt to taste
• 1/2 teaspoon ground black pepper
• 3 tablespoons paprika
• 1 pound portuguese chourico sausage, casing removed, sliced 1/4-inch thick
• 2 (19 ounce) cans fava beans, drained

Recipe

Preparation Time: 25 mins Cook Time: 1 hr

Ready Time: 1 hr 25 mins


• warm the olive oil in a saucepan over medium heat, add the onion and garlic; cook and stir until golden brown. stir in the chile paste, tomato sauce, water, parsley, salt, pepper, paprika, and sausage.
• bring the sausage mixture to a boil over high heat; reduce the heat to low and simmer for 40 minutes. mix in the fava beans and cook 10 minutes for firm beans, or up to 30 minutes for softer beans.

irish car bomb i

Ingredients

• Servings: 1
• 1 (12 fluid ounce) can or bottle irish
• 1 (1.5 fluid ounce) jigger

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• pour irish into a mug. fill a shot glass with . drop the shot glass full of whiskey into the mug and let it sink to the bottom. drink it entirely in one gulp, being careful not to swallow the shot glass.

Vermont Maple Float

Ingredients

• Servings: 1
• 3/4 cup milk
• 1 tablespoon pure maple syrup
• 1 scoop vanilla ice cream

Recipe

Preparation Time: 1 min Ready Time: 1 min


• pour milk into tall glass, stir in maple syrup. mix well, and top with a scoop of ice cream.

Jewish Apple Cake I

Ingredients

• Servings: 1
• 3 cups all-purpose flour
• 1/2 teaspoon salt
• 2 1/2 teaspoons baking powder
• 2 cups white sugar
• 1 cup vegetable oil
• 4 eggs, beaten
• 1/4 cup orange juice
• 2 teaspoons vanilla extract
• 3 apples - peeled, cored and sliced
• 2 teaspoons ground cinnamon
• 5 teaspoons white sugar

Recipe

• preheat oven to 350 degrees f (175 degrees c). grease and flour one 10 inch tube pan. combine the ground cinnamon and 5 teaspoons of the sugar together and set aside.
• in a large mixing bowl, combine the flour, salt, baking powder and 2 cups of the sugar. stir in the vegetable oil, beaten eggs, orange juice and vanilla. mix well.
• pour 1/2 of the batter into the prepared pan. top with 1/2 of the sliced apples and sprinkle with 1/2 of the cinnamon sugar mixture. pour the remaining batter over the top and layer the remaining sliced apples and cinnamon sugar.
• bake at 350 degrees f (175 degrees c) for 70 to 90 minutes.

Jet Ski Jolt

Ingredients

• Servings: 1
• 1 (1.5 fluid ounce) jigger
• 1 (1.5 fluid ounce) jigger coconut flavored
• 1 (1.5 fluid ounce) jigger grenadine syrup
• 4 fluid ounces pineapple-orange-banana juice

Recipe

Preparation Time: 1 min Ready Time: 1 min


• fill a tall glass with ice cubes. pour in , coconut , grenadine and juice. stir.

cranberry punch

Ingredients

• Servings: 6
• 1 1/2 liters cranberry-apple juice
• 1 liter
• 2 limes, thinly sliced
• 6 sprigs fresh mint
• 6 cups ice

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• half-fill 6 tall glasses with ice. fill to about three quarters with cranberry-apple juice. pour evenly into the glasses. stir gently. decorate with lime and mint sprigs.

homemade cream-filled sponge cakes

Ingredients

• Servings: 16
• cooking spray
• 1 cup water
• 3 eggs
• 1/3 cup vegetable oil
• 1 (18.25 ounce) box yellow cake mix
• 1 (5.1 ounce) package instant vanilla pudding mix
• 1/2 cup butter at room temperature
• 1/2 cup shortening
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 3 cups confectioners' sugar
• 1 (7 ounce) jar marshmallow creme
• 2 cups boiling water (optional)
• 1 (3 ounce) package raspberry-flavored jell-o® mix (optional)
• 2 cups flaked coconut (optional)
• 2 tablespoons cornstarch, or as needed (optional)

