Fruit And Cream Pie I

Ingredients

• Servings: 1
• 1 (8 ounce) container frozen whipped topping, thawed
• 1 (8 ounce) package cream cheese, softened
• 3/4 cup confectioners' sugar
• 4 cups fresh strawberries, sliced
• 1 (9 inch) pie crust, baked

Recipe

• combine the cream cheese and sugar. stir in the strawberries and whipped topping.
• pour filling into pie shell. chill for several hours. serve.

Lemon Gold Cake

Ingredients

• Servings: 9
• 2 1/2 cups sifted cake flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup butter
• 1 tablespoon lemon zest
• 1 3/4 cups white sugar
• 6 egg yolks
• 1 1/8 cups milk

Recipe

• line two 9 inch round pans with parchment paper. preheat oven to 350 degrees f (175 degrees c).
• measure sifted flour, baking powder, and salt; sift together three times.
• cream butter or margarine and lemon rind together. gradually add sugar, creaming until light and fluffy. add egg yolks one at a time, beating thoroughly after each addition. add sifted ingredients alternately with milk to the creamed mixture, a small amount at a time; beat after each addition until smooth.
• bake for 25 to 30 minutes. cool on wire racks.

thirty day friendship cake

Ingredients

• Servings: 2
• 2 cups friendship fruit starter
• 1 (15 ounce) can sliced peaches with juice
• 2 1/2 cups white sugar
• 1 (15 ounce) can pineapple chunks with juice
• 1/2 cup white sugar
• 2 (10 ounce) jars maraschino cherries
• 2 1/2 cups white sugar
• 2 (18.25 ounce) packages yellow cake mix
• 2 (3.4 ounce) packages instant vanilla pudding mix
• 1 1/3 cups vegetable oil
• 8 eggs
• 2 cups golden raisins
• 2 cups chopped walnuts
• 2 cups flaked coconut

Recipe

Cook Time: 1 hr

Ready Time: 2 hrs


• day one: in a large glass jar or bowl, combine 2 cups of the starter with 1 can of the sliced peaches and their juice (each slice chopped into 4 pieces). add 2 1/2 cups of the white sugar and stir once every day for 10 days. when not stirring mixture, keep it covered with a paper towel, foil, or a loose lid. let sit at room temperature. don't refrigerate it or cover it airtight. a pan of water underneath the jar or bowl will keep the ants out.
• day ten: add 1 can of chunk pineapple and it's juice. cut each chunk of pineapple in half. stir in 1/2 cup of white sugar. stir once everyday for 10 days. the color should change, and the mixture should foam when stirred.
• day twenty: slice each cherry in half, and stir in. add 2 1/2 cups of the white sugar. stir once every day for the final 10 days. the cherries will give the juice back its pinkish color.
• day thirty: drain fruit and reserve it and the liquid. the fruit will be used in the cake. pour the liquid into 3 glass or ceramic pint jars. one for you to start your next cake, and two for friends. cake must be started within 3 days after receiving the starter, or you should freeze the starter to use at a later date. do not use plastic or metal containers to store liquid!
• preheat oven to 325 degrees f (165 degrees c). grease and flour two 9x13 inch baking pans.
• it's best to mix the two cakes separately. combine 1 box of the cake mix, 1 box of the instant vanilla pudding, 2/3 cup of the vegetable oil, and 4 of the eggs. stir, then add 1/2 of the drained reserved fruit from the starter. stir, then add 1 cup of the golden raisins, 1 cup of the chopped nuts and 1 cup of the coconut. stir until all ingredients are combined. the batter will be stiff. pour batter into the prepared cake pan. repeat for cake number two.
• bake cakes at 325 degrees f (165 degrees c) for 55 to 65 minutes.

graham griddle cakes

Ingredients

• Servings: 12
• 3/4 cup all-purpose flour
• 3/4 cup graham cracker crumbs
• 2 tablespoons brown sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup chopped pecans
• 1 cup milk
• 2 tablespoons butter, melted
• 1 egg

Recipe

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


• in a large mixing bowl, combine flour, graham cracker crumbs, brown sugar, baking powder, salt and pecans (if desired). in a separate bowl, stir together milk, butter and egg. add to the flour mixture and stir well.
• heat a lightly oiled griddle or frying pan over medium high heat. pour or scoop the batter the griddle, using approximately 1/4 cup for each pancake. brown on both sides and serve hot.

Whole Wheat Banana Strawberry Loaf

Ingredients

• Servings: 1
• 2 cups whole wheat flour
• 1 teaspoon baking soda
• 2 eggs
• 5/8 cup vegetable oil, divided
• 1 1/2 cups white sugar
• 3 bananas, mashed
• 1 cup chopped strawberries
• 1 pinch ground cinnamon

Recipe

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

Ready Time: 1 hr 30 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease and flour loaf pan.
• in a large bowl combine flour, baking soda and cinnamon. set aside.
• in a medium bowl blend together with an electric mixer the oil, sugar, eggs and banana until well combined.
• add banana mix to the flour mix. add the strawberries. mix with a spoon until combined. do not overmix.
• pour the mix into the loaf pan and bake at 350 degrees f (175 degrees c) for 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean and the loaf is well browned. note: blueberries or chocolate chips are great in place of the strawberries.

squash braid

Ingredients

• Servings: 2
• 1 butternut squash- peeled, seeded and cubed
• 1 (.25 ounce) package active dry yeast
• 2 tablespoons warm water (110 degrees f/45 degrees c)
• 1/3 cup warm milk (110 degrees f/45 degrees c)
• 1/4 cup butter, softened
• 1 egg
• 3 tablespoons brown sugar
• 1/4 teaspoon salt
• 3 cups all-purpose flour
• 1 egg
• 1 tablespoon water

Recipe

Preparation Time: 30 mins Cook Time: 25 mins Ready Time: 2 hrs 25 mins


• in a large saucepan, cover peeled and chopped squash with water. bring water to a boil and cook until tender, about 15 to 20 minutes. let cool and mash. reserve 1 cup for use in this recipe and freeze remainder for later use.
• in a small bowl, dissolve yeast in warm water. let stand until creamy, about 10 minutes.
• in a large bowl, combine the yeast mixture with milk, butter, 1 cup mashed squash, 1 egg, brown sugar, salt and 2 cups flour; stir well to combine. stir in the remaining flour, 1/2 cup at a time, beating well after each addition. when the dough has pulled together, turn it out a lightly floured surface and knead until smooth and elastic, about 8 minutes. lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• deflate the dough and turn it out a lightly floured surface. divide into 6 equal pieces and roll each into a rope about 18 inches long. take 3 ropes, pinch ends together and then braid ropes together. pinch ends to seal. do the same with the other 3 ropes of dough. place braids on lightly greased baking sheets. cover and let rise for about 30 minutes. meanwhile, preheat oven to 350 degrees f (175 degrees c).
• in a small bowl, beat together 1 egg and 1 tablespoons water; brush loaves with egg wash. bake in preheated oven for 20 to 25 minutes. remove from baking sheets and let cool on a wire rack.

Complete Pancake Mix

Ingredients

• Servings: 8
• 6 cups all-purpose flour
• 2 tablespoons baking powder
• 1 tablespoon salt
• 1 cup dry milk powder
• 1 cup shortening

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• in a large bowl, mix together flour, baking powder, salt and dry milk. cut in shortening until mixture resembles coarse cornmeal.

