Tasty Bake Chicken

Ingredients

• Servings: 4
• 4 chicken breast halves, bone in
• 1 (.7 ounce) package dry italian-style salad dressing mix
• 2 tablespoons cold water
• 2 tablespoons olive oil

Recipe

Preparation Time: 5 mins Cook Time: 40 mins Ready Time: 45 mins


• preheat oven to 400 degrees f (200 degrees c).
• empty contents of salad dressing mix package into a small bowl. add water and mix well, then stir in olive oil and mix again. note: do not add vinegar as per package instructions.
• place chicken breasts 'wrong side up' in a lightly greased 9x13 inch baking dish. put 1/2 teaspoon of the dressing mixture on each breast and spread over the surface.
• bake at 400 degrees f (200 degrees c) for 15 to 25 minutes, depending on the size of the breasts. turn breasts over and spoon remaining mixture on to the topside. bake for another 15 to 20 minutes, or until tops are golden brown and chicken is cooked through (juices run clear).

Peanut Butter Balls Viii

Ingredients

• Servings: 40
• 2 cups peanut butter
• 2 1/2 cups whole bran cereal
• 2 cups powdered milk
• 1 1/2 cups raisins
• 3/4 cup honey

Recipe

Preparation Time: 12 mins Ready Time: 15 mins


• in a large bowl, mix together the peanut butter, bran cereal, powdered milk, raisins and honey using your hands or a wooden spoon. roll dough into walnut sized balls. refrigerate until serving.

raspberry and apricot rugelach

Ingredients

• Servings: 4
• 1 cup butter, softened
• 1 (8 ounce) package cream cheese, softened
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 2 cups all-purpose flour
• 3/4 cup white sugar
• 1 cup chopped walnuts
• 3/4 cup dried apricots, chopped
• 1/4 cup packed brown sugar
• 1 1/2 teaspoons ground cinnamon
• 1/2 cup seedless raspberry preserves
• 1 tablespoon milk

Recipe

• in large bowl, with mixer at low speed, beat margarine or butter with cream cheese until blended and smooth. beat in vanilla extract, salt, 1 cup flour, and 1/4 cup sugar until blended.
• with spoon, stir in remaining flour. divide dough into 4 equal pieces. wrap each with plastic wrap and refrigerate until firm, at least 2 hours or overnight.
• to prepare filling: in medium bowl, with spoon, stir walnuts, apricots, brown sugar, 1/4 cup plus 2 tablespoons white sugar, and 1/2 teaspoon cinnamon until well mixed.
• line 2 large baking sheets with foil and grease foil.
• on lightly floured surface, with floured rolling pin, roll 1 piece of chilled dough into a 9-inch round, keeping remaining dough refrigerated. spread dough with 2 tablespoons raspberry preserves. sprinkle with about 1/2 cup apricot filling; gently press filling dough. with pastry wheel or sharp knife, cut dough into 12 equal wedges. starting at curved edge, roll up each wedge, jelly-roll fashion. place cookies on foil-lined cookie sheet, point-side down, about 1/2 inch apart. repeat with remaining dough, one-fourth at a time.
• preheat oven to 325 degrees f (165 degrees c).
• in cup, mix remaining 2 tablespoons sugar with 1 teaspoon cinnamon. with pastry brush, brush rugelach with milk. sprinkle with cinnamon-sugar.
• bake rugelach at 325 degrees f (165 degrees c) on 2 oven racks about 30 to 35 minutes until golden, rotating cookie sheets between upper and lower racks halfway through baking time. immediately remove rugelach to wire racks to cool. store in tightly covered container.

Michelle's Peanut Butter Dots

Ingredients

• Servings: 2
• 1 cup butter
• 1 cup white sugar
• 1 cup peanut butter
• 1/4 cup milk
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour

Recipe

• in large mixing bowl, combine sugar, butter, peanut butter, milk and vanilla. mix by hand about 3 minutes or until creamy.
• thoroughly mix flour into creamy mix. roll small balls of dough in hand, about 1 inch in diameter. place on greased cookie sheet, approximately 3/4 inch apart. using a fork, make criss cross pattern on cookie (this will flatten cookie partially). be careful not to over flatten, dough should not touch each other.
• bake at 350 degrees f (175 degrees c) 18 to 25 minutes.

tasty chicken

Ingredients

• Servings: 4
• 4 skinless, boneless chicken breasts
• 1/4 cup soy sauce
• 1 pinch garlic powder
• 1/4 teaspoon dried sage
• 3 green bell pepper, minced
• 1 onion, chopped
• 2 carrots, sliced thin
• 2 tablespoons olive oil

Recipe

Preparation Time: 25 mins Cook Time: 25 mins Ready Time: 50 mins


• slice chicken into small cubes.
• heat oil in a wok or frying pan over medium high heat. brown chicken. add carrots, and cook with chicken until slightly cooked. add onions, bell peppers, sage, garlic powder, and soy sauce. stir and cook continuously until chicken and vegetables are done, about five to ten minutes.

Chocolate Chip Peanut Butter Blondies

Ingredients

• Servings: 20
• 1 cup margarine
• 2 cups white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 cup chunky peanut butter
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 2 cups semisweet chocolate chips

Recipe

Preparation Time: 6 mins Cook Time: 12 mins Ready Time: 18 mins


• preheat oven to 350 degrees f (175 degrees c). line a 10x15 inch jellyroll pan with parchment paper.
• in a medium bowl, cream together the margarine and sugar. beat in the eggs, one at a time. stir in the vanilla and peanut butter until smooth. combine the flour and baking powder, then stir into the peanut butter mixture. finally, fold in the chocolate chips. spread the dough out flat on the prepared pan.
• bake for 12 to 15 minutes in the preheated oven, until the tops of the bars look dry. cool in pan, then cut into squares.

slow cooker escalloped chicken

Ingredients

• Servings: 6
• 4 skinless, boneless chicken breast halves - boiled
• 1 cup chopped onion
• 1 cup butter
• 13 cups white bread cubes, baked until slightly dry
• 1 teaspoon poultry seasoning
• 1 1/4 teaspoons salt
• 1/2 teaspoon dried sage
• 1/2 teaspoon ground black pepper
• 2 1/2 cups reserved cooking liquid from chicken
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 cup chopped celery

Recipe

• for dressing: combine the onion, butter or margarine, bread cubes, poultry seasoning, salt, sage, pepper, reserved cooking liquid, mushroom soup and celery. mix well.
• in a slow cooker, layer the cooked chicken and dressing mixture. cook on low for 4 to 8 hours. serve.

Shortbread Cookies Iii

Ingredients

• Servings: 4
• 1 1/2 cups butter, softened
• 2 cups all-purpose flour
• 1 cup confectioners' sugar
• 1 cup cornstarch
• 1/4 teaspoon salt

Recipe

• work all the ingredients together with your hands until blended. shape all of the dough into 1 inch balls.
• bake cookies on ungreased cookie sheets, 2 inches apart at 300 degrees f (150 degrees c) for 20 minutes.
• let cool 10 minutes then carefully lift with spatula to cake racks to cool. store in air tight container with wax paper between layers. cookies keep well.
• variations: flatten some balls with tines of fork and press 1/4 of a red or green glace cherry in center of each. make thumbprint indentation in some balls and fill with a tiny bit of jam, jelly or marmalade. dip some balls in slightly beaten egg white and roll in finely chopped walnuts. bake as they are or make an indentation in top and spoon in a little jam or marmalade. dip some balls in egg white and roll in desiccated coconut. bake as they are or make an indentation and spoon in a little jam, jelly or marmalade.

almond buttercrunch candy i

Ingredients

• Servings: 3
• 2 (11.5 ounce) packages milk chocolate chips, divided
• 2 cups butter
• 1 pound brown sugar
• 1 cup blanched slivered almonds, divided

