two minute peanut brittle

Ingredients

• Servings: 1
• 24 individually wrapped caramels, unwrapped
• 1 cup unsalted dry roasted peanuts

Recipe

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


• coat a cookie sheet with nonstick cooking spray. set aside.
• place the caramels in a bowl, and heat in the microwave for about 2 minutes, or until melted and bubbly. some microwaves may take longer. stir in the peanuts, and pour out the prepared baking sheet. press as thinly as you can. cool completely, then break into pieces.

stroopwafels

Ingredients

• Servings: 12
• 4 cups all-purpose flour
• 1 1/8 cups butter, melted
• 3/4 cup white sugar
• 2 (.25 ounce) envelopes active dry yeast
• 1/4 cup warm milk
• 1 egg
• 1 1/2 cups molasses
• 1 1/3 cups packed brown sugar
• 1/3 cup butter
• 1 teaspoon ground cinnamon

Recipe

• in a large bowl, mix together the flour, melted butter, sugar, yeast, milk and egg. when the dough becomes to stiff to stir, turn out a floured surface and knead by hand for a few minutes. set aside to rise for 45 minutes.
• to make the filling, heat the molasses, brown sugar, remaining butter and cinnamon in a saucepan over medium heat. stir to blend, and set aside.
• preheat a pizzelle iron. knead the dough briefly, and divide the dough into 2 inch balls, or a size compatible with your pizzelle iron pattern. press the balls in the preheated iron, and cook until the iron stops releasing steam, or until the waffles are golden brown.
• carefully remove with a knife or spatula, and split in half horizontally (like pocket bread) while they are still warm. don't wait too long, otherwise they will break. spread filling on the insides, and put the halves back together.

Heavenly Hash

Ingredients

• Servings: 12
• 1 1/2 cups water
• 3/4 cup uncooked white rice
• 2 cups crushed pineapple, drained
• 1 (10.5 ounce) package miniature marshmallows
• 1 (4 ounce) jar maraschino cherries, halved
• 1 cup heavy cream
• 1/2 cup confectioners' sugar, or to taste

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 3 hrs


• in a saucepan bring water to a boil. add rice and stir. reduce heat, cover and simmer for 20 minutes. cool completely.
• in a large bowl, combine rice, pineapple, marshmallows, cherries and about 1 tablespoon cherry juice. in a chilled bowl, whip the cream until peaks form. fold in confectioners sugar. fold whipped cream into rice mixture. refrigerate for 2 hours.

Carrots In Dill Butter

Ingredients

• Servings: 6
• 8 carrots, peeled and sliced into 1 inch pieces
• 1/2 cup water
• 2 tablespoons butter
• 1 teaspoon white sugar
• 1/2 teaspoon salt
• 1/2 teaspoon dill seed

Recipe

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


• in a medium-sized heavy saucepan, combine carrots, water, butter, sugar, salt and dill seed. bring to a boil; reduce heat, cover and simmer 25 to 30 minutes, or until carrots are tender and most of the liquid is absorbed.

chocolate toffee crunch bars

Ingredients

• Servings: 1
• 2 cups graham cracker crumbs
• 1/4 cup packed brown sugar
• 1/3 cup butter, melted
• 1/2 cup finely chopped walnuts
• 1 cup semisweet chocolate chips
• 1/2 cup packed brown sugar
• 1/2 cup butter

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• in a medium bowl, mix together graham cracker crumbs, 1/4 cup brown sugar, and 1/3 cup melted butter. press into the bottom of an ungreased 9x13 inch pan.
• bake for 8 to 10 minutes in preheated oven. in a saucepan, combine 1/2 cup butter and 1/2 cup brown sugar. cook over moderate heat, stirring constantly, until mixture comes to a boil; boil for 1 minute. pour immediately over baked cookie base.
• bake for 10 more minutes. remove from oven, and sprinkle with chocolate chips. let stand for 2 to 3 minutes, until chips are shiny and soft. spread the softened chocolate evenly over the top. sprinkle with chopped nuts. cool before cutting into bars.

Giant Ding Dong Cake

Ingredients

• Servings: 1
• 1 (18.25 ounce) package devil's food cake mix
• 1 (3.9 ounce) package instant chocolate pudding mix
• 4 eggs
• 1 1/4 cups water
• 1/2 cup vegetable oil
• 1/4 cup all-purpose flour
• 1 cup milk
• 1/2 cup shortening
• 1/2 cup butter
• 1 cup white sugar
• 2 teaspoons vanilla extract
• 1 cup chocolate chips
• 1/4 cup shortening
• 3 tablespoons light corn syrup
• 2 1/4 tablespoons water

Recipe

Preparation Time: 25 mins Cook Time: 50 mins Ready Time: 2 hrs 15 mins


• preheat oven to 350 degrees f (175 degrees c). grease and flour a 10 inch springform pan.
• in a large bowl, stir together the cake mix and instant pudding. make a well in the center and pour in the eggs, oil and water. mix until well blended. spread evenly into the prepared pan.
• bake for 45 to 50 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean. cool cake completely on a wire rack before removing from pan.
• slice a 1 inch thick slice off of the top of the cake and set aside. scoop out the cake for the center of the bottom part to within 1 inch of the sides. discard or save for another use. to make the filling, whisk together the flour and milk. cook over medium heat, stirring constantly until thickened. set aside to cool completely.
• once the flour and milk mixture has cooled, beat the 1/2 cup shortening, butter, sugar and vanilla on high speed until light and fluffy. add the milk mixture and continue to beat for 4 more minutes. spoon into the center of the cake and replace the layer sliced from the top.
• combine the chocolate chips, 1/4 cup shortening, corn syrup and water in the top of a double boiler. heat, stirring frequently until melted and smooth. pour warm glaze over the top of the cake and smooth over the sides. refrigerate until serving.

scrumptious sweet potato casserole

Ingredients

• Servings: 8
• 3 cups cooked and mashed sweet potatoes
• 2/3 cup white sugar
• 1/4 cup butter, softened
• 1 teaspoon vanilla extract
• 1/2 cup milk
• 2 eggs, beaten
• 1 cup packed light brown sugar
• 1 cup chopped pecans
• 1/2 cup all-purpose flour
• 1/3 cup butter, softened

Recipe

• preheat oven to 350 degrees f (175 degrees c). lightly grease a 9x13 inch baking dish.
• in a large mixing bowl, combine sweet potatoes, white sugar, 1/4 cup margarine, vanilla, milk, and beaten eggs. mix well. pour mixture into prepared baking dish.
• in a medium mixing bowl, combine brown sugar, chopped pecans, flour, and 1/4 cup margarine. mix well. sprinkle over sweet potato mixture.
• bake for 25 to 30 minutes.

Chocolate Icing

Ingredients

• Servings: 2
• 4 tablespoons butter
• 1/2 cup packed brown sugar
• 2 tablespoons milk
• 1 1/2 cups confectioners' sugar
• 1 tablespoon unsweetened cocoa powder
• 1 teaspoon vanilla extract

Recipe

• in a saucepan, melt butter and brown sugar over medium heat. stir until sugar is dissolved, then add milk. bring to a boil and remove from heat.
• sift together cocoa and confectioners sugar. blend into butter mixture and add vanilla. if consistency is too stiff, add more milk.
• spread quickly over cooled cake, as frosting will set up very fast.

buttertart squares

Ingredients

• Servings: 1
• 1 cup all-purpose flour
• 2 tablespoons brown sugar
• 1/2 cup butter
• 2 eggs, beaten
• 1 1/2 cups packed brown sugar
• 1/2 cup rolled oats
• 1/4 teaspoon salt
• 1/2 teaspoon baking powder
• 1 teaspoon vanilla extract
• 1/2 cup raisins (optional)
• 1/4 cup flaked coconut (optional)

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). butter a 9x9 inch baking pan.
• in a medium bowl, combine flour and 2 tablespoons brown sugar. cut in butter until mixture is crumbly. press into the bottom of the prepared pan.
• bake for 15 minutes in preheated oven. crust should not be fully cooked.
• in a large bowl, mix together the eggs and remaining brown sugar. combine the oats, salt, and baking powder; stir into the egg mixture along with the vanilla. mix in raisins and coconut, if desired. spread the mixture evenly over the partially baked crumb layer in pan.
• bake 20 minutes more. cool, and cut into squares.

cranachan

Ingredients

• Servings: 4
• 1/2 cup rolled oats
• 1 cup heavy cream
• 1/4 cup confectioners' sugar
• 1/2 teaspoon vanilla extract
• 1 cup fresh berries
• 1 tablespoon dark (optional)
• 4 fresh mint leaves for garnish (optional)

Recipe

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


• preheat the oven to 350 degrees f (175 degrees c). spread oats out in a thin layer on a baking sheet. toast in the preheated oven for about 10 minutes, or until nut-brown. set aside to cool. remove them from the pan for faster cooling.
• in a medium bowl, whip the cream to firm peaks, but not grainy. gently fold in the confectioners' sugar, vanilla and toasted oats. spoon into 4 serving bowls, and top with fresh berries. for an extra touch, drizzle a bit of dark over each serving. garnish with a mint leaf.

