Fruit Dip Iii

Ingredients

• Servings: 5
• 1 (8 ounce) package cream cheese
• 2 tablespoons orange juice
• 1/4 cup confectioners' sugar
• 1 (7 ounce) jar marshmallow creme

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• cream together cream cheese, orange juice, and powdered sugar. fold in marshmallow creme.

laura's dip

Ingredients

• Servings: 4
• 1 (16 ounce) package small curd cottage cheese
• 1 (8 ounce) container sour cream
• 2/3 cup crumbled blue cheese
• 2 green onions, chopped
• dried dill weed to taste

Recipe

Preparation Time: 10 mins Ready Time: 6 hrs 10 mins


• in a medium bowl, mix small curd cottage cheese, sour cream, blue cheese, green onions and dill weed. cover and chill in the refrigerator 6 hours, or overnight, before serving.

Ham Glaze

Ingredients

• Servings: 1
• 1/2 cup brown sugar
• 3 cloves garlic
• 1/2 cup mango chutney
• 2 teaspoons orange zest
• 1/8 cup orange juice
• 1/4 cup dijon mustard

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• combine brown sugar, garlic, mango chutney, orange zest, orange juice, and mustard in the work bowl of a food processor. process until smooth.

pumpkin hummus, caramelized onion and fontina cheese pizzas

Ingredients

• Servings: 10
• 1/4 cup olive oil, or as needed
• 2 pounds onions, thinly sliced
• 3 tablespoons brown sugar
• 1/3 cup balsamic vinegar
• 1/2 pound bacon
• 10 pieces lavash or other flatbread
• 5 cups pumpkin hummus
• 3 granny smith apples - peeled, cored and cut into matchsticks
• 5 cups shredded fontina cheese

Recipe

Preparation Time: 30 mins Cook Time: 40 mins Ready Time: 1 hr 10 mins


• heat the olive oil in a large saucepan over medium heat. add the onions; cook and stir until they turn soft and begin to turn golden brown, about 10 minutes. stir in the brown sugar, and continue cooking and stirring until the onions are deep brown, about 10 minutes more. pour in the balsamic vinegar, and simmer until the vinegar has reduced and become syrupy.
• meanwhile, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until crisp and evenly browned, about 10 minutes. drain the bacon slices on a paper towel-lined plate then crumble and set aside.
• preheat an oven to 375 degrees f (190 degrees c).
• to assemble the pizzas, spread each piece of lavash with 1/2 cup of pumpkin hummus and place a baking sheet. sprinkle with about 1/4 cup of the caramelized onions. top with some of the apple and crumbled bacon. finally, sprinkle with 1/2 cup of fontina cheese.
• bake in the preheated oven until the pizza is hot and the cheese is bubbly and golden brown, about 10 minutes.

Smoky Cheese Spread

Ingredients

• Servings: 3
• 2 (8 ounce) packages cream cheese, softened
• 2 cups shredded cheddar cheese
• 1 dash liquid smoke flavoring

Recipe

Preparation Time: 5 mins Ready Time: 1 hr 5 mins


• blend cream cheese, cheddar cheese and liquid smoke in a small mixing bowl, cover and refrigerate for at least 1 hour. serve at room temperature.

cannon balls

Ingredients

• Servings: 6
• 1 pound fresh, ground spicy lamb sausage
• 1 (16 ounce) package shredded cheddar cheese
• 2 cups baking mix

Recipe

Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 25 mins


• preheat oven to 350 degrees f (175 degrees c).
• in a large, deep skillet, crumble the sausage and cook over medium high heat until evenly brown. drain well.
• in a medium bowl, stir together the sausage, cheddar cheese and baking mix. form the mixture into 1 1/2 inch balls and arrange on a large ungreased cookie sheet.
• bake in the preheated oven 10 to 15 minutes, or until cheese is bubbly and baking mix is golden brown.

christmas dip

Ingredients

• Servings: 4
• 1 (6 ounce) package dried cranberries
• 1 cup chopped pistachio nuts
• 1 (8 ounce) package cream cheese, softened
• 1/2 cup butter, softened
• 2 ounces crumbled blue cheese
• 4 ounces brie cheese, rind removed

Recipe

Preparation Time: 20 mins Ready Time: 2 hrs 20 mins


• reserve 1 tablespoon of dried cranberries and pistachios for garnish. combine remaining dried cranberries and pistachio nuts in a small bowl. line a small round mixing bowl with plastic wrap.
• beat together cream cheese, butter, blue cheese, and brie in a bowl until smooth. spread 1/3 of cheese mixture evenly in the bottom of the plastic wrap-lined bowl. layer 1/3 of the cranberry-nut mixture over the cheese. layer cheese mixture with berry-nut mixture twice more, ending with a layer of cranberry-pistachio mixture.
• cover the bowl with more wrap, pressing the wrap down the spread to compress it. refrigerate several hours or overnight. to serve, take plastic wrap off the top of the bowl and turn the layered dip out a serving dish. remove remaining plastic wrap, and sprinkle reserved cranberries and pistachios around the spread to garnish.

Rhubarb Meringue Squares

Ingredients

• Servings: 12
• crust:
• 1/4 cup butter
• 1/4 cup sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• filling:
• 3 cups chopped fresh rhubarb
• 3 tablespoons water
• 1/2 cup sugar
• 1/2 teaspoon ground cinnamon
• 2 tablespoons water
• 3 tablespoons cornstarch
• topping:
• 2 egg whites
• 1/2 cup sugar
• 1/4 cup flaked coconut

Recipe

Preparation Time: 30 mins Cook Time: 25 mins Ready Time: 55 mins


• preheat the oven to 350 degrees f (175 degrees c). grease an 8x8 inch square baking dish.
• in a medium bowl, cream together the butter and 1/4 cup sugar until smooth. beat in the egg and vanilla. combine the flour, baking powder and salt; stir into the butter mixture until a stiff dough forms. press the dough into the bottom and 1/2 inch up the sides of the prepared pan.
• bake crust for 15 minutes, or until firm.
• in a saucepan over medium heat, combine the rhubarb, 1/2 cup sugar, cinnamon, and 3 tablespoons water. bring to a boil, and cook until rhubarb is tender, about 10 minutes. mix remaining 2 tablespoons of water with the cornstarch, and stir into the saucepan. cook, stirring constantly, until the sauce is thickened. remove from heat, and spread over the baked crust.
• in a medium glass or metal bowl, beat egg whites until soft peaks form. gradually add remaining 1/2 cup of sugar, continuing to beat until whites form stiff peaks. spread meringue over the layer of rhubarb sauce, and sprinkle coconut over the top.
• bake for 10 minutes in the preheated oven, or until the meringue is golden brown. cool completely before cutting into squares.

holly's egg and cheese bake

Ingredients

• Servings: 6
• 1 pound bacon
• 12 eggs
• 4 tablespoons butter
• 1 cup chopped onion
• 4 tablespoons all-purpose flour
• 2 1/2 cups milk
• 2 cups shredded cheddar cheese

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). place bacon in a large, deep skillet. cook over medium high heat until evenly brown. drain, crumble and set aside.
• place eggs in a saucepan and cover with cold water. bring water to a boil and immediately remove from heat. cover and let eggs stand in hot water for 10 to 12 minutes. remove from hot water, cool, peel and chop.
• lightly grease a 2 quart casserole dish. sprinkle half of the chopped egg in the bottom of the casserole, add half of the bacon; repeat.
• melt butter in a medium saucepan over medium heat. add onion and cook until softened and transparent. stir in flour. slowly add milk and shredded cheese. stir until cheese is melted and sauce is smooth and creamy. pour over layered eggs and bacon.
• bake in preheated oven for 30 minutes.

rick's key west pink coleslaw dressing

Ingredients

• Servings: 6
• 1 1/4 cups creamy salad dressing (such as miracle whip®)
• 1/3 cup sugar
• 2 tablespoons vinegar
• 2 tablespoons catalina salad dressing
• 1/2 teaspoon seasoned salt
• 1/4 teaspoon prepared yellow mustard
• 1/4 teaspoon celery salt
• 1/4 teaspoon ground black pepper

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• whisk creamy salad dressing, sugar, vinegar, catalina salad dressing, seasoned salt, mustard, celery salt, and black pepper in a bowl until smooth and creamy.