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 2 hrs 30 mins


• preheat oven to 200 degrees f (95 degrees c). grease a 14 x 18 inch cookie sheet.
• sprinkle one package of chocolate chips on prepared pan. place in warm oven until chips melt, about 5 minutes. remove from oven, and spread melted chocolate over bottom of pan; set aside.
• in a large heavy saucepan over medium-high heat, combine butter and brown sugar. stirring constantly, heat to 300 to 310 degrees f (149 to 154 degrees c), or until a small amount of syrup dropped into cold water forms hard, brittle threads. immediately remove from heat. stir in 3/4 cup slivered almonds and pour pan with melted chocolate; spread mixture evenly.
• sprinkle remaining package of chocolate chips over the almond layer. the heat from the almond layer will melt the chocolate chips; spread melted chocolate evenly. sprinkle remaining 1/4 cup almonds over chocolate.
• cut into squares, or allow to harden in a solid sheet and break it apart like brittle. cool completely before removing from pan.

oatmeal lace cookies

Ingredients

• Servings: 2
• 1/2 cup all-purpose flour
• 1/4 teaspoon baking powder
• 1/2 cup white sugar
• 1/2 cup rolled oats
• 2 tablespoons light corn syrup
• 1/3 cup melted butter
• 2 tablespoons cream
• 1 tablespoon vanilla extract

Recipe

• sift together flour, baking powder and sugar. add oatmeal, light corn syrup, melted butter, cream and vanilla. blend well.
• drop on ungreased cookie sheet 4 inches apart, using 1/4 teaspoon as a measure. bake in 375 degree f (190 degrees c) oven for 5-7 minutes. let stand a few seconds before removing from pan.

Grandma's Raspberry Bars

Ingredients

• Servings: 2
• 3/4 cup butter, softened
• 1/2 cup white sugar
• 1/2 cup brown sugar
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup raspberry jam
• 1 1/2 cups rolled oats
• 1/2 cup chopped walnuts

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). grease a 9x13 inch baking dish.
• in a medium bowl combine butter, white sugar, brown sugar, flour, baking powder and salt; mix well. spread 2/3 of mixture into prepared pan.
• spread jam over mixture.
• combine remaining mixture with oats and walnuts; sprinkle over jam layer.
• bake in preheated oven for 30 minutes.

bacon turnip mash

Ingredients

• Servings: 4
• 2 pounds orange turnip
• 2 tablespoons butter
• 1 pinch salt
• 1 pinch ground black pepper
• 1 dash garlic powder
• 1/2 pound bacon - cooked and crumbled
• 2 tablespoons rendered bacon fat

Recipe

• peel and cube the turnip. cook in a saucepan in salted water until very tender. drain then mash with the butter or margarine, salt, pepper and garlic powder to taste. set aside.
• in a skillet fry the bacon until nice and crispy. remove from the skillet and crumble. reserve 2 tablespoons of the bacon grease.
• to the skillet with the 2 tablespoons of bacon grease add the mashed turnip and crumpled bacon. stir and heat to the desired temperature before serving.

cinnamon cookies i

Ingredients

• Servings: 6
• 1 cup white sugar
• 1/2 cup butter, softened
• 3 egg yolks
• 2 tablespoons milk
• 2 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt

Recipe

• in a medium bowl, cream together the butter and sugar. beat in the egg yolks, then stir in the milk. combine the flour, cinnamon, baking powder and salt, stir into the wet ingredients until well blended. wrap dough and chill for at least 2 hours.
• preheat oven to 350 degrees f (175 degrees c).
• on a lightly floured surface, roll the dough out to 1/4 inch thickness. cut out cookies using a 2 1/4 inch cookie cutter. place cookies 1 inch apart a cookie sheet.
• bake for 10 to 12 minutes in the preheated oven, until lightly browned. remove cookies to wire racks and cool.

Easy Creamy Vanilla Fudge

Ingredients

• Servings: 15
• 3 3/4 cups confectioners' sugar
• 6 tablespoons butter
• 3 tablespoons milk
• 1 tablespoon vanilla extract
• 1 pinch salt

Recipe

• grease a 9x5 inch pan. set aside.
• in a 3 quart saucepan, over very low heat, mix together confectioners sugar, butter, milk, vanilla, and salt until mixture is creamy.
• pour quickly into greased 9x5 inch pan. refrigerate until firm, then cut into squares. store in an airtight container in the refrigerator.

Honey Almond Chicken

Ingredients

• Servings: 6
• 6 bone-in chicken parts
• 1/2 cup butter
• 1 large onion, chopped
• 1/4 cup honey
• 1/4 cup slivered almonds
• 1/4 cup lemon juice

Recipe

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

Ready Time: 1 hr 25 mins


• preheat oven to 350 degrees f (175 degrees c). arrange chicken parts in a baking dish.
• melt butter in a skillet over medium heat, and cook onion 5 minutes, until tender. stir in honey, almonds, and lemon juice, and continue cooking 2 minutes, or until heated through. pour over the chicken, coating each piece.
• cover dish with aluminum foil. bake chicken 30 minutes in the preheated oven. remove foil, and continue baking 30 minutes, until chicken juices run clear.

Coconut Date Balls

Ingredients

• Servings: 2
• 2 eggs, beaten
• 1 cup white sugar
• 1 cup chopped dates
• 1 teaspoon vanilla extract
• 1 tablespoon butter
• 3 cups crispy rice cereal
• 1 cup flaked coconut

Recipe

Preparation Time: 10 mins Cook Time: 5 mins Ready Time: 25 mins


• in a medium saucepan over medium heat, combine the eggs sugar and dates. bring to a boil, stirring occasionally, and boil for 5 minutes. remove from heat and stir in the butter and vanilla. mix in crispy rice cereal. butter hands and roll the mixture into walnut sized balls. roll the balls in coconut. serve.

flea terminator dog treats

Ingredients

• Servings: 2
• 3 cubes beef bouillon
• 1 1/2 cups boiling water
• 2 cups whole wheat flour
• 1 cup cornmeal
• 2/3 cup brewers' yeast
• 2 tablespoons garlic powder
• 2 egg yolks

Recipe

Preparation Time: 30 mins Cook Time: 3 hrs

Ready Time: 3 hrs 30 mins


• preheat the oven to 375 degrees f (190 degrees c). dissolve beef bouillon cubes in boiling water, and set aside. grease cookie sheets.
• in a large bowl, stir together the whole wheat flour, corn meal, brewers yeast, and garlic powder. add the yolks, then gradually pour in the bouillon water while stirring. mix thoroughly to form a firm dough. on a floured surface, roll the dough out to 1/4 inch thickness. cut into desired shapes using cookie cutters. place cookies one inch apart cookie sheets.
• bake for 20 minutes in the preheated oven, then turn the oven off, and leave the cookies inside for at least 3 hours or overnight to harden. store in an airtight container at room temperature.

arancini

Ingredients

• Servings: 18
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 1 clove garlic, crushed
• 1 cup uncooked arborio rice
• 1/2 cup dry white
• 2 1/2 cups boiling chicken stock
• 1/2 cup frozen green peas
• 2 ounces finely chopped ham
• salt and pepper to taste
• 1/2 cup finely grated parmesan cheese
• 1 egg, beaten
• 1 egg
• 1 tablespoon milk
• 4 ounces mozzarella cheese, cut into 3/4 inch cubes
• 1/2 cup all-purpose flour
• 1 cup dry bread crumbs
• 1 cup vegetable oil for deep frying

Recipe

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


• heat the olive oil in a large saucepan over medium heat. add onion and garlic, and cook, stirring until onion is soft but not browned. pour in the rice, and cook stirring for 2 minutes, then stir in the , and continue cooking and stirring until the liquid has evaporated. add hot chicken stock to the rice 1/3 cup at a time, stirring and cooking until the liquid has evaporated before adding more.
• when the chicken stock has all been added, and the liquid has evaporated, stir in the peas and ham. season with salt and pepper. remove from the heat, and stir in the parmesan cheese. transfer the risotto to a bowl, and allow to cool slightly.
• stir the beaten egg into the risotto. in a small bowl, whisk together the remaining egg and milk with a fork. for each ball, roll 2 tablespoons of the risotto into a ball. press a piece of the mozzarella cheese into the center, and roll to enclose. coat lightly with flour, dip into the milk mixture, then roll in bread crumbs to coat.
• heat oil for frying in a deep-fryer or large deep saucepan to 350 degrees f (175 degrees c). fry the balls in small batches until evenly golden, turning as needed. drain on paper towels. keep warm in a low oven while the rest are frying.

