Ingredients
1 (9x9 inch) pan cornbread, cooled and crumbled
4 cups herb-seasoned dry bread stuffing mix
2 tablespoons chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon ground ginger
3/4 cup butter
1 cup chopped celery
1 cup chopped onion
2 cups apple juice
2 cups chopped apples
1/2 cup chopped pecans
Directions
Preheat oven to 350 degrees F (175 degrees C). Butter one 3 quart casserole dish.
In a large bowl combine the corn bread, stuffing mix, parsley, salt and ginger.
In a heavy saucepan melt the butter and saute; the celery and onion for 8 to 10 minutes or until tender. Add this to the cornbread mixture and mix well. Stir in the chopped apple, chopped pecans, apple juice and beaten eggs. Toss lightly. Spoon dressing into the prepared casserole dish.
Bake for 30 to 35 minutes.
8.14.2011
Berry Batch Parfait recipe.
Ingredients
2 tablespoons SMUCKER'S� Strawberry Low Sugar Preserves
1 (6 ounce) container vanilla yogurt
1 cup low fat granola cereal
1 cup fresh mixed berries
Directions
Combine preserves and yogurt in bowl mixing until well combined.
Layer each of 2 8-ounce parfait glasses as follows: 1/4 cup granola, 1/4 cup berries, 3 tablespoons yogurt mixture, 1/4 cup berries.
Garnish with a dollop of remaining yogurt mixture and a whole strawberry.
2 tablespoons SMUCKER'S� Strawberry Low Sugar Preserves
1 (6 ounce) container vanilla yogurt
1 cup low fat granola cereal
1 cup fresh mixed berries
Directions
Combine preserves and yogurt in bowl mixing until well combined.
Layer each of 2 8-ounce parfait glasses as follows: 1/4 cup granola, 1/4 cup berries, 3 tablespoons yogurt mixture, 1/4 cup berries.
Garnish with a dollop of remaining yogurt mixture and a whole strawberry.
Best One Pot Cheese and Macaroni recipe.
Ingredients
3 cups water
1/2 teaspoon salt
8 ounces seashell pasta
1 cup whole milk
4 cups shredded Cheddar cheese
1 cup shredded Parmesan cheese
1/4 teaspoon ground black pepper
1 teaspoon Dijon mustard (optional)
Directions
Pour water and salt into a medium pot and bring to a rolling boil over high heat. Once the water is boiling, stir in the shell pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the water has cooked down a bit, about 5 minutes.
Stir in the milk, and continue boiling for another 5 minutes. Add the Cheddar, Parmesan, pepper, and mustard; stir until the cheese melts and the sauce is thick and creamy. The starch from the pasta thickens the sauce as the pasta cooks.
3 cups water
1/2 teaspoon salt
8 ounces seashell pasta
1 cup whole milk
4 cups shredded Cheddar cheese
1 cup shredded Parmesan cheese
1/4 teaspoon ground black pepper
1 teaspoon Dijon mustard (optional)
Directions
Pour water and salt into a medium pot and bring to a rolling boil over high heat. Once the water is boiling, stir in the shell pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the water has cooked down a bit, about 5 minutes.
Stir in the milk, and continue boiling for another 5 minutes. Add the Cheddar, Parmesan, pepper, and mustard; stir until the cheese melts and the sauce is thick and creamy. The starch from the pasta thickens the sauce as the pasta cooks.
Berries with Sour Cream Sauce recipe.
Ingredients
1 quart fresh strawberries, halved
1 pint fresh raspberries
1 pint fresh blueberries
1 pint fresh blackberries
2 cups reduced-fat sour cream
1/4 cup honey
Directions
In a large bowl, combine the first four ingredients. In another bowl, combine the sour cream and honey. Serve with berries.
1 quart fresh strawberries, halved
1 pint fresh raspberries
1 pint fresh blueberries
1 pint fresh blackberries
2 cups reduced-fat sour cream
1/4 cup honey
Directions
In a large bowl, combine the first four ingredients. In another bowl, combine the sour cream and honey. Serve with berries.
Aunt Mabel's Molded Avocado Salad with Toasted Pecans recipe.
Ingredients
1 (6 ounce) package lime flavored gelatin mix
1 3/4 cups boiling water
1 (8 ounce) package cream cheese, softened
1/2 cup chopped celery
1 1/2 avocados, peeled and mashed
1/2 cup mayonnaise
1/2 teaspoon salt
1 teaspoon onion juice (optional)
6 butter lettuce leaves, rinsed
1/2 cup mayonnaise
1/4 cup confectioners' sugar, or to taste
1 tablespoon lemon juice, or to taste
1/2 cup pecan halves, toasted
Directions
In a medium bowl, dissolve the gelatin in the boiling water. In another bowl, mix together cream cheese, celery, avocado, 1/2 cup mayonnaise, and salt. Mix in onion juice, if using. Gradually stir in the gelatin mixture. Pour into an 11x7 inch glass baking dish, and refrigerate until set.
Cut the gelatin salad into squares, and serve each square on top of a leaf of butter lettuce. Make the salad dressing by mixing the 1/2 cup mayonnaise with confectioners' sugar and lemon juice to taste. Drizzle dressing over squares, and garnish with toasted pecans.
1 (6 ounce) package lime flavored gelatin mix
1 3/4 cups boiling water
1 (8 ounce) package cream cheese, softened
1/2 cup chopped celery
1 1/2 avocados, peeled and mashed
1/2 cup mayonnaise
1/2 teaspoon salt
1 teaspoon onion juice (optional)
6 butter lettuce leaves, rinsed
1/2 cup mayonnaise
1/4 cup confectioners' sugar, or to taste
1 tablespoon lemon juice, or to taste
1/2 cup pecan halves, toasted
Directions
In a medium bowl, dissolve the gelatin in the boiling water. In another bowl, mix together cream cheese, celery, avocado, 1/2 cup mayonnaise, and salt. Mix in onion juice, if using. Gradually stir in the gelatin mixture. Pour into an 11x7 inch glass baking dish, and refrigerate until set.
Cut the gelatin salad into squares, and serve each square on top of a leaf of butter lettuce. Make the salad dressing by mixing the 1/2 cup mayonnaise with confectioners' sugar and lemon juice to taste. Drizzle dressing over squares, and garnish with toasted pecans.
Busia's Polish Sausage recipe.
Ingredients
3 pounds pork shoulder, trimmed and cubed
1 clove garlic
1 tablespoon salt
ground black pepper to taste
sausage casings
Directions
In a medium bowl, mix together the pork, garlic, salt and pepper. Place on a clean smooth surface and knead, knead, knead for at least 10 or 15 minutes. The longer you knead it, the more tender your sausage will be.
Soak the sausage casings in water for 1 or 2 minutes. Rinse the casings by sliding over the faucet. Slide the casing all the way up onto the spout of a sausage stuffing funnel. Press meat through the funnel into the casing carefully so that no air bubbles get inside. Sausages should be plump. Twist periodically to form links.
Place sausages in a large pot with enough water to cover them. Bring to a boil, then reduce heat to low, cover the pot, and simmer for 1 hour and 15 minutes. They can be frozen after cooling. Use as you would store bought Polish Sausage.
3 pounds pork shoulder, trimmed and cubed
1 clove garlic
1 tablespoon salt
ground black pepper to taste
sausage casings
Directions
In a medium bowl, mix together the pork, garlic, salt and pepper. Place on a clean smooth surface and knead, knead, knead for at least 10 or 15 minutes. The longer you knead it, the more tender your sausage will be.
Soak the sausage casings in water for 1 or 2 minutes. Rinse the casings by sliding over the faucet. Slide the casing all the way up onto the spout of a sausage stuffing funnel. Press meat through the funnel into the casing carefully so that no air bubbles get inside. Sausages should be plump. Twist periodically to form links.
Place sausages in a large pot with enough water to cover them. Bring to a boil, then reduce heat to low, cover the pot, and simmer for 1 hour and 15 minutes. They can be frozen after cooling. Use as you would store bought Polish Sausage.
