spinach lasagna with walnut pesto

Ingredients

• Servings: 8
• a little olive oil for the pan
• 2 pounds fresh spinach, washed*
• 2 pounds nonfat ricotta cheese or nonfat cottage cheese
• walnut pesto (recipe follows)
• 4 large cloves garlic, minced
• 1/2 teaspoon salt
• freshly ground black pepper to taste
• 1/2 cup grated parmesan cheese
• 1/3 cup minced walnuts, lightly toasted
• 1 (24 ounce) jar low-sugar tomato sauce (or your favorite sauce)
• 16 fresh, uncooked green (spinach) lasagna noodles or, if using dried, no-boil noodles
• 1/2 pound low-fat mozzarella cheese, grated
• walnut pesto:
• 3 cups packed fresh basil leaves
• 3 large cloves garlic
• 1/3 cup lightly toasted walnuts
• 1/3 cup extra virgin olive oil
• 1/3 cup grated parmesan cheese
• salt and pepper to taste
• additional extra-virgin olive oil (for storage)

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• preheat the oven to 350 degrees f. lightly oil a 9 x 13-inch baking pan. if using fresh spinach, chop it fine. if using frozen, chopped spinach, make sure it is thoroughly defrosted and squeeze out all of the excess water.
• place the ricotta or cottage cheese in a large bowl. stir in the spinach, pesto, garlic, salt, pepper, half the parmesan, and the walnuts. mix well. spread half the tomato sauce in the bottom of the pan. place a layer of uncooked noodles over the sauce. spoon about 1/3 of the ricotta or cottage filling in dabs over the noodles (you can spread it a little, but not too much) and sprinkle with 1/3 of the grated mozzarella. follow with another layer of sauce, then noodles, followed by another 1/3 of the filling, and another 1/3 of the mozzarella. repeat one more time, and then finish up with a final layer of noodles. you will have some parmesan left over.
• if you are using fresh noodles, bake uncovered. if you are using dried noodles, cover the pan tightly with foil.
• bake for 50 minutes, uncovering the pan (if applicable) during the last 15 minutes, during which time you can sprinkle on the reserved parmesan. (in the case of the uncovered pan, if the top of the lasagna becomes as brown as you like it before the full baking time is up, cover loosely with foil and continue baking, so it wont get too dark.) remove from the oven and let cool for about 10 minutes before serving.
• walnut pesto: place the basil leaves and garlic in a food processor or blender, and mix well.
• add the walnuts, and continue to blend until the walnuts are finely ground.
• keep the machine running as you drizzle in the olive oil. when you have a smooth paste, transfer to a bowl, and stir in the parmesan. season to taste with salt and pepper.
• if you are not going to use the pesto right away, place in a container that has a tight-fitting lid. smooth out the top surface of the pesto, and pour on enough olive oil to cover it completely. this creates an air-proof seal that helps preserve it well. cover tightly and store in the refrigerator.

sweet potato casserole v

Ingredients

• Servings: 8
• 3 cups cooked and mashed sweet potatoes
• 1/3 cup packed brown sugar
• 1/3 cup eggnog
• 2 tablespoons margarine, melted
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 2 egg whites
• 1/2 cup packed brown sugar
• 1/4 cup all-purpose flour
• 2 tablespoons butter

Recipe

• preheat the oven to 350 degrees f (175 degrees c). coat one 2 quart baking dish with non-stick cooking spray.
• combine the mashed sweet potatoes, 1/3 cup brown sugar, eggnog, melted margarine, vanilla extract, salt and egg whites. spoon mixture into the prepared baking dish.
• combine the 1/2 cup brown sugar and flour. cut in the chilled 2 tablespoons margarine until the mixture resembles coarse crumbs. sprinkle over the sweet potato mixture.
• bake at 350 degrees f (175 degrees c) for 30 minutes.

Clam Fritters

Ingredients

• Servings: 4
• 1 egg
• 1/2 cup all-purpose flour
• 1/2 cup milk
• 1 cup minced clams
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 2 tablespoons minced onion
• 2 tablespoons minced green bell pepper (optional)
• 1/2 cup vegetable oil

Recipe

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


• beat the egg and gradually beat in the flour. slowly stir in the milk, clams, salt, pepper and onion. if desired, stir in the green pepper. with hands shape mixture into 2 inch diameter patties.
• in a medium skillet heat the oil over medium-high heat until hot. fry the patties in the hot oil until golden brown. place cooked fritters on paper towels to soak up any excess oil.

un-slimy okra

Ingredients

• Servings: 2
• 1/2 pound fresh okra, cut into 1/2 inch slices
• 8 cherry tomatoes, halved
• olive oil
• kosher salt and ground black pepper to taste
• garlic powder to taste
• 1/2 cup panko bread crumbs

Recipe

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


• preheat an oven to 425 degrees f (220 degrees c).
• place the okra and tomatoes in a bowl. pour in the olive oil and sprinkle with kosher salt, pepper, and garlic powder. stir until the vegetables are coated with oil. add the panko bread crumbs and stir. spread the vegetables on to a lightly greased baking sheet. bake for 13 to 15 minutes until the tomatoes are soft and the okra is lightly browned.

Quick Quiche

Ingredients

• Servings: 1
• 1 (8 ounce) package refrigerated crescent rolls
• 2 slices black forest ham
• 1/2 cup roasted red peppers, drained and chopped
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1/2 cup grated cheddar cheese
• 6 eggs
• 3 tablespoons milk
• 1 pinch black pepper
• 1 dash hot pepper sauce (such as tabasco®)

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). unroll crescent dough, leaving it in one piece. line a 8x8 inch baking dish with the dough; it should extend 1 inch up the sides. prick dough with fork.
• bake crust in preheated oven until golden, about 10 minutes.
• layer the chopped ham, roasted red peppers, spinach, and cheddar cheese in the baked crust. beat eggs, milk, black pepper, and hot pepper sauce in a large bowl. pour egg mixture over layered ingredients.
• bake in preheated oven for 15 minutes. turn oven to broil and cook until browned, about 3 additional minutes. turn off oven; allow quiche to rest for 10 minutes in cooling oven.

No-bake Peanutty Graham Treats

Ingredients

• Servings: 1
• 1/2 cup peanut butter
• 1/4 cup butter
• 1 (16 ounce) package miniature marshmallows
• 1/4 cup honey
• 1 (12 ounce) box honey graham cereal

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 40 mins


• spray a 9x13 inch baking pan with nonstick spray; set aside.
• melt the peanut butter, butter, and marshmallows in a saucepan over medium heat, stirring until smooth. stir in the honey. remove from heat; stir in the honey graham cereal. press the mixture evenly into the prepared pan with a greased spatula. allow to cool; cut into squares to serve.

oysters rockefeller

Ingredients

• Servings: 24
• 2 slices bacon
• 24 unopened, fresh, live medium oysters
• 1 1/2 cups cooked spinach
• 1/3 cup bread crumbs
• 1/4 cup chopped green onions
• 1 tablespoon chopped fresh parsley
• 1/2 teaspoon salt
• 1 dash hot pepper sauce
• 3 tablespoons extra virgin olive oil
• 1 teaspoon anise flavored liqueur
• 4 cups kosher salt

Recipe

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


• preheat oven to 450 degrees f (220 degrees c). place bacon in a large, deep skillet. cook over medium high heat until evenly brown. drain, crumble and set aside.
• clean oysters and place in a large stockpot. pour in enough water to cover oysters; bring the water and oysters to a boil. remove from heat and drain and cool oysters. when cooled break the top shell off of each oyster.
• using a food processor, chop the bacon, spinach, bread crumbs, green onions, and parsley. add the salt, hot sauce, olive oil and anise-flavored liqueur and process until finely chopped but not pureed, about 10 seconds.
• arrange the oysters in their half shells on a pan with kosher salt. spoon some of the spinach mixture on each oyster. bake 10 minutes until cooked through, then change the oven's setting to broil and broil until browned on top. serve hot.

slow cooker chai

Ingredients

• Servings: 16
• 3 1/2 quarts water
• 15 slices fresh ginger, peeled
• 15 green cardamom pods, split open and seeded
• 25 whole cloves
• 3 cinnamon sticks
• 3 whole black peppercorns
• 8 black tea bags
• 1 (14 ounce) can sweetened condensed milk

Recipe

Preparation Time: 15 mins Cook Time: 8 hrs 5 mins

Ready Time: 8 hrs 20 mins


• pour water into the crock of a slow cooker. stir in the ginger, cardamom pods, cloves, cinnamon sticks, and peppercorns. turn to high; simmer for 8 hours.
• steep tea bags in the hot spiced water for 5 minutes. strain tea into a clean container. stir in sweetened condensed milk; serve hot.

