Aussie Breakfast Egg Mess recipe.

Ingredients
1 tablespoon butter
1/2 cup diced onion
1/2 cup diced green bell pepper
1/2 cup sliced fresh mushrooms
1/2 cup diced bacon
4 eggs, lightly beaten
salt and ground black pepper to taste
1/2 cup diced ripe tomato
1/2 cup freshly grated Parmesan cheese
1 tablespoon ketchup (optional)

Directions
Melt the butter over medium heat in a large skillet. Add the onion and bell pepper; cook and stir until the onion is transparent, 5 to 7 minutes. Stir in the mushrooms and bacon, and cook 2 minutes more. Remove skillet from heat, and place the vegetable-bacon mixture in a bowl.
Pour the eggs into the same skillet. Cook and stir gently just until the eggs are soft. Stir the vegetable-bacon mixture into the eggs. Season with salt and pepper. Cook the eggs until firm. Remove skillet from heat and stir in the tomato and cheese. If desired, stir in the ketchup.

Blueberry Almond Cookies recipe.

Ingredients
1 1/2 cups white sugar
1 cup shortening
1 pint fresh blueberries
1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour
1 teaspoon salt
1 1/2 teaspoons baking soda
1 cup chopped almonds

Directions
Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with aluminum foil or parchment paper. Puree blueberries in a food processor or blender.
In a medium bowl, cream sugar and shortening together. Beat in eggs, then stir in the blueberry puree. Sift together the all purpose flour, whole wheat flour, baking soda and salt; stir into the blueberry mixture. Finally, stir in the chopped almonds.
Drop dough by heaping teaspoons onto the prepared cookie sheets. Bake for 13 to 15 minutes in the preheated oven. Cool on the baking sheet or remove to cool on wire racks.

Anise Seed Cookies recipe.

Ingredients
3 cups confectioners' sugar
1 1/2 cups all-purpose flour
1/2 teaspoon anise oil
1 teaspoon anise seed

Directions
In a large bowl, whip eggs and sugar together for 15 minutes on the high speed of an electric mixer. Gradually stir in the flour, anise oil and anise seeds. Spoon out dough by rounded teaspoonfuls onto well greased cookie sheets. Decorate at this time if desired. Let the cookies stand uncovered for at least 4 hours.
Preheat the oven to 300 degrees F (150 degrees C). Bake cookies for 12 to 15 minutes, until cookies begin to brown. remove from baking sheets to cool on wire racks.

Barbeque Beef Casserole recipe.

Ingredients
2 pounds ground beef
1 large onion, diced
1 green bell pepper, seeded and diced
1 (10 ounce) can whole kernel corn, drained
1/2 cup barbeque sauce
1 (14.5 ounce) can diced tomatoes, drained
3 (8.5 ounce) packages corn bread mix

Directions
Preheat the oven to 400 degrees F (200 degrees C).
Crumble the ground beef into a large skillet over medium-high heat. Cook until evenly browned. Add the onion, bell pepper, corn and tomatoes. Cook and stir until vegetables are tender. Drain excess grease, and stir in the barbeque sauce. Spread the beef mixture in an even layer in a 9x13 inch baking dish.
Prepare the cornbread batter mixes according to package directions. Spread the batter over the top of the beef mixture.
Bake for 20 to 25 minutes in the preheated oven, until the top is golden brown, and a knife inserted into the center of the cornbread layer comes out clean.

Baked Mushroom Chicken recipe.

Ingredients
4 cups sliced fresh mushrooms
3 tablespoons butter, divided
6 (4 ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup chicken broth
1/4 cup sherry

Directions
In a large skillet, saute mushrooms in 2 tablespoons butter until tender. Place chicken in a greased shallow 3-qt. baking dish; sprinkle with salt and pepper. Melt remaining butter; drizzle over chicken. Combine broth and sherry; pour over chicken. Spoon mushrooms over top. Cover and bake at 400 degrees F for 20-25 minutes or until chicken is no longer pink.

All-Star Veggie Burger recipe.