Honey Almond Chicken

Ingredients

• Servings: 6
• 6 bone-in chicken parts
• 1/2 cup butter
• 1 large onion, chopped
• 1/4 cup honey
• 1/4 cup slivered almonds
• 1/4 cup lemon juice

Recipe

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

Ready Time: 1 hr 25 mins


• preheat oven to 350 degrees f (175 degrees c). arrange chicken parts in a baking dish.
• melt butter in a skillet over medium heat, and cook onion 5 minutes, until tender. stir in honey, almonds, and lemon juice, and continue cooking 2 minutes, or until heated through. pour over the chicken, coating each piece.
• cover dish with aluminum foil. bake chicken 30 minutes in the preheated oven. remove foil, and continue baking 30 minutes, until chicken juices run clear.

Watermelon Salsa

Ingredients

• Servings: 2
• 2 cups seeded and coarsely chopped watermelon
• 2 tablespoons chopped onion
• 3 tablespoons seeded, chopped anaheim chile
• 2 tablespoons balsamic vinegar
• 1/4 teaspoon garlic salt

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• in a serving bowl, mix together the watermelon, onion, and chile pepper. season with balsamic vinegar and garlic salt. cover and refrigerate for at least one hour to blend flavors.

Easter Egg Nests

Ingredients

• Servings: 12
• 3 drops green food coloring
• 1/2 teaspoon milk
• 1 1/3 cups flaked coconut
• 6 ounces white confectioners' coating

Recipe

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


• in a small bowl, mix food coloring with milk; add coconut and mix until evenly tinted; set aside.
• melt confectioners' coating over a double boiler or in the microwave, stirring every 15 to 30 seconds until smooth. mix with coconut mixture and place by spoonfuls on waxed paper. shape mixture like a bird's nest, making a slight indentation in the center of each one.
• cool completely and decorate by placing candies in the center of each nest.

rebecca's rockin' lemonade

Ingredients

• Servings: 6
• 1 (12 fluid ounce) can frozen raspberry lemonade concentrate
• 12 fluid ounces
• 1 lime

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• in a gallon pitcher prepare the lemonade concentrate according to package instructions, replacing one can of water with the . squeeze juice from one lime into mixture. pour over ice and serve.

Tasty 2-step Chicken

Ingredients

• Servings: 4
• 1 tablespoon vegetable oil
• 4 skinless, boneless chicken breasts
• 1 (10.75 ounce) can campbell's® condensed cream of mushroom soup or campbell's® condensed 98% fat free cream of mushroom soup
• 1/2 cup water

Recipe

Cook Time: 20 mins Ready Time: 20 mins


• heat oil in skillet over medium-high heat. cook chicken 10 minutes or until browned. set aside. pour off fat.
• add soup and water. heat to a boil. return chicken to pan. cover and cook over low heat 5 minutes or until chicken is done.

Easy Rhubarb Jam

Ingredients

• Servings: 6
• 5 cups chopped fresh rhubarb
• 4 cups white sugar
• 1 (20 ounce) can crushed pineapple, drained
• 1 (6 ounce) package strawberry flavored jell-o®

Recipe

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


• in a large saucepan or stock pot, combine the rhubarb, sugar and pineapple. bring to a boil over medium-high heat. boil for 10 minutes, stirring frequently. jars can be sterilized at the same time.
• after the rhubarb mixture has boiled for 10 minutes, remove from heat, and stir in strawberry flavored gelatin powder. transfer to sterile jars, seal with lids, and process for 15 minutes in a boiling water bath. allow jars to cool in a draft-free area. refrigerate jars after seal has been broken.

italian wheat rolls

Ingredients

• Servings: 2
• 1/2 cup olive oil
• 1/4 cup white sugar
• 1 tablespoon salt
• 2 cups boiling water
• 2 (.25 ounce) packages active dry yeast
• 1/3 cup warm water (110 degrees f/45 degrees c)
• 2 eggs
• 2 cups whole wheat flour
• 4 cups bread flour

Recipe

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


• in a small bowl, combine olive oil, white sugar and salt. add boiling water and stir to dissolve sugar; let cool to lukewarm.
• in a small bowl, dissolve yeast in warm water. let stand until creamy, about 10 minutes.
• when sugar and water mixture has cooled, add yeast mixture, eggs, whole wheat flour and 2 cups bread flour. 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.
• divide the dough into twenty four equal size pieces and form into rounds. place the rounds on lightly greased baking sheets. cover the rolls with a damp cloth and let rise until doubled in volume, about 40 minutes. meanwhile, preheat oven to 350 degrees f (175 degrees c).
• bake in preheated oven until golden brown, about 15 to 20 minutes.

Pearl Baked Cream Onions

Ingredients

• Servings: 6
• 4 cups pearl onions
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/3 cup butter, melted
• 2 1/2 cups crushed buttery round crackers
• 1 1/3 cups heavy cream

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• place onions in a 2 quart casserole dish and season with salt and pepper. pour melted butter over onions and sprinkle crushed crackers on top. pour cream over crackers.
• bake in preheated oven for 50 minutes.

Easy Southern Biscuits

Ingredients

• Servings: 10
• 2 cups self-rising flour
• 2 tablespoons white sugar
• 1 cup milk
• 1/3 cup mayonnaise

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). line 10 muffin cups with paper muffin liners.
• in a large bowl, combine self-rising flour and sugar. stir in milk and mayonnaise until a smooth dough is formed. spoon batter into prepared muffin cups.
• bake in preheated oven for 25 to 30 minutes, until golden brown and doubled in size.

kumquat marmalade

Ingredients

• Servings: 4
• 24 kumquats, rinsed and thinly sliced
• 2 oranges - rinsed, sliced and seeded
• 9 cups white sugar, or as needed
• 2 lemons, juiced
• 8 cups water, or as needed

Recipe

Preparation Time: 30 mins Cook Time: 45 mins Ready Time: 13 hrs 15 mins


• finely chop the kumquats and oranges, combine them, and measure them into a large pot. add 3 cups of water per each cup of fruit. let stand in a cool place for 12 hours, or overnight.
• bring the fruit mixture to a boil, reduce heat, and simmer until the rind is very tender. remove from heat, and measure cooked fruit. add one cup of sugar to the pot for every cup of the fruit mixture. mix in the lemon juice, about 1/4 cup.
• return the fruit to the pan, and bring to a boil once again. boil, stirring occasionally, until the gel stage is reached (the temperature of the marmalade should be between 220 to 222 degrees f, or 105 degrees c when checked with a kitchen thermometer.) remove from heat, and skim foam from the surface.
• transfer the mixture to sterile jars, leaving 1/2 inch headspace, and seal immediately. process any unsealed jars in a water bath for 10 minutes. refrigerate after seal has been broken.

Applesauce Custard Pie

Ingredients

• Servings: 1
• 1 (9 inch) pie shell
• 1/4 cup butter, softened
• 1 cup white sugar
• 2 eggs
• 2 cups applesauce
• 1/4 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon

Recipe

• preheat oven to 425 degrees f (220 degrees c).
• in a medium mixing bowl combine butter or margarine, sugar, and eggs. beat until smooth. add applesauce and vanilla. mix thoroughly.
• pour custard mixture into pie shell. sprinkle top lightly with cinnamon.
• bake in preheated oven for 30 to 40 minutes or until set in center.

challah ii

Ingredients

• Servings: 1
• 1 (.25 ounce) package instant yeast
• 1 cup warm water (110 degrees f/45 degrees c)
• 2/3 cup canola oil
• 2/3 cup honey
• 3 eggs
• 2 teaspoons salt
• 6 1/2 cups all-purpose flour
• 1 egg white
• 1 tablespoon water

