Ingredients
3 cups cake flour
1 teaspoon baking powder
1 1/8 teaspoons baking soda
3/4 cup unsalted butter
2 1/4 cups white sugar
3/4 teaspoon salt
1 1/2 cups mashed bananas
6 tablespoons buttermilk
1 teaspoon vanilla extract
Directions
Preheat oven to 375 degrees F ( 190 degrees C). Grease and flour 3, 9-inch round cake pans.
Sift the flour with the baking powder and soda.
In a large bowl, cream together the butter or margarine, sugar, and salt. Add eggs one at a time to the creamed mixture, beating well after each addition.
Add alternately to the creamed mixture the flour mixture, the bananas, and the buttermilk. Add vanilla, and mix well. Pour into the well greased pans.
Bake in a preheated 375 degrees F (190 degrees C) oven for 30 to 40 minutes. Let cake cool and frost with your choice of icings.
Need inspiration to impress your guests ?
9/03/2011
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.
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.
Barbequed Cabbage recipe.
Ingredients
1/2 head cabbage, cut into thick shreds
1/2 cup soy sauce
1/4 cup butter
freshly ground pepper to taste
Directions
Preheat an outdoor grill for medium heat.
Evenly divide the cabbage among 4 squares of aluminum foil. Sprinkle 2 tablespoons of soy sauce over each pile of cabbage, and place a tablespoon of butter on top. Season with pepper to taste, and fold the sides of the foil over the cabbage, sealing to form a packet.
Place packets onto preheated grill, and cook until the cabbage is tender, 15 to 20 minutes.
1/2 head cabbage, cut into thick shreds
1/2 cup soy sauce
1/4 cup butter
freshly ground pepper to taste
Directions
Preheat an outdoor grill for medium heat.
Evenly divide the cabbage among 4 squares of aluminum foil. Sprinkle 2 tablespoons of soy sauce over each pile of cabbage, and place a tablespoon of butter on top. Season with pepper to taste, and fold the sides of the foil over the cabbage, sealing to form a packet.
Place packets onto preheated grill, and cook until the cabbage is tender, 15 to 20 minutes.
Bacon Cookies recipe.
Ingredients
4 slices bacon, cut into small pieces
2 cups all-purpose flour
1/2 cup butter or margarine, chilled
1 pinch salt
3 tablespoons heavy cream
1 dash ground black pepper
1 egg yolk, beaten
Directions
Fry bacon pieces in a large skillet over medium heat until crispy. Remove with a slotted spoon to paper towels, and cool completely.
Into a large mixing bowl, place the flour, butter or margarine, egg, salt, and heavy cream. Using the mixer's hook attachment, mix the contents of the bowl together until combined; then transfer the dough to the counter, and quickly mix with your hands. Knead in cooled bacon pieces and pepper.
Roll up the dough into a log, to a diameter of about 1 1/2 inches. Wrap in aluminum foil, and refrigerate for 2 hours, until firm.
Preheat oven to 350 degrees F (175 degrees C). Remove foil, cut dough roll into slices, and place slices on greased baking sheet. Brush each slice with beaten egg yolk.
Bake in a preheated oven for 12 to 15 minutes, until brown. Remove to a wire rack until cooled completely.
4 slices bacon, cut into small pieces
2 cups all-purpose flour
1/2 cup butter or margarine, chilled
1 pinch salt
3 tablespoons heavy cream
1 dash ground black pepper
1 egg yolk, beaten
Directions
Fry bacon pieces in a large skillet over medium heat until crispy. Remove with a slotted spoon to paper towels, and cool completely.
Into a large mixing bowl, place the flour, butter or margarine, egg, salt, and heavy cream. Using the mixer's hook attachment, mix the contents of the bowl together until combined; then transfer the dough to the counter, and quickly mix with your hands. Knead in cooled bacon pieces and pepper.
Roll up the dough into a log, to a diameter of about 1 1/2 inches. Wrap in aluminum foil, and refrigerate for 2 hours, until firm.
Preheat oven to 350 degrees F (175 degrees C). Remove foil, cut dough roll into slices, and place slices on greased baking sheet. Brush each slice with beaten egg yolk.
Bake in a preheated oven for 12 to 15 minutes, until brown. Remove to a wire rack until cooled completely.
Beefy Baked Ziti recipe.
