Ingredients
2 pounds fresh asparagus spears, trimmed
1 pint grape tomatoes
2 tablespoons olive oil
salt and pepper to taste
1 clove garlic, minced
1/2 pound bacon strips, diced
1 pound imitation crabmeat, flaked
4 hearts of palm, drained and sliced
2 tablespoons freshly squeezed lemon juice
3 tablespoons extra-virgin olive oil
1 clove garlic, minced
Directions
Preheat an oven to 430 degrees F (225 degrees C).
Toss the asparagus, tomatoes, and olive oil together in a bowl until the vegetables are evenly coated; season with salt and pepper. Pour into a baking dish; sprinkle 1 minced clove of garlic over the mixture.
Roast in the preheated oven until tender, about 9 minutes. Set aside to cool. Cut the asparagus into 2 inch pieces.
Cook the bacon in a large, deep skillet over medium-high heat until crisp, about 10 minutes. Remove the bacon to a plate lined with paper towels, reserving 2 tablespoons of the bacon drippings in the skillet. Add the crabmeat to the hot bacon drippings and cook until warmed through, 2 to 3 minutes. Transfer to a large mixing bowl; add the asparagus, tomatoes, and hearts of palm.
Whisk the lemon juice, olive oil, and 1 minced clove garlic together in a small bowl; season with salt and pepper. Pour the dressing over the salad and toss to coat. Sprinkle the bacon over the salad just before serving.
5.26.2011
Best Big, Fat, Chewy Chocolate Chip Cookie recipe.
Ingredients
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
2 cups semisweet chocolate chips
Directions
Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
Sift together the flour, baking soda and salt; set aside.
In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
2 cups semisweet chocolate chips
Directions
Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
Sift together the flour, baking soda and salt; set aside.
In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
Butter Crisps recipe.
Ingredients
1 cup butter
1/2 (8 ounce) package cream cheese
1 cup white sugar
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
Directions
Cream together the butter and cream cheese. Gradually add sugar and egg continue beating until blended.
Add flour and baking powder gradually to butter/cream cheese mix. Chill dough 1-2 hours.
Roll out on floured board and cut in desired shapes. Bake approximately 12 minutes or until light brown at 350 degrees F (175 degrees C). Frost with desired frosting.
1 cup butter
1/2 (8 ounce) package cream cheese
1 cup white sugar
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
Directions
Cream together the butter and cream cheese. Gradually add sugar and egg continue beating until blended.
Add flour and baking powder gradually to butter/cream cheese mix. Chill dough 1-2 hours.
Roll out on floured board and cut in desired shapes. Bake approximately 12 minutes or until light brown at 350 degrees F (175 degrees C). Frost with desired frosting.
Butter Crisps recipe.
Ingredients
1 cup butter
1/2 (8 ounce) package cream cheese
1 cup white sugar
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
Directions
Cream together the butter and cream cheese. Gradually add sugar and egg continue beating until blended.
Add flour and baking powder gradually to butter/cream cheese mix. Chill dough 1-2 hours.
Roll out on floured board and cut in desired shapes. Bake approximately 12 minutes or until light brown at 350 degrees F (175 degrees C). Frost with desired frosting.
1 cup butter
1/2 (8 ounce) package cream cheese
1 cup white sugar
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
Directions
Cream together the butter and cream cheese. Gradually add sugar and egg continue beating until blended.
Add flour and baking powder gradually to butter/cream cheese mix. Chill dough 1-2 hours.
Roll out on floured board and cut in desired shapes. Bake approximately 12 minutes or until light brown at 350 degrees F (175 degrees C). Frost with desired frosting.
Buttermilk-Herb Bread recipe.
Ingredients
2 (.25 ounce) envelopes active dry yeast
1/2 cup warm water
1 1/2 cups warm buttermilk (105 to 115 degrees F/43 to 46 degrees C)
2 tablespoons vegetable oil
1 (1 ounce) package dry Ranch-style dressing mix
5 cups all-purpose flour
1 teaspoon salt
Directions
In a large bowl, sprinkle the yeast over the warm water. Let stand for about 10 minutes, until foamy.
Stir the buttermilk, egg, oil, dressing mix, and salt into the yeast mixture. Stir in 2 cups of the flour using a wooden spoon. Add remaining flour 1/2 cup at a time until the dough can be picked up out of the bowl. Knead on a floured surface for 6 to 8 minutes, until smooth and elastic. Try not to add much more flour. Place in a greased bowl, and turn to coat. Cover with a cloth, and let it rise in a warm place until doubled in size.
Press the air out of the dough, and divide into two pieces. Form into tight loaves, and place each one into a greased 8x4 inch loaf pan. Let rise until a your finger leaves a mark when lightly pressed into the dough.
Preheat the oven to 350 degrees F (175 degrees C). Bake loaves for about 20 minutes in the preheated oven, until golden brown. When finished, the loaves should sound hollow when tapped on the bottom.
2 (.25 ounce) envelopes active dry yeast
1/2 cup warm water
1 1/2 cups warm buttermilk (105 to 115 degrees F/43 to 46 degrees C)
2 tablespoons vegetable oil
1 (1 ounce) package dry Ranch-style dressing mix
5 cups all-purpose flour
1 teaspoon salt
Directions
In a large bowl, sprinkle the yeast over the warm water. Let stand for about 10 minutes, until foamy.
Stir the buttermilk, egg, oil, dressing mix, and salt into the yeast mixture. Stir in 2 cups of the flour using a wooden spoon. Add remaining flour 1/2 cup at a time until the dough can be picked up out of the bowl. Knead on a floured surface for 6 to 8 minutes, until smooth and elastic. Try not to add much more flour. Place in a greased bowl, and turn to coat. Cover with a cloth, and let it rise in a warm place until doubled in size.
Press the air out of the dough, and divide into two pieces. Form into tight loaves, and place each one into a greased 8x4 inch loaf pan. Let rise until a your finger leaves a mark when lightly pressed into the dough.
Preheat the oven to 350 degrees F (175 degrees C). Bake loaves for about 20 minutes in the preheated oven, until golden brown. When finished, the loaves should sound hollow when tapped on the bottom.
Avocado Quick Bread recipe.
Ingredients
2 2/3 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon baking powder
3/4 teaspoon salt
3/4 teaspoon ground cinnamon
3/4 teaspoon ground allspice
1/2 cup butter, softened
1 7/8 cups white sugar
1 1/2 cups mashed ripe avocado
3/4 cup buttermilk
3/4 cup chopped pecans
1/2 cup raisins
1 tablespoon grated orange zest
Directions
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9x5 inch loaf pans. Sift together the flour, baking soda, baking powder, salt, cinnamon and allspice. Set aside.