Gloomy Day Smoothie

Ingredients

• Servings: 4
• 1 mango - peeled, seeded, and cut into chunks
• 1 banana, peeled and chopped
• 1 cup orange juice
• 1 cup vanilla nonfat yogurt

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• place mango, banana, orange juice, and yogurt in a blender. blend until smooth. serve in clear glasses, and drink with a bendy straw!

Sweet Potato Oranges

Ingredients

• Servings: 6
• 6 oranges
• 3 cups cooked, mashed sweet potatoes
• 1 cup white sugar
• 1/4 cup orange juice
• 2 eggs, lightly beaten
• 1 teaspoon vanilla extract
• 1 cup butter, softened, divided
• 1 tablespoon grated orange peel
• 1 cup brown sugar
• 1/2 teaspoon all-purpose flour
• 1 cup chopped pecans

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• prepare oranges by cutting tops off, 1/4 to 1/2 inch down. spoon out the flesh, leaving a shell.
• in a large bowl combine sweet potatoes, sugar, orange juice, eggs, vanilla extract, 1/2 cup butter and grated orange peel. spoon mixture into orange shells. place in a deep casserole dish.
• in a small saucepan over medium heat, combine remaining 1/2 cup butter, brown sugar, flour and pecans. cook until sugar dissolves in melted butter. spoon over oranges. fill casserole dish with water to reach 1/2 inch in depth.
• bake in preheated oven for 30 minutes.

Evenin' News

Ingredients

• Servings: 10
• 10 sheets frozen phyllo dough, thawed
• 1/2 cup butter, melted
• 10 tablespoons creamy peanut butter
• 10 tablespoons chocolate hazelnut spread

Recipe

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


• preheat the oven to 350 degrees f (175 degrees c). place the phyllo sheets on the counter, and cover with a damp cloth.
• place one sheet of phyllo dough on a flat surface, and brush lightly with melted butter. fold in half lengthwise, and brush again. spread about 1 tablespoon of peanut butter along the short end to cover about 2 inches. fold the peanut butter section over twice, then spread a tablespoon of chocolate hazelnut spread in a two inch section. continue folding until you reach the end. place on an ungreased baking sheet. repeat with remaining sheets of dough.
• bake for 15 minutes in the preheated oven, until golden brown.

Papaya Boats

Ingredients

• Servings: 4
• 1 cup fat-free plain yogurt
• 1/4 cup walnuts
• 1/4 cup raisins
• 1 cup chopped fresh strawberries
• 2 medium papayas, cut in half lengthwise and seeded
• 2 tablespoons honey

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• in a bowl, mix the yogurt, walnuts, and raisins. fold in the strawberries. spoon the mixture into the centers of the papaya halves. drizzle with honey to serve.

quinoa with sweet potato and mushrooms

Ingredients

• Servings: 4
• 1/3 cup quinoa
• 1 cup water
• 1 pinch salt
• 1 tablespoon olive oil
• 1 teaspoon minced garlic
• 1 small sweet onion, chopped
• 1 cup crimini mushrooms, sliced
• 1 small sweet potato, peeled and diced
• 1/4 teaspoon cayenne pepper
• salt and pepper to taste
• 1/4 cup chopped, toasted pecans

Recipe

Preparation Time: 25 mins Cook Time: 30 mins Ready Time: 55 mins


• stir the quinoa in a saucepan over medium heat until it begins to take on a toasty aroma, about 5 minutes. pour in the water, and add pinch of salt. bring to a boil, then reduce heat to medium-low, cover, and simmer until the quinoa is tender, about 20 minutes.
• meanwhile, heat the olive oil in a large skillet over medium heat. stir in the garlic and onion, and cook until the onion has softened and turned translucent, about 5 minutes. add the mushrooms, sweet potatoes, and cayenne pepper; season to taste with salt and pepper. cover the skillet, reduce heat to medium-low, and cook until the sweet potato is soft, about 20 minutes, stirring occasionally. pour a splash of water into the skillet if needed to keep the vegetables from burning. spoon the vegetable mixture over a bed of quinoa, and sprinkle with chopped pecans to serve.

Corn Chowder With Sausage

Ingredients

• Servings: 6
• 6 cups peeled and cubed potatoes
• 1 teaspoon salt
• 1/2 teaspoon dried marjoram
• 3 cups water
• 1 pound lamb sausage
• 1 onion, chopped
• 1 (15.25 ounce) can whole kernel corn
• 1 (14.75 ounce) can creamed corn
• 1 (12 fluid ounce) can evaporated milk

Recipe

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


• combine potatoes, salt, marjoram, and water in a soup pot. boil until potatoes are just tender.
• brown sausage and onion in a skillet over medium heat. drain off excess fat, and add to the potatoes.
• stir in the cans of corn and the evaporated milk. heat through, and serve.

garlicky mushroom toast cups

Ingredients

• Servings: 6
• 1 tablespoon butter
• 2 cloves garlic, minced
• 12 ounces sliced mushrooms
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons softened butter
• 6 firm white or wheat bread, crusts removed
• 3 eggs, beaten
• 2 tablespoons cream
• 3 tablespoons freshly grated parmesan cheese

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 1 hr 5 mins


• preheat oven to 350 degrees f (175 degrees c).
• melt 1 tablespoon of butter in a large skillet over medium-high heat. stir in garlic, and cook for 30 seconds until fragrant. add mushrooms, and continue cooking until softened and lightly browned, 4 to 6 minutes. season with salt and pepper, then set aside to cool.
• meanwhile, spread softened butter one side of each slice of bread. press the buttered sides into a muffin tin; set aside.
• stir together eggs and cream, then stir in the cooled mushroom mixture. divide this custard equally among the toast cups. sprinkle the tops with grated parmesan cheese.
• bake in preheated oven until egg mixture sets, and tops are golden brown, about 20 minutes.

land of nod cinnamon buns

Ingredients

• Servings: 20
• 20 unbaked frozen dinner rolls
• 1 cup brown sugar
• 1/4 cup instant vanilla pudding mix
• 2 teaspoons ground cinnamon
• 3/4 cup raisins
• 1/3 cup butter, melted

Recipe

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


• lightly grease a 10 inch bundt cake pan. place frozen rolls into pan and sprinkle with brown sugar, pudding mix, ground cinnamon and raisins. pour melted butter over rolls. cover with a clean, damp cloth and leave overnight at room temperature.
• in the morning, preheat oven to 350 degrees f (175 degrees c). bake rolls for 25 minutes, until golden brown. turn rolls out a serving plate and serve warm.

Caramels Ii

Ingredients

• Servings: 1
• 1 cup white sugar
• 1/2 cup brown sugar
• 2 cups sweetened condensed milk, divided
• 1 1/2 cups corn syrup

Recipe

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


• butter a 9x13 inch dish.
• in a heavy saucepan over medium heat, combine sugar, brown sugar, 1 cup condensed milk and corn syrup. heat to between 234 and 240 degrees f (112 to 116 degrees c), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. pour in remaining milk. heat, without stirring, to 250 to 265 degrees f (121 to 129 degrees c), or until a small amount of syrup dropped into cold water forms a rigid ball. pour into prepared pan. let cool before cutting into 1 inch squares.

