cindy's snappy sensational superfood soup

Ingredients

• Servings: 2
• 3 yellow potatoes (such as klondike goldust®), cubed
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 2 large carrots, chopped
• 2 turnips, diced
• 3 cloves garlic, minced
• 3/4 cup dry lentils
• water, or amount to cover
• cindy's magical motorvatin' spice mix:
• 1/4 teaspoon chopped fresh basil
• 1 teaspoon chili powder
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon dried basil
• 1/4 teaspoon paprika
• 1/8 teaspoon ground turmeric
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon ground ginger
• sea salt and ground black pepper to taste

Recipe

Preparation Time: 25 mins Cook Time: 8 hrs

Ready Time: 8 hrs 25 mins


• combine the potatoes, spinach, carrots, turnips, garlic, and lentils in a slow cooker. pour enough water over the mixture to cover.
• in a bowl, stir the fresh basil, chili powder, cinnamon, dried basil, paprika, turmeric, cayenne pepper, ground ginger, sea salt, and black pepper; stir into the slow cooker.
• cover the cooker, and cook on high for 8 hours.

calabacitas

Ingredients

• Servings: 6
• 2 tablespoons olive oil
• 1 tablespoon butter
• 2 cloves garlic, minced
• 1/2 green bell pepper, diced
• 1 small sweet onion, diced
• 2 zucchini, quartered lengthwise and then cut crosswise into 1/2-inch pieces
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1/3 cup half and half
• 1 cup corn kernels
• 1/2 cup shredded monterey jack cheese

Recipe

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


• heat the oil and butter in a large skillet over medium heat. add the garlic, bell pepper, onion, and zucchini, and cook until the zucchini begins to soften, about 5 minutes. stir in the salt, pepper, half and half, and corn. cover, reduce heat to low, and simmer 5 minutes. remove from heat and sprinkle monterey jack cheese over top. replace the cover on the skillet and allow to sit until the cheese melts, 2 to 3 minutes.

buttermilk oatmeal pancakes

Ingredients

• Servings: 4
• 2 cups buttermilk
• 1 1/2 cups rolled oats
• 1/2 cup all-purpose flour
• 1/2 cup cornmeal
• 2 teaspoons baking powder
• 1 1/2 teaspoons white sugar
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 eggs, beaten
• 1/4 cup vegetable oil

Recipe

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


• mix buttermilk and oats in a large bowl; allow to rest about 5 minutes. stir flour, cornmeal, baking powder, sugar, baking soda, and salt into oat mixture. add eggs and vegetable oil; mix until just combined.
• heat a lightly oiled griddle over medium-high heat. drop batter by large spoonfuls the griddle; cook until form and the edges are dry, about 3 minutes. flip and cook until browned on the other side, about 3 minutes more. repeat with remaining batter.

flip flop grilled chicken

Ingredients

• Servings: 8
• 3/4 cup butter
• 2 (12 fluid ounce) cans or bottles
• 1 tablespoon steak seasoning
• 1 1/2 teaspoons seasoning salt
• 1 dash black pepper
• 8 boneless, skinless chicken breast halves
• 3 medium green bell peppers, thinly sliced

Recipe

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


• preheat an outdoor grill for high heat.
• melt the butter in a saucepan over medium heat. mix in the , steak seasoning, seasoning salt, and black pepper. coat the chicken with this mixture.
• lightly oil the grill grate. arrange chicken breasts on the grill. cook for about 20 minutes, brushing frequently with the mixture during the last 10 minutes, until chicken is no longer pink and juices run clear. discard any remaining mixture. top chicken with green bell pepper slices to serve.

easy french onion soup for guests

Ingredients

• Servings: 6
• 1/4 cup unsalted butter
• 3 large yellow onions, coarsely chopped
• 1 teaspoon kosher salt
• 2 sprigs fresh thyme
• 1 bay leaf
• 1/4 cup dry
• 1 tablespoon vinegar
• freshly ground black pepper to taste
• 3 cups beef broth
• 2 cups chicken broth
• 1 cup water
• 6 (1/4 inch thick) slices french baguette, toasted
• 6 ounces gruyere cheese, shredded, or to taste

Recipe

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

Ready Time: 1 hr 55 mins


• melt butter in a large skillet over low heat. cook onions with salt, stirring occasionally, until the onions are soft and golden, about 40 to 45 minutes.
• mix in thyme sprigs and bay leaf. pour in and vinegar, and stir in black pepper. pour in beef broth, chicken broth, and water. stir to combine, and allow the soup to simmer gently for one hour.
• ladle soup into heat-proof crocks. place a slice of toasted baguette on top of each crock, and sprinkle 1 ounce of shredded gruyere cheese per serving.
• preheat oven's broiler and set the oven rack about 6 inches from the heat source. place the filled crocks on a baking sheet, and broil until the cheese is golden and bubbly, about 1 minute.

traditional creamy coleslaw

Ingredients

• Servings: 12
• 1 cup mayonnaise
• 1/4 cup white sugar
• 2 tablespoons seasoned rice vinegar
• 1 1/2 tablespoons lemon juice
• 1 tablespoon prepared horseradish
• 1/2 teaspoon onion powder
• 1/2 teaspoon dry mustard
• 1/2 teaspoon celery salt
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 (28 ounce) package coleslaw mix

Recipe

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


• whisk mayonnaise, sugar, rice vinegar, lemon juice, horseradish, onion powder, dry mustard, celery salt, salt, and black pepper in a large mixing bowl, stirring to dissolve sugar. fold coleslaw mix into dressing. cover bowl and refrigerate 1 hour before serving.

quick cheddar garlic biscuits

Ingredients

• Servings: 10
• 2 cups biscuit mix
• 1 cup shredded mild cheddar cheese
• 2/3 cup milk
• 1/4 cup butter
• 1/4 teaspoon garlic powder

Recipe

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


• preheat an oven to 450 degrees f (230 degrees c). grease a baking sheet.
• mix biscuit mix, cheddar cheese, and milk together in a bowl using a wooden spoon until batter is soft and doughy, 30 seconds. drop spoonfuls of batter the prepared baking sheet.
• bake in the preheated oven until biscuits are lightly browned and cooked through, 8 to 10 minutes.
• heat butter and garlic powder in a saucepan over low heat until melted, about 5 minutes. brush garlic butter over cooked biscuits.

simon and garfunkel pot roast

Ingredients

• Servings: 6
• 2 (12 ounce) jars beef gravy (such as heinz®)
• 3 cups water
• 1 tablespoon dried thyme, divided
• 1 tablespoon dried rosemary, divided
• 1 tablespoon dried sage, divided
• 1 tablespoon onion salt, divided
• 1/8 cup extra-virgin olive oil
• 1 (3 pound) boneless beef chuck roast

Recipe

Preparation Time: 10 mins Cook Time: 8 hrs

Ready Time: 8 hrs 10 mins


• pour the gravy into a slow cooker, and mix with water until smooth. stir in half the thyme, rosemary, sage, and onion salt.
• mix the remaining thyme, rosemary, sage, and onion salt in a bowl, and stir in the olive oil to make a paste. rub the paste all over the beef roast, and place the roast into the gravy. place the lid on the slow cooker, and set to low setting.
• cook until the roast is very tender and the gravy is thickened, 8 to 9 hours.

brunzie's baseball casserole

Ingredients

• Servings: 4
• 1 pound ground beef
• 1 onion, chopped
• 1 pinch salt and ground black pepper to taste
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 (10.75 ounce) can chicken noodle soup
• 3/4 cup instant rice

Recipe

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


• preheat an oven to 350 degrees f (175 degrees c).
• cook the ground beef and onion in a large skillet over medium heat until the beef is completely browned, 7 to 10 minutes; season with salt and black pepper.
• drain excess grease from the ground beef mixture; transfer to a casserole dish.
• stir the cream of chicken soup, chicken noodle soup, and instant rice through the ground beef mixture; season again with salt and black pepper.
• bake in the preheated oven until the edges begin to bubble, 40 to 45 minutes.