Brandied Candied Sweet Potatoes recipe.
Ingredients
2 pounds sweet potatoes
1/2 cup butter
1/2 cup packed brown sugar
1/2 cup brandy
1/2 teaspoon salt
Directions
Peel and cut the sweet potatoes into 2 inch chunks. Place them in a large pot of water and boil until tender.
In a large skillet melt the butter or margarine. Stir in the brown sugar, brandy and salt. Stir until smooth. Add the sweet potatoes. Cook over low heat, stirring gently, until sweet potatoes are heated through and well glazed.
2 pounds sweet potatoes
1/2 cup butter
1/2 cup packed brown sugar
1/2 cup brandy
1/2 teaspoon salt
Directions
Peel and cut the sweet potatoes into 2 inch chunks. Place them in a large pot of water and boil until tender.
In a large skillet melt the butter or margarine. Stir in the brown sugar, brandy and salt. Stir until smooth. Add the sweet potatoes. Cook over low heat, stirring gently, until sweet potatoes are heated through and well glazed.
Apple Butter II recipe.
Ingredients
2 (16 ounce) jars applesauce
2 1/2 cups packed brown sugar
1/2 cup distilled white vinegar
1/4 teaspoon ground cloves
1/2 teaspoon ground cinnamon
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a 2 quart casserole combine applesauce, sugar, vinegar, cloves and cinnamon. Bake uncovered for 2 1/2 hours or until mixture is very thick. Stir occasionally during baking.
Allow to cool and place in jars or freezer containers.
2 (16 ounce) jars applesauce
2 1/2 cups packed brown sugar
1/2 cup distilled white vinegar
1/4 teaspoon ground cloves
1/2 teaspoon ground cinnamon
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a 2 quart casserole combine applesauce, sugar, vinegar, cloves and cinnamon. Bake uncovered for 2 1/2 hours or until mixture is very thick. Stir occasionally during baking.
Allow to cool and place in jars or freezer containers.
Banana-Berry Brownie Pizza recipe.
Ingredients
1 (19.8 ounce) package fudge brownie mix
1/3 cup boiling water
1/4 cup vegetable oil
1 (8 ounce) package cream cheese, softened
1/4 cup sugar
1 teaspoon vanilla extract
2 cups sliced fresh strawberries
1 medium firm banana, sliced
1 (1 ounce) square semisweet chocolate, melted
Directions
In a bowl, combine the brownie mix, water, oil and egg until well blended. Spread into a greased and floured 12-in. pizza pan. Bake at 350 degrees F for 25 minutes.
In a mixing bowl, beat the cream cheese, sugar, egg and vanilla until combined. Spread over brownie crust. Bake 15 minutes longer or until topping is set. Cool on a wire rack.
Just before serving, arrange strawberries and bananas over topping; drizzle with chocolate. Refrigerate leftovers.
1 (19.8 ounce) package fudge brownie mix
1/3 cup boiling water
1/4 cup vegetable oil
1 (8 ounce) package cream cheese, softened
1/4 cup sugar
1 teaspoon vanilla extract
2 cups sliced fresh strawberries
1 medium firm banana, sliced
1 (1 ounce) square semisweet chocolate, melted
Directions
In a bowl, combine the brownie mix, water, oil and egg until well blended. Spread into a greased and floured 12-in. pizza pan. Bake at 350 degrees F for 25 minutes.
In a mixing bowl, beat the cream cheese, sugar, egg and vanilla until combined. Spread over brownie crust. Bake 15 minutes longer or until topping is set. Cool on a wire rack.
Just before serving, arrange strawberries and bananas over topping; drizzle with chocolate. Refrigerate leftovers.
Belgian Endive au Gratin recipe.
Ingredients
8 heads Belgian endive, trimmed
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup grated Gruyere cheese, divided
2 teaspoons grated Parmesan cheese
1/4 teaspoon ground nutmeg, or amount to taste
salt and ground black pepper to taste
8 slices deli-style ham
1/4 cup chopped fresh parsley
Directions
Lightly grease a baking dish.
Bring a large pot of lightly salted water to a boil over medium-high heat. Place the endives into the water. Cover, and cook until tender, 5 to 10 minutes.
Place the butter into a saucepan, and melt over medium heat. Whisk in the flour, and stir until the mixture becomes paste-like and golden brown. Gradually whisk the milk into the flour mixture, whisking constantly until thick and smooth. Stir in 3/4 cup Gruyere cheese, Parmesan cheese, nutmeg, salt, and pepper until well blended. Cook gently over medium-low heat for 10 minutes, stirring frequently.
Preheat an oven broiler to low.
Drain the endives. Wrap each endive with a slice of ham, and place into the prepared baking dish. Pour the cheese sauce over the endives. Sprinkle with the remaining 1/4 cup Gruyere cheese and parsley.
Cook the endives under preheated broiler until cheese is golden brown and sauce bubbles, about 10 minutes.
8 heads Belgian endive, trimmed
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup grated Gruyere cheese, divided
2 teaspoons grated Parmesan cheese
1/4 teaspoon ground nutmeg, or amount to taste
salt and ground black pepper to taste
8 slices deli-style ham
1/4 cup chopped fresh parsley
Directions
Lightly grease a baking dish.
Bring a large pot of lightly salted water to a boil over medium-high heat. Place the endives into the water. Cover, and cook until tender, 5 to 10 minutes.
Place the butter into a saucepan, and melt over medium heat. Whisk in the flour, and stir until the mixture becomes paste-like and golden brown. Gradually whisk the milk into the flour mixture, whisking constantly until thick and smooth. Stir in 3/4 cup Gruyere cheese, Parmesan cheese, nutmeg, salt, and pepper until well blended. Cook gently over medium-low heat for 10 minutes, stirring frequently.
Preheat an oven broiler to low.
Drain the endives. Wrap each endive with a slice of ham, and place into the prepared baking dish. Pour the cheese sauce over the endives. Sprinkle with the remaining 1/4 cup Gruyere cheese and parsley.
Cook the endives under preheated broiler until cheese is golden brown and sauce bubbles, about 10 minutes.
Asparagus Medallions recipe.
Ingredients
3 pounds pork medallions, each about 1/3 inch thick
2 (10.75 ounce) cans cream of asparagus soup
Directions
In a large skillet saute pork until browned on both sides. Add soup, coating the meat well. Cover skillet and reduce heat. Let simmer over very low heat for 30 minutes.
3 pounds pork medallions, each about 1/3 inch thick
2 (10.75 ounce) cans cream of asparagus soup
Directions
In a large skillet saute pork until browned on both sides. Add soup, coating the meat well. Cover skillet and reduce heat. Let simmer over very low heat for 30 minutes.
Almond Yummies recipe.
Ingredients
1 1/2 cups all-purpose flour
1 cup white sugar
2 teaspoons almond extract
1/4 cup sliced almonds
Directions
Preheat oven to 350 degrees F ( 175 degrees C ).
In a medium bowl, stir together the flour and sugar, add almond extract and eggs; mix until well combined. Roll dough into 1 inch balls, place on a cookie sheet, and place an almond slice on to top of each one. Bake for 8 to 10 minutes, until golden brown.
Bake for 8 to 10 minutes, until golden brown.
1 1/2 cups all-purpose flour
1 cup white sugar
2 teaspoons almond extract
1/4 cup sliced almonds
Directions
Preheat oven to 350 degrees F ( 175 degrees C ).
In a medium bowl, stir together the flour and sugar, add almond extract and eggs; mix until well combined. Roll dough into 1 inch balls, place on a cookie sheet, and place an almond slice on to top of each one. Bake for 8 to 10 minutes, until golden brown.
Bake for 8 to 10 minutes, until golden brown.
Blueberry Crumb Muffins recipe.
