Ingredients
1 (10 ounce) package frozen mixed berries
1 (15 ounce) can sliced peaches, drained
2 tablespoons honey
Directions
In a blender, combine frozen fruit, canned fruit and honey. Blend until smooth.
5.27.2011
Bewitching Chili recipe.
Ingredients
1 1/2 pounds ground beef
1/2 cup chopped sweet red pepper
1/2 cup chopped green pepper
1 medium onion, chopped
1 garlic clove, minced
1 (32 fluid ounce) bottle tomato juice
1 (15.5 ounce) can hot chili beans, undrained
1 (14.5 ounce) can diced tomatoes, undrained
1 (10.5 ounce) can condensed beef broth, undiluted
1 (6 ounce) can tomato paste
2 tablespoons chili powder
1 1/2 teaspoons ground cumin
1 teaspoon salt
1 teaspoon sugar
1/4 teaspoon pepper
Sour cream
Directions
In a Dutch oven, cook beef, peppers, onion and garlic over medium heat until meat is no longer pink; drain. Stir in tomato juice, beans, tomatoes, broth, tomato paste and seasonings; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Serve in Cauldron Bread Bowls (recipe below) if desired. Garnish with sour cream.
1 1/2 pounds ground beef
1/2 cup chopped sweet red pepper
1/2 cup chopped green pepper
1 medium onion, chopped
1 garlic clove, minced
1 (32 fluid ounce) bottle tomato juice
1 (15.5 ounce) can hot chili beans, undrained
1 (14.5 ounce) can diced tomatoes, undrained
1 (10.5 ounce) can condensed beef broth, undiluted
1 (6 ounce) can tomato paste
2 tablespoons chili powder
1 1/2 teaspoons ground cumin
1 teaspoon salt
1 teaspoon sugar
1/4 teaspoon pepper
Sour cream
Directions
In a Dutch oven, cook beef, peppers, onion and garlic over medium heat until meat is no longer pink; drain. Stir in tomato juice, beans, tomatoes, broth, tomato paste and seasonings; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Serve in Cauldron Bread Bowls (recipe below) if desired. Garnish with sour cream.
Banana Bread VII recipe.
Ingredients
1/3 cup vegetable oil
1 1/2 cups mashed bananas
1/2 teaspoon vanilla extract
2 1/3 cups baking mix
1 cup white sugar
1/2 cup chopped walnuts
Directions
Preheat oven to 350 degrees F (175 degrees C). Generously grease the bottom of a 9 x 5 inch loaf pan.
Measure oil, bananas, vanilla, eggs, baking mix, sugar, and nuts into a large bowl. Beat vigorously with a spoon for about 30 seconds. Pour the batter into the prepared pan.
Bake until a wooden pick inserted in center comes out clean, about 55 to 65 minutes. Cool for 5 minutes in the pan. Loosen sides of loaf from the pan. Remove to a wire rack to cool completely.
1/3 cup vegetable oil
1 1/2 cups mashed bananas
1/2 teaspoon vanilla extract
2 1/3 cups baking mix
1 cup white sugar
1/2 cup chopped walnuts
Directions
Preheat oven to 350 degrees F (175 degrees C). Generously grease the bottom of a 9 x 5 inch loaf pan.
Measure oil, bananas, vanilla, eggs, baking mix, sugar, and nuts into a large bowl. Beat vigorously with a spoon for about 30 seconds. Pour the batter into the prepared pan.
Bake until a wooden pick inserted in center comes out clean, about 55 to 65 minutes. Cool for 5 minutes in the pan. Loosen sides of loaf from the pan. Remove to a wire rack to cool completely.
Asian Pasta Salad recipe.
Ingredients
1 (16 ounce) package pasta
2 cups broccoli florets
1 red bell pepper, chopped
1/2 cup diced red onion
1 cup snow peas
1 cup Asian-style salad dressing
salt to taste
ground black pepper to taste
1 tablespoon minced fresh ginger root (optional)
1 tablespoon minced garlic (optional)
1 tablespoon sesame oil
1/2 tablespoon sesame seeds
Directions
Blanch broccoli in rapidly boiling water for 3 to 5 minutes. Remove from the water. Blanch snow peas for 1 to 2 minutes. Remove from water.
Cook one pound of pasta in a large pan of boiling water until al dente. Drain, and transfer to a large bowl.
Toss pasta with salad dressing. Toss with broccoli, red pepper, red onion, and snow peas, ginger, and garlic. Season with salt and pepper to taste.
Refrigerate for several hours or overnight. When serving, sprinkle with sesame oil and sesame seeds.
1 (16 ounce) package pasta
2 cups broccoli florets
1 red bell pepper, chopped
1/2 cup diced red onion
1 cup snow peas
1 cup Asian-style salad dressing
salt to taste
ground black pepper to taste
1 tablespoon minced fresh ginger root (optional)
1 tablespoon minced garlic (optional)
1 tablespoon sesame oil
1/2 tablespoon sesame seeds
Directions
Blanch broccoli in rapidly boiling water for 3 to 5 minutes. Remove from the water. Blanch snow peas for 1 to 2 minutes. Remove from water.
Cook one pound of pasta in a large pan of boiling water until al dente. Drain, and transfer to a large bowl.
Toss pasta with salad dressing. Toss with broccoli, red pepper, red onion, and snow peas, ginger, and garlic. Season with salt and pepper to taste.
Refrigerate for several hours or overnight. When serving, sprinkle with sesame oil and sesame seeds.
Blue Hawaiian recipe.
Ingredients
1 ounce Smirnoff� Orange Vodka
1 ounce blue curacao liqueur
2 ounces orange juice
1 ounce pineapple juice
1 slice orange
Directions
Pour Smirnoff� Orange Vodka, blue curacao liqueur, orange juice, and pineapple juice into a glass filled with ice.
Stir well and garnish with orange slice to serve.
1 ounce Smirnoff� Orange Vodka
1 ounce blue curacao liqueur
2 ounces orange juice
1 ounce pineapple juice
1 slice orange
Directions
Pour Smirnoff� Orange Vodka, blue curacao liqueur, orange juice, and pineapple juice into a glass filled with ice.
Stir well and garnish with orange slice to serve.
Balsamic Glazed Salmon recipe.
Ingredients
8 (3 ounce) fillets salmon (about 3/4-inch thick)
Freshly ground black pepper
3 tablespoons olive oil
4 1/2 teaspoons cornstarch
1 3/4 cups Swanson� Chicken Broth (Regular, Natural Goodness™ or Certified Organic)
3 tablespoons balsamic vinegar
1 tablespoon brown sugar
1 tablespoon orange juice
1 teaspoon grated orange peel
Orange slices for garnish
Directions
Place the salmon in an 11x8-inch (2-quart) shallow baking dish. Sprinkle with black pepper and drizzle with oil. Bake at 350 degrees F for 15 minutes or until the fish flakes easily when tested with a fork.
Stir the cornstarch, broth, vinegar, brown sugar, orange juice and orange peel in a 2-quart saucepan over high heat to a boil. Cook and stir until the mixture boils and thickens.
Place the salmon on a serving platter and serve with the sauce. Garnish with the orange slices.
8 (3 ounce) fillets salmon (about 3/4-inch thick)
Freshly ground black pepper
3 tablespoons olive oil
4 1/2 teaspoons cornstarch
1 3/4 cups Swanson� Chicken Broth (Regular, Natural Goodness™ or Certified Organic)
3 tablespoons balsamic vinegar
1 tablespoon brown sugar
1 tablespoon orange juice
1 teaspoon grated orange peel
Orange slices for garnish
Directions
Place the salmon in an 11x8-inch (2-quart) shallow baking dish. Sprinkle with black pepper and drizzle with oil. Bake at 350 degrees F for 15 minutes or until the fish flakes easily when tested with a fork.
Stir the cornstarch, broth, vinegar, brown sugar, orange juice and orange peel in a 2-quart saucepan over high heat to a boil. Cook and stir until the mixture boils and thickens.
Place the salmon on a serving platter and serve with the sauce. Garnish with the orange slices.
Blackened Chicken recipe.