Lemonade Cake Iii

Ingredients

• Servings: 1
• 1 (18.25 ounce) package lemon cake mix
• 1 (3 ounce) package instant lemon pudding mix
• 4 eggs
• 3/4 cup vegetable oil
• 3/4 cup water
• 1 (6 ounce) can frozen lemonade concentrate, thawed
• 1/2 cup white sugar

Recipe

• preheat oven to 350 degrees f (175 degrees c). grease and flour one 10 inch tube pan.
• combine the cake mix, lemon pudding mix, eggs, vegetable oil and the cold water. mix until smooth. pour the batter into the prepared pan.
• bake at 350 degrees f (175 degrees c) for 1 hour. remove from oven and prick cake all over with a fork. immediately pour lemonade glaze over top of cake. let cake stand in pan until cool.
• to make lemonade glaze: combine the thawed frozen lemonade and the white sugar. mix thoroughly and pour over still warm cake.

mom's pineapple-carrot cake

Ingredients

• Servings: 1
• 1 (8 ounce) can crushed pineapple with juice
• 3 cups all-purpose flour
• 2 3/4 cups white sugar
• 1 tablespoon baking soda
• 2 1/2 teaspoons ground cinnamon
• 1 teaspoon salt
• 1 1/2 cups vegetable oil
• 4 eggs, beaten
• 1 tablespoon vanilla extract
• 1 1/2 cups shredded carrots
• 1 1/4 cups flaked coconut
• 1 cup chopped walnuts
• 1 cup confectioners' sugar

Recipe

• preheat oven to 350 degrees f (175 degrees c). grease and flour a 10 inch bundt pan. drain pineapple and reserve the juice, set aside.
• in a large bowl, mix flour, sugar, baking soda, cinnamon and salt. make a well in the center of flour mixture and add oil, eggs and vanilla. beat until combined. fold in carrots, coconut, walnuts and pineapple.
• pour into a 10 inch bundt pan. bake at 350 degrees f (175 degrees c) for 45 to 50 minutes, or until cake pulls away from pan. cool in pan 15 minutes, then turn out a wire rack and cool completely.
• in a medium bowl, combine confectioners sugar and 2 tablespoons pineapple juice. beat until smooth, then drizzle over cake.

Raisin Rice Stuffed Chicken

Ingredients

• Servings: 7
• 2 tablespoons olive oil
• 2 (2 to 3 pound) whole chickens
• 3 cups cooked white rice
• 1 cup raisins
• 1 onion, chopped
• 1 tablespoon ground turmeric
• salt to taste
• ground black pepper to taste

Recipe

• preheat oven to 350 degrees f (175 degrees c).
• in a small skillet, heat two tablespoons of olive oil. when oil is hot, saute the chopped onion. add turmeric and raisins. saute. add cooked rice and salt. mix well.
• butter the outside of both chickens and sprinkle a little pepper on both. stuff the rice mixture into both chickens. place in a greased 9x13 inch baking dish and bake in preheated oven for about 1 hour (or until chickens are nice and brown and the juices run clear).

Seven Minute Frosting I

Ingredients

• Servings: 2
• 2 egg whites
• 1 1/2 cups white sugar
• 1/3 cup cold water
• 1 1/2 teaspoons light corn syrup
• 1 teaspoon vanilla extract

Recipe

• put egg whites, sugar, water and syrup in top of double boiler. beat until mixed well. place over rapidly boiling water. beat constantly with electric beater while it cooks for 7 minutes or until it will stand in peaks when beater is raised. remove from heat. add vanilla. beat. fills and frosts 2 layer cake, 8 or 9 inch.

Grandma Snyder's Oatmeal Cake

Ingredients

• Servings: 1
• 1 cup rolled oats
• 1 1/4 cups boiling water
• 1/2 cup butter
• 1 cup white sugar
• 1 cup packed brown sugar
• 2 eggs
• 1 1/3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 teaspoon vanilla extract
• 6 tablespoons melted butter
• 1 1/2 cups packed brown sugar
• 3/4 cup evaporated milk
• 1 1/2 cups flaked coconut
• 1 1/2 cups chopped walnuts
• 1 teaspoon vanilla extract

Recipe

• pour water over oats, let stand.
• cream 1/2 cup butter or margarine and sugars. add eggs and blend in a large mixing bowl. sift the flour, baking soda, salt, cinnamon and nutmeg together. add to sugars and egg mixture. add vanilla and oats mixture, blend well.
• pour batter into a 9 x 13 inch pan.
• bake in a preheated 350 degrees f (175 degrees c) oven for 30-40 minutes.
• to make icing: mix together 6 tablespoons melted butter, 1 1/2 cups brown sugar, 3/4 cup evaporated milk, coconuts, nuts, and 1 teaspoon vanilla.
• pour this coconut concoction over the hot cake.
• put cake under broiler, and watch close so nuts don't burn, about 5-10 minutes. serve hot or let cool. enjoy.

Orange Cream Cake Iii

Ingredients

• Servings: 1
• 1 (18.25 ounce) package orange cake mix
• 1 (3 ounce) package orange flavored jell-o® mix
• 1 cup hot water
• 1/2 cup cold water
• 1 (8 ounce) container frozen whipped topping, thawed
• 1 (3.5 ounce) package instant vanilla pudding mix
• 1 cup milk
• 1 teaspoon vanilla extract
• 1 teaspoon orange extract

Recipe

• mix orange cake mix and bake in a 9x13 inch cake pan according to package directions. let cake cool and poke holes in cake 1 inch apart with a fork.
• mix the gelatin with the hot water and then add the cold water. pour evenly over the cooled cake.
• combine the whipped topping, instant vanilla pudding, milk, vanilla and orange extracts. beat until thoroughly mixed and thickened. spread evenly over the cake. refrigerate cake for 1 hour before serving.

belgian molasses bread

Ingredients

• Servings: 1
• 1 1/2 tablespoons butter
• 3 tablespoons molasses
• 3/4 cup warm milk
• 4 1/2 tablespoons warm water
• 1 1/2 teaspoons active dry yeast
• 2 1/4 cups all-purpose flour
• 3/4 cup whole wheat flour
• 1 1/2 teaspoons salt

Recipe

Preparation Time: 15 mins Cook Time: 3 hrs

Ready Time: 3 hrs 15 mins


• place ingredients in the bread machine pan in the order suggested by the manufacturer. select basic or white bread and 1 1/2 pound loaf settings. press start.

Irish Potatoes

Ingredients

• Servings: 2
• 1 cup confectioners' sugar
• 1 cup shredded coconut
• 1 1/2 tablespoons cream
• 2 tablespoons ground cinnamon

Recipe

• sprinkle the sugar on the coconut. add the cream and mix gently.
• take approximately 1/2 tablespoon of dough and roll into balls. place cinnamon in a plastic bag and shake cookies a few at a time until coated.

Golden Sponge Cake

Ingredients

• Servings: 1
• 1 (18.25 ounce) package yellow cake mix
• 1 cup milk
• 5 tablespoons all-purpose flour
• 1 cup white sugar
• 1/2 teaspoon salt
• 1/2 cup shortening
• 1/2 cup butter, softened
• 1 teaspoon vanilla extract

Recipe

• grease and flour a 9x13 inch pan. line the bottom of pan with parchment paper. prepare the cake mix according to directions on package. after baking, let cool completely. while cake is cooling, prepare the filling.
• to make the filling: in a small saucepan over medium low heat, combine flour and milk. cook, stirring constantly, until mixture thickens and boils. remove from heat and cool completely.
• in a small bowl, beat flour and milk mixture until fluffy. add sugar and salt and beat well. add shortening and beat well. add butter and beat well. add vanilla and incorporate thoroughly. total mixing time should be 8 to 10 minutes, beating very well with each addition. this creates a light and fluffy filling.
• remove cake from pan and split lengthwise. spread filling over layer and replace top layer. cover with plastic wrap and refrigerate overnight. let cake stand at least one day to develop flavor.

blueberry-lemon pound cake

Ingredients

• Servings: 1
• 2 cups butter, softened
• 3 cups white sugar
• 1 cup milk, room temperature
• 6 eggs
• 2 teaspoons lemon extract
• 1 tablespoon baking powder
• 4 cups unbleached all-purpose flour
• 1 teaspoon grated lemon zest
• 2 cups fresh blueberries

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• preheat the oven to 350 degrees f (175 degrees c). grease and flour a 10 inch bundt pan.
• in a large bowl, cream together the butter and sugar until light and fluffy. beat in the eggs one at a time, then stir in the lemon extract. combine the flour, baking powder, and lemon zest; stir into the batter alternating with the milk. i like to use a spatula and stir by hand, mixing just until blended so the batter is not over mixed. be sure to scrape the bottom and sides of the bowl often. fold in the blueberries. spoon the batter into the prepared pan.
• bake for 1 hour in the preheated oven, or until a toothpick inserted into the center comes out clean. let cool in the pan for at least 10 minutes, then invert a wire rack to cool completely.