Ingredients
1 1/3 cups all-purpose flour
1/3 cup white sugar
1/3 cup brown sugar
1/2 teaspoon salt
2 1/2 teaspoons baking powder
1/3 cup vegetable oil
1/2 cup milk
1 1/2 cups blueberries
1/3 cup all-purpose flour
1/4 cup butter, softened
1 teaspoon ground cinnamon
1/3 cup brown sugar
Directions
Preheat oven to 375 degrees F (190 degrees C). Grease or line muffin pan.
In a large bowl, mix together the flour, white and brown sugars, salt, and baking powder. Stir in oil, eggs, and milk until well blended and very few lumps remain. Gently fold in blueberries being careful not to mash them. Fill muffin tins 2/3 full, or slightly more for a larger muffin top.
For the crumb topping, mix together the flour, softened butter, cinnamon, and brown sugar. Place a small amount on top of each muffin.
Bake muffins in the preheated oven for 20 to 30 minutes, or until a wooden skewer pierced in the center comes out clean and dry.
1 1/3 cups all-purpose flour
1/3 cup white sugar
1/3 cup brown sugar
1/2 teaspoon salt
2 1/2 teaspoons baking powder
1/3 cup vegetable oil
1/2 cup milk
1 1/2 cups blueberries
1/3 cup all-purpose flour
1/4 cup butter, softened
1 teaspoon ground cinnamon
1/3 cup brown sugar
Directions
Preheat oven to 375 degrees F (190 degrees C). Grease or line muffin pan.
In a large bowl, mix together the flour, white and brown sugars, salt, and baking powder. Stir in oil, eggs, and milk until well blended and very few lumps remain. Gently fold in blueberries being careful not to mash them. Fill muffin tins 2/3 full, or slightly more for a larger muffin top.
For the crumb topping, mix together the flour, softened butter, cinnamon, and brown sugar. Place a small amount on top of each muffin.
Bake muffins in the preheated oven for 20 to 30 minutes, or until a wooden skewer pierced in the center comes out clean and dry.
Abstinence on the Beach recipe.
Ingredients
1 (12 fluid ounce) can frozen concentrated grapefruit juice
1 (12 fluid ounce) can frozen cranberry juice concentrate
1/4 cup coconut milk
9 cups cold water
Directions
In a 6 quart container combine concentrated grapefruit juice, concentrated cranberry juice and water. Put about 1 cup of juice and coconut milk in food processor or blender. Blend until smooth and pour back into main juice mixture. Stir to incorporate.
Chill at least 2 hours. Serve in punch bowl or pitcher.
1 (12 fluid ounce) can frozen concentrated grapefruit juice
1 (12 fluid ounce) can frozen cranberry juice concentrate
1/4 cup coconut milk
9 cups cold water
Directions
In a 6 quart container combine concentrated grapefruit juice, concentrated cranberry juice and water. Put about 1 cup of juice and coconut milk in food processor or blender. Blend until smooth and pour back into main juice mixture. Stir to incorporate.
Chill at least 2 hours. Serve in punch bowl or pitcher.
Baked Scallops recipe.
Ingredients
4 tablespoons butter, melted
1 1/2 pounds bay scallops, rinsed and drained
1/2 cup seasoned dry bread crumbs
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon dried parsley
3 cloves garlic, minced
1/4 cup grated Parmesan cheese
Directions
Preheat oven to 400 degrees F (200 degrees C).
Pour melted butter into a 2 quart oval casserole dish. Distribute butter and scallops evenly inside the dish.
Combine the bread crumbs, onion powder, garlic powder, paprika, parsley, minced garlic and Parmesan cheese. Sprinkle this mixture over the scallops.
Bake in pre-heated oven until scallops are firm, about 20 minutes.
4 tablespoons butter, melted
1 1/2 pounds bay scallops, rinsed and drained
1/2 cup seasoned dry bread crumbs
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon dried parsley
3 cloves garlic, minced
1/4 cup grated Parmesan cheese
Directions
Preheat oven to 400 degrees F (200 degrees C).
Pour melted butter into a 2 quart oval casserole dish. Distribute butter and scallops evenly inside the dish.
Combine the bread crumbs, onion powder, garlic powder, paprika, parsley, minced garlic and Parmesan cheese. Sprinkle this mixture over the scallops.
Bake in pre-heated oven until scallops are firm, about 20 minutes.
Blueberry or Cherry Dessert recipe.
Ingredients
1/2 cup butter
2 cups white sugar
36 graham crackers, crushed
2 (8 ounce) packages cream cheese, softened
1 teaspoon vanilla extract
2 (21 ounce) cans blueberry pie filling
1 (16 ounce) package frozen whipped topping, thawed
Directions
Melt the butter or margarine, and add 1 cup sugar and the graham crackers. Press this mixture into a 9x13 pan.
Beat the eggs. Gradually beat cream cheese, sugar, and vanilla into the eggs.
Pour egg and cream cheese mixture over the graham cracker crust. Bake at 325 degrees F (165 degrees C) for 15-20 minutes. Cool.
Pour blueberry or cherry pie filling over the top of the baked dessert. Spread nondairy whipped topping on top of fruit. Refrigerate until ready to serve.
1/2 cup butter
2 cups white sugar
36 graham crackers, crushed
2 (8 ounce) packages cream cheese, softened
1 teaspoon vanilla extract
2 (21 ounce) cans blueberry pie filling
1 (16 ounce) package frozen whipped topping, thawed
Directions
Melt the butter or margarine, and add 1 cup sugar and the graham crackers. Press this mixture into a 9x13 pan.
Beat the eggs. Gradually beat cream cheese, sugar, and vanilla into the eggs.
Pour egg and cream cheese mixture over the graham cracker crust. Bake at 325 degrees F (165 degrees C) for 15-20 minutes. Cool.
Pour blueberry or cherry pie filling over the top of the baked dessert. Spread nondairy whipped topping on top of fruit. Refrigerate until ready to serve.
Ben's Seafood Dip recipe.
Ingredients
1 (8 ounce) package cream cheese
1 (.25 ounce) package unflavored gelatin
1 (10.75 ounce) can condensed cream of mushroom soup
3/4 cup chopped celery
3/4 cup chopped green onions
3/4 cup water chestnuts, drained
1 1/2 cups cooked shrimp, peeled and deveined
Directions
Place the cream cheese and gelatin in a medium bowl and microwave on high approximately 1 minute, or until melted. Blend until creamy.
Stir in the cream of mushroom soup, celery, green onions, water chestnuts and shrimp. Chill in the refrigerator approximately 1 hour before serving.
1 (8 ounce) package cream cheese
1 (.25 ounce) package unflavored gelatin
1 (10.75 ounce) can condensed cream of mushroom soup
3/4 cup chopped celery
3/4 cup chopped green onions
3/4 cup water chestnuts, drained
1 1/2 cups cooked shrimp, peeled and deveined
Directions
Place the cream cheese and gelatin in a medium bowl and microwave on high approximately 1 minute, or until melted. Blend until creamy.
Stir in the cream of mushroom soup, celery, green onions, water chestnuts and shrimp. Chill in the refrigerator approximately 1 hour before serving.
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.
Berry Good Sandwich recipe.
Ingredients
2 tablespoons Neufchatel cheese
1 tablespoon strawberry jam
2 fresh strawberries, chopped
2 slices whole-grain bread
Directions
In a small bowl, mix together Neufchatel cheese and strawberry jam.
Spread strawberry flavored cheese spread over one slice of bread. Top with chopped strawberries and remaining slice of bread to make a sandwich. Remove crusts, and cut into triangles to serve.
2 tablespoons Neufchatel cheese
1 tablespoon strawberry jam
2 fresh strawberries, chopped
2 slices whole-grain bread
Directions
In a small bowl, mix together Neufchatel cheese and strawberry jam.
Spread strawberry flavored cheese spread over one slice of bread. Top with chopped strawberries and remaining slice of bread to make a sandwich. Remove crusts, and cut into triangles to serve.
Avocado Side Dish recipe.