Ingredients
1 pound dry ziti pasta
1 onion, chopped
1 pound lean ground beef
52 ounces Classico� Tomato and Basil Sauce
6 ounces provolone cheese, sliced
1 1/2 cups sour cream
6 ounces mozzarella cheese, shredded
2 tablespoons grated Parmesan cheese
Directions
Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.
In a large skillet, brown onion and ground beef over medium heat. Add pasta sauce, and simmer 15 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.
Bake for 30 minutes in the preheated oven, or until cheeses are melted.
1 pound dry ziti pasta
1 onion, chopped
1 pound lean ground beef
52 ounces Classico� Tomato and Basil Sauce
6 ounces provolone cheese, sliced
1 1/2 cups sour cream
6 ounces mozzarella cheese, shredded
2 tablespoons grated Parmesan cheese
Directions
Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.
In a large skillet, brown onion and ground beef over medium heat. Add pasta sauce, and simmer 15 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.
Bake for 30 minutes in the preheated oven, or until cheeses are melted.
Apple-Maple Stuffed Pork Chops recipe.
Ingredients
1 (21 ounce) can apple pie filling
1 tablespoon ground cinnamon
4 thick cut pork chops
2 tablespoons maple syrup
2 cups cornflake crumbs
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x13-inch baking pan.
Mix together the apple pie filling and cinnamon in a bowl.
Lay each chop on cutting board and, with a sharp knife held parallel to the board, cut a pocket into the chop going all the way to the bone and leaving the sides intact. Fill each pocket with one quarter of the filling mixture (about 1/2 cup). Coat the pork chops with maple syrup, then dredge them in the cornflake crumbs until completely covered. Place chops in baking pan.
Bake in the preheated oven until the pork is no longer pink in the center, about 40 minutes. An instant-read thermometer inserted into the meat should read 160 degrees F (70 degrees C).
1 (21 ounce) can apple pie filling
1 tablespoon ground cinnamon
4 thick cut pork chops
2 tablespoons maple syrup
2 cups cornflake crumbs
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x13-inch baking pan.
Mix together the apple pie filling and cinnamon in a bowl.
Lay each chop on cutting board and, with a sharp knife held parallel to the board, cut a pocket into the chop going all the way to the bone and leaving the sides intact. Fill each pocket with one quarter of the filling mixture (about 1/2 cup). Coat the pork chops with maple syrup, then dredge them in the cornflake crumbs until completely covered. Place chops in baking pan.
Bake in the preheated oven until the pork is no longer pink in the center, about 40 minutes. An instant-read thermometer inserted into the meat should read 160 degrees F (70 degrees C).
Applesauce Cake recipe.
Ingredients
1 cup all-purpose flour
3/4 cup sugar
1/4 cup cornstarch
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 cup unsweetened applesauce
1/4 cup water
1/4 cup fat-free plain yogurt
2 egg whites, beaten
1/2 teaspoon almond extract
1/4 cup raisins
1/4 cup confectioners' sugar
1 teaspoon water
Directions
In a large bowl, combine the first eight ingredients. Combine the applesauce, water, yogurt, egg whites and almond extract. stir into the dry ingredients just until moistened. Fold in raisins.
Pour into a greased 8-in. square baking dish. Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
For drizzle, in a bowl, whisk confectioners' sugar and water until smooth. Drizzle over cake.
1 cup all-purpose flour
3/4 cup sugar
1/4 cup cornstarch
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 cup unsweetened applesauce
1/4 cup water
1/4 cup fat-free plain yogurt
2 egg whites, beaten
1/2 teaspoon almond extract
1/4 cup raisins
1/4 cup confectioners' sugar
1 teaspoon water
Directions
In a large bowl, combine the first eight ingredients. Combine the applesauce, water, yogurt, egg whites and almond extract. stir into the dry ingredients just until moistened. Fold in raisins.
Pour into a greased 8-in. square baking dish. Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
For drizzle, in a bowl, whisk confectioners' sugar and water until smooth. Drizzle over cake.
Brenda's Italian Style Patties recipe.
Ingredients
2 pounds ground beef
1 pound ground pork
1 1/2 cups dried bread crumbs
2 eggs, beaten
1 cup chopped onion
1 cup chopped green bell pepper
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
2 teaspoons Italian-style seasoning
1 teaspoon dried sage
1 1/2 teaspoons garlic powder
3/4 cup pizza sauce
2 cups chopped stewed tomatoes
1/4 cup chopped fresh mushrooms
1/4 (2 ounce) can chopped black olives, drained
1 (8 ounce) package sliced pepperoni sausage
12 slices mozzarella cheese
1/2 cup shredded mozzarella cheese
Directions
Preheat oven to 375 degrees F (190 degrees C).