Cinnamon Pudding Cake

Ingredients

• Servings: 1
• 2 cups all-purpose flour
• 1 cup white sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3 teaspoons ground cinnamon
• 1 cup milk
• 1 3/4 cups packed brown sugar
• 1 1/2 cups water
• 2 tablespoons butter
• 1/2 cup chopped walnuts
• 3/4 cup apple - peeled, cored, and chopped

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). grease the bottom of a 9 inch square baking dish.
• in a large bowl, mix together the flour, sugar, baking powder, salt and cinnamon. make a well in the center and pour in the milk. mix well and pour into prepared pan.
• in a saucepan, combine brown sugar, water and butter. bring to a boil and pour over batter in the pan. sprinkle top with nuts and chopped apples.
• bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. serve warm.

banket

Ingredients

• Servings: 4
• 2 cups all-purpose flour
• 1 cup butter
• 1/2 cup water
• 1 1/2 cups almond paste
• 2 eggs
• 3/4 cup white sugar
• 1/4 teaspoon almond extract
• 1 pinch salt
• 1 egg white, beaten

Recipe

• in a large bowl, cut cold butter or margarine into flour until the mixture has a crumb-like texture. make a well in the center, add cold water. mix together until the mixture forms a ball. do not overmix. chill dough.
• preheat oven to 450 degrees f (225 degrees c). grease cookie sheets.
• in a medium bowl, blend together almond paste, eggs, 3/4 cup sugar, almond extract and salt.
• divide dough in 4 parts, and roll into 15 inch strips. place filling along the center of each long strip of dough. roll up, and pinch the ends to seal. place strips 2 inches apart on cookie sheet. brush with egg white, and sprinkle with the remaining sugar.
• bake for 15 to 20 minutes, or until golden.

Light And Creamy Brown Sugar And Chocolate Frosting

Ingredients

• Servings: 1
• 1/2 cup heavy cream
• 1/4 cup brown sugar
• 1/2 teaspoon vanilla extract
• 3 tablespoons unsweetened cocoa powder

Recipe

• pour the heavy cream into a medium bowl, and whip with an electric mixer. add sugar, vanilla and cocoa powder; whip until stiff and spreadable. refrigerate until needed.

spice cookies with crystallized ginger

Ingredients

• Servings: 3
• 1/2 cup white sugar
• 3/4 cup unsalted butter
• 1 egg white
• 2 tablespoons dark corn syrup
• 3 tablespoons chopped crystallized ginger
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon ground cloves
• 1/3 cup granulated sugar for decoration
• 1/3 cup confectioners' sugar for decoration

Recipe

• preheat oven to 350 degrees f (175 degrees c). grease 2 large cookie sheets.
• in a large bowl, cream the butter and sugar. add egg white, and corn syrup; mix until fluffy. stir in the crystallized ginger. sift together the flour, baking soda, salt, cinnamon, ground ginger, and cloves; stir into the egg mixture. when dough starts to come together, mix with your hands to form a smooth dough.
• form dough into 1 inch balls and roll in white sugar. place balls on a cookie sheet 2 inches apart, and press down with the bottom of a glass dipped in sugar. bake in the preheated oven for 12 to 15 minutes, cookies should be golden brown. let the cookies cool on the baking sheet for a few minutes before moving to a rack to cool completely. dip 1/2 of each cookie into confectioners' sugar for decoration.

fried chicken

Ingredients

• Servings: 8
• 1 (4 pound) chicken, cut into pieces
• salt and pepper to taste
• 1 1/2 cups all-purpose flour for coating
• 2 quarts vegetable oil for frying

Recipe

• in a large skillet, heat oil over medium heat. salt and pepper chicken pieces to taste, then roll in flour to coat. place chicken pieces in skillet and fry on medium heat until one side is golden brown, then turn and brown other side until chicken is no longer pink inside and its juices run clear. drain on paper towel and serve!

Chicken And Dumplings Ii

Ingredients

• Servings: 8
• 1 (2 to 3 pound) whole chicken, cut into pieces
• 1 teaspoon salt
• freshly ground black pepper
• 1/4 cup all-purpose flour
• 1 pound biscuit baking mix
• 2 large carrots, sliced
• 2 stalks celery, finely chopped
• 5 large potatoes, peeled and chopped

Recipe

• put chicken pieces in a large pot over medium heat, and add enough water to cover 3 inches over the chicken. add the salt, celery, pepper, carrots, celery and potatoes. bring to a boil and let simmer for 40 minutes.
• in a mixing bowl, prepare biscuit mix according to package directions. after simmering soup for 40 minutes, drop rounded tablespoonfuls of the biscuit mixture into the pot and let them cook a bit between additions of dumplings, so that they do not stick together.
• with a wire whisk, mix together about 1 1/2 cups of water with the flour, then add flour mixture to the soup pot until the broth has the consistency of gravy. dig in and enjoy the meal!

chicken and shrimp

Ingredients

• Servings: 6
• 5 tablespoons olive oil, divided
• 1 (8 ounce) package sliced fresh mushrooms
• 1 onion, chopped
• 2 cloves garlic, chopped
• 1 pound large shrimp, peeled and deveined
• 1 1/4 teaspoons salt, divided
• 4 skinless, boneless chicken breast halves - cut into 1 inch cubes
• 3 tablespoons all-purpose flour, divided
• 1/4 cup dry white
• 1 1/4 cups water
• ground black pepper to taste

Recipe

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


• heat 1 tablespoon oil in a large skillet over medium high heat. saute mushrooms until golden; remove from skillet with a slotted spoon and set aside.
• add another 2 tablespoons oil to skillet. saute onion, garlic and shrimp until opaque. remove from skillet and add to mushrooms.
• in a shallow dish or bowl mix 2 tablespoons flour with 3/4 teaspoon salt. dredge chicken in flour to coat. add 1 tablespoon oil to skillet and saute chicken in oil for 3 to 5 minutes or until no longer pink. add chicken to mushroom/shrimp mixture.
• heat 1 tablespoon oil in skillet and stir in 1 tablespoon flour. cook about 30 seconds, stirring constantly, until brown. stir in , 1/2 teaspoon salt and water. boil for 1 minute.
• reduce heat to medium low and return shrimp and chicken mixture to skillet. simmer for about 10 minutes, season with pepper and serve.

easy cut-out cookies

Ingredients

• Servings: 3
• 2 1/4 cups all-purpose flour
• 1 cup confectioners' sugar
• 1 cup butter, melted
• 1 egg
• 1 teaspoon vanilla extract

Recipe

Preparation Time: 5 mins Cook Time: 10 mins Ready Time: 2 hrs 45 mins


• in a medium bowl, combine the flour and confectioners' sugar. stir in the melted butter, egg, and vanilla until well blended. cover, and refrigerate dough for at least 2 hours.
• preheat oven to 350 degrees f (175 degrees c). line baking sheets with parchment paper.
• on a lightly floured surface, roll the dough out 1/4 inch thick. cut into desired shapes using cookie cutters.
• bake for 8 to 10 minutes in the preheated oven. allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Chewy Rolo Cookie Bars

Ingredients

• Servings: 2
• 1 (18.25 ounce) package yellow cake mix
• 1/2 cup chopped walnuts
• 2/3 cup evaporated milk
• 1/4 cup butter, melted
• 36 chocolate-covered caramel candies, halved

Recipe

• preheat oven to 350 degrees f (175 degrees c). grease one 9 x 13 inch baking pan.
• combine the cake mix and nuts. stir in the evaporated milk and melted butter. spread half of the cake mix mixture into the prepared pan.
• bake at 350 degrees f (175 degrees c) for 15 minutes. remove from oven and immediately place rolo pieces, cut side down, over hot crust. drop remaining cake mix mixture by teaspoonfuls over rolo pieces. return to oven and bake for 25 to 30 minutes or until lightly browned. cut into squares to serve.

roasted root vegetables with apple juice

Ingredients

• Servings: 8
• 3 tablespoons butter
• 3 cups apple juice
• 1 cup dry white
• 1 1/4 pounds turnips
• 1 1/4 pounds parsnip
• 1 1/4 pounds carrots
• 1 1/4 pounds sweet potatoes
• 1 1/4 pounds rutabagas
• salt and pepper to taste

Recipe

• boil apple juice and in a large saucepan until reduced to 3/4 cup, about 30 minutes. whisk in butter or margarine.
• preheat oven to 425 degrees f (220 degrees c).
• peel and cut vegetables into l/2 inch pieces. divide between 2 roasting pans. pour apple juice mixture over vegetables. sprinkle with salt and pepper. toss to coat.
• roast until vegetables are tender and golden, stirring occasionally, about 40 minutes.

