Butter-free Peanut Butter Cupcakes

Ingredients

• Servings: 1
• 3/4 cup soy milk
• 2 teaspoons distilled white vinegar
• 1/2 cup crunchy peanut butter
• 1/3 cup canola oil
• 2/3 cup white sugar
• 2 tablespoons honey
• 2 teaspoons vanilla extract
• 2 teaspoons flax seed meal
• 1 1/8 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). grease a 12 cup muffin pan or line with paper baking cups. combine the soy milk and vinegar in a measuring cup. let stand for about 5 minutes to thicken.
• in a large bowl, stir together the peanut butter, oil, sugar, honey, vanilla and flaxseed meal. mix in the soymilk. combine the flour, baking powder, baking soda and salt; stir into the batter just until blended. it is okay for the batter to be slightly lumpy. spoon the batter into the prepared cups, dividing evenly.
• bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. cool in the pan set over a wire rack. when cool, arrange the cupcakes on a serving platter. frost with desired frosting.

Banana Pudding Iv

Ingredients

• Servings: 1
• 1 (8 ounce) package cream cheese
• 1 (14 ounce) can sweetened condensed milk
• 1 (5 ounce) package instant vanilla pudding mix
• 3 cups cold milk
• 1 teaspoon vanilla extract
• 1 (8 ounce) container frozen whipped topping, thawed
• 4 bananas, sliced
• 1/2 (12 ounce) package vanilla wafers

Recipe

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


• in a large bowl, beat cream cheese until fluffy. beat in condensed milk, pudding mix, cold milk and vanilla until smooth. fold in 1/2 of the whipped topping.
• line the bottom of a 9x13 inch dish with vanilla wafers. arrange sliced bananas evenly over wafers. spread with pudding mixture. top with remaining whipped topping. chill.

All-around Good Smoothie

Ingredients

• Servings: 1
• 1/2 cup nonfat milk
• 1/2 cup fat-free plain yogurt
• 1/2 frozen banana, peeled and chopped
• 2 tablespoons powdered protein supplement
• 1 1/2 tablespoons flax seed
• 1 teaspoon honey
• 1/2 cup frozen strawberries

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• in a blender, blend the milk, yogurt, banana, protein supplement, flax seed, honey, and strawberries until smooth.

double layer pumpkin cheesecake

Ingredients

• Servings: 8
• 2 (8 ounce) packages cream cheese, softened
• 1/2 cup white sugar
• 1/2 teaspoon vanilla extract
• 2 eggs
• 1/2 cup pumpkin puree
• 1/2 teaspoon ground cinnamon
• 1 pinch ground cloves
• 1 pinch ground nutmeg
• 1 (9 inch) prepared graham cracker crust
• 1/2 cup frozen whipped topping, thawed

Recipe

Preparation Time: 30 mins Cook Time: 40 mins Ready Time: 4 hrs 10 mins


• preheat oven to 325 degrees f (165 degrees c).
• in a large bowl, combine cream cheese, sugar and vanilla. beat until smooth. blend in eggs one at a time. remove 1 cup of batter and spread into bottom of crust; set aside.
• add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. carefully spread over the batter in the crust.
• bake in preheated oven for 35 to 40 minutes, or until center is almost set. allow to cool, then refrigerate for 3 hours or overnight. cover with whipped topping before serving.

Pat's Mushroom Saute

Ingredients

• Servings: 4
• 2 tablespoons butter
• 1/2 tablespoon olive oil
• 1/2 tablespoon balsamic vinegar
• 1 clove garlic, minced
• 1/8 teaspoon dried oregano
• 1 pound button mushrooms, sliced

Recipe

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


• melt butter with oil in a large skillet over medium heat. stir in balsamic vinegar, garlic, oregano, and mushrooms. saute for 20 to 30 minutes, or until tender.

ground beef taco flatbread

Ingredients

• Servings: 6
• 1 pound lean ground beef
• salt and ground black pepper to taste
• 1 small yellow onion, diced
• 2 cloves garlic, diced
• 1 (1.25 ounce) package taco seasoning
• 1 pinch red pepper flakes, or to taste
• 2 tablespoons canola oil
• 1 (11 ounce) package pizza dough
• 1 cup shredded cheddar cheese
• 1 small green onion, minced

Recipe

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


• heat a large skillet over medium-high heat. cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. add yellow onion, garlic, taco seasoning, and red pepper flakes; cook and stir until onion is tender, about 10 minutes.
• heat oil in a separate skillet over medium heat.
• roll dough into a thin crust a work surface; cut into 6 equal pieces.
• fry each piece of dough in the hot oil until golden, about 1 minute per side. transfer cooked flatbread to a paper towel-lined plate.
• top each flatbread with ground beef mixture, cheddar cheese, and green onion.

juicy peach crisp

Ingredients

• Servings: 6
• 6 fresh peaches - peeled, pitted and sliced
• 1/2 teaspoon almond extract
• 1 cup all-purpose flour
• 1 cup white sugar
• 1/4 cup brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup butter

Recipe

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


• preheat an oven to 375 degrees f (190 degrees c), and grease an 8 inch square baking dish.
• place the peaches in the bottom of the baking dish, and sprinkle them with almond extract.
• in a bowl, combine the flour, sugar, brown sugar, cinnamon, and salt. cut the butter into the flour mixture with a pastry cutter until the mixture resembles crumbs.
• sprinkle the flour mixture in an even layer over the top of the peaches, and bake in the preheated oven for about 45 minutes, until the peaches are bubbling and the topping is browned.

Apple Brownies

Ingredients

• Servings: 12
• 1/2 cup butter, melted
• 1 cup white sugar
• 1 egg
• 3 medium apples - peeled, cored and thinly sliced
• 1/2 cup chopped walnuts
• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). grease a 9x9 inch baking dish.
• in a large bowl, beat together the melted butter, sugar, and egg until fluffy. fold in the apples and walnuts. in a separate bowl, sift together the flour, salt, baking powder, baking soda, and cinnamon. stir the flour mixture into the wet mixture until just blended. spread the batter evenly in the prepared baking dish.
• bake 35 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean.

hot artichoke and spinach dip ii

Ingredients

• Servings: 12
• 1 (8 ounce) package cream cheese, softened
• 1/4 cup mayonnaise
• 1/4 cup grated parmesan cheese
• 1/4 cup grated romano cheese
• 1 clove garlic, peeled and minced
• 1/2 teaspoon dried basil
• 1/4 teaspoon garlic salt
• salt and pepper to taste
• 1 (14 ounce) can artichoke hearts, drained and chopped
• 1/2 cup frozen chopped spinach, thawed and drained
• 1/4 cup shredded mozzarella cheese

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). lightly grease a small baking dish.
• in a medium bowl, mix together cream cheese, mayonnaise, parmesan cheese, romano cheese, garlic, basil, garlic salt, salt and pepper. gently stir in artichoke hearts and spinach.
• transfer the mixture to the prepared baking dish. top with mozzarella cheese. bake in the preheated oven 25 minutes, until bubbly and lightly browned.

Grilled Rock Lobster Tails

Ingredients

• Servings: 2
• 1 tablespoon lemon juice
• 1/2 cup olive oil
• 1 teaspoon salt
• 1 teaspoon paprika
• 1/8 teaspoon white pepper
• 1/8 teaspoon garlic powder
• 2 (10 ounce) rock lobster tails

Recipe

Preparation Time: 15 mins Cook Time: 12 mins Ready Time: 27 mins


• preheat grill for high heat.
• squeeze lemon juice into a small bowl, and slowly whisk in olive oil. whisk in salt, paprika, white pepper, and garlic powder. split lobster tails lengthwise with a large knife, and brush flesh side of tail with marinade.
• lightly oil grill grate. place tails, flesh side down, on preheated grill. cook for 10 to 12 minutes, turning once, and basting frequently with marinade. discard any remaining marinade. lobster is done when opaque and firm to the touch.

