Aunt Mary's Chocolate Cake recipe.

Ingredients
1/2 cup margarine
1 cup water
2 (1 ounce) squares unsweetened chocolate
2 cups all-purpose flour
2 cups white sugar
1/2 teaspoon salt
1 1/2 teaspoons baking soda
1/2 cup sour milk

Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan. In a microwave-safe bowl, microwave chocolate, margarine and water until melted. Stir occasionally until chocolate is smooth. Allow to cool to room temperature.
In a large bowl, mix together flour, sugar, salt and soda. Pour in milk and eggs. Mix the cooled chocolate mixture into the batter. Pour into prepared pan.
Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes, or until a toothpick inserted into the cake comes out clean. Frost with Best Buttercream Frosting.

All-Bran Blueberry Peach Crumble recipe.

Ingredients
1 cup All-Bran Buds* cereal singles
1/3 cup all-purpose flour
1/2 cup packed brown sugar
3 tablespoons margarine, melted
1 tablespoon cornstarch
1 teaspoon grated lemon rind
1/2 teaspoon ground cinnamon
1 (10.5 ounce) package frozen blueberries
1 (28 ounce) can sliced peaches, drained

Directions
In food processor, process cereal, flour, 50 ml (1/4 cup) of the brown sugar and margarine just until moistened and crumbly. Set aside for topping.
In small bowl, mix remaining sugar, cornstarch, lemon rind and cinnamon. Stir into berries. Spread mixture evenly in 2 L (8-cup) shallow baking dish. Top with sliced peaches. Sprinkle evenly with reserved topping.
Bake at 180 degrees C (350 degrees F) 30 minutes or until topping is browned and fruit is bubbly. Serve warm.

Anise Seed Borrachio Cookies recipe.

Ingredients
2 tablespoons anise seed
3 tablespoons rum
1 1/4 cups butter
3/4 cup white sugar
1 1/2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1 1/2 teaspoons ground cloves

Directions
Place the anise seeds in a small bowl with the rum. Set aside to marinate overnight.
In a medium bowl, cream together the butter, sugar and vanilla until smooth. Stir in the anise seed and rum. Mix in the egg. Combine the flour, salt, baking powder and cloves; stir into the butter mixture until well blended. Cover and refrigerate until chilled, about 1 hour.
Preheat the oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll the dough out to 1/8 inch thickness. Cut into desired shapes using cookie cutters. Place cookies on a greased cookie sheet.
Bake for 10 minutes in the preheated oven, or until golden brown at the edges. Cool for a few minutes on baking sheets before removing to wire racks to cool completely.

Barbecued Pork Chops recipe.

Ingredients
8 lean pork chops
1/2 cup ketchup
1 teaspoon salt
1 teaspoon celery seed
1/2 teaspoon ground nutmeg
1/3 cup distilled white vinegar
1 cup water
1 bay leaf

Directions
Preheat oven to 325 degrees F (165 degrees C).
In a skillet, heat a small amount of oil and brown both sides of the pork chops.
In a bowl combine ketchup, salt, celery seed, nutmeg, vinegar, water, and bay leaf; Pour over chops.
Bake in oven for 90 minutes. Turn chops once during baking.

Anna's Amazing Goulash recipe.

Ingredients
5 thick slices bacon, diced
1 cup beef stew meat, cut into 1 1/2 inch pieces
1 pound lamb stew meat, cut into 1 1/2 inch pieces
1 pound pork stew meat, cut into 1 1/2 inch pieces
2 tablespoons unsalted butter
2 onions, chopped
1 bulb garlic, peeled and minced
1 cup all-purpose flour
1 teaspoon caraway seeds
3 tablespoons Hungarian sweet paprika
1 1/2 teaspoons red pepper flakes
1 cup red wine vinegar
1 (14.5 ounce) can peeled and diced tomatoes
5 cups beef stock
1 (12 fluid ounce) can or bottle beer
1/2 tablespoon salt
3 cups water
2 red bell peppers, chopped
3 potatoes, peeled and cubed
1 parsnip, chopped
3 stalks celery, chopped
4 carrots, chopped
1 cup dry bread crumbs
1/2 medium head cabbage, chopped
1 cup green peas

Directions
In a large skillet over medium high heat, fry the bacon for 5 to 10 minutes, or until well browned. Using a slotted spoon, remove the bacon from the skillet and set aside. In small batches, saute the meat in the bacon fat until browned. Use a slotted spoon and set the stew meats aside as well.
Melt the butter in the bacon fat in the same skillet over medium heat. Add the onion and garlic and saute for 5 minutes. Stir in the flour, caraway seeds, paprika and crushed red pepper flakes. Stir for two minutes until all the flour is dissolved. Whisk in the vinegar and tomato. The mixture should be very thick.
Next, pour in the beef stock, beer, salt, water, red bell peppers, reserved bacon and reserved meat. Bring to a boil, reduce heat to low, cover and simmer for 45 minutes. Stir in the potatoes, parsnip, celery and carrots and continue to simmer, covered, for 30 more minutes, or until all vegetables are tender.
Stir in the breadcrumbs until stew has thickened. Add the cabbage and peas and simmer for 5 more minutes. (Note: For best results, allow soup to cool slightly, then refrigerate overnight and reheat before serving.)

Baked Spaghetti recipe.

Ingredients
1 (16 ounce) package spaghetti
1 pound ground beef
1 medium onion, chopped
1 (26 ounce) jar meatless spaghetti sauce
1/2 teaspoon seasoned salt
1/3 cup grated Parmesan cheese
5 tablespoons butter, melted
2 cups small curd cottage cheese
4 cups shredded mozzarella cheese

Directions
Cook spaghetti according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the spaghetti sauce and seasoned salt; set aside.
In a large bowl, whisk the eggs, Parmesan cheese and butter. Drain spaghetti; add to egg mixture and toss to coat.
Place half of the spaghetti mixture in a greased 13-in. x 9-in. x 2-in. baking dish. Top with half of the cottage cheese, meat sauce and mozzarella cheese. Repeat layers. Cover and bake at 350 degrees F for 40 minutes. Uncover; bake 20-25 minutes longer or until cheese is melted.

Broccoli Supreme recipe.

Ingredients
1 (16 ounce) package frozen chopped broccoli, thawed and drained
1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
1/2 cup sour cream
1/2 cup chopped celery
1 (2 ounce) jar diced pimientos, drained
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup shredded Cheddar cheese

Directions
In a bowl, combine the first seven ingredients; stir to coat. Transfer to a greased 1-1/2-qt. baking dish. Sprinkle with cheese. Bake, uncovered, at 350 degrees F for 20 minutes or until heated through.

Beef Loaf Deluxe recipe.

Ingredients
2 tablespoons vegetable oil
4 baking potatoes, peeled, sliced 1/4 inch thick
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
1 onion, thinly sliced
1 pound lean ground beef
1/4 cup minced fresh parsley
1 tablespoon Worcestershire sauce
2 cloves garlic, finely chopped
1/2 cup fine dry bread crumbs
2 zucchini, thinly sliced
1 (8 ounce) can tomato sauce
salt and pepper to taste

Directions
Preheat oven to 400 degrees F (200 degrees C). Grease a 15x10 inch roasting pan. Place the potatoes, green and red peppers, and onions in the pan and toss with the 2 tablespoons of vegetable oil. Bake in a preheated oven, uncovered, for 20 minutes.
Meanwhile, in a mixing bowl, combine egg, ground beef, parsley, Worcestershire sauce, garlic and bread crumbs. Mix thoroughly. Shape into a loaf about 8x4x4 inches.
When vegetables have cooked for 20 minutes, reduce heat to 350 degrees F (175 degrees C). Take roasting pan out of oven and stir in zucchini. Push the vegetables to the sides of the pan. Place the meat loaf in the center of the pan and pour the tomato sauce over the loaf and vegetables. Season with salt and pepper to taste.
Bake in a preheated oven, uncovered, for 30 minutes or until done.

Almond Cookies II recipe.

Ingredients
1/2 cup butter
1/2 cup packed brown sugar
1 teaspoon almond extract
1/2 cup white rice flour
2 cups crisp rice cereal
2 tablespoons chopped almonds

Directions
Preheat oven to 350 degrees F (175 degrees C).
Cream butter or margarine and sugar together until light and fluffy. Add almond extract and egg. Beat well. Stir in flour, crispy rice and almonds.
Shape into balls one inch in diameter and place on ungreased baking sheets. Press with a floured fork to flatten slightly. Bake for 12 to 15 minutes until lightly browned.

Beer and Soy Sauce Chicken recipe.

Ingredients
1 cup soy sauce
1 cup water
1 clove garlic, peeled and minced
salt and pepper to taste
4 skinless, boneless chicken breast halves

Directions
In a large bowl, mix the soy sauce, beer, water, and garlic. Season with salt and pepper. Place chicken in the bowl. Cover, and marinate in the refrigerator 8 hours, or overnight. Turn chicken once while marinating.
Preheat an outdoor grill for high heat, and lightly oil grate.
Place chicken on the prepared grill, and cook 10 to 15 minutes per side, until no longer pink and juices run clear. Discard remaining marinade.

Apple Cider Stew recipe.

Ingredients
1 pound beef stew meat, cut into bite-size pieces
2 teaspoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon dried thyme (optional)
2 teaspoons vegetable oil
2 1/2 cups apple cider
4 carrots, sliced
3 potatoes, chopped
2 small Fuji apples - peeled, cored, and chopped
1 cup chopped onion
1 cup water
1 stalk celery, chopped (optional)
1 teaspoon salt
1/4 teaspoon dried thyme

Directions
Combine the beef stew meat with the flour, 1/2 teaspoon salt, the black pepper, and 1/8 teaspoon thyme in a bowl; toss to coat evenly.
Heat 2 teaspoons oil in a pot; cook the stew meat in the hot oil until completely browned, 5 to 7 minutes. Pour the apple cider over the beef, reduce heat to medium low, and simmer the mixture until the beef is tender, about 1 hour.
Add the carrots, potatoes, apples, onion, water, celery, 1 teaspoon salt, and 1/4 teaspoon thyme to the pot; continue cooking at a simmer until the vegetables are tender, about 30 minutes more.

Breadsticks with Parmesan Butter recipe.

Ingredients
2 (.25 ounce) packages active dry yeast
1/2 cup sugar, divided
2 cups warm water (110 degrees to 115 degrees), divided
3 tablespoons vegetable oil
1 teaspoon salt
4 1/2 cups all-purpose flour
1/2 cup butter, softened
2 tablespoons grated Parmesan cheese
1/4 teaspoon garlic powder

Directions
In a large mixing bowl, dissolve yeast and 1 tablespoon sugar in 1 cup warm water. Add the oil, egg, salt, 2 cups flour, and remaining sugar and water. Beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 40 minutes.
Punch the dough down. Turn onto a floured surface; divide into 36 pieces. Shape each piece into a 6-in. rope. Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 25 minutes.
Bake at 400 degrees F for 10-12 minutes or until golden brown. Meanwhile, in a small mixing bowl, cream the butter, Parmesan cheese and garlic powder. Serve with breadsticks.

Bacon and Mushroom Spaghetti recipe.

Ingredients
1 pound dry spaghetti
1 pound bacon, cut crosswise into 1-inch pieces
1 large sweet onion (such as Vidalia�), chopped
2 (4.5 ounce) cans sliced mushrooms, drained
2 (15 ounce) cans tomato sauce

Directions
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
While the pasta is cooking, brown the bacon with onion in a large pan over medium heat until the bacon is almost crisp, about 10 minutes; drain excess fat, and stir in the mushrooms and tomato sauce. Bring the sauce to a boil. Return the cooked spaghetti to the pot, mix with sauce, and serve.

Asparagus with Blue Cheese Sauce recipe.

Ingredients
1/2 pound fresh asparagus spears
2 ounces cream cheese, softened
3 tablespoons evaporated milk
1/8 teaspoon salt
1 tablespoon crumbled blue cheese

Directions
In a small saucepan, cook asparagus in a small amount of water until crisp-tender. Meanwhile, in another saucepan, whisk cream cheese, milk and salt over low heat until smooth. Stir in blue cheese and heat through. Drain asparagus and top with sauce.