Ingredients
1 (15.5 ounce) can garbanzo beans, drained and mashed
8 fresh basil leaves, chopped
1/4 cup oat bran
1/4 cup quick cooking oats
1 cup cooked brown rice
1 (14 ounce) package firm tofu
5 tablespoons Korean barbeque sauce
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3/4 teaspoon garlic powder
3/4 teaspoon dried sage
2 teaspoons vegetable oil

Directions
In a large bowl, stir together the mashed garbanzo beans and basil. Mix in the oat bran, quick oats, and rice; the mixture should seem a little dry.
In a separate bowl, mash the tofu with your hands, trying to squeeze out as much of the water as possible. Drain of the water, and repeat the process until there is hardly any water worth pouring off. It is not necessary to remove all of the water. Pour the barbeque sauce over the tofu, and stir to coat.
Stir the tofu into the garbanzo beans and oats. Season with salt, pepper, garlic powder, and sage; mix until well blended.
Heat the oil in a large skillet over medium-high heat. Form patties out of the bean mixture, and fry them in hot oil for about 5 minutes per side. Serve as you would burgers.

Asparagus Polonaise recipe.

Ingredients
1/4 cup butter or margarine
3 slices white or whole wheat bread, crumbled
1 hard-cooked egg, peeled and chopped
1/2 cup chopped parsley
1/4 teaspoon salt
2 pounds fresh asparagus, trimmed

Directions
In a skillet, melt butter and saute crumbs until golden. Stir in egg, parsley and salt. Meanwhile, cook the asparagus in a small amount of water until crisp-tender; drain and transfer to a platter. Spoon topping over asparagus.

Baked Mashed Potatoes recipe.

Ingredients
5 pounds Yukon Gold potatoes, peeled and cubed
1/2 cup butter
1/4 cup milk
1 (8 ounce) package cream cheese, softened
1 onion, grated
salt and pepper to taste

Directions
Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water to a boil. Add potatoes, and cook until tender but firm, about 15 minutes; drain.
In a large bowl, mash potatoes with the butter and milk. With a hand mixer, beat in cream cheese and onion. In a small bowl, beat the egg with a little bit of the mashed potatoes. Stir into potatoes, and season with salt and pepper. Transfer to a 2 quart casserole dish.
Bake 1 hour in the preheated oven, or until puffy and lightly browned.

Baked Beef Stew recipe.

Ingredients
2 pounds beef stew meat, cut into 1 inch cubes
1 (14.5 ounce) can diced tomatoes with juice
1 cup water
3 tablespoons instant tapioca
1 tablespoon beef bouillon granules
2 teaspoons white sugar
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
4 carrots, cut into 1 inch pieces
2 strips celery, cut into 3/4 inch pieces
3 potato, peeled and cubed
1 onion, roughly chopped
1 slice bread, cubed

Directions
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
In a large skillet over medium heat, brown the stew meat; drain and set aside.
In a mixing bowl, combine the tomatoes, water, tapioca, beef bouillon granules, sugar, salt and pepper. Stir in the beef, carrots, celery, potatoes, onion, and bread cubes. Pour into the prepared baking dish.
Cover and bake for 2 hours, or until meat and vegetables are tender.

Avocado, Tomato and Mango Salsa recipe.

Ingredients
1 mango - peeled, seeded and diced
1 avocado - peeled, pitted, and diced
4 medium tomatoes, diced
1 jalapeno pepper, seeded and minced
1/2 cup chopped fresh cilantro
3 cloves garlic, minced
1 teaspoon salt
2 tablespoons fresh lime juice
1/4 cup chopped red onion
3 tablespoons olive oil

Directions
In a medium bowl, combine the mango, avocado, tomatoes, jalapeno, cilantro, and garlic. Stir in the salt, lime juice, red onion, and olive oil. To blend the flavors, refrigerate for about 30 minutes before serving.

Apricot Upside-Down Cake recipe.

Ingredients
2 (15 ounce) cans apricot halves
1/4 cup butter or margarine
1/2 cup packed brown sugar
2 eggs, separated
2/3 cup sugar
2/3 cup cake flour
3/4 teaspoon baking powder
1/4 teaspoon salt

Directions
Drain apricots, reserving 3 tablespoons juice (discard remaining juice or save for another use); set aside. Place butter in a greased 9-in. square baking pan; place in a 350 degrees F oven for 3-4 minutes or until melted. Stir in the brown sugar. Arrange apricot halves, cut side up, in a single layer over sugar. In a mixing bowl, beat egg yolks on high for 4 minutes or until thick and lemon-colored. Gradually beat in sugar. Stir in reserved apricot juice. Combine flour, baking powder and salt; gradually add to egg yolk mixture. In another mixing bowl, beat egg whites until stiff. Fold into yolk mixture. Carefully spread over apricots. Bake at 350 degrees F for 35-40 minutes or until a toothpick inserted near the center of cake comes out clean. Cool for 10 minutes before inverting onto a serving plate.

