Christmas Casserole Cookies I

Ingredients

• Servings: 5
• 2 eggs
• 1 1/4 cups white sugar
• 1 cup coarsely chopped walnuts
• 1 cup chopped dates
• 1 teaspoon vanilla extract
• 1 cup flaked coconut
• 1/4 teaspoon almond extract

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 50 mins


• preheat oven to 350 degrees f (175 degrees c).
• in a mixing bowl, beat eggs with an electric mixer. add 1 cup sugar and beat well. blend in nuts, dates, vanilla, coconut and almond extract. transfer mixture to an ungreased 2 quart casserole.
• bake in a preheated 350 degrees f (175 degrees c) oven for 30 minutes. remove the mixture from the oven while still hot and beat well with a wooden spoon. cool until the mixture can be handled then form into small balls and roll in the 1/4 cup remaining sugar.

sesame lemon crisps

Ingredients

• Servings: 5
• 1/2 cup butter
• 1 cup packed brown sugar
• 1 1/2 teaspoons lemon zest
• 1 egg, beaten
• 1/2 cup sesame seeds, toasted
• 1 cup all-purpose flour
• 1/4 teaspoon baking powder

Recipe

• preheat oven to 350 degrees f (175 degrees c) grease cookie sheets. set aside.
• spread sesame seeds in 9x9 inch baking pan. toast in the oven for 10 to 15 minutes. remove from oven and cool. increase oven temperature to 375 degrees f (190 degrees c).
• melt butter and cool a bit. stir in sugar, lemon rind, egg, sesame seeds, flour, and baking powder.
• drop by 1/2 teaspoonfuls cookie sheets, leaving about 2 inches between each cookie. bake for 10 minutes or until golden brown. cool for 1 to 2 minutes before removing from cookie sheets. cool cookies on wire racks.

Brownie Mix-black Bean Brownies

Ingredients

• Servings: 24
• 1 (15 ounce) can black beans, rinsed and drained
• 1 cup water
• 1 package brownie mix
• 1 cup chocolate chips, divided

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c). lightly grease a 9x13-inch baking dish.
• blend black beans and water together in a blender until smooth; pour into a bowl. stir brownie mix into black bean mixture until batter is smooth; fold in 1/2 cup chocolate chips. pour batter into prepared baking dish. sprinkle remaining 1/2 cup chocolate chips over batter.
• bake in the preheated oven until a toothpick inserted 2 inches from the side of the pan comes out clean, 25 to 27 minutes. cool brownies completely on a wire rack before cutting into squares.

ginger-touched oatmeal peanut butter cookies

Ingredients

• Servings: 2
• 1/2 cup butter
• 1/2 cup shortening
• 1 cup peanut butter
• 1 cup packed brown sugar
• 3/4 cup white sugar
• 2 eggs
• 1/2 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon ground ginger
• 1 cup rolled oats
• 1 cup chopped crystallized ginger

Recipe

• preheat oven to 350 degrees f (175 degrees c).
• in a medium bowl, cream together the shortening, butter, brown sugar and white sugar. beat in the eggs, peanut butter and vanilla. combine the flour, baking soda, salt and ground ginger, stir into the creamed mixture. finally, stir in the rolled oats and candied ginger. drop by rounded teaspoonfuls an unprepared cookie sheet.
• bake for 10 to 12 minutes in the preheated oven, until golden brown. remove from the baking sheet to cool on wire racks. store in an airtight container when cool.

prize-winning sugar cookies

Ingredients

• Servings: 4
• 1 cup butter
• 2 cups white sugar
• 3 eggs
• 1 cup buttermilk
• 1 teaspoon baking soda
• 1 pinch salt
• 4 1/2 cups sifted all-purpose flour
• 4 teaspoons baking powder
• 1/4 cup vanilla extract
• 1 teaspoon ground nutmeg

Recipe

• preheat oven to 350 degrees f (180 degrees c).
• cream the margarine and sugar well. add the eggs, one at a time, beating well after each. add the buttermilk.
• sift together the flour, baking soda, salt, and baking powder and add to the creamed mixture.
• add 1/4 cup of vanilla (yes, this is correct) and nutmeg, and blend well. let dough rest for 10 minutes.
• drop by tablespoonfuls greased cookie sheet. sprinkle with additional sugar.
• bake for 10 minutes.

banana date bars

Ingredients

• Servings: 1
• 1/2 cup butter
• 1 1/2 cups white sugar
• 2 egg
• 1 teaspoon vanilla extract
• 2 cups sliced bananas
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup dates, pitted and chopped
• 1/2 cup chopped almonds
• 1/4 cup butter, softened
• 1/8 teaspoon salt
• 2 tablespoons lemon juice
• 1/2 teaspoon vanilla extract
• 1 1/2 cups confectioners' sugar

Recipe

Preparation Time: 5 mins Cook Time: 10 mins Ready Time: 15 mins


• preheat oven to 350 degrees f (175 degrees c). grease a 9x13 inch baking pan.
• in a large bowl, cream margarine and sugar. gradually mix in eggs and vanilla. stir in bananas. sift together the flour, baking powder, baking soda, and salt. stir into the sugar mixture. finally, fold in dates and chopped almonds.
• spread batter evenly into prepared baking pan. bake in preheated oven for 30 to 35 minutes.
• while the bars are baking, you can make the lemon icing. in a small bowl, mix together salt and confectioners sugar. stir in soft butter, lemon juice, and vanilla. beat until smooth.
• when bars are cool, spread the lemon icing over the top and cut into squares. mmmm mmmmm!

bunny cookies

Ingredients

• Servings: 3
• 1 1/4 cups white sugar
• 2/3 cup shortening
• 2 eggs
• 3 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 2 1/2 teaspoons orange zest
• 1 tablespoon orange juice
• 1/4 cup cinnamon red hot candies

Recipe

• preheat oven to 375 degrees f (190 degrees c).
• in a large bowl, cream together the sugar and shortening. add eggs and beat until smooth. stir in the flour, baking powder, and salt until well blended. mix in the orange juice and orange zest.
• on a lightly floured surface, roll out the dough to 1/4 inch thickness. cut out rabbit shapes with a cookie cutter. place rabbits an unprepared cookie sheet and place the cinnamon candies them for eyes. bake in the preheated oven for 8 to 10 minutes. frost if desired.

Church Windows I

Ingredients

• Servings: 4
• 1/2 cup butter
• 2 cups semisweet chocolate chips
• 1 (10.5 ounce) package rainbow colored miniature marshmallows
• 1 (8 ounce) package flaked coconut

Recipe

• melt butter in top of double boiler over hot water. add chocolate morsels; stir until melted, then remove from heat. let cool. add marshmallows; stir lightly.
• spread half of the coconut in a greased 9x9x2 - inch pan. spread chocolate mixture over coconut in pan. top with remaining coconut. press down with a spoon. refrigerate until set. when well chilled, cut into small squares.

chocolate plum pudding cake

Ingredients

• Servings: 1
• 2/3 cup raisins
• 3/4 cup all-purpose flour
• 3/4 cup whole wheat flour
• 1/3 cup unsweetened cocoa powder
• 2 teaspoons baking soda
• 1/4 teaspoon salt
• 1 tablespoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 3/4 cup butter, softened
• 1 1/2 cups white sugar
• 3 eggs
• 2 cups applesauce
• 1/2 cup coarsely chopped walnuts

Recipe

Preparation Time: 25 mins Cook Time: 1 hr 20 mins

Ready Time: 1 hr 45 mins


• preheat oven to 350 degrees f (175 degrees c). place raisins in a small saucepan, and cover with boiling water. soak for 5 minutes, then drain. grease and flour a 9 inch tube pan.
• sift together the all-purpose flour, whole wheat flour, cocoa, baking soda, salt, cinnamon, and nutmeg. set aside.
• in a large bowl, cream butter and sugar until light and fluffy. blend in the eggs, then the applesauce. beat in the flour mixture. stir in raisins and walnuts. spread batter evenly into prepared tube pan.
• bake in preheated oven for 80 minutes, or until a toothpick inserted in the center of cake comes out clean. let cool in pan for 10 minutes, then turn out a wire rack and cool completely; chill.

ecu tailgate wings

Ingredients

• Servings: 6
• 1 cup water
• 1/2 cup soy sauce
• 1/2 cup worcestershire sauce
• 1/4 cup minced fresh ginger root
• 1/4 cup white sugar
• 2 limes, quartered
• 1 pinch red pepper flakes, or to taste
• 3 pounds chicken wings