Deep Fried Oreos®

Ingredients

• Servings: 30
• 2 quarts vegetable oil for frying
• 1 large egg
• 1 cup milk
• 2 teaspoons vegetable oil
• 1 cup pancake mix
• 1 (18 ounce) package cream-filled chocolate sandwich cookies (such as oreo®)

Recipe

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


• heat oil in deep-fryer to 375 degrees f (190 degrees c).
• whisk together the egg, milk, and 2 teaspoons of vegetable oil in a bowl until smooth. stir in the pancake mix until no dry lumps remain. dip the cookies into the batter one at a time, and carefully place into the hot frying oil. fry only 4 or 5 at a time to avoid overcrowding the deep fryer. cook until the cookies are golden-brown, about 2 minutes. drain on a paper towel-lined plate before serving.

tiger butter ii

Ingredients

• Servings: 2
• 1 pound white chocolate
• 1 pound semisweet chocolate, melted
• 1 1/3 cups crunchy peanut butter

Recipe

• line a 10x15 inch pan with parchment. set aside.
• in the top of a double boiler set over simmering (not boiling) water, heat white chocolate and peanut butter. stir constantly until white chocolate and peanut butter melts.
• spread prepared pan. pour melted semi-sweet chocolate over top and swirl through with a knife, to create a marble pattern. chill until firm. cut into 1 /2 x 1" pieces.

No Yolk Deviled Eggs

Ingredients

• Servings: 12
• 6 eggs
• 1 medium potato, peeled and diced
• 1 tablespoon sweet pickle relish
• 1 teaspoon sugar
• 1 tablespoon mayonnaise
• 1 teaspoon prepared yellow mustard, or to taste
• 1 pinch paprika, for garnish

Recipe

Cook Time: 15 mins Ready Time: 15 mins


• place the eggs in a pan of cold water and bring to a boil. once they boil, remove from the heat, cover and let stand for 10 minutes. drain, cool and peel.
• place the potato in a saucepan with enough water to cover. bring to a boil, and cook until tender. drain.
• cut the eggs in half lengthwise, and remove the yolks; reserve for other uses or discard. place the potatoes in a medium bowl. mash with a whisk until smooth, then mix in the relish, sugar, mayonnaise and mustard. spoon into the egg whites, and dust with paprika. refrigerate or serve.

tropical grilled lamb chops

Ingredients

• Servings: 6
• 1 clove garlic, minced
• 1 teaspoon chili powder
• 1/4 teaspoon cayenne pepper
• 1 pod cardamom seeds
• 1/2 teaspoon water, or as needed
• 1 teaspoon vegetable oil
• 1/4 cup rice vinegar
• 1/2 cup sugar
• 1 mango - peeled, seeded, and chopped
• 1/4 teaspoon salt
• 1/2 teaspoon cilantro
• 2 teaspoons lemon juice
• 1 fresh jalapeno pepper, minced
• 1 1/2 cups unsweetened applesauce
• 3 pineapple rings, chopped
• 1 pinch white pepper
• 1/3 cup soy sauce
• 1/3 cup rice vinegar
• 6 lamb chops

Recipe

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


• with a mortar and pestle, mash together the garlic, chili powder, cayenne, and cardamom seeds. mix in enough water to form a paste.
• heat the oil in a saucepan over medium heat. stir in spice paste, and cook until it begins to bubble, about 30 seconds. stir in vinegar; cook without boiling for 2 minutes. stir in sugar until it dissolves. mix in mango, salt, cilantro, lemon juice, and jalapeno; simmer 20 minutes. stir in applesauce and pineapple; simmer 10 minutes more. season with white pepper. place in a bowl, cover, and refrigerate until ready to use.
• to prepare marinade, mix 2/3 cup of the salsa with soy sauce and 1/3 cup vinegar. place lamb chops in a large resealable plastic bag, and pour marinade over chops. seal tightly, and place in the refrigerator for 1 hour.
• prepare grill for medium-high heat. drain marinade from bag, and heat in a saucepan until boiling.
• lightly oil grill grate. place lamb chops on the hot grill. cook 10 minutes, or to desired doneness, turning once and basting occasionally with the boiled marinade.
• warm remaining salsa over medium-low heat. serve lamb chops topped with the salsa.

best cream of potato soup

Ingredients

• Servings: 6
• 1 onion, chopped
• 1/2 cup chopped celery
• 1/4 cup chopped carrots
• 2 cloves garlic, minced
• 2 tablespoons chopped fresh parsley
• 5 tablespoons margarine
• 4 tablespoons all-purpose flour
• 1 1/2 cups chicken broth
• 1 1/2 cups whole milk
• 3 potatoes, cut into 1/4-inch slices
• 2 teaspoons worcestershire sauce
• 1 1/2 teaspoons mustard powder
• 1 pinch ground allspice
• 3/4 teaspoon celery seed
• 1/2 teaspoon dried thyme
• 1/2 teaspoon seasoning salt
• 2 tablespoons dry white
• 1/4 teaspoon ground cayenne pepper
• 1/4 teaspoon chicken bouillon powder

Recipe

• in a large stock pot, saute onion, celery, carrots, garlic and parsley in butter until soft but not browned. sprinkle in flour and cook, stirring for 2 minutes. add broth slowly, stirring as you add.
• add milk, potatoes, worcestershire sauce, dry mustard, allspice, celery seed, thyme, seasoning salt, dry white , cayenne pepper and chicken granules. allow to simmer and thicken, stirring frequently, until the potatoes are cooked through, approximately 25 minutes. during cooking, break up potatoes with the back of a spoon. serve warm.

Scottish Pudding

Ingredients

• Servings: 8
• 1 cup water
• 3/4 cup white sugar
• 1 tablespoon mixed spice
• 1 tablespoon cinnamon
• 1 1/4 cups chopped mixed dried fruit
• 1 1/4 cups golden raisins
• 1 cup margarine
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 2 eggs, beaten

Recipe

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


• in a saucepan, combine the water, sugar, mixed spice, cinnamon, mixed fruit, golden raisins and margarine. bring to a boil and let simmer for one minute. remove from the heat and stir in the flour, baking soda and eggs. pour into a microwave-safe bowl.
• place the bowl into the microwave, uncovered. cook for 10 minutes on full power. let stand for 5 minutes. serve warm with your favorite custard.

lesley's valentine brownies with raspberry coulis

Ingredients

• Servings: 4
• 1/4 cup butter
• 2 (1 ounce) squares unsweetened chocolate
• 1 cup white sugar
• 2 eggs
• 1/2 teaspoon vanilla extract
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1 cup chopped walnuts (optional)
• 1 (10 ounce) package frozen raspberries
• 1 tablespoon raspberry juice
• 1 1/2 teaspoons cornstarch
• 1 tablespoon orange zest

Recipe

• preheat oven to 325 degrees f (165 degrees c).
• to make brownies: in a medium saucepan over medium heat, melt butter or margarine and chocolate; take off of heat. stir in sugar, eggs and vanilla; beat well. mix in flour, salt and nuts, if desired.
• in a greased 8x8 inch baking dish, pour brownie mix.
• bake in preheated oven for 40 minutes or until toothpick in the center of brownies comes out somewhat clean.
• to make raspberry coulis: in a medium saucepan over medium-high heat, cook raspberries for 5 to 8 minutes; turn down to medium.
• in a small bowl, combine juice and cornstarch to make a paste; add to raspberries stirring constantly until thickened. add rind and cool.
• pool coulis on a dessert plate and place brownie portion on top of coulis; serve.

cinnamon ice cream ii

Ingredients

• Servings: 8
• 3/4 cup heavy cream
• 2 tablespoons sour cream
• 6 eggs
• 2/3 cup sugar
• 2 cups milk
• 1 tablespoon ground cinnamon
• 1 teaspoon vanilla extract

Recipe

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


• in a medium bowl, stir together the heavy cream and sour cream. set aside in a warm place for about an hour to thicken.
• in a separate bowl, beat eggs with sugar using an electric mixer until pale. stir in the milk and cinnamon, and transfer to a saucepan. bring to a simmer over medium-low heat. cook, stirring constantly, until thick enough to coat the back of a metal spoon. stir in the vanilla, and remove from the heat. set aside to cool.
• when the custard has cooled, stir in the sour cream mixture. freeze in an ice cream maker according to the manufacturer's instructions.

