Ingredients
2 (10 ounce) packages extra-sharp Cheddar cheese (such as Cracker Barrel�), shredded
3 tablespoons minced garlic
1 (12 ounce) bottle amber beer
1/4 teaspoon cayenne pepper, or to taste
Directions
Place the shredded cheese and garlic in the bowl of a food processor. With food processor running, slowly pour in the beer, scraping sides of the bowl as necessary; process until evenly blended. Season with cayenne pepper to taste. Transfer to a serving bowl, cover, and chill until ready to serve.
9.01.2011
Bacon, Avocado and Cheese Omelet recipe.
Ingredients
2 cups finely chopped tomatoes, seeded
1/2 cup finely chopped onion
2 jalapeno peppers, or to taste, seeded and minced
4 tablespoons minced fresh cilantro
Salt and pepper to taste
3 tablespoons fresh lime or lemon juice
12 large eggs
6 tablespoons water
Salt and pepper to taste
3 tablespoons Crisco� Baking Sticks All-Vegetable Shortening
9 slices lean bacon, cooked and crumbled
2 small avocados, peeled and cut into 1/2-inch pieces
1 1/2 cups coarsely grated Monterey Jack cheese
Directions
Stir together, in a small bowl, tomato, onion, jalapeno, cilantro, lime juice, and salt and pepper to taste.
Whisk together eggs, water, and salt and pepper to taste. Heat 1/2 tablespoon CRISCO�, in an 8-inch skillet, preferably non-stick, over moderately high heat, until the foam subsides. Pour in 1/6 the egg mixture evenly over bottom of skillet. Cook for 1 minute, or until it is set.
Sprinkle 1/2 the omelet with 1/6 of the bacon, 1/6 of the avocado and 1/6 of the Monterey Jack cheese; cook the omelet for 1 minute, or until it is set.
Fold omelet over the filling, transfer to a plate and keep warm.
Repeat in the same manner with the remaining CRISCO�, egg mixture, bacon, avocado and Monterey Jack cheese.
Serve omelets with the salsa.
2 cups finely chopped tomatoes, seeded
1/2 cup finely chopped onion
2 jalapeno peppers, or to taste, seeded and minced
4 tablespoons minced fresh cilantro
Salt and pepper to taste
3 tablespoons fresh lime or lemon juice
12 large eggs
6 tablespoons water
Salt and pepper to taste
3 tablespoons Crisco� Baking Sticks All-Vegetable Shortening
9 slices lean bacon, cooked and crumbled
2 small avocados, peeled and cut into 1/2-inch pieces
1 1/2 cups coarsely grated Monterey Jack cheese
Directions
Stir together, in a small bowl, tomato, onion, jalapeno, cilantro, lime juice, and salt and pepper to taste.
Whisk together eggs, water, and salt and pepper to taste. Heat 1/2 tablespoon CRISCO�, in an 8-inch skillet, preferably non-stick, over moderately high heat, until the foam subsides. Pour in 1/6 the egg mixture evenly over bottom of skillet. Cook for 1 minute, or until it is set.
Sprinkle 1/2 the omelet with 1/6 of the bacon, 1/6 of the avocado and 1/6 of the Monterey Jack cheese; cook the omelet for 1 minute, or until it is set.
Fold omelet over the filling, transfer to a plate and keep warm.
Repeat in the same manner with the remaining CRISCO�, egg mixture, bacon, avocado and Monterey Jack cheese.
Serve omelets with the salsa.
Baby Carrots And Brussels Sprouts Glazed With Brown Sugar and Pepper recipe.
Ingredients
2 pounds baby carrots
2 pounds Brussels sprouts, trimmed and scored
1 1/2 cups chicken broth
6 tablespoons butter
1/3 cup packed brown sugar
1 tablespoon ground black pepper
Directions
Blanch carrots in a large pot of boiling salted water until crisp-tender, about 4 minutes. Transfer carrots to bowl of ice water using slotted spoon. Return water to boil. Add sprouts and blanch until crisp-tender, about 5 minutes. Transfer to another bowl of ice water. Drain vegetables, and refrigerate if making ahead.
Bring stock, butter or margarine, and brown sugar to a boil in a heavy large skillet. Stir until sugar dissolves. Boil until reduced by half, about 7 minutes. Can be prepared 6 hours ahead; return to boil before continuing. Add carrots. Cook until almost tender and sauce begins to coat, shaking pan occasionally, about 6 minutes. Add Brussels sprouts and pepper. Cook until heated through, stirring occasionally, about 4 minutes.
2 pounds baby carrots
2 pounds Brussels sprouts, trimmed and scored
1 1/2 cups chicken broth
6 tablespoons butter
1/3 cup packed brown sugar
1 tablespoon ground black pepper
Directions
Blanch carrots in a large pot of boiling salted water until crisp-tender, about 4 minutes. Transfer carrots to bowl of ice water using slotted spoon. Return water to boil. Add sprouts and blanch until crisp-tender, about 5 minutes. Transfer to another bowl of ice water. Drain vegetables, and refrigerate if making ahead.
Bring stock, butter or margarine, and brown sugar to a boil in a heavy large skillet. Stir until sugar dissolves. Boil until reduced by half, about 7 minutes. Can be prepared 6 hours ahead; return to boil before continuing. Add carrots. Cook until almost tender and sauce begins to coat, shaking pan occasionally, about 6 minutes. Add Brussels sprouts and pepper. Cook until heated through, stirring occasionally, about 4 minutes.
Broccoli Blue Cheese Strata recipe.
Ingredients
1 cup blue cheese dressing
1/4 cup butter, melted
1/4 teaspoon salt, or to taste
1/4 teaspoon ground black pepper, or to taste
1 teaspoon minced garlic, or to taste
1/2 teaspoon dried thyme
1/2 teaspoon dried savory
1 (1 pound) loaf sliced white bread
1 (10 ounce) package frozen chopped broccoli, thawed
1 (8 ounce) package shredded Cheddar cheese
Directions
Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish.
In a large bowl, whisk together the eggs, milk, salad dressing and melted butter. Season with salt, pepper, garlic, thyme and savory.
Place enough slices of bread into the prepared baking dish to cover the bottom. Spread the thawed broccoli over the bread. Pour half of the egg mixture over. Make another layer of bread slices, and pour the remaining egg mixture over. Cover with shredded Cheddar cheese.
Bake for 45 minutes in the preheated oven, or until the strata is golden brown and puffy. Let stand for a few minutes before cutting into squares to serve.
1 cup blue cheese dressing
1/4 cup butter, melted
1/4 teaspoon salt, or to taste
1/4 teaspoon ground black pepper, or to taste
1 teaspoon minced garlic, or to taste
1/2 teaspoon dried thyme
1/2 teaspoon dried savory
1 (1 pound) loaf sliced white bread
1 (10 ounce) package frozen chopped broccoli, thawed
1 (8 ounce) package shredded Cheddar cheese
Directions
Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish.
In a large bowl, whisk together the eggs, milk, salad dressing and melted butter. Season with salt, pepper, garlic, thyme and savory.
Place enough slices of bread into the prepared baking dish to cover the bottom. Spread the thawed broccoli over the bread. Pour half of the egg mixture over. Make another layer of bread slices, and pour the remaining egg mixture over. Cover with shredded Cheddar cheese.
Bake for 45 minutes in the preheated oven, or until the strata is golden brown and puffy. Let stand for a few minutes before cutting into squares to serve.
Banana-Date Muffins recipe.
Ingredients
2 1/8 cups all-purpose flour
2 tablespoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup sugar
1/2 cup reduced-calorie margarine
3 medium ripe bananas, mashed
1 1/2 teaspoons vanilla extract
3/4 cup bran flakes cereal
12 dates, pitted and chopped
Directions
Preheat the oven to 400 degrees F (200 degrees C). Grease a muffin pan with non-stick spray or line with paper muffin liners. Sift together the flour, baking powder, cinnamon and salt; set aside.
In a medium bowl, cream together the sugar, margarine and egg with an electric mixer until light and fluffy. Mix in bananas, vanilla, cereal and dates. Blend in dry ingredients until just incorporated. Spoon into prepared muffin cups to about 2/3 full.
Bake for 20 to 25 minutes in the preheated oven, until a toothpick inserted into the center comes out clean. Cool in pan over a wire rack for at least 10 minutes before removing muffins from the pan.
2 1/8 cups all-purpose flour
2 tablespoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup sugar
1/2 cup reduced-calorie margarine
3 medium ripe bananas, mashed
1 1/2 teaspoons vanilla extract
3/4 cup bran flakes cereal
12 dates, pitted and chopped
Directions
Preheat the oven to 400 degrees F (200 degrees C). Grease a muffin pan with non-stick spray or line with paper muffin liners. Sift together the flour, baking powder, cinnamon and salt; set aside.
In a medium bowl, cream together the sugar, margarine and egg with an electric mixer until light and fluffy. Mix in bananas, vanilla, cereal and dates. Blend in dry ingredients until just incorporated. Spoon into prepared muffin cups to about 2/3 full.
Bake for 20 to 25 minutes in the preheated oven, until a toothpick inserted into the center comes out clean. Cool in pan over a wire rack for at least 10 minutes before removing muffins from the pan.
Better-Than-Takeout Thai Stir-Fry recipe.
