old fashioned coconut drops

Ingredients

• Servings: 18
• 1 cup sifted all-purpose flour
• 4 tablespoons butter
• 1 teaspoon baking powder
• 2 teaspoons ground cinnamon
• 1/2 cup sugar
• 2 teaspoons vanilla extract
• 2 cups shredded coconut
• 1/2 cup raisins
• 1 egg, beaten

Recipe

• preheat oven to 400 degrees f (200 degrees c). grease cookie sheets.
• combine flour and margarine in a medium size mixing bowl. mix in sugar, cinnamon and baking powder. stir the egg into the mixture. once the egg is well incorporated stir in the coconut, raisins and vanilla. drop the dough in rough heaps the size of an egg cookie sheets.
• bake 8 minutes or until lightly browned.

chicken curry v

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 1 (2 inch) piece cinnamon stick
• 1 whole cardamom pod
• 1/2 star anise pod
• 3 whole cloves
• 2 teaspoons chopped fresh curry leaves
• 1 tablespoon chopped shallots
• 4 cloves garlic, chopped
• 1 slice fresh ginger root, chopped
• 4 tablespoons curry paste
• 1/2 cup thick coconut milk
• 2 cups water
• 3 pounds skinless, boneless chicken breast halves - cut into 2 inch pieces
• 2 tablespoons tamarind juice
• salt to taste

Recipe

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


• heat oil in a large, deep skillet over medium heat. saute the cinnamon, cardamom, anise, cloves and curry leaves for 2 to 3 minutes, then stir in shallots, garlic and ginger and saute until fragrant. stir in curry paste and cook for 5 minutes, stirring constantly.
• pour in the coconut milk and water and let simmer for 3 to 4 minutes; add chicken, tamarind juice and salt and simmer, stirring occasionally, for 20 minutes.

chocolate madeleines

Ingredients

• Servings: 1
• 1/4 cup sifted all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1 pinch salt
• 2 ounces butter
• 1/2 teaspoon vanilla extract
• 1/4 cup sugar
• 1 egg
• 2 egg yolks
• 1/3 cup confectioners' sugar for decoration

Recipe

• preheat oven to 375 degrees f (190 degrees c). butter one madeleine pan.
• sift the flour, cocoa, baking powder and salt together. set aside.
• cream the butter with the vanilla and the sugar. add the egg and egg yolks, beating to mix. stir in the dry ingredients until just combined only, do not over mix. place rounded teaspoon of batter into the prepared madeleine shell forms.
• bake at 375 degrees f (190 degrees c) for 12 minutes. remove from oven and immediately invert a wire rack to cool. once cool sprinkle with confectioners' sugar, if desired.

Rainbows

Ingredients

• Servings: 5
• 2 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1 cup sugar
• 3/4 cup butter, softened
• 1 egg
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• assorted colors of paste food coloring
• 4 tablespoons prepared vanilla frosting
• 1/4 cup yellow decorator sugar

Recipe

• cream the butter and sugar together until light and fluffy. beat in the egg, vanilla and almond extracts. gradually add the flour and salt. beat at low speed until well blended.
• divide dough into 10 equal sections. combine 4 sections of he dough with red paste-type coloring until smooth. combine 3 sections of the dough with green coloring until smooth. combine 2 sections of the dough with yellow coloring until smooth, and combine remaining dough with blue coloring. wrap each section of dough in plastic wrap and refrigerate for 30 minutes.
• shape blue dough into an 8-inch log. shape yellow dough into 8x3-inch rectangle; place on waxed paper. place blue log in center of yellow rectangle and fold yellow edges up around blue log, pinching to form seal. roll to form smooth log. roll green dough into 8x5-inch rectangle. place yellow log in center, pinch edges of green to seal; roll smooth. roll red dough into 8x7-inch rectangle. place green log in center, pinch edges of red to seal and roll smooth. wrap in plastic wrap and refrigerate 1 hour.
• preheat oven to 350 degrees f (175 degrees c). lightly grease or line baking sheets with parchment paper.
• cut log in half length-wise. cut each half into 1/4 inch slices. place slices 1 inch apart on prepared baking sheets.
• bake at 350 degrees f (175 degrees c) for 8 to 12 minutes. (do not brown.) cool on cookie sheets 1 minute. remove to wire racks and let cool completely. pipe small amount of frosting on bottom corner of each cookie to resemble a cloud. sprinkle with yellow decorating sugar. let stand until frosting is set.

Surprise Meringues

Ingredients

• Servings: 2
• 2 egg whites
• 1/8 teaspoon salt
• 1/8 teaspoon cream of tartar
• 3/4 cup sugar
• 1 teaspoon vanilla extract
• 6 ounces semisweet chocolate chips

Recipe

• preheat oven to 300 degrees f (150 degrees c). line baking sheets with parchment paper.
• beat egg whites, salt, cream of tartar, sugar and vanilla until the meringue is stiff.
• fold in the chocolate chips.
• place 1 teaspoonful of meringue on the lined cookie sheets. bake at 300 degrees f (150 degrees c) for 25 minutes.