Calamari

Ingredients

• Servings: 10
• 3 cups vegetable oil
• 1/4 cup all-purpose flour
• 1 teaspoon salt
• 1 teaspoon dried oregano
• 1/2 teaspoon ground black pepper
• 12 squid, cleaned and sliced into rings
• 1 lemon - cut into wedges, for garnish

Recipe

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


• preheat oil in a heavy, deep frying pan or pot. oil should be heated to 365 degrees f (180 degrees c).
• in a medium size mixing bowl mix together flour, salt, oregano and black pepper. dredge squid through flour and spice mixture.
• place squid in oil for 2 to 3 minutes or until light brown. beware of overcooking, squid will be tough if overcooked. dry squid on paper towels. serve with wedges of lemon.

Cranberry Gelatin Salad

Ingredients

• Servings: 12
• 1 (16 ounce) can jellied cranberry sauce
• 1 (16.5 ounce) can pitted dark sweet cherries, drained
• 10 1/2 ounces crushed pineapple with juice
• 1 (6 ounce) package cherry jell-o®
• 2 cups boiling water
• 1 cup chopped pecans (optional)

Recipe

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


• in a medium saucepan over low heat, melt the cranberry sauce.
• cut the cherries into pieces and add them to the melted sauce. stir in the pineapple with its juice. remove mixture from heat.
• in a medium bowl pour the boiling water over the gelatin. and stir until all the gelatin has dissolved.
• add the gelatin mixture to the cranberry mixture and stir. stir in the optional nuts. pour into a 9x13 inch pan and chill until set.

Cauliflower And Broccoli Bake

Ingredients

• Servings: 8
• 6 ounces fresh cauliflower
• 6 ounces fresh broccoli
• 2 tablespoons butter
• 2 1/2 tablespoons all-purpose flour
• 2 1/2 cups milk
• 1 (8 ounce) package shredded sharp cheddar cheese
• 1 teaspoon english mustard
• cayenne pepper to taste
• salt and pepper to taste

Recipe

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


• preheat oven to 425 degrees f (220 degrees c).
• in a medium saucepan with enough water to cover, boil cauliflower and broccoli until tender, about 10 minutes. drain, and transfer to a medium baking dish.
• in a separate medium saucepan over low heat, melt butter, and stir in flour. gradually whisk in milk, and increase heat to medium. as the mixture thickens, whisk in english mustard, cayenne pepper, salt and pepper. continue whisking until a thick sauce has formed, being careful not to allow the mixture to boil. sprinkle in 2/3 of the cheese, and stir until melted.
• pour sauce over broccoli and cauliflower. bake in the preheated oven 30 minutes, until bubbly and lightly brown. sprinkle with remaining cheese during the final 10 minutes of cooking.

lentil pate

Ingredients

• Servings: 4
• 1 cup dry lentils
• 2 cups chicken or vegetable broth
• 1 teaspoon extra virgin olive oil
• kosher salt and ground black pepper to taste
• 1 1/2 tablespoons truffle oil

Recipe

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


• boil the lentils in broth in a covered pan until the lentils are soft and all the broth has been absorbed, about 30 minutes. remove from heat, and let cool.
• place lentils in a food processor. pour in olive oil and truffle oil, and pulse until almost smooth. season with salt and pepper to taste, and add additional truffle oil if desired. pulse to preferred thickness and consistency. if too thick, pour in a few teaspoons of water or broth to thin.

Pink Fruit Dip

Ingredients

• Servings: 4
• 2 (6 ounce) containers vanilla yogurt
• 1 cup mayonnaise
• 1 cup sour cream
• 1/4 cup white sugar
• 1/4 cup grenadine

Recipe

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


• in a bowl, stir together yogurt, mayonnaise, sour cream, sugar, and grenadine; mix well. cover and refrigerate 2 hours to overnight to allow flavors to meld.

muhammara

Ingredients

• Servings: 8
• 1/4 cup extra virgin olive oil
• 1/2 cup fine dry bread crumbs
• 1/2 cup finely chopped walnuts
• 4 cloves garlic, mashed into a paste
• 3 tablespoons lemon juice
• 2 tablespoons pomegranate molasses
• 1 teaspoon ground cumin
• 1 teaspoon red pepper flakes

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• in the container of a food processor or blender, combine the olive oil, bread crumbs, walnuts, garlic, lemon juice, pomegranate molasses, cumin and red pepper flakes. process until smooth. serve with pita triangles.

Wicked Good Dip

Ingredients

• Servings: 16
• 3 (8 ounce) packages cream cheese, softened
• 2 (4.5 ounce) cans deviled ham spread
• 1 pound colby cheese, shredded
• 1/4 cup chopped green olives
• 2 tablespoons prepared yellow mustard
• 1/2 tablespoon chopped black olives
• 1/2 teaspoon mustard powder
• 1/2 teaspoon celery salt
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon garlic salt

Recipe

• in a medium bowl, stir together the cream cheese, deviled ham spread, shredded cheese, green olives, mustard, and black olives. season with mustard powder, celery salt, cayenne pepper and garlic salt. mix well, then cover and refrigerate at least 15 minutes before serving.

Quesadillas Ii

Ingredients

• Servings: 10
• 1 pound skinless, boneless chicken breast halves - cut into strips
• 1 tablespoon vegetable oil
• 1 onion, sliced into strips
• 2 tablespoons salsa
• 10 (10 inch) flour tortillas
• 2 cups shredded cheddar-monterey jack cheese blend

Recipe

Preparation Time: 20 mins Cook Time: 7 mins Ready Time: 27 mins


• preheat oven to 350 degrees f (175 degrees c). spray a cookie sheet with non-stick cooking spray.
• in a large skillet, fry the chicken strips in vegetable oil until they are no longer pink. add the onions and fry (stirring constantly) until they are translucent. mix in the salsa (you may want to add more to taste).
• place the tortillas between two damp paper towels and microwave on high for 1 minute.
• fill half of 1 tortilla with the chicken mixture and cheese, then fold the tortilla over the full half. repeat with remaining tortillas and filling. arrange the quesadillas on a cookie sheet.
• bake the quesadillas in the preheated 350 degrees f (175 degrees c) oven until the cheese has melted. cut the quesadillas into fours.

prune and olive chicken

Ingredients

• Servings: 6
• 3 cloves garlic, minced
• 1/3 cup pitted prunes, halved
• 8 small green olives
• 2 tablespoons capers, with liquid
• 2 tablespoons olive oil
• 2 tablespoons red vinegar
• 2 bay leaves
• 1 tablespoon dried oregano
• salt and pepper to taste
• 1 (3 pound) whole chicken, skin removed and cut into pieces
• 1/4 cup packed brown sugar
• 1/4 cup dry white
• 1 tablespoon chopped fresh parsley, for garnish

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 9 hrs 15 mins


• in a medium bowl combine the garlic, prunes, olives, capers, olive oil, vinegar, bay leaves, oregano, salt and pepper. mix well. spread mixture in the bottom of a 10x15 inch baking dish. add the chicken pieces, stir and turn to coat. cover and refrigerate overnight.
• when ready to prepare, preheat oven to 350 degrees f (175 degrees c). remove dish from refrigerator. sprinkle brown sugar on top and pour white all around chicken.
• bake in preheated oven for 1 hour, spooning juices over chicken several times as it is baking. serve on a platter, pouring juices over the top, and garnish with fresh parsley.

Rice With Black Beans

Ingredients

• Servings: 8
• 1 onion, chopped
• 1 tablespoon vegetable oil
• 1 (14.5 ounce) can stewed tomatoes
• 1 (15 ounce) can black beans, undrained
• 1/2 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1 cup instant white rice

Recipe

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


• in a large saucepan, cook and stir onion in oil until tender and translucent, but not brown. add tomatoes, beans, oregano and garlic powder. bring to boil. stir in rice, return mixture to a boil. reduce heat to simmer, and cover.
• let mixture simmer for 5 minutes. remove pan from heat and let stand 5 minutes before serving.

homemade liquors

Ingredients

• Servings: 2
• 1/2 cup sugar
• 1/4 cup water
• 1/2 cup
• 2 teaspoons vanilla extract

Recipe

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


• in a saucepan, combine sugar and water. bring the mixture to a boil, then reduce the heat to low and let simmer 5 minutes. remove from heat and cool to room temperature.
• pour and vanilla extract into the room temperature mixture. pour the liquor into a sealable decanter; seal and store for at least two weeks before serving.