Ingredients
1/2 cup chicken broth
2 cups sliced mushrooms
1/2 sweet onion, sliced
1 small head broccoli, cut into spears
1 tablespoon tamari or soy sauce
1/4 cup creamy peanut butter
1 pinch red pepper flakes (optional)
1 (12 ounce) package shredded coleslaw mix
3 cups bean sprouts
1 (9 ounce) package diced cooked chicken breast meat
1 tablespoon toasted sesame seeds (optional)
Directions
Bring the chicken broth to a boil in a large, deep skillet over medium-high heat. Add the mushrooms, onion, and broccoli; cover, and steam until tender, about 5 minutes. Stir in tamari, peanut butter, and pepper flakes until smooth. Add the coleslaw mix, bean sprouts, and chicken; cook until heated through. Sprinkle with toasted sesame seeds to garnish.
1/2 cup chicken broth
2 cups sliced mushrooms
1/2 sweet onion, sliced
1 small head broccoli, cut into spears
1 tablespoon tamari or soy sauce
1/4 cup creamy peanut butter
1 pinch red pepper flakes (optional)
1 (12 ounce) package shredded coleslaw mix
3 cups bean sprouts
1 (9 ounce) package diced cooked chicken breast meat
1 tablespoon toasted sesame seeds (optional)
Directions
Bring the chicken broth to a boil in a large, deep skillet over medium-high heat. Add the mushrooms, onion, and broccoli; cover, and steam until tender, about 5 minutes. Stir in tamari, peanut butter, and pepper flakes until smooth. Add the coleslaw mix, bean sprouts, and chicken; cook until heated through. Sprinkle with toasted sesame seeds to garnish.
Best Marinara recipe.
Ingredients
2 tablespoons vegetable oil
1 cup chopped onion
2 cloves garlic, minced
2 stalks celery, chopped
1 1/2 (28 ounce) cans crushed tomatoes
1 (6 ounce) can tomato paste
2 teaspoons dried parsley
1 teaspoon dried basil
1 teaspoon dried oregano
salt and pepper to taste
Directions
Heat oil in large skillet over medium heat. Stir in onion, garlic and celery and cook until soft. Pour in tomatoes and tomato paste, stir, reduce heat and simmer 5 minutes. Stir in parsley, basil, oregano, salt and pepper; simmer 15 minutes, uncovered. Serve.
2 tablespoons vegetable oil
1 cup chopped onion
2 cloves garlic, minced
2 stalks celery, chopped
1 1/2 (28 ounce) cans crushed tomatoes
1 (6 ounce) can tomato paste
2 teaspoons dried parsley
1 teaspoon dried basil
1 teaspoon dried oregano
salt and pepper to taste
Directions
Heat oil in large skillet over medium heat. Stir in onion, garlic and celery and cook until soft. Pour in tomatoes and tomato paste, stir, reduce heat and simmer 5 minutes. Stir in parsley, basil, oregano, salt and pepper; simmer 15 minutes, uncovered. Serve.
Bierocks (German Meat Turnovers) recipe.
Ingredients
2 (1 pound) loaves frozen bread dough, thawed
1 pound ground beef
1 onion, chopped
1 clove garlic, crushed
1 1/2 teaspoons salt
1 1/2 teaspoons lemon pepper
1 small head cabbage, chopped
2 tablespoons Worcestershire sauce
2 teaspoons caraway seeds
1/2 cup melted butter
Directions
Saute beef, onion and garlic, salt and lemon pepper in a large skillet over medium high heat, until beef is browned. Add cabbage, Worcestershire sauce and caraway seeds. Cook until cabbage is limp; drain liquid from mixture.
Preheat oven to 350 degrees F (175 degrees C).
On a lightly floured board, roll each loaf of dough into a 12 inch circle. Cut each circle into 6 wedges. Spoon cabbage/beef filling onto center of each dough piece, dividing equally. Pull three points of each wedge up to the center and pinch to seal. Place bierocks on a lightly greased cookie sheet. If desired, brush dough with melted butter or egg wash (1 egg white with 2 tablespoons water).
Bake in preheated oven for 30 minutes, or until golden brown. Serve hot, or wrap and freeze for heating later.
2 (1 pound) loaves frozen bread dough, thawed
1 pound ground beef
1 onion, chopped
1 clove garlic, crushed
1 1/2 teaspoons salt
1 1/2 teaspoons lemon pepper
1 small head cabbage, chopped
2 tablespoons Worcestershire sauce
2 teaspoons caraway seeds
1/2 cup melted butter
Directions
Saute beef, onion and garlic, salt and lemon pepper in a large skillet over medium high heat, until beef is browned. Add cabbage, Worcestershire sauce and caraway seeds. Cook until cabbage is limp; drain liquid from mixture.
Preheat oven to 350 degrees F (175 degrees C).
On a lightly floured board, roll each loaf of dough into a 12 inch circle. Cut each circle into 6 wedges. Spoon cabbage/beef filling onto center of each dough piece, dividing equally. Pull three points of each wedge up to the center and pinch to seal. Place bierocks on a lightly greased cookie sheet. If desired, brush dough with melted butter or egg wash (1 egg white with 2 tablespoons water).
Bake in preheated oven for 30 minutes, or until golden brown. Serve hot, or wrap and freeze for heating later.
Apple Cranberry Pie recipe.
Ingredients
1 cup dried cranberries
2/3 cup white sugar
3 tablespoons all-purpose flour
1/2 teaspoon ground allspice
2 1/4 pounds Pippin apples - peeled, cored and thinly sliced
1 1/2 tablespoons brandy
1 teaspoon vanilla extract
1 recipe pastry for a 9 inch double crust pie
Directions
Preheat oven to 375 degrees F (190 degrees C.) Position oven rack in the bottom third of the oven.
In a medium bowl, toss together the dried cranberries, sugar, flour and allspice. Mix in the apples, brandy and vanilla. Place bottom crust into a 9 inch round pie pan so that it hangs 1 inch over the edges. Pour filling into the crust and cover with top crust. Seal and flute the edges. Cut slits in the top using a small knife.
Bake in the preheated oven for 60 to 65 minutes, or until apples are tender and crust is golden.
1 cup dried cranberries
2/3 cup white sugar
3 tablespoons all-purpose flour
1/2 teaspoon ground allspice
2 1/4 pounds Pippin apples - peeled, cored and thinly sliced
1 1/2 tablespoons brandy
1 teaspoon vanilla extract
1 recipe pastry for a 9 inch double crust pie
Directions
Preheat oven to 375 degrees F (190 degrees C.) Position oven rack in the bottom third of the oven.
In a medium bowl, toss together the dried cranberries, sugar, flour and allspice. Mix in the apples, brandy and vanilla. Place bottom crust into a 9 inch round pie pan so that it hangs 1 inch over the edges. Pour filling into the crust and cover with top crust. Seal and flute the edges. Cut slits in the top using a small knife.
Bake in the preheated oven for 60 to 65 minutes, or until apples are tender and crust is golden.
Blueberry Streusel Cobbler recipe.
Ingredients
1 pint fresh or frozen blueberries
1 (14 ounce) can EAGLE BRAND� Sweetened Condensed Milk
2 teaspoons grated lemon peel
3/4 cup cold butter or margarine
2 cups biscuit baking mix, divided
1/2 cup firmly packed brown sugar
2 tablespoons cold butter or margarine
1/2 cup chopped nuts
Blueberry Sauce:
1/2 cup sugar
1 tablespoon cornstarch
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup water
1 pint blueberries
Directions
Preheat oven to 325 degrees F. In bowl, combine blueberries, sweetened condensed milk and lemon peel.
In large bowl, cut 3/4 cup butter into 1 1/2 cups biscuit mix until crumbly; stir in blueberry mixture. Spread in greased 9-inch square baking pan.
In small bowl, combine remaining 1/2 cup biscuit mix and brown sugar; cut in remaining 2 tablespoons butter until crumbly. Add nuts. Sprinkle over cobbler.
Bake 65 to 70 minutes. Serve warm with vanilla ice cream and Blueberry Sauce. Store leftovers covered in refrigerator.
Blueberry Sauce: In saucepan, combine sugar, cornstarch, cinnamon, and nutmeg. Gradually add water. Cook and stir until thickened. Stir in blueberries; cook and stir until hot.
1 pint fresh or frozen blueberries
1 (14 ounce) can EAGLE BRAND� Sweetened Condensed Milk
2 teaspoons grated lemon peel
3/4 cup cold butter or margarine
2 cups biscuit baking mix, divided
1/2 cup firmly packed brown sugar
2 tablespoons cold butter or margarine
1/2 cup chopped nuts
Blueberry Sauce:
1/2 cup sugar
1 tablespoon cornstarch
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup water
1 pint blueberries
Directions
Preheat oven to 325 degrees F. In bowl, combine blueberries, sweetened condensed milk and lemon peel.
In large bowl, cut 3/4 cup butter into 1 1/2 cups biscuit mix until crumbly; stir in blueberry mixture. Spread in greased 9-inch square baking pan.
In small bowl, combine remaining 1/2 cup biscuit mix and brown sugar; cut in remaining 2 tablespoons butter until crumbly. Add nuts. Sprinkle over cobbler.
Bake 65 to 70 minutes. Serve warm with vanilla ice cream and Blueberry Sauce. Store leftovers covered in refrigerator.