In a medium bowl, cream together the sugar and butter until light and fluffy. Beat in the eggs one at a time, then mix in the mashed avocado. Stir in the dry ingredients alternately with the buttermilk until just mixed. Fold in the chopped pecans, raisins and orange zest. Divide the batter evenly between the two loaf pans.
Bake for 1 hour in the preheated oven, or until a toothpick inserted into the center of the loaf comes out clean. Allow loaves to cool in pan for at least 20 minutes before removing.
2 2/3 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon baking powder
3/4 teaspoon salt
3/4 teaspoon ground cinnamon
3/4 teaspoon ground allspice
1/2 cup butter, softened
1 7/8 cups white sugar
1 1/2 cups mashed ripe avocado
3/4 cup buttermilk
3/4 cup chopped pecans
1/2 cup raisins
1 tablespoon grated orange zest
Directions
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9x5 inch loaf pans. Sift together the flour, baking soda, baking powder, salt, cinnamon and allspice. Set aside.
In a medium bowl, cream together the sugar and butter until light and fluffy. Beat in the eggs one at a time, then mix in the mashed avocado. Stir in the dry ingredients alternately with the buttermilk until just mixed. Fold in the chopped pecans, raisins and orange zest. Divide the batter evenly between the two loaf pans.
Bake for 1 hour in the preheated oven, or until a toothpick inserted into the center of the loaf comes out clean. Allow loaves to cool in pan for at least 20 minutes before removing.
Asparagus Ham Salad recipe.
Ingredients
1 pound fresh asparagus, trimmed
1/2 cup olive or vegetable oil
1/4 cup cider or white wine vinegar
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon sugar
1 cup diced fully cooked ham
2 green onions, thinly sliced
Directions
In a skillet, cook asparagus in a small amount of water until crisp-tender, about 6-8 minutes; drain well. Cover and refrigerate for at least 1 hour.
Meanwhile, in a jar with tight-fitting lid, combine the oil, vinegar, mustard, salt, pepper and sugar if desired; shake well. Cover ad refrigerate at least 1 hour. Place asparagus in a serving bowl. Top with ham, onions and dressing. Serve with a slotted spoon.
1 pound fresh asparagus, trimmed
1/2 cup olive or vegetable oil
1/4 cup cider or white wine vinegar
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon sugar
1 cup diced fully cooked ham
2 green onions, thinly sliced
Directions
In a skillet, cook asparagus in a small amount of water until crisp-tender, about 6-8 minutes; drain well. Cover and refrigerate for at least 1 hour.
Meanwhile, in a jar with tight-fitting lid, combine the oil, vinegar, mustard, salt, pepper and sugar if desired; shake well. Cover ad refrigerate at least 1 hour. Place asparagus in a serving bowl. Top with ham, onions and dressing. Serve with a slotted spoon.
Bread Pudding II recipe.
Ingredients
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
Directions
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.
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
Directions
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.
Black-Eyed Peas Spicy Style recipe.
Ingredients
1 (15.5 ounce) can black-eyed peas with liquid
1/2 onion, chopped
minced jalapeno pepper to taste
ground black pepper to taste
Directions
In a medium-size pot, combine black-eyed peas, onion, jalapeno peppers, and black pepper (to taste). Heat all ingredients to simmer, let cook 30 minutes. Enjoy!
1 (15.5 ounce) can black-eyed peas with liquid
1/2 onion, chopped
minced jalapeno pepper to taste
ground black pepper to taste
Directions
In a medium-size pot, combine black-eyed peas, onion, jalapeno peppers, and black pepper (to taste). Heat all ingredients to simmer, let cook 30 minutes. Enjoy!
Brussels Sprouts Bake recipe.
Ingredients
1 cup water
2 (10 ounce) packages frozen brussels sprouts
2 tablespoons butter
1 (10.75 ounce) can condensed cream of mushroom soup
2 eggs, beaten
1/2 cup shredded Cheddar cheese
1/2 cup dry bread crumbs
Directions
Preheat oven to 350 degrees F (175 degrees C).
Bring water to boil in a medium saucepan. Place frozen brussels sprouts in the water, and return to boil. Reduce heat, and simmer 6 to 7 minutes, until tender; drain.
In a medium bowl, mix brussels sprouts with butter, cream of mushroom soup, eggs, Cheddar cheese, and 1/3 cup bread crumbs. Transfer to a medium baking dish, and top with remaining bread crumbs.
Cover, and bake 25 minutes in the preheated oven, until bubbly. Uncover, and continue baking 5 minutes, until lightly browned.
1 cup water
2 (10 ounce) packages frozen brussels sprouts
2 tablespoons butter
1 (10.75 ounce) can condensed cream of mushroom soup
2 eggs, beaten
1/2 cup shredded Cheddar cheese
1/2 cup dry bread crumbs
Directions
Preheat oven to 350 degrees F (175 degrees C).
Bring water to boil in a medium saucepan. Place frozen brussels sprouts in the water, and return to boil. Reduce heat, and simmer 6 to 7 minutes, until tender; drain.
In a medium bowl, mix brussels sprouts with butter, cream of mushroom soup, eggs, Cheddar cheese, and 1/3 cup bread crumbs. Transfer to a medium baking dish, and top with remaining bread crumbs.
Cover, and bake 25 minutes in the preheated oven, until bubbly. Uncover, and continue baking 5 minutes, until lightly browned.
Black Bean and Chickpea Chili recipe.
Ingredients
1 1/2 tablespoons olive oil
1 pound ground turkey (optional)
1 onion, chopped
2 green bell peppers, seeded and chopped
5 carrots, peeled and sliced into rounds
1 tablespoon chili powder
1 1/2 teaspoons ground cumin
1 teaspoon ground black pepper
2 (14.5 ounce) cans canned diced tomatoes with their juice
1 cup frozen corn
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can garbanzo beans, drained and rinsed
1 1/2 cups chicken broth
Directions
If using turkey, heat oil in a large saucepan over medium-high heat, and cook and stir the ground turkey for about 10 minutes, breaking it up with a spoon as it cooks, until the meat is no longer pink. Remove the turkey meat and set aside, leaving oil in the pan.