Passover Zucchini-stuffed Chicken

Ingredients

• Servings: 8
• 8 bone-in chicken breast halves, with skin
• 2 zucchinis, shredded
• 3 cups matzo farfel
• 2 eggs, beaten
• 2 tablespoons chicken bouillon powder
• 1 onion, chopped
• salt and pepper to taste
• 1 dash garlic powder
• 1 dash onion powder

Recipe

• preheat oven to 375 degrees f (190 degrees c). grease a cookie sheet or 9x13 inch baking dish. wash and clean the chicken breasts.
• place farfel in a bowl and cover with hot water for 3 or 4 minutes, until soft. drain and squeeze out water.
• in a medium-size mixing bowl, combine zucchini, farfel, eggs, chicken soup powder, onion, salt, pepper, garlic powder, and onion powder. place 2 to 3 tablespoons of the stuffing under the skin of each chicken piece and arrange them on cookie sheet.
• bake at 375 degrees f (190 degrees c) for 40 to 50 minutes. drain off fat and serve.

Lamb Tenderloin Diablo

Ingredients

• Servings: 3
• 1 (1 pound) whole lamb tenderloin
• salt and freshly ground black pepper to taste
• 2 teaspoons vegetable oil
• 1/2 cup chicken broth
• 2 tablespoons heavy cream
• 1 tablespoon extra-hot prepared horseradish
• 1 tablespoon dijon mustard
• 1/4 teaspoon cayenne pepper
• 1 tablespoon cold butter
• 1 teaspoon chopped fresh chives

Recipe

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


• preheat oven to 375 degrees f (190 degrees c). season lamb with salt and pepper.
• heat oil in an ovenproof skillet over high heat. cook lamb until browned on one side, 3 to 4 minutes. turn over lamb and transfer the skillet to the preheated oven. cook until lamb is browned and still slightly pink in the center, 20 to 25 minutes. an instant-read thermometer inserted into the center should read at least 145 degrees f (63 degrees c). transfer lamb to a plate.
• remove any excess oil from the skillet and place it over medium-high heat. pour in chicken broth and bring to a boil, scraping any browned bits off of the bottom of the pan. whisk in cream, horseradish, dijon mustard, and cayenne pepper. continue cooking until the mixture is reduced to a thick sauce, 3 to 4 minutes. remove from heat and whisk in cold butter. stir in chives.
• slice lamb into 1/2-inch slices and serve topped with sauce.

roasted acorn squash salad

Ingredients

• Servings: 4
• 1 acorn squash - peeled, seeded, and cut into 1-inch cubes
• 2 tablespoons olive oil
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon onion powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 3 tablespoons apple vinegar
• 2 tablespoons maple syrup
• 1 tablespoon dijon mustard
• 1 teaspoon grated orange zest
• 1 teaspoon garam masala
• 1 clove garlic, minced
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 cup olive oil
• 1 (5 ounce) package baby arugula
• 1/4 cup dried cranberries
• 1/4 cup chopped pistachios
• 2 ounces crumbled chevre (goat cheese)

Recipe

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


• position a rack into the center position of the oven and preheat oven to 400 degrees f (200 degrees c). line a baking sheet or jelly roll pan with parchment paper.
• spread acorn squash cubes prepared baking sheet and toss with 2 tablespoons olive oil. mix cinnamon, onion powder, cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a small bowl; sprinkle spice mixture over squash cubes.
• bake on the center rack of preheated oven until squash are tender, 15 to 20 minutes. remove from oven and allow to cool completely.
• whisk apple vinegar, maple syrup, dijon mustard, orange zest, garam masala, garlic, 1/2 teaspoon salt, and 1/2 teaspoon black pepper in a bowl until thoroughly combined; slowly drizzle olive oil into vinegar mixture, whisking constantly, until olive oil incorporates into the dressing. refrigerate while completing remaining steps.
• toss cooked acorn squash cubes, baby arugula, cranberries, pistachios, and goat cheese in a salad bowl; drizzle with dressing and serve.

Simple Roasted Chickpea Snack

Ingredients

• Servings: 2
• 2 tablespoons olive oil
• 1 tablespoon ground cumin
• 1 teaspoon garlic powder
• 1/2 teaspoon chili powder
• 1 pinch sea salt
• 1 pinch ground black pepper
• 1 dash crushed red pepper
• 1 (15 ounce) can chickpeas, rinsed and drained

Recipe

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


• preheat an oven to 350 degrees f (175 degrees c).
• whisk the oil, cumin, garlic powder, chili powder, sea salt, black pepper, and red pepper together in a small bowl; add the chickpeas and toss to coat. spread into a single layer on a baking sheet.
• roast in the preheated oven, stirring occasionally, until nicely browned and slightly crispy, about 45 minutes.

greek tzatziki

Ingredients

• Servings: 5
• 1 (32 ounce) container plain low-fat yogurt
• 1/2 english cucumber with peel, grated
• 1 clove garlic, pressed
• 2 tablespoons fresh lemon juice
• 2 tablespoons extra-virgin olive oil
• 2 teaspoons grated lemon zest
• 3 tablespoons chopped fresh dill
• 1 tablespoon salt
• 1 tablespoon fresh ground black pepper

Recipe

Preparation Time: 20 mins Ready Time: 8 hrs 20 mins


• stir together yogurt, grated cucumber, garlic, lemon juice, and olive oil in a bowl. add lemon zest, dill, salt, and pepper; whisk until smooth. pour into a serving dish, cover tightly, and refrigerate 8 hours before serving.

buffalo chicken chili

Ingredients

• Servings: 10
• 1 tablespoon extra-virgin olive oil
• 2 tablespoons butter
• 2 pounds ground chicken breast
• 1 large carrot, peeled and finely chopped
• 1 large onion, chopped
• 3 stalks celery, finely chopped
• 5 cloves garlic, chopped
• 5 tablespoons chili powder
• 2 tablespoons ground cumin
• 1 tablespoon ground paprika
• salt and pepper to taste
• 1/2 cup hot buffalo wing sauce (such as frank's® redhot buffalo wing sauce), or to taste
• 2 (15 ounce) cans tomato sauce
• 1 (15 ounce) can crushed tomatoes
• 1 (15 ounce) can white kidney or cannellini beans, drained
• 1 (19 ounce) can red kidney beans, drained

Recipe

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

Ready Time: 1 hr 30 mins


• heat olive oil and butter in a large pot over medium-high heat. place chicken in the pot. cook and stir 7 to 10 minutes, until chicken is no longer pink. stir in the carrot, onion, celery, garlic, chili powder, cumin, paprika, and salt and pepper, and cook and stir until the onion is translucent and the vegetables are beginning to soften, 3 to 4 more minutes.
• stir in the hot sauce, tomato sauce, crushed tomatoes, and white and red kidney beans. bring to a boil, and simmer over medium-low heat about 1 hour, until the vegetables are tender and the flavors have blended.

slow cooker tipsy chicken

Ingredients

• Servings: 8
• 1 tablespoon butter
• 8 skinless chicken thighs
• salt and pepper to taste
• 1 (10.75 ounce) can condensed cream of celery soup
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 (5 ounce) jar pimento-stuffed green olives
• 1 (8 ounce) package sliced fresh mushrooms
• 1 1/4 cups chablis
• 1 tablespoon all-purpose flour

Recipe

Preparation Time: 25 mins Cook Time: 8 hrs

Ready Time: 8 hrs 25 mins


• melt the butter in a large skillet over medium-high heat. season the chicken with salt and pepper and cook until golden brown, about 3 minutes. place in a slow cooker.
• reduce the heat to medium. add the cream of mushroom soup and cream of celery soup to the skillet and heat until creamy. pour over the chicken in the slow cooker, then stir in the olives, mushrooms, , and flour.
• cover, and cook on low for 8 hours.

