Ingredients
2 cups all-purpose flour
1/3 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1 1/2 cups shredded Cheddar cheese, divided
1/3 cup grated Parmesan cheese
1 cup buttermilk
1/4 cup vegetable oil
2 medium tart apples, peeled and chopped
Directions
In a large bowl, combine the first six ingredients; stir in 1 cup cheddar cheese and Parmesan cheese. In a small bowl, beat the egg, buttermilk and oil; stir into dry ingredients just until moistened. Fold in apples.
Fill greased or paper-lined muffin cups three-fourths full. Sprinkle with the remaining cheddar cheese. Bake at 400 degrees F for 20-22 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
7.15.2011
Banana-Chip Oat Muffins recipe.
Ingredients
1 cup quick-cooking oats
3/4 cup all-purpose flour
3/4 cup whole wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
2 tablespoons butter, softened
1/2 cup packed brown sugar
3 medium ripe bananas, mashed
2 tablespoons unsweetened applesauce
1 teaspoon vanilla extract
3/4 cup miniature semisweet chocolate chips
Directions
In a large bowl, combine the dry ingredients. In a small mixing bowl, beat butter and brown sugar until crumbly. Beat in the bananas, egg, applesauce and vanilla. Stir into dry ingredients just until moistened. Fold in chocolate chips.
Coat muffin cups with nonstick cooking spray or line with paper liners; fill three-fourths full. Bake at 350 degrees F for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
1 cup quick-cooking oats
3/4 cup all-purpose flour
3/4 cup whole wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
2 tablespoons butter, softened
1/2 cup packed brown sugar
3 medium ripe bananas, mashed
2 tablespoons unsweetened applesauce
1 teaspoon vanilla extract
3/4 cup miniature semisweet chocolate chips
Directions
In a large bowl, combine the dry ingredients. In a small mixing bowl, beat butter and brown sugar until crumbly. Beat in the bananas, egg, applesauce and vanilla. Stir into dry ingredients just until moistened. Fold in chocolate chips.
Coat muffin cups with nonstick cooking spray or line with paper liners; fill three-fourths full. Bake at 350 degrees F for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Breakfast Link Bake recipe.
Ingredients
1 (20 ounce) package Bob Evans� Hash Brown Potatoes
1 tablespoon vegetable oil
1 teaspoon salt
1/4 teaspoon black pepper
10 eggs, grade A large
3/4 cup milk
1/2 teaspoon baking powder
1/4 cup diced onion
1 (12 ounce) package Bob Evans� Original Sausage Links (uncooked)
1/4 teaspoon parsley, chopped
1 1/2 cups shredded Colby Jack or mild Cheddar cheese
Directions
Preheat oven to 375 degrees F. Grease the bottom and sides of a 13 x 9 inch pan with vegetable oil.
In a bowl, add hash browns and vegetable oil. Mix until potatoes are evenly coated. Press potatoes into bottom and up sides of pan. Put into center of oven and bake for 20-25 minutes or until browned. Remove from oven and set aside.
In a mixing bowl, whisk together the eggs, milk, baking powder, salt and pepper. Add diced onion and mix. Pour egg mixture over pre-baked potatoes. Place two rows of sausage links on top of egg mixture down the length of the pan. Cover and place in oven.
Bake for 30-35 minutes or until center is firm. Remove from oven, uncover. Top with cheese and parsley. Return to oven uncovered and bake an additional 5-10 minutes or until cheese is melted. Remove from oven; allow to set 5-10 minutes before serving.
1 (20 ounce) package Bob Evans� Hash Brown Potatoes
1 tablespoon vegetable oil
1 teaspoon salt
1/4 teaspoon black pepper
10 eggs, grade A large
3/4 cup milk
1/2 teaspoon baking powder
1/4 cup diced onion
1 (12 ounce) package Bob Evans� Original Sausage Links (uncooked)
1/4 teaspoon parsley, chopped
1 1/2 cups shredded Colby Jack or mild Cheddar cheese
Directions
Preheat oven to 375 degrees F. Grease the bottom and sides of a 13 x 9 inch pan with vegetable oil.
In a bowl, add hash browns and vegetable oil. Mix until potatoes are evenly coated. Press potatoes into bottom and up sides of pan. Put into center of oven and bake for 20-25 minutes or until browned. Remove from oven and set aside.
In a mixing bowl, whisk together the eggs, milk, baking powder, salt and pepper. Add diced onion and mix. Pour egg mixture over pre-baked potatoes. Place two rows of sausage links on top of egg mixture down the length of the pan. Cover and place in oven.
Bake for 30-35 minutes or until center is firm. Remove from oven, uncover. Top with cheese and parsley. Return to oven uncovered and bake an additional 5-10 minutes or until cheese is melted. Remove from oven; allow to set 5-10 minutes before serving.
Bourbon Balls I recipe.
Ingredients
1 cup confectioners' sugar
1/2 cup butter, softened
1/2 cup finely chopped walnuts
1/2 cup chopped raisins
2 tablespoons unsweetened cocoa powder
2 tablespoons flaked coconut
2 tablespoons bourbon
2 1/4 ounces colored candy sprinkles
Directions
Mix the butter and the confectioners' sugar until smooth. Stir in the chopped nuts, raisins, cocoa, coconut and bourbon. Refrigerate mixture until firm, about 1 hour.
Shape mixture into small balls and roll in chocolate sprinkles to coat. Work fast, as they can melt in your hands. Chill on a wax paper lined tray. Keep balls refrigerated in a covered container.
1 cup confectioners' sugar
1/2 cup butter, softened
1/2 cup finely chopped walnuts
1/2 cup chopped raisins
2 tablespoons unsweetened cocoa powder
2 tablespoons flaked coconut
2 tablespoons bourbon
2 1/4 ounces colored candy sprinkles
Directions
Mix the butter and the confectioners' sugar until smooth. Stir in the chopped nuts, raisins, cocoa, coconut and bourbon. Refrigerate mixture until firm, about 1 hour.
Shape mixture into small balls and roll in chocolate sprinkles to coat. Work fast, as they can melt in your hands. Chill on a wax paper lined tray. Keep balls refrigerated in a covered container.
Balsamic Pickled Eggs recipe.
Ingredients
1/2 onion, sliced
1/2 cup balsamic vinegar
1/2 cup water
1 tablespoon white sugar
5 cloves garlic, crushed
Directions
Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel.
Place the onion, balsamic, water, sugar, and garlic in a saucepan over high heat. Bring to a boil, then remove from stovetop, and allow to cool to room temperature. Place the eggs in a glass jar, and the vinegar over top. Cover, and refrigerate for 4 to 5 days before serving; the longer the better!
1/2 onion, sliced
1/2 cup balsamic vinegar
1/2 cup water
1 tablespoon white sugar
5 cloves garlic, crushed
Directions
Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel.