Beef Shish Kabobs recipe.

Ingredients
1 cup soy sauce
1/2 cup red wine vinegar or cider vinegar
1/2 cup water
1/2 cup vegetable oil
1 teaspoon dried oregano
1/2 teaspoon onion powder
1 clove garlic, minced
1 pound beef stew meat, cut into 1 1/2 inch pieces
1 pound sliced bacon, cut in half
1 (8 ounce) can sliced water chestnuts, drained
1 (8 ounce) can pineapple chunks, drained

Directions
In a large resealable plastic bag, combine the first seven ingredients; mix well. Remove 1/3 cup for basting; cover and refrigerate. Add beef to bag; seal and turn to coat. Refrigerate overnight.
In a skillet over medium heat, partially cook the bacon. Wrap each piece around a water chestnut slice. Drain and discard marinade from beef. On metal or soaked wooden skewers, alternately thread bacon-wrapped water chestnuts, pineapple and beef. Grill, covered, over medium heat for 10-15 minutes or until meat reaches desired doneness, basting frequently with reserved marinade.

Baked Salmon with Herbs recipe.

Ingredients
2 1/2 cups soft bread crumbs
4 garlic cloves, minced
2 tablespoons grated Parmesan cheese
2 teaspoons dried parsley flakes
1 teaspoon dried thyme
1 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter, melted
1 (3 pound) salmon fillet

Directions
Line a 15-in. x 10-in. x 1-in. baking pan with foil; coat foil with nonstick cooking spray. Set aside. In a bowl, combine the bread crumbs, garlic, Parmesan cheese, parsley, thyme, rosemary, salt and pepper. Add butter; toss to coat evenly.
Place salmon on prepared pan. Spray with nonstick cooking spray and pat with bread crumb mixture. Bake, uncovered, at 350 degrees F for 35-40 minutes or until fish flakes easily with a fork.

Broccoli Chicken Potato Parmesan recipe.

Ingredients
2 tablespoons vegetable oil
1 pound small red potatoes, sliced 1/4-inch thick
1 (10.75 ounce) can Campbell's� Condensed Broccoli Cheese Soup (Regular or 98% Fat Free)
1/2 cup milk
1/4 teaspoon garlic powder
2 cups fresh or frozen broccoli flowerets
1 (10 ounce) package refrigerated cooked chicken breast strips
1/4 cup grated Parmesan cheese

Directions
Heat the oil in a 10-inch skillet over medium heat. Add the potatoes. Cover and cook for 10 minutes, stirring occasionally.
Stir the soup, milk, garlic powder, broccoli and chicken into the skillet. Sprinkle with the cheese. Heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the potatoes are fork-tender.

Brown Sugar Pecan Refrigerator Cookies recipe.

Ingredients
1 cup brown sugar
1/2 cup butter
1 teaspoon vanilla extract
2 cups flour
2 teaspoons baking powder
1 pinch salt
1 cup chopped pecans

Directions
Beat the brown sugar and butter with an electric mixer in a large bowl until smooth. Beat in the egg and vanilla extract until completely incorporated. Mix the flour, baking powder, and salt together in a separate bowl, then stir the flour mixture into the butter mixture until just incorporated. Fold in the pecans mixing just enough to evenly combine.
Roll the dough into a log, and wrap in wax paper. Chill the dough in the refrigerator for at least one hour.
Preheat an oven to 350 degrees F (175 degrees C). Slice the dough and arrange the cookies on a baking sheet.
Bake in the preheated oven until the edges are golden, about 12 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

Bellyful of Barbecued Bananas recipe.

Ingredients
1 tablespoon lemon juice
1 cup brown sugar
1 teaspoon ground cinnamon
2 cups vanilla ice cream

Directions
Preheat grill for low heat.
Halve each of the bananas lengthwise, then widthwise. Sprinkle bananas with lemon juice. In a small bowl, mix together the brown sugar and cinnamon. Roll banana pieces in sugar/cinnamon mixture until well coated.
Lightly oil the grill grate. Arrange bananas on preheated grill, and cook for 3 minutes per side. Serve in a bowl with vanilla ice cream topped with a sprinkling of remaining cinnamon/sugar mixture. Yum!

Beer-Batter Onion Rings recipe.

Ingredients
3 cups all-purpose flour
2 eggs, separated
4 tablespoons butter, melted
salt to taste
3 large onions, sliced into rings
2 quarts oil for frying

Directions
Sift flour into a large bowl. In another large bowl, whisk egg yolks. Mix in beer, butter and salt. Set aside 1 cup of flour for dipping the onion rings. Slowly stir the egg yolk mixture into the remaining flour and mix well. Allow the mixture to stand 30 to 60 minutes.
Heat deep fryer to 375 degrees F (190 degrees C).
In a small bowl, stiffly beat the egg whites. Gently combine the egg whites with the batter.
Coat each onion ring with flour and dip into batter.
Deep fry the battered rings, several at a time, until golden brown. Drain on paper towels and serve.

Betty's Best Hot Chicken Salad recipe.

Ingredients
2 cups chopped cooked chicken
1 cup chopped celery
1/2 cup cashews
1 cup mayonnaise
1 small onion, grated
1/2 teaspoon salt
2 tablespoons lemon juice
1/2 cup shredded Cheddar cheese
1 cup crushed potato chips

Directions
Preheat the oven to 400 degrees F (200 degrees C).
In a medium bowl, mix together the chicken, celery, cashews, mayonnaise, onion, salt and lemon juice. Transfer the mixture to a casserole dish, then top with shredded cheese and potato chips.
Bake uncovered for 20 minutes in the preheated oven, or until heated through and bubbly.

Acini di Pepe Salad recipe.

Ingredients
1 cup acini di pepe pasta
1 (20 ounce) can crushed pineapple, drained with juice reserved
1 (15 ounce) can mandarin oranges, drained with liquid reserved
1 (8 ounce) container frozen whipped topping, thawed
7 ounces miniature marshmallows
1 cup white sugar
2 eggs, beaten
1/2 teaspoon salt
3 tablespoons all-purpose flour
1 (10 ounce) jar maraschino cherries, drained (optional)

Directions
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain.
In medium saucepan, combine reserved liquids from pineapple and oranges (equals about 1 1/2 cups), sugar, eggs, salt and flour. Cook until thick, stirring constantly. When mixture becomes thick, add cooked pasta and refrigerate overnight.
The next day, add pineapple and oranges, whipped topping and marshmallows to taste. Mix together and top with cherries if desired. Keep chilled until served.

Amber Beer Cheese Dip recipe.

Ingredients
2 (10 ounce) packages extra-sharp Cheddar cheese (such as Cracker Barrel�), shredded
3 tablespoons minced garlic
1 (12 ounce) bottle amber beer
1/4 teaspoon cayenne pepper, or to taste

Directions
Place the shredded cheese and garlic in the bowl of a food processor. With food processor running, slowly pour in the beer, scraping sides of the bowl as necessary; process until evenly blended. Season with cayenne pepper to taste. Transfer to a serving bowl, cover, and chill until ready to serve.

Amazingly Easy Irish Soda Bread recipe.

Ingredients
4 cups all-purpose flour
4 tablespoons white sugar
1 teaspoon baking soda
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup margarine, softened
1 cup buttermilk
1/4 cup butter, melted
1/4 cup buttermilk

Directions
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a large baking sheet.
In a large bowl, mix together flour, sugar, baking soda, baking powder, salt and margarine. Stir in 1 cup of buttermilk and egg. Turn dough out onto a lightly floured surface and knead slightly. Form dough into a round and place on prepared baking sheet. In a small bowl, combine melted butter with 1/4 cup buttermilk; brush loaf with this mixture. Use a sharp knife to cut an 'X' into the top of the loaf.
Bake in preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the loaf comes out clean, about 30 to 50 minutes. You may continue to brush the loaf with the butter mixture while it bakes.

Bourbon-Mango Pulled Pork recipe.

Ingredients
1 (4 pound) pork shoulder roast
2 tablespoons ground black pepper
1 teaspoon kosher salt
1 teaspoon chipotle chile powder
1/4 cup balsamic vinegar
2 cups water
1 teaspoon chipotle chile powder
2 teaspoons honey
1 (1.5 fluid ounce) jigger bourbon whiskey
2 (12 ounce) bottles barbeque sauce

Directions
Peel the mangos and remove the pits. Place the pits into a slow cooker, then roughly chop the mango and set aside. Place the pork shoulder into the slow cooker, and season with the black pepper, kosher salt, and 1 teaspoon chipotle powder; pour in the balsamic vinegar and water.
Cover, and cook on Low 5 to 8 hours until the meat is very tender. Once done, drain the pork, discarding the cooking liquid and mango pits, and shred with two forks.
While the pork is cooking, puree the chopped mango in a blender until smooth, then pour into a saucepan along with the honey, 1 teaspoon chipotle powder, and whiskey. Bring to a simmer. Reduce heat to medium-low, and simmer, stirring frequently until the mango has reduced and darkened slightly, about 10 minutes. Stir in the barbeque sauce, and remove from the heat.
Return the shredded pork to the slow cooker, and stir in the mango barbeque sauce. Cover, and cook on High 1 to 2 hours until the pork absorbs the barbeque sauce.

Black Forest Freezer Pie recipe.

Ingredients
1 pint chocolate or vanilla ice cream, softened
1 (10 inch) graham cracker crust
4 ounces cream cheese, softened
1 cup confectioners' sugar
1 (8 ounce) carton frozen whipped topping, thawed
1 (21 ounce) can cherry pie filling, chilled
3 tablespoons chocolate syrup

Directions
Spoon ice cream into pie crust; cover and freeze for 15 minutes. In a mixing bowl, beat cream cheese and confectioners' sugar until smooth; fold in whipped topping. Spread over pie. Using the back of a spoon, make an 8-in. diameter well in the center of the pie for the pie filling. Cover and freeze for 3-4 hours or until firm. May be frozen for up to 2 months. Just before serving, spoon pie filling into the well; drizzle with chocolate syrup. Serve immediately.

Baked Carrots recipe.

Ingredients
1 pound carrots, cut into sticks
1 bunch green onions with tops, chopped
1 cup chicken broth

Directions
Place the carrots and onions in an ungreased 1-qt. casserole; pour chicken broth over all. Cover and bake at 325 degrees F for 1 hour.

Apricot-Glazed Chicken recipe.

Ingredients
1 1/2 tablespoons butter
4 skinless chicken thighs
1/2 onion, sliced
1 (15 ounce) can apricot halves, drained
1 tablespoon chili sauce
1 tablespoon brown sugar
1 teaspoon ground cinnamon
1 teaspoon ground cardamom
1 teaspoon ground ginger
1 teaspoon ground black pepper

Directions
Melt the butter in a skillet over medium heat and brown the chicken thighs on both sides, 5 to 8 minutes per side. Remove the chicken thighs and set aside. In the hot skillet, cook and stir the onions until softened, about 5 minutes.
Pour the apricot halves, chili sauce, brown sugar, cinnamon, cardamom, ginger, and black pepper into a blender, and pulse several times to puree. Pour the mixture into the skillet with the onions, bring to a boil, and reduce heat to a simmer. Simmer the sauce until slightly thickened, about 5 minutes. Return the chicken thighs to the sauce, and spoon sauce over the chicken. Simmer until the chicken is tender and no longer pink inside, 15 to 20 minutes. Serve chicken topped with sauce.

Basic Mashed Potatoes recipe.

Ingredients
2 pounds baking potatoes, peeled and quartered
2 tablespoons butter
salt and pepper to taste

Directions
Bring a pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain.
In a small saucepan heat butter and milk over low heat until butter is melted. Using a potato masher or electric beater, slowly blend milk mixture into potatoes until smooth and creamy. Season with salt and pepper to taste.

