Ingredients
2 1/4 cups uncooked penne or medium tube pasta
3/4 cup chopped onion
1 tablespoon olive oil
3 garlic cloves, minced
1 cup chopped sweet red pepper
1 cup chopped green pepper
1/4 cup sliced ripe olives
1 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
1/4 cup water
1/2 cup crumbled feta cheese
Directions
Cook pasta according to package directions. In a nonstick skillet, saute onion in oil for 1-1/2 minutes. Add garlic; cook 30 seconds longer. Add the sweet peppers; cook and stir for 2-3 minutes or until vegetables are tender. Stir in the olives, oregano, salt and cayenne. Add water; cook and stir until mixture comes to a boil. Drain pasta and stir into skillet. Remove from the heat. Stir in cheese. Serve immediately.
5.19.2011
April's Deviled Eggs recipe.
Ingredients
1 tablespoon prepared mustard
1 tablespoon mayonnaise
1/2 teaspoon garlic salt
1/2 teaspoon onion powder
1 pinch paprika, for garnish
Directions
Place eggs in a saucepan and cover with cold water. Bring water to a boil and boil eggs for 10 to 15 minutes. Remove eggs from boiling water and place in a medium saucepan of cold water until cool.
Remove the shells and cut the eggs lengthwise to remove the yolks. Place yolks in a medium sized mixing bowl.
Mix in the mustard, mayonnaise, garlic salt and onion powder with the egg yolks. Scoop the mixture into the hollowed out areas of the egg whites. Garnish with paprika. Refrigerate at least one hour before serving.
1 tablespoon prepared mustard
1 tablespoon mayonnaise
1/2 teaspoon garlic salt
1/2 teaspoon onion powder
1 pinch paprika, for garnish
Directions
Place eggs in a saucepan and cover with cold water. Bring water to a boil and boil eggs for 10 to 15 minutes. Remove eggs from boiling water and place in a medium saucepan of cold water until cool.
Remove the shells and cut the eggs lengthwise to remove the yolks. Place yolks in a medium sized mixing bowl.
Mix in the mustard, mayonnaise, garlic salt and onion powder with the egg yolks. Scoop the mixture into the hollowed out areas of the egg whites. Garnish with paprika. Refrigerate at least one hour before serving.
Best Breakfast Cookie recipe.
Ingredients
2 cups brown sugar
2 1/2 cups rolled oats
4 cups all-purpose flour
1 tablespoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/4 cup canola oil
1/2 cup prune puree
2 tablespoons water
5 egg whites
1 1/2 teaspoons vanilla extract
3/4 cup raisins
1/4 cup chopped walnuts
1/3 cup chopped dried apricots
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets or line with parchment paper.
In a large bowl, stir together the brown sugar, oats, flour, baking soda, baking powder, salt and cinnamon. Make a well in the center and pour in the canola oil, prune puree, water, egg whites and vanilla. Mix until well blended. Stir in the raisins, walnuts and apricots. Scoop cookies using an ice cream scoop, or roll into golf ball sized balls. Place cookies 2 inches apart onto the prepared cookie sheets and flatten to 1/2 tall with wet hands. These cookies do not flatten very much while baking.
In the preheated oven, bake 8 minutes for chewy cookies 10 to 12 minutes for dry cookies. Cookies will not get crisp. Remove from cookie sheets to cool on wire racks.
2 cups brown sugar
2 1/2 cups rolled oats
4 cups all-purpose flour
1 tablespoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/4 cup canola oil
1/2 cup prune puree
2 tablespoons water
5 egg whites
1 1/2 teaspoons vanilla extract
3/4 cup raisins
1/4 cup chopped walnuts
1/3 cup chopped dried apricots
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets or line with parchment paper.
In a large bowl, stir together the brown sugar, oats, flour, baking soda, baking powder, salt and cinnamon. Make a well in the center and pour in the canola oil, prune puree, water, egg whites and vanilla. Mix until well blended. Stir in the raisins, walnuts and apricots. Scoop cookies using an ice cream scoop, or roll into golf ball sized balls. Place cookies 2 inches apart onto the prepared cookie sheets and flatten to 1/2 tall with wet hands. These cookies do not flatten very much while baking.
In the preheated oven, bake 8 minutes for chewy cookies 10 to 12 minutes for dry cookies. Cookies will not get crisp. Remove from cookie sheets to cool on wire racks.
Black Bean Quesadillas recipe.
Ingredients
2 (15 ounce) cans black beans, rinsed and drained
1 2/3 cups salsa, divided
10 (8 inch) flour tortillas
2 cups shredded Colby-Monterey Jack cheese
1/3 cup sour cream
Directions
In a bowl, mash the beans; add 1 cup salsa. Place five tortillas on ungreased baking sheets; spread with bean mixture. Sprinkle with cheese; top with the remaining tortillas.
Bake at 350 degrees F for 15-18 minutes or until crisp and heated through. Cut into wedges. Serve with sour cream and remaining salsa.
2 (15 ounce) cans black beans, rinsed and drained
1 2/3 cups salsa, divided
10 (8 inch) flour tortillas
2 cups shredded Colby-Monterey Jack cheese
1/3 cup sour cream
Directions
In a bowl, mash the beans; add 1 cup salsa. Place five tortillas on ungreased baking sheets; spread with bean mixture. Sprinkle with cheese; top with the remaining tortillas.
Bake at 350 degrees F for 15-18 minutes or until crisp and heated through. Cut into wedges. Serve with sour cream and remaining salsa.
Anaheim Fish Tacos recipe.
Ingredients
1 teaspoon vegetable oil
1 Anaheim chile pepper, chopped
1 leek, chopped
2 cloves garlic, crushed
salt and pepper to taste
1 cup chicken broth
2 large tomatoes, diced
1/2 teaspoon ground cumin
1 1/2 pounds halibut fillets
12 corn tortillas
Directions
Heat the oil in a large skillet over medium heat, and saute the chile, leek, and garlic until tender and lightly browned. Season with salt and pepper.
Mix the chicken broth and tomatoes into the skillet, and season with cumin. Bring to a boil. Reduce heat to low. Place the halibut into the mixture. Sprinkle with lime juice. Cook 15 to 20 minutes until the halibut is easily flaked with a fork. Wrap in warmed corn tortillas to serve.
1 teaspoon vegetable oil
1 Anaheim chile pepper, chopped
1 leek, chopped
2 cloves garlic, crushed
salt and pepper to taste
1 cup chicken broth
2 large tomatoes, diced
1/2 teaspoon ground cumin
1 1/2 pounds halibut fillets
12 corn tortillas
Directions
Heat the oil in a large skillet over medium heat, and saute the chile, leek, and garlic until tender and lightly browned. Season with salt and pepper.
Mix the chicken broth and tomatoes into the skillet, and season with cumin. Bring to a boil. Reduce heat to low. Place the halibut into the mixture. Sprinkle with lime juice. Cook 15 to 20 minutes until the halibut is easily flaked with a fork. Wrap in warmed corn tortillas to serve.
Apple Dumplings II recipe.