Baked Cheese Olives

Ingredients

• Servings: 8
• 1 cup shredded cheddar cheese
• 2 tablespoons butter, softened
• 1/2 cup all-purpose flour
• 1/8 teaspoon cayenne pepper
• 24 pimento-stuffed green olives

Recipe

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


• preheat oven to 400 degrees f (200 degrees c).
• in a small mixing bowl, combine cheese and butter or margarine. stir flour and cayenne pepper into the cheese and butter mixture. blend well. wrap a tablespoon of dough around each green olive. arrange the wrapped olives on a cookie sheet.
• bake for 15 minutes, or until golden brown.

key lime pie vii

Ingredients

• Servings: 1
• 1 (9 inch) prepared graham cracker crust
• 3 cups sweetened condensed milk
• 1/2 cup sour cream
• 3/4 cup key lime juice
• 1 tablespoon grated lime zest

Recipe

Preparation Time: 15 mins Cook Time: 8 mins Ready Time: 55 mins


• preheat oven to 350 degrees f (175 degrees c).
• in a medium bowl, combine condensed milk, sour cream, lime juice, and lime rind. mix well and pour into graham cracker crust.
• bake in preheated oven for 5 to 8 minutes, until tiny pinhole burst on the surface of pie. do not brown! chill pie thoroughly before serving. garnish with lime slices and whipped cream if desired.

Spicy Chicken Fajitas

Ingredients

• Servings: 8
• 1 pound skinless, boneless chicken breast halves
• marinade:
• 2 tablespoons soy sauce
• 1 tablespoon lime juice
• 1 tablespoon honey
• 1/2 small jalapeno pepper, seeded and minced
• 1 clove garlic, minced
• guacamole:
• 1 avocado, peeled and pitted
• 1 tomato, peeled and chopped
• 1/2 cup minced onion
• 1 tablespoon lime juice
• 1 tablespoon chopped fresh cilantro
• 1 dash hot pepper sauce
• 2 teaspoons canola oil
• 1 onion, thinly sliced
• 1/2 red bell pepper, thinly sliced
• 8 (12 inch) flour tortillas
• 1 cup shredded lettuce

Recipe

Preparation Time: 30 mins Cook Time: 25 mins Ready Time: 12 hrs 55 mins


• place chicken in a large glass or ceramic bowl. whisk soy sauce, 1 tablespoon lime juice, honey, jalapeno pepper, and garlic together in another bowl until marinade is smooth. pour marinade over chicken and turn to coat completely. cover the bowl with plastic wrap and refrigerate 12 hours to overnight, turning occasionally.
• remove chicken from marinade and shake off excess. pour marinade into a small saucepan; bring to a boil, reduce heat to medium-low, and simmer for 5 minutes.
• mash avocado in a bowl. stir in tomato, minced onion, 1 tablespoon lime juice, cilantro, and hot pepper sauce until guacamole is well-combined.
• preheat an outdoor grill for medium-high heat and lightly oil the grate.
• cook chicken on preheated grill, basting with marinade and turning often, until no longer pink in the center and the juices run clear, 7 to 15 minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c). transfer chicken to a plate and cover with aluminum foil to rest, about 5 minutes. slice chicken across the grain into thin strips.
• heat oil in a large nonstick skillet over medium-high heat. saute sliced onion and red bell pepper in hot oil until tender, about 10 minutes.
• wrap tortillas in a damp paper towel and microwave on high until softened 1 to 3 minutes. place strips of chicken down the center of each tortilla and top with shredded lettuce, sauteed onion and red bell peppers, and guacamole. wrap each tortilla tightly around filling.

Brazilian Cheese Puffs (pao De Queijo)

Ingredients

• Servings: 24
• 1/4 cup canola oil
• 1/4 cup water
• 1 teaspoon salt
• 1 cup tapioca starch
• 1 egg
• 1/3 cup plain yogurt
• 1/2 cup grated parmesan cheese
• 1/2 cup grated mozzarella cheese

Recipe

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


• preheat an oven to 450 degrees f (230 degrees c).
• combine the canola oil, water, and salt in a saucepan and bring to a boil. place the tapioca starch in a metal bowl; pour the oil and water mixture over the tapioca; mix thoroughly. beat in the egg. stir in the yogurt, parmesan cheese, and mozzarella cheese. pour the mixture into mini-muffin tins.
• place on middle rack of the preheated oven. reduce heat to 350 degrees f (175 degrees c). bake until slightly golden, 25 to 30 minutes.

basic crepes

Ingredients

• Servings: 8
• 1 cup all-purpose flour
• 2 eggs
• 1/2 cup milk
• 1/2 cup water
• 1/4 teaspoon salt
• 2 tablespoons butter, melted

Recipe

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


• in a large mixing bowl, whisk together the flour and the eggs. gradually add in the milk and water, stirring to combine. add the salt and butter; beat until smooth.
• heat a lightly oiled griddle or frying pan over medium high heat. pour or scoop the batter the griddle, using approximately 1/4 cup for each crepe. tilt the pan with a circular motion so that the batter coats the surface evenly.
• cook the crepe for about 2 minutes, until the bottom is light brown. loosen with a spatula, turn and cook the other side. serve hot.

baked salmon ii

Ingredients

• Servings: 2
• 2 cloves garlic, minced
• 6 tablespoons light olive oil
• 1 teaspoon dried basil
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 tablespoon lemon juice
• 1 tablespoon fresh parsley, chopped
• 2 (6 ounce) fillets salmon

Recipe

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


• in a medium glass bowl, prepare marinade by mixing garlic, light olive oil, basil, salt, pepper, lemon juice and parsley. place salmon fillets in a medium glass baking dish, and cover with the marinade. marinate in the refrigerator about 1 hour, turning occasionally.
• preheat oven to 375 degrees f (190 degrees c).
• place fillets in aluminum foil, cover with marinade, and seal. place sealed salmon in the glass dish, and bake 35 to 45 minutes, until easily flaked with a fork.

Strawberry Shortcake

Ingredients

• Servings: 1
• 1 (18.25 ounce) package yellow cake mix
• 1 (8 ounce) container frozen whipped topping, thawed
• 1 pint blueberries, rinsed and drained
• 2 pints fresh strawberries, rinsed and sliced

Recipe

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


• prepare cake according to package directions and bake in a 9x13 inch pan. cool completely.
• frost cake with whipped topping. place blueberries in a square in the corner, and arrange sliced strawberries as stripes to make an american flag. chill until serving.

three-pepper rice and chicken pot

Ingredients

• Servings: 8
• 1/2 pound andouille sausage links
• 1 poblano chile
• 1 red bell pepper
• 3 tablespoons canola oil
• 1 1/2 pounds skinless, boneless chicken thighs, cut into 1 1/2-inch chunks
• 3 tablespoons -style seasoning
• 1 1/2 tablespoons butter
• 2 yellow onions, finely chopped
• 2 banana (or hot) peppers, seeded and chopped
• 2 celery ribs, finely chopped
• 6 cloves garlic, minced
• 1 shallot, minced
• 3 cups long grain white rice
• 1 1/2 tablespoons butter
• 3 cups chicken stock
• 1 (10 ounce) can tomato sauce
• 1 (10 ounce) can diced tomatoes with mild green chilies, undrained
• 1 (12 fluid ounce) can or bottle
• salt to taste
• 1 cup frozen corn kernels, thawed

Recipe

Preparation Time: 45 mins Cook Time: 40 mins Ready Time: 1 hr 30 mins


• preheat your oven's broiler. line a baking sheet with a sheet of foil.
• cook andouille sausage in a skillet over medium heat until cooked through, about 15 minutes. remove from skillet and cut into 1/4-inch slices; set aside.
• while the sausage is cooking, cut the peppers in half lengthwise and remove the stem and seeds. place peppers, cut-side-down baking sheet and place into preheated oven. broil peppers until the skins blacken, about 7 minutes, then place into a bowl and cover with plastic wrap. allow the peppers to steam for 10 minutes until the skins loosen, then remove and discard blackened skins; chop peppers into 1/2 inch pieces and set aside.
• heat the canola oil in a stockpot over high heat. toss the chicken with seasoning and sear in batches in the oil until light brown and no longer pink in the center, about 6 minutes. remove chicken, leaving oil in the stockpot, and drain on paper towels.
• add 1 1/2 tablespoons of butter to the oil. stir in the onion, banana peppers, celery, garlic, and shallot; cook until the onions are translucent, 3 to 4 minutes. stir in rice and 1 1/2 tablespoon butter. stir in the chicken stock, tomato sauce, and diced tomato with chilies. cover and simmer until liquid is mostly absorbed into the rice, 10 to 12 minutes. stir in the and cover; cook another 5 minutes until the rice is tender. season with salt, then mix in the corn, poblano, bell pepper, chicken, and andouille sausage. return to a simmer, then turn off heat and allow to rest 5 minutes before serving.