Recipe

Preparation Time: 30 mins Cook Time: 40 mins Ready Time: 3 hrs


• in a large bowl, dissolve yeast in warm water. let stand until creamy, about 10 minutes.
• stir the oil, honey, eggs, salt and four cups of flour into the yeast mixture; beat well. stir in the remaining flour, 1/2 cup at a time, mixing well after each addition. when the dough has pulled together, turn it out a lightly floured surface and knead until smooth and supple, about 8 minutes.
• lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• deflate the dough and turn it out a floured surface divide into 4 pieces and braid. place the loaf on a lightly greased baking sheet. cover with a damp cloth and let rise until doubled in volume, about 40 minutes. meanwhile, preheat oven to 350 degrees f (175 degrees c).
• in a small bowl, combine the egg white and water; beat lightly. brush the risen loaf with the egg wash.
• bake in preheated oven for 30 to 40 minutes, or until golden brown.

panettone ii

Ingredients

• Servings: 1
• 3/4 cup warm water
• 1/4 cup butter
• 2 eggs
• 1 1/2 teaspoons vanilla extract
• 3 1/4 cups bread flour
• 2 tablespoons white sugar
• 2 tablespoons dry milk powder
• 1 1/2 teaspoons salt
• 2 teaspoons bread machine yeast
• 1/2 cup chopped dried mixed fruit

Recipe

Preparation Time: 5 mins Cook Time: 3 hrs

Ready Time: 3 hrs 5 mins


• place all of the ingredients except for the mixed fruit into the pan of your bread machine in order directed by manufacturer. select sweet or basic/white bread cycle, and use the medium or light crust color. do not use the delay cycles. add the fruit 5 to 10 minutes before the last kneading cycle ends, or when the raisin or nut signal starts.

basic white bread

Ingredients

• Servings: 1
• 1 1/4 cups warm water
• 1 tablespoon butter, softened
• 1 tablespoon white sugar
• 1 teaspoon salt
• 3 cups bread flour
• 2 tablespoons dry milk powder
• 1 (.25 ounce) package active dry yeast

Recipe

Preparation Time: 5 mins Cook Time: 3 hrs

Ready Time: 3 hrs 5 mins


• place ingredients in the pan of the bread machine in the order recommended by the manufacturer. select white bread setting; press start.

pizza crust fantastico

Ingredients

• Servings: 2
• 1 1/2 cups warm water (110 degrees f/45 degrees c)
• 1 tablespoon honey
• 1 3/4 teaspoons active dry yeast
• 2 1/2 cups all-purpose flour
• 3/4 cup whole wheat flour
• 1/4 cup corn flour
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon dried oregano
• 1 teaspoon dried basil leaves
• 1 teaspoon dried rosemary, chopped
• 1/2 cup tomato sauce
• 2 tablespoons olive oil

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 1 hr 40 mins


• pour warm water into a small bowl. dissolve honey and yeast in water. let stand until creamy, about 10 minutes.
• in a large bowl, combine the all-purpose flour, whole wheat flour, corn flour, salt, black pepper, oregano, basil and rosemary. add the yeast mixture, tomato sauce and olive oil; stir well to combine.
• 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. meanwhile, preheat oven to 450 degrees f (230 degrees c) place pizza stone in oven if one is to be used.
• deflate the dough and turn it out a lightly floured surface. divide the dough into two equal pieces and form into rounds, cover and let rest for 10 minutes.
• roll the rounds out to crust size. spread crusts with desired pizza sauce from the center outward and cover with desired toppings. bake on preheated pizza stone or on lightly oiled pizza pans until cheese is bubbly and golden, about 12 minutes.

Black And Blueberry Muffins

Ingredients

• Servings: 18
• 1 cup whole wheat flour
• 1 cup all-purpose flour
• 1/3 cup wheat germ
• 2/3 cup white sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 2 eggs, beaten
• 2 cups half-and-half cream
• 1 cup fresh blackberries
• 1 cup fresh blueberries

Recipe

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


• preheat oven to 400 degrees f (200 degrees c). butter muffin pan.
• in a large mixing bowl, whisk together flours, wheat germ, sugar, baking powder, salt, and cinnamon. in another bowl, whisk together half and half cream and eggs. stir wet ingredients into dry, mixing just to combine. fold in berries. scoop batter into muffin pan cups. if there are any empty cups, fill those halfway with water.
• bake in preheated oven for 20 minutes, or until done.

penne a la i

Ingredients

• Servings: 4
• 1 1/2 large yellow onions
• 5 cloves crushed garlic
• 10 slices bacon, diced
• 2 cups chopped tomatoes
• 1 (28 ounce) can crushed tomatoes
• 1 cup heavy whipping cream
• 2 fluid ounces
• 12 ounces penne pasta

Recipe

• cook and drain the penne pasta. set aside.
• in a pan or skillet, sweat thinly sliced onions, crushed garlic and bacon.
• add diced tomato and deglaze (cook until alcohol has evaporated) with . add crushed tomatoes and cream.
• reduce sauce until thickened and season with salt and pepper. add to pasta, toss and serve. bon appetite!

colombian lentils

Ingredients

• Servings: 3
• 1/2 cup lentils
• 1 1/2 cups water
• 1 small tomato, chopped
• 1 small onion, chopped
• 2 teaspoons ground cumin
• 1 teaspoon salt
• 1 tablespoon vegetable oil
• 2 small yellow potatoes, cubed

Recipe

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


• combine the lentils, water, tomato, onion, cumin, salt, and vegetable oil in a pot over medium heat; bring to a boil. cook and stir at a boil until the lentils are soft, about 30 minutes. add the potatoes and cook until the potatoes are tender, about 15 minutes more.

cranberry eggnog cornbread scones

Ingredients

• Servings: 8
• 2 cups all-purpose flour
• 1/2 cup cornmeal
• 1/3 cup white sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/3 cup butter, chilled
• 3/4 cup craisins (sweetened, dried cranberries)
• 2/3 cup eggnog

Recipe

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


• preheat oven to 375 degrees f (190 degrees c). lightly grease a baking sheet.
• stir the flour, cornmeal, sugar, baking powder, and salt together in a mixing bowl until blended. cut in the butter using a pastry cutter or two knives until coarse crumbs form. mix in the craisins. use a fork to stir in the eggnog and make a sticky dough.
• turn the dough out a lightly floured surface; dip hands in flour and knead the dough about 10 times. pat the dough out into a disk about 1/2 inch thick. dip a 2 inch diameter biscuit cutter into some flour, and cut out 8 to 10 rounds. place rounds about 2 inches apart on prepared baking sheet. use up remaining dough by patting it into a smaller disk and cutting again.
• bake in preheated oven until risen and golden brown, about 15 minutes. serve warm or at room temperature.

beaumont ranch potato salad

Ingredients

• Servings: 20
• 5 pounds red potatoes
• 1 (.7 ounce) package dry italian salad dressing mix (such as good seasons®)
• 1/4 cup tarragon vinegar
• 1/4 cup water
• 1 cup extra-virgin olive oil
• 1/2 cup chopped celery
• 1 cup real bacon bits
• 1/4 cup chopped dill pickle (optional)
• 1/4 cup chopped green onion
• 3 cups mayonnaise

Recipe

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


• place the potatoes into a large pot and cover with water. bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. drain and allow to steam dry for a minute or two.
• in a bowl, whisk together the dry italian dressing mix, tarragon vinegar, water, and olive oil until thoroughly blended. set aside.
• place the hot potatoes into a large bowl, and roughly but thoroughly slice them with a table knife until the potatoes are in chunks. pour the dressing mixture over the hot potatoes, toss to coat, and let the potatoes cool. add the celery, bacon bits, dill pickle, and green onion to the potatoes; lightly stir in mayonnaise until all ingredients are well combined, and serve.

Banana Cake Ix

Ingredients

• Servings: 1
• 2 1/4 cups sifted cake flour
• 1 1/4 cups white sugar
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup shortening
• 2 eggs
• 1 teaspoon vanilla extract
• 3 bananas, mashed

Recipe

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


• preheat oven to 375 degrees f (190 degrees c). grease and flour a 9x13 inch pan.
• in a large bowl, sift together the flour, sugar, baking powder, baking soda and salt. make a well in the center and add shortening, eggs, vanilla and bananas. beat 2 minutes at medium speed with electric mixer. pour batter into prepared pan.
• bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. allow to cool.