Ingredients
1/2 teaspoon paprika
1/8 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cumin
1/4 teaspoon dried thyme
1/8 teaspoon ground white pepper
1/8 teaspoon onion powder
2 skinless, boneless chicken breast halves
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet. Heat a cast iron skillet over high heat for 5 minutes until it is smoking hot.
Mix together the paprika, salt, cayenne, cumin, thyme, white pepper, and onion powder. Oil the chicken breasts with cooking spray on both sides, then coat the chicken breasts evenly with the spice mixture.
Place the chicken in the hot pan, and cook for 1 minute. Turn, and cook 1 minute on other side. Place the breasts on the prepared baking sheet.
Bake in the preheated oven until no longer pink in the center and the juices run clear, about 5 minutes.
1/2 teaspoon paprika
1/8 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cumin
1/4 teaspoon dried thyme
1/8 teaspoon ground white pepper
1/8 teaspoon onion powder
2 skinless, boneless chicken breast halves
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet. Heat a cast iron skillet over high heat for 5 minutes until it is smoking hot.
Mix together the paprika, salt, cayenne, cumin, thyme, white pepper, and onion powder. Oil the chicken breasts with cooking spray on both sides, then coat the chicken breasts evenly with the spice mixture.
Place the chicken in the hot pan, and cook for 1 minute. Turn, and cook 1 minute on other side. Place the breasts on the prepared baking sheet.
Bake in the preheated oven until no longer pink in the center and the juices run clear, about 5 minutes.
Becca's Tangy Baked Brie recipe.
Ingredients
1 teaspoon butter
1 (8 ounce) round Brie cheese
1 1/2 tablespoons sliced almonds
1 tablespoon balsamic vinegar
1 tablespoon molasses
Directions
Preheat an oven to 350 degrees F (175 degrees C).
Spread the butter over the top of the brie and top with the almonds. Place the brie in a baking pan and bake until the top puffs up, about 25 minutes. You may need to place a square of foil over the top after 15 minutes to prevent the almonds from burning.
Combine the balsamic vinegar and molasses. Drizzle the mixture on a serving plate and carefully place the baked brie on top of the balsamic mixture.
1 teaspoon butter
1 (8 ounce) round Brie cheese
1 1/2 tablespoons sliced almonds
1 tablespoon balsamic vinegar
1 tablespoon molasses
Directions
Preheat an oven to 350 degrees F (175 degrees C).
Spread the butter over the top of the brie and top with the almonds. Place the brie in a baking pan and bake until the top puffs up, about 25 minutes. You may need to place a square of foil over the top after 15 minutes to prevent the almonds from burning.
Combine the balsamic vinegar and molasses. Drizzle the mixture on a serving plate and carefully place the baked brie on top of the balsamic mixture.
Black and Tan recipe.
Ingredients
1 (12 fluid ounce) bottle lager beer (such as Harp�)
1 (12 fluid ounce) can or bottle Irish stout beer (such as Guinness�)
Directions
Gently pour half the lager beer into a tall beer glass. Place a large tablespoon, dome side up, an inch or so above the lager beer, with the tip of the spoon pointed slightly downhill. Slowly pour half the stout beer over the tablespoon, so the stout gently pours down the side of the glass in a thick trickle. Allow to stand a few seconds so 2 distinct layers of beer form.
1 (12 fluid ounce) bottle lager beer (such as Harp�)
1 (12 fluid ounce) can or bottle Irish stout beer (such as Guinness�)
Directions
Gently pour half the lager beer into a tall beer glass. Place a large tablespoon, dome side up, an inch or so above the lager beer, with the tip of the spoon pointed slightly downhill. Slowly pour half the stout beer over the tablespoon, so the stout gently pours down the side of the glass in a thick trickle. Allow to stand a few seconds so 2 distinct layers of beer form.
Apricot Pineapple Jam recipe.
Ingredients
12 ounces dried apricots
1 cup water
1 (20 ounce) can crushed pineapple, undrained
1/2 cup grapefruit juice
3 cups sugar
Directions
In a large saucepan, bring apricots and water to a boil. Reduce heat; cover and simmer for 15 minutes or until apricots are very tender. Mash. Add pineapple, grapefruit juice and sugar. Simmer, uncovered, for 1 hour or until thick and translucent, stirring frequently.
Pour into jars or freezer containers; cool to room temperature, about 1 hour. Cover and let stand overnight or until set, but no longer than 24 hours. Refrigerate for up to 3 weeks or freeze for up to 1 year.
12 ounces dried apricots
1 cup water
1 (20 ounce) can crushed pineapple, undrained
1/2 cup grapefruit juice
3 cups sugar
Directions
In a large saucepan, bring apricots and water to a boil. Reduce heat; cover and simmer for 15 minutes or until apricots are very tender. Mash. Add pineapple, grapefruit juice and sugar. Simmer, uncovered, for 1 hour or until thick and translucent, stirring frequently.
Pour into jars or freezer containers; cool to room temperature, about 1 hour. Cover and let stand overnight or until set, but no longer than 24 hours. Refrigerate for up to 3 weeks or freeze for up to 1 year.
Bowler Beef Marinade recipe.
Ingredients
3/4 cup soy sauce
1/4 cup rice wine vinegar
1/3 cup olive oil
1/3 cup orange juice
2 tablespoons minced fresh ginger root
2 tablespoons minced garlic
1 1/2 tablespoons ground mustard
1 1/2 tablespoons brown sugar
Directions
In a medium bowl, stir together soy sauce, vinegar, olive oil, orange juice, ginger, garlic, mustard, and brown sugar. Pour over meat in a shallow container. Make sure all meat is submerged in marinade. Cover, and refrigerate for at least 6 hours.
3/4 cup soy sauce
1/4 cup rice wine vinegar
1/3 cup olive oil
1/3 cup orange juice
2 tablespoons minced fresh ginger root
2 tablespoons minced garlic
1 1/2 tablespoons ground mustard
1 1/2 tablespoons brown sugar
Directions
In a medium bowl, stir together soy sauce, vinegar, olive oil, orange juice, ginger, garlic, mustard, and brown sugar. Pour over meat in a shallow container. Make sure all meat is submerged in marinade. Cover, and refrigerate for at least 6 hours.
Best Toffee Ever - Super Easy recipe.
Ingredients
2 cups butter
2 cups white sugar
1/4 teaspoon salt
2 cups semisweet chocolate chips
1 cup finely chopped almonds
Directions
In a large heavy bottomed saucepan, combine the butter, sugar and salt. Cook over medium heat, stirring until the butter is melted. Allow to come to a boil, and cook until the mixture becomes a dark amber color, and the temperature has reached 285 degrees F (137 degrees C). Stir occasionally.
While the toffee is cooking, cover a large baking sheet with aluminum foil or parchment paper.
As soon as the toffee reaches the proper temperature, pour it out onto the prepared baking sheet. Sprinkle the chocolate over the top, and let it set for a minute or two to soften. Spread the chocolate into a thin even layer once it is melted. Sprinkle the nuts over the chocolate, and press in slightly. Putting a plastic bag over your hand will minimize the mess.
Place the toffee in the refrigerator to chill until set. Break into pieces, and store in an airtight container.
2 cups butter
2 cups white sugar
1/4 teaspoon salt
2 cups semisweet chocolate chips
1 cup finely chopped almonds
Directions
In a large heavy bottomed saucepan, combine the butter, sugar and salt. Cook over medium heat, stirring until the butter is melted. Allow to come to a boil, and cook until the mixture becomes a dark amber color, and the temperature has reached 285 degrees F (137 degrees C). Stir occasionally.
While the toffee is cooking, cover a large baking sheet with aluminum foil or parchment paper.
As soon as the toffee reaches the proper temperature, pour it out onto the prepared baking sheet. Sprinkle the chocolate over the top, and let it set for a minute or two to soften. Spread the chocolate into a thin even layer once it is melted. Sprinkle the nuts over the chocolate, and press in slightly. Putting a plastic bag over your hand will minimize the mess.
Place the toffee in the refrigerator to chill until set. Break into pieces, and store in an airtight container.
Best Peach Cobbler Ever recipe.