Place the onion, green peppers, and carrots into the saucepan, and cook and stir for about 10 minutes, until the onion is translucent and the vegetables are tender. Stir in the chili powder, cumin, and black pepper, and pour in the diced tomatoes, frozen corn, black beans, garbanzo beans, and chicken broth. Bring the mixture to a boil.
Place about 1 1/2 cups of the chili mixture into a food processor, and puree for about 1 minute until smooth. Pour the puree back into the rest of the chili to thicken. Add the cooked turkey meat, and bring the chili back to a simmer over medium-low heat.
1 1/2 tablespoons olive oil
1 pound ground turkey (optional)
1 onion, chopped
2 green bell peppers, seeded and chopped
5 carrots, peeled and sliced into rounds
1 tablespoon chili powder
1 1/2 teaspoons ground cumin
1 teaspoon ground black pepper
2 (14.5 ounce) cans canned diced tomatoes with their juice
1 cup frozen corn
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can garbanzo beans, drained and rinsed
1 1/2 cups chicken broth
Directions
If using turkey, heat oil in a large saucepan over medium-high heat, and cook and stir the ground turkey for about 10 minutes, breaking it up with a spoon as it cooks, until the meat is no longer pink. Remove the turkey meat and set aside, leaving oil in the pan.
Place the onion, green peppers, and carrots into the saucepan, and cook and stir for about 10 minutes, until the onion is translucent and the vegetables are tender. Stir in the chili powder, cumin, and black pepper, and pour in the diced tomatoes, frozen corn, black beans, garbanzo beans, and chicken broth. Bring the mixture to a boil.
Place about 1 1/2 cups of the chili mixture into a food processor, and puree for about 1 minute until smooth. Pour the puree back into the rest of the chili to thicken. Add the cooked turkey meat, and bring the chili back to a simmer over medium-low heat.
Amy's Mexican Soup recipe.
Ingredients
4 (6 ounce) skinless, boneless chicken breast halves
1 (28 ounce) can whole peeled tomatoes, drained
1 (10 ounce) can diced tomatoes with green chile peppers
2 tablespoons olive oil
1 medium onion, chopped
1 tablespoon chopped fresh garlic
1 (32 fluid ounce) container chicken broth
1 (14.5 ounce) can kidney beans, rinsed and drained
1 (14.5 ounce) can black beans, rinsed and drained
cayenne pepper to taste
chili powder to taste
Cheddar cheese, shredded
sour cream, for topping
Directions
Preheat the oven broiler.
Arrange chicken breasts in a large pan, and broil 15 minutes in the preheated oven. Remove chicken, allow to cool, then shred.
In a food processor or blender, puree the drained whole tomatoes and diced tomatoes.
Heat olive oil in a large skillet over medium heat. Stir in onion and garlic; cook until onion is soft and translucent. Stir in chicken broth and pureed tomatoes. Add shredded chicken, kidney beans, and black beans. Season with cayenne pepper and chili powder. Bring to a boil; then cover, leaving the lid slightly ajar, and simmer 2 hours. Ladle into bowls, and top with cheese and dollops of sour cream.
4 (6 ounce) skinless, boneless chicken breast halves
1 (28 ounce) can whole peeled tomatoes, drained
1 (10 ounce) can diced tomatoes with green chile peppers
2 tablespoons olive oil
1 medium onion, chopped
1 tablespoon chopped fresh garlic
1 (32 fluid ounce) container chicken broth
1 (14.5 ounce) can kidney beans, rinsed and drained
1 (14.5 ounce) can black beans, rinsed and drained
cayenne pepper to taste
chili powder to taste
Cheddar cheese, shredded
sour cream, for topping
Directions
Preheat the oven broiler.
Arrange chicken breasts in a large pan, and broil 15 minutes in the preheated oven. Remove chicken, allow to cool, then shred.
In a food processor or blender, puree the drained whole tomatoes and diced tomatoes.
Heat olive oil in a large skillet over medium heat. Stir in onion and garlic; cook until onion is soft and translucent. Stir in chicken broth and pureed tomatoes. Add shredded chicken, kidney beans, and black beans. Season with cayenne pepper and chili powder. Bring to a boil; then cover, leaving the lid slightly ajar, and simmer 2 hours. Ladle into bowls, and top with cheese and dollops of sour cream.
American Potato Salad recipe.
Ingredients
5 pounds red potatoes
2 cups mayonnaise
1 onion, diced
2 green onions, thinly sliced
1 small green bell pepper, seeded and diced
3 stalks celery, thinly sliced
2 teaspoons salt
1 teaspoon ground black pepper
Directions
Bring a large pot of water to a boil. Add potatoes, and cook for 15 to 20 minutes, or until tender but still firm. Drain, cool and cut into cubes.
Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
In a large bowl, combine chopped potatoes and eggs. Mix together mayonnaise, chopped onion, green onion, green pepper, and celery. Season with salt and pepper, then mix well. Cover, and refrigerate for several hours or overnight.
5 pounds red potatoes
2 cups mayonnaise
1 onion, diced
2 green onions, thinly sliced
1 small green bell pepper, seeded and diced
3 stalks celery, thinly sliced
2 teaspoons salt
1 teaspoon ground black pepper
Directions
Bring a large pot of water to a boil. Add potatoes, and cook for 15 to 20 minutes, or until tender but still firm. Drain, cool and cut into cubes.
Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
In a large bowl, combine chopped potatoes and eggs. Mix together mayonnaise, chopped onion, green onion, green pepper, and celery. Season with salt and pepper, then mix well. Cover, and refrigerate for several hours or overnight.
Brownie Chocolate Chip Cheesecake recipe.
Ingredients
1 (19.5 ounce) package Pillsbury� Classic Traditional Fudge Brownies
3 (8 ounce) packages cream cheese, softened
1 (14 ounce) can EAGLE BRAND� Sweetened Condensed Milk
3 large eggs
2 teaspoons vanilla extract
1/2 cup mini chocolate chips
Directions
Preheat oven to 350 degrees F. Grease bottom only of 9-inch springform pan. Prepare brownie mix as package directs for chewy brownies. Spread evenly in prepared pan. Bake 35 minutes or until set.
In large mixing bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk. Add eggs and vanilla; mix well. Stir in chocolate chips. Pour into prepared pan.
Reduce oven temperature to 300 degrees F. Bake 50 minutes or until set. Cool. Chill thoroughly. Remove side of springform pan. Garnish as desired. Store leftovers covered in refrigerator.