Ingredients
1 (8 ounce) package uncooked spaghetti
1 avocado - pitted, peeled, and cubed
1 tablespoon lime juice
1 (15 ounce) can vegetarian chili
1/3 cup sliced green onion
2 large tomatoes, diced
1 teaspoon minced garlic
1/3 cup chopped fresh cilantro
Directions
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.
In a small bowl combine avocado and lime juice.
In a separate bowl combine chili, green onion, tomatoes, garlic and cilantro.
Serve pasta topped with chili mixture and avocado.
1 (8 ounce) package uncooked spaghetti
1 avocado - pitted, peeled, and cubed
1 tablespoon lime juice
1 (15 ounce) can vegetarian chili
1/3 cup sliced green onion
2 large tomatoes, diced
1 teaspoon minced garlic
1/3 cup chopped fresh cilantro
Directions
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.
In a small bowl combine avocado and lime juice.
In a separate bowl combine chili, green onion, tomatoes, garlic and cilantro.
Serve pasta topped with chili mixture and avocado.
Broccoli and Provolone Quiche recipe.
Ingredients
3 cups broccoli florets
3 tablespoons olive oil
2 cloves garlic, peeled and minced
1 medium onion, finely chopped
1/4 teaspoon red pepper flakes
1 (9 inch) unbaked deep dish pie crust
4 eggs, beaten
1 egg yolk, beaten
1 pint heavy cream
salt and pepper to taste
1 cup shredded provolone cheese
Directions
Preheat oven to 375 degrees F (190 degrees C).
Place a steamer basket in a medium saucepan filled with about 1 inch of water. Place broccoli in the steamer basket, and bring water to a boil. Cover, and steam 5 minutes, or until broccoli is tender but firm.
Heat the oil in a medium skillet over medium heat, and saute garlic and onion until tender. Mix in the broccoli, and continue cooking 1 to 2 minutes. Season with red pepper flakes. Transfer to the pie crust.
In a medium bowl, whisk together eggs, egg yolk, and heavy cream. Pour over the broccoli mixture in the pie crust. Season with salt and pepper. Top with Provolone.
Bake 35 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean.
3 cups broccoli florets
3 tablespoons olive oil
2 cloves garlic, peeled and minced
1 medium onion, finely chopped
1/4 teaspoon red pepper flakes
1 (9 inch) unbaked deep dish pie crust
4 eggs, beaten
1 egg yolk, beaten
1 pint heavy cream
salt and pepper to taste
1 cup shredded provolone cheese
Directions
Preheat oven to 375 degrees F (190 degrees C).
Place a steamer basket in a medium saucepan filled with about 1 inch of water. Place broccoli in the steamer basket, and bring water to a boil. Cover, and steam 5 minutes, or until broccoli is tender but firm.
Heat the oil in a medium skillet over medium heat, and saute garlic and onion until tender. Mix in the broccoli, and continue cooking 1 to 2 minutes. Season with red pepper flakes. Transfer to the pie crust.
In a medium bowl, whisk together eggs, egg yolk, and heavy cream. Pour over the broccoli mixture in the pie crust. Season with salt and pepper. Top with Provolone.
Bake 35 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean.
Black Pepper Beef and Cabbage Stir Fry recipe.
Ingredients
2 tablespoons vegetable oil
4 cloves garlic, chopped
1/2 pound ground beef
1/2 small head cabbage, shredded
1 red bell pepper, cut into strips
2 tablespoons soy sauce
1 teaspoon cornstarch
1/2 cup water
1 teaspoon ground black pepper
Directions
Heat a wok or large skillet over medium-high heat, and add oil. Saute garlic for about 5 seconds, then add ground beef. Stir-fry until beef is evenly brown. Stir in cabbage and pepper, and cook until vegetables are tender, and beef is fully cooked. Stir in soy sauce. Mix together cornstarch and water, and stir in. Season with pepper. Cook, stirring, until sauce has thickened.
2 tablespoons vegetable oil
4 cloves garlic, chopped
1/2 pound ground beef
1/2 small head cabbage, shredded
1 red bell pepper, cut into strips
2 tablespoons soy sauce
1 teaspoon cornstarch
1/2 cup water
1 teaspoon ground black pepper
Directions
Heat a wok or large skillet over medium-high heat, and add oil. Saute garlic for about 5 seconds, then add ground beef. Stir-fry until beef is evenly brown. Stir in cabbage and pepper, and cook until vegetables are tender, and beef is fully cooked. Stir in soy sauce. Mix together cornstarch and water, and stir in. Season with pepper. Cook, stirring, until sauce has thickened.
Blue Cheese, Sweet Pecan, and Cranberry Spread recipe.
Ingredients
4 ounces crumbled blue cheese
4 ounces cream cheese, softened
1/2 cup chopped candied pecans
1/2 cup chopped dried cranberries
Directions
Mix the blue cheese and cream cheese in a medium bowl. Stir in the pecans and cranberries. Serve at room temperature.
4 ounces crumbled blue cheese
4 ounces cream cheese, softened
1/2 cup chopped candied pecans
1/2 cup chopped dried cranberries
Directions
Mix the blue cheese and cream cheese in a medium bowl. Stir in the pecans and cranberries. Serve at room temperature.
A-Plus Italian Olive Oil Balsamic Bread Dip recipe.
Ingredients
3 large cloves garlic, minced
2 tablespoons balsamic vinegar
5 tablespoons extra-virgin olive oil
1/2 teaspoon crushed red pepper flakes
1 teaspoon fresh rosemary, chopped
1 pinch salt and black pepper
Directions
Place the garlic, balsamic vinegar, olive oil, red pepper flakes, rosemary, and salt and pepper into a shallow bowl in that order. To serve, spoon small amount onto bread.
3 large cloves garlic, minced
2 tablespoons balsamic vinegar
5 tablespoons extra-virgin olive oil
1/2 teaspoon crushed red pepper flakes
1 teaspoon fresh rosemary, chopped
1 pinch salt and black pepper
Directions
Place the garlic, balsamic vinegar, olive oil, red pepper flakes, rosemary, and salt and pepper into a shallow bowl in that order. To serve, spoon small amount onto bread.
Blue Ribbon White Bread recipe.
Ingredients
1 (.25 ounce) package active dry yeast
1 teaspoon sugar
1/2 cup warm water (110 degrees F/45 degrees C)
1 (12 fluid ounce) can evaporated milk
1/4 cup warm water
1/4 cup shortening, melted
1/4 cup honey
2 teaspoons salt
6 cups bread flour
2 tablespoons butter, melted
Directions
In a small bowl, dissolve yeast and sugar in 1/2 cup warm water. Let stand until creamy, about 10 minutes.
In a large bowl, combine the yeast mixture with the evaporated milk, 1/4 cup water, shortening, honey, salt and 2 cups flour. Stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. 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.
Punch dough down and divide in half. Roll out each half and roll into loaf shapes, sealing seams by pinching. Place in buttered 9x5 inch bread pans. Butter the tops of each loaf with melted butter; cover loosely with plastic wrap. Let rise in warm area until doubled, about 30 minutes.
Place a small pan of hot water on the bottom shelf of the oven. Preheat oven to 375 degrees F (190 degrees C).
Uncover loaves and bake until tops are golden brown, about 25 to 35 minutes. Brush butter onto crusts while warm. Slice when cool.
1 (.25 ounce) package active dry yeast
1 teaspoon sugar
1/2 cup warm water (110 degrees F/45 degrees C)
1 (12 fluid ounce) can evaporated milk
1/4 cup warm water
1/4 cup shortening, melted
1/4 cup honey
2 teaspoons salt
6 cups bread flour
2 tablespoons butter, melted
Directions
In a small bowl, dissolve yeast and sugar in 1/2 cup warm water. Let stand until creamy, about 10 minutes.
In a large bowl, combine the yeast mixture with the evaporated milk, 1/4 cup water, shortening, honey, salt and 2 cups flour. Stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. 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.