Ingredients
2 1/2 cups all-purpose flour
1 pinch salt
3/4 cup unsalted butter
4 tablespoons cold water
1/4 cup butter
1/2 cup brown sugar
1/2 teaspoon ground cinnamon
7 apples -- peeled, cored, and chopped
1 egg white, beaten
1 1/2 tablespoons white sugar
Directions
Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking dish.
To Make Dough: Combine flour and salt in food processor, then add 3/4 cup of butter and process until blended. Add water 1 tablespoon at a time pulsing only until dough forms a ball. Wrap the dough in plastic wrap and chill for 30 minutes, or up to 1 day if time allows.
To Make Filling: In a large bowl, cream together remaining 1/4 cup butter and brown sugar. Stir in chopped apples.
Roll out dough into a rectangle approximately 12x18 inches in size. Spread filling onto dough, then roll dough up starting at longest side. Cut into 2 inch pieces and place each dumpling into baking dish. Brush top of dough with egg white and sprinkle with sugar.
Bake in preheated oven for 30 to 40 minutes, or until dough is brown. Let set for 15 minutes.
2 1/2 cups all-purpose flour
1 pinch salt
3/4 cup unsalted butter
4 tablespoons cold water
1/4 cup butter
1/2 cup brown sugar
1/2 teaspoon ground cinnamon
7 apples -- peeled, cored, and chopped
1 egg white, beaten
1 1/2 tablespoons white sugar
Directions
Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking dish.
To Make Dough: Combine flour and salt in food processor, then add 3/4 cup of butter and process until blended. Add water 1 tablespoon at a time pulsing only until dough forms a ball. Wrap the dough in plastic wrap and chill for 30 minutes, or up to 1 day if time allows.
To Make Filling: In a large bowl, cream together remaining 1/4 cup butter and brown sugar. Stir in chopped apples.
Roll out dough into a rectangle approximately 12x18 inches in size. Spread filling onto dough, then roll dough up starting at longest side. Cut into 2 inch pieces and place each dumpling into baking dish. Brush top of dough with egg white and sprinkle with sugar.
Bake in preheated oven for 30 to 40 minutes, or until dough is brown. Let set for 15 minutes.
Baked Pineapple I recipe.
Ingredients
1 (20 ounce) can unsweetened pineapple chunks
3 tablespoons white sugar
6 tablespoons butter, melted
3 tablespoons all-purpose flour
5 ounces shredded Cheddar cheese
25 buttery round crackers, crumbled
Directions
Drain pineapple, reserving 3 tablespoons juice.
Combine pineapple, reserved juice, sugar, butter or margarine, flour, and cheese. Mix well. Spoon mixture into a buttered 1 1/2 quart baking dish; top with cracker crumbs.
Bake at 350 degrees F (175 degrees C) for 30 minutes, or until bubbly.
1 (20 ounce) can unsweetened pineapple chunks
3 tablespoons white sugar
6 tablespoons butter, melted
3 tablespoons all-purpose flour
5 ounces shredded Cheddar cheese
25 buttery round crackers, crumbled
Directions
Drain pineapple, reserving 3 tablespoons juice.
Combine pineapple, reserved juice, sugar, butter or margarine, flour, and cheese. Mix well. Spoon mixture into a buttered 1 1/2 quart baking dish; top with cracker crumbs.
Bake at 350 degrees F (175 degrees C) for 30 minutes, or until bubbly.
Bacon Mushroom Chicken recipe.
Ingredients
2 tablespoons butter, melted
2 bone-in chicken breast halves, with skin
1 teaspoon seasoning salt
1 clove garlic, crushed
2 thick slices bacon
1/2 cup mushrooms, halved
1/4 cup heavy cream
Directions
Preheat oven to 350 degrees F (175 degrees C).
Pour melted butter into a 9x13 inch baking dish. Add chicken, skin side down; sprinkle with seasoning salt and garlic. Turn chicken over, season, and lay bacon strips on top. Sprinkle with mushrooms.
Bake in preheated oven for 45 minutes to 60 minutes, or until chicken is no longer pink and juices run clear.
Remove chicken, bacon and mushrooms to a platter and keep warm. Pour juices from baking dish into a small saucepan and whisk together with cream over low heat until thickened. Pour sauce over chicken and serve warm.
2 tablespoons butter, melted
2 bone-in chicken breast halves, with skin
1 teaspoon seasoning salt
1 clove garlic, crushed
2 thick slices bacon
1/2 cup mushrooms, halved
1/4 cup heavy cream
Directions
Preheat oven to 350 degrees F (175 degrees C).
Pour melted butter into a 9x13 inch baking dish. Add chicken, skin side down; sprinkle with seasoning salt and garlic. Turn chicken over, season, and lay bacon strips on top. Sprinkle with mushrooms.
Bake in preheated oven for 45 minutes to 60 minutes, or until chicken is no longer pink and juices run clear.
Remove chicken, bacon and mushrooms to a platter and keep warm. Pour juices from baking dish into a small saucepan and whisk together with cream over low heat until thickened. Pour sauce over chicken and serve warm.
Artichoke Hearts au Gratin recipe.
Ingredients
2 (10 ounce) cans artichoke hearts in water, drained
1/2 cup Italian-style salad dressing
1 cup shredded mozzarella cheese
1 (3 ounce) can French-fried onions
Directions
Preheat oven to 425 degrees F (220 degrees C). Lightly spray a shallow baking dish or glass pie plate with cooking spray.
Arrange artichoke hearts in the bottom of dish. Drizzle 1/4 cup salad dressing over artichokes.
Bake in preheated oven for 10 minutes. Remove, spread cheese over the top, and drizzle with remaining 1/4 cup salad dressing. Return to oven, and bake until cheese is melted and bubbly, about 10 minutes. Turn off oven. Sprinkle fried onions over the top, and return to oven for 1 minute.
2 (10 ounce) cans artichoke hearts in water, drained
1/2 cup Italian-style salad dressing
1 cup shredded mozzarella cheese
1 (3 ounce) can French-fried onions
Directions
Preheat oven to 425 degrees F (220 degrees C). Lightly spray a shallow baking dish or glass pie plate with cooking spray.
Arrange artichoke hearts in the bottom of dish. Drizzle 1/4 cup salad dressing over artichokes.
Bake in preheated oven for 10 minutes. Remove, spread cheese over the top, and drizzle with remaining 1/4 cup salad dressing. Return to oven, and bake until cheese is melted and bubbly, about 10 minutes. Turn off oven. Sprinkle fried onions over the top, and return to oven for 1 minute.
Alison's Colcannon recipe.
Ingredients
5 pounds potatoes, scrubbed and cubed with skin
1/2 cup butter, divided
1 cup fat-free sour cream
1 large head cabbage, finely shredded
1 bunch green onions, diced
4 cloves garlic, minced
salt and ground black pepper to taste
Directions
Place potatoes in a large pot, and add enough water to cover. Bring to a boil, and cook for about 10 minutes, until potatoes are soft enough to mash. Drain. Transfer to a large serving bowl, and mash potatoes with 1/4 cup of butter and all of the sour cream until well blended.