Bacon Gravy for Biscuits recipe.

Ingredients
4 thick slices bacon
1 cup milk, or as needed
1/4 cup all-purpose flour
salt and pepper to taste

Directions
Cook the bacon in a deep skillet over medium heat until crisp, about 10 minutes. Remove bacon to a paper towel lined plate and keep the grease in the pan. Gradually stir in the flour so that no lumps form, then mix in the milk, continuing to cook and stir until thickened. Crumble the bacon into the gravy and season with salt and pepper before serving.

Apple Kielbasa Coins recipe.

Ingredients
1 1/2 pounds fully cooked kielbasa or Polish sausage, cut into 1/4-inch slices
1/4 cup apple juice
1/4 cup apple jelly
2 tablespoons maple syrup

Directions
In a large skillet, bring sausage and apple juice to a boil. Cover and cook for 5 minutes. Uncover and cook 5 minutes longer. Drain. Add jelly and syrup; cook and stir until jelly is melted and sausage is coated.

Bacon Corn Bread recipe.

Ingredients
1 (8.5 ounce) package corn bread/muffin mix
1/2 cup frozen corn, thawed
1/3 cup milk
1/4 cup shredded Cheddar cheese
1/4 cup grated onion
5 bacon strips, cooked and crumbled
1/2 teaspoon poppy seeds
1/8 teaspoon paprika

Directions
In a bowl, combine the first six ingredients just until blended. Pour into a greased 8-in. square baking dish. Sprinkle with bacon, poppy seeds if desired and paprika. Bake at 375 degrees F for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cut into squares; serve warm.

Best Ever Split Pea recipe.

Ingredients
1 tablespoon olive oil
2 cups chopped onion
2 cups chopped carrot
2 cups finely chopped celery
1/2 tablespoon minced garlic
1 cup yellow split peas
1 cup green split peas
8 cups fat-free chicken broth
1 1/2 teaspoons salt-free seasoning blend
1 teaspoon salt

Directions
In a large pot or Dutch oven over medium heat, heat olive oil. Cook onion, carrot, celery and garlic until onion is translucent. Stir in yellow and green split peas, broth, seasoning and salt. Cover, bring to a boil, then reduce heat and simmer 2 1/2 hours, stirring frequently. Puree with a blender or food processor. Return to pot, heat through, and serve.

Banana Cream Pie with Chocolate Lining recipe.

Ingredients
1 1/2 cups graham cracker crumbs
1/4 cup butter, melted
2 tablespoons brown sugar
2 (1 ounce) squares bittersweet chocolate
2 tablespoons heavy whipping cream
3 cups low-fat milk
3/4 cup white sugar
1/2 cup all-purpose flour
2 tablespoons Irish whiskey
2 tablespoons lemon juice
1 cup heavy whipping cream
2 tablespoons Irish whiskey

Directions
Preheat the oven to 375 degrees F. Combine the graham-cracker crumbs with the butter and brown sugar in a medium bowl, and stir well. Transfer the mixture to a 10 inch pie plate, and pat it evenly along the bottom and sides.
Bake the crust for 7 to 9 minutes, or until edges darken slightly. Let the crust cool.
Melt the chocolate with the 2 tablespoons cream over simmering water in the top of a double broiler or in a heat proof bowl set on top of a saucepan. Whisk the chocolate and cream until they form a smooth liquid. Take the pan off the heat, and spoon the chocolate mixture onto the graham-cracker crust. Let the chocolate cool for at least 15 minutes.
Meanwhile, make the filling. Heat the milk in a heavy bottomed saucepan. When the milk is just about to boil, take the pan off of the heat.
In a medium bowl, whisk together the sugar, eggs, and flour. Slowly add the hot milk to the bowl, whisking constantly. Then transfer the mixture to the saucepan.
Whisking constantly, bring the mixture to a boil over medium heat, and continue whisking while it boils for 3 minutes. Take the pan off the heat, and add the 2 tablespoons whiskey. Let the filling cool for 20 minutes.
Slice the bananas, and toss them with the lemon juice. Lay the banana slices on the chocolate lined crust. Pour the filling over and chill the pie for at least 2 hours.
Whip one cup cream to stiff peaks, add 2 tablespoons whiskey and serve with pie.

Asian Steak Stir-Fry Salad recipe.