Ingredients
1 (29 ounce) can sliced peaches
2 tablespoons butter, melted
1 pinch ground cinnamon
1 pinch ground nutmeg
1 tablespoon cornstarch
1/2 cup water
1 cup white sugar
1 cup all-purpose flour
2 teaspoons baking powder
1 pinch salt
1/2 cup butter
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Directions
Preheat oven to 350 degrees F (175 degrees C.) In a large bowl, combine sliced peaches with juice, 2 tablespoons melted butter, a pinch of cinnamon and a pinch of nutmeg. Dissolve cornstarch in water, then stir into peach mixture; set aside.
In another bowl, combine milk, sugar, flour, baking powder and salt. Beat until smooth - mixture will be thin.
Melt 1/2 cup butter in a 9x13 inch pan. Pour batter over melted butter. Spoon peaches over batter. Sprinkle top with additional cinnamon and nutmeg.
Bake in preheated oven for 1 hour, or until knife inserted comes out clean.
1 (29 ounce) can sliced peaches
2 tablespoons butter, melted
1 pinch ground cinnamon
1 pinch ground nutmeg
1 tablespoon cornstarch
1/2 cup water
1 cup white sugar
1 cup all-purpose flour
2 teaspoons baking powder
1 pinch salt
1/2 cup butter
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Directions
Preheat oven to 350 degrees F (175 degrees C.) In a large bowl, combine sliced peaches with juice, 2 tablespoons melted butter, a pinch of cinnamon and a pinch of nutmeg. Dissolve cornstarch in water, then stir into peach mixture; set aside.
In another bowl, combine milk, sugar, flour, baking powder and salt. Beat until smooth - mixture will be thin.
Melt 1/2 cup butter in a 9x13 inch pan. Pour batter over melted butter. Spoon peaches over batter. Sprinkle top with additional cinnamon and nutmeg.
Bake in preheated oven for 1 hour, or until knife inserted comes out clean.
Brownies In A Jar recipe.
Ingredients
2 1/4 cups white sugar
2/3 cup unsweetened cocoa powder
1/2 cup chopped pecans
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
Directions
Pour sugar into a clean and dry one quart jar. Press down firmly.
Add cocoa powder and press down firmly. Pour in chopped pecans, making sure pecans are evenly layered in the jar. Combine flour, baking powder and salt. Pour into jar and seal.
Attach the following directions to the jar: Empty mix into large bowl. Use your hands to mix thoroughly. Add 3/4 cup of butter or margarine and 4 slightly beaten eggs. Mix until completely blended. Spread batter into a lightly greased or sprayed 9 x 13 inch pan. Bake at 350 degrees F (180 degrees C) for 30 minutes or until done. Cool in pan. Cut into 2 inch squares.
2 1/4 cups white sugar
2/3 cup unsweetened cocoa powder
1/2 cup chopped pecans
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
Directions
Pour sugar into a clean and dry one quart jar. Press down firmly.
Add cocoa powder and press down firmly. Pour in chopped pecans, making sure pecans are evenly layered in the jar. Combine flour, baking powder and salt. Pour into jar and seal.
Attach the following directions to the jar: Empty mix into large bowl. Use your hands to mix thoroughly. Add 3/4 cup of butter or margarine and 4 slightly beaten eggs. Mix until completely blended. Spread batter into a lightly greased or sprayed 9 x 13 inch pan. Bake at 350 degrees F (180 degrees C) for 30 minutes or until done. Cool in pan. Cut into 2 inch squares.
Avocado Shrimp Ceviche-Estillo Sarita recipe.
Ingredients
2 pounds large shrimp - peeled, deveined and chopped
3/4 cup fresh lime juice
5 roma (plum) tomatoes, diced
1 white onion, chopped
1/2 cup chopped fresh cilantro
1 tablespoon Worcestershire sauce
1 tablespoon ketchup
1 teaspoon hot pepper sauce
salt and pepper to taste
1 avocado - peeled, pitted and diced
16 saltine crackers
Directions
Place the shrimp and lime juice into a large bowl, and stir to coat. Let stand for about 5 minutes, or until shrimp are opaque. The lime juice will cook them. Mix in the tomatoes, onion, and cilantro until coated with lime juice; cover and refrigerate for 1 hour.
Remove from the refrigerator, and mix in the Worcestershire sauce, ketchup, hot sauce, salt and pepper. We have our own hot sauce recipe, but you can use whatever hot sauce you like, or leave it out and let people add their own when serving.
Serve in glass tumblers and top with avocado pieces. Set out extra Worcestershire sauce, ketchup, lime wedges and hot sauce for people to individualize their dish. Serve with saltine crackers.
2 pounds large shrimp - peeled, deveined and chopped
3/4 cup fresh lime juice
5 roma (plum) tomatoes, diced
1 white onion, chopped
1/2 cup chopped fresh cilantro
1 tablespoon Worcestershire sauce
1 tablespoon ketchup
1 teaspoon hot pepper sauce
salt and pepper to taste
1 avocado - peeled, pitted and diced
16 saltine crackers
Directions
Place the shrimp and lime juice into a large bowl, and stir to coat. Let stand for about 5 minutes, or until shrimp are opaque. The lime juice will cook them. Mix in the tomatoes, onion, and cilantro until coated with lime juice; cover and refrigerate for 1 hour.
Remove from the refrigerator, and mix in the Worcestershire sauce, ketchup, hot sauce, salt and pepper. We have our own hot sauce recipe, but you can use whatever hot sauce you like, or leave it out and let people add their own when serving.
Serve in glass tumblers and top with avocado pieces. Set out extra Worcestershire sauce, ketchup, lime wedges and hot sauce for people to individualize their dish. Serve with saltine crackers.
Blackened Chicken recipe.
Ingredients
1/2 teaspoon paprika
1/8 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cumin
1/4 teaspoon dried thyme
1/8 teaspoon ground white pepper
1/8 teaspoon onion powder
2 skinless, boneless chicken breast halves
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet. Heat a cast iron skillet over high heat for 5 minutes until it is smoking hot.
Mix together the paprika, salt, cayenne, cumin, thyme, white pepper, and onion powder. Oil the chicken breasts with cooking spray on both sides, then coat the chicken breasts evenly with the spice mixture.
Place the chicken in the hot pan, and cook for 1 minute. Turn, and cook 1 minute on other side. Place the breasts on the prepared baking sheet.
Bake in the preheated oven until no longer pink in the center and the juices run clear, about 5 minutes.
1/2 teaspoon paprika
1/8 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cumin
1/4 teaspoon dried thyme
1/8 teaspoon ground white pepper
1/8 teaspoon onion powder
2 skinless, boneless chicken breast halves
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet. Heat a cast iron skillet over high heat for 5 minutes until it is smoking hot.
Mix together the paprika, salt, cayenne, cumin, thyme, white pepper, and onion powder. Oil the chicken breasts with cooking spray on both sides, then coat the chicken breasts evenly with the spice mixture.
Place the chicken in the hot pan, and cook for 1 minute. Turn, and cook 1 minute on other side. Place the breasts on the prepared baking sheet.
Bake in the preheated oven until no longer pink in the center and the juices run clear, about 5 minutes.
Aunt Betty's Blueberry Muffins recipe.
Ingredients
1/2 cup old-fashioned oats
1/2 cup orange juice
1/2 cup vegetable oil
1/2 cup sugar
1 1/2 cups all-purpose flour
1 1/4 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup fresh or frozen blueberries*
2 tablespoons sugar
1/2 teaspoon ground cinnamon
Directions
In a large bowl, combine oats and orange juice; let stand for 5 minutes. Beat in the egg, oil and sugar until blended. Combine the flour, baking powder, salt and baking soda; stir into oat mixture just until moistened. Fold in blueberries. Fill greased or paper-lined muffin cups two-thirds full. Combine topping ingredients; sprinkle over batter. Bake at 400 degrees F for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
1/2 cup old-fashioned oats
1/2 cup orange juice
1/2 cup vegetable oil
1/2 cup sugar
1 1/2 cups all-purpose flour
1 1/4 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup fresh or frozen blueberries*
2 tablespoons sugar
1/2 teaspoon ground cinnamon
Directions
In a large bowl, combine oats and orange juice; let stand for 5 minutes. Beat in the egg, oil and sugar until blended. Combine the flour, baking powder, salt and baking soda; stir into oat mixture just until moistened. Fold in blueberries. Fill greased or paper-lined muffin cups two-thirds full. Combine topping ingredients; sprinkle over batter. Bake at 400 degrees F for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
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.