special butterscotch chip cookies in a jar

Ingredients

• Servings: 2
• 1 1/8 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder
• 1/2 cup packed brown sugar
• 1/2 cup white sugar
• 1 cup flaked coconut
• 1 cup high protein crisp rice and wheat cereal
• 3/4 cup butterscotch chips
• 1/2 cup chopped pecans

Recipe

• layer the ingredients in the order given in a one quart wide mouth canning jar. firmly pack each ingredient in place. it will be a tight fit, but all ingredients will fit in the jar. use pinking shears to cut an 8 or 9 inch circle from gingham, calico, or a seasonal fabric. place the fabric over the wide mouth lid and rim and secure with a rubber band. tie on a raffia or ribbon bow to cover the rubber band. attach a card to the ribbon or raffia with the following mixing and baking directions:
• empty jar of cookie mix into a large mixing bowl. add 1/2 cup of butter or margarine, 1 egg, and 1/2 teaspoon of vanilla. use hands to mix the wet and dry ingredients together. when completely blended, roll into large walnut sized balls. place on unprepared cookie sheets and use the palm of your hand to flatten each cookie ball. bake at 350 in a preheated oven for 8-10 minutes.

whipped carrots and parsnips

Ingredients

• Servings: 8
• 1 1/2 pounds carrots, coarsely chopped
• 2 pounds parsnips, peeled and cut into 1/2 inch pieces
• 1/2 cup butter, diced and softened
• 1 pinch ground nutmeg
• salt to taste
• ground black pepper to taste

Recipe

• bring a large pot of salted water to a boil. add carrots, cover partially, and simmer 5 minutes. add parsnips, and cover partially. simmer until vegetables are very tender, about 15 minutes. drain well.
• return vegetables to saucepan, and stir over medium heat until any excess moisture evaporates. transfer to food processor. add butter, and process until smooth. season with nutmeg, salt, and pepper. can be made 4 hours ahead. rewarm over low heat, stirring often. transfer to bowl. serve.

black and white pizza

Ingredients

• Servings: 4
• 1 (12 inch) pre-baked pizza crust
• 1 tablespoon extra virgin olive oil
• 1 cup prepared alfredo sauce
• 1/2 clove garlic, minced
• 1 (6 ounce) package frozen ready to eat chicken breast strips, thawed
• 1/2 cup canned black beans, drained
• 1 (6 ounce) package shredded mozzarella cheese
• 1 (4 ounce) can sliced jalapeno peppers
• 1 teaspoon dried parsley

Recipe

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


• preheat the oven to 450 degrees f (230 degrees c).
• heat olive oil in a skillet over medium-low heat. add garlic, and cook just until fragrant. add chicken strips, and cook until heated through.
• spread alfredo sauce over the pizza crust, and sprinkle on some of the shredded cheese. arrange chicken strips and garlic over the cheese, and put on as many black beans as you like. place jalapeno slices on top, then cover with remaining cheese. garnish with a sprinkle of dried parsley flakes.
• place pizza directly on the oven rack. bake for 15 minutes in the preheated oven, or until crust is crispy and cheese is melted.

Saffron Rice

Ingredients

• Servings: 4
• 2 cups uncooked long-grain rice
• 3/4 teaspoon crushed saffron threads
• 4 tablespoons butter
• 6 whole cardamom seeds
• 4 whole cloves
• 3 cinnamon sticks
• 1 onion, chopped
• 3 cups boiling vegetable broth
• 1 teaspoon salt

Recipe

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


• cover rice with cold water and set aside to soak for 30 minutes.
• soak saffron threads in 2 tablespoons boiling water.
• melt butter in a large saucepan over medium heat; add cardamom, cloves and cinnamon and fry 2 minutes, stirring occasionally. stir in onion and saute, stirring occasionally, until golden brown. stir in the rice, reduce heat to low and simmer for 5 minutes, stirring constantly.
• pour in the boiling broth and stir in the salt and saffron.
• cover and cook until rice is cooked and all liquid is absorbed, about 40 minutes.

Santa's Chocolate Thumbprint Cookies

Ingredients

• Servings: 4
• 1 cup butter, softened
• 3/4 cup white sugar
• 3/4 cup corn syrup
• 1 egg
• 1 teaspoon vanilla extract
• 3 1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon ground cinnamon
• 1 (11 ounce) package white chocolate chips
• 1 (1.4 ounce) bar chocolate covered english toffee, chopped
• 1 (4 ounce) jar maraschino cherries, halved

Recipe

Preparation Time: 15 mins Cook Time: 8 mins Ready Time: 2 hrs


• beat butter and 1/2 cup sugar in large bowl until well blended; stir in corn syrup, egg and vanilla. in a separate bowl, combine flour, cocoa and baking soda; gradually add this dry mixture to butter mixture. blend well. cover and refrigerate dough for 1 hour or until firm enough to handle.
• preheat oven to 350 degrees f (175 degrees c).
• in a small bowl, combine remaining 1/4 cup sugar and cinnamon. shape dough into 1 inch balls; roll each ball in sugar mixture and arrange on a cookie sheet. using your thumb, make an indentation in center of each cookie.
• bake in a preheated 350 degrees f (175 degrees c) oven for 7 to 8 minutes or until just set.
• remove the cookies from the oven. if the indentation has grown indistinct, use the top of a spoon and press indentation in further. immediately place 1 teaspoon white chips into each indentation. after several minutes, swirl the melted chips with a spoon. top with toffee bits and maraschino cherry halves (if desired). cool cookies on a wire rack.

creamy cilantro chicken with a kick

Ingredients

• Servings: 4
• 2 cloves garlic, minced
• 2 serrano peppers, finely chopped
• 2 tablespoons minced fresh ginger root
• 1/2 cup chopped fresh cilantro
• 2 teaspoons grated lime zest
• 2 tablespoons soy sauce
• 1 tablespoon white sugar
• 3/4 cup unsweetened coconut milk
• 4 boneless, skinless chicken thighs

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 1 hr 30 mins


• in a blender or large food processor, combine the garlic, serrano peppers, ginger, cilantro, lime zest, soy sauce, sugar and coconut milk. process until smooth.
• place the chicken into a large resealable bag, and pour the liquid from the blender in with it. seal, and refrigerate for about 1 hour, turning once after 30 minutes.
• preheat the oven's broiler. place the chicken a broiling pan, and pour the marinade into a saucepan.
• broil the chicken for about 10 minutes on each side, until browned and the juices run clear. while the chicken is cooking, bring the marinade to a boil. simmer over medium heat for about 5 minutes, then remove from the heat.
• place chicken a serving plate, and pour the sauce over it to serve.

bbq corn

Ingredients

• Servings: 10
• 10 ears fresh corn with husks
• 1 quart
• 1 (7 pound) bag of ice cubes

Recipe

Preparation Time: 10 mins Cook Time: 2 hrs

Ready Time: 10 hrs 10 mins


• place whole ears of corn in an ice chest. pour over top. dump ice out over the ears of corn. place the lid on the cooler, and let sit 8 hours, or overnight.
• preheat smoker to 250 degrees f ( 120 degrees c).
• place corn in the smoker and close the lid. cook for 1 to 2 hours, turning every 20 minutes or so. kernels should give easily under pressure when done. to eat, just peel back the husks and use them for a handle.

Grilled Poblano Pepper And Mango Quesadillas

Ingredients

• Servings: 8
• 16 (10 inch) flour tortillas
• 1 (8 ounce) package cream cheese, softened
• 1 mango, peeled and diced
• 1 fresh poblano pepper, seeded and minced
• 1/4 cup butter, melted

Recipe

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


• preheat grill for medium heat.
• spread half of the tortillas with about 2 tablespoons cream cheese each. sprinkle mango and poblano peppers over cheese, and press another tortilla on top. brush butter over the outside of each quesadilla, top and bottom.
• grill quesadillas 5 minutes each side, or until golden brown. remove from grill, and slice into wedges. serve warm.