Ingredients
1/4 cup peanut oil
2 tablespoons soy sauce
1 teaspoon ground black pepper
1 pound skirt steak, sliced into strips
1/2 green bell pepper, chopped
1/4 onion, chopped
2 tablespoons chopped green onion
1 tablespoon chopped fresh ginger root
1 tablespoon chopped serrano pepper
1 cup fresh baby spinach
1/4 cup balsamic vinaigrette salad dressing

Directions
Whisk together the peanut oil, soy sauce, and pepper in a bowl; pour into a resealable plastic bag. Add the steak, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 12 to 24 hours.
Cook and stir the steak and the marinade in a large skillet over medium heat. Stir in the bell pepper, onion, green onion, ginger, and serrano pepper. Cook until the steak is evenly brown. Serve over a bed of spinach with the balsamic vinaigrette.

Allspice String Beans recipe.

Ingredients
1 tablespoon vegetable oil
2 cloves garlic, crushed
1 pound fresh green beans, trimmed and snapped
1/2 cup water
2 teaspoons ground allspice
salt and pepper to taste

Directions
Heat oil in a medium saucepan over medium heat. Cook and stir garlic until lightly browned. Mix in green beans and water, and bring to a boil. Stir in allspice, salt, and pepper. Cover, and simmer 20 minutes, until green beans are soft.

Broccoli With Lemon Almond Butter recipe.

Ingredients
1 head fresh broccoli, cut into florets
1/4 cup butter, melted
2 tablespoons lemon juice
1 teaspoon lemon zest
1/4 cup blanched slivered almonds

Directions
Steam or boil broccoli until tender, approximately 4 to 8 minutes. Drain.
In a small saucepan, melt butter over medium low heat. Remove from heat. Stir in lemon juice. lemon zest, and almonds. Pour over hot broccoli, and serve.

Bacon-Potato Burritos recipe.

Ingredients
8 bacon strips
1 1/2 cups frozen Southern-style hash brown potatoes
2 teaspoons dried minced onion
1/4 cup milk
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup shredded Cheddar cheese
6 (8 inch) (8 inch) flour tortillas

Directions
In a large skillet, cook bacon until crisp;drain on paper towels. Brown potatoes and onion in drippings. In a bowl, beat eggs; add milk, Worcestershire sauce, salt and pepper. Pour over potatoes; cook and stir until eggs are set. Crumble bacon and stir into eggs. Sprinkle with cheese. Meanwhile, warm tortillas according to package directions. Spoon egg mixture down center of tortillas; fold in sides of tortilla. Serve with salsa.

Broccoli Casserole recipe.

Ingredients
3 tablespoons butter
1 onion, chopped
2 (10 ounce) packages chopped frozen broccoli, thawed
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup shredded sharp Cheddar cheese
1 cup mayonnaise
2 eggs, beaten
1/2 teaspoon garlic salt
1/4 teaspoon ground black pepper
1/2 teaspoon seasoned salt
1 1/2 teaspoons lemon juice
12 buttery round crackers, crushed fine
2 tablespoons butter

Directions
Preheat oven to 350 degrees F (175 degrees C).
Melt 3 tablespoons butter in a medium skillet over medium-high heat. Saute onion until golden.
In a 2 quart casserole dish, mix together onion, broccoli, soup, cheese, mayonnaise, eggs, garlic salt, pepper, seasoned salt, and lemon juice. Sprinkle crushed crackers over top and dot with remaining 2 tablespoons butter.
Bake uncovered in preheated oven for 45 minutes, until heated through and browned on top.

Apple Brine for Turkey the Night Before Cooking recipe.

Ingredients
2 quarts apple juice
1 gallon cold water
1 cup kosher salt
6 cloves garlic, peeled and crushed
5 pounds ice cubes

Directions
Line a cooler with a large food safe bag. Combine the apple juice, water, and salt in the bag; stir until the salt is dissolved; add the garlic.
To use: Lie your turkey into the brine with the breast-side down; add more water to submerge turkey completely if needed. Pour the ice over the turkey. Seal the bag and close the cooler; allow to sit overnight.

Apricot Marinated Eye of Round Roast recipe.