Melt remaining butter in a large pot (you can use the same pot) over medium heat. Add garlic and green onion, and cook, stirring until softened. Add the cabbage, cover the pan, and let the cabbage steam for about 10 minutes, stirring occasionally. Stir the cabbage mixture into the mashed potatoes, and season liberally with salt and pepper. Serve hot.
5 pounds potatoes, scrubbed and cubed with skin
1/2 cup butter, divided
1 cup fat-free sour cream
1 large head cabbage, finely shredded
1 bunch green onions, diced
4 cloves garlic, minced
salt and ground black pepper to taste
Directions
Place potatoes in a large pot, and add enough water to cover. Bring to a boil, and cook for about 10 minutes, until potatoes are soft enough to mash. Drain. Transfer to a large serving bowl, and mash potatoes with 1/4 cup of butter and all of the sour cream until well blended.
Melt remaining butter in a large pot (you can use the same pot) over medium heat. Add garlic and green onion, and cook, stirring until softened. Add the cabbage, cover the pan, and let the cabbage steam for about 10 minutes, stirring occasionally. Stir the cabbage mixture into the mashed potatoes, and season liberally with salt and pepper. Serve hot.
Bitter Melon and Brinjal (Eggplant) Relish recipe.
Ingredients
1 bitter melon, seeded and cut into matchsticks
1 eggplant, cut into matchsticks
1 carrot, cut into matchsticks
4 cloves garlic, sliced thin
2 green chile peppers, seeded and sliced thin
1 small sweet onion, diced
1/2 cup water
1/2 cup distilled white vinegar
2 (2 inch) pieces minced fresh ginger root
1 cup white sugar
1 teaspoon salt
Directions
Bring a pot of water to a boil. Add the bitter melon and eggplant to the boiling water and return to a boil; cook at a boil for 2 minutes. Drain. Rinse with cold water to stop from cooking further.
Toss the bitter melon, eggplant, carrot, garlic, green chile peppers, and sweet onion in a large bowl; cover with plastic wrap and set aside.
Stir the water, vinegar, ginger, sugar, and salt together in a pot; bring to a boil until the sugar has dissolved completely. Set aside to cool completely. Pour the cooled vinegar mixture over the vegetables in the bowl, assuring the vegetables are completely submerged. Cover and refrigerate. Serve cold.
1 bitter melon, seeded and cut into matchsticks
1 eggplant, cut into matchsticks
1 carrot, cut into matchsticks
4 cloves garlic, sliced thin
2 green chile peppers, seeded and sliced thin
1 small sweet onion, diced
1/2 cup water
1/2 cup distilled white vinegar
2 (2 inch) pieces minced fresh ginger root
1 cup white sugar
1 teaspoon salt
Directions
Bring a pot of water to a boil. Add the bitter melon and eggplant to the boiling water and return to a boil; cook at a boil for 2 minutes. Drain. Rinse with cold water to stop from cooking further.
Toss the bitter melon, eggplant, carrot, garlic, green chile peppers, and sweet onion in a large bowl; cover with plastic wrap and set aside.
Stir the water, vinegar, ginger, sugar, and salt together in a pot; bring to a boil until the sugar has dissolved completely. Set aside to cool completely. Pour the cooled vinegar mixture over the vegetables in the bowl, assuring the vegetables are completely submerged. Cover and refrigerate. Serve cold.
Alligator Swamp Water recipe.
Ingredients
1 (1.5 fluid ounce) jigger melon liqueur
1/2 cup cold orange juice
Directions
Fill a highball glass with ice. Pour in melon liqueur and orange juice. Stir, and serve.
1 (1.5 fluid ounce) jigger melon liqueur
1/2 cup cold orange juice
Directions
Fill a highball glass with ice. Pour in melon liqueur and orange juice. Stir, and serve.
Apple and Tomato Chutney recipe.
Ingredients
2 pounds apples - peeled, cored and sliced
2 cups water
1 tablespoon mustard seed
2 pounds tomatoes, sliced
2 large onions, chopped
1 clove garlic, chopped
1/2 cup sultana raisins
3/4 cup white sugar
5 teaspoons curry powder
1 teaspoon cayenne pepper
4 teaspoons salt
2 1/2 cups malt vinegar
Directions
Place apples and water in a large saucepan. Bring to a boil, reduce heat, and cook 25 minutes, or until apples are tender, stirring occasionally. Add more water as necessary to keep the apples simmering.
Wrap mustard seed in cheesecloth, and place with apples. Mix tomatoes, onions, garlic, sultanas, sugar, curry powder, cayenne pepper, salt and vinegar into saucepan. Stir until sugar has dissolved.
Bring the mixture to a boil. Reduce heat, and simmer 3 hours, stirring occassionally, until a thick chutney remains. Remove and discard wrapped mustard seed. Seal chutney in sterile containers until serving.
2 pounds apples - peeled, cored and sliced
2 cups water
1 tablespoon mustard seed
2 pounds tomatoes, sliced
2 large onions, chopped
1 clove garlic, chopped
1/2 cup sultana raisins
3/4 cup white sugar
5 teaspoons curry powder
1 teaspoon cayenne pepper
4 teaspoons salt
2 1/2 cups malt vinegar
Directions
Place apples and water in a large saucepan. Bring to a boil, reduce heat, and cook 25 minutes, or until apples are tender, stirring occasionally. Add more water as necessary to keep the apples simmering.
Wrap mustard seed in cheesecloth, and place with apples. Mix tomatoes, onions, garlic, sultanas, sugar, curry powder, cayenne pepper, salt and vinegar into saucepan. Stir until sugar has dissolved.
Bring the mixture to a boil. Reduce heat, and simmer 3 hours, stirring occassionally, until a thick chutney remains. Remove and discard wrapped mustard seed. Seal chutney in sterile containers until serving.
5 Minute Banana Berry Smoothie recipe.
Ingredients
1 cup strawberries
1 cup orange juice
2 tablespoons honey
Directions
Blend the ice, strawberries, banana, orange juice, and honey in a blender until smooth.
1 cup strawberries
1 cup orange juice
2 tablespoons honey
Directions
Blend the ice, strawberries, banana, orange juice, and honey in a blender until smooth.
Baked Apple-Pecan Maple Pancakes recipe.
Ingredients
1 cup pancake/waffle mix
1/2 cup milk
2 tablespoons butter, melted
1 cup apple - peeled, cored and sliced
1/2 teaspoon ground cinnamon
1/3 cup pecans, chopped
3 tablespoons maple syrup
Directions
Preheat oven to 350 degrees F (175 degrees C). Mix together pancake mix, milk and egg until blended. Set aside.
Pour melted butter in 9-inch pie plate. Place apple slices in bottom of pie plate. Sprinkle cinnamon and pecans over apples and drizzle syrup over top. Pour batter over apples.
Bake at 350 degrees F (175 degrees C) for 30 minutes or until top springs back when touched. Loosen edges and invert onto serving platter. Cut into wedges before serving.
1 cup pancake/waffle mix
1/2 cup milk
2 tablespoons butter, melted
1 cup apple - peeled, cored and sliced
1/2 teaspoon ground cinnamon
1/3 cup pecans, chopped
3 tablespoons maple syrup
Directions
Preheat oven to 350 degrees F (175 degrees C). Mix together pancake mix, milk and egg until blended. Set aside.