Punch dough down and divide in half. Roll out each half and roll into loaf shapes, sealing seams by pinching. Place in buttered 9x5 inch bread pans. Butter the tops of each loaf with melted butter; cover loosely with plastic wrap. Let rise in warm area until doubled, about 30 minutes.
Place a small pan of hot water on the bottom shelf of the oven. Preheat oven to 375 degrees F (190 degrees C).
Uncover loaves and bake until tops are golden brown, about 25 to 35 minutes. Brush butter onto crusts while warm. Slice when cool.
Basic Yummy Stuffing recipe.
Ingredients
1/4 cup butter
3 stalks celery, chopped
1 onion, chopped
1 (8 ounce) can oysters
1 1/2 teaspoons poultry seasoning
1 (1 pound) loaf day-old bread, torn into small pieces
1/2 cup turkey drippings
Directions
Preheat oven to 375 degrees F (190 degrees C).
Melt butter in a large saucepan over medium heat. Slowly cook and stir celery and onions until onions are translucent, about 10 minutes. Stir in oysters, poultry seasoning, bread and enough turkey drippings to keep the mixture moist but not soggy.
When bread pieces are thoroughly coated, transfer the mixture to a 9x13 inch baking dish. Cover and bake in the preheated oven 30 to 45 minutes, until lightly browned.
1/4 cup butter
3 stalks celery, chopped
1 onion, chopped
1 (8 ounce) can oysters
1 1/2 teaspoons poultry seasoning
1 (1 pound) loaf day-old bread, torn into small pieces
1/2 cup turkey drippings
Directions
Preheat oven to 375 degrees F (190 degrees C).
Melt butter in a large saucepan over medium heat. Slowly cook and stir celery and onions until onions are translucent, about 10 minutes. Stir in oysters, poultry seasoning, bread and enough turkey drippings to keep the mixture moist but not soggy.
When bread pieces are thoroughly coated, transfer the mixture to a 9x13 inch baking dish. Cover and bake in the preheated oven 30 to 45 minutes, until lightly browned.
Best-Ever Texas Caviar recipe.
Ingredients
2 (15 ounce) cans black beans, rinsed and drained
2 (15 ounce) cans pinto beans, rinsed and drained
2 (15 ounce) cans white corn, rinsed and drained
1 (4 ounce) can chopped green chiles, undrained
1 jalapeno chile pepper, seeded and finely chopped (optional)
1 red bell pepper - cored, seeded and finely chopped
1 green bell pepper - cored, seeded and finely chopped
1 small red onion, finely chopped
1 bunch cilantro leaves, finely chopped
1/2 cup rice vinegar
1/2 cup olive oil
1/3 cup white sugar
1/2 teaspoon garlic powder
Directions
Mix the black beans, pinto beans, white corn, green chiles, jalapeno pepper, red and green bell peppers, red onion, and cilantro together in a large bowl.
To make the dressing, stir the rice vinegar, olive oil, sugar, and garlic powder together in a pan. Bring to a boil, then remove from heat, and cool. Pour dressing over bean mixture, and toss to mix evenly.
2 (15 ounce) cans black beans, rinsed and drained
2 (15 ounce) cans pinto beans, rinsed and drained
2 (15 ounce) cans white corn, rinsed and drained
1 (4 ounce) can chopped green chiles, undrained
1 jalapeno chile pepper, seeded and finely chopped (optional)
1 red bell pepper - cored, seeded and finely chopped
1 green bell pepper - cored, seeded and finely chopped
1 small red onion, finely chopped
1 bunch cilantro leaves, finely chopped
1/2 cup rice vinegar
1/2 cup olive oil
1/3 cup white sugar
1/2 teaspoon garlic powder
Directions
Mix the black beans, pinto beans, white corn, green chiles, jalapeno pepper, red and green bell peppers, red onion, and cilantro together in a large bowl.
To make the dressing, stir the rice vinegar, olive oil, sugar, and garlic powder together in a pan. Bring to a boil, then remove from heat, and cool. Pour dressing over bean mixture, and toss to mix evenly.
Amish Friendship Bread I recipe.
Ingredients
1 cup Amish Friendship Bread Starter
2/3 cup vegetable oil
2 cups all-purpose flour
1 cup white sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/4 teaspoons baking powder
1 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease 2 (9x5 inch) loaf pans.
In a large bowl, combine the Amish bread starter with oil, eggs, 2 cups flour, 1 cup sugar, 1 teaspoon ground cinnamon, 1/2 teaspoon salt, 1/2 teaspoon baking soda, 1 1/4 teaspoons baking powder, and 1 teaspoon vanilla. Mix well. Pour into prepared loaf pans.
Bake in preheated oven for 50 to 60 minutes.
1 cup Amish Friendship Bread Starter
2/3 cup vegetable oil
2 cups all-purpose flour
1 cup white sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/4 teaspoons baking powder
1 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease 2 (9x5 inch) loaf pans.
In a large bowl, combine the Amish bread starter with oil, eggs, 2 cups flour, 1 cup sugar, 1 teaspoon ground cinnamon, 1/2 teaspoon salt, 1/2 teaspoon baking soda, 1 1/4 teaspoons baking powder, and 1 teaspoon vanilla. Mix well. Pour into prepared loaf pans.
Bake in preheated oven for 50 to 60 minutes.
Bacon Nut Meatballs recipe.
Ingredients
10 bacon strips, diced
1/3 cup tomato paste
1 1/2 cups soft bread crumbs
1/3 cup minced fresh parsley
2 tablespoons chopped slivered almonds
1 tablespoon dried oregano
1 tablespoon salt
1 1/2 teaspoons pepper
2 pounds ground beef
1 pound fresh mushrooms, sliced
1 medium onion, chopped
2 (10.75 ounce) cans condensed cream of mushroom soup, undiluted
1 (10.5 ounce) can beef consomme
Directions
In a large skillet, cook bacon. Remove bacon with a slotted spoon; drain o paper towels. Reserve drippings in skillet. In a large bowl, combine the eggs, tomato past, crumbs, parsley, almonds, oregano, salt, pepper and bacon. Crumble beef over mixture and mix well. Shape into 1-in. balls. Brown meatballs in drippings. Remove with a slotted spoon. Drain, reserving 1 tablespoon drippings. Saute mushrooms and onion in the drippings. Combine soup and consomme; stir into the mushroom mixture until blended. Return meatballs to pan. Bring to a boil; reduce heat. Simmer, uncovered, for 10 minutes or until meat is no longer pink.
10 bacon strips, diced
1/3 cup tomato paste
1 1/2 cups soft bread crumbs
1/3 cup minced fresh parsley
2 tablespoons chopped slivered almonds
1 tablespoon dried oregano
1 tablespoon salt
1 1/2 teaspoons pepper
2 pounds ground beef
1 pound fresh mushrooms, sliced
1 medium onion, chopped
2 (10.75 ounce) cans condensed cream of mushroom soup, undiluted
1 (10.5 ounce) can beef consomme
Directions
In a large skillet, cook bacon. Remove bacon with a slotted spoon; drain o paper towels. Reserve drippings in skillet. In a large bowl, combine the eggs, tomato past, crumbs, parsley, almonds, oregano, salt, pepper and bacon. Crumble beef over mixture and mix well. Shape into 1-in. balls. Brown meatballs in drippings. Remove with a slotted spoon. Drain, reserving 1 tablespoon drippings. Saute mushrooms and onion in the drippings. Combine soup and consomme; stir into the mushroom mixture until blended. Return meatballs to pan. Bring to a boil; reduce heat. Simmer, uncovered, for 10 minutes or until meat is no longer pink.
Bunjal Chicken recipe.
Ingredients
1 (2 to 3 pound) whole chicken
1/2 teaspoon salt
2 tablespoons olive oil
1 onion, thinly sliced
1/4 teaspoon ground black pepper
1 tablespoon crushed garlic
1/2 tablespoon tomato paste
1/2 teaspoon garam masala
1 teaspoon curry powder
1/4 teaspoon celery salt
1/4 teaspoon salt
1/4 cup water
Directions
Preheat oven to 350 degrees F (175 degrees C). Place the chicken into a 2 quart covered baking dish or dutch oven with 1/2 teaspoon of salt and olive oil.