Avocado Soup with Chicken and Lime recipe.

Ingredients
4 (6 inch) corn tortillas, julienned
1 1/2 tablespoons olive oil
1 white onion, sliced thinly
8 cloves garlic, thinly sliced
4 fresh jalapeno peppers, sliced
8 ounces skinless, boneless chicken breast halves - cut into thin strips
1 quart chicken broth
1/4 cup fresh lime juice
1 tomato, seeded and diced
salt and pepper to taste
1 avocado - peeled, pitted and diced
1/4 cup chopped fresh cilantro

Directions
Preheat oven to 400 degrees F (200 degrees C).
Arrange tortilla strips on a baking sheet and bake in preheated oven until lightly browned, 3 to 5 minutes.
In a large saucepan over medium heat, cook onion, garlic and jalapenos in olive oil until lightly browned, 4 to 5 minutes. Stir in chicken, chicken broth, lime juice, tomato, salt and pepper. Gently simmer until chicken is cooked, 3 to 5 minutes. Stir in avocado and cilantro and heat through. Adjust seasonings.
Ladle soup into bowls and sprinkle with tortilla strips to serve.

Buckeye Balls I recipe.

Ingredients
4 (16 ounce) jars peanut butter
3 1/2 (16 ounce) packages confectioners' sugar
1 cup butter, melted
3 (12 ounce) packages semi-sweet chocolate chips
2 tablespoons shortening

Directions
Blend together the peanut butter, sugar and melted butter. Allow to chill in refrigerator.
Roll into 1 inch round balls and return to refrigerator.
In a double boiler over medium heat, melt the chocolate and shortening. Whisk together until smooth.
With a toothpick inserted in the balls, dip them into the chocolate so they look like buckeyes. Place on waxed paper and allow to set in refrigerator.

BBQ Meatballs recipe.

Ingredients
4 eggs, beaten
1/2 cup vodka
1/2 cup water
1 tablespoon Worcestershire sauce
2 tablespoons dried minced onion flakes
1 teaspoon garlic powder, or to taste
1/2 teaspoon salt, or to taste
1/2 teaspoon ground black pepper, or to taste
3 pounds ground beef
2 pounds ground turkey
1 (15 ounce) package Italian seasoned bread crumbs
2 (28 ounce) cans crushed tomatoes
2 (14.25 ounce) cans tomato puree
1 (18 ounce) bottle hickory smoke flavored barbeque sauce
1 (8 ounce) can crushed pineapple
1 cup brown sugar
1 (14 ounce) bottle ketchup
1/2 cup vodka
2 tablespoons dried minced onion flakes
1 teaspoon garlic powder, or to taste
1/2 teaspoon salt, or to taste
1/2 teaspoon ground black pepper, or to taste

Directions
In a large bowl, combine eggs, 1/2 cup vodka and Worcestershire sauce. Season with 2 tablespoons onion flakes, garlic powder, salt and pepper. Mix in ground beef, ground turkey and bread crumbs. Shape into meatballs, and set aside.
In a very large pot over medium heat, Combine crushed tomatoes, tomato puree, barbeque sauce, pineapple, brown sugar, ketchup, and 1/2 cup vodka. Season to taste with onion flakes, garlic powder, salt and pepper. Bring to a boil, reduce heat and let simmer.
Heat a large heavy skillet over medium heat. Cook meatballs until evenly brown on all sides. Carefully place into sauce, and simmer for at least an hour.

Black Bean Quesadillas recipe.

Ingredients
2 (15 ounce) cans black beans, rinsed and drained
1 2/3 cups salsa, divided
10 (8 inch) flour tortillas
2 cups shredded Colby-Monterey Jack cheese
1/3 cup sour cream

Directions
In a bowl, mash the beans; add 1 cup salsa. Place five tortillas on ungreased baking sheets; spread with bean mixture. Sprinkle with cheese; top with the remaining tortillas.
Bake at 350 degrees F for 15-18 minutes or until crisp and heated through. Cut into wedges. Serve with sour cream and remaining salsa.

Blueberry Blintz Souffle recipe.

Ingredients
1/4 cup butter or margarine, softened
1/3 cup sugar
1 1/2 cups sour cream
1/2 cup orange juice
1 cup all-purpose flour
2 teaspoons baking powder
2 cups small curd cottage cheese
1 (8 ounce) package cream cheese, softened
2 egg yolks
1 tablespoon sugar
1 teaspoon vanilla extract
BLUEBERRY SYRUP:
1 (15 ounce) can blueberries
1 tablespoon cornstarch
1/2 cup corn syrup
1/2 teaspoon lemon juice
1 dash ground cinnamon

Directions
In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in sour cream and orange juice. Combine flour and baking powder; stir into egg mixture. Set aside. Combine filling ingredients in a small mixing bowl; beat until blended. Pour half of the batter into a greased 13-in. x 9-in. x 2-in. baking dish. Top with filling and remaining batter. Bake, uncovered, at 350 degrees F for 40-50 minutes or until a knife inserted near the center comes out clean. Meanwhile, for syrup, drain blueberries, reserving juice; set berries aside. In a saucepan, combine cornstarch, corn syrup, lemon juice, salt, cinnamon and reserved blueberry juice until smooth. Bring to a boil over medium heat; boil and stir for 2 minutes or until thickened. Add blueberries; heat through. Serve warm with the souffle.

Blushing Peach Pie recipe.

Ingredients
1 Pastry for double-crust pie (9 inches)
6 cups sliced peeled fresh peaches
2 tablespoons lemon juice
2/3 cup sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
1 dash ground nutmeg
3 tablespoons red-hot candies
2 tablespoons butter or margarine

Directions
Line a 9-in. pie plate with bottom pastry; trim even with edge of plate. Set aside.
In a bowl, toss the peaches with lemon juice. Combine the sugar, flour, salt and nutmeg; add to peaches and toss to combine. Pour into crust. Sprinkle with red-hots; dot with butter. Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal and flute edges. Cut slits in top. Cover edges loosely with foil. Bake at 425 degrees F for 25 minutes. Reduce heat to 350 degrees F; remove foil and bake 20 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.

Ancho Chile Fettuccini with Cilantro-Tomatillo Cream Sauce recipe.

Ingredients
1 tablespoon olive oil
3 ancho chiles, stemmed and seeded
4 cloves unpeeled garlic
2 cups all-purpose flour
1/2 teaspoon salt
1 bunch chopped fresh cilantro
3 tomatillos, husked and chopped
1/2 jalapeno pepper, seeded and chopped
1/2 cup cream cheese, softened
1/2 cup sour cream
1/4 cup chicken stock
1 tablespoon olive oil
1/2 teaspoon ground cumin
salt and pepper to taste

Directions
Heat 1 tablespoon olive oil in a skillet over medium high heat. Roast ancho chiles and 4 cloves unpeeled garlic. Press the chiles flat against the pan with a spatula until they begin to pop and smoke, then flip. When done, rehydrate chiles in a bowl of warm water for 30 minutes. Turn garlic until all sides are browned, about 15 minutes. Allow to cool, then peel.
In a blender or food processor, combine chiles, 2 cloves roasted garlic, and eggs. Blend until smooth. Place the flour in a mound on a clean surface. Stir in 1/2 teaspoon salt with a fork, then make a well in the center. Pour in egg mixture. Working from the center outward, gradually incorporate the flour with a fork until dough is formed. Knead dough for 5 minutes, adding more flour if necessary. Prepare fettuccini according to your pasta machine's instructions. Lay the fettuccine flat on lightly floured surface for 15 minutes.
In a blender or food processor, combine 2 remaining cloves roasted garlic, cilantro, tomatillos, jalapeno, cream cheese, sour cream, chicken stock, 1 tablespoon olive oil, cumin, salt and pepper. Blend until smooth. Pour into a saucepan over low heat, and cook until heated through.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 2 to 3 minutes, or until pasta rises to the surface. Drain, and divide into serving portions; pour sauce over top.

Bill's Sausage Gravy recipe.

Ingredients
1 (12 ounce) package maple flavored sausage
3 tablespoons butter
1/4 cup all-purpose flour
3 cups whole milk
salt and pepper to taste

Directions
Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Remove sausage with a slotted spoon, leaving the drippings in the pan. Stir in the butter until melted. Add flour, and stir until smooth. Reduce heat to medium, and cook until light brown. Gradually whisk in milk, and cook until thickened. Season with salt and pepper, and stir in cooked sausage. Reduce heat, and simmer for 12 to 15 minutes. If gravy becomes too thick, stir in a little more milk.

Basic Fruit Bread Recipe recipe.

Ingredients
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup white sugar
1/2 cup vegetable oil
1 cup shredded apple
3/4 cup chopped walnuts
1/2 teaspoon vanilla extract

Directions
Preheat oven to 350 degrees F (175 degrees C). Grease one 4 1/2 x 8 1/2 inch loaf pan.
Mix flour, baking powder, soda, salt, sugar, oil, eggs, apple, walnuts, and vanilla only until dry ingredients are moistened.
Bake in greased 4 1/2 x 8 1/2 inch loaf pan at 350 degrees F (175 degrees C) for 35 to 40 minutes.

Asparagus with Cranberries and Pine Nuts recipe.

Ingredients
1 bunch asparagus
3 tablespoons olive oil
1/3 cup pine nuts
1/3 cup dried cranberries
1 pinch salt

Directions
Break off or trim the woody ends from the asparagus and discard. Set the spears aside.
Heat the olive oil in a skillet over medium heat. Stir in the pine nuts, cranberries, and salt. Cook and stir until the pine nuts start to look translucent, 5 to 6 minutes. Add the asparagus spears and cook, adding a little more olive oil if needed, until stalks are bright green and tender, about 5 to 8 minutes, depending upon the size of the asparagus. Serve on a platter with the cranberries and nuts spooned over the top of the asparagus.

Bacon Ranch Cheese Ball recipe.

Ingredients
6 slices bacon
2 (8 ounce) packages cream cheese, softened
1 (1 ounce) package buttermilk Ranch dressing mix
1/2 cup shredded sharp Cheddar cheese
4 green onions, chopped
3 tablespoons chopped black olives
1 1/2 cups chopped pecans (optional)

Directions
Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Chop the cooled bacon into small pieces.
Stir together the cream cheese and ranch dressing mix in a bowl until smooth. Add the bacon, Cheddar cheese, green onions, and olives; stir until well combined. Shape the mixture into a ball and roll in the chopped pecans. Refrigerate overnight.

Almond Cookies III recipe.

Ingredients
2 cups butter, softened
1 1/2 cups white sugar
1 teaspoon almond extract
4 cups all-purpose flour
1/4 teaspoon salt
1 cup whole almonds

Directions
In a large bowl, cream together the butter, sugar, and almond extract until smooth. Combine the flour and salt; stir into the butter mixture until well blended. Cover and refrigerate for 3 to 4 hours or overnight.
Preheat the oven to 300 degrees F (150 degrees C). Drop cookies by teaspoonfuls onto cookie sheets, and press down slightly with the bottom of a glass. Place a whole almond on top of each cookie.
Bake for 30 minutes in the preheated oven, or until firm. Remove cookies from cookie sheets to cool on wire racks.

Blue Cheese Dip II recipe.

Ingredients
1 cup mayonnaise
1 cup sour cream
4 green onions, finely chopped
2 tablespoons dried parsley
4 ounces blue cheese, crumbled
garlic salt to taste

Directions
In a medium bowl, mix mayonnaise, sour cream, green onions, dried parsley, blue cheese and garlic salt. Cover and chill in the refrigerator until serving.

Artichoke & Spinach Dip Restaurant Style recipe.