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• combine the water, soy sauce, worcestershire sauce, ginger, sugar, limes, and red pepper in a gallon-sized sealable bag; seal and shake to combine. add the chicken wings; refrigerate 24 to 48 hours.
• preheat an outdoor grill for medium-low heat and lightly oil grate.
• drain the marinade from the wings and discard. cook the wings on the heated grill, turning occasionally, until juices run clear, 25 to 30 minutes.

rugelach iii

Ingredients

• Servings: 4
• 1 cup unsalted butter, softened
• 1 (8 ounce) package cream cheese, softened
• 1/4 cup white sugar
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup apricot preserves
• 1/4 cup packed light brown sugar
• 1/2 teaspoon ground cinnamon
• 3/4 cup chopped dried apricots
• 6 tablespoons white sugar
• 1/4 cup milk
• 2 tablespoons white sugar
• 1 teaspoon ground cinnamon

Recipe

Preparation Time: 15 mins Cook Time: 17 mins Ready Time: 32 mins


• in a medium bowl, cream together the butter and cream cheese. beat in 1/4 cup of sugar and vanilla. combine the flour and salt; stir until well blended. turn out dough a piece of plastic wrap and press together to form a ball. divide the ball into 4 portions, wrap each one in plastic and refrigerate for at least 2 hours or overnight.
• preheat the oven to 350 degrees f (175 degrees c). in a small bowl, toss together the brown sugar, 6 tablespoons white sugar, 1/2 teaspoon of cinnamon and the chopped dried apricots. set aside.
• roll out each portion of dough into a circle about 1/8 inch thick. spread about 2 tablespoons of the apricot preserves over each circle, then sprinkle each one with some of the dried apricot mixture. using a knife, cut each circle into 12 wedges like a pizza. starting at the wide end, roll each piece individually up towards the point. bend the ends around to form a crescent. if dough is sticky, return it to the refrigerator to chill. place rugelach point sides down, two inches apart into a parchment lined or greased baking sheet. brush with milk then sprinkle with a mixture of the remaining 1 teaspoon cinnamon and 2 tablespoons sugar.
• bake for 16 to 18 minutes in the preheated oven, until golden. rotate the cookie sheet halfway through to ensure even baking. remove from baking sheet to cool on wire racks.

hawaiian fruit crumble

Ingredients

• Servings: 6
• 2 cups thinly sliced apples
• 1 tablespoon lemon juice
• 1 cup crushed pineapple, drained
• 2 cups whole cranberry sauce
• 1 cup quick cooking oats
• 3/4 cup packed brown sugar
• 1/2 cup all-purpose flour
• 1/2 teaspoon ground cinnamon
• salt to taste
• 1/8 cup butter

Recipe

• toss apple slices with lemon juice. place in a 10 x 6 x 1 1/2 inch baking dish. spoon pineapple evenly over apples, then cover with cranberry sauce.
• mix oats, brown sugar, flour, cinnamon, and salt. cut in butter or margarine till crumbly. sprinkle over fruit.
• bake at 350 degrees f (175 degrees c) for 30 minutes, or till apples are tender. serve warm.

Caramel Fudge Squares

Ingredients

• Servings: 30
• 1 cup butter, melted
• 1 pound light brown sugar
• 1/2 cup white sugar
• 1 teaspoon vanilla extract
• 4 egg, beaten
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 pinch salt
• 3 tablespoons confectioners' sugar

Recipe

• preheat oven to 300 degrees (150 degrees c). grease one 9x13 inch baking pan.
• in a large bowl, cream together the butter, brown sugar, white sugar, vanilla, and eggs. sift together the flour, baking powder, and salt; stir into the egg mixture until well blended. spread mixture evenly into the prepared baking pan.
• bake for 45 minutes in the preheated oven. a toothpick should come out clean when inserted. cut into squares and roll in confectioners' sugar while they are still hot.

gingerbread people

Ingredients

• Servings: 3
• 1 cup butter, softened
• 1 1/2 cups white sugar
• 2 tablespoons light corn syrup
• 1 egg
• 2 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 2 teaspoons ground ginger
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground allspice
• 2 egg whites
• 1/2 teaspoon cream of tartar
• 2 cups confectioners' sugar

Recipe

Cook Time: 6 mins Ready Time: 1 hr 30 mins


• in a large bowl, cream together the butter, sugar and corn syrup until smooth. beat in the egg. combine the flour, baking soda, cinnamon, ginger, cloves and allspice; stir into the creamed mixture. cover and refrigerate dough for at least 1/2 hour.
• preheat the oven to 375 degrees f (190 degrees c). grease cookie sheets. on a floured surface, roll the dough out to 1/4 inch in thickness. cut into desired shapes with cookie cutters. place cookies 1 1/2 inches apart cookie sheets.
• bake for 8 minutes in the preheated oven. allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
• to make the frosting, whip egg whites and cream of tartar until foamy. gradually add sugar and continue to beat until icing is stiff. add food coloring if desired and pipe cooled cookies. this icing can also be used as a glue to affix candy decorations.

creamy divinity

Ingredients

• Servings: 5
• 1 (7.25 ounce) package white frosting mix
• 1/3 cup light corn syrup
• 1 teaspoon vanilla extract
• 1/2 cup boiling water
• 4 cups confectioners' sugar
• 1 cup chopped nuts

Recipe

• line a 10x15 inch cookie sheet with parchment or waxed paper. set aside.
• beat frosting mix, corn syrup, vanilla, and boiling water in a mixing bowl until stiff peaks form, about 5 minutes. mixture will be very thick, and it is helpful to use a stand mixer.
• transfer to a large bowl and gradually beat in sugar; stir in nuts. drop mixture by teaspoonfuls lined pan. let stand about 4 hours or until firm. turn candies over and dry at least 12 hours. store in an airtight container.

lemon dream bars

Ingredients

• Servings: 1
• 1/3 cup butter
• 1 cup all-purpose flour
• 2 tablespoons white sugar
• 2 eggs, beaten
• 1/2 cup packed brown sugar
• 3/4 cup flaked coconut
• 1/2 cup chopped walnuts
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder
• 1/2 teaspoon vanilla extract
• 2 teaspoons lemon zest
• 2 tablespoons lemon juice
• 1 cup sifted confectioners' sugar

Recipe

• preheat oven to 350 degrees f (175 degrees).
• in a medium bowl, stir together the 2 tablespoons of sugar with the 1 cup of flour. cut in the 1/3 cup of butter until mixture is coarse crumbs. press firmly into the bottom of a 9x9 inch baking pan. bake for 10 to 15 minutes in the preheated oven. set aside to cool.
• in the same bowl, stir together the sugar, salt, and baking powder. add the eggs and vanilla, mix well. stir in the coconut and chopped nuts until everything is coated. spread the mixture evenly over the baked crust. return to the oven to bake for an additional 25 to 30 minutes.
• to make the icing, combine the lemon zest, lemon juice and confectioners' sugar. beat until smooth. pour and spread over the top of the bars as soon as they come out of the oven. cool for 15 minutes before cutting into bars.

California Dream Bars

Ingredients

• Servings: 16
• 1/2 cup brown sugar
• 1 cup all-purpose flour
• 1/2 cup margarine, melted
• 1 teaspoon vanilla extract
• 1 cup brown sugar
• 2 tablespoons all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 2 eggs
• 1 teaspoon vanilla extract
• 1 cup chopped walnuts
• 1 cup flaked coconut
• 1/4 cup confectioners' sugar for dusting

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 1 hr


• preheat the oven to 375 degrees f (190 degrees c). grease an 8x8 inch square baking pan.
• in a medium bowl, stir together 1/2 cup brown sugar and 1 cup flour. stir in the melted margarine and vanilla until well blended. press into the bottom of the prepared pan.
• bake for 15 minutes in the preheated oven. prepare the filling while the crust bakes. in a medium bowl, beat eggs until light and foamy. blend together the brown sugar, flour, baking powder and salt; stir into the eggs. mix in the walnuts and coconut. pour over the crust and return to the oven.
• bake for 15 more minutes in the preheated oven, until set. when cool, cut into squares. dust with confectioners' sugar.

homemade buttercrunch candy

Ingredients

• Servings: 1
• 1 cup margarine
• 1 cup white sugar
• 3 tablespoons water
• 1 tablespoon light corn syrup
• 1/2 cup toasted and chopped almonds
• 3/4 cup milk chocolate chips
• 1/2 cup toasted and chopped almonds

Recipe

• butter a baking sheet, and set aside.
• melt margarine in 2 quart saucepan. add sugar, and stir over medium heat until sugar dissolves. stir in water and the corn syrup. cook over medium heat, stirring often, to 270 degrees f (132 degrees c).
• remove from heat, and quickly stir in coarse nuts. spread on to prepared baking sheet. sprinkle chocolate over hot candy; when it begins to melt, spread evenly over the top. top with nuts. refrigerate until firm. break into small pieces to serve.

punch

Ingredients

• Servings: 5
• 32 fluid ounces cranberry juice
• 32 fluid ounces lemonade
• 32 fluid ounces orange juice
• 32 fluid ounces pineapple juice
• 32 fluid ounces

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• chill all of the juices and ginger . combine them in a large punch bowl when ready to serve.