Whipped Cream Mousse Frosting

Ingredients

• Servings: 15
• 1 cup heavy whipping cream
• 1 (3.5 ounce) package instant vanilla pudding mix
• 1/4 cup milk
• 1 teaspoon vanilla extract
• 3 cups frozen whipped topping (such as cool whip®), thawed

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• beat the whipping cream, instant pudding mix, milk, and vanilla extract together with an electric hand mixer in a large bowl until soft peaks start to form. lift your beater or whisk straight up: the mixture will form soft mounds rather than a sharp peak.
• fold the whipped topping into the whipping cream mixture to evenly mix. refrigerate until ready to use.

bay scallops with garlic parsley butter sauce

Ingredients

• Servings: 4
• 4 thick slices italian bread, toasted
• 2 tablespoons butter
• 1 1/2 tablespoons olive oil
• 1 1/2 pounds fresh or frozen bay scallops, thawed, rinsed and patted dry
• 4 cloves garlic, minced
• 1/2 cup white
• 2 tablespoons lemon juice
• 1/4 cup chopped fresh flat-leaf parsley
• 4 tablespoons cold butter, cut into cubes
• 1 pinch cayenne pepper
• salt and ground black pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 3 mins Ready Time: 13 mins


• spread 1/2 tablespoon butter on one side of each piece of toasted italian bread. set aside.
• heat olive oil in a skillet over high heat. when oil begins to smoke, pour scallops into pan. cook for 30 seconds without stirring.
• toss scallops in pan and stir in garlic. cook and stir until fragrant, about 30 seconds.
• stir and lemon juice into scallops, bring to a boil, and cook for about 30 seconds.
• stir parsley and cold butter into scallops and remove from heat. when butter melts, stir in salt, black pepper, and cayenne pepper.
• spoon scallops over buttered toast and serve immediately.

overnight eggnog french toast

Ingredients

• Servings: 6
• 1 cup brown sugar
• 1/2 cup butter
• 2 tablespoons light corn syrup
• 1 loaf french bread, cut into 1-inch slices
• 8 eggs
• 2 cups prepared eggnog

Recipe

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


• lightly grease a 9x13-inch baking dish.
• heat the brown sugar, butter, and corn syrup in a small saucepan over medium heat. cook and stir until the mixture begins to boil; remove the mixture from heat, and pour into the prepared baking dish. place the bread slices atop the brown sugar mixture.
• whisk the eggs and eggnog together in a large bowl; pour over the bread slices. cover the baking dish with aluminum foil, and refrigerate 8 hours to overnight.
• preheat an oven to 325 degrees f (165 degrees c). remove the baking dish from the refrigerator.
• bake in the preheated oven for 35 minutes. increase heat to 375 degrees f (190 degrees c), remove the aluminum foil, and continue baking until the the top begins to brown, 5 to 7 minutes more.

cauliflower side dish

Ingredients

• Servings: 6
• 1 head cauliflower, quartered
• 1 tablespoon butter
• 1 cup minced onion
• 3 tablespoons butter
• 1/2 cup italian-seasoned dry bread crumbs
• salt and black pepper to taste

Recipe

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


• place the cauliflower 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 fork-tender, 5 to 7 minutes. drain and allow to steam dry for a minute or two; chop into bite-size pieces.
• melt 1 tablespoon butter in a skillet over medium-high heat. cook the onion in the butter until the onion is browned, about 5 minutes. add 3 tablespoons of butter and cook until the butter is melted. stir in the bread crumbs and cook until the mixture . mix the cauliflower into the skillet and cook until the cauliflower is warm, 3 to 5 minutes. season with salt and black pepper; serve hot.

Fry Bread Ii

Ingredients

• Servings: 8
• 4 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 4 tablespoons shortening
• 1 1/3 cups cold water, or as needed
• 2 quarts oil for deep frying

Recipe

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


• whisk baking powder, salt and flour together. cut in shortening. add cold water gradually until a soft dough is made (it will still be a little sticky). flour hands and knead about 5 minutes until smooth and no longer sticky. divide into 8 pieces. cover dough with plastic. working one piece at a time, flatten each piece until about 1/2 inch thick and the size of a lunch plate.
• heat oil in deep-fryer to 375 degrees f (190 degrees c).
• fry dough in oil; turn with tongs to brown each side. drain on paper towels. keep warm in paper towels in a 200 degree oven while cooking the rest.

white yeast loaves

Ingredients

• Servings: 2
• 1 1/2 cups milk
• 1/2 cup shortening
• 1/2 cup white sugar
• 2 teaspoons salt
• 2 (.25 ounce) packages active dry yeast
• 1/2 cup warm water (110 degrees f/45 degrees c)
• 2 eggs
• 7 cups bread flour

Recipe

Preparation Time: 20 mins Cook Time: 35 mins Ready Time: 3 hrs 25 mins


• warm the milk in a small saucepan until it , then remove from heat. mix in the shortening, sugar and salt; stir until melted. let cool until lukewarm.
• 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 the cooled milk mixture, 2 eggs, and two cups of 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 dough and let rise until doubled again, about 45 minutes.
• deflate the dough and turn it out a lightly floured surface. divide the dough into two equal pieces and form into loaves. place the loaves into two lightly greased 9x5 inch loaf pans. cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes. meanwhile, preheat oven to 375 degrees f (190 degrees c).
• bake at 375 degrees f (190 degrees c) for about 35 minutes, or until the top is golden brown and the bottom of the loaf sounds hollow when tapped. remove from pans and cool on wire racks.

chicken mango salsa salad with chipotle lime vinaigrette

Ingredients

• Servings: 6
• 1 mango - peeled, seeded and diced
• 2 roma (plum) tomatoes, chopped
• 1/2 onion, chopped
• 1 jalapeno pepper, seeded and chopped - or to taste
• 1/4 cup cilantro leaves, chopped
• 1 lime, juiced
• 1/2 cup olive oil
• 1/4 cup lime juice
• 1/4 cup white sugar
• 1/2 teaspoon ground chipotle chile powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon garlic powder
• 1 (10 ounce) bag baby spinach leaves
• 1 cup broccoli coleslaw mix
• 1 cup diced cooked chicken
• 3 tablespoons diced red bell pepper
• 3 tablespoons diced green bell pepper
• 2 tablespoons diced yellow bell pepper
• 2 tablespoons dried cranberries
• 2 tablespoons chopped pecans
• 2 tablespoons crumbled blue cheese

Recipe

Preparation Time: 30 mins Ready Time: 30 mins


• mix mango, tomatoes, onion, jalapeno pepper, cilantro, and juice of 1 lime in a large bowl; set aside.
• whisk olive oil, 1/4 cup lime juice, sugar, chipotle chile powder, cumin, and garlic powder together in a bowl; set aside.
• toss spinach leaves, broccoli coleslaw mix, chicken, red, green, and yellow bell peppers, cranberries, and pecans together in a large bowl.
• spread mango salsa and blue cheese on top.
• drizzle lime dressing over salad and toss before serving.

Brownie Cheesecake Bars

Ingredients

• Servings: 24
• 1 (19.5 ounce) package pillsbury® classic traditional fudge brownies
• 3/4 cup chopped walnuts
• 2 (8 ounce) packages cream cheese, softened
• 1 (14 ounce) can eagle brand® sweetened condensed milk
• 1 large egg
• 1 teaspoon vanilla extract
• smucker's® chocolate sundae syrups ice cream topping, or fruit dessert topping

Recipe

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


• preheat oven to 350 degrees f. prepare brownie mix as package directs; stir in nuts. spread into well-greased 13x9-inch baking pan.
• in large bowl, beat cream cheese until fluffy. gradually beat in sweetened condensed milk, egg and vanilla until smooth. pour evenly over brownie batter.
• bake 40 minutes and until top is lightly browned. cool. chill. garnish with chocolate syrup. cut into bars. store leftovers covered in refrigerator.

lemony lentils with kale

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 1 onion, diced
• 1 carrot, diced
• 3 cloves garlic, minced
• 4 thyme sprigs
• 1/2 teaspoon kosher salt
• ground black pepper to taste
• 1/2 teaspoon crushed red pepper flakes, or to taste
• 1/2 pound green lentils
• 1 (14.5 ounce) can diced tomatoes, undrained
• 3 cups chicken broth
• 1 bunch dinosaur kale, stems removed and leaves roughly chopped
• 1 lemon, zested and juiced

Recipe

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


• heat olive oil in a skillet over medium heat. cook and stir onion and carrot in the hot oil until softened, about 4 minutes. add garlic, thyme sprigs, kosher salt, black pepper, and red pepper flakes; cook and stir to coat, 1 minute.
• stir lentils, tomatoes and their juice, and chicken stock into onion mixture. cover and simmer until lentils are tender, about 40 minutes. add kale, lemon zest, and lemon juice; cook until kale is wilted, about 5 minutes. season with salt and black pepper.

curry cheddar scrambled eggs

Ingredients

• Servings: 1
• 1/4 teaspoon curry powder
• salt and pepper, to taste
• 2 large eggs, beaten
• 2 tablespoons shredded cheddar cheese
• 1/2 teaspoon margarine or butter

Recipe

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


• sprinkle the curry powder, salt and pepper the beaten eggs; beat together until well blended. stir in the cheddar cheese.
• melt the margarine in a skillet over medium heat. pour in the eggs, and cook, stirring constantly until firmed to desired temperature, 3 to 5 minutes.