Barb's Famous Broccoli And Cheese

Ingredients

• Servings: 12
• 5 (10 ounce) packages frozen broccoli florets
• 2 (1 pound) loaves processed cheese (i.e. velveeta®), cubed
• 1 pint sour cream
• 1 cup margarine, melted
• 2 1/2 cups coarsely crushed buttery round crackers

Recipe

Preparation Time: 16 mins Cook Time: 25 mins Ready Time: 41 mins


• preheat the oven to 350 degrees f (175 degrees c).
• place the broccoli into a large saucepan and fill with about 1 inch of water. bring to a boil, and cook just until tender, about 3 minutes. drain and transfer to a 4 quart casserole dish.
• in a separate pan, combine the processed cheese and margarine. cook over medium heat, stirring constantly, until cheese has melted. remove from the heat and stir in the sour cream. pour evenly over the broccoli in the casserole. stir together the crackers and margarine; spread over the top of everything.
• bake in the preheated oven until the top is browned, about 25 minutes.

English Bread And Butter Pudding

Ingredients

• Servings: 4
• 10 slices bread
• 1 1/4 cups milk
• 1/4 cup butter, melted
• 1/3 cup brown sugar
• 2 teaspoons mixed spice
• 1 egg, beaten
• 1 cup chopped dried mixed fruit
• 1 1/2 teaspoons grated orange zest
• 1/2 teaspoon freshly grated nutmeg

Recipe

Preparation Time: 40 mins Cook Time: 1 hr 15 mins

Ready Time: 1 hr 55 mins


• cut the crusts from the bread, tear bread into pieces, place in a bowl and cover with milk. let rest 30 minutes.
• preheat oven to 350 degrees f (175 degrees c). butter a 1 1/2 quart baking dish.
• beat melted butter, sugar, mixed spice and egg together until smooth. beat together with soaked bread and milk. stir in dried fruit and orange zest. pour into prepared dish and sprinkle with nutmeg.
• bake in preheated oven 75 minutes, until set.

peaches 'n cream banana breakfast smoothie

Ingredients

• Servings: 2
• 1 1/4 cups milk
• 1/4 cup vanilla yogurt
• 1 banana, broken into chunks
• 1 packet flavor instant oatmeal
• 2 packets granular no-calorie sucralose sweetener (such as splenda®) (optional)
• 5 ice cubes

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• place the milk, yogurt, banana, instant oatmeal, sweetener, and ice cubes into a blender. cover, and puree until smooth. pour into glasses to serve.

ham roulette

Ingredients

• Servings: 8
• 1 (8 ounce) package cream cheese, softened
• 4 dill pickles, chopped
• 2 tablespoons prepared mustard
• 3 tablespoons chopped fresh chives
• 5 slices ham

Recipe

Preparation Time: 10 mins Ready Time: 2 hrs 10 mins


• in a small bowl, mix together the cream cheese, pickles, mustard, and chives.
• spoon 1/5 of the mixture each ham slice, then roll ham slices up carefully. wrap each roll in aluminum foil, and refrigerate for 2 hours minimum.
• when you are ready to serve, unwrap the ham 'roulettes', and slice. serve chilled.

taco treat

Ingredients

• Servings: 12
• 12 (6 inch) corn tortillas
• 1 (8 ounce) package cream cheese, softened
• 1 (4 ounce) can diced jalapeno peppers
• 1 (2 ounce) can chopped black olives
• 2 tablespoons taco seasoning mix

Recipe

Preparation Time: 15 mins Ready Time: 3 hrs 20 mins


• in a small mixing bowl, combine cream cheese and taco seasoning, mix well. spread the mixture the entire surface of the taco shells, sprinkle with jalapenos and black olives. roll up and wrap each taco shell in parchment paper and refrigerate for 3 hours.
• slice the taco shells and serve.

turkish halwa

Ingredients

• Servings: 8
• 1 1/2 cups water
• 1 1/2 cups molasses
• 1/2 cup unsalted butter
• 2 cups all-purpose flour
• 1/4 cup chopped walnuts

Recipe

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


• bring water and molasses to a boil in a saucepan. meanwhile, melt the butter in a separate saucepan over low heat. stir in the flour and cook, stirring occasionally, for a few minutes until the dough begins to pull away from the sides of the pan.
• pour the molasses mixture into the flour, stirring to form a ball. fold in chopped walnuts. drop waxed paper by the spoonful, and allow to cool completely before serving. store in an airtight container.

turkish halwa

Ingredients

• Servings: 8
• 1 1/2 cups water
• 1 1/2 cups molasses
• 1/2 cup unsalted butter
• 2 cups all-purpose flour
• 1/4 cup chopped walnuts

Recipe

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


• bring water and molasses to a boil in a saucepan. meanwhile, melt the butter in a separate saucepan over low heat. stir in the flour and cook, stirring occasionally, for a few minutes until the dough begins to pull away from the sides of the pan.
• pour the molasses mixture into the flour, stirring to form a ball. fold in chopped walnuts. drop waxed paper by the spoonful, and allow to cool completely before serving. store in an airtight container.

Pashka

Ingredients

• Servings: 10
• 2 (8 ounce) packages cream cheese, softened
• 1 (8 ounce) container cottage cheese
• 1 (8 ounce) container sour cream
• 1/4 cup butter, melted
• 1 cup sugar
• 1/4 teaspoon lemon extract
• 1 teaspoon vanilla extract
• 1/2 cup finely chopped blanched almonds
• 1/2 cup currants

Recipe

Preparation Time: 30 mins Ready Time: 8 hrs 30 mins


• in a medium bowl, thoroughly blend cream cheese, cottage cheese, sour cream and butter.
• gradually fold in sugar, lemon extract, vanilla extract, almonds and currants.
• transfer the mixture to a shallow medium dish. cover with a cloth, and chill in the refrigerator 8 hours, or overnight.

spanish tortilla

Ingredients

• Servings: 4
• 1/4 cup olive oil
• 2 potatoes, peeled
• 4 slices bacon
• 2 slices cooked ham, diced
• 1/2 onion, thinly sliced
• 1/2 red bell pepper, sliced
• 4 eggs
• 1/4 teaspoon spanish seasoning

Recipe

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


• slice edges off of potatoes so that potatoes are roughly square; thinly slice. heat olive oil in medium skillet over medium heat. add potatoes and lightly fry. remove potatoes with a slotted spoon and set aside.
• place bacon in a large, deep skillet. cook over medium-high heat until evenly brown. remove bacon, crumble and set aside. reserve 1 tablespoon bacon grease and cook ham, onion and red pepper. remove from heat.
• beat together eggs and spanish seasoning. pour eggs into skillet with vegetables. add bacon and potatoes. cook over medium heat, without stirring until bottom begins to brown. turn omelet over and allow both sides to brown. serve warm.

Lemon Ice Ii

Ingredients

• Servings: 6
• 1 lemon, zested and juiced
• 1 lemon, juiced
• 2 cups cold milk, chilled
• 1 (14 ounce) can nonfat sweetened condensed milk, chilled

Recipe

Preparation Time: 15 mins Cook Time: 2 hrs

Ready Time: 2 hrs 15 mins


• in the freezer canister of an ice cream maker, combine lemon zest, lemon juice, milk and sweetened condensed milk. freeze according to manufacturers' directions.