Recipe

Cook Time: 15 mins Ready Time: 3 hrs 15 mins


• preheat an oven to 325 degrees f (165 degrees c).
• cut a 12x14-inch sheet of aluminum foil. fold it in half lengthwise, then in half again widthwise.
• wrap the foil partially around a spice jar lengthwise, bringing foil up around the jar and crushing the foil around the ends of the jar to make a boat-shaped baking form about 4 inches long, 2 1/2 inches tall, and 1 1/2 inch wide. repeat with 15 more pieces of foil to make 16 boat-shaped baking forms. shape the bottoms of the forms to be slightly flat so forms can stand up.
• spray the forms with cooking spray, and place a baking sheet.
• mix together 1 cup water, eggs, and vegetable oil in a bowl with an electric mixer set on low speed.
• beat in yellow cake mix on medium speed for 2 minutes.
• beat in the vanilla pudding mix until smooth, about 3 minutes more.
• divide the batter evenly into the prepared aluminum foil baking forms, filling each form about 1/2 full.
• bake in the preheated oven until a toothpick inserted into the center comes out clean, 11 to 15 minutes. cool in the forms for 10 minutes before removing to cool completely on a wire rack.
• beat together the butter, shortening, vanilla extract, and salt in a bowl with an electric mixer until smooth, about 3 minutes.
• beat in the confectioners' sugar on low speed, gradually increasing speed to high until frosting is smooth and fluffy.
• mix in the marshmallow fluff, beating on high speed until light and airy.
• spoon frosting into a pastry bag equipped with a round pastry tip.
• remove the cakes from the baking forms.
• with a sharp knife, cut a 2-inch slit lengthwise on the flat bottom side of a cake.
• pipe a generous amount of the frosting into the slit, holding the shape of the cake with your hand to prevent splitting. repeat with the remaining cakes.
• for the coconut-raspberry variation: bring 2 cups water and raspberry gelatin mix to a boil in a saucepan until the gelatin dissolves, about 5 minutes.
• pour mixture into a shallow dish and refrigerate until thickened but not set, about 15 minutes.
• place coconut flakes in a food processor. pulse until flakes are finely chopped.
• transfer the coconut to a shallow dish and stir in enough cornstarch to achieve a loose texture.
• dip a filled cake in the thickened gelatin, turning to coat all sides; roll the cake in the coconut mixture. repeat with remaining cakes.
• arrange the coconut-coated cakes on a wire rack until gelatin and coconut are set, about 2 hours.

Caramel Frosting Iv

Ingredients

• Servings: 3
• 1/2 cup butter
• 1 cup packed brown sugar
• 1/4 teaspoon salt
• 6 tablespoons milk
• 3 cups sifted confectioners' sugar

Recipe

• melt butter in a saucepan, stir in the brown sugar and the salt. bring to a boil and boil for 2 minutes, stirring constantly. remove from heat and add the milk, stirring all the while.
• return to heat and bring to a boil again. remove from heat and allow to cool until lukewarm (approximately 20 to 25 minutes). stir in the confectioners' sugar and beat until smooth and cool enough to spread. you might need to add a few drops of milk if frosting gets too stiff.

Eggplant And Zucchini Casserole

Ingredients

• Servings: 5
• 2 cups water
• 4 tablespoons butter
• 8 ounces dry bread stuffing mix
• 1 large eggplant, diced
• 2 large zucchini, diced
• 1 onion, chopped
• 1 tomato, chopped
• 1 teaspoon dried thyme
• 2 cups shredded colby cheese
• salt to taste
• ground black pepper to taste

Recipe

• in a microwavable bowl, mix water and margarine (cut into pieces). stir in stuffing mix and cover with a microwavable lid. cook on high for 8 to 10 minutes. fluff with fork.
• place eggplant, zucchini, tomato, onion into a large skillet. season with thyme, salt, and pepper. cook and stir over medium low heat for 15 to 20 minutes. remove from heat.
• preheat oven to 350 degrees f ( 175 degrees c). grease a 2 quart casserole dish.
• layer vegetables, cheese, and stuffing in the dish until all ingredients have been used, ending with cheese.
• bake for 30 to 40 minutes.