Ingredients
4 cloves garlic
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (14 ounce) can artichoke hearts, drained and chopped
1 (10 ounce) container Alfredo-style pasta sauce
1 cup shredded mozzarella cheese
1/3 cup grated Parmesan cheese
1/2 (8 ounce) package cream cheese, softened

Directions
Preheat oven to 350 degrees F (175 degrees C).
Place garlic in a small baking dish. Bake in the preheated oven 20 to 30 minutes, until soft. Remove from heat. When cool enough to touch, squeeze softened garlic from skins.
In an 8x8 inch baking dish, spread the roasted garlic, spinach, artichoke hearts, Alfredo-style pasta sauce, mozzarella cheese, Parmesan cheese and cream cheese.
Cover and bake in the preheated oven 30 minutes, or until cheeses are melted and bubbly. Serve warm.

Broccoli Soup recipe.

Ingredients
1 tablespoon olive oil
1 large onion, chopped
3 cloves garlic, peeled and chopped
2 (10 ounce) packages chopped frozen broccoli, thawed
1 potato, peeled and chopped
4 cups chicken broth
1/4 teaspoon ground nutmeg
salt and pepper to taste

Directions
Heat olive oil in a large saucepan, and saute onion and garlic until tender. Mix in broccoli, potato, and chicken broth. Bring to a boil, reduce heat, and simmer 15 minutes, until vegetables are tender.
With a hand mixer or in a blender, puree the mixture until smooth. Return to the saucepan, and reheat. Season with nutmeg, salt, and pepper.

Addictive Sesame Chicken recipe.

Ingredients
2 tablespoons soy sauce
1 tablespoon dry sherry
1 dash sesame oil
2 tablespoons all-purpose flour
2 tablespoons cornstarch
2 tablespoons water
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon canola oil
4 (5 ounce) skinless, boneless chicken breast halves, cut into 1-inch cubes
1 quart vegetable oil for frying
1/2 cup water
1 cup chicken broth
1/4 cup distilled white vinegar
1/4 cup cornstarch
1 cup white sugar
2 tablespoons soy sauce
2 tablespoons sesame oil
1 teaspoon red chile paste (such as Thai Kitchen�)
1 clove garlic, minced
2 tablespoons toasted sesame seeds

Directions
Combine the 2 tablespoons soy sauce, the dry sherry, dash of sesame oil, flour, 2 tablespoons cornstarch, 2 tablespoons water, baking powder, baking soda, and canola oil in a large bowl. Mix well; stir in the chicken. Cover and refrigerate for 20 minutes.
Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
Combine the 1/2 cup water, chicken broth, vinegar, 1/4 cup cornstarch, sugar, 2 tablespoons soy sauce, 2 tablespoons sesame oil, red chili paste, and garlic in a small saucepan. Bring to a boil, stirring constantly. Turn heat to low and keep warm, stirring occasionally.
Fry the marinated chicken in batches until cooked through and golden brown, 3 to 5 minutes. Drain on paper towels.
Transfer the chicken to a large platter, top with sauce, and sprinkle with sesame seeds.

Bacon Wrapped Water Chestnuts III recipe.

Ingredients
1 cup packed brown sugar
2 tablespoons Worcestershire sauce
2 cups ketchup
1 pound bacon
2 (8 ounce) cans water chestnuts

Directions
Preheat oven to 375 degrees F (190 degrees C).
In a medium-size mixing bowl, combine brown sugar, Worcestershire sauce, and ketchup.
Cut bacon in half. Wrap one slice of bacon around each chestnut. Secure the bacon with a toothpick. Arrange the water chestnut wraps in a 9x13 inch baking dish.
Bake the water chestnut wraps for 10 to 15 minutes.
Remove from water chestnut wraps from the oven and drain some of the grease out of the pan. Pour the sauce over the wraps.
Bake for 30 to 35 more minutes.

Arugula Persimmon Pear Salad recipe.

Ingredients
1 teaspoon Dijon mustard
1/2 lemon, juiced
1/4 cup olive oil
1 shallot, minced
1 persimmon, sliced
1 pear, sliced
1/2 cup walnut pieces, toasted
1 bunch arugula
1 tablespoon shaved Parmesan cheese
salt and pepper to taste

Directions
Whisk the mustard, lemon juice, olive oil, and shallot in a bowl. Add the sliced persimmon, pear, walnuts, and arugula and mix well to coat.
Shave Parmesan cheese on top of the salad and season to taste with salt and pepper.

Bloody Mary-Balsamic Dressing recipe.

Ingredients
1 cup Bloody Mary mix
1/2 cup olive oil
1/2 cup balsamic vinegar
1 teaspoon black pepper
3 cloves garlic
3 packets artificial sweetener

Directions
Pour Bloody Mary mix, oil, vinegar, pepper, garlic, and sweetener into a blender. Puree until the garlic is finely minced, and the dressing is thick and smooth. Store in refrigerator until ready to use.

B and L's Strawberry Smoothie recipe.

Ingredients
8 strawberries, hulled
1/2 cup skim milk
1/2 cup plain yogurt
3 tablespoons white sugar
2 teaspoons vanilla extract
6 cubes ice, crushed

Directions
In a blender combine strawberries, milk, yogurt, sugar and vanilla. Toss in the ice. Blend until smooth and creamy. Pour into glasses and serve.

Avocado and Pilchard Pate recipe.

Ingredients
2 large avocados - halved, peeled, and pitted
2 (3.88 ounce) tins herring fillets packed in oil or Pacific Pilchards
12 pimento-stuffed green olives, chopped
3 pickled gherkins, chopped
2 tablespoons capers, chopped
Worcestershire sauce
4 tablespoons mayonnaise
freshly ground black pepper to taste
4 green onions, finely chopped (optional)

Directions
In a mixing bowl, combine avocados herring fillets, olives, gherkins, and capers. Add chopped green onion if desired. Season with Worcestershire sauce and pepper. With an electric mixer, begin whisking together ingredients to make paste. Mix in mayonnaise to bind: for a rough mixture add in about 1 tablespoon mayonnaise, and for a smoother paste add up to 4 tablespoons. Chill for 4 to 8 hours.

Apricot/Cranberry Chutney recipe.

Ingredients
1/4 cup diced dried apricots
1 (12 ounce) package fresh cranberries
1/2 cup raisins
3/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1 pinch ground cloves
1 cup water
3/4 cup white sugar
1/2 cup cider vinegar

Directions
In a medium bowl, mix together the apricots, cranberries, raisins, cinnamon, ginger, allspice, and cloves.
In a medium saucepan, boil water and sugar, stirring constantly, until sugar is dissolved. Add the dried fruit mixture and vinegar. Bring to a boil, reduce heat, and simmer for 10 minutes. Remove from heat, and allow to cool for 5 minutes. Serve immediately, or refrigerate in a covered container.

Baked Zesty Carrots recipe.

Ingredients
1 (16 ounce) package frozen, chopped carrots
1/2 cup light cream
3 1/2 tablespoons prepared horseradish
1 tablespoon grated onion
1 cup mayonnaise
1 teaspoon salt
1/4 teaspoon black pepper
1/4 cup melted butter
1/2 cup crushed corn flake cereal

Directions
Preheat oven to 350 degrees F (175 degrees C). Place carrots in a 9x13 inch baking dish.
In a medium bowl combine cream, horseradish, onion, mayonnaise, salt and pepper. Pour mixture over carrots.
Combine melted butter and corn flakes; sprinkle over carrots.
Bake in preheated oven for 15 to 20 minutes, or until heated through.

Berry Blend Salad recipe.

Ingredients
2 cups torn romaine lettuce
1 cup torn radicchio
1 cup torn escarole
1 cup torn red leaf lettuce
1 cup snow peas
1/2 cup sliced fresh strawberries
1 cup diced cooked ham
1/2 cup diced Muenster cheese
1/2 cup raspberry vinegar
1/2 cup canola oil
8 packets artificial sweetener
2 teaspoons Dijon mustard
1/4 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper

Directions
Place the romaine, radicchio, escarole, and red leaf into a colander. Rinse, drain and set aside. Rinse the peas and cut into thirds. Transfer the mixed greens and peas into a large bowl, and gently toss in the cheese, ham and strawberries. Set aside.
In a shaker container or a jar with lid, add the vinegar, oil, sweetener, mustard, oregano and pepper and shake well. Add up to two additional packets of sweetener, if desired. Pour over salad just before serving, or pour into a serving container and pass.

Black Bean and Corn Quesadillas recipe.

Ingredients
2 teaspoons olive oil
3 tablespoons finely chopped onion
1 (15.5 ounce) can black beans, drained and rinsed
1 (10 ounce) can whole kernel corn, drained
1 tablespoon brown sugar
1/4 cup salsa
1/4 teaspoon red pepper flakes
2 tablespoons butter, divided
8 (8 inch) flour tortillas
1 1/2 cups shredded Monterey Jack cheese, divided

Directions
Heat oil in a large saucepan over medium heat. Stir in onion, and cook until softened, about 2 minutes. Stir in beans and corn, then add sugar, salsa, and pepper flakes; mix well. Cook until heated through, about 3 minutes.
Melt 2 teaspoons of the butter in a large skillet over medium heat. Place a tortilla in the skillet, sprinkle evenly with cheese, then top with some of the bean mixture. Place another tortilla on top, cook until golden, then flip and cook on the other side. Melt more butter as needed, and repeat with remaining tortillas and filling.

Bada Bing Pork Chops recipe.

Ingredients
1 cup Italian-style salad dressing
1/2 cup Worcestershire sauce
1/2 cup applesauce
1/4 cup hot pepper sauce
1 lime, juiced
6 bone-in pork chops

Directions
Mix together the Italian dressing, Worcestershire sauce, applesauce, hot pepper sauce, and lime juice in a bowl. Pour the marinade over the pork chops, and refrigerate in marinade for 6 hours or overnight.
Preheat an outdoor grill for medium heat, and lightly oil the grate.
Remove the chops from the marinade, and pour marinade into a saucepan. Bring the marinade to a boil over medium heat, and allow to boil for about 1 minute. Place the pork chops onto the preheated grill, and grill until well browned and no longer pink in the middle, about 6 minutes per side, basting the chops occasionally with the marinade. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Allow the marinade baste to cook completely onto the chops.

Bacon Asparagus Pizza recipe.

Ingredients
5 thick slices bacon, cut into 1 inch pieces
1 unbaked pizza crust
1 pound shredded mozzarella cheese
1 cup chopped fresh asparagus
1 cup halved cherry or grape tomatoes
1 (11 ounce) log fresh chevre (goat cheese)
1 teaspoon red pepper flakes
freshly ground black pepper to taste

Directions
Preheat the oven to 375 degrees F (190 degrees C).
Place bacon in a skillet over medium-high heat. Cook for a few minutes to release most of the grease, but do not cook until crisp. Remove to paper towels to drain.
Spread the pizza crust out on a pizza pan or large baking sheet. Top with mozzarella cheese, bacon pieces, asparagus, and tomatoes. Dot with goat cheese, then season with red pepper flakes and black pepper.
Bake for 15 to 20 minutes in the preheated oven, until the crust is golden brown underneath when you lift it up to take a peek. Let cool for about 5 minutes before slicing and serving.

Black-Eyed Peas Spicy Style recipe.

Ingredients
1 (15.5 ounce) can black-eyed peas with liquid
1/2 onion, chopped
minced jalapeno pepper to taste
ground black pepper to taste

Directions
In a medium-size pot, combine black-eyed peas, onion, jalapeno peppers, and black pepper (to taste). Heat all ingredients to simmer, let cook 30 minutes. Enjoy!

Avocado Tacos recipe.

Ingredients
3 avocados - peeled, pitted, and mashed
1/4 cup onions, diced
1/4 teaspoon garlic salt
12 (6 inch) corn tortillas
1 bunch fresh cilantro leaves, finely chopped
jalapeno pepper sauce, to taste

Directions
Preheat oven to 325 degrees F (165 degrees C).
In a medium bowl, mix avocados, onions, and garlic salt.
Arrange corn tortillas in a single layer on a large baking sheet, and place in the preheated oven 2 to 5 minutes, until heated through.
Spread tortillas with the avocado mixture. Garnish with cilantro and sprinkle with jalapeno pepper sauce.

Aggression ( Oatmeal ) Cookies recipe.