Russian Creme Fruit Topping

Ingredients

• Servings: 2
• 2 cups sour cream
• 3/4 cup sugar
• 1 teaspoon vanilla extract

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• stir sugar and vanilla into sour cream until sugar is dissolved.

creme brulee iv

Ingredients

• Servings: 6
• 3 cups heavy cream
• 2 vanilla beans
• 8 egg yolks
• 1/2 cup sugar
• 1 tablespoon sugar

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 4 hrs


• in a medium heavy-bottomed pan, heat cream with vanilla beans until begin to form at edges. remove from heat and let stand 30 minutes.
• beat egg yolks with sugar until pale and thick. remove vanilla beans from cream and pour into egg yolk mixture. cook, without boiling, over low heat until mixture thickens and coats the back of a metal spoon. remove from heat and divide evenly among 6 large ramekins or custard cups. cover and refrigerate 3 hours, until set.
• prior to serving, sprinkle remaining sugar evenly over custards and brown with a kitchen torch or under the oven broiler. refrigerate until serving.

apple slices brown betty

Ingredients

• Servings: 1
• 2 cups dry bread crumbs
• 1 cup brown sugar
• 1 teaspoon ground cinnamon, divided
• 1/4 teaspoon ground cloves
• 10 cups sliced tart apple
• 1/3 cup butter, melted
• 1/3 cup applesauce
• 1 1/2 teaspoons sugar

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• preheat oven to 350 degrees f (175 degrees c).
• in a small bowl, combine bread crumbs, brown sugar, 1/2 teaspoon cinnamon and cloves. place half of the sliced apples in a 9x13 inch baking dish. top with half the bread crumb mixture. repeat layers. pour melted butter over all and cover with applesauce. combine remaining cinnamon with sugar and sprinkle on top.
• bake in preheated oven 1 hour, until apples are tender and mixture is bubbly.

fresh peach dumplings served with hard sauce

Ingredients

• Servings: 6
• 2 cups all-purpose flour
• 1 teaspoon salt
• 3/4 cup butter flavored shortening
• 5 tablespoons ice water
• 6 fresh peaches - peeled, pitted and halved
• 1/4 cup butter, softened
• 1 egg
• 1/4 teaspoon ground nutmeg
• 1 teaspoon vanilla extract
• 1 pinch salt
• 2 cups confectioners' sugar

Recipe

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


• in a medium bowl, stir together the flour and salt. cut in the butter flavored shortening using your hands or a pastry blender until the mixture resembles coarse crumbs. sprinkle the ice water over the dough, and stir until the mixture comes together. knead the dough briefly, then divide into 6 pieces.
• preheat the oven to 375 degrees f (190 degrees c).
• on a lightly floured surface roll out each piece of dough into a thin circle. place two peach halves together, and wrap in each circle of dough, sealing at the top. place the dumplings an ungreased baking sheet.
• bake dumplings for 30 minutes in the preheated oven, or until golden brown. while the dumplings are baking, make the sauce. in a medium bowl, mix together the butter, egg, nutmeg, vanilla and salt using an electric mixer on low speed. gradually mix in the confectioners' sugar. spoon over warm dumplings.

Energetic Strawberry Smoothie

Ingredients

• Servings: 2
• 1 (8.3 ounce) can citrus flavored energy drink (e.g. red bull™)
• 2 cups frozen strawberries

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• in the container of a blender, combine the energy drink and frozen strawberries. blend until smooth and creamy, about 1 minute. add some water if blending is difficult. pour into 2 big glasses.

Tomato Salsa Without Onions

Ingredients

• Servings: 3
• 1 poblano pepper
• 3 cloves garlic, peeled
• 5 ripe tomatoes
• 1 cup chopped fresh cilantro
• 1/2 teaspoon ground cumin
• 1 teaspoon chili powder
• 2 tablespoons lime juice

Recipe

Preparation Time: 5 mins Cook Time: 15 mins Ready Time: 20 mins


• preheat the broiler.
• place poblano pepper and garlic cloves on a medium baking sheet. turning pepper frequently, broil at maximum distance from heat until browned, about 15 minutes.
• in a food processor, place roasted pepper, roasted garlic, tomatoes, cilantro, cumin, chili powder and lime juice. process using pulse setting until an evenly chunky texture is obtained. chill until serving.

Candied Apples I

Ingredients

• Servings: 8
• 8 apples
• 3 cups sugar
• 1/2 cup corn syrup
• 1/2 cup water
• 8 cinnamon red hot candies
• 1 teaspoon red food coloring

Recipe

Cook Time: 20 mins Ready Time: 30 mins


• insert a wooden craft stick into the bottom of each apple. butter a baking sheet and set aside.
• combine sugar, corn syrup and water in a heavy saucepan over medium heat. heat, without stirring, to 270 to 290 degrees f (132 to 143 degrees c), or until a small amount of syrup dropped into cold water forms hard but pliable threads. remove from heat and stir in candies and food coloring until just mixed.
• holding each apple by its stick, quickly twirl in syrup, tilting pan to cover apple. lift out of syrup, turning to allow drips to adhere to apple. place apples on prepared baking sheet to cool completely.

pumpkin parfaits

Ingredients

• Servings: 4
• 1 (7 ounce) jar marshmallow creme
• 1 (8 ounce) package cream cheese, softened
• 1 tablespoon orange juice concentrate, thawed
• 1 (14 ounce) can pumpkin puree
• 1/4 cup maple syrup
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 tablespoon orange juice concentrate, thawed
• 1/4 cup chopped toasted pecans
• 1/4 cup crushed gingersnaps

Recipe

Preparation Time: 20 mins Ready Time: 2 hrs 20 mins


• combine the marshmallow creme, cream cheese, and 1 tablespoon orange juice concentrate in a large bowl; beat with an electric hand mixer until smooth. stir together the pumpkin, syrup, cinnamon, nutmeg, and 1 tablespoon orange juice in a separate bowl. fold 1/4 cup of the marshmallow creme mixture into the pumpkin mixture.
• beginning with the cream cheese mixture, layer 3 tablespoons of each mixture in each of four dessert cups. chill in refrigerator for 2 hours. top with pecans and gingersnaps before serving.

caramel liqueur

Ingredients

• Servings: 1
• 2 (14 ounce) cans sweetened condensed milk
• 1 1/4 cups spiced

Recipe

Preparation Time: 5 mins Cook Time: 4 hrs

Ready Time: 4 hrs 40 mins


• remove the labels from the cans of milk. place the cans into a large saucepan, and cover with a few inches of water. bring to a boil over high heat, then reduce heat to medium, cover, and simmer for 4 hours. keep an eye on the water level, and add water as needed to keep at least an inch of water above the cans. after the cans have boiled for 4 hours, remove from the boiling water and set aside to cool for 35 minutes.
• open the cans and scrape the browned milk into a bowl, whisk in the spiced until smooth, then pour into a bottle with a top. the liqueur will keep for several months in the refrigerator.