In a large bowl, combine the ground beef, ground pork, bread crumbs, eggs, onion, green bell pepper, salt, ground black pepper, Italian-style seasoning, sage, garlic powder, 1/2 cup pizza sauce and stewed tomatoes. Mix well and form into 24 patties using a 1/4 cup measuring cup OR an ice cream scoop.
In a separate small bowl, combine the mushrooms and olives and set aside. Arrange 12 patties on 2 ungreased baking sheets. Place 4 slices of pepperoni on each patty, then a small amount of the mushroom olive mixture, and then a slice of mozzarella cheese. Top each patty off with another patty and pinch the edges all around to seal everything into the middle. Finally, top each with a drizzle of remaining pizza sauce and some shredded mozzarella cheese.
Bake at 375 degrees F (190 degrees C) for 30 to 40 minutes.
2 pounds ground beef
1 pound ground pork
1 1/2 cups dried bread crumbs
2 eggs, beaten
1 cup chopped onion
1 cup chopped green bell pepper
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
2 teaspoons Italian-style seasoning
1 teaspoon dried sage
1 1/2 teaspoons garlic powder
3/4 cup pizza sauce
2 cups chopped stewed tomatoes
1/4 cup chopped fresh mushrooms
1/4 (2 ounce) can chopped black olives, drained
1 (8 ounce) package sliced pepperoni sausage
12 slices mozzarella cheese
1/2 cup shredded mozzarella cheese
Directions
Preheat oven to 375 degrees F (190 degrees C).
In a large bowl, combine the ground beef, ground pork, bread crumbs, eggs, onion, green bell pepper, salt, ground black pepper, Italian-style seasoning, sage, garlic powder, 1/2 cup pizza sauce and stewed tomatoes. Mix well and form into 24 patties using a 1/4 cup measuring cup OR an ice cream scoop.
In a separate small bowl, combine the mushrooms and olives and set aside. Arrange 12 patties on 2 ungreased baking sheets. Place 4 slices of pepperoni on each patty, then a small amount of the mushroom olive mixture, and then a slice of mozzarella cheese. Top each patty off with another patty and pinch the edges all around to seal everything into the middle. Finally, top each with a drizzle of remaining pizza sauce and some shredded mozzarella cheese.
Bake at 375 degrees F (190 degrees C) for 30 to 40 minutes.
Buttered Ginger Sauce recipe.
Ingredients
1/2 cup butter
1/4 cup grated fresh ginger root
1 1/2 tablespoons minced garlic
1/2 cup chopped green onions
1 1/2 teaspoons dried basil
1 teaspoon black pepper
1 dash red pepper flakes
1/3 cup grated Parmesan cheese
Directions
Melt butter in a small saucepan over medium heat. Stir in ginger, garlic, green onions, basil, black pepper and red pepper flakes; cook for 5 minutes. Stir in Parmesan cheese and cook until well blended.
1/2 cup butter
1/4 cup grated fresh ginger root
1 1/2 tablespoons minced garlic
1/2 cup chopped green onions
1 1/2 teaspoons dried basil
1 teaspoon black pepper
1 dash red pepper flakes
1/3 cup grated Parmesan cheese
Directions
Melt butter in a small saucepan over medium heat. Stir in ginger, garlic, green onions, basil, black pepper and red pepper flakes; cook for 5 minutes. Stir in Parmesan cheese and cook until well blended.
Breaded Turkey Breasts recipe.
Ingredients
1 cup dry bread crumbs
1/4 cup grated Parmesan cheese
2 teaspoons Italian-style seasoning
1 pound skinless, boneless turkey breast meat - cut into strips
1/4 cup olive oil
Directions
In shallow bowl, combine bread crumbs, Parmesan cheese and Italian seasoning. Pour milk into another shallow bowl. Dip turkey in milk, then in crumb mixture.
Heat olive oil in a large skillet over medium heat. Cook turkey for 8 to 10 minutes or until golden brown, and juices run clear.
1 cup dry bread crumbs
1/4 cup grated Parmesan cheese
2 teaspoons Italian-style seasoning
1 pound skinless, boneless turkey breast meat - cut into strips
1/4 cup olive oil
Directions
In shallow bowl, combine bread crumbs, Parmesan cheese and Italian seasoning. Pour milk into another shallow bowl. Dip turkey in milk, then in crumb mixture.