Ingredients
6 cups rolled oats
3 cups packed brown sugar
3 cups butter
3 cups all-purpose flour
1 tablespoon baking soda

Directions
Put ingredients together in a bowl. For each child's bowl, use 1 cup oatmeal, 1/2 cup brown sugar, 1/2 cup butter or margarine, 1/2 cup of flour, and 1/2 teaspoon of baking soda.
Then mash, knead, and squeeze with hands until there aren't any lumps of butter. Form into small balls not as big as a walnut. Put on ungreased cookie sheet. Butter the bottom of a small glass and dip in granulated sugar. Flatten each ball of dough, dipping glass in sugar each time.
Bake at 350 degrees F (180 degrees C) for 10 to 12 minutes. Let cool on cookie rack.

Barbequed Crabs recipe.

Ingredients
1/2 cup butter
2 1/2 tablespoons garlic powder
2 1/2 tablespoons seasoning salt
2 tablespoons Worcestershire sauce
6 pounds whole Dungeness crab

Directions
Preheat an outdoor grill for medium heat and lightly oil grate.
In a medium saucepan over medium heat, melt butter. Mix in garlic powder, seasoning salt and Worcestershire sauce.
Remove legs from crab bodies. Pull apart shells and remove meat.
Loosely wrap crabmeat and legs in aluminum foil, and place on the prepared grill. Unwrap slightly, and coat with the butter mixture. Cook until pink and flaky, 15 to 20 minutes.

Baked Apricots recipe.

Ingredients
3 (15 ounce) cans apricot halves, drained
3/4 cup packed brown sugar
50 buttery round crackers, crumbled
1/2 cup butter, melted

Directions
Preheat oven to 325 degrees F (165 degrees C).
In an 8x12 inch baking pan, layer half of apricots, brown sugar, cracker crumbs, and butter. Repeat.
Bake for 50 to 60 minutes.

Awesome Turkey Giblet Stock recipe.

Ingredients
1 neck, giblets, and liver from a turkey
6 cups water
1 stalk celery, sliced
1 carrot, sliced
1 onion, quartered
2 tangerines, zested
1 teaspoon whole black peppercorns

Directions
In a large saucepan, combine the neck and giblets (excluding the liver), 6 cups water, celery, carrot, onion, tangerine rind, bay leaf and peppercorns. Bring mixture to a boil, reduce heat and continue to cook at a simmer, skimming the froth occasionally for 1 hour. Add liver and continue to cook at a bare simmer for an additional 30 minutes.
Strain the stock through a fine sieve into a bowl. Reserve the liver for Awesome Sausage, Apple & Dried Cranberry Stuffing. Reserve the neck and remaining giblets for the gravy. There should be about 3 cups of stock. If there is more, simmer the stock until it is reduced to about 3 cups; if there is less, add enough water to measure about 3 cups.

Apricot Crescents recipe.

Ingredients
1 cup cold butter (no substitutes)
2 cups all-purpose flour
1/2 cup sour cream
1/2 cup apricot preserves
1/2 cup flaked coconut
1/4 cup finely chopped pecans
sugar

Directions
In a bowl, cut butter into flour until the mixture resembles coarse crumbs. Beat egg yolk and sour cream; add to crumb mixture and mix well. Chill several hours or overnight.
Divide dough into fourths. On a sugared surface, roll each portion into a 10-in. circle. Turn dough over to sugar top side. Combine preserves, coconut and pecans; spread over circles. Cut each circle into 12 wedges and roll each wedge into a crescent shape, starting at the wide end. Sprinkle with sugar. Place points down 1 in. apart on ungreased baking sheets.
Bake at 350 degrees for 15-17 minutes or until set and very lightly browned. Immediately remove to wire racks to cool.

Blackberry BBQ Sauce recipe.

Ingredients
1/2 cup blackberry preserves
1 1/2 cups ketchup
1/8 cup brown sugar
1/8 teaspoon cayenne pepper
1/4 teaspoon mustard powder
2 tablespoons red wine vinegar

Directions
In a medium bowl, mix together blackberry preserves, ketchup, brown sugar, cayenne pepper, mustard powder, and red wine vinegar. Use to baste pork or beef ribs while grilling.

Baked Brie with Quebec Maple Syrup recipe.

Ingredients
1 (14 ounce) round Brie cheese
1 cup chopped walnuts
2 cups real maple syrup (fine light grade)
1 18-inch French baguette, cut into 3/4-inch slices

Directions
Preheat oven to 200 degrees F (95 degrees C). Place the unwrapped Brie cheese into a baking dish, sprinkle with walnuts, and pour maple syrup over the nuts and cheese.
Bake in the preheated oven until the cheese warms and softens, about 10 minutes. Serve cheese with slices of baguette.

Apple and Carrot Christmas Pudding recipe.

Ingredients
4 carrots, peeled and grated
2 apples - peeled, cored, and grated
1 cup raisins (optional)
1 cup fine bread crumbs
1 1/2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground nutmeg
1 teaspoon ground allspice
2/3 cup butter
1/2 cup white sugar
4 eggs

Directions
Combine the carrots, apples, raisins, and bread crumbs in a bowl. Sift together the flour, baking powder, cinnamon, baking soda, salt, nutmeg, and allspice in a separate small bowl. Cream together the butter, sugar, and eggs in a separate large bowl; stir in the flour mixture. Add the carrot mixture and mix well. Transfer mixture to a lightly-greased, 2-quart mold.
Place a steamer rack in the bottom of a large, deep pot. Set the filled mold on top of the steamer rack. Pour enough water into the bottom of the pot to cover the bottom 2/3 of the mold. Bring to a boil over medium heat. Reduce heat to low; cover. Simmer for 2 hours 45 minutes, adding water occasionally to maintain the water level. Remove from water and allow to cool 10 minutes before turning out of mold onto a plate.

Beet Greens and Baby Spinach with Red Kidney Beans and Bacon Bits recipe.

Ingredients
1 (15 ounce) can kidney beans, juice drained and reserved
2 tablespoons olive oil
1 small white onion, sliced
3 cloves garlic, crushed
2 cups baby spinach, coarsely chopped
1 bunch beet greens and stems, roughly chopped
2/3 cup imitation bacon bits, or to taste
1/2 cup red wine vinegar
salt to taste

Directions
Drain the beans, but reserve about 1/4 cup of the liquid. Set the beans and reserved liquid aside.
Heat olive oil in a skillet over medium heat, and cook the onion until transparent and beginning to turn brown, about 8 minutes; stir in garlic, and cook just until fragrant, about 1 more minute. Stir in spinach and beet greens, partially cover the pan, then cook until the leaves wilt, about 2 minutes. Sprinkle on the bacon bits. Stir in the kidney beans with reserved liquid, and cook the mixture, stirring often, for about 2 more minutes. Mix in the red wine vinegar, and cook until the pan juices reduce and the greens are tender, about 5 more minutes. Season to taste with salt.

Apple Spice Dump Cake recipe.

Ingredients
1 (18.25 ounce) package spice cake mix
2 (21 ounce) cans apple pie filling
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1 tablespoon white sugar
3/4 cup butter
1 cup chopped pecans

Directions
Preheat oven to 350 degrees F (175 degrees C.)
Pour the cans of apple pie filling into a 9 x 13 inch rectangular pan.
In a small bowl, mix together cinnamon, nutmeg, allspice and sugar. Sprinkle mixture over pie filling.
Pour the dry box of cake mix over apples. Dot with butter and scatter nuts on top.
Bake at 350 degrees F (175 degrees C) for 45 minutes to an hour, until cake is brown on top and bubbling on the sides. Serve warm with ice cream or whipped topping.

Buttermilk Noodle Bake recipe.

Ingredients
1 1/2 pounds ground beef
1 large onion, finely chopped
1/4 cup butter or margarine
1/4 cup all-purpose flour
2 1/2 teaspoons salt
Dash pepper
2 cups buttermilk
1 (4 ounce) can mushroom stems and pieces, undrained
1/3 cup ketchup
1 tablespoon Worcestershire sauce
8 ounces egg noodles, cooked and drained

Directions
In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. In a large saucepan, melt butter. Stir in flour, salt and pepper until smooth. Gradually add buttermilk. Stir in mushrooms, ketchup and Worcestershire sauce. Bring to a boil; cook and stir for 2 minutes or until thickened. Add noodles and beef mixture; mix well. Transfer to a greased 2-1/2-qt. baking dish. Bake, uncovered, at 350 degrees F for 45 minutes or until heated through.

Applesauce Bread recipe.

Ingredients
1/3 cup butter or margarine, softened
1 cup sugar
1 1/4 cups applesauce
1 1/2 cups all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 cup raisins
1/2 cup chopped walnuts

Directions
In a mixing bowl, cream butter and sugar. Add the egg and applesauce; mix well. Combine flour, baking soda, cinnamon, baking powder, salt, nutmeg and cloves; gradually add to the creamed mixture just until combined. Fold in raisins and nuts. Pour into a greased 8-in. x 4-in. x 2-in. loaf pan. Bake at 350 degrees F for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

Bekki's Mexican Egg Rolls recipe.

Ingredients
2 tablespoons vegetable oil
1 pound ground beef
1 large onion, chopped
5 cloves garlic, minced
1 red bell pepper, chopped
1 (1 ounce) package taco seasoning
1 (8 ounce) jar taco sauce
4 (16 ounce) packages egg roll wrappers
1 (1 pound) loaf processed cheese food (i.e. Velveeta�), cut into 1/4 inch thick slices
2 egg whites, lightly beaten
2 quarts canola oil

Directions
Place the vegetable oil and ground beef into a large skillet; cook over medium-high heat until the meat is evenly browned and no longer pink. Reduce the heat to medium. Mix in the onion, garlic, and bell pepper; cook until the vegetables are softened, about 5 minutes. Stir in the taco seasoning and taco sauce. Continue to cook and stir the mixture until the sauce begins to bubble, about 5 minutes more.
Working on a clean, flat surface, place 1 egg roll wrapper with a corner facing you. Place 1 tablespoon of the meat mixture in the center of the wrapper and top with a slice of cheese. Fold the corner closest to you over the meat mixture and roll the wrapper over the mixture 1-1/2 times. Fold in the two opposite side corners and continue rolling the wrapper so it covers these corners, tucking them in. Dip two fingers in the egg whites and brush the remaining corner, pressing it to seal. Repeat these steps with a second egg roll wrapper. Let the egg roll rest briefly so the egg white dries and holds the last corner in place.
If the egg rolls will not be served right away, preheat oven to 325 degrees F (165 degrees C). Line a heat-proof dish with paper towels.
Pour the canola oil into a large wok set over medium-high heat. When the oil begins to shimmer, carefully slip two to three egg rolls into the wok. Cook until the wrappers turn golden brown and bubble slightly, 30 seconds to 1 minute. Use a slotted spoon or strainer to remove from the wok. Place the egg rolls in the prepared dish and put the dish in the heated oven, making sure to remove it after 15 minute or lower the temperature. Continue cooking the remaining egg rolls.

Basic Irish Soda Bread With Cheese recipe.

Ingredients
2 eggs, beaten
1/3 cup grated Parmesan cheese
2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup milk, or as needed

Directions
Preheat an oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Beat eggs in a bowl and set aside. Place the Parmesan cheese into a shallow bowl.
In a bowl, mix the flour, salt, and baking soda until well combined. Add in milk, several tablespoons at a time, until the mixture forms a soft dough. Turn the dough out onto a well-floured work surface, and knead several times until the dough comes together.
Roll the dough out into a rectangle about 1/2 inch thick, and cut into 2x3-inch squares. Brush each square with beaten egg, and dip the top of the square into the Parmesan cheese. Place the squares onto the prepared baking sheet.
Bake in the preheated oven until the squares are lightly browned, about 10 minutes.

Apple Pie Filling recipe.