Bake in the preheated oven for 40 minutes or until chicken is cooked through and appears brown. Add the onion, pepper, garlic, tomato paste, garam masala, curry powder, seasoning to taste and 1/4 teaspoon salt. Mix all together, then add 1/4 cup water for the ingredients to steam.
Return to the oven for 5 more minutes to blend all the flavors. Serve over rice or eat plain.
1 (2 to 3 pound) whole chicken
1/2 teaspoon salt
2 tablespoons olive oil
1 onion, thinly sliced
1/4 teaspoon ground black pepper
1 tablespoon crushed garlic
1/2 tablespoon tomato paste
1/2 teaspoon garam masala
1 teaspoon curry powder
1/4 teaspoon celery salt
1/4 teaspoon salt
1/4 cup water
Directions
Preheat oven to 350 degrees F (175 degrees C). Place the chicken into a 2 quart covered baking dish or dutch oven with 1/2 teaspoon of salt and olive oil.
Bake in the preheated oven for 40 minutes or until chicken is cooked through and appears brown. Add the onion, pepper, garlic, tomato paste, garam masala, curry powder, seasoning to taste and 1/4 teaspoon salt. Mix all together, then add 1/4 cup water for the ingredients to steam.
Return to the oven for 5 more minutes to blend all the flavors. Serve over rice or eat plain.
Amelia's Slow Cooker Brunswick Stew recipe.
Ingredients
1 tablespoon vegetable oil
1 pound country style pork ribs
1 onion, chopped
1 roasted chicken, deboned and shredded
1 (28 ounce) can diced tomatoes
3/4 cup ketchup
1/2 (10 fluid ounce) bottle steak sauce
1/2 cup cider vinegar
2 tablespoons Worcestershire sauce
1 tablespoon hot sauce
1 lemon, juiced
2 cubes chicken bouillon
1/2 tablespoon ground black pepper
1 (15 ounce) can whole kernel corn, undrained
1 cup frozen lima beans, thawed
Directions
Heat the vegetable oil in a skillet over medium heat, and brown the ribs on all sides. Transfer to a slow cooker. Place onion in the skillet, cook until tender, and transfer to the slow cooker.
Place the chicken in the slow cooker, and mix in tomatoes, ketchup, steak sauce, cider vinegar, Worcestershire sauce, hot sauce, lemon, chicken bouillon, and pepper.
Cover, and cook 6 hours on High. Remove ribs, discard bones, and shred. Return meat to slow cooker. Mix in corn and lima beans, cover, and continue cooking 2 hours on High.
1 tablespoon vegetable oil
1 pound country style pork ribs
1 onion, chopped
1 roasted chicken, deboned and shredded
1 (28 ounce) can diced tomatoes
3/4 cup ketchup
1/2 (10 fluid ounce) bottle steak sauce
1/2 cup cider vinegar
2 tablespoons Worcestershire sauce
1 tablespoon hot sauce
1 lemon, juiced
2 cubes chicken bouillon
1/2 tablespoon ground black pepper
1 (15 ounce) can whole kernel corn, undrained
1 cup frozen lima beans, thawed
Directions
Heat the vegetable oil in a skillet over medium heat, and brown the ribs on all sides. Transfer to a slow cooker. Place onion in the skillet, cook until tender, and transfer to the slow cooker.
Place the chicken in the slow cooker, and mix in tomatoes, ketchup, steak sauce, cider vinegar, Worcestershire sauce, hot sauce, lemon, chicken bouillon, and pepper.
Cover, and cook 6 hours on High. Remove ribs, discard bones, and shred. Return meat to slow cooker. Mix in corn and lima beans, cover, and continue cooking 2 hours on High.
Apple Butter Anniversary Cake recipe.
Ingredients
Crisco� Flour No-Stick Spray
1 (18.25 ounce) package Pillsbury� Yellow Cake
1 cup Smucker's� Cider Apple Butter
1/3 cup sour cream
1 cup Crisco� Vegetable Oil
1/3 cup water
4 large eggs
1 1/2 teaspoons ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon ground allspice
1 1/2 cups peeled, chopped apples
1/3 cup firmly packed brown sugar
1 tablespoon Pillsbury BEST� All-Purpose Flour
1/4 teaspoon ground cinnamon
2 tablespoons butter or margarine
1/2 cup finely chopped pecans, toasted
1 (3.4 ounce) package vanilla instant pudding mix
1/4 cup powdered sugar
1 (8 ounce) container frozen whipped topping, not thawed
1 (8 ounce) can crushed pineapple, well drained
1/2 cup finely chopped pecans, toasted
Directions
Heat oven to 350 degrees F. Spray a 12-cup tube pan with no-stick flour spray.
In the bowl of an electric mixer beat cake ingredients at medium speed just until blended, about 2 minutes. Spread batter in prepared pan.
Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan for 15 minutes. Remove from pan to wire rack. Cool completely. Place cake on serving plate.
In large saucepan, combine all filling ingredients except pecans. Cook over medium heat, stirring constantly, for 3 to 4 minutes or until apples are tender. Stir in pecans.
Mark center of side of cake with toothpicks. Using a long serrated knife, slice cake in half. Carefully remove top half. Spoon filling onto bottom half. Replace top half of cake.
Combine pudding mix, powdered sugar and whipped topping in a medium bowl. Beat on the lowest speed of an electric mixer for one minute. Fold in drained pineapple. Spread on top and sides of cake. Sprinkle pecans evenly around top of cake. Store in refrigerator.
Crisco� Flour No-Stick Spray
1 (18.25 ounce) package Pillsbury� Yellow Cake
1 cup Smucker's� Cider Apple Butter
1/3 cup sour cream
1 cup Crisco� Vegetable Oil
1/3 cup water
4 large eggs
1 1/2 teaspoons ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon ground allspice
1 1/2 cups peeled, chopped apples
1/3 cup firmly packed brown sugar
1 tablespoon Pillsbury BEST� All-Purpose Flour
1/4 teaspoon ground cinnamon
2 tablespoons butter or margarine
1/2 cup finely chopped pecans, toasted
1 (3.4 ounce) package vanilla instant pudding mix
1/4 cup powdered sugar
1 (8 ounce) container frozen whipped topping, not thawed
1 (8 ounce) can crushed pineapple, well drained
1/2 cup finely chopped pecans, toasted
Directions
Heat oven to 350 degrees F. Spray a 12-cup tube pan with no-stick flour spray.
In the bowl of an electric mixer beat cake ingredients at medium speed just until blended, about 2 minutes. Spread batter in prepared pan.
Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan for 15 minutes. Remove from pan to wire rack. Cool completely. Place cake on serving plate.
In large saucepan, combine all filling ingredients except pecans. Cook over medium heat, stirring constantly, for 3 to 4 minutes or until apples are tender. Stir in pecans.
Mark center of side of cake with toothpicks. Using a long serrated knife, slice cake in half. Carefully remove top half. Spoon filling onto bottom half. Replace top half of cake.
Combine pudding mix, powdered sugar and whipped topping in a medium bowl. Beat on the lowest speed of an electric mixer for one minute. Fold in drained pineapple. Spread on top and sides of cake. Sprinkle pecans evenly around top of cake. Store in refrigerator.
Anise Cookies II recipe.
Ingredients
4 eggs, separated
2 cups confectioners' sugar
1 pinch salt
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 tablespoon ground anise seed
1 tablespoon cold water
Directions
Beat egg whites with water until stiff.
In a large bowl, beat egg yolks with sugar, salt, and vanilla until creamy. Fold egg whites into yolks using a wire whisk. Sift flour and anise into the bowl, and gently stir together with the whisk. Mix will look lumpy.
Put dough into decorating bag with round large tip, and press 1 inch rounds onto sheet. Let cookies sit out overnight at room temperature to dry.