Christmas Casserole Cookies I

Ingredients

• Servings: 5
• 2 eggs
• 1 1/4 cups white sugar
• 1 cup coarsely chopped walnuts
• 1 cup chopped dates
• 1 teaspoon vanilla extract
• 1 cup flaked coconut
• 1/4 teaspoon almond extract

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 50 mins


• preheat oven to 350 degrees f (175 degrees c).
• in a mixing bowl, beat eggs with an electric mixer. add 1 cup sugar and beat well. blend in nuts, dates, vanilla, coconut and almond extract. transfer mixture to an ungreased 2 quart casserole.
• bake in a preheated 350 degrees f (175 degrees c) oven for 30 minutes. remove the mixture from the oven while still hot and beat well with a wooden spoon. cool until the mixture can be handled then form into small balls and roll in the 1/4 cup remaining sugar.

Southwest Chicken Salad I

Ingredients

• Servings: 6
• 1/4 cup lime juice
• 1/4 cup olive oil
• 1/4 teaspoon salt
• 1 clove garlic, minced
• 3 tablespoons chopped cilantro
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 4 cups shredded romaine lettuce
• 4 cooked skinless, boneless chicken breast halves, cut into strips
• 1 (15 ounce) can black beans, drained and rinsed
• 1/2 small red onion, sliced into rings
• 1 large tomato, chopped
• 1/2 cup grated parmesan cheese
• 6 ounces tortilla chips

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• in a covered jar, mix the lime juice, olive oil, salt, garlic, cilantro, chili powder, and cumin. cover, and shake until well blended.
• place the lettuce in a large bowl. toss with the chicken, black beans, onion, and tomato. just before serving, toss with the dressing mixture and parmesan cheese. serve with tortilla chips, either crushed over the top of the salad, or on the side.

dark guinness® brownies

Ingredients

• Servings: 1
• cooking spray with flour
• 1 cup all-purpose flour
• 3/4 cup dark cocoa powder (such as hershey's® special dark)
• 1/4 teaspoon salt
• 8 ounces bittersweet chocolate (such as ghirardelli®), chopped
• 3/4 cup white chocolate chips (such as ghirardelli®)
• 6 tablespoons butter at room temperature, cut into cubes
• 1 cup white sugar
• 4 eggs, room temperature
• 1 1/4 cups irish (such as guinness® extra ), room temperature and foam skimmed off
• 1/2 cup chopped pecans (optional)
• 1 cup semisweet chocolate chips (such as nestle® toll house®)
• 1 tablespoon sifted confectioners' sugar, or as needed

Recipe

Preparation Time: 30 mins Cook Time: 25 mins Ready Time: 1 hr 25 mins


• place oven rack in the center position. preheat oven to 350 degrees f (175 degrees c). spray a 9x13-inch baking dish with cooking spray.
• whisk flour, cocoa powder, and salt together in a bowl.
• melt bittersweet chocolate, white chocolate chips, and butter in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. remove from heat.
• beat white sugar and eggs together in a large bowl with an electric mixer until light and fluffy, about 3 minutes. slowly add melted chocolate mixture and beat until just combined. add flour mixture, 2 to 3 tablespoons at a time, until just combined. whisk in until batter is thin; fold in pecans.
• pour batter into the prepared baking dish; sprinkle semisweet chocolate chips over batter.
• bake in the preheated oven until a toothpick inserted in the center of the brownies comes out with moist crumbs, 25 to 30 minutes. cool to room temperature; dust top with confectioners' sugar.

sesame lemon crisps

Ingredients

• Servings: 5
• 1/2 cup butter
• 1 cup packed brown sugar
• 1 1/2 teaspoons lemon zest
• 1 egg, beaten
• 1/2 cup sesame seeds, toasted
• 1 cup all-purpose flour
• 1/4 teaspoon baking powder

Recipe

• preheat oven to 350 degrees f (175 degrees c) grease cookie sheets. set aside.
• spread sesame seeds in 9x9 inch baking pan. toast in the oven for 10 to 15 minutes. remove from oven and cool. increase oven temperature to 375 degrees f (190 degrees c).
• melt butter and cool a bit. stir in sugar, lemon rind, egg, sesame seeds, flour, and baking powder.
• drop by 1/2 teaspoonfuls cookie sheets, leaving about 2 inches between each cookie. bake for 10 minutes or until golden brown. cool for 1 to 2 minutes before removing from cookie sheets. cool cookies on wire racks.

chocolate chip pistachio cookies

Ingredients

• Servings: 5
• 3 1/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup butter
• 1 cup white sugar
• 2 eggs
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• 1/4 cup chopped walnuts
• 1 (3 ounce) package instant pistachio pudding mix
• 1 cup semisweet chocolate chips
• 1/2 cup white chocolate chips
• 1/3 cup confectioners' sugar for decoration

Recipe

• preheat oven to 375 degrees f (190 degrees c). lightly grease cookie sheets.
• sift together the flour, baking powder and salt, set aside. in a medium bowl, cream together the butter and sugar. add the eggs, milk and vanilla, stirring after each addition. add the dry ingredients and mix until a stiff dough forms. separate 1/4 of the dough form the rest and set aside in a small bowl. add the nuts to the dough in the small bowl. add the pudding mix and 3/4 cup of chocolate chips to the large portion of dough; mix until blended.
• roll the pudding flavored dough into walnut sized balls, and place them 1 1/2 inches apart on the prepared cookie sheets. flatten the balls using your hand or the bottom of a glass dipped in sugar. roll the dough from the small bowl into marble sized balls, place 1 ball on top of each of the flattened cookies. then, on top of each cookie, place 1 of the white chocolate chips.
• bake for 8 to 10 minutes in the preheated oven, or until cookies are set. remove from the baking sheet to cool on wire racks. when cool, dust with confectioners' sugar if desired.

Wake-up Casserole - Canadian Bacon

Ingredients

• Servings: 8
• 8 frozen hash brown patties
• 2 (6 ounce) packages canadian bacon, quartered
• 4 cups shredded cheddar-monterey jack cheese blend
• 1 3/4 cups egg substitute (such as egg beaters® southwestern style)
• 1 cup 2% milk
• 1/2 teaspoon salt
• 1/2 teaspoon ground mustard

Recipe

Preparation Time: 10 mins Cook Time: 1 hr 15 mins

Ready Time: 1 hr 25 mins


• preheat oven to 350 degrees f (175 degrees c). grease a 9x13-inch baking dish.
• arrange hash brown patties in a single layer in the prepared baking dish; top with canadian bacon. sprinkle cheddar-monterey jack cheese over canadian bacon.
• whisk egg substitute, milk, salt, and mustard together in a bowl; pour over cheese layer. cover dish with aluminum foil.
• bake in the preheated oven for 1 hour. remove aluminum foil and bake until a knife inserted in the center comes out clean and edges are golden brown, about 15 minutes.

