Banana Chocolate Chip Softies recipe.

Ingredients
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/3 cup butter, softened
1/4 cup light brown sugar
1 ripe banana, mashed
1 teaspoon vanilla extract
3/4 cup milk chocolate chips

Directions
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Sift together the flour, baking powder and salt, set aside.
In a medium bowl, cream together the butter and brown sugar. Beat in the banana and egg, then stir in the vanilla. Gradually stir in the dry ingredients until well blended. Fold in the chocolate chips and walnuts, if desired. Drop by rounded spoonfuls onto the prepared cookie sheets.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Best Shrimp Toast Ever! recipe.

Ingredients
1 pound cooked shrimp - peeled, deveined and chopped
1 teaspoon grated fresh ginger root
1 teaspoon salt
4 teaspoons cornstarch
2 teaspoons oyster sauce
2 eggs, beaten
12 slices day old bread, crusts removed
1 quart canola oil for frying

Directions
In a bowl, thoroughly mix the shrimp with the ginger, salt, cornstarch, oyster sauce, and eggs.
Cut each slice of bread into 4 squares, and arrange on a baking sheet. Spread shrimp mixture over each square, and refrigerate for at least 15 minutes.
In a wok or deep fryer, heat the oil to 365 degrees F (185 degrees C). Carefully drop bread into hot oil, shrimp side down, and fry until golden brown. Remove from oil, drain on paper towels, and serve.

Banana Prune Muffins recipe.

Ingredients
1/2 cup white sugar
1/4 cup vegetable oil
1 cup mashed banana
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1 cup chopped pitted prunes

Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a muffin pan, or use paper liners.
In a large bowl, combine sugar, oil and eggs. Beat until smooth. Blend in banana and vanilla. Mix together flour, baking powder, baking soda, salt and cinnamon, then stir into egg mixture until just moistened. Mix in the prunes. Spoon into muffin cups.
Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Baked Apricots recipe.

Ingredients
3 (15 ounce) cans apricot halves, drained
3/4 cup packed brown sugar
50 buttery round crackers, crumbled
1/2 cup butter, melted

Directions
Preheat oven to 325 degrees F (165 degrees C).
In an 8x12 inch baking pan, layer half of apricots, brown sugar, cracker crumbs, and butter. Repeat.
Bake for 50 to 60 minutes.

Boilermaker Tailgate Chili recipe.

Ingredients
2 pounds ground beef chuck
1 pound bulk Italian sausage
3 (15 ounce) cans chili beans, drained
1 (15 ounce) can chili beans in spicy sauce
2 (28 ounce) cans diced tomatoes with juice
1 (6 ounce) can tomato paste
1 large yellow onion, chopped
3 stalks celery, chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
2 green chile peppers, seeded and chopped
1 tablespoon bacon bits
4 cubes beef bouillon
1/2 cup beer
1/4 cup chili powder
1 tablespoon Worcestershire sauce
1 tablespoon minced garlic
1 tablespoon dried oregano
2 teaspoons ground cumin
2 teaspoons hot pepper sauce (e.g. Tabasco™)
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon white sugar
1 (10.5 ounce) bag corn chips such as Fritos�
1 (8 ounce) package shredded Cheddar cheese

Directions
Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.
Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, chile peppers, bacon bits, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.
After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day.
To serve, ladle into bowls, and top with corn chips and shredded Cheddar cheese.

Apple Peanut Spinach Salad recipe.

Ingredients
2 (6 ounce) packages fresh baby spinach
1 medium apple, chopped
1/4 cup raisins
2 tablespoons chopped peanuts
2 tablespoons olive oil
1 tablespoon sugar
1 tablespoon cider vinegar
1 tablespoon chutney
3/4 teaspoon curry powder
1/4 teaspoon salt

Directions
In a large bowl, combine the spinach, apple, raisins and peanuts. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Drizzle over salad and toss to coat.

American Beauty Cake with Deanna's Frosting recipe.