Brinjal With Walnut Dressing recipe.
Ingredients
3/4 cup walnuts
2 cups vegetable oil for frying
2 cups plain yogurt
1 minced hot green chile peppers
2 tablespoons chopped fresh cilantro
salt to taste
1/4 teaspoon ground cayenne pepper
Directions
Preheat oven to 350 degrees F (175 degrees C). Place walnuts on a baking sheet. Bake for 5 to 7 minutes, or until the smell of the nuts fills the kitchen.
Cut eggplant into 1/2 inch thick rings, and soak in salted water for 15 minutes.
Heat oil in a heavy pan or deep fryer to 365 degrees F (170 degrees C). Slide eggplant into hot oil, and deep fry until golden brown. Fry in batches to maintain oil temperature. Remove from oil, drain, and cool.
In a medium bowl, mix together yogurt, green chile peppers, 1 tablespoon cilantro, and walnuts. Season to taste with salt. Chill for 30 minutes in the refrigerator.
Place eggplant rings in a serving dish, and spoon dressing evenly over top. Garnish with red pepper and remaining 1 tablespoon cilantro.
3/4 cup walnuts
2 cups vegetable oil for frying
2 cups plain yogurt
1 minced hot green chile peppers
2 tablespoons chopped fresh cilantro
salt to taste
1/4 teaspoon ground cayenne pepper
Directions
Preheat oven to 350 degrees F (175 degrees C). Place walnuts on a baking sheet. Bake for 5 to 7 minutes, or until the smell of the nuts fills the kitchen.
Cut eggplant into 1/2 inch thick rings, and soak in salted water for 15 minutes.
Heat oil in a heavy pan or deep fryer to 365 degrees F (170 degrees C). Slide eggplant into hot oil, and deep fry until golden brown. Fry in batches to maintain oil temperature. Remove from oil, drain, and cool.
In a medium bowl, mix together yogurt, green chile peppers, 1 tablespoon cilantro, and walnuts. Season to taste with salt. Chill for 30 minutes in the refrigerator.
Place eggplant rings in a serving dish, and spoon dressing evenly over top. Garnish with red pepper and remaining 1 tablespoon cilantro.
Bacon Wrapped Barbeque Shrimp recipe.
Ingredients
16 large headless shrimp
8 slices bacon
barbeque seasoning, to taste
Directions
Clean and devein the shrimp, leaving the last section of the tail. Wrap with 1/2 slice of bacon, securing with a toothpick. Be sure and use the large shrimp; the cooking time for the shrimp and the bacon is similar. If you do use mediums, you might want to precook the bacon a little--over cooked shrimp are tough and rubbery, and a real sin!
Line a jellyroll pan (15x18x1 inch baking pan) with aluminum foil and place baking rack in pan. Place the shrimp on the rack, and sprinkle with barbecue seasoning to taste; turn and sprinkle second side. Set aside for 15 to 20 minutes while the oven preheats. The bacon will turn from creamy white to a little opaque, and the seasoning will soak in.
Preheat oven to 450 degrees F (230 degrees C).
Bake wrapped shrimp in preheated oven for 10 to 15 minutes. The bacon should be crisp, and the shrimp pink and tender. The rack keeps the shrimp from sitting in the draining bacon fat.
16 large headless shrimp
8 slices bacon
barbeque seasoning, to taste
Directions
Clean and devein the shrimp, leaving the last section of the tail. Wrap with 1/2 slice of bacon, securing with a toothpick. Be sure and use the large shrimp; the cooking time for the shrimp and the bacon is similar. If you do use mediums, you might want to precook the bacon a little--over cooked shrimp are tough and rubbery, and a real sin!
Line a jellyroll pan (15x18x1 inch baking pan) with aluminum foil and place baking rack in pan. Place the shrimp on the rack, and sprinkle with barbecue seasoning to taste; turn and sprinkle second side. Set aside for 15 to 20 minutes while the oven preheats. The bacon will turn from creamy white to a little opaque, and the seasoning will soak in.
Preheat oven to 450 degrees F (230 degrees C).
Bake wrapped shrimp in preheated oven for 10 to 15 minutes. The bacon should be crisp, and the shrimp pink and tender. The rack keeps the shrimp from sitting in the draining bacon fat.
Bran Muffins III recipe.
Ingredients
1 cup all-purpose flour
1 cup whole wheat flour
1 1/2 cups wheat bran
1/2 teaspoon salt
1 1/4 teaspoons baking soda
6 tablespoons molasses
2 cups buttermilk
1 egg, beaten
3 tablespoons butter, melted
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease muffin pans or line with paper cups.
In a large bowl, combine all purpose flour, whole wheat flour, wheat bran, salt and baking soda. Add molasses, buttermilk, egg and butter; stir just to moisten. Scoop batter into prepared muffin pans. Cups should be 2/3 to 3/4 full.
Bake at 350 degrees F (175 degrees C) for 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
1 cup all-purpose flour
1 cup whole wheat flour
1 1/2 cups wheat bran
1/2 teaspoon salt
1 1/4 teaspoons baking soda
6 tablespoons molasses
2 cups buttermilk
1 egg, beaten
3 tablespoons butter, melted
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease muffin pans or line with paper cups.
In a large bowl, combine all purpose flour, whole wheat flour, wheat bran, salt and baking soda. Add molasses, buttermilk, egg and butter; stir just to moisten. Scoop batter into prepared muffin pans. Cups should be 2/3 to 3/4 full.
Bake at 350 degrees F (175 degrees C) for 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Bachelors Flamin' Hot Mexican Bean Dip recipe.
Ingredients
1 tablespoon olive oil
1 clove garlic, minced
1 onion, chopped
1 (11 ounce) can chopped jalapeno peppers
1 (15 ounce) can black beans with green chilies, drained
1 (10 ounce) can diced tomatoes with green chilies, drained
1 (15 ounce) jar nacho cheese dip
Directions
Heat the olive oil in a large saucepan over medium heat. Add onion and garlic; cook and stir until onion is translucent, about 5 minutes. Pour in the jalapenos, black beans, diced tomatoes with green chilies and cheese dip. Heat through, stirring to blend as needed. Serve hot.
1 tablespoon olive oil
1 clove garlic, minced
1 onion, chopped
1 (11 ounce) can chopped jalapeno peppers
1 (15 ounce) can black beans with green chilies, drained
1 (10 ounce) can diced tomatoes with green chilies, drained
1 (15 ounce) jar nacho cheese dip
Directions
Heat the olive oil in a large saucepan over medium heat. Add onion and garlic; cook and stir until onion is translucent, about 5 minutes. Pour in the jalapenos, black beans, diced tomatoes with green chilies and cheese dip. Heat through, stirring to blend as needed. Serve hot.
Bacon Biscuit Wreath recipe.
Ingredients
1 (5 ounce) jar sharp American cheese spread
3 tablespoons butter flavored shortening
1 (12 ounce) package refrigerated flaky biscuits
4 bacon strips, cooked and crumbled
2 tablespoons minced fresh parsley
Directions
In a small saucepan, melt the cheese spread and shortening; stir until blended. Pour into a well-greased 6-cup oven-proof ring mold or 9-in. fluted tube pan. Cut each biscuits into quarters and place over cheese mixture. Bake at 400 degrees F for 12-14 minutes or until golden brown. Immediately invert pan onto a serving platter and remove. Sprinkle with bacon and parsley. Serve warm.