Buttermilk White Layer Cake

Ingredients

• Servings: 1
• 1/2 cup butter, softened
• 2 teaspoons vanilla extract
• 2 cups cake flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/3 cups buttermilk
• 4 egg whites
• 1 1/2 cups white sugar
• 2 1/2 cups prepared frosting

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). grease and flour 2 9-inch round baking pans.
• beat butter and vanilla extract together in a bowl until creamy. mix flour, baking powder, baking soda, and salt together in a separate bowl. beat butter mixture, alternating with buttermilk, into flour mixture until fully incorporated.
• beat egg whites in a glass or metal bowl until foamy. gradually add sugar, continuing to beat until medium peaks form. lift your beater or whisk straight up: the tip of the peak formed by the egg whites should curl over slightly. fold egg white mixture into batter until just combined. pour batter evenly into the prepared baking pans.
• bake in the preheated oven until a toothpick inserted in the center of each cake comes out clean, 30 to 35 minutes. cool in the pans for 10 minutes before removing to cool completely on a wire rack.
• spread frosting atop one of the cakes and top with second cake. spread the remaining frosting over the top cake and around the sides of both cakes.

venison bacon burgers

Ingredients

• Servings: 6
• 6 slices bacon, minced
• 2 tablespoons olive oil
• 1 teaspoon minced garlic
• 2 shallots, minced
• 2 pounds ground venison
• 1 tablespoon worcestershire sauce
• 1 tablespoon chopped fresh parsley
• salt and pepper to taste
• 1 egg, beaten to mix
• 6 hamburger buns

Recipe

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


• cook bacon in a skillet over medium heat until browned and crispy. pour bacon and grease into a heatproof bowl and allow to cool. heat olive oil in skillet then add garlic and shallots. cook and stir until softened, about 3 minutes; then add to bacon.
• once cool, mix in venison, worcestershire sauce, parsley, salt, pepper, and egg until evenly combined. refrigerate for 20 minutes.
• preheat an outdoor grill for medium-high heat.
• shape the mixture into 6 patties and grill to desired doneness. serve on toasted hamburger buns with your favorite toppings.

moist cranberry orange bread

Ingredients

• Servings: 1
• 2 3/4 cups all-purpose flour
• 1 3/4 cups white sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1/2 cup butter, melted
• 2 cups fresh cranberries
• 1 cup mandarin oranges, drained
• 2 eggs
• 3/4 cup milk
• 3/4 cup sour cream
• 1 teaspoon vanilla extract
• 1 teaspoon orange extract
• 1 tablespoon white sugar

Recipe

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


• preheat oven to 400 degrees f (200 degrees c). grease a large loaf pan.
• combine flour, 1 3/4 cup sugar, baking powder, salt, and baking soda in a large bowl. add melted butter; stir until mixture is crumbly. reserve about 1/4 cup cranberries and 1/4 cup mandarin oranges; stir remaining fruit into flour mixture.
• beat eggs, milk, sour cream, vanilla extract, and orange extract in another bowl until smooth. gradually stir egg mixture into flour mixture until batter is thoroughly incorporated. pour batter into prepared loaf pan. scatter reserved cranberries and mandarin oranges atop batter and sprinkle with remaining 1 tablespoon sugar.
• bake in preheated oven for 5 minutes; reduce heat to 350 degrees f (175 degrees c) and continue baking until center of bread springs back when touched, 35 to 40 minutes.

pollo (chicken) fricassee from puerto rico

Ingredients

• Servings: 4
• 1 pound chicken drumsticks
• 1 tablespoon adobo seasoning
• 1/2 (.18 ounce) packet sazon seasoning
• 1/2 teaspoon salt
• 5 large red potatoes, peeled and thickly sliced
• 1 large red bell pepper, seeded and chopped
• 1 large green bell pepper, seeded and chopped
• 1 large onion, chopped
• 5 cloves garlic, minced
• 1 bunch fresh cilantro, chopped
• 2 tablespoons olive oil
• 1/2 cup dry red
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 2 fresh or dried bay leaves

Recipe

Preparation Time: 40 mins Cook Time: 6 hrs

Ready Time: 6 hrs 40 mins


• wash the chicken and pat dry; place into a large bowl. season with adobo seasoning, sazon seasoning, and salt. place the legs into a slow cooker, and cover with the potato slices.
• puree the red pepper, green pepper, onion, garlic, cilantro, olive oil, , cumin, and oregano in a blender. pour over the chicken and add the bay leaves.
• cook on low for 6 to 8 hours, until the chicken is easily removed from the bone.

marinated mushrooms with blue cheese

Ingredients

• Servings: 2
• 1/4 cup blue cheese, crumbled
• 1 cup vegetable oil
• 2 tablespoons lemon juice
• 1/4 cup white vinegar
• 2 cloves garlic, minced
• 2 teaspoons seasoning salt
• 1 teaspoon white sugar
• 1/2 teaspoon dry mustard
• hot sauce to taste
• 2 cups fresh mushrooms, stems removed

Recipe

Preparation Time: 20 mins Ready Time: 4 hrs 20 mins


• in a medium bowl, mix together the blue cheese, vegetable oil, lemon juice, white vinegar, garlic, seasoning salt, white sugar, dry mustard and hot sauce. stir in the mushrooms. cover and refrigerate 4 to 6 hours before serving.

German Chocolate Cake Frosting

Ingredients

• Servings: 1
• 1 cup evaporated milk
• 1 cup brown sugar
• 3 egg yolks
• 1/2 cup butter
• 1 teaspoon vanilla extract
• 1 cup chopped pecans
• 1 1/3 cups flaked coconut

Recipe

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


• in a large saucepan combine evaporated milk, brown sugar, egg yolks, butter and vanilla. cook over low heat, stirring constantly, until thick. remove from heat and stir in pecans and coconut. let cool to room temperature before spreading on cake.

Cranberry Orange Bread (for Bread Machine)

Ingredients

• Servings: 1
• 3 cups all-purpose flour
• 1 cup dried cranberries
• 3/4 cup plain yogurt
• 1/2 cup warm water
• 3 tablespoons honey
• 1 tablespoon butter, melted
• 2 teaspoons active dry yeast
• 1 1/2 teaspoons salt
• 1 teaspoon orange oil

Recipe

Preparation Time: 5 mins Cook Time: 3 hrs

Ready Time: 3 hrs 5 mins


• place flour, cranberries, yogurt, water, honey, butter, yeast, salt, and orange oil in the pan of a bread machine in the order recommended by the manufacturer. select "light crust" setting; press start.

Peach Cake Ii

Ingredients

• Servings: 1
• 3 egg, beaten
• 1 3/4 cups white sugar
• 1 cup vegetable oil
• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon baking soda
• 2 cups fresh peaches - peeled, pitted, and sliced
• 1/2 cup chopped pecans

Recipe

• preheat oven to 375 degrees f (190 degrees c). grease and flour a 9x13 inch pan.
• in a large bowl, combine the eggs, sugar, oil, flour, salt, cinnamon, baking soda, peaches and pecans. mix thoroughly by hand.
• pour into prepared 9x13 inch pan and bake at 375 degrees f (190 degrees c) for 50 minutes or until done.

Nippy Cheese

Ingredients

• Servings: 0.75
• 1 (3 ounce) package cream cheese
• 1 tablespoon mayonnaise
• 1 tablespoon heavy cream
• 2 tablespoons sweet pickle relish
• 1 tablespoon finely chopped onion
• 1 teaspoon prepared horseradish
• 3 drops hot pepper sauce
• 1/8 teaspoon garlic salt

Recipe

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


• in a medium bowl, beat together the cream cheese, mayonnaise and heavy cream until smooth and creamy.
• mix in the sweet pickle relish, onion, horseradish, hot pepper sauce and garlic salt. cover and chill in the refrigerator at least 1 hour before serving.

No Bake Double Good Dessert

Ingredients

• Servings: 36
• 20 chocolate sandwich cookies, crushed
• 1 (8 ounce) package cream cheese, softened
• 2 cups confectioners' sugar
• 3/4 cup peanut butter
• 1 (12 ounce) container frozen whipped topping, thawed

Recipe

• press crushed cookies into the bottom of a 9x13 inch pan, reserving a few for decoration. in a medium bowl, beat together the cream cheese and confectioners' sugar. stir in the peanut butter until well blended, then fold in the whipped topping. spread over the crushed cookie base, sprinkle the remaining cookie chunks on top, and freeze for 1 to 2 hours. thaw 10 to 15 minutes before cutting and serving.