Dad's Pan-fried Green Beans

Ingredients

• Servings: 6
• 1 pound fresh green beans, trimmed
• 3 tablespoons light soy sauce
• 1 tablespoon balsamic vinegar
• 1 teaspoon white sugar
• 2 tablespoons sesame oil
• 2 teaspoons minced garlic

Recipe

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


• place the green beans in a large saucepan or pot with one inch of water. you may place them in a steamer insert if you have one. bring to a boil, cover and cook for 5 minutes, they should still be firm and bright green.
• in a small bowl, stir together the soy sauce, balsamic vinegar and sugar; set aside.
• heat the sesame oil in a large skillet over medium heat. add garlic and cook until starting to brown. add the green beans and stir to coat with the oil. stir in the soy sauce mixture and simmer for a couple of minutes uncovered to reduce the sauce. transfer the beans to a serving dish and pour the sauce over them.

hot cross buns i

Ingredients

• Servings: 12
• 3/4 cup warm water (110 degrees f/45 degrees c)
• 3 tablespoons butter
• 1 tablespoon instant powdered milk
• 1/4 cup white sugar
• 3/8 teaspoon salt
• 1 egg
• 1 egg white
• 3 cups all-purpose flour
• 1 tablespoon active dry yeast
• 3/4 cup dried currants
• 1 teaspoon ground cinnamon
• 1 egg yolk
• 2 tablespoons water
• 1/2 cup confectioners' sugar
• 1/4 teaspoon vanilla extract
• 2 teaspoons milk

Recipe

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


• put warm water, butter, skim milk powder, 1/4 cup sugar, salt, egg, egg white, flour, and yeast in bread maker and start on dough program.
• when 5 minutes of kneading are left, add currants and cinnamon. leave in machine till double.
• punch down on floured surface, cover, and let rest 10 minutes.
• shape into 12 balls and place in a greased 9 x 12 inch pan. cover and let rise in a warm place till double, about 35-40 minutes.
• mix egg yolk and 2 tablespoons water. brush on balls.
• bake at 375 degrees f (190 degrees c) for 20 minutes. remove from pan immediately and cool on wire rack.
• to make crosses: mix together confectioners' sugar, vanilla, and milk. brush an x on each cooled bun.

Carrot Cake Cheesecake

Ingredients

• Servings: 1
• cooking spray
• cheesecake:
• 3 (8 ounce) packages cream cheese, at room temperature
• 1 cup white sugar
• 4 eggs
• 1 cup sour cream
• 1/2 teaspoon vanilla extract
• 3 tablespoons all-purpose flour
• carrot cake:
• 3/4 cup packed dark brown sugar
• 2/3 cup canola oil
• 1 egg
• 1 cup all-purpose flour
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup grated carrots
• 1/3 cup chopped walnuts
• frosting:
• 2 cups confectioners' sugar
• 4 ounces cream cheese
• 1 teaspoon almond extract

Recipe

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

Ready Time: 10 hrs 40 mins


• position the oven racks in the center and lower third of the oven. preheat oven to 350 degrees f (175 degrees c). fill a roasting pan halfway with water and place in the lower rack in the oven. spray the inside of a 9-inch springform pan with cooking spray.
• beat three 8-ounce packages cream cheese in a bowl using an electric mixer on high speed until fluffy; reduce speed to medium-low. add white sugar and beat 2 minutes. beat 4 eggs, 1 at a time, into cream cheese mixture, beating well before adding the next egg. beat sour cream and vanilla extract into cream cheese mixture until smooth; add 3 tablespoons flour and beat until cheesecake mixture is smooth.
• beat brown sugar and canola oil together in a separate bowl using an electric mixer on medium speed until smooth. add 1 egg and beat for 2 minutes; reduce speed to low. add 1 cup flour, cinnamon, baking powder, and salt and beat until batter is combined. fold carrots and walnuts into batter.
• spread carrot cake batter in the prepared pan; top with cheesecake mixture. place pan on the rack above the roasting pan with water in the oven.
• bake in the preheated oven until cheesecake is set, about 1 hour 10 minutes, covering top of pan with aluminum foil if browning too quickly. cool for 10 minutes.
• run a knife around the edge of pan to loosen cake; cool to room temperature in pan on a wire rack. refrigerate at least 8 hours. remove the outside of the springform pan.
• beat confectioners' sugar, 4 ounces cream cheese, and almond extract together in a bowl using an electric mixer until frosting is smooth. spread frosting on top of cheesecake layer.

caramelized chicken wings

Ingredients

• Servings: 12
• 1 cup water
• 1/2 cup white sugar
• 1/3 cup soy sauce
• 2 tablespoons peanut butter
• 1 tablespoon honey
• 2 teaspoons vinegar
• 1 tablespoon minced garlic
• 12 large chicken wings, tips removed and wings cut in half at joint
• 1 teaspoon sesame seeds, or to taste (optional)

Recipe

Preparation Time: 5 mins Cook Time: 1 hr

Ready Time: 1 hr 5 mins


• in an electric skillet or a large skillet over medium heat, mix together the water, sugar, soy sauce, peanut butter, honey, vinegar, and garlic until smooth and the sugar has dissolved. place the wings into the sauce, cover, and simmer for 30 minutes. uncover and simmer until the wings are tender and the sauce has thickened, about 30 more minutes, spooning sauce over wings occasionally. sprinkle with sesame seeds.

Blackberry And Blueberry Pie

Ingredients

• Servings: 1
• pie crust:
• 2/3 cup shortening, chilled
• 2 cups all-purpose flour
• 1 teaspoon salt
• 5 tablespoons cold water
• filling:
• 3/4 cup white sugar
• 1/3 cup all-purpose flour
• 1/2 teaspoon ground cinnamon
• 4 cups fresh blueberries
• 1 1/2 cups fresh blackberries
• 1 tablespoon lemon juice
• 2 tablespoons butter

Recipe

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


• cut shortening into 2 cups flour and salt until the shortening is the size of small peas. sprinkle in water 1 tablespoon at a time until flour is moistened. gather into a ball, wrap with plastic, and refrigerate at least 30 minutes. divide the dough in half and roll out half on a lightly floured board. line a 9-inch pie dish with the pastry. roll out the top crust and set aside.
• preheat oven to 425 degrees f (220 degrees c).
• mix sugar, 1/3 cup flour, and cinnamon. stir in berries to coat. pour the filling into the pastry-lined pan. sprinkle with lemon juice and dot with butter. cover with top crust; cut slits in the top to vent the steam. seal the crust and flute the edges.
• cover the edges of the crust with foil to prevent over-browning. bake in the preheated oven until the crust is golden brown and the juices are bubbling, about 45 minutes. remove foil during the last 12 minutes of baking.

Cheese Cake Cups

Ingredients

• Servings: 16
• 16 vanilla wafer cookies
• 2 (8 ounce) packages cream cheese, softened
• 3/4 cup white sugar
• 2 eggs
• 1 teaspoon vanilla extract

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). line muffin pans with cupcake papers.
• place one wafer cookie in the bottom of each cupcake paper. in a medium bowl, cream together cream cheese and sugar. beat in eggs and vanilla until smooth. pour over wafers in cupcake papers.
• bake in preheated oven 15 minutes, until golden and set.

