Ingredients
4 medium unpeeled nectarines, sliced
1/4 cup sugar
1/2 teaspoon ground ginger
1 teaspoon lemon juice
2 cups fresh raspberries
1 cup fresh blueberries
3 ounces reduced-fat cream cheese
Directions
Place nectarines in a large bowl. Combine sugar and ginger; sprinkle over nectarines and gently stir to evenly coat. Drizzle with lemon juice. Cover and refrigerate for 1 hour, stirring once.
Drain and reserve liquid. Gently stir raspberries and blueberries into nectarines. In a small mixing bowl, beat cream cheese until smooth. Gradually beat in reserved liquid. Spoon over fruit; serve immediately.
9.19.2011
Award Winning Chili recipe.
Ingredients
1 (14.5 ounce) can stewed tomatoes, chopped
1 (6 ounce) can tomato paste
1 carrot, sliced
1 onion, chopped
2 stalks celery, chopped
1/4 cup white wine
1 pinch crushed red pepper flakes
1/4 cup chopped green bell pepper
1/4 cup chopped red bell pepper
1/3 cup bottled steak sauce
5 slices bacon
1 1/2 pounds ground beef
1 (1.25 ounce) package chili seasoning mix
1 teaspoon ground cumin
1 (15 ounce) can kidney beans, drained
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh parsley
Directions
In a large pot over medium-low heat, combine tomatoes, tomato paste, carrot, onion, celery, wine, pepper flakes, bell peppers and steak sauce.
While tomato mixture is simmering, in a large skillet over medium heat, cook bacon until crisp. Remove to paper towels. Cook beef in bacon drippings until brown; drain. Stir chili seasoning into ground beef.
Stir seasoned beef, cumin and bacon into tomato mixture. Continue to simmer until vegetables are tender and flavors are well blended.
Stir in beans, cilantro and parsley. Heat through and serve.
1 (14.5 ounce) can stewed tomatoes, chopped
1 (6 ounce) can tomato paste
1 carrot, sliced
1 onion, chopped
2 stalks celery, chopped
1/4 cup white wine
1 pinch crushed red pepper flakes
1/4 cup chopped green bell pepper
1/4 cup chopped red bell pepper
1/3 cup bottled steak sauce
5 slices bacon
1 1/2 pounds ground beef
1 (1.25 ounce) package chili seasoning mix
1 teaspoon ground cumin
1 (15 ounce) can kidney beans, drained
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh parsley
Directions
In a large pot over medium-low heat, combine tomatoes, tomato paste, carrot, onion, celery, wine, pepper flakes, bell peppers and steak sauce.
While tomato mixture is simmering, in a large skillet over medium heat, cook bacon until crisp. Remove to paper towels. Cook beef in bacon drippings until brown; drain. Stir chili seasoning into ground beef.
Stir seasoned beef, cumin and bacon into tomato mixture. Continue to simmer until vegetables are tender and flavors are well blended.
Stir in beans, cilantro and parsley. Heat through and serve.
Black Bean Tortilla Casserole recipe.
Ingredients
2 large onions, chopped
1 1/2 cups chopped green pepper
1 (14.5 ounce) can diced tomatoes, drained
3/4 cup picante sauce
2 garlic cloves, minced
2 teaspoons ground cumin
2 (15 ounce) cans black beans, rinsed and drained
8 (6 inch) corn tortillas
2 cups (8 ounces) shredded reduced-fat Mexican-blend cheese
1 1/2 cups shredded lettuce
1 cup chopped fresh tomatoes
1/2 cup thinly sliced green onions
1/2 cup sliced ripe olives
Directions
In a large saucepan, combine the onions, peppers, tomatoes, picante sauce, garlic and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Stir in the beans. Spread a third of the mixture in a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray. Layer with four tortillas and 2/3 cup cheese. Repeat layers; top with remaining beans.
Cover and bake at 350 degrees F for 30-35 minutes or until heated through. Sprinkle with remaining cheese. Let stand for 5 minutes or until cheese is melted. Serve with toppings.
2 large onions, chopped
1 1/2 cups chopped green pepper
1 (14.5 ounce) can diced tomatoes, drained
3/4 cup picante sauce
2 garlic cloves, minced
2 teaspoons ground cumin
2 (15 ounce) cans black beans, rinsed and drained
8 (6 inch) corn tortillas
2 cups (8 ounces) shredded reduced-fat Mexican-blend cheese
1 1/2 cups shredded lettuce
1 cup chopped fresh tomatoes
1/2 cup thinly sliced green onions
1/2 cup sliced ripe olives
Directions
In a large saucepan, combine the onions, peppers, tomatoes, picante sauce, garlic and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Stir in the beans. Spread a third of the mixture in a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray. Layer with four tortillas and 2/3 cup cheese. Repeat layers; top with remaining beans.
Cover and bake at 350 degrees F for 30-35 minutes or until heated through. Sprinkle with remaining cheese. Let stand for 5 minutes or until cheese is melted. Serve with toppings.
Biscuit-Topped Creamed Ham recipe.
Ingredients
1/4 cup chopped green pepper
3 tablespoons chopped onion
2 tablespoons butter or margarine
3 tablespoons all-purpose flour
1 3/4 cups milk
1 (10.75 ounce) can condensed cream of chicken soup, undiluted
2 cups cubed fully cooked ham
1 tablespoon lemon juice
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons shortening
3/4 cup shredded Cheddar cheese
1/3 cup milk
1 teaspoon diced pimientos
Directions
In a large skillet, saute green pepper and onion in butter until tender. Stir in flour until blended. Gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Whisk in soup until blended. Stir in the ham and lemon juice; heat through. Pour into a greased 9-in. square baking dish. Bake, uncovered, at 375 degrees F for 10 minutes.
Meanwhile, in a large bowl, combine the flour, baking powder and salt; cut in shortening until mixture resembles coarse crumbs. Stir in cheese, milk and pimientos just until moistened. Turn onto a lightly floured surface; knead gently 4-5 times. Roll to about 1/2-in. thickness; cut out six biscuits with a 2-1/2-in. biscuit cutter. Arrange biscuits over ham mixture. Bake 18-22 minutes longer or until biscuits are golden brown. Serve in individual dishes.
1/4 cup chopped green pepper
3 tablespoons chopped onion
2 tablespoons butter or margarine
3 tablespoons all-purpose flour
1 3/4 cups milk
1 (10.75 ounce) can condensed cream of chicken soup, undiluted
2 cups cubed fully cooked ham
1 tablespoon lemon juice
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons shortening
3/4 cup shredded Cheddar cheese
1/3 cup milk
1 teaspoon diced pimientos
Directions
In a large skillet, saute green pepper and onion in butter until tender. Stir in flour until blended. Gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Whisk in soup until blended. Stir in the ham and lemon juice; heat through. Pour into a greased 9-in. square baking dish. Bake, uncovered, at 375 degrees F for 10 minutes.
Meanwhile, in a large bowl, combine the flour, baking powder and salt; cut in shortening until mixture resembles coarse crumbs. Stir in cheese, milk and pimientos just until moistened. Turn onto a lightly floured surface; knead gently 4-5 times. Roll to about 1/2-in. thickness; cut out six biscuits with a 2-1/2-in. biscuit cutter. Arrange biscuits over ham mixture. Bake 18-22 minutes longer or until biscuits are golden brown. Serve in individual dishes.
Breakfast Pie recipe.
Ingredients
8 bacon strips, diced
1/4 cup crushed cornflakes
5 eggs, lightly beaten
1/2 cup milk
1/2 cup small curd cottage cheese
1 1/2 cups shredded Cheddar cheese
1 green onion, sliced
1/2 teaspoon salt
1/8 teaspoon pepper
2 1/2 cups frozen cubed hash brown potatoes
Directions
In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels. Drain, reserving 2 teaspoons drippings. Stir reserved drippings into cornflakes; set aside. in a bowl, combine the eggs, milk, cottage cheese, cheddar cheese, onion, salt and pepper until blended. Stir in hash browns. Pour into a greased 9-in. pie plate. Sprinkle with bacon and the cornflake mixture. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 325 degrees F for 45-50 minutes or until a knife inserted near the center comes out clean. Let stand for 5-10 minutes before cutting.