Baby Carrot Bars

Ingredients

• Servings: 13
• 1 cup sugar
• 3/4 teaspoon ground cinnamon
• 3/4 cup vegetable oil
• 1 teaspoon baking soda
• 2 eggs
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 7 1/2 ounces junior baby food carrots
• 1/2 cup fresh carrots, ground
• 1/4 cup raisins
• 1/4 cup chopped walnuts
• 1 (12 ounce) container softened cream cheese
• 1/4 cup butter, softened
• 2 cups confectioners' sugar
• 2 teaspoons vanilla extract

Recipe

• mix together the sugar, cinnamon, eggs, vanilla and oil in a large bowl. add in the baking soda, salt and flour. stir in the jar of baby carrots, raw carrots, raisins and walnuts. mix well.
• bake in a greased and floured 13x9 inch pan at 350 degrees f (175 degrees c) for 20 minutes. check after 20 minutes by inserting clean knife into center. knife should come out clean. cool thoroughly before cutting.
• to make frosting: cream together the cream cheese, 1/4 cup butter, confectioners' sugar and vanilla. frost cooled bars.

m-m-m-m-m-m mumbles

Ingredients

• Servings: 11
• 2 1/2 cups raisins
• 1/2 cup sugar
• 2 tablespoons cornstarch
• 3/4 cup water
• 3 tablespoons lemon juice
• 1 cup packed brown sugar
• 3/4 cup butter
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 3/4 cups sifted all-purpose flour
• 1 1/2 cups rolled oats

Recipe

• to make filling: cook over low heat the raisins, sugar, cornstarch, water and lemon juice. stir until thickened, about 5 minutes. cool.
• mix butter with sugar, add salt, baking soda, and flour, then oats. press half of the mixture a greased pan (13x9x2"). spread on filling. pat remaining crumbs on top.
• press half of the mixture a greased pan (13x9x2 inches). spread on filling. pat remaining crumbs on top. bake at 400 degrees f (205 degrees c) 20-30 minutes. cut into bars.

cornflake macaroons

Ingredients

• Servings: 4
• 1 cup packed brown sugar
• 1/2 cup sugar
• 1/2 cup butter, softened
• 1 teaspoon vanilla extract
• 2 eggs
• 3/4 cup all-purpose flour
• 5 cups cornflakes cereal
• 1 1/2 cups flaked coconut

Recipe

• preheat oven to 375 degrees f (190 degrees c).
• cream the butter with the brown sugar and sugars. add the eggs and the vanilla and beat well.
• mix in the flour until well combined. stir in the corn flakes and the coconut. drop by teaspoonfuls a parchment lined baking sheet.
• bake at 375 degrees f (190 degrees c) for 8 to 10 minutes.

Olive Spread Snackers

Ingredients

• Servings: 5
• 3 cups pitted black olives
• 1 1/2 cups chopped walnuts
• 1/2 cup mayonnaise
• 1 tablespoon sour cream
• 1 teaspoon dried thyme
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon dried minced onion

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• in a food processor, blend pitted black olives, walnuts, mayonnaise, sour cream, thyme, black pepper, salt, garlic powder and dried minced onion. chill in the refrigerator until serving.

Famous Potatoes

Ingredients

• Servings: 6
• 6 large potatoes, cubed
• 1/2 cup butter, cubed
• 1 tablespoon garlic salt
• 1 tablespoon pepper
• 1/4 (2 pound) loaf processed cheese, cubed

Recipe

Preparation Time: 10 mins Cook Time: 45 mins Ready Time: 55 mins


• preheat oven to 375 degrees f (190 degrees c).
• in a 9x13 inch casserole dish combine potatoes, butter, garlic salt and pepper.
• bake in preheated oven for 45 minutes, stirring occasionally.
• stir in processed cheese and stir to melt.

Yum Yum Cake I

Ingredients

• Servings: 1
• 2 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 3/4 teaspoon salt
• 2/3 cup shortening
• 1 1/2 cups sugar
• 1 tablespoon orange zest
• 2 teaspoons lemon zest
• 5 eggs
• 2/3 cup milk
• 1/4 cup orange juice
• 1/4 cup lemon juice
• 1/4 cup reserved pineapple juice
• 1 (3.5 ounce) package instant vanilla pudding mix
• 1 (3.5 ounce) package instant vanilla pudding mix
• 1 cup milk
• 1 (8 ounce) package cream cheese
• 1 (8 ounce) container frozen whipped topping, thawed
• 1 (15 ounce) can crushed pineapple, drained
• 10 maraschino cherries, halved

Recipe

• preheat oven to 350 degrees f (175 degrees c), grease and lightly flour a 9x13 inch pan.
• in a small bowl, mix flour, baking powder and salt. set aside.
• beat shortening for 30 seconds, add sugar, lemon and orange zest and beat until light and fluffy. add eggs one at a time, beating well after each. add pudding mix. add flour mixture, alternating with milk and juices beating well after each addition.
• pour into pan. bake at 350 degrees f (175 degrees c) for 30 to 45 or until toothpick inserted into center of cake comes out clean. cool in pan.
• to make the topping: mix vanilla pudding with milk and set aside. beat cream cheese until smooth, add cool whip, then pudding and mix on lowest speed until well combined. spread on top of cooled cake. arrange pineapples and cherries on top.

kristil's frat house cookies

Ingredients

• Servings: 12
• 2 cups butter
• 1 cup packed brown sugar
• 1 cup sugar
• 2 eggs
• 1 teaspoon salt
• 1 teaspoon baking soda
• 4 cups all-purpose flour
• 4 cups semisweet chocolate chips

