caramel corn iii

Ingredients

• Servings: 3
• 1 tablespoon vegetable oil
• 1 1/2 cups unpopped popcorn
• 1 cup packed brown sugar
• 1/2 cup butter
• 1/4 cup light corn syrup
• 1/2 teaspoon salt
• 1/2 tablespoon baking soda

Recipe

• in a 4 quart saucepan, add 1 tablespoon of the oil , and heat over high heat. when oil is hot, add 1/2 cup of popping corn. keep pan moving constantly. when corn stops popping, remove from heat. place popped corn in oven to keep warm. repeat until all corn has been popped.
• preheat oven to 200 degrees f (95 degrees c).
• boil sugar, butter, syrup, and salt for 5 minutes. remove from heat, add baking soda. stir well.
• pour over popped corn. spread cookie sheets and place in oven for 1 hour. stir every 15 min. remove from oven and let cool, breaking apart the popcorn as it cools. store in air tight containers.

cherry shortbread cookies

Ingredients

• Servings: 2
• 1 cup all-purpose flour
• 1/2 cup confectioners' sugar
• 1/2 cup cornstarch
• 1/2 cup chopped cherries
• 1 cup butter

Recipe

• preheat oven to 300 degrees f (150 degrees c).
• cream butter and confectioners' sugar together. add the cornstarch and flour and mix well. stir in the chopped cherries. drop teaspoonfuls of the dough a cookie sheet then press with tines of a floured fork.
• bake at 300 degrees f (150 degrees c) until lightly golden, about 10 to 15 minutes.

eric's baked chicken

Ingredients

• Servings: 8
• 2 tablespoons butter
• 1 cup finely chopped onions
• 1 cup thinly sliced fresh mushrooms
• 1/2 cup white
• 1 (24 fluid ounce) bottle ranch dressing
• 3 teaspoons garlic powder
• 1/2 teaspoon dried oregano
• 1 tablespoon seasoning
• 1 teaspoon ground cayenne pepper
• 2 tablespoons butter, melted
• 3 eggs, lightly beaten
• 1 cup crushed crackers
• 8 skinless, boneless chicken breast halves

Recipe

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

Ready Time: 1 hr 25 mins


• preheat oven to 350 degrees f (175 degrees c).
• melt 2 tablespoons butter in a skillet over medium heat, and saute the onions and mushrooms until tender. mix in the , and continue cooking about 5 minutes, until heated through.
• in a large bowl, mix the ranch dressing, garlic powder, oregano, seasoning, and cayenne pepper. stir the skillet mixture into the bowl. mix in remaining 2 tablespoons butter, eggs, and crackers.
• dip the chicken breasts in the ranch dressing mixture to coat. arrange chicken in a medium baking dish. cover with the remaining dressing mixture.
• bake 1 hour in the preheated oven, or until chicken is no longer pink and juices run clear.

heavenly chipped chocolate and hazelnut cheesecake

Ingredients

• Servings: 1
• 2 cups semisweet chocolate chips
• 1 1/2 cups vanilla wafer crumbs
• 3/4 cup toasted, ground hazelnuts
• 2 tablespoons white sugar
• 3 tablespoons butter, melted
• 3 (8 ounce) packages cream cheese, softened
• 1 cup white sugar
• 3 eggs, beaten
• 3 tablespoons hazelnut liqueur
• 13 skinned, toasted hazelnuts
• 4 tablespoons sour cream
• 1 tablespoon hazelnut liqueur

Recipe

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


• using a blender or a food processor, finely chop 1/3 cup semisweet chocolate chips. place in a small mixing bowl. add vanilla wafer crumbs, ground hazelnuts, 2 tablespoons white sugar, and melted butter or margarine. mix until well combined. press the bottom and up the sides of a 9 inch springform pan. bake in a preheated 300 degrees f (150 degrees c) oven for 15 minutes. cool.
• in a large bowl, beat the cream cheese until fluffy. gradually add 1 cup white sugar; mix well. add the eggs and 3 tablespoons liqueur. mix until well blended. coarsely chop 1 cup of the semisweet chocolate chips, and add to the cream cheese mixture. stir. pour batter into the cooled crust.
• bake at in a preheated 350 degrees f (175 degrees c) oven for 1 hour. let cake cool for 1 hour. remove outer ring from pan. then let cool completely.
• melt 2/3 cup semisweet chocolate chips over hot (not boiling) water. stir until smooth. dip 13 hazelnuts into the chocolate, covering one-half of each nut. shake off the excess chocolate. place on a waxed-paper lined plate. chill until set.
• to the remaining melted chocolate, add sour cream. mix well. stir in 1 tablespoon liqueur. spread glaze on top of the cooled cheesecake. garnish with chocolate dipped hazelnuts.