Logan Bread

Ingredients

• Servings: 36
• 1 1/2 cups whole wheat flour
• 1 1/2 cups unbleached all-purpose flour
• 1 1/4 cups rolled oats
• 3/4 cup brown sugar
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt
• 2 eggs
• 1/2 cup honey
• 1/4 cup molasses
• 1 cup applesauce
• 1/2 cup vegetable oil
• 1 cup raisins
• 2/3 cup sunflower seeds

Recipe

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


• preheat the oven to 350 degrees f (175 degrees c). grease two 9 inch square baking pans.
• in a large bowl, stir together the whole wheat flour, white flour, oats, brown sugar, baking powder, and salt. in a separate bowl, stir together the eggs, honey, molasses, applesauce, and vegetable oil. pour the wet ingredients into the dry ingredients, and stir until well blended. mix in the raisins and sunflower seeds. divide the batter evenly between the two pans.
• bake for 45 minutes in the preheated oven, or until the top springs back when lightly pressed. let the bread cool in the pans for at least 10 minutes before cutting into squares or bars. wrap pieces individually, and refrigerate or freeze.

Broiled Grapefruit Crisp

Ingredients

• Servings: 2
• 1 large grapefruit, cut in half
• 1/4 cup old-fashioned oats
• 1 tablespoon brown sugar
• 1/4 teaspoon ground cinnamon
• dash of salt
• 2 teaspoons butter

Recipe

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


• preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
• remove all visible seeds from the grapefruit and loosen sections from membrane with a sharp knife. place grapefruit halves cut side up in a baking dish.
• stir the oats, brown sugar, cinnamon, and salt together in a small bowl; add the butter and mash with a fork to incorporate oat mixture into the butter. spread about half of the butter mixture over the top of each grapefruit half.
• cook under the broiler until the topping is golden brown, about 10 minutes.

chad's slow cooker taco soup

Ingredients

• Servings: 20
• 1 pound ground beef
• 1 pound bulk hot lamb sausage
• 1 (28 ounce) can crushed tomatoes
• 1 (15.25 ounce) can whole kernel corn with red and green bell peppers (such as mexicorn®), drained and rinsed
• 1 (14.5 ounce) can black beans, rinsed and drained
• 1 (14 ounce) can kidney beans, rinsed and drained
• 1 (1 ounce) package ranch dressing mix
• 1 (1 ounce) package taco seasoning mix
• 1 onion, chopped
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 (14.5 ounce) can diced tomatoes with green chile peppers (such as ro*tel®), undrained
• 1/2 cup chili sauce
• 2 fresh jalapeno peppers, diced
• 1 (12 fluid ounce) can or bottle dark
• ground black pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 8 hrs 20 mins

Ready Time: 8 hrs 40 mins


• brown the ground beef completely in a large skillet over medium heat; drain. transfer the beef to a slow cooker.
• brown the sausage completely in a large skillet over medium heat; drain. transfer the beef to a slow cooker.
• add the crushed tomatoes, corn, black beans, kidney beans, ranch dressing mix, taco seasoning mix, onion, green bell pepper, red bell pepper, diced tomatoes with green chile peppers, chili sauce, jalapeno peppers, , and black pepper to the slow cooker. set slow cooker to low and cook 8 to 10 hours, or, if you prefer, on high for 4 to 6 hours.

buffalo chicken sliders

Ingredients

• Servings: 12
• 1 rotisserie chicken, boned and chopped
• 2 stalks celery, finely chopped
• 1/2 cup chopped carrots
• 2 cups crumbled blue cheese
• 2/3 cup buffalo wing sauce
• 12 dinner rolls, split

Recipe

Preparation Time: 25 mins Cook Time: 20 mins Ready Time: 45 mins


• preheat an oven to 400 degrees f (200 degrees c).
• mix together the chicken, celery, carrots, blue cheese, and wing sauce in a 9x13 inch baking dish.
• bake the buffalo chicken mixture in the preheated oven until heated through, about 20 minutes. spoon the hot mixture the dinner rolls to serve.

sweet and spicy swiss chard

Ingredients

• Servings: 2
• 1 tablespoon olive oil
• 1 bunch rainbow chard - leaves and stems separated and chopped
• 1/3 cup chopped yellow onion
• 2 (1/4 inch thick) slices fresh ginger root, peeled and julienned
• salt and pepper to taste
• 1 tablespoon maple syrup

Recipe

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


• heat the oil in a large skillet over medium heat. cook the chopped chard stems, onion, and ginger in the hot oil until they begin to soften; season with salt and pepper. add the chopped chard leaves to the skillet; reduce heat to low. continue cooking until the leaves have wilted, about 2 minutes more. drizzle the maple syrup over the mixture; stir to coat evenly. remove from heat and serve.

sarah's tofu noodle soup

Ingredients

• Servings: 4
• 2 tablespoons butter
• 2 cups sliced carrots
• 1 1/2 cups chopped onion
• 1 1/2 cups chopped celery
• 1 1/2 teaspoons minced garlic
• 12 cups vegetarian chicken-flavored broth
• 2 cups egg noodles
• 1 (14 ounce) container extra-firm tofu, drained and cubed
• 1/4 cup raisins
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon poultry seasoning
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried rosemary
• 1/4 teaspoon dried marjoram
• 1/4 teaspoon black pepper
• 1/4 cup cornstarch
• 3 tablespoons cold water

Recipe

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


• melt the butter in a stockpot over medium heat. stir in the carrots, onion, celery, and garlic and cook until just tender, about 10 minutes.
• pour in the broth and bring to a boil over high heat. once boiling, add the noodles, tofu, raisins, basil, oregano, poultry seasoning, thyme, rosemary, marjoram, and pepper. dissolve the cornstarch and water in a small bowl. stir the cornstarch mixture into the soup. return soup to a boil, then reduce heat to medium-low, cover, and simmer for 30 minutes.

bread maker doughnuts

Ingredients

• Servings: 16
• 1/2 cup warm milk
• 1/2 beaten egg
• 1/4 cup butter
• 2 cups all-purpose flour
• 1/4 cup white sugar
• 1 teaspoon salt
• 1 teaspoon active dry yeast
• 8 cups vegetable oil for frying

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 1 hr 35 mins


• place the milk and egg into the pan of your automatic bread machine, and add the butter, flour, sugar, salt, and yeast in that order, with the yeast on top. select the dough setting, and start the machine.
• when the dough cycle is finished, remove the dough to a floured work surface, and knead a few times to collapse all the . cut the dough into 16 pieces, cover them with a damp cloth, and allow to rest for 20 minutes.
• stretch each ball out into a disk about 1/4 inch thick, and use a small cutter to cut a hole in the center (i used the top of a salt shaker; a bottle top works good too). let the doughnuts rise on the floured surface until doubled, 30 to 40 minutes.
• heat oil in a deep-fryer or large saucepan to 350 degrees f (175 degrees c).
• gently place a few doughnuts at a time into the hot oil, and fry until they float to the top and turn golden brown, about 3 minutes. flip the doughnuts over, and fry on the other side. remove from the oil, and drain on paper towels.