Ingredients
18 cups thinly sliced apples
3 tablespoons lemon juice
4 1/2 cups white sugar
1 cup cornstarch
2 teaspoons ground cinnamon
1 teaspoon salt
1/4 teaspoon ground nutmeg
10 cups water

Directions
In a large bowl, toss apples with lemon juice and set aside. Pour water into a Dutch oven over medium heat. Combine sugar, cornstarch, cinnamon, salt and nutmeg. Add to water, stir well, and bring to a boil. Boil for 2 minutes, stirring constantly.
Add apples and return to a boil. Reduce heat, cover and simmer until apples are tender, about 6 to 8 minutes. Cool for 30 minutes.
Ladle into 5 freezer containers, leaving 1/2 inch headspace. Cool at room temperature no longer than 1 1/2 hours.
Seal and freeze. Can be stored for up to 12 months.

Apple Pecan Corn Bread Dressing recipe.

Ingredients
1 (9x9 inch) pan cornbread, cooled and crumbled
4 cups herb-seasoned dry bread stuffing mix
2 tablespoons chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon ground ginger
3/4 cup butter
1 cup chopped celery
1 cup chopped onion
2 cups apple juice
2 cups chopped apples
1/2 cup chopped pecans

Directions
Preheat oven to 350 degrees F (175 degrees C). Butter one 3 quart casserole dish.
In a large bowl combine the corn bread, stuffing mix, parsley, salt and ginger.
In a heavy saucepan melt the butter and saute; the celery and onion for 8 to 10 minutes or until tender. Add this to the cornbread mixture and mix well. Stir in the chopped apple, chopped pecans, apple juice and beaten eggs. Toss lightly. Spoon dressing into the prepared casserole dish.
Bake for 30 to 35 minutes.

Becky's Chicken Salad recipe.

Ingredients
2 1/2 cups diced and chilled, cooked chicken meat
1 cup chopped celery
1 cup sliced, seedless grapes
1/2 cup sliced almonds
2 tablespoons chopped fresh parsley
1 teaspoon salt
1 cup mayonnaise
1/4 cup heavy whipping cream

Directions
In a medium bowl, whip cream to soft peaks.
Combine meat, celery, grapes, almonds, parsley, salt, and mayonnaise with whipped cream. Chill.

Avocado Salad with Orange-Wasabi Glazed Chicken recipe.

Ingredients
4 grilled skinless, boneless chicken breast halves
1 cup white sugar
1/4 cup water
1/2 cup red wine
1 cup orange juice
1 teaspoon wasabi paste
1/2 cup diced tomatoes
1/4 cup diced red onion
2 tablespoons chopped fresh cilantro
2 limes, juiced
2 avocados - peeled, pitted and diced
salt and pepper to taste
hot sauce to taste
1 (10 ounce) package mixed salad greens, rinsed and dried

Directions
Preheat oven to 400 degrees F (200 degrees C). Slice chicken strips and set aside.
In a large, nonreactive pot, heat sugar and water together over medium high heat, stirring occasionally, until caramelized to a deep amber color. Remove from heat and slowly (and very carefully--use an oven mitt!) add wine. Return to heat and stir until all particles are dissolved. Stirring constantly, add orange juice and wasabi, adjusting the amount to taste.
Brush chicken strips with the glaze, and then place on a baking sheet. Bake in the preheated oven until heated through.
While chicken is warming, toss together the tomatoes, red onion, cilantro, lime juice, avocados, salt, pepper and hot sauce. Adjust seasonings to taste, and spoon mixture onto the greens. Top with warmed chicken strips and serve.

A Firefighter's Meatloaf recipe.

Ingredients
2 slices whole wheat bread
2 pounds ground beef
1 green onion, chopped
2 tablespoons chopped onion
1 cup medium salsa
2 tablespoons whole grain Dijon mustard
1 teaspoon Worcestershire sauce
2 tablespoons minced garlic
salt and pepper to taste
1 tablespoon barbeque sauce

Directions
Preheat the oven to 375 degrees F (190 degrees C).
Soak the bread in warm water in a small bowl. Place the beef in a large bowl. Drain bread and add to beef along with green onion, onion, salsa, Dijon mustard, Worcestershire sauce, garlic, salt and pepper. Mix by hand until well blended. Form into a loaf and place in a greased loaf pan.
Bake for 1 hour in the preheated oven. Drain off excess fat and top with barbeque (Diana) sauce. Return to the oven and bake for an additional 15 minutes.

Blueberry Bread Pudding recipe.

Ingredients
2 slices day-old Italian bread
1/4 cup heavy whipping cream
3 tablespoons milk
2 tablespoons sugar
2 tablespoons butter or margarine, melted
3/4 teaspoon vanilla extract
1/8 teaspoon ground nutmeg
1 dash ground cinnamon
1/2 cup fresh or frozen blueberries
confectioners' sugar

Directions
Cut bread into 1/2-in. cubes; place into a greased 20-oz. baking dish. In a bowl, combine the egg yolk, cream, milk, sugar, butter, vanilla, nutmeg and cinnamon. Stir in blueberries. Pour over bread cubes. Cover and refrigerate for 30 minutes.
Bake, uncovered, at 350 degrees F for 30 minutes or until top is golden brown and a knife inserted near the center comes out clean. Sprinkle with confectioners' sugar and serve warm.

Almond French Toast recipe.

Ingredients
1 cup slivered almonds
3 tablespoons all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon almond extract
1 teaspoon vanilla extract
12 thick slices French bread
3 tablespoons canola oil
3 tablespoons butter
confectioners' sugar for dusting

Directions
Place almonds in a small saucepan over low heat. Tossing frequently, toast until lightly browned, 5 to 10 minutes. Remove from heat, and set aside.
In a large bowl, whisk together eggs, milk, flour, salt, baking powder, almond extract and vanilla extract. Soak bread slices in the mixture until saturated. Place slices in a shallow pan. Refrigerate slices approximately 1 hour.
Heat canola oil and butter in a large skillet over medium heat. One at a time, press one side of soaked bread slices in the almonds to coat. Fry bread slices on both sides until golden brown. Dust with confectioner's sugar before serving,

Bill's Divinity recipe.

Ingredients
2 1/2 cups white sugar
1/2 cup light corn syrup
1/4 teaspoon salt
1/2 cup water
2 egg whites
1 teaspoon vanilla extract

Directions
In a 2-quart saucepan, combine sugar, corn syrup, salt, and water. Cook to hard-ball stage (260 degrees F, or 125 degrees C), stirring only until sugar dissolves.
Meanwhile, beat egg whites to stiff peaks. Gradually pour syrup over egg whites, beating at high speed on electric mixer. Add vanilla and beat until candy holds its shape, about 4-5 minutes. Quickly drop from a teaspoon onto wax paper; cool.

Bahama Mama II recipe.

Ingredients
1 fluid ounce dark rum
1/2 fluid ounce apricot brandy
3 1/2 fluid ounces fruit punch
1/2 fluid ounce pina colada mix

Directions
In a mixing glass combine the rum, apricot brandy, fruit punch and pina colada mix. Stir to blend and serve over ice.

Baja Stuffed Potatoes recipe.

Ingredients
6 large baking potatoes
3 tablespoons olive oil
3/4 cup sour cream
1 1/2 cups shredded pepperjack cheese
2 (11 ounce) cans Mexican-style corn, drained
2 (4 ounce) cans chopped green chile peppers, drained

Directions
Preheat oven to 400 degrees F (200 degrees C).
Pierce each potato several times and rub generously with oil. Bake until softened, about 45 to 55 minutes.
Meanwhile, in a medium bowl combine sour cream, cheese, corn and chiles.
When the potatoes are cooked, cut a slit in the top of each one and squeeze or scoop out the flesh, leaving a 1/2 inch thick shell. Combine the potato flesh with the cheese mixture; mix well. Spoon the potato mixture back into the shells, and place them on a baking sheet.
Bake for 15 minutes, or until cheese is melted and golden brown.

Basic Chicken Barbecue recipe.

Ingredients
1 cup vinegar
1 cup water
1/2 cup vegetable oil
3 tablespoons sugar
2 tablespoons salt
1 tablespoon poultry seasoning
1 tablespoon pepper
1 (3 pound) broiler-fryer chicken, cut up

Directions
In a small saucepan, combine the first seven ingredients. Bring to a boil; boil for 2 minutes. Allow to cool to lukewarm. Reserve 1/2 cup for basting; cover. Place chicken in a large resealable plastic bag or glass 13-in. x 9-in. x 2-in. baking dish. Pour remaining marinade over chicken. Cover or close bag and refrigerate at least 4 hours. Drain, discarding marinade. Grill, covered, over low coals, turning and brushing with reserved marinade, for 50-60 minutes or until juices run clear.

Berry Cream Dream recipe.

Ingredients
1/4 cup raspberry rum
1/4 cup raspberry schnapps
1/2 cup frozen strawberry juice concentrate
12 frozen strawberries
12 ice cubes
1/4 cup cold water
1 tablespoon white sugar
1/2 cup heavy cream

Directions
Place raspberry rum, raspberry schnapps, strawberry juice concentrate, strawberries, ice cubes, water, and sugar in a blender. Blend until smooth then add cream. Blend until just incorporated. Serve in tall glasses.

Black Walnut Cookies I recipe.

Ingredients
1 cup butter
1 cup packed dark brown sugar
1/2 teaspoon baking soda
1 teaspoon maple flavored extract
2 cups all-purpose flour
1 teaspoon baking powder
1 1/2 cups chopped black walnuts

Directions
Cream butter and sugar. Beat in egg and add flavoring. Add in flour and baking powder dissolved in a couple drops of water. Add nuts and mix well.
Divide dough into thirds and roll into logs. Refrigerate until firm (about 1 hour.)
Preheat oven to 400 degrees F (205 degrees C).
Slice logs into thin cookies. Bake for 9 minutes or until light brown in color.

Adzuki Bean Mango Stir Fry with Cilantro Lime Coconut Sauce recipe.

Ingredients
1 cup light coconut milk
1/2 cup chopped fresh cilantro
1 lime, juiced
1 inch piece fresh ginger root, minced
1 clove garlic, minced
1 tablespoon agave nectar
1 tablespoon peanut oil
1 red onion, cut into 1 inch long strips
1 green bell pepper, cut into 1 inch long strips
1/2 cup thinly sliced carrot
1 cup canned adzuki beans, drained
2 small mangos - peeled and cut into strips

Directions
To make the sauce, blend the coconut milk, cilantro, lime juice, ginger, garlic, and agave nectar in a blender until smooth; set aside.
Heat the peanut oil in a wok or large skillet over medium-high heat. Cook the onion, bell pepper, and carrot in the hot oil until the carrot is tender, about 10 minutes. Add the adzuki beans and mango; cook and stir until the mango is hot. Pour the sauce overtop to serve.

Artichoke Tuna Toss recipe.

Ingredients
3 1/2 cups water
1/4 cup butter or margarine
2 (4.6 ounce) packages garlic and olive oil vermicelli mix
1 (16 ounce) can artichoke hearts, undrained and quartered
2 (6 ounce) cans light water-packed tuna
1 (10 ounce) package frozen peas
1 tablespoon olive or vegetable oil
1 tablespoon cider or red wine vinegar
4 cloves garlic, minced

Directions
In a saucepan, bring water and butter to a boil. Stir in vermicelli with contents of seasoning packets, artichokes, tuna, peas, oil, vinegar and garlic. Return to a boil; cook, uncovered, for 8-10 minutes or until vermicelli is tender. Let stand 5 minutes before serving.

Basa Fillets in Tomatillo Sauce recipe.