Sun-brewed Mint Tea

Ingredients

• Servings: 2
• 2 quarts water
• 1/4 cup wildflower honey
• 1 large lemon
• 2 bunches fresh mint leaves

Recipe

Preparation Time: 10 mins Cook Time: 2 hrs

Ready Time: 2 hrs 10 mins


• pour the water into a large glass container with a lid. stir in honey until dissolved.
• zest the lemon, being careful not to include any pith, and juice the lemon. combine the zest and juice with the honey water mixture.
• hold a bunch of mint in one hand; use your other hand to twist and squeeze the leaves, slightly bruising them to release their fragrance and oils. immerse the bunches in the water mixture. cover the container and place in direct sunlight for two hours. remove the mint leaves, shake, and serve over ice in tall glasses, garnished with a mint sprig.

pumpkin tarts

Ingredients

• Servings: 8
• tart pastry:
• 12 ounces cream cheese, softened
• 1 pound butter, softened
• 1/4 cup sugar
• 4 cups all-purpose flour
• filling:
• 12 ounces cream cheese, softened
• 1 cup brown sugar
• 1 teaspoon spice
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 3 eggs
• 2 cups solid pack pumpkin
• 1 (12 fluid ounce) can evaporated milk
• 1 teaspoon vanilla extract
• topping:
• 1/2 cup butter
• 1/2 cup vegetable shortening
• 8 ounces cream cheese, softened
• 1 (16 ounce) package confectioners' sugar
• 1 (7 ounce) jar marshmallow creme
• 1 cup finely chopped pecans, divided

Recipe

Preparation Time: 30 mins Cook Time: 25 mins Ready Time: 2 hrs 25 mins


• preheat oven to 350 degrees f (175 degrees c).
• make the pastry dough by creaming together 12 ounces of cream cheese with 1 pound of butter and the sugar in a large bowl until thoroughly blended. mix in the flour, a little at a time, until the dough is workable. cut the dough into 4 equal-sized pieces, roll the pieces into balls, and refrigerate until needed.
• to make the filling, mash 12 ounces of cream cheese with brown sugar, spice, cinnamon, and salt in a bowl until smooth and well combined; beat in eggs, one at a time, incorporating each egg before adding the next one. mix in the pumpkin, evaporated milk, and vanilla extract until the filling is smooth.
• cut each dough ball in half, and cut each half into 12 pieces (96 total pieces). working in batches, press each small piece of dough into the bottom and up the sides of mini muffin cups. fill the little crusts almost to the top with the pumpkin filling. refrigerate unused dough until you need it to make the next batch.
• bake in the preheated oven until the filling is set and the crusts are lightly golden brown, 25 to 30 minutes. allow to cool completely before frosting.
• mash 1/2 cup of butter, the shortening, and 8 ounces of cream cheese together in a bowl until thoroughly combined, and mix in the confectioners' sugar and marshmallow creme until smooth and creamy. spread or pipe the frosting the cooled tarts. sprinkle each tart with a few chopped pecans. refrigerate until serving.

ghirardelli coconut almond torte with chocolate chips

Ingredients

• Servings: 10
• 1 1/4 cups whole almonds
• 1 1/2 cups unsweetened shredded coconut
• 8 ounces ghirardelli mini chips or chopped ghirardelli semi-sweet bars
• 1/2 teaspoon salt
• 3/4 cup sugar
• 8 large egg whites
• 1 teaspoon vanilla
• 1/4 teaspoon cream of tartar
• 1 cup heavy whipping cream
• 1 teaspoon vanilla
• 2 teaspoons sugar, or more to taste
• berries (optional)

Recipe

• position a rack in the lower third of the oven. preheat the oven to 350 degrees. grease the bottom and sides of a 9-inch spring form pan.
• in a food processor, pulse the almonds, salt, and 1/4 cup of the sugar to the consistency of crumbs. set aside.
• beat egg whites, vanilla, and cream of tarter at high speed until they hold a soft shape. gradually beat in the remaining 1/2 cup sugar until eggs whites are stiff but not dry. transfer to a large bowl. fold in the almond mixture. set aside 1/4 cup of the chocolate chips to sprinkle on top of the torte. fold the remaining chocolate chips and the coconut into the batter. scrape the batter into the prepared pan and spread it evenly. sprinkle with the reserved chocolate chips. bake 25 to 30 minutes, or until the torte is puffed and golden, and the edges are starting to shrink from the sides of the pan. cool on a rack.
• to serve, whip cream with vanilla and sugar. remove the sides of the pan and transfer the cake to a serving platter. serve torte slices with whipped cream and ripe berries, if desired.

Strawberry-yogurt Shake

Ingredients

• Servings: 2
• 1 (16 ounce) package fresh strawberries, hulled
• 2 bananas, peeled and sliced
• 3 cups ice cubes
• 1 (16 ounce) container plain low-fat yogurt

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• blend strawberries, bananas, half of the ice cubes, and yogurt in a blender on high until smooth. add the remaining ice and blend further until smooth again. serve immediately.

Chocolate Chocolate Milkshake

Ingredients

• Servings: 2
• 2 cups premium quality chocolate ice cream
• 2 (1.65 ounce) bars dark chocolate candy bars, diced
• 1/2 cup whipped cream
• 1 tablespoon chocolate shavings, for garnish
• 1/4 cup whipped cream

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• combine the ice cream, diced chocolate, and 1/2 cup whipped cream in a blender. blend until smooth. pour into glasses, and garnish with 1/4 cup whipped cream and chocolate shavings.

No Bake Lemon-lime Chiffon Pie

Ingredients

• Servings: 2
• 1 (3 ounce) package lime flavored jell-o® mix
• 1/2 cup boiling water
• 1 (12 fluid ounce) can evaporated milk, chilled
• 1/4 cup fresh lemon juice
• 1 cup sugar
• 2 (9 inch) prepared graham cracker crusts

Recipe

Preparation Time: 15 mins Ready Time: 2 hrs 15 mins


• pour the boiling water into a small bowl, and stir in the gelatin until dissolved. set aside.
• beat the evaporated milk in a mixer bowl until stiff. add the lemon juice and sugar; continue beating. stir in the gelatin mixture and blend thoroughly. chill for 1 hour.
• pour filling into the crusts. chill until firm, about 1 hour, or overnight.

No Bake Lemon-lime Chiffon Pie

Ingredients

• Servings: 2
• 1 (3 ounce) package lime flavored jell-o® mix
• 1/2 cup boiling water
• 1 (12 fluid ounce) can evaporated milk, chilled
• 1/4 cup fresh lemon juice
• 1 cup sugar
• 2 (9 inch) prepared graham cracker crusts

Recipe

Preparation Time: 15 mins Ready Time: 2 hrs 15 mins


• pour the boiling water into a small bowl, and stir in the gelatin until dissolved. set aside.
• beat the evaporated milk in a mixer bowl until stiff. add the lemon juice and sugar; continue beating. stir in the gelatin mixture and blend thoroughly. chill for 1 hour.
• pour filling into the crusts. chill until firm, about 1 hour, or overnight.

Sun-brewed Mint Tea

Ingredients

• Servings: 2
• 2 quarts water
• 1/4 cup wildflower honey
• 1 large lemon
• 2 bunches fresh mint leaves

Recipe

Preparation Time: 10 mins Cook Time: 2 hrs

Ready Time: 2 hrs 10 mins


• pour the water into a large glass container with a lid. stir in honey until dissolved.
• zest the lemon, being careful not to include any pith, and juice the lemon. combine the zest and juice with the honey water mixture.
• hold a bunch of mint in one hand; use your other hand to twist and squeeze the leaves, slightly bruising them to release their fragrance and oils. immerse the bunches in the water mixture. cover the container and place in direct sunlight for two hours. remove the mint leaves, shake, and serve over ice in tall glasses, garnished with a mint sprig.

pumpkin tarts

Ingredients

• Servings: 8
• tart pastry:
• 12 ounces cream cheese, softened
• 1 pound butter, softened
• 1/4 cup sugar
• 4 cups all-purpose flour
• filling:
• 12 ounces cream cheese, softened
• 1 cup brown sugar
• 1 teaspoon spice
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 3 eggs
• 2 cups solid pack pumpkin
• 1 (12 fluid ounce) can evaporated milk
• 1 teaspoon vanilla extract
• topping:
• 1/2 cup butter
• 1/2 cup vegetable shortening
• 8 ounces cream cheese, softened
• 1 (16 ounce) package confectioners' sugar
• 1 (7 ounce) jar marshmallow creme
• 1 cup finely chopped pecans, divided