1 (19.5 ounce) package Pillsbury� Classic Traditional Fudge Brownies
3 (8 ounce) packages cream cheese, softened
1 (14 ounce) can EAGLE BRAND� Sweetened Condensed Milk
3 large eggs
2 teaspoons vanilla extract
1/2 cup mini chocolate chips
Directions
Preheat oven to 350 degrees F. Grease bottom only of 9-inch springform pan. Prepare brownie mix as package directs for chewy brownies. Spread evenly in prepared pan. Bake 35 minutes or until set.
In large mixing bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk. Add eggs and vanilla; mix well. Stir in chocolate chips. Pour into prepared pan.
Reduce oven temperature to 300 degrees F. Bake 50 minutes or until set. Cool. Chill thoroughly. Remove side of springform pan. Garnish as desired. Store leftovers covered in refrigerator.
Barbie Doll Cake recipe.
Ingredients
1 (18.25 ounce) package yellow cake mix
2 (16 ounce) packages vanilla frosting
1 drop red food coloring
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart ovenproof Pyrex glass mixing bowl with shortening and dust with flour.
Prepare cake as directed on box. Pour batter into prepared bowl.
Bake 50-60 minutes or until cake tester inserted into center comes out clean. Cool 15 minutes.
Invert on cake plate with widest part of cake on the bottom. Cool 3 hours before decorating.
Insert a clean doll into center of cake. Decorate the skirt with icing tinted any color or use more than one color. Use a decorator tip to make the skirt as fancy as you like and decorate the top of the doll for the top of the dress also.
1 (18.25 ounce) package yellow cake mix
2 (16 ounce) packages vanilla frosting
1 drop red food coloring
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart ovenproof Pyrex glass mixing bowl with shortening and dust with flour.
Prepare cake as directed on box. Pour batter into prepared bowl.
Bake 50-60 minutes or until cake tester inserted into center comes out clean. Cool 15 minutes.
Invert on cake plate with widest part of cake on the bottom. Cool 3 hours before decorating.
Insert a clean doll into center of cake. Decorate the skirt with icing tinted any color or use more than one color. Use a decorator tip to make the skirt as fancy as you like and decorate the top of the doll for the top of the dress also.
Brown Sugar Brats recipe.
Ingredients
3 pounds fresh bratwurst sausages
5 large apples - peeled, cored and sliced
6 onions, sliced
1 (16 ounce) package brown sugar
1 cup water
Directions
Place the brats into the bottom of a large electric covered roaster (such as a Nesco�). Layer the apples, then the onions, then the brown sugar over the brats. Pour the water over the ingredients.
Cover the roaster and cook the brats at 325 degrees F (165 degrees C) for 3 hours. Brats will look dark and candied when ready.
3 pounds fresh bratwurst sausages
5 large apples - peeled, cored and sliced
6 onions, sliced
1 (16 ounce) package brown sugar
1 cup water
Directions
Place the brats into the bottom of a large electric covered roaster (such as a Nesco�). Layer the apples, then the onions, then the brown sugar over the brats. Pour the water over the ingredients.
Cover the roaster and cook the brats at 325 degrees F (165 degrees C) for 3 hours. Brats will look dark and candied when ready.
Apple Milkshake recipe.
Ingredients
1 apple - peeled, cored, and chopped
1 1/2 cups milk
3 scoops vanilla ice cream
2 tablespoons white sugar
Directions
Place the apple, milk, ice cream, and sugar in a blender, and blend until smooth. Serve cold!
1 apple - peeled, cored, and chopped
1 1/2 cups milk
3 scoops vanilla ice cream
2 tablespoons white sugar
Directions
Place the apple, milk, ice cream, and sugar in a blender, and blend until smooth. Serve cold!
Brandied Candied Walnuts recipe.
Ingredients
2 cups granulated sugar
1 pound walnut halves
1/4 cup brandy
1 teaspoon vanilla extract
2 teaspoons ground cinnamon
3 fluid ounces orange juice
Directions
Preheat oven to 350 degrees F.
In a bowl, toss 1 cup of sugar with remaining ingredients and mix well.
Pour mixture on to a cookie sheet, spread evenly, and bake for 20 minutes.
Remove from oven and sprinkle remaining 1 cup of sugar over the top and mix. Allow walnuts to cool before serving.
2 cups granulated sugar
1 pound walnut halves
1/4 cup brandy
1 teaspoon vanilla extract
2 teaspoons ground cinnamon
3 fluid ounces orange juice
Directions
Preheat oven to 350 degrees F.
In a bowl, toss 1 cup of sugar with remaining ingredients and mix well.
Pour mixture on to a cookie sheet, spread evenly, and bake for 20 minutes.
Remove from oven and sprinkle remaining 1 cup of sugar over the top and mix. Allow walnuts to cool before serving.
Blueberry Coffee Cake recipe.
Ingredients
2 cups all-purpose flour
1 cup sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup shortening
2 cups fresh or frozen blueberries
1 1/3 cups flaked coconut
Directions
In a bowl, combine flour, sugar, baking powder and salt. Cut in shortening until crumbly.
In a small bowl, combine eggs and milk; stir into crumb mixture just until moistened. Fold in blueberries. Pour the batter into two greased 9-in. round baking pans. Sprinkle with coconut.
Bake at 375 degrees for 25 minutes or until a toothpick inserted near the center comes out clean. Serve warm.
2 cups all-purpose flour
1 cup sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup shortening
2 cups fresh or frozen blueberries
1 1/3 cups flaked coconut
Directions
In a bowl, combine flour, sugar, baking powder and salt. Cut in shortening until crumbly.
In a small bowl, combine eggs and milk; stir into crumb mixture just until moistened. Fold in blueberries. Pour the batter into two greased 9-in. round baking pans. Sprinkle with coconut.
Bake at 375 degrees for 25 minutes or until a toothpick inserted near the center comes out clean. Serve warm.
Baked Chicken with Mushroom Gravy recipe.
Ingredients
1/4 cup butter, melted
1/4 cup all-purpose flour
1 (3 1/2) pound broiler-fryer chicken, cut up
2 cups sliced onions
4 ounces fresh mushrooms, sliced
1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
1 (5 ounce) can evaporated milk
1 cup shredded Cheddar cheese
1/2 teaspoon salt
1/8 teaspoon pepper
1 dash paprika
Hot cooked rice
Directions
Pour melted butter into an ungreased 13-in.x 9-in.x 2-in. baking dish; set aside. Place flour in a large resealable plastic bag. Add chicken, a few pieces at a time; shake to coat. Place chicken, skin side down, in baking dish. Bake, uncovered, at 425 degrees F for 30 minutes. Turn chicken pieces; bake and additional 20 minutes.