Nutty Banana Bread

Ingredients

• Servings: 3
• 3 cups all-purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 10 bananas, mashed
• 3/4 cup butter, softened
• 1 cup brown sugar
• 3 eggs, beaten
• 3/4 cup walnut halves or pieces
• 1/4 cup pecan halves or pieces

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). lightly grease three 8x4 inch loaf pans.
• in a large bowl, stir together flour, baking soda and salt. in a separate bowl, beat together bananas, butter, brown sugar and eggs. stir banana mixture into flour mixture, just until combined. fold in nuts. pour batter into prepared pans.
• bake in preheated oven for 30 to 45 minutes, until a toothpick inserted into the center of the loaf comes out clean. let bread rest in pans for 10 minutes, ten remove loaves from pans and allow to cool on a wire rack.

Easy Egg And Avocado Breakfast Burrito

Ingredients

• Servings: 4
• 6 eggs
• 1/3 cup milk
• 1/4 cup shredded cheddar cheese
• salt to taste
• 2 avocados - peeled, pitted, and mashed
• 4 (10 inch) flour tortillas, warmed
• 2/3 cup dry curd cottage cheese
• 1/4 cup ketchup

Recipe

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


• in a bowl, beat together the eggs, milk, and cheese. season with salt. pour into a skillet over medium heat. cook and stir until scrambled.
• season mashed avocados with salt. place tortillas one at a time in a separate skillet over medium heat, and cook just until warm. spread equal amounts of the avocado mixture on one side of each warmed tortilla. layer with equal amounts cottage cheese and scrambled eggs. roll into burritos and serve with ketchup.

Delicious Bread

Ingredients

• Servings: 8
• 1/2 cup butter, melted and cooled
• 1 egg
• 1 teaspoon garlic salt
• 1 tablespoon dried parsley
• 1 (1 pound) loaf frozen bread dough, thawed

Recipe

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


• in a bowl, combine cooled butter, egg, garlic salt and dried parsley. pull off walnut size pieces of dough. dip the bread pieces in the butter mixture and place in a lightly greased bundt cake pan. when all of the bread dough has been placed in the pan, pour the remaining butter mixture over the top of the dough.
• cover pan and put in a warm place until bread pieces have doubled in size. meanwhile, preheat oven to 350 degrees f (175 degrees c).
• bake in preheated oven for 30 to 45 minutes, until browned. serve warm.

Chilaquiles Iii

Ingredients

• Servings: 4
• 1 tablespoon vegetable oil
• 4 (6 inch) corn tortillas, torn into strips
• 1 small onion, diced
• 1/2 tomato, diced
• 3 serrano chile peppers, diced
• salt and pepper to taste
• 6 eggs, lightly beaten

Recipe

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


• heat the oil in a medium skillet over medium heat, and fry the tortillas until lightly browned and crisp.
• mix the onion, tomato, and serrano chile peppers into the skillet. season with salt and pepper. continue to cook and stir until onions are tender.
• stir the eggs into the skillet, and cook until firm.

Best Ever Onion Rings

Ingredients

• Servings: 8
• 2 eggs
• 1 cup milk
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons onion salt
• 1 quart vegetable oil for frying
• 4 large onions, peeled and sliced into rings

Recipe

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


• whisk together eggs, milk, flour, baking powder, and onion salt in a bowl to make a smooth batter.
• heat the oil in a large saucepan or deep fryer until a thermometer reads 350 degrees f (175 degrees c).
• dip the onion rings evenly into the batter, then fry in the oil for 2 to 3 minutes, working in batches if necessary, until the onion rings are golden brown. with a slotted spoon, remove the onion rings to paper towels to drain. serve hot.

brie's banana and honey dog treats

Ingredients

• Servings: 7
• 2 cups water
• 2 bananas, mashed
• 2 tablespoons honey
• 1 teaspoon vanilla extract
• 1 egg
• 4 1/2 cups whole wheat flour
• 1 teaspoon baking powder

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• lightly grease 2 large baking sheets.
• combine water, mashed bananas, honey, vanilla, and egg in a large bowl.
• stir in whole-wheat flour and baking powder.
• beat dough with an electric mixer on medium speed until ingredients are thoroughly combined, 1 to 2 minutes.
• turn dough a floured surface and knead until no longer sticky, 5 to 8 minutes.
• roll out dough to 1/4-inch thickness and cut into mini shapes with your favorite cookie cutter.
• place dough shapes on prepared baking sheets.
• bake in preheated oven until cookies are lightly browned, about 20 minutes.
• turn off the oven and leave cookies until thoroughly dry and crisp, 30 to 40 more minutes.
• remove baking sheets from oven and allow cookies to cool on pans for 10 minutes. transfer cookies to wire rack to fully cool.

eggplant parmesan with easy homemade sauce

Ingredients

• Servings: 6
• 1/2 cup italian-seasoned bread crumbs
• 1/4 cup grated parmesan cheese
• 1 pinch red pepper flakes, or to taste
• 1 eggplant - trimmed, peeled, and sliced 1/2-inch thick eggplant - trimmed, peeled, and sliced 1/2-inch thick
• 1/2 cup olive oil
• 1 (6 ounce) can tomato paste
• 1 1/2 (6 ounce) cans water
• 1/4 teaspoon dried basil
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried parsley
• 1 clove garlic, crushed
• 1 teaspoon brown sugar
• sea salt and ground black pepper to taste
• 1 (8 ounce) package fresh mozzarella cheese, sliced
• 3/4 cup grated parmesan cheese

Recipe

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


• preheat oven to 425 degrees f (220 degrees c). grease an 8x14-inch baking dish.
• mix seasoned bread crumbs, 1/4 cup parmesan cheese, and red pepper flakes in a shallow bowl. brush eggplant slices with olive oil and press into bread crumb mixture to coat. lay slices a baking sheet and bake in the preheated oven until browned and tender, about 15 minutes. remove eggplant and reduce oven temperature to 375 degrees f (190 degrees c).
• whisk tomato paste and water in a saucepan, place over medium heat, and bring to a simmer. stir in basil, oregano, parsley, garlic, brown sugar, sea salt, and black pepper.
• place eggplant slices into prepared baking dish, overlapping the slices. spoon tomato sauce over eggplant and top with mozzarella cheese and 3/4 cup parmesan cheese.
• bake in the preheated oven until cheese is melted, about 15 minutes. if desired, broil for 1 to 2 more minutes to give the cheese topping a golden color. let stand for 5 minutes before serving.