Recipe

Preparation Time: 30 mins Cook Time: 25 mins Ready Time: 2 hrs 25 mins


• preheat oven to 350 degrees f (175 degrees c).
• make the pastry dough by creaming together 12 ounces of cream cheese with 1 pound of butter and the sugar in a large bowl until thoroughly blended. mix in the flour, a little at a time, until the dough is workable. cut the dough into 4 equal-sized pieces, roll the pieces into balls, and refrigerate until needed.
• to make the filling, mash 12 ounces of cream cheese with brown sugar, spice, cinnamon, and salt in a bowl until smooth and well combined; beat in eggs, one at a time, incorporating each egg before adding the next one. mix in the pumpkin, evaporated milk, and vanilla extract until the filling is smooth.
• cut each dough ball in half, and cut each half into 12 pieces (96 total pieces). working in batches, press each small piece of dough into the bottom and up the sides of mini muffin cups. fill the little crusts almost to the top with the pumpkin filling. refrigerate unused dough until you need it to make the next batch.
• bake in the preheated oven until the filling is set and the crusts are lightly golden brown, 25 to 30 minutes. allow to cool completely before frosting.
• mash 1/2 cup of butter, the shortening, and 8 ounces of cream cheese together in a bowl until thoroughly combined, and mix in the confectioners' sugar and marshmallow creme until smooth and creamy. spread or pipe the frosting the cooled tarts. sprinkle each tart with a few chopped pecans. refrigerate until serving.

brown sugar brats

Ingredients

• Servings: 12
• 3 pounds fresh bratwurst sausages
• 5 large apples - peeled, cored and sliced
• 6 onions, sliced
• 1 (16 ounce) package brown sugar
• 1 cup water

Recipe

Preparation Time: 15 mins Cook Time: 3 hrs

Ready Time: 3 hrs 15 mins


• place the brats into the bottom of a large electric covered roaster (such as a nesco®). layer the apples, then the onions, then the brown sugar over the brats. pour the water over the ingredients.
• cover the roaster and cook the brats at 325 degrees f (165 degrees c) for 3 hours. brats will look dark and candied when ready.

Apricot-pecan Sweet Potatoes

Ingredients

• Servings: 1
• 3 pounds sweet potatoes, peeled and cut into chunks
• 1 cup packed brown sugar
• 5 teaspoons cornstarch
• 1/4 teaspoon salt
• 1/8 teaspoon ground cinnamon
• 1 cup apricot nectar
• 1/2 cup hot water
• 2 teaspoons grated orange peel
• 2 tablespoons butter
• 1/2 cup chopped pecans

Recipe

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


• place the sweet potatoes into a large pot and cover with water. bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. drain and allow to steam dry for a minute or two.
• preheat oven to 350 degrees f (175 degrees c). grease a 9x13-inch baking dish.
• mix together brown sugar, cornstarch, salt, cinnamon, apricot nectar, water, and orange peel in a saucepan; bring to a boil over medium heat. reduce heat to medium-low, and cook for 2 minutes, stirring constantly. when the sauce is thick, stir in the butter and pecans. place the sweet potato chunks into the prepared baking dish, and pour the sauce over to coat all the potatoes.
• bake in the preheated oven until tender and bubbling, 25 to 30 minutes.

brown sugar brats

Ingredients

• Servings: 12
• 3 pounds fresh bratwurst sausages
• 5 large apples - peeled, cored and sliced
• 6 onions, sliced
• 1 (16 ounce) package brown sugar
• 1 cup water

Recipe

Preparation Time: 15 mins Cook Time: 3 hrs

Ready Time: 3 hrs 15 mins


• place the brats into the bottom of a large electric covered roaster (such as a nesco®). layer the apples, then the onions, then the brown sugar over the brats. pour the water over the ingredients.
• cover the roaster and cook the brats at 325 degrees f (165 degrees c) for 3 hours. brats will look dark and candied when ready.

pumpkin parfaits

Ingredients

• Servings: 4
• 1 (7 ounce) jar marshmallow creme
• 1 (8 ounce) package cream cheese, softened
• 1 tablespoon orange juice concentrate, thawed
• 1 (14 ounce) can pumpkin puree
• 1/4 cup maple syrup
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 tablespoon orange juice concentrate, thawed
• 1/4 cup chopped toasted pecans
• 1/4 cup crushed gingersnaps

Recipe

Preparation Time: 20 mins Ready Time: 2 hrs 20 mins


• combine the marshmallow creme, cream cheese, and 1 tablespoon orange juice concentrate in a large bowl; beat with an electric hand mixer until smooth. stir together the pumpkin, syrup, cinnamon, nutmeg, and 1 tablespoon orange juice in a separate bowl. fold 1/4 cup of the marshmallow creme mixture into the pumpkin mixture.
• beginning with the cream cheese mixture, layer 3 tablespoons of each mixture in each of four dessert cups. chill in refrigerator for 2 hours. top with pecans and gingersnaps before serving.

ghirardelli coconut almond torte with chocolate chips

Ingredients

• Servings: 10
• 1 1/4 cups whole almonds
• 1 1/2 cups unsweetened shredded coconut
• 8 ounces ghirardelli mini chips or chopped ghirardelli semi-sweet bars
• 1/2 teaspoon salt
• 3/4 cup sugar
• 8 large egg whites
• 1 teaspoon vanilla
• 1/4 teaspoon cream of tartar
• 1 cup heavy whipping cream
• 1 teaspoon vanilla
• 2 teaspoons sugar, or more to taste
• berries (optional)

Recipe

• position a rack in the lower third of the oven. preheat the oven to 350 degrees. grease the bottom and sides of a 9-inch spring form pan.
• in a food processor, pulse the almonds, salt, and 1/4 cup of the sugar to the consistency of crumbs. set aside.
• beat egg whites, vanilla, and cream of tarter at high speed until they hold a soft shape. gradually beat in the remaining 1/2 cup sugar until eggs whites are stiff but not dry. transfer to a large bowl. fold in the almond mixture. set aside 1/4 cup of the chocolate chips to sprinkle on top of the torte. fold the remaining chocolate chips and the coconut into the batter. scrape the batter into the prepared pan and spread it evenly. sprinkle with the reserved chocolate chips. bake 25 to 30 minutes, or until the torte is puffed and golden, and the edges are starting to shrink from the sides of the pan. cool on a rack.
• to serve, whip cream with vanilla and sugar. remove the sides of the pan and transfer the cake to a serving platter. serve torte slices with whipped cream and ripe berries, if desired.

pumpkin tarts

Ingredients

• Servings: 8
• tart pastry:
• 12 ounces cream cheese, softened
• 1 pound butter, softened
• 1/4 cup sugar
• 4 cups all-purpose flour
• filling:
• 12 ounces cream cheese, softened
• 1 cup brown sugar
• 1 teaspoon spice
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 3 eggs
• 2 cups solid pack pumpkin
• 1 (12 fluid ounce) can evaporated milk
• 1 teaspoon vanilla extract
• topping:
• 1/2 cup butter
• 1/2 cup vegetable shortening
• 8 ounces cream cheese, softened
• 1 (16 ounce) package confectioners' sugar
• 1 (7 ounce) jar marshmallow creme
• 1 cup finely chopped pecans, divided

Recipe

Preparation Time: 30 mins Cook Time: 25 mins Ready Time: 2 hrs 25 mins


• preheat oven to 350 degrees f (175 degrees c).
• make the pastry dough by creaming together 12 ounces of cream cheese with 1 pound of butter and the sugar in a large bowl until thoroughly blended. mix in the flour, a little at a time, until the dough is workable. cut the dough into 4 equal-sized pieces, roll the pieces into balls, and refrigerate until needed.
• to make the filling, mash 12 ounces of cream cheese with brown sugar, spice, cinnamon, and salt in a bowl until smooth and well combined; beat in eggs, one at a time, incorporating each egg before adding the next one. mix in the pumpkin, evaporated milk, and vanilla extract until the filling is smooth.
• cut each dough ball in half, and cut each half into 12 pieces (96 total pieces). working in batches, press each small piece of dough into the bottom and up the sides of mini muffin cups. fill the little crusts almost to the top with the pumpkin filling. refrigerate unused dough until you need it to make the next batch.
• bake in the preheated oven until the filling is set and the crusts are lightly golden brown, 25 to 30 minutes. allow to cool completely before frosting.
• mash 1/2 cup of butter, the shortening, and 8 ounces of cream cheese together in a bowl until thoroughly combined, and mix in the confectioners' sugar and marshmallow creme until smooth and creamy. spread or pipe the frosting the cooled tarts. sprinkle each tart with a few chopped pecans. refrigerate until serving.

mint and fruit smoothie

Ingredients

• Servings: 2
• 1/4 cup red seedless grapes, frozen
• 1/4 cup unsweetened applesauce, or to taste
• 1 tablespoon fresh lime juice
• 3 frozen strawberries
• 1 cup cubed fresh pineapple
• 3 fresh mint leaves

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• place frozen grapes, applesauce, and lime juice into a blender. puree until smooth. add frozen strawberries, cubed pineapple, and mint leaves. pulse a few times until the strawberries and pineapple are in small bits.