Recipe

• preheat oven to 350 degrees f (175 degrees c). grease cookie sheets.
• cream butter and sugars together until fluffy. add eggs and blend well. stir in salt, baking soda and flour. blend until the flour is incorporated. stir in the chocolate chips.
• use a melon baler sized ice cream scoop to scoop out chunks of dough. place greased or parchment lined cookie sheets. bake at 350 degrees f (175 degrees c) for 12 to 15 minutes or until lightly browned. cool cookies on a rack and place on a serving platter. enjoy!

kringla

Ingredients

• Servings: 6
• 1 1/2 cups sugar
• 1 egg
• 2 1/2 cups sour cream
• 4 cups all-purpose flour
• 2 teaspoons baking soda
• 1/4 teaspoon salt

Recipe

• preheat oven to 350 degrees f (175 degrees c). lightly grease or line baking sheets with parchment paper.
• combine the sugar, beaten egg and sour cream together. mix in the flour, baking soda and salt. blend thoroughly.
• divide dough in half and form each half into a long roll. (note: if your kitchen is warm, keep the half of dough you're not working with in the refrigerator.)
• cut off a narrow slice of dough. roll lightly with hands on lightly floured board into pencil-like strip about 7 inches long. form into a figure "8" , and pinch ends together. place on cookie sheet. repeat with remaining dough.
• bake at 350 degrees f (175 degrees c) for 12 to 15 minutes.

traditional springerle

Ingredients

• Servings: 48
• 1 1/2 tablespoons crushed anise seeds
• 3 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 4 eggs
• 2 cups sugar
• 1/2 teaspoon vanilla extract
• 1/4 cup confectioners' sugar

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 8 hrs 35 mins


• lightly grease 4 cookie sheets. sprinkle with anise seeds. set aside until needed.
• mix the flour and baking powder together in a bowl until well blended. place the eggs, sugar, and vanilla in a large bowl; beat until light and frothy, 5 to 8 minutes. slowly stir in the flour mixture until a thick dough forms.
• working with handfuls of dough, roll out the dough a lightly floured surface until 1/4 inch thick. lightly sift confectioners' sugar over the dough. place springerle molds the dough; press down hard and evenly until the mold's design registers in the dough. remove the mold. use a small knife to cut around each cookie, and place on prepared cookie sheets. repeat, until all dough has been used. cover the cookies with a lightweight cotton cloth, and allow to dry 8 hours, or overnight.
• preheat oven to 250 degrees f (120 degrees c).
• bake cookies in preheated oven until tops are pale brown and set, 25 to 30 minutes. cool on a rack. store in an airtight container.

Puff Pastry Cinnamon Rolls

Ingredients

• Servings: 12
• 1 sheet frozen puff pastry, thawed
• 1 (8 ounce) package cream cheese, cubed
• 1 tablespoon butter
• 1 tablespoon ground cinnamon
• 1 tablespoon vanilla extract
• 1 (16 ounce) package cream cheese frosting

Recipe

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


• preheat oven to 375 degrees f (190 degrees c). spray a 9x13 inch baking pan with cooking spray.
• in a saucepan, melt butter over medium heat. add cream cheese, cinnamon, and vanilla to pan, and stir until smooth. remove from heat, and cool for 5 minutes.
• spread cinnamon and cream cheese mixture over puff pastry. roll puff pastry into a log, and pinch ends together to keep filling inside. place roll in prepared pan.
• bake in preheated oven for 35 to 40 minutes, or until golden brown. remove from oven, and spread cream cheese frosting over warm roll. serve warm or at room temperature.

Fruit Cookies

Ingredients

• Servings: 2
• 1 1/2 cups rolled oats
• 1/2 cup whole bran cereal
• 1/4 teaspoon salt
• 1/3 cup vegetable oil
• 2 bananas, mashed
• 1/2 cup finely chopped almonds
• 1 1/2 cups dried apricots, chopped
• 1 teaspoon vanilla extract

Recipe

• preheat oven to 350 degrees f (175 degrees c). grease cookie sheets.
• in large bowl, combine oil, bananas, and vanilla until smooth. mix in oats, oat bran cereal and salt. fold in apricots and almonds. drop dough by spoonfuls 2 inches apart on cookie sheets.
• bake for 20 to 25 minutes in the preheated oven, until edges are light brown.

Vanilla Popcorn

Ingredients

• Servings: 15
• 1/4 cup corn oil
• 1 (4 inch) vanilla bean, split lengthwise
• 3/4 cup unpopped popcorn
• 1 tablespoon superfine sugar
• salt to taste
• 2 tablespoons butter, melted

Recipe

• heat corn oil in a large pot over medium-high or high heat for a minute. add one kernel of popcorn to the oil. when the kernel pops, pour in the remaining popcorn and the vanilla bean. place a lid on the pot, and shake gently until the corn starts to pop. shake vigorously until the popping subsides.
• remove from the heat, and pour into a large bowl. remove the vanilla bean from the corn. scrape seeds from the vanilla bean, and mix with sugar. stir sugar, salt and melted butter into the corn until evenly coated, and serve.