Spicy Garlic Lime Chicken

Ingredients

• Servings: 4
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 1/8 teaspoon paprika
• 1/4 teaspoon garlic powder
• 1/8 teaspoon onion powder
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried parsley
• 4 boneless, skinless chicken breast halves
• 2 tablespoons butter
• 1 tablespoon olive oil
• 2 teaspoons garlic powder
• 3 tablespoons lime juice

Recipe

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


• in a small bowl, mix together salt, black pepper, cayenne, paprika, 1/4 teaspoon garlic powder, onion powder, thyme and parsley. sprinkle spice mixture generously on both sides of chicken breasts.
• heat butter and olive oil in a large heavy skillet over medium heat. saute chicken until golden brown, about 6 minutes on each side. sprinkle with 2 teaspoons garlic powder and lime juice. cook 5 minutes, stirring frequently to coat evenly with sauce.

grilled portobello mushrooms

Ingredients

• Servings: 3
• 3 portobello mushrooms
• 1/4 cup canola oil
• 3 tablespoons chopped onion
• 4 cloves garlic, minced
• 4 tablespoons balsamic vinegar

Recipe

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


• clean mushrooms and remove stems, reserve for other use. place caps on a plate with the gills up.
• in a small bowl, combine the oil, onion, garlic and vinegar. pour mixture evenly over the mushroom caps and let stand for 1 hour.
• grill over hot grill for 10 minutes. serve immediately.

tea biscuits

Ingredients

• Servings: 20
• 2 cups all-purpose flour
• 4 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup shortening
• 3/4 cup milk

Recipe

• preheat oven to 400 degrees f (205 degrees c). grease a baking sheet.
• combine flour, baking powder, and salt. cut shortening in until mixture has a fine crumb texture. stir in milk with a fork to make a soft dough. knead 8 to 10 times, and then roll out to a thickness of at least 1/2 inch. cut into rounds with a cookie or biscuit cutter. place on cookie sheet, and allow to rest for a few minutes.
• bake for 12 to 15 minutes. serve warm.

Eggless Mayonnaise

Ingredients

• Servings: 2
• 3/4 cup water
• 1 1/2 tablespoons white sugar
• 1 1/2 teaspoons salt
• 1/4 teaspoon ground mustard
• 1/8 teaspoon paprika
• 2 tablespoons distilled white vinegar
• 2 tablespoons fresh lemon juice
• 1 cup powdered milk
• 1 cup canola oil, or as needed

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• combine the water, sugar, salt, mustard, paprika, vinegar, lemon juice, and powdered milk in a blender. puree until smooth. with the blender running, drizzle in the oil in a slow, steady stream. if you add it too fast, the mixture will not thicken. use more or less oil to make it the thickness you like. store in the refrigerator.

awesome sausage, apple and cranberry stuffing

Ingredients

• Servings: 10
• 1 1/2 cups cubed whole wheat bread
• 3 3/4 cups cubed white bread
• 1 pound ground turkey sausage
• 1 cup chopped onion
• 3/4 cup chopped celery
• 2 1/2 teaspoons dried sage
• 1 1/2 teaspoons dried rosemary
• 1/2 teaspoon dried thyme
• 1 apple, cored and chopped
• 3/4 cup dried cranberries
• 1/3 cup minced fresh parsley
• 1 cooked turkey liver, finely chopped
• 3/4 cup turkey stock
• 4 tablespoons unsalted butter, melted

Recipe

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


• preheat oven to 350 degree f (175 degree c). spread the white and whole wheat bread cubes in a single layer on a large baking sheet. bake for 5 to 7 minutes in the preheated oven, or until evenly toasted. transfer toasted bread cubes to a large bowl.
• in a large skillet, cook the sausage and onions over medium heat, stirring and breaking up the lumps until evenly browned. add the celery, sage, rosemary, and thyme; cook, stirring, for 2 minutes to blend flavors.
• pour sausage mixture over bread in bowl. mix in chopped apple, dried cranberries, parsley, and liver. drizzle with turkey stock and melted butter, and mix lightly. allow stuffing to cool completely before loosely stuffing a turkey.

Mini Cheesecakes

Ingredients

• Servings: 12
• 12 vanilla wafers
• 2 (8 ounce) packages cream cheese, softened
• 2 eggs
• 2 tablespoons lemon juice
• 2/3 cup white sugar
• 1 (21 ounce) can cherry pie filling

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• line muffin tins with 12 paper baking cups. place a vanilla wafer in each one.
• in a medium mixing bowl beat cream cheese until fluffy. add eggs, lemon juice, and sugar. beat until smooth and thoroughly combined.
• fill each baking cup 2/3 full with cream cheese mixture.
• bake in preheated oven for 15 to 17 minutes. cool on a rack. top with fruit pie filling. pipe whipped cream or sweetened cream cheese into a rosette on top of each cheesecake just prior to serving, if desired.

eggplant parmesan ii

Ingredients

• Servings: 8
• 3 eggplant, peeled and thinly sliced
• 2 eggs, beaten
• 4 cups italian seasoned bread crumbs
• 6 cups spaghetti sauce, divided
• 1 (16 ounce) package mozzarella cheese, shredded and divided
• 1/2 cup grated parmesan cheese, divided
• 1/2 teaspoon dried basil

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• dip eggplant slices in egg, then in bread crumbs. place in a single layer on a baking sheet. bake in preheated oven for 5 minutes on each side.
• in a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. place a layer of eggplant slices in the sauce. sprinkle with mozzarella and parmesan cheeses. repeat with remaining ingredients, ending with the cheeses. sprinkle basil on top.
• bake in preheated oven for 35 minutes, or until golden brown.

ryan's reverse popper dip

Ingredients

• Servings: 12
• 8 slices bacon
• 1 teaspoon canola oil
• 1 teaspoon minced sweet onion
• 1 1/2 teaspoons minced garlic
• 3 tablespoons dry bread crumbs
• 2 (8 ounce) packages neufchatel cheese, at room temperature
• 2 cups shredded reduced-fat sharp cheddar cheese
• 10 jalapeno peppers, seeded and chopped
• 1/2 teaspoon ground cumin
• 1 teaspoon dried oregano

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). line a baking sheet with aluminum foil; place a baking rack atop the aluminum foil.
• lay bacon strips in a single layer on the baking rack.
• bake in the preheated oven until crisp, 25 to 35 minutes. drain the bacon slices on a paper towel-lined plate. increase oven temperature to 375 degrees f (190 degrees c).
• heat canola oil in a skillet over medium heat; cook and stir onion in the hot oil until slightly softened, about 2 minutes. add garlic; cook until fragrant, 1 to 2 minutes. remove from heat and cool.
• coarsely chop 4 slices bacon; mix with bread crumbs in a bowl. coarsely chop the remaining 4 slices bacon to mix with dip.
• mix neufchatel cheese, cheddar cheese, onion-garlic mixture, chopped bacon, jalapeno peppers, cumin, and oregano in the bowl of a stand mixer fitted with paddle. spoon mixture using a rubber spatula into an 8-inch pie pan. sprinkle bread crumb-bacon mixture over dip.
• bake in the preheated oven until dip is bubbling and topping is lightly browned, 12 to 15 minutes.

Mawmaw's Simple Fried Green Tomatoes

Ingredients

• Servings: 8
• 4 firm green tomatoes, cut into 1/4-inch slices
• 1 quart ice water, or as needed
• 1 cup canola oil, or as needed
• 2 cups self-rising cornmeal
• 2 cups all-purpose flour
• salt to taste

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 45 mins


• place tomato slices in a bowl of ice water; soak for about 5 minutes.
• heat about 1/2 inch of canola oil in a large skillet over medium-low heat.
• combine cornmeal and flour in a bowl.
• remove tomato slices from ice water, one at at time, and coat lightly in the cornmeal mixture; shake off any excess. place in the hot oil.
• cook tomato slices, working in batches, until edges are golden brown, about 4 minutes per side. remove with a slotted spoon and place on a paper towel-lined plate. sprinkle lightly with salt.