georgia spiced peaches

Ingredients

• Servings: 19
• 19 pounds firm ripe peaches
• 7 pounds white sugar
• 2 cups distilled white vinegar
• 1 quart water
• 24 whole cloves
• 3 tablespoons crushed cinnamon stick

Recipe

• peel peaches and set aside. in a large pot over medium high heat, boil sugar, vinegar and water until the syrup is moderately thick.
• add cloves, cinnamon and peaches. bring to boil stirring occasionally until the peaches can be pierced to the pit with a fork.
• fill sterilized canning jars with peaches. continue boiling syrup until heavy and add to peaches to cover.
• in a large stock pot, pour water half way to top with boiling water. using a holder, carefully lower jars into pot. leave a 2-inch space between jars. add more boiling water to cover them, about 2 inches above the tops. bring to a boil and cover, processing for 35 minutes. remove jars from pot. put jars on a wood or cloth surface, several inches apart and allow to cool. jars will be sealed.

Garlic Vegetable Saute

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 1 tablespoon butter
• 3 cloves garlic, finely minced
• 1 jalapeno pepper, seeds and ribs removed, minced
• 2 zucchini, halved lengthwise and sliced
• 1 yellow bell pepper, cut into chunks
• 1 red bell pepper, cut into chunks
• 1 shallot, sliced
• 1/4 teaspoon salt
• freshly ground black pepper to taste
• 1 pinch paprika

Recipe

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


• heat olive oil and butter in a large skillet; cook and stir garlic and jalapeno in hot skillet until softened, about 5 minutes. add zucchini, yellow bell pepper, red bell pepper, and shallot; continue to cook and stir until tender, about 5 minutes more. season with salt, pepper, and paprika.

Grilled Cheese And Bacon Potatoes

Ingredients

• Servings: 4
• 8 slices bacon
• 4 large baking potatoes, cut into wedges
• 4 (1 ounce) slices processed cheese food
• salt and pepper to taste

Recipe

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


• preheat an outdoor grill for high heat.
• place 2 slices bacon each in 4 separate pieces of aluminum foil. the foil pieces must be large enough to fully wrap a potato. place one potato in each piece of foil. top each potato with a slice of processed cheese. salt and pepper to taste.
• tightly wrap potatoes with the foil. place on the prepared grill. cook approximately 30 minutes, or to desired doneness.

Curry Chicken Salad With Grapes

Ingredients

• Servings: 12
• 1/2 cup butter
• 2 cups mayonnaise
• 1/4 cup minced garlic
• 2 tablespoons chopped fresh parsley
• 1 teaspoon curry powder
• 4 cups shredded cooked chicken
• 2 cups halved red grapes
• 1/2 cup toasted slivered almonds

Recipe

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


• heat butter in a large saucepan over low heat until melted; remove from heat and cool to room temperature.
• stir mayonnaise, garlic, parsley, and curry powder into butter until evenly incorporated. fold in chicken, grapes, and almonds. transfer mixture to a serving bowl and cover with plastic wrap. refrigerate until flavors have blended, at least 1 hour.

Cranberry Fudge

Ingredients

• Servings: 1
• 1 (12 ounce) package fresh or frozen cranberries
• 1/2 cup light corn syrup
• 2 cups semisweet chocolate chips
• 1/2 cup confectioners' sugar
• 1/4 cup evaporated milk
• 1 teaspoon vanilla extract

Recipe

• line bottom and sides of an 8x8 inch pan with plastic wrap. set aside.
• in a medium saucepan, bring cranberries and corn syrup to a boil. boil on high for 5 to 7 minutes, stirring occasionally, until the liquid is reduced to about 3 tablespoons. remove from heat.
• immediately add chocolate chips, stirring untill they are melted completely. add confectioner's sugar, evaporated milk, and vanilla extract, stirring vigorously until mixture is thick and glossy. pour into pan. cover and chill untill firm.