Ingredients
1 3/4 cups all-purpose flour
1 1/2 cups white sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/3 cups buttermilk
1/2 cup butter, softened
2 teaspoons vanilla extract
2 cups beets, peeled and shredded
5 tablespoons all-purpose flour
1 cup white sugar
1/3 cup butter
1/2 cup shortening

Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, mix 1 3/4 cup flour, 1 1/2 sugar, cocoa, baking powder and soda.
Whisk in buttermilk, 1/2 cup butter, eggs, and vanilla. Stir in shredded beets and pour batter into cake pan.
Bake at 350 degrees F (175 degrees C) for 45 minutes or until a toothpick inserted in the center of cake comes out clean.
For the frosting: Combine milk and 5 tablespoons flour in a small saucepan, heat to a boil. Stir constantly for 2 to 3 minutes. Stir in 1 cup sugar, 1/3 cup butter and shortening. Cool resulting mixture to room temperature and beat for 10 to 12 minutes until light and fluffy. Spread on cooled cake. This frosting is also excellent on spice or applesauce cake.

Annex Theater Champagne Cocktail recipe.

Ingredients
1 sugar cube
1 dash bitters (such as Angostura�)
5 fluid ounces Champagne

Directions
Place the sugar cube into a Champagne flute, and drop the bitters onto the sugar. Fill the flute with Champagne, and serve. Do not stir.

Bing Cherry Delight recipe.

Ingredients
1 (14 ounce) can sweetened condensed milk
7 tablespoons lemon juice
1 (16.5 ounce) can pitted dark sweet cherries, drained
1 cup whipping cream
1 cup chopped pecans
1/2 cup vanilla wafer crumbs

Directions
In a large bowl, combine milk and lemon juice. Fold in cherries. In a mixing bowl, beat cream until stiff peaks form. Gently fold cream and pecans into cherry mixture. Spread into an ungreased 11-in. x 7-in. x 2-in. dish; sprinkle with wafer crumbs. Cover and freeze overnight or until firm. May be frozen for up to 2 months. Remove from the freezer 15 minutes before cutting.

Asparagus with Brie recipe.

Ingredients
1 bunch fresh asparagus, trimmed
1/2 (2.2 pound) wheel Brie cheese, sliced
1/4 cup butter, melted
1/2 cup dry bread crumbs
1/4 cup toasted sesame seeds

Directions
Preheat oven to 350 degrees F (175 degrees C).
Place asparagus in a steamer over 1 inch of boiling water, and cover. Cook until tender but still crisp, about 2 to 6 minutes. Drain and place in a shallow baking dish.
Lay cheese slices over asparagus. In a small bowl combine melted butter, bread crumbs and sesame seeds. Sprinkle over cheese.
Bake in preheated oven for 8 minutes.
Increase oven to broil. Broil just until breadcrumbs are golden brown.

Bourbon Street Rib-Eye Steak recipe.

Ingredients
1 cup water
2/3 cup bourbon whiskey
1/2 cup soy sauce
1/4 cup packed brown sugar
3 tablespoons Worcestershire sauce
2 tablespoons lemon juice
4 (6 ounce) beef rib-eye steaks

Directions
Whisk together the water, bourbon whiskey, soy sauce, brown sugar, Worcestershire sauce, and lemon juice in a bowl, and pour into a plastic zipper bag. Add the rib-eye steaks, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours or overnight.
Preheat an outdoor grill for high heat, and lightly oil the grate.
Remove the rib-eye steaks from the marinade, and shake off excess. Discard the remaining marinade. Grill the steaks on high, 1 to 2 minutes per side, to sear the meat. Move the steaks to a cooler part of the grill and cook for an additional 2 to 3 minutes per side, if desired.

Bertha's Pecan Cream Pie recipe.

Ingredients
1 (9 inch) pie shell, baked
4 egg yolks
2 cups milk
2/3 cup white sugar
1/3 cup cornstarch
1 pinch salt
1/2 teaspoon vanilla extract
1 cup ground pecans
4 egg whites
1/2 teaspoon vanilla extract
6 tablespoons white sugar
1/4 cup ground pecans

Directions
Preheat oven to 350 degrees F (175 degrees C.)
In the top of a double boiler, combine yolks, milk, 2/3 cup sugar, cornstarch and salt. Cook, stirring constantly, until mixture thickens. Stir in 1/2 teaspoon vanilla and 1 cup pecans. Pour filling into baked pie shell.
In a large glass or metal mixing bowl, beat egg whites until foamy. Beat in 1/2 teaspoon vanilla and gradually add 6 tablespoons white sugar, continuing to beat until stiff peaks form. Spread meringue over pie, covering completely. Sprinkle with 1/4 cup ground pecans.
Bake in the preheated oven for 10 to 15 minutes, or until meringue is delicately browned.

Broiled Asparagus with Lemon Tarragon Dressing recipe.

