Ingredients
1/2 cup shortening
1 cup butter, softened
3 cups white sugar
5 egg yolks
5 egg whites
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsweetened cocoa powder
1/2 teaspoon ground cinnamon
1 1/4 cups milk
1 teaspoon vanilla extract
1/2 teaspoon almond extract
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.
Cream shortening and butter until light and fluffy, gradually adding sugar. Beat well at medium speed of an electric mixer. Add egg yolks, one at a time, beating after each addition.
Sift flour, baking powder, salt, cocoa and cinnamon together. Add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix just until blended after each addition. Stir in vanilla and almond extracts.
In a clean bowl, beat egg whites until stiff peaks form. Fold carefully into cake batter, mixing only until no streaks remain. Pour batter into a greased and floured 10 inch tube pan.
Bake at 350 degrees F (175 degrees C) for 1 hour and 15 minutes, or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes, remove from pan, and let cool completely on a wire rack.
9.21.2011
Best Ever Pasta Salad recipe.
Ingredients
1 (16 ounce) package dry penne pasta
2 large cucumbers, peeled and cubed
2 roma (plum) tomatoes, chopped
2 cups mayonnaise
1 (8 ounce) container sour cream
3 tablespoons dried dill weed
2 tablespoons lemon pepper
Directions
Bring a large pot of lightly salted water to a boil. Add penne pasta and cook for 8 to 10 minutes or until al dente; drain.
Combine pasta, cucumbers, tomatoes, mayonnaise, sour cream, dill weed and lemon pepper. Serve as is or chill for 45 minutes.
1 (16 ounce) package dry penne pasta
2 large cucumbers, peeled and cubed
2 roma (plum) tomatoes, chopped
2 cups mayonnaise
1 (8 ounce) container sour cream
3 tablespoons dried dill weed
2 tablespoons lemon pepper
Directions
Bring a large pot of lightly salted water to a boil. Add penne pasta and cook for 8 to 10 minutes or until al dente; drain.
Combine pasta, cucumbers, tomatoes, mayonnaise, sour cream, dill weed and lemon pepper. Serve as is or chill for 45 minutes.
Asparagus Frittata recipe.
Ingredients
1 cup water
2/3 pound fresh asparagus, trimmed and cut into 1 inch pieces
1 medium onion, chopped
2 teaspoons olive oil
2 tablespoons minced fresh parsley
1 1/2 cups egg substitute
5 tablespoons shredded Parmesan cheese, divided
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup shredded reduced-fat Cheddar cheese
Directions
In a small saucepan, bring water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water; drain and pat dry. In a 10-in. ovenproof skillet, saute onion in oil until tender. Add parsley and asparagus; toss to coat.
In a small bowl, combine the egg substitute, 3 tablespoons Parmesan cheese, salt and pepper. Pour over the asparagus mixture; cover and cook over medium heat for 8-10 minutes or until eggs are nearly set. Sprinkle with remaining Parmesan. Place uncovered skillet in the broiler, 6 in. from the heat, for 2 minutes or until eggs are set. Sprinkle with cheddar cheese. Cut into quarters. Serve immediately.
1 cup water
2/3 pound fresh asparagus, trimmed and cut into 1 inch pieces
1 medium onion, chopped
2 teaspoons olive oil
2 tablespoons minced fresh parsley
1 1/2 cups egg substitute
5 tablespoons shredded Parmesan cheese, divided
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup shredded reduced-fat Cheddar cheese
Directions
In a small saucepan, bring water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water; drain and pat dry. In a 10-in. ovenproof skillet, saute onion in oil until tender. Add parsley and asparagus; toss to coat.
In a small bowl, combine the egg substitute, 3 tablespoons Parmesan cheese, salt and pepper. Pour over the asparagus mixture; cover and cook over medium heat for 8-10 minutes or until eggs are nearly set. Sprinkle with remaining Parmesan. Place uncovered skillet in the broiler, 6 in. from the heat, for 2 minutes or until eggs are set. Sprinkle with cheddar cheese. Cut into quarters. Serve immediately.
Baked Acorn Squash recipe.
Ingredients
2 acorn squash, halved and seeded
salt and pepper to taste
1/4 cup butter, diced
6 tablespoons firmly packed brown sugar
1/2 teaspoon ground cinnamon
Directions
Preheat oven to 350 degrees F (175 degrees C).
Place squash in a shallow baking pan, cut side down.
Bake in preheated oven for 30 minutes, or until tender.
Turn cut side up; season with salt and pepper, dot with butter and sprinkle with brown sugar and cinnamon.
Bake for 20 minutes more.
2 acorn squash, halved and seeded
salt and pepper to taste
1/4 cup butter, diced
6 tablespoons firmly packed brown sugar
1/2 teaspoon ground cinnamon
Directions
Preheat oven to 350 degrees F (175 degrees C).
Place squash in a shallow baking pan, cut side down.
Bake in preheated oven for 30 minutes, or until tender.
Turn cut side up; season with salt and pepper, dot with butter and sprinkle with brown sugar and cinnamon.
Bake for 20 minutes more.
Asparagus-Vegetable Potato Topper recipe.
Ingredients
1 tablespoon vegetable oil
3/4 pound asparagus, trimmed, cut into 1-inch pieces
2 medium carrots, sliced
1 cup sliced mushrooms
1/4 teaspoon dried basil leaves, crushed
1 (10.75 ounce) can Campbell's� Condensed Cream of Asparagus Soup
2 tablespoons milk
6 hot baked potatoes , split
Directions
Heat the oil in a 10-inch skillet over medium heat. Add the asparagus, carrots, mushrooms and basil and cook until the vegetables are tender, stirring occasionally.
Stir the soup and milk in the skillet and cook until the mixture is hot and bubbling.
Spoon the soup mixture over the potatoes.
1 tablespoon vegetable oil
3/4 pound asparagus, trimmed, cut into 1-inch pieces
2 medium carrots, sliced
1 cup sliced mushrooms
1/4 teaspoon dried basil leaves, crushed
1 (10.75 ounce) can Campbell's� Condensed Cream of Asparagus Soup
2 tablespoons milk
6 hot baked potatoes , split
Directions
Heat the oil in a 10-inch skillet over medium heat. Add the asparagus, carrots, mushrooms and basil and cook until the vegetables are tender, stirring occasionally.
Stir the soup and milk in the skillet and cook until the mixture is hot and bubbling.
Spoon the soup mixture over the potatoes.
Balsamic and Rosemary Grilled Salmon recipe.
Ingredients
4 (4 ounce) salmon fillets
sea salt to taste
1 tablespoon balsamic vinegar
3 tablespoons olive oil
1/4 cup lemon juice
1 clove garlic, minced
1 sprig fresh rosemary, minced
Directions
Season salmon fillets to taste with sea salt, and place into a shallow, glass dish. Whisk together vinegar, olive oil, lemon juice, garlic, and rosemary; pour over salmon fillets. Cover, and refrigerate at least 30 minutes.
Preheat an outdoor grill for medium-high heat, and lightly oil grate.