Pour melted butter in 9-inch pie plate. Place apple slices in bottom of pie plate. Sprinkle cinnamon and pecans over apples and drizzle syrup over top. Pour batter over apples.
Bake at 350 degrees F (175 degrees C) for 30 minutes or until top springs back when touched. Loosen edges and invert onto serving platter. Cut into wedges before serving.
Better Help for Hamburger recipe.
Ingredients
1 pound ground beef
3 medium potatoes, peeled and sliced
1 red bell pepper, seeded and diced
1/2 large red onion, chopped
2 tablespoons olive oil
1 cup shredded Cheddar cheese
1 fresh jalapeno pepper, chopped
Directions
Place ground beef in a skillet over medium-high heat. Cook and crumble until evenly browned. Drain grease, and set aside.
Meanwhile place potatoes in a saucepan with enough water to cover. bring to a boil, and cook for about 10 minutes, until just tender. Drain potatoes, and remove from the pan.
Heat oil over medium heat using the pan that the potatoes were cooked in. Add the bell pepper and onion. Cook and stir for about 5 minutes, until tender. Mix in the ground beef and potatoes, cooking until heated through, about 5 minutes. Stir in cheese, and remove from heat. Serve immediately.
1 pound ground beef
3 medium potatoes, peeled and sliced
1 red bell pepper, seeded and diced
1/2 large red onion, chopped
2 tablespoons olive oil
1 cup shredded Cheddar cheese
1 fresh jalapeno pepper, chopped
Directions
Place ground beef in a skillet over medium-high heat. Cook and crumble until evenly browned. Drain grease, and set aside.
Meanwhile place potatoes in a saucepan with enough water to cover. bring to a boil, and cook for about 10 minutes, until just tender. Drain potatoes, and remove from the pan.
Heat oil over medium heat using the pan that the potatoes were cooked in. Add the bell pepper and onion. Cook and stir for about 5 minutes, until tender. Mix in the ground beef and potatoes, cooking until heated through, about 5 minutes. Stir in cheese, and remove from heat. Serve immediately.
Blueberry Oat Muffins recipe.
Ingredients
1 1/4 cups all-purpose flour
1 cup quick-cooking oats
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 egg whites
1/2 cup water
1/3 cup vegetable oil
1 cup fresh or frozen blueberries
2 tablespoons sugar
1/4 teaspoon ground cinnamon
Directions
In a bowl, combine the first six ingredients. In another bowl, beat egg whites, water and oil. Stir into dry ingredients just until moistened. Fold in blueberries.
Fill paper-lined muffin cups or muffin cups coated with nonstick cooking spray three-fourths full. Combine sugar and cinnamon; sprinkle over muffins.
Bake at 400 degrees F for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
1 1/4 cups all-purpose flour
1 cup quick-cooking oats
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 egg whites
1/2 cup water
1/3 cup vegetable oil
1 cup fresh or frozen blueberries
2 tablespoons sugar
1/4 teaspoon ground cinnamon
Directions
In a bowl, combine the first six ingredients. In another bowl, beat egg whites, water and oil. Stir into dry ingredients just until moistened. Fold in blueberries.
Fill paper-lined muffin cups or muffin cups coated with nonstick cooking spray three-fourths full. Combine sugar and cinnamon; sprinkle over muffins.
Bake at 400 degrees F for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Blueberry Blintz Souffle recipe.
Ingredients
1/4 cup butter or margarine, softened
1/3 cup sugar
1 1/2 cups sour cream
1/2 cup orange juice
1 cup all-purpose flour
2 teaspoons baking powder
2 cups small curd cottage cheese
1 (8 ounce) package cream cheese, softened
2 egg yolks
1 tablespoon sugar
1 teaspoon vanilla extract
BLUEBERRY SYRUP:
1 (15 ounce) can blueberries
1 tablespoon cornstarch
1/2 cup corn syrup
1/2 teaspoon lemon juice
1 dash ground cinnamon
Directions
In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in sour cream and orange juice. Combine flour and baking powder; stir into egg mixture. Set aside. Combine filling ingredients in a small mixing bowl; beat until blended. Pour half of the batter into a greased 13-in. x 9-in. x 2-in. baking dish. Top with filling and remaining batter. Bake, uncovered, at 350 degrees F for 40-50 minutes or until a knife inserted near the center comes out clean. Meanwhile, for syrup, drain blueberries, reserving juice; set berries aside. In a saucepan, combine cornstarch, corn syrup, lemon juice, salt, cinnamon and reserved blueberry juice until smooth. Bring to a boil over medium heat; boil and stir for 2 minutes or until thickened. Add blueberries; heat through. Serve warm with the souffle.
1/4 cup butter or margarine, softened
1/3 cup sugar
1 1/2 cups sour cream
1/2 cup orange juice
1 cup all-purpose flour
2 teaspoons baking powder
2 cups small curd cottage cheese
1 (8 ounce) package cream cheese, softened
2 egg yolks
1 tablespoon sugar
1 teaspoon vanilla extract
BLUEBERRY SYRUP:
1 (15 ounce) can blueberries
1 tablespoon cornstarch
1/2 cup corn syrup
1/2 teaspoon lemon juice
1 dash ground cinnamon
Directions
In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in sour cream and orange juice. Combine flour and baking powder; stir into egg mixture. Set aside. Combine filling ingredients in a small mixing bowl; beat until blended. Pour half of the batter into a greased 13-in. x 9-in. x 2-in. baking dish. Top with filling and remaining batter. Bake, uncovered, at 350 degrees F for 40-50 minutes or until a knife inserted near the center comes out clean. Meanwhile, for syrup, drain blueberries, reserving juice; set berries aside. In a saucepan, combine cornstarch, corn syrup, lemon juice, salt, cinnamon and reserved blueberry juice until smooth. Bring to a boil over medium heat; boil and stir for 2 minutes or until thickened. Add blueberries; heat through. Serve warm with the souffle.
Artichoke Melts recipe.
Ingredients
1 (14 ounce) can water packed artichoke hearts, drained and chopped
1 1/2 cups shredded Cheddar cheese
3 tablespoons mayonnaise
1 tablespoon Dijon mustard
1/2 teaspoon dried thyme
6 slices rye or pumpernickel bread
3 hard-cooked eggs, sliced
Directions
In a bowl, combine the artichokes, cheese, mayonnaise, mustard and thyme; set aside. Place bread on a baking sheet; broil 4 in. from the heat until toasted. Turn over. Place egg slices on untoasted side of bread; spread with artichoke mixture. Broil for 3-5 minutes or until cheese is melted and top is golden brown.
1 (14 ounce) can water packed artichoke hearts, drained and chopped
1 1/2 cups shredded Cheddar cheese
3 tablespoons mayonnaise
1 tablespoon Dijon mustard
1/2 teaspoon dried thyme
6 slices rye or pumpernickel bread
3 hard-cooked eggs, sliced
Directions
In a bowl, combine the artichokes, cheese, mayonnaise, mustard and thyme; set aside. Place bread on a baking sheet; broil 4 in. from the heat until toasted. Turn over. Place egg slices on untoasted side of bread; spread with artichoke mixture. Broil for 3-5 minutes or until cheese is melted and top is golden brown.