Ingredients
1 bunch asparagus spears, trimmed
4 teaspoons olive oil
kosher salt and ground black pepper to taste
1 tablespoon fresh lemon juice
1 shallot, minced
1 teaspoon dried tarragon
1/4 teaspoon Dijon mustard
1 teaspoon olive oil

Directions
Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source.
Toss the asparagus with 4 teaspoons olive oil, salt, and pepper. Spread out onto the prepared baking sheet, and broil in the preheated oven until the asparagus spears are just tender and begin to turn lightly brown, about 8 minutes. Turn the spears over halfway through cooking.
While the spears are cooking, prepare the dressing by whisking together the lemon juice, shallot, tarragon, mustard, and olive oil in a small bowl; season to taste with salt and pepper. Once the asparagus is done, place it onto a serving platter and pour the dressing overtop.

Apricot Lemon Sole recipe.

Ingredients
Ingredients for Fish Fillets:
1 tablespoon water
1/2 cup corn flake crumbs
1/4 teaspoon salt
1/4 teaspoon paprika
1/8 teaspoon pepper
4 small fillets of sole or flounder
Ingredients for Apricot Lemon Sauce:
2/3 cup SMUCKER'S� Low Sugar Apricot Preserves
1 tablespoon Lemon Juice
1 teaspoon prepared mustard
1/2 teaspoon grated lemon peel
1/8 teaspoon salt

Directions
Coat baking sheet with nonstick cooking spray. In pie plate, combine egg and water. In plastic bag, combine crumbs, salt, paprika and pepper. Dip each fish fillet into egg mixture; drop into bag and shake to coat with crumbs. Arrange fish in single layer on baking sheet.
Bake at 425 degrees F for 10 minutes or until fish flakes easily with a fork. (Do not turn fish.)
Meanwhile, in small saucepan, combine all sauce ingredients; heat until bubbly. Serve sauce with fish.

Brunch Egg Bake recipe.

Ingredients
3 cups shredded Cheddar cheese
3 cups shredded mozzarella cheese
1 (4.5 ounce) jar sliced mushrooms, drained
1/3 cup sliced green onions
1/2 cup chopped sweet red pepper
2 tablespoons butter or margarine
2 cups diced fully cooked ham
1 3/4 cups milk
1/2 cup all-purpose flour
2 tablespoons minced fresh parsley
1/2 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon pepper

Directions
Combine cheeses; place 3 cups in an ungreased 13-in. x 9-in. x 2-in. baking dish and set aside. In a medium skillet, saute mushrooms, onions and red pepper in butter until tender; drain. Place over cheese; top with ham. Sprinkle with remaining cheese. In a bowl, beat eggs. Add milk, flour, parsley, basil, salt and pepper; mix well. Slowly pour over the cheese. Bake at 350 degrees F for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand 10 minutes before cutting.

Best Watermelon Slushie recipe.

Ingredients
2 cups watermelon chunks
1/2 cup cantaloupe chunks
1/4 cup orange juice
1 tablespoon honey
4 sprigs mint, for garnish (optional)

Directions
Blend the ice, watermelon, cantaloupe, orange juice, and honey together in a blender until no chunks remain and the mixture is a thick slush. Garnish with the mint if desired.

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.

Beef and Bow Ties Pasta recipe.

Ingredients
1 1/2 cups bow-tie pasta (farfalle)
1 pound ground beef
3 cloves garlic, minced
2 cups chopped fresh tomatoes
3/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons chopped fresh basil
3 tablespoons grated Parmesan cheese

Directions
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the bow-tie pasta and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
In a large skillet over medium heat, cook the ground beef until browned and crumbly, about 10 minutes; drain off excess fat. Stir in garlic and cook for 5 minutes, stirring frequently. Stir in tomatoes, salt, and pepper. Cook, stirring occasionally, until tomatoes are soft, about 5 minutes.
Place the bow-tie pasta into a large serving dish, and pour the ground beef mixture over the pasta. Sprinkle on the chopped basil. Toss lightly to combine, and sprinkle with Parmesan cheese before serving.

Bean and Meat Soup recipe.