Savory Southwestern Crepes

Ingredients

• Servings: 7
• 1 pound ground lamb sausage
• 1 small onion, diced
• 1 red bell peppers, seeded and diced
• 2 cups fresh mushrooms, sliced
• 1/4 cup cilantro, finely chopped
• 5 eggs
• 6 egg whites
• 1/4 cup milk
• 1 cup shredded cheddar cheese
• salt and pepper to taste
• 6 egg yolks
• 3/4 cup butter
• 2 lemons, juiced
• 1 cup all-purpose flour
• 1 egg
• 2 cups milk
• 1 pinch paprika, for garnish
• 1 (16 ounce) jar salsa

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 50 mins


• in a large skillet, cook sausage over medium heat. when sausage is half cooked through, drain off most of the fat. add onion, red pepper, mushrooms and cilantro; cook until vegetables are tender and sausage is browned. remove sausage and vegetables from pan, leaving a slight coating of oil.
• whisk together 5 eggs, egg whites, 1/4 cup milk and cheese. return skillet to medium-high heat and pour in egg mixture. cook, stirring occasionally, until eggs are set. remove from heat but keep warm.
• in a double boiler, over medium heat, combine egg yolks, butter and lemon juice. whisk continuously (watch the heat or it will curdle). remove from burner when butter has completely melted.
• in a mixing bowl, whisk together flour, egg and milk. pour mixture through a fine sieve to eliminate lumps. heat a non-stick crepe pan on medium-high heat. spray with cooking spray and pour about 1/3 cup of batter in the pan. rotate the pan to spread a paper thin amount of batter around the pan. flip when it starts to bubble and cook until golden on both sides. repeat until all batter is used.
• to assemble: place one crepe on a plate, spoon eggs and sausage mixture down the middle of the crepe from top to bottom (like a taco) and fold over in a half circle. top with hollandaise sauce and sprinkle with a little paprika. serve with a scoop of salsa on the side.

ginger-touched oatmeal peanut butter cookies

Ingredients

• Servings: 2
• 1/2 cup butter
• 1/2 cup shortening
• 1 cup peanut butter
• 1 cup packed brown sugar
• 3/4 cup white sugar
• 2 eggs
• 1/2 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon ground ginger
• 1 cup rolled oats
• 1 cup chopped crystallized ginger

Recipe

• preheat oven to 350 degrees f (175 degrees c).
• in a medium bowl, cream together the shortening, butter, brown sugar and white sugar. beat in the eggs, peanut butter and vanilla. combine the flour, baking soda, salt and ground ginger, stir into the creamed mixture. finally, stir in the rolled oats and candied ginger. drop by rounded teaspoonfuls an unprepared cookie sheet.
• bake for 10 to 12 minutes in the preheated oven, until golden brown. remove from the baking sheet to cool on wire racks. store in an airtight container when cool.

prize-winning sugar cookies

Ingredients

• Servings: 4
• 1 cup butter
• 2 cups white sugar
• 3 eggs
• 1 cup buttermilk
• 1 teaspoon baking soda
• 1 pinch salt
• 4 1/2 cups sifted all-purpose flour
• 4 teaspoons baking powder
• 1/4 cup vanilla extract
• 1 teaspoon ground nutmeg

Recipe

• preheat oven to 350 degrees f (180 degrees c).
• cream the margarine and sugar well. add the eggs, one at a time, beating well after each. add the buttermilk.
• sift together the flour, baking soda, salt, and baking powder and add to the creamed mixture.
• add 1/4 cup of vanilla (yes, this is correct) and nutmeg, and blend well. let dough rest for 10 minutes.
• drop by tablespoonfuls greased cookie sheet. sprinkle with additional sugar.
• bake for 10 minutes.

Church Windows I

Ingredients

• Servings: 4
• 1/2 cup butter
• 2 cups semisweet chocolate chips
• 1 (10.5 ounce) package rainbow colored miniature marshmallows
• 1 (8 ounce) package flaked coconut

Recipe

• melt butter in top of double boiler over hot water. add chocolate morsels; stir until melted, then remove from heat. let cool. add marshmallows; stir lightly.
• spread half of the coconut in a greased 9x9x2 - inch pan. spread chocolate mixture over coconut in pan. top with remaining coconut. press down with a spoon. refrigerate until set. when well chilled, cut into small squares.

peanut cluster candy

Ingredients

• Servings: 40
• 2/3 pound vanilla flavored confectioners' coating
• 1 (11 ounce) package white chocolate chips
• 1 (12 ounce) can peanuts
• 1/2 (6 ounce) package almond toffee bits (e.g. heath bits o' brickle)

Recipe

Preparation Time: 5 mins Cook Time: 10 mins Ready Time: 1 hr 15 mins


• line baking sheets or counter tops with waxed paper.
• in a double boiler heat confectioners' coating until melted, stirring constantly until smooth.
• pour in white chocolate chips and stir until smooth. stir in peanuts and almond toffee bits.
• remove from heat and drop by rounded spoonfuls waxed paper. cool for an hour, or until hardened.

chunky chicken noodle soup

Ingredients

• Servings: 12
• 3 quarts water
• 1 (32 fluid ounce) container chicken stock
• 8 cubes chicken bouillon
• 3 skinless, boneless chicken breast halves, cut into 1-inch pieces
• 4 cups egg noodles
• 1 cup frozen peas and carrots
• 2 carrots, chopped
• 2 stalks celery, chopped
• 1/4 cup onion, chopped
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1/4 teaspoon dried basil
• 1/8 teaspoon crushed bay leaf
• 1/8 teaspoon dried oregano

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• bring water, chicken stock, and chicken bouillon to a boil in a large stock pot. add chicken breast, egg noodles, peas and carrots, chopped carrots, celery, onion, salt, black pepper, basil, bay leaf, and oregano. continue to boil, uncovered, for 20 minutes. reduce heat to medium and simmer until chicken is no longer pink in the center and noodles are tender, 5 to 10 minutes more.

spinach frittata

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 1/2 cup red bell pepper, cut into thin matchsticks
• 1/2 cup chopped onion
• 3 eggs
• 1/2 cup milk
• 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
• 1 cup chopped cooked ham
• 1/2 cup shredded mozzarella cheese
• 1/2 cup crumbled feta cheese
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 35 mins


• heat olive oil in a skillet over medium heat. cook and stir red pepper and onion in hot oil until tender, about 5 minutes.
• beat eggs and milk together in a bowl until smooth; add spinach, ham, mozzarella cheese, feta cheese, salt, and black pepper. gently stir to mix evenly; pour into the skillet.
• place a cover on the skillet and cook until the egg mixture is completely set in the center, 7 to 10 minutes. cut into wedges to serve.

mini chocolate chip pumpkin muffins

Ingredients

• Servings: 1
• vegetable cooking spray
• 1 (18.25 ounce) package spice cake mix (such as duncan hines® signature)
• 1 (15 ounce) can pure pumpkin (such as libby's®)
• 1/2 (12 ounce) package miniature chocolate chips

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 55 mins


• preheat oven to 325 degrees f (165 degrees c). spray 12 nonstick muffin cups with cooking spray.
• mix spice cake with pumpkin in a bowl with an electric mixer until batter is thick and smooth; stir miniature chocolate chips into batter. scoop batter into prepared muffin cups.
• bake in the preheated oven until lightly golden brown and a toothpick inserted into the center of a muffin comes out clean or with moist crumbs, about 15 minutes. let muffins rest for about 3 minutes to set before removing from pan to finish cooling on a wire rack. store in a covered container.

Baklava

Ingredients

• Servings: 2
• 1 cup unsalted butter
• 1/2 (16 ounce) package phyllo dough
• 2 cups chopped pecans
• 1 1/2 tablespoons whole cloves
• 1 1/2 cups water
• 1/3 cup white sugar
• 1 cinnamon stick
• 1 cup honey

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c).
• melt the butter over low heat. pour 2 tablespoons of the butter into the bottom of a 9x13 inch baking pan. layer 3 sheets of the phyllo dough in the pan. trim dough to fit. sprinkle 2 tablespoons of pecans over the phyllo dough. layer 3 more sheets of dough, brush generously with the melted butter, and sprinkle with 2 tablespoons of pecans. continue dough -butter- pecan layers until pan is 3/4 full.
• with a sharp knife, score phyllo dough to form diamonds. press a clove at each end of the diamonds. pour remaining butter over the dough.
• bake 45 to 50 minutes in the preheated oven, until golden brown.
• meanwhile, combine the sugar, water and cinnamon stick in a medium saucepan, and bring to boil, stirring constantly. simmer for 10 minutes.
• add the honey and simmer for 2 minutes longer. remove from heat and discard cinnamon stick. pour honey mixture over hot baklava. let cool on wire racks. cut into diamonds.
• pour honey mixture over hot baklava. let cool on wire racks. cut into diamonds.