Raisin Cookies

Ingredients

• Servings: 3
• 1 cup raisins
• 1 cup
• 1 cup all-purpose flour
• 2 eggs
• 1/2 cup sugar
• 1/2 cup shortening

Recipe

• in a small bowl, combine raisins and . use enough to completely cover raisins. let stand for 30 minutes or up to overnight. drain the raisins and transfer to another bowl. add the flour and toss, thoroughly coating raisins.
• preheat oven to 425 degrees f (220 degree c).
• in a medium bowl, cream the shortening, and sugar. add eggs one at a time, mixing well. add the raisin/flour mixture and stir until well blended.
• drop the dough by spoonfuls 2 inches apart cookie sheets and bake 4 to 6 minutes, until lightly colored. let cool on wire racks.

Nicole's Avocado Dip

Ingredients

• Servings: 6
• 1 (8 ounce) container cottage cheese
• 2 avocados - peeled, pitted, and mashed
• 1 (4 ounce) can diced green chilies, drained
• salt and pepper to taste

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• in a medium bowl, mix together the cottage cheese, avocado, and chiles; season with salt and pepper.

German Semolina Pudding

Ingredients

• Servings: 2
• 2 cups milk
• 1 1/2 tablespoons sugar
• 1/3 cup semolina

Recipe

Preparation Time: 2 mins Cook Time: 20 mins Ready Time: 22 mins


• in a small saucepan, stir together the milk and sugar. set over medium heat, and bring to a boil. milk tends to boil over as soon as it boils, so stay with it! when it boils, immediately remove from the heat. stir in the semolina, and return to the burner. bring to a boil over medium heat, stirring until thickened but still pourable. pour into serving bowls, and top with your favorite hot cereal toppings.

italian hummus

Ingredients

• Servings: 12
• 1 cup non-fat cottage cheese
• 1 (15.5 ounce) can cannellini beans, drained
• 1 bunch fresh basil, chopped
• 1 pint grape tomatoes, coarsely chopped
• 1 clove garlic, minced
• salt and pepper to taste

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• in a blender or food processor, blend the cottage cheese, beans, basil, tomatoes, garlic, salt, and pepper until smooth.

chocolate caramel cheesecake

Ingredients

• Servings: 1
• 2 cups graham cracker crumbs
• 1/2 cup cocoa powder
• 1 cup sugar
• 3/4 cup melted butter
• 2 cups sugar
• 3/4 cup water
• 1 1/2 cups heavy cream
• 8 ounces bittersweet chocolate, coarsely chopped
• 3/4 cup sour cream
• 3 (8 ounce) packages cream cheese
• 4 eggs
• 1 tablespoon vanilla extract

Recipe

Cook Time: 1 hr 45 mins

Ready Time: 8 hrs 45 mins


• preheat oven to 350 degrees f (175 degrees c). lightly coat a 10-inch springform pan with nonstick cooking spray.
• combine the graham cracker crumbs with the cocoa powder and 1 cup sugar. toss with melted butter. press into the bottom and 1 to 2-inches up the sides of the prepared springform pan.
• bring 2 cups sugar and the water to a boil in a large, heavy-bottomed pot. reduce heat to medium-low, and continue to cook without stirring until the mixture has turned a deep, golden color, 30 to 45 minutes. remove from the heat, and carefully pour in the heavy cream (the mixture will bubble vigorously). return the caramel to the stove over low heat, and stir until completely liquefied. stir in the chocolate until melted, then stir in the sour cream. remove from heat and set aside.
• beat the cream cheese until fluffy in an electric mixer. add caramel mixture, and blend well, scraping the sides of the bowl occasionally. add eggs, one at a time, scraping the bowl after each addition. add the vanilla with the last egg. mix until well incorporated, then pour mixture into prepared pan.
• place pan into a hot water bath with the water coming half way up the sides of the springform pan. bake in the center of the preheated oven until the center has set, about 1 hour 15 minutes. the cheesecake is done when the middle 3 or 4 inches are still a little wobbly. chill completely before serving.

pennsylvania greek sauce

Ingredients

• Servings: 12
• 1 pound ground beef
• 2 small onions, chopped
• 1 (8 ounce) can tomato sauce
• 1 cup water
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground cumin
• 1 teaspoon crushed red pepper flakes
• 2 teaspoons prepared yellow mustard

Recipe

Preparation Time: 10 mins Cook Time: 50 mins Ready Time: 1 hr


• place the beef in a large skillet over medium heat. cook until beef is completely brown; drain. stir the onions, tomato sauce, water, salt, pepper, oregano, basil, garlic powder, cumin, red pepper flakes, and yellow mustard into the beef. bring to a boil; lower heat to medium-low and simmer 45 minutes, stirring occasionally.

Creamy Dip For Fruit

Ingredients

• Servings: 2
• 1 (3 ounce) package cream cheese, softened
• 1 (8 ounce) container sour cream
• 1/4 cup packed brown sugar
• 1 teaspoon vanilla
• 2 tablespoons milk

Recipe

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


• beat the cream cheese with an electric mixer on the lowest speed until smooth. gradually add the sour cream, beating continually. mix in the brown sugar, vanilla, and milk. cover and chill at least 1 hour before serving.