Sweet Potato Casserole With Bacon

Ingredients

• Servings: 6
• 4 large sweet potatoes, quartered
• 4 slices bacon
• 3 tablespoons butter
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 cup light cream
• 1/4 cup milk
• salt and ground black pepper to taste

Recipe

Preparation Time: 30 mins Cook Time: 45 mins Ready Time: 1 hr 15 mins


• preheat an oven to 325 degrees f (165 degrees c). grease a 2-quart baking dish; set aside.
• place the sweet potatoes into a large pot and cover with salted 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 until cool enough to handle.
• meanwhile, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. drain the bacon slices on a paper towel-lined plate. chop the bacon coarsely; set aside.
• slip the skins off the potatoes and discard; blend the potatoes in an electric blender or food processor until smooth. stir in the butter, cinnamon, nutmeg, cream, and milk. mix well; season to taste with salt and pepper. spread the potato mixture in the prepared baking dish.
• bake in the preheated oven until heated through, about 18 minutes. remove from the oven; sprinkle the potatoes with the bacon. return to the oven and bake for an additional 5 minutes.

Savory Southwestern Crepes

Ingredients

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

Recipe

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


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

tortilla de patata (spanish tortilla)

Ingredients

• Servings: 12
• 3 tablespoons butter
• 1 large red bell pepper, sliced into rings
• 1 fresh poblano chile pepper, sliced into rings
• 1 large onion, sliced
• 2 tablespoons bacon drippings
• 6 medium potatoes, peeled and sliced
• 8 eggs, lightly beaten
• 3 tablespoons water
• 2 tablespoons finely chopped fresh parsley
• salt and pepper to taste
• 1 1/2 cups shredded cheddar cheese

Recipe

• place potatoes in a large bowl, cover with cold water, and refrigerate for 30 minutes or so. drain, pat dry, and season with salt.
• melt butter in a large skillet over medium heat. saute bell pepper, poblano pepper, and onion in butter until soft. remove from pan, and set aside. melt remaining 2 tablespoons butter and bacon fat in pan, and fry the potatoes until crisp and medium brown. transfer to a plate lined with paper towels.
• preheat oven to 225 degrees f (110 degrees c).
• arrange the potatoes in a lightly-buttered, non-stick pan, preferably a deep, slope-sided skillet. arrange the onions and peppers over the potatoes, and then spread cheese over the top. in a mixing bowl, beat eggs with water, parsley, and salt and pepper; pour the mixture over the potatoes. put the skillet in a larger pan with a half inch of water in it.
• bake in preheated oven until eggs set, about 30 to 40 minutes. remove the tortilla, let cool, and loosen edges from the pan. put a serving plate over the skillet, and flip the tortilla over the plate. cut into small pie-shape wedges. refrigerate until ready to serve; reheat if desired.

Sawmill Gravy

Ingredients

• Servings: 4
• 1 pound ground lamb sausage
• 2 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 cup chopped green onions
• 2/3 cup milk

Recipe

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


• place sausage in a large, deep skillet. cook over medium heat until evenly brown. drain on paper towels, reserving 2 tablespoons fat in skillet. stir in flour, salt, and pepper. cook, stirring constantly, until flour is brown. add chopped green onion, and cook until tender. gradually stir in milk, and cook until thickened. add more milk if necessary to achieve preferred consistency. serve with sausage.

holiday eggnog pie

Ingredients

• Servings: 8
• 1 1/4 cups white sugar
• 1/4 cup all-purpose flour
• 2 cups eggnog
• 3 eggs, beaten
• 1 teaspoon vanilla extract
• 1/4 cup unsalted butter, melted and cooled slightly
• 1 (9 inch) prepared, unbaked pie crust, thawed

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 1 hr 50 mins


• preheat oven to 350 degrees f (175 degrees c).
• mix the sugar and flour together in a mixing bowl. beat in the eggnog, eggs, and vanilla to make a smooth mixture. stir in the butter. pour into the prepared pie crust.
• bake in preheated oven until the custard is set, 35 to 40 minutes. cool before serving.

world's best waffles

Ingredients

• Servings: 6
• 2 1/2 cups all-purpose flour
• 1/2 cup cornstarch
• 1 tablespoon baking powder
• 1 teaspoon salt
• 3 eggs, separated
• 2 1/2 cups milk
• 2 teaspoons vanilla
• 3 tablespoons vegetable oil
• 2 tablespoons white sugar

Recipe

Preparation Time: 10 mins Cook Time: 5 mins Ready Time: 30 mins


• preheat a lightly greased waffle iron.
• in a large bowl, mix flour, cornstarch, baking powder, and salt.
• in a medium bowl, beat together egg yolks, milk, vanilla, and vegetable oil. blend into the flour mixture to form a batter.
• in a medium bowl, whip egg whites with sugar until soft peaks form. fold into the batter.
• spray waffle iron with non-stick cooking spray, or lightly brush with oil. ladle the batter preheated waffle iron. cook the waffles until golden and crisp. serve immediately.

Irish Cream Macadamia Nut Pie

Ingredients

• Servings: 1
• 5 eggs
• 1 1/4 cups white sugar
• 1/2 tablespoon salt
• 3/4 cup butter
• 1 cup light corn syrup
• 3/4 cup irish cream liqueur
• 1 1/3 cups semisweet chocolate chips
• 2 cups macadamia nuts
• 1 recipe pastry for a 9 inch single crust pie

Recipe

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

Ready Time: 2 hrs


• cream together eggs, salt, sugar, and butter or margarine. blend in corn syrup and liqueur. stir in chocolate chips and nuts. pour filling into pie shell.
• bake in a preheated 300 degrees f (150 degrees c) oven for 1 1/2 hours, or until browned. cool.

scallop-topped portabello mushrooms

Ingredients

• Servings: 4
• 3 tablespoons butter, divided
• 4 large portobello mushrooms, stems removed
• 1 dash garlic powder
• 1 tablespoon butter
• 2 pounds scallops
• 1 cup japanese mayonnaise, such as kewpie brand
• 1/2 teaspoon chili-garlic sauce, or to taste
• 2 tablespoons green onions, chopped

Recipe

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


• melt 1/4 of the 3 tablespoon of butter in a skillet over medium-high heat, add a mushroom cap, and cook on both sides until completely soft to the center, about 3 minutes. repeat with remaining butter and mushrooms, and place the cooked mushrooms upside-down on an aluminum foil-lined baking sheet; sprinkle with garlic powder.
• preheat the oven's broiler and set the oven rack at about 6 inches from the heat source.
• melt the remaining 1 tablespoon of butter in a skillet over medium-high heat. add the scallops, and cook until just firm, and lightly browned on both sides. divide scallops among mushroom caps. stir together mayonnaise and chili sauce in a small bowl, and spoon over the scallops.
• broil until the mayonnaise has developed brown patches and is hot, 3 to 5 minutes. sprinkle with green onions to serve.

Krista's Toffee Delights

Ingredients

• Servings: 2
• 2 cups crushed chocolate graham snacks (such as nabisco teddy grahams®)
• 1/2 cup melted butter
• 1 (8 ounce) package toffee baking bits (such as heath bits 'o brickle®)
• 6 (1.4 ounce) bars chocolate covered toffee, crushed (such as heath®)
• 1 (12 ounce) package semisweet chocolate chips
• 1/2 cup chopped pecans
• 1 (14 ounce) can sweetened condensed milk

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 8 hrs 40 mins


• preheat oven to 325 degrees f (165 degrees c). spray a 9x13 inch baking pan with nonstick spray. stir together crushed chocolate graham snacks and the melted butter; press evenly into the bottom of the pan.
• bake in the preheated oven for 5 minutes. remove from oven; layer the toffee baking bits, crushed toffee candy bars, chocolate chips, and chopped pecans evenly over the crust. pour the sweetened condensed milk evenly over the layers.
• bake in the preheated oven until set, about 20 minutes. cool overnight before cutting.