Bird Seed Squares

Ingredients

• Servings: 15
• 3/4 cup peanut butter
• 3/4 cup brown sugar
• 3/4 cup honey
• 1 teaspoon vanilla extract
• 1/2 cup unsweetened cocoa powder
• 2 cups crisp rice cereal
• 1 1/2 cups rolled oats
• 1 cup coconut
• 3/4 cup sesame seeds
• 3/4 cup sunflower seeds

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• in a large bowl, combine the cocoa powder, rice cereal, oats, coconut, and sesame seeds. set aside.
• in a saucepan over medium heat, stir together the peanut butter, brown sugar, honey, and vanilla. cook and stir until melted and loose. pour over the cereal mixture, and stir to coat evenly. press lightly into a buttered 9x13 inch baking dish. cool for about 1 hour to firm, then cut into squares.

cumin lamb steaks with smashed potatoes, wilted spinach and red sauce

Ingredients

• Servings: 4
• 20 new potatoes, halved
• 1 tablespoon butter
• 2 cloves garlic, minced
• 2 tablespoons brown sugar
• 1 cup red
• 4 (6 ounce) lamb shoulder steaks
• salt and pepper to taste
• 1 tablespoon cumin seeds
• 1 tablespoon vegetable oil
• 2 bunches fresh spinach, cleaned
• 1/4 cup sour cream
• 2 tablespoons softened butter

Recipe

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


• place potatoes into a large saucepan and cover with salted water. bring to a boil, then reduce heat to medium-low, cover, and simmer until tender, about 15 minutes. drain and allow to steam dry for a minute or two.
• melt the butter in a saucepan over medium heat. stir in the garlic, and cook for 3 to 4 minutes until the aroma of the garlic has mellowed. add the brown sugar and red , then bring to a boil over medium-high heat. allow to boil for 5 minutes, then remove from the heat, cover, and keep warm.
• meanwhile, season the lamb steaks with salt and pepper to taste. press the cumin seeds into the steaks on both sides. heat the vegetable oil in a large skillet over medium-high heat. add the steaks, and cook on both sides until cooked to your desired degree of doneness, about 4 minutes per side for medium. remove the steaks to rest in a warm spot. place the spinach into the hot skillet, season to taste with salt and pepper, and cook until the spinach has wilted.
• mash the potatoes with the sour cream and butter; season to taste with salt and pepper. to serve, mound a serving of mashed potatoes the center of a dinner plate. top with the spinach and a lamb steak. strain the red sauce overtop.

Bread Pudding In The Slow Cooker

Ingredients

• Servings: 6
• 8 cups cubed bread
• 1 cup raisins (optional)
• 2 cups milk
• 4 eggs
• 1/4 cup butter, melted
• 1/4 cup white sugar
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon ground nutmeg

Recipe

Preparation Time: 10 mins Cook Time: 3 hrs

Ready Time: 3 hrs 10 mins


• place bread and raisins in a slow cooker.
• whisk milk, eggs, butter, sugar, vanilla extract, and nutmeg together in a bowl; pour over bread and raisins. toss to evenly coat.
• cook on low until a knife inserted near the center comes out clean, about 3 hours.

quick butter croissants

Ingredients

• Servings: 32
• 1 (.25 ounce) package active dry yeast
• 1 cup warm water (110 degrees f/45 degrees c)
• 3/4 cup evaporated milk
• 1 1/2 teaspoons salt
• 1/3 cup white sugar
• 1 egg
• 5 cups all-purpose flour, divided
• 1/4 cup butter, melted
• 1 cup butter, chilled and diced
• 1 egg, beaten

Recipe

Preparation Time: 30 mins Cook Time: 35 mins Ready Time: 7 hrs 5 mins


• in a large bowl, dissolve yeast in warm water. let stand until creamy, about 10 minutes. stir in milk, salt, sugar, 1 egg, 1 cup flour and melted butter. beat to make a smooth batter; set aside.
• in a large bowl, cut the one cup firm butter into remaining four cups flour until butter particles are the size of dried kidney beans. pour the yeast batter over this and carefully turn the mixture over with a spatula to blend, just until all flour is moistened. cover with plastic wrap and refrigerate until well chilled, at least 4 hours or up to four days.
• turn dough out a floured surface; press into compact balls and knead about 6 turns to release air . divide dough into four equal parts. shape one at a time. refrigerate the remaining dough.
• roll one part of the dough on a floured board into a circle 17 inches in diameter. with a sharp knife or pizza cutter, cut the circle into eight equal pie-shaped wedges. roll the wedges loosely toward the point. shape each roll into a crescent and place on an ungreased baking sheet. allow 1 1/2 inches space between each roll.
• cover and let rise at room temperature until almost doubled in size. approximately 2 hours. meanwhile, preheat oven to 325 degrees f (165 degrees c).
• brush croissants with beaten egg. bake in preheated oven for 35 minutes, until golden.

Cheese Bread

Ingredients

• Servings: 6
• 1 (1 pound) loaf french bread, sliced horizontally
• 4 tablespoons butter
• 1/2 cup mayonnaise
• 1 cup grated parmesan cheese
• 4 ounces grated mozzarella cheese
• 4 ounces shredded cheddar cheese
• 1/4 teaspoon garlic salt

Recipe

Preparation Time: 10 mins Cook Time: 8 mins Ready Time: 18 mins


• preheat the broiler.
• place the bread open faced on a cookie sheet. spread the butter on the bread, then the mayonnaise. sprinkle with parmesan cheese, mozzarella cheese, cheddar cheese and garlic salt.
• broil 6 to 8 minutes, until the cheese is melted and lightly browned.

room 157 sugar cookies

Ingredients

• Servings: 30
• 1 cup white sugar
• 3/4 cup vegetable oil
• 2 eggs
• 1 teaspoon vanilla extract
• 2 1/2 cups whole wheat flour
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon salt
• 1/4 cup confectioners' sugar for decoration

Recipe

Preparation Time: 15 mins Cook Time: 9 mins Ready Time: 30 mins


• preheat oven to 350 degrees f (175 degrees c).
• in a large bowl, mix the white sugar, vegetable oil, eggs, and vanilla until smooth. in a separate bowl, mix the whole wheat flour, baking powder, and salt. gradually mix the flour mixture into the sugar mixture. roll into balls, and arrange 2 to 3 inches apart on cookie sheets.
• bake 9 minutes in the preheated oven, or until lightly browned. cool 5 minutes on cookie sheet before transferring to wire racks.

Yogurt Chicken Curry

Ingredients

• Servings: 4
• 4 skinless, boneless chicken breast halves - cut into bite size pieces
• 1 cup water
• salt and pepper to taste
• 1 cup yogurt
• 1 teaspoon mild curry powder

Recipe

Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 25 mins


• place chicken and water in a medium saucepan and simmer over medium low heat for about 15 minutes, until chicken is cooked through and no longer pink inside.
• when water is almost reduced, season chicken with salt and pepper to taste. in a small bowl, combine yogurt and curry powder and mix together. stir this mixture into saucepan until all chicken pieces are coated, then simmer for another 5 minutes to heat through and marinate.

Zucchini Chocolate Chip Cake

Ingredients

• Servings: 1
• 2 1/2 cups all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 cup milk
• 1 teaspoon distilled white vinegar
• 1/2 cup butter, softened
• 1 1/2 cups white sugar
• 1/2 cup vegetable oil
• 2 eggs
• 2 teaspoons vanilla extract
• 2 cups grated zucchini
• 1 cup chocolate chips

Recipe

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


• preheat an oven to 325 degrees f (165 degrees c). grease and flour a 9x13-inch pan. combine flour, cocoa powder, baking soda, and baking powder in a bowl.
• mix the milk and vinegar in a large bowl. let stand for 5 minutes to sour the milk. beat in the butter, sugar, vegetable oil, eggs, and vanilla extract. stir the liquid ingredients into the flour mixture until just combined. fold in the zucchini. pour batter into the prepared pan, and sprinkle with chocolate chips.
• bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. cool in the pans for 10 minutes before removing to cool completely on a wire rack.

salmon wellington

Ingredients

• Servings: 8
• 1 tablespoon kosher salt
• 1 1/2 pounds salmon fillets
• 1 teaspoon chopped fresh thyme
• 1 teaspoon dried oregano
• 1 teaspoon chopped fresh basil leaves
• 2 teaspoons dried dill weed
• 1/2 cup dijon mustard
• 1 1/2 cups mayonnaise
• 3/4 cup crumbled feta cheese
• 1 cup frozen chopped spinach, thawed and drained
• 1 (17.5 ounce) package frozen puff pastry, thawed
• 1 egg white, beaten

Recipe

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


• preheat an oven to 375 degrees f (190 degrees c).
• sprinkle salt on both sides of the salmon. mix the thyme, oregano, basil, dill, mustard, and mayonnaise in a small bowl and spread over the salmon, then sprinkle the feta cheese on top. layer the spinach over the feta cheese.
• roll the pastry out wide enough and long enough to wrap around the salmon, about 1/4 inch thickness. place the salmon in the center of the pastry and fold the pastry over the salmon. place the roll seam-side down on a baking sheet. cut several small slits in the pastry to allow steam to escape. brush the egg white the pastry.
• bake in the preheated oven until the pastry is golden brown and the salmon flakes easily with a fork, about 45 minutes.