Cheese Fritters

Ingredients

• Servings: 10
• 1 cup drained cottage cheese
• 1 egg
• 1/4 cup half-and-half
• 1 cup all-purpose flour
• 1 3/4 teaspoons baking powder
• 1/4 teaspoon salt
• 2 tablespoons sugar
• 1 teaspoon ground nutmeg
• 4 cups vegetable oil for frying
• 3 tablespoons confectioners' sugar

Recipe

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


• in a medium bowl, beat the cottage cheese and egg together. stir in the half-and-half, flour, baking powder, salt, sugar and nutmeg. mix until just combined.
• fill a deep pot to the 2-inch mark with oil. heat to 375 degrees f (190 degrees c). drop batter by rounded tablespoons into the hot oil. fry until golden brown on all sides, about 3 to 4 minutes. drain on paper towels and sprinkle with confectioners' sugar. serve hot!

cherry walnut bars

Ingredients

• Servings: 4
• 2 1/4 cups all-purpose flour
• 1/2 cup sugar
• 1 cup butter, softened
• 2 eggs
• 1 cup packed brown sugar
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1 teaspoon vanilla extract
• 1/2 cup chopped walnuts
• 1/2 cup flaked coconut
• 1 (4 ounce) jar maraschino cherries
• 1 teaspoon butter
• 1 cup confectioners' sugar

Recipe

• preheat oven to 350 degrees f (180 degrees c).
• mix together flour, sugar and butter or margarine. mix until crumbly. press into a 9 x 13 inch pan. bake for 20 minutes or until lightly browned.
• beat eggs, sugar, salt, baking powder, and vanilla. drain and chop cherries, reserving liquid. stir chopped cherries, nuts, and coconut into egg mixture. pour on top of crust.
• bake 25 min. cool.
• combine 1 teaspoon butter and 1 cup confectioner's sugar with enough liquid from cherries until spreadable. frost bars. sprinkle with coconut when icing is set.

Strawberry

Ingredients

• Servings: 4
• 1 (10 ounce) package frozen sweetened strawberries
• 1 (12 fluid ounce) can or bottle caffeinated citrus-flavored soda
• 3 cups ice

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• in a blender half full of ice, combine strawberries and citrus soda. blend until smooth. pour into glasses and serve.

Hoppin' Juan

Ingredients

• Servings: 6
• 2 tablespoons butter
• 1 yellow onion, chopped
• 1 red bell pepper, chopped
• 2 small jalapeno peppers, chopped
• 2 cloves garlic, minced
• 2 cups cooked rice
• 1 (15 ounce) can black-eyed peas, drained and rinsed
• 1 (10 ounce) can diced tomatoes with habaneros (such as ro*tel® hot), drained
• 4 slices cooked bacon, chopped
• salt and ground black pepper to taste

Recipe

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


• melt butter in a large pan over medium heat; cook and stir onion, red bell pepper, jalapeno peppers, and garlic in hot butter until onion is translucent, about 5 minutes. stir cooked rice, black-eyed peas, diced tomatoes with habanero peppers, bacon, salt, and black pepper into vegetables. cook for 10 minutes to blend flavors, stirring frequently.

christy's lamb chops normandy

Ingredients

• Servings: 4
• 1/2 cup all-purpose flour
• salt and pepper, to taste
• 1/4 cup butter
• 4 (8 ounce) bone-in lamb chops (1/2 inch thick)
• 1/2 pound mushrooms, sliced
• 1 tablespoon butter
• 1/2 cup
• 1/2 cup apple
• 1/2 cup heavy cream
• 1 granny smith apple, thinly sliced

Recipe

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


• preheat oven to 325 degrees f (165 degrees c).
• place flour in a shallow dish and season to taste with salt and pepper. dredge lamb chops in flour to evenly coat both sides. melt 1/4 cup butter in a skillet over medium heat; add lamb chops, and cook until golden brown on both sides, turning once. add mushrooms to the same skillet, and stir in 1 tablespoon butter. cook mushrooms until tender. remove skillet from heat.
• pour the over the lamb chops, and carefully light with a match. let the flames burn off, then remove the lamb chops to a serving plate, and keep warm in preheated oven.
• using the same skillet, pour in the apple . cook over medium heat until liquid is reduced by half. add the cream to the skillet, and cook until reduced by half. stir in the apple slices and cook until tender, about 5 minutes.
• arrange the lamb chops on 4 serving plates. spoon the apple-mushroom sauce over the lamb chops, and serve immediately.

snappy turtle cookies

Ingredients

• Servings: 2
• 1 1/2 cups sifted all-purpose flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup butter
• 1/2 cup packed brown sugar
• 1 egg, beaten
• 1 egg, separated
• 1/4 teaspoon vanilla extract
• 1/8 teaspoon maple flavored extract
• 42 pecan halves
• 2 (1 ounce) squares unsweetened chocolate
• 1/4 cup milk
• 1 tablespoon butter
• 1 cup sifted confectioners' sugar

Recipe

• sift together 1 1/2 cups flour, baking soda and salt. cream 1/2 cup butter and gradually add 1/2 cup brown sugar, creaming well. add egg and egg yolk and beat well. blend in vanilla and maple flavoring. add the dry ingredients gradually, mixing thoroughly. chill to slightly firm dough.
• preheat oven to 350 degrees f (180 degrees c).
• arrange pecan halves in groups of five on greased baking sheets to resemble head and legs of a turtle. shape dough into balls; dip bottom into unbeaten egg and press lightly nuts. use a rounded teaspoon of dough for each, so tips of nuts will show when cookies are baked. bake for 10 to 13 minutes. do not overbake. cool; frost tops generously with chocolate frosting.
• to make frosting: combine 2 (1-ounce) squares of unsweetened chocolate ( or 1/3 cup semi-sweet chocolate pieces), 1/4 cup milk and 1 tablespoon butter in top of double boiler. heat over boiling water until chocolate melts; blend until smooth. remove from heat; add 1 cup sifted confectioners' sugar. beat until smooth and glossy. if too thin, add more confectioners' sugar until the desired consistency.