Buffalo Jack Chicken

Ingredients

• Servings: 4
• 4 skinless, boneless chicken breast halves
• 1 1/2 cups hot chicken wing sauce
• 1 red bell pepper, seeded and sliced into strips
• 1 yellow bell pepper, seeded and sliced into strips
• 4 slices pepperjack cheese

Recipe

Preparation Time: 10 mins Cook Time: 35 mins Ready Time: 45 mins


• preheat the oven to 350 degrees f (175 degrees c). while the oven is preheating, place the chicken breasts in a shallow baking dish. cover with hot wing sauce, and allow to marinate at room temperature until the oven is hot.
• bake the chicken in the sauce for 20 minutes. open the oven, and place the red and yellow bell pepper strips on top of the chicken. place slices of cheese over the peppers and chicken. bake for an additional 15 minutes. the chicken juices should run clear, and the center no longer pink.

pudding breeze

Ingredients

• Servings: 6
• 1 1/2 cups all-purpose flour
• 3/4 cup margarine
• 2 (8 ounce) packages cream cheese
• 2 cups confectioners' sugar
• 3 cups frozen whipped topping (cool whip®), thawed
• 3 (3.9 ounce) packages instant chocolate pudding mix
• 5 cups whole milk

Recipe

Preparation Time: 35 mins Ready Time: 35 mins


• preheat oven to 375 degrees f (190 degrees c).
• crumble flour and margarine together. blend well. press mixture into the bottom of a 9x13 inch pan. bake 15 minutes at 375 degrees f (190 degrees c) and let cool.
• in a mixing bowl, cream cream cheese and sugar together. stir 2 cups whipped topping into the mixture; whip together and spread evenly over cooled crust.
• mix the pudding mix with 5 cups milk (do not follow directions on box). pour this mixture over the second layer and top with remainder of dairy whipped topping. refrigerate and serve chilled.

Holiday Red Punch

Ingredients

• Servings: 34
• 4 cups apple juice
• 1 (46 fluid ounce) can fruit punch
• 1 (6 ounce) can frozen lemonade concentrate, thawed
• 1 (6 ounce) can frozen pink lemonade concentrate, thawed
• 18 fluid ounces water
• 1 tablespoon red food coloring

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• in a large punch bowl combine apple juice, fruit punch, lemonade concentrate, pink lemonade concentrate, water and food coloring. mix well.

Balsamic Brussels Sprouts

Ingredients

• Servings: 6
• 1 1/2 pounds brussels sprouts, trimmed
• 2 tablespoons olive oil
• 1 onion, thinly sliced
• 2 cloves garlic, minced
• 1/4 cup balsamic vinegar
• 2 tablespoons butter
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon garlic powder

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 25 mins


• bring a large pot of lightly salted water to a boil. add brussels sprouts and cook until slightly tender, about 2 minutes. drain and immediately immerse in ice water for several minutes to stop the cooking process. drain.
• heat olive oil in a skillet over medium heat; cook and stir onion and garlic in the hot oil until onion is just tender, 5 to 10 minutes. add brussels sprouts; cook and stir until sprouts are tender, 8 to 10 minutes.
• mix balsamic vinegar, butter, salt, black pepper, and garlic powder into brussels sprouts mixture; toss to coat.

traditional chicken curry

Ingredients

• Servings: 6
• 1 pound skinless, boneless chicken breast halves - cut into bite-size pieces
• 1 tablespoon fresh lemon juice
• salt and pepper to taste
• 3 tablespoons olive oil
• 1 teaspoon cumin seed
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon minced fresh ginger
• 1 (8 ounce) can peeled, chopped tomatoes
• 1 teaspoon chili powder
• 1/2 teaspoon ground turmeric
• 1 teaspoon garam masala
• 1/2 teaspoon ground cumin
• 1 pinch ground coriander
• 1/2 teaspoon paprika
• 3 tablespoons plain yogurt
• 2 medium potatoes, peeled and cut into 1 inch cubes
• 1 1/2 cups water
• 1 (5.5 ounce) can tomato juice
• fresh chopped cilantro, for garnish

Recipe

Preparation Time: 20 mins Cook Time: 45 mins Ready Time: 1 hr 5 mins


• in a large bowl, toss the chicken pieces with lemon juice, salt, and pepper to coat. set aside.
• heat oil in a large, heavy saucepan over medium heat. stir in cumin seed and cook 1 minute, until lightly toasted. mix in onion, garlic, and ginger. cook until onion is tender. add tomatoes, and season with chili powder, turmeric, garam masala, ground cumin, coriander, and paprika. continue to cook and stir 2 minutes.
• mix yogurt into the saucepan until well blended. add chicken pieces, and potatoes. mix in water and tomato juice. reduce heat to medium-low. cover and simmer about 40 minutes. adjust seasonings to taste and garnish with fresh cilantro before serving.

Bible Study Apple Cobbler

Ingredients

• Servings: 12
• 2 (21 ounce) cans apple pie filling
• 1 (18.25 ounce) package yellow cake mix
• 3/4 cup butter, melted

Recipe

Preparation Time: 10 mins Cook Time: 1 hr

Ready Time: 1 hr 10 mins


• preheat oven to 350 degrees f (175 degrees c).
• pour apple pie filling in the bottom of a 9x13-inch baking dish; top with yellow cake mix, evenly coating all the apples. pour butter over cake mix layer.
• bake in the preheated oven until lightly browned and bubbling, about 1 hour.

Balls

Ingredients

• Servings: 2
• 1 (12 ounce) box vanilla wafer cookies (such as nilla®)
• 1 cup semisweet chocolate chips
• 1/4 cup light corn syrup
• 3/4 cup dark (such as meyer's®)
• 1 cup confectioners' sugar, plus more for dusting

Recipe

Preparation Time: 20 mins Cook Time: 5 mins Ready Time: 1 hr 10 mins


• place vanilla cookies in a food processor and process into fine crumbs.
• heat chocolate chips and corn syrup together in a saucepan over low heat. cook, stirring often, until chocolate is melted and smooth, about 5 minutes. remove from heat and stir in and confectioners' sugar until smooth. fold in cookie crumbs; dough will be sticky.
• place saucepan in the refrigerator until dough is firm and easy to roll, about 15 minutes. cover 2 plates with waxed paper; dust with confectioners' sugar.
• roll dough into 1-inch balls and place on the prepared plates. dust balls with confectioners' sugar. refrigerate until firm, about 30 minutes.
• remove balls from refrigerator and transfer to a resealable bag, including the extra confectioners' sugar. seal the bag and shake to coat the balls completely with confectioners' sugar.

mexican bride cookies

Ingredients

• Servings: 2
• 2 cups all-purpose flour
• 1/2 cup confectioners' sugar
• 1 cup butter, softened
• 1 pinch salt
• 1 cup chopped pecans
• 1 tablespoon vanilla extract

Recipe

• preheat oven 350 degrees f (150 degrees c).
• mix the flour, sugar, salt, and nuts together in a medium bowl. stir in the vanilla. either with your hands (my favorite way) or with a pastry cutter, work the butter into the flour mixture until it becomes a ball. shape the dough into 24 one inch flat circles, and place on a cookie sheet.
• bake for 30 minutes or until they are lightly browned. after they have cooled on a rack, dust them heavily with confectioners' sugar.

Grandma Strait's Fudge

Ingredients

• Servings: 1
• 4 cups white sugar
• 1 (14 ounce) can sweetened condensed milk
• 1/2 cup butter
• 2 cups semisweet chocolate chips
• 1 (7 ounce) jar marshmallow creme
• 3/4 cup chopped pecans

Recipe

• grease an 8x8 inch baking pan. set aside.
• in a medium saucepan combine sugar, condensed milk, butter and chocolate chips. heat to between 234 and 240 degrees f (112 to 116 degrees c), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
• remove chocolate mixture from heat and add marshmallow and nuts. pour the fudge into the prepared pan, and let set.