Grilled Romaine Salad

Ingredients

• Servings: 8
• 1/2 cup olive oil
• 3 tablespoons white sugar
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 8 roma (plum) tomatoes, halved lengthwise
• 2 shallots, halved lengthwise and peeled
• 1/2 cup balsamic vinegar
• 2 tablespoons brown sugar
• 1 3/4 cups olive oil
• 4 romaine hearts
• 1 tablespoon olive oil
• salt and pepper to taste

Recipe

Preparation Time: 30 mins Cook Time: 2 hrs 40 mins

Ready Time: 3 hrs 10 mins


• preheat oven to 225 degrees f (110 degrees c). mix olive oil, white sugar, rosemary, thyme, salt, and pepper in a large resealable plastic bag. place tomatoes in the bag, seal, and shake to coat. arrange coated tomato halves cut side up on a baking sheet. bake tomatoes 2 1/2 hours in the preheated oven. remove from heat, and let cool.
• in a blender or food processor, finely chop the shallots. add vinegar and brown sugar, and process until smooth. slowly add 1 3/4 cups oil, processing frequently, so as to thicken the mixture.
• preheat grill for high heat. brush romaine hearts with 1 tablespoon olive oil, and season with salt and pepper.
• place romaine hearts on the preheated grill. cook 5 to 10 minutes, turning frequently, until slightly charred but not heated all the way through. serve warm on salad plates surrounded by tomato pieces and drizzled with the shallot dressing.

spiced pickled beets

Ingredients

• Servings: 8
• 2 1/2 cups sliced canned beets, juice reserved
• 1/2 cup apple vinegar
• 2 tablespoons sugar
• 2 whole cloves
• 3 black peppercorns
• 1 bay leaf
• 1/2 teaspoon salt
• 1 small onion, sliced

Recipe

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


• place the beets into a medium bowl and set aside.
• in a medium saucepan, combine vinegar and 1/2 cup beet juice and bring to a boil. add sugar, cloves, peppercorns, bay leaf, salt and onion, and return to a boil. remove from heat, and pour mixture over the beets. toss until coated, cover and chill. serve the beets very cold.

Mom's Dill Potato Salad

Ingredients

• Servings: 12
• 3 pounds new red potatoes
• 1 cup mayonnaise
• 3/4 cup sour cream
• 2 tablespoons dried dill weed
• 4 green onions, chopped
• salt and ground black pepper to taste (optional)

Recipe

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


• place potatoes in a large pot and cover with water. bring to a boil over high heat, then turn heat to medium-low, cover, and cook until tender but still firm, about 15 minutes. drain, cool in an ice water bath until cold, about 5 minutes. leaving skins on, cut into bite-size pieces, and place in a large mixing bowl.
• combine mayonnaise, sour cream, dill weed, and green onions in a bowl and stir until blended. season with salt and pepper to taste. pour mayo mixture over potatoes and toss to coat evenly. adjust seasoning if necessary. cover and refrigerate at least 2 hours, or overnight.

Sensational Salmon Loaf

Ingredients

• Servings: 9
• 1 (14.75 ounce) can salmon, drained and flaked
• 1 1/2 cups crushed saltine crackers
• 1 egg, slightly beaten
• 1/2 cup diced green bell pepper
• 1/2 cup diced onion
• 1/4 cup milk
• 1/2 teaspoon worcestershire sauce
• 1 dash hot pepper sauce (optional)
• black pepper to taste

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). grease a 9x9-inch baking dish.
• in a large bowl, stir together salmon, crackers, egg, bell pepper, and onion. mix in milk, worcestershire sauce, and hot pepper. season with black pepper. mix well with your hands, and spread into baking dish.
• bake in a preheated oven until the top is golden brown and a toothpick inserted into the center comes out clean, about 45 minutes. cut into squares to serve.

sweet and sour zucchini salad

Ingredients

• Servings: 6
• 1 (1 ounce) package dry onion soup mix
• 1/2 cup white vinegar
• 3/4 cup white sugar
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1/3 cup vegetable oil
• 2/3 cup vinegar
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped celery
• 7 small zucchinis, thinly sliced

Recipe

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


• in a mixing bowl, soak onion soup mix in vinegar. let stand 5 minutes.
• combine the onion soup mixture with the sugar, salt, pepper, oil, vinegar, bell pepper, celery and zucchini. chill 4 to 6 hours, stirring occasionally. drain off any extra liquid before serving.

Easy Pea Salad

Ingredients

• Servings: 4
• 1 (15 ounce) can peas, drained
• 4 ounces cheddar cheese, cubed
• 2 tablespoons finely chopped sweet onion
• 1 tablespoon sugar
• 1/4 cup creamy salad dressing, e.g. miracle whip ™

Recipe

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


• in a medium serving bowl, mix together the peas, cheddar cheese and onion. stir in the sugar and creamy salad dressing. chill for at least 1 hour before serving.

Cream Of Broccoli Soup Ii

Ingredients

• Servings: 8
• 8 cups chicken broth
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 3/4 cup chopped onion
• 3/4 cup chopped celery
• 1 tablespoon salt
• 1 pinch ground white pepper
• 2 cups milk
• 1/3 cup cornstarch
• 1/4 cup water
• 3 cups fresh broccoli florets, cooked
• 1 1/2 cups shredded american cheese
• 1 1/2 cups shredded cheddar cheese

Recipe

• in large saucepan, combine broth, cream of mushroom soup, onion, celery and salt and pepper. bring to a boil, reduce heat, cover and simmer for 20 minutes.
• add milk and bring to a boil.
• in a small bowl, mix cornstarch and water until cornstarch is completely dissolved. gradually add mixture to soup, stirring constantly. simmer for 5 minutes and then add broccoli and cheeses, mixing until melted.

super easy and spicy fried pickles

Ingredients

• Servings: 8
• 2 cups peanut oil for frying, or as needed
• 1 (32 ounce) jar dill pickle slices, drained
• 1 cup italian seasoned bread crumbs
• 1 teaspoon cayenne pepper
• 1 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 2 eggs, beaten
• 1 (8 ounce) bottle ranch dressing

Recipe

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


• heat the oil in a large heavy skillet over medium heat.
• pat the pickle slices dry with paper towels. in a small bowl, stir together the bread crumbs, cayenne pepper, black pepper and garlic powder. dip pickle slices into the egg, and then coat with the bread crumb mixture.
• fry the pickles in the hot oil, until golden brown on each side, turning once. transfer to paper towels, and serve hot with ranch dressing.

scrambled eggs a la jan

Ingredients

• Servings: 4
• 8 eggs
• 1 tablespoon water
• 1 teaspoon garlic powder
• 2 1/2 tablespoons mayonnaise
• 1/4 cup dry white
• salt and pepper to taste
• 1/4 cup shredded cheddar cheese

Recipe

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


• break eggs into mixing bowl. stir in water, garlic powder, mayonnaise, white , salt and pepper. mix well with a wire whisk. stir in cheddar cheese.
• heat a nonstick pan over medium heat. pour in egg mixture and cook, stirring occasionally, until well cooked. the eggs should be firm, but not hard. these eggs will have a softer texture than normal scrambled eggs. serve warm.

Tipsy Peaches

Ingredients

• Servings: 4
• 1 tablespoon butter
• 4 cups sliced fresh peaches
• 2 tablespoons brown sugar
• 1 teaspoon vanilla extract
• 1 (1.5 fluid ounce) jigger whiskey

Recipe

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


• melt butter in a skillet over medium heat. add the peaches, and cook for about 10 minutes, stirring occasionally. mix in the brown sugar, vanilla, and whiskey; simmer over medium heat for about 20 minutes, until peaches are soft and the sauce has darkened. serve as a side dish or over ice cream.

Peach Salsa Ii

Ingredients

• Servings: 7
• 4 cups fresh peaches - peeled, pitted and chopped
• 1/2 cup chopped onion
• 1/2 cup chopped red bell pepper
• 4 jalapeno peppers, minced
• 1/4 cup chopped fresh cilantro
• 3 cloves garlic, minced
• 1 1/2 teaspoons ground cumin
• 1/4 cup distilled white vinegar
• 1 teaspoon grated lime zest
• 1/4 cup white sugar
• 1 (49 gram) package light fruit pectin crystals
• 3 1/2 cups white sugar
• canning jars

Recipe

Cook Time: 20 mins Ready Time: 1 hr 35 mins


• sterilize jars and lids.
• in a large saucepan, combine peaches, onion, pepper, cilantro, garlic, cumin, vinegar, and lime zest. stir together pectin and 1/4 cup sugar. bring to a boil, and stir in remaining 3 1/2 cups sugar. boil for 1 minute, stirring constantly. remove from heat, and stir for 5 minutes.
• pour peach salsa into prepared jars, leaving 1/4 inch air space. seal, and process in a boiling water bath for 15 minutes.

tasty breakfast burritos

Ingredients

• Servings: 8
• 2 pounds ground lamb sausage
• 12 eggs, beaten
• 1 (4 ounce) can chopped green chile peppers, drained
• 8 (10 inch) flour tortillas
• 8 ounces cheddar cheese, shredded
• 1 teaspoon all-purpose flour
• 1 cup milk

Recipe

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


• place sausage in a large, deep skillet. cook over medium high heat until evenly brown. drain, reserving 2 tablespoons drippings; set sausage aside. preheat oven to 350 degrees f (175 degrees c).
• add the eggs and green chiles to the skillet; cook, stirring occasionally, until eggs are scrambled and set.
• lightly grease a 9x13 inch baking pan. place the tortillas on a counter top or other clean surface. cover each tortillas with portions on sausage, cheese and eggs. roll up the tortillas and place them seam side down in the baking dish.
• heat reserved sausage drippings in the skillet. sprinkle on the flour and stir. add milk, stirring constantly, until the gravy begins to thicken. pour the gravy on top of the tortilla rolls.
• bake in preheated oven for 10 to 15 minutes, until gravy is bubbly.