Heat olive oil in a large skillet over medium heat. Cook turkey for 8 to 10 minutes or until golden brown, and juices run clear.
Bean N Corn Salad recipe.
Ingredients
1 (16 ounce) can kidney beans, rinsed and drained
1 (14.5 ounce) can cut green beans, drained
1 (14.5 ounce) can wax beans, drained
1 (11 ounce) can whole kernel corn, drained
2 celery ribs, thinly sliced
1 medium green pepper, chopped
1/2 cup chopped sweet red pepper
1/2 cup sliced ripe olives
1/2 cup sliced green onions
1 cup sugar
1 cup white vinegar
2 tablespoons vegetable oil
1/2 teaspoon ground mustard
1/4 teaspoon salt
Directions
In a large bowl, combine the first nine ingredients. In a jar with a tight-fitting lid, combine the sugar, vinegar, oil, mustard and salt; shake until sugar is dissolved. Pour over bean mixture and gently stir to coat. Cover and refrigerate overnight. Serve with a slotted spoon.
1 (16 ounce) can kidney beans, rinsed and drained
1 (14.5 ounce) can cut green beans, drained
1 (14.5 ounce) can wax beans, drained
1 (11 ounce) can whole kernel corn, drained
2 celery ribs, thinly sliced
1 medium green pepper, chopped
1/2 cup chopped sweet red pepper
1/2 cup sliced ripe olives
1/2 cup sliced green onions
1 cup sugar
1 cup white vinegar
2 tablespoons vegetable oil
1/2 teaspoon ground mustard
1/4 teaspoon salt
Directions
In a large bowl, combine the first nine ingredients. In a jar with a tight-fitting lid, combine the sugar, vinegar, oil, mustard and salt; shake until sugar is dissolved. Pour over bean mixture and gently stir to coat. Cover and refrigerate overnight. Serve with a slotted spoon.
Bertolli Classico Asparagus Saute recipe.
Ingredients
3 tablespoons Bertolli� Classico™ Olive Oil
1 bunch fresh asparagus
1 tablespoon minced garlic
3 tablespoons Parmesan cheese
Salt and pepper to taste
Directions
Rinse asparagus spears and pat dry. Remove rough ends with a sharp knife if necessary.
Heat Bertolli� Classico™ olive oil in a skillet over medium-high heat. Add the garlic and asparagus spears; cook for 10 minutes, stirring occasionally, or until asparagus is tender.
Sprinkle with Parmesan and salt and pepper to taste before serving.
3 tablespoons Bertolli� Classico™ Olive Oil
1 bunch fresh asparagus
1 tablespoon minced garlic
3 tablespoons Parmesan cheese
Salt and pepper to taste
Directions
Rinse asparagus spears and pat dry. Remove rough ends with a sharp knife if necessary.
Heat Bertolli� Classico™ olive oil in a skillet over medium-high heat. Add the garlic and asparagus spears; cook for 10 minutes, stirring occasionally, or until asparagus is tender.
Sprinkle with Parmesan and salt and pepper to taste before serving.
Broccoli-Rice Side Dish recipe.
Ingredients
1 (10.75 ounce) can condensed cream of chicken soup, undiluted
1 (8 ounce) jar process cheese spread
1 cup uncooked instant rice
1/2 cup milk
1 dash pepper
1 (10 ounce) package frozen chopped broccoli
1/2 cup chopped onion
1/2 cup chopped celery
1 (2.8 ounce) can French-fried onions
Directions
In a microwave-safe 2-qt. casserole, combine the soup, cheese spread, rice, milk and pepper. Microwave, uncovered, on high for 2-3 minutes or until cheese is melted.
Stir in broccoli, onion and celery. Microwave, uncovered, on high for 12-14 minutes, rotating a half-turn once.
Sprinkle onions over the top; microwave on high for 1 minute.
1 (10.75 ounce) can condensed cream of chicken soup, undiluted
1 (8 ounce) jar process cheese spread
1 cup uncooked instant rice
1/2 cup milk
1 dash pepper
1 (10 ounce) package frozen chopped broccoli
1/2 cup chopped onion
1/2 cup chopped celery
1 (2.8 ounce) can French-fried onions
Directions
In a microwave-safe 2-qt. casserole, combine the soup, cheese spread, rice, milk and pepper. Microwave, uncovered, on high for 2-3 minutes or until cheese is melted.