Ingredients
1 cup water
2 cups beef broth
1/2 cup cider vinegar
1 cup apricot preserves
1 teaspoon salt
1 onion, chopped
1 carrot, chopped
1 1/4 teaspoons pickling spice
4 pounds eye of round roast
salt and pepper to taste
2 tablespoons vegetable oil
1 cup heavy cream

Directions
In a medium saucepan over medium high heat, combine the water, beef broth, vinegar, apricot preserves, salt, onion, carrot and pickling spice. Stir together and bring to a boil. Then remove from heat, cover and refrigerate until well chilled.
Place roast in a 9x13 inch baking dish, pour chilled marinade over roast, cover and refrigerate for up to 24 hours.
Preheat oven to 350 degrees F (175 degrees C).
Heat the oil in a large skillet over medium high heat. Place the roast in the skillet and sear the meat, browning well on all sides. Season with salt and pepper to taste, return meat to the baking dish and cover.
Bake at 350 degrees F (175 degrees C) for 1 1/2 hours. Remove from oven and let meat rest for 5 to 10 minutes.
Meanwhile, to make the gravy, transfer the sauce from the baking dish to a blender and puree until smooth. Then pour into a medium saucepan over medium heat. Stir in the cream and simmer until thickened, about 15 to 20 minutes. Slice meat and serve with the sauce.

Barbecued Lima Beans recipe.

Ingredients
1 pound dried lima beans
6 cups water
1 1/2 cups chopped onions
1 teaspoon salt
1 cup ketchup
3/4 cup packed brown sugar
1/3 cup pancake syrup
1/4 teaspoon hot pepper sauce
4 bacon strips, cooked and crumbled

Directions
Place beans in a large saucepan; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse beans, discarding water. Return beans to the saucepan. Add 6 cups water, onions and salt; mix well. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 1-3/4 hours or until beans are tender.
Drain and discard liquid. Stir in the ketchup, brown sugar, syrup, hot pepper sauce and bacon. Transfer to an ungreased 2-qt. baking dish or bean pot. Cover and bake at 350 degrees F for 30 minutes. Uncover and bake 30 minutes longer or until bubbly.

Almond Orange Crusted Chicken with Fennel Arugula Salad recipe.

Ingredients
2 egg whites
3/4 cup sliced almonds, coarsely chopped
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup all-purpose flour
4 (4 ounce) pieces thin-sliced boneless, skinless chicken breast
Cooking spray
1/2 small bulb of fennel, halved, cored and thinly sliced into half-moons
4 cups arugula, lightly packed, coarsely chopped if leaves are large
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice

Directions
Preheat the oven to 450 degrees F. Ten minutes before you are ready to cook the chicken, put a baking sheet in the oven to pre-heat.
Finely zest the orange and set the zest aside. Cut the top and bottom off of the orange, sit the orange on one end on a cutting board and cut the entire peel and pith off by cutting downward following the shape of the fruit. Then, using a paring knife, remove each section of orange from the membrane. Set the orange sections aside.
In a shallow bowl, whisk the egg whites until slightly frothy. In a large shallow bowl or on a plate, combine the orange zest, almonds, and 1/4 teaspoon each of the salt and pepper. Put the flour on a large plate.
Remove the pre-heated baking sheet from the oven and spray with cooking spray.
Dip the chicken breasts, one at a time, first into the flour, shaking off any excess, then into the egg white, and then coat with the almond mixture and place on the baking sheet. Spray the top of the chicken with cooking spray. Bake for 6 minutes, turn and bake for 6 minutes more, until the chicken is cooked through and the coating is golden.
While the chicken is cooking, combine the fennel, arugula and orange sections in a large bowl. In a small bowl whisk together the olive oil, lemon juice, and remaining 1/4 teaspoon each of salt and pepper. Pour the dressing over the salad and toss to coat.
To serve, place one large or two small chicken cutlets on each plate and top with a mound of the salad.

Apricot Amaretto Chews recipe.

Ingredients
1 cup all-purpose flour
1 teaspoon baking soda
1 cup butter
3/4 cup packed brown sugar
1/2 cup white sugar
1 tablespoon amaretto liqueur
2 1/2 cups quick cooking oats
1 cup dried apricots
1/2 cup finely chopped almonds
2 cups sifted confectioners' sugar
3 tablespoons amaretto liqueur

Directions
Preheat oven to 375 degrees F.
In a large bowl beat the butter or margarine until softened. Add the brown sugar and sugar and beat until fluffy. Add egg and 1 tablespoon of amaretto and mix well.
Stir together flour and baking soda, and then add to the butter mixture and beat until well mixed. Stir in the oats, apricots, and almonds.
Drop by rounded teaspoons onto an ungreased cookie sheet and bake for 8-10 minutes.
Cool on cookie sheet for 1 minute, then remove and cool thoroughly on rack.
Stir together powdered sugar and enough of the 2 to 3 tablespoons of amaretto to make an icing of drizzling consistency. Drizzle over the cookies.