Easy Blender Salsa

Ingredients

• Servings: 28
• 2 (14.4 ounce) cans diced tomatoes
• 1 jalapeno chile, seeds and ribs removed
• 1/2 yellow onion, quartered
• 1/2 bunch cilantro leaves
• 1 tablespoon fresh lemon juice, or to taste
• salt to taste

Recipe

Preparation Time: 15 mins Ready Time: 45 mins


• pour 1 can of tomatoes into a blender, and add the jalapeno pepper, onion, cilantro leaves, lemon juice, and salt. blend until fairly smooth. pour in the second can of tomatoes and blend briefly. adjust seasonings to taste by adding more lemon juice and salt. let the salsa rest for 1/2 hour before serving to allow the flavors to blend.

Sweet Potato Latkes

Ingredients

• Servings: 8
• 2 sweet potatoes, peeled and shredded
• 2 eggs, lightly beaten
• 1 tablespoon brown sugar
• 2 tablespoons all-purpose flour
• 2 teaspoons ground cloves
• 2 teaspoons ground cinnamon
• 1/4 cup vegetable oil for frying

Recipe

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


• place sweet potatoes in a colander. place a cheesecloth over the potatoes, and squeeze the potatoes to release as much liquid as possible. let the potatoes sit to release more liquid, then squeeze again.
• in a large bowl, combine sweet potatoes, eggs, brown sugar, flour, cloves and cinnamon; mix well.
• heat oil in large heavy skillet to 375 degrees f (190 degrees c).
• form mixture into pancake size cakes, and fry in hot oil. flip cakes after 2 to 3 minutes (when bottom is browned) and brown other side. drain on paper towels, and serve piping hot!

Claudia's Yummy Frosting For Cakes And Cupcakes

Ingredients

• Servings: 2
• 4 cups confectioners' sugar
• 1 cup shortening
• 2 egg whites
• 1/2 teaspoon salt
• 2 teaspoons vanilla extract
• 2 1/2 tablespoons cake flour
• 1/4 cup low-fat milk
• 2 drops any color food coloring (optional)

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• in a large bowl, combine the confectioners' sugar, shortening, egg whites, salt, vanilla, flour and milk. beat with an electric mixer, gradually increasing to high speed, until light, fluffy and smooth, about 5 minutes. stir in desired amount of food coloring.

Slow Cooker Cranberry Sauce

Ingredients

• Servings: 12
• 1/2 cup orange juice
• 1/2 cup water
• 1/2 cup brown sugar
• 1/2 cup white sugar
• 1/4 teaspoon ground cinnamon
• 1 (12 ounce) package fresh cranberries

Recipe

Preparation Time: 5 mins Cook Time: 3 hrs 45 mins

Ready Time: 3 hrs 50 mins


• combine orange juice, water, brown sugar, white sugar, and cinnamon in slow cooker; stir in cranberries. cook on high for 3 hours, stirring once each hour.
• remove lid; stir well. cook on high until sauce has thickened and most cranberries have popped, about 45 more minutes.

nonna's tuscan salad dressing

Ingredients

• Servings: 1
• 3 tablespoons mayonnaise
• 1/3 cup red vinegar
• 1/2 cup water
• 2 teaspoons lemon juice
• 2 tablespoons grated parmesan cheese
• 3 tablespoons olive oil
• 1 small clove garlic, minced (optional)
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried basil
• 1/8 teaspoon ground black pepper, or to taste

Recipe

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


• place the mayonnaise, vinegar, water, lemon juice, parmesan cheese, olive oil, garlic, oregano, basil, and black pepper into a blender. blend for 2 minutes, then pour into a salad dressing container, and refrigerate at least 1 hour. shake well before using.

garlic basil mashed potatoes

Ingredients

• Servings: 3
• 2 pounds potatoes, scrubbed and chopped
• 2 tablespoons butter
• 2 ounces cream cheese
• 1/3 cup sour cream
• 2 teaspoons dried basil
• 1/2 teaspoon garlic powder
• salt and ground black pepper to taste

Recipe

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


• place the potatoes into a large pot and cover with salted water. bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. drain.
• place drained potatoes, butter, cream cheese, sour cream, dried basil, and garlic powder in a large bowl. mix well with an electric mixer on medium speed. season to taste with salt and pepper.

Cool Cucumber And Avocado Salad

Ingredients

• Servings: 6
• 2 english (hothouse) cucumbers, diced
• 1 teaspoon salt
• 1/2 cup diced red onion
• 1 small red bell pepper, diced
• 2 limes, zested and juiced
• 1/4 cup chopped fresh cilantro
• 1 tablespoon white sugar
• 1/2 teaspoon curry powder
• 4 dashes hot pepper sauce
• 2 avocados - peeled, pitted and diced

Recipe

Preparation Time: 20 mins Ready Time: 20 mins


• place the cucumber slices into a colander set in the sink, and sprinkle with salt. set aside and allow to drip.
• in a salad bowl, mix together the red onion, red bell pepper, lime zest and juice, cilantro, sugar, curry powder, and hot pepper sauce until thoroughly combined and the sugar has dissolved. drain the cucumber slices, and pat them dry with paper towels. stir the cucumbers into the salad. gently toss the avocados with the salad and serve.

Simple Sassy Salmon

Ingredients

• Servings: 4
• 1 tablespoon butter, melted
• 1 tablespoon vegetable oil
• 1 tablespoon worcestershire sauce
• 2 tablespoons honey mustard
• 1 tablespoon brown sugar
• 1 tablespoon garlic powder
• 1 pound salmon fillet

Recipe

Preparation Time: 10 mins Cook Time: 12 mins Ready Time: 1 hr 7 mins


• combine the melted butter, vegetable oil, worcestershire sauce, honey mustard sauce, brown sugar, and garlic powder in a large bowl. whisk to combine. reserve 2 tablespoons marinade for basting. place the salmon in a shallow dish and pour the remaining marinade over. cover and chill for 45 minutes.
• preheat the oven's broiler and set the oven rack about 5 inches from the heat source.
• broil salmon for 12 minutes, brushing occasionally with the reserved marinade. salmon is done when it is glazed from the marinade and flakes easily with a fork.

Truly Key Lime Pie Ice Cream

Ingredients

• Servings: 3
• 1 (12 fluid ounce) can evaporated milk
• 1 (14 ounce) can sweetened condensed milk
• 2 cups milk
• 2/3 cup heavy cream
• 2 egg yolks, beaten
• 1 cup white sugar
• 1 cup lime juice
• 2 teaspoons lemon extract (optional)
• 1 (3 ounce) package lime flavored jell-o® mix
• 6 whole graham crackers

Recipe

Preparation Time: 7 mins Cook Time: 10 mins Ready Time: 1 hr 17 mins


• in a saucepan over low heat, combine the evaporated milk, sweetened condensed milk, milk, and heavy cream. cook until warm, whisking frequently. once the mixture is hot to the touch, whisk in the gelatin mix and sugar, stirring constantly until sugar and gelatin are completely dissolved. whisk in the egg yolks, and remove from the heat. stir in the lime juice and lemon extract.
• pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions. this recipe takes a bit longer to set up than the usual ice cream.
• once the ice cream is thick, open the canister, and place large pieces of graham cracker evenly on each side. they will break into smaller pieces as the machine churns. mix for about 5 more minutes. transfer to a freezer container, seal, and freeze until solid. i like to use 1 gallon resealable freezer bags.