Blueberry Sauce: In saucepan, combine sugar, cornstarch, cinnamon, and nutmeg. Gradually add water. Cook and stir until thickened. Stir in blueberries; cook and stir until hot.
Brandi's Best Burgers recipe.
Ingredients
2 pounds lean ground beef
1 packet dry onion soup mix
1/2 cup water
1 teaspoon hot pepper sauce
3/4 cup dried bread crumbs
Directions
Preheat an outdoor grill for medium high heat and lightly oil grate.
In a large bowl, combine the beef, onion soup mix, water, hot sauce and bread crumbs. Mix together well and form into patties.
Grill patties over medium high heat for 10 to 20 minutes, or to desired doneness.
2 pounds lean ground beef
1 packet dry onion soup mix
1/2 cup water
1 teaspoon hot pepper sauce
3/4 cup dried bread crumbs
Directions
Preheat an outdoor grill for medium high heat and lightly oil grate.
In a large bowl, combine the beef, onion soup mix, water, hot sauce and bread crumbs. Mix together well and form into patties.
Grill patties over medium high heat for 10 to 20 minutes, or to desired doneness.
Buckwheat and Bacon Side Dish recipe.
Ingredients
1 teaspoon olive oil
2 shallots, finely chopped
1 clove garlic, minced
2 bacon strips, chopped
1/4 cup uncooked medium roasted buckwheat groats
3/4 cup chicken stock
1/3 cup coarsely chopped flat-leaf parsley
salt and coarsely ground pepper to taste
Directions
Heat the olive oil in a saucepan over medium heat. Stir in the shallots and garlic; cook until softened and light brown. Add the bacon pieces and buckwheat; cook and stir until the buckwheat turns orangeish brown, about 5 minutes.
Add the stock and bring to a boil over medium-high heat. Reduce the heat to low and simmer gently until the liquid is absorbed and the buckwheat is tender,13 to 15 minutes. Toss with the parsley, and season to taste with salt and pepper. Serve immediately.
1 teaspoon olive oil
2 shallots, finely chopped
1 clove garlic, minced
2 bacon strips, chopped
1/4 cup uncooked medium roasted buckwheat groats
3/4 cup chicken stock
1/3 cup coarsely chopped flat-leaf parsley
salt and coarsely ground pepper to taste
Directions
Heat the olive oil in a saucepan over medium heat. Stir in the shallots and garlic; cook until softened and light brown. Add the bacon pieces and buckwheat; cook and stir until the buckwheat turns orangeish brown, about 5 minutes.
Add the stock and bring to a boil over medium-high heat. Reduce the heat to low and simmer gently until the liquid is absorbed and the buckwheat is tender,13 to 15 minutes. Toss with the parsley, and season to taste with salt and pepper. Serve immediately.
Blended Berry Pancakes recipe.
Ingredients
1 cup pancake mix
3/4 cup water
10 whole frozen strawberries
1/2 cup frozen blueberries
1 teaspoon brown sugar, or to taste (optional)
Directions
Preheat a pancake griddle to medium heat. Whisk together the pancake mix and water in a bowl.
Place the still-frozen strawberries into a blender, and pulse several times to break the berries up into small pieces. Mix the chopped strawberries and the frozen blueberries into the batter until the fruit is well distributed.
Grease the griddle with butter, and pour about 1/4 cup of batter per pancake onto the griddle. Allow the bottom side to brown and the batter to form air holes; sprinkle the uncooked side with brown sugar, if desired, and flip to brown the other side.
1 cup pancake mix
3/4 cup water
10 whole frozen strawberries
1/2 cup frozen blueberries
1 teaspoon brown sugar, or to taste (optional)
Directions
Preheat a pancake griddle to medium heat. Whisk together the pancake mix and water in a bowl.
Place the still-frozen strawberries into a blender, and pulse several times to break the berries up into small pieces. Mix the chopped strawberries and the frozen blueberries into the batter until the fruit is well distributed.
Grease the griddle with butter, and pour about 1/4 cup of batter per pancake onto the griddle. Allow the bottom side to brown and the batter to form air holes; sprinkle the uncooked side with brown sugar, if desired, and flip to brown the other side.
Balsamic Green Bean Salad recipe.
Ingredients
1 pound fresh green beans, trimmed
2 tablespoons chopped shallots
2 tablespoons chopped garlic
1/4 cup balsamic vinegar
1/4 cup olive oil
Directions
Place green beans in a large saucepan. Fill with enough water to cover green beans, and bring to a boil over high heat. Reduce heat to medium low, and simmer 10 minutes. Drain, and let cool.
In a bowl, stir together shallots, garlic, balsamic vinegar, and oil. Pour over green beans. Cover, and refrigerate at least 1 hour. Serve cold.
1 pound fresh green beans, trimmed
2 tablespoons chopped shallots
2 tablespoons chopped garlic
1/4 cup balsamic vinegar
1/4 cup olive oil
Directions
Place green beans in a large saucepan. Fill with enough water to cover green beans, and bring to a boil over high heat. Reduce heat to medium low, and simmer 10 minutes. Drain, and let cool.
In a bowl, stir together shallots, garlic, balsamic vinegar, and oil. Pour over green beans. Cover, and refrigerate at least 1 hour. Serve cold.
Aggression ( Oatmeal ) Cookies recipe.
Ingredients
6 cups rolled oats
3 cups packed brown sugar
3 cups butter
3 cups all-purpose flour
1 tablespoon baking soda
Directions
Put ingredients together in a bowl. For each child's bowl, use 1 cup oatmeal, 1/2 cup brown sugar, 1/2 cup butter or margarine, 1/2 cup of flour, and 1/2 teaspoon of baking soda.
Then mash, knead, and squeeze with hands until there aren't any lumps of butter. Form into small balls not as big as a walnut. Put on ungreased cookie sheet. Butter the bottom of a small glass and dip in granulated sugar. Flatten each ball of dough, dipping glass in sugar each time.
Bake at 350 degrees F (180 degrees C) for 10 to 12 minutes. Let cool on cookie rack.
6 cups rolled oats
3 cups packed brown sugar
3 cups butter
3 cups all-purpose flour
1 tablespoon baking soda
Directions
Put ingredients together in a bowl. For each child's bowl, use 1 cup oatmeal, 1/2 cup brown sugar, 1/2 cup butter or margarine, 1/2 cup of flour, and 1/2 teaspoon of baking soda.
Then mash, knead, and squeeze with hands until there aren't any lumps of butter. Form into small balls not as big as a walnut. Put on ungreased cookie sheet. Butter the bottom of a small glass and dip in granulated sugar. Flatten each ball of dough, dipping glass in sugar each time.
Bake at 350 degrees F (180 degrees C) for 10 to 12 minutes. Let cool on cookie rack.
Barbecue Chicken Wings recipe.
Ingredients
3 pounds whole chicken wings
2 cups ketchup
1/2 cup honey
2 tablespoons lemon juice
2 tablespoons vegetable oil
2 tablespoons soy sauce
2 tablespoons Worcestershire sauce
1 tablespoon paprika
4 garlic cloves, minced
1 1/2 teaspoons curry powder
1/2 teaspoon pepper
1/8 teaspoon hot pepper sauce
Directions
Cut chicken wings into three sections; discard wing tips. Place wings in a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350 degrees F for 35-40 minutes or until juices run clear.
In a bowl, combine the remaining ingredients. Pour 1/2 cup into a 3-qt. slow cooker. Drain chicken wings; add to slow cooker. Drizzle with remaining sauce. Cover and cook on low for 1 hour, basting occasionally.
3 pounds whole chicken wings
2 cups ketchup
1/2 cup honey
2 tablespoons lemon juice
2 tablespoons vegetable oil
2 tablespoons soy sauce
2 tablespoons Worcestershire sauce
1 tablespoon paprika
4 garlic cloves, minced
1 1/2 teaspoons curry powder
1/2 teaspoon pepper
1/8 teaspoon hot pepper sauce
Directions
Cut chicken wings into three sections; discard wing tips. Place wings in a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350 degrees F for 35-40 minutes or until juices run clear.
In a bowl, combine the remaining ingredients. Pour 1/2 cup into a 3-qt. slow cooker. Drain chicken wings; add to slow cooker. Drizzle with remaining sauce. Cover and cook on low for 1 hour, basting occasionally.
Arugula and Watermelon Salad recipe.
Ingredients
2 (5 ounce) packages arugula
1/2 large watermelon, seeded and cubed
1 red onion, sliced
1 cup crumbled feta cheese
1 1/2 cups balsamic vinaigrette
Directions
Toss the arugula, watermelon, red onion, and feta cheese with the balsamic vinaigrette in a large bowl. Serve cold.
2 (5 ounce) packages arugula
1/2 large watermelon, seeded and cubed
1 red onion, sliced
1 cup crumbled feta cheese
1 1/2 cups balsamic vinaigrette
Directions
Toss the arugula, watermelon, red onion, and feta cheese with the balsamic vinaigrette in a large bowl. Serve cold.
Baked Spaghetti Squash with Beef and Veggies recipe.
Ingredients
1 spaghetti squash, halved and seeded
1 pound ground beef
1/2 cup diced green bell pepper
1/2 cup diced red bell pepper
1/4 cup diced red onion
1 clove garlic, chopped
1 (14.5 ounce) can Italian-style diced tomatoes, drained
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 1/4 cups shredded sharp Cheddar cheese
Directions
Preheat oven to 375 degrees F (190 degrees C).