buttermilk blue cheese dressing

Ingredients

• Servings: 2
• 1 cup buttermilk
• 1 cup mayonnaise
• 1 (4 ounce) package crumbled blue cheese
• 1/8 teaspoon garlic powder
• 1/8 teaspoon ground black pepper

Recipe

Preparation Time: 5 mins Ready Time: 8 hrs 5 mins


• stir the buttermilk, mayonnaise, blue cheese, garlic powder, and black pepper together in a bowl.
• cover bowl with plastic wrap and refrigerate overnight before serving.

Hot Artichoke Dip

Ingredients

• Servings: 32
• 2/3 cup parmesan cheese
• 2/3 cup mayonnaise
• 1/3 cup heavy whipping cream
• 1 (14 ounce) can artichoke hearts, drained and chopped
• 2 tablespoons thinly sliced green onion
• 1 tablespoon chopped pimento peppers

Recipe

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


• preheat oven to 325 degrees f (165 degrees c). lightly grease a medium baking dish.
• blend together the cheese, mayonnaise and whipping cream. stir in the artichokes, green onions and pimentos. mix well, and transfer to the prepared baking dish.
• bake 25 minutes in the preheated oven, until lightly browned.

chocolate cream pie i

Ingredients

• Servings: 1
• 3/4 cup white sugar
• 1/3 cup all-purpose flour
• 2 cups milk
• 2 (1 ounce) squares unsweetened chocolate
• 3 egg yolks
• 2 tablespoons butter
• 1 teaspoon vanilla extract
• 1 (9 inch) pie shell, baked

Recipe

• combine sugar, flour, milk, and chopped up chocolate in 2 quart saucepan. stirring constantly, cook over medium heat until mixture begins to bubble. continue stirring for 2 minutes.
• mix a little of the hot mixture into the egg yolks, beating rapidly to avoid cooking the yolks. stir the warm yolk mixture into the remainder of the chocolate mixture, and cook for an additional 90 seconds. remove from heat, and stir in butter or margarine and vanilla.
• pour filling into pie shell, and chill until set. top with whipped topping, and a little grated chocolate.

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.

Mustard Vinaigrette

Ingredients

• Servings: 12
• 1/2 cup white vinegar
• 1 tablespoon honey
• 1 tablespoon prepared dijon-style mustard
• 1/2 teaspoon ground black pepper
• 2 teaspoons salt
• 2 teaspoons minced garlic
• 1 cup vegetable oil
• 4 drops hot sauce

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• in a small bowl, whisk together the vinegar, honey, mustard, pepper, salt, garlic, oil and hot sauce until thoroughly combined. chill until 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.

cubacrany

Ingredients

• Servings: 2
• 4 fluid ounces puerto rican white
• 1/2 lemon, juiced
• 6 fluid ounces cranberry juice
• 4 cubes ice

Recipe

Preparation Time: 3 mins Ready Time: 3 mins


• place 4 ice cubes in each 6-ounce glass. pour 2 ounces of puerto rican white in each glass. squeeze the juice of 1/4 of lemon in each glass. pour in 3 ounces of cranberry juice. stir.

nong's khao man gai

Ingredients

• Servings: 6
• chicken:
• 2 quarts water
• 1 (3 pound) whole chicken
• 1 head garlic
• 1 cup chopped fresh ginger root
• 1 teaspoon salt
• 1 tablespoon sugar
• rice:
• 1 tablespoon coconut oil
• 1 tablespoon chopped garlic
• 1 tablespoon chopped shallots
• 4 pieces ginger, coarsely chopped
• 2 cups uncooked jasmine rice
• 2 cups chicken broth
• 3 pandan leaves (optional)
• sauce:
• 1/3 cup peeled, roughly chopped ginger
• 4 red thai chile peppers
• 1/2 cup fermented soybeans
• 1 head pickled garlic
• 1/3 cup white vinegar
• 1/3 cup thin soy sauce
• garnish:
• fresh cilantro (optional)
• cucumber slices (optional)