Ingredients
2 tablespoons vegetable oil
1/2 pound bacon, chopped
1/2 pound sliced deli turkey meat, torn into pieces
1 onion, sliced
1 (14.25 ounce) can tomato puree
1 tablespoon brown sugar
1 teaspoon prepared mustard
1 pinch salt
1 pinch ground black pepper
1 (15 ounce) can kidney beans, drained and rinsed
1 (15 ounce) can cannellini beans, drained and rinsed

Directions
Heat the oil in a large pot over medium heat, and cook the bacon, turkey, and onion until bacon is evenly brown and onion is tender.
Mix the tomato puree, brown sugar, and mustard into the pot. Season with salt and pepper. Bring to a boil, reduce heat to low, and simmer 30 minutes, stirring occasionally.
Mix the kidney beans and cannellini beans into the soup. Add water to keep the ingredients covered, if needed. Continue to cook, stirring occasionally, until beans are heated through.

Baked-Bottom Nanaimo Bars recipe.

Ingredients
1/2 cup unsalted butter at room temperature
1/4 cup white sugar
1/4 cup unsweetened cocoa powder
1 1/4 cups graham cracker crumbs
1 cup flaked coconut
1/2 cup finely chopped almonds
3/4 cup semisweet chocolate chips
3 tablespoons butter
1 (5.1 ounce) package instant vanilla pudding mix
2 1/4 cups milk
1/4 cup flaked coconut

Directions
Preheat oven to 350 degrees F (175 degrees C). Butter an 8x8-inch square baking pan.
In a large mixing bowl, beat unsalted butter with sugar with an electric mixer until very creamy, about 1 minute. Add the egg and cocoa powder, and beat until the ingredients are well mixed. Pour in the graham cracker crumbs, 1 cup coconut, and almonds, and beat on low speed until the ingredients are thoroughly combined. Press the mixture into the bottom of the prepared baking pan.
Bake in the preheated oven for 12 minutes, and let the crust cool.
Melt chocolate chips with 3 tablespoons of butter in a saucepan over very low heat, stirring until well blended. Remove from the heat, allow to cool for several minutes, then spread the chocolate mixture over the crust in a smooth layer. Refrigerate the dish while you make the next layer.
Beat the pudding mix and milk in a mixing bowl with an electric mixer until the pudding is thick and smooth, about 2 minutes. Spread the pudding over the chocolate layer; sprinkle the dish with 1/4 cup coconut, cover loosely, and refrigerate until chilled and set, at least 1 hour.

Apple Pastry Squares recipe.

Ingredients
1/4 cup packed brown sugar
2 tablespoons cornstarch
1 cup water
5 cups thinly sliced peeled apples
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon lemon juice
2 cups all-purpose flour
1/2 teaspoon salt
2/3 cup cold shortening
2 egg yolks, beaten
1/4 cup cold water
1 tablespoon lemon juice
1/2 cup confectioners' sugar
1 tablespoon milk
1 tablespoon butter or margarine
1/2 teaspoon vanilla extract

Directions
For filling, combine sugar, cornstarch and water in a saucepan. Mix until well blended. Add apples; heat to boiling, stirring constantly. Reduce heat and simmer 5 minutes, stirring occasionally. Remove from the heat. Stir in spices and lemon juices; set aside. For pastry, combine flour and salt. Cut in shortening until mixture is crumbly. Combine egg yolks, water and lemon juice; blend into flour. Mixture will form a ball. Divided in half. On a lightly floured surface, roll the dough between two pieces of waxed paper to fit the bottom and halfway up the sides of a 13-in. x 9-in. x 2-in. baking pan. Spread filling over pastry. Roll remaining pastry to fit pan exactly; place on top of filling. Fold bottom pastry over top and press to seal. Cut a few small slits in top crust. Bake at 400 degrees F for about 40 minutes or until lightly browned. For glaze, combine all ingredients and drizzle over the warm pastry.

Banana Fritters recipe.

Ingredients
2 ripe bananas
2 tablespoons milk
1 tablespoon margarine, melted
1 cup all-purpose flour
3 tablespoons white sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1 pinch ground nutmeg
1 quart oil for frying
1 cup confectioners' sugar for dusting

Directions
In a large bowl, mash the bananas. Mix in milk, eggs and margarine until smooth. In a separate bowl, combine flour, sugar, baking powder, salt, cinnamon and nutmeg. Stir dry ingredients into banana mixture.
Heat oil in a deep fryer or heavy bottomed pan to 375 degrees F (190 degrees C). Drop batter by spoonfuls into hot oil, and cook, turning once, until browned, 2 to 8 minutes. Drain on paper towels and dust with confectioners' sugar.

Apple Crisp Pie recipe.