Indian-spiced Roasted Chickpeas

Ingredients

• Servings: 1
• 2 cups canned chickpeas, rinsed and drained
• 1 tablespoon lemon juice
• 2 tablespoons olive oil
• 1 teaspoon brown sugar
• 1 1/2 teaspoons ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground cinnamon
• 1 teaspoon garam masala
• 1 pinch ground black pepper
• 1 pinch cayenne pepper, or to taste
• 1/2 teaspoon salt, or to taste

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 2 hrs 35 mins


• preheat oven to 400 degrees f (200 degrees c). line a baking sheet with aluminum foil.
• stir together the chickpeas, lemon juice, olive oil, brown sugar, cumin, coriander, cinnamon, garam masala, black pepper, cayenne pepper, and salt in a mixing bowl. spread the chickpea mixture in a single layer on the prepared baking sheet.
• roast in the preheated oven until the chickpeas are dark brown in spots, crisp, and have shrunk quite a bit, 25 to 30 minutes, stirring halfway through the cooking time. cool to room temperature before serving.

rico's passionate pink honey lemonade

Ingredients

• Servings: 20
• 1 cup water
• 3 fresh strawberries, sliced
• 1 cup white sugar
• 1/2 cup brown sugar
• 1 teaspoon honey
• 7 cups water
• 1 3/4 cups fresh lemon juice
• 2 slices orange

Recipe

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


• in a saucepan, combine 1 cup water, strawberries, white sugar, brown sugar, and honey. bring to a boil, and simmer 10 minutes, stirring occasionally. cool to room temperature, cover, and chill.
• in a large pitcher, mix together water, lemon juice, and orange slices. stir in cooled syrup; chill. serve in a tall glass over ice.

sweet sourdough cookies

Ingredients

• Servings: 2
• 1 cup sourdough starter
• 1 3/4 cups all-purpose flour
• 1/2 cup butter, softened
• 1 teaspoon salt
• 1/4 teaspoon baking soda
• 1 cup white sugar
• 2 teaspoons baking powder
• 1 egg
• 1 teaspoon vanilla extract

Recipe

• preheat oven to 350 degrees f (175 degrees c). lightly grease or line a baking sheet with parchment paper.
• in a large bowl cream the butter or margarine with the sugar. beat in the egg and the sweet sourdough starter. stir in the flour, salt, baking soda, baking powder and vanilla. mix until smooth.
• drop dough by teaspoonfuls the prepared baking sheets. bake at 350 degrees f (175 degrees c) for 10 to 12 minutes.

greek rice salad

Ingredients

• Servings: 8
• 1 cup uncooked long grain brown rice
• 2 1/2 cups water
• 1 avocado - peeled, pitted, and diced
• 1/4 cup lemon juice
• 2 vine-ripened tomatoes, diced
• 1 1/2 cups diced english cucumbers
• 1/3 cup diced red onion
• 1/2 cup crumbled feta cheese
• 1/4 cup sliced kalamata olives
• 1/4 cup chopped fresh mint
• 3 tablespoons olive oil
• 1 teaspoon lemon zest
• 1/2 teaspoon minced garlic
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground black pepper

Recipe

Preparation Time: 20 mins Cook Time: 45 mins Ready Time: 2 hrs


• bring the brown rice and water to a boil in a saucepan over high heat. reduce the heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes; remove from heat and allow to cool, fluffing occasionally with a fork.
• toss the avocado and lemon juice together in a large bowl. add the tomatoes, cucumber, onion, feta, olives, mint, olive oil, lemon zest, garlic, salt, and pepper to the bowl; lightly toss the mixture until evenly combined. fold the cooled rice gently into the mixture. serve immediately or chill up to 1 hour; the salad does not last well for more than a day as the tomato and cucumber begin to release their juices and the salad becomes watery.

kale, swiss chard, chicken, and feta salad

Ingredients

• Servings: 4
• 1/2 cup vinegar
• 2 teaspoons honey
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon dried oregano (optional)
• 1/2 cup olive oil
• 1 bunch kale, torn into bite-sized pieces
• 1 bunch swiss chard, torn into bite-sized pieces
• 1 pound grilled skinless, boneless chicken breast, sliced
• 1 (6 ounce) container crumbled feta cheese, or more to taste
• 1/3 cup raisins
• 1/3 cup chopped, toasted walnuts

Recipe

Preparation Time: 20 mins Ready Time: 20 mins


• whisk the vinegar, honey, salt, pepper, and oregano in a bowl until the honey has dissolved. whisk in the olive oil until evenly blended. place the kale, swiss chard, chicken, feta cheese, raisins, and walnuts into a bowl. toss with the dressing to serve.

guacamole chicken melt

Ingredients

• Servings: 4
• 1 tablespoon butter
• 2 tablespoons olive oil
• 4 skinless, boneless chicken breast halves
• 2 teaspoons -style seasoning
• 2 avocados, peeled and pitted
• 1 tablespoon fresh lime juice
• 1 small tomato, diced
• 2 tablespoons finely chopped red onion
• garlic powder to taste
• salt and pepper to taste
• 4 slices pepper jack cheese

Recipe

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


• preheat oven broiler, and set the oven rack about 6 inches from the heat source.
• heat the butter and olive oil in a skillet over medium heat, and pan-fry the chicken breasts for about 10 minutes per side until no longer pink on the inside and golden brown on the outside, sprinkling each side with seasoning.
• scoop the avocados into a bowl, and mash them with the lime juice, tomato, onion, garlic powder, salt, and pepper.
• spoon about 1/3 cup of guacamole each chicken breast, top with a slice of pepper jack cheese, and broil for 2 to 4 minutes, until the cheese is melted and bubbling.

cheese crackers

Ingredients

• Servings: 150
• 2 cups all-purpose flour
• 1 pinch salt
• 1 1/2 teaspoons red pepper flakes
• 1 pound cheddar cheese, grated and room temperature
• 1 cup unsalted butter, melted
• 2 cups crispy rice cereal (such as rice krispies®)

Recipe

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


• preheat oven to 300 degrees f (150 degrees c).
• combine flour, salt, and red pepper flakes in large bowl; add cheddar cheese. toss until cheese is coated. pour in melted butter; stir until mixture is moist and crumbly. add rice cereal and knead by hand until dough is well blended.
• roll dough into small 1/2-inch balls; arrange on a baking sheet. flatten each ball with a fork.
• bake in the preheated oven until light and crispy, about 30 minutes.

Hot Lips Chicken

Ingredients

• Servings: 8
• 1 (13.5 ounce) package nacho-flavor tortilla chips, crushed
• 4 boneless chicken breast halves, cooked and shredded
• 1 yellow bell pepper, chopped
• 1 red bell pepper, chopped
• 1 onion, chopped
• 3 tomatoes, chopped
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 (10 ounce) can hot enchilada sauce
• 3/4 cup water
• 2 cups shredded mexican-style cheese

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• spread the crushed chips in the bottom of a 9x13 inch baking dish to form crust. layer shredded chicken on top. in a small bowl mix together the yellow bell pepper, red bell pepper, onion and tomatoes and spread this mixture on top of chicken. in a separate bowl mix together the cream of mushroom soup, cream of chicken soup, enchilada sauce and water. pour this mixture over all and top with cheese.
• bake in the preheated oven for 25 minutes, or until cheese is brown and bubbly.