Pineapple Pecan Pie

Ingredients

• Servings: 1
• 1 (9 inch) unbaked pie crust
• 1 (8 ounce) package cream cheese, softened
• 1 egg, beaten
• 1/2 cup sugar
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 (8 ounce) can crushed pineapple, drained
• 1 1/2 cups chopped pecans
• 3 eggs, beaten
• 1 cup light corn syrup
• 1/4 cup sugar
• 1 teaspoon vanilla extract

Recipe

• preheat oven to 375 degrees f (175 degrees c).
• blend together the cream cheese, 1 egg, 1/2 cup sugar, salt and vanilla. gently stir in pineapple, pour into pie crust.
• sprinkle pecans over cream cheese mixture.
• blend together the 3 eggs, corn syrup, 1/4 cup sugar and vanilla. pour over pecan layer.
• place on lower rack of oven and bake for 40 to 45 minutes or until center is firm.

Maryellen's Baked Onions

Ingredients

• Servings: 6
• 6 sweet onions
• 1/4 cup balsamic vinegar
• 1/4 cup honey
• 1/8 teaspoon fresh chopped tarragon

Recipe

• preheat oven to 350 degrees f (175 degrees c).
• peel onions and make two cross cuts on the top of the onion. place in a clay cooker or casserole dish.
• mix together the balsamic vinegar, honey and tarragon. pour over onions and marinate for 1 hour.
• bake for 30 to 40 minutes or until onions are tender.

Roast Pheasant

Ingredients

• Servings: 4
• 2 sprigs rosemary, leaves stripped and chopped
• 1 tablespoon chopped fresh thyme
• 1 cup olive oil
• 1 whole pheasant, cleaned
• salt and ground black pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 2 hrs

Ready Time: 2 hrs 25 mins


• preheat an oven to 250 degrees f (120 degrees c).
• stir the chopped rosemary and thyme into the olive oil and set aside. rub the pheasant inside and out with salt and pepper. place into a close-fitting roasting pan. pour the herb oil over top.
• bake the pheasant in the preheated oven for 1 hour, then cover with aluminum foil, and continue baking an additional hour, or until an instant-read thermometer inserted into the thickest part of the thigh, near the bone reads 180 degrees f (82 degrees c). remove from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing. baste the pheasant with the hot oil and juices from the pan every 30 minutes while cooking.

delicious turkey glaze

Ingredients

• Servings: 1
• 1/4 cup sugar-free organic apple juice
• 1/3 cup melted butter
• 1/3 cup honey

Recipe

Preparation Time: 5 mins Cook Time: 45 mins Ready Time: 50 mins


• in a small bowl, whisk together the apple , butter and honey.
• brush over entire bird 45 minutes before it completes cooking. repeat several times before removing turkey from oven.

Popcorn Seasoning

Ingredients

• Servings: 20
• 3 tablespoons brewers' yeast
• 2 tablespoons garlic salt
• 2 tablespoons celery salt
• 1 teaspoon paprika
• 1 teaspoon ground cumin
• 1 teaspoon curry powder
• 1/2 teaspoon cayenne pepper (optional)

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• in a small bowl, mix together brewer's yeast, garlic salt, celery salt, paprika, cumin, curry powder, and cayenne pepper. store in an airtight container.

stacy's half cup sweet potato casserole

Ingredients

• Servings: 8
• 1/2 cup all-purpose flour
• 1/2 cup packed brown sugar
• 1/2 cup quick cooking oats
• 1 teaspoon ground cinnamon
• 1/2 cup butter, softened
• 1 (40 ounce) can cut yams, drained
• 1/2 cup whole berry cranberry sauce, drained
• 1 cup mini marshmallows

Recipe

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


• preheat an oven to 350 degrees f (175 degrees c).
• mix the flour, brown sugar, oats, and cinnamon together in a bowl; cut the butter into the mixture until crumbled.
• combine the yams and cranberries in a larger bowl. stir 1 cup of the flour mixture into the yams and cranberries; pour the mixture into the bottom of an 8-inch square baking dish and top with the remaining flour mixture.
• bake in the preheated oven for 25 minutes; top with the marshmallows and return to the oven until the marshmallows are browned, about 10 minutes more.

bearnaise sauce

Ingredients

• Servings: 2
• 2 tablespoons dried tarragon
• 3/4 cup red vinegar
• 2 tablespoons minced shallots
• 3 egg yolks
• 1/4 cup hot water
• 1/2 lemon, juiced
• 1 pinch salt
• 1 pinch cayenne pepper
• 1 cup butter, melted

Recipe

• in a heavy skillet, saute tarragon, red vinegar, and diced shallot over medium heat for 10 to 15 minutes, or until the mixture becomes paste-like. remove from heat.
• combine egg yolks, 1/8 cup hot water, lemon juice, salt and pepper in the top of a double boiler set over simmering water. cook and stir until the mixture reaches the consistency of mayonnaise. remove the mixture from heat. add the melted butter slowly, stirring continuously. if the mixture becomes too thick, thin with the remaining 1/8 cup of hot water. add the tarragon, , vinegar, and shallot mixture and blend well.

Southwest Salad With Jicama

Ingredients

• Servings: 6
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (8 ounce) jar corn salsa
• 1 cup pomegranate seeds
• 1 avocado, diced
• 1 small jicama, peeled and chopped

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• mix black beans, corn salsa, pomegranate seeds, avocado, and jicama together in a bowl.

mom's yummy sweet stuffing

Ingredients

• Servings: 7
• 1/2 cup butter
• 1 1/2 cups chopped celery
• 1/2 cup finely chopped sweet onion
• 1 (6 ounce) package herb-seasoned dry bread stuffing mix
• 2 large apples - peeled, cored and chopped
• 1 (8 ounce) can water chestnuts, drained and chopped
• 2/3 cup turkey broth
• 2 tablespoons applesauce
• 1 tablespoon sugar
• 1 pinch ground black pepper

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• in a large saucepan over medium heat, melt the butter and slowly cook and stir the onions and celery until soft. transfer to a large bowl.
• mix in the stuffing mix, apples, water chestnuts, turkey broth, applesauce, sugar and pepper. increase the amount of broth, if desired.
• transfer the mixture to a medium baking dish. bake in the preheated oven 25 to 30 minutes, or until lightly browned.