Ingredients
1/2 cup butter, softened
2 ounces cream cheese, softened
1 1/4 cups all-purpose flour
2 tablespoons white sugar
1/4 teaspoon salt
6 cups Granny Smith apples - peeled, cored and thinly sliced
1 tablespoon lemon juice
1/4 cup brown sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground ginger
1/4 cup brown sugar
2 tablespoons all-purpose flour
10 tablespoons quick cooking oats
6 tablespoons butter

Directions
Preheat oven to 400 degrees F (200 degrees C). Spray a 9-inch pie dish with cooking spray.
To make the crust, beat 1/2 cup of butter with cream cheese in a mixing bowl with an electric mixer until thoroughly combined; scrape the sides of mixing bowl occasionally to incorporate all the butter and cream cheese. Beat in 1 1/4 cups flour, the white sugar, and salt on medium-low speed until the mixture looks like coarse cornmeal, about 20 seconds. Increase the speed to medium-high, and beat until the dough begins to clump together, about 30 more seconds.
Lay out a 24-inch piece of waxed paper on a work surface, and scoop the dough out onto the left half of the paper. Form it into a ball, and flatten it into a 6-inch disk; fold the right side of the paper over the dough disk, covering the dough. With the rolling pin on top of the paper, gently roll the dough out into a round crust about 1/8-inch thick; peel off the top half of the waxed paper, turn the dough out onto the prepared pie dish, and fit the dough into the dish. Peel of the remaining portion of waxed paper.
To make the filling, mix together the apples and lemon juice in a bowl. In a small bowl, mix 1/4 cup of brown sugar, 2 tablespoons of flour, the cinnamon, nutmeg, and ginger together until thoroughly combined, then mix the flour mixture with the apples. Pour the apple filling into the crust.
To make the topping, combine 1/4 cup of brown sugar, 2 tablespoons of flour, and the oats; with a pastry cutter, cut in 6 tablespoons of butter, until the mixture looks like coarse crumbs. Spoon the topping evenly over the apple filling.
Bake in the preheated oven until the apple filling is bubbling and the topping is golden brown, about 40 minutes. If the crust begins to look brown after about 20 minutes of baking, cover the crust edge with a strip of aluminum foil.

Bacon, Asparagus, and Cheese Sandwiches recipe.

Ingredients
8 slices bacon
1 (10 ounce) can asparagus tips, drained
4 thick slices sourdough bread, lightly toasted
4 slices sharp Cheddar cheese

Directions
Adjust oven rack to upper position, and set oven to broil. You may also use a toaster oven to cook the sandwiches if you don't want to broil them in the oven.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown and crispy. Drain on paper towels.
Place a few spears of asparagus on a slice of bread. Top with 2 slices crisp bacon then a slice of cheese.
Toast under the broiler until the cheese is melted and bubbly.

Bacon Asparagus Pizza recipe.

Ingredients
5 thick slices bacon, cut into 1 inch pieces
1 unbaked pizza crust
1 pound shredded mozzarella cheese
1 cup chopped fresh asparagus
1 cup halved cherry or grape tomatoes
1 (11 ounce) log fresh chevre (goat cheese)
1 teaspoon red pepper flakes
freshly ground black pepper to taste

Directions
Preheat the oven to 375 degrees F (190 degrees C).
Place bacon in a skillet over medium-high heat. Cook for a few minutes to release most of the grease, but do not cook until crisp. Remove to paper towels to drain.
Spread the pizza crust out on a pizza pan or large baking sheet. Top with mozzarella cheese, bacon pieces, asparagus, and tomatoes. Dot with goat cheese, then season with red pepper flakes and black pepper.
Bake for 15 to 20 minutes in the preheated oven, until the crust is golden brown underneath when you lift it up to take a peek. Let cool for about 5 minutes before slicing and serving.

Buffalo Chicken Dipping Balls recipe.

Ingredients
2 (12.5 fl oz) cans chunk chicken breast, drained and flaked
4 green onions, chopped
1 cup shredded sharp Cheddar cheese
1 cup shredded pepperjack cheese
1 cup hot pepper sauce (such as Frank's RedHot�)
1 (1 ounce) package ranch dressing mix
oil for frying
1 cup all-purpose flour
3 eggs, beaten
1 cup plain bread crumbs

Directions
Mix the chicken, green onions, Cheddar cheese, pepperjack cheese, hot sauce, and ranch dressing mix together in a bowl; form the mixture into 1-inch balls with a scoop. Place the balls on a large, flat dish; chill in refrigerator 2 to 3 hours.
Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
Gently press the balls into the flour to coat and shake off any excess. Dip into the beaten egg and then press into bread crumbs. Place the breaded chicken balls onto a plate while breading the rest; do not stack.
Fry the breaded balls in the hot oil until slightly browned, about 1 minute.