Place squash on a baking sheet, and bake 40 minutes, or until tender. Remove from heat, cool, and shred pulp with a fork.
Reduce oven temperature to 350 degrees F (175 degrees C). Lightly grease a casserole dish.
In a skillet over medium heat, cook the ground beef until evenly brown. Drain, and mix in the green pepper, red pepper, red onion, and garlic. Continue to cook and stir until vegetables are tender.
Mix the shredded squash and tomatoes into the skillet, and season with oregano, basil, salt, and pepper. Cook and stir until heated through. Remove skillet from heat, and mix in 2 cups cheese until melted. Transfer to the prepared casserole dish.
Bake 25 minutes in the preheated oven. Sprinkle with remaining cheese, and continue baking 5 minutes, until cheese is melted.
1 spaghetti squash, halved and seeded
1 pound ground beef
1/2 cup diced green bell pepper
1/2 cup diced red bell pepper
1/4 cup diced red onion
1 clove garlic, chopped
1 (14.5 ounce) can Italian-style diced tomatoes, drained
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 1/4 cups shredded sharp Cheddar cheese
Directions
Preheat oven to 375 degrees F (190 degrees C).
Place squash on a baking sheet, and bake 40 minutes, or until tender. Remove from heat, cool, and shred pulp with a fork.
Reduce oven temperature to 350 degrees F (175 degrees C). Lightly grease a casserole dish.
In a skillet over medium heat, cook the ground beef until evenly brown. Drain, and mix in the green pepper, red pepper, red onion, and garlic. Continue to cook and stir until vegetables are tender.
Mix the shredded squash and tomatoes into the skillet, and season with oregano, basil, salt, and pepper. Cook and stir until heated through. Remove skillet from heat, and mix in 2 cups cheese until melted. Transfer to the prepared casserole dish.
Bake 25 minutes in the preheated oven. Sprinkle with remaining cheese, and continue baking 5 minutes, until cheese is melted.
Brooke's Best Bombshell Brownies recipe.
Ingredients
1 cup butter, melted
3 cups white sugar
1 tablespoon vanilla extract
1 1/2 cups all-purpose flour
1 cup unsweetened cocoa powder
1 teaspoon salt
1 cup semisweet chocolate chips
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 baking dish.
Combine the melted butter, sugar, and vanilla in a large bowl. Beat in the eggs, one at a time, mixing well after each, until thoroughly blended.
Sift together the flour, cocoa powder, and salt. Gradually stir the flour mixture into the chocolate mixture until blended. Stir in the chocolate morsels. Spread the batter evenly into the prepared baking dish.
Bake in preheated oven until an inserted toothpick comes out clean, 35 to 40 minutes. Remove, and cool pan on wire rack before cutting.
1 cup butter, melted
3 cups white sugar
1 tablespoon vanilla extract
1 1/2 cups all-purpose flour
1 cup unsweetened cocoa powder
1 teaspoon salt
1 cup semisweet chocolate chips
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 baking dish.
Combine the melted butter, sugar, and vanilla in a large bowl. Beat in the eggs, one at a time, mixing well after each, until thoroughly blended.
Sift together the flour, cocoa powder, and salt. Gradually stir the flour mixture into the chocolate mixture until blended. Stir in the chocolate morsels. Spread the batter evenly into the prepared baking dish.
Bake in preheated oven until an inserted toothpick comes out clean, 35 to 40 minutes. Remove, and cool pan on wire rack before cutting.
Burmese Chicken Curry recipe.
Ingredients
2 1/4 pounds skinless, boneless chicken thighs, cut into chunks
2 teaspoons curry powder
1/2 teaspoon garam masala
1 teaspoon salt
2 onions, chopped
1 tablespoon minced garlic
1 teaspoon minced fresh ginger root
1/2 teaspoon cayenne pepper
2 teaspoons paprika
2 tablespoons water
5 teaspoons corn oil
2 tomatoes, chopped
1 teaspoon minced lemon grass
1 tablespoon fish sauce
1 cup water
Directions
Rub chicken thighs with curry powder, garam masala, salt. Cover and set aside. Place onion, garlic, ginger, cayenne pepper, and paprika in a blender with 2 tablespoons of water and blend into a smooth paste.
Heat the oil in a large, lidded skillet over medium heat. Cook and stir onion mixture until darkened, about 7 minutes. Stir in chicken thighs and cook for 3 to 4 minutes, then add tomatoes, lemon grass, and fish sauce. Cook for 2 minutes. Stir in 1 cup of water and bring the curry to a boil. Cover and reduce heat to low and cook until the chicken begins to fall apart, stirring occasionally, 25 to 35 minutes. Remove lid and increase heat. Cook until the sauce is reduced, about 5 minutes. Skim off excess oil from the top and discard.
2 1/4 pounds skinless, boneless chicken thighs, cut into chunks
2 teaspoons curry powder
1/2 teaspoon garam masala
1 teaspoon salt
2 onions, chopped
1 tablespoon minced garlic
1 teaspoon minced fresh ginger root
1/2 teaspoon cayenne pepper
2 teaspoons paprika
2 tablespoons water
5 teaspoons corn oil
2 tomatoes, chopped
1 teaspoon minced lemon grass
1 tablespoon fish sauce
1 cup water
Directions
Rub chicken thighs with curry powder, garam masala, salt. Cover and set aside. Place onion, garlic, ginger, cayenne pepper, and paprika in a blender with 2 tablespoons of water and blend into a smooth paste.
Heat the oil in a large, lidded skillet over medium heat. Cook and stir onion mixture until darkened, about 7 minutes. Stir in chicken thighs and cook for 3 to 4 minutes, then add tomatoes, lemon grass, and fish sauce. Cook for 2 minutes. Stir in 1 cup of water and bring the curry to a boil. Cover and reduce heat to low and cook until the chicken begins to fall apart, stirring occasionally, 25 to 35 minutes. Remove lid and increase heat. Cook until the sauce is reduced, about 5 minutes. Skim off excess oil from the top and discard.
Apple Spice Cake recipe.
Ingredients
2 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1/2 teaspoon salt
1 cup butter, softened
2 cups white sugar
1 teaspoon baking soda
1 tablespoon warm water
1 teaspoon vanilla extract
3 apples - peeled, cored and chopped
1/2 cup raisins
1/4 cup confectioners' sugar for dusting
Directions
Preheat oven to 350 degrees F (175 degrees C). Butter a 10 inch tube pan. Cover raisins with warm water, let soak for 10 minutes and then drain. Whisk together flour, spices, and salt. Set aside.
Cream together butter or margarine and sugar. Mix in eggs and vanilla. Stir together soda and 1 tablespoon warm water, and mix into the sugar mixture. Stir in flour mixture, apples, and strained raisins until well blended. Pour batter into prepared pan.
Bake for approximately 1 hour, or until a tester comes out clean. Cool in pan. Once cool, shake pan to loosen cake. Turn onto plate, and dust with confectioners' sugar.
2 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1/2 teaspoon salt
1 cup butter, softened
2 cups white sugar
1 teaspoon baking soda
1 tablespoon warm water
1 teaspoon vanilla extract
3 apples - peeled, cored and chopped
1/2 cup raisins
1/4 cup confectioners' sugar for dusting
Directions
Preheat oven to 350 degrees F (175 degrees C). Butter a 10 inch tube pan. Cover raisins with warm water, let soak for 10 minutes and then drain. Whisk together flour, spices, and salt. Set aside.
Cream together butter or margarine and sugar. Mix in eggs and vanilla. Stir together soda and 1 tablespoon warm water, and mix into the sugar mixture. Stir in flour mixture, apples, and strained raisins until well blended. Pour batter into prepared pan.
Bake for approximately 1 hour, or until a tester comes out clean. Cool in pan. Once cool, shake pan to loosen cake. Turn onto plate, and dust with confectioners' sugar.
Beef Sirloin Steak with Baby Spinach recipe.
Ingredients
2 tablespoons olive oil
1 (1 pound) boneless beef sirloin steak, 3/4-inch thick, cut into 4 pieces
1 large onion, sliced
1 small red pepper, chopped
3 cloves garlic, minced
1 (10.75 ounce) can Campbell's� Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1/2 cup water
2 tablespoons balsamic vinegar
1 tablespoon chopped fresh rosemary leaves
1 (7 ounce) bag fresh baby spinach
Hot mashed potatoes
Directions
Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add the beef and cook until well browned on both sides. Remove the beef from the skillet. Pour off any fat.
Heat the remaining oil in the skillet. Add the onion and pepper and cook for 1 minute, stirring occasionally. Add the garlic and cook until the vegetables are tender-crisp, stirring often.
Stir the soup, water, vinegar and rosemary in the skillet and heat to a boil. Return the beef to the skillet. Reduce the heat to medium. Stir in the spinach. Cover and cook the beef for 2 minutes for medium or until desired doneness. Serve the beef and vegetable mixture with the potatoes.
2 tablespoons olive oil
1 (1 pound) boneless beef sirloin steak, 3/4-inch thick, cut into 4 pieces
1 large onion, sliced
1 small red pepper, chopped
3 cloves garlic, minced
1 (10.75 ounce) can Campbell's� Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1/2 cup water
2 tablespoons balsamic vinegar
1 tablespoon chopped fresh rosemary leaves
1 (7 ounce) bag fresh baby spinach
Hot mashed potatoes
Directions
Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add the beef and cook until well browned on both sides. Remove the beef from the skillet. Pour off any fat.