Boiled Lobster

Ingredients

• Servings: 2
• 3 gallons water
• 2 large onions, quartered
• 10 cloves garlic, peeled and cut in half
• 2 lemons, quartered
• 2 oranges, quartered
• 5 stalks celery, quartered
• 4 tablespoons black pepper
• 4 tablespoons seasoned salt
• 6 fresh jalapeno peppers (optional)
• 2 fresh live lobsters

Recipe

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


• pour the water into a large pot and add the onions, garlic, lemons, oranges, celery, black pepper, seasoned salt and jalapeno peppers. bring to a full rolling boil and boil for 20 minutes.
• add the lobsters and place a lid over the pot. boil for 15 minutes (depending on the size of your lobsters). remove the lobsters from the pot, and place in a colander under cool running water to stop the cooking. serve.

italian mashed potatoes

Ingredients

• Servings: 3
• 6 russet potatoes, peeled and cut into chunks
• 1 cup vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon onion powder
• 1 teaspoon dried parsley
• 1 teaspoon dried sage
• 1 teaspoon minced garlic

Recipe

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


• place the potatoes into a large pot and cover with salted 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. return the drained potatoes to the pot.
• pour the vegetable broth, thyme, rosemary, oregano, basil, onion powder, parsley, sage, and garlic over the potatoes; mash with a potato masher.

Red Onion And Goat Cheese Tart

Ingredients

• Servings: 1
• 1 (9 inch) unbaked pie crust
• 5 red onions, quartered with roots intact
• 2 tablespoons olive oil
• 3 egg yolks
• 5/8 cup heavy whipping cream
• 4 1/2 ounces goat cheese
• salt to taste
• 1 pinch ground black pepper

Recipe

• preheat oven to 400 degrees f (205 degrees c).
• line a 9 inch fluted, loose-bottom flat tart pan with pastry. chill for 15 minutes. cover with foil, and fill with pie weights. bake for 10 minutes. remove foil and weights, and bake for a further 5 minutes.
• put onions in a roasting tin, and drizzle over the oil. season with salt and pepper. roast for 15 minutes. set aside to cool. reduce oven temperature to 375 degrees f (190 degrees c).
• beat together egg yolks and cream, and season with salt and pepper. arrange the red onions over the base of the baked pastry. pour cream mixture over onions. slice the goat cheese thinly, and dot over the top of the tart.
• bake for 30 minutes, or until custard has just set.

poached salmon i

Ingredients

• Servings: 6
• 2 tablespoons butter
• 1/3 cup chopped onion
• 1/3 cup chopped carrots
• 1/3 cup chopped celery
• 4 cups water
• 1/2 cup dry white
• salt and pepper to taste
• 3 pounds salmon steak

Recipe

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


• in a large skillet, heat the butter and saute the onions, carrots, and celery for 5 minutes. add the water, , and salt and pepper to the skillet. let the mixture simmer for 5 additional minutes.
• wrap the salmon in cheesecloth and place it in the boiling liquid. lower the heat, cover, and simmer gently for about 15 minutes (5 minutes per pound in case you bought a larger salmon steak).
• remove salmon from the skillet carefully, unwrap and serve hot.

Betty Baker's Strawberry Salsa

Ingredients

• Servings: 3
• 2 cups strawberries, sliced
• 1 cup grape tomatoes, coarsely chopped
• 1/2 cup green onions, chopped
• 2 tablespoons jalapeno pepper, seeded and minced
• 1/4 cup fresh mint, chopped
• 2 tablespoons cilantro, chopped
• 1 teaspoon grated lime zest
• 2 tablespoons lime juice
• 2 tablespoons balsamic vinegar
• 1/2 teaspoon coarse salt
• 1/2 teaspoon ground black pepper

Recipe

Preparation Time: 20 mins Ready Time: 20 mins


• place the strawberries, tomatoes, green onions, jalapeno pepper, mint, cilantro, and lime zest into a mixing bowl. stir in the lime juice, balsamic vinegar, salt, and pepper to serve.

italian pesto pizza

Ingredients

• Servings: 1
• 1 (10 ounce) container refrigerated pizza crust
• 1/2 cup pesto
• 6 ounces marinated fresh mozzarella cheese, sliced
• 1/2 cup prosciutto
• 1/4 cup chopped fresh parsley
• 3 tablespoons chopped fresh basil
• 3 tablespoons grated parmesan cheese

Recipe

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


• preheat oven to 400 degrees f (200 degrees c).
• roll out pizza dough as directed on package. spread the pesto evenly on the crust. arrange mozzarella slices over the pesto; scatter prosciutto over the mozzarella. sprinkle pizza with the fresh parsley, fresh basil, and grated parmesan.
• bake in preheated oven, until crust is browned and pizza is hot and bubbly, about 10 minutes.

Pie

Ingredients

• Servings: 1
• 1 1/2 cups crushed chocolate sandwich cookies
• 1/4 cup butter, melted
• 1 quart mint chocolate chip ice cream
• 4 tablespoons creme de menthe liqueur
• 1 cup crushed chocolate sandwich cookies
• 3 egg whites
• salt to taste
• 1/4 teaspoon cream of tartar
• 2 teaspoons creme de menthe liqueur
• 1/3 cup white sugar

Recipe

• combine 1 1/2 cups cookie crumbs and melted butter or margarine. press firmly over bottom and up the sides of a 9 inch pie pan. freeze.
• spread half of softened ice cream in crust. drizzle 2 tablespoons creme de menthe and sprinkle 1/2 cup cookie crumbs over the ice cream. repeat. freeze till firm.
• in a clean bowl, beat egg whites until foamy. add salt and cream of tartar, and beat until slightly stiff. gradually beat in sugar until peaks form. fold in 2 teaspoons creme de menthe. spread meringue over pie, and seal to edges. freeze up to 24 hours.
• just before serving, broil until top is golden.

tuna stuffed zucchini

Ingredients

• Servings: 6
• 3 zucchini, ends trimmed
• 2 (6 ounce) cans tuna, drained and flaked
• 1/4 onion, grated
• 1 tomato, finely chopped (optional)
• 1 cup dry bread crumbs
• 1 egg, beaten
• salt and ground black pepper to taste
• 1 tablespoon olive oil

Recipe

Preparation Time: 25 mins Cook Time: 25 mins Ready Time: 50 mins


• fill a large pot with salted water, place the zucchini into the pot, and boil over medium heat for about 5 minutes to soften. remove the zucchini, slice in half the long way, and allow to cool. scoop out the flesh from the zucchini halves, leaving a 1/2-inch shell. set aside the scooped out flesh in a bowl.
• preheat oven to 350 degrees f (175 degrees c). lightly grease a 9x12-inch baking dish.
• place the zucchini flesh into a bowl, and mash well. mix in the tuna, onion, tomato, bread crumbs, egg, salt, and black pepper. lightly stuff the zucchini shells with the tuna mixture. drizzle about 1/2 teaspoon of olive oil over each stuffed zucchini half.
• bake in the preheated oven until the tops are slightly browned, 20 to 25 minutes.

chocolate covered banana pie

Ingredients

• Servings: 1
• 3 cups crushed vanilla wafers
• 1/2 cup chopped pecans
• 2/3 cup butter, melted
• 2 cups semisweet chocolate chips
• 4 cups milk
• 4 1/2 cups miniature marshmallows
• 2 (3.5 ounce) packages instant vanilla pudding mix
• 1 cup frozen whipped topping, thawed
• 2 large bananas, sliced
• 1 (1.5 ounce) bar milk chocolate candy

Recipe

• combine crushed cookie crumbs, pecans, and butter or margarine. press into a 9 x 13 inch pan. bake at 375 degrees f (190 degrees c) for 5 minutes. cool.
• combine chocolate chips, 1 cup milk, and 2 cups marshmallows in a sauce pan. stir over low heat until melted. pour over cooled crust. chill for 1 hour.
• arrange banana slices over chilled chocolate layer.
• prepare pudding mix as directed on box except use only 3 cups of milk. fold in nondairy whipped topping and remaining marshmallows. pour pudding mixture over bananas. grate chocolate bar over the top. chill for 2 to 3 hours before serving.