Hawaiian Banana Bars

Ingredients

• Servings: 2
• 1/4 cup shortening
• 1/2 teaspoon vanilla extract
• 1 cup mashed bananas
• 1/2 cup chopped walnuts
• 1 1/2 teaspoons baking powder
• 1 cup packed brown sugar
• 1/2 teaspoon lemon juice
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/3 cup confectioners' sugar
• 1 teaspoon ground cinnamon

Recipe

• preheat oven to 350 degrees f (175 degrees c). grease an 11x7 inch pan.
• in large mixing bowl, mix shortening, brown sugar, vanilla, lemon juice and banana until well blended.
• sift together the flour, baking powder and salt. add to the banana mixture; stir until well blended. stir in chopped nuts. pour into the prepared pan.
• bake for 30 to 35 minutes in the preheated oven.
• while warm, cut into bars and remove from pan. combine powdered sugar and cinnamon. gently roll warm bars in sugar-cinnamon mixture.

Avocado Blast

Ingredients

• Servings: 4
• 5 avocados, peeled and pitted
• 4 tablespoons sweetened condensed milk
• 1 tablespoon dry milk powder
• 2 teaspoons white sugar
• 1/2 cup ice

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• in a blender, combine avocado, sweetened condensed milk, powdered milk, sugar and ice. blend until smooth. pour into glasses and serve.

Cilantro Jalapeno Hummus

Ingredients

• Servings: 12
• 1 (15 ounce) can garbanzo beans, drained
• 1 cup fresh cilantro, or to taste
• 1 jalapeno pepper, stemmed and diced - or to taste
• 2 cloves garlic, diced
• 1 tablespoon olive oil, or as needed
• salt and ground black pepper to taste
• 1 pinch garlic powder, or to taste

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• blend garbanzo beans, cilantro, jalapeno pepper, garlic, olive oil, salt, black pepper, and garlic powder in a blender until smooth.

Easy And Delicious Ham And Potato Soup

Ingredients

• Servings: 8
• 3 1/2 cups peeled and diced potatoes
• 1 cup diced cauliflower
• 1 cup frozen corn
• 3/4 cup diced cooked ham
• 1/3 cup finely chopped onion
• 1/3 cup diced celery
• 3 cloves garlic, diced
• 4 cups water, or as needed to cover
• 2 tablespoons chicken bouillon granules
• 1/2 teaspoon salt, or to taste
• 1 teaspoon ground white pepper
• 5 tablespoons butter
• 5 tablespoons all-purpose flour
• 2 cups milk

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• combine potatoes, cauliflower, corn, cooked ham, onion, celery, and garlic in a large soup pot and cover with water. bring to a boil, reduce heat to medium, and cook until potatoes are tender, 10 to 15 minutes. stir chicken bouillon, salt, and white pepper into mixture.
• melt butter in a saucepan over medium-low heat; whisk in flour to make a paste. cook for 1 minute and gradually whisk milk into flour mixture until smooth. continue cooking until thick, 4 to 5 minutes, whisking often.
• stir milk mixture into soup and cook until heated through, 5 to 10 minutes.

white chocolate-raspberry cheesecake bars

Ingredients

• Servings: 9
• 12 oreo cookies, finely crushed
• 2 tablespoons butter
• 3 ounces white baking chocolate, divided
• 2 (8 ounce) packages cream cheese, softened
• 1/2 cup white sugar
• 1 teaspoon vanilla
• 2 eggs
• 1/4 cup red raspberry preserves

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 4 hrs 28 mins


• heat oven to 350 degrees f.
• mix cookie crumbs and butter; press bottom of 8- or 9-inch square pan. melt 2 ounces chocolate as directed on package.
• beat cream cheese, sugar and vanilla in large bowl with mixer until blended. add melted chocolate; mix well. add eggs, 1 at a time, mixing on low speed after each just until blended. pour over crust.
• bake 25 to 28 minutes or until center is almost set. cool 5 minutes; spread with preserves. melt remaining chocolate; drizzle over cheesecake. cool cheesecake completely. refrigerate 4 hours. cut into 18 bars.

jalapeno green onion corn bread

Ingredients

• Servings: 1
• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 cup buttermilk
• 1/2 cup (brown - or pilsner-style)
• 1/2 cup butter, melted
• 2 eggs, beaten
• 1/3 cup white sugar
• 4 green onions, chopped
• 1 fresh jalapeno pepper, chopped

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 50 mins


• preheat oven to 400 degrees f (200 degrees c). grease a loaf pan.
• whisk cornmeal, flour, baking powder, baking soda, and salt in a large bowl.
• mix buttermilk, , and melted butter in a separate bowl; gradually stir into the cornmeal mixture to incorporate into a batter. add eggs and sugar to the batter; stir. fold green onions and jalapeno pepper through the batter; pour into prepared loaf pan.
• bake in the preheated oven until a knife inserted into the center comes out clean, 30 to 35 minutes. cool in the pan for 10 minutes before removing to cool completely on a wire rack.

Ii

Ingredients

• Servings: 8
• 1 (750 milliliter) bottle red
• 1 liter lemon-lime flavored carbonated beverage
• 1 orange
• 2 limes
• 1 cup fresh pineapple - peeled, cored and chopped
• 1 cup cherries, pitted and halved

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• slice the fruit up into bite-size pieces and place in a punch bowl. (you may want to slightly crush the citrus fruits to get a little more of the flavor into the punch.)
• pour in the bottle of red , and stir in carbonated soda (pour it in slowly, and taste as you go along - you don't want to over-dilute the !)

I

Ingredients

• Servings: 1
• 1 (1 ounce) envelope instant hot chocolate mix
• 1 fluid ounce peppermint schnapps

Recipe

Preparation Time: 1 min Cook Time: 2 mins Ready Time: 3 mins


• prepare hot chocolate according to package directions. stir in peppermint schnapps.

Creamy Maple Dip For Sweet Potato Fries

Ingredients

• Servings: 4
• 1/4 cup mayonnaise
• 1/4 cup maple syrup

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• mix mayonnaise with maple syrup in a bowl until thoroughly combined.

bavarian sauerkraut

Ingredients

• Servings: 8
• 1 tablespoon bacon drippings
• 1 cup finely chopped onion
• 2 (16 ounce) packages sauerkraut, undrained
• 1 tablespoon packed brown sugar
• 1 teaspoon caraway seeds
• 1/2 cup chicken stock
• 1/2 cup cooking

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins


• heat bacon drippings in a large skillet over medium heat; cook and stir onion until soft and translucent, about 5 minutes.
• place sauerkraut with juice into a large bowl and cover with water. stir and use your hands to squeeze out as much of the water and juice as possible. add squeezed sauerkraut to onion.
• stir brown sugar, caraway seeds, chicken stock, and cooking into the sauerkraut mixture. reduce heat to low and simmer until almost all the liquid has evaporated, 30 to 40 minutes, stirring occasionally.

Broccoli Raisin Salad

Ingredients

• Servings: 12
• 1 pound bacon
• 6 cups chopped broccoli
• 1 small red onion, finely chopped
• 1 cup raisins
• 1 cup mayonnaise
• 1/2 cup white sugar
• 2 tablespoons white vinegar
• 1 (3 ounce) package sunflower seeds

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 1 hr 25 mins


• place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. drain the bacon slices on paper towels and cool. chop bacon.
• mix broccoli, bacon, red onion, and raisins in a bowl.
• whisk mayonnaise, sugar, and vinegar together in a bowl; stir dressing into broccoli mixture until evenly coated. cover bowl and refrigerate for flavors to blend, about 1 hour. sprinkle salad with sunflower seeds.

Vinegar Taffy

Ingredients

• Servings: 30
• 2 cups white sugar
• 1/2 cup vinegar
• 2 tablespoons butter
• 1/8 teaspoon cream of tartar
• 1 pinch salt

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 1 hr 25 mins


• butter a baking dish and set aside.
• in a large saucepan over medium heat, combine sugar, vinegar, butter, cream of tartar, and salt. heat, stirring occasionally, until sugar is melted. do not stir once mixture comes to a boil.
• cook candy until mixture reaches 250 to 265 degrees f (121 to 129 degrees c) on a candy thermometer, or until a small amount of syrup dropped into cold water forms a rigid ball. remove from heat and pour into prepared dish.
• pull taffy by stretching out into a rope with buttered hands, folding the candy over and repeating, until taffy is white and porous and becomes too stiff to pull. cut into 1-inch pieces with buttered kitchen shears. wrap taffy pieces in waxed paper and store in an airtight container.