The next day, cover cookies with a sheet of parchment paper, and bake at 350 degrees F (175 degrees C) for 20 to 25 minutes. Cookies are done when bottom is light brown, but tops are still almost white. Cool.
Store in container for 2 to 3 weeks in a cool place to mellow and to turn soft. You can add a slice of bread or a piece of apple to help soften the cookies.
4 eggs, separated
2 cups confectioners' sugar
1 pinch salt
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 tablespoon ground anise seed
1 tablespoon cold water
Directions
Beat egg whites with water until stiff.
In a large bowl, beat egg yolks with sugar, salt, and vanilla until creamy. Fold egg whites into yolks using a wire whisk. Sift flour and anise into the bowl, and gently stir together with the whisk. Mix will look lumpy.
Put dough into decorating bag with round large tip, and press 1 inch rounds onto sheet. Let cookies sit out overnight at room temperature to dry.
The next day, cover cookies with a sheet of parchment paper, and bake at 350 degrees F (175 degrees C) for 20 to 25 minutes. Cookies are done when bottom is light brown, but tops are still almost white. Cool.
Store in container for 2 to 3 weeks in a cool place to mellow and to turn soft. You can add a slice of bread or a piece of apple to help soften the cookies.
Arroz con Pollo (Chicken and Rice) recipe.
Ingredients
1 (3 1/2) pound chicken, cut into 8 pieces
Goya Adobo with Pepper, to taste
3 tablespoons Goya Extra Virgin Olive Oil
1 cup yellow onion, finely chopped
3/4 cup green bell pepper, finely chopped
1 1/2 teaspoons Goya Minced Garlic
1 1/2 cups Canilla Extra Long Grain Rice
1 packet Goya Powdered Chicken Bouillon
1 packet Sazon Goya with Azafran
1/4 cup Goya Pitted Alcaparrado, sliced
1 (4 ounce) jar Goya Fancy Sliced Pimientos
1/2 cup Goya Frozen Peas, thawed
Directions
Using paper towels, pat chicken dry. Season chicken with Adobo. Heat oil in caldero, or large heavy pot over medium heat. Cook chicken, in batches, until brown on all sides, 7-10 minutes; set aside.
Stir onions, peppers and garlic into pot; cook until soft, about 5 minutes. Add rice, bouillon and Sazon to pot; cook, stirring constantly, until rice is completely coated in oil mixture, about 1 minute.
Stir in 3 cups water; bring to a boil. Add alcaparrado and chicken (skin-side up) to pot. Cover pot, reduce heat to low and simmer until water is absorbed, rice is tender and chicken is cooked through, about 25 minutes.
To serve, using fork, fluff rice; garnish with pimiento strips and peas.
1 (3 1/2) pound chicken, cut into 8 pieces
Goya Adobo with Pepper, to taste
3 tablespoons Goya Extra Virgin Olive Oil
1 cup yellow onion, finely chopped
3/4 cup green bell pepper, finely chopped
1 1/2 teaspoons Goya Minced Garlic
1 1/2 cups Canilla Extra Long Grain Rice
1 packet Goya Powdered Chicken Bouillon
1 packet Sazon Goya with Azafran
1/4 cup Goya Pitted Alcaparrado, sliced
1 (4 ounce) jar Goya Fancy Sliced Pimientos
1/2 cup Goya Frozen Peas, thawed
Directions
Using paper towels, pat chicken dry. Season chicken with Adobo. Heat oil in caldero, or large heavy pot over medium heat. Cook chicken, in batches, until brown on all sides, 7-10 minutes; set aside.
Stir onions, peppers and garlic into pot; cook until soft, about 5 minutes. Add rice, bouillon and Sazon to pot; cook, stirring constantly, until rice is completely coated in oil mixture, about 1 minute.
Stir in 3 cups water; bring to a boil. Add alcaparrado and chicken (skin-side up) to pot. Cover pot, reduce heat to low and simmer until water is absorbed, rice is tender and chicken is cooked through, about 25 minutes.
To serve, using fork, fluff rice; garnish with pimiento strips and peas.
Banana Oat Bars recipe.
Ingredients
1 1/3 cups quick cooking oats
1/2 cup white sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 cup raisins
1 cup mashed bananas
1/4 cup skim milk
2 egg whites
1 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F (175 degrees C).
Mix together dry ingredients. In a separate bowl mix together bananas, egg whites, milk and vanilla. Beat all together.
Bake in a 9 x 13 inch pan which has been sprayed with non-stick spray for about 35 minutes. Cool and cut into bars. You may sprinkle with cinnamon and sugar, if desired.
1 1/3 cups quick cooking oats
1/2 cup white sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 cup raisins
1 cup mashed bananas
1/4 cup skim milk
2 egg whites
1 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F (175 degrees C).
Mix together dry ingredients. In a separate bowl mix together bananas, egg whites, milk and vanilla. Beat all together.
Bake in a 9 x 13 inch pan which has been sprayed with non-stick spray for about 35 minutes. Cool and cut into bars. You may sprinkle with cinnamon and sugar, if desired.
Breakfast Muffins recipe.
Ingredients
1 3/4 cups all-purpose flour
1/3 cup white sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1/3 cup butter, melted
1 cup fresh blueberries
Directions
In a large bowl, whisk together flour, sugar, baking powder, and salt. Add milk, egg, and butter; mix until ingredients are moistened, do not overbeat. Stir in fresh fruit. Spoon batter into twelve greased muffin cups.
Bake at 400 degrees F (205 degrees C) for about 20 to 25 minutes, or until tops spring back when lightly touched. Serve warm.
1 3/4 cups all-purpose flour
1/3 cup white sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1/3 cup butter, melted
1 cup fresh blueberries
Directions
In a large bowl, whisk together flour, sugar, baking powder, and salt. Add milk, egg, and butter; mix until ingredients are moistened, do not overbeat. Stir in fresh fruit. Spoon batter into twelve greased muffin cups.
Bake at 400 degrees F (205 degrees C) for about 20 to 25 minutes, or until tops spring back when lightly touched. Serve warm.
Basic Fruit Bread Recipe recipe.
Ingredients
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup white sugar
1/2 cup vegetable oil
1 cup shredded apple
3/4 cup chopped walnuts
1/2 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease one 4 1/2 x 8 1/2 inch loaf pan.
Mix flour, baking powder, soda, salt, sugar, oil, eggs, apple, walnuts, and vanilla only until dry ingredients are moistened.
Bake in greased 4 1/2 x 8 1/2 inch loaf pan at 350 degrees F (175 degrees C) for 35 to 40 minutes.
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup white sugar
1/2 cup vegetable oil
1 cup shredded apple
3/4 cup chopped walnuts
1/2 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease one 4 1/2 x 8 1/2 inch loaf pan.
Mix flour, baking powder, soda, salt, sugar, oil, eggs, apple, walnuts, and vanilla only until dry ingredients are moistened.
Bake in greased 4 1/2 x 8 1/2 inch loaf pan at 350 degrees F (175 degrees C) for 35 to 40 minutes.
Angel Hair Pasta Salad recipe.
Ingredients
2 (8 ounce) packages angel hair pasta
1/2 pound cooked bay shrimp
3/4 cup chopped green onions
1 1/2 cups ranch-style salad dressing
Directions
Cook the pasta according to package directions; drain and rinse under cold water.
Mix together the pasta, shrimp, green onions and ranch dressing, then carefully work the shrimp into the pasta with your hands. (Note: As the salad sits, it will absorb some of the dressing; add a little dressing right before serving).
2 (8 ounce) packages angel hair pasta
1/2 pound cooked bay shrimp
3/4 cup chopped green onions
1 1/2 cups ranch-style salad dressing
Directions
Cook the pasta according to package directions; drain and rinse under cold water.
Mix together the pasta, shrimp, green onions and ranch dressing, then carefully work the shrimp into the pasta with your hands. (Note: As the salad sits, it will absorb some of the dressing; add a little dressing right before serving).