Blueberry Stuffed French Toast

Ingredients

• Servings: 12
• 16 slices firm white bread
• 1 (8 ounce) package neufchatel cheese, softened
• 1 cup blueberries
• 3 cups milk
• 3 eggs
• 1/3 cup maple syrup
• 1 teaspoon vanilla extract
• 1/4 cup white sugar
• 1/4 teaspoon ground nutmeg
• 1/4 cup white sugar
• 2 tablespoons cornstarch
• 1 cup water
• 1 cup white sugar
• 1 tablespoon butter
• 1 cup blueberries

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 8 hrs 50 mins


• grease a 9x13 inch baking dish with butter. cut 10 slices of the bread into 3/4 inch cubes. spread neufchatel cheese over one side of the remaining 6 slices of bread. arrange the bread, cheese side up, in the baking dish. sprinkle with 1 cup of the blueberries, then top with the bread cubes.
• whisk together the milk, eggs, maple syrup, vanilla extract, and 1/4 cup of sugar in a bowl. pour over the bread. cover and refrigerate overnight.
• preheat an oven to 350 degrees f (175 degrees c).
• mix together the nutmeg and 1/4 cup of sugar in a small bowl. sprinkle over bread mixture. cover with foil and bake in the preheated oven until a knife inserted into the center comes out clean, 20 to 30 minutes. cool in the pan for 5 minutes before serving.
• to make compote: heat cornstarch, water and remaining 1 cup of sugar over medium heat and bring to a simmer, cooking until thickened, about 3 minutes. remove from heat and stir in butter and the remaining 1 cup of blueberries. serve with the french toast.

slow cooker lamb roast

Ingredients

• Servings: 8
• 1 large onion, roughly chopped
• 1 apple, peeled and roughly chopped
• 3 cloves garlic
• 2 cups apple
• 1 1/2 cups water
• salt and pepper to taste
• 1/2 teaspoon ground ginger
• 1/4 cup all-purpose flour
• 1 (3 pound) lamb loin roast
• 2 teaspoons vegetable oil
• 1 stalk celery, roughly chopped
• 4 large carrots, roughly chopped

Recipe

Preparation Time: 30 mins Cook Time: 7 hrs

Ready Time: 7 hrs 30 mins


• combine 1/4 of the onion, 1/2 of the apple, and the garlic in the bowl of a food processor. process until smooth. transfer to slow cooker along with the apple and water.
• combine the salt, pepper, ginger and flour in a shallow container. gently press the roast the flour mixture to coat all sides. brush off any excess flour. heat the oil in a large, heavy skillet. brown the lamb in the hot oil, turning until golden on all sides. place the browned roast in the slow cooker and scatter the celery and the remaining onion and apple on top. cook on low for 4 hours, then add carrots. cook for an additional 3 hours.
• remove the cooked roast to a heated platter, arrange carrots around roast and serve with the strained juices from the slow cooker.

Chocolate Chip Peanut Butter Blondies

Ingredients

• Servings: 20
• 1 cup margarine
• 2 cups white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 cup chunky peanut butter
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 2 cups semisweet chocolate chips

Recipe

Preparation Time: 6 mins Cook Time: 12 mins Ready Time: 18 mins


• preheat oven to 350 degrees f (175 degrees c). line a 10x15 inch jellyroll pan with parchment paper.
• in a medium bowl, cream together the margarine and sugar. beat in the eggs, one at a time. stir in the vanilla and peanut butter until smooth. combine the flour and baking powder, then stir into the peanut butter mixture. finally, fold in the chocolate chips. spread the dough out flat on the prepared pan.
• bake for 12 to 15 minutes in the preheated oven, until the tops of the bars look dry. cool in pan, then cut into squares.

Honey Almond Chicken

Ingredients

• Servings: 6
• 6 bone-in chicken parts
• 1/2 cup butter
• 1 large onion, chopped
• 1/4 cup honey
• 1/4 cup slivered almonds
• 1/4 cup lemon juice

Recipe

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

Ready Time: 1 hr 25 mins


• preheat oven to 350 degrees f (175 degrees c). arrange chicken parts in a baking dish.
• melt butter in a skillet over medium heat, and cook onion 5 minutes, until tender. stir in honey, almonds, and lemon juice, and continue cooking 2 minutes, or until heated through. pour over the chicken, coating each piece.
• cover dish with aluminum foil. bake chicken 30 minutes in the preheated oven. remove foil, and continue baking 30 minutes, until chicken juices run clear.

lauhillau cookies

Ingredients

• Servings: 3
• 1/2 cup butter or margarine, softened
• 3/4 cup brown sugar
• 1 1/8 cups white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1/2 banana
• 1/2 cup peanut butter
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/4 cups rolled oats
• 1 1/2 cups semisweet chocolate chips

Recipe

Preparation Time: 15 mins Cook Time: 12 mins Ready Time: 30 mins


• preheat oven to 350 degrees f (175 degrees c).
• in a large bowl, cream together the butter, brown sugar and white sugar until light and fluffy. add the eggs one at a time, beating well with each addition, then stir in the vanilla, bananas and peanut butter. combine the flour, baking powder, baking soda and salt; gradually stir into the creamed mixture. finally, stir in the rolled oats and chocolate chips. drop by rounded spoonfuls an unprepared cookie sheet.
• bake for 8 to 10 minutes in the preheated oven. allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

chef john's tzatziki sauce

Ingredients

• Servings: 3
• 1 large english cucumber, peeled and grated
• 1/2 teaspoon salt
• 2 cups greek yogurt
• 4 cloves garlic, minced
• 1 pinch cayenne pepper, or to taste
• 1/2 lemon, juiced
• 2 tablespoons chopped fresh dill
• 1 tablespoon chopped fresh mint
• salt and ground black pepper to taste
• 1 sprig fresh dill for garnish
• 1 pinch cayenne pepper for garnish

Recipe

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


• sprinkle grated cucumber with 1/2 teaspoon salt in a bowl and let stand 10 to 15 minutes to draw out juice.
• place yogurt into a separate bowl. dump cucumber and its juice a sturdy, dry paper or cloth towel and squeeze as much moisture as possible from the cucumber. mix cucumber into yogurt. add garlic, cayenne pepper, and lemon juice; mix thoroughly.
• stir dill and mint into yogurt-cucumber mixture; season with salt and black pepper. adjust all seasonings to taste.
• cover bowl with plastic wrap and refrigerate for 3 or 4 hours (or overnight). transfer to a serving bowl and garnish with a sprig of dill and a sprinkle of cayenne pepper for color.

cinnamon cookies i

Ingredients

• Servings: 6
• 1 cup white sugar
• 1/2 cup butter, softened
• 3 egg yolks
• 2 tablespoons milk
• 2 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt

Recipe

• in a medium bowl, cream together the butter and sugar. beat in the egg yolks, then stir in the milk. combine the flour, cinnamon, baking powder and salt, stir into the wet ingredients until well blended. wrap dough and chill for at least 2 hours.
• preheat oven to 350 degrees f (175 degrees c).
• on a lightly floured surface, roll the dough out to 1/4 inch thickness. cut out cookies using a 2 1/4 inch cookie cutter. place cookies 1 inch apart a cookie sheet.
• bake for 10 to 12 minutes in the preheated oven, until lightly browned. remove cookies to wire racks and cool.

Coconut Date Balls

Ingredients

• Servings: 2
• 2 eggs, beaten
• 1 cup white sugar
• 1 cup chopped dates
• 1 teaspoon vanilla extract
• 1 tablespoon butter
• 3 cups crispy rice cereal
• 1 cup flaked coconut

Recipe

Preparation Time: 10 mins Cook Time: 5 mins Ready Time: 25 mins


• in a medium saucepan over medium heat, combine the eggs sugar and dates. bring to a boil, stirring occasionally, and boil for 5 minutes. remove from heat and stir in the butter and vanilla. mix in crispy rice cereal. butter hands and roll the mixture into walnut sized balls. roll the balls in coconut. serve.

Caramel Corn Treat Bags

Ingredients

• Servings: 4
• 4 quarts popped popcorn
• 1 cup brown sugar
• 1/2 cup karo® light or dark corn syrup
• 1/2 cup butter or margarine
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 teaspoon spice islands® pure vanilla extract
• treat bags or bowls
• halloween candies, nuts, dried fruits, etc.

Recipe

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


• spray a large shallow roasting pan with cooking spray. add popcorn and place in preheated 250 degrees f oven while preparing caramel.
• mix brown sugar, corn syrup, butter and salt in a heavy 2-quart saucepan. stirring constantly, bring to a boil over medium heat.
• boil 5 minutes without stirring. remove from heat. stir in baking soda and vanilla.
• pour syrup mixture over warm popcorn, stirring to coat evenly.
• bake for 45 minutes, stirring occasionally. remove from oven and spread on foil that has been sprayed with cooking spray. cool; break apart. store in tightly covered container.
• to serve, set out small bowls of your favorite candies, nuts or fruits and let your guests individualize their own halloween treat.