Burnt Brown Sugar Cake Sauce recipe.

Ingredients
2 tablespoons butter
1/2 cup brown sugar
1 cup hot water

Directions
Melt the butter in a saucepan over medium heat. Slowly stir the brown sugar into the butter, allowing it to melt completely. Bring to a boil and cook until the sugar caramelizes and gives off a burnt smell, about 2 minutes. Remove from heat and pour the hot water into the saucepan; mix until combined. You will have a sauce that is very liquid. Pour over pieces of cake and serve immediately. Best for stale white cake.

Applesauce Cake VI recipe.

Ingredients
3 cups all-purpose flour
3 teaspoons baking powder
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
2 cups white sugar
1 1/2 cups vegetable oil
2 cups applesauce
1 teaspoon vanilla extract

Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan. Sift together the flour, baking powder, baking soda, salt and cinnamon. Set aside.
In a large bowl, mix together the flour, baking powder, baking soda, salt and cinnamon. Make a well in the center and pour in the eggs, sugar, oil, applesauce and vanilla. Mix well and pour into prepared pan.
Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Amy's Sausage Apple Pie recipe.

Ingredients
1 pound ground pork sausage
1 (15.25 ounce) can apple pie filling
1 (9 inch) unbaked pie crust
1 (8 ounce) package shredded Cheddar cheese

Directions
Preheat oven to 350 degrees F (175 degrees C).
Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and combine with apple pie filling. Transfer to pie crust and top with cheese.
Bake in preheated oven for 25 to 30 minutes, or until pie crust is golden brown.

Beef Nacho Casserole recipe.

Ingredients
1 pound ground beef
1 1/2 cups chunky salsa
1 (10 ounce) can whole kernel corn, drained
3/4 cup creamy salad dressing (e.g. Miracle Whip)
1 teaspoon chili powder
2 cups crushed tortilla chips
2 cups Colby cheese

Directions
Preheat the oven to 350 degrees F (175 degrees C).
Place ground beef in a large skillet over medium-high heat. Cook, stirring to crumble, until evenly browned. Drain grease. Remove from the heat, and stir the salsa, corn, mayonnaise and chili powder into the beef. In a 2 quart casserole dish, layer the ground beef mixture, tortilla chips and cheese twice, ending with cheese on top.
Bake for 20 minutes uncovered in the preheated oven, until cheese is melted and dish is thoroughly heated.

Barley, Shrimp, and Corn Salad recipe.

Ingredients
1 cup barley
2 1/2 cups water
1 pound cooked bay shrimp
2 cups frozen corn, thawed
1/2 cup diced green bell pepper
1/2 cup diced red bell pepper
4 green onions, chopped
1 tablespoon chopped fresh thyme
1 teaspoon minced lemon zest
1/4 cup fresh lemon juice
1/4 cup olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Directions
Combine barley and water in a saucepan. Bring to a boil. Cover, reduce heat, and simmer for approximately 35 minutes.
Transfer barley to a large bowl, and toss with shrimp, corn, bell peppers, green onions, thyme, and lemon zest.
In a small bowl, whisk together lemon juice and oil. Season with salt and pepper. Pour dressing over barley salad, and toss to combine.

Apple Dumpling Cake recipe.

Ingredients
3 pounds apples - peeled, cored and sliced
2 cups all-purpose flour
1 1/2 cups white sugar
2 teaspoons baking powder
1 teaspoon salt
2 eggs, beaten
1 cup vegetable oil
1 teaspoon ground cinnamon

Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
Place sliced apples in baking dish. In a medium bowl, mix together the flour, sugar, baking powder, and salt. Stir in eggs and oil; pack on top of apples. Sprinkle with cinnamon.
Bake in preheated oven for 40 to 45 minutes, or until topping is puffed and golden brown.

Amazing Pork Chops in Cream Sauce recipe.

Ingredients
8 boneless pork chops
salt, to taste
ground black pepper, to taste
3/4 cup white wine
3/4 cup heavy cream
3 tablespoons butter
1 (8 ounce) package sliced fresh mushrooms

Directions
Melt butter in a large skillet over medium heat. Season pork chops with salt and pepper, and arrange in a single layer in pan. Pan-fry for 2 minutes on each side to brown. Pour in wine, and continue cooking for 6 minutes. Remove chops from pan.
Pour cream into the skillet, and then add mushrooms. Increase heat to high; cook for 5 minutes, stirring frequently. Return chops to pan to warm. Serve.