Place the onion, balsamic, water, sugar, and garlic in a saucepan over high heat. Bring to a boil, then remove from stovetop, and allow to cool to room temperature. Place the eggs in a glass jar, and the vinegar over top. Cover, and refrigerate for 4 to 5 days before serving; the longer the better!
Broccoli and Tortellini Salad recipe.
Ingredients
6 slices bacon
20 ounces fresh cheese-filled tortellini
1/2 cup mayonnaise
1/2 cup white sugar
2 teaspoons cider vinegar
3 heads fresh broccoli, cut into florets
1 cup raisins
1 cup sunflower seeds
1 red onion, finely chopped
Directions
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
Bring a large pot of lightly salted water to a boil. Cook tortellini in boiling water for 8 to 10 minutes or until al dente. Drain, and rinse under cold water.
In a small bowl, mix together mayonnaise, sugar and vinegar to make the dressing.
In a large bowl, combine broccoli, tortellini, bacon, raisins, sunflower seeds and red onion. Pour dressing over salad, and toss.
6 slices bacon
20 ounces fresh cheese-filled tortellini
1/2 cup mayonnaise
1/2 cup white sugar
2 teaspoons cider vinegar
3 heads fresh broccoli, cut into florets
1 cup raisins
1 cup sunflower seeds
1 red onion, finely chopped
Directions
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
Bring a large pot of lightly salted water to a boil. Cook tortellini in boiling water for 8 to 10 minutes or until al dente. Drain, and rinse under cold water.
In a small bowl, mix together mayonnaise, sugar and vinegar to make the dressing.
In a large bowl, combine broccoli, tortellini, bacon, raisins, sunflower seeds and red onion. Pour dressing over salad, and toss.
Australian Potato Salad recipe.
Ingredients
4 pounds white potatoes, cut into 1 inch cubes
3/4 cup bottled French salad dressing
1 cup chopped celery
6 green onions, chopped
1 1/4 cups mayonnaise
1 cup sour cream
1 tablespoon coarse grained mustard
1/2 cup chopped fresh mint leaves
1/2 cup chopped fresh dill weed
ground black pepper to taste
Directions
Place the potatoes in a large pot and fill with enough water to cover. Bring to a boil with the pot uncovered, then remove from the heat, cover and let stand for 25 minutes. Drain and transfer to a serving bowl. Stir in the French salad dressing while the potatoes are still warm. Cool for at least 1 hour.
Add the celery and green onions to the potatoes and mix in the mayonnaise, sour cream, mustard, mint, dill and pepper. Refrigerate until serving.
4 pounds white potatoes, cut into 1 inch cubes
3/4 cup bottled French salad dressing
1 cup chopped celery
6 green onions, chopped
1 1/4 cups mayonnaise
1 cup sour cream
1 tablespoon coarse grained mustard
1/2 cup chopped fresh mint leaves
1/2 cup chopped fresh dill weed
ground black pepper to taste
Directions
Place the potatoes in a large pot and fill with enough water to cover. Bring to a boil with the pot uncovered, then remove from the heat, cover and let stand for 25 minutes. Drain and transfer to a serving bowl. Stir in the French salad dressing while the potatoes are still warm. Cool for at least 1 hour.
Add the celery and green onions to the potatoes and mix in the mayonnaise, sour cream, mustard, mint, dill and pepper. Refrigerate until serving.
Balsamic Chicken Salad recipe.
Ingredients
1 (16 ounce) bottle light balsamic vinaigrette salad dressing (such as Newman's Own� Lighten Up� Balsamic Vinaigrette Dressing), divided
8 chicken tenders
1 (6 ounce) package sliced portobello mushroom caps
2 hearts of romaine lettuce, chopped
2 green onions, sliced diagonally
1 pint cherry tomatoes, cut into quarters
1 cup shredded mozzarella cheese
1/4 cup sliced fresh basil leaves
Directions
Combine 1/3 bottle of balsamic vinaigrette dressing with the chicken tenders in a bowl. Toss together sliced mushrooms with 1/3 bottle of dressing in a separate bowl. Reserve the remaining 1/3 bottle. Allow the chicken tenders and mushrooms to marinate for at least 30 minutes.
Preheat the oven's broiler, and set the oven rack about 6 inches from the heat source.
Remove the chicken tenders and mushrooms from the marinade, and drain off the excess. Broil the chicken and mushrooms until the chicken is browned and cooked through, 5 to 8 minutes. Remove the chicken and mushrooms from the heat, and slice the chicken tenders into bite-sized pieces.
To serve, divide the chopped romaine lettuce between four plates, and top each with broiled chicken and mushrooms. Sprinkle each plate with cherry tomatoes, mozzarella cheese, and sliced basil leaves; serve with the remaining vinaigrette dressing.
1 (16 ounce) bottle light balsamic vinaigrette salad dressing (such as Newman's Own� Lighten Up� Balsamic Vinaigrette Dressing), divided
8 chicken tenders
1 (6 ounce) package sliced portobello mushroom caps
2 hearts of romaine lettuce, chopped
2 green onions, sliced diagonally
1 pint cherry tomatoes, cut into quarters
1 cup shredded mozzarella cheese
1/4 cup sliced fresh basil leaves
Directions
Combine 1/3 bottle of balsamic vinaigrette dressing with the chicken tenders in a bowl. Toss together sliced mushrooms with 1/3 bottle of dressing in a separate bowl. Reserve the remaining 1/3 bottle. Allow the chicken tenders and mushrooms to marinate for at least 30 minutes.
Preheat the oven's broiler, and set the oven rack about 6 inches from the heat source.
Remove the chicken tenders and mushrooms from the marinade, and drain off the excess. Broil the chicken and mushrooms until the chicken is browned and cooked through, 5 to 8 minutes. Remove the chicken and mushrooms from the heat, and slice the chicken tenders into bite-sized pieces.
To serve, divide the chopped romaine lettuce between four plates, and top each with broiled chicken and mushrooms. Sprinkle each plate with cherry tomatoes, mozzarella cheese, and sliced basil leaves; serve with the remaining vinaigrette dressing.
Beef and Lentil Soup recipe.
Ingredients
2 tablespoons olive oil
1 pound beef chuck, cut into 1-inch cubes
salt and pepper to taste
2 large stalks celery, chopped
2 large carrots, chopped
1 large onion, chopped
6 cloves garlic, chopped
1 1/2 teaspoons dried cilantro
1 teaspoon dried oregano
2 (32 ounce) cartons chicken broth
1 (28 ounce) can diced tomatoes
2 cups dry lentils
1/4 cup chopped fresh parsley
1/2 cup grated Parmesan cheese, or to taste
Directions
Heat the olive oil in a large pot over medium-high heat until it begins to smoke. Season the beef with salt and pepper, then gently place into the hot oil, and brown on all sides, about 8 minutes. Once browned, remove the beef and set aside, reserving the remaining oil in the pot. Stir in the celery, carrot, onion, garlic, cilantro, and oregano; cook and stir until the onion has softened and turned translucent, about 8 minutes more.