Recipe

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


• boil water in a large pot. place chicken, garlic, ginger, salt, and sugar in the pot. return to boil and let simmer for 35 minutes. remove chicken, cover to keep warm, and set aside.
• heat coconut oil in a rice cooker or heavy-bottomed pot with lid; cook and stir garlic, shallots, ginger, and pandan leaves until golden and aromatic.
• pour rice into the rice cooker or pot; stir to coat with oil. stir in chicken broth and set the rice cooker cycle. if using a pot, bring rice to a boil, cover, reduce heat to low, and simmer 15 minutes.
• combine ginger, red thai chilies, fermented soybeans, pickled garlic, white vinegar, and soy sauce in a food processor or blender. pulse until liquefied, but not smooth in texture.
• debone chicken and cut into 1-inch pieces.
• place chicken pieces over cooked rice to serve. top with sauce (or serve sauce on the side) and garnish with cucumbers and cilantro. enjoy!

Artichoke And Roasted Red Pepper Dip

Ingredients

• Servings: 3
• 2 tablespoons butter
• 1 leek, diced
• 2 (6.5 ounce) jars marinated artichoke hearts, drained and chopped
• 1 (7 ounce) jar roasted red peppers, drained and chopped
• 3/4 cup freshly grated parmesan cheese
• 3 tablespoons mayonnaise

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• melt butter in a saucepan over medium heat. saute diced leek until tender. stir in the artichoke hearts, roasted red peppers, parmesan cheese, and mayonnaise. transfer to an 8x8 inch baking dish.
• bake for 30 minutes in the preheated oven, or until bubbly and lightly browned.

Blue Sky

Ingredients

• Servings: 1
• 1 fluid ounce
• 1/4 fluid ounce sweet
• 1/4 fluid ounce blue curacao
• 3 stuffed green olives

Recipe

Preparation Time: 2 mins Ready Time: 2 mins


• fill a mixing glass with ice. pour in and sweet . stir (or shake) and strain into a glass. splash with blue curacao. garnish with 3 green olives.

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.

pesto pizza

Ingredients

• Servings: 6
• 1 (12 inch) pre-baked pizza crust
• 1/2 cup pesto
• 1 ripe tomato, chopped
• 1/2 cup green bell pepper, chopped
• 1 (2 ounce) can chopped black olives, drained
• 1/2 small red onion, chopped
• 1 (4 ounce) can artichoke hearts, drained and sliced
• 1 cup crumbled feta cheese

Recipe

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


• preheat oven to 450 degrees f (230 degrees c).
• spread pesto on pizza crust. top with tomatoes, bell peppers, olives, red onions, artichoke hearts and feta cheese.
• bake for 8 to 10 minutes, or until cheese is melted and browned.

Fast And Delicious Black Bean Soup

Ingredients

• Servings: 6
• 2 tablespoons vegetable oil
• 1 medium onion, chopped
• 1 green bell pepper, chopped
• 1 large carrot, peeled and thinly sliced
• 3 cloves garlic, minced
• 2 (15 ounce) cans black beans
• 1 (14 ounce) can chicken broth
• 2 cups cubed cooked ham
• 1/4 teaspoon cumin
• 1/2 teaspoon salt
• ground black pepper to taste
• 1 cup shredded cheddar cheese
• 1 cup sour cream

Recipe

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


• heat the oil in a large pot over medium heat. stir in the onion, bell pepper, carrot, and garlic, and cook 5 minutes, until tender. mix in 1 can black beans and chicken broth.
• in a blender, puree remaining can of beans until smooth. mix into the pot. bring soup to a boil. reduce heat to low. mix in ham, cumin, salt, and pepper. simmer 20 minutes. garnish with cheddar cheese and sour cream to serve.