Applesauce Cake V recipe.

Ingredients
1/2 cup butter
1 1/2 cups white sugar
1 cup applesauce
2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup raisins
1/2 cup chopped walnuts

Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (8 inch) round pans, OR 1 (9x13 inch) pan. Sift together the flour, baking soda, salt, cinnamon and nutmeg. Set aside.
In a large bowl, cream together the butter and sugar until light and fluffy. Blend in the applesauce. Beat in the eggs one at a time. Beat in the flour mixture, mixing just until incorporated. Stir in the raisins and walnuts. Spread batter into prepared pan.
Bake in the preheated oven for 25 to 30 minutes for the 8 inch layers, OR 35 to 40 minutes for the 9x13 inch pan. Test to see if a toothpick comes out clean. Cool in the pans for 5 minutes before turning out onto cooling racks.

Barbequed Thai Style Chicken recipe.

Ingredients
1 bunch fresh cilantro with roots
3 cloves garlic, peeled
3 small red hot chile peppers, seeded and chopped
1 teaspoon ground turmeric
1 teaspoon curry powder
1 tablespoon white sugar
1 pinch salt
3 tablespoons fish sauce
1 (3 pound) chicken, cut into pieces
1/4 cup coconut milk

Directions
Cut cilantro roots off at the stem, and mince thoroughly. Set aside a few leaves for garnish. In a blender or food processor, combine cilantro roots and leaves, garlic, chile peppers, turmeric, curry powder, sugar, and salt. Process to a coarse paste. Pour in fish sauce, and blend until smooth.
Place chicken in a large shallow dish. Rub with the cilantro paste. Cover, and marinate in the refrigerator at least 3 hours, or overnight.
Preheat grill for high heat.
Lightly oil the grill grate. Place chicken on the prepared grill, and brush liberally with coconut milk. Grill chicken 8 to 15 minutes on each side, depending on the size of the pieces. Turn only once, and baste occasionally with coconut cream. Cook until browned and tender, and juices run clear.

Bittersweet Chocolate Mousse Brownies recipe.

Ingredients
6 tablespoons unsalted butter
1 (1 ounce) square unsweetened chocolate
1/2 cup white sugar
1/4 teaspoon vanilla extract
1/3 cup all-purpose flour
1/8 teaspoon baking soda
1/8 teaspoon salt
4 (1 ounce) squares bittersweet chocolate, chopped
3 tablespoons strong brewed coffee
3/4 cup heavy whipping cream
1/3 cup heavy whipping cream
1 tablespoon confectioners' sugar

Directions
Preheat oven to 350 degrees F (175 degrees C). Line an 8 inch pan with aluminum foil. Make sure to extend the foil beyond the two opposite ends of the pan. This will help in lifting brownies out of pan. Lightly butter bottom and sides of foil-lined pan.
Cut butter into pieces and melt in a saucepan over low heat. Remove pan from heat, add 1 ounce of unsweetened chocolate. Let stand 1 minute, then stir until smooth. Let cool for 10 minutes.
Whisk in 1/2 cup white sugar, 1 egg (make sure egg is at room temperature), and then vanilla. Using a wooden spoon, stir in flour, baking soda and salt just until smooth. Spread dough evenly into pan.
Bake 10-12 minutes until toothpick inserted in center comes out with a moist crumb. Do not overbake. Cool completely on wire rack.
To Make Mousse: Melt 4 ounces of bittersweet chocolate with the coffee in top of a double boiler over hot water. Stir often until smooth. Whisk in 3 egg yolks, one at a time. Remove from heat.
In a chilled medium bowl, beat 3/4 cup heavy cream just until soft peaks form. In another medium bowl, beat 3 egg whites just until soft peaks begin to form. Stir 1/4 of these beaten egg whites into the chocolate/coffee mixture, then carefully fold in the rest
Gently fold in the whipped cream. Spread chocolate mousse evenly over the top of the cooled brownie in the pan.
To Make Topping: In a chilled medium sized bowl, beat 1/3 cup heavy cream and 1 tablespoon confectioners' sugar until soft peaks form. Remove brownie from baking pan by grasping the overhanging foil. Cut into squares and transfer to serving dish. Place some whipped cream on top of each brownie and top with a chocolate espresso bean. Store in refrigerator.

Beef Burger Pie with Cheese Puff recipe.