Pour in the chicken broth, tomatoes, and browned beef. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the meat is beginning to turn tender, about 1 hour.
After the soup has simmered 1 hour, add the lentils, recover, and continue simmering until the lentils are tender, about 40 minutes. Season to taste with salt and pepper, then stir in the parsley. Sprinkle with Parmesan cheese to serve.
2 tablespoons olive oil
1 pound beef chuck, cut into 1-inch cubes
salt and pepper to taste
2 large stalks celery, chopped
2 large carrots, chopped
1 large onion, chopped
6 cloves garlic, chopped
1 1/2 teaspoons dried cilantro
1 teaspoon dried oregano
2 (32 ounce) cartons chicken broth
1 (28 ounce) can diced tomatoes
2 cups dry lentils
1/4 cup chopped fresh parsley
1/2 cup grated Parmesan cheese, or to taste
Directions
Heat the olive oil in a large pot over medium-high heat until it begins to smoke. Season the beef with salt and pepper, then gently place into the hot oil, and brown on all sides, about 8 minutes. Once browned, remove the beef and set aside, reserving the remaining oil in the pot. Stir in the celery, carrot, onion, garlic, cilantro, and oregano; cook and stir until the onion has softened and turned translucent, about 8 minutes more.
Pour in the chicken broth, tomatoes, and browned beef. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the meat is beginning to turn tender, about 1 hour.
After the soup has simmered 1 hour, add the lentils, recover, and continue simmering until the lentils are tender, about 40 minutes. Season to taste with salt and pepper, then stir in the parsley. Sprinkle with Parmesan cheese to serve.
Apple Butter II recipe.
Ingredients
2 (16 ounce) jars applesauce
2 1/2 cups packed brown sugar
1/2 cup distilled white vinegar
1/4 teaspoon ground cloves
1/2 teaspoon ground cinnamon
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a 2 quart casserole combine applesauce, sugar, vinegar, cloves and cinnamon. Bake uncovered for 2 1/2 hours or until mixture is very thick. Stir occasionally during baking.
Allow to cool and place in jars or freezer containers.
2 (16 ounce) jars applesauce
2 1/2 cups packed brown sugar
1/2 cup distilled white vinegar
1/4 teaspoon ground cloves
1/2 teaspoon ground cinnamon
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a 2 quart casserole combine applesauce, sugar, vinegar, cloves and cinnamon. Bake uncovered for 2 1/2 hours or until mixture is very thick. Stir occasionally during baking.
Allow to cool and place in jars or freezer containers.
Big Ed's Cajun Shrimp Soup recipe.
Ingredients
1 tablespoon butter
1/2 cup chopped green bell pepper
1/4 cup sliced green onions
1 clove garlic, minced
3 cups tomato-vegetable juice cocktail
1 (8 ounce) bottle clam juice
1/2 cup water
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
1/4 teaspoon red pepper flakes
1/2 teaspoon salt
1/2 cup uncooked long-grain white rice
3/4 pound fresh shrimp, peeled and deveined
hot pepper sauce to taste
Directions
Melt butter in a large pot over medium heat. Saute green bell pepper, onions, and garlic until tender. Stir in vegetable juice, clam juice, and water. Season with thyme, basil, red pepper, bay leaf, and salt. Bring to a boil, and stir in rice. Reduce heat, and cover. Simmer 15 minutes, until rice is tender.
Stir in shrimp, and cook 5 minutes, or until shrimp are opaque. Remove the bay leaf, and season with hot sauce.
1 tablespoon butter
1/2 cup chopped green bell pepper
1/4 cup sliced green onions
1 clove garlic, minced
3 cups tomato-vegetable juice cocktail
1 (8 ounce) bottle clam juice
1/2 cup water
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
1/4 teaspoon red pepper flakes
1/2 teaspoon salt
1/2 cup uncooked long-grain white rice
3/4 pound fresh shrimp, peeled and deveined
hot pepper sauce to taste
Directions
Melt butter in a large pot over medium heat. Saute green bell pepper, onions, and garlic until tender. Stir in vegetable juice, clam juice, and water. Season with thyme, basil, red pepper, bay leaf, and salt. Bring to a boil, and stir in rice. Reduce heat, and cover. Simmer 15 minutes, until rice is tender.
Stir in shrimp, and cook 5 minutes, or until shrimp are opaque. Remove the bay leaf, and season with hot sauce.
Bavarian Style Meatballs recipe.
Ingredients
12 fluid ounces tomato-based chili sauce
1 (16 ounce) can whole cranberry sauce
27 ounces Bavarian-style sauerkraut, undrained
1 cup water
1 cup packed brown sugar
1 (16 ounce) package frozen meatballs
Directions
In a medium size mixing bowl, combine chili sauce, cranberry sauce, sauerkraut, water, and brown sugar. Mix well. Pour sauce and meatballs in a slow cooker, stir.
Cook, covered, at a medium temperature for 4 hours. Stir occasionally to coat meatballs.
12 fluid ounces tomato-based chili sauce
1 (16 ounce) can whole cranberry sauce
27 ounces Bavarian-style sauerkraut, undrained
1 cup water
1 cup packed brown sugar
1 (16 ounce) package frozen meatballs
Directions
In a medium size mixing bowl, combine chili sauce, cranberry sauce, sauerkraut, water, and brown sugar. Mix well. Pour sauce and meatballs in a slow cooker, stir.
Cook, covered, at a medium temperature for 4 hours. Stir occasionally to coat meatballs.
Argentine Corn Pie recipe.
Ingredients
2 cups frozen corn
1 tablespoon vegetable oil
3/4 cup onion, chopped
2 cups milk
1/4 cup cornstarch
1/4 cup butter
1 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 (9 inch) unbaked pie crust
1 egg, beaten
Directions
Preheat an oven to 375 degrees F (190 degrees C).
Place 1 egg into a saucepan cover with water by 1 inch. Cover the saucepan and bring the water to a boil. Once the water is boiling, immediately remove from the heat and let the egg stand in the hot water for 15 minutes. Pour out the hot water and cool the egg under cold running water in the sink; peel and chop the egg. Meanwhile, bring a saucepan of water to a boil. Stir in the corn and return to a boil. Cook for 2 minutes; strain and set aside to cool.