Remove salmon from marinade, and shake off excess. Discard remaining marinade. Cook on preheated grill until fish is opaque in the center and flakes easily with a fork, about 4 minutes per side.
4 (4 ounce) salmon fillets
sea salt to taste
1 tablespoon balsamic vinegar
3 tablespoons olive oil
1/4 cup lemon juice
1 clove garlic, minced
1 sprig fresh rosemary, minced
Directions
Season salmon fillets to taste with sea salt, and place into a shallow, glass dish. Whisk together vinegar, olive oil, lemon juice, garlic, and rosemary; pour over salmon fillets. Cover, and refrigerate at least 30 minutes.
Preheat an outdoor grill for medium-high heat, and lightly oil grate.
Remove salmon from marinade, and shake off excess. Discard remaining marinade. Cook on preheated grill until fish is opaque in the center and flakes easily with a fork, about 4 minutes per side.
Avocado and Black Eyed Pea Salsa recipe.
Ingredients
2 ripe but firm avocados, diced
1/2 cup chopped green onion
1/2 cup chopped fresh cilantro
1 cup chopped roma (plum) tomatoes
1 (11 ounce) can shoepeg corn, drained
1 (15 ounce) can black-eyed peas, rinsed and drained
1/4 cup red wine vinegar
1/4 cup olive oil
1 teaspoon ground cumin
1/2 teaspoon minced garlic
salt and black pepper to taste
Directions
Lightly mix together avocados, green onion, cilantro, tomatoes, corn, and black-eyed peas in a salad bowl until well combined.
Whisk together red wine vinegar, olive oil, cumin, and minced garlic in a bowl, and pour over the salad. Season to taste with salt and pepper, and lightly toss the salad again. Chill for 1 hour before serving, to blend the flavors.
2 ripe but firm avocados, diced
1/2 cup chopped green onion
1/2 cup chopped fresh cilantro
1 cup chopped roma (plum) tomatoes
1 (11 ounce) can shoepeg corn, drained
1 (15 ounce) can black-eyed peas, rinsed and drained
1/4 cup red wine vinegar
1/4 cup olive oil
1 teaspoon ground cumin
1/2 teaspoon minced garlic
salt and black pepper to taste
Directions
Lightly mix together avocados, green onion, cilantro, tomatoes, corn, and black-eyed peas in a salad bowl until well combined.
Whisk together red wine vinegar, olive oil, cumin, and minced garlic in a bowl, and pour over the salad. Season to taste with salt and pepper, and lightly toss the salad again. Chill for 1 hour before serving, to blend the flavors.
Barb's Fried Green Tomatoes with Zesty Sauce recipe.
Ingredients
1 cup potato flakes
36 thin wheat crackers (such as Wheat Thins�)
1/4 cup all-purpose flour
1/4 cup butter-flavored granules (such as Butter Buds�)
1 teaspoon salt
1 teaspoon ground black pepper
1/2 cup butter flavored shortening (such as Crisco�)
5 green tomatoes, cut into 1/2-inch thick slices
3 eggs, beaten
1/4 cup buttermilk ranch dressing
1/4 cup sour cream
2 tablespoons hot pepper sauce (such as Frank's RedHot�)
Directions
Place potato flakes, wheat crackers, flour, butter-flavored granules, salt, and pepper into a food processor. Pulse until the crackers are finely crushed, then transfer mixture to a bowl.
Melt the butter flavored shortening in a skillet over medium-high heat. Dip the tomato slices one at a time into the eggs, then the cracker mixture. Pan fry the tomatoes in the shortening until golden brown on both sides, 7 to 10 minutes.
Mix the ranch dressing, sour cream, and hot pepper sauce in a bowl. Serve the fried tomatoes with topped with the sauce.
1 cup potato flakes
36 thin wheat crackers (such as Wheat Thins�)
1/4 cup all-purpose flour
1/4 cup butter-flavored granules (such as Butter Buds�)
1 teaspoon salt
1 teaspoon ground black pepper
1/2 cup butter flavored shortening (such as Crisco�)
5 green tomatoes, cut into 1/2-inch thick slices
3 eggs, beaten
1/4 cup buttermilk ranch dressing
1/4 cup sour cream
2 tablespoons hot pepper sauce (such as Frank's RedHot�)
Directions
Place potato flakes, wheat crackers, flour, butter-flavored granules, salt, and pepper into a food processor. Pulse until the crackers are finely crushed, then transfer mixture to a bowl.
Melt the butter flavored shortening in a skillet over medium-high heat. Dip the tomato slices one at a time into the eggs, then the cracker mixture. Pan fry the tomatoes in the shortening until golden brown on both sides, 7 to 10 minutes.
Mix the ranch dressing, sour cream, and hot pepper sauce in a bowl. Serve the fried tomatoes with topped with the sauce.
Baked French Toast with Home Style Syrup recipe.
Ingredients
4 eggs, lightly beaten
2 teaspoons vanilla extract
1 teaspoon salt
12 slices day-old French bread
1 1/4 cups crushed cornflakes
1 tablespoon butter or margarine
1 1/2 cups sugar
2/3 cup light corn syrup
1/2 cup water
1 teaspoon ground cinnamon
1 (5 ounce) can evaporated milk
1/2 teaspoon butter flavoring
1/2 teaspoon almond extract
Directions
In a shallow dish or pie plate, combine eggs, milk, vanilla and salt. Add bread and soak for 5 minutes, turning once to coat. Coat each slice with cornflake crumbs and place on a well greased baking sheet. Dot each slice with butter. Bake at 450 degrees F for 10-12 minutes or until golden brown. For syrup, combine sugar, corn syrup, water and cinnamon in a saucepan. Bring to a boil. Boil, stirring constantly, for 2 minutes. Remove from the heat; stir in evaporated milk and flavorings. Serve over warm French toast.
4 eggs, lightly beaten
2 teaspoons vanilla extract
1 teaspoon salt
12 slices day-old French bread
1 1/4 cups crushed cornflakes
1 tablespoon butter or margarine
1 1/2 cups sugar
2/3 cup light corn syrup
1/2 cup water
1 teaspoon ground cinnamon
1 (5 ounce) can evaporated milk
1/2 teaspoon butter flavoring
1/2 teaspoon almond extract
Directions
In a shallow dish or pie plate, combine eggs, milk, vanilla and salt. Add bread and soak for 5 minutes, turning once to coat. Coat each slice with cornflake crumbs and place on a well greased baking sheet. Dot each slice with butter. Bake at 450 degrees F for 10-12 minutes or until golden brown. For syrup, combine sugar, corn syrup, water and cinnamon in a saucepan. Bring to a boil. Boil, stirring constantly, for 2 minutes. Remove from the heat; stir in evaporated milk and flavorings. Serve over warm French toast.
Apple Enchilada Dessert recipe.
Ingredients
1 (21 ounce) can apple pie filling
6 (8 inch) flour tortillas
1 teaspoon ground cinnamon
1/3 cup margarine
1/2 cup white sugar
1/2 cup packed brown sugar
1/2 cup water
Directions
Preheat oven to 350 degrees F (175 degrees C).