Spicy White Chili With Chicken

Ingredients

• Servings: 6
• 1 tablespoon olive oil
• 1 onion, chopped
• 1 jalapeno pepper, seeded and chopped (optional)
• 3 cloves garlic, minced
• 4 cups chicken broth
• 2 (15.5 ounce) cans great northern beans, drained and rinsed
• 1 (15 ounce) can garbanzo beans, drained
• 1 cup corn kernels
• 1 (7 ounce) can diced green chiles
• 2 tablespoons minced fresh cilantro
• 1 tablespoon lime juice
• 2 teaspoons ground cumin
• 1 teaspoon ground black pepper
• 4 cooked chicken breast halves, cubed
• 2 tablespoons cornstarch
• 1/4 cup cold water

Recipe

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

Ready Time: 1 hr 30 mins


• heat olive oil in a large saucepan over medium heat; cook and stir onion, jalapeno, and garlic until onion is tender, about 5 minutes. add chicken broth, great northern beans, garbanzo beans, corn, green chiles, cilantro, lime juice, cumin, and black pepper; bring to a boil. reduce heat to medium-low and stir chicken into broth. cover and simmer chili for 45 minutes, stirring occasionally.
• whisk cornstarch and water together in a bowl; stir into chili and bring to a boil. cook and stir until chili is thickened, about 5 minutes.

Avocado-lime Shrimp Salad (ensalada De Camarones Con Aguacate Y Limon)

Ingredients

• Servings: 6
• 1 1/4 pounds cooked deveined shelled shrimp, tail shells removed
• 3 avocados - peeled, pitted and diced
• 1 bunch green onion tops, chopped
• 3 large red tomatoes, diced
• 1 large yellow tomato, diced
• 1 bell pepper (any color), chopped
• 1/2 bunch cilantro, chopped
• 2 tablespoons fresh lime juice
• salt and ground black pepper to taste

Recipe

Preparation Time: 25 mins Ready Time: 25 mins


• cut the shrimp into 2 or 3 pieces and place in a large bowl; add the avocado, green onion, red and yellow tomatoes, bell pepper, cilantro, and lime juice; mix. season with salt and pepper. refrigerate at least 15 minutes before serving.

salmon wellington

Ingredients

• Servings: 8
• 1 tablespoon kosher salt
• 1 1/2 pounds salmon fillets
• 1 teaspoon chopped fresh thyme
• 1 teaspoon dried oregano
• 1 teaspoon chopped fresh basil leaves
• 2 teaspoons dried dill weed
• 1/2 cup dijon mustard
• 1 1/2 cups mayonnaise
• 3/4 cup crumbled feta cheese
• 1 cup frozen chopped spinach, thawed and drained
• 1 (17.5 ounce) package frozen puff pastry, thawed
• 1 egg white, beaten

Recipe

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


• preheat an oven to 375 degrees f (190 degrees c).
• sprinkle salt on both sides of the salmon. mix the thyme, oregano, basil, dill, mustard, and mayonnaise in a small bowl and spread over the salmon, then sprinkle the feta cheese on top. layer the spinach over the feta cheese.
• roll the pastry out wide enough and long enough to wrap around the salmon, about 1/4 inch thickness. place the salmon in the center of the pastry and fold the pastry over the salmon. place the roll seam-side down on a baking sheet. cut several small slits in the pastry to allow steam to escape. brush the egg white the pastry.
• bake in the preheated oven until the pastry is golden brown and the salmon flakes easily with a fork, about 45 minutes.

best fried walleye

Ingredients

• Servings: 4
• 4 walleye fillets
• 2 eggs, beaten
• 1/2 cup all-purpose flour
• 1/2 teaspoon garlic powder
• 1 pinch salt (optional)
• 1/2 teaspoon ground black pepper
• 2 cups crushed saltine crackers
• vegetable oil for frying
• 1 lemon, cut into wedges

Recipe

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


• check the fillets to ensure all bones and skin have been removed. cut the fillets into manageable pieces, if necessary.
• place the beaten eggs a bowl and set aside. combine the flour, garlic powder, salt, and pepper in another bowl. pour the cracker crumbs into a third bowl.
• heat the oil in a deep-fryer or large cast-iron skillet over medium-high heat to 375 degrees f (190 degrees c).
• dip the fillets into the flour mixture, then the eggs, and then the cracker crumbs and set fillets aside on a plate. test the oil: it will crackle and pop when a cracker crumb is dropped into it. carefully lower 2 fillets into the hot oil. cook until browned, about 3 minutes per side, using tongs to turn the fillets. transfer to a paper towel-lined plate and repeat with remaining fillets. serve with fresh lemon wedges.

Magnificent Cheesy Brown Rice

Ingredients

• Servings: 4
• 2 cups water
• 1 cup brown rice
• 1/2 red bell peppers, seeded and chopped
• 1/4 red onion, chopped
• 1 cup shredded low-fat cheddar cheese

Recipe

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


• bring the brown rice, and water to a boil in a saucepan. reduce the heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes.
• prepare a skillet with cooking spray and place over medium heat. cook the bell pepper and onion until lightly browned; stir into the cooked rice. add the cheddar cheese and continue stirring until the cheese has melted completely.

piggies (sugar and cinnamon pie dough cookies)

Ingredients

• Servings: 2
• 1 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1/3 cup shortening
• 2 tablespoons warm water, or as needed
• 1 tablespoon shortening
• 1/4 cup white sugar
• ground cinnamon

Recipe

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


• preheat oven to 450 degrees f (230 degrees c). spray a baking sheet with cooking spray, or line with parchment paper.
• mix flour and salt together in a bowl, and use a pastry cutter to cut in 1/3 cup of shortening until the mixture forms pea-size balls. with a fork, form a small well in the center of the mixture, and pour in water, a couple of teaspoons at a time, and stir with the fork to mix in the water and form a dough. incorporate each addition of water before adding the next, until about 3/4 of the flour mixture has formed a stiff dough. work a little more water in with your hands, and shape the dough into a ball.
• working on a well-floured work surface with a floured rolling pin, roll the dough out into a rectangle about 12 by 16 inches, and about 1/8-inch thick. spread 1 tablespoon of shortening over the surface of the dough with a soft spatula, and sprinkle sugar all over the dough square. sprinkle the dough with cinnamon. pick up a long edge of dough, and tightly roll the dough into a log shape. with a sharp knife, slice the log into 3/4-inch thick slices. place the slices the prepared baking sheet.
• bake in the preheated oven until the cookies are lightly browned and sizzling on the bottom, about 8 minutes. cool on paper towels; freeze extras for later.

Tea

Ingredients

• Servings: 1
• 1 cup boiling water
• 1 tea bag
• 1 (1.5 fluid ounce) jigger
• 1 tablespoon milk
• 1 teaspoon white sugar

Recipe

Cook Time: 2 mins Ready Time: 2 mins


• pour boiling water into a mug, and place the tea bag in to steep for about 1 minute. remove and discard the tea bag. pour in the whiskey, milk and sugar as desired. stir, drink, give me good rating, then relax.

Carrot Cake Ix

Ingredients

• Servings: 1
• 2 cups self-rising flour
• 2 teaspoons ground cinnamon
• 2 cups white sugar
• 1 1/2 cups vegetable oil
• 4 eggs
• 3 cups grated carrots
• 1 cup chopped walnuts
• 1 (8 ounce) package cream cheese
• 1/2 cup margarine, softened
• 1 pound confectioners' sugar
• 1 cup chopped walnuts
• 1 teaspoon vanilla extract

Recipe

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


• preheat the oven to 350 degrees f (175 degrees c). grease two 9 inch round cake pans.
• in a medium bowl, stir together the flour, cinnamon and sugar. add the oil and eggs, mix until blended, then stir in the carrots and nuts. divide the batter evenly between the two prepared pans.
• bake for 25 to 30 minutes in the preheated oven. a toothpick inserted into the cake should come out clean. cool cakes on wire racks before removing from pans.
• to make the frosting, use the second set of ingredients. in a medium bowl, cream together the butter and cream cheese, add the sugar and cream well. stir in the nuts and vanilla. use to fill and frost the cooled cake layers.

chocolate-hazelnut spread cookies

Ingredients

• Servings: 18
• 1 cup graham cracker crumbs
• 1/2 teaspoon baking soda
• 1 pinch salt
• 1 egg
• 1/2 teaspoon vanilla extract
• 1 cup chocolate-hazelnut spread (such as nutella®)

Recipe

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


• preheat an oven to 350 degrees f (175 degrees c).
• combine the graham cracker crumbs, baking soda, and salt in a large bowl; add the egg, vanilla, and chocolate-hazelnut spread and mix by hand until well blended. form the mixture into 1 1/2-inch balls and place on a baking sheet 2 inches apart.
• bake in the preheated oven until crispy on the outside, 8 to 10 minutes. allow to rest on cookie sheet a few minutes before moving to a wire rack to cool.