Heat the vegetable oil in a saucepan over medium heat. Stir in the onion, and cook until the onion has softened and turned translucent, about 5 minutes. Pour the milk into the saucepan and whisk in the cornstarch. Add the butter, nutmeg, salt, and pepper. Bring to a simmer whisking constantly, then cook for 2 minutes until the butter has melted and the sauce has thickened. Stir in the hard boiled egg and corn; pour into the pie crust. Brush the crust with the beaten egg.
Bake in the preheated oven until the crust and the pie are golden brown, about 25 minutes.
2 cups frozen corn
1 tablespoon vegetable oil
3/4 cup onion, chopped
2 cups milk
1/4 cup cornstarch
1/4 cup butter
1 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 (9 inch) unbaked pie crust
1 egg, beaten
Directions
Preheat an oven to 375 degrees F (190 degrees C).
Place 1 egg into a saucepan cover with water by 1 inch. Cover the saucepan and bring the water to a boil. Once the water is boiling, immediately remove from the heat and let the egg stand in the hot water for 15 minutes. Pour out the hot water and cool the egg under cold running water in the sink; peel and chop the egg. Meanwhile, bring a saucepan of water to a boil. Stir in the corn and return to a boil. Cook for 2 minutes; strain and set aside to cool.
Heat the vegetable oil in a saucepan over medium heat. Stir in the onion, and cook until the onion has softened and turned translucent, about 5 minutes. Pour the milk into the saucepan and whisk in the cornstarch. Add the butter, nutmeg, salt, and pepper. Bring to a simmer whisking constantly, then cook for 2 minutes until the butter has melted and the sauce has thickened. Stir in the hard boiled egg and corn; pour into the pie crust. Brush the crust with the beaten egg.
Bake in the preheated oven until the crust and the pie are golden brown, about 25 minutes.
Applesauce Oatmeal Cookies recipe.
Ingredients
1/3 cup butter, softened
2/3 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/2 cup applesauce
1 1/4 cups all-purpose flour
1 1/4 cups rolled oats
Directions
In bowl beat butter till creamy. Add brown sugar, cinnamon, and baking soda. Stir until combined. Mix in applesauce and egg. Add flour, a little at a time. Stir in oats.
Drop dough onto ungreased cookie sheets. Bake at 375 degrees F (190 degrees C) for 8 to 10 minutes or until lightly browned. Enjoy!
1/3 cup butter, softened
2/3 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/2 cup applesauce
1 1/4 cups all-purpose flour
1 1/4 cups rolled oats
Directions
In bowl beat butter till creamy. Add brown sugar, cinnamon, and baking soda. Stir until combined. Mix in applesauce and egg. Add flour, a little at a time. Stir in oats.
Drop dough onto ungreased cookie sheets. Bake at 375 degrees F (190 degrees C) for 8 to 10 minutes or until lightly browned. Enjoy!
Broccoli Rabe with Portobello Mushroom recipe.
Ingredients
1/2 cup extra-virgin olive oil
3 cloves garlic, minced
1/2 cup red onion, chopped
3 sprigs fresh thyme, chopped
2 portobello mushroom caps, cut into 1/4-inch pieces
sea salt and freshly ground black pepper to taste
2 bunches broccoli rabe, ends trimmed, and cut into 2-inch pieces
1/4 cup grated Parmesan cheese, or as needed
Directions
Heat the olive oil in a large skillet over medium heat. Stir in the garlic and onion, and cook until the onion has softened, and the garlic begins to brown, about 10 minutes. Stir in the thyme and portobello mushrooms, then turn the heat to low. Season to taste with salt and pepper, and cook until the mushrooms have reduced but are not browning, 30 to 35 minutes.
Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the broccoli rabe, recover, and steam until tender, about 6 minutes. Once the broccoli rabe has cooked, toss it with the mushroom mixture, and sprinkle with Parmesan cheese to serve.
1/2 cup extra-virgin olive oil
3 cloves garlic, minced
1/2 cup red onion, chopped
3 sprigs fresh thyme, chopped
2 portobello mushroom caps, cut into 1/4-inch pieces
sea salt and freshly ground black pepper to taste
2 bunches broccoli rabe, ends trimmed, and cut into 2-inch pieces
1/4 cup grated Parmesan cheese, or as needed
Directions
Heat the olive oil in a large skillet over medium heat. Stir in the garlic and onion, and cook until the onion has softened, and the garlic begins to brown, about 10 minutes. Stir in the thyme and portobello mushrooms, then turn the heat to low. Season to taste with salt and pepper, and cook until the mushrooms have reduced but are not browning, 30 to 35 minutes.
Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the broccoli rabe, recover, and steam until tender, about 6 minutes. Once the broccoli rabe has cooked, toss it with the mushroom mixture, and sprinkle with Parmesan cheese to serve.
Blueberry Orange Bread recipe.
Ingredients
2 cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup orange juice
1/3 cup water
2 tablespoons butter or margarine, melted
2 tablespoons grated orange peel
3/4 cup fresh or frozen blueberries
Directions
In a large bowl, combine the first five ingredients. In another bowl, combine egg, orange juice, water, butter and orange peel. Add to dry ingredients just until combined. Fold in the blueberries. Pour into a greased and floured 8-in. x 4-in. x 2-in. loaf pan. Bake at 350 degrees F for 65-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack.
2 cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup orange juice
1/3 cup water
2 tablespoons butter or margarine, melted
2 tablespoons grated orange peel
3/4 cup fresh or frozen blueberries
Directions
In a large bowl, combine the first five ingredients. In another bowl, combine egg, orange juice, water, butter and orange peel. Add to dry ingredients just until combined. Fold in the blueberries. Pour into a greased and floured 8-in. x 4-in. x 2-in. loaf pan. Bake at 350 degrees F for 65-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack.
Boston Cream Cake recipe.
Ingredients
1 (18.25 ounce) package yellow cake mix
1 (5 ounce) package instant vanilla pudding mix
1 (16 ounce) package prepared chocolate frosting
Directions
Make cake according to package directions, using two 8 inch round pans. allow cake to cool completely.
Mix pudding according to package directions, spread between layers.
Place chocolate icing, uncovered, in microwave for 30 seconds until thin, pour over top of cake until it runs down sides. Refrigerate for 1 hour.
1 (18.25 ounce) package yellow cake mix
1 (5 ounce) package instant vanilla pudding mix
1 (16 ounce) package prepared chocolate frosting
Directions
Make cake according to package directions, using two 8 inch round pans. allow cake to cool completely.
Mix pudding according to package directions, spread between layers.
Place chocolate icing, uncovered, in microwave for 30 seconds until thin, pour over top of cake until it runs down sides. Refrigerate for 1 hour.
Beef Sirloin Salad with Dried Cherries recipe.