Banana Muffins Ii

Ingredients

• Servings: 12
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3 large bananas, mashed
• 3/4 cup white sugar
• 1 egg
• 1/3 cup butter, melted

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). coat muffin pans with non-stick spray, or use paper liners. sift together the flour, baking powder, baking soda, and salt; set aside.
• combine bananas, sugar, egg, and melted butter in a large bowl. fold in flour mixture, and mix until smooth. scoop into muffin pans.
• bake in preheated oven. bake mini muffins for 10 to 15 minutes, and large muffins for 25 to 30 minutes. muffins will spring back when lightly tapped.

Simple White Cake

Ingredients

• Servings: 12
• 1 cup white sugar
• 1/2 cup butter
• 2 eggs
• 2 teaspoons vanilla extract
• 1 1/2 cups all-purpose flour
• 1 3/4 teaspoons baking powder
• 1/2 cup milk

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). grease and flour a 9x9 inch pan or line a muffin pan with paper liners.
• in a medium bowl, cream together the sugar and butter. beat in the eggs, one at a time, then stir in the vanilla. combine flour and baking powder, add to the creamed mixture and mix well. finally stir in the milk until batter is smooth. pour or spoon batter into the prepared pan.
• bake for 30 to 40 minutes in the preheated oven. for cupcakes, bake 20 to 25 minutes. cake is done when it springs back to the touch.

Country Apple Dumplings

Ingredients

• Servings: 16
• 2 large granny smith apples, peeled and cored
• 2 (10 ounce) cans refrigerated crescent roll dough
• 1 cup butter
• 1 1/2 cups white sugar
• 1 teaspoon ground cinnamon
• 1 (12 fluid ounce) can or bottle mountain dew ™

Recipe

Preparation Time: 20 mins Cook Time: 45 mins Ready Time: 1 hr 5 mins


• preheat the oven to 350 degrees f (175 degrees c). grease a 9x13 inch baking dish.
• cut each apple into 8 wedges and set aside. separate the crescent roll dough into triangles. roll each apple wedge in crescent roll dough starting at the smallest end. pinch to seal and place in the baking dish.
• melt butter in a small saucepan and stir in the sugar and cinnamon. pour over the apple dumplings. pour mountain dew™ over the dumplings.
• bake for 35 to 45 minutes in the preheated oven, or until golden brown.

Tomatillo Salsa Verde

Ingredients

• Servings: 8
• 1 pound tomatillos, husked
• 1/2 cup finely chopped onion
• 1 teaspoon minced garlic
• 1 serrano chile peppers, minced
• 2 tablespoons chopped cilantro
• 1 tablespoon chopped fresh oregano
• 1/2 teaspoon ground cumin
• 1 1/2 teaspoons salt, or to taste
• 2 cups water

Recipe

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


• place tomatillos, onion, garlic, and chile pepper into a saucepan. season with cilantro, oregano, cumin, and salt; pour in water. bring to a boil over high heat, then reduce heat to medium-low, and simmer until the tomatillos are soft, 10 to 15 minutes.
• using a blender, carefully puree the tomatillos and water in batches until smooth.

Crispy Edamame

Ingredients

• Servings: 5
• 1 (12 ounce) package frozen shelled edamame (green soybeans)
• 1 tablespoon olive oil
• 1/4 cup grated parmesan cheese
• salt and pepper to taste

Recipe

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


• preheat the oven to 400 degrees f (200 degrees c). place the edamame into a colander and rinse under cold water to thaw. drain.
• spread the edamame beans into the bottom of a 9x13 inch baking dish. drizzle with olive oil. sprinkle cheese over the top and season with salt and pepper.
• bake in the preheated oven until the cheese is crispy and golden, about 15 minutes.

aloha chicken

Ingredients

• Servings: 8
• 4 pounds chicken thighs
• 1 teaspoon ground ginger
• 1 teaspoon paprika
• 1 tablespoon onion powder
• 2 tablespoons garlic salt
• 3 tablespoons vinegar
• 1 cup ketchup
• 1/4 cup soy sauce
• 1 (20 ounce) can crushed pineapple with juice
• 1/4 cup packed brown sugar

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• preheat oven to 400 degrees f (200 degrees c).
• arrange chicken pieces in a single layer in a well greased 9x13 inch baking dish. in a small bowl mix together the ginger, paprika, onion powder and garlic salt. add the vinegar and mix well. divide this mixture. brush 1/2 over the chicken pieces and bake in the preheated oven for 15 minutes.
• turn the chicken pieces, baste with the remaining 1/2 of the vinegar mixture and bake for 15 minutes longer. meanwhile, in a medium bowl combine the ketchup, soy sauce, pineapple and brown sugar. when chicken baking time is up, spoon the pineapple/soy mixture over the chicken. bake for another 30 minutes. serve while still hot.

Bread Pudding Ii

Ingredients

• Servings: 1
• 6 slices day-old bread
• 2 tablespoons butter, melted
• 1/2 cup raisins (optional)
• 4 eggs, beaten
• 2 cups milk
• 3/4 cup white sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• break bread into small pieces into an 8 inch square baking pan. drizzle melted butter or margarine over bread. if desired, sprinkle with raisins.
• in a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. beat until well mixed. pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.
• bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.

double layer pumpkin cheesecake

Ingredients

• Servings: 8
• 2 (8 ounce) packages cream cheese, softened
• 1/2 cup white sugar
• 1/2 teaspoon vanilla extract
• 2 eggs
• 1 (9 inch) prepared graham cracker crust
• 1/2 cup pumpkin puree
• 1/2 teaspoon ground cinnamon
• 1 pinch ground cloves
• 1 pinch ground nutmeg
• 1/2 cup frozen whipped topping, thawed

Recipe

Preparation Time: 30 mins Cook Time: 40 mins Ready Time: 4 hrs 10 mins


• preheat oven to 325 degrees f (165 degrees c).
• in a large bowl, combine cream cheese, sugar and vanilla. beat until smooth. blend in eggs one at a time. remove 1 cup of batter and spread into bottom of crust; set aside.
• add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. carefully spread over the batter in the crust.
• bake in preheated oven for 35 to 40 minutes, or until center is almost set. allow to cool, then refrigerate for 3 hours or overnight. cover with whipped topping before serving.

Foolproof Potato Latkes

Ingredients

• Servings: 10
• 4 potatoes, peeled and cubed
• 1 onion, chopped
• 2 eggs
• 2 teaspoons salt
• 2 tablespoons all-purpose flour, or as needed
• 1 teaspoon baking powder
• 1/4 cup canola oil, or as needed

Recipe

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


• place 1/4 of the potatoes, onion, eggs, salt, flour, and baking powder in the work bowl of a food processor; pulse several times until the vegetables are finely chopped. add the rest of the potatoes, and pulse again until all the potatoes are finely chopped and the mixture is thoroughly combined.
• heat canola oil in a skillet over medium heat. scoop up about 1/3 cup of the potato mixture per latke, and place into the hot oil. fry the patty until brown and crisp on the bottom, flip it, and cook the other side until brown, 2 to 3 minutes per side. repeat with the rest of the potato mixture, replenishing the oil as needed. serve hot.

Butter Frosting

Ingredients

• Servings: 5
• 1/3 cup butter
• 4 1/2 cups sifted confectioners' sugar
• 1/4 cup milk
• 1 1/2 teaspoons vanilla extract

Recipe

• in a bowl beat butter or margarine until fluffy. gradually add 2 cups of the confectioners' sugar, beating well.
• slowly beat in the milk and vanilla. slowly beat in remaining sugar. beat in additional milk, if needed, to make of spreading consistency. tint with food color, if desired.