Heat the remaining oil in the skillet. Add the onion and pepper and cook for 1 minute, stirring occasionally. Add the garlic and cook until the vegetables are tender-crisp, stirring often.
Stir the soup, water, vinegar and rosemary in the skillet and heat to a boil. Return the beef to the skillet. Reduce the heat to medium. Stir in the spinach. Cover and cook the beef for 2 minutes for medium or until desired doneness. Serve the beef and vegetable mixture with the potatoes.
Alligator Pears and Apples recipe.
Ingredients
2 avocado - peeled, pitted and diced
1 large red apple - cored and diced
2 tablespoons honey
1/2 cup raisins, soaked in water and drained
1 tablespoon hulled sunflower seeds
Directions
In a medium bowl, combine the avocados, apple and raisins. Drizzle with honey, and sprinkle with sunflower seeds.
2 avocado - peeled, pitted and diced
1 large red apple - cored and diced
2 tablespoons honey
1/2 cup raisins, soaked in water and drained
1 tablespoon hulled sunflower seeds
Directions
In a medium bowl, combine the avocados, apple and raisins. Drizzle with honey, and sprinkle with sunflower seeds.
Baked Trout Saratoga recipe.
Ingredients
1 (4 pound) whole trout, cleaned
salt and pepper to taste
1 (28 ounce) can diced tomatoes
2 tablespoons olive oil
2 tablespoons chopped fresh parsley
1 clove garlic, minced
1/2 cup white wine
1 lemon, cut into wedges
4 sprigs fresh parsley
Directions
Preheat oven to 400 degrees F (205 degrees C). Lightly oil a 9x13 inch baking dish. Season the trout inside and out with salt and pepper to taste, and place in baking dish.
In a large bowl, combine tomatoes, olive oil, 2 tablespoons chopped parsley, and minced garlic. Spread evenly over the fish.
Bake for 35 minutes, or until fish flakes easily. Baste during baking with wine. Serve garnished with lemon wedges and parsley sprigs.
1 (4 pound) whole trout, cleaned
salt and pepper to taste
1 (28 ounce) can diced tomatoes
2 tablespoons olive oil
2 tablespoons chopped fresh parsley
1 clove garlic, minced
1/2 cup white wine
1 lemon, cut into wedges
4 sprigs fresh parsley
Directions
Preheat oven to 400 degrees F (205 degrees C). Lightly oil a 9x13 inch baking dish. Season the trout inside and out with salt and pepper to taste, and place in baking dish.
In a large bowl, combine tomatoes, olive oil, 2 tablespoons chopped parsley, and minced garlic. Spread evenly over the fish.
Bake for 35 minutes, or until fish flakes easily. Baste during baking with wine. Serve garnished with lemon wedges and parsley sprigs.
Blue Cheese and Asparagus Pizza recipe.
Ingredients
1 bunch asparagus, trimmed and snapped into pieces
1 teaspoon olive oil, or as needed
salt and black pepper to taste
1/2 cup pizza sauce
1 (14 ounce) prebaked pizza crust (such as Boboli�)
3/4 cup crumbled blue cheese
Directions
Preheat an oven to 350 degrees F (175 degrees C).
Place asparagus on a baking sheet; drizzle with olive oil and sprinkle with salt and pepper.
Bake the asparagus in the preheated oven for 10 minutes.
While asparagus is baking, spread the pizza sauce over the pizza crust. Distribute asparagus pieces and crumbles of blue cheese evenly over the pizza.
Return pizza to center rack of preheated oven; bake until the cheese is melted and bubbling, 8 to 10 more minutes.
1 bunch asparagus, trimmed and snapped into pieces
1 teaspoon olive oil, or as needed
salt and black pepper to taste
1/2 cup pizza sauce
1 (14 ounce) prebaked pizza crust (such as Boboli�)
3/4 cup crumbled blue cheese
Directions
Preheat an oven to 350 degrees F (175 degrees C).
Place asparagus on a baking sheet; drizzle with olive oil and sprinkle with salt and pepper.
Bake the asparagus in the preheated oven for 10 minutes.
While asparagus is baking, spread the pizza sauce over the pizza crust. Distribute asparagus pieces and crumbles of blue cheese evenly over the pizza.
Return pizza to center rack of preheated oven; bake until the cheese is melted and bubbling, 8 to 10 more minutes.
Autumn Acorn Squash recipe.
Ingredients
2 medium acorn squash
1/2 pound ground turkey
1/2 cup cooked wild rice
1/2 cup chopped, peeled tart apple
1/2 cup chopped fresh or frozen cranberries
1/4 cup chopped celery
1/2 teaspoon salt
1/2 teaspoon dried parsley flakes
1/4 teaspoon ground allspice
1/4 teaspoon ground cardamom
Directions
Cut squash in half and discard seeds; set squash aside. In a skillet over medium heat, cook turkey until no longer pink; drain. Add egg, rice,apple, cranberries, celery, salt, parsley, allspice and cardamom. Spoon into squash halves; place in an ungreased 13-in. x 9-in. x 2-in. baking dish. Fill dish with hot water to a depth of 1/2 in. Cover and bake at 350 degrees F for 25 minutes. Uncover; bake 20-25 minutes longer or until the squash is tender.
2 medium acorn squash
1/2 pound ground turkey
1/2 cup cooked wild rice
1/2 cup chopped, peeled tart apple
1/2 cup chopped fresh or frozen cranberries
1/4 cup chopped celery
1/2 teaspoon salt
1/2 teaspoon dried parsley flakes
1/4 teaspoon ground allspice
1/4 teaspoon ground cardamom
Directions
Cut squash in half and discard seeds; set squash aside. In a skillet over medium heat, cook turkey until no longer pink; drain. Add egg, rice,apple, cranberries, celery, salt, parsley, allspice and cardamom. Spoon into squash halves; place in an ungreased 13-in. x 9-in. x 2-in. baking dish. Fill dish with hot water to a depth of 1/2 in. Cover and bake at 350 degrees F for 25 minutes. Uncover; bake 20-25 minutes longer or until the squash is tender.
Artichoke Bites I recipe.
Ingredients
2 (6.5 ounce) jars marinated artichoke hearts, chopped
1 small onion, chopped
1 clove garlic, minced
4 eggs, beaten
1/4 cup fine dry bread crumbs
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/8 teaspoon dried oregano
1/8 teaspoon hot pepper sauce
2 cups shredded sharp Cheddar cheese
2 tablespoons finely minced fresh parsley
Directions
Preheat the oven to 325 degrees F (165 degrees C). Grease a 9 inch square baking pan.
Drain marinade from 1 jar of artichokes into a medium sized skillet. Drain second jar and discard marinade. Heat the marinade in the medium sized skillet. Add the onions and garlic and saute for about 5 minutes.
In a medium sized bowl, combine the eggs, bread crumbs, salt, pepper, oregano and hot pepper sauce. Slowly mix in the shredded cheddar cheese, parsley and artichoke. Blend the marinade with the sauteed onions and garlic into the mix.
Grease a 9 inch square baking pan and pour in the contents of the bowl.
Bake for approximately 30 minutes and allow to cool briefly. Cut into one inch squares and serve.
2 (6.5 ounce) jars marinated artichoke hearts, chopped
1 small onion, chopped
1 clove garlic, minced
4 eggs, beaten
1/4 cup fine dry bread crumbs
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/8 teaspoon dried oregano
1/8 teaspoon hot pepper sauce
2 cups shredded sharp Cheddar cheese
2 tablespoons finely minced fresh parsley
Directions
Preheat the oven to 325 degrees F (165 degrees C). Grease a 9 inch square baking pan.
Drain marinade from 1 jar of artichokes into a medium sized skillet. Drain second jar and discard marinade. Heat the marinade in the medium sized skillet. Add the onions and garlic and saute for about 5 minutes.
In a medium sized bowl, combine the eggs, bread crumbs, salt, pepper, oregano and hot pepper sauce. Slowly mix in the shredded cheddar cheese, parsley and artichoke. Blend the marinade with the sauteed onions and garlic into the mix.
Grease a 9 inch square baking pan and pour in the contents of the bowl.
Bake for approximately 30 minutes and allow to cool briefly. Cut into one inch squares and serve.
Artichoke-Red Pepper Tossed Salad recipe.
Ingredients
1 head iceberg lettuce, torn
1 head romaine, torn
1 (14 ounce) can water packed artichoke hearts, drained and chopped
2 medium sweet red peppers, julienned
1/2 cup thinly sliced red onion
1/2 cup olive oil
1/2 cup red wine vinegar
2 tablespoons Dijon mustard
2 teaspoons sugar
1 teaspoon seasoned salt
1/2 cup shredded Parmesan cheese
Directions
In a large bowl, combine the first five ingredients. In a jar with a tight-fitting lid, combine oil, vinegar, mustard, sugar and seasoned salt; cover and shake well. Drizzle over salad; toss to coat. Sprinkle with Parmesan cheese.