Ingredients
1 1/4 pounds boneless beef top sirloin steak, cut 1 inch thick
8 cups torn Boston lettuce
1/2 cup crumbled blue cheese
1/2 cup dried cherries or dried cranberries
1/2 cup pine nuts or coarsely chopped walnuts, toasted
1/2 cup olive oil
1/4 cup red wine vinegar
2 cloves garlic, crushed
1 teaspoon salt
3/4 teaspoon pepper
Directions
In medium bowl, whisk together dressing ingredients. Remove and reserve 1/2 cup; cover and refrigerate.
Trim fat from beef steak. Cut steak lengthwise in half and then crosswise into 1/8 to 1/4-inch thick strips. Add beef to remaining dressing; toss to coat. Cover and marinate in refrigerator 30 minutes.
Remove beef from marinade; discard marinade. Heat large nonstick skillet over medium-high heat until hot. Add beef (1/2 at a time) and stir-fry 1 to 2 minutes or until outside surface is no longer pink. (Do not overcook.) Remove from skillet with slotted spoon.
In large bowl, combine lettuce and reserved dressing; toss to coat. Arrange beef over lettuce; sprinkle with cheese, cherries and nuts. Serve immediately.
1 1/4 pounds boneless beef top sirloin steak, cut 1 inch thick
8 cups torn Boston lettuce
1/2 cup crumbled blue cheese
1/2 cup dried cherries or dried cranberries
1/2 cup pine nuts or coarsely chopped walnuts, toasted
1/2 cup olive oil
1/4 cup red wine vinegar
2 cloves garlic, crushed
1 teaspoon salt
3/4 teaspoon pepper
Directions
In medium bowl, whisk together dressing ingredients. Remove and reserve 1/2 cup; cover and refrigerate.
Trim fat from beef steak. Cut steak lengthwise in half and then crosswise into 1/8 to 1/4-inch thick strips. Add beef to remaining dressing; toss to coat. Cover and marinate in refrigerator 30 minutes.
Remove beef from marinade; discard marinade. Heat large nonstick skillet over medium-high heat until hot. Add beef (1/2 at a time) and stir-fry 1 to 2 minutes or until outside surface is no longer pink. (Do not overcook.) Remove from skillet with slotted spoon.
In large bowl, combine lettuce and reserved dressing; toss to coat. Arrange beef over lettuce; sprinkle with cheese, cherries and nuts. Serve immediately.
Best Bircher Meusli recipe.
Ingredients
2 cups rolled oats
3 tablespoons raisins
3 tablespoons honey
1 1/2 cups plain yogurt
1 1/4 cups soy milk
Directions
In a large glass bowl, stir together the oats, raisins, honey, yogurt and soy milk. Cover and refrigerate overnight before serving.
2 cups rolled oats
3 tablespoons raisins
3 tablespoons honey
1 1/2 cups plain yogurt
1 1/4 cups soy milk
Directions
In a large glass bowl, stir together the oats, raisins, honey, yogurt and soy milk. Cover and refrigerate overnight before serving.
Bilo Walter's Easy Herb Potatoes recipe.
Ingredients
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon garlic salt
1 teaspoon dried rosemary, crushed
1/4 teaspoon ground black pepper
2 small Vidalia onions, wedged
3 large carrots, sliced diagonally
2 red potatoes, chopped
Directions
Heat a barbeque to a high heat, or preheat oven to 400 degrees F (200 degrees C).
In a 9x13 inch baking dish combine olive oil, vinegar, garlic salt, rosemary, and ground black pepper. Place carrots, potatoes, and onions into the dish and toss to coat.
Bake or grill, turning occasionally, until tender (approximately 40 minutes).
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon garlic salt
1 teaspoon dried rosemary, crushed
1/4 teaspoon ground black pepper
2 small Vidalia onions, wedged
3 large carrots, sliced diagonally
2 red potatoes, chopped
Directions
Heat a barbeque to a high heat, or preheat oven to 400 degrees F (200 degrees C).
In a 9x13 inch baking dish combine olive oil, vinegar, garlic salt, rosemary, and ground black pepper. Place carrots, potatoes, and onions into the dish and toss to coat.
Bake or grill, turning occasionally, until tender (approximately 40 minutes).
Broccoli Bites recipe.
Ingredients
3 tablespoons prepared Dijon-style mustard
4 tablespoons honey
2 cups broccoli florets
1 cup shredded Cheddar cheese
1/2 cup sifted all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon vegetable oil
1/2 cup vegetable oil for frying
Directions
To make the sauce: In a small bowl, stir together the mustard and honey. Set aside.
Chop florets into small pieces or pulse lightly in food processor. Toss in a mixing bowl with shredded cheese. Set aside.
Beat egg and stir in the milk. Sift flour, baking powder, and salt together and combine them with the egg and milk mixture, beating well. Beat in 1/2 teaspoon oil as well. Pour mixture over broccoli and cheese and toss to coat well.
In a large skillet or saucepan heat oil to 375 degrees F (190 degrees C).
Drop broccoli mixture by spoonfuls into 375 degrees F (190 degrees C) oil and fry until golden brown. Serve with honey mustard sauce.
3 tablespoons prepared Dijon-style mustard
4 tablespoons honey
2 cups broccoli florets
1 cup shredded Cheddar cheese
1/2 cup sifted all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon vegetable oil
1/2 cup vegetable oil for frying
Directions
To make the sauce: In a small bowl, stir together the mustard and honey. Set aside.
Chop florets into small pieces or pulse lightly in food processor. Toss in a mixing bowl with shredded cheese. Set aside.
Beat egg and stir in the milk. Sift flour, baking powder, and salt together and combine them with the egg and milk mixture, beating well. Beat in 1/2 teaspoon oil as well. Pour mixture over broccoli and cheese and toss to coat well.
In a large skillet or saucepan heat oil to 375 degrees F (190 degrees C).
Drop broccoli mixture by spoonfuls into 375 degrees F (190 degrees C) oil and fry until golden brown. Serve with honey mustard sauce.
Bonaparte with Pecans and Cranberries recipe.
Ingredients
1 (500 gram) package Bonaparte cheese, chilled
1/2 cup pecans, toasted and chopped
1/2 cup homemade or commercial cranberry sauce
baguette slices and assorted crackers
pecan halves for garnish
Directions
With a sharp knife, cut the rind off the top of the cheese. Cover with chopped nuts, pressing them gently into the cheese. Spoon the cranberry sauce uniformly over the top to cover, and sprinkle with more chopped nuts.
Place the cheese on a microwave-safe soup plate and microwave at medium-high power for about 3 minutes.
Garnish with pecan halves and serve immediately with bread and crackers and a spoon for spreading.
1 (500 gram) package Bonaparte cheese, chilled
1/2 cup pecans, toasted and chopped
1/2 cup homemade or commercial cranberry sauce
baguette slices and assorted crackers
pecan halves for garnish
Directions
With a sharp knife, cut the rind off the top of the cheese. Cover with chopped nuts, pressing them gently into the cheese. Spoon the cranberry sauce uniformly over the top to cover, and sprinkle with more chopped nuts.