Glaze

Ingredients

• Servings: 0.5
• 1 cup confectioners' sugar
• 1 tablespoon light corn syrup
• 2 tablespoons water
• 10 drops food coloring

Recipe

• stir confectioners' sugar, corn syrup, and water together. stir in food coloring if desired. this glaze must be stirred each time you use it. if it is not stirred before each use it will dry with a mottled look instead of a solid color.

glazed apple cookies

Ingredients

• Servings: 3
• 1/2 cup shortening
• 1 1/3 cups packed brown sugar
• 1 egg
• 2 cups sifted all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1 cup chopped walnuts (optional)
• 1 cup apples - peeled, cored and finely diced
• 1 cup raisins
• 1/4 cup milk
• 1 1/2 cups sifted confectioners' sugar
• 1 tablespoon butter
• 1/2 teaspoon vanilla extract
• 2 1/2 tablespoons half-and-half cream

Recipe

• beat shortening and brown sugar together until light and fluffy. beat in egg and blend thoroughly.
• stir together flour, baking soda, salt, cinnamon, cloves and nutmeg.
• stir half the dry ingredients into creamed mixture. stir in nuts, apple and raisins, then stir in remaining half of dry ingredients and milk. mix well.
• drop from tablespoon 1 1/2 inches apart lightly greased baking sheet. bake in a preheated 400 degree oven for 10-12 minutes. remove cookies to racks and while still warm, spread with glaze.
• to make glaze: combine powdered sugar, butter, vanilla and enough cream to make glaze of spreading consistency. beat until smooth. spread on warm cookies.

Easy Lamb Posole

Ingredients

• Servings: 6
• 1 pound lamb loin, chopped
• salt and ground black pepper to taste
• 1 tablespoon canola oil
• 1 onion, diced
• 2 tablespoons water
• 4 cloves garlic, minced
• 2 serrano peppers, minced
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 2 cups water
• 2 cups chicken broth
• 1 (14.5 ounce) can diced tomatoes
• 1/4 cup cornmeal
• 2 (15 ounce) cans hominy, drained
• 1/4 cup chopped fresh cilantro
• 1 lime, juiced

Recipe

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


• season lamb with salt and pepper.
• heat oil in a pot over medium-high heat. cook and stir lamb in hot oil until browned, 5 to 10 minutes. transfer lamb to a plate and return pot to heat.
• reduce heat to medium-low. cook and stir onion and 2 tablespoons water in hot pot until water has evaporated and onion is soft and golden brown, 5 to 7 minutes. add garlic, serrano peppers, cumin, and coriander; cook and stir until fragrant, about 1 minute.
• stir 2 cups water, chicken broth, and tomatoes into onion mixture. whisk in cornmeal and bring to a simmer over high heat, stirring often; add hominy, lamb, salt, and pepper to taste. reduce heat to medium-low and cook, stirring occasionally, until onion is soft and hominy mixture thickens, about 30 minutes. stir in cilantro and lime juice.

Pecan Pie

Ingredients

• Servings: 1
• 1 3/4 cups white sugar
• 1/4 cup dark corn syrup
• 1/4 cup butter
• 1 tablespoon cold water
• 2 teaspoons cornstarch
• 3 eggs
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 1/4 cups chopped pecans
• 1 (9 inch) unbaked pie shell

Recipe

Preparation Time: 10 mins Cook Time: 1 hr

Ready Time: 1 hr 10 mins


• preheat oven to 350 degrees f (175 degrees c).
• in a medium saucepan, combine the sugar, corn syrup, butter, water, and cornstarch. bring to a full boil, and remove from heat.
• in a large bowl, beat eggs until frothy. gradually beat in cooked syrup mixture. stir in salt, vanilla, and pecans. pour into pie shell.
• bake in preheated oven for 45 to 50 minutes, or until filling is set.

Italian Sausage And Zucchini

Ingredients

• Servings: 6
• 1 1/2 pounds italian sausage links
• 2 small zucchini, sliced
• 1 small yellow squash, sliced
• 1/2 cup chopped onion
• 1 (14.5 ounce) can stewed tomatoes, with liquid

Recipe

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


• in a large skillet over medium heat, brown the italian sausage until the inside is no longer pink. cut sausage into 1/4 inch slices, and continue cooking until browned.
• stir in the zucchini, yellow squash, and onion; cook and stir for 2 minutes. pour in the tomatoes, with liquid. reduce heat, cover, and simmer for 10 to 15 minutes.

Pastry Cream

Ingredients

• Servings: 2
• 2 cups milk
• 1/4 cup white sugar
• 2 egg yolks
• 1 egg
• 1/4 cup cornstarch
• 1/3 cup white sugar
• 2 tablespoons butter
• 1 teaspoon vanilla extract

Recipe

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


• in a heavy saucepan, stir together the milk and 1/4 cup of sugar. bring to a boil over medium heat.
• in a medium bowl, whisk together the egg yolks and egg. stir together the remaining sugar and cornstarch; then stir them into the egg until smooth. when the milk comes to a boil, drizzle it into the bowl in a thin stream while mixing so that you do not cook the eggs. return the mixture to the saucepan, and slowly bring to a boil, stirring constantly so the eggs don' t curdle or scorch on the bottom.
• when the mixture comes to a boil and thickens, remove from the heat. stir in the butter and vanilla, mixing until the butter is completely blended in. pour into a heat-proof container and place a piece of plastic wrap directly on the surface to prevent a skin from forming. refrigerate until chilled before using.

caribbean curried peas (lentils)

Ingredients

• Servings: 4
• 1/4 cup canola oil
• 1 large onion, diced
• 2 carrots, peeled and diced
• salt and ground black pepper to taste
• 1/2 teaspoon white sugar
• 3 cloves garlic, minced
• 1 fresh chile pepper, minced
• 1 teaspoon grated fresh ginger
• 3 tablespoons curry powder
• 2 (14 ounce) cans vegetable broth, divided
• 1 cup lentils
• 1/4 cup chopped fresh cilantro, or more to taste

Recipe

Preparation Time: 25 mins Cook Time: 50 mins Ready Time: 1 hr 15 mins


• heat canola oil in a dutch oven over medium-high heat; cook and stir onion, carrots, salt, black pepper, and sugar until onion is a deep brown color, 15 to 20 minutes. reduce heat to medium; add garlic, chile pepper, ginger, and curry powder. stir constantly to incorporate, about 5 minutes.
• increase heat to medium-heat and stir 1 can vegetable broth into the onion mixture. scrape up any vegetables or curry powder stuck to the bottom of the pot with a wooden spoon. add lentils and remaining 1 can of vegetable broth; cook until lentils are tender, about 30 minutes. stir cilantro into lentils before serving.

Million Dollar Fudge

Ingredients

• Servings: 2
• 4 1/2 cups white sugar
• 1 pinch salt
• 2 tablespoons butter
• 1 (12 fluid ounce) can evaporated milk
• 2 cups chopped nuts
• 1 (12 ounce) package semisweet chocolate chips
• 12 (1 ounce) squares german sweet chocolate
• 2 cups marshmallow creme

Recipe

• butter two 9x9 inch baking pans and set aside.
• place chocolate chips, german chocolate, marshmallow creme, and nuts into a large mixing bowl. set aside.
• in a 4 quart saucepan, combine sugar, salt, butter, and evaporated milk. stir over low heat until the sugar dissolves. bring to a boil, and cook for 6 minutes.
• pour boiling syrup over ingredients in bowl, beat until all chocolate is melted. pour into prepared pans. let stand a few hours before cutting.

Chicken Breasts With Balsamic Vinegar And Garlic

Ingredients

• Servings: 4
• 4 skinless, boneless chicken breasts
• salt and pepper to taste
• 3/4 pound fresh mushrooms, sliced
• 2 tablespoons all-purpose flour
• 2 tablespoons olive oil
• 6 cloves garlic
• 1/4 cup balsamic vinegar
• 3/4 cup chicken broth
• 1 bay leaf
• 1/4 teaspoon dried thyme
• 1 tablespoon butter

Recipe

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


• season the chicken with salt and pepper. rinse the mushrooms and pat dry. season the flour with salt and pepper and dredge the chicken breasts in the flour mixture. heat oil in a skillet over medium high heat and saute the chicken until it is nicely browned on one side (about 3 minutes).
• add the garlic. turn the chicken breasts and scatter the mushrooms over them. continue frying, shaking the skillet and stirring the mushrooms. cook for about 3 minutes, then add the vinegar, broth, bay leaf and thyme. cover tightly and simmer over medium low heat for 10 minutes, turning occasionally.
• transfer the chicken to a warm serving platter and cover with foil. set aside. continue simmering the sauce, uncovered, over medium high heat for about 7 minutes. swirl in the butter or margarine and discard the bay leaf. pour this mushroom sauce mixture over the chicken and serve.