Grandma's Raspberry Bars

Ingredients

• Servings: 2
• 3/4 cup butter, softened
• 1/2 cup white sugar
• 1/2 cup brown sugar
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup raspberry jam
• 1 1/2 cups rolled oats
• 1/2 cup chopped walnuts

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). grease a 9x13 inch baking dish.
• in a medium bowl combine butter, white sugar, brown sugar, flour, baking powder and salt; mix well. spread 2/3 of mixture into prepared pan.
• spread jam over mixture.
• combine remaining mixture with oats and walnuts; sprinkle over jam layer.
• bake in preheated oven for 30 minutes.

Easy Creamy Vanilla Fudge

Ingredients

• Servings: 15
• 3 3/4 cups confectioners' sugar
• 6 tablespoons butter
• 3 tablespoons milk
• 1 tablespoon vanilla extract
• 1 pinch salt

Recipe

• grease a 9x5 inch pan. set aside.
• in a 3 quart saucepan, over very low heat, mix together confectioners sugar, butter, milk, vanilla, and salt until mixture is creamy.
• pour quickly into greased 9x5 inch pan. refrigerate until firm, then cut into squares. store in an airtight container in the refrigerator.

chicken avocado casserole

Ingredients

• Servings: 8
• 7 tablespoons butter, divided
• 1 tablespoon olive oil
• 8 skinless, boneless chicken breast halves
• 1/4 cup all-purpose flour
• 1 cup light cream
• 1 cup chicken broth
• 3/4 teaspoon morton® kosher salt
• 1/4 teaspoon ground black pepper
• 1/2 cup grated parmesan cheese
• 2 dashes hot pepper sauce
• 1/2 teaspoon dried rosemary, crushed
• 1/2 teaspoon dried basil
• 3 cups sliced fresh mushrooms
• 1/4 cup
• 1/2 cup sliced almonds, toasted
• 2 avocados

Recipe

Preparation Time: 25 mins Cook Time: 35 mins Ready Time: 1 hr


• preheat the oven to 350 degrees f. melt one tablespoon of butter in large heavy skillet. add olive oil and swirl together with the butter. add chicken and saute until chicken pieces are browned and juices run clear. turn pieces to brown evenly while sauteing. place chicken breasts in 9x13 baking dish and set aside.
• melt 4 tablespoons of butter until foamy. stir in flour, and cook for three minutes, stirring constantly. slowly add cream and chicken broth. continue stirring and cooking until smooth and thickened. season sauce with morton® kosher salt, black pepper, parmesan cheese, hot pepper sauce and herbs. set aside.
• saute mushrooms in remaining two tablespoons of butter. add and cook until reduced. place mushrooms over the chicken. pour the sauce over the chicken and mushrooms. bake uncovered for 25 minutes, then sprinkle with almonds, and return to oven for 10 minutes. peel and slice avocados lengthwise and place over chicken before serving.

Coconut Jerk Chicken

Ingredients

• Servings: 6
• 2 tablespoons olive oil
• 2 teaspoons curry powder
• 2 teaspoons dry caribbean jerk seasoning
• 2 teaspoons chicken bouillon granules
• 1 yellow onion, coarsely chopped
• 1 teaspoon fresh minced garlic
• 2 pounds skinless, boneless chicken breast halves - cut into 1/2 inch cubes
• 1 cup peeled, seeded, and diced butternut squash
• 8 ounces button mushrooms, sliced
• 1 bunch green onions, cut into 1/4-inch pieces
• 1 (13.5 ounce) can coconut milk
• 1 (28 ounce) can whole peeled tomatoes, chopped, juice reserved
• 1/2 cup tomato juice
• 1 tablespoon white sugar

Recipe

Preparation Time: 35 mins Cook Time: 50 mins Ready Time: 1 hr 25 mins


• heat the olive oil in a skillet over medium-high heat. stir in the curry powder, jerk seasoning, bouillon granules, onions, and garlic. stir and cook for 2 minutes.
• reduce heat to medium, add the chicken, and continue to stir and cook 6 to 8 minutes more. stir in the squash and mushrooms. reserve 1 tablespoon green onions for garnish, and stir in the remaining amount. continue to stir and cook 2 minutes more. pour in the coconut milk, tomatoes, 1/2 cup reserved tomato juice, and sugar. reduce heat to low, and simmer for 35 to 40 minutes, stirring occasionally. serve, using 1 tablespoon green onions for garnish.

almond buttercrunch candy i

Ingredients

• Servings: 3
• 2 (11.5 ounce) packages milk chocolate chips, divided
• 2 cups butter
• 1 pound brown sugar
• 1 cup blanched slivered almonds, divided

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 2 hrs 30 mins


• preheat oven to 200 degrees f (95 degrees c). grease a 14 x 18 inch cookie sheet.
• sprinkle one package of chocolate chips on prepared pan. place in warm oven until chips melt, about 5 minutes. remove from oven, and spread melted chocolate over bottom of pan; set aside.
• in a large heavy saucepan over medium-high heat, combine butter and brown sugar. stirring constantly, heat to 300 to 310 degrees f (149 to 154 degrees c), or until a small amount of syrup dropped into cold water forms hard, brittle threads. immediately remove from heat. stir in 3/4 cup slivered almonds and pour pan with melted chocolate; spread mixture evenly.
• sprinkle remaining package of chocolate chips over the almond layer. the heat from the almond layer will melt the chocolate chips; spread melted chocolate evenly. sprinkle remaining 1/4 cup almonds over chocolate.
• cut into squares, or allow to harden in a solid sheet and break it apart like brittle. cool completely before removing from pan.

Sweet Orange Chicken Ii

Ingredients

• Servings: 6
• 5 pounds bone-in chicken parts
• 1/2 cup orange marmalade
• 2 cups orange juice, or as needed
• 3/4 cup dried cranberries

Recipe

Preparation Time: 5 mins Cook Time: 35 mins Ready Time: 40 mins


• place chicken into a dutch oven or large saucepan. stir together the orange marmalade and orange juice; pour over chicken. sprinkle in the cranberries.
• bring to a boil over medium heat, and cook for 30 to 40 minutes, or until chicken is no longer pink, and the juices run clear. check occasionally, and add more orange juice if necessary.

Tasty 2-step Chicken

Ingredients

• Servings: 4
• 1 tablespoon vegetable oil
• 4 skinless, boneless chicken breasts
• 1 (10.75 ounce) can campbell's® condensed cream of mushroom soup or campbell's® condensed 98% fat free cream of mushroom soup
• 1/2 cup water

Recipe

Cook Time: 20 mins Ready Time: 20 mins


• heat oil in skillet over medium-high heat. cook chicken 10 minutes or until browned. set aside. pour off fat.
• add soup and water. heat to a boil. return chicken to pan. cover and cook over low heat 5 minutes or until chicken is done.

bacon turnip mash

Ingredients

• Servings: 4
• 2 pounds orange turnip
• 2 tablespoons butter
• 1 pinch salt
• 1 pinch ground black pepper
• 1 dash garlic powder
• 1/2 pound bacon - cooked and crumbled
• 2 tablespoons rendered bacon fat

Recipe

• peel and cube the turnip. cook in a saucepan in salted water until very tender. drain then mash with the butter or margarine, salt, pepper and garlic powder to taste. set aside.
• in a skillet fry the bacon until nice and crispy. remove from the skillet and crumble. reserve 2 tablespoons of the bacon grease.
• to the skillet with the 2 tablespoons of bacon grease add the mashed turnip and crumpled bacon. stir and heat to the desired temperature before serving.

allie's awesome easy spice cake

Ingredients

• Servings: 1
• 2 cups all-purpose flour
• 2 cups white sugar
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1 (20 ounce) can apple pie filling
• 2 eggs
• 1/2 cup vegetable oil
• 1 1/2 teaspoons vanilla extract
• 1 cup chopped walnuts

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 2 hrs 15 mins


• preheat oven to 350 degrees f (175 degrees c). grease a 10-inch fluted tube pan (such as a bundt®).
• whisk flour, sugar, baking soda, cinnamon, salt, nutmeg, and cloves in a bowl until thoroughly combined. mix apple pie filling, eggs, vegetable oil, and vanilla extract into dry ingredients to make a batter; stir in walnuts. pour batter into prepared tube pan.
• bake in the preheated oven until cake is lightly browned and a toothpick inserted into the middle comes out clean or with moist crumbs, about 1 hour. cool cake thoroughly in pan, at least 1 hour, before removing pan.