Ingredients
1 1/2 cups long grain white rice
2 1/2 cups water
3 teaspoons chicken bouillon granules
1 pound fresh tomatillos, husks removed
3 jalapeno peppers, cut into large pieces
1 clove garlic
1 tablespoon salt, or to taste
1 tablespoon corn oil
1/2 cup chopped onion
1 clove garlic, minced
1 1/2 pounds basa (Vietnamese catfish) fillets
3 tablespoons chopped fresh cilantro
1 tablespoon fresh lime juice

Directions
Combine the rice, water and bouillon in a saucepan. Bring to a boil, then cover and reduce the heat to low. Simmer for 15 minutes or until rice is tender and water has been absorbed. Set aside.
Meanwhile, in a large pot, bring about 2 inches of water to a boil. Add jalapenos, and cook for 5 minutes, then add the tomatillos. Boil for 5 more minutes. Remove the tomatillos with a slotted spoon, and transfer to a blender. Add 1 clove of garlic, salt and 1 or 2 jalapenos. Puree until liquid, then taste, and blend in more jalapeno as desired. Set aside.
Heat the corn oil in a large skillet over medium heat. Add the onions and 1 clove of garlic; cook and stir until fragrant. Add the fish fillets, and cook for about 2 minutes per side. Pour in the tomatillo sauce, and mix in the cilantro and lime juice. Simmer for a few minutes, or place under a broiler until fish flakes easily with a fork.
Serve fish immediately on a bed of rice. Spoon sauce over the top. Enjoy with your favorite ice cold beverage. Buen Apetito!

Braised Rabbit recipe.

Ingredients
1 (2 1/2 pound) dressed rabbit, cut up
1/4 cup olive oil
1 large onion, halved and thinly sliced
4 garlic cloves, minced
2 cups chicken broth
1 1/2 teaspoons dried thyme
1/4 teaspoon pepper
1/4 cup all-purpose flour
1/4 cup lemon juice
5 tablespoons cold water

Directions
In a large skillet over medium heat, cook rabbit in oil until lightly browned; remove and keep warm. In the same skillet, saute onion and garlic until tender. Stir in the broth, thyme, pepper and bay leaf. Return rabbit to pan. Bring to a boil. Reduce heat; cover and simmer for 30-45 minutes or until meat is tender and a meat thermometer reads 160 degrees F.
Remove rabbit to a serving platter. Discard bay leaf. Combine the flour, lemon juice and water until smooth; stir into pan juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rabbit.

Aussie Breakfast Egg Mess recipe.

Ingredients
1 tablespoon butter
1/2 cup diced onion
1/2 cup diced green bell pepper
1/2 cup sliced fresh mushrooms
1/2 cup diced bacon
4 eggs, lightly beaten
salt and ground black pepper to taste
1/2 cup diced ripe tomato
1/2 cup freshly grated Parmesan cheese
1 tablespoon ketchup (optional)

Directions
Melt the butter over medium heat in a large skillet. Add the onion and bell pepper; cook and stir until the onion is transparent, 5 to 7 minutes. Stir in the mushrooms and bacon, and cook 2 minutes more. Remove skillet from heat, and place the vegetable-bacon mixture in a bowl.
Pour the eggs into the same skillet. Cook and stir gently just until the eggs are soft. Stir the vegetable-bacon mixture into the eggs. Season with salt and pepper. Cook the eggs until firm. Remove skillet from heat and stir in the tomato and cheese. If desired, stir in the ketchup.

Best Peanut Dressing recipe.

Ingredients
1/3 cup creamy peanut butter
1/2 cup mayonnaise
1/2 cup honey
1 1/2 cups half-and-half cream
1 (3 ounce) package cream cheese, softened
1/2 cup whipped cream

Directions
Using a wire whisk or electric mixer, whip together the peanut butter, mayonnaise, honey, half-and-half, cream cheese and whipped cream until thoroughly blended.

Beghrir (Moroccan Pancakes) recipe.

Ingredients
1 cup warm water (115 degrees F/46 degrees C)
1/2 teaspoon active dry yeast
1/2 teaspoon white sugar
1 cup all-purpose flour
1 cup semolina flour
2 teaspoons baking powder
1 teaspoon salt
6 tablespoons butter
3/4 cup honey
1 teaspoon orange-flower water, or to taste (optional)

Directions
Place the water, yeast, and sugar in a blender, and let stand without blending for 5 minutes, until the yeast softens and begins to form a creamy foam. Add the milk, flour, semolina flour, eggs, baking powder, and salt. Blend until the mixture is smooth, about 1 minute. Leave the mixture in the blender to rest for about 30 minutes.
Heat a 5-inch nonstick skillet over medium-low heat. Blend the pancake mixture for about 10 seconds, to remix, and scoop 1/4 to 1/3 cup of batter into the heated skillet. Cook the beghrir until bubbles have formed and popped, and the top of the pancake is no longer shiny, about 3 minutes. Do not flip. Adjust the heat as necessary so that the bottoms of the pancakes are just starting to brown when the tops are dry. Blend the batter for 10 seconds or so after cooking 3 or 4 pancakes, to keep the batter fluffy.
To make the sauce, place the butter, honey, and flower-water flavoring in a microwave-safe bowl, and microwave on High setting until the butter is melted and the honey is hot, about 1 1/2 minutes. Stir the sauce, and drizzle about 1 tablespoon over each warm pancake to serve.

Apple Cider Floats recipe.

Ingredients
4 (1/4 cup) scoops vanilla ice cream
2 cups fresh apple cider

Directions
Place two scoops of ice cream into each glass. Pour 1 cup of apple cider into each glass, and serve.

Avocado Cheese Bread recipe.

Ingredients
2 avocados - peeled, pitted, and mashed
2 eggs, beaten
1 (8 ounce) container lemon-flavor yogurt
1 cup shredded Monterey Jack cheese
1 cup self-rising corn meal mix
1 tablespoon fajita seasoning

Directions
Preheat oven to 425 degrees F (220 degrees C). Grease a 9x13 inch pan.
In a large bowl, stir together the avocados, eggs, yogurt, cheese, cornmeal, and fajita seasoning until well blended. Spread the mixture evenly into the greased pan.
Bake for 17 minutes in the preheated oven, or until the top turns golden brown and a toothpick inserted into the center comes out clean.

Bats and Cobwebs recipe.

Ingredients
1 (8 ounce) package farfalle (bow tie) pasta
1 pound ground beef
1 small onion, chopped (optional)
1 (28 ounce) jar pasta sauce
8 ounces mozzarella cheese, cut into 1/2 inch cubes
1/4 cup grated Parmesan cheese

Directions
Preheat oven to 400 degrees F (200 degrees C).
Fill a large pot with lightly salted water, bring to a rolling boil over high heat. Stir in the bow tie pasta and return to a boil. Boil pasta, stirring occasionally, until cooked through but still firm to the bite, about 12 minutes. Drain well.
Cook and stir ground beef and onion in a large skillet until beef is no longer pink, about 5 minutes. Drain fat. Stir in pasta sauce and bring to a boil. Reduce heat to simmer.
Stir cooked pasta and half of the mozzarella cheese into the sauce; toss to combine. Transfer to a 2-quart baking dish. Top with remaining mozzarella and Parmesan cheese.
Bake in preheated oven until lightly browned and bubbly, 15 to 20 minutes.

Bow Tie Lemon Chicken recipe.

Ingredients
4 2/3 cups uncooked bow tie pasta
12 ounces boneless, skinless chicken breasts, cut in 1-inch strips
1/2 teaspoon salt-free lemon-pepper seasoning
2 garlic cloves, minced
1 tablespoon canola oil
1 cup chicken broth
1 cup frozen peas, thawed
2/3 cup shredded carrots
1/4 cup cubed reduced-fat cream cheese
2 teaspoons lemon juice
1/2 teaspoon salt
1/3 cup shredded Parmesan cheese

Directions
Cook pasta according to package directions. Meanwhile, sprinkle chicken with lemon-pepper. In a large nonstick skillet, stir-fry chicken and garlic in oil until chicken juices run clear. Remove and keep warm. Add broth, peas, carrots, cream cheese and lemon juice to the skillet; cook and stir until cheese is melted. Drain pasta. Add pasta, chicken and salt to vegetable mixture; heat through. Sprinkle with Parmesan cheese.

Authentic Bangladeshi Beef Curry recipe.

Ingredients
3 tablespoons olive oil
1 onion, chopped
6 cloves garlic, minced
5 green chile peppers, finely sliced
1 teaspoon fresh ginger root - peeled, sliced, and ground into a paste
3 cardamom pods
2 whole cloves
1 1/2 cinnamon sticks
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
1 teaspoon garlic powder
1 teaspoon cayenne pepper
1 cup water
2 pounds boneless beef chuck, cut into 1-1/2-inch pieces

Directions
Heat the oil in a skillet over medium heat. Add the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more.
Stir in the garlic, green chiles, ginger paste, cardamom pods, cloves, and cinnamon sticks. Cook and stir for an additional 3 to 5 minutes, until the garlic begins to brown.
Stir the cumin, coriander, turmeric, garlic powder, cayenne pepper, and water into the onions. Simmer until most of the water has evaporated and the mixture has thickened.
Stir in the beef chuck and cook on medium-low heat, stirring occasionally, until the meat is cooked through and tender, about 1 to 1 1/2 hours.

Apricot Amaretto Chews recipe.

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

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

Broiled SPAM� and Cheese Open Face Sandwiches recipe.

Ingredients
3 slices bread
1 cup fully cooked luncheon meat (such as SPAM�), grated
1 cup shredded Cheddar cheese

Directions
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
Place the three slices of bread onto a baking sheet. Stir together the luncheon meat and Cheddar cheese in a bowl. Press the meat and cheese mixture on top of each slice of bread.
Broil in the preheated oven until the sandwiches are hot and the topping is beginning to brown on top, 3 to 5 minutes.

Baked Maryland Lump Crab Cakes recipe.

Ingredients
1/4 cup bread crumbs
1 teaspoon baking powder
1 teaspoon dried parsley
1 teaspoon mustard powder
1/8 teaspoon black pepper
2 teaspoons seafood seasoning, such as Old Bay™
1 tablespoon mayonnaise
2 tablespoons butter, melted
1 teaspoon Worcestershire sauce
3/4 cup cholesterol-free egg product
1 pound lump crab meat

Directions
Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
Combine bread crumbs, baking powder, parsley, mustard powder, pepper, and seafood seasoning; set aside. Stir together mayonnaise, butter, Worcestershire, and egg product until smooth. Fold in crab meat, then fold in bread crumb mixture until well blended.
Shape mixture into 12 crab cakes, about 3/4 inch thick, and place onto prepared baking sheet.
Bake in preheated oven for 15 minutes, then turn the crab cakes over, and bake an additional 10 to 15 minutes, until nicely browned.

Andrew's Herb Risotto recipe.

Ingredients
3 tablespoons canola oil
3 tablespoons butter
1 cup trimmed, diced fennel bulb
1 red bell pepper, diced
1 yellow onion, diced
3 cloves garlic, minced
3 tablespoons chopped fresh mint, divided
3 tablespoons chopped fresh parsley, divided
2 tablespoons chopped fresh rosemary, divided
2 teaspoons grated lemon zest, divided
1/2 teaspoon ground coriander
1 1/2 cups uncooked Arborio rice
1/2 cup dry white wine
3 1/2 cups chicken stock
salt and pepper to taste
1 1/2 tablespoons fresh lemon juice
1/3 cup grated Parmesan cheese

Directions
Heat oil and butter in a medium heavy saucepan over medium heat. Add fennel, bell pepper, onion, garlic, 1 1/2 tablespoons mint, 1 1/2 tablespoons parsley, 1 tablespoon rosemary and 1 teaspoon lemon zest. Saute, stirring, until vegetables are slightly softened (about 2 to 3 minutes).
Stir in coriander and rice and saute, stirring, until rice grains are oil-coated (about 3 minutes). Pour in wine and stock and reduce heat to medium low. Simmer uncovered for 20 to 25 minutes, or until liquid is almost absorbed and rice is tender but firm. (Note: Stir once or twice while simmering.)
Remove pan from heat and season with salt and pepper to taste. Stir in remaining mint, parsley, rosemary and lemon zest, then add lemon juice and cheese. Cover saucepan with waxed paper and let stand 8 to 10 minutes before serving.

Apple Crunch Pie with Vanilla Sauce recipe.