Honey Roasted Carrots

Ingredients

• Servings: 4
• 8 carrots, peeled
• 3 tablespoons olive oil
• 1/4 cup honey
• salt and ground black pepper to taste

Recipe

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


• preheat an oven to 350 degrees f (175 degrees c).
• place the whole carrots into a baking dish, and drizzle with olive oil. mix until the carrots are completely covered with olive oil. pour on the honey, then season to taste with salt and pepper; mix until evenly coated.
• bake in the preheated oven until just tender, or cooked to your desired degree of doneness, 40 minutes to 1 hour.

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.

dreamy nighttime drink

Ingredients

• Servings: 1
• 1 cup milk
• 1 teaspoon honey
• 2 drops vanilla extract
• 1 pinch ground cinnamon

Recipe

Cook Time: 5 mins Ready Time: 5 mins


• pour milk into a microwave safe mug and place into microwave. cook on high until the milk is very hot and begins to foam, about 3 minutes. stir in honey and vanilla, then sprinkle with cinnamon before serving.

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.

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.

Roasted Tomato Salsa I

Ingredients

• Servings: 3
• 12 roma (plum) tomatoes
• 2 cloves garlic, unpeeled
• 1 small onion, quartered
• 1 jalapeno chile pepper
• 1 1/2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1/4 teaspoon salt
• 3 tablespoons fresh lime juice
• 1/4 cup chopped fresh cilantro

Recipe

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


• preheat the broiler.
• in a medium baking dish, place roma (plum) tomatoes, garlic, onion and jalapeno chile pepper. drizzle with olive oil.
• checking often, broil 5 to 10 minutes, or until outsides of vegetables are charred.
• remove vegetables from heat. remove and discard tomato cores, jalapeno stem and garlic skins.
• in a food processor, coarsely chop the charred vegetables. transfer to a medium bowl and mix in cumin, salt, lime juice and cilantro.

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.

Yellow Squash Patties

Ingredients

• Servings: 12
• 8 medium yellow squash, shredded
• 1 onion, shredded
• 1 1/2 tablespoons salt
• 1 cup all-purpose flour
• 1/2 cup cornmeal
• 1 egg, lightly beaten
• 1 cup shredded cheddar cheese
• ground black pepper to taste
• 1 tablespoon vegetable oil

Recipe

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


• place the squash and onion in a colander, sprinkle with salt, and drain about 30 minutes, until no longer moist.
• in a bowl, mix the squash and onion, flour, cornmeal, egg, and cheese. season with pepper.
• heat the oil in a skillet over medium heat. drop squash mixture by heaping tablespoonfuls into the skillet, and cook 3 minutes on each side, or until golden brown.

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.

Jan's Pretzel Dogs

Ingredients

• Servings: 18
• 1 (12 fluid ounce) can or bottle room temperature
• 1 tablespoon white sugar
• 2 teaspoons kosher salt
• 1 (.25 ounce) package active dry yeast
• 4 1/2 cups bread flour
• 1/4 cup unsalted butter, melted
• 1 large egg yolk
• 1 tablespoon water
• 10 cups water
• 2/3 cup baking soda
• 1/4 cup kosher salt, divided - or to taste
• 18 hot dogs

Recipe

Preparation Time: 35 mins Cook Time: 35 mins Ready Time: 2 hrs 10 mins


• heat the in a saucepan over low heat until it reaches 110 degrees f (45 degrees c).
• combine the warm , sugar, and 2 teaspoons kosher salt in a bowl. sprinkle the yeast on top, and let stand for 5 minutes until the yeast softens and begins to form a creamy foam.
• place the bread flour and butter in a bread machine. add the yeast mixture, then select the dough cycle.
• preheat an oven to 450 degrees f (230 degrees c).
• line 2 baking sheets with parchment paper or grease with vegetable oil.
• beat the egg yolk in a small bowl with 1 tablespoon water; set aside.
• stir baking soda into 10 cups water in a large pot until dissolved, and bring to a boil.
• turn the dough out a lightly-oiled surface, and roll into a 10x20-inch rectangle.
• cut the dough into 18 1-inch wide strips, then wrap each strip tightly around a hot dog in a spiral, pinching the edges to seal, and leaving the ends open. about half an inch of hot dog should peek out of each end of the dough wrapper.
• drop 2 or 3 dough-wrapped hot dogs into the boiling water for 30 seconds.
• arrange the boiled hot dogs on the prepared baking sheets. brush each pretzel dog with the egg yolk mixture, and sprinkle with the remaining 1/4 cup salt.
• bake in the preheated oven until golden brown, about 15 minutes.