Meanwhile, saute onions and mushrooms in a nonstick skillet until tender. In a bowl, combine next five ingredients. Drain and discard chicken drippings. Cover chicken with onions, mushrooms and the soup mixture. Sprinkle with paprika. Reduce heat to 325 degrees F Cover and bake 20 minute or until juices run clear. Serve over rice if desired.
1/4 cup butter, melted
1/4 cup all-purpose flour
1 (3 1/2) pound broiler-fryer chicken, cut up
2 cups sliced onions
4 ounces fresh mushrooms, sliced
1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
1 (5 ounce) can evaporated milk
1 cup shredded Cheddar cheese
1/2 teaspoon salt
1/8 teaspoon pepper
1 dash paprika
Hot cooked rice
Directions
Pour melted butter into an ungreased 13-in.x 9-in.x 2-in. baking dish; set aside. Place flour in a large resealable plastic bag. Add chicken, a few pieces at a time; shake to coat. Place chicken, skin side down, in baking dish. Bake, uncovered, at 425 degrees F for 30 minutes. Turn chicken pieces; bake and additional 20 minutes.
Meanwhile, saute onions and mushrooms in a nonstick skillet until tender. In a bowl, combine next five ingredients. Drain and discard chicken drippings. Cover chicken with onions, mushrooms and the soup mixture. Sprinkle with paprika. Reduce heat to 325 degrees F Cover and bake 20 minute or until juices run clear. Serve over rice if desired.
Bacon and Tomato Cups recipe.
Ingredients
8 slices bacon
1 tomato, chopped
1/2 onion, chopped
3 ounces shredded Swiss cheese
1/2 cup mayonnaise
1 teaspoon dried basil
1 (16 ounce) can refrigerated buttermilk biscuit dough
Directions
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a mini muffin pan.
In a skillet over medium heat, cook bacon until evenly brown. Drain on paper towels. Crumble bacon into a medium mixing bowl, and mix with tomato, onion, Swiss cheese, mayonnaise and basil.
Separate biscuits into halves horizontally. Place each half into cups of the prepared mini muffin pan. Fill each biscuit half with the bacon mixture.
Bake for 10 to 12 minutes in the preheated oven , or until golden brown.
8 slices bacon
1 tomato, chopped
1/2 onion, chopped
3 ounces shredded Swiss cheese
1/2 cup mayonnaise
1 teaspoon dried basil
1 (16 ounce) can refrigerated buttermilk biscuit dough
Directions
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a mini muffin pan.
In a skillet over medium heat, cook bacon until evenly brown. Drain on paper towels. Crumble bacon into a medium mixing bowl, and mix with tomato, onion, Swiss cheese, mayonnaise and basil.
Separate biscuits into halves horizontally. Place each half into cups of the prepared mini muffin pan. Fill each biscuit half with the bacon mixture.
Bake for 10 to 12 minutes in the preheated oven , or until golden brown.
Bob Evans� Favorite Chili Recipe recipe.
Ingredients
1 pound Bob Evans� Original Recipe or Zesty Hot Sausage Roll
3/4 cup diced onion
3 teaspoons chili powder
1 teaspoon ground cumin
3/4 teaspoon garlic powder
1 (15 ounce) can tomato sauce
1 (15 ounce) can light red kidney beans (including liquid)
3/4 cup water
1 (14.5 ounce) can diced tomatoes
Directions
In large saucepan over medium heat, crumble and cook sausage and onion until sausage is brown. Add chili powder, cumin and garlic and stir for 2 minutes. Add remaining ingredients and stir well. Bring to a boil, reduce heat to low and simmer for 20 minutes.
1 pound Bob Evans� Original Recipe or Zesty Hot Sausage Roll
3/4 cup diced onion
3 teaspoons chili powder
1 teaspoon ground cumin
3/4 teaspoon garlic powder
1 (15 ounce) can tomato sauce
1 (15 ounce) can light red kidney beans (including liquid)
3/4 cup water
1 (14.5 ounce) can diced tomatoes
Directions
In large saucepan over medium heat, crumble and cook sausage and onion until sausage is brown. Add chili powder, cumin and garlic and stir for 2 minutes. Add remaining ingredients and stir well. Bring to a boil, reduce heat to low and simmer for 20 minutes.
Apple Brie Quesadillas recipe.
Ingredients
2 medium onions, sliced
1/4 cup balsamic vinegar
1/8 teaspoon sugar
1/8 teaspoon dried thyme
1/8 teaspoon dried rosemary, crushed
1 tablespoon vegetable oil
4 (10 inch) flour tortillas
2 medium tart apples, sliced
8 ounces Brie or Camembert cheese, rind removed and quartered
Directions
In a skillet over medium heat, cook the onions, vinegar, sugar, thyme and rosemary in oil for 10 minutes or until onions are golden. Spoon the mixture over half of each tortilla; top with apples and cheese. Fold over. Cook on a griddle over medium heat for 2-3 minutes on each side or until cheese is melted.
2 medium onions, sliced
1/4 cup balsamic vinegar
1/8 teaspoon sugar
1/8 teaspoon dried thyme
1/8 teaspoon dried rosemary, crushed
1 tablespoon vegetable oil
4 (10 inch) flour tortillas
2 medium tart apples, sliced
8 ounces Brie or Camembert cheese, rind removed and quartered
Directions
In a skillet over medium heat, cook the onions, vinegar, sugar, thyme and rosemary in oil for 10 minutes or until onions are golden. Spoon the mixture over half of each tortilla; top with apples and cheese. Fold over. Cook on a griddle over medium heat for 2-3 minutes on each side or until cheese is melted.
Beau Monde™ Dip recipe.
Ingredients
3/4 cup sour cream
3/4 cup mayonnaise
1 tablespoon minced onion
1 teaspoon Beau Monde ™ seasoning
1 teaspoon dried dill weed
1 teaspoon dried parsley
Directions
In a small mixing bowl, combine sour cream, mayonnaise, onion, Beau Monde ™ seasoning, dill, and dried parsley. Chill before serving.