8 bacon strips, diced
1/4 cup crushed cornflakes
5 eggs, lightly beaten
1/2 cup milk
1/2 cup small curd cottage cheese
1 1/2 cups shredded Cheddar cheese
1 green onion, sliced
1/2 teaspoon salt
1/8 teaspoon pepper
2 1/2 cups frozen cubed hash brown potatoes
Directions
In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels. Drain, reserving 2 teaspoons drippings. Stir reserved drippings into cornflakes; set aside. in a bowl, combine the eggs, milk, cottage cheese, cheddar cheese, onion, salt and pepper until blended. Stir in hash browns. Pour into a greased 9-in. pie plate. Sprinkle with bacon and the cornflake mixture. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 325 degrees F for 45-50 minutes or until a knife inserted near the center comes out clean. Let stand for 5-10 minutes before cutting.
Baked Crumbled Chicken recipe.
Ingredients
1 1/2 cups crushed cornflakes
2 tablespoons minced fresh parsley
2 teaspoons paprika
1 1/2 teaspoons salt
1 1/2 teaspoons dried basil
1/2 teaspoon pepper
1/2 cup milk
1 (3 1/2) pound broiler-fryer chicken, cut up
1/4 cup butter or margarine, melted
Directions
In a shallow bowl or large resealable plastic bay, combine cornflakes, parsley, paprika, salt, basil and pepper. In another bowl, beat eggs and milk. Dip chicken pieces in egg mixture, then coat generously with crumb mixture. Place in an ungreased 13-in. x 9-in. x 2-in. baking dish. Drizzle with butter. Bake, uncovered, at 375 degrees F for 50-60 minutes or until golden brown and juices run clear.
1 1/2 cups crushed cornflakes
2 tablespoons minced fresh parsley
2 teaspoons paprika
1 1/2 teaspoons salt
1 1/2 teaspoons dried basil
1/2 teaspoon pepper
1/2 cup milk
1 (3 1/2) pound broiler-fryer chicken, cut up
1/4 cup butter or margarine, melted
Directions
In a shallow bowl or large resealable plastic bay, combine cornflakes, parsley, paprika, salt, basil and pepper. In another bowl, beat eggs and milk. Dip chicken pieces in egg mixture, then coat generously with crumb mixture. Place in an ungreased 13-in. x 9-in. x 2-in. baking dish. Drizzle with butter. Bake, uncovered, at 375 degrees F for 50-60 minutes or until golden brown and juices run clear.
Bacon-Wrapped Venison recipe.
Ingredients
1 1/2 pounds venison tenderloin
2 tablespoons olive oil or vegetable oil, divided
1 clove garlic, minced
1/2 cup all-purpose flour
3/4 teaspoon salt
1/2 teaspoon pepper
1/2 pound fresh mushrooms, sliced
4 bacon strips
1 tablespoon cornstarch
1 1/4 cups beef broth
2 tablespoons minced fresh parsley
Directions
Rub tenderloin with 1-2 teaspoons of oil and the garlic. Combine the flour, salt and pepper; sprinkle over tenderloin and shake off excess. In a skillet, brown tenderloin on all sides in remaining oil. Remove and keep warm. In the same skillet, saute mushrooms until tender; remove and set aside. Wrap bacon around tenderloin, securing the ends with toothpicks. Return to skillet. Cook over medium heat until bacon is crisp and a thermometer inserted into tenderloin reads 160 degrees F, turning frequently. Remove and keep warm. In a small bowl, combine cornstarch and broth until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Add parsley and reserved mushrooms; cook and stir until heated through. Discard toothpicks from tenderloin; serve with mushroom sauce.
1 1/2 pounds venison tenderloin
2 tablespoons olive oil or vegetable oil, divided
1 clove garlic, minced
1/2 cup all-purpose flour
3/4 teaspoon salt
1/2 teaspoon pepper
1/2 pound fresh mushrooms, sliced
4 bacon strips
1 tablespoon cornstarch
1 1/4 cups beef broth
2 tablespoons minced fresh parsley
Directions
Rub tenderloin with 1-2 teaspoons of oil and the garlic. Combine the flour, salt and pepper; sprinkle over tenderloin and shake off excess. In a skillet, brown tenderloin on all sides in remaining oil. Remove and keep warm. In the same skillet, saute mushrooms until tender; remove and set aside. Wrap bacon around tenderloin, securing the ends with toothpicks. Return to skillet. Cook over medium heat until bacon is crisp and a thermometer inserted into tenderloin reads 160 degrees F, turning frequently. Remove and keep warm. In a small bowl, combine cornstarch and broth until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Add parsley and reserved mushrooms; cook and stir until heated through. Discard toothpicks from tenderloin; serve with mushroom sauce.
Almond-Topped Chicken recipe.
Ingredients
4 boneless, skinless chicken breast halves
5 tablespoons butter or margarine, divided
1/3 cup slivered almonds
3 tablespoons lemon juice
Directions
In a skillet, cook the chicken in 2 tablespoons of butter until juices run clear, about 20 minutes. Transfer to serving plate and keep warm. Add almonds and remaining butter to skillet; cook and stir just until almonds are lightly browned. Stir in lemon juice; heat through. Spoon over chicken.
4 boneless, skinless chicken breast halves
5 tablespoons butter or margarine, divided
1/3 cup slivered almonds
3 tablespoons lemon juice
Directions
In a skillet, cook the chicken in 2 tablespoons of butter until juices run clear, about 20 minutes. Transfer to serving plate and keep warm. Add almonds and remaining butter to skillet; cook and stir just until almonds are lightly browned. Stir in lemon juice; heat through. Spoon over chicken.
Annie's Lobster Bisque recipe.
Ingredients
3 tablespoons olive oil
1 white onion, chopped
1/2 cup dry white wine
1/2 cup cooking sherry
5 tablespoons all-purpose flour
1/2 (6 ounce) can tomato paste
1 1/2 cups chicken broth
5 cups milk
1/4 teaspoon cayenne pepper, or to taste
1/8 teaspoon ground black pepper
1/2 teaspoon seafood seasoning (such as Old Bay�)
2 tablespoons Worcestershire sauce
1 green onion, finely chopped
1 1/2 cups cooked lobster claw, cut into bite-sized pieces
Directions
Heat the olive oil in a large saucepan over medium heat. Stir in the chopped onion, and cook until the onion has softened and turned translucent, about 5 minutes. Stir in the white wine and sherry. Cook and stir until the liquid has reduced by half. Sprinkle in the flour while stirring to ensure there are no lumps. Once a thick paste has formed, stir in the tomato paste, then pour in the chicken broth and milk. Season with cayenne pepper, black pepper, seafood seasoning, Worcestershire sauce, and green onion.
Cook and stir over medium heat until the bisque begins to simmer, about 15 minutes. Stir in the lobster meat, and reheat before serving.
3 tablespoons olive oil
1 white onion, chopped
1/2 cup dry white wine
1/2 cup cooking sherry
5 tablespoons all-purpose flour
1/2 (6 ounce) can tomato paste
1 1/2 cups chicken broth
5 cups milk
1/4 teaspoon cayenne pepper, or to taste
1/8 teaspoon ground black pepper
1/2 teaspoon seafood seasoning (such as Old Bay�)
2 tablespoons Worcestershire sauce
1 green onion, finely chopped
1 1/2 cups cooked lobster claw, cut into bite-sized pieces
Directions
Heat the olive oil in a large saucepan over medium heat. Stir in the chopped onion, and cook until the onion has softened and turned translucent, about 5 minutes. Stir in the white wine and sherry. Cook and stir until the liquid has reduced by half. Sprinkle in the flour while stirring to ensure there are no lumps. Once a thick paste has formed, stir in the tomato paste, then pour in the chicken broth and milk. Season with cayenne pepper, black pepper, seafood seasoning, Worcestershire sauce, and green onion.