Stir in broccoli, onion and celery. Microwave, uncovered, on high for 12-14 minutes, rotating a half-turn once.
Sprinkle onions over the top; microwave on high for 1 minute.
Applesauce Cake recipe.
Ingredients
1 cup all-purpose flour
3/4 cup sugar
1/4 cup cornstarch
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 cup unsweetened applesauce
1/4 cup water
1/4 cup fat-free plain yogurt
2 egg whites, beaten
1/2 teaspoon almond extract
1/4 cup raisins
1/4 cup confectioners' sugar
1 teaspoon water
Directions
In a large bowl, combine the first eight ingredients. Combine the applesauce, water, yogurt, egg whites and almond extract. stir into the dry ingredients just until moistened. Fold in raisins.
Pour into a greased 8-in. square baking dish. Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
For drizzle, in a bowl, whisk confectioners' sugar and water until smooth. Drizzle over cake.
1 cup all-purpose flour
3/4 cup sugar
1/4 cup cornstarch
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 cup unsweetened applesauce
1/4 cup water
1/4 cup fat-free plain yogurt
2 egg whites, beaten
1/2 teaspoon almond extract
1/4 cup raisins
1/4 cup confectioners' sugar
1 teaspoon water
Directions
In a large bowl, combine the first eight ingredients. Combine the applesauce, water, yogurt, egg whites and almond extract. stir into the dry ingredients just until moistened. Fold in raisins.
Pour into a greased 8-in. square baking dish. Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
For drizzle, in a bowl, whisk confectioners' sugar and water until smooth. Drizzle over cake.
Authentic Chile con Queso recipe.
Ingredients
2 tablespoons vegetable oil
1/2 onion, diced
1 tomato, diced
10 large roasted green chile peppers, seeded and chopped
1/2 cup shredded queso asadero (white Mexican cheese)
1/4 cup shredded Monterey Jack cheese
1/4 cup milk
salt to taste
Directions
Heat the vegetable oil in a skillet over medium heat. Stir in the onion and tomato; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the green chile; cook for 2 minutes then stir in the cheese and milk. Reduce heat to low and simmer, stirring frequently, until the cheese has melted.
2 tablespoons vegetable oil
1/2 onion, diced
1 tomato, diced
10 large roasted green chile peppers, seeded and chopped
1/2 cup shredded queso asadero (white Mexican cheese)
1/4 cup shredded Monterey Jack cheese
1/4 cup milk
salt to taste
Directions
Heat the vegetable oil in a skillet over medium heat. Stir in the onion and tomato; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the green chile; cook for 2 minutes then stir in the cheese and milk. Reduce heat to low and simmer, stirring frequently, until the cheese has melted.
Artichoke and Garlic Pizza recipe.
Ingredients
1 unbaked pizza crust
1 (6 ounce) jar marinated artichoke hearts, drained, liquid reserved
2 cloves garlic, minced
3/4 cup Classico� Tomato and Basil Sauce
1 medium tomato, cut in half and sliced
1 pound shredded Colby-Monterey Jack cheese
Directions
Preheat the oven to 450 degrees F (230 degrees C). Prepare pizza crust according to recipe or package instructions. Place on a pizza pan.
Pour the liquid from the artichokes into a small skillet, and bring to a boil over medium heat. Cook for 1 minute, or until the liquid is almost gone. Add garlic, and cook, stirring, for less than a minute. Add artichoke hearts, stir to coat with garlic flavor, then remove from heat, and set aside.
Spread the pasta sauce over the prepared pizza crust. Sprinkle with cheese, then place the artichoke hearts and garlic over the cheese. Arrange tomato slices evenly over the top.
Bake for 20 minutes in the preheated oven, until crust is puffed and golden, and cheese is melted.
1 unbaked pizza crust
1 (6 ounce) jar marinated artichoke hearts, drained, liquid reserved
2 cloves garlic, minced
3/4 cup Classico� Tomato and Basil Sauce
1 medium tomato, cut in half and sliced
1 pound shredded Colby-Monterey Jack cheese
Directions
Preheat the oven to 450 degrees F (230 degrees C). Prepare pizza crust according to recipe or package instructions. Place on a pizza pan.
Pour the liquid from the artichokes into a small skillet, and bring to a boil over medium heat. Cook for 1 minute, or until the liquid is almost gone. Add garlic, and cook, stirring, for less than a minute. Add artichoke hearts, stir to coat with garlic flavor, then remove from heat, and set aside.