flapper pie i

Ingredients

• Servings: 1
• 1 1/2 cups graham cracker crumbs
• 1/4 cup white sugar
• 1/3 cup butter, softened
• 1/2 cup white sugar
• 2 tablespoons cornstarch
• 1 tablespoon all-purpose flour
• 1/2 teaspoon salt
• 2 cups milk
• 2 egg yolks, beaten
• 1 tablespoon butter
• 1 teaspoon vanilla extract
• 3 egg whites
• 1/4 cup white sugar
• 1/2 teaspoon almond extract

Recipe

Preparation Time: 30 mins Cook Time: 40 mins Ready Time: 2 hrs 55 mins


• preheat oven to 375 degrees f (190 degrees c).
• mix together graham cracker crumbs, 1/4 cup sugar, and 1/3 cup softened butter. reserve 1/4 cup of the crumb mixture for topping the pie. press remaining crumbs into a 9-inch pie plate. bake in preheated oven for 8 minutes.
• mix 1/2 cup sugar, cornstarch, flour, and salt in a saucepan. stir in milk gradually. cook over medium heat, stirring, until mixture comes to a boil and thickens. cook 2 minutes more. add a little of this hot mixture to beaten egg yolks, then stir yolks into hot mixture. cook 1 minute while stirring.
• remove pan from heat. in a steady stream, pour hot milk mixture into beaten egg yolks, whisking constantly. return custard to saucepan. cook over medium heat, stirring constantly, until mixture thickens slightly and coats the back of a wooden spoon, about 2 minutes more. remove from heat; stir in 1 tablespoon butter and vanilla. cool 15 minutes, and pour into crumb crust. cool completely.
• preheat oven to 425 degrees f (220 degrees c).
• beat egg whites until soft peaks form. slowly add 1/4 cup sugar, beating until stiff and glossy. stir in almond extract. spread meringue over filling, and against the edge of crust to seal. sprinkle with reserved crumbs.
• bake in preheated oven just until meringue is golden, about 4 to 5 minutes. allow pie to cool completely before serving.

breakfast pizza

Ingredients

• Servings: 4
• crust:
• 1 3/4 cups all-purpose flour, or more if needed
• 1 envelope fleischmann's® pizza crust yeast or rapidrise yeast
• 3/4 teaspoon salt
• 2/3 cup water
• 1 tablespoon olive oil
• toppings:
• 8 ounces sausage, cooked and crumbled
• 1 cup frozen hash brown potatoes, thawed
• 1/4 cup chopped onion
• 3 eggs
• 1/2 teaspoon durkee® ground mustard
• 1/2 teaspoon durkee® fine grind black pepper
• 1/2 teaspoon salt
• 1 cup shredded cheddar cheese*

Recipe

Preparation Time: 20 mins Cook Time: 28 mins Ready Time: 48 mins


• combine 1 cup flour, undissolved yeast and salt in a large bowl. heat water and oil until very warm (120 degrees to 130 degrees f). add to flour mixture and beat for 2 minutes. add enough remaining flour to make a soft dough. knead until smooth and elastic, about 5 minutes. (if using rapidrise yeast, let dough rest at this point for 10 minutes.)
• roll dough to 12-inch circle; place in greased pizza pan. or, pat dough with floured hands, pressing gently to fill greased pizza pan or baking sheet. form a rim by pinching the edge of the dough; prick surface with fork.
• bake crust in preheated 450 degrees f oven on lowest oven rack for 8 minutes. reduce oven to 375 degrees f. remove pizza from oven.
• top pizza crust with sausage, hash browns and onions. beat eggs, ground mustard, pepper and salt together in a bowl. pour over toppings. sprinkle with cheese. bake for 16 to 20 minutes until eggs are set and crust is browned.

Nancy's Chocolate Fudge Pie

Ingredients

• Servings: 1
• 1 cup white sugar
• 1/2 cup unsweetened cocoa powder
• 2 cups milk
• 6 tablespoons all-purpose flour
• 1 pinch salt
• 2 egg yolks
• 1/2 tablespoon butter flavored extract
• 1 teaspoon vanilla extract
• 1 tablespoon margarine
• 1 (9 inch) pie shell, baked

Recipe

• mix in a medium saucepan and cook until thick the white sugar, cocoa, milk, flour, dash, salt, egg yolks, and butter flavoring. add in the vanilla and margarine and remove from heat. let cool.
• put into baked pie crust and top with your favorite meringue recipe. cool in refrigerator.

million dollar mussels

Ingredients

• Servings: 4
• 3 cups dry
• 3 cloves garlic, crushed
• 1 cube chicken bouillon
• 6 tablespoons butter
• 1 tablespoon italian seasoning
• 3 slices fresh lemon
• 3 quarts fresh mussels, scrubbed and debearded

Recipe

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


• place the dry , garlic, bouillon, butter, italian seasoning, and lemon into a large pot. bring to a simmer over medium heat. add the mussels, cover, and simmer until the mussels have opened, about 5 minutes. discard any unopened mussels.

pumpkin chiffon pie i

Ingredients

• Servings: 1
• 3 egg yolks
• 1/2 cup white sugar
• 1 1/4 cups canned pumpkin
• 1/2 cup milk
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 (.25 ounce) package unflavored gelatin
• 1/4 cup cold water
• 3 egg whites, stiffly beaten
• 1/2 cup white sugar
• 1 (9 inch) pie crust, baked

Recipe

• beat egg yolks. add 1/2 cup sugar, then pumpkin, milk, salt and spices. cook in double boiler until thick.
• soften gelatin in cold water, then stir into hot mixture.
• beat whites to soft peaks, and gradually pour in 1/2 cup sugar. continue whipping to medium-stiff peaks. fold into the pumpkin mixture. pour into cooled pie shell and chill. enjoy!

Caramel Pie I

Ingredients

• Servings: 1
• 3 tablespoons butter
• 4 tablespoons sifted all-purpose flour
• 1 cup white sugar
• 1 egg
• 1 cup milk
• 1 teaspoon vanilla extract
• 1 (9 inch) pie crust, baked

Recipe

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


• cream together butter or margarine, flour, and sugar.
• slightly beat egg, and add it plus milk to creamed mixture.
• cook over medium heat, stirring constantly until thickened. cool, and add vanilla.
• pour into baked pie crust. refrigerate. serve with whipped cream.

Herb Bread

Ingredients

• Servings: 1
• 1/4 cup warm water (110 degrees f/45 degrees c)
• 2 tablespoons margarine
• 3/4 cup milk
• 1 egg
• 1 teaspoon dried parsley
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground nutmeg
• 1 teaspoon rubbed sage
• 2 teaspoons celery seed
• 3 cups bread flour
• 2 tablespoons white sugar
• 1 teaspoon active dry yeast

Recipe

• place ingredients into the pan of the bread machine in the order suggested by the manufacturer. select start.

marshmallow chocolate chip pie

Ingredients

• Servings: 1
• 16 graham crackers, crushed
• 1/3 cup butter
• 30 large marshmallows
• 1 cup heavy whipping cream
• 1/4 cup hot milk
• 1/2 (1 ounce) square semisweet chocolate, grated

Recipe

Preparation Time: 30 mins Ready Time: 13 hrs 50 mins


• mix crushed graham crackers with butter or margarine. reserve 2 tablespoons of this mixture for the top of the pie. press remaining mixture in pie pan.
• cook milk and marshmallows in a double boiler until marshmallows are melted.
• cool marshmallow mixture. fold in whipped cream, and add grated chocolate.
• pour chocolate marshmallow mixture into graham cracker pie shell, and put reserved crumbs on top. refrigerate several hours or overnight.