Spoon fruit evenly onto all tortillas, sprinkle with cinnamon. Roll up tortillas and place seam side down on lightly greased 8x8 baking pan.
Bring margarine, sugars and water to a boil in a medium sauce pan. Reduce heat and simmer, stirring constantly for 3 minutes.
Pour sauce evenly over tortillas; sprinkle with extra cinnamon on top if desired. Bake in preheated oven for 20 minutes.
Makes 6 large tortillas; may be cut in half to serve 12.
1 (21 ounce) can apple pie filling
6 (8 inch) flour tortillas
1 teaspoon ground cinnamon
1/3 cup margarine
1/2 cup white sugar
1/2 cup packed brown sugar
1/2 cup water
Directions
Preheat oven to 350 degrees F (175 degrees C).
Spoon fruit evenly onto all tortillas, sprinkle with cinnamon. Roll up tortillas and place seam side down on lightly greased 8x8 baking pan.
Bring margarine, sugars and water to a boil in a medium sauce pan. Reduce heat and simmer, stirring constantly for 3 minutes.
Pour sauce evenly over tortillas; sprinkle with extra cinnamon on top if desired. Bake in preheated oven for 20 minutes.
Makes 6 large tortillas; may be cut in half to serve 12.
Angie's Perfect Dinner Rolls recipe.
Ingredients
2 1/2 cups warm milk
4 teaspoons active dry yeast
1/2 cup sugar
1/2 cup butter, softened
2 teaspoons salt
7 cups all-purpose flour, or as needed
1/2 cup butter, melted
Directions
Pour milk into a large mixing bowl, and sprinkle yeast over the surface. Allow to rest for 5 minutes. Beat in the sugar, eggs, 1/2 cup butter, and salt; blend thoroughly. Gradually stir in the flour to make a soft dough. Cover bowl, and set in a warm place until dough doubles in size, about 1 hour.
Punch down the dough, cover the bowl, and allow to rise again. Repeat this step two more times.
Break off 2 to 3 inch size pieces of dough, roll lightly into round shape, and place in prepared baking dish, edges touching. Repeat to make 36 dough balls. Cover and let rise until doubled in size.
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking dish.
Bake rolls in preheated oven until tops turn golden brown, 10 to 15 minutes. When rolls are finished baking, drizzle melted butter over the top, and serve warm.
2 1/2 cups warm milk
4 teaspoons active dry yeast
1/2 cup sugar
1/2 cup butter, softened
2 teaspoons salt
7 cups all-purpose flour, or as needed
1/2 cup butter, melted
Directions
Pour milk into a large mixing bowl, and sprinkle yeast over the surface. Allow to rest for 5 minutes. Beat in the sugar, eggs, 1/2 cup butter, and salt; blend thoroughly. Gradually stir in the flour to make a soft dough. Cover bowl, and set in a warm place until dough doubles in size, about 1 hour.
Punch down the dough, cover the bowl, and allow to rise again. Repeat this step two more times.
Break off 2 to 3 inch size pieces of dough, roll lightly into round shape, and place in prepared baking dish, edges touching. Repeat to make 36 dough balls. Cover and let rise until doubled in size.
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking dish.
Bake rolls in preheated oven until tops turn golden brown, 10 to 15 minutes. When rolls are finished baking, drizzle melted butter over the top, and serve warm.
A Plus Carrot Cake recipe.
Ingredients
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon allspice
2 cups white sugar
2 teaspoons vanilla extract
1 1/4 cups vegetable oil
2 cups grated carrots
1 (20 ounce) can crushed pineapple, drained
1/2 cup sweetened flaked coconut
1 cup chopped walnuts
1 cup raisins
Directions
Preheat the oven to 350 degrees F (175 degrees C). Coat a 10x15x2 inch baking dish or 10 inch Bundt pan with cooking spray.
In a medium bowl, stir together the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside. In a separate larger bowl, mix together the eggs, sugar and vanilla by hand. Stir in the oil; the mixture should resemble pudding. Gradually stir in the dry ingredients, then fold in the carrots, pineapple coconut, walnuts and raisins. Pour the batter into the prepared pan, and spread evenly.
Bake for 55 to 60 minutes in the preheated oven, or until a small knife inserted into the cake comes out clean.
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon allspice
2 cups white sugar
2 teaspoons vanilla extract
1 1/4 cups vegetable oil
2 cups grated carrots
1 (20 ounce) can crushed pineapple, drained
1/2 cup sweetened flaked coconut
1 cup chopped walnuts
1 cup raisins
Directions
Preheat the oven to 350 degrees F (175 degrees C). Coat a 10x15x2 inch baking dish or 10 inch Bundt pan with cooking spray.
In a medium bowl, stir together the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside. In a separate larger bowl, mix together the eggs, sugar and vanilla by hand. Stir in the oil; the mixture should resemble pudding. Gradually stir in the dry ingredients, then fold in the carrots, pineapple coconut, walnuts and raisins. Pour the batter into the prepared pan, and spread evenly.
Bake for 55 to 60 minutes in the preheated oven, or until a small knife inserted into the cake comes out clean.
Bean 'N' Beef Crescent Pie recipe.
Ingredients
1 1/4 pounds ground beef
1 (1.25 ounce) package taco seasoning
1/3 cup salsa
1 (8 ounce) package refrigerated crescent rolls
4 ounces cream cheese, softened
1/2 cup refried beans
1 cup shredded Mexican blend cheese or Cheddar cheese
Directions
In a large skillet, cook the beef over medium heat until no longer pink; drain. Add taco seasoning and salsa; simmer, uncovered, until thickened. Meanwhile, unroll crescent roll dough. Press onto the bottom and up the sides of an ungreased 13-in. x 9-in. x 2-in. baking dish; seal perforations. Spread cream cheese over the dough.
Stir the refried beans into beef mixture. Spoon over cream cheese layer. Bake, uncovered, at 375 degrees F for 20-25 minutes or until crust is golden brown. Sprinkle with cheese; bake 5 minutes longer or until the cheese is melted.
1 1/4 pounds ground beef
1 (1.25 ounce) package taco seasoning
1/3 cup salsa
1 (8 ounce) package refrigerated crescent rolls
4 ounces cream cheese, softened
1/2 cup refried beans
1 cup shredded Mexican blend cheese or Cheddar cheese
Directions
In a large skillet, cook the beef over medium heat until no longer pink; drain. Add taco seasoning and salsa; simmer, uncovered, until thickened. Meanwhile, unroll crescent roll dough. Press onto the bottom and up the sides of an ungreased 13-in. x 9-in. x 2-in. baking dish; seal perforations. Spread cream cheese over the dough.
Stir the refried beans into beef mixture. Spoon over cream cheese layer. Bake, uncovered, at 375 degrees F for 20-25 minutes or until crust is golden brown. Sprinkle with cheese; bake 5 minutes longer or until the cheese is melted.
Broccoli Slaw recipe.