1 head iceberg lettuce, torn
1 head romaine, torn
1 (14 ounce) can water packed artichoke hearts, drained and chopped
2 medium sweet red peppers, julienned
1/2 cup thinly sliced red onion
1/2 cup olive oil
1/2 cup red wine vinegar
2 tablespoons Dijon mustard
2 teaspoons sugar
1 teaspoon seasoned salt
1/2 cup shredded Parmesan cheese
Directions
In a large bowl, combine the first five ingredients. In a jar with a tight-fitting lid, combine oil, vinegar, mustard, sugar and seasoned salt; cover and shake well. Drizzle over salad; toss to coat. Sprinkle with Parmesan cheese.
Baked Chicken Curry Flavor-Fest recipe.
Ingredients
1 1/2 cups Dijon mustard
2/3 cup Worcestershire sauce
6 tablespoons chili powder
1/4 cup ground cumin
2 tablespoons ground ginger
1 teaspoon ground turmeric
10 pounds bone-in chicken pieces
6 cloves garlic, minced
Directions
Whisk together the mustard, Worcestershire sauce, chili powder, cumin, ginger, and turmeric in a large bowl. Add the chicken to the bowl and toss until they are evenly coated. Scatter the minced garlic over the chicken and toss again. Cover and refrigerate 2 hours.
Preheat oven to 450 degrees F (230 degrees C).
Arrange the chicken pieces with the skin side facing up in a single layer in baking dishes or roasting pans. Pour the remaining marinade over the chicken. Cover with aluminum foil.
Bake in preheated oven until the juices run clear, 40 to 45 minutes.
1 1/2 cups Dijon mustard
2/3 cup Worcestershire sauce
6 tablespoons chili powder
1/4 cup ground cumin
2 tablespoons ground ginger
1 teaspoon ground turmeric
10 pounds bone-in chicken pieces
6 cloves garlic, minced
Directions
Whisk together the mustard, Worcestershire sauce, chili powder, cumin, ginger, and turmeric in a large bowl. Add the chicken to the bowl and toss until they are evenly coated. Scatter the minced garlic over the chicken and toss again. Cover and refrigerate 2 hours.
Preheat oven to 450 degrees F (230 degrees C).
Arrange the chicken pieces with the skin side facing up in a single layer in baking dishes or roasting pans. Pour the remaining marinade over the chicken. Cover with aluminum foil.
Bake in preheated oven until the juices run clear, 40 to 45 minutes.
Brown Rice Belgian Endive Salad recipe.
Ingredients
1/2 cup uncooked brown rice
1 cup water
1 head Belgian endive, chopped
1/8 red onion, finely chopped
2 tablespoons balsamic vinegar
1 tablespoon extra-virgin olive oil, or to taste
salt and ground black pepper to taste
Directions
Bring the brown rice and water to a boil in a saucepan. Reduce heat to medium-low; cover the saucepan and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes. Allow the rice to cool.
Place the rice, endive, and red onion in a large bowl. Drizzle the balsamic vinegar and olive oil on top, and season with salt and pepper. Mix thoroughly.
1/2 cup uncooked brown rice
1 cup water
1 head Belgian endive, chopped
1/8 red onion, finely chopped
2 tablespoons balsamic vinegar
1 tablespoon extra-virgin olive oil, or to taste
salt and ground black pepper to taste
Directions
Bring the brown rice and water to a boil in a saucepan. Reduce heat to medium-low; cover the saucepan and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes. Allow the rice to cool.
Place the rice, endive, and red onion in a large bowl. Drizzle the balsamic vinegar and olive oil on top, and season with salt and pepper. Mix thoroughly.
Broccoli Chicken Stir-Fry recipe.
Ingredients
1 pound boneless, skinless chicken breasts cut into thin strips
2 teaspoons canola oil
2 medium carrots, julienned
2 cups broccoli florets
3 1/4 cups water, divided
3 teaspoons chicken bouillon granules
1 tablespoon reduced-sodium soy sauce
1/2 teaspoon ground ginger
1/4 cup cornstarch
4 cups hot cooked rice
Directions
In a large nonstick skillet or wok, stir-fry chicken in oil until no longer pink. Remove and keep warm. stir-fry the carrots and broccoli for 3-4 minutes or until crisp-tender. Remove and keep warm.
Add 3 cups water to the pan; bring to a boil. Add bouillon; stir until dissolved. Reduce heat. Add soy sauce, ginger, chicken and vegetables; cook for 5 minutes or until heated through. Combine the cornstarch and remaining water until smooth; stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice.
1 pound boneless, skinless chicken breasts cut into thin strips
2 teaspoons canola oil
2 medium carrots, julienned
2 cups broccoli florets
3 1/4 cups water, divided
3 teaspoons chicken bouillon granules
1 tablespoon reduced-sodium soy sauce
1/2 teaspoon ground ginger
1/4 cup cornstarch
4 cups hot cooked rice
Directions
In a large nonstick skillet or wok, stir-fry chicken in oil until no longer pink. Remove and keep warm. stir-fry the carrots and broccoli for 3-4 minutes or until crisp-tender. Remove and keep warm.
Add 3 cups water to the pan; bring to a boil. Add bouillon; stir until dissolved. Reduce heat. Add soy sauce, ginger, chicken and vegetables; cook for 5 minutes or until heated through. Combine the cornstarch and remaining water until smooth; stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice.
Ally's Chocolate Chip Cookies recipe.
Ingredients
3 cups rolled oats
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup margarine
1 cup packed brown sugar
1/2 cup white sugar
1 teaspoon vanilla extract
1 cup semisweet chocolate chips
Directions
Preheat oven to 350 degrees F (175 degrees C). Soak the rolled oats in the milk for at least ten minutes.
Sift together the flour, baking soda and salt, set aside. In a medium bowl, cream together the margarine, brown sugar and white sugar. Stir in the eggs and vanilla. Add the sifted ingredients, and mix well. Then stir in the oat mixture and chocolate chips.
Drop dough by heaping spoonfuls onto the prepared cookie sheets. Bake for 12 to 15 minutes in the preheated oven, until cookies are golden brown. Cool on baking sheets or remove to cool on wire racks.
3 cups rolled oats
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup margarine
1 cup packed brown sugar
1/2 cup white sugar
1 teaspoon vanilla extract
1 cup semisweet chocolate chips
Directions
Preheat oven to 350 degrees F (175 degrees C). Soak the rolled oats in the milk for at least ten minutes.
Sift together the flour, baking soda and salt, set aside. In a medium bowl, cream together the margarine, brown sugar and white sugar. Stir in the eggs and vanilla. Add the sifted ingredients, and mix well. Then stir in the oat mixture and chocolate chips.
Drop dough by heaping spoonfuls onto the prepared cookie sheets. Bake for 12 to 15 minutes in the preheated oven, until cookies are golden brown. Cool on baking sheets or remove to cool on wire racks.
Apricot Tea Cookies recipe.
Ingredients
1 1/4 cups all-purpose flour
6 tablespoons sugar
1/8 teaspoon salt
4 ounces cream cheese
1/2 cup cold butter
1 tablespoon sour cream
1 1/4 cups chopped dried apricots or cherries
1/2 cup sugar
5 tablespoons orange juice
1 cup confectioners' sugar
4 teaspoons water
Directions
In a large mixing bowl, combine the flour, sugar and salt. Cut in cream cheese and butter until mixture resembles coarse crumbs. Add sour cream, tossing with a fork until dough forms a ball. Cover and refrigerate for at least 1 hour.
Meanwhile, combine filling ingredients in a saucepan; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Uncover; simmer 7-9 minutes longer or until most of the liquid is absorbed, stirring occasionally. Set the filling aside to cool.
Divide dough in half. On a well-floured surface, roll out each portion into a 10-in. square; cut each into 2-in. squares. Place about 1/2 teaspoon of filling in the center of each square. Bring two opposite corners of square to the center; pinch firmly to seal. Place on greased baking sheets. Bake at 325 degrees F for 18-20 minutes or until edges are lightly browned. Remove to wire racks to cool. Combine the glaze ingredients; drizzle over cooled cookies.
1 1/4 cups all-purpose flour
6 tablespoons sugar
1/8 teaspoon salt
4 ounces cream cheese
1/2 cup cold butter
1 tablespoon sour cream
1 1/4 cups chopped dried apricots or cherries
1/2 cup sugar
5 tablespoons orange juice
1 cup confectioners' sugar
4 teaspoons water
Directions
In a large mixing bowl, combine the flour, sugar and salt. Cut in cream cheese and butter until mixture resembles coarse crumbs. Add sour cream, tossing with a fork until dough forms a ball. Cover and refrigerate for at least 1 hour.
Meanwhile, combine filling ingredients in a saucepan; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Uncover; simmer 7-9 minutes longer or until most of the liquid is absorbed, stirring occasionally. Set the filling aside to cool.
Divide dough in half. On a well-floured surface, roll out each portion into a 10-in. square; cut each into 2-in. squares. Place about 1/2 teaspoon of filling in the center of each square. Bring two opposite corners of square to the center; pinch firmly to seal. Place on greased baking sheets. Bake at 325 degrees F for 18-20 minutes or until edges are lightly browned. Remove to wire racks to cool. Combine the glaze ingredients; drizzle over cooled cookies.
Asparagus and Mushroom Frittata recipe.