Bow Tie Pasta with Tomato Tuna Sauce recipe.
Ingredients
1 (16 ounce) package farfalle (bow tie) pasta
1 tablespoon olive oil
1/2 cup whole wheat bread crumbs
1 tablespoon salt
1/2 teaspoon ground black pepper
1 tablespoon lemon zest
1 (15 ounce) can canned beans
1 (6 ounce) can tuna, drained
2 cups tomato sauce
3/4 cup grated Parmesan cheese, divided
Directions
Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
Bring a large pot of lightly salted water to a boil over high heat. Stir in the pasta and boil until cooked through, but still firm to the bite, about 12 minutes. Drain well.
Heat the olive oil in a large skillet. Toast bread crumbs in oil, about 2 minutes. Season with salt and pepper; stir in lemon zest. Remove seasoned bread crumbs from skillet and drain on paper towels.
Place the skillet back over medium heat. Add the beans, and mash. Stir in the tuna, tomato sauce, and 1/4 cup of the Parmesan cheese. Reduce heat to a simmer and cook for 10 to 15 minutes.
Toss sauce with prepared pasta; place in prepared baking dish. Top with the toasted bread crumbs and remaining 1/2 cup Parmesan cheese. Bake in preheated oven until the cheese melts, about 10 minutes.
1 (16 ounce) package farfalle (bow tie) pasta
1 tablespoon olive oil
1/2 cup whole wheat bread crumbs
1 tablespoon salt
1/2 teaspoon ground black pepper
1 tablespoon lemon zest
1 (15 ounce) can canned beans
1 (6 ounce) can tuna, drained
2 cups tomato sauce
3/4 cup grated Parmesan cheese, divided
Directions
Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
Bring a large pot of lightly salted water to a boil over high heat. Stir in the pasta and boil until cooked through, but still firm to the bite, about 12 minutes. Drain well.
Heat the olive oil in a large skillet. Toast bread crumbs in oil, about 2 minutes. Season with salt and pepper; stir in lemon zest. Remove seasoned bread crumbs from skillet and drain on paper towels.
Place the skillet back over medium heat. Add the beans, and mash. Stir in the tuna, tomato sauce, and 1/4 cup of the Parmesan cheese. Reduce heat to a simmer and cook for 10 to 15 minutes.
Toss sauce with prepared pasta; place in prepared baking dish. Top with the toasted bread crumbs and remaining 1/2 cup Parmesan cheese. Bake in preheated oven until the cheese melts, about 10 minutes.
Butternut Apple Crisp recipe.
Ingredients
3/4 cup packed brown sugar, divided
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 pounds butternut squash - peeled, seeded, and thinly sliced
1 (21 ounce) can apple pie filling
2 tablespoons lemon juice
1/2 cup all-purpose flour
1/2 cup quick-cooking oats
6 tablespoons cold butter or margarine
Directions
In a bowl, combine 1/2 cup brown sugar, cinnamon and salt. Add squash, pie filling and lemon juice. Pour into a greased 9-in. square baking dish. Cover and bake at 350 degrees F for 30 minutes.
In a small bowl, combine the flour, oats and remaining brown sugar. Cut in butter until mixture resembles coarse crumbs. Sprinkle over squash mixture. Bake 45-50 minutes longer or until topping is golden brown and squash is tender.
3/4 cup packed brown sugar, divided
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 pounds butternut squash - peeled, seeded, and thinly sliced
1 (21 ounce) can apple pie filling
2 tablespoons lemon juice
1/2 cup all-purpose flour
1/2 cup quick-cooking oats
6 tablespoons cold butter or margarine
Directions
In a bowl, combine 1/2 cup brown sugar, cinnamon and salt. Add squash, pie filling and lemon juice. Pour into a greased 9-in. square baking dish. Cover and bake at 350 degrees F for 30 minutes.
In a small bowl, combine the flour, oats and remaining brown sugar. Cut in butter until mixture resembles coarse crumbs. Sprinkle over squash mixture. Bake 45-50 minutes longer or until topping is golden brown and squash is tender.
Bruschetta II recipe.
Ingredients
10 slices Italian bread
2 1/2 teaspoons olive oil
4 vine-ripened tomatoes
1 teaspoon chopped fresh basil
Directions
Preheat broiler.
Cover a medium sized baking sheet with a single layer of bread slices. Brush the slices with olive oil.
Dice the tomatoes. In a mixing bowl, combine the tomatoes, olive oil and basil. Mix for two minutes.
Place bread under broiler until lightly browned. Remove from broiler and top with the tomato mixture.
10 slices Italian bread
2 1/2 teaspoons olive oil
4 vine-ripened tomatoes
1 teaspoon chopped fresh basil
Directions
Preheat broiler.
Cover a medium sized baking sheet with a single layer of bread slices. Brush the slices with olive oil.
Dice the tomatoes. In a mixing bowl, combine the tomatoes, olive oil and basil. Mix for two minutes.
Place bread under broiler until lightly browned. Remove from broiler and top with the tomato mixture.
Andalusian Gazpacho recipe.
Ingredients
1 cucumber, peeled and diced
1 green bell pepper, diced
5 green onions, chopped
2 cloves garlic, minced
3 tomatoes, diced
2 stalks celery, diced
2 1/2 cups navy beans, rinsed and drained
2 tablespoons olive oil
6 tablespoons red wine vinegar
1 (46 fluid ounce) can tomato juice
1 teaspoon ground cumin
1 tablespoon minced fresh parsley
1 tablespoon minced fresh basil
1/2 tablespoon minced fresh oregano
1/4 teaspoon salt
Directions
In a 4-quart serving bowl or soup tureen, combine cucumber, bell pepper, green onion, garlic, tomatoes, celery, navy beans, olive oil, vinegar and tomato juice Season with cumin, parsley, basil, oregano and salt. Adjust spices and seasonings to taste. Chill in refrigerator at least 4 hours before serving cold.
1 cucumber, peeled and diced
1 green bell pepper, diced
5 green onions, chopped
2 cloves garlic, minced
3 tomatoes, diced
2 stalks celery, diced
2 1/2 cups navy beans, rinsed and drained
2 tablespoons olive oil
6 tablespoons red wine vinegar
1 (46 fluid ounce) can tomato juice
1 teaspoon ground cumin
1 tablespoon minced fresh parsley
1 tablespoon minced fresh basil
1/2 tablespoon minced fresh oregano
1/4 teaspoon salt
Directions
In a 4-quart serving bowl or soup tureen, combine cucumber, bell pepper, green onion, garlic, tomatoes, celery, navy beans, olive oil, vinegar and tomato juice Season with cumin, parsley, basil, oregano and salt. Adjust spices and seasonings to taste. Chill in refrigerator at least 4 hours before serving cold.
Best Stovetop BBQ Ribs recipe.
Ingredients
1/4 cup steak sauce (such as A1�)
1/4 cup ketchup
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon minced garlic
1/4 cup water
4 (6 ounce) country style pork ribs
1 onion, cut into rings (optional)
Directions
Whisk together steak sauce, ketchup, Worcestershire sauce, soy sauce, garlic, and water in a bowl until smooth.
Place the pork ribs in a saucepan with a lid, and pour the sauce over the ribs. Spread raw onion rings over the ribs, and cover the pan. Bring to a boil over medium heat, and simmer the ribs in the sauce for 45 minutes, or until tender.
1/4 cup steak sauce (such as A1�)
1/4 cup ketchup
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon minced garlic
1/4 cup water
4 (6 ounce) country style pork ribs
1 onion, cut into rings (optional)
Directions
Whisk together steak sauce, ketchup, Worcestershire sauce, soy sauce, garlic, and water in a bowl until smooth.
Place the pork ribs in a saucepan with a lid, and pour the sauce over the ribs. Spread raw onion rings over the ribs, and cover the pan. Bring to a boil over medium heat, and simmer the ribs in the sauce for 45 minutes, or until tender.
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