Seven Layer Dip

Ingredients

• Servings: 1
• 1/2 cup sour cream
• 1 (1.25 ounce) package taco seasoning mix
• 1 (9 ounce) can bean dip
• 1 large avocado
• 2 tablespoons lemon juice
• 1/2 teaspoon garlic salt
• 1/2 cup sliced black olives
• 2 large tomatoes, chopped
• 1 (8 ounce) can jalapeno processed cheese spread
• 1/2 cup green onions
• 1 (14.5 ounce) package corn tortilla chips

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• in a small mixing bowl combine the sour cream and taco mix; mix well.
• spread bean dip into the bottom of a 9x13 inch clear glass dish. layer avocado on top of the bean dip. sprinkle the lemon juice and garlic salt over the mixture. spread the sour cream mixture over the avocados. layer the olives over the sour cream, the tomatoes over the olives; spread the cheese dip and onions over the entire mixture. serve with tortilla chips for dipping.

easy lentil feta wraps

Ingredients

• Servings: 6
• 6 (8 inch) whole wheat tortillas
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 2 shallots, finely chopped
• 1/2 pound fresh mushrooms, sliced
• 1/4 cup dry white
• 1 (15 ounce) can brown lentils
• 1 (4 ounce) package feta cheese, crumbled
• 1/4 cup chopped kalamata olives
• 1/2 cup chopped tomatoes

Recipe

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


• preheat oven to 250 degrees f (120 degrees c). wrap the tortillas in aluminum foil, and warm in the oven about 10 minutes, until soft.
• heat the olive oil in a saucepan over medium heat, and saute the garlic, shallots, and mushrooms 5 minutes, until lightly browned. pour in the , and scrape up any browned bits from the bottom of the saucepan. mix in the lentils, and cook 2 minutes, just until heated through.
• fill each tortilla with a portion of the lentil mixture, and fold or roll. top with feta cheese, olives, and tomatoes.

chocolate chip meringue cookies

Ingredients

• Servings: 5
• 2 egg whites, room temperature
• 1/8 teaspoon salt
• 1/8 teaspoon cream of tartar
• 3/4 cup white sugar
• 1/2 teaspoon vanilla extract
• 3 tablespoons crushed candy canes
• 1 cup semisweet chocolate chips
• 1 cup chopped walnuts

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• preheat the oven to 250 degrees f (120 degrees c). line cookie sheets with parchment paper.
• beat egg whites in a clean glass or metal bowl until foamy. add salt and cream of tartar, and continue beating until soft peaks form. gradually add sugar while continuing to beat to stiff peaks. when the meringue is stiff remove from the mixer. stir in vanilla and fold in candy canes, chocolate chips and walnuts. drop by heaping teaspoonfuls the prepared baking sheets. if you can't bake all of the cookies at once, store the extra in the refrigerator until the other ones are done.
• bake for 40 minutes in the preheated oven, or until dry enough to easily peel off of the cookie sheet. cool cookies then store in an airtight tin.

pain perdu ii

Ingredients

• Servings: 12
• 5 eggs
• 1/2 cup white sugar
• 1/2 cup milk
• 2 tablespoons orange liqueur
• 1 teaspoon orange zest
• 12 slices white bread

Recipe

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


• in a large bowl, combine eggs, sugar, milk, and orange zest. beat until thick and foamy. pour mixture into a shallow pan. soak bread slices in the mixture for 1 to 2 minutes on each side until they are thoroughly soaked through.
• heat a griddle or frying pan over medium heat. lightly spray griddle with cooking spray. cook the bread slices 1 to 2 minutes on each side, until golden brown. serve hot.

date and nut bread

Ingredients

• Servings: 1
• 1 cup water
• 1 1/2 tablespoons vegetable oil
• 2 tablespoons honey
• 1/2 teaspoon salt
• 3/4 cup rolled oats
• 3/4 cup whole wheat flour
• 1 1/2 cups bread flour
• 1 1/2 teaspoons active dry yeast
• 1/2 cup dates, pitted and chopped
• 1/2 cup chopped almonds

Recipe

• place ingredients into the pan of the bread machine in the order recommended by the manufacturer. select fruit bread setting, and start. the dates and nuts can be added at the very beginning for better distribution, or added after the beep.

Spicy Chili-chicken Rice

Ingredients

• Servings: 6
• 1 tablespoon butter
• 1 medium onion, chopped
• 1 fresh serrano chile pepper, seeded and finely chopped
• 3 cups cooked brown or white rice*
• 1 1/2 cups chopped cooked chicken breast
• 1 (15.25 ounce) can del monte® fiesta corn™ or del monte® southwest corn with poblano and red peppers, drained
• 2 (8 ounce) cans del monte® tomato sauce
• 2 teaspoons chili powder**
• 1/4 teaspoon cayenne pepper
• 1/2 cup shredded monterey jack or cheddar cheese
• 6 cups shredded iceberg lettuce
• 1 medium green bell pepper, chopped
• 1 fresh avocado, halved, seeded, peeled and chopped
• 2/3 cup bite-sized strips jicama
• lime wedges

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr 10 mins


• preheat oven to 350 degrees f. melt butter over medium heat in a large skillet. add onion and serrano pepper. cook and stir for 4 to 5 minutes or until tender.
• combine the cooked onion and serrano, the rice, chicken, canned corn, canned tomato sauce, chili powder and cayenne pepper in a large bowl.
• transfer to a greased 2-quart casserole. bake, covered, for 40 minutes. sprinkle with cheese. bake for 5 more minutes or until cheese is melted. let stand for 10 minutes before serving.
• serve rice mixture over lettuce with bell pepper, avocado, jicama and lime wedges.

Maple Twists

Ingredients

• Servings: 16
• 3 ounces cream cheese, softened
• 1/4 cup confectioners' sugar
• 2 tablespoons margarine, softened
• 1 cup packed brown sugar
• 1/2 cup chopped walnuts
• 1/3 cup maple flavored syrup
• 2 cups baking mix
• 1/4 cup milk
• 2 tablespoons white sugar
• 1 egg

Recipe

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


• preheat oven to 425 degrees f (220 c).
• mix cream cheese, confectioner's sugar, and margarine or butter. reserve.
• mix brown sugar, nuts, and syrup in ungreased 13x9x2 inch pan. spread evenly.
• mix baking mix, milk, white sugar, and egg until dough forms. beat vigorously 20 strokes. gently smooth dough into a ball on a cloth-covered board dusted with baking mix. knead 8 times.
• roll the dough out into a 16x9 inch rectangle. spread with the cream cheese mixture. carefully fold the dough lengthwise into thirds. press edges to seal securely. cut into 16 1-inch strips. gently twist ends of strips in opposite directions. arrange on the brown sugar mixture.
• bake at 425 degrees f (220 c) until brown, about 15 minutes. invert on a heatproof serving plate. refrigerate any remaining rolls.

amish sourdough pancakes

Ingredients

• Servings: 16
• 2 cups buttermilk pancake mix
• 1 1/2 cups water
• 1 cup amish friendship bread starter

Recipe

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


• place the pancake mix in a large bowl. add the water and amish friendship bread starter and stir until well combined.
• heat a lightly oiled griddle or frying pan over medium high heat. pour or scoop the batter the griddle, using approximately 1/4 cup for each pancake. brown on both sides and serve hot.

Edamame Succotash

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 1 medium yellow or red bell pepper, chopped
• 2 cloves garlic, minced
• 1 (14.5 ounce) can del monte® diced tomatoes, undrained
• 1 (15.25 ounce) can del monte® southwest corn with poblano and red peppers, drained
• 2 cups frozen edamame, thawed
• 1 teaspoon dried thyme
• salt and black pepper
• bottled hot pepper sauce

Recipe

Preparation Time: 5 mins Cook Time: 9 mins Ready Time: 14 mins


• heat oil over medium heat in a large skillet. cook onion, bell pepper and garlic in hot oil for 4 to 5 minutes or until tender. stir in undrained canned diced tomatoes, canned corn, edamame and thyme.
• bring to boiling; reduce heat. simmer, uncovered, for 5 minutes or until heated through. season to taste with salt, black pepper and a few dashes bottled hot pepper sauce. serve with additional bottled hot pepper sauce.

olive bread

Ingredients

• Servings: 2
• 2 1/2 cups warm water (110 degrees f/45 degrees c)
• 2 tablespoons active dry yeast
• 1 teaspoon molasses
• 2 tablespoons olive oil
• 1 tablespoon salt
• 7 1/2 cups bread flour
• 1 cup kalamata olives, pitted and chopped
• 2 tablespoons chopped fresh rosemary
• 1 tablespoon sesame seeds (optional)

Recipe

Preparation Time: 20 mins Cook Time: 45 mins Ready Time: 3 hrs 20 mins


• place water, yeast, and molasses in a mixing bowl; stir to mix. let stand for a few minutes until mixture is creamy and foamy.
• add olive oil and salt; mix. add flour, about a cup at a time, until dough is too stiff to stir. add olives and fresh herbs.
• turn dough out a lightly floured board. knead, adding flour as needed to keep from being sticky, until smooth and elastic. place in well oiled bowl, and turn to coat the dough surface with oil. allow to rise until doubled in bulk, about an hour or so.
• punch the dough down, split into two pieces, and form into two round loaves. place on greased baking sheet . spray with cold water and sprinkle with sesame seeds if desired. let loaves rise for 25 to 30 minutes.
• bake at 400 degrees f (205 degrees c) for about 45 minutes, or until they are brown and sound hollow when tapped on the bottom.