Ingredients
1 tablespoon butter
3 tablespoons olive oil
1/2 pound fresh asparagus, trimmed and cut into 1 inch pieces
1/2 pound fresh mushrooms, sliced
1 tablespoon water
1 teaspoon chopped fresh thyme
3 tablespoons freshly grated Parmesan cheese
1/2 cup shredded mozzarella cheese
Directions
Preheat oven to 325 degrees F (165 degrees C).
Melt butter in an oven-safe skillet over medium heat. Stir in olive oil and asparagus, and cook until the asparagus is tender, about 10 minutes. Stir in the mushrooms, and continue cooking about 5 minutes.
In a medium bowl, whisk together eggs, water, and thyme. Pour into the skillet, and reduce heat to low. Cover, and cook 5 minutes.
Transfer the skillet to the preheated oven. Bake 10 to 15 minutes, until eggs are no longer runny. Top the mixture with Parmesan cheese and mozzarella cheese. Turn on the broiler, and broil until cheeses are melted and lightly browned.
1 tablespoon butter
3 tablespoons olive oil
1/2 pound fresh asparagus, trimmed and cut into 1 inch pieces
1/2 pound fresh mushrooms, sliced
1 tablespoon water
1 teaspoon chopped fresh thyme
3 tablespoons freshly grated Parmesan cheese
1/2 cup shredded mozzarella cheese
Directions
Preheat oven to 325 degrees F (165 degrees C).
Melt butter in an oven-safe skillet over medium heat. Stir in olive oil and asparagus, and cook until the asparagus is tender, about 10 minutes. Stir in the mushrooms, and continue cooking about 5 minutes.
In a medium bowl, whisk together eggs, water, and thyme. Pour into the skillet, and reduce heat to low. Cover, and cook 5 minutes.
Transfer the skillet to the preheated oven. Bake 10 to 15 minutes, until eggs are no longer runny. Top the mixture with Parmesan cheese and mozzarella cheese. Turn on the broiler, and broil until cheeses are melted and lightly browned.
Argentine Meat Empanadas recipe.
Ingredients
1/2 cup shortening
2 onions, chopped
1 pound lean ground beef
2 teaspoons Hungarian sweet paprika
3/4 teaspoon hot paprika
1/2 teaspoon crushed red pepper flakes
1 teaspoon ground cumin
1 tablespoon distilled white vinegar
1/4 cup raisins
1/2 cup pitted green olives, chopped
2 hard-cooked eggs, chopped
salt to taste
1 (17.5 ounce) package frozen puff pastry sheets, thawed
Directions
In a saute; pan melt the shortening and add the chopped onions. Cook the onions until just before they begin to turn golden. Remove from the heat and stir in the sweet paprika, hot paprika, crushed red pepper flakes and salt to taste.
Spread the meat on a sieve and pour boiling water on it for partial cooking. Allow meat to cool. Place meat in a dish add salt to taste, cumin and vinegar. Mix and add the meat to the onion mixture. Mix well and place on a flat to dish to cool and harden.
Cut puff pastry dough into 10 round shells. Place a spoonful of the meat mixture on each round; add some of the raisins, olives and hard boiled egg. Avoid reaching the edges of the pastry with the filling because its oiliness will prevent good sealing. Slightly wet the edge of the pastry, fold in two and stick edges together. The shape should resemble that of a half-moon. You should have a 2/3 to 1/2 inch flat edge of pastry to work with. Seal by twisting edge, step by step, between thumb and index finger, making sure to add pressure before releasing the pinch and moving on to the next curl. Other sealing procedures like pinching without curling or using a fork to seal will not prevent juice leaks during baking, and empanadas must be juicy.
Preheat oven to 350 degrees F (180 degrees C). Place empanadas on a parchment paper lined baking sheet. Be sure to prick each empanada with a fork near the curl to allow steam to escape during baking. Glaze with egg for shine and bake until golden, about 20 to 30 minutes.
1/2 cup shortening
2 onions, chopped
1 pound lean ground beef
2 teaspoons Hungarian sweet paprika
3/4 teaspoon hot paprika
1/2 teaspoon crushed red pepper flakes
1 teaspoon ground cumin
1 tablespoon distilled white vinegar
1/4 cup raisins
1/2 cup pitted green olives, chopped
2 hard-cooked eggs, chopped
salt to taste
1 (17.5 ounce) package frozen puff pastry sheets, thawed
Directions
In a saute; pan melt the shortening and add the chopped onions. Cook the onions until just before they begin to turn golden. Remove from the heat and stir in the sweet paprika, hot paprika, crushed red pepper flakes and salt to taste.
Spread the meat on a sieve and pour boiling water on it for partial cooking. Allow meat to cool. Place meat in a dish add salt to taste, cumin and vinegar. Mix and add the meat to the onion mixture. Mix well and place on a flat to dish to cool and harden.
Cut puff pastry dough into 10 round shells. Place a spoonful of the meat mixture on each round; add some of the raisins, olives and hard boiled egg. Avoid reaching the edges of the pastry with the filling because its oiliness will prevent good sealing. Slightly wet the edge of the pastry, fold in two and stick edges together. The shape should resemble that of a half-moon. You should have a 2/3 to 1/2 inch flat edge of pastry to work with. Seal by twisting edge, step by step, between thumb and index finger, making sure to add pressure before releasing the pinch and moving on to the next curl. Other sealing procedures like pinching without curling or using a fork to seal will not prevent juice leaks during baking, and empanadas must be juicy.
Preheat oven to 350 degrees F (180 degrees C). Place empanadas on a parchment paper lined baking sheet. Be sure to prick each empanada with a fork near the curl to allow steam to escape during baking. Glaze with egg for shine and bake until golden, about 20 to 30 minutes.
Apple Lasagna recipe.
Ingredients
8 lasagna noodles
2 cups shredded Cheddar cheese
1 cup ricotta cheese
1 egg, lightly beaten
1/4 cup white sugar
1 teaspoon almond extract
2 (20 ounce) cans apple pie filling
6 tablespoons all-purpose flour
6 tablespoons brown sugar
1/4 cup quick cooking oats
1/2 teaspoon ground cinnamon
1 pinch ground nutmeg
3 teaspoons margarine
1 cup sour cream
1/3 cup packed brown sugar
Directions
Preheat the oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add lasagna noodles, and cook until tender, about 8 minutes. Drain, and rinse noodles, and set aside.
In a medium bowl, mix together the Cheddar cheese, ricotta cheese, egg, white sugar, and almond extract. Spread one can of apple pie filling in the bottom of a 9x13 inch baking dish. Layer half of the noodles to cover the filling. Spread the cheese mixture over the noodles. Top with the remaining noodles, and spread the remaining can of apple pie filling over the top of those.
In a small bowl, stir together the flour, 6 tablespoons brown sugar, oats, cinnamon and nutmeg. Mix in margarine until the mixture is crumbly. Sprinkle over the top of the pie filling.
Bake for 45 minutes in the preheated oven. Cool for 15 minutes. While the lasagna cools, stir together the sour cream and 1/3 cup brown sugar. To serve, cut into squares and top with sour cream as a garnish.
8 lasagna noodles
2 cups shredded Cheddar cheese
1 cup ricotta cheese
1 egg, lightly beaten
1/4 cup white sugar
1 teaspoon almond extract
2 (20 ounce) cans apple pie filling
6 tablespoons all-purpose flour
6 tablespoons brown sugar
1/4 cup quick cooking oats
1/2 teaspoon ground cinnamon
1 pinch ground nutmeg
3 teaspoons margarine
1 cup sour cream
1/3 cup packed brown sugar
Directions
Preheat the oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add lasagna noodles, and cook until tender, about 8 minutes. Drain, and rinse noodles, and set aside.
In a medium bowl, mix together the Cheddar cheese, ricotta cheese, egg, white sugar, and almond extract. Spread one can of apple pie filling in the bottom of a 9x13 inch baking dish. Layer half of the noodles to cover the filling. Spread the cheese mixture over the noodles. Top with the remaining noodles, and spread the remaining can of apple pie filling over the top of those.
In a small bowl, stir together the flour, 6 tablespoons brown sugar, oats, cinnamon and nutmeg. Mix in margarine until the mixture is crumbly. Sprinkle over the top of the pie filling.
Bake for 45 minutes in the preheated oven. Cool for 15 minutes. While the lasagna cools, stir together the sour cream and 1/3 cup brown sugar. To serve, cut into squares and top with sour cream as a garnish.
Beth's Spicy Oatmeal Raisin Cookies recipe.
Ingredients
1/2 cup butter, softened
1/2 cup butter flavored shortening
1 cup packed light brown sugar
1/2 cup white sugar
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
3 cups rolled oats
1 cup raisins
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, cream together the butter, butter flavored shortening, brown sugar, white sugar, eggs, and vanilla until smooth. Combine the flour, baking soda, cinnamon, cloves, and salt; stir into the sugar mixture. Stir in the oats and raisins. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
Bake 10 to 12 minutes until light and golden. Do not overbake. Let them cool for 2 minutes before removing from cookie sheets to cool completely. Store in airtight container. Make sure you get some, because they don't last long!
1/2 cup butter, softened
1/2 cup butter flavored shortening
1 cup packed light brown sugar
1/2 cup white sugar
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
3 cups rolled oats
1 cup raisins
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, cream together the butter, butter flavored shortening, brown sugar, white sugar, eggs, and vanilla until smooth. Combine the flour, baking soda, cinnamon, cloves, and salt; stir into the sugar mixture. Stir in the oats and raisins. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
Bake 10 to 12 minutes until light and golden. Do not overbake. Let them cool for 2 minutes before removing from cookie sheets to cool completely. Store in airtight container. Make sure you get some, because they don't last long!