Orange Cranberry Drops

Ingredients

• Servings: 3
• 1/2 cup white sugar
• 1/2 cup packed brown sugar
• 1/4 cup butter, softened
• 1 egg
• 3 tablespoons orange juice
• 1/2 teaspoon orange extract
• 1 teaspoon grated orange zest
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup dried cranberries

Recipe

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


• preheat oven to 375 degrees f(190 degrees c). lightly grease cookie sheets, or line with parchment paper.
• in a medium bowl, cream together the white sugar, brown sugar, and butter. stir in the egg, orange juice, orange extract, and orange zest. sift together the flour, baking powder, baking soda, and salt; mix into the orange mixture. stir in the dried cranberries. drop cookie dough by heaping teaspoonfuls, 2 inches apart, on the prepared cookie sheets.
• bake for 10 to 12 minutes, or until edges are starting to brown. cool on baking sheets for 5 minutes, then remove to a wire rack to cool completely.

No-chocolate Blondie Brownies

Ingredients

• Servings: 16
• 3/4 cup butter
• 1 tablespoon milk
• 1 cup packed brown sugar
• 1 egg, beaten
• 1 cup self-rising flour
• 1/2 cup chopped walnuts (optional)
• 1 teaspoon vanilla extract

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 45 mins


• preheat oven to 350 degrees f (175 degrees c). grease and flour an 8-inch square baking dish.
• combine butter and milk in a large saucepan over low heat; cook, stirring occasionally, until butter melts, 3 to 5 minutes. remove saucepan from heat. stir brown sugar and egg into the butter mixture.
• sift flour into the butter mixture; stir. add walnuts and vanilla extract; stir. pour the mixture into the prepared pan.
• bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. cool in the pans for 10 minutes before removing to cool completely on a wire rack. cut into 2-inch squares to serve.

favorite chocolate peanut butter cookies

Ingredients

• Servings: 3
• 1/2 cup butter
• 1/4 cup vegetable shortening
• 1 cup white sugar
• 1/2 cup brown sugar
• 2 eggs
• 1 1/2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 cup unsweetened cocoa powder
• 1/8 teaspoon salt
• 1 (12 ounce) package peanut butter chips

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• beat butter, shortening, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. beat the first egg into the butter until completely blended, then beat in the vanilla with the second egg. mix flour, baking powder, cocoa powder, and salt in another bowl; mix the flour mixture into the butter mixture until just incorporated. fold in peanut butter chips, mixing just enough to evenly combine.
• drop spoonfuls of the dough 2 inches apart ungreased baking sheets.
• bake in preheated oven until cookies are set, about 8 minutes.

Green Chile Frittata

Ingredients

• Servings: 10
• 10 eggs, beaten
• 1/2 cup all-purpose flour
• 1 teaspoon baking powder
• 1 pinch salt
• 1 (7 ounce) can diced green chile peppers, drained
• 1 (16 ounce) container low-fat cottage cheese
• 1 cup shredded cheddar cheese
• 1/4 cup melted butter

Recipe

Preparation Time: 15 mins Cook Time: 55 mins Ready Time: 1 hr 10 mins


• preheat oven to 400 degrees f (200 degrees c). lightly grease a 9x13 inch baking dish.
• in a large bowl, mix the eggs, flour, baking powder, and salt. stir in the green chile peppers, cottage cheese, cheddar cheese, and melted butter. pour into the prepared baking dish.
• bake 15 minutes in the preheated oven. reduce heat to 325 degrees f (165 degrees c), and continue baking for 35 to 40 minutes. cool slightly, and cut into small squares.

Cinnamon Raisin Bread Ii

Ingredients

• Servings: 1
• 1 cup milk, room temperature
• 3 tablespoons butter, softened
• 3 tablespoons honey
• 1 tablespoon brown sugar
• 1 egg, room temperature
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 3 cups bread flour
• 2 1/4 teaspoons bread machine yeast
• 1 cup raisins

Recipe

Preparation Time: 5 mins Cook Time: 3 hrs

Ready Time: 3 hrs 5 mins


• add all ingredients, except raisins, in the order given above, or as directed in your bread machine manual. set the bread maker on sweet dough setting.
• add the raisins at the signal, or about 5 minutes before the kneading cycle has finished.

feta eggs

Ingredients

• Servings: 4
• 1 tablespoon butter
• 1/4 cup chopped onion
• 4 eggs, beaten
• 1/4 cup chopped tomatoes
• 2 tablespoons crumbled feta cheese
• salt and pepper to taste

Recipe

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


• melt butter in a skillet over medium heat. saute onions until translucent. pour in eggs. cook, stirring occasionally to scramble. when eggs appear almost done, stir in chopped tomatoes and feta cheese, and season with salt and pepper. cook until cheese is melted.

celyne's green juice - juicer recipe

Ingredients

• Servings: 2
• 2 oranges, peeled
• 1 lemon, peeled
• 1 green apple, quartered
• 1 cup fresh spinach
• 1 leaf kale

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• process oranges, lemon, green apple, spinach, and kale through a juicer according to manufacturer's recommendations.

strawberrylicious daiquiris

Ingredients

• Servings: 4
• 1 (1 pound) strawberries, halved
• 1/2 cup white sugar
• 1 tablespoon lime juice
• 1/3 cup unsweetened pineapple juice
• 3/4 cup spiced
• ice

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• combine strawberries and sugar in blender; blend until smooth. pour in pineapple juice, lime juice, and . pulse until combined. serve over ice.

Mom's French Cherry Cream Pie

Ingredients

• Servings: 8
• 1 (3 ounce) package cream cheese, softened
• 1/2 cup confectioners' sugar
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 1 cup heavy whipping cream
• 1 (9 inch) pie shell, baked
• 1 (12 ounce) can cherry pie filling

Recipe

Preparation Time: 20 mins Ready Time: 50 mins


• in a small bowl, combine cream cheese, confectioners' sugar, vanilla, and almond extracts. beat with an electric mixer until light and fluffy. in a separate medium bowl, beat whipping cream until stiff. carefully fold cream cheese mixture into whipped cream.
• spread beaten mixture in the bottom of pie crust. cover with cherry pie filling. refrigerate pie until set and cold, about 30 minutes.

kelly's enchiladas

Ingredients

• Servings: 7
• 1 pound lean ground turkey
• 2 large carrots, grated
• 2 tablespoons dried minced onion
• 1 diced fresh jalapeno pepper, or to taste
• 1 (1.25 ounce) package taco seasoning mix
• 1/2 teaspoon kosher salt
• 1/4 cup water
• hot garlic-pepper sauce (such as tabasco® garlic pepper sauce)
• 1 cup plain greek yogurt
• 1 (10.75 ounce) can condensed cream of chicken soup
• 2 cups shredded queso quesadilla (mexican melting cheese)
• 7 (6 inch) flour tortillas
• 1/2 (14.5 ounce) can red enchilada sauce

Recipe

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


• preheat an oven to 350 degrees f (175 degrees c).
• heat a large skillet over medium-high heat, and stir in the ground turkey, grated carrots, onion, jalapeno pepper, 1/2 packet of taco seasoning, and kosher salt. cook and stir until the turkey is crumbly, evenly browned, and no longer pink. stir in the water, several dashes of hot sauce, and the remaining taco seasoning. simmer until the water has evaporated.
• combine the yogurt, cream of chicken soup, and queso quesadilla cheese in a bowl.
• place a tortilla your work surface, then spoon some of the turkey mixture halfway between the bottom edge and the center of the tortilla. place 2 to 3 tablespoons of the cheese mixture over the turkey. roll the tortilla up to the top edge, forming a tight cylinder. place in a 7x11 inch baking dish. repeat with the remaining ingredients. (there will be unused cheese sauce.)
• stir the enchilada sauce into the remaining cheese mixture. spoon over the top of the tortillas. bake in the preheated oven until the sauce is bubbly and the cheese has melted, about 30 to 35 minutes.