Old Fashioned Scalloped Tomatoes

Ingredients

• Servings: 6
• 1 (28 ounce) can diced tomatoes, drained
• 1 cup crushed saltine crackers
• salt and pepper to taste
• 1/4 cup grated parmesan cheese
• 1/4 cup butter
• 1 teaspoon dried parsley

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). lightly grease a small baking dish.
• in a medium bowl, mix diced tomatoes and crackers. season with salt and pepper, and transfer to the prepared baking dish. sprinkle with parmesan cheese, and dot with butter. season with parsley.
• bake uncovered in the preheated oven 20 minutes, or until lightly browned.

easy lentil feta wraps

Ingredients

• Servings: 6
• 6 (8 inch) whole wheat tortillas
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 2 shallots, finely chopped
• 1/2 pound fresh mushrooms, sliced
• 1/4 cup dry white
• 1 (15 ounce) can brown lentils
• 1 (4 ounce) package feta cheese, crumbled
• 1/4 cup chopped kalamata olives
• 1/2 cup chopped tomatoes

Recipe

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


• preheat oven to 250 degrees f (120 degrees c). wrap the tortillas in aluminum foil, and warm in the oven about 10 minutes, until soft.
• heat the olive oil in a saucepan over medium heat, and saute the garlic, shallots, and mushrooms 5 minutes, until lightly browned. pour in the , and scrape up any browned bits from the bottom of the saucepan. mix in the lentils, and cook 2 minutes, just until heated through.
• fill each tortilla with a portion of the lentil mixture, and fold or roll. top with feta cheese, olives, and tomatoes.

Battenburg Cake

Ingredients

• Servings: 2
• 1 cup butter, softened
• 1 cup white sugar
• 3 eggs
• 1/4 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/8 teaspoon salt
• 2 drops red food coloring
• 1 cup apricot preserves
• 2 cups ground almonds
• 3 cups confectioners' sugar
• 1 egg, room temperature
• 1 1/2 teaspoons lemon juice
• 1/4 teaspoon almond extract

Recipe

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


• cream butter and 1 cup sugar together. beat in 3 eggs, one at a time. mix in vanilla. stir in flour, baking powder and salt gently. add milk if needed.
• divide batter into 2 equal parts. add food coloring to 1 part to make a deep pink color. grease two 7 inch square pans. spread batters into pans.
• bake at 350 degrees f (175 degrees c) until an inserted wooden pick comes out clean, about 25 to 30 minutes. let stand in pans 5 minutes. turn out on racks to cool.
• trim edges from both cakes. cut each cake lengthwise into 4 strips as wide as the cake is thick. trim to make strips match. heat jam slightly. spread on sides to glue 2 pink and 2 white strips together checkerboard fashion. spread all 4 sides of completed cake with jam. repeat with remaining pink and white stripes. makes two cakes.
• to make almond paste: mix almonds, confectioners' sugar, egg, lemon juice, and almond extract together. knead until smooth, adding a bit of lemon juice or water if too dry to roll. add only 1/2 teaspoon at a time. it will be stiff. divide into 2 equal parts.
• roll 1/2 of paste 1/8 inch or so thick on a surface lightly dusted with confectioners' sugar. cut to fit length of cake, and long enough to cover 4 sides leaving ends uncovered. lay cake on one end of paste. wrap to completely enclose all 4 sides of cake pinching paste to seal. roll in granulated sugar. place with seal underneath on serving plate, or store in plastic bag. repeat for second cake. chill. slice thinly to serve.

Sour Cream Chocolate Cake

Ingredients

• Servings: 1
• 2 eggs
• 1 1/2 cups sour cream
• 2 tablespoons shortening
• 1 1/4 cups white sugar
• 2 cups all-purpose flour
• 4 tablespoons unsweetened cocoa powder
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 2 teaspoons baking soda
• 1/4 cup hot water
• 2 cups white sugar
• 1/4 cup light corn syrup
• 1/2 cup milk
• 1/2 cup shortening
• 2 (1 ounce) squares unsweetened chocolate
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract

Recipe

• beat the eggs in a large mixing bowl. melt the 2 tablespoons shortening, and add it and the sour cream to the eggs.
• in another bowl, sift together 1 1/4 cups sugar, flour, cocoa and 1/4 teaspoon salt. add these dry ingredients to the egg mixture. stir the batter until smooth. add in the vanilla and stir. lastly, add the soda dissolved in hot water. stir.
• pour batter into a greased and floured 9 x 13 inch pan. bake at 350 degrees f (175 degrees c) for 35 minutes, or until done. cool.
• to make the frosting: combine 2 cups sugar, corn syrup, milk, 1/2 cup shortening, unsweetened chocolate, and 1/4 teaspoon salt in a small saucepan. stir over low heat until chocolate melts. bring to a full rolling boil and boil for one minute, stirring constantly. remove the pan from the heat. add 1 teaspoon vanilla, and beat the frosting mixture until it has a smooth spreading consistency.
• frost the cake when it has completely cooled.

Peanut Butter Bread Ii

Ingredients

• Servings: 1
• 2 1/4 cups whole wheat flour
• 1/3 cup white sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup peanut butter
• 1 tablespoon vegetable oil
• 1 egg, beaten
• 1 cup skim milk

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• preheat oven to 350 degrees f (175 degrees c). grease a 9x5 inch loaf pan.
• in a large mixing bowl, sift together flour, sugar, baking powder and salt. use a fork to blend in peanut butter and oil. add egg and milk; mix well. pour batter into the prepared pan.
• bake at 350 degrees f (175 degrees c) for 50 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

Coconut Muffins

Ingredients

• Servings: 12
• 2 eggs, separated
• 2 tablespoons margarine, softened
• 2 tablespoons honey
• 1/4 teaspoon almond extract
• 1/3 cup boiling water
• 3/4 cup unsweetened flaked coconut
• 3/4 cup all-purpose flour

Recipe

• in a large bowl beat egg yolks. add the butter, honey, almond extract, boiling water, coconut, and flour. stir until just blended.
• in a separate bowl, beat egg whites until stiff with an electric mixer. fold egg whites into muffin batter. pour batter two-thirds of the way full into greased muffin tin.
• bake in a preheated 350 degree f (175 degrees c) oven for 20 to 25 minutes.