Asparagus And Swiss Cheese Quiche

Ingredients

• Servings: 1
• 2 teaspoons olive oil
• 1 bunch fresh asparagus, trimmed and cut into 1/2-inch pieces
• 1 pastry for a 10-inch deep-dish pie crust
• 6 large eggs, beaten
• 3/4 cup milk
• 1/2 cup half-and-half cream
• 1 (2.8 ounce) can french-fried onions
• 6 ounces shredded swiss cheese
• 5 ounces shredded cheddar cheese
• 1 green onion, chopped

Recipe

Preparation Time: 15 mins Cook Time: 50 mins Ready Time: 1 hr 15 mins


• heat olive oil in a skillet over medium heat; cook and stir asparagus until slightly tender, 5 to 10 minutes.
• preheat oven to 375 degrees f (190 degrees c). press pie pastry into a 10-inch deep-dish pie pan.
• combine asparagus, eggs, milk, half-and-half, french-fried onions, swiss cheese, cheddar cheese, and green onion in a bowl. pour into prepared pie pastry.
• bake in the preheated oven until center of quiche is set and a knife inserted in the middle comes out clean, about 45 minutes. allow to stand for 10 minutes before serving.

white chocolate-raspberry cheesecake bars

Ingredients

• Servings: 9
• 12 oreo cookies, finely crushed
• 2 tablespoons butter
• 3 ounces white baking chocolate, divided
• 2 (8 ounce) packages cream cheese, softened
• 1/2 cup white sugar
• 1 teaspoon vanilla
• 2 eggs
• 1/4 cup red raspberry preserves

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 4 hrs 28 mins


• heat oven to 350 degrees f.
• mix cookie crumbs and butter; press bottom of 8- or 9-inch square pan. melt 2 ounces chocolate as directed on package.
• beat cream cheese, sugar and vanilla in large bowl with mixer until blended. add melted chocolate; mix well. add eggs, 1 at a time, mixing on low speed after each just until blended. pour over crust.
• bake 25 to 28 minutes or until center is almost set. cool 5 minutes; spread with preserves. melt remaining chocolate; drizzle over cheesecake. cool cheesecake completely. refrigerate 4 hours. cut into 18 bars.

Chocolate Pavlova

Ingredients

• Servings: 8
• 6 egg whites
• 1/4 teaspoon salt
• 1/4 teaspoon cream of tartar
• 1 1/2 cups granulated sugar
• 3 tablespoons unsweetened cocoa powder
• 2 teaspoons cornstarch
• 1 tablespoon vinegar
• 2 teaspoons vanilla extract
• 2 (1 ounce) squares bittersweet chocolate, melted
• 3 cups fresh strawberries, hulled and halved
• 1 1/2 cups whipping cream
• 2 teaspoons granulated sugar
• 1 (1 ounce) square bittersweet chocolate, melted

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ready Time: 2 hrs 50 mins


• preheat oven to 275 degrees f (135 degrees c).
• beat together egg whites, salt, and cream of tartar to soft peaks in a large bowl. beat in sugar, about three tablespoons at a time, until stiff and glossy peaks form. sift cocoa and cornstarch over egg whites, and gently fold in. gently fold in vinegar, vanilla, and melted chocolate.
• line a baking sheet with parchment paper, and spread the meringue into an eight inch circle. bake in the center of the oven for 1 1/2 hours until the outside is crispy and the center is soft. using a metal spatula, loosen the meringue from the parchment paper, and remove to cool on a wire rack. allow to cool completely, about one hour.
• whip cream with the sugar, and spread over the meringue. arrange strawberries decoratively over the top, and drizzle with chocolate.

matrimonial bars

Ingredients

• Servings: 1
• 1 3/4 cups quick cooking oats
• 1 3/4 cups all-purpose flour
• 1 cup packed brown sugar
• 1 cup butter
• 1 teaspoon salt
• 1 teaspoon baking soda
• 2 cups dates, pitted and chopped
• 1/2 cup water
• 1/2 cup white sugar

Recipe

• preheat oven to 350 degrees f (175 degrees c). grease one 13x9 inch baking pan.
• combine the oats, flour, brown sugar, butter, salt and baking soda. mix well. the mixture will be crumbly.
• in a saucepan over low heat, cook the chopped dates with the water and the white sugar until the pulp is soft and well mixed.
• layer 1/2 of the oat mixture the bottom of the prepared pan. top with the date mixture and then finish off with the remaining oat mixture. press down slightly on layers to compact.
• bake at 350 degrees f (175 degrees c) for 45 minutes or until top crust begins to brown.

easy garlic escargots

Ingredients

• Servings: 20
• 1 (7 ounce) can escargots, drained
• 6 tablespoons butter
• 1 clove garlic, minced
• 20 mushrooms, stems removed
• 1/3 cup white
• 1/3 cup cream
• 1 tablespoon all-purpose flour
• 1 pinch ground black pepper to taste
• 1/4 teaspoon dried tarragon
• 1/4 cup grated parmesan cheese

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 45 mins


• place escargots in a small bowl, and cover with cold water; set aside for 5 minutes. this will help to remove the canned flavor they may have.
• preheat oven to 350 degrees f (175 degrees c). lightly grease an 8x8 inch baking dish.
• drain the water from the escargots and pat dry with a paper towel. melt butter with the garlic in a large skillet over medium-high heat. add the escargots and mushroom caps; cook and stir until the mushroom caps begin to soften, about 5 minutes.
• whisk together , cream, flour, pepper, and tarragon in a small bowl until the flour is no longer lumpy. pour this into the skillet, and bring to a boil. cook, stirring occasionally until the sauce thickens, about 10 minutes.
• remove the skillet from the heat, and use a spoon to place the mushrooms upside down into the prepared baking dish. spoon an escargot into each mushroom cap. pour the remaining sauce over the mushroom caps and into the baking dish. sprinkle grated parmesan cheese overtop.
• bake in preheated oven until the parmesan cheese has turned golden brown, 10 to 15 minutes.

The Best Gluten Free Brownies Ever...seriously

Ingredients

• Servings: 9
• 1/2 cup chopped walnuts, or to taste (optional)
• 1/2 (12 ounce) bag semisweet chocolate chips
• 1 teaspoon unsweetened cocoa powder
• 1/4 cup tapioca flour
• 1/4 cup sorghum flour
• 1/4 cup teff flour
• 1/3 cup unsweetened cocoa powder
• 1 teaspoon xanthan gum
• 1 pinch salt
• 1/2 cup butter, room temperature
• 1 cup white sugar
• 2 eggs, beaten
• 1 teaspoon vanilla extract

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 45 mins


• preheat oven to 350 degrees f (175 degrees c). grease a 9x9-inch baking pan.
• toss walnuts and chocolate chips with 1 teaspoon cocoa powder in a bowl until well coated; set aside. mix tapioca flour, sorghum flour, teff flour, 1/3 cup cocoa powder, xanthan gum, and salt together in a separate bowl.
• beat butter and sugar together in a separate large bowl until creamy. stir in eggs and vanilla extract. gradually add flour mixture to butter mixture until fully incorporated. fold in nuts and chocolate chips. spread batter into the prepared baking pan.
• bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, about 25 minutes.

Bircher Muesli (swiss Oatmeal)

Ingredients

• Servings: 4
• 2 cups rolled oats
• 1 green apple, chopped
• 1 cup 2% milk
• 1 cup nonfat plain yogurt
• 1 banana, chopped
• 1/4 cup raisins
• 1 tablespoon chopped walnuts
• 1 tablespoon slivered almonds
• 1 tablespoon brown sugar
• 1 tablespoon honey
• 1 tablespoon orange juice

Recipe

Preparation Time: 15 mins Ready Time: 1 hr 15 mins


• mix oats, apple, milk, yogurt, banana, raisins, walnuts, almonds, brown sugar, honey, and orange juice together in a bowl. chill in refrigerator for at least 1 hour to set.

Chocolate-mascarpone Phyllo Triangles

Ingredients

• Servings: 18
• 2 cups mascarpone cheese
• 1/3 cup hershey®'s cocoa powder
• 1 teaspoon vanilla extract
• 1/2 cup honey
• 3/4 cup chopped pecans
• 2 cups clarified butter
• 1 (16 ounce) package phyllo dough

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 50 mins


• preheat oven to 400 degrees f (200 degrees c).
• in a medium bowl, beat together the mascarpone cheese, hershey's ® cocoa powder, vanilla extract and honey. mix in pecans.
• brush top of one sheet of phyllo dough with clarified butter, and fold in half lengthwise. place two heaping tablespoons of the mascarpone cheese mixture in one corner of the folded phyllo sheet. fold sheet over the filling, forming a triangle. trim ragged edges. repeat with remaining phyllo sheets.
• place triangles seam side down on a medium baking sheet, brush with remaining butter, and bake in the preheated oven 20 minutes, or until golden brown.