Cook and stir over medium heat until the bisque begins to simmer, about 15 minutes. Stir in the lobster meat, and reheat before serving.
Beef Brisket with Chipotle Tomatillo Sauce recipe.
Ingredients
2 (11 ounce) cans whole tomatillos, drained
1 (7 ounce) can chipotle peppers in adobo sauce
1 (8 ounce) can tomato sauce
1 cup water
2 teaspoons salt
1 teaspoon brown sugar
2 tablespoons olive oil
1 yellow onion, chopped
4 cloves garlic, chopped
1 (3 pound) beef brisket
Directions
Place the tomatillos, chipotle peppers, tomato sauce, water, salt, and brown sugar in the work bowl of a food processor, and blend until smooth. Set the mixture aside.
Heat the olive oil in a pressure cooker with the lid off over medium heat, and cook and stir the onion and garlic until the onions are translucent, about 3 minutes. Drop the brisket into the pressure cooker, and sear it on both sides. Pour the tomatillo mixture over the brisket, bring to a boil, and place the lid on the cooker. When the pressure comes up, set the heat so the cooker develops medium pressure, and cook for 1 hour and 15 minutes.
Allow the cooker to release pressure on its own (without using the quick-release), and remove the brisket. Serve hot, with tomatillo sauce on the side.
2 (11 ounce) cans whole tomatillos, drained
1 (7 ounce) can chipotle peppers in adobo sauce
1 (8 ounce) can tomato sauce
1 cup water
2 teaspoons salt
1 teaspoon brown sugar
2 tablespoons olive oil
1 yellow onion, chopped
4 cloves garlic, chopped
1 (3 pound) beef brisket
Directions
Place the tomatillos, chipotle peppers, tomato sauce, water, salt, and brown sugar in the work bowl of a food processor, and blend until smooth. Set the mixture aside.
Heat the olive oil in a pressure cooker with the lid off over medium heat, and cook and stir the onion and garlic until the onions are translucent, about 3 minutes. Drop the brisket into the pressure cooker, and sear it on both sides. Pour the tomatillo mixture over the brisket, bring to a boil, and place the lid on the cooker. When the pressure comes up, set the heat so the cooker develops medium pressure, and cook for 1 hour and 15 minutes.
Allow the cooker to release pressure on its own (without using the quick-release), and remove the brisket. Serve hot, with tomatillo sauce on the side.
Broccoli Quiche Muffins recipe.
Ingredients
1 (10 ounce) package frozen chopped broccoli, thawed and drained
1 medium onion, chopped
1/2 cup diced fully cooked ham
1/2 cup grated Parmesan cheese
1/2 cup vegetable oil
1 1/4 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon dried oregano
1 teaspoon dried parsley flakes
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon dried thyme
Directions
Combine the broccoli, onion, ham and cheese; set aside. In a mixing bowl, beat eggs until frothy. Add oil; mix well. Combine dry ingredients; add to the egg mixture just until moistened. Fold in broccoli mixture.
Fill greased muffin cups two-thirds full. Bake at 375 degrees F for 18-22 minutes or until muffins test done. Cool for 10 minutes; remove from pan to a wire rack.
1 (10 ounce) package frozen chopped broccoli, thawed and drained
1 medium onion, chopped
1/2 cup diced fully cooked ham
1/2 cup grated Parmesan cheese
1/2 cup vegetable oil
1 1/4 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon dried oregano
1 teaspoon dried parsley flakes
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon dried thyme
Directions
Combine the broccoli, onion, ham and cheese; set aside. In a mixing bowl, beat eggs until frothy. Add oil; mix well. Combine dry ingredients; add to the egg mixture just until moistened. Fold in broccoli mixture.
Fill greased muffin cups two-thirds full. Bake at 375 degrees F for 18-22 minutes or until muffins test done. Cool for 10 minutes; remove from pan to a wire rack.
Blonde Bobbie recipe.
Ingredients
1/2 cup Ice cubes
1 (1.5 fluid ounce) jigger Irish cream liqueur
1 (1.5 fluid ounce) jigger butterscotch schnapps
1 (1.5 fluid ounce) jigger coffee flavored liqueur
Directions
Place ice in a short glass. Pour the Irish cream, butterscotch schnapps, and coffee liquor over the ice. Stir and serve.
1/2 cup Ice cubes
1 (1.5 fluid ounce) jigger Irish cream liqueur
1 (1.5 fluid ounce) jigger butterscotch schnapps
1 (1.5 fluid ounce) jigger coffee flavored liqueur
Directions
Place ice in a short glass. Pour the Irish cream, butterscotch schnapps, and coffee liquor over the ice. Stir and serve.
Broccoli Salad III recipe.
Ingredients
1 head fresh broccoli, chopped
2 cups seedless grapes
1 onion, finely diced
12 slices turkey bacon
1 cup sunflower seeds
1/4 cup white sugar
1/2 cup mayonnaise
1 tablespoon white wine vinegar
Directions
Place turkey bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
Prepare dressing by whisking together the sugar, salad dressing or mayonnaise and vinegar. Pour over broccoli, grapes, onion, turkey bacon and sunflower seeds. Toss until well coated, refrigerate until chilled and serve.
1 head fresh broccoli, chopped
2 cups seedless grapes
1 onion, finely diced
12 slices turkey bacon
1 cup sunflower seeds
1/4 cup white sugar
1/2 cup mayonnaise
1 tablespoon white wine vinegar
Directions
Place turkey bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
Prepare dressing by whisking together the sugar, salad dressing or mayonnaise and vinegar. Pour over broccoli, grapes, onion, turkey bacon and sunflower seeds. Toss until well coated, refrigerate until chilled and serve.
Banana Split Cake I recipe.
Ingredients
2 cups graham cracker crumbs
1/2 cup melted butter
2 cups confectioners' sugar
1 cup butter, softened
6 bananas, peeled and halved lengthwise
1 (20 ounce) can crushed pineapple, drained
1 quart fresh strawberries, halved
1 (16 ounce) package frozen whipped topping, thawed
1 cup chopped walnuts
Directions
Combine cracker crumbs and melted butter or margarine thoroughly and press into bottom of 9x12 inch baking pan. Chill in freezer for at least 15 minutes.
In the medium bowl of an electric mixer combine confectioners sugar, eggs, and softened butter or margarine; beat at medium speed for 20 minutes. (This step is important, so don't try to save time).
Spread buttercream mixture evenly over chilled crust. Place bananas, cut side down, evenly on top of buttercream and spoon crushed pineapple evenly over top of bananas. Distribute strawberries over pineapple and spread the whipped topping evenly all over. Sprinkle with walnuts and refrigerate for at least 3 hours or overnight before serving.
2 cups graham cracker crumbs
1/2 cup melted butter
2 cups confectioners' sugar
1 cup butter, softened
6 bananas, peeled and halved lengthwise
1 (20 ounce) can crushed pineapple, drained
1 quart fresh strawberries, halved
1 (16 ounce) package frozen whipped topping, thawed
1 cup chopped walnuts
Directions
Combine cracker crumbs and melted butter or margarine thoroughly and press into bottom of 9x12 inch baking pan. Chill in freezer for at least 15 minutes.
In the medium bowl of an electric mixer combine confectioners sugar, eggs, and softened butter or margarine; beat at medium speed for 20 minutes. (This step is important, so don't try to save time).
Spread buttercream mixture evenly over chilled crust. Place bananas, cut side down, evenly on top of buttercream and spoon crushed pineapple evenly over top of bananas. Distribute strawberries over pineapple and spread the whipped topping evenly all over. Sprinkle with walnuts and refrigerate for at least 3 hours or overnight before serving.
Baked Spaghetti Squash Lasagna Style recipe.
Ingredients
1 spaghetti squash, halved lengthwise and seeded
1 onion, chopped
2 tablespoons minced garlic
2 (14 ounce) cans stewed tomatoes
1 tablespoon dried basil
1 cube vegetable bouillon
black pepper to taste
1 (15 ounce) can black olives, chopped
1 cup shredded mozzarella cheese
1 cup shredded Parmesan cheese
Directions
Preheat oven to 325 degrees F (165 degrees C). Spray a baking sheet with a thin layer of cooking spray. Place squash halves cut side down on the baking sheet.