Bob's Bean Salad recipe.
Ingredients
1 medium red bell pepper, chopped
1/3 medium onion, chopped
1 (6 ounce) jar marinated artichoke hearts, drained and chopped
1 (12 ounce) can kidney beans, drained and rinsed
1 (12 ounce) can pinto beans, drained and rinsed
1 (12 ounce) can garbanzo beans, drained and rinsed
2 ounces crumbled feta cheese
1/4 cup olive oil
1/8 cup white vinegar or white wine vinegar
1/8 cup balsamic vinegar
1 teaspoon salt
1 teaspoon sugar
Directions
In a large bowl, toss red bell pepper, onion, and artichokes together with kidney, pinto, and garbanzo beans. Set aside.
In a separate bowl, whisk salt and sugar with white and balsamic vinegars until completely dissolved. Slowly whisk in olive oil. Adjust seasoning as desired.
Pour dressing over bean mixture, and toss to coat. Cover and refrigerate at least one hour before serving. Serve chilled.
1 medium red bell pepper, chopped
1/3 medium onion, chopped
1 (6 ounce) jar marinated artichoke hearts, drained and chopped
1 (12 ounce) can kidney beans, drained and rinsed
1 (12 ounce) can pinto beans, drained and rinsed
1 (12 ounce) can garbanzo beans, drained and rinsed
2 ounces crumbled feta cheese
1/4 cup olive oil
1/8 cup white vinegar or white wine vinegar
1/8 cup balsamic vinegar
1 teaspoon salt
1 teaspoon sugar
Directions
In a large bowl, toss red bell pepper, onion, and artichokes together with kidney, pinto, and garbanzo beans. Set aside.
In a separate bowl, whisk salt and sugar with white and balsamic vinegars until completely dissolved. Slowly whisk in olive oil. Adjust seasoning as desired.
Pour dressing over bean mixture, and toss to coat. Cover and refrigerate at least one hour before serving. Serve chilled.
Ain't Yo Momma's Chocolate Milk recipe.
Ingredients
1 fluid ounce vodka
1 fluid ounce hazelnut liqueur
1 fluid ounce Irish cream liqueur
1 fluid ounce coffee flavored liqueur
Ice cubes
Directions
In a cocktail shaker, shake together vodka, hazelnut liqueur, Irish cream liqueur, and coffee flavored liqueur with several cubes of ice. Strain into a glass filled with ice cubes.
1 fluid ounce vodka
1 fluid ounce hazelnut liqueur
1 fluid ounce Irish cream liqueur
1 fluid ounce coffee flavored liqueur
Ice cubes
Directions
In a cocktail shaker, shake together vodka, hazelnut liqueur, Irish cream liqueur, and coffee flavored liqueur with several cubes of ice. Strain into a glass filled with ice cubes.
Basic Fruit Bread Recipe recipe.
Ingredients
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup white sugar
1/2 cup vegetable oil
1 cup shredded apple
3/4 cup chopped walnuts
1/2 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease one 4 1/2 x 8 1/2 inch loaf pan.
Mix flour, baking powder, soda, salt, sugar, oil, eggs, apple, walnuts, and vanilla only until dry ingredients are moistened.
Bake in greased 4 1/2 x 8 1/2 inch loaf pan at 350 degrees F (175 degrees C) for 35 to 40 minutes.
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup white sugar
1/2 cup vegetable oil
1 cup shredded apple
3/4 cup chopped walnuts
1/2 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease one 4 1/2 x 8 1/2 inch loaf pan.
Mix flour, baking powder, soda, salt, sugar, oil, eggs, apple, walnuts, and vanilla only until dry ingredients are moistened.
Bake in greased 4 1/2 x 8 1/2 inch loaf pan at 350 degrees F (175 degrees C) for 35 to 40 minutes.
Baby Food Cake II recipe.
Ingredients
2 cups white sugar
1 1/4 cups vegetable oil
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 (2.5 ounce) jar applesauce baby food
1 (2.5 ounce) jar carrot baby food
1 (2.5 ounce) jar apricot baby food
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a medium bowl, stir together the eggs, sugar, and oil. Combine the flour baking soda and salt, stir into the egg mixture. Finally, stir in the baby food. Pour the batter into the prepared pan.
Bake for 25 to 30 minutes in the preheated oven, until a toothpick inserted comes out clean. Cool and frost with your favorite cream cheese frosting.
2 cups white sugar
1 1/4 cups vegetable oil
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 (2.5 ounce) jar applesauce baby food
1 (2.5 ounce) jar carrot baby food
1 (2.5 ounce) jar apricot baby food
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a medium bowl, stir together the eggs, sugar, and oil. Combine the flour baking soda and salt, stir into the egg mixture. Finally, stir in the baby food. Pour the batter into the prepared pan.
Bake for 25 to 30 minutes in the preheated oven, until a toothpick inserted comes out clean. Cool and frost with your favorite cream cheese frosting.
Brownie Snack Cake recipe.
Ingredients
4 egg whites
1/4 cup vegetable oil
2 teaspoons vanilla extract
1/2 cup all-purpose flour
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup baking cocoa
1/2 teaspoon baking powder
confectioners' sugar
Directions
In a mixing bowl, beat egg whites until foamy. Add oil and vanilla. Combine flour, sugars, cocoa and baking powder; gradually stir into the egg mixture. Transfer to an 8-in. square baking pan coated with nonstick cooking spray. Bake at 350 degrees F for 15-20 minutes or until the center is set. Cool on a wire rack. Dust with confectioners' sugar.
4 egg whites
1/4 cup vegetable oil
2 teaspoons vanilla extract
1/2 cup all-purpose flour
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup baking cocoa
1/2 teaspoon baking powder
confectioners' sugar
Directions
In a mixing bowl, beat egg whites until foamy. Add oil and vanilla. Combine flour, sugars, cocoa and baking powder; gradually stir into the egg mixture. Transfer to an 8-in. square baking pan coated with nonstick cooking spray. Bake at 350 degrees F for 15-20 minutes or until the center is set. Cool on a wire rack. Dust with confectioners' sugar.
All-Natural Chicken Pot Pie recipe.
Ingredients
3 cups all-purpose flour
1/2 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup vegetable shortening (such as Crisco�), frozen and cut into 1/2-inch cubes
1/2 cup butter, frozen and cut into 1/2-inch cubes
6 tablespoons ice-cold water, or more as needed
3 skinless, boneless chicken breast halves
2 carrots, diced
1 cup chopped celery
3 potatoes, peeled and cut into 1/4-inch cubes
2 cups frozen petite peas
1/2 large onion, diced, divided
1 cup water
1 tablespoon butter
4 cloves garlic, minced
2 tablespoons all-purpose flour
2 teaspoons chicken soup base
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon chopped fresh sage
1/2 teaspoon chopped fresh thyme
Directions
Preheat an oven to 365 degrees F (185 degrees C). Lightly oil a 9-inch square casserole dish.