Instant Millionaire Pie For Diabetics

Ingredients

• Servings: 1
• 1 (9 inch) prepared graham cracker crust
• 1 (1 ounce) package sugar-free instant vanilla pudding mix
• 1 cup cold milk
• 1 (8 ounce) can crushed pineapple, drained
• 1 (8 ounce) container frozen whipped topping, thawed
• 1 cup chopped pecans

Recipe

Preparation Time: 10 mins Ready Time: 2 hrs 10 mins


• in a medium bowl, whisk together pudding mix and milk. fold in pineapple, whipped topping, and pecans. pour mixture into prepared crust. chill at least 2 hours 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.

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.

chimichurri sauce

Ingredients

• Servings: 1
• 1 cup fresh parsley
• 3/4 cup extra virgin olive oil
• 3 tablespoons red vinegar
• 2 tablespoons dried oregano
• 2 teaspoons ground cumin
• 1 teaspoon salt
• 1/2 tablespoon minced garlic
• 1/2 tablespoon pepper sauce (such as frank's red hot®)

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• place the parsley, olive oil, red vinegar, oregano, cumin, salt, garlic and hot pepper sauce into the container of a blender or food processor. blend for about 10 seconds on medium speed, or until ingredients are evenly blended.

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.

White Chocolate Cake

Ingredients

• Servings: 1
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 6 (1 ounce) squares white chocolate, chopped
• 1/2 cup hot water
• 1 cup butter, softened
• 1 1/2 cups white sugar
• 3 eggs
• 1 cup buttermilk
• 6 (1 ounce) squares white chocolate, chopped
• 2 1/2 tablespoons all-purpose flour
• 1 cup milk
• 1 cup butter, softened
• 1 cup white sugar
• 1 teaspoon vanilla extract

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). sift together the 2 1/2 cups flour, baking soda, baking powder and salt. set aside.
• in small saucepan, melt 6 ounces white chocolate and hot water over low heat. stir until smooth, and allow to cool to room temperature.
• in a large bowl, cream 1 cup butter and 1 1/2 cup sugar until light and fluffy. add eggs one at a time, beating well with each addition. stir in flour mixture alternately with buttermilk. mix in melted white chocolate.
• pour batter into two 9 inch round cake pans. bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted into the center of the cake comes out clean.
• to make frosting: in a medium bowl, combine 6 ounces white chocolate, 2 1/2 tablespoons flour and 1 cup milk. cook over medium heat, stirring constantly, until mixture is very thick. cool completely.
• in large bowl, cream 1 cup butter, 1 cup sugar and 1 teaspoon vanilla; beat until light and fluffy. gradually add cooled white chocolate mixture. beat at high speed until it is the consistency of whipped cream. spread between layers, on top and sides of cake.

cranberry chutney i

Ingredients

• Servings: 2
• 1 cup water
• 3/4 cup white sugar
• 1 (12 ounce) package fresh cranberries
• 1 cup apples - peeled, cored and diced
• 1/2 cup vinegar
• 1/2 cup raisins
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground allspice
• 1/8 teaspoon ground cloves

Recipe

• in a medium saucepan combine the water and sugar. bring mixture to a boil over medium heat. add the cranberries, apples, vinegar, raisins and spices. bring to a boil, then simmer gently for 10 minutes stirring often.
• pour mixture into a mixing bowl. place plastic wrap directly on the surface of the sauce. cool to room temperature and serve or cover and refrigerate. bring chutney to room temperature before serving.

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.

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.

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.

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.