Ingredients
2 tablespoons shortening
2 tablespoons chopped onion
1 pound ground beef
1 teaspoon salt
1/8 teaspoon ground black pepper
3 tablespoons all-purpose flour
1 (16 ounce) can diced tomatoes with juice
1/2 teaspoon Worcestershire sauce
1 (15 ounce) can carrots, drained
1 (15 ounce) can cut green beans, drained
1 cup sifted all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon mustard powder
1/2 teaspoon salt
2 tablespoons shortening
1/4 cup shredded sharp Cheddar cheese
1/2 cup milk

Directions
Preheat the oven to 350 degrees F (175 degrees C).
Melt 2 tablespoons of shortening in a large skillet over medium-high heat. Add the onion and ground beef to the pan, and cook until onion is tender and beef is browned, stirring frequently and crumbling beef. Drain fat. Season with 1 teaspoon of salt and pepper, then sprinkle 3 tablespoons of flour over the top. Pour in the tomatoes and Worcestershire sauce, and stir to blend everything. Cook for a few minutes, until slightly thickened. Stir in the carrots and green beans, then transfer to a 2 quart casserole dish.
In a medium bowl, stir together 1 cup of flour, baking powder, mustard powder and 1/2 teaspoon of salt. Cut in 2 tablespoons of shortening until only small lumps remain, then stir in the cheese and milk to make a thick batter. Spoon over the top of the casserole, and spread evenly.
Bake for 25 to 30 minutes in the preheated oven, until the top of the puff is golden brown.

Australian BBQ Meatballs recipe.

Ingredients
1 pound ground beef
1/2 cup bread crumbs
2 small onions, chopped
1 tablespoon curry powder
1 tablespoon dried Italian seasoning
1 egg, beaten
1 clove garlic, minced
1/2 cup milk
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon margarine
2 small onions, chopped
3/4 cup ketchup
1/2 cup beef stock
1/4 cup steak sauce
1/2 cup Worcestershire sauce
2 tablespoons white vinegar
2 tablespoons instant coffee granules
1/2 cup packed brown sugar
3 tablespoons lemon juice

Directions
Preheat the oven to 375 degrees F (190 degrees C). In a medium bowl, mix together the ground beef, bread crumbs, 2 onions, curry powder, Italian seasoning, egg, garlic, salt and pepper. Gradually mix in the milk until you have a nice texture for forming meatballs. You may not need all of the milk. Form the meat into balls slightly smaller than golf balls. Place them in a greased baking dish.
Bake the meatballs for 30 minutes in the preheated oven. Once the meatballs are in the oven, start making the sauce straight away.
Melt the margarine in a saucepan over medium heat. Add the remaining onions, and cook until browned. Stir in the ketchup, beef stock, steak sauce, Worcestershire sauce, vinegar, instant coffee, brown sugar and lemon juice. Bring to a boil over medium heat, and simmer, stirring occasionally, until the meatballs are done.
Remove the meatballs from the oven, and drain any excess grease. Pour the sauce over them, and return to the oven. Bake for an additional 30 minutes.
These meatballs taste even better after they have been left to rest for a while to soak up the sauce. I usually make the recipe at lunchtime and let it cool. I put it back in the oven at about 200 degrees for approximately 15 minutes to reheat for dinner. This is not necessary but it makes it taste even better!

Apricot Orange Bread recipe.

Ingredients
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
3/4 cup white sugar
1/4 cup butter or margarine, softened
1/2 cup orange juice
2 tablespoons milk
1 1/2 cups dried apricots, chopped
1/2 cup semisweet chocolate chips
1/2 cup chopped walnuts

Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan. Sift together flour, baking powder, salt and baking soda, set aside.
In a large bowl, cream together the butter or margarine and sugar until light and fluffy. Add the orange juice, milk and egg; beat well. Gradually blend in the flour mixture. Stir in the apricots, chocolate chips and walnuts. Pour batter into the prepared pan.
Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely.

Boiled Chicken recipe.

Ingredients
1 (3 pound) whole chicken
1 large onion, halved - unpeeled
3 carrots, cut into chunks - unpeeled
2 stalks celery, cut into chunks
1 tablespoon whole peppercorns
water to cover

Directions
Place chicken in a large pot with onion, carrots, celery and peppercorns; add water to cover. Cover pot and bring to a boil; reduce heat to a gentle boil and cook for about 90 minutes, or until chicken meat is falling off of the bone. Remove chicken, let cool and shred or chop the meat.