Sift the 3 cups flour, cinnamon, and nutmeg together into a large mixing bowl. Cut the vegetable shortening and cold butter into the flour mixture with a knife or pastry blender until the mixture resembles coarse crumbs with some chunks the size of peas. Add the ice water a tablespoon at a time, tossing with a fork, until the flour mixture is moistened. Work the dough as little as possible; this is the key to a super light and flaky crust. After half the water has been incorporated, watch closely, as mixture will come together suddenly. Once it begins to stick together, gather into a ball, divide into halves, and roll each ball out to 1/4-inch thickness, adding flour as necessary to prevent sticking. Press one of the dough portions into the prepared casserole dish, covering bottom and sides completely.
Heat a skillet over medium heat. Sear the chicken breasts in the hot skillet until evenly browned on both sides; cut into small cubes and set aside in a large mixing bowl. Reduce the heat under the skillet to medium-low. Cook the carrots, celery, potatoes, peas, and about half the diced onion in the drippings from the chicken until the carrots soften; add to the bowl with the chicken.
Increase the heat to medium. Add the water to the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon; pour into a cup and set aside.
Melt the butter in the skillet. Cook and stir the remaining onion and the garlic in the melted butter until the onions begin to brown, 5 to 8 minutes. Sprinkle the 2 tablespoons flour over the onion mixture and stir to evenly coat. Pour the reserved liquid over the onion mixture. Stir the chicken base, salt, pepper, sage, and thyme into the mixture. Cook and stir until the mixture has reduced into a thick gravy; pour over the chicken mixture in the mixing bowl. Allow the mixture to cool completely.
Pour the mixture over the crust in the casserole dish. Top with the remaining portion of dough and pinch the edges together to seal the edges. Cut a few slits into the top to vent.
Bake in the preheated oven until the crust is golden brown and the gravy bubbles through the slits, about 1 hour. Allow to cool slightly before serving, 10 to 15 minutes.
3 cups all-purpose flour
1/2 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup vegetable shortening (such as Crisco�), frozen and cut into 1/2-inch cubes
1/2 cup butter, frozen and cut into 1/2-inch cubes
6 tablespoons ice-cold water, or more as needed
3 skinless, boneless chicken breast halves
2 carrots, diced
1 cup chopped celery
3 potatoes, peeled and cut into 1/4-inch cubes
2 cups frozen petite peas
1/2 large onion, diced, divided
1 cup water
1 tablespoon butter
4 cloves garlic, minced
2 tablespoons all-purpose flour
2 teaspoons chicken soup base
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon chopped fresh sage
1/2 teaspoon chopped fresh thyme
Directions
Preheat an oven to 365 degrees F (185 degrees C). Lightly oil a 9-inch square casserole dish.
Sift the 3 cups flour, cinnamon, and nutmeg together into a large mixing bowl. Cut the vegetable shortening and cold butter into the flour mixture with a knife or pastry blender until the mixture resembles coarse crumbs with some chunks the size of peas. Add the ice water a tablespoon at a time, tossing with a fork, until the flour mixture is moistened. Work the dough as little as possible; this is the key to a super light and flaky crust. After half the water has been incorporated, watch closely, as mixture will come together suddenly. Once it begins to stick together, gather into a ball, divide into halves, and roll each ball out to 1/4-inch thickness, adding flour as necessary to prevent sticking. Press one of the dough portions into the prepared casserole dish, covering bottom and sides completely.
Heat a skillet over medium heat. Sear the chicken breasts in the hot skillet until evenly browned on both sides; cut into small cubes and set aside in a large mixing bowl. Reduce the heat under the skillet to medium-low. Cook the carrots, celery, potatoes, peas, and about half the diced onion in the drippings from the chicken until the carrots soften; add to the bowl with the chicken.
Increase the heat to medium. Add the water to the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon; pour into a cup and set aside.
Melt the butter in the skillet. Cook and stir the remaining onion and the garlic in the melted butter until the onions begin to brown, 5 to 8 minutes. Sprinkle the 2 tablespoons flour over the onion mixture and stir to evenly coat. Pour the reserved liquid over the onion mixture. Stir the chicken base, salt, pepper, sage, and thyme into the mixture. Cook and stir until the mixture has reduced into a thick gravy; pour over the chicken mixture in the mixing bowl. Allow the mixture to cool completely.
Pour the mixture over the crust in the casserole dish. Top with the remaining portion of dough and pinch the edges together to seal the edges. Cut a few slits into the top to vent.
Bake in the preheated oven until the crust is golden brown and the gravy bubbles through the slits, about 1 hour. Allow to cool slightly before serving, 10 to 15 minutes.
Andouille Sausage recipe.
Ingredients
1 1/2 yards of large sausage casing, about 2 to 3 inches wide
4 pounds lean pork meat
2 pounds pork fat
1/4 cup minced garlic
2 tablespoons salt
1 teaspoon freshly ground black pepper
1 teaspoon cayenne pepper
1/4 teaspoon dried thyme
1 tablespoon ground paprika
1/4 teaspoon crushed bay leaf
1/4 teaspoon dried sage
5 teaspoons hickory-flavored liquid smoke
Directions
Soak the casing in cold water for about an hour to soften it and loosen the salt in which it is packed. Place the wide end of the sausage stuffer up against the sink faucet and run cold water through the inside of the casing to remove excess salt.
Cut the meat and fat into 1/2-inch wide chunks. Pass them once through the coarse blade of a meat grinder. In a large bowl, mix together the ground pork and fat with the garlic, salt, pepper, cayenne, thyme, paprika, bay leaf, sage, and hickory smoke. A wooden spoon works well.
Cut the casing into 26 inch lengths and tie a small knot in one end of each. Fit the open end over the tip of the sausage stuffer and slide it on until the tip of the stuffer touches the knot. The casing will look like accordion folds. This keeps excess air from getting into the casings. Fit the stuffer onto the meat grinder or according the directions that come with the stuffer, or hold the wide end of the stuffer against or over the opening by hand.
Fill the hopper with the sausage mixture. Turn the machine on if it is electric and feed the stuffing gradually into the hopper; for a manual machine, push the stuffing through with a wooden pestle. The sausage casing will fill and inflate gradually. Stop filling about 1 1/4 inches from the funnel end and slip the casing off the funnel, smoothing out any bumps carefully with your fingers and being careful not to push the stuffing out of the casing. Tie off the open end of the sausage tightly with a piece of string or make a knot in the casing itself.
To cook, slice the sausage into half-inch rounds and grill in a hot skillet with no water for about 12 minutes on each side, or until brown and crisp at the edges.
1 1/2 yards of large sausage casing, about 2 to 3 inches wide
4 pounds lean pork meat
2 pounds pork fat
1/4 cup minced garlic
2 tablespoons salt
1 teaspoon freshly ground black pepper
1 teaspoon cayenne pepper
1/4 teaspoon dried thyme
1 tablespoon ground paprika
1/4 teaspoon crushed bay leaf
1/4 teaspoon dried sage
5 teaspoons hickory-flavored liquid smoke
Directions
Soak the casing in cold water for about an hour to soften it and loosen the salt in which it is packed. Place the wide end of the sausage stuffer up against the sink faucet and run cold water through the inside of the casing to remove excess salt.