Ingredients
1 (9 inch) unbaked pie crust
1/2 cup white sugar
1/2 cup brown sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
5 cups Granny Smith apples - peeled, cored and sliced
1 cup HERSHEY�'S Cinnamon Chips
3 tablespoons butter
3/4 cup all-purpose flour
3/4 cup brown sugar
6 tablespoons butter
2/3 cup HERSHEY�'S Cinnamon Chips
1 cup half-and-half cream
1/2 cup white sugar
1 teaspoon vanilla extract

Directions
Preheat oven to 400 degrees F (200 degrees C.)
In a large bowl, Mix together 1/2 cup white sugar, 1/2 cup brown sugar, 2 tablespoons flour and cinnamon. Stir in sliced apples until coated with sugar mixture. Stir in 1 cup cinnamon chips. Pour filling into pie crust, and dot with 3 tablespoons butter. Sprinkle with streusel topping.
To make streusel topping: In a medium bowl, mix together 3/4 cup flour and 3/4 cup brown sugar. Cut in 6 tablespoons butter until mixture resembles coarse crumbs. Stir in remaining 2/3 cup cinnamon chips.
Bake in preheated oven for 10 minutes, then reduce heat to 350 degrees F (175 degrees C) and continue baking for 35 to 40 minutes, or until filling is bubbling and streusel is golden brown. Allow to cool for at least 1 hour.
While the pie is cooling, prepare the vanilla sauce. In the top of a double boiler over medium heat, whisk together eggs, half-and-half and 1/2 cup sugar. Cook, stirring constantly, until sauce has thickened. Remove from heat, and stir in vanilla. Spoon sauce (warm or cooled) over slices of pie.

Baked Pumpkin, Sweet Potato, and Coconut Milk Soup recipe.

Ingredients
1 acorn squash
2 large sweet potatoes
1 medium pumpkin
2 large sweet potatoes
2 (14 ounce) cans coconut milk
2 (14.5 ounce) cans chicken broth
salt to taste
ground black pepper to taste
1 lime, juiced
1 pinch ground ginger, or to taste

Directions
Preheat an oven to 375 degrees F (190 degrees C).
Puncture acorn squash and pumpkin in several places using a knife. Wrap the sweet potato in aluminum foil. Place squash, pumpkin, and sweet potato on a baking sheet.
Bake in the preheated oven until the pumpkin begins to cave in and the skin browns, about 2 hours.
Remove the skin, then chop the sweet potatoes. Skin, seed, and chop the pumpkin and acorn squash. Place the sweet potatoes, pumpkin, and acorn squash in a large pot and mash until smooth. Stir in the coconut milk until incorporated, reserving 1/2 cup for garnish, then stir in the chicken broth. Season with salt, pepper, lime juice, and ground ginger.
Cook over medium heat until heated through. Serve with a lime wedge and a drizzle of coconut milk.

Anise Icebox Cookies recipe.

Ingredients
1 cup butter, softened
1 cup sugar
1 cup packed brown sugar
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 cup finely chopped pecans
1 tablespoon aniseed

Directions
In a large mixing bowl, cream butter and sugars. Beat in egg. Combine the flour, baking soda, salt, cinnamon and cloves; gradually add to creamed mixture. Stir in pecans and aniseed. Shape into two 10-in. rolls; wrap each in plastic wrap. Refrigerate for 4 hours.
Unwrap; cut 1/4 in. off the ends of each roll. Cut dough into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 375 degrees F for 8-10 minutes or until golden brown. Remove to wire racks to cool.

Banana Bread Crumb Pudding recipe.

Ingredients
1 banana, mashed
1/3 cup applesauce
1/4 cup nonfat milk
2 tablespoons honey
1 tablespoon brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
4 cups dry bread crumbs
1/2 cup raisins

Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 1-quart baking dish.
In a bowl, combine banana, egg, applesauce, milk and honey to form a batter. Stir in brown sugar, cinnamon, nutmeg and cloves. Fold in bread crumbs. Stir in raisins. Pour into prepared dish.
Bake in preheated oven 30 minutes, until set.

Black Lung Braised Brisket recipe.

Ingredients
1/2 cup red wine
1/4 cup Worcestershire sauce
1/4 cup liquid smoke flavoring
1 tablespoon molasses
2 teaspoons onion powder
2 teaspoons garlic powder
salt and pepper to taste
1 (3 pound) beef brisket
2 (14 ounce) cans beef broth

Directions
Whisk together the red wine, Worcestershire sauce, liquid smoke, molasses, onion powder, garlic powder, salt, and pepper in a bowl; pour into a resealable plastic bag. Add the brisket, coat with the marinade, squeeze out excess air, and seal the bag. Marinate overnight in the refrigerator.
Remove the brisket from the marinade and shake off excess. Reserve the remaining marinade. Heat a deep skillet over medium-high heat. Cook the brisket until browned on both sides, about 5 minutes per side.
Pour the reserved marinade into the skillet along with the beef broth. Bring to a boil; reduce heat to medium-low, cover, and simmer until the brisket can be pulled apart with a fork, 2 1/2 to 3 hours.

Apple Crunch a la Mode recipe.

Ingredients
6 tart apples, peeled and thinly sliced
1 cup white sugar
1 cup cold water
1 tablespoon cornstarch
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup packed brown sugar
3/4 cup old-fashioned rolled oats
1/2 cup butter, melted
1/2 cup chopped walnuts
1/2 teaspoon ground cinnamon

Directions
Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
Scatter sliced apples in the prepared baking dish. Whisk together the white sugar, cold water, cornstarch, and vanilla extract in a small saucepan. Cook over medium heat until syrup is clear, and all sugar had dissolved, about 5 minutes. Pour hot syrup over the fruit.
Stir together the flour, brown sugar, oats, melted butter, walnuts, and cinnamon until crumbly. Scatter crumble over fruit mixture.
Bake in preheated oven until the top is brown and the crunch is bubbly, about 1 hour.

Benny's Potato Salad recipe.

Ingredients
2 1/2 pounds potatoes, cubed
4 hard-cooked eggs, peeled and chopped
1/3 cup chopped green olives
1/3 cup dill pickle relish
1/4 cup sweet pickle relish
1/4 cup chopped green onion
1/2 cup mayonnaise
3 teaspoons yellow mustard
3 teaspoons brown mustard
1 teaspoon white wine vinegar
1 teaspoon garlic powder
1 teaspoon ground black pepper
1 teaspoon ground white pepper
1/2 teaspoon salt
2 teaspoons celery seed
1/2 teaspoon dill seed
1 teaspoon chopped fresh dill

Directions
Place potatoes in a large pot with enough water to cover. Bring to a boil, and cook for about 5 minutes, until tender but not mushy. Drain in a colander, and run under cold water to cool. Set aside.
In a large serving bowl, Stir together the eggs, green olives, dill and sweet pickle relishes, green onion, mayonnaise, yellow and brown mustards, and wine vinegar. Season with garlic powder, black pepper, white pepper, salt, celery seed, dill seed, and dill. Mix well, and stir in potatoes until coated. Chill for at least 2 hours to allow the flavors to blend.

Bing Cherry Congealed Salad recipe.

Ingredients
1 (16.5 ounce) can pitted Bing cherries, drained, juice reserved
1 (15 ounce) can crushed pineapple, drained with juice reserved
1 (6 ounce) package cherry gelatin
1 (3 ounce) package cream cheese
6 fluid ounces cola-flavored carbonated beverage
1 cup chopped pecans

Directions
In a sauce pan, combine reserved cherry juice and pineapple juice to equal 1 cup. Bring to boil, add gelatin and whisk together. Remove from heat and add cream cheese and blend together until smooth.
Add cola and beat until mixture becomes fluffy. Fold in cherries, pineapple, and nuts. Pour into molded container, chill 6 to 8 hours or until firm.

Apple Downside-Up Cake recipe.

Ingredients
2 tablespoons butter
1/4 cup packed brown sugar
2 medium sized apples, sliced
2 cups buttermilk baking mix
2 tablespoons white sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2/3 cup milk

Directions
Preheat oven to 400 degrees F (200 degrees C).
Melt butter in the 9 inch pan over the stovetop. Remove from heat. Sprinkle the brown sugar over the melted butter. Arrange the apple slices over the brown sugar.
In a medium bowl, stir together the baking mix, sugar, cinnamon and nutmeg. Add the egg and milk, beat with an electric mixer until smooth. Spoon batter over the apples.
Bake for 25 to 30 minutes in the preheated oven, until a toothpick inserted comes out clean. Invert cake onto a serving plate while still hot. Serve with ice cream or whipped topping.

Banana Nut Cupcakes recipe.

Ingredients
1/3 cup butter flavored shortening
2/3 cup sugar
1 cup mashed ripe bananas
2 tablespoons milk
1 tablespoon vanilla extract
1 1/3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup chopped nuts

Directions
In a mixing bowl, cream shortening and sugar. Beat in the bananas, eggs, milk and vanilla. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture until combined. Stir in nuts.
Fill paper-lined muffin cups two-thirds full. Bake at 350 degrees F for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Apple Crumble Tart recipe.

Ingredients
1/2 (17.5 ounce) package frozen puff pastry, thawed
1 tablespoon butter, melted
3 apple - peeled, cored, and chopped
3/8 cup all-purpose flour
3/8 cup chopped blanched almonds
1/2 cup white sugar
1/4 teaspoon ground cinnamon
3 tablespoons butter, chilled
1/4 teaspoon vanilla extract
3 egg yolks
3 tablespoons white sugar
1/3 cup dry Marsala wine

Directions
In a small bowl, mix flour, almonds, 1/2 cup sugar, and cinnamon together. Add chilled butter and vanilla extract. Cut together with a pastry blender until small crumbs form.
Unfold pastry and cut into a 10 inch circle. Place on a large, ungreased baking sheet. Brush with melted butter or margarine. Arrange apples in the center of the pastry, leaving a 1/2 inch wide border of pastry. Spoon almond topping gently over the apples, being careful it doesn't spill over the edges of the pastry.
Bake at 350 degrees F (175 degrees C) for 30 minutes, or until golden brown.
Place egg yolks and 3 tablespoons sugar in the top of a double boiler over simmering water. Beat mixture constantly with a portable electric mixer. When foamy, add the marsala; continue to beat until the mixture begins to thicken. Do not overcook, or the mixture will curdle. Remove from heat. Serve warm over the apple crumble.

Aunt Gail's Oatmeal Lace Cookies recipe.

Ingredients
1 cup unsalted butter
1 cup white sugar
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1 cup all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1 cup rolled oats
1/3 cup granulated sugar for decoration

Directions
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a medium bowl, cream together the butter and sugar until light and fluffy. Stir in the vanilla and almond extracts. Sift together the flour, baking soda, and salt; stir into the butter mixture. Finally, mix in the rolled oats.
Roll dough into balls about 1 inch in diameter. Place the dough balls about 3 inches apart onto the prepared cookie sheet. Dip the bottom of a glass in water and then in sugar, use this to flatten down the cookies. Sugar the glass as needed. Bake for 8 to 10 minutes, cookies should be slightly browned. Store in an airtight container.

Best-Ever Texas Caviar recipe.

Ingredients
2 (15 ounce) cans black beans, rinsed and drained
2 (15 ounce) cans pinto beans, rinsed and drained
2 (15 ounce) cans white corn, rinsed and drained
1 (4 ounce) can chopped green chiles, undrained
1 jalapeno chile pepper, seeded and finely chopped (optional)
1 red bell pepper - cored, seeded and finely chopped
1 green bell pepper - cored, seeded and finely chopped
1 small red onion, finely chopped
1 bunch cilantro leaves, finely chopped
1/2 cup rice vinegar
1/2 cup olive oil
1/3 cup white sugar
1/2 teaspoon garlic powder

Directions
Mix the black beans, pinto beans, white corn, green chiles, jalapeno pepper, red and green bell peppers, red onion, and cilantro together in a large bowl.
To make the dressing, stir the rice vinegar, olive oil, sugar, and garlic powder together in a pan. Bring to a boil, then remove from heat, and cool. Pour dressing over bean mixture, and toss to mix evenly.