Sourdough Bread I

Ingredients

• Servings: 2
• 1 cup sourdough starter
• 1 1/2 cups warm water
• 1 1/2 teaspoons salt
• 1/2 cup white sugar
• 1/2 cup corn oil
• 6 cups bread flour

Recipe

• mix sugar, corn oil, salt, water, and 1 cup of sourdough starter together in a large bowl. sift the flour and add to the mixture. grease or oil the dough. place the dough in an oiled bowl, cover, and let rise overnight.
• the next day, knead the dough for 10 minutes. divide in half, and place into two greased 4 x 8 inch bread pans. allow the dough to double in size.
• bake at 350 degrees f (175 degrees c) for 40 to 45 minutes, or until bread is golden brown and taps hollow. turn out to cool on wire racks.

vegan peanut butter brownies

Ingredients

• Servings: 24
• 2 cups white sugar
• 1 cup peanut butter
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1 cup all-purpose flour
• 3/4 cup cocoa powder
• 1/3 cup canola oil
• 1/3 cup soy milk

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). grease a 9x13-inch baking dish.
• beat sugar, peanut butter, vanilla extract, and salt together in a bowl until smooth and creamy. mix flour and cocoa powder into peanut butter mixture; add canola oil and soy milk and stir until batter is moist, crumbly, and stiff. spread batter into the prepared baking dish using your hands or a spoon.
• bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, about 25 minutes.

blue cheese dip ii

Ingredients

• Servings: 3
• 1 cup mayonnaise
• 1 cup sour cream
• 4 green onions, finely chopped
• 2 tablespoons dried parsley
• 4 ounces blue cheese, crumbled
• garlic salt to taste

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• in a medium bowl, mix mayonnaise, sour cream, green onions, dried parsley, blue cheese and garlic salt. cover and chill in the refrigerator until serving.

creamy veggie fondue

Ingredients

• Servings: 4
• 1/4 cup milk
• 1/4 cup white
• 1 (8 ounce) package shredded cheddar cheese
• 1 (8 ounce) package shredded monterey jack cheese
• 1 (8 ounce) package cream cheese, softened
• 1/4 cup chopped green onions
• 1/4 cup frozen chopped spinach, thawed and drained
• 1 teaspoon ground dry mustard
• 1 teaspoon ground cayenne pepper
• 1 teaspoon garlic powder
• 1 teaspoon coarsely ground black pepper

Recipe

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


• in a medium saucepan over medium heat, mix together milk, white , cheddar cheese, monterey jack cheese and cream cheese. cook, stirring frequently, until melted, about 10 minutes.
• stir in green onions, spinach, dry mustard, cayenne pepper, garlic powder and black pepper. continue cooking until all ingredients are well blended, about 10 minutes.
• transfer mixture to a double boiler or fondue pot to keep warm while serving.

Glaze

Ingredients

• Servings: 0.5
• 1 cup confectioners' sugar
• 1 tablespoon light corn syrup
• 2 tablespoons water
• 10 drops food coloring

Recipe

• stir confectioners' sugar, corn syrup, and water together. stir in food coloring if desired. this glaze must be stirred each time you use it. if it is not stirred before each use it will dry with a mottled look instead of a solid color.

Molasses Muffins

Ingredients

• Servings: 12
• 1 cup all-purpose flour
• 1/2 cup whole wheat flour
• 1/4 cup flax seed meal
• 1/4 cup rolled oats, plus extra for garnish
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/2 cup dark brown sugar
• 1 cup pumpkin puree
• 1/2 cup nonfat plain yogurt
• 2 eggs
• 3 tablespoons molasses
• 3 tablespoons unsweetened applesauce
• 1 tablespoon canola oil
• 1 teaspoon vanilla extract
• 1/2 cup golden raisins (optional)
• 1/2 cup chopped walnuts (optional)
• pumpkin seeds for garnish (optional)

Recipe

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


• preheat oven to 400 degrees f (200 degrees c). spray 12 muffin cups with cooking spray.
• in a bowl, mix together the 2 flours, flax seed meal, rolled oats, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg until the ingredients are thoroughly combined.
• in another large bowl, beat together the brown sugar, pumpkin puree, yogurt , eggs, molasses, applesauce, canola oil, vanilla, and until well-blended. stir in the flour mixture just to combine, and gently mix in the raisins and walnuts.
• divide the mixture into the prepared muffin tins, sprinkle each muffin with a few rolled oats and pumpkin seeds, and bake in the preheated oven until the tops spring back when touched and a toothpick inserted into the center comes out clean, 15 to 20 minutes.

famous butter chicken

Ingredients

• Servings: 4
• 2 eggs, beaten
• 1 cup crushed buttery round cracker crumbs
• 1/2 teaspoon garlic salt
• ground black pepper to taste
• 4 skinless, boneless chicken breast halves
• 1/2 cup butter, cut into pieces

Recipe

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


• preheat oven to 375 degrees f (190 degrees c).
• place eggs and cracker crumbs in two separate shallow bowls. mix cracker crumbs with garlic salt and pepper. dip chicken in the eggs, then dredge in the crumb mixture to coat.
• arrange coated chicken in a 9x13 inch baking dish. place pieces of butter around the chicken.
• bake in the preheated oven for 40 minutes, or until chicken is no longer pink and juices run clear.

Herman Reunion Cheese Ball

Ingredients

• Servings: 12
• 3 (8 ounce) packages cream cheese, softened
• 1/2 teaspoon minced garlic
• 1 tablespoon worcestershire sauce
• 1 tablespoon hot pepper sauce
• 1 pound shredded cheddar cheese
• 1 cup pecans, coarsely chopped
• 1/4 cup chopped fresh parsley

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• in an electric food processor or blender, combine cream cheese, garlic, worcestershire sauce and hot pepper sauce. blend well. add cheddar cheese and process until the cheddar is fine, but still very visible. shape the mixture into balls or logs. wrap individually in plastic wrap and place in the freezer.
• while the balls are in the freezer, combine the ground pecans and parsley in a shallow bowl. remove the balls from the freezer and roll them in the pecan and parsley mixture.

easy oreo truffles

Ingredients

• Servings: 3
• 1 (16 ounce) package oreo chocolate sandwich cookies, divided
• 1 (8 ounce) package philadelphia cream cheese, softened
• 2 (8 ounce) packages baker's semi-sweet baking chocolate, melted

Recipe

Ready Time: 1 hr 30 mins


• crush 9 of the cookies to fine crumbs in food processor; reserve for later use. (cookies can also be finely crushed in a resealable plastic bag using a rolling pin.) crush remaining 36 cookies to fine crumbs; place in medium bowl. add cream cheese; mix until well blended. roll cookie mixture into 42 balls, about 1-inch in diameter.
• dip balls in chocolate; place on wax paper-covered baking sheet. (any leftover chocolate can be stored at room temperature for another use.) sprinkle with reserved cookie crumbs.
• refrigerate until firm, about 1 hour. store leftover truffles, covered, in refrigerator.

sweet dinner rolls

Ingredients

• Servings: 16
• 1/2 cup warm water (110 degrees f/45 degrees c)
• 1/2 cup warm milk
• 1 egg
• 1/3 cup butter, softened
• 1/3 cup white sugar
• 1 teaspoon salt
• 3 3/4 cups all-purpose flour
• 1 (.25 ounce) package active dry yeast
• 1/4 cup butter, softened

Recipe

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


• place water, milk, egg, 1/3 cup butter, sugar, salt, flour and yeast in the pan of the bread machine in the order recommended by the manufacturer. select dough/knead and first rise cycle; press start.
• when cycle finishes, turn dough out a lightly floured surface. divide dough in half. roll each half into a 12 inch circle, spread 1/4 cup softened butter over entire round. cut each circle into 8 wedges. roll wedges starting at wide end; roll gently but tightly. place point side down on ungreased cookie sheet. cover with clean kitchen towel and put in a warm place, let rise 1 hour. meanwhile, preheat oven to 400 degrees f (200 degrees c).
• bake in preheated oven for 10 to 15 minutes, until golden.