Ingredients
2 (16 ounce) packages broccoli coleslaw mix
1 (16 ounce) bottle cole slaw dressing
1 (8 ounce) package sweetened dried cranberries
2 cups pistachio nuts
salt and pepper to taste
Directions
In a medium bowl combine broccoli, dressing (use more or less to achieve desired creaminess), dried cranberries, pistachios, salt and pepper. Mix well, cover and refrigerate until ready to serve.
2 (16 ounce) packages broccoli coleslaw mix
1 (16 ounce) bottle cole slaw dressing
1 (8 ounce) package sweetened dried cranberries
2 cups pistachio nuts
salt and pepper to taste
Directions
In a medium bowl combine broccoli, dressing (use more or less to achieve desired creaminess), dried cranberries, pistachios, salt and pepper. Mix well, cover and refrigerate until ready to serve.
Barbecue Ham Pizza recipe.
Ingredients
1 1/2 teaspoons active dry yeast
3/4 cup warm water (110 degrees F/45 degrees C)
1 1/2 cups all-purpose flour
3/4 cup whole wheat flour
3 tablespoons honey
1 1/2 tablespoons olive oil
1 1/4 teaspoons salt
2 cups diced cooked ham
1/2 cup honey barbecue sauce, divided
2 tablespoons butter
1 red onion, halved and thinly sliced
1 clove garlic, minced
1 (8 ounce) can pineapple tidbits, drained
2 cups mozzarella cheese, shredded
1/2 cup shredded Gouda cheese
Directions
In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
Add the all purpose flour, whole wheat flour, honey, olive oil and salt to the yeast mixture; stir well to combine. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
Deflate the dough and turn it out onto a lightly floured surface. Roll the dough out into a 14 inch diameter circle and place on a 14 inch pizza pan which has been lightly dusted with cornmeal or lightly oiled. Cover with plastic wrap and set aside.
Preheat oven to 450 degrees F (230 degrees C). In a small bowl, combine ham and 2 tablespoons barbecue sauce; set aside.
Melt butter in a medium saute pan over medium heat. Saute onions and garlic in butter, stirring occasionally, until onions are brown and caramelized, about 15 minutes. Remove from heat and stir in ham and pineapple.
Spread remaining 6 tablespoons barbecue sauce over pizza dough. Top with half of the cheeses. Spread on ham mixture. Top with remaining cheese.
Bake in heated oven for 15 to 18 minutes, until crust is lightly browned and cheese completely melted. Let pizza sit for 5 minutes before slicing.
1 1/2 teaspoons active dry yeast
3/4 cup warm water (110 degrees F/45 degrees C)
1 1/2 cups all-purpose flour
3/4 cup whole wheat flour
3 tablespoons honey
1 1/2 tablespoons olive oil
1 1/4 teaspoons salt
2 cups diced cooked ham
1/2 cup honey barbecue sauce, divided
2 tablespoons butter
1 red onion, halved and thinly sliced
1 clove garlic, minced
1 (8 ounce) can pineapple tidbits, drained
2 cups mozzarella cheese, shredded
1/2 cup shredded Gouda cheese
Directions
In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
Add the all purpose flour, whole wheat flour, honey, olive oil and salt to the yeast mixture; stir well to combine. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
Deflate the dough and turn it out onto a lightly floured surface. Roll the dough out into a 14 inch diameter circle and place on a 14 inch pizza pan which has been lightly dusted with cornmeal or lightly oiled. Cover with plastic wrap and set aside.
Preheat oven to 450 degrees F (230 degrees C). In a small bowl, combine ham and 2 tablespoons barbecue sauce; set aside.
Melt butter in a medium saute pan over medium heat. Saute onions and garlic in butter, stirring occasionally, until onions are brown and caramelized, about 15 minutes. Remove from heat and stir in ham and pineapple.
Spread remaining 6 tablespoons barbecue sauce over pizza dough. Top with half of the cheeses. Spread on ham mixture. Top with remaining cheese.
Bake in heated oven for 15 to 18 minutes, until crust is lightly browned and cheese completely melted. Let pizza sit for 5 minutes before slicing.
Bow Ties, Zucchini, Carrots, and Chicken recipe.
Ingredients
1 tablespoon olive oil
12 cloves garlic, pressed and divided
4 zucchini, thinly sliced
salt and pepper to taste
1 1/4 pounds skinless, boneless chicken breast halves - cut into bite-size pieces
1 pound carrots, peeled and thinly sliced
1 (16 ounce) package uncooked farfalle (bow tie) pasta
1/4 cup butter
1 (14 ounce) can chicken broth
3/4 cup water
1 (.18 ounce) packet chicken bouillon granules
1/2 cup grated Parmesan cheese
Directions
Heat the oil in a skillet over medium heat, and cook 4 cloves garlic 1 minute, until golden brown. Place zucchini in the skillet, season with salt and pepper, and cook until tender. Set aside. Place chicken in the skillet, and cook 10 minutes, or until juices run clear.
Place the carrots in a pot with enough water to cover, and bring to a boil. Cook until tender, drain, and set aside.
Bring a large pot of lightly salted water to a boil. Add farfalle pasta and cook for 8 to 10 minutes or until al dente; drain.
Melt the butter in the skillet over medium heat, and cook the remaining garlic until golden brown. Pour in the chicken broth and water, and stir in bouillon granules until dissolved. Gradually stir in Parmesan cheese. Mix in zucchini, chicken, and carrot, and continue cooking until heated through. Gently toss with pasta to serve.
1 tablespoon olive oil
12 cloves garlic, pressed and divided
4 zucchini, thinly sliced
salt and pepper to taste
1 1/4 pounds skinless, boneless chicken breast halves - cut into bite-size pieces
1 pound carrots, peeled and thinly sliced
1 (16 ounce) package uncooked farfalle (bow tie) pasta
1/4 cup butter
1 (14 ounce) can chicken broth
3/4 cup water
1 (.18 ounce) packet chicken bouillon granules
1/2 cup grated Parmesan cheese
Directions
Heat the oil in a skillet over medium heat, and cook 4 cloves garlic 1 minute, until golden brown. Place zucchini in the skillet, season with salt and pepper, and cook until tender. Set aside. Place chicken in the skillet, and cook 10 minutes, or until juices run clear.
Place the carrots in a pot with enough water to cover, and bring to a boil. Cook until tender, drain, and set aside.
Bring a large pot of lightly salted water to a boil. Add farfalle pasta and cook for 8 to 10 minutes or until al dente; drain.
Melt the butter in the skillet over medium heat, and cook the remaining garlic until golden brown. Pour in the chicken broth and water, and stir in bouillon granules until dissolved. Gradually stir in Parmesan cheese. Mix in zucchini, chicken, and carrot, and continue cooking until heated through. Gently toss with pasta to serve.
Broccoli Corn Casserole recipe.
Ingredients
1 (10 ounce) package frozen chopped broccoli, thawed
1 (14.75 ounce) can cream-style corn
1 1/2 cups stuffing mix
1/2 cup butter, melted
Directions
In a large bowl, combine the broccoli, corn and egg. Transfer to a greased 1-qt. baking dish. Sprinkle with stuffing mix and drizzle with butter. Bake, uncovered, at 350 degrees F for 30-35 minutes or until golden brown and bubbly.