belgian endive au gratin

Ingredients

• Servings: 8
• 8 heads belgian endive, trimmed
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup milk
• 1 cup grated gruyere cheese, divided
• 2 teaspoons grated parmesan cheese
• 1/4 teaspoon ground nutmeg, or amount to taste
• salt and ground black pepper to taste
• 8 slices deli-style ham
• 1/4 cup chopped fresh parsley

Recipe

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


• lightly grease a baking dish.
• bring a large pot of lightly salted water to a boil over medium-high heat. place the endives into the water. cover, and cook until tender, 5 to 10 minutes.
• place the butter into a saucepan, and melt over medium heat. whisk in the flour, and stir until the mixture becomes paste-like and golden brown. gradually whisk the milk into the flour mixture, whisking constantly until thick and smooth. stir in 3/4 cup gruyere cheese, parmesan cheese, nutmeg, salt, and pepper until well blended. cook gently over medium-low heat for 10 minutes, stirring frequently.
• preheat an oven broiler to low.
• drain the endives. wrap each endive with a slice of ham, and place into the prepared baking dish. pour the cheese sauce over the endives. sprinkle with the remaining 1/4 cup gruyere cheese and parsley.
• cook the endives under preheated broiler until cheese is golden brown and sauce , about 10 minutes.

Czech Kolache

Ingredients

• Servings: 4
• 1/2 cup warm water
• 2 (.25 ounce) packages active dry yeast
• 1 cup warm milk (110 degrees f/45 degrees c)
• 1/2 cup sugar
• 1 teaspoon salt
• 1/2 cup melted shortening
• 2 cups sifted all-purpose flour
• 2 eggs
• 3 1/2 cups all-purpose flour
• 2 egg yolks
• 3 tablespoons sugar
• 1/8 teaspoon salt
• 2 tablespoons all-purpose flour
• 1 cup raisins
• 2 cups cottage cheese

Recipe

• pour yeast into 1/2 cup of lukewarm water. set aside to soak.
• in a separate bowl mix together 1 cup milk, 1/2 cup sugar, 1 teaspoon salt. add 1/2 cup melted shortening and 2 cups sifted flour. beat well. add in 2 beaten eggs and yeast mixture and mix well. set aside to rest until bubbly and spongy.
• add 3 1/2 cups of flour and blend well. set aside to rise for 1 hour. punch down and let rise again for 1 hour.
• to make filling: beat together 2 egg yolks, 3 tablespoons sugar, 1/8 teaspoon salt, 2 tablespoons flour and 1 cup of raisins. add cottage cheese and mix well.
• pinch off 1 inch balls from dough and press an indentation in the center of each. put filling in. let rise 15 minutes, then bake at 425 degrees f (220 degrees c) until golden - 12-18 minutes.

Frankie's Infamous Punch

Ingredients

• Servings: 20
• 1 (12 fluid ounce) can frozen orange juice concentrate
• 1 (6 ounce) can frozen lemonade concentrate
• 4 scoops sweetened tropical punch flavored drink mix powder
• 2 liters carbonated water

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• in a punch bowl combine orange juice, lemonade and drink mix powder. mix well then gently stir in the carbonated water.

better than fruitcake cookies

Ingredients

• Servings: 12
• 3 cups chopped dried figs
• 2/3 cup raisins
• 2/3 cup candied cherries, chopped
• 1 tablespoon honey
• 2 tablespoons dry
• 1 tablespoon lemon juice
• 1 pinch salt
• 2 1/2 cups chopped walnuts
• 1 cup unsalted butter, softened
• 1/2 cup super fine sugar
• 1/3 cup packed brown sugar
• 1 egg
• 2 2/3 cups all-purpose flour
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt

Recipe

• in a large bowl, combine fruits, honey, , lemon juice, salt and walnuts. cover and marinate overnight.
• cream together with butter, brown sugar and sugar until smooth. add egg and mix well. combine the flour, salt and cloves; gradually blend into the butter mixture. blend in the fruit and nut mixture
• lightly flour work surface and divide dough into 2 equal portions. roll into logs and wrap in plastic wrap or waxed paper. place dough in freezer for at least an hour.
• preheat oven to 350 degrees f (175 degrees c). cut logs into thin rounds and place on cookie sheet spaced at least 1 inch apart.
• bake 10 to 13 minutes in the preheated oven, or until golden brown.

pineapple cookies i

Ingredients

• Servings: 3
• 1 1/2 cups sugar
• 1 cup shortening
• 1 cup crushed pineapple with juice
• 1 egg
• 1/2 teaspoon vanilla extract
• 3 1/2 cups all-purpose flour
• 1 pinch salt
• 1 teaspoon ground nutmeg (optional)
• 1/2 cup chopped walnuts (optional)

Recipe

• preheat oven to 350 degrees f (180 degrees c).
• mix all ingredients in the order given. drop by tablespoonful cookie sheet.
• bake for 8 - 10 minutes until brown.