1 (5 ounce) jar sharp American cheese spread
3 tablespoons butter flavored shortening
1 (12 ounce) package refrigerated flaky biscuits
4 bacon strips, cooked and crumbled
2 tablespoons minced fresh parsley
Directions
In a small saucepan, melt the cheese spread and shortening; stir until blended. Pour into a well-greased 6-cup oven-proof ring mold or 9-in. fluted tube pan. Cut each biscuits into quarters and place over cheese mixture. Bake at 400 degrees F for 12-14 minutes or until golden brown. Immediately invert pan onto a serving platter and remove. Sprinkle with bacon and parsley. Serve warm.
Buttermilk Cinnamon Rolls recipe.
Ingredients
2 (.25 ounce) packages active dry yeast
1/4 cup warm water (110 degrees F/45 degrees C)
1 1/2 cups buttermilk
1/2 cup vegetable oil
4 1/2 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
1/2 cup butter, melted
1 1/4 cups brown sugar
1 1/2 teaspoons ground cinnamon
Directions
In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. In a small saucepan, heat the buttermilk until warm to the touch.
Pour the buttermilk and oil into the yeast mixture; mix well. Combine the flour, salt and baking soda. Stir the flour mixture into the liquid 1 cup at a time, until a soft dough forms. Turn dough out onto a lightly floured surface and knead 20 times. Cover and let rest for 15 minutes. In a small bowl, stir together the butter, brown sugar and cinnamon.
On a lightly floured surface, roll dough out into a large rectangle. Spread the brown sugar and butter mixture over the dough, roll up into a log and pinch the seam to seal. Slice into 1 inch pieces and place cut side up in a lightly greased 10x15 baking pan. Cover and let rise 30 minutes or cover and refrigerate overnight. If baking immediately, preheat oven to 400 degrees F (200 degrees C).
Bake in preheated oven for 20 to 25 minutes, until golden brown. Let stand for 2 to 3 minutes before serving.
2 (.25 ounce) packages active dry yeast
1/4 cup warm water (110 degrees F/45 degrees C)
1 1/2 cups buttermilk
1/2 cup vegetable oil
4 1/2 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
1/2 cup butter, melted
1 1/4 cups brown sugar
1 1/2 teaspoons ground cinnamon
Directions
In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. In a small saucepan, heat the buttermilk until warm to the touch.
Pour the buttermilk and oil into the yeast mixture; mix well. Combine the flour, salt and baking soda. Stir the flour mixture into the liquid 1 cup at a time, until a soft dough forms. Turn dough out onto a lightly floured surface and knead 20 times. Cover and let rest for 15 minutes. In a small bowl, stir together the butter, brown sugar and cinnamon.
On a lightly floured surface, roll dough out into a large rectangle. Spread the brown sugar and butter mixture over the dough, roll up into a log and pinch the seam to seal. Slice into 1 inch pieces and place cut side up in a lightly greased 10x15 baking pan. Cover and let rise 30 minutes or cover and refrigerate overnight. If baking immediately, preheat oven to 400 degrees F (200 degrees C).
Bake in preheated oven for 20 to 25 minutes, until golden brown. Let stand for 2 to 3 minutes before serving.
Banana Smoothie I recipe.
Ingredients
1 teaspoon vanilla extract
2 tablespoons white sugar
1 pinch ground cinnamon
Directions
In a blender, combine banana, milk, vanilla, egg and sugar. Blend until smooth. Pour into a tall glass and top with a pinch of cinnamon.
1 teaspoon vanilla extract
2 tablespoons white sugar
1 pinch ground cinnamon
Directions
In a blender, combine banana, milk, vanilla, egg and sugar. Blend until smooth. Pour into a tall glass and top with a pinch of cinnamon.
Beach Body Fruit Soup recipe.
Ingredients
1 fresh peach, pitted and chopped
6 fresh strawberries, hulled
1 apple, cored and chopped
1/2 cantaloupe - peeled, seeded, and cubed
1/2 honeydew melon - peeled, seeded, and cubed
1/4 cup cream of coconut
1 teaspoon fresh ground nutmeg
2 teaspoons honey
2 tablespoons fresh lime juice
1 pint fresh blueberries, rinsed
Directions
Combine the peach, strawberries, apple, cantaloupe, and honeydew in a blender; blend until only slightly chunky, 20 to 30 seconds. Pour in the cream of coconut, nutmeg, honey, and lime juice; blend until smooth.
Divide the mixture evenly between 8 bowls. Top each bowl with a few blueberries and serve cold.
1 fresh peach, pitted and chopped
6 fresh strawberries, hulled
1 apple, cored and chopped
1/2 cantaloupe - peeled, seeded, and cubed
1/2 honeydew melon - peeled, seeded, and cubed
1/4 cup cream of coconut
1 teaspoon fresh ground nutmeg
2 teaspoons honey
2 tablespoons fresh lime juice
1 pint fresh blueberries, rinsed
Directions
Combine the peach, strawberries, apple, cantaloupe, and honeydew in a blender; blend until only slightly chunky, 20 to 30 seconds. Pour in the cream of coconut, nutmeg, honey, and lime juice; blend until smooth.
Divide the mixture evenly between 8 bowls. Top each bowl with a few blueberries and serve cold.
Basic Guacamole Dip recipe.
Ingredients
4 ripe avocados - peeled, pitted, and mashed
2 tomatoes, diced
2 tablespoons minced onion
1 tablespoon lemon juice
Directions
Thoroughly mix together the avocado, tomato, onion, and lemon juice in a bowl. Serve immediately. Store unused portions in refrigerator.
4 ripe avocados - peeled, pitted, and mashed
2 tomatoes, diced
2 tablespoons minced onion
1 tablespoon lemon juice
Directions
Thoroughly mix together the avocado, tomato, onion, and lemon juice in a bowl. Serve immediately. Store unused portions in refrigerator.
Beer Cheese Dip I recipe.
Ingredients
1 (8 ounce) package cream cheese, softened
1 (8 ounce) package processed cheese food, diced
1/2 (12 fluid ounce) can beer, room temperature
1 clove garlic, peeled and crushed
Directions
In a medium bowl, whip together cream cheese, processed cheese food, beer and garlic. Continue whipping until smooth.
1 (8 ounce) package cream cheese, softened
1 (8 ounce) package processed cheese food, diced
1/2 (12 fluid ounce) can beer, room temperature
1 clove garlic, peeled and crushed
Directions
In a medium bowl, whip together cream cheese, processed cheese food, beer and garlic. Continue whipping until smooth.
Beef Cabbage Hash recipe.
Ingredients
1 pound ground beef
4 medium baking potatoes, peeled and julienned
4 cups shredded cabbage
1 large onion, sliced and quartered
3/4 cup water
1 teaspoon salt
1/2 teaspoon pepper
Directions
In a large skillet, cook beef over medium heat until no longer pink; drain.
Add remaining ingredients. Cover and cook over medium-high heat for 10 minutes or until potatoes are tender.
1 pound ground beef
4 medium baking potatoes, peeled and julienned
4 cups shredded cabbage
1 large onion, sliced and quartered
3/4 cup water
1 teaspoon salt
1/2 teaspoon pepper
Directions
In a large skillet, cook beef over medium heat until no longer pink; drain.
Add remaining ingredients. Cover and cook over medium-high heat for 10 minutes or until potatoes are tender.
Baked Dijon Salmon recipe.
Ingredients
1/4 cup butter, melted
3 tablespoons Dijon mustard
1 1/2 tablespoons honey
1/4 cup dry bread crumbs
1/4 cup finely chopped pecans
4 teaspoons chopped fresh parsley
4 (4 ounce) fillets salmon
salt and pepper to taste
1 lemon, for garnish
Directions
Preheat oven to 400 degrees F (200 degrees C).
In a small bowl, stir together butter, mustard, and honey. Set aside. In another bowl, mix together bread crumbs, pecans, and parsley.
Brush each salmon fillet lightly with honey mustard mixture, and sprinkle the tops of the fillets with the bread crumb mixture.
Bake salmon 12 to 15 minutes in the preheated oven, or until it flakes easily with a fork. Season with salt and pepper, and garnish with a wedge of lemon.