Teriyaki Mushrooms

Ingredients

• Servings: 6
• 1 pound fresh mushrooms, stems removed
• 20 fluid ounces teriyaki sauce
• 1/2 cup blue cheese dressing
• 1/2 cup peppercorn ranch salad dressing

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 3 hrs 25 mins


• place the mushrooms and teriyaki sauce in a large resealable plastic bag. marinate in the refrigerator for 3 to 4 hours.
• preheat an outdoor grill for high heat and lightly oil grate.
• place the marinated mushrooms on the prepared grill, and cook 10 to 15 minutes, or until lightly charred.
• mix the blue cheese dressing and peppercorn ranch dressing in a medium bowl. dip the mushrooms in the dressing mixture to serve.

Quinoa Pilaf With Mushrooms

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 1 small shallot, chopped
• 1/2 cup thinly sliced cremini mushrooms
• 1 1/2 cups quinoa, rinsed and drained
• 1/2 teaspoon fresh thyme leaves
• 1 bay leaf
• 1 1/2 teaspoons kosher salt
• freshly ground black pepper to taste
• 3 cups vegetable stock

Recipe

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


• heat a large saucepan over medium heat and swirl olive oil around the inside of the pan to coat. cook shallot in the hot oil until translucent, about 3 minutes; stir in cremini mushrooms, cooking and stirring until mushrooms are browned, 8 to 10 minutes. stir quinoa, thyme, bay leaf, kosher salt, and black pepper into mushroom mixture. cook, stirring often, until quinoa gives off a slightly toasted fragrance, about 5 minutes.
• pour vegetable stock into quinoa mixture (stock may spatter a bit); stir to combine. bring to a full boil, reduce heat to low, and cover pan; simmer until liquid is absorbed, about 15 minutes. remove from heat and fluff quinoa pilaf with a fork; cover pan and let pilaf stand 10 more minutes to steam dry.

grilled tequila portobello

Ingredients

• Servings: 2
• 1/4 cup tequila
• 1/8 cup unsalted butter, melted
• 2 tablespoons roasted garlic oil
• 1 lime, juiced
• 3 cloves garlic, minced
• 1 large portobello mushroom, cut into 3/4 inch slices

Recipe

Preparation Time: 5 mins Cook Time: 10 mins Ready Time: 45 mins


• in a small bowl, mix together tequila, melted butter, roasted garlic oil, lime juice, and minced garlic. let stand for at least 15 minutes.
• preheat grill for medium heat.
• brush grate with vegetable oil. brush mushroom slices with tequila mixture, and place on grill. cook until the mushroom slices begin to wilt, then turn and brush with more of the tequila mixture. cook for a few minutes, until mushrooms are tender. watch carefully so they do not burn.

glenn's rhubarb crumble

Ingredients

• Servings: 1
• 3 cups diced rhubarb
• 1 1/4 cups white sugar
• 2 tablespoons all-purpose flour
• 1 large egg
• 1/2 teaspoon ground cinnamon
• 1 1/2 cups all-purpose flour
• 1 cup packed light brown sugar
• 1 cup quick-cooking oats
• 1/2 teaspoon ground cinnamon
• 1 cup butter

Recipe

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


• preheat oven to 375 degrees f (190 degrees c). lightly grease a 9x13-inch baking dish.
• combine rhubarb, white sugar, 2 tablespoons flour, egg, and 1/2 teaspoon cinnamon together in a large bowl until evenly coated. spread rhubarb mixture into the prepared baking dish.
• mix 1 1/2 cup flour, brown sugar, oats, and 1/2 teaspoon cinnamon together in a separate bowl. cut in butter using a pastry cutter or two forks until topping is crumbly. sprinkle topping over rhubarb layer.
• bake in the preheated oven until hot and bubbling, about 40 minutes. serve hot or cold.

grand marnier® souffle

Ingredients

• Servings: 2
• 1 tablespoon butter, melted
• 1 tablespoon white sugar
• 5 teaspoons butter, melted
• 5 teaspoons all-purpose flour
• 1/4 cup cold milk
• 2 egg yolks
• 1 teaspoon freshly grated orange zest
• 1 tablespoon -based orange liqueur (such as grand marnier®)
• 1/8 teaspoon vanilla extract
• 2 egg whites
• 1/4 cup white sugar, divided