better than cookies

Ingredients

• Servings: 4
• 1 cup butter
• 2 cups white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 2/3 cups vanilla baking chips
• 4 ounces macadamia nuts, chopped

Recipe

• preheat oven to 350 degrees f (180 degrees c).
• in a large mixer bowl, beat butter and sugar until creamy. add eggs and vanilla extract; beat until light and fluffy.
• in a separate bowl, stir together flour, baking soda and salt; gradually blend into butter mixture.
• stir in vanilla chips, and macadamia nuts. drop by rounded tablespoonfuls an ungreased cookie sheet.
• bake for 9 minutes. (do not overbake; cookies will be soft. they will puff while baking; flatten upon cooling.) cool slightly, remove from cookie sheet to wire rack. cool completely.

cream cheese spritz

Ingredients

• Servings: 3
• 1/2 cup shortening
• 1 (3 ounce) package cream cheese
• 1/3 cup white sugar
• 1 egg yolk
• 1 teaspoon lemon extract
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 40 mins


• preheat oven to 400 degrees f (200 degrees c).
• in a medium bowl, cream together shortening, cream cheese, and sugar until light and fluffy. beat in egg yolk, and lemon extract. combine flour and salt; gradually mix into the creamed mixture in three additions, mixing well after each. load dough into a cookie press, and press cookies an ungreased cookie sheet.
• bake for 8 to 10 minutes in the preheated oven, or until lightly golden. let cool on the baking sheet for a few minutes before transferring to wire racks to cool completely.

super sugar cookies

Ingredients

• Servings: 8
• 1 cup butter
• 1 cup vegetable oil
• 1 teaspoon salt
• 1 cup confectioners' sugar
• 2 eggs
• 1 cup white sugar
• 1 teaspoon baking soda
• 1 teaspoon cream of tartar
• 1 teaspoon vanilla extract
• 4 cups all-purpose flour

Recipe

• cream vegetable oil and butter or margarine. add sugars and blend well. add eggs and vanilla. sift dry ingredients and add above. refrigerate dough for several hours after mixing.
• preheat oven to 350 degrees f (180 degrees c).
• dough will be soft. shape into balls. dip in sugar. place on greased cookie sheet. flatten slightly with a glass dipped in sugar. bake for 12 minutes.

my best chicken piccata

Ingredients

• Servings: 4
• 1 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 4 skinless, boneless chicken breast halves - trimmed and cut in half crosswise
• 1/2 cup butter
• 3/4 cup dry white
• 1 lemon, juiced
• 1 teaspoon capers
• 1 lemon, sliced
• 2 teaspoons chopped fresh parsley

Recipe

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


• mix flour, salt, and black pepper in a bowl. dredge the chicken breast pieces in the seasoned flour to coat; tap off excess flour.
• melt butter in a skillet over medium heat until hot but not starting to brown. pan-fry coated chicken breast pieces in the hot butter until golden brown, the juices run clear, and the chicken is no longer pink inside, about 10 minutes. turn the chicken pieces often. remove chicken from skillet and keep warm.
• pour white into the skillet and scrape pan to dissolve any browned bits of food on the bottom. mix in lemon juice, reduce heat to low, and simmer until sauce is slightly thickened, about 10 minutes. stir often. stir capers into sauce and place chicken back into skillet, turning to coat with sauce.
• to serve, transfer chicken to a serving platter, top with sauce, and garnish with lemon slices and fresh parsley.

Artichoke Dip

Ingredients

• Servings: 5
• 1 (14 ounce) can artichoke hearts, drained and chopped
• 1 cup mayonnaise
• 1 cup grated parmesan cheese
• 1 (4 ounce) can diced green chiles

Recipe

• preheat oven to 350 degrees f (175 degrees c).
• combine the artichoke hearts, mayonnaise, cheese and green chilies. mix well and pour into a 2 quart casserole dish.
• bake for 20 to 25 minutes or until lightly browned. garnish with chopped green onions and chopped tomato if desired.

Hot Fudge Sauce Ii

Ingredients

• Servings: 5
• 2 cups semisweet chocolate chips
• 1 cup butter
• 4 cups confectioners' sugar
• 2 2/3 cups evaporated milk
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt

Recipe

• in a large saucepan, combine the chocolate chips and butter. cook and stir over low heat until melted.
• gradually mix in the sugar and milk. increase heat to a boil. cook, stirring constantly, for 8 minutes. remove from heat, and then stir in vanilla and salt. serve warm. store in refrigerator.

brandied candied sweet potatoes

Ingredients

• Servings: 12
• 2 pounds sweet potatoes
• 1/2 cup butter
• 1/2 cup packed brown sugar
• 1/2 cup
• 1/2 teaspoon salt

Recipe

• peel and cut the sweet potatoes into 2 inch chunks. place them in a large pot of water and boil until tender.
• in a large skillet melt the butter or margarine. stir in the brown sugar, and salt. stir until smooth. add the sweet potatoes. cook over low heat, stirring gently, until sweet potatoes are heated through and well glazed.

Apricot Chicken Iii

Ingredients

• Servings: 4
• 8 chicken thighs
• 1 packet dry onion soup mix
• 1 (14 ounce) can apricot nectar
• 1 (14 ounce) can apricot halves, drained

Recipe

Preparation Time: 5 mins Cook Time: 1 hr

Ready Time: 1 hr 5 mins


• preheat oven to 350 degrees f (175 degrees c).
• place chicken in a 9x13 inch baking dish.
• in a small bowl mix together soup mix and apricot nectar. pour over chicken.
• bake in preheated oven for 55 minutes.
• sprinkle apricot halves over chicken and cook another 5 minutes.

really easy bread stuffing

Ingredients

• Servings: 5
• 1 (1 pound) loaf white bread
• 1 small onion, chopped
• 1 teaspoon poultry seasoning
• 1 pinch salt
• 1 pinch ground black pepper
• 1/4 cup water

Recipe

• moisten all the bread with as much water as is needed to make moist. add the onion, seasoning, and salt and pepper. mix with hands.
• place in turkey or in foil and wrap up (which i do) and cook for at least 1 hour, longer if you are cooking it in the turkey. may open the foil for last 15 minutes to make top crusty.

chicken a la yummy

Ingredients

• Servings: 4
• 4 skinless, boneless chicken breast halves
• 3/4 cup red
• 1/2 tablespoon chopped fresh basil
• 1/2 tablespoon paprika
• 1/3 tablespoon garlic salt
• salt and pepper to taste
• oil for frying

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 3 hrs 40 mins


• to marinate: place chicken in a nonporous glass dish or bowl. pour all over and toss to coat. cover dish or bowl and refrigerate to marinate for at least 2 to 3 hours.
• remove chicken breasts from (discard any remaining ) and season with basil, paprika, garlic salt, salt and pepper.
• heat oil in a medium skillet over medium high heat. add chicken and saute on each side until a nice brown/red color is reached and the inside is no longer pink (20 to 30 minutes).

old fashioned hard candy

Ingredients

• Servings: 1
• 2 cups white sugar
• 1 cup water
• 3/4 cup light corn syrup
• 1/2 teaspoon peppermint extract
• 1 drop red food coloring (optional)
• 1/8 cup confectioners' sugar

Recipe

• in a heavy 2 quart saucepan, combine the sugar, water and corn syrup. cook, stirring constantly until the sugar is dissolved; then cook without stirring, lowering the heat and cooking more slowly during the last few minutes, to the hard crack stage (300 degrees f), if sugar crystals form on sides of pan, wipe them off with a damp brush.
• remove from heat, add oil flavoring and enough food coloring to color; stir only to mix. pour into 2 well buttered 9 inch pans. set one pan of candy over a sauce pan containing hot water (unless you have a helper to help cut the candy). as soon as the other pan of candy is cool enough to handle, cut it with scissors into 1-inch strips. then snip the strips into pieces. work fast. drop the pieces a buttered baking sheet. if the candy cools too quickly, set it on a saucepan over hot water to soften it, but if it gets sticky, return at once to the work counter.
• toss in a small amount of powdered sugar to keep from sticking together. repeat with the second pan of candy.