Bake squash 35 minutes in the preheated oven, or until a knife can be easily inserted. Remove from oven, and cool.
Meanwhile, spray a non-stick saucepan with cooking spray. Over medium heat, saute the onion and garlic until golden brown. Stir in tomatoes, basil, bouillon cube, and black pepper. Cook for about 15 minutes, or until you have a medium thick sauce.
Remove squash strands with a fork, reserving the shells. Layer each half with a spoonful of the sauce, a layer of spaghetti squash strands, olives, and mozzarella cheese. Repeat layers until shells are full, or until all of the ingredients are used. Top with Parmesan cheese.
Bake for 20 minutes in the preheated oven, or until Parmesan cheese melts.
1 spaghetti squash, halved lengthwise and seeded
1 onion, chopped
2 tablespoons minced garlic
2 (14 ounce) cans stewed tomatoes
1 tablespoon dried basil
1 cube vegetable bouillon
black pepper to taste
1 (15 ounce) can black olives, chopped
1 cup shredded mozzarella cheese
1 cup shredded Parmesan cheese
Directions
Preheat oven to 325 degrees F (165 degrees C). Spray a baking sheet with a thin layer of cooking spray. Place squash halves cut side down on the baking sheet.
Bake squash 35 minutes in the preheated oven, or until a knife can be easily inserted. Remove from oven, and cool.
Meanwhile, spray a non-stick saucepan with cooking spray. Over medium heat, saute the onion and garlic until golden brown. Stir in tomatoes, basil, bouillon cube, and black pepper. Cook for about 15 minutes, or until you have a medium thick sauce.
Remove squash strands with a fork, reserving the shells. Layer each half with a spoonful of the sauce, a layer of spaghetti squash strands, olives, and mozzarella cheese. Repeat layers until shells are full, or until all of the ingredients are used. Top with Parmesan cheese.
Bake for 20 minutes in the preheated oven, or until Parmesan cheese melts.
Apple, Avocado and Hearts of Palm Salad recipe.
Ingredients
1 cup mayonnaise
1/4 cup ketchup
1 tablespoon white sugar
1 lemon, juiced
1/4 teaspoon paprika
1 pinch ground black pepper
2 tablespoons chopped fresh chives
3 cups mixed salad greens
1 avocado - pitted, peeled, and cubed
2 Granny Smith apples - peeled, cored and sliced thin
1/2 cup coarsely chopped walnuts
1 cup sliced hearts of palm
Directions
In a small bowl, whisk the mayonnaise, ketchup, sugar, lemon juice, paprika, and pepper together. Stir in the chives and set aside.
Arrange the watercress on individual serving plates. Place apple, avocado, hearts of palm on top. Sprinkle with walnuts and drizzle with dressing.
Evenly sprinkle dressing over salad and serve.
1 cup mayonnaise
1/4 cup ketchup
1 tablespoon white sugar
1 lemon, juiced
1/4 teaspoon paprika
1 pinch ground black pepper
2 tablespoons chopped fresh chives
3 cups mixed salad greens
1 avocado - pitted, peeled, and cubed
2 Granny Smith apples - peeled, cored and sliced thin
1/2 cup coarsely chopped walnuts
1 cup sliced hearts of palm
Directions
In a small bowl, whisk the mayonnaise, ketchup, sugar, lemon juice, paprika, and pepper together. Stir in the chives and set aside.
Arrange the watercress on individual serving plates. Place apple, avocado, hearts of palm on top. Sprinkle with walnuts and drizzle with dressing.
Evenly sprinkle dressing over salad and serve.
BBQ Chicken and Bacon Bread recipe.
Ingredients
1/4 cup water
3 cooked skinless, boneless chicken breast halves, chopped
6 slices bacon - cooked and crumbled
1 small green bell pepper, chopped
1 1/2 cups honey barbecue sauce, divided
1 (8 ounce) package shredded Cheddar-Monterey Jack cheese blend, divided
all-purpose flour for rolling
1 (11.5 ounce) can refrigerated crusty French loaf dough
Directions
Preheat an oven to 350 degrees F (175 degrees C). Whisk egg and water; set aside.
Combine chicken, bacon, bell pepper, 1 cup barbecue sauce, and 1 cup of shredded cheese blend. The barbecue sauce should coat the meat; if the mixture is too dry, add more sauce.
Unroll dough on smooth, clean, well-floured surface, and spread or roll out to 1/4 inch thick, keeping rectangular shape. Spread the chicken mixture down the middle of the dough. Top the mixture with more barbecue sauce and the rest of the cheese. Fold one side of dough over mixture. Brush egg wash on edge of folded dough; then fold over other side of dough, sealing with egg wash. Seal both ends of loaf well with egg wash and brush it over the top of the bread.
Carefully place the bread on a greased baking sheet. Bake in the preheated oven until golden brown, about 25 to 35 minutes. Cool slightly before slicing.
1/4 cup water
3 cooked skinless, boneless chicken breast halves, chopped
6 slices bacon - cooked and crumbled
1 small green bell pepper, chopped
1 1/2 cups honey barbecue sauce, divided
1 (8 ounce) package shredded Cheddar-Monterey Jack cheese blend, divided
all-purpose flour for rolling
1 (11.5 ounce) can refrigerated crusty French loaf dough
Directions
Preheat an oven to 350 degrees F (175 degrees C). Whisk egg and water; set aside.
Combine chicken, bacon, bell pepper, 1 cup barbecue sauce, and 1 cup of shredded cheese blend. The barbecue sauce should coat the meat; if the mixture is too dry, add more sauce.
Unroll dough on smooth, clean, well-floured surface, and spread or roll out to 1/4 inch thick, keeping rectangular shape. Spread the chicken mixture down the middle of the dough. Top the mixture with more barbecue sauce and the rest of the cheese. Fold one side of dough over mixture. Brush egg wash on edge of folded dough; then fold over other side of dough, sealing with egg wash. Seal both ends of loaf well with egg wash and brush it over the top of the bread.
Carefully place the bread on a greased baking sheet. Bake in the preheated oven until golden brown, about 25 to 35 minutes. Cool slightly before slicing.
Breakfast Sausage Bread recipe.
Ingredients
2 (1 pound) loaves frozen white bread dough, thawed
1/2 pound mild pork sausage
1/2 pound hot pork sausage
1 1/2 cups diced fresh mushrooms
1/2 cup chopped onion
2 1/2 cups shredded mozzarella cheese
1 teaspoon dried basil
1 teaspoon dried parsley flakes
1 teaspoon dried rosemary, crushed
1 teaspoon garlic powder
Directions
Allow dough to rise until nearly doubled.
Meanwhile, in a skillet over medium heat, cook and crumble sausage. Add mushrooms and onion. Cook and stir until the sausage is browned and vegetables are tender; drain. Cool. Beat 1 egg, set aside. To sausage mixture, add 2 eggs, cheese and seasonings; mix well. Roll each loaf of dough into a 16-in. x 12-in. rectangle. Spread half the sausage mixture on each loaf to within 1 in. of edges. Roll up jelly-roll style, starting at a narrow end; seal edges. Place on a greased baking sheet. Bake at 350 degrees F for 25 minutes; brush with beaten egg. Bake 5-10 minutes more or until golden brown. Serve warm.
2 (1 pound) loaves frozen white bread dough, thawed
1/2 pound mild pork sausage
1/2 pound hot pork sausage
1 1/2 cups diced fresh mushrooms
1/2 cup chopped onion
2 1/2 cups shredded mozzarella cheese
1 teaspoon dried basil
1 teaspoon dried parsley flakes
1 teaspoon dried rosemary, crushed
1 teaspoon garlic powder
Directions
Allow dough to rise until nearly doubled.