Spread the pasta sauce over the prepared pizza crust. Sprinkle with cheese, then place the artichoke hearts and garlic over the cheese. Arrange tomato slices evenly over the top.
Bake for 20 minutes in the preheated oven, until crust is puffed and golden, and cheese is melted.
Blueberry Coffee Cake recipe.
Ingredients
1/4 cup butter, softened
2/3 cup sugar
1 1/8 cups all-purpose flour, divided
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
1 cup fresh or frozen blueberries
1 (3 ounce) package cream cheese, cubed
2 tablespoons all-purpose flour
2 tablespoons sugar
1 tablespoon cold butter
Directions
For batter, in a large mixing bowl, cream butter and sugar. Beat in egg. Combine 1 cup flour, baking powder and salt; gradually add to creamed mixture alternately with milk. Toss blueberries with remaining flour. Stir blueberries and cream cheese into creamed mixture (batter will be thick). Transfer to a greased 8-in. square baking dish.
For topping, in a small bowl, combine flour and sugar. Cut in butter until crumbly. Sprinkle over batter. Bake at 375 degrees F for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
1/4 cup butter, softened
2/3 cup sugar
1 1/8 cups all-purpose flour, divided
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
1 cup fresh or frozen blueberries
1 (3 ounce) package cream cheese, cubed
2 tablespoons all-purpose flour
2 tablespoons sugar
1 tablespoon cold butter
Directions
For batter, in a large mixing bowl, cream butter and sugar. Beat in egg. Combine 1 cup flour, baking powder and salt; gradually add to creamed mixture alternately with milk. Toss blueberries with remaining flour. Stir blueberries and cream cheese into creamed mixture (batter will be thick). Transfer to a greased 8-in. square baking dish.
For topping, in a small bowl, combine flour and sugar. Cut in butter until crumbly. Sprinkle over batter. Bake at 375 degrees F for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
Blue Cheese Burgers recipe.
Ingredients
3 pounds lean ground beef
4 ounces blue cheese, crumbled
1/2 cup minced fresh chives
1/4 teaspoon hot pepper sauce
1 teaspoon Worcestershire sauce
1 teaspoon coarsely ground black pepper
1 1/2 teaspoons salt
1 teaspoon dry mustard
12 French rolls or hamburger buns
Directions
In a large bowl, mix the ground beef, blue cheese, chives, hot pepper sauce, Worcestershire sauce, black pepper, salt, and mustard. Cover, and refrigerate for 2 hours.
Preheat grill for high heat. Gently form the burger mixture into about 12 patties.
Oil the grill grate. Grill patties 5 minutes per side, or until well done. Serve on rolls.
3 pounds lean ground beef
4 ounces blue cheese, crumbled
1/2 cup minced fresh chives
1/4 teaspoon hot pepper sauce
1 teaspoon Worcestershire sauce
1 teaspoon coarsely ground black pepper
1 1/2 teaspoons salt
1 teaspoon dry mustard
12 French rolls or hamburger buns
Directions
In a large bowl, mix the ground beef, blue cheese, chives, hot pepper sauce, Worcestershire sauce, black pepper, salt, and mustard. Cover, and refrigerate for 2 hours.
Preheat grill for high heat. Gently form the burger mixture into about 12 patties.
Oil the grill grate. Grill patties 5 minutes per side, or until well done. Serve on rolls.
Beef Noodle Bake recipe.
Ingredients
1 1/2 pounds ground beef
1 small onion, chopped
2 (8 ounce) cans tomato sauce
1 cup sour cream
1 (3 ounce) package cream cheese, cubed and softened
1 teaspoon sugar
1/2 teaspoon garlic salt
7 cups uncooked wide egg noodles, cooked and drained
1 cup shredded Cheddar cheese
Directions
In a skillet, cook beef and onion until meat is no longer pink; drain. remove from the heat; stir in tomato sauce, sour cream, cream cheese, sugar and garlic salt; mix until blended. Place half of the noodles in a greased 13-in. x 9-in. x 2-in. baking dish; top with half of the beef mixture. Repeat layers. Cover and bake at 350 degrees F for 30-35 minutes or until heated through. Sprinkle with cheese; bake 3-5 minutes longer or until cheese is melted.