Amanda's Sangria recipe.

Ingredients
1 (750 milliliter) bottle red wine
1/2 cup rum
1 lemon, sliced
1 orange, sliced in rounds
1 lime, sliced
1 pint strawberries, hulled and sliced
1 apple, cored and sliced
9 whole cloves
1 liter lemon-lime flavored carbonated beverage

Directions
In a large jar or pitcher combine wine and rum with sliced lemon, orange, lime, and strawberry. Push cloves into apples slices and add to mixture. Cover and refrigerate for at least 4 hours or overnight (the longer the better).
To serve, pour a tall glass half-full of wine mixture. Fill the rest of the glass with soda and stir gently. Remove cloves from apple slices and garnish drinks by spooning some marinated fruit into glass.

Banana and Vanilla Cupcakes with Buttercream Frosting recipe.

Ingredients
Banana Cupcakes:
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter, at room temperature
1/2 cup white sugar
3 eggs, room temperature
1 teaspoon vanilla extract
1/4 cup milk
2 large bananas, chopped
Buttercream Frosting:
2/3 cup butter, at room temperature
1/2 teaspoon vanilla extract
2 1/4 cups confectioners' sugar
2 tablespoons heavy cream
4 drops yellow food coloring, or as desired

Directions
Preheat an oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
Whisk the flour, baking powder, and salt together in a bowl; set aside. Beat 1/2 cup butter and the white sugar with an electric mixer in a large bowl until light and fluffy. Add the eggs one at a time, allowing each to blend into the butter mixture before adding the next. Beat in the vanilla with the last egg. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Fold in the chopped bananas, mixing just enough to evenly combine. Pour the batter into prepared cups.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
While the cupcakes are cooling, make the buttercream by beating 2/3 cup of butter in a bowl until smooth and glossy. Beat in the vanilla, followed by the confectioners' sugar. Once no dry lumps of sugar remain, add the cream and food coloring. Whip on high speed until light and fluffy. Frost the cooled cupcakes with the buttercream frosting.

Broccoli Casserole recipe.

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

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

Aunt Zula's Christmas Cutouts recipe.

Ingredients
1 cup shortening
1 cup confectioners' sugar
1/2 teaspoon salt
2 3/4 cups all-purpose flour
3 teaspoons baking powder
2 tablespoons milk
1 teaspoon vanilla extract

Directions
Preheat oven to 350 degrees F (180 degrees C).
Cream sugar and shortening together. Add eggs and dry ingredients. Add the milk last.
No need to chill this dough, simply roll out to 1/4 inch thickness, cut out and bake 10-12 minutes.

BBQ Bill's Citrus Smoked Chicken recipe.

Ingredients
1 (6 pound) whole chicken
4 cups lemon-lime flavored carbonated beverage
1 tablespoon garlic powder
2 cups wood chips, soaked

Directions
Place the whole chicken into a large resealable plastic bag. Sprinkle in garlic powder, then pour in enough lemon-lime soda to cover the bird. Seal the bag, and place in the refrigerator overnight to marinate.
Light charcoal in an outdoor smoker, and wait until the temperature is at 225 degrees F (110 degrees C).
Remove chicken from the bag, and place on the grill grate. Discard marinade. Cover, and cook for 10 hours. Occasionally toss a handful of soaked wood chips on the coals.

Awesome Baked Sea Scallops recipe.

Ingredients
16 sea scallops, rinsed and drained
5 tablespoons butter, melted
5 cloves garlic, minced
2 shallots, chopped
3 pinches ground nutmeg
salt and pepper to taste
1 cup bread crumbs
4 tablespoons olive oil
1/4 cup chopped parsley
lemon wedges for garnish (optional)

Directions
Preheat oven to 425 degrees F (220 degrees C).
Place scallops, melted butter, garlic, and shallots in a bowl. Season with nutmeg, salt, and pepper. Stir gently to combine. Transfer to a casserole dish.
In a separate bowl, combine bread crumbs and olive oil. Sprinkle on top of scallops.
Bake in preheated oven until crumbs are brown and scallops are done, about 11 to 14 minutes. Top with parsley, and serve with lemon wedges on the side.