Recipe

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


• preheat oven to 400 degrees f (200 degrees c). brush the insides of 2 (8-ounce) ramekins with 1 tablespoon melted butter and sprinkle with 1 tablespoon sugar. place on a baking sheet lined with aluminum foil.
• melt 1 tablespoon butter and 2 teaspoons butter in a saucepan over medium-low heat; cook and stir flour in the melted butter until golden brown and fragrant, about 2 minutes. pour in milk and cook, stirring continuously, until smooth and thick, 3 to 4 minutes. remove from heat and transfer to a mixing bowl.
• stir orange zest and 1 tablespoon -based orange liqueur into butter mixture until combined. add egg yolks and 1/8 teaspoon vanilla; mix until smooth.
• whisk egg whites in a large bowl until frothy. slowly add half the 1/4 cup sugar and whisk until combined; add remaining sugar and continue to whisk until meringue is thick and holds it shape, but is not stiff.
• fold half the meringue into egg yolk mixture until combined. gently fold in second half until well mixed. transfer to the prepared ramekins, allowing 1/4-inch of space at the top.
• bake in the preheated oven until risen and browned, 16 minutes.

Gorgonzola Butter

Ingredients

• Servings: 4
• 4 ounces gorgonzola cheese
• 4 tablespoons unsalted butter

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• in a food processor, combine gorgonzola cheese and butter. process until smooth.

Garlic Herbed Chicken

Ingredients

• Servings: 4
• 6 cloves garlic, crushed
• 2 teaspoons dried tarragon
• 1/2 teaspoon salt
• 1 tablespoon freshly ground black pepper
• 1/2 cup olive oil
• 4 skinless, boneless chicken breast halves

Recipe

Preparation Time: 10 mins Cook Time: 1 hr

Ready Time: 1 hr 10 mins


• preheat an outdoor grill for high heat and lightly oil grate.
• in a small bowl, whisk together garlic, dried tarragon, salt, ground black pepper and olive oil.
• place each chicken breast half on a piece of foil large enough to cover the chicken. brush chicken with the garlic mixture.
• tightly seal chicken in the foil. cook on the prepared grill approximately 40 minutes.
• remove from grill. discard foil and juices. place unwrapped chicken on the grill. brushing frequently with remaining garlic mixture and turning often, continue cooking 5 to 10 minutes per side, or to desired doneness.

mock caviar

Ingredients

• Servings: 2.5
• 2 (6 ounce) cans chopped black olives
• 2 (4 ounce) cans diced green chiles
• 1 (14.5 ounce) can diced tomatoes
• 3 green onions, chopped
• 2 cloves garlic, chopped
• 1 tablespoon olive oil
• 2 teaspoons red vinegar
• 1 teaspoon ground black pepper
• 1 pinch seasoning salt

Recipe

Preparation Time: 5 mins Ready Time: 8 hrs 5 mins


• in a medium mixing bowl, mix together olives, green chilies, tomatoes, green onions, garlic, olive oil, vinegar, black pepper, and seasoned salt. cover, and chill overnight. serve cold or at room temperature.

west african peanut stew

Ingredients

• Servings: 4
• 2 tablespoons peanut oil
• 1 red onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons chopped fresh ginger
• 1 pound chicken, cut into chunks (optional)
• 1 tablespoon crushed red pepper, or to taste
• salt and ground black pepper to taste
• 5 cups chicken stock
• 3 small sweet potatoes, cut into chunks
• 1 (16 ounce) can chopped tomatoes, with liquid
• 1/4 pound collard greens, roughly chopped
• 1 cup chunky peanut butter

Recipe

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


• heat the peanut oil in a large pot over medium-high heat; cook and stir the onion, garlic, and ginger in the hot oil until softened, about 5 minutes. add the chicken; cook and stir until completely browned. season with the crushed red pepper, salt, and black pepper. pour the chicken stock over the mixture. stir the sweet potatoes into the liquid and bring the mixture to a boil; reduce heat to low, cover the pot partially with a lid, and cook at a simmer for 15 minutes.
• stir the tomatoes, collard greens, and peanut butter into the soup. partially cover the pot again and continue cooking, stirring occasionally, another 20 minutes.

sandy's super sugar cookies

Ingredients

• Servings: 24
• 5 1/2 cups all-purpose flour
• 1 teaspoon cream of tartar
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2 cups butter, room temperature
• 2 cups white sugar
• 1 teaspoon vanilla extract
• 2 large eggs

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). line a baking sheet with parchment paper.
• sift flour, cream of tartar, baking soda, and salt together in a large bowl.
• beat butter and white sugar together in a large bowl with an electric mixer until light and fluffy; beat in vanilla extract. add eggs one at a time, beating well after each addition. gradually add flour mixture to butter mixture on low speed until dough is just-combined.
• divide dough into 4 portions; refrigerate 3 portions. roll remaining portion out on a lightly-floured work surface to 1/4-inch thick. use cookie cutters to cut dough into desired shapes and transfer cookies to prepared baking sheet.
• bake in the preheated oven until slightly golden at the edges, 10 to 12 minutes. cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. repeat rolling, cutting, and baking process with remaining dough portions.