3/4 cup sour cream
3/4 cup mayonnaise
1 tablespoon minced onion
1 teaspoon Beau Monde ™ seasoning
1 teaspoon dried dill weed
1 teaspoon dried parsley
Directions
In a small mixing bowl, combine sour cream, mayonnaise, onion, Beau Monde ™ seasoning, dill, and dried parsley. Chill before serving.
Bombay Chicken and Rice recipe.
Ingredients
1 cup uncooked long-grain white rice
6 ounces diced dried mixed fruit
1/2 cup chopped onion
1 1/2 teaspoons sugar
1 teaspoon salt
2 cups water
1 (3 pound) chicken, cut into pieces
2 tablespoons butter, melted
4 teaspoons curry powder, divided
1/2 teaspoon paprika
Directions
Preheat oven to 375 degrees F (190 degrees C).
In a 9x13 inch baking pan, mix rice, fruit, onion, sugar and salt. Pour in water. Arrange chicken parts over the rice mixture. In a small bowl, mix butter, curry powder and paprika. Brush butter mixture over chicken pieces. Cover pan tightly with aluminum foil.
Bake 1 hour in the preheated oven, until chicken juices run clear and rice is tender.
1 cup uncooked long-grain white rice
6 ounces diced dried mixed fruit
1/2 cup chopped onion
1 1/2 teaspoons sugar
1 teaspoon salt
2 cups water
1 (3 pound) chicken, cut into pieces
2 tablespoons butter, melted
4 teaspoons curry powder, divided
1/2 teaspoon paprika
Directions
Preheat oven to 375 degrees F (190 degrees C).
In a 9x13 inch baking pan, mix rice, fruit, onion, sugar and salt. Pour in water. Arrange chicken parts over the rice mixture. In a small bowl, mix butter, curry powder and paprika. Brush butter mixture over chicken pieces. Cover pan tightly with aluminum foil.
Bake 1 hour in the preheated oven, until chicken juices run clear and rice is tender.
Black Bean Chili recipe.
Ingredients
2 cups chopped sweet onions
2 tablespoons canola oil
1/2 pound fresh mushrooms, sliced
1 large green pepper, chopped
1 large sweet yellow pepper, chopped
1 large sweet red pepper, chopped
3 garlic cloves, minced
2 (15 ounce) cans black beans, rinsed and drained
2 (14.5 ounce) cans diced tomatoes, undrained
1 (15 ounce) can tomato sauce
1 (6 ounce) can tomato paste
2 tablespoons brown sugar
2 teaspoons chili powder
2 teaspoons ground cumin
1 dash hot pepper sauce
Directions
In a Dutch oven or soup kettle, saute onions in oil for 5 minutes. Add mushrooms, peppers and garlic; saute for 5-6 minutes or until vegetables are tender. Stir in the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until heated through.
2 cups chopped sweet onions
2 tablespoons canola oil
1/2 pound fresh mushrooms, sliced
1 large green pepper, chopped
1 large sweet yellow pepper, chopped
1 large sweet red pepper, chopped
3 garlic cloves, minced
2 (15 ounce) cans black beans, rinsed and drained
2 (14.5 ounce) cans diced tomatoes, undrained
1 (15 ounce) can tomato sauce
1 (6 ounce) can tomato paste
2 tablespoons brown sugar
2 teaspoons chili powder
2 teaspoons ground cumin
1 dash hot pepper sauce
Directions
In a Dutch oven or soup kettle, saute onions in oil for 5 minutes. Add mushrooms, peppers and garlic; saute for 5-6 minutes or until vegetables are tender. Stir in the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until heated through.
Blueberry Cheesecake Ice Cream recipe.
Ingredients
1/2 cup sugar
1 tablespoon cornstarch
1/2 cup water
1 1/4 cups fresh or frozen blueberries
1 tablespoon lemon juice
GRAHAM CRACKER MIXTURE:
2 1/4 cups graham cracker crumbs
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1/2 cup butter, melted
1 1/2 cups sugar
1 (3.4 ounce) package instant cheesecake or vanilla pudding mix
1 quart heavy whipping cream
2 cups milk
2 teaspoons vanilla extract
Directions
In a small saucepan, combine sugar and cornstarch. Gradually stir in water until smooth. Stir in blueberries and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until slightly thickened, stirring occasionally. Cover and refrigerate until chilled.
In a large bowl, combine the cracker crumbs, sugar and cinnamon. Stir in butter. Pat into an ungreased 15-in. x 10-in.x 1-in. baking pan. Bake at 350 degrees F for 10-15 minutes or until lightly browned. Cool completely on a wire rack.
In a large bowl, whisk the ice cream ingredients. Fill ice cream freezer cylinder two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Whisk before adding to ice cream freezer (mixture will have some lumps).
Crumble the graham cracker mixture. In a large container, layer the ice cream, graham cracker mixture and blueberry sauce three times; swirl. Freeze.
1/2 cup sugar
1 tablespoon cornstarch
1/2 cup water
1 1/4 cups fresh or frozen blueberries
1 tablespoon lemon juice
GRAHAM CRACKER MIXTURE:
2 1/4 cups graham cracker crumbs
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1/2 cup butter, melted
1 1/2 cups sugar
1 (3.4 ounce) package instant cheesecake or vanilla pudding mix
1 quart heavy whipping cream
2 cups milk
2 teaspoons vanilla extract
Directions
In a small saucepan, combine sugar and cornstarch. Gradually stir in water until smooth. Stir in blueberries and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until slightly thickened, stirring occasionally. Cover and refrigerate until chilled.
In a large bowl, combine the cracker crumbs, sugar and cinnamon. Stir in butter. Pat into an ungreased 15-in. x 10-in.x 1-in. baking pan. Bake at 350 degrees F for 10-15 minutes or until lightly browned. Cool completely on a wire rack.
In a large bowl, whisk the ice cream ingredients. Fill ice cream freezer cylinder two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Whisk before adding to ice cream freezer (mixture will have some lumps).
Crumble the graham cracker mixture. In a large container, layer the ice cream, graham cracker mixture and blueberry sauce three times; swirl. Freeze.
Antipasto Pasta Salad recipe.
Ingredients
1 pound seashell pasta
1/4 pound Genoa salami, chopped
1/4 pound pepperoni sausage, chopped
1/2 pound Asiago cheese, diced
1 (6 ounce) can black olives, drained and chopped
1 red bell pepper, diced
1 green bell pepper, chopped
3 tomatoes, chopped
1 (.7 ounce) package dry Italian-style salad dressing mix
3/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
2 tablespoons dried oregano
1 tablespoon dried parsley
1 tablespoon grated Parmesan cheese
salt and ground black pepper to taste
Directions
Cook the pasta in a large pot of salted boiling water until al dente. Drain, and cool under cold water.