1 (10 ounce) package frozen chopped broccoli, thawed
1 (14.75 ounce) can cream-style corn
1 1/2 cups stuffing mix
1/2 cup butter, melted
Directions
In a large bowl, combine the broccoli, corn and egg. Transfer to a greased 1-qt. baking dish. Sprinkle with stuffing mix and drizzle with butter. Bake, uncovered, at 350 degrees F for 30-35 minutes or until golden brown and bubbly.
Anise Walnut Biscotti recipe.
Ingredients
1/2 pound butter
2 1/2 cups white sugar
2 teaspoons vanilla extract
7 teaspoons baking powder
8 cups all-purpose flour
2 teaspoons anise extract
3 teaspoons anise seed
1 cup chopped walnuts (optional)
2 egg yolks
Directions
Preheat oven to 375 degrees F ( 190 degrees C ).
In a large bowl, cream together butter and sugar. Gradually add the vanilla and eggs while mixing. Sift together the flour and baking powder; stir into the egg mixture . For plain biscotti, do not add anything else. For anise biscotti, add the anise extract and anise seed. Add walnuts if desired.
Roll dough out into 4 logs as long as your baking sheet will allow. Press down each one to about 3/4 inch in height, and 3 inches wide. Brush with egg yolks and bake for 15 minutes, until golden brown. Slice on a diagonal slant, slices should be about 3/4 inch wide. Place slices back onto the cookie sheet and return to the oven for 10 more minutes, cookies should be dry and lightly toasted.
1/2 pound butter
2 1/2 cups white sugar
2 teaspoons vanilla extract
7 teaspoons baking powder
8 cups all-purpose flour
2 teaspoons anise extract
3 teaspoons anise seed
1 cup chopped walnuts (optional)
2 egg yolks
Directions
Preheat oven to 375 degrees F ( 190 degrees C ).
In a large bowl, cream together butter and sugar. Gradually add the vanilla and eggs while mixing. Sift together the flour and baking powder; stir into the egg mixture . For plain biscotti, do not add anything else. For anise biscotti, add the anise extract and anise seed. Add walnuts if desired.
Roll dough out into 4 logs as long as your baking sheet will allow. Press down each one to about 3/4 inch in height, and 3 inches wide. Brush with egg yolks and bake for 15 minutes, until golden brown. Slice on a diagonal slant, slices should be about 3/4 inch wide. Place slices back onto the cookie sheet and return to the oven for 10 more minutes, cookies should be dry and lightly toasted.
Bob's BBQ Sauce recipe.
Ingredients
1/2 cup brown sugar
2 tablespoons cider vinegar
1/4 cup ketchup
1 teaspoon ground dry mustard
1 teaspoon Worcestershire sauce
1 teaspoon horseradish sauce
Directions
In a bowl, mix the brown sugar, cider vinegar, ketchup, dry mustard, Worcestershire sauce, and horseradish sauce. Refrigerate until ready to use.
1/2 cup brown sugar
2 tablespoons cider vinegar
1/4 cup ketchup
1 teaspoon ground dry mustard
1 teaspoon Worcestershire sauce
1 teaspoon horseradish sauce
Directions
In a bowl, mix the brown sugar, cider vinegar, ketchup, dry mustard, Worcestershire sauce, and horseradish sauce. Refrigerate until ready to use.
Baked Brie and Mushroom Sourdough Appetizer recipe.
Ingredients
2 tablespoons butter
1 teaspoon minced garlic
12 ounces sliced fresh mushrooms
1 (8 ounce) wedge Brie cheese, rind removed, cubed
1 (1 pound) loaf round sourdough bread
2 1/2 tablespoons grated Parmesan cheese
Directions
Preheat the broiler.
In a saucepan over low heat, melt the butter. Saute the garlic and mushrooms until tender. Mix in the Brie. Cook and stir until melted and well blended.
Remove the top of the sourdough bread, and hollow out the center. Spoon the Brie mixture into the bread. Sprinkle with Parmesan cheese.
Place the filled bread on a baking sheet, and broil 10 minutes in the preheated oven, or until the top is lightly browned. Cool slightly, and slice into wedges to serve.
2 tablespoons butter
1 teaspoon minced garlic
12 ounces sliced fresh mushrooms
1 (8 ounce) wedge Brie cheese, rind removed, cubed
1 (1 pound) loaf round sourdough bread
2 1/2 tablespoons grated Parmesan cheese
Directions
Preheat the broiler.
In a saucepan over low heat, melt the butter. Saute the garlic and mushrooms until tender. Mix in the Brie. Cook and stir until melted and well blended.
Remove the top of the sourdough bread, and hollow out the center. Spoon the Brie mixture into the bread. Sprinkle with Parmesan cheese.
Place the filled bread on a baking sheet, and broil 10 minutes in the preheated oven, or until the top is lightly browned. Cool slightly, and slice into wedges to serve.
Broccoli-Stuffed Tomatoes recipe.
Ingredients
1 1/2 cups chopped fresh broccoli
4 medium tomatoes
1 teaspoon lemon juice
1 small onion, chopped
1 tablespoon butter or stick margarine
2 tablespoons all-purpose flour
1/2 cup 2% milk
1/4 cup chicken broth
2 tablespoons grated Parmesan cheese
1/2 teaspoon dried basil
1/4 teaspoon salt
1/8 teaspoon pepper
1 egg white
Directions
In a saucepan, bring broccoli and 1 in. of water to a boil. Reduce heat; cover and simmer for 3-4 minutes or until crisp-tender. Drain and set aside. Cut a 1/2-in. slice off the top of each tomato; with a spoon or melon baller, hollow out each tomato, leaving a 1/2-in. shell. Discard pulp. Sprinkle 1/4 teaspoon lemon juice into each tomato; place upside down on paper towel for 10 minutes to drain.
Meanwhile, in a skillet, saute onion in butter until tender. In a bowl, combine the flour, milk and broth until smooth. Stir into onion mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in Parmesan cheese, basil, salt, pepper and reserved broccoli. In a mixing bowl, beat the egg white until stiff peaks form. Fold into broccoli mixture.
Place the tomatoes in an ungreased 8-in. square baking dish. Spoon the broccoli mixture into each tomato, mounding in the center. Bake, uncovered, at 350 degrees F for 30-35 minutes or until a knife inserted near the center comes out clean and the tops are golden brown.
1 1/2 cups chopped fresh broccoli
4 medium tomatoes
1 teaspoon lemon juice
1 small onion, chopped
1 tablespoon butter or stick margarine
2 tablespoons all-purpose flour
1/2 cup 2% milk
1/4 cup chicken broth
2 tablespoons grated Parmesan cheese
1/2 teaspoon dried basil
1/4 teaspoon salt
1/8 teaspoon pepper
1 egg white
Directions
In a saucepan, bring broccoli and 1 in. of water to a boil. Reduce heat; cover and simmer for 3-4 minutes or until crisp-tender. Drain and set aside. Cut a 1/2-in. slice off the top of each tomato; with a spoon or melon baller, hollow out each tomato, leaving a 1/2-in. shell. Discard pulp. Sprinkle 1/4 teaspoon lemon juice into each tomato; place upside down on paper towel for 10 minutes to drain.