Almond Squares I recipe.

Ingredients
1 teaspoon vanilla extract
1 cup shortening
2 cups all-purpose flour
1/2 cup white sugar
1/2 cup packed brown sugar
9 (1 ounce) squares unsweetened chocolate
1/2 cup chopped almonds

Directions
Preheat oven to 350 degrees F. Grease a 9 inch square baking pan.
To make crust: In a large bowl, cream shortening, white sugar and brown sugar. Separate egg and beat in yolk and vanilla, stirring until well blended. Slowly add in the flour and blend well. Mixture will be stiff.
Press dough evenly into baking pan. Bake for 18 to 20 minutes, or until top is golden brown.
Melt the chocolate in a double boiler over low heat. Spread the melted chocolate over warm crust. Sprinkle top with almonds. Let cool on wire rack before cutting.

Basic Ham and Bean Soup recipe.

Ingredients
1 pound dry great Northern beans
8 cups water
1/2 teaspoon salt
1 cup chopped carrots
1/2 stalk celery, chopped
1 cup chopped onion
1 teaspoon minced garlic
1 teaspoon mustard powder
2 bay leaves
2 cups chopped ham
1/2 teaspoon ground white pepper

Directions
Rinse the beans, sorting out any broken or discolored ones. In a large pot over high heat, bring the water to a boil. Add the salt and the beans and remove from heat. Let beans sit in the hot water for at least 60 minutes.
After the 60 minutes of soaking, return the pot to high heat and place the ham bone, carrots, celery, onion, garlic, mustard and bay leaves in the pot. Stir well, bring to a boil, reduce heat to low and simmer for 60 more minutes.
Remove ham bone and discard. Stir in the chopped ham and simmer for 30 more minutes. Season with ground white pepper to taste.

Baked Zucchini Squares recipe.

Ingredients
1 cup biscuit/baking mix
1/2 cup grated Parmesan cheese
1 tablespoon minced fresh parsley
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried basil
1/2 teaspoon salt
1/2 cup vegetable oil
1 small onion, chopped
3 medium zucchini, thinly sliced

Directions
In a bowl, combine the biscuit mix, Parmesan cheese, parsley, oregano, basil and salt. Combine eggs, oil and onion; stir into dry ingredients just until combined. Stir in zucchini. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Bake at 350 degrees F for 30-35 minutes or until golden brown and set. Cut into squares.

Beefy Cowboy Chili recipe.

Ingredients
1 pound boneless beef top sirloin steak, cut into small, bite-size pieces
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon vegetable oil
1/2 large onion, chopped
1 teaspoon finely chopped garlic
1 teaspoon chili powder
1 (15 ounce) can ranch-style beans
1 (14.5 ounce) can Hunt’s� Diced Tomatoes, undrained
1 (10 ounce) can diced tomatoes and green chilies, undrained
1 (6 ounce) can Hunt's� Tomato Paste
1 cup water
1 teaspoon granulated sugar
1/4 teaspoon ground red pepper
Sliced green onions, sour cream, shredded Cheddar cheese and crushed corn chips (optional)

Directions
Sprinkle steak pieces evenly with salt and pepper.
Heat oil in 6-quart saucepan over medium-high heat 1 minute. Add steak pieces, onion, garlic and chili powder. Cook 5 minutes, or until steak is browned on all sides and onion is tender, stirring frequently.
Add beans, both diced tomatoes with their juice, tomato paste, water, sugar and red pepper; blend well. Bring to a boil. Reduce heat to low; simmer, uncovered, 10 minutes, stirring occasionally. Serve with optional toppings, if desired.

Asparagus Potato Soup recipe.

Ingredients
2 cups diced peeled potatoes
1/2 pound fresh asparagus, chopped
1/2 cup chopped onion
2 celery ribs, chopped
1 tablespoon chicken bouillon granules
4 cups water
1/4 cup butter or margarine
1/2 cup all-purpose flour
1 cup whipping cream
1/2 cup milk
1/2 teaspoon salt
Dash pepper
12 bacon strips, cooked and crumbled
3/4 cup shredded Cheddar cheese

Directions
In a large saucepan or soup kettle, combine the potatoes, asparagus, onion, celery, bouillon and water. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender. Stir in the butter.
In a bowl, combine flour, cream, milk, salt and pepper until smooth; add to the vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Garnish with bacon and cheese.