Place the cheese on a microwave-safe soup plate and microwave at medium-high power for about 3 minutes.
Garnish with pecan halves and serve immediately with bread and crackers and a spoon for spreading.
Banana and Chocolate Bread Pudding recipe.
Ingredients
2 cups milk
1 cup SPLENDA� No Calorie Sweetener, Granulated
1 tablespoon vanilla extract
4 cups cubed French bread
2 bananas, sliced
1 cup semisweet chocolate chips
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
In a large mixing bowl, mix eggs, milk, SPLENDA� Granulated Sweetener, and vanilla until smooth. Stir in bread, bananas, and chocolate chips, and let rest 5 minutes for bread to soak. Pour into prepared pan.
Line a roasting pan with a damp kitchen towel. Place loaf pan on towel inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with water to reach halfway up the sides of the loaf pan. Bake in preheated oven for 1 hour, or until a knife inserted in the center comes out clean.
2 cups milk
1 cup SPLENDA� No Calorie Sweetener, Granulated
1 tablespoon vanilla extract
4 cups cubed French bread
2 bananas, sliced
1 cup semisweet chocolate chips
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
In a large mixing bowl, mix eggs, milk, SPLENDA� Granulated Sweetener, and vanilla until smooth. Stir in bread, bananas, and chocolate chips, and let rest 5 minutes for bread to soak. Pour into prepared pan.
Line a roasting pan with a damp kitchen towel. Place loaf pan on towel inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with water to reach halfway up the sides of the loaf pan. Bake in preheated oven for 1 hour, or until a knife inserted in the center comes out clean.
Apple Cream Coffee Cake recipe.
Ingredients
1/2 cup chopped walnuts
2 teaspoons ground cinnamon
1 1/2 cups sugar, divided
1/2 cup butter or margarine, softened
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1 medium apple - peeled, cored and thinly sliced
Directions
Combine nuts, cinnamon and 1/2 cup sugar; set aside. In a large mixing bowl, cream butter; gradually add remaining sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Blend in vanilla. Combine dry ingredients; add to creamed mixture alternately with sour cream, beating well after each addition. Spread half of the batter in a well greased 10-in. tube pan with a removable bottom. Top with apple slices; sprinkle with half of the nut mixture. To with remaining batter, then with remaining nut mixture. Bake at 375 degrees F for 40 minutes or until cake tests done. Remove from oven; let stand 30 minutes. Loosen sides of cake; lift cake with removable bottom from pan. Cool. Before serving, carefully lift cake from pan.
1/2 cup chopped walnuts
2 teaspoons ground cinnamon
1 1/2 cups sugar, divided
1/2 cup butter or margarine, softened
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1 medium apple - peeled, cored and thinly sliced
Directions
Combine nuts, cinnamon and 1/2 cup sugar; set aside. In a large mixing bowl, cream butter; gradually add remaining sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Blend in vanilla. Combine dry ingredients; add to creamed mixture alternately with sour cream, beating well after each addition. Spread half of the batter in a well greased 10-in. tube pan with a removable bottom. Top with apple slices; sprinkle with half of the nut mixture. To with remaining batter, then with remaining nut mixture. Bake at 375 degrees F for 40 minutes or until cake tests done. Remove from oven; let stand 30 minutes. Loosen sides of cake; lift cake with removable bottom from pan. Cool. Before serving, carefully lift cake from pan.
Bacon-Wrapped Scallops with Cream Sauce recipe.
Ingredients
10 bacon strips
10 large sea scallops
1 cup whipping cream
2 tablespoons Dijon mustard
2 tablespoons maple syrup
1/8 teaspoon salt
Directions
Place bacon in an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 350 degrees F for 7-10 minutes or until partially cooked and lightly browned. Drain on paper towels. Wrap each strip of bacon around a scallop; secure with toothpicks. In a saucepan, bring cream to a boil. Reduce heat; about 8 minutes. Stir in the mustard, syrup and salt. Bring to a boil and boil for 2 minutes. Meanwhile, place the scallops on a greased baking sheet. Bake at 400 degrees F for 8-12 minutes or until firm and opaque. Serve with the cream sauce.
10 bacon strips
10 large sea scallops
1 cup whipping cream
2 tablespoons Dijon mustard
2 tablespoons maple syrup
1/8 teaspoon salt
Directions
Place bacon in an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 350 degrees F for 7-10 minutes or until partially cooked and lightly browned. Drain on paper towels. Wrap each strip of bacon around a scallop; secure with toothpicks. In a saucepan, bring cream to a boil. Reduce heat; about 8 minutes. Stir in the mustard, syrup and salt. Bring to a boil and boil for 2 minutes. Meanwhile, place the scallops on a greased baking sheet. Bake at 400 degrees F for 8-12 minutes or until firm and opaque. Serve with the cream sauce.
Baked Potato Soup IV recipe.
Ingredients
4 large potatoes, peeled and diced
8 cups water
1 (12 fluid ounce) can evaporated milk
16 ounces heavy cream
1/2 cup sour cream
3 tablespoons butter
1/2 teaspoon onion salt
1/2 teaspoon garlic powder
salt to taste
freshly ground pepper, to taste
Directions
Place the potatoes and water in a large saucepan. Bring to a boil. Reduce heat and simmer 1 hour, or until potatoes are very soft.
Mix the evaporated milk, heavy cream, sour cream, butter, onion salt, garlic powder, salt and pepper with the potatoes. Simmer 2 hours, stirring occasionally, until liquid has reduced by 1/3.
Scoop out and drain 1 to 2 cups of the mixture and thoroughly mash with a potato masher. Return to mixture. Garnish and serve.
4 large potatoes, peeled and diced
8 cups water
1 (12 fluid ounce) can evaporated milk
16 ounces heavy cream
1/2 cup sour cream
3 tablespoons butter
1/2 teaspoon onion salt
1/2 teaspoon garlic powder
salt to taste
freshly ground pepper, to taste
Directions
Place the potatoes and water in a large saucepan. Bring to a boil. Reduce heat and simmer 1 hour, or until potatoes are very soft.
Mix the evaporated milk, heavy cream, sour cream, butter, onion salt, garlic powder, salt and pepper with the potatoes. Simmer 2 hours, stirring occasionally, until liquid has reduced by 1/3.
Scoop out and drain 1 to 2 cups of the mixture and thoroughly mash with a potato masher. Return to mixture. Garnish and serve.
Apple Carrot Muffins recipe.