1 1/2 pounds ground beef
1 small onion, chopped
2 (8 ounce) cans tomato sauce
1 cup sour cream
1 (3 ounce) package cream cheese, cubed and softened
1 teaspoon sugar
1/2 teaspoon garlic salt
7 cups uncooked wide egg noodles, cooked and drained
1 cup shredded Cheddar cheese
Directions
In a skillet, cook beef and onion until meat is no longer pink; drain. remove from the heat; stir in tomato sauce, sour cream, cream cheese, sugar and garlic salt; mix until blended. Place half of the noodles in a greased 13-in. x 9-in. x 2-in. baking dish; top with half of the beef mixture. Repeat layers. Cover and bake at 350 degrees F for 30-35 minutes or until heated through. Sprinkle with cheese; bake 3-5 minutes longer or until cheese is melted.
Autumn Dessert recipe.
Ingredients
1 large ripe pear or tart apple, peeled and thinly sliced
1/2 cup water, divided
2 tablespoons sugar
1 tablespoon raisins
1 teaspoon butter or margarine
1/8 teaspoon ground cinnamon
1 dash ground nutmeg
1 tablespoon cornstarch
2 slices cinnamon bread, toasted
Ice cream or whipped cream (optional)
Directions
In a saucepan, combine pear, 1/4 cup water, sugar, raisins if desired, butter, cinnamon, nutmeg. Cook over medium heat for 8-10 minutes or until fruit is tender. Combine cornstarch and remaining water until smooth; add to fruit mixture. Bring to a boil, stirring constantly. Cook and stir for 1-2 minutes or until thickened. Serve warm over cinnamon toast. Top with ice cream or whipped cream if desired.
1 large ripe pear or tart apple, peeled and thinly sliced
1/2 cup water, divided
2 tablespoons sugar
1 tablespoon raisins
1 teaspoon butter or margarine
1/8 teaspoon ground cinnamon
1 dash ground nutmeg
1 tablespoon cornstarch
2 slices cinnamon bread, toasted
Ice cream or whipped cream (optional)
Directions
In a saucepan, combine pear, 1/4 cup water, sugar, raisins if desired, butter, cinnamon, nutmeg. Cook over medium heat for 8-10 minutes or until fruit is tender. Combine cornstarch and remaining water until smooth; add to fruit mixture. Bring to a boil, stirring constantly. Cook and stir for 1-2 minutes or until thickened. Serve warm over cinnamon toast. Top with ice cream or whipped cream if desired.
Boston Cream Pie I recipe.
Ingredients
6 tablespoons butter, softened
2 tablespoons all-purpose flour
1 1/2 cups cake flour
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup white sugar
1 teaspoon vanilla extract
1/2 cup milk
1/2 cup light cream
1/2 cup milk
1/4 cup white sugar
1 pinch salt
4 teaspoons cornstarch
1/2 teaspoon vanilla extract
3 (1 ounce) squares semisweet chocolate
2 tablespoons butter
1/4 cup light cream
1/2 teaspoon vanilla extract
1/2 cup confectioners' sugar
Directions
Preheat oven to 375 degrees F (190 degrees C). Grease and flour two 9 inch round cake pans. Sift the all-purpose flour, cake flour, baking powder and salt together and set aside.
In a deep bowl cream 6 tablespoons of the butter with 3/4 cup sugar until light and fluffy. Beat in the 2 eggs, one at a time, then beat in the 1 teaspoon vanilla extract. Add the flour mixture alternately with the 1/2 cup of the milk in 3 additions, Beating the batter smooth after each addition. Divide the batter between the 2 prepared pans.
Bake at 375 degrees F (190 degrees C) for 15 minutes or until cakes begin to shrink away from the sides of the pans and centers spring back when lightly touched. Turn the cakes onto wire racks to cool.
To Make The Filling: Combine the 1/2 cup light cream with 1/4 cup of the milk and cook over medium heat until bubbles begin to form around the edge of the pan. Immediately add 1/4 cup of the sugar and the salt, stirring until dissolved. Remove the pan from the heat.
In a small bowl, combine 1/4 cup of the milk with the cornstarch and whisk to remove lumps. Whisk in the 2 eggs. Add the hot cream mixture in a thin stream, whisking constantly. Return to the mixture to the saucepan, bring to a boil, and cook over low heat, stirring constantly, until the custard thickens and is smooth (about 5 minutes). Remove from heat and stir in the 1/2 teaspoon vanilla and allow to cool to room temperature.