Mom's Date Pudding Cake

Ingredients

• Servings: 1
• 1 cup white sugar
• 1 1/2 cups all-purpose flour
• 1/2 cup milk
• 1/2 teaspoon salt
• 1 cup pitted dates
• 1/2 cup chopped walnuts
• 1 teaspoon vanilla extract
• 1 1/2 teaspoons baking powder
• 2 cups packed brown sugar
• 2 cups water
• 5 tablespoons butter

Recipe

• preheat oven to 375 degrees f (190 degrees c). grease one 9x13 inch baking pan.
• combine the sugar, flour, milk, salt, dates, nut, vanilla and baking powder and mix well. pour batter into the prepared pan.
• in a saucepan over medium heat combine the brown sugar, water and butter or margarine and bring to boil. pour brown sugar mixture over batter.
• bake at 375 degrees f (190 degrees c) for 30 to 35 minute or until the cake tests done. serve warm with whipped cream.

ekmek turkish bread

Ingredients

• Servings: 2
• 1 1/2 cups bread flour, divided
• 3/4 cup water, divided
• 5 teaspoons active dry yeast
• 1 teaspoon white sugar
• 2 cups warm water (110 degrees f/45 degrees c)
• 6 cups bread flour
• 2 teaspoons salt

Recipe

Cook Time: 40 mins Ready Time: 4 hrs


• to make the starter: place 1/2 cup flour and 1/4 cup water in a coverable bowl; stir well. cover and let sit at room temperature overnight. the next day, add 1/2 cup flour and 1/4 cup water to the bowl. cover and let sit at room temperature overnight. on the third day, add 1/2 cup flour and 1/4 cup water to the bowl. cover and let sit at room temperature overnight.
• to make the dough: in a large bowl, dissolve the yeast and sugar in the warm water. let stand until creamy, about 10 minutes.
• break the starter into small pieces and add it to the yeast mixture. stir in 4 cups of flour and the salt. stir in the remaining flour, 1/2 cup at a time, beating well after each addition. when the dough has pulled together, turn it out a lightly floured surface and knead until smooth and elastic, about 8 minutes. sprinkle a little flour over the dough and then cover it with a dry cloth. let it raise until double in size.
• put the dough back a lightly floured work surface and punch out the air. divide the dough in half and knead each piece for 2 to 3 minutes. shape each piece into a tight oval loaf. sprinkle two sheet pans with corn meal. roll and stretch two loaf until they are 15x12 inch ovals. dust the tops of the loaves with flour. cover with a dry cloth and let raise in a warm place until doubled in size. meanwhile, preheat oven to 425 degrees f (220 degrees c).
• bake in preheated oven for 30 to 40 minutes. mist with water 3 times in the first 15 minutes. loaves are done when their bottoms sound hollow when tapped. let cool on wire racks before serving.

Almond Filling

Ingredients

• Servings: 1
• 1/4 cup white sugar
• 5 teaspoons cornstarch
• 1/4 teaspoon salt
• 1 cup milk
• 2 eggs
• 2 tablespoons amaretto liqueur

Recipe

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


• combine sugar, cornstarch, and salt in saucepan. in a separate bowl beat eggs and mix together with milk. stir into dry mixture. cook over medium heat, stirring constantly, until thick and bubbling. cook for 2 minutes more. remove from heat, add almond liqueur and stir well. cover surface of filling with plastic wrap to prevent film from forming and chill completely before using.

Raw Apple Pound Cake

Ingredients

• Servings: 1
• 1 1/2 cups vegetable oil
• 2 cups white sugar
• 3 eggs
• 3 cups self-rising flour
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 3 cups apples - peeled, cored and diced
• 1 1/2 cups chopped pecans

Recipe

• preheat oven to 350 degrees f (175 degrees c). grease and flour a bundt pan.
• cream together oil, sugar, and eggs. blend in flour, cinnamon, and vanilla. stir in chopped apples and nuts. pour batter into prepared pan.
• bake for 1 hour, or until done. cool.

Pear Cake

Ingredients

• Servings: 1
• 4 eggs
• 1 1/2 cups packed brown sugar
• 3/4 cup butter, melted
• 2 teaspoons vanilla extract
• 1 1/2 cups all-purpose flour
• 1 1/2 cups whole wheat flour
• 1 cup rolled oats
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon salt
• 1 1/2 cups coarsely grated unpeeled pears

Recipe

• stir together the flours, oats, baking powder, baking soda, cinnamon, and salt.
• in a large bowl, beat the eggs. gradually beat in the brown sugar until the mixture is thick. beat in the melted butter or margarine and the vanilla. beat flour mixture into the liquid mixture, and then stir in the grated pears. turn the batter into a greased and floured tube pan.
• bake at 325 degrees f (165 degrees c) for 70 minutes, or until it tests done with a toothpick. transfer cake to a rack to cool.

Seven Layer Dip

Ingredients

• Servings: 1
• 1/2 cup sour cream
• 1 (1.25 ounce) package taco seasoning mix
• 1 (9 ounce) can bean dip
• 1 large avocado
• 2 tablespoons lemon juice
• 1/2 teaspoon garlic salt
• 1/2 cup sliced black olives
• 2 large tomatoes, chopped
• 1 (8 ounce) can jalapeno processed cheese spread
• 1/2 cup green onions
• 1 (14.5 ounce) package corn tortilla chips

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• in a small mixing bowl combine the sour cream and taco mix; mix well.
• spread bean dip into the bottom of a 9x13 inch clear glass dish. layer avocado on top of the bean dip. sprinkle the lemon juice and garlic salt over the mixture. spread the sour cream mixture over the avocados. layer the olives over the sour cream, the tomatoes over the olives; spread the cheese dip and onions over the entire mixture. serve with tortilla chips for dipping.

Favorite Chocolate Cake

Ingredients

• Servings: 2
• 2 cups cake flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup water
• 3 (1 ounce) squares unsweetened chocolate
• 1/2 cup butter
• 1 1/2 cups white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2/3 cup sour cream

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c). grease two 9 inch round cake pans.
• sift the flour with the baking soda and salt three times.
• boil the water and add it to the chocolate, and stir until melted.
• cream together the butter or margarine and the sugar. add the eggs and mix well. stir in the vanilla.
• blend in the chocolate mixture to the creamed mixture. add the flour alternately with the sour cream, beating well after each addition. pour batter into two 9 inch round cake pans.
• bake at 350 degrees f (175 degrees c) for 30 minutes or until cakes tests done.

Jk's Sausage Casserole

Ingredients

• Servings: 6
• 1 pound fresh, ground lamb sausage
• 1 onion, thinly sliced
• 1 1/2 cups cheddar cheese, shredded
• 4 slices bread
• 6 eggs
• 2 cups milk

Recipe

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


• preheat oven to 375 degrees f (190 degrees c).
• in a skillet, brown the sausage, drain and place in a square casserole dish. cover top of sausage with onion slices. cover top of onion with cheese. place 4 slices of bread on top of the cheese. bread should fit exactly to cover top of the dish.
• mix eggs and milk in a bowl and slowly pour over top of bread, mixture should fill dish almost to the top.
• bake in a preheated oven for 45 minutes.

Cherry Cake

Ingredients

• Servings: 1
• 1/3 cup shortening
• 2/3 cup white sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1/2 cup milk
• 1 1/4 cups all-purpose flour
• 1 1/4 teaspoons baking powder
• 1/2 teaspoon salt
• 1 1/2 cups sour cherries - drained, juice reserved
• 1/2 cup chopped walnuts
• 1/2 cup white sugar
• 2 tablespoons cornstarch
• 1 pinch salt
• 1 cup water
• 1/4 teaspoon almond extract
• 2 drops red food coloring

Recipe

Preparation Time: 15 mins Cook Time: 50 mins Ready Time: 1 hr 5 mins


• preheat oven to 350 degrees f (175 degrees c). grease and flour a 9 inch square pan. sift together the flour, baking powder and salt. set aside.
• in a large bowl, cream together the shortening and 2/3 cup sugar until light and fluffy. beat in the egg, then stir in the vanilla. beat in the flour mixture alternately with the milk. stir in cherries and chopped nuts. pour batter into prepared pan.
• bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. allow to cool. serve with cherry sauce.
• to make cherry sauce: in a saucepan, combine 1/2 cup sugar, cornstarch and salt. blend in 3/4 cup reserved cherry juice and 1 cup water. stir in almond flavoring and red food coloring. cook over medium heat, stirring frequently, until mixture thickens.