Ingredients
1 3/4 cups raisin bran cereal
1 1/4 cups all-purpose flour
3/4 cup sugar
1 1/4 teaspoons baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
3/4 cup buttermilk
1/4 cup canola oil
3/4 cup finely chopped peeled tart apple
3/4 cup grated carrots
1/4 cup chopped walnuts
Directions
In a bowl, combine the first six ingredients. In a small bowl, beat the egg, buttermilk and oil. Stir into dry ingredients just until moistened. Fold in apple, carrots and walnuts. Fill paper-lined muffin cups or cups coated with nonstick cooking spray three-fourths full. Bake at 400 degrees F for 20-23 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
1 3/4 cups raisin bran cereal
1 1/4 cups all-purpose flour
3/4 cup sugar
1 1/4 teaspoons baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
3/4 cup buttermilk
1/4 cup canola oil
3/4 cup finely chopped peeled tart apple
3/4 cup grated carrots
1/4 cup chopped walnuts
Directions
In a bowl, combine the first six ingredients. In a small bowl, beat the egg, buttermilk and oil. Stir into dry ingredients just until moistened. Fold in apple, carrots and walnuts. Fill paper-lined muffin cups or cups coated with nonstick cooking spray three-fourths full. Bake at 400 degrees F for 20-23 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Apple-Topped Chops recipe.
Ingredients
6 pork chops, 3/4 inch thick
1 tablespoon cooking oil
1 medium onion, thinly sliced into rings
1/2 cup raisins, divided
3 medium apples, cut into 1/2-inch slices
1 cup apple juice
1 tablespoon brown sugar
1 teaspoon salt
1/2 teaspoon dried basil, crushed
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
Directions
In a large skillet, brown pork chops in oil over medium heat. Place in an ungreased 3-qt. baking dish. Place onion rings over the chops. Sprinkle with two-thirds of the raisins. Arrange the apple slices on top and sprinkle with remaining raisins. Combine the apple juice, brown sugar, salt, basil, nutmeg and cloves; pour over all. Cover and bake at 350 degrees F for 1 hour. Uncover and bake 30 minutes longer or until meat is tender.
6 pork chops, 3/4 inch thick
1 tablespoon cooking oil
1 medium onion, thinly sliced into rings
1/2 cup raisins, divided
3 medium apples, cut into 1/2-inch slices
1 cup apple juice
1 tablespoon brown sugar
1 teaspoon salt
1/2 teaspoon dried basil, crushed
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
Directions
In a large skillet, brown pork chops in oil over medium heat. Place in an ungreased 3-qt. baking dish. Place onion rings over the chops. Sprinkle with two-thirds of the raisins. Arrange the apple slices on top and sprinkle with remaining raisins. Combine the apple juice, brown sugar, salt, basil, nutmeg and cloves; pour over all. Cover and bake at 350 degrees F for 1 hour. Uncover and bake 30 minutes longer or until meat is tender.
Baked Spinach Artichoke Dip recipe.
Ingredients
1 (10 ounce) package frozen chopped spinach, thawed
1 (14 ounce) can artichoke hearts, drained and chopped
1/2 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
1/4 teaspoon ground white pepper
1 teaspoon lemon juice
1/4 cup grated Parmesan cheese
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, combine spinach, artichoke hearts, 1/2 cup Parmesan cheese, mozzarella cheese, white pepper, and lemon juice. Mix well, and spoon mixture into a 1 quart baking dish. Top with remaining 1/4 cup parmesan cheese.
Bake for 15 to 20 minutes, or until hot and bubbly.
1 (10 ounce) package frozen chopped spinach, thawed
1 (14 ounce) can artichoke hearts, drained and chopped
1/2 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
1/4 teaspoon ground white pepper
1 teaspoon lemon juice
1/4 cup grated Parmesan cheese
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, combine spinach, artichoke hearts, 1/2 cup Parmesan cheese, mozzarella cheese, white pepper, and lemon juice. Mix well, and spoon mixture into a 1 quart baking dish. Top with remaining 1/4 cup parmesan cheese.
Bake for 15 to 20 minutes, or until hot and bubbly.
Apricot Crumble recipe.
Ingredients
8 cups fresh apricots, pitted and coarsely chopped
3 tablespoons lemon juice
4 cups rolled oats
1/2 cup brown sugar
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 cup butter
1/4 cup water
1/2 cup heavy cream, whipped (optional)
Directions
Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
Toss the apricots with the lemon juice in a bowl; set aside. Combine oats, brown sugar, cinnamon, cloves, and nutmeg in a bowl. Cut in the butter with a knife or pastry blender until mixture resembles coarse crumbs. Set 2 cups of the oat mixture aside in a bowl. Mix the water into the remaining oat mixture until well blended; pat mixture into the prepared baking dish to make a crust. Spread the apricots evenly over the crust, and top with the reserved crumble mixture.
Bake in the preheated oven until the topping is lightly browned, 35 to 40 minutes. Served hot with whipped cream.
8 cups fresh apricots, pitted and coarsely chopped
3 tablespoons lemon juice
4 cups rolled oats
1/2 cup brown sugar
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 cup butter
1/4 cup water
1/2 cup heavy cream, whipped (optional)
Directions
Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
Toss the apricots with the lemon juice in a bowl; set aside. Combine oats, brown sugar, cinnamon, cloves, and nutmeg in a bowl. Cut in the butter with a knife or pastry blender until mixture resembles coarse crumbs. Set 2 cups of the oat mixture aside in a bowl. Mix the water into the remaining oat mixture until well blended; pat mixture into the prepared baking dish to make a crust. Spread the apricots evenly over the crust, and top with the reserved crumble mixture.
Bake in the preheated oven until the topping is lightly browned, 35 to 40 minutes. Served hot with whipped cream.
Applesauce Oat Cake recipe.
Ingredients
1 3/4 cups applesauce
1 cup quick-cooking oats
1/2 cup butter flavored shortening
3/4 cup packed brown sugar
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground cloves
2 cups confectioners' sugar
2 tablespoons butter or margarine, softened
2 tablespoons milk
1/2 teaspoon vanilla extract
Directions
In a small saucepan, bring the applesauce to a slow boil. Stir in oats; remove from the heat. Cover and let stand for 20 minutes.
In a mixing bowl, cream shortening and brown sugar. Add egg; mix well. Combine the flour, baking soda, cinnamon, salt and cloves; add to the creamed mixture alternately with applesauce mixture. Pour into a greased 8-in. square baking pan. Bake at 350 degrees F for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
In a mixing bowl, combine the frosting ingredients; beat until smooth. Frost cooled cake.
1 3/4 cups applesauce
1 cup quick-cooking oats
1/2 cup butter flavored shortening
3/4 cup packed brown sugar
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground cloves
2 cups confectioners' sugar
2 tablespoons butter or margarine, softened
2 tablespoons milk
1/2 teaspoon vanilla extract
Directions
In a small saucepan, bring the applesauce to a slow boil. Stir in oats; remove from the heat. Cover and let stand for 20 minutes.