Meanwhile, in a skillet over medium heat, cook and crumble sausage. Add mushrooms and onion. Cook and stir until the sausage is browned and vegetables are tender; drain. Cool. Beat 1 egg, set aside. To sausage mixture, add 2 eggs, cheese and seasonings; mix well. Roll each loaf of dough into a 16-in. x 12-in. rectangle. Spread half the sausage mixture on each loaf to within 1 in. of edges. Roll up jelly-roll style, starting at a narrow end; seal edges. Place on a greased baking sheet. Bake at 350 degrees F for 25 minutes; brush with beaten egg. Bake 5-10 minutes more or until golden brown. Serve warm.
Bavarian Cream recipe.
Ingredients
2 tablespoons unflavored gelatin
1/2 cup cold water
4 egg yolks
1/2 cup white sugar
1 pinch salt
2 cups milk
1 teaspoon vanilla extract
2 cups heavy cream
Directions
In a small bowl, stir together the gelatin and cold water. Set aside to soften. In a medium bowl, whisk together the egg yolks, sugar, and salt until smooth.
In a medium saucepan, bring the milk to a boil. Pour the hot milk in a steady stream into the yolk mixture, whisking constantly. Return the mixture to the saucepan and cook and stir over medium heat until the mixture coats the back of a spoon. Remove from heat and pour the custard through a strainer.
Stir in the softened gelatin and vanilla and stir to melt the gelatin. Allow to cool.
When the mixture has cooled almost to room temperature, whip the heavy cream to medium stiffness and fold it into the custard. Immediately transfer the Bavarian cream to parfait glasses, molds, or on prepared cake layers, as it will firm up quickly as the gelatin sets. Refrigerate at least one hour before serving.
2 tablespoons unflavored gelatin
1/2 cup cold water
4 egg yolks
1/2 cup white sugar
1 pinch salt
2 cups milk
1 teaspoon vanilla extract
2 cups heavy cream
Directions
In a small bowl, stir together the gelatin and cold water. Set aside to soften. In a medium bowl, whisk together the egg yolks, sugar, and salt until smooth.
In a medium saucepan, bring the milk to a boil. Pour the hot milk in a steady stream into the yolk mixture, whisking constantly. Return the mixture to the saucepan and cook and stir over medium heat until the mixture coats the back of a spoon. Remove from heat and pour the custard through a strainer.
Stir in the softened gelatin and vanilla and stir to melt the gelatin. Allow to cool.
When the mixture has cooled almost to room temperature, whip the heavy cream to medium stiffness and fold it into the custard. Immediately transfer the Bavarian cream to parfait glasses, molds, or on prepared cake layers, as it will firm up quickly as the gelatin sets. Refrigerate at least one hour before serving.
Blueberry Muffins I recipe.
Ingredients
1/3 cup vegetable oil
2 cups all-purpose flour
2 teaspoons baking powder
1/2 cup white sugar
1/2 cup fresh blueberries
Directions
Preheat oven to 400 degrees F (205 degrees C). Line a 12-cup muffin tin with paper liners.
In a large bowl, stir together milk, egg, and oil. Add flour, baking powder, sugar, and blueberries; gently mix the batter with only a few strokes. Spoon batter into cups.
Bake for 20 minutes. Serve hot.
1/3 cup vegetable oil
2 cups all-purpose flour
2 teaspoons baking powder
1/2 cup white sugar
1/2 cup fresh blueberries
Directions
Preheat oven to 400 degrees F (205 degrees C). Line a 12-cup muffin tin with paper liners.
In a large bowl, stir together milk, egg, and oil. Add flour, baking powder, sugar, and blueberries; gently mix the batter with only a few strokes. Spoon batter into cups.
Bake for 20 minutes. Serve hot.
Au Gratin Party Potatoes recipe.
Ingredients
20 pounds potatoes, peeled, cubed and cooked
4 (12 fluid ounce) cans evaporated milk
3 (1 pound) loaves processed cheese, cubed
1 cup butter or margarine, cubed
2 tablespoons salt
2 teaspoons pepper
Paprika
Directions
In several large bowls, combine potatoes, milk, cheese, butter, salt and pepper. Transfer to four greased 13-in. x 9-in. x 2-in. baking dishes. Bake, uncovered, at 350 degrees F for 45-50 minutes or until bubbly. Sprinkle with paprika if desired.
20 pounds potatoes, peeled, cubed and cooked
4 (12 fluid ounce) cans evaporated milk
3 (1 pound) loaves processed cheese, cubed
1 cup butter or margarine, cubed
2 tablespoons salt
2 teaspoons pepper
Paprika
Directions
In several large bowls, combine potatoes, milk, cheese, butter, salt and pepper. Transfer to four greased 13-in. x 9-in. x 2-in. baking dishes. Bake, uncovered, at 350 degrees F for 45-50 minutes or until bubbly. Sprinkle with paprika if desired.
Baked Stuffed Onions recipe.
Ingredients
1/2 cup uncooked long-grain rice
6 large Spanish onions, peeled
1/2 pound spicy ground pork sausage
1/4 cup chopped green bell pepper
1 egg, beaten
1/2 cup soft bread crumbs
1/2 teaspoon dried oregano
2 tablespoons chopped fresh parsley
2 tablespoons butter, melted
1/2 teaspoon paprika
Directions
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a shallow baking dish.
In a saucepan bring 1 cup water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
Slice tops off of onions. Bring a large pot of salted water to a boil. Add onions and cook until tender but still firm, about 15 minutes. Drain, cool and remove centers of onions, leaving shell intact. Chop centers and reserve 1/2 cup of the chopped flesh.
Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving drippings, crumble and set aside.
In the reserved drippings saute green pepper and reserved 1/2 cup chopped onion until tender. Combine with sausage, egg, cooked rice, bread crumbs, oregano and parsley. Spoon mixture into onion shells and place in prepared dish.
Combine melted butter and paprika; brush or spoon over onions.
Bake in preheated oven, covered, for 15 minutes. Uncover and bake an additional 5 minutes.
1/2 cup uncooked long-grain rice
6 large Spanish onions, peeled
1/2 pound spicy ground pork sausage
1/4 cup chopped green bell pepper
1 egg, beaten
1/2 cup soft bread crumbs
1/2 teaspoon dried oregano
2 tablespoons chopped fresh parsley
2 tablespoons butter, melted
1/2 teaspoon paprika
Directions
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a shallow baking dish.
In a saucepan bring 1 cup water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
Slice tops off of onions. Bring a large pot of salted water to a boil. Add onions and cook until tender but still firm, about 15 minutes. Drain, cool and remove centers of onions, leaving shell intact. Chop centers and reserve 1/2 cup of the chopped flesh.
Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving drippings, crumble and set aside.
In the reserved drippings saute green pepper and reserved 1/2 cup chopped onion until tender. Combine with sausage, egg, cooked rice, bread crumbs, oregano and parsley. Spoon mixture into onion shells and place in prepared dish.
Combine melted butter and paprika; brush or spoon over onions.
Bake in preheated oven, covered, for 15 minutes. Uncover and bake an additional 5 minutes.
Blueberry Flummery recipe.
Ingredients
1 (3.5 ounce) package instant vanilla pudding mix
2 cups cold milk
2 pints fresh blueberries
1/2 cup white sugar, or more to taste
2 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon white sugar
1/2 teaspoon salt
1/4 cup vegetable oil
1 cup milk
Directions
Whisk the pudding and 2 cups milk together in a bowl until thickened, about 2 minutes. Refrigerate the pudding until serving time.
Mix blueberries and 1/2 cup sugar in a large saucepan, and pour in enough water to just barely cover the berries. Bring the mixture to a boil over medium heat, reduce heat to low, and simmer while you make the biscuits.
To make drop biscuits, mix flour, baking powder, 1 tablespoon of sugar, and salt together in a bowl. Make a well in the center of the flour mixture, and pour in vegetable oil and 1 cup of milk. Stir until the mixture forms a soft dough.