Meanwhile, in a skillet, saute onion in butter until tender. In a bowl, combine the flour, milk and broth until smooth. Stir into onion mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in Parmesan cheese, basil, salt, pepper and reserved broccoli. In a mixing bowl, beat the egg white until stiff peaks form. Fold into broccoli mixture.
Place the tomatoes in an ungreased 8-in. square baking dish. Spoon the broccoli mixture into each tomato, mounding in the center. Bake, uncovered, at 350 degrees F for 30-35 minutes or until a knife inserted near the center comes out clean and the tops are golden brown.
Aunt Rita's Italian Stew recipe.
Ingredients
1 pound mild Italian sausage links, cut into 1-inch pieces
1 cup chopped onion
1 tablespoon minced garlic
2 yellow summer squash, thinly sliced
2 zucchini, thinly sliced
2 carrots, thinly sliced (optional)
2 cups sliced fresh mushrooms (optional)
2 (14.5 ounce) cans Italian-style stewed tomatoes
2 tablespoons grated Parmesan cheese
Directions
Cook the sausage with onion and garlic in a large, deep skillet or pot over medium heat, until the meat is browned, 10 to 15 minutes, stirring frequently. Mix in the summer squash, zucchini, carrots, mushrooms, and stewed tomatoes, reduce heat to medium-low, and bring the mixture to a simmer. Cook, stirring occasionally, until the vegetables are tender, about 20 minutes. Sprinkle with Parmesan cheese, and serve.
1 pound mild Italian sausage links, cut into 1-inch pieces
1 cup chopped onion
1 tablespoon minced garlic
2 yellow summer squash, thinly sliced
2 zucchini, thinly sliced
2 carrots, thinly sliced (optional)
2 cups sliced fresh mushrooms (optional)
2 (14.5 ounce) cans Italian-style stewed tomatoes
2 tablespoons grated Parmesan cheese
Directions
Cook the sausage with onion and garlic in a large, deep skillet or pot over medium heat, until the meat is browned, 10 to 15 minutes, stirring frequently. Mix in the summer squash, zucchini, carrots, mushrooms, and stewed tomatoes, reduce heat to medium-low, and bring the mixture to a simmer. Cook, stirring occasionally, until the vegetables are tender, about 20 minutes. Sprinkle with Parmesan cheese, and serve.
Baked Sesame Chicken recipe.
Ingredients
2 tablespoons soy sauce
1/4 cup toasted sesame seeds
2 tablespoons all-purpose flour
1/4 teaspoon salt
1 pinch ground black pepper
4 skinless, boneless chicken breast halves
2 tablespoons butter, melted
Directions
Preheat oven to 400 degrees F (200 degrees C).
Place soy sauce in a 9x13 inch baking dish. On a piece of wax paper, mix together the sesame seeds, flour, salt and pepper. Dip the chicken pieces in the soy sauce to coat, then dredge in the sesame seed mixture. Arrange in baking dish in a single layer, then drizzle with melted butter.
Bake at 400 degrees F (200 degrees C) for approximately 40 minutes, or until chicken is cooked through and tender and juices run clear. Baste with drippings once during cooking time. Garnish with extra sesame seeds if desired, and serve.
2 tablespoons soy sauce
1/4 cup toasted sesame seeds
2 tablespoons all-purpose flour
1/4 teaspoon salt
1 pinch ground black pepper
4 skinless, boneless chicken breast halves
2 tablespoons butter, melted
Directions
Preheat oven to 400 degrees F (200 degrees C).
Place soy sauce in a 9x13 inch baking dish. On a piece of wax paper, mix together the sesame seeds, flour, salt and pepper. Dip the chicken pieces in the soy sauce to coat, then dredge in the sesame seed mixture. Arrange in baking dish in a single layer, then drizzle with melted butter.
Bake at 400 degrees F (200 degrees C) for approximately 40 minutes, or until chicken is cooked through and tender and juices run clear. Baste with drippings once during cooking time. Garnish with extra sesame seeds if desired, and serve.
Anapakaya Paala Koora recipe.
Ingredients
2 tablespoons vegetable oil
2 dried red chile peppers, broken into pieces
1 teaspoon cumin seeds
1 teaspoon mustard seed
1 teaspoon coriander seed
1 sprig fresh curry leaves
1/4 teaspoon asafoetida powder
1 (1 pound) calabash gourd (anapakaya), cut into 3/4-inch pieces
1/4 cup milk
salt to taste
1/2 teaspoon ground red pepper
Directions
Heat the oil in a large skillet over medium-high heat. Fry the red chile peppers, cumin seed, mustard seed, and coriander seed in the hot oil until they begin to splutter. Add the curry leaves and asafoetida powder; stir. Cook and stir the gourd pieces in the mixture until warmed and coated in the oil mixture. Pour the milk into the skillet and bring to a boil. Reduce heat to medium low and allow the mixture to simmer until the gourd is cooked through, about 15 minutes. Season with the ground red pepper and salt; simmer another minute or so. If too much liquid remains, increase heat to high and cook until reduced to your liking.
2 tablespoons vegetable oil
2 dried red chile peppers, broken into pieces
1 teaspoon cumin seeds
1 teaspoon mustard seed
1 teaspoon coriander seed
1 sprig fresh curry leaves
1/4 teaspoon asafoetida powder
1 (1 pound) calabash gourd (anapakaya), cut into 3/4-inch pieces
1/4 cup milk
salt to taste
1/2 teaspoon ground red pepper
Directions
Heat the oil in a large skillet over medium-high heat. Fry the red chile peppers, cumin seed, mustard seed, and coriander seed in the hot oil until they begin to splutter. Add the curry leaves and asafoetida powder; stir. Cook and stir the gourd pieces in the mixture until warmed and coated in the oil mixture. Pour the milk into the skillet and bring to a boil. Reduce heat to medium low and allow the mixture to simmer until the gourd is cooked through, about 15 minutes. Season with the ground red pepper and salt; simmer another minute or so. If too much liquid remains, increase heat to high and cook until reduced to your liking.
Beef Sirloin Tip Roast recipe.
Ingredients
1 (3 pound) sirloin tip roast
1 1/4 cups water, divided
1 (8 ounce) can mushroom stems and pieces, drained
1 envelope onion soup mix
3 tablespoons cornstarch
Directions
Place a large piece of heavy-duty foil (21-in. x 17-in.) in a shallow roasting pan. Place roast on foil. Pour 1 cup water and mushrooms over roast. Sprinkle with soup mix. Wrap foil around roast; seal tightly. Bake at 350 degrees F for 2-1/2 to 3 hours or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees F; medium, 160 degrees F; well-done, 170 degrees F).
Remove roast to a serving platter and keep warm. Pour drippings and mushrooms into a saucepan. Combine cornstarch and remaining water until smooth; gradually stir into drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with slice beef.