Peanut Butter Cups

Ingredients

• Servings: 12
• 1 cup semisweet chocolate chips
• 1/4 cup butter
• 1 tablespoon vegetable oil
• 1/4 cup peanut butter

Recipe

Preparation Time: 10 mins Cook Time: 5 mins Ready Time: 45 mins


• coat a small cup muffin tin with cooking spray. in a microwave-safe bowl, microwave chocolate with butter and oil, stirring often, until melted, 1 to 2 minutes. pour about a tablespoon of the chocolate mixture into each muffin cup.
• melt peanut butter in microwave, 30 to 40 seconds. spoon about 1 teaspoon of melted peanut butter over chocolate in each muffin cup. top with another tablespoon of chocolate.
• chill in refrigerator 30 minutes, until set.

spanikopita

Ingredients

• Servings: 30
• 2 (10 ounce) packages frozen chopped spinach, thawed and well drained
• 1/2 cup crumbled feta cheese
• 1/2 cup shredded mozzarella cheese
• 1/2 cup grated parmesan cheese
• 1 clove garlic, minced
• 1/2 teaspoon salt
• 1 (16 ounce) package whole wheat phyllo dough
• 1/2 cup unsalted butter, melted

Recipe

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


• preheat an oven to 375 degrees f (190 degrees c). lightly grease a baking sheet. mix the spinach, feta cheese, mozzarella cheese, parmesan cheese, garlic, and salt in a bowl.
• arrange one sheet of phyllo dough on a clean work surface and brush with melted butter. cover the remaining phyllo dough with a damp towel. place a second sheet of phyllo on top and brush with butter, then place a third sheet on top. cut the buttered phyllo lengthwise into four strips.
• place about 1 tablespoon of the spinach mixture on the bottom of each strip. take the bottom right corner and fold the dough over the filling to make a triangle. fold the bottom left corner up to make another triangle. continue folding until all the dough is folded. arrange the stuffed triangles, seam-side down, on the prepared baking sheet. lightly brush the triangle with butter. repeat with the remaining phyllo dough and spinach filling.
• bake in the preheated oven until golden brown, about 20 minutes. cool slightly before serving.

enchanted sour cream chicken enchiladas

Ingredients

• Servings: 1
• 2 cups cubed cooked chicken
• 1 cup sour cream
• 1/8 teaspoon salt
• 1 pinch ground black pepper
• 1/2 cup vegetable oil for frying
• 12 (5 inch) corn tortillas
• 1 (4 ounce) can chopped green chilies, drained
• 2 cups shredded monterey jack cheese

Recipe

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


• preheat an oven to 400 degrees f (200 degrees c). grease a 9x13 inch baking dish. combine the chicken, sour cream, salt, and pepper in a bowl; set aside.
• heat the oil in a skillet over medium-high heat. dip the corn tortillas into the hot oil one at a time until softened, about 10 seconds each. spoon a heaping tablespoon of chicken mixture each tortilla, spread down the center and roll into a cylinder. place seam side down into the prepared baking dish. when all tortillas are filled and rolled, sprinkle the green chiles over all and top with the shredded monterey jack cheese.
• bake in the preheated oven until the cheese has melted and the enchiladas are hot, 12 to 15 minutes.

kate's light n' fluffy buttermilk and chocolate chip waffles

Ingredients

• Servings: 10
• 1 1/2 cups all-purpose flour
• 5 tablespoons powdered buttermilk
• 1 1/4 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 cup milk
• 1/4 cup heavy cream
• 2 egg yolks
• 1/4 cup butter, melted
• 2 egg whites
• 1 cup miniature semisweet chocolate chips

Recipe

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


• in a large bowl, mix the flour, powdered buttermilk, baking powder, and baking soda. in a separate bowl, whip the cream using an electric mixer; stir in milk, egg yolks, and melted butter. stir the milk mixture into the dry ingredients until smooth. in a clean glass or metal bowl, whip egg whites to stiff peaks. fold the egg whites and chocolate chips into the batter using a rubber spatula or wooden spoon.
• preheat a waffle iron, and coat with cooking spray. spoon batter the hot iron, and cook until there is no longer steam coming out and the waffles are light brown.

pumpkin-oat scones

Ingredients

• Servings: 12
• 2 cups all-purpose flour
• 1 cup old-fashioned rolled oats
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 6 tablespoons cold butter
• 3/4 cup pumpkin puree
• 2 tablespoons cold milk
• 1 large egg
• 1/2 teaspoon vanilla extract
• 1 cup confectioners' sugar
• 1 tablespoon milk, or as needed
• 1 pinch ground ginger
• 1 dash ground cinnamon, or to taste

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 50 mins


• preheat an oven to 425 degrees f (220 degrees c).
• whisk the flour, oats, baking powder, salt, 1 teaspoon cinnamon, nutmeg, 1/2 teaspoon ground ginger, and cloves together in a mixing bowl. cut the cold butter into the mixture with a pastry blender or fork until the mixture resembles coarse crumbs the size of peas or smaller. whisk the pumpkin puree, 2 tablespoons cold milk, the egg, and vanilla together in a small bowl; fold into the flour mixture until just blended.
• divide dough into two sections on a lightly floured surface. gather each into a ball and knead about 10-12 times. flatten balls to 1/2-inch thickness on a non-stick baking sheet. leave about 2 inches between the rounds. cut rounds into sixths with a butter knife, but do not separate the wedges.
• bake in the preheated oven until the bottoms and edges are just golden brown, 12 to 16 minutes. set aside to cool.
• while the scones cool, mix the confectioners' sugar, 1 tablespoon milk, remaining pinch of ginger, and dash of cinnamon together in a small bowl. add more milk to thin the frosting as needed. pour the frosting into a sealable plastic bag. snip off a corner of the bag and drizzle icing over the cooled scones in a zigzag fashion. the icing will harden as it cools.

Honey-mustard Baked Chicken

Ingredients

• Servings: 4
• 4 skinless, boneless chicken breast halves
• 1/4 cup honey
• 1/4 cup dijon mustard
• 1 1/2 teaspoons curry powder
• 1 tablespoon soy sauce

Recipe

Preparation Time: 5 mins Cook Time: 45 mins Ready Time: 6 hrs 50 mins


• grease a baking dish, and place the chicken breasts into the dish. stir together the honey, dijon mustard, curry powder, and soy sauce in a bowl until thoroughly combined, and spoon the mixture over the chicken breasts. cover the dish with foil, and let marinate in refrigerator 6 hours or overnight.
• preheat oven to 350 degrees f (175 degrees c).
• bake the foil-covered dish in the preheated oven for 30 minutes, then uncover, turn the chicken breasts over, and baste the chicken with sauce. bake an additional 15 minutes, until the juices run clear and the chicken is no longer pink inside. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).

perfect deviled eggs

Ingredients

• Servings: 16
• 8 eggs
• 1/3 cup mayonnaise
• 2 tablespoons worcestershire sauce
• 2 tablespoons cream-style horseradish sauce
• 1 drop hot pepper sauce, or to taste
• salt and pepper to taste
• 1 teaspoon dried parsley flakes, for garnish
• 1 teaspoon paprika, for garnish

Recipe

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


• place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. cover the saucepan and bring the water to a boil; remove from the heat and let the eggs stand in the hot water for 15 minutes. drain the hot water and cool the eggs under cold running water in the sink; peel the cooled eggs.
• cut the chilled eggs in half lengthwise. place the yolks into a mixing bowl and set the whites aside. mash the yolks with a fork until smooth; stir in the mayonnaise, worcestershire sauce, horseradish sauce, hot sauce, salt, and pepper. spoon the yolk mixture into a heavy plastic bag; snip a corner off the bag to create a 1/2-inch opening. pipe the yolks into the egg white halves. sprinkle with parsley and paprika to garnish.