In a mixing bowl, cream shortening and brown sugar. Add egg; mix well. Combine the flour, baking soda, cinnamon, salt and cloves; add to the creamed mixture alternately with applesauce mixture. Pour into a greased 8-in. square baking pan. Bake at 350 degrees F for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
In a mixing bowl, combine the frosting ingredients; beat until smooth. Frost cooled cake.
Blueberry-Lemon Pound Cake recipe.
Ingredients
2 cups butter, softened
3 cups white sugar
1 cup milk, room temperature
2 teaspoons lemon extract
1 tablespoon baking powder
4 cups unbleached all-purpose flour
1 teaspoon grated lemon zest
2 cups fresh blueberries
Directions
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the lemon extract. Combine the flour, baking powder, and lemon zest; stir into the batter alternating with the milk. I like to use a spatula and stir by hand, mixing just until blended so the batter is not over mixed. Be sure to scrape the bottom and sides of the bowl often. Fold in the blueberries. Spoon the batter into the prepared pan.
Bake for 1 hour in the preheated oven, or until a toothpick inserted into the center comes out clean. Let cool in the pan for at least 10 minutes, then invert onto a wire rack to cool completely.
2 cups butter, softened
3 cups white sugar
1 cup milk, room temperature
2 teaspoons lemon extract
1 tablespoon baking powder
4 cups unbleached all-purpose flour
1 teaspoon grated lemon zest
2 cups fresh blueberries
Directions
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the lemon extract. Combine the flour, baking powder, and lemon zest; stir into the batter alternating with the milk. I like to use a spatula and stir by hand, mixing just until blended so the batter is not over mixed. Be sure to scrape the bottom and sides of the bowl often. Fold in the blueberries. Spoon the batter into the prepared pan.
Bake for 1 hour in the preheated oven, or until a toothpick inserted into the center comes out clean. Let cool in the pan for at least 10 minutes, then invert onto a wire rack to cool completely.
Banana Bonkers recipe.
Ingredients
3 cups fresh grapefruit juice
2 cups lemon sherbet
1 cup crushed ice
Directions
Puree bananas in a blender or food processor. In a gallon pitcher combine pureed bananas, grapefruit juice, lemon sherbet and crushed ice. Stir and serve.
3 cups fresh grapefruit juice
2 cups lemon sherbet
1 cup crushed ice
Directions
Puree bananas in a blender or food processor. In a gallon pitcher combine pureed bananas, grapefruit juice, lemon sherbet and crushed ice. Stir and serve.
Butter Crunch Pudding recipe.
Ingredients
1 cup all-purpose flour
1/2 cup flaked coconut
1/4 cup packed brown sugar
1/2 cup cold butter or margarine
2 cups cold milk
1 (3.4 ounce) package instant lemon pudding mix, or flavor of your choice
Directions
In a bowl, combine flour, coconut and sugar; cut in butter until crumbly. Spread in a 15-in. x 10-in. x 1-in. baking pan.
Bake at 375 degrees for 15 minutes, stirring once. Cool slightly. Meanwhile, in a mixing bowl, beat milk and pudding mix for 1 minute or until slightly thickened; chill 5 minutes. Spoon half of crumbs into four bowls. Top with pudding and rest of crumbs.
1 cup all-purpose flour
1/2 cup flaked coconut
1/4 cup packed brown sugar
1/2 cup cold butter or margarine
2 cups cold milk
1 (3.4 ounce) package instant lemon pudding mix, or flavor of your choice
Directions
In a bowl, combine flour, coconut and sugar; cut in butter until crumbly. Spread in a 15-in. x 10-in. x 1-in. baking pan.
Bake at 375 degrees for 15 minutes, stirring once. Cool slightly. Meanwhile, in a mixing bowl, beat milk and pudding mix for 1 minute or until slightly thickened; chill 5 minutes. Spoon half of crumbs into four bowls. Top with pudding and rest of crumbs.
Asian Noodles recipe.
Ingredients
1 (8 ounce) package capellini pasta
1/2 cup fresh shiitake mushrooms, stemmed and sliced
1 red bell peppers, sliced
1/4 cup rice vinegar
3 tablespoons soy sauce
1 tablespoon vegetable oil
1 teaspoon grated fresh ginger
1 tablespoon chopped fresh parsley
Directions
Bring a large pot of water to a boil. Cook pasta according to package directions; add mushrooms and pepper during last 2 minutes of cooking.
Combine vinegar, soy sauce, oil, and ginger to make dressing.
Drain pasta and vegetables. Transfer to a serving bowl; combine with dressing. Sprinkle with parsley before serving.
1 (8 ounce) package capellini pasta
1/2 cup fresh shiitake mushrooms, stemmed and sliced
1 red bell peppers, sliced
1/4 cup rice vinegar
3 tablespoons soy sauce
1 tablespoon vegetable oil
1 teaspoon grated fresh ginger
1 tablespoon chopped fresh parsley
Directions
Bring a large pot of water to a boil. Cook pasta according to package directions; add mushrooms and pepper during last 2 minutes of cooking.
Combine vinegar, soy sauce, oil, and ginger to make dressing.
Drain pasta and vegetables. Transfer to a serving bowl; combine with dressing. Sprinkle with parsley before serving.
Baked Corn Casserole recipe.
Ingredients
1/4 cup butter
2 (3 ounce) packages cream cheese
1 (11.25 ounce) can whole kernel corn, drained
1 (15 ounce) can cream-style corn
1 (4 ounce) can chopped green chile peppers
1/2 cup chopped onion
1 (6 ounce) can French-fried onions
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a medium size bowl, cream together butter and cream cheese. Mix in whole kernel corn, cream-style corn, chiles, chopped onions, and 1/2 can of the French-fried onions. Pour mixture into a 1 quart casserole dish.
Bake in a 350 degrees F (175 degrees C) oven for 15 minutes. Remove from oven and sprinkle the remaining French-fried onions over the top of the casserole. Return to the oven and bake an additional 15 minutes.
1/4 cup butter
2 (3 ounce) packages cream cheese
1 (11.25 ounce) can whole kernel corn, drained
1 (15 ounce) can cream-style corn
1 (4 ounce) can chopped green chile peppers
1/2 cup chopped onion
1 (6 ounce) can French-fried onions
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a medium size bowl, cream together butter and cream cheese. Mix in whole kernel corn, cream-style corn, chiles, chopped onions, and 1/2 can of the French-fried onions. Pour mixture into a 1 quart casserole dish.
Bake in a 350 degrees F (175 degrees C) oven for 15 minutes. Remove from oven and sprinkle the remaining French-fried onions over the top of the casserole. Return to the oven and bake an additional 15 minutes.
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