Pecan Crackers

Ingredients

• Servings: 2
• 1/2 (16 ounce) package graham crackers
• 2 cups chopped pecans
• 1/2 cup white sugar
• 1/2 cup butter
• 1/2 cup margarine

Recipe

Preparation Time: 10 mins Cook Time: 12 mins Ready Time: 22 mins


• preheat oven to 350 degrees f (175 degrees c).
• line a baking sheet with graham crackers. sprinkle evenly with pecans.
• in a small saucepan over medium heat, combine sugar, butter and margarine. bring to a boil and boil 3 minutes. remove from heat and spoon mixture over pecans, coating well.
• bake in preheated oven 12 minutes, until golden. cool completely before serving.

grilled caribbean chicken

Ingredients

• Servings: 6
• 3 skinless, boneless chicken breasts
• 1/4 cup orange juice
• 2 tablespoons fresh lime juice
• 2 tablespoons mango chutney
• 2 teaspoons grated fresh ginger
• 1 tablespoon olive oil
• 1/2 teaspoon hot pepper sauce
• 1 teaspoon minced fresh oregano
• 2 cloves garlic, minced

Recipe

• in a nonporous glass dish or bowl combine the orange juice, lime juice, chutney, ginger, oil, pepper sauce, oregano and cloves. mix all together and add chicken. toss to coat, cover dish and place in refrigerator. marinate overnight.
• preheat grill to medium high heat or set oven to broil
• remove chicken from dish (dispose of remaining marinade) and grill or broil the chicken 6 inches from the heat source.

Polenta With Spicy Sausage-veggie Sauce

Ingredients

• Servings: 6
• olive-oil cooking spray
• 1 (16 ounce) tube prepared polenta, sliced into 1/2-inch rounds
• 1 pound bulk hot italian sausage
• 1 cup sliced onion
• 1 cup sliced red bell pepper
• 1 cup sliced fresh mushrooms
• 1 cup cubed zucchini
• 1 teaspoon dried italian seasoning
• 1 (16 ounce) jar spaghetti sauce
• 1/3 cup grated parmesan cheese

Recipe

• preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
• spray a cookie sheet with cooking spray. arrange the polenta slices on the sheet and spray them lightly with cooking spray. broil until lightly browned about 5 minutes; turn and broil other side for 5 minutes. keep warm.
• in a large skillet over medium heat, cook the sausage, breaking it up as it browns. when sausage has lost any pink color, add the onion, bell pepper, mushrooms, zucchini, and italian seasoning. cook until vegetables are crisp tender, 5 to 7 minutes. stir in the spaghetti sauce and cook until heated through and just starting to simmer.
• to serve, spoon the sauce on slices of polenta. top with a sprinkling of parmesan cheese.

French Salad Dressing

Ingredients

• Servings: 26
• 1 1/2 cups vegetable oil
• 1 cup ketchup
• 3/4 cup white sugar
• 1/2 cup vinegar
• 1 small onion, chopped
• 1 teaspoon lemon juice
• 1 teaspoon paprika
• 1/2 teaspoon salt

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• place oil, ketchup, sugar, vinegar, onion, lemon juice, paprika, and salt into a blender; cover and puree until smooth. store in refrigerator.

Martha's Spanish Rice And Sausage

Ingredients

• Servings: 6
• 1/4 cup vegetable oil
• 1 small onion, diced
• 1 tablespoon minced garlic
• 1 pound smoked sausage, cut into bite-sized pieces
• 1 1/2 cups uncooked white rice
• 2 cups water
• 3/4 (8 ounce) can tomato sauce, or to taste
• 1 teaspoon adobo seasoning
• salt and ground black pepper to taste

Recipe

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


• heat the vegetable oil in a skillet over medium heat. stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. stir in the sausage; cook and stir until the sausage is crisp. mix in the rice, water, tomato sauce, adobo seasoning, salt, and black pepper. bring to a boil, then reduce heat to low. simmer until the rice is tender and the liquid has been absorbed, about 20 minutes.

apple pumpkin muffins

Ingredients

• Servings: 2
• 1 1/2 cups whole wheat flour
• 1 cup unbleached all-purpose flour
• 1 1/2 cups raw sugar
• 1 tablespoon spice
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 eggs
• 1 cup canned pumpkin
• 1/2 cup vegetable oil
• 2 cups peeled and chopped apples
• 3 tablespoons butter, softened
• 1/2 cup raw sugar
• 1/4 cup whole wheat flour
• 1 teaspoon ground cinnamon

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 50 mins


• preheat oven to 350 degrees f (175 degrees c). grease 24 muffin cups, or line with paper muffin liners.
• combine 1 1/2 cups whole wheat flour, all-purpose flour, 1 1/2 cups raw sugar, spice, baking soda, and salt in a large bowl. mix eggs, pumpkin, and oil in a small bowl. stir egg mixture into flour mixture until just moistened; fold in apples. fill prepared muffin cups 2/3 full.
• combine butter, 1/2 cup raw sugar, 1/4 cup whole wheat flour, and cinnamon in a small bowl; sprinkle over muffin batter.
• bake in preheated oven until golden and a toothpick inserted in the middle comes out clean, 18 to 22 minutes. cool for 5 minutes before removing from muffin cups to wire racks.

Festival Chicken

Ingredients

• Servings: 8
• 1 (12 ounce) jar apricot preserves
• 1 (8 ounce) bottle russian-style salad dressing
• 1 packet dry onion soup mix
• 2 (4 pound) whole chickens, each cut into 8 pieces

Recipe

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

Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c).
• in a medium bowl combine the preserves, salad dressing and soup mix; stir together until well mixed and set aside. place chicken pieces skin side down in two lightly greased 9x13 inch baking dishes.
• bake at 350 degrees f (175 degrees c) for 1/2 hour.
• brush the skin side of the chicken pieces with the glaze mixture (you will use about 1/2 of the mixture) and return to oven; reduce temperature to 250 degrees f (120 degrees c) and bake for another 1/2 hour. brush with remaining glaze mixture just before serving.

Cake

Ingredients

• Servings: 1
• 3 eggs
• 2 cups white sugar
• 1 cup vegetable oil
• 2 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 1 cup chopped walnuts
• 4 cups thinly sliced apples
• 2 (3 ounce) packages cream cheese, softened
• 1/4 cup butter, melted
• 2 cups confectioners' sugar
• 1 teaspoon lemon juice

Recipe

• preheat oven to 350 degrees. butter a 9x13 inch pan. spread apples evenly over the bottom of the pan.
• beat eggs with mixer until thick and light. combine sugar and oil and add to eggs.
• stir together flour, cinnamon, soda and salt. add to egg mixture and beat in. stir in nuts and vanilla. batter will be very thick.
• spread batter over apples in the pan. bake at 350 degrees f (175 degrees c) for 1 hour, or until a toothpick inserted into the center comes out clean. remove from the oven and cool. spread with cream cheese icing.
• to make cream cheese icing: beat cream cheese until fluffy. beat in 1/4 cup melted butter, then beat in confectioners sugar and lemon juice. spread over cooled cake. refrigerate.

easy apple crisp

Ingredients

• Servings: 1
• 1 (21 ounce) can apple pie filling
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 cup margarine
• 1/4 cup brown sugar
• 2 cups all-purpose flour

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• spread pie filling in an 8x8 inch baking dish. sprinkle with cinnamon and nutmeg.
• cream together margarine and sugar. cut in flour with a pastry blender until mixture resembles coarse crumbs. sprinkle mixture over pie filling.
• bake in preheated oven 20 minutes, until topping is brown and crisp and filling is hot and bubbly.

greek rice salad

Ingredients

• Servings: 8
• 1 cup uncooked long grain brown rice
• 2 1/2 cups water
• 1 avocado - peeled, pitted, and diced
• 1/4 cup lemon juice
• 2 vine-ripened tomatoes, diced
• 1 1/2 cups diced english cucumbers
• 1/3 cup diced red onion
• 1/2 cup crumbled feta cheese
• 1/4 cup sliced kalamata olives
• 1/4 cup chopped fresh mint
• 3 tablespoons olive oil
• 1 teaspoon lemon zest
• 1/2 teaspoon minced garlic
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground black pepper