1 (3 pound) sirloin tip roast
1 1/4 cups water, divided
1 (8 ounce) can mushroom stems and pieces, drained
1 envelope onion soup mix
3 tablespoons cornstarch
Directions
Place a large piece of heavy-duty foil (21-in. x 17-in.) in a shallow roasting pan. Place roast on foil. Pour 1 cup water and mushrooms over roast. Sprinkle with soup mix. Wrap foil around roast; seal tightly. Bake at 350 degrees F for 2-1/2 to 3 hours or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees F; medium, 160 degrees F; well-done, 170 degrees F).
Remove roast to a serving platter and keep warm. Pour drippings and mushrooms into a saucepan. Combine cornstarch and remaining water until smooth; gradually stir into drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with slice beef.
Brinjal With Walnut Dressing recipe.
Ingredients
3/4 cup walnuts
2 cups vegetable oil for frying
2 cups plain yogurt
1 minced hot green chile peppers
2 tablespoons chopped fresh cilantro
salt to taste
1/4 teaspoon ground cayenne pepper
Directions
Preheat oven to 350 degrees F (175 degrees C). Place walnuts on a baking sheet. Bake for 5 to 7 minutes, or until the smell of the nuts fills the kitchen.
Cut eggplant into 1/2 inch thick rings, and soak in salted water for 15 minutes.
Heat oil in a heavy pan or deep fryer to 365 degrees F (170 degrees C). Slide eggplant into hot oil, and deep fry until golden brown. Fry in batches to maintain oil temperature. Remove from oil, drain, and cool.
In a medium bowl, mix together yogurt, green chile peppers, 1 tablespoon cilantro, and walnuts. Season to taste with salt. Chill for 30 minutes in the refrigerator.
Place eggplant rings in a serving dish, and spoon dressing evenly over top. Garnish with red pepper and remaining 1 tablespoon cilantro.
3/4 cup walnuts
2 cups vegetable oil for frying
2 cups plain yogurt
1 minced hot green chile peppers
2 tablespoons chopped fresh cilantro
salt to taste
1/4 teaspoon ground cayenne pepper
Directions
Preheat oven to 350 degrees F (175 degrees C). Place walnuts on a baking sheet. Bake for 5 to 7 minutes, or until the smell of the nuts fills the kitchen.
Cut eggplant into 1/2 inch thick rings, and soak in salted water for 15 minutes.
Heat oil in a heavy pan or deep fryer to 365 degrees F (170 degrees C). Slide eggplant into hot oil, and deep fry until golden brown. Fry in batches to maintain oil temperature. Remove from oil, drain, and cool.
In a medium bowl, mix together yogurt, green chile peppers, 1 tablespoon cilantro, and walnuts. Season to taste with salt. Chill for 30 minutes in the refrigerator.
Place eggplant rings in a serving dish, and spoon dressing evenly over top. Garnish with red pepper and remaining 1 tablespoon cilantro.
BBQ Peanut Butter Chicken recipe.
Ingredients
1 cup SMUCKER'S� Natural Peanut Butter
1/4 cup soy sauce
1/4 cup white wine vinegar
1/4 cup lemon juice
6 cloves garlic, chopped
1 teaspoon red pepper flakes
2 teaspoons ginger, finely chopped
2 1/2 pounds chicken breasts, boneless and skinless, cut into 1 1/2-inch strips.
Directions
Prepare marinade 2 hours before ready to grill.
Mix the ingredients, except the chicken in a blender until combined. If too thick, add up to a cup of water to thin.
Marinate the chicken for approximately 2 hours.
Lightly oil the medium/hot BBQ grill.
Place chicken on the grill for 6-8 minutes.
1 cup SMUCKER'S� Natural Peanut Butter
1/4 cup soy sauce
1/4 cup white wine vinegar
1/4 cup lemon juice
6 cloves garlic, chopped
1 teaspoon red pepper flakes
2 teaspoons ginger, finely chopped
2 1/2 pounds chicken breasts, boneless and skinless, cut into 1 1/2-inch strips.
Directions
Prepare marinade 2 hours before ready to grill.
Mix the ingredients, except the chicken in a blender until combined. If too thick, add up to a cup of water to thin.
Marinate the chicken for approximately 2 hours.
Lightly oil the medium/hot BBQ grill.
Place chicken on the grill for 6-8 minutes.
Braunschweiger and Nut Ball recipe.
Ingredients
1 pound braunschweiger liver sausage
1 (8 ounce) package cream cheese, softened
1 tablespoon Worcestershire sauce
1 pound chopped walnuts
Directions
In a bowl, mix the braunschweiger, cream cheese, Worcestershire sauce, and 1/3 of the walnuts by hand. Form into a ball, and refrigerate 30 minutes, or until firm. Roll in the remaining walnuts to coat. Refrigerate until serving.
1 pound braunschweiger liver sausage
1 (8 ounce) package cream cheese, softened
1 tablespoon Worcestershire sauce
1 pound chopped walnuts
Directions
In a bowl, mix the braunschweiger, cream cheese, Worcestershire sauce, and 1/3 of the walnuts by hand. Form into a ball, and refrigerate 30 minutes, or until firm. Roll in the remaining walnuts to coat. Refrigerate until serving.
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.
Blackberry-Chocolate Chip Pie recipe.
Ingredients
1 (15 ounce) package pastry for a 9 inch double crust pie
3/4 cup white sugar
1/3 cup all-purpose flour
3/4 teaspoon ground cinnamon
4 cups blackberries
3/4 cup semisweet chocolate chips
1/2 tablespoon lemon juice
Directions
Preheat oven to 425 degrees F (220 degrees C). Place one of the pie crusts into the bottom of a 9 inch pie plate.
In a bowl, mix the sugar, flour, and cinnamon. Gently stir in the blackberries and chocolate chips. Sprinkle with lemon juice. Transfer to the pie crust in the pie plate. Place remaining pie crust over the top, and secure to the bottom crust by pressing with a fork, or fluting with your fingers.
Bake 35 minutes in the preheated oven, until top is golden brown. Cool slightly before slicing.
1 (15 ounce) package pastry for a 9 inch double crust pie
3/4 cup white sugar
1/3 cup all-purpose flour
3/4 teaspoon ground cinnamon
4 cups blackberries
3/4 cup semisweet chocolate chips
1/2 tablespoon lemon juice
Directions
Preheat oven to 425 degrees F (220 degrees C). Place one of the pie crusts into the bottom of a 9 inch pie plate.
In a bowl, mix the sugar, flour, and cinnamon. Gently stir in the blackberries and chocolate chips. Sprinkle with lemon juice. Transfer to the pie crust in the pie plate. Place remaining pie crust over the top, and secure to the bottom crust by pressing with a fork, or fluting with your fingers.
Bake 35 minutes in the preheated oven, until top is golden brown. Cool slightly before slicing.
30-Minute Minestrone recipe.