Low Fat Full Flavor Cream Of Broccoli Soup

Ingredients

• Servings: 4
• 1 tablespoon butter
• 4 leeks, chopped
• 1/4 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 1/4 teaspoon ground coriander
• 2 heads fresh broccoli, chopped
• 1 (32 ounce) carton low-sodium chicken broth
• 1 (12 fluid ounce) can fat-free evaporated milk

Recipe

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


• melt butter in a large pot, and cook the leeks over medium heat until soft and translucent, about 5 minutes. stir in salt, pepper, and coriander. reserve about 1/4 cup of small broccoli florets, and cook the rest of the broccoli with the leeks until the broccoli is bright green, about 5 more minutes. pour in the chicken stock, bring the soup to a boil, cover, then simmer until the broccoli is very tender, 10 to 15 minutes.
• 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.
• return the blended soup to the pot, stir in the reserved broccoli florets, and bring to a simmer over medium-low heat, stirring often. simmer until the broccoli florets are tender, 5 to 7 minutes. remove from heat, and mix in the condensed milk. serve hot.

puerto rican breakfast custard

Ingredients

• Servings: 2
• 2 tablespoons cornstarch
• 1/8 teaspoon salt
• 3 tablespoons white sugar
• 1/8 teaspoon ground cinnamon
• 2 cups whole milk

Recipe

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


• whisk together the cornstarch, salt, sugar, and cinnamon in a large saucepan. stir in the milk to evenly blend ingredients, and set over medium-high heat. continue whisking and cooking until custard reaches a thick consistency, 25 to 30 minutes. it is important to stir the entire time, or the custard can easily burn or clump. the custard will continue to thicken as it cools. spoon into bowls to serve.

1-dish Chicken Parmesan

Ingredients

• Servings: 6
• batter:
• mazola pure® cooking spray
• 1 1/2 cups all-purpose flour
• 2 envelopes fleischmann's® rapidrise yeast
• 2 teaspoons sugar
• 1/2 teaspoon salt
• 3/4 cup very warm water (120 degrees f to 130 degrees f)
• 3 tablespoons olive oil
• toppings:
• 12 ounces fully cooked, frozen, breaded chicken (breast or tenders), chopped
• 2 cups spaghetti sauce
• 1 cup italian blend shredded cheese
• 1 teaspoon spice islands® italian herb seasoning

Recipe

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


• mix batter ingredients together in a pre-sprayed 8x8-inch baking dish. let rest 5 to 10 minutes.
• top batter evenly with chicken. pour marinara sauce over chicken, sprinkle with cheese and herbs.
• bake by placing in a cold oven; set temperature to 350 degrees f. bake for 30 minutes, or until done.

pressure cooker teriyaki chicken

Ingredients

• Servings: 8
• 3/4 cup brown sugar
• 3/4 cup reduced-sodium soy sauce
• 1/4 cup vinegar
• 2 tablespoons ground ginger
• 2 tablespoons garlic powder
• 1 teaspoon ground black pepper
• 1 (20 ounce) can crushed pineapple
• 1 cup chicken stock
• 3 pounds boneless, skinless chicken thighs
• 2 tablespoons cornstarch (optional)
• 2 tablespoons cold water (optional)

Recipe

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


• combine brown sugar, soy sauce, vinegar, ginger, garlic powder, pepper, crushed pineapple and juice, and chicken stock in a bowl and stir until the brown sugar is dissolved.
• place chicken thighs in the pressure cooker and pour in the sauce. stir gently to coat. bring the pressure cooker up to high pressure over high heat, then reduce the heat to low, maintaining high pressure. cook for 20 minutes.
• stir cornstarch into cold water and set aside.
• reduce the pressure using the rapid-release method. use a slotted spoon to transfer the chicken to a serving dish; cover with foil and set aside. whisk the cornstarch mixture into the sauce, bring the mixture to a boil, and cook, stirring frequently, until the sauce has thickened, about 3 minutes. serve the chicken topped with the teriyaki sauce.

jack-o-lantern pumpkin pancakes

Ingredients

• Servings: 6
• 1 cup all-purpose flour
• 1 cup quick cooking oats
• 1/4 cup brown sugar
• 2 teaspoons baking powder
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 1 cup milk
• 1 egg, beaten
• 3/4 cup canned pumpkin
• 2 tablespoons vegetable oil
• 3/4 cup semisweet chocolate chips

Recipe

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


• stir together flour, oats, brown sugar, baking powder, cinnamon, cloves, and salt in a large bowl. in a separate large bowl, lightly beat together the milk, egg, pumpkin, and oil. stir flour mixture into the pumpkin mixture, blending just until moistened.
• heat a lightly greased griddle over medium high heat.
• pour batter, 1/3 cup at a time, the prepared griddle. make a jack-o-lantern face in each pancake with the chocolate chips. cook until appear on the surface, then flip and cook until golden brown on the other side, about 5 minutes per side.

peruvian arroz con pollo

Ingredients

• Servings: 6
• 1/4 cup vegetable oil, divided
• 6 chicken thighs, skinned and patted dry
• 6 chicken drumsticks with skin, patted dry
• salt and black pepper to taste
• 1 1/2 bunches fresh cilantro, leaves picked from stems
• 6 cloves garlic, peeled and coarsely chopped
• 1 aji (peruvian) pepper, seeded and deveined
• 1 tablespoon worcestershire sauce
• 1/2 cup orange juice
• 2 cups uncooked white rice
• 2 onions, chopped
• 1/2 cup white
• 3 1/2 cups chicken broth
• 1 teaspoon freshly ground black pepper
• 1 large carrot, peeled and diced
• 1 bell pepper, any color, sliced into rings
• 3/4 cup frozen peas

Recipe

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

Ready Time: 1 hr 35 mins


• place two large skillets over medium heat, pour 2 tablespoons of vegetable oil into each, and heat the oil until it ripples. season the chicken with salt and pepper, divide between the two skillets, and fry until golden brown and crisp, about 15 minutes. use screens over the skillets, if needed, to control spattering. remove the chicken from the skillets, and drain on paper towels.
• place the cilantro leaves, garlic, aji pepper, worcestershire sauce, and orange juice into a blender, and blend until smooth. pour the mixture into one of the skillets, bring to a simmer, and cook and stir over medium-low heat until the mixture turns from bright to dark green, about 5 minutes.
• place the chopped onions into the other skillet, and cook and stir over medium-low heat until the onions turn translucent, 5 to 7 minutes. stir in the rice, and cook and stir until the rice starts to turn opaque, about 5 minutes.
• pour the white into the blender and pulse a few times to rinse off any extra cilantro mixture from the blender, and pour the into the skillet containing the cilantro mixture. bring the mixture back to a simmer over medium heat, scrape the rice and onions into the cilantro mixture, stir in the chicken broth and black pepper, and bring to a boil. place the browned chicken pieces and carrots into the skillet, stir to combine, and cover. reduce heat, and cook until the rice is separate and the chicken is no longer pink in the center, about 30 minutes.
• remove the lid, place the pepper rings on the rice, and sprinkle with frozen peas. cover and cook without stirring until the peppers and peas are tender, about 15 minutes. uncover the skillet and allow the dish to rest for 5 minutes before serving.

Candied Bacon

Ingredients

• Servings: 6
• 1/4 cup packed brown sugar
• 2 tablespoons rice vinegar
• 2 tablespoons maple syrup
• ground black pepper to taste
• 1 pound thick-cut bacon

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• mix brown sugar, rice vinegar, maple syrup, and black pepper in a small bowl.
• place bacon slices on cooling rack set over a baking sheet.
• bake in the preheated oven for 10 minutes, turn slices, and bake another 5 minutes.
• remove bacon and brush both sides with brown sugar mixture. return bacon to the oven and bake another 5 minutes. repeat basting every 5 minutes until bacon is browned and crisp, about 35 minutes.

Michelle's Honeybun Cake

Ingredients

• Servings: 1
• 1 (18.25 ounce) box yellow cake mix
• 4 eggs
• 1 (8 ounce) carton sour cream
• 3/4 cup vegetable oil
• 1/2 cup water
• 1 cup brown sugar
• 1/2 teaspoon ground cinnamon
• 2 cups confectioners' sugar
• 1/4 cup milk
• 1 teaspoon vanilla extract

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 1 hr 25 mins


• preheat oven to 350 degrees f (175 degrees c). grease a 9x13-inch cake pan.
• in a mixing bowl, whisk together the cake mix, eggs, sour cream, vegetable oil, and water to make a smooth batter. in a separate bowl, stir together the brown sugar with cinnamon. pour half the cake batter into the prepared baking pan, and sprinkle the brown sugar-cinnamon mixture over the batter. pour the remaining batter over the cinnamon mixture, and gently swirl the batter a few times with a table knife.
• bake the cake in the preheated oven until lightly golden brown and a toothpick inserted into the center of the cake comes out clean, about 40 minutes.
• stir the confectioners' sugar, milk, and vanilla extract together in a bowl to make a smooth, runny icing. pour the icing over the cake while it's still hot; allow to cool before serving.