Spiced Nuts Ii

Ingredients

• Servings: 8
• 1 egg , beaten
• 2 cups mixed nuts
• 6 tablespoons granulated sugar
• 1 tablespoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1 cup raisins
• 1/2 teaspoon salt (optional)

Recipe

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


• preheat oven to 325 degrees f (165 degrees c).
• beat egg until smooth; stir in nuts. in a small bowl combine sugar, cinnamon, nutmeg and cloves; stir into nut mixture. spread on a baking sheet.
• bake in preheated oven for 20 minutes, stirring occasionally.
• remove from oven and stir in raisins and salt. cool before storing in an airtight container.

Church Windows Ii

Ingredients

• Servings: 4
• 1 cup semisweet chocolate chips
• 2 tablespoons butter
• 1 egg
• 3 cups rainbow colored miniature marshmallows
• 1/2 cup chopped walnuts
• 1 cup flaked coconut

Recipe

• melt chocolate chips and margarine in a heavy pan over low heat. remove from heat and add beaten egg slowly. let cool 15 minutes.
• gently add marshmallows and nuts. chill in refrigerator 30 minutes. form into a large log and roll in coconut. wrap in waxed paper and chill several hours. cut in slices. variation: if in a hurry, use a 8 inch square pan . cover bottom with coconut, add completed mixture then cover top with more coconut. chill well then cut into small squares.

Jen's Tomato Arugula Bruschetta

Ingredients

• Servings: 4
• 20 roma (plum) tomatoes
• 1/4 cup olive oil
• 1/2 teaspoon salt
• 1 teaspoon ground black pepper
• 8 cloves garlic, minced
• 1 bunch arugula - rinsed, dried and chopped
• 20 sun-dried tomatoes packed in oil, drained and chopped
• 3 tablespoons grated parmesan cheese

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 4 hrs 30 mins


• bring 4 quarts of water to boil in a large saucepan. place the roma tomatoes in the boiling water for about 1 minute to loosen the skins. drain, and rinse with cold water. peel, core, seed, and coarsely chop.
• heat the olive oil in a large skillet over medium heat. slowly cook and stir the tomatoes with salt and pepper for 15 minutes.
• stir in the garlic and cook 5 minutes. stir the arugula into the mixture, then remove skillet from heat. transfer mixture to a large bowl.
• gently fold the sun-dried tomatoes and parmesan cheese into the mixture. cover and chill in the refrigerator approximately 4 hours before serving.

pioneer potato candy

Ingredients

• Servings: 2
• 1 pound semisweet chocolate, chopped
• 1 cup mashed cooked potatoes
• 1/2 teaspoon salt
• 2 teaspoons vanilla extract
• 2 pounds confectioners' sugar
• 2/3 cup shredded coconut

Recipe

• in the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth.
• in a mixing bowl, combine the potato, salt and vanilla. sift the confectioners sugar over potato, stirring and adding about 1 cup at a time. mixture will liquefy when first sugar is added then gradually begin to thicken.
• when it becomes the consistency of stiff dough, knead it even though not all the sugar has been added.
• after kneading, cover with a damp cloth and chill until a small spoonful can be rolled into a ball. shape in small 1/2 inch balls. dip balls in melted chocolate then roll in peanuts or coconut.

apricot amaretto chews

Ingredients

• Servings: 54
• 1 cup all-purpose flour
• 1 teaspoon baking soda
• 1 cup butter
• 3/4 cup packed brown sugar
• 1/2 cup sugar
• 1 egg
• 1 tablespoon amaretto liqueur
• 2 1/2 cups quick cooking oats
• 1 cup dried apricots
• 1/2 cup finely chopped almonds
• 2 cups sifted confectioners' sugar
• 3 tablespoons amaretto liqueur

Recipe

• preheat oven to 375 degrees f.
• in a large bowl beat the butter or margarine until softened. add the brown sugar and sugar and beat until fluffy. add egg and 1 tablespoon of amaretto and mix well.
• stir together flour and baking soda, and then add to the butter mixture and beat until well mixed. stir in the oats, apricots, and almonds.
• drop by rounded teaspoons an ungreased cookie sheet and bake for 8-10 minutes.
• cool on cookie sheet for 1 minute, then remove and cool thoroughly on rack.
• stir together powdered sugar and enough of the 2 to 3 tablespoons of amaretto to make an icing of drizzling consistency. drizzle over the cookies.

hard sauce

Ingredients

• Servings: 1
• 1/2 cup butter
• 1/2 cup sugar
• 1 tablespoon
• 1 dash almond extract

Recipe

• in a medium mixing bowl, cream together the butter and sugar. beat in by degrees the and a drop of almond essence.

Platte County Pie

Ingredients

• Servings: 10
• 2 eggs
• 1/2 cup all-purpose flour
• 1 cup sugar
• 1 teaspoon vanilla extract
• 1/2 cup butter, melted
• 1 cup semisweet chocolate chips
• 1 cup chopped nuts
• 1 (9 inch) pastry for a 9 inch single crust pie

Recipe

• preheat oven to 325 degrees f (165 degrees c).
• in a large bowl, mix together eggs, flour, sugar, vanilla, and melted butter. mix well. stir in walnuts and chocolate chips.
• pour into pie shell. bake for i hour.