Bring the berry mixture back to a boil, and drop the biscuit dough into the boiling blueberries by heaping spoonfuls. Cover, and simmer over medium-low heat until the biscuit dough is cooked through, about 15 minutes. A knife inserted into a dumpling will come out clean. To serve, scoop a biscuit into a serving bowl, spoon blueberry sauce over, and top with chilled vanilla pudding.
1 (3.5 ounce) package instant vanilla pudding mix
2 cups cold milk
2 pints fresh blueberries
1/2 cup white sugar, or more to taste
2 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon white sugar
1/2 teaspoon salt
1/4 cup vegetable oil
1 cup milk
Directions
Whisk the pudding and 2 cups milk together in a bowl until thickened, about 2 minutes. Refrigerate the pudding until serving time.
Mix blueberries and 1/2 cup sugar in a large saucepan, and pour in enough water to just barely cover the berries. Bring the mixture to a boil over medium heat, reduce heat to low, and simmer while you make the biscuits.
To make drop biscuits, mix flour, baking powder, 1 tablespoon of sugar, and salt together in a bowl. Make a well in the center of the flour mixture, and pour in vegetable oil and 1 cup of milk. Stir until the mixture forms a soft dough.
Bring the berry mixture back to a boil, and drop the biscuit dough into the boiling blueberries by heaping spoonfuls. Cover, and simmer over medium-low heat until the biscuit dough is cooked through, about 15 minutes. A knife inserted into a dumpling will come out clean. To serve, scoop a biscuit into a serving bowl, spoon blueberry sauce over, and top with chilled vanilla pudding.
Barley Primavera recipe.
Ingredients
4 cups low fat, low sodium chicken broth
2 cloves garlic, minced
1/2 cup red onion, minced
1/2 cup diced carrots
1 cup pearl barley
1/2 cup diced zucchini
2 tablespoons chopped fresh parsley
1 teaspoon olive oil
1 tablespoon lemon juice
salt and pepper to taste
Directions
Heat 1/4 cup of the broth in a saucepan over medium high heat. Add the garlic and onion and saute for 5 minutes. Add the carrots and saute for 5 minutes.
Add the remaining broth and bring to a boil. Add the barley, lower the heat, cover, and simmer until the liquid is almost absorbed, about 50 minutes.
Add the zucchini, parsley, oil, and lemon juice. Simmer for 5 more minutes; season with salt and pepper.
4 cups low fat, low sodium chicken broth
2 cloves garlic, minced
1/2 cup red onion, minced
1/2 cup diced carrots
1 cup pearl barley
1/2 cup diced zucchini
2 tablespoons chopped fresh parsley
1 teaspoon olive oil
1 tablespoon lemon juice
salt and pepper to taste
Directions
Heat 1/4 cup of the broth in a saucepan over medium high heat. Add the garlic and onion and saute for 5 minutes. Add the carrots and saute for 5 minutes.
Add the remaining broth and bring to a boil. Add the barley, lower the heat, cover, and simmer until the liquid is almost absorbed, about 50 minutes.
Add the zucchini, parsley, oil, and lemon juice. Simmer for 5 more minutes; season with salt and pepper.
Breakfast Porridge recipe.
Ingredients
1/2 cup water
1 pitted prune, chopped
1 tablespoon raisins
2 tablespoons oat bran
2 tablespoons wheat bran
1 tablespoon wheat germ
1 tablespoon flax seed
1 teaspoon honey (optional)
Directions
Bring the water with the prune and raisins to a boil in a pot; cook at a boil for 3 minutes. Stir the oat bran, wheat bran, wheat germ, flax seed, and honey into the fruit mixture. Remove from heat and serve hot.
1/2 cup water
1 pitted prune, chopped
1 tablespoon raisins
2 tablespoons oat bran
2 tablespoons wheat bran
1 tablespoon wheat germ
1 tablespoon flax seed
1 teaspoon honey (optional)
Directions
Bring the water with the prune and raisins to a boil in a pot; cook at a boil for 3 minutes. Stir the oat bran, wheat bran, wheat germ, flax seed, and honey into the fruit mixture. Remove from heat and serve hot.
Blueberry Parfaits recipe.
Ingredients
1 1/2 cups sour cream
1/2 cup packed brown sugar
1 tablespoon lemon juice
1 teaspoon grated lemon peel
1 1/2 cups fresh or frozen blueberries, thawed
Whipped cream
Directions
In a bowl, combine sour cream, brown sugar, lemon juice and peel. Cover and refrigerate. Just before serving, place half of the berries in dessert dishes or parfait glasses; top with half of the sour cream mixture. Repeat layers. Top with whipped cream.
1 1/2 cups sour cream
1/2 cup packed brown sugar
1 tablespoon lemon juice
1 teaspoon grated lemon peel
1 1/2 cups fresh or frozen blueberries, thawed
Whipped cream
Directions
In a bowl, combine sour cream, brown sugar, lemon juice and peel. Cover and refrigerate. Just before serving, place half of the berries in dessert dishes or parfait glasses; top with half of the sour cream mixture. Repeat layers. Top with whipped cream.
Broccoli and Artichoke Bake recipe.
Ingredients
2 heads broccoli, cut into florets
2 tablespoons butter
2 cups sliced fresh mushrooms
1/2 cup chopped green onion
1 (14 ounce) can artichoke hearts, drained and chopped
1 cup sour cream
1 cup mayonnaise
1 cup grated Parmesan cheese
1 tomato, thinly sliced
1/2 cup dry bread crumbs
Directions
Preheat an oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water to a boil. Add the broccoli florets, and cook uncovered for a few minutes until the broccoli is just tender. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Drain well, place into a large mixing bowl, and set aside.
Meanwhile, melt the butter in a skillet over medium-high heat. Stir in the mushrooms and green onions, and cook until the mushrooms have softened and released their liquid, about 3 minutes. Scrape the mushrooms into the mixing bowl along with the broccoli, then add the artichoke hearts, sour cream, mayonnaise, and Parmesan cheese. Gently fold together until evenly mixed and spread into a 9x13 inch baking dish. Arrange the sliced tomatoes over the broccoli, then sprinkle with the bread crumbs.
Bake in the preheated oven until the casserole is hot and the bread crumbs have turned golden brown, about 25 minutes.
2 heads broccoli, cut into florets
2 tablespoons butter
2 cups sliced fresh mushrooms
1/2 cup chopped green onion
1 (14 ounce) can artichoke hearts, drained and chopped
1 cup sour cream
1 cup mayonnaise
1 cup grated Parmesan cheese
1 tomato, thinly sliced
1/2 cup dry bread crumbs
Directions
Preheat an oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water to a boil. Add the broccoli florets, and cook uncovered for a few minutes until the broccoli is just tender. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Drain well, place into a large mixing bowl, and set aside.
Meanwhile, melt the butter in a skillet over medium-high heat. Stir in the mushrooms and green onions, and cook until the mushrooms have softened and released their liquid, about 3 minutes. Scrape the mushrooms into the mixing bowl along with the broccoli, then add the artichoke hearts, sour cream, mayonnaise, and Parmesan cheese. Gently fold together until evenly mixed and spread into a 9x13 inch baking dish. Arrange the sliced tomatoes over the broccoli, then sprinkle with the bread crumbs.
Bake in the preheated oven until the casserole is hot and the bread crumbs have turned golden brown, about 25 minutes.
Barbara Bush's Chocolate Chips recipe.
Ingredients
1/2 cup butter, softened
1/3 cup packed brown sugar
1/3 cup white sugar
1 1/2 teaspoons hot water
1 1/8 cups all-purpose flour
1/2 teaspoon vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup semisweet chocolate chips
Directions
Beat butter, brown sugar, granulated sugar, and egg until light and fluffy, about 3 minutes. Beat in hot water and vanilla. Gradually beat in flour, baking soda, and salt, until well blended and smooth. Stir in chocolate chips.
Drop dough by well-rounded teaspoons onto greased cookie sheets. Bake at 375 degrees F (190 degrees C) for 10 minute, or until golden. Cool cookie sheet on a wire rack for 1 minutes, then remove cookies to a rack to cool completely.