1/4 cup butter, melted
3 tablespoons Dijon mustard
1 1/2 tablespoons honey
1/4 cup dry bread crumbs
1/4 cup finely chopped pecans
4 teaspoons chopped fresh parsley
4 (4 ounce) fillets salmon
salt and pepper to taste
1 lemon, for garnish
Directions
Preheat oven to 400 degrees F (200 degrees C).
In a small bowl, stir together butter, mustard, and honey. Set aside. In another bowl, mix together bread crumbs, pecans, and parsley.
Brush each salmon fillet lightly with honey mustard mixture, and sprinkle the tops of the fillets with the bread crumb mixture.
Bake salmon 12 to 15 minutes in the preheated oven, or until it flakes easily with a fork. Season with salt and pepper, and garnish with a wedge of lemon.
Aunt Lydia's Apple Cake recipe.
Ingredients
7 apples - peeled, cored and sliced
2 cups all-purpose flour
1 teaspoon salt
1 cup butter
1 (.25 ounce) package active dry yeast
1/4 cup warm water
1 teaspoon white sugar
2 egg yolks
1/2 cup tapioca
3/4 cup white sugar
1 teaspoon ground cinnamon
Directions
Preheat oven to 350 degrees F (175 degrees C).
Sift flour and salt together into a medium bowl. Cut in butter as for pie crust to pea sized pieces. Set aside.
Put warm water and 1 teaspoon sugar in a large bowl. Add yeast. Let dissolve. Add slightly beaten egg yolks to yeast mixture.
Add flour mixture and gently mix until mixture forms a ball. Divide in half. Use one-half for bottom and one-half for top crust. Roll out one crust to fit a 9x13 inch ungreased pan. Sprinkle tapioca over dough.
Fill with sliced apples, piled high. Sprinkle with mixture of 3/4 cup sugar and 1 teaspoon cinnamon.
Roll top crust to fit pan. Put top over apples, seal in around pan, tucking top under (do not flute). Do not prick.
Bake at 350 degrees F (175 degrees C) for 45 minutes. While still slightly warm, frost with butter frosting.
7 apples - peeled, cored and sliced
2 cups all-purpose flour
1 teaspoon salt
1 cup butter
1 (.25 ounce) package active dry yeast
1/4 cup warm water
1 teaspoon white sugar
2 egg yolks
1/2 cup tapioca
3/4 cup white sugar
1 teaspoon ground cinnamon
Directions
Preheat oven to 350 degrees F (175 degrees C).
Sift flour and salt together into a medium bowl. Cut in butter as for pie crust to pea sized pieces. Set aside.
Put warm water and 1 teaspoon sugar in a large bowl. Add yeast. Let dissolve. Add slightly beaten egg yolks to yeast mixture.
Add flour mixture and gently mix until mixture forms a ball. Divide in half. Use one-half for bottom and one-half for top crust. Roll out one crust to fit a 9x13 inch ungreased pan. Sprinkle tapioca over dough.
Fill with sliced apples, piled high. Sprinkle with mixture of 3/4 cup sugar and 1 teaspoon cinnamon.
Roll top crust to fit pan. Put top over apples, seal in around pan, tucking top under (do not flute). Do not prick.
Bake at 350 degrees F (175 degrees C) for 45 minutes. While still slightly warm, frost with butter frosting.
Banana Split Bread recipe.
Ingredients
2/3 cup shortening
1 1/4 cups sugar
3 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups mashed ripe bananas
2 (8 ounce) cans crushed pineapple, drained
2 cups semisweet chocolate chips
1 (10 ounce) jar maraschino cherries, drained and chopped
1 cup chopped walnuts
Directions
In a mixing bowl, cream shortening and sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with banana and pineapple. Fold in the chocolate chips, cherries and walnuts. Pour into two greased 9-in. x 5-in. x 3-in. loaf pans. Bake at 350 degrees F for 60-65 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks.
2/3 cup shortening
1 1/4 cups sugar
3 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups mashed ripe bananas
2 (8 ounce) cans crushed pineapple, drained
2 cups semisweet chocolate chips
1 (10 ounce) jar maraschino cherries, drained and chopped
1 cup chopped walnuts
Directions
In a mixing bowl, cream shortening and sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with banana and pineapple. Fold in the chocolate chips, cherries and walnuts. Pour into two greased 9-in. x 5-in. x 3-in. loaf pans. Bake at 350 degrees F for 60-65 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Alaine's Blue Cheese Dressing recipe.
Ingredients
2 cups mayonnaise
1/2 pound crumbled blue cheese
1 teaspoon balsamic vinegar
1/8 teaspoon coarsely ground black pepper
1 pinch garlic powder
1/4 cup buttermilk
Directions
In a medium bowl, mix mayonnaise, blue cheese, balsamic vinegar, pepper, and garlic powder. Gradually blend in the buttermilk until the dressing has reached the desired consistency. Cover, and refrigerate until serving.
2 cups mayonnaise
1/2 pound crumbled blue cheese
1 teaspoon balsamic vinegar
1/8 teaspoon coarsely ground black pepper
1 pinch garlic powder
1/4 cup buttermilk
Directions
In a medium bowl, mix mayonnaise, blue cheese, balsamic vinegar, pepper, and garlic powder. Gradually blend in the buttermilk until the dressing has reached the desired consistency. Cover, and refrigerate until serving.
Bean 'N' Beef Quesadillas recipe.
Ingredients
1 1/2 cups chunky salsa
1/4 cup minced fresh cilantro
3 tablespoons lime juice
1 cup canned black beans, rinsed and drained
1/2 cup frozen corn, thawed
2 cups chopped cooked roast beef
2 cups shredded Monterey Jack cheese
8 (10 inch) flour tortillas
1 tablespoon vegetable oil
Directions
In a small bowl, combine the salsa, cilantro and lime juice. In another bowl, combine the beans, corn and 1/2 cup salsa mixture. Set remaining salsa mixture aside.
Place beef, cheese and bean mixture on half of each tortilla; fold over. In a large skillet over medium heat, cook quesadillas in 1 tablespoon oil for 1-2 minutes on each side or until cheese is melted, using additional oil as needed. Cut into wedges. Serve with reserved salsa mixture.
1 1/2 cups chunky salsa
1/4 cup minced fresh cilantro
3 tablespoons lime juice
1 cup canned black beans, rinsed and drained
1/2 cup frozen corn, thawed
2 cups chopped cooked roast beef
2 cups shredded Monterey Jack cheese
8 (10 inch) flour tortillas
1 tablespoon vegetable oil
Directions
In a small bowl, combine the salsa, cilantro and lime juice. In another bowl, combine the beans, corn and 1/2 cup salsa mixture. Set remaining salsa mixture aside.
Place beef, cheese and bean mixture on half of each tortilla; fold over. In a large skillet over medium heat, cook quesadillas in 1 tablespoon oil for 1-2 minutes on each side or until cheese is melted, using additional oil as needed. Cut into wedges. Serve with reserved salsa mixture.
Apple Jack Shot recipe.
Ingredients
1 fluid ounce whiskey
1 fluid ounce sour apple schnapps
Directions
Pour whiskey and sour apple schnapps into a shot glass and serve.
1 fluid ounce whiskey
1 fluid ounce sour apple schnapps
Directions
Pour whiskey and sour apple schnapps into a shot glass and serve.
Bakery Graham Cracker Pie recipe.
Ingredients
1 1/2 cups graham cracker crumbs
2 tablespoons white sugar
1 tablespoon butter, melted
1/2 cup white sugar
1/4 cup cornstarch
1/3 teaspoon salt
2 1/2 cups scalded milk
4 egg yolks, beaten
2 tablespoons butter
1 teaspoon vanilla extract
4 egg whites
1/4 cup white sugar
1/2 teaspoon vanilla extract
Directions
Preheat an oven to 300 degrees F (150 degrees C).
Mix graham cracker crumbs, 2 tablespoons of white sugar, and melted butter together in a bowl. Reserve a couple tablespoons of the cracker mixture to use as garnish. Press the remaining cracker mixture into a 9-inch pie plate to form a crust.