Banana Oat Bars recipe.
Ingredients
1 1/3 cups quick cooking oats
1/2 cup white sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 cup raisins
1 cup mashed bananas
1/4 cup skim milk
2 egg whites
1 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F (175 degrees C).
Mix together dry ingredients. In a separate bowl mix together bananas, egg whites, milk and vanilla. Beat all together.
Bake in a 9 x 13 inch pan which has been sprayed with non-stick spray for about 35 minutes. Cool and cut into bars. You may sprinkle with cinnamon and sugar, if desired.
1 1/3 cups quick cooking oats
1/2 cup white sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 cup raisins
1 cup mashed bananas
1/4 cup skim milk
2 egg whites
1 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F (175 degrees C).
Mix together dry ingredients. In a separate bowl mix together bananas, egg whites, milk and vanilla. Beat all together.
Bake in a 9 x 13 inch pan which has been sprayed with non-stick spray for about 35 minutes. Cool and cut into bars. You may sprinkle with cinnamon and sugar, if desired.
Broccoli Chicken Roll-Ups recipe.
Ingredients
4 boneless, skinless chicken breast halves
2 slices processed American cheese
1 cup chopped fresh or frozen broccoli, thawed
1 tablespoon all-purpose flour
1/2 cup milk
1 tablespoon white wine or chicken broth
1 teaspoon minced fresh parsley
1/4 teaspoon salt
1/8 teaspoon pepper
Directions
Flatten chicken to 1/4-in. thickness. Cut one cheese slice into four strips; place one strip in the center of each piece of chicken. Top with broccoli. Fold chicken in half and secure with wooden toothpicks. Place seam side down around the outside of a greased 8-in. square microwave-safe dish. Cover and microwave on high for 5-7 minutes or until chicken juices run clear; keep warm.
In a microwave-safe bowl, combine the flour, milk, wine or broth, parsley, salt and pepper until blended. Microwave, uncovered, on high for 1-1/2 to 2 minutes or until thickened. Dice remaining cheese slice; add to the sauce and stir until melted. Pour over chicken. Cook, uncovered, on high for 30 seconds or until heated through.
4 boneless, skinless chicken breast halves
2 slices processed American cheese
1 cup chopped fresh or frozen broccoli, thawed
1 tablespoon all-purpose flour
1/2 cup milk
1 tablespoon white wine or chicken broth
1 teaspoon minced fresh parsley
1/4 teaspoon salt
1/8 teaspoon pepper
Directions
Flatten chicken to 1/4-in. thickness. Cut one cheese slice into four strips; place one strip in the center of each piece of chicken. Top with broccoli. Fold chicken in half and secure with wooden toothpicks. Place seam side down around the outside of a greased 8-in. square microwave-safe dish. Cover and microwave on high for 5-7 minutes or until chicken juices run clear; keep warm.
In a microwave-safe bowl, combine the flour, milk, wine or broth, parsley, salt and pepper until blended. Microwave, uncovered, on high for 1-1/2 to 2 minutes or until thickened. Dice remaining cheese slice; add to the sauce and stir until melted. Pour over chicken. Cook, uncovered, on high for 30 seconds or until heated through.
Braised Beef with Barley recipe.
Ingredients
2 pounds boneless chuck roast
1 tablespoon vegetable oil
1 medium onion, chopped
1/2 pound fresh mushrooms, sliced
3 garlic cloves, minced
1 (14.5 ounce) can beef broth
1 1/2 teaspoons salt
1/4 teaspoon pepper
1/2 cup pearl barley
1 cup frozen peas
1/3 cup sour cream
Directions
In a Dutch oven, brown meat in oil on all sides over medium-high heat. Remove roast and set aside. Drain, reserving 1 tablespoon of drippings. Saute the onion, mushrooms and garlic in drippings until tender.
Return roast to the pan. Add the broth, bay leaf, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours. Add barley. Cover and simmer for 45 minutes or until meat and barley are tender. Add peas; cover and simmer for 5 minutes or until peas are tender.
Discard bay leaf. Set the roast and barley aside; keep warm. Skim fat from pan juices. If desired, add sour cream to the pan juices; stir until heated through over low heat (do not boil). Slice roast; serve with barley and gravy.
2 pounds boneless chuck roast
1 tablespoon vegetable oil
1 medium onion, chopped
1/2 pound fresh mushrooms, sliced
3 garlic cloves, minced
1 (14.5 ounce) can beef broth
1 1/2 teaspoons salt
1/4 teaspoon pepper
1/2 cup pearl barley
1 cup frozen peas
1/3 cup sour cream
Directions
In a Dutch oven, brown meat in oil on all sides over medium-high heat. Remove roast and set aside. Drain, reserving 1 tablespoon of drippings. Saute the onion, mushrooms and garlic in drippings until tender.
Return roast to the pan. Add the broth, bay leaf, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours. Add barley. Cover and simmer for 45 minutes or until meat and barley are tender. Add peas; cover and simmer for 5 minutes or until peas are tender.
Discard bay leaf. Set the roast and barley aside; keep warm. Skim fat from pan juices. If desired, add sour cream to the pan juices; stir until heated through over low heat (do not boil). Slice roast; serve with barley and gravy.
Amaretto Divine recipe.
Ingredients
1 (18.25 ounce) package yellow cake mix
1 cup non dairy amaretto flavored creamer
1 cup amaretto liqueur
1/3 cup vegetable oil
1 (3.5 ounce) package instant vanilla pudding mix
1 cup non dairy amaretto flavored creamer
1/4 cup amaretto liqueur
2 cups heavy cream, whipped
4 (1.4 ounce) bars chocolate covered toffee bars, chopped
1 (1.5 ounce) bar chocolate candy bar, melted
1/2 cup sliced almonds
Directions
Preheat oven to 325 degrees F (165 degrees C). Grease and flour three 8- inch pans.
Mix together the cake mix, 1 cup amaretto flavored creamer, 1 cup amaretto liqueur, eggs and oil until blended. Distribute cake batter evenly between the cake pans. Bake in the preheated oven for 15 minutes, making certain the cake layers do not overbake. Allow to cool completely before filling.
To make the amaretto whipped cream filling: Combine pudding mix, 1/4 cup amaretto liqueur and 1 cup amaretto flavored creamer. Set aside for 5 minutes until thickened. Fold the whipped cream into the amaretto mixture, then stir in the crushed chocolate covered toffee bars. Use to fill and frost top of the cake (do not frost sides). Drizzle cake with melted chocolate candy bar and sprinkle with sliced almonds. Refrigerate until ready to serve.
1 (18.25 ounce) package yellow cake mix
1 cup non dairy amaretto flavored creamer
1 cup amaretto liqueur
1/3 cup vegetable oil
1 (3.5 ounce) package instant vanilla pudding mix
1 cup non dairy amaretto flavored creamer
1/4 cup amaretto liqueur
2 cups heavy cream, whipped
4 (1.4 ounce) bars chocolate covered toffee bars, chopped
1 (1.5 ounce) bar chocolate candy bar, melted
1/2 cup sliced almonds
Directions
Preheat oven to 325 degrees F (165 degrees C). Grease and flour three 8- inch pans.
Mix together the cake mix, 1 cup amaretto flavored creamer, 1 cup amaretto liqueur, eggs and oil until blended. Distribute cake batter evenly between the cake pans. Bake in the preheated oven for 15 minutes, making certain the cake layers do not overbake. Allow to cool completely before filling.
To make the amaretto whipped cream filling: Combine pudding mix, 1/4 cup amaretto liqueur and 1 cup amaretto flavored creamer. Set aside for 5 minutes until thickened. Fold the whipped cream into the amaretto mixture, then stir in the crushed chocolate covered toffee bars. Use to fill and frost top of the cake (do not frost sides). Drizzle cake with melted chocolate candy bar and sprinkle with sliced almonds. Refrigerate until ready to serve.
Banana Maple Nut Bread recipe.
Ingredients
2 cups whole wheat flour
1/4 teaspoon salt
1/2 cup vegetable oil
1/2 cup pure maple syrup
4 eggs, separated
2 tablespoons milk
3 bananas, mashed
1/2 cup chopped walnuts
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
In a large mixing bowl, combine flour and salt. Add oil, syrup and egg yolks; stir well. Add milk and mashed bananas; stir well. Add chopped nuts and stir.
Beat egg whites until stiff; fold into batter. Pour batter into prepared loaf pan. Bake at 350 degrees F (175 degrees C) for 50 minutes, or until a toothpick inserted into center of the loaf comes out clean.
2 cups whole wheat flour
1/4 teaspoon salt
1/2 cup vegetable oil
1/2 cup pure maple syrup
4 eggs, separated
2 tablespoons milk
3 bananas, mashed
1/2 cup chopped walnuts
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
In a large mixing bowl, combine flour and salt. Add oil, syrup and egg yolks; stir well. Add milk and mashed bananas; stir well. Add chopped nuts and stir.
Beat egg whites until stiff; fold into batter. Pour batter into prepared loaf pan. Bake at 350 degrees F (175 degrees C) for 50 minutes, or until a toothpick inserted into center of the loaf comes out clean.
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