Peanut Butter Cake I

Ingredients

• Servings: 1
• 1/2 cup peanut butter
• 1/2 cup butter
• 1 cup packed brown sugar
• 1/2 cup white sugar
• 2 eggs
• 3/4 teaspoon vanilla extract
• 2 1/2 cups sifted all-purpose flour
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 1/8 cup butter
• 3 cups confectioners' sugar
• 4 1/2 tablespoons evaporated milk
• 1 1/2 teaspoons vanilla extract

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). grease and flour a 9x13 inch cake pan.
• cream together 1/2 cup butter and 1/2 cup peanut butter. stir in white and brown sugars and beat well, then add the beaten eggs and 3/4 teaspoon of vanilla. sift together flour, baking powder and salt. add the flour mixture into the batter alternately with the milk.
• pour batter into the prepared pan and bake for 35 minutes. frost when cool.
• to make frosting: blend together 1/8 cup butter or margarine, 3 cups confectioners' sugar, 4 1/2 tablespoons evaporated milk and 1 1/2 teaspoons vanilla extract, stirring slowly until mixture holds its shape. then beat until very smooth. if necessary, gradually add tiny amounts of evaporated milk to bring to spreading consistency.

maple roast turkey and gravy

Ingredients

• Servings: 20
• 2 cups apple
• 1/3 cup real maple syrup
• 2 tablespoons chopped fresh thyme
• 2 tablespoons chopped fresh marjoram
• 2 1/2 teaspoons grated lemon zest
• 3/4 cup butter
• salt and ground black pepper to taste
• 14 pounds whole turkey, neck and giblets reserved
• 2 cups chopped onion
• 1 cup chopped celery
• 1 cup coarsely chopped carrots
• 2 cups chicken stock
• 3 tablespoons all-purpose flour
• 1 teaspoon chopped fresh thyme
• 1 bay leaf
• 2 tablespoons apple (optional)

Recipe

Preparation Time: 30 mins Cook Time: 4 hrs

Ready Time: 4 hrs 30 mins


• boil apple and maple syrup in a heavy saucepan over medium-high heat until reduced to 1/2 cup (about 20 minutes). remove from heat and mix in 1/2 of the thyme and marjoram and all of the lemon zest. add the butter, and whisk until melted. add salt and ground pepper to taste. cover and refrigerate until cold (syrup can be made up to 2 days ahead).
• preheat oven to 375 degrees f (190 degrees c). place oven rack in the lowest third of oven.
• wash and dry turkey, and place in a large roasting pan. slide hand under skin of the breast to loosen. rub 1/2 cup of the maple butter mix under the breast skin. if planning on stuffing turkey, do so now. rub 1/4 cup of the maple butter mixture over the outside of the turkey. with kitchen string, tie legs of turkey together loosely.
• arrange the chopped onion, chopped celery, and chopped carrot around the turkey in the roasting pan. if desired, the neck and giblets may be added to the vegetables. sprinkle the remaining thyme and marjoram over the vegetables, and pour the chicken stock into the pan.
• roast turkey 30 minutes in the preheated oven. reduce oven temperature to 350 degrees f (175 degrees c), and cover turkey loosely with foil. continue to roast, about 3 to 4 hours unstuffed or 4 to 5 hours stuffed, until the internal temperature of the thigh reaches 180 degrees f (80 degrees c) and stuffing reaches 165 degrees f (75 degrees c). transfer turkey to a platter, and cover with foil. reserve pan mixture for gravy. allow turkey to sit about 25 minutes before removing stuffing and carving.
• to make gravy: strain pan juices into a measuring cup. spoon fat from juices. add enough chicken stock to make 3 cups. transfer liquid to a heavy saucepan and bring to a boil. in a small bowl, mix reserved maple butter mixture with flour to form a paste, and whisk into the broth. stir in thyme, bay leaf, and apple . boil until reduced and slightly thickened. season with salt and pepper to taste.

Applesauce Cornbread

Ingredients

• Servings: 9
• 1 cup all-purpose flour
• 1 cup fine cornmeal
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 cup sugar
• 3/4 cup skim milk
• 2 large eggs
• 1/4 cup unsweetened applesauce

Recipe

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


• preheat oven to 425 degrees f (220 degrees c). lightly grease an 8x8-inch baking pan.
• in a bowl, mix together flour, cornmeal, baking soda, baking powder, salt, and sugar. in a separate bowl, stir together milk, eggs, and applesauce. fold the wet mixture into the dry; mix together well. then pour the combined mixture into baking pan.
• bake in the preheated oven until puffed and brown, about 15 to 20 minutes.

Chili Seasoning Mix I

Ingredients

• Servings: 0.25
• 1 tablespoon paprika
• 2 1/2 teaspoons seasoning salt
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon ground cayenne pepper
• 1 teaspoon seasoned pepper
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• in a bowl, stir together paprika, seasoning salt, onion powder, garlic powder, cayenne, seasoned pepper, thyme and oregano. store in an airtight container.

Pop Cake

Ingredients

• Servings: 1
• 1 (18.25 ounce) package white cake mix
• 1 (16 ounce) can lemon-lime flavored carbonated beverage
• 1 cup hot water
• 1 (6 ounce) package raspberry flavored jell-o® mix
• 1 (3 ounce) package instant vanilla pudding mix
• 2 cups milk
• 1 (8 ounce) container frozen whipped topping, thawed

Recipe

Preparation Time: 20 mins Cook Time: 35 mins Ready Time: 5 hrs 5 mins


• prepare and bake cake mix according to package directions for a 9x13 inch pan. poke holes in cake while still hot with a fork.
• make gelatin with boiling water, then stir in lemon-lime soda. pour hot mixture over cake. cool cake completely, then refrigerate for at least 4 hours before frosting.
• beat together instant pudding and milk until thick, then pour over cake. frost cake with whipped topping. keep cake refrigerated until ready to serve.

mom's stuffing lamb chops

Ingredients

• Servings: 6
• 1 tablespoon olive oil
• 6 (3/4 inch) thick lamb chops
• 1/2 cup water
• 2 tablespoons butter
• 1/4 cup chopped celery
• 2 tablespoons minced onion
• 2 cups soft bread crumbs
• 1 (8 ounce) can cream-style corn
• 1 teaspoon poultry seasoning
• 1 1/4 teaspoons salt
• 1/2 teaspoon pepper

Recipe

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

Ready Time: 1 hr 50 mins


• preheat oven to 350 degrees f (175 degrees c).
• heat olive oil in a large skillet over medium high heat. brown chops, turning once, and transfer to a shallow baking dish. add water, and cover.
• bake in the preheated oven for 1 hour.
• when chops are almost done, melt butter in a medium saucepan over medium heat. cook and stir celery and onions until onions are translucent. stir in bread crumbs, corn, poultry seasoning, salt, and pepper. cook for 5 minutes, then spoon stuffing over chops and return to the oven. bake, uncovered, for 15 minutes more, or until no longer pink in the center.

Moon Cake

Ingredients

• Servings: 1
• 1/2 cup shortening
• 1 1/4 cups white sugar
• 2 eggs
• 1 cup hot water
• 1/2 cup unsweetened cocoa powder
• 1 1/2 cups sifted all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract
• 1 1/2 cups confectioners' sugar
• 1 teaspoon lemon zest
• 2 fluid ounces lemon juice

Recipe

• preheat oven to 350 degrees f (175 degrees c). grease and line with parchment paper one 9 inch round cake pan.
• cream shortening, add white sugar gradually and cream until fluffy. blend in the well beaten eggs.
• in a separate bowl, slowly add hot water to cocoa and mix until smooth, dissolving cocoa completely.
• in a third bowl, sift together the flour, salt, baking soda, and baking powder; add to creamed mixture alternately with the cocoa mixture. blend in vanilla. pour batter into one 9 inch round pan.
• bake at 350 degrees f (175 degrees c) for 30 to 35 minutes or until cake tester comes out clean. let cake cool then ice with lemon icing.
• to make icing: combine confectioner's sugar with enough lemon juice to make the icing spreadable without being runny or stiff (about 1/4 cup). stir in the grated zest. pour icing over top of cake. see the full moon.

easy cheese cake

Ingredients

• Servings: 1
• 1 1/4 cups graham cracker crumbs
• 1/4 cup white sugar
• 1/2 cup butter, melted
• 2 (1.3 ounce) envelopes whipped topping mix
• 2 (8 ounce) packages cream cheese, softened
• 2 fluid ounces cherry

Recipe

Preparation Time: 20 mins Ready Time: 3 hrs


• in a medium bowl, combine graham cracker crumbs, butter and sugar. mix well and press into the bottom of a 9 inch springform pan.
• in a large bowl, mix the whipped topping powder as directed on package and beat until thick. cut the cream cheese into small cubes and drop them into the whipped topping, one at a time, while beating. pour in the cherry and beat another 5 minutes at high speed.
• spoon the filling into the graham cracker crust and smooth the top. refrigerate 2 to 4 hours, or until set.