Peach Brulee

Ingredients

• Servings: 3
• 1 (15 ounce) can peach halves, drained
• 1/4 cup packed brown sugar
• 1/4 teaspoon ground cinnamon
• 1/4 cup coarsely chopped pecans

Recipe

Preparation Time: 5 mins Cook Time: 2 mins Ready Time: 7 mins


• preheat the broiler.
• arrange peach halves, cut-side up in a shallow baking dish. in a small dish, stir together the brown sugar, cinnamon, and chopped pecans. sprinkle the mixture over the peaches.
• broil 3 inches from heat for 2 to 3 minutes, or until the topping is browned. serve with whipped cream or vanilla ice cream.

Spinach Pie

Ingredients

• Servings: 4
• 2 tablespoons butter
• 2 tablespoons chopped onion
• 1 (16 ounce) package frozen chopped spinach, thawed and drained
• 3 eggs
• 1 1/2 cups heavy cream
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon ground nutmeg
• 1/2 cup shredded swiss cheese

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• preheat oven to 375 degrees f (190 degrees c). spray a 9 inch pie pan with non-stick cooking spray.
• melt 2 tablespoons butter in a large saucepan over medium-high heat. add onions and cook, stirring occasionally, until onions are soft. squeeze extra water out of the spinach and add the spinach to the skillet. continue cooking until the spinach is heated through and the extra water evaporates. spoon mixture into pie pan.
• in a large bowl, beat together eggs and cream. stir in salt, pepper and nutmeg. pour into pie pan, top with shredded swiss cheese. dot with remaining 1 tablespoon of butter.
• bake 25 to 30 minutes until set and golden brown. cool 5 minutes before serving.

alu baigan

Ingredients

• Servings: 4
• 1 eggplant
• 2 large potatoes, cut into 3/4 inch cubes
• 1/4 cup vegetable oil
• 3 teaspoons black mustard seed
• 1 medium onion, sliced
• 1/2 teaspoon chili powder
• 1 teaspoon ground dried turmeric
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 2 teaspoons minced garlic
• 2 teaspoons minced fresh ginger root
• 2 teaspoons garam masala
• 2 teaspoons caraway seed
• 1/4 cup soy sauce

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• fill a large bowl with cold water. cut the eggplant into 3/4 inch cubes, and immediately place into the water to keep from turning brown. pour the oil and mustard seeds into a pot, and place over medium heat. cook until the seeds begin to pop, being careful not to burn. stir in the onion, and cook until tender. sprinkle in the chili powder, turmeric, cumin, coriander, garlic, ginger, garam masala, and caraway seed; cook for a minute or two to release the flavor.
• drain the eggplant, add it to the pot, and fry it for a few minutes. pour in the potatoes, and soy sauce, then add enough water to cover. turn the heat to high, bring to a boil, then turn heat to low and simmer for approximately 30 minutes until potatoes have cooked.

honey vanilla pudding

Ingredients

• Servings: 4
• 1 1/3 cups 2% milk
• 1/4 teaspoon salt
• 2 1/2 tablespoons cornstarch
• 1/2 cup cold water
• 3 tablespoons honey
• 2 1/2 tablespoons butter
• 1/8 teaspoon vanilla extract

Recipe

Preparation Time: 5 mins Cook Time: 10 mins Ready Time: 15 mins


• combine the milk and salt in a saucepan over medium heat, and bring to a boil. in a cup or small bowl, dissolve the cornstarch in cold water. when the milk begins to boil, stir in the cornstarch mixture, and cook stirring constantly until it thickens, about 5 minutes.
• remove from heat, and stir in the honey, butter, and vanilla. pour into a serving dish, cover, and chill. to keep a skin from forming on the top, place a layer of plastic wrap directly on the surface.

Miami Chocolate Chip Cookies

Ingredients

• Servings: 2
• 3/4 cup butter
• 3/4 cup white sugar
• 3/4 cup packed brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 cup sour cream
• 2 cups semisweet chocolate chips

Recipe

• preheat oven to 375 degrees f (190 degrees c).
• in a large bowl, mix butter, sugars, eggs and vanilla until smooth. in a small bowl, mix flour and baking powder. add the flour mixture to the butter mixture and slowly add the sour cream. mix well and add the chocolate chips.
• place by teaspoonful on an ungreased cookie sheet. bake for 9 to 10 minutes or until slightly golden. remove from cookie sheet and cool. enjoy!

nutty pecan waffles

Ingredients

• Servings: 4
• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1/4 cup sugar
• 1/2 teaspoon baking soda
• 3 eggs, separated
• 2 cups buttermilk
• 1/3 cup butter, melted
• 1/2 cup vegetable oil
• 1 2/3 cups finely chopped pecans

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• preheat waffle iron. in a large mixing bowl, sift together flour, baking powder, sugar and baking soda. in a separate bowl, beat together egg yolks and milk. add milk mixture, butter and oil to flour; stir gently to combine. beat egg whites until stiff peaks have formed; fold into batter.
• spray preheated waffle iron with non-stick cooking spray. pour mix hot waffle iron and sprinkle generously with chopped pecans. cook until golden brown. keep warm in oven while remaining waffles cook.

Cowboy Cookies I

Ingredients

• Servings: 6
• 2 cups packed brown sugar
• 2 cups white sugar
• 2 teaspoons vanilla extract
• 1/2 cup milk
• 4 cups all-purpose flour
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 2 cups butter
• 4 eggs
• 3 cups rolled oats
• 1 1/2 cups flaked coconut
• 2 cups semisweet chocolate chips
• 3/4 cup ground walnuts (optional)

Recipe

• beat together the sugars, butter or margarine and eggs.
• stir in vanilla and milk and mix well. add in the flour, baking powder and salt and mix well.
• stir in the oatmeal and coconut. add in the chocolate chips and nuts (optional) and mix well.
• drop by teaspoon on cookie sheets. bake at 350 degrees f (175 degrees c) for 8 to 10 minutes.

noel crisps

Ingredients

• Servings: 3
• 1/2 cup shortening
• 3/4 cup white sugar
• 1 egg
• 1/2 teaspoon almond extract
• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup semi-sweet chocolate chips
• 3/4 cup flaked coconut
• 3/4 cup candied cherries, chopped

Recipe

• preheat oven to 325 degrees f (165 degrees c).
• in a large bowl, cream shortening and sugar until light and fluffy. beat in egg and almond extract. stir in flour, baking powder and salt. when the mixture is creamy, stir in chocolate chips, coconut and cherries. drop the dough by teaspoonful a greased cookie sheet.
• bake for 12 to 15 minutes.

Chicken Things

Ingredients

• Servings: 4
• 4 skinless, boneless chicken breast halves - cut into cubes
• 1/2 cup worcestershire sauce
• 3/4 cup honey
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins


• in an electric skillet, combine the chicken cubes, worcestershire sauce, 1/2 cup of honey, salt and pepper. let sit for a minute to mingle the flavors, then turn the heat to 400 degrees f (200 degrees c). if using a regular skillet, turn the heat to medium-high.
• cook chicken for 20 minutes, stirring occasionally to prevent sticking. drain off juices, and then add the remaining honey. continue cooking until the sauce becomes thick and sticks to the chicken.

Florida Strawberry Bread

Ingredients

• Servings: 2
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon ground cinnamon
• 1 teaspoon baking powder
• 1 cup white sugar
• 4 eggs
• 1 1/4 cups vegetable oil
• 1 1/2 cups frozen strawberries, thawed and drained
• 1 1/2 cups chopped walnuts

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 15 mins

Ready Time: 1 hr 30 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease two 9x5 inch loaf pans.
• in a large bowl, combine flour, salt, cinnamon, baking powder and white sugar. in a separate bowl, beat together eggs and oil. stir egg mixture into dry ingredients until just moistened. fold in strawberries and walnuts. spoon batter into prepared loaf pans.
• bake in preheated oven for 1 hour, or until a toothpick inserted into the center of the loaf comes out clean. let cool 10 minutes in pans and then move to a wire rack to cool completely.