In a large bowl, combine the pasta, salami, pepperoni, Asiago cheese, black olives, red bell pepper, green bell pepper and tomatoes. Stir in the envelope of dressing mix. Cover, and refrigerate for at least one hour.
To prepare the dressing, whisk together the olive oil, balsamic vinegar, oregano, parsley, Parmesan cheese, salt and pepper. Just before serving, pour dressing over the salad, and mix well.
1 pound seashell pasta
1/4 pound Genoa salami, chopped
1/4 pound pepperoni sausage, chopped
1/2 pound Asiago cheese, diced
1 (6 ounce) can black olives, drained and chopped
1 red bell pepper, diced
1 green bell pepper, chopped
3 tomatoes, chopped
1 (.7 ounce) package dry Italian-style salad dressing mix
3/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
2 tablespoons dried oregano
1 tablespoon dried parsley
1 tablespoon grated Parmesan cheese
salt and ground black pepper to taste
Directions
Cook the pasta in a large pot of salted boiling water until al dente. Drain, and cool under cold water.
In a large bowl, combine the pasta, salami, pepperoni, Asiago cheese, black olives, red bell pepper, green bell pepper and tomatoes. Stir in the envelope of dressing mix. Cover, and refrigerate for at least one hour.
To prepare the dressing, whisk together the olive oil, balsamic vinegar, oregano, parsley, Parmesan cheese, salt and pepper. Just before serving, pour dressing over the salad, and mix well.
Applesauce Fruitcake recipe.
Ingredients
1 1/2 cups white sugar
1 cup shortening
3 1/4 cups all-purpose flour
1 1/2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground cloves
1/2 teaspoon salt
1 1/2 cups chopped walnuts
1 1/2 cups raisins
1 1/2 cups dates, pitted and chopped
1/2 cup maraschino cherries, coarsely chopped
2 cups applesauce
6 maraschino cherries, halved
6 pecan halves
Directions
Preheat oven to 325 degrees F (160 degrees C). Grease a 10 inch tube pan. Line bottom with parchment paper and grease again.
In large bowl, cream sugar and shortening until light and fluffy. Add eggs and blend well.
Lightly spoon flour into measuring cup; level off. Combine 1/2 cup of flour with nuts, raisins, dates and 1/2 cup cherries, stir until coated. Set aside.
Add remaining 2 3/4 cups flour, baking soda, cinnamon, allspice, cloves and salt to egg mixture. Blend at low speed until moistened, then beat 2 minutes on medium speed.
Fold fruit and nut mixture and applesauce into batter. Pour batter into a 10 inch tube pan. Arrange cherry halves and pecans on top.
Bake at 325 degrees F (160 degrees C) for 1hour and 15 to 45 minutes, or until toothpick inserted in center comes clean. Cool upright in pan 5 minutes. Turn upright onto wire rack and remove pan and parchment paper. Cool completely.
1 1/2 cups white sugar
1 cup shortening
3 1/4 cups all-purpose flour
1 1/2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground cloves
1/2 teaspoon salt
1 1/2 cups chopped walnuts
1 1/2 cups raisins
1 1/2 cups dates, pitted and chopped
1/2 cup maraschino cherries, coarsely chopped
2 cups applesauce
6 maraschino cherries, halved
6 pecan halves
Directions
Preheat oven to 325 degrees F (160 degrees C). Grease a 10 inch tube pan. Line bottom with parchment paper and grease again.
In large bowl, cream sugar and shortening until light and fluffy. Add eggs and blend well.
Lightly spoon flour into measuring cup; level off. Combine 1/2 cup of flour with nuts, raisins, dates and 1/2 cup cherries, stir until coated. Set aside.
Add remaining 2 3/4 cups flour, baking soda, cinnamon, allspice, cloves and salt to egg mixture. Blend at low speed until moistened, then beat 2 minutes on medium speed.
Fold fruit and nut mixture and applesauce into batter. Pour batter into a 10 inch tube pan. Arrange cherry halves and pecans on top.
Bake at 325 degrees F (160 degrees C) for 1hour and 15 to 45 minutes, or until toothpick inserted in center comes clean. Cool upright in pan 5 minutes. Turn upright onto wire rack and remove pan and parchment paper. Cool completely.
Buckwheat and Summer Squash Salad recipe.
Ingredients
2 cups uncooked buckwheat
4 cups water
1/2 teaspoon salt
1 large summer squash, thinly sliced
1 cup cooked garbanzo beans
1/2 cup chopped toasted walnuts
1/4 cup grated Parmesan cheese
1 lemon, juiced
1 tablespoon chopped fresh parsley
2 tablespoons olive oil
salt and black pepper to taste
Directions
Bring the buckwheat, water, and salt to a boil in a saucepan. Cook at a boil for 7 minutes; drain and pour into a mixing bowl. Refrigerate until cooled to room temperature.
Place the summer squash, garbanzo beans, walnuts, and Parmesan cheese into the bowl with the buckwheat. Season with lemon juice, parsley, olive oil, salt, and pepper. Gently stir until evenly combined; serve at room temperature.
2 cups uncooked buckwheat
4 cups water
1/2 teaspoon salt
1 large summer squash, thinly sliced
1 cup cooked garbanzo beans
1/2 cup chopped toasted walnuts
1/4 cup grated Parmesan cheese
1 lemon, juiced
1 tablespoon chopped fresh parsley
2 tablespoons olive oil
salt and black pepper to taste
Directions
Bring the buckwheat, water, and salt to a boil in a saucepan. Cook at a boil for 7 minutes; drain and pour into a mixing bowl. Refrigerate until cooled to room temperature.
Place the summer squash, garbanzo beans, walnuts, and Parmesan cheese into the bowl with the buckwheat. Season with lemon juice, parsley, olive oil, salt, and pepper. Gently stir until evenly combined; serve at room temperature.
Actually Delicious Turkey Burgers recipe.
Ingredients
3 pounds ground turkey
1/4 cup seasoned bread crumbs
1/4 cup finely diced onion
2 egg whites, lightly beaten
1/4 cup chopped fresh parsley
1 clove garlic, peeled and minced
1 teaspoon salt
1/4 teaspoon ground black pepper
Directions
In a large bowl, mix ground turkey, seasoned bread crumbs, onion, egg whites, parsley, garlic, salt, and pepper. Form into 12 patties.