Brazilian Cheese Puffs (pao De Queijo)

Ingredients

• Servings: 24
• 1/4 cup canola oil
• 1/4 cup water
• 1 teaspoon salt
• 1 cup tapioca starch
• 1 egg
• 1/3 cup plain yogurt
• 1/2 cup grated parmesan cheese
• 1/2 cup grated mozzarella cheese

Recipe

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


• preheat an oven to 450 degrees f (230 degrees c).
• combine the canola oil, water, and salt in a saucepan and bring to a boil. place the tapioca starch in a metal bowl; pour the oil and water mixture over the tapioca; mix thoroughly. beat in the egg. stir in the yogurt, parmesan cheese, and mozzarella cheese. pour the mixture into mini-muffin tins.
• place on middle rack of the preheated oven. reduce heat to 350 degrees f (175 degrees c). bake until slightly golden, 25 to 30 minutes.

italian kale

Ingredients

• Servings: 4
• 1 bunch kale, stems removed and leaves coarsely chopped
• 1 clove garlic, minced
• 1 tablespoon olive oil
• 2 tablespoons balsamic vinegar
• salt and ground black pepper to taste

Recipe

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


• cook the kale in a large, covered saucepan over medium-high heat until the leaves wilt. once the volume of the kale is reduced by half, uncover and stir in the garlic, olive oil and vinegar. cook while stirring for 2 more minutes. add salt and pepper to taste.

A Plus Fair Corn Dogs

Ingredients

• Servings: 20
• 1 quart oil for deep frying
• 1 cup all-purpose flour
• 2/3 cup yellow cornmeal
• 1/4 cup white sugar
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt
• 2 tablespoons bacon drippings
• 1 egg, beaten
• 1 1/4 cups buttermilk
• 1/2 teaspoon baking soda
• 2 pounds hot dogs
• wooden sticks

Recipe

Preparation Time: 15 mins Cook Time: 4 mins Ready Time: 19 mins


• heat oil in a deep fryer to 365 degrees f (185 degrees c).
• in a large bowl, stir together the flour, cornmeal, sugar, baking powder and salt. stir in melted bacon drippings. make a well in the center, and pour in the egg, buttermilk, and baking soda. mix until everything is smooth and well blended.
• pat the hot dogs dry with paper towels so that the batter will stick. insert wooden sticks into the ends. dip the hot dogs in the batter one at a time, shaking off the excess. deep fry a few at a time in the hot oil until they are as brown as you like them. drain on paper towels or serve on paper plates.

red kidney beans (rajma)

Ingredients

• Servings: 2
• 3 tablespoons canola oil
• 5 whole cloves
• 10 black peppercorns
• 1 (1 inch) piece cinnamon stick
• 1 bay leaf
• 1 whole cardamom pod (optional)
• 2 onion, chopped
• 6 roma (plum) tomatoes, chopped
• 4 cloves garlic, minced
• 2 tablespoons minced fresh ginger root
• 1 teaspoon powdered red pepper or dried pepper (optional)
• 1 (15 ounce) can kidney beans, drained
• salt to taste
• water
• 6 sprigs cilantro, minced

Recipe

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


• heat oil in a large saucepan over a medium heat. stir in the cloves, whole black peppercorn, cinnamon, cardamom and bay leaf. cover the pan as the pepper tends to splutter right out of the pan and can cause burns! let heat for 1 minute.
• reduce the heat to medium-low and add the sliced onions. saute until the onions are soft and almost translucent. mix in the tomatoes and saute well. (for a great taste, saute until almost dry.)
• raise the stovetop's temperature to a medium heat. add the garlic and ginger and saute for 2 to 3 minutes. mix in the chili powder, red kidney beans and salt; mix well. slowly add water a small amount at a time. you are adding water to create a gravy, only add water until the gravy has reached the consistency that you would like. for a smoother gravy, cool and blend the sauteed mixture before adding the red kidney beans. garnish with cilantro.

buttermilk pancakes ii

Ingredients

• Servings: 12
• 3 cups all-purpose flour
• 3 tablespoons white sugar
• 3 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 3/4 teaspoon salt
• 3 cups buttermilk
• 1/2 cup milk
• 3 eggs
• 1/3 cup butter, melted

Recipe

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


• in a large bowl, combine flour, sugar, baking powder, baking soda, and salt. in a separate bowl, beat together buttermilk, milk, eggs and melted butter. keep the two mixtures separate until you are ready to cook.
• heat a lightly oiled griddle or frying pan over medium high heat. you can flick water across the surface and if it beads up and sizzles, it's ready!
• pour the wet mixture into the dry mixture, using a wooden spoon or fork to blend. stir until it's just blended together. do not over stir! pour or scoop the batter the griddle, using approximately 1/2 cup for each pancake. brown on both sides and serve hot.

Cream Peas

Ingredients

• Servings: 4
• 2 cups frozen green peas, thawed
• 2/3 cup water
• 1/8 teaspoon salt
• 3 tablespoons butter
• 1/3 cup heavy cream
• 2 tablespoons all-purpose flour
• 1 tablespoon white sugar

Recipe

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


• in a medium saucepan, combine peas, water, and salt. bring to a boil, then stir in butter.
• in a small bowl, whisk together cream, flour, and sugar. stir mixture into peas. cook over medium-high heat until thick and bubbly, about 5 minutes.

double tomato bruschetta

Ingredients

• Servings: 12
• 6 roma (plum) tomatoes, chopped
• 1/2 cup sun-dried tomatoes, packed in oil
• 3 cloves minced garlic
• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• 1/4 cup fresh basil, stems removed
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 french baguette
• 2 cups shredded mozzarella cheese

Recipe

Preparation Time: 15 mins Cook Time: 7 mins Ready Time: 35 mins


• preheat the oven on broiler setting.
• in a large bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. allow the mixture to sit for 10 minutes.
• cut the baguette into 3/4-inch slices. on a baking sheet, arrange the baguette slices in a single layer. broil for 1 to 2 minutes, until slightly brown.
• divide the tomato mixture evenly over the baguette slices. top the slices with mozzarella cheese.
• broil for 5 minutes, or until the cheese is melted.

baked dijon salmon

Ingredients

• Servings: 4
• 1/4 cup butter, melted
• 3 tablespoons dijon mustard
• 1 1/2 tablespoons honey
• 1/4 cup dry bread crumbs
• 1/4 cup finely chopped pecans
• 4 teaspoons chopped fresh parsley
• 4 (4 ounce) fillets salmon
• salt and pepper to taste
• 1 lemon, for garnish

Recipe

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


• preheat oven to 400 degrees f (200 degrees c).
• in a small bowl, stir together butter, mustard, and honey. set aside. in another bowl, mix together bread crumbs, pecans, and parsley.
• brush each salmon fillet lightly with honey mustard mixture, and sprinkle the tops of the fillets with the bread crumb mixture.
• bake salmon 12 to 15 minutes in the preheated oven, or until it flakes easily with a fork. season with salt and pepper, and garnish with a wedge of lemon.

marinated mushrooms ii

Ingredients

• Servings: 4
• 1/3 cup red vinegar
• 1/3 cup olive oil
• 1 small onion, thinly sliced
• 1 teaspoon salt
• 2 tablespoons dried parsley
• 1 teaspoon ground dry mustard
• 1 tablespoon brown sugar
• 2 cloves garlic, peeled and crushed
• 1 pound small fresh button mushrooms

Recipe

Preparation Time: 15 mins Cook Time: 12 mins Ready Time: 27 mins


• in a medium saucepan, mix red vinegar, olive oil, onion, salt, parsley, dry mustard, brown sugar and garlic. bring to a boil. reduce heat. stir in mushrooms. simmer 10 to 12 minutes, stirring occasionally. transfer to sterile containers and chill in the refrigerator until serving.