Orange Pumpkin Loaf

Ingredients

• Servings: 1
• 1 large orange
• 1/3 cup butter, softened
• 1 1/3 cups white sugar
• 2 eggs
• 1 cup canned pumpkin
• 1/3 cup water
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 3/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 cup chopped walnuts
• 1/2 cup chopped raisins

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 40 mins


• preheat oven to 350 degrees f (175 degrees c). grease a 9x5 inch loaf pan.
• cut orange into wedges, and remove seeds. place orange, peel and all, in a food processor. pulse until finely chopped; set aside.
• in a large bowl, cream butter and sugar until smooth. beat in the eggs one at a time, then stir in the pumpkin, water, and the ground orange. mix together flour, baking soda, baking powder, salt, cinnamon, and cloves. stir into batter just until moistened. stir in nuts and raisins. spoon into the prepared loaf pan.
• bake for 1 hour in the preheated oven, or until a toothpick inserted near the center comes out clean. let stand 10 minutes, then remove from pan, and cool on a wire rack.

wacky cake viii

Ingredients

• Servings: 1
• 1 1/2 cups all-purpose flour
• 1 cup white sugar
• 4 tablespoons unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 1 tablespoon vinegar
• 6 tablespoons vegetable oil
• 1 cup water

Recipe

• preheat oven to 350 degrees f (175 degrees c).
• sift flour, sugar, salt, soda, and cocoa together into an 8x8 inch ungreased cake pan. make three depressions. pour oil into one well, vinegar into second, and vanilla into third well. pour water over all, and stir well with fork.
• bake at 350 degrees f (175 degrees c) for 30 to 40 minutes, or until tooth pick inserted comes out clean. frost with your favorite icing.

Cathy's Version Of Brooklyn Diner Coconut Cake

Ingredients

• Servings: 3
• 3 cups sifted cake flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup butter at room temperature
• 2 cups white sugar
• 4 eggs
• 1 cup coconut milk
• 1 teaspoon almond extract
• 1 teaspoon vanilla extract

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 1 hr 5 mins


• preheat oven to 375 degrees f (190 degrees c). grease and flour 3 9-inch cake pans. whisk together the cake flour, baking powder, and salt in a bowl.
• in a separate large bowl, beat the butter with an electric mixer on medium speed until fluffy; beat in eggs, one at a time. gradually beat in the flour mixture in several additions, alternating with the coconut milk, and stir in the almond and vanilla extracts. divide the batter between the 3 prepared cake pans.
• bake the cakes in the preheated oven until they are lightly browned, 20 to 25 minutes. a wooden toothpick inserted into the center of each cake should come out clean. cool in pans for 10 minutes before turning out the cakes to finish cooling completely on wire racks.

Creamy Orange Cake

Ingredients

• Servings: 1
• 1 (18.25 ounce) package orange cake mix
• 1 (3 ounce) package orange flavored jell-o® mix
• 1 cup boiling water
• 1 (3.4 ounce) package instant vanilla pudding mix
• 1 cup milk
• 1 teaspoon vanilla extract
• 1 teaspoon orange extract
• 1 (8 ounce) container frozen whipped topping, thawed

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 2 hrs 20 mins


• prepare and bake cake mix according to package directions for a 9x13 inch pan. poke holes in cake while still hot with the round handle of a wooden spoon.
• in a medium bowl, make gelatin with only 1 cup of boiling water. pour liquid gelatin over cake while hot. cool cake completely.
• in a medium bowl, make vanilla instant pudding with only 1 cup of milk. stir in vanilla and orange extract. fold in whipped topping. spread evenly over cake. refrigerate cake for 1 hour before serving.

blueberry boy bait

Ingredients

• Servings: 10
• 2 cups all-purpose flour
• 1 1/2 cups white sugar
• 2/3 cup butter
• 2 teaspoons baking powder
• 1 teaspoon salt
• 2 egg yolks
• 1 cup milk
• 2 egg whites
• 1 cup blueberries

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• preheat the oven to 350 degrees f (175 degrees c). grease and flour a 9x13 inch baking dish.
• in a large bowl, stir together the flour and sugar. cut in butter using a pastry blender or a fork until pea-sized. measure out 3/4 cup of the mixture, and set aside. stir baking powder and salt into the remaining mixture, then mix in the egg yolks and milk using an electric mixer on low speed for 3 minutes.
• in a large glass or metal bowl, whip egg whites just until stiff peaks begin to form. fold egg whites into the batter. spread batter evenly into the prepared pan. sprinkle blueberries over the batter, and sprinkle the reserved crumb mixture over the top.
• bake for 40 to 50 minutes in the preheated oven, or until the cake springs back when lightly touched in the center.

great canadian heinz® ketchup cake

Ingredients

• Servings: 1
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 1/2 teaspoons cinnamon
• 1 teaspoon baking soda
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/2 cup heinz tomato ketchup
• 1/2 cup water
• 2 tablespoons red food colouring
• 3/4 cup butter, softened
• 1 1/2 cups packed dark brown sugar
• 2 eggs
• frosting
• 6 ounces brick-style cream cheese, softened
• 3/4 cup butter, softened
• 1 teaspoon vanilla extract
• 4 cups icing sugar

Recipe

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


• preheat the oven to 350 degrees f (180 degrees c). grease two 9-inch (23 cm) round cake pans and line the bottoms with parchment paper. stir the flour with the baking powder, cinnamon, baking soda, nutmeg and ginger into a bowl. stir the ketchup, water and colouring in a separate bowl. set aside.
• beat the butter and blend in the sugar in a large bowl until smooth. beat in the eggs. add the flour mixture and ketchup mixture. beat on low, scraping down the bowl as needed, until combined. increase the speed to medium-high and beat for 1 minute. divide the batter evenly between the prepared pans. bake for 30 minutes or until the centre springs back when touched lightly. cool the cakes for 15 minutes before turning a rack to cool completely.
• frosting: beat the cream cheese, butter and vanilla on medium speed for 2 minutes or until smooth. gradually beat in the sugar on low, scraping the bowl as needed. beat on high until fluffy. frost between the cake layers and over the sides and top of the cake. makes 12 servings.

Cream Of Mushroom Soup Ii

Ingredients

• Servings: 4
• 1 pound fresh mushrooms
• 1/4 cup margarine
• 4 green onions, thinly sliced
• 3 cloves garlic, chopped
• 1 teaspoon chopped fresh thyme
• 2 tablespoons all-purpose flour
• 4 cups vegetable broth
• 1 cup light cream
• salt and pepper to taste
• 1 sprig fresh thyme leaves
• 1 tablespoon chopped fresh chives

Recipe

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


• thinly slice the mushroom caps, discarding the stalks.
• melt the butter in a heavy-based pan and cook the spring onion, garlic and lemon thyme, stirring, for 1 minute, or until the garlic is golden. add the mushroom and salt and white pepper. cook for 3 to 4 minutes, or until the mushroom just softens. add flour and cook, stirring for 1 minute.
• remove from the heat and add the stock, stirring continuously. return to the heat and bring to the boil, stirring. reduce the heat and simmer gently for 2 minutes, stirring occasionally.
• whisk the cream into the soup, then reheat gently, stirring. do not allow the soup to boil. season to taste with salt and pepper, and garnish with the chopped chives and thyme.

alternative baked salmon

Ingredients

• Servings: 2
• 1 tablespoon olive oil
• 1 small yellow onion, chopped
• 1/2 teaspoon dried minced garlic
• salt and pepper to taste
• 1/2 cup herb seasoned bread crumbs
• 2 tablespoons mayonnaise, or as needed
• 1 teaspoon mustard powder
• 2 salmon fillets (about 1 inch thick)

Recipe

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


• preheat the oven to 350 degrees f (175 degrees c). grease a baking sheet, and set aside.
• heat oil in a skillet over medium-high heat. saute onion with dried garlic, salt and pepper until tender. transfer to a medium bowl, and mix with bread crumbs, mustard powder and mayonnaise. if necessary, add more mayonnaise to achieve a paste-like consistency.
• place salmon fillets the greased baking sheet, and press the crumb mixture on the top so that it is about 1/4 inch thick.
• bake for 10 minutes in the preheated oven, until salmon is easily cut with a fork, then broil for 5 minutes to crisp the top.