Place 1/2 cup of sugar, cornstarch, and salt in the top of a double boiler over just-barely simmering water. Slowly stir in the scalded milk, stirring until mixture thickens. Slowly whisk 1/3 of the milk mixture into the beaten egg yolks, then pour the egg mixture back into the double boiler. Cook for 2 minutes, stirring constantly so as not to scramble the eggs. Remove from heat, and cool slightly, then stir in the remaining 2 tablespoons of butter and 1 teaspoon of vanilla extract, until butter is melted. Pour the egg mixture into the prepared pie shell. Set aside.
Beat egg whites until foamy in a large glass or metal mixing bowl. Gradually add 1/4 cup of sugar and 1/2 teaspoon of vanilla extract, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape. Spread the meringue over the pie.
Bake in the preheated oven until the meringue is lightly browned, about 10 minutes. Cool, and sprinkle with the reserved graham cracker mixture before serving.
1 1/2 cups graham cracker crumbs
2 tablespoons white sugar
1 tablespoon butter, melted
1/2 cup white sugar
1/4 cup cornstarch
1/3 teaspoon salt
2 1/2 cups scalded milk
4 egg yolks, beaten
2 tablespoons butter
1 teaspoon vanilla extract
4 egg whites
1/4 cup white sugar
1/2 teaspoon vanilla extract
Directions
Preheat an oven to 300 degrees F (150 degrees C).
Mix graham cracker crumbs, 2 tablespoons of white sugar, and melted butter together in a bowl. Reserve a couple tablespoons of the cracker mixture to use as garnish. Press the remaining cracker mixture into a 9-inch pie plate to form a crust.
Place 1/2 cup of sugar, cornstarch, and salt in the top of a double boiler over just-barely simmering water. Slowly stir in the scalded milk, stirring until mixture thickens. Slowly whisk 1/3 of the milk mixture into the beaten egg yolks, then pour the egg mixture back into the double boiler. Cook for 2 minutes, stirring constantly so as not to scramble the eggs. Remove from heat, and cool slightly, then stir in the remaining 2 tablespoons of butter and 1 teaspoon of vanilla extract, until butter is melted. Pour the egg mixture into the prepared pie shell. Set aside.
Beat egg whites until foamy in a large glass or metal mixing bowl. Gradually add 1/4 cup of sugar and 1/2 teaspoon of vanilla extract, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape. Spread the meringue over the pie.
Bake in the preheated oven until the meringue is lightly browned, about 10 minutes. Cool, and sprinkle with the reserved graham cracker mixture before serving.
Almond Chocolate Coconut Cups recipe.
Ingredients
1 (18.25 ounce) package chocolate fudge cake mix
1/2 cup margarine, melted
3/4 cup all-purpose flour
1/2 cup white sugar
1/2 cup evaporated milk
14 large marshmallows
7 ounces flaked coconut
1/4 cup evaporated milk
3/4 cup semisweet chocolate chips
2 tablespoons margarine
1/2 cup sliced almonds
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease mini-muffin tins.
In a bowl, combine cake mix, egg, 1/2 cup melted margarine and flour until well blended. Roll into 1 inch balls and place in prepared mini-muffin pans. Press into bottom and up sides of muffin cups.
Bake in preheated oven 10 minutes, until set.
While cups are baking, combine 1/2 cup sugar and 1/2 cup evaporated milk in microwave-safe bowl. Microwave on high 2 minutes, until mixture comes to a boil. Stir in marshmallows until melted. Stir in coconut until well combined. Spoon into baked shells while mixture is still warm.
In a microwave-safe bowl, combine 1/4 cup evaporated milk, chocolate chips and 2 tablespoons margarine. Microwave on high 1 minute, remove from oven and stir until chocolate is melted and mixture is smooth. Stir in almonds until well coated. Spoon over coconut mixture and spread to cover. Cool completely before removing from pans. Store in refrigerator or freezer.
1 (18.25 ounce) package chocolate fudge cake mix
1/2 cup margarine, melted
3/4 cup all-purpose flour
1/2 cup white sugar
1/2 cup evaporated milk
14 large marshmallows
7 ounces flaked coconut
1/4 cup evaporated milk
3/4 cup semisweet chocolate chips
2 tablespoons margarine
1/2 cup sliced almonds
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease mini-muffin tins.
In a bowl, combine cake mix, egg, 1/2 cup melted margarine and flour until well blended. Roll into 1 inch balls and place in prepared mini-muffin pans. Press into bottom and up sides of muffin cups.
Bake in preheated oven 10 minutes, until set.
While cups are baking, combine 1/2 cup sugar and 1/2 cup evaporated milk in microwave-safe bowl. Microwave on high 2 minutes, until mixture comes to a boil. Stir in marshmallows until melted. Stir in coconut until well combined. Spoon into baked shells while mixture is still warm.
In a microwave-safe bowl, combine 1/4 cup evaporated milk, chocolate chips and 2 tablespoons margarine. Microwave on high 1 minute, remove from oven and stir until chocolate is melted and mixture is smooth. Stir in almonds until well coated. Spoon over coconut mixture and spread to cover. Cool completely before removing from pans. Store in refrigerator or freezer.
Brandy Simple Syrup recipe.
Ingredients
2 cups water
1 cup white sugar
1/2 teaspoon grated lemon zest
1/4 cup brandy
Directions
In a saucepan, combine water, sugar and lemon zest. Bring mixture to a boil and continue boiling for 5 minutes. Strain into a sealable container, removing the lemon zest. Allow to cool, then cover and store in refrigerator.
When ready to use, mix in brandy. Brush onto cake layers before frosting.
2 cups water
1 cup white sugar
1/2 teaspoon grated lemon zest
1/4 cup brandy
Directions
In a saucepan, combine water, sugar and lemon zest. Bring mixture to a boil and continue boiling for 5 minutes. Strain into a sealable container, removing the lemon zest. Allow to cool, then cover and store in refrigerator.
When ready to use, mix in brandy. Brush onto cake layers before frosting.
Basic Cheese Polenta recipe.
Ingredients
1 cup cornmeal
1 cup cold water
1 teaspoon salt
3 cups boiling water
1 cup grated Parmesan cheese
Directions
In a mixing bowl combine cornmeal, cold water and salt. Grease a loaf pan.
Bring the remaining 3 cups of water to a rolling boil and stir in the cornmeal mixture. Bring the mixture back to a boil while stirring constantly. Reduce heat to a simmer and stir in the cheese.
Let the mixture simmer for 20 to 30 minutes; stirring frequently. Allow the polenta to simmer until it becomes very thick. Spread the mixture into the loaf pan and refrigerate at least 4 hours before serving.
1 cup cornmeal
1 cup cold water
1 teaspoon salt
3 cups boiling water
1 cup grated Parmesan cheese
Directions
In a mixing bowl combine cornmeal, cold water and salt. Grease a loaf pan.
Bring the remaining 3 cups of water to a rolling boil and stir in the cornmeal mixture. Bring the mixture back to a boil while stirring constantly. Reduce heat to a simmer and stir in the cheese.
Let the mixture simmer for 20 to 30 minutes; stirring frequently. Allow the polenta to simmer until it becomes very thick. Spread the mixture into the loaf pan and refrigerate at least 4 hours before serving.
All-Bran's Best Bran Muffins recipe.
Ingredients
1 1/3 cups all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1 1/2 cups Kellogg's* All-Bran* Original cereal or All-Bran Buds*
1/3 cup shortening or vegetable oil
Directions
Stir together flour, sugar, baking powder and salt. Set aside.
In large mixing bowl, combine cereal and milk. Let stand about 2 minutes or until cereal softens. Add egg and shortening. Beat well. Add flour mixture, stirring only until combined. Portion batter evenly into twelve greased 2 1/2-inch muffin pan cups coated with cooking spray.
Bake in oven at 200 degrees C (400 degrees F) for about 25 minutes or until muffins are golden brown. Serve warm.
1 1/3 cups all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1 1/2 cups Kellogg's* All-Bran* Original cereal or All-Bran Buds*
1/3 cup shortening or vegetable oil
Directions
Stir together flour, sugar, baking powder and salt. Set aside.
In large mixing bowl, combine cereal and milk. Let stand about 2 minutes or until cereal softens. Add egg and shortening. Beat well. Add flour mixture, stirring only until combined. Portion batter evenly into twelve greased 2 1/2-inch muffin pan cups coated with cooking spray.