Recipe

Preparation Time: 20 mins Cook Time: 45 mins Ready Time: 2 hrs


• bring the brown rice and water to a boil in a saucepan over high heat. reduce the heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes; remove from heat and allow to cool, fluffing occasionally with a fork.
• toss the avocado and lemon juice together in a large bowl. add the tomatoes, cucumber, onion, feta, olives, mint, olive oil, lemon zest, garlic, salt, and pepper to the bowl; lightly toss the mixture until evenly combined. fold the cooled rice gently into the mixture. serve immediately or chill up to 1 hour; the salad does not last well for more than a day as the tomato and cucumber begin to release their juices and the salad becomes watery.

marinated grilled lamb tenderloin

Ingredients

• Servings: 4
• 1/4 cup honey
• 1/4 cup soy sauce
• 1/4 cup oyster sauce
• 2 tablespoons brown sugar
• 4 teaspoons minced fresh ginger root
• 1 tablespoon ketchup
• 1 tablespoon minced garlic
• 1 tablespoon chopped fresh parsley
• 1/4 teaspoon onion powder
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon ground cinnamon
• 2 (12 ounce) lamb tenderloins

Recipe

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


• whisk honey, soy sauce, oyster sauce, brown sugar, ginger, ketchup, garlic, parsley, onion powder, cayenne pepper, and cinnamon in a bowl; pour into a resealable plastic bag. add lamb, coat with marinade, squeeze out excess air, and seal the bag. marinate in the refrigerator for up to 24 hours.
• preheat grill for medium heat and lightly oil the grate. remove lamb from the marinade, and shake off excess. discard the remaining marinade.
• cook the lamb tenderloins on preheated grill until no longer pink in the center, 20 to 30 minutes, turning occasionally. an instant-read thermometer inserted into the center should read at least 145 degrees f (63 degrees c).

Holland Cream (white Cream Filling)

Ingredients

• Servings: 100
• 1 cup white sugar
• 1/2 cup water
• 1 cup vegetable oil
• 2 cups vegetable shortening
• 1 teaspoon clear vanilla extract
• 8 cups confectioners' sugar

Recipe

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


• in a saucepan over medium heat, stir the white sugar and water until the sugar has dissolved and the mixture is boiling. remove from heat, and let cool completely. pour the syrup into a large mixing bowl, and beat in vegetable oil, shortening, and clear vanilla extract with an electric mixer on high speed to blend.
• beat in the confectioners' sugar, 1 cup at a time, until the filling is thick and fluffy. if it's too thick, beat in a tablespoon of water at a time until it's the correct consistency.

Indian-spiced Roasted Chickpeas

Ingredients

• Servings: 1
• 2 cups canned chickpeas, rinsed and drained
• 1 tablespoon lemon juice
• 2 tablespoons olive oil
• 1 teaspoon brown sugar
• 1 1/2 teaspoons ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground cinnamon
• 1 teaspoon garam masala
• 1 pinch ground black pepper
• 1 pinch cayenne pepper, or to taste
• 1/2 teaspoon salt, or to taste

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 2 hrs 35 mins


• preheat oven to 400 degrees f (200 degrees c). line a baking sheet with aluminum foil.
• stir together the chickpeas, lemon juice, olive oil, brown sugar, cumin, coriander, cinnamon, garam masala, black pepper, cayenne pepper, and salt in a mixing bowl. spread the chickpea mixture in a single layer on the prepared baking sheet.
• roast in the preheated oven until the chickpeas are dark brown in spots, crisp, and have shrunk quite a bit, 25 to 30 minutes, stirring halfway through the cooking time. cool to room temperature before serving.

Chef John's Creamy Blue Cheese Dressing

Ingredients

• Servings: 3
• 1 cup mayonnaise
• 1 cup sour cream
• 3/4 cup buttermilk
• 1 teaspoon crushed garlic
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon dry mustard
• 1/2 teaspoon salt, or to taste
• 1/2 teaspoon white sugar
• 1 pinch cayenne pepper, or to taste
• 1 teaspoon worcestershire sauce
• 4 ounces frozen blue cheese, grated

Recipe

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


• place mayonnaise, sour cream, and buttermilk in a bowl. add garlic, black pepper, dry mustard, salt, sugar, cayenne, and worcestershire sauce. whisk together thoroughly.
• mix grated blue cheese into the cream base a little at a time to ensure it is evenly incorporated and doesn't clump.
• cover bowl with plastic wrap and refrigerate for at least 3 hours (preferably overnight) to consolidate the flavors.

scrumptious penuche frosting

Ingredients

• Servings: 2
• 1/2 cup butter
• 1 cup dark brown sugar
• 1/4 cup half-and-half cream
• 1 pinch salt
• 1 teaspoon vanilla extract
• 2 cups confectioners' sugar
• 1/3 cup chopped pecans (optional)

Recipe

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


• melt the butter in a saucepan over medium heat. stir in brown sugar and bring the mixture to a boil. reduce the heat and continue to simmer for 2 minutes, stirring constantly. stir in half-and-half cream and salt and return to a boil, continuing to stir. remove the caramel from the heat and allow to cool to lukewarm, then add vanilla.
• gradually beat in confectioners' sugar with an electric mixer until smooth, being careful not to over-beat. if the frosting becomes too thick, hot water can be added to thin it out. spread over a cooled cake and sprinkle with pecans. allow the frosting to set before serving, about 15 minutes.

Salmon With Caramelized Leeks

Ingredients

• Servings: 4
• 4 leeks
• 2 tablespoons butter
• 1 tablespoon brown sugar
• 3 carrots, cut into matchsticks
• kosher salt to taste
• 2 pounds salmon fillets
• 2 teaspoons olive oil
• kosher salt and ground black pepper to taste

Recipe

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


• preheat an oven to 425 degrees f (220 degrees c). line a baking sheet with foil, and spray with cooking spray.
• trim away the root end, tough outer leaves, and dark green tops of the leeks. cut the leeks lengthwise into quarters, then crosswise into thirds. wash the leeks well to remove any grit, and drain in a colander.
• melt the butter in a large skillet over medium-high heat, and cook and stir the leeks until they have started to soften, about 5 minutes. sprinkle the leeks with brown sugar, and cook until they turn brown, 15 to 20 minutes. stir in the matchstick carrots, sprinkle with kosher salt, and cook and stir until the carrots are tender, about 5 minutes.
• place the salmon on the prepared baking sheet, rub the fillets with olive oil, and sprinkle with salt and pepper. roast the salmon until the flesh is opaque and flakes easily but isn't dry, about 10 minutes per 1 inch of thickness. remove the cooked fillets to plates, and top each fillet with 1/4 of the caramelized leeks and carrots.

Mormon Scalloped Potatoes

Ingredients

• Servings: 1
• 8 idaho or russet potatoes, peeled
• 2 (10.5 ounce) cans cream of chicken soup
• 2 cups sour cream
• 1/2 cup butter, melted
• 1 cup chopped green onion
• 2 1/2 cups shredded cheddar cheese
• 1 cup crushed corn flakes, or more if needed
• 1/4 cup butter, melted

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• preheat oven to 350 degrees f (175 degrees c).
• place potatoes into a large saucepan, cover with water, and bring to a boil. reduce heat to medium-low and simmer potatoes until tender but not mushy, about 15 minutes. drain and let cool. cut potatoes into 1-inch thick slices.
• whisk cream of chicken soup, sour cream, 1/2 cup melted butter, and green onions in a bowl until thoroughly combined. whisk cheese into the sauce. mix corn flake crumbs with 1/4 cup melted butter in a separate bowl.
• spread a thin layer of the sour cream sauce into the bottom of a 9x13-inch glass baking pan. spread a layer of potato slices over sauce, followed by a thick layer of sauce. continue layers, ending with sauce. sprinkle corn flakes mixture over the top of the casserole.
• bake in the preheated oven until casserole is bubbling and the corn flakes topping is crisp, about 45 minutes.