Southwestern Green Chile With Lamb Stew

Ingredients

• Servings: 8
• 3 tablespoons olive oil
• 1 onion, chopped
• 2 pounds lamb loin, cut into 1 inch cubes
• 1/2 cup all-purpose flour
• 3 (14.5 ounce) cans chicken broth
• 4 cups water
• 4 potatoes, peeled and cubed
• 8 green chile peppers, chopped
• 1 (15 ounce) can black beans, undrained
• 1 (15 ounce) can kidney beans, drained
• 3 cloves garlic, minced
• salt and pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 50 mins Ready Time: 1 hr


• in a large pot over medium high heat, combine the oil and onion and saute for 5 minutes, or until onions are tender. dredge the lamb in the flour and add to the pot. saute quickly until browned.
• add the broth, water, potatoes and chile peppers. bring to a boil and reduce heat to low. simmer for 15 minutes, or until potatoes are tender. add the black beans, kidney beans, garlic, and salt and pepper to taste. simmer for 30 minutes or more.

Peanut Butter Meringue Pie

Ingredients

• Servings: 8
• 1 (9 inch) baked pie crust
• 2 cups confectioners' sugar
• 1 cup peanut butter
• 1/3 cup water
• 1 tablespoon cornstarch
• 1 tablespoon sugar
• 4 egg whites, room temperature
• 1/4 teaspoon cream of tartar
• 1/2 teaspoon vanilla extract
• 1/2 cup sugar

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• beat confectioners' sugar and peanut butter together in a bowl with an electric mixer until smooth. spread peanut butter mixture into prepared pie crust as evenly as possible.
• whisk water, cornstarch, and 1 tablespoon sugar together in a saucepan; bring to a boil for 15 seconds, stirring constantly. remove saucepan from heat and cover with a lid.
• beat egg whites in a glass or metal bowl until soft peaks form. lift the beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak.
• beat cream of tartar and vanilla into egg whites. gradually add 1/2 cup sugar, continuing to beat until stiff peaks form. lift the beater or whisk straight up: the egg whites will form sharp peaks.
• beat cornstarch mixture into egg mixture on lowest speed, 1 tablespoon at a time. increase speed to medium and beat egg whites for 10 seconds to form meringue. spread meringue over peanut butter mixture to the edges of the pie crust.
• bake in the preheated oven until meringue peaks are golden, 10 to 15 minutes.

Russian Dipping Sauce

Ingredients

• Servings: 12
• 1 cup mayonnaise
• 1/4 cup ketchup
• 1 teaspoon onion powder
• 1 small green bell pepper, chopped
• salt to taste

Recipe

Preparation Time: 5 mins Ready Time: 2 hrs 5 mins


• in a medium-size mixing bowl, combine mayonnaise, ketchup, onion powder, green pepper, and salt to taste. chill before serving.

Christmas Chip Dip

Ingredients

• Servings: 16
• 2 cups softened cream cheese
• 1 (6.5 ounce) jar green or red pepper jelly
• 1/4 cup chopped pecans

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• spread cream cheese in a clear, shallow bowl. spread jelly over cream cheese, and sprinkle pecans on top.

Balls Iii

Ingredients

• Servings: 8
• 1 (16 ounce) package vanilla wafers, crushed very fine
• 2 cups ground pecans
• 4 tablespoons unsweetened cocoa powder
• 1 (12 ounce) package miniature semisweet chocolate chips
• 1 cup corn syrup
• 1/2 cup
• confectioners' sugar for rolling

Recipe

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


• in a large bowl combine crushed vanilla wafers, ground pecans, cocoa and chocolate chips. stir in corn syrup and ; mix well into a thick dough.
• coat palms of hand with confectioners' sugar and roll dough into balls no larger than a quarter. place on a cookie sheet, foil or wax paper to dry.
• let balls dry for 1 hour. roll in confectioners' sugar and seal in airtight containers.

Dill Dip I

Ingredients

• Servings: 2
• 1 cup sour cream
• 1 cup mayonnaise
• 1 teaspoon celery salt
• 1 teaspoon dried onion flakes
• 1 teaspoon garlic salt
• 1 teaspoon dried dill weed
• 1 teaspoon monosodium glutamate (msg)
• 1 teaspoon dried parsley

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• in a mixing bowl, combine sour cream, mayonnaise, celery salt, onion flakes, garlic salt, dill weed, monosodium glutamate and parsley flakes. serve immediately, or chill overnight to enjoy the full flavor of the herbs.

Peppermint Lemonade

Ingredients

• Servings: 1
• 1 (12 ounce) can frozen lemonade concentrate, thawed
• 1 fresh lemon
• 1 1/4 cups sugar
• 1/2 cup fresh mint leaves

Recipe

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


• pour the lemonade concentrate into a large pitcher or cooler with a spout. stir in enough water to make 1 gallon. grate the zest from the lemon and add to the pitcher, then squeeze the lemon juice from the lemon into the pitcher. in a small bowl, crush the mint leaves into the sugar using a muddler or a wooden spoon. stir into the lemonade. cover and chill for several hours, then strain to remove the leaves and zest before serving. serve over ice and garnish with a sprig of mint.