Bake in oven at 200 degrees C (400 degrees F) for about 25 minutes or until muffins are golden brown. Serve warm.
Asparagus Beef Roll-Ups recipe.
Ingredients
2 tablespoons whipping cream
2 tablespoons sour cream
2 teaspoons prepared horseradish
1/4 teaspoon grated lemon peel
1/4 teaspoon salt
Dash pepper
4 (6 inch) flour tortillas
4 thin slices cooked roast beef
4 fresh asparagus spears, cooked and drained
Directions
In a small mixing bowl, beat whipping cream until soft peaks form. Fold in sour cream, horseradish, lemon peel, salt and pepper. Spread about 2 teaspoons on each tortilla; top with a slice of beef. Spread with the remaining cream mixture. Place an asparagus spear at one end; roll up tightly. Wrap in plastic wrap. Refrigerate for at least 2 hours. Cut into 1/2-in. slices.
2 tablespoons whipping cream
2 tablespoons sour cream
2 teaspoons prepared horseradish
1/4 teaspoon grated lemon peel
1/4 teaspoon salt
Dash pepper
4 (6 inch) flour tortillas
4 thin slices cooked roast beef
4 fresh asparagus spears, cooked and drained
Directions
In a small mixing bowl, beat whipping cream until soft peaks form. Fold in sour cream, horseradish, lemon peel, salt and pepper. Spread about 2 teaspoons on each tortilla; top with a slice of beef. Spread with the remaining cream mixture. Place an asparagus spear at one end; roll up tightly. Wrap in plastic wrap. Refrigerate for at least 2 hours. Cut into 1/2-in. slices.
Berries 'n' Cream Torte recipe.
Ingredients
1 cup butter (no substitutes), softened
1 cup sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sugar
4 1/2 teaspoons confectioners' sugar
4 1/2 teaspoons cornstarch
3 cups heavy whipping cream
4 cups sliced fresh strawberries
2 cups fresh blueberries
2 cups fresh raspberries
Directions
In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder and salt; gradually add to creamed mixture.
Line two baking sheets with parchment paper or greased aluminum foil; draw a 9-3/4-in. circle on each. Spoon a fourth of the batter onto each circle; spread evenly with a spoon to within 1/4 in. of edge. Bake at 350 degrees F for 8-10 minutes or until edges are golden brown. Remove to wire racks to cool completely.
Combine the sugar, confectioner's sugar and cornstarch. In a large mixing bowl, beat cream and sugar mixture until stiff peaks form. To assemble, place one cookie layer on a large serving plate. Top with 1-1/2 cups whipped cream mixture and 2 cups of mixed berries. Repeat layers twice. Top with remaining cookie layer and whipped cream mixture. Arrange remaining berries on top. Cover and refrigerate for 4 hours.
1 cup butter (no substitutes), softened
1 cup sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sugar
4 1/2 teaspoons confectioners' sugar
4 1/2 teaspoons cornstarch
3 cups heavy whipping cream
4 cups sliced fresh strawberries
2 cups fresh blueberries
2 cups fresh raspberries
Directions
In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder and salt; gradually add to creamed mixture.
Line two baking sheets with parchment paper or greased aluminum foil; draw a 9-3/4-in. circle on each. Spoon a fourth of the batter onto each circle; spread evenly with a spoon to within 1/4 in. of edge. Bake at 350 degrees F for 8-10 minutes or until edges are golden brown. Remove to wire racks to cool completely.
Combine the sugar, confectioner's sugar and cornstarch. In a large mixing bowl, beat cream and sugar mixture until stiff peaks form. To assemble, place one cookie layer on a large serving plate. Top with 1-1/2 cups whipped cream mixture and 2 cups of mixed berries. Repeat layers twice. Top with remaining cookie layer and whipped cream mixture. Arrange remaining berries on top. Cover and refrigerate for 4 hours.
Apple Salad I recipe.
Ingredients
2 red apples, cored and diced
2 tart green apples, cored and diced
2 yellow apples, cored and diced
1 (8 ounce) container frozen whipped topping, thawed
5 (2.1 ounce) bars Baby Ruth ™ candy bars, chopped
Directions
In a large bowl, combine diced apples, whipped topping, and chopped candy bars. Mix well. Serve immediately.
2 red apples, cored and diced
2 tart green apples, cored and diced
2 yellow apples, cored and diced
1 (8 ounce) container frozen whipped topping, thawed
5 (2.1 ounce) bars Baby Ruth ™ candy bars, chopped
Directions
In a large bowl, combine diced apples, whipped topping, and chopped candy bars. Mix well. Serve immediately.
Bread Machine Sugar-Free Bread recipe.
Ingredients
1 (.25 ounce) package active dry yeast
1 cup skim milk, luke warm
2 tablespoons warm water (110 degrees F/45 degrees C)
1/2 teaspoon salt
2 cups all-purpose flour
1 1/4 cups whole wheat flour
1 tablespoon olive oil
Directions
Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select lightest setting; press Start.
1 (.25 ounce) package active dry yeast
1 cup skim milk, luke warm
2 tablespoons warm water (110 degrees F/45 degrees C)
1/2 teaspoon salt
2 cups all-purpose flour
1 1/4 cups whole wheat flour
1 tablespoon olive oil
Directions
Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select lightest setting; press Start.
Broiled Red Potatoes recipe.
Ingredients
2 medium unpeeled red potatoes
1 tablespoon butter or margarine
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/8 teaspoon pepper
Directions
Cut potatoes into 1/4-in. slices; place in a microwave-safe bowl. Combine remaining ingredients; pour over potatoes. Cover and cook on high for 1-2 minutes or until butter melts. Place potatoes in a single layer on a greased baking sheet. Broil for 5-6 minutes on each side or until browned.
2 medium unpeeled red potatoes
1 tablespoon butter or margarine
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/8 teaspoon pepper
Directions
Cut potatoes into 1/4-in. slices; place in a microwave-safe bowl. Combine remaining ingredients; pour over potatoes. Cover and cook on high for 1-2 minutes or until butter melts. Place potatoes in a single layer on a greased baking sheet. Broil for 5-6 minutes on each side or until browned.
Breakfast Casserole recipe.
Ingredients
2 slices bread
1/2 pound bulk pork sausage
1/2 cup shredded Cheddar cheese
1/2 teaspoon ground mustard
1/4 teaspoon salt
1/8 teaspoon pepper
Directions
Remove the crust from the bread and cut into 1-in. cubes. Place in a greased 8-in. square baking dish. In a skillet, brown the sausage over medium heat until no longer pink; drain. Sprinkle the sausage and cheese over bread cubes.
In a bowl, whisk the eggs, milk, mustard, salt and pepper. Pour over the sausage and cheese. Bake at 350 degrees F for 30 minutes or until puffed and golden.
2 slices bread
1/2 pound bulk pork sausage
1/2 cup shredded Cheddar cheese
1/2 teaspoon ground mustard
1/4 teaspoon salt
1/8 teaspoon pepper
Directions
Remove the crust from the bread and cut into 1-in. cubes. Place in a greased 8-in. square baking dish. In a skillet, brown the sausage over medium heat until no longer pink; drain. Sprinkle the sausage and cheese over bread cubes.
In a bowl, whisk the eggs, milk, mustard, salt and pepper. Pour over the sausage and cheese. Bake at 350 degrees F for 30 minutes or until puffed and golden.
Best Ever Kabob Marinade recipe.
Ingredients
1/2 cup honey
1/2 cup soy sauce
1/4 cup tomato-based chili sauce
1 tablespoon ground cumin, or more to taste
2 tablespoons vegetable oil
Directions
Whisk honey, soy sauce, chili sauce, cumin, and vegetable oil together in a bowl.
1/2 cup honey
1/2 cup soy sauce
1/4 cup tomato-based chili sauce
1 tablespoon ground cumin, or more to taste
2 tablespoons vegetable oil
Directions
Whisk honey, soy sauce, chili sauce, cumin, and vegetable oil together in a bowl.
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