Cook the patties in a medium skillet over medium heat, turning once, to an internal temperature of 180 degrees F (85 degrees C).
3 pounds ground turkey
1/4 cup seasoned bread crumbs
1/4 cup finely diced onion
2 egg whites, lightly beaten
1/4 cup chopped fresh parsley
1 clove garlic, peeled and minced
1 teaspoon salt
1/4 teaspoon ground black pepper
Directions
In a large bowl, mix ground turkey, seasoned bread crumbs, onion, egg whites, parsley, garlic, salt, and pepper. Form into 12 patties.
Cook the patties in a medium skillet over medium heat, turning once, to an internal temperature of 180 degrees F (85 degrees C).
Asparagus Crab Au Gratin recipe.
Ingredients
1 (10 ounce) package frozen asparagus cuts, thawed and drained
1 (6 ounce) can crabmeat - drained, flaked and cartilage removed
1/2 cup shredded Cheddar cheese
4 tablespoons butter or margarine, divided
2 tablespoons all-purpose flour
1/2 teaspoon ground mustard
1/2 teaspoon salt
1/8 teaspoon pepper
2 teaspoons lemon juice
1 cup soft bread crumbs
Directions
Place asparagus in a greased 1-qt. baking dish. Top with crab and sprinkle with cheese; set aside. In a saucepan, melt 2 tablespoons butter. Stir in flour until smooth. Whisk in milk, mustard, salt and pepper. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened.
Remove from the heat; stir in lemon juice. Pour over asparagus. Melt remaining butter; toss with bread crumbs. Sprinkle over top. Bake, uncovered, at 350 degrees F for 30 minutes or until heated through.
1 (10 ounce) package frozen asparagus cuts, thawed and drained
1 (6 ounce) can crabmeat - drained, flaked and cartilage removed
1/2 cup shredded Cheddar cheese
4 tablespoons butter or margarine, divided
2 tablespoons all-purpose flour
1/2 teaspoon ground mustard
1/2 teaspoon salt
1/8 teaspoon pepper
2 teaspoons lemon juice
1 cup soft bread crumbs
Directions
Place asparagus in a greased 1-qt. baking dish. Top with crab and sprinkle with cheese; set aside. In a saucepan, melt 2 tablespoons butter. Stir in flour until smooth. Whisk in milk, mustard, salt and pepper. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened.
Remove from the heat; stir in lemon juice. Pour over asparagus. Melt remaining butter; toss with bread crumbs. Sprinkle over top. Bake, uncovered, at 350 degrees F for 30 minutes or until heated through.
Big Soft Sugar Cookie Cakes recipe.
Ingredients
1 cup margarine
2 cups white sugar
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 (16 ounce) can vanilla ready to spread frosting
colored candy sprinkles
Directions
Preheat the oven to 375 degrees F (190 degrees C).
In a large bowl, cream together the margarine and sugar until smooth. Beat in the eggs one at a time mixing well after each. Combine the flour, baking powder and baking soda; stir into the sugar mixture alternately with the milk. Drop by heaping tablespoonfuls onto ungreased cookie sheets. Space cookies at least 3 inches apart.
Bake for 12 to 15 minutes in the preheated oven, or until light brown. Remove from cookie sheets to cool on wire racks. When completely cool, frost with vanilla frosting and sprinkle with candy sprinkles.
1 cup margarine
2 cups white sugar
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 (16 ounce) can vanilla ready to spread frosting
colored candy sprinkles
Directions
Preheat the oven to 375 degrees F (190 degrees C).
In a large bowl, cream together the margarine and sugar until smooth. Beat in the eggs one at a time mixing well after each. Combine the flour, baking powder and baking soda; stir into the sugar mixture alternately with the milk. Drop by heaping tablespoonfuls onto ungreased cookie sheets. Space cookies at least 3 inches apart.
Bake for 12 to 15 minutes in the preheated oven, or until light brown. Remove from cookie sheets to cool on wire racks. When completely cool, frost with vanilla frosting and sprinkle with candy sprinkles.
All-Day Apple Butter recipe.
Ingredients
5 1/2 pounds apples - peeled, cored and finely chopped
4 cups sugar
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt
Directions
Place apples in a slow cooker. Combine sugar, cinnamon, cloves and salt; pour over apples and mix well. Cover and cook on high for 1 hour. Reduce heat to low; cover and cook for 9-11 hours or until thickened and dark brown, stirring occasionally (stir more frequently as it thickens to prevent sticking). Uncover and cook on low 1 hour longer. If desired, stir with a wire whisk until smooth. Spoon into freezer containers, leaving 1/2-in. headspace. Cover and refrigerate or freeze.
5 1/2 pounds apples - peeled, cored and finely chopped
4 cups sugar
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt
Directions
Place apples in a slow cooker. Combine sugar, cinnamon, cloves and salt; pour over apples and mix well. Cover and cook on high for 1 hour. Reduce heat to low; cover and cook for 9-11 hours or until thickened and dark brown, stirring occasionally (stir more frequently as it thickens to prevent sticking). Uncover and cook on low 1 hour longer. If desired, stir with a wire whisk until smooth. Spoon into freezer containers, leaving 1/2-in. headspace. Cover and refrigerate or freeze.
Bar-B-Que Sauce recipe.
Ingredients
1/2 cup ketchup
2 tablespoons brown sugar
2 tablespoons Worcestershire sauce
1 tablespoon cider vinegar
1 dash hot pepper sauce
1 teaspoon garlic powder
1/4 teaspoon mustard powder
1/4 teaspoon salt
Directions
In a small saucepan over medium heat, stir together the ketchup, brown sugar, Worcestershire sauce, vinegar, hot pepper sauce, garlic powder, mustard powder, and salt. Bring to a simmer, then remove from heat and allow to cool slightly before brushing on your favorite meat.
1/2 cup ketchup
2 tablespoons brown sugar
2 tablespoons Worcestershire sauce
1 tablespoon cider vinegar
1 dash hot pepper sauce
1 teaspoon garlic powder
1/4 teaspoon mustard powder
1/4 teaspoon salt
Directions
In a small saucepan over medium heat, stir together the ketchup, brown sugar, Worcestershire sauce, vinegar, hot pepper sauce, garlic powder, mustard powder, and salt. Bring to a simmer, then remove from heat and allow to cool slightly before brushing on your favorite meat.
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