Ingredients
2 medium carrots, chopped
1 cup chopped cabbage
1 celery rib, thinly sliced
1 small onion, chopped
1 garlic clove, minced
2 teaspoons vegetable oil
3 cups water
1 (14.5 ounce) can Italian stewed or diced tomatoes, undrained
3 beef bouillon cubes
1 cup torn fresh spinach
2/3 cup cooked elbow macaroni
1/4 teaspoon pepper
Directions
In a 3-qt. saucepan, saute carrots, cabbage, celery, onion and garlic in oil for 5 minutes. Add water, tomatoes and bouillon; bring to a boil. Reduce heat. Simmer, uncovered, for 20-25 minutes or until vegetables are tender. Stir in spinach, macaroni and pepper; heat through.
2 medium carrots, chopped
1 cup chopped cabbage
1 celery rib, thinly sliced
1 small onion, chopped
1 garlic clove, minced
2 teaspoons vegetable oil
3 cups water
1 (14.5 ounce) can Italian stewed or diced tomatoes, undrained
3 beef bouillon cubes
1 cup torn fresh spinach
2/3 cup cooked elbow macaroni
1/4 teaspoon pepper
Directions
In a 3-qt. saucepan, saute carrots, cabbage, celery, onion and garlic in oil for 5 minutes. Add water, tomatoes and bouillon; bring to a boil. Reduce heat. Simmer, uncovered, for 20-25 minutes or until vegetables are tender. Stir in spinach, macaroni and pepper; heat through.
Breakfast Sausage Cake recipe.
Ingredients
1 cup raisins
3 cups boiling water
1 pound ground pork sausage
1 1/2 cups white sugar
1 1/2 cups brown sugar
2 eggs, lightly beaten
3 cups all-purpose flour
1 teaspoon ground ginger
1 teaspoon baking powder
1 teaspoon pumpkin pie spice
1 teaspoon baking soda
1 cup cold coffee
1 cup chopped walnuts
Directions
Preheat oven to 350 degrees F (175 degrees C). Place raisins in a bowl and cover with boiling water; set aside for 5 to 10 minutes. Drain well and dry raisins in cloth, set aside.
Place sausage in a large, deep skillet. Cook over medium-high heat until lightly brown. Drain, crumble into small pieces and set aside.
In a large bowl, combine sausage, white sugar and brown sugar; stir until mixture is well blended. Add eggs and beat well.
In a separate bowl, sift together flour, ginger, baking powder and pumpkin pie spice. Stir baking soda into coffee. Add flour mixture and coffee alternately to meat mixture, beating well after each addition. Fold raisins and walnuts into cake batter. Turn batter into well-greased and floured Bundt cake pan.
Bake in preheated oven for 75 to 90 minutes until done. Cool 15 minutes in pan before turning out onto serving platter.
1 cup raisins
3 cups boiling water
1 pound ground pork sausage
1 1/2 cups white sugar
1 1/2 cups brown sugar
2 eggs, lightly beaten
3 cups all-purpose flour
1 teaspoon ground ginger
1 teaspoon baking powder
1 teaspoon pumpkin pie spice
1 teaspoon baking soda
1 cup cold coffee
1 cup chopped walnuts
Directions
Preheat oven to 350 degrees F (175 degrees C). Place raisins in a bowl and cover with boiling water; set aside for 5 to 10 minutes. Drain well and dry raisins in cloth, set aside.
Place sausage in a large, deep skillet. Cook over medium-high heat until lightly brown. Drain, crumble into small pieces and set aside.
In a large bowl, combine sausage, white sugar and brown sugar; stir until mixture is well blended. Add eggs and beat well.
In a separate bowl, sift together flour, ginger, baking powder and pumpkin pie spice. Stir baking soda into coffee. Add flour mixture and coffee alternately to meat mixture, beating well after each addition. Fold raisins and walnuts into cake batter. Turn batter into well-greased and floured Bundt cake pan.
Bake in preheated oven for 75 to 90 minutes until done. Cool 15 minutes in pan before turning out onto serving platter.
Apple Nut Muffins recipe.
Ingredients
3/4 cup butter
1 1/2 cups white sugar
1 1/2 teaspoons vanilla extract
3 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
1 1/2 cups sour cream
1 (21 ounce) can apple pie filling
1 cup chopped walnuts
1/4 cup white sugar
1/2 teaspoon ground cinnamon
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease or line 24 muffin cups.
In a large bowl, cream together butter and 1 1/2 cup sugar. Beat in eggs and vanilla. Combine flour, baking powder, baking soda and salt. Stir into the creamed mixture alternately with sour cream. Fold in apple pie filling and walnuts. Spoon batter into prepared muffin cups. Combine 1/4 cup sugar and cinnamon; sprinkle over the muffins.
Bake in preheated oven for 16 to 18 minutes, until a toothpick inserted into the center of a muffin comes out clean.
3/4 cup butter
1 1/2 cups white sugar
1 1/2 teaspoons vanilla extract
3 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
1 1/2 cups sour cream
1 (21 ounce) can apple pie filling
1 cup chopped walnuts
1/4 cup white sugar
1/2 teaspoon ground cinnamon
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease or line 24 muffin cups.
In a large bowl, cream together butter and 1 1/2 cup sugar. Beat in eggs and vanilla. Combine flour, baking powder, baking soda and salt. Stir into the creamed mixture alternately with sour cream. Fold in apple pie filling and walnuts. Spoon batter into prepared muffin cups. Combine 1/4 cup sugar and cinnamon; sprinkle over the muffins.
Bake in preheated oven for 16 to 18 minutes, until a toothpick inserted into the center of a muffin comes out clean.
Bacon and Balsamic Glazed Sugar Snap Peas recipe.
Ingredients
1/4 pound bacon, minced
1 1/2 cups fresh sugar snap peas
2 tablespoons balsamic vinegar
1 tablespoon turbinado sugar, such as Sugar in the Raw
salt and pepper to taste
Directions
Cook the minced bacon in a large skillet over medium-high heat until the fat has rendered out and the bacon has begun to crisp, about 5 minutes. Remove with a slotted spoon and set aside, leave the bacon fat in the skillet. Add the sugar snap peas, and toss to coat with the fat. Cook and stir until just cooked through, about 5 minutes. Pour in the balsamic vinegar, sugar, and cooked bacon. Continue cooking until the balsamic has reduced, and the sugar has dissolved, about 2 minutes. Season to taste with salt and pepper and serve immediately.
1/4 pound bacon, minced
1 1/2 cups fresh sugar snap peas
2 tablespoons balsamic vinegar
1 tablespoon turbinado sugar, such as Sugar in the Raw
salt and pepper to taste
Directions
Cook the minced bacon in a large skillet over medium-high heat until the fat has rendered out and the bacon has begun to crisp, about 5 minutes. Remove with a slotted spoon and set aside, leave the bacon fat in the skillet. Add the sugar snap peas, and toss to coat with the fat. Cook and stir until just cooked through, about 5 minutes. Pour in the balsamic vinegar, sugar, and cooked bacon. Continue cooking until the balsamic has reduced, and the sugar has dissolved, about 2 minutes. Season to taste with salt and pepper and serve immediately.
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