pecan pie bars ii

Ingredients

• Servings: 9
• 1 (18.25 ounce) package yellow cake mix
• 1/2 cup margarine, softened
• 1 egg
• 3 eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups dark corn syrup
• 1/2 cup packed brown sugar
• 1 cup chopped pecans
• 2/3 cup yellow cake mix

Recipe

• preheat oven to 350 degrees f (175 degrees c). grease a 9x13 inch pan.
• reserve 2/3 cup cake mix.
• mix together remaining cake mix, margarine, and 1 egg. pat in prepared pan.
• bake at 350 degrees f (175 degrees c) for 15-20 minutes or until golden brown.
• beat together 3 eggs, vanilla, reserved 2/3 cup cake mix, corn syrup, and brown sugar. pour on cake in pan. sprinkle pecans on top.
• bake at 350 degrees f (175 degrees c) for 30-35 minutes.

Avocado Dip I

Ingredients

• Servings: 16
• 2 avocados
• 1 cup mayonnaise
• 1 cup sour cream
• 1/2 (1 ounce) package taco seasoning mix
• 2 (16 ounce) cans refried beans
• 3 cups shredded cheddar cheese
• 1/2 cup shredded lettuce
• 1 large chopped fresh tomato
• 2 green onions, chopped
• 1/2 cup green bell pepper
• 1/4 cup sliced black olives

Recipe

Preparation Time: 30 mins Ready Time: 30 mins


• spread refried beans evenly on a medium sized serving platter. if the beans are watery, chill for 20 to 30 minutes.
• peel the avocados and remove the pits. in a food processor, blend the avocados with the mayonnaise, sour cream and taco seasoning until smooth. pour over the refried beans. top with cheddar cheese. add lettuce, tomatoes, green onions, green pepper and black olives if desired. refrigerate until serving. serve with your favorite tortilla chips.

Hasselback Biscuits

Ingredients

• Servings: 8
• 2 (10 ounce) cans refrigerated biscuit dough
• 1/2 cup shredded cheddar cheese
• 1/2 cup butter, melted
• 2 teaspoons garlic salt
• 1 tablespoon chopped fresh chives

Recipe

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


• preheat oven to 375 degrees f (190 degrees c).
• unwrap each tube of biscuit dough and lay the two 'logs' on a baking sheet in the same formation they were in the can. gently separate biscuits, keeping them still attached on the bottom, just enough to sprinkle cheddar cheese between each biscuit.
• stir melted butter and garlic salt together in a small bowl; drizzle evenly over each biscuit 'log'. sprinkle with chives.
• bake in the preheated oven until biscuit tops are golden and cheese is melted, 12 to 15 minutes.

Peach Salsa

Ingredients

• Servings: 1
• 20 tomatoes, chopped
• 6 onions, finely chopped
• 5 fresh peaches - peeled, pitted and chopped
• 5 pears - peeled, cored and chopped
• 1 green bell pepper, finely chopped
• 1 red bell pepper, finely chopped
• 4 cups white sugar
• 1 cup distilled white vinegar
• 2 tablespoons salt
• 4 tablespoons pickling spice, wrapped in cheesecloth

Recipe

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

Ready Time: 2 hrs


• in a large saucepan, bring to a boil the tomatoes, onions, peaches, pears, green bell pepper, red bell pepper, sugar, vinegar and salt. reduce heat. place the pickling spice into the mixture. stirring frequently, simmer 1 1/2 hours, or until volume is reduced by half.
• discard spice bag. transfer the mixture to sterile containers. store in the refrigerator until use.

Hot Raspberry Spread

Ingredients

• Servings: 4
• 1 (8 ounce) jar raspberry preserves
• 1 (16 ounce) jar picante sauce
• 1 (8 ounce) package cream cheese, softened

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• in a medium bowl, mix together raspberry preserves and picante sauce.
• place cream cheese on a medium serving dish. cover with raspberry preserves and picante sauce mixture.