1/2 cup butter, softened
1/3 cup packed brown sugar
1/3 cup white sugar
1 1/2 teaspoons hot water
1 1/8 cups all-purpose flour
1/2 teaspoon vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup semisweet chocolate chips
Directions
Beat butter, brown sugar, granulated sugar, and egg until light and fluffy, about 3 minutes. Beat in hot water and vanilla. Gradually beat in flour, baking soda, and salt, until well blended and smooth. Stir in chocolate chips.
Drop dough by well-rounded teaspoons onto greased cookie sheets. Bake at 375 degrees F (190 degrees C) for 10 minute, or until golden. Cool cookie sheet on a wire rack for 1 minutes, then remove cookies to a rack to cool completely.
Actually Delicious Turkey Burgers recipe.
Ingredients
3 pounds ground turkey
1/4 cup seasoned bread crumbs
1/4 cup finely diced onion
2 egg whites, lightly beaten
1/4 cup chopped fresh parsley
1 clove garlic, peeled and minced
1 teaspoon salt
1/4 teaspoon ground black pepper
Directions
In a large bowl, mix ground turkey, seasoned bread crumbs, onion, egg whites, parsley, garlic, salt, and pepper. Form into 12 patties.
Cook the patties in a medium skillet over medium heat, turning once, to an internal temperature of 180 degrees F (85 degrees C).
3 pounds ground turkey
1/4 cup seasoned bread crumbs
1/4 cup finely diced onion
2 egg whites, lightly beaten
1/4 cup chopped fresh parsley
1 clove garlic, peeled and minced
1 teaspoon salt
1/4 teaspoon ground black pepper
Directions
In a large bowl, mix ground turkey, seasoned bread crumbs, onion, egg whites, parsley, garlic, salt, and pepper. Form into 12 patties.
Cook the patties in a medium skillet over medium heat, turning once, to an internal temperature of 180 degrees F (85 degrees C).
Banana Pudding Cake recipe.
Ingredients
1 (18.25 ounce) package yellow cake mix
1 (3.5 ounce) package instant banana pudding mix
1 cup water
1/4 cup vegetable oil
3/4 cup mashed bananas
2 cups confectioners' sugar
2 tablespoons milk
1 dash vanilla extract
1/2 cup chopped walnuts (optional)
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in eggs, water, oil and mashed banana. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.
Bake in a preheated oven for 50 to 55 minutes, or until cake tests done. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
To make glaze: In a small bowl, combine confectioners' sugar, milk and vanilla. Whisk until smooth and of a drizzling consistency. When cake is cooled, drizzle icing over cake with a zigzag motion. Sprinkle chopped nuts over wet icing if desired.
1 (18.25 ounce) package yellow cake mix
1 (3.5 ounce) package instant banana pudding mix
1 cup water
1/4 cup vegetable oil
3/4 cup mashed bananas
2 cups confectioners' sugar
2 tablespoons milk
1 dash vanilla extract
1/2 cup chopped walnuts (optional)
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in eggs, water, oil and mashed banana. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.
Bake in a preheated oven for 50 to 55 minutes, or until cake tests done. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
To make glaze: In a small bowl, combine confectioners' sugar, milk and vanilla. Whisk until smooth and of a drizzling consistency. When cake is cooled, drizzle icing over cake with a zigzag motion. Sprinkle chopped nuts over wet icing if desired.
Best Oatmeal Cookies recipe.
Ingredients
1 cup margarine
1 cup packed brown sugar
1/2 cup white sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2 1/2 cups rolled oats
1 cup raisins
1 cup chopped walnuts
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a large bowl, cream together the margarine, white sugar and brown sugar until light and fluffy .Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, salt and cinnamon, stir into the creamed mixture. Fold in the oatmeal, raisins and walnuts. Drop by rounded spoonfuls onto the prepared cookie sheet.
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.
1 cup margarine
1 cup packed brown sugar
1/2 cup white sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2 1/2 cups rolled oats
1 cup raisins
1 cup chopped walnuts
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a large bowl, cream together the margarine, white sugar and brown sugar until light and fluffy .Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, salt and cinnamon, stir into the creamed mixture. Fold in the oatmeal, raisins and walnuts. Drop by rounded spoonfuls onto the prepared cookie sheet.
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.
All Day Macaroni and Cheese recipe.
Ingredients
8 ounces elbow macaroni
4 cups shredded sharp Cheddar cheese
1 (12 fluid ounce) can evaporated milk
1 1/2 cups milk
1 teaspoon salt
1/2 teaspoon ground black pepper
Directions
In a large pot, cook the macaroni in boiling water 10 minutes, or until al dente, and drain.
In a large bowl, mix the cooked macaroni, 3 cups of the sharp Cheddar cheese, evaporated milk, milk, eggs, salt, and pepper. Transfer to a slow cooker that has been coated with non-stick cooking spray. Sprinkle with the remaining 1 cup of shredded sharp Cheddar cheese.
Cover, and cook on Low for 5 to 6 hours, or until the mixture is firm and golden around the edges. Do not remove the cover or stir the mixture until the mixture has finished cooking. Serve warm.
8 ounces elbow macaroni
4 cups shredded sharp Cheddar cheese
1 (12 fluid ounce) can evaporated milk
1 1/2 cups milk
1 teaspoon salt
1/2 teaspoon ground black pepper
Directions
In a large pot, cook the macaroni in boiling water 10 minutes, or until al dente, and drain.
In a large bowl, mix the cooked macaroni, 3 cups of the sharp Cheddar cheese, evaporated milk, milk, eggs, salt, and pepper. Transfer to a slow cooker that has been coated with non-stick cooking spray. Sprinkle with the remaining 1 cup of shredded sharp Cheddar cheese.
Cover, and cook on Low for 5 to 6 hours, or until the mixture is firm and golden around the edges. Do not remove the cover or stir the mixture until the mixture has finished cooking. Serve warm.
Best Ever Muffins recipe.
Ingredients
2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
3/4 cup white sugar
1/4 cup vegetable oil
Directions
Preheat oven to 400 degrees F (205 degrees C).
Stir together the flour, baking powder, salt and sugar in a large bowl. Make a well in the center. In a small bowl or 2 cup measuring cup, beat egg with a fork. Stir in milk and oil. Pour all at once into the well in the flour mixture. Mix quickly and lightly with a fork until moistened, but do not beat. The batter will be lumpy. Pour the batter into paper lined muffin pan cups.
Variations: Blueberry Muffins: Add 1 cup fresh blueberries. Raisin Muffins: Add 1 cup finely chopped raisins. Date Muffins: Add 1 cup finely chopped dates. Cheese Muffins: Fold in 1 cup grated sharp yellow cheese. Bacon Muffins: Fold 1/4 cup crisp cooked bacon, broken into bits.
Bake for 25 minutes, or until golden.
2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
3/4 cup white sugar
1/4 cup vegetable oil
Directions
Preheat oven to 400 degrees F (205 degrees C).
Stir together the flour, baking powder, salt and sugar in a large bowl. Make a well in the center. In a small bowl or 2 cup measuring cup, beat egg with a fork. Stir in milk and oil. Pour all at once into the well in the flour mixture. Mix quickly and lightly with a fork until moistened, but do not beat. The batter will be lumpy. Pour the batter into paper lined muffin pan cups.
Variations: Blueberry Muffins: Add 1 cup fresh blueberries. Raisin Muffins: Add 1 cup finely chopped raisins. Date Muffins: Add 1 cup finely chopped dates. Cheese Muffins: Fold in 1 cup grated sharp yellow cheese. Bacon Muffins: Fold 1/4 cup crisp cooked bacon, broken into bits.
Bake for 25 minutes, or until golden.
Alabama Mud Cake recipe.
Ingredients
1 (20 ounce) can crushed pineapple, with juice
1 (21 ounce) can cherry pie filling
1 (18.25 ounce) package devil's food cake mix
1 cup chopped pecans
1/2 cup mint chocolate chips
1/2 cup butter, sliced
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
Pour pineapple with juice into prepared pan, spreading evenly to make the first layer. Spread cherry pie filling over the pineapple layer, then spread the cake mix over the cherry pie filling. Sprinkle the cake mix layer with pecans and mint chocolate chips, then distribute the sliced butter evenly over the top.
Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
1 (20 ounce) can crushed pineapple, with juice
1 (21 ounce) can cherry pie filling
1 (18.25 ounce) package devil's food cake mix
1 cup chopped pecans
1/2 cup mint chocolate chips
1/2 cup butter, sliced
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
Pour pineapple with juice into prepared pan, spreading evenly to make the first layer. Spread cherry pie filling over the pineapple layer, then spread the cake mix over the cherry pie filling. Sprinkle the cake mix layer with pecans and mint chocolate chips, then distribute the sliced butter evenly over the top.
Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Blueberry Parfaits recipe.
Ingredients
1 1/2 cups sour cream
1/2 cup packed brown sugar
1 tablespoon lemon juice
1 teaspoon grated lemon peel
1 1/2 cups fresh or frozen blueberries, thawed
Whipped cream
Directions
In a bowl, combine sour cream, brown sugar, lemon juice and peel. Cover and refrigerate. Just before serving, place half of the berries in dessert dishes or parfait glasses; top with half of the sour cream mixture. Repeat layers. Top with whipped cream.
1 1/2 cups sour cream
1/2 cup packed brown sugar
1 tablespoon lemon juice
1 teaspoon grated lemon peel
1 1/2 cups fresh or frozen blueberries, thawed
Whipped cream
Directions
In a bowl, combine sour cream, brown sugar, lemon juice and peel. Cover and refrigerate. Just before serving, place half of the berries in dessert dishes or parfait glasses; top with half of the sour cream mixture. Repeat layers. Top with whipped cream.
Best Ever Cheesecake recipe.
Ingredients
1 cup sifted all-purpose flour
1/4 cup white sugar
1 teaspoon lemon zest
1/2 cup butter
1 egg yolk, beaten
1/4 teaspoon vanilla extract
20 ounces cream cheese
1/8 teaspoon vanilla extract
1/2 teaspoon lemon zest
1 1/2 tablespoons all-purpose flour
1/8 teaspoon salt
5/8 cup white sugar
2 tablespoons heavy whipping cream
Directions
Preheat oven to 400 degrees F (205 degrees C).
To Make Dough Crust: Combine 1 cup of the flour, 1/4 cup of the sugar and 1 teaspoon grated lemon peel. Cut in the butter or margarine until the mixture resembles coarse crumbs. Stir in the beaten egg yolk and 1/4 teaspoon vanilla. Pat 1/3 of the dough into the bottom of one 9 inch springform pan with the sides removed. Bake at 400 degrees F (205 degrees C) for 6 minutes. Let cool then butter sides of pan and attach to bottom. Pat the remaining dough evenly on the sides to a height of 2 inches.
To Make Filling: Preheat oven to 500 degrees F (260 degree C). Stir cream cheese to soften, then beat until fluffy add 1/8 teaspoon vanilla and 1/2 teaspoon grated lemon peel.
Mix 1 1/2 tablespoons flour, 1/8 teaspoon salt and the remaining sugar together. Gradually blend this mixture into the cream cheese mixture. Add the eggs and the egg yolk one at a time, beating well after each one. Gently stir in the heavy cream. Pour batter into the prepared crust.
Bake at 500 degrees F (260 degrees C) for 5 to 8 minutes or until top edge of crust is golden. Reduce heat to 200 degrees F (100 degrees C) and continue baking for 1 hour. Remove cake from oven and cool in pan for at least 3 hours. Remove sides of pan to serve.
1 cup sifted all-purpose flour
1/4 cup white sugar
1 teaspoon lemon zest
1/2 cup butter
1 egg yolk, beaten
1/4 teaspoon vanilla extract
20 ounces cream cheese
1/8 teaspoon vanilla extract
1/2 teaspoon lemon zest
1 1/2 tablespoons all-purpose flour
1/8 teaspoon salt
5/8 cup white sugar
2 tablespoons heavy whipping cream
Directions
Preheat oven to 400 degrees F (205 degrees C).
To Make Dough Crust: Combine 1 cup of the flour, 1/4 cup of the sugar and 1 teaspoon grated lemon peel. Cut in the butter or margarine until the mixture resembles coarse crumbs. Stir in the beaten egg yolk and 1/4 teaspoon vanilla. Pat 1/3 of the dough into the bottom of one 9 inch springform pan with the sides removed. Bake at 400 degrees F (205 degrees C) for 6 minutes. Let cool then butter sides of pan and attach to bottom. Pat the remaining dough evenly on the sides to a height of 2 inches.
To Make Filling: Preheat oven to 500 degrees F (260 degree C). Stir cream cheese to soften, then beat until fluffy add 1/8 teaspoon vanilla and 1/2 teaspoon grated lemon peel.
Mix 1 1/2 tablespoons flour, 1/8 teaspoon salt and the remaining sugar together. Gradually blend this mixture into the cream cheese mixture. Add the eggs and the egg yolk one at a time, beating well after each one. Gently stir in the heavy cream. Pour batter into the prepared crust.
Bake at 500 degrees F (260 degrees C) for 5 to 8 minutes or until top edge of crust is golden. Reduce heat to 200 degrees F (100 degrees C) and continue baking for 1 hour. Remove cake from oven and cool in pan for at least 3 hours. Remove sides of pan to serve.
Brazilian-Style Beef Ribs recipe.
Ingredients
1 (3 pound) rack of whole beef ribs (not short ribs)
2 tablespoons sea salt, or more if needed
3/4 cup water
Directions
Preheat oven to 275 degrees F (135 degrees C).
Place the rack of beef ribs in front of you on a work surface with the shiny white membrane facing up. Slip the blade of a sharp knife under the membrane at one end, and slice the membrane off the meat in a single piece, if possible. Discard the chewy membrane. Rub the ribs thoroughly with sea salt, front and back. Place the ribs onto a cooking rack in a roasting pan.
Bake in the preheated oven until very tender, about 6 hours. Lightly baste the beef with water (use beef broth if you prefer) after the first 1 1/2 hours, being careful not to dislodge the salt. Baste again every 45 minutes to 1 hour; after 6 hours of total cooking time, remove from oven and allow to rest 10 to 15 minutes before slicing up into servings.
1 (3 pound) rack of whole beef ribs (not short ribs)
2 tablespoons sea salt, or more if needed
3/4 cup water
Directions
Preheat oven to 275 degrees F (135 degrees C).
Place the rack of beef ribs in front of you on a work surface with the shiny white membrane facing up. Slip the blade of a sharp knife under the membrane at one end, and slice the membrane off the meat in a single piece, if possible. Discard the chewy membrane. Rub the ribs thoroughly with sea salt, front and back. Place the ribs onto a cooking rack in a roasting pan.
Bake in the preheated oven until very tender, about 6 hours. Lightly baste the beef with water (use beef broth if you prefer) after the first 1 1/2 hours, being careful not to dislodge the salt. Baste again every 45 minutes to 1 hour; after 6 hours of total cooking time, remove from oven and allow to rest 10 to 15 minutes before slicing up into servings.
Broccoli Noodles and Cheese Casserole recipe.
Ingredients
1 (16 ounce) package egg noodles
1 head broccoli, cut into florets
2 cups cottage cheese
2 cups shredded Cheddar cheese
Directions
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Steam broccoli until bright green and tender, 5 to 10 minutes. Combine broccoli, pasta and cottage cheese in 2 quart baking dish; mix well.
Sprinkle pasta mixture with Cheddar cheese and bake for 8 to 10 minutes, until cheese is bubbly.
1 (16 ounce) package egg noodles
1 head broccoli, cut into florets
2 cups cottage cheese
2 cups shredded Cheddar cheese
Directions
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Steam broccoli until bright green and tender, 5 to 10 minutes. Combine broccoli, pasta and cottage cheese in 2 quart baking dish; mix well.
Sprinkle pasta mixture with Cheddar cheese and bake for 8 to 10 minutes, until cheese is bubbly.
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