Cut the meat and fat into 1/2-inch wide chunks. Pass them once through the coarse blade of a meat grinder. In a large bowl, mix together the ground pork and fat with the garlic, salt, pepper, cayenne, thyme, paprika, bay leaf, sage, and hickory smoke. A wooden spoon works well.
Cut the casing into 26 inch lengths and tie a small knot in one end of each. Fit the open end over the tip of the sausage stuffer and slide it on until the tip of the stuffer touches the knot. The casing will look like accordion folds. This keeps excess air from getting into the casings. Fit the stuffer onto the meat grinder or according the directions that come with the stuffer, or hold the wide end of the stuffer against or over the opening by hand.
Fill the hopper with the sausage mixture. Turn the machine on if it is electric and feed the stuffing gradually into the hopper; for a manual machine, push the stuffing through with a wooden pestle. The sausage casing will fill and inflate gradually. Stop filling about 1 1/4 inches from the funnel end and slip the casing off the funnel, smoothing out any bumps carefully with your fingers and being careful not to push the stuffing out of the casing. Tie off the open end of the sausage tightly with a piece of string or make a knot in the casing itself.
To cook, slice the sausage into half-inch rounds and grill in a hot skillet with no water for about 12 minutes on each side, or until brown and crisp at the edges.
Asian Barbequed Steak recipe.
Ingredients
1/4 cup chili sauce
1/4 cup fish sauce
1 1/2 tablespoons dark sesame oil
1 tablespoon grated fresh ginger root
3 cloves garlic, peeled and crushed
2 pounds flank steak
Directions
In a medium bowl, whisk together chili sauce, fish sauce, sesame oil, ginger, and garlic. Set aside a few tablespoons of the mixture for brushing the steaks during grilling. Score flank steak and place in a shallow dish. Pour remaining marinade over the steak, and turn to coat. Cover, and marinate in the refrigerator at least 3 hours.
Preheat an outdoor grill for high heat.
Lightly brush the grilling surface with oil. Grill steak 5 minutes per side, or to desired doneness, brushing frequently with the reserved marinade mixture.
1/4 cup chili sauce
1/4 cup fish sauce
1 1/2 tablespoons dark sesame oil
1 tablespoon grated fresh ginger root
3 cloves garlic, peeled and crushed
2 pounds flank steak
Directions
In a medium bowl, whisk together chili sauce, fish sauce, sesame oil, ginger, and garlic. Set aside a few tablespoons of the mixture for brushing the steaks during grilling. Score flank steak and place in a shallow dish. Pour remaining marinade over the steak, and turn to coat. Cover, and marinate in the refrigerator at least 3 hours.
Preheat an outdoor grill for high heat.
Lightly brush the grilling surface with oil. Grill steak 5 minutes per side, or to desired doneness, brushing frequently with the reserved marinade mixture.
Alsatian Pork and Sauerkraut recipe.
Ingredients
4 slices bacon, cut into 1-inch pieces
1 onion, chopped
1 (16 ounce) can sauerkraut, drained
1 1/2 tablespoons dark brown sugar
4 cups chicken broth, plus more if needed
3 potatoes, quartered
1 large Granny Smith apple, cored and sliced
12 juniper berries
6 whole black peppercorns
2 whole cloves
1 sprig fresh parsley
4 (6 ounce) boneless pork chops, 1/2 inch thick
1 pound kielbasa sausage, cut into 3-inch pieces
Directions
Place the bacon in a large, deep pot, and cook over medium-high heat, stirring to turn pieces occasionally, until evenly browned, about 10 minutes. Drain the bacon pieces on a paper towel-lined plate. With a paper towel, wipe the bacon grease out of the pot but keep as much of the brown bits as possible. Stir in the onion, sauerkraut, brown sugar, and chicken broth, stirring to dissolve the sugar. Add the potatoes and apple slices.
Place the juniper berries, peppercorns, cloves, parsley, and bay leaf into a small cheesecloth square, and tie the ends together to make a spice bag (or place the spices into a stainless steel tea ball). Place the spice bag into the pot, and add the pork chops and kielbasa sausage pieces. Add more chicken broth, if needed, to just cover the ingredients. Bring the pot to a boil, reduce heat, and simmer until the potatoes are very tender, about 1 hour.
To serve, use a slotted spoon to remove the sauerkraut, potatoes, and apple slices to the center of a serving platter. Arrange bacon, pork chops, and kielbasa pieces around the outside of the platter.
4 slices bacon, cut into 1-inch pieces
1 onion, chopped
1 (16 ounce) can sauerkraut, drained
1 1/2 tablespoons dark brown sugar
4 cups chicken broth, plus more if needed
3 potatoes, quartered
1 large Granny Smith apple, cored and sliced
12 juniper berries
6 whole black peppercorns
2 whole cloves
1 sprig fresh parsley
4 (6 ounce) boneless pork chops, 1/2 inch thick
1 pound kielbasa sausage, cut into 3-inch pieces
Directions
Place the bacon in a large, deep pot, and cook over medium-high heat, stirring to turn pieces occasionally, until evenly browned, about 10 minutes. Drain the bacon pieces on a paper towel-lined plate. With a paper towel, wipe the bacon grease out of the pot but keep as much of the brown bits as possible. Stir in the onion, sauerkraut, brown sugar, and chicken broth, stirring to dissolve the sugar. Add the potatoes and apple slices.
Place the juniper berries, peppercorns, cloves, parsley, and bay leaf into a small cheesecloth square, and tie the ends together to make a spice bag (or place the spices into a stainless steel tea ball). Place the spice bag into the pot, and add the pork chops and kielbasa sausage pieces. Add more chicken broth, if needed, to just cover the ingredients. Bring the pot to a boil, reduce heat, and simmer until the potatoes are very tender, about 1 hour.
To serve, use a slotted spoon to remove the sauerkraut, potatoes, and apple slices to the center of a serving platter. Arrange bacon, pork chops, and kielbasa pieces around the outside of the platter.
Beer Margaritas recipe.
Ingredients
1 (12 fluid ounce) can frozen limeade concentrate
12 fluid ounces tequila
12 fluid ounces water
12 fluid ounces beer
1 lime, cut into wedges
Directions
Pour limeade, tequila, water, and beer into a large pitcher. Stir until well-blended, and limeade has melted. Add plenty of ice, and garnish with lime wedges. Adjust with additional water, if needed.
1 (12 fluid ounce) can frozen limeade concentrate
12 fluid ounces tequila
12 fluid ounces water
12 fluid ounces beer
1 lime, cut into wedges
Directions
Pour limeade, tequila, water, and beer into a large pitcher. Stir until well-blended, and limeade has melted. Add plenty of ice, and garnish with lime wedges. Adjust with additional water, if needed.
Applesauce Bars recipe.
Ingredients
1/4 cup butter or margarine, softened
2/3 cup brown sugar
1 cup applesauce
1 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon pumpkin pie spice
1 1/2 cups confectioners' sugar
3 tablespoons margarine, melted
1 tablespoon milk
1 teaspoon vanilla extract
Directions
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
In a medium bowl, mix together the butter, brown sugar and egg until smooth. Stir in applesauce. Combine the flour, baking soda, salt and pumpkin pie spice; stir into the applesauce mixture until well blended. Spread evenly into the prepared pan.