Elin's Pickled Pumpkin

Ingredients

• Servings: 16
• 4 pounds peeled and diced pumpkin
• 5 cups sugar
• 5 cups distilled vinegar
• 4 cinnamon sticks
• 15 whole cloves

Recipe

Preparation Time: 50 mins Cook Time: 15 mins Ready Time: 14 hrs 5 mins


• place the pumpkin in a large, deep bowl.
• in a large saucepan, mix the sugar, vinegar, cinnamon sticks and cloves. boil 5 minutes. pour the hot liquid over the pumpkin in the bowl. cover and set aside 8 hours, or overnight.
• strain the liquid into a large saucepan. boil 5 minutes. remove the cinnamon sticks and cloves, leaving a few bits for decoration. place the pumpkin back into the liquid and return to boiling. boil 5 minutes, or until pumpkin is transparent but crisp. allow the mixture to cool. transfer to sterile jars and refrigerate.

frost on the pumpkin

Ingredients

• Servings: 1
• 1 tablespoon unflavored gelatin
• 1/4 cup cold water
• 3 eggs, separated
• 1/3 cup sugar
• 1 1/4 cups cooked, mashed pumpkin
• 1 cup milk
• 1/2 teaspoon ground allspice
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 3/4 cup confectioners' sugar
• 1 cup whipping cream
• 1 teaspoon vanilla extract
• 1 (9 inch) pie crust

Recipe

Preparation Time: 40 mins Ready Time: 40 mins


• soften gelatin in cold water and set aside. beat egg yolks at high speed in mixer until ribbons form. gradually add the sugar and beat until mixture thickens. add pumpkin, milk, allspice, 1/2 teaspoon cinnamon, ginger and nutmeg. beat well.
• pour pumpkin mixture into medium saucepan. cook over medium heat stirring constantly for 5 minutes or until thickened. remove from heat and add gelatin mixture. blend together and refrigerate until chilled.
• combine 1/2 cup of the powdered sugar and the remaining 1/2 teaspoon of the cinnamon. stir and set aside. beat whipping cream and vanilla until doubled in size. gradually add the powdered sugar and cinnamon mixture; beat until soft peaks form. refrigerate.
• beat egg whites (room temperature) at high speed until foamy. gradually add the rest of the divided powdered sugar a tablespoon at a time-beating until stiff peaks form. fold into chilled pumpkin mixture.
• spread half of the pumpkin mixture evenly into baked pie shell. spoon half of whipped cream mixture over pumpkin layer. repeat layers ending with whipped cream mixture and sealing to the edge of the pastry. chill until set.

Cornucopia Chili

Ingredients

• Servings: 16
• 1 1/2 cups dry kidney beans
• 1 1/2 cups dried pinto beans
• 9 cups water
• 24 ounces textured vegetable protein
• 3 1/2 cups boiling water
• 1/4 cup vegetable oil
• 3 cups chopped onion
• 4 teaspoons ground cumin
• 1 teaspoon ground cayenne pepper
• 1/2 teaspoon dried oregano
• 2 teaspoons salt
• 4 teaspoons chili powder
• 1 teaspoon garlic powder
• 1 tablespoon molasses
• 1 tablespoon honey
• 3 (10 ounce) cans chile sauce
• 1 (28 ounce) can tomato puree
• 3 (29 ounce) cans diced tomatoes

Recipe

• place beans in a large saucepan, and cover with water. soak overnight in the refrigerator. drain, and return to pan. add 9 cups water; cook for 1 1/2 hours, or until tender.
• meanwhile, mix textured vegetable protein and boiling water together in a large bowl. set aside.
• in a large saute pan, heat oil over medium heat. add onions; cook and stir until soft and translucent.
• in a large stock pot, combine beans, textured vegetable protein, onions, spices, salt, honey, molasses, chili sauce, tomato puree, and diced tomatoes. stir to mix well. simmer, stirring often for at least 1 hour.

Grandma's Cranberry Orange Cake

Ingredients

• Servings: 1
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup sugar
• 1/3 cup orange juice
• 2 eggs
• 1 cup buttermilk
• 2 tablespoons cranberry-flavored liqueur
• 3/4 cup vegetable oil
• 1 cup chopped dates
• 1 cup fresh cranberries
• 2 tablespoons grated orange zest
• 1 cup orange juice
• 3/4 cup sugar

Recipe

Preparation Time: 40 mins Cook Time: 1 hr 5 mins

Ready Time: 2 hrs


• preheat the oven to 350 degrees f (175 degrees c). grease and flour a 10 inch tube pan. sift together the flour, baking soda, baking powder and salt; set aside.
• in a large bowl, mix together 1 cup of sugar, 1/3 cup of orange juice, eggs, buttermilk, cranberry liqueur, and vegetable oil using an electric mixer. add the dry ingredients and mix just until moistened. fold in the chopped dates, cranberries and orange zest. pour the batter into the prepared pan and spread evenly.
• bake for 1 hour in the preheated oven, or until a knife inserted into the crown of the cake comes out clean. let the cake cool in the pan set over a wire rack for 15 to 20 minutes.
• remove the cake from the pan and place on a serving plate. in a small saucepan, stir together 1 cup of orange juice and 3/4 cup of sugar. bring to a boil, stirring until the sugar has dissolved. use a turkey baster or large spoon to drizzle the sauce over the cake. poke the cake with a fork or skewer to help it absorb all of the sauce, or until the cake is thoroughly moistened.

Green Bean Stew

Ingredients

• Servings: 4
• 3 tablespoons vegetable oil
• 2 tablespoons tomato paste
• 8 ounces fresh green beans, cut into 1 inch pieces
• 1/2 cup water
• 1 large onion, cut into rings
• 1 green bell pepper, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon ground turmeric
• 1/4 teaspoon ground black pepper

Recipe

• heat oil in a small frying pan over medium heat. stir in tomato paste, and heat through. set aside.
• place green beans and water in a medium saucepan. arrange onions and green pepper in layers over beans. sprinkle turmeric, and salt and pepper over vegetables, and pour tomato paste over everything. cover. cook over medium heat until vegetables are tender and all water has evaporated.

spanish tortilla

Ingredients

• Servings: 4
• 1/4 cup olive oil
• 2 potatoes, peeled
• 4 slices bacon
• 2 slices cooked ham, diced
• 1/2 onion, thinly sliced
• 1/2 red bell pepper, sliced
• 4 eggs
• 1/4 teaspoon spanish seasoning

Recipe

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


• slice edges off of potatoes so that potatoes are roughly square; thinly slice. heat olive oil in medium skillet over medium heat. add potatoes and lightly fry. remove potatoes with a slotted spoon and set aside.
• place bacon in a large, deep skillet. cook over medium-high heat until evenly brown. remove bacon, crumble and set aside. reserve 1 tablespoon bacon grease and cook ham, onion and red pepper. remove from heat.
• beat together eggs and spanish seasoning. pour eggs into skillet with vegetables. add bacon and potatoes. cook over medium heat, without stirring until bottom begins to brown. turn omelet over and allow both sides to brown. serve warm.

tahini spinach

Ingredients

• Servings: 3
• 1 (10 ounce) package frozen chopped spinach
• 1/2 cup water
• 1 tablespoon tahini
• 2 cloves garlic, minced
• 1/4 teaspoon ground cumin
• 1/4 teaspoon paprika
• cayenne pepper, or to taste
• 1/3 cup red vinegar
• salt and pepper to taste

Recipe

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


• place the spinach and water into a saucepan, and bring to a boil over high heat. reduce heat to medium-low, cover, and simmer 4 to 6 minutes until tender.
• meanwhile, whisk together the tahini, garlic, cumin, paprika, cayenne pepper, and red vinegar. season to taste with salt and pepper. drain the cooked spinach, and top with the tahini sauce to serve.

Lemon Ice Ii

Ingredients

• Servings: 6
• 1 lemon, zested and juiced
• 1 lemon, juiced
• 2 cups cold milk, chilled
• 1 (14 ounce) can nonfat sweetened condensed milk, chilled

Recipe

Preparation Time: 15 mins Cook Time: 2 hrs

Ready Time: 2 hrs 15 mins


• in the freezer canister of an ice cream maker, combine lemon zest, lemon juice, milk and sweetened condensed milk. freeze according to manufacturers' directions.