Slow Cooker Western Omelet

Ingredients

• Servings: 12
• 1 (2 pound) package frozen shredded hash brown potatoes
• 1 pound diced cooked ham
• 1 onion, diced
• 1 green bell pepper, seeded and diced
• 1 1/2 cups shredded cheddar cheese
• 12 eggs
• 1 cup milk
• salt and pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 12 hrs

Ready Time: 12 hrs 20 mins


• lightly grease a 4 quart or larger slow cooker. place 1/3 of the hash brown potatoes in a layer on the bottom. layer 1/3 of the ham, onion, green pepper, and cheddar cheese. repeat layers two more times. in a large bowl, whisk together eggs and milk, and season with salt and pepper. pour over the contents of the slow cooker.
• cover, and cook on low for 10 to 12 hours.

Cinnamon Apple Healthy Smoothie

Ingredients

• Servings: 2
• 1 cup apple juice
• 1 pear, cored and sliced
• 1 apple, cored and sliced
• 1 cup fresh spinach
• 1 teaspoon ground cinnamon
• 1/2 cup ice

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• pour apple juice into a blender; top with pear, apple, spinach, cinnamon, and ice in that order. cover and blend until smooth.

Grandma's Chopped Liver

Ingredients

• Servings: 12
• 2 pounds chicken livers, rinsed and trimmed
• 2 eggs
• 3 onions
• 1 quart water
• 2 cubes chicken bouillon
• 2 tablespoons vegetable oil
• salt and pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• place the liver, whole eggs and one onion into a large saucepan with the water. bring to a boil and stir in the chicken bouillon cubes. simmer for one hour, then allow to cool.
• meanwhile, heat the oil in a large skillet over medium heat. chop one onion and fry in the oil until tender. chop the third onion and set aside. when the liver has cooled, grind together the liver, hard-cooked eggs and the three onions. season with salt and pepper. chill before serving.

strawberry cream pie to die for

Ingredients

• Servings: 1
• 1 quart strawberries, sliced
• 1 (13.5 ounce) package strawberry glaze
• 1 (4 ounce) package cream cheese, softened
• 1/2 cup confectioners' sugar
• 1/4 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 1 cup heavy whipping cream
• 1 (9 inch) baked pie crust

Recipe

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


• stir strawberries with glaze in a bowl and place in refrigerator to chill. stir cream cheese, confectioners' sugar, cinnamon, and vanilla extract together in a bowl.
• beat cream in a separate bowl with an electric mixer just until it begins to thicken; add cream cheese mixture and continue beating until thick. pour cream mixture into baked pie crust; top with strawberry mixture. chill at least 1 hour before serving.

Avocado Dip I

Ingredients

• Servings: 16
• 2 avocados
• 1 cup mayonnaise
• 1 cup sour cream
• 1/2 (1 ounce) package taco seasoning mix
• 2 (16 ounce) cans refried beans
• 3 cups shredded cheddar cheese
• 1/2 cup shredded lettuce
• 1 large chopped fresh tomato
• 2 green onions, chopped
• 1/2 cup green bell pepper
• 1/4 cup sliced black olives

Recipe

Preparation Time: 30 mins Ready Time: 30 mins


• spread refried beans evenly on a medium sized serving platter. if the beans are watery, chill for 20 to 30 minutes.
• peel the avocados and remove the pits. in a food processor, blend the avocados with the mayonnaise, sour cream and taco seasoning until smooth. pour over the refried beans. top with cheddar cheese. add lettuce, tomatoes, green onions, green pepper and black olives if desired. refrigerate until serving. serve with your favorite tortilla chips.

boiled custard i

Ingredients

• Servings: 2
• 2 cups milk
• 1/4 cup white sugar
• 2 eggs, beaten
• 1 tablespoon cornstarch
• 2 tablespoons water
• 1 teaspoon vanilla extract

Recipe

• fill the lower pan of a double boiler 1/3 full of water, and bring to a low boil. pour milk into upper pot, and place over boiling water. heat until small form around the edges of the milk. stir in sugar, and continue stirring until it dissolves.
• in a small bowl, beat the eggs until light yellow. remove about 1/2 cup hot milk, and gradually stir it into the eggs. slowly mix the egg mixture into the milk in the pan.
• mix together cornstarch and water; slowly stir into custard. bring custard to a boil, and remove from heat. stir in vanilla. serve warm or chilled.

Hot Raspberry Spread

Ingredients

• Servings: 4
• 1 (8 ounce) jar raspberry preserves
• 1 (16 ounce) jar picante sauce
• 1 (8 ounce) package cream cheese, softened

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• in a medium bowl, mix together raspberry preserves and picante sauce.
• place cream cheese on a medium serving dish. cover with raspberry preserves and picante sauce mixture.