Bake for 25 minutes in the preheated oven, or until edges are golden. Cool in the pan over a wire rack.
In a small bowl, mix together the confectioners' sugar and margarine. Stir in vanilla and milk until smooth. Spread over cooled bars before cutting into squares.
1/4 cup butter or margarine, softened
2/3 cup brown sugar
1 cup applesauce
1 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon pumpkin pie spice
1 1/2 cups confectioners' sugar
3 tablespoons margarine, melted
1 tablespoon milk
1 teaspoon vanilla extract
Directions
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
In a medium bowl, mix together the butter, brown sugar and egg until smooth. Stir in applesauce. Combine the flour, baking soda, salt and pumpkin pie spice; stir into the applesauce mixture until well blended. Spread evenly into the prepared pan.
Bake for 25 minutes in the preheated oven, or until edges are golden. Cool in the pan over a wire rack.
In a small bowl, mix together the confectioners' sugar and margarine. Stir in vanilla and milk until smooth. Spread over cooled bars before cutting into squares.
Apricot - Date Bars recipe.
Ingredients
1 cup dates, pitted and chopped
1 3/4 cups drained stewed apricots
1/2 cup white sugar
2 tablespoons apricot nectar
3/4 cup shortening, melted
1 cup packed brown sugar
2 cups all-purpose flour
1 teaspoon baking soda
2 cups quick cooking oats
1 teaspoon vanilla extract
Directions
To Make Filling: Cook together the dates, drained cooked apricots, white sugar and apricot juice. Cook for about three minutes, or until it resembles jam.
To Make Crust: Mix together melted shortening (part butter), brown sugar, all-purpose flour, baking soda, quick cooking oats, and vanilla.
Press half of the crust mixture on bottom of well greased 9 x 12 x 2 inch pan. Cover with filling. Top with rest of crumbs. Press down gently.
Bake for 30 minutes at 350 degrees F (175 degrees C).
1 cup dates, pitted and chopped
1 3/4 cups drained stewed apricots
1/2 cup white sugar
2 tablespoons apricot nectar
3/4 cup shortening, melted
1 cup packed brown sugar
2 cups all-purpose flour
1 teaspoon baking soda
2 cups quick cooking oats
1 teaspoon vanilla extract
Directions
To Make Filling: Cook together the dates, drained cooked apricots, white sugar and apricot juice. Cook for about three minutes, or until it resembles jam.
To Make Crust: Mix together melted shortening (part butter), brown sugar, all-purpose flour, baking soda, quick cooking oats, and vanilla.
Press half of the crust mixture on bottom of well greased 9 x 12 x 2 inch pan. Cover with filling. Top with rest of crumbs. Press down gently.
Bake for 30 minutes at 350 degrees F (175 degrees C).
Bonaparte with Pecans and Cranberries recipe.
Ingredients
1 (500 gram) package Bonaparte cheese, chilled
1/2 cup pecans, toasted and chopped
1/2 cup homemade or commercial cranberry sauce
baguette slices and assorted crackers
pecan halves for garnish
Directions
With a sharp knife, cut the rind off the top of the cheese. Cover with chopped nuts, pressing them gently into the cheese. Spoon the cranberry sauce uniformly over the top to cover, and sprinkle with more chopped nuts.
Place the cheese on a microwave-safe soup plate and microwave at medium-high power for about 3 minutes.
Garnish with pecan halves and serve immediately with bread and crackers and a spoon for spreading.
1 (500 gram) package Bonaparte cheese, chilled
1/2 cup pecans, toasted and chopped
1/2 cup homemade or commercial cranberry sauce
baguette slices and assorted crackers
pecan halves for garnish
Directions
With a sharp knife, cut the rind off the top of the cheese. Cover with chopped nuts, pressing them gently into the cheese. Spoon the cranberry sauce uniformly over the top to cover, and sprinkle with more chopped nuts.
Place the cheese on a microwave-safe soup plate and microwave at medium-high power for about 3 minutes.
Garnish with pecan halves and serve immediately with bread and crackers and a spoon for spreading.
Baked Beans I recipe.
Ingredients
1 (29 ounce) can baked beans with pork
1/2 cup packed brown sugar
1/2 cup ketchup
1 tablespoon Worcestershire sauce
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a casserole dish, combine beans, brown sugar, ketchup, and Worcestershire sauce.
Bake, covered, for 45 minutes or until bubbly.
1 (29 ounce) can baked beans with pork
1/2 cup packed brown sugar
1/2 cup ketchup
1 tablespoon Worcestershire sauce
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a casserole dish, combine beans, brown sugar, ketchup, and Worcestershire sauce.
Bake, covered, for 45 minutes or until bubbly.
Awesome Chicken Noodle Soup recipe.
Ingredients
1 gallon water
1 (4 pound) whole chicken, cut into pieces
1 large onion, peeled and halved
3 bay leaves
10 whole black peppercorns
2/3 bunch celery, leaves reserved
1 pound whole carrots
3 tablespoons chopped lemon grass (optional)
1/4 cup chicken bouillon powder
1 pound carrots, peeled and sliced
1/3 bunch celery, chopped and leaves reserved
1 (8 ounce) package dry egg noodles
Directions
Place chicken and water in a large pot over high heat and bring to a boil. Reduce heat, cover and simmer, skimming fat as needed, 30 minutes.
Place the halved onion, bay leaves, peppercorns, whole celery, whole carrots and lemon grass in the pot and simmer, covered 1 hour.
Strain broth and reserve chicken. When chicken is cool enough to handle, remove skin and cut meat into bite-size pieces.
Return strained stock to pot over high heat, and stir in chicken base, chopped celery and chopped carrots. Bring to a boil, then reduce heat, cover and simmer 20 minutes, or until carrots are tender.
Chop celery leaves and stir into pot with the noodles. Simmer until noodles are cooked, about 10 minutes more. Stir in chicken and heat through.
1 gallon water
1 (4 pound) whole chicken, cut into pieces
1 large onion, peeled and halved
3 bay leaves
10 whole black peppercorns
2/3 bunch celery, leaves reserved
1 pound whole carrots
3 tablespoons chopped lemon grass (optional)
1/4 cup chicken bouillon powder
1 pound carrots, peeled and sliced
1/3 bunch celery, chopped and leaves reserved
1 (8 ounce) package dry egg noodles
Directions
Place chicken and water in a large pot over high heat and bring to a boil. Reduce heat, cover and simmer, skimming fat as needed, 30 minutes.
Place the halved onion, bay leaves, peppercorns, whole celery, whole carrots and lemon grass in the pot and simmer, covered 1 hour.
Strain broth and reserve chicken. When chicken is cool enough to handle, remove skin and cut meat into bite-size pieces.
Return strained stock to pot over high heat, and stir in chicken base, chopped celery and chopped carrots. Bring to a boil, then reduce heat, cover and simmer 20 minutes, or until carrots are tender.
Chop celery leaves and stir into pot with the noodles. Simmer until noodles are cooked, about 10 minutes more. Stir in chicken and heat through.
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