Nanny's Bucka

Ingredients

• Servings: 4
• 1/4 cup vegetable oil
• 4 eggs
• 1 1/2 cups milk
• 1 1/2 cups all-purpose flour
• 3/4 teaspoon salt
• 1 tablespoon margarine

Recipe

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


• in a medium bowl, mix together the oil, eggs and milk. combine the flour and salt, and mix into the egg mixture.
• melt margarine in a large skillet over medium heat. pour the batter into the pan, and cook until it starts to brown on the bottom. then, chop it up with a spatula, and continue cooking until it is no longer doughy.

easy freezy pumpkin pie

Ingredients

• Servings: 2
• 1/2 cup packed brown sugar
• 1/2 teaspoon salt
• 1 cup canned pumpkin puree
• 1/2 teaspoon ground cinnamon
• 1 quart vanilla ice cream, softened
• 2 (9 inch) prepared graham cracker crusts

Recipe

Preparation Time: 10 mins Ready Time: 3 hrs 10 mins


• in a large bowl, stir together the brown sugar, salt, pumpkin and cinnamon. mix in the softened ice cream until well blended. spoon into the pie crusts and place them in the freezer. freeze for at least 3 hours before serving.

holly's egg and cheese bake

Ingredients

• Servings: 6
• 1 pound bacon
• 12 eggs
• 4 tablespoons butter
• 1 cup chopped onion
• 4 tablespoons all-purpose flour
• 2 1/2 cups milk
• 2 cups shredded cheddar cheese

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). place bacon in a large, deep skillet. cook over medium high heat until evenly brown. drain, crumble and set aside.
• place eggs in a saucepan and cover with cold water. bring water to a boil and immediately remove from heat. cover and let eggs stand in hot water for 10 to 12 minutes. remove from hot water, cool, peel and chop.
• lightly grease a 2 quart casserole dish. sprinkle half of the chopped egg in the bottom of the casserole, add half of the bacon; repeat.
• melt butter in a medium saucepan over medium heat. add onion and cook until softened and transparent. stir in flour. slowly add milk and shredded cheese. stir until cheese is melted and sauce is smooth and creamy. pour over layered eggs and bacon.
• bake in preheated oven for 30 minutes.

Pashka

Ingredients

• Servings: 10
• 2 (8 ounce) packages cream cheese, softened
• 1 (8 ounce) container cottage cheese
• 1 (8 ounce) container sour cream
• 1/4 cup butter, melted
• 1 cup sugar
• 1/4 teaspoon lemon extract
• 1 teaspoon vanilla extract
• 1/2 cup finely chopped blanched almonds
• 1/2 cup currants

Recipe

Preparation Time: 30 mins Ready Time: 8 hrs 30 mins


• in a medium bowl, thoroughly blend cream cheese, cottage cheese, sour cream and butter.
• gradually fold in sugar, lemon extract, vanilla extract, almonds and currants.
• transfer the mixture to a shallow medium dish. cover with a cloth, and chill in the refrigerator 8 hours, or overnight.

Rhubarb Meringue Squares

Ingredients

• Servings: 12
• crust:
• 1/4 cup butter
• 1/4 cup sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• filling:
• 3 cups chopped fresh rhubarb
• 3 tablespoons water
• 1/2 cup sugar
• 1/2 teaspoon ground cinnamon
• 2 tablespoons water
• 3 tablespoons cornstarch
• topping:
• 2 egg whites
• 1/2 cup sugar
• 1/4 cup flaked coconut

Recipe

Preparation Time: 30 mins Cook Time: 25 mins Ready Time: 55 mins


• preheat the oven to 350 degrees f (175 degrees c). grease an 8x8 inch square baking dish.
• in a medium bowl, cream together the butter and 1/4 cup sugar until smooth. beat in the egg and vanilla. combine the flour, baking powder and salt; stir into the butter mixture until a stiff dough forms. press the dough into the bottom and 1/2 inch up the sides of the prepared pan.
• bake crust for 15 minutes, or until firm.
• in a saucepan over medium heat, combine the rhubarb, 1/2 cup sugar, cinnamon, and 3 tablespoons water. bring to a boil, and cook until rhubarb is tender, about 10 minutes. mix remaining 2 tablespoons of water with the cornstarch, and stir into the saucepan. cook, stirring constantly, until the sauce is thickened. remove from heat, and spread over the baked crust.
• in a medium glass or metal bowl, beat egg whites until soft peaks form. gradually add remaining 1/2 cup of sugar, continuing to beat until whites form stiff peaks. spread meringue over the layer of rhubarb sauce, and sprinkle coconut over the top.
• bake for 10 minutes in the preheated oven, or until the meringue is golden brown. cool completely before cutting into squares.

graham cracker ice cream

Ingredients

• Servings: 1
• 2 cups fat free half-and-half
• 1/2 cup sugar
• 1/2 vanilla bean
• 3 fat-free graham crackers, crushed

Recipe

Preparation Time: 30 mins Ready Time: 30 mins


• combine half-and-half and sugar in a large bowl. split vanilla bean lengthwise, scrape seeds into the bowl, and whisk to combine.
• pour cream mixture into ice cream maker, and process according to manufacturer's directions. when semi-frozen, sprinkle in the crushed graham crackers. continue to process until desired consistency is reached.

mexican oatmeal cookies

Ingredients

• Servings: 3
• 3 cups rolled oats
• 1 block of mexican chocolate
• 1 cup butter, softened
• 1 cup brown sugar
• 1/2 cup sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon, or more to taste
• 1/2 teaspoon salt

Recipe

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


• preheat an oven to 350 degrees f (175 degrees c).
• place the oatmeal in a blender and pulse the blender on high for 2 seconds, 5 or 6 times; transfer to a bowl.
• break the chocolate along the scores and pulse until it reaches a powdered form. make sure to stir with a spoon between pulses so the heat from the blender doesn't melt the chocolate. add the chocolate to the oatmeal; set aside.
• beat the butter, brown sugar, and sugar together with an electric mixer in a large bowl until smooth. beat one egg into the mixture until completely incorporated. add the second egg along with the vanilla extract and continue beating.
• stir the flour, cinnamon, baking soda, and salt together in a separate bowl; add to the butter mixture and stir until combined. mix the oatmeal and chocolate into the mixture. drop teaspoonfuls of the dough 2 inches apart ungreased baking sheets.
• bake in the preheated oven until golden-brown on the edges and set in the middle, 10 to 12 minutes. allow the cookies to cool briefly on the baking sheets before being moved to cooking racks to cool completely.

mint and fruit smoothie

Ingredients

• Servings: 2
• 1/4 cup red seedless grapes, frozen
• 1/4 cup unsweetened applesauce, or to taste
• 1 tablespoon fresh lime juice
• 3 frozen strawberries
• 1 cup cubed fresh pineapple
• 3 fresh mint leaves

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• place frozen grapes, applesauce, and lime juice into a blender. puree until smooth. add frozen strawberries, cubed pineapple, and mint leaves. pulse a few times until the strawberries and pineapple are in small bits.

Sun-brewed Mint Tea

Ingredients

• Servings: 2
• 2 quarts water
• 1/4 cup wildflower honey
• 1 large lemon
• 2 bunches fresh mint leaves

Recipe

Preparation Time: 10 mins Cook Time: 2 hrs

Ready Time: 2 hrs 10 mins


• pour the water into a large glass container with a lid. stir in honey until dissolved.
• zest the lemon, being careful not to include any pith, and juice the lemon. combine the zest and juice with the honey water mixture.
• hold a bunch of mint in one hand; use your other hand to twist and squeeze the leaves, slightly bruising them to release their fragrance and oils. immerse the bunches in the water mixture. cover the container and place in direct sunlight for two hours. remove the mint leaves, shake, and serve over ice in tall glasses, garnished with a mint sprig.