Cherry-blueberry Pie

Ingredients

• Servings: 1
• 1 (15 ounce) package refrigerated pie crusts
• 1/2 cup white sugar
• 2 tablespoons cornstarch
• 1/4 teaspoon ground cinnamon
• 1 (21 ounce) can cherry pie filling
• 1 1/2 cups frozen blueberries
• 1 egg white
• 1 teaspoon water
• 2 teaspoons sugar

Recipe

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


• preheat the oven to 425 degrees f (220 degrees c).
• press one of the pie crusts into a 9 inch pie plate. in a large bowl, stir together 1/2 cup of sugar, cornstarch and cinnamon. stir in the cherry pie filling and blueberries. spoon into the pie crust. top with the second crust, and press the edges to seal. flute edges, or press with the tines of a fork. in a cup, whisk together the egg white and water with a fork. brush over the top of the pie, then sprinkle with 2 teaspoons of sugar.
• bake for 45 to 55 minutes in the preheated oven, or until crust is golden brown. cover the edges of the crust with aluminum foil if they appear to be getting too dark. cool for at least 2 hours to allow the filling to set before serving.

Easiest

Ingredients

• Servings: 3
• 2 eggs, beaten
• 3 tablespoons sugar
• 2 1/3 cups low-fat milk
• 1 teaspoon vanilla extract
• 1 dash ground nutmeg

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• blend together eggs, sugar, milk, vanilla and nutmeg. serve chilled.

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.

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.

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.

Peanut Butter Brownies I

Ingredients

• Servings: 1
• 1/2 cup peanut butter
• 2 eggs
• 1 teaspoon vanilla extract
• 1 cup packed brown sugar
• 4 tablespoons butter, softened
• 2/3 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup salted peanuts, chopped

Recipe

• preheat oven to 350 degrees f (150 degrees c). grease an 8-inch square baking pan.
• in a large mixing bowl, cream together the peanut butter and butter. add the brown sugar, vanilla and eggs and beat until light and fluffy. combine the flour, baking powder, and salt in a separate bowl. add to the butter mixture and mix until well blended. stir in the peanuts.
• spread batter evenly into pan and bake for 25 to 30 minutes or until toothpick comes out clean. let cool on wire rack and cut into 2-inch squares.

Lemon Cupcake With Blackberry Buttercream

Ingredients

• Servings: 2
• 1 cup white sugar
• 1/2 cup butter
• 2 eggs
• 1 1/2 teaspoons vanilla extract
• 1 1/2 cups all-purpose flour
• 1 3/4 teaspoons baking powder
• 1/2 cup low-fat milk
• 1 lemon, juice and zest
• 1 cup butter, softened
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 4 cups confectioners' sugar
• 1/2 cup seedless blackberry jam

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• line 24 muffin cups with paper liners.
• cream sugar and 1/2 cup butter in the bowl of a stand mixer until fluffy. beat in eggs, one at a time, and mix 1 1/2 teaspoons vanilla extract into mixture with the second egg.
• beat in flour and baking powder until thoroughly combined; beat in milk, lemon juice, and lemon zest to make a smooth batter.
• spoon the batter into the prepared muffin cups.
• bake in the preheated oven until cupcake edges are slightly golden brown and a toothpick inserted into the center of a cupcake comes out clean, 20 to 25 minutes. cool cupcakes completely.
• beat 1 cup butter with 1 teaspoon vanilla extract and salt until smooth and creamy. beat in confectioners' sugar, 1 cup at a time, to make a creamy frosting. beat in blackberry jam. spread frosting on cooled cupcakes.

Whole Wheat Snickerdoodles I

Ingredients

• Servings: 2
• 1/2 cup butter
• 3/4 cup packed brown sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 1/2 cups whole wheat flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon cream of tartar
• 2 tablespoons white sugar
• 1/2 teaspoon ground cinnamon

Recipe

• cream butter and sugar till fluffy. add egg and vanilla. beat well. add dry ingredients.
• shape dough into 1 inch balls and roll in sugar cinnamon mixture. place 2 inches apart on ungreased cookie sheets. flatten slightly with a drinking glass.
• bake at 375 degrees f (190 degrees c) for 8-10 minutes.

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.