To Make The Chocolate Frosting: In a heavy saucepan over low heat, stir the chocolate pieces and 2 tablespoons butter until they are completely melted. Remove from the heat and, stirring constantly, add the 1/4 cup light cream in a thin steady stream. When mixture is smooth, stir in the confectioners' sugar and beat vigorously. Stir in the 1/2 teaspoon vanilla.
To Assemble Cake: Spread the cooled filling over one the cooled cakes and place the second cake on top. Pour the chocolate frosting evenly over the top allowing it to spill down the sides.
6 tablespoons butter, softened
2 tablespoons all-purpose flour
1 1/2 cups cake flour
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup white sugar
1 teaspoon vanilla extract
1/2 cup milk
1/2 cup light cream
1/2 cup milk
1/4 cup white sugar
1 pinch salt
4 teaspoons cornstarch
1/2 teaspoon vanilla extract
3 (1 ounce) squares semisweet chocolate
2 tablespoons butter
1/4 cup light cream
1/2 teaspoon vanilla extract
1/2 cup confectioners' sugar
Directions
Preheat oven to 375 degrees F (190 degrees C). Grease and flour two 9 inch round cake pans. Sift the all-purpose flour, cake flour, baking powder and salt together and set aside.
In a deep bowl cream 6 tablespoons of the butter with 3/4 cup sugar until light and fluffy. Beat in the 2 eggs, one at a time, then beat in the 1 teaspoon vanilla extract. Add the flour mixture alternately with the 1/2 cup of the milk in 3 additions, Beating the batter smooth after each addition. Divide the batter between the 2 prepared pans.
Bake at 375 degrees F (190 degrees C) for 15 minutes or until cakes begin to shrink away from the sides of the pans and centers spring back when lightly touched. Turn the cakes onto wire racks to cool.
To Make The Filling: Combine the 1/2 cup light cream with 1/4 cup of the milk and cook over medium heat until bubbles begin to form around the edge of the pan. Immediately add 1/4 cup of the sugar and the salt, stirring until dissolved. Remove the pan from the heat.
In a small bowl, combine 1/4 cup of the milk with the cornstarch and whisk to remove lumps. Whisk in the 2 eggs. Add the hot cream mixture in a thin stream, whisking constantly. Return to the mixture to the saucepan, bring to a boil, and cook over low heat, stirring constantly, until the custard thickens and is smooth (about 5 minutes). Remove from heat and stir in the 1/2 teaspoon vanilla and allow to cool to room temperature.
To Make The Chocolate Frosting: In a heavy saucepan over low heat, stir the chocolate pieces and 2 tablespoons butter until they are completely melted. Remove from the heat and, stirring constantly, add the 1/4 cup light cream in a thin steady stream. When mixture is smooth, stir in the confectioners' sugar and beat vigorously. Stir in the 1/2 teaspoon vanilla.
To Assemble Cake: Spread the cooled filling over one the cooled cakes and place the second cake on top. Pour the chocolate frosting evenly over the top allowing it to spill down the sides.
Blueberry Oat Muffins recipe.
Ingredients
1 1/4 cups all-purpose flour
1 cup quick-cooking oats
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 egg whites
1/2 cup water
1/3 cup vegetable oil
1 cup fresh or frozen blueberries
2 tablespoons sugar
1/4 teaspoon ground cinnamon
Directions
In a bowl, combine the first six ingredients. In another bowl, beat egg whites, water and oil. Stir into dry ingredients just until moistened. Fold in blueberries.
Fill paper-lined muffin cups or muffin cups coated with nonstick cooking spray three-fourths full. Combine sugar and cinnamon; sprinkle over muffins.
Bake at 400 degrees F for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
1 1/4 cups all-purpose flour
1 cup quick-cooking oats
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 egg whites
1/2 cup water
1/3 cup vegetable oil
1 cup fresh or frozen blueberries
2 tablespoons sugar
1/4 teaspoon ground cinnamon
Directions
In a bowl, combine the first six ingredients. In another bowl, beat egg whites, water and oil. Stir into dry ingredients just until moistened. Fold in blueberries.
Fill paper-lined muffin cups or muffin cups coated with nonstick cooking spray three-fourths full. Combine sugar and cinnamon; sprinkle over muffins.
Bake at 400 degrees F for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Acorn Squash Gnocchi with Parmesan Sage Beurre Blanc recipe.
Ingredients
1 acorn squash, halved and seeded
2 cloves garlic, pressed
1/2 teaspoon salt
1 cup whole wheat flour
1 cup white flour
7 cups water
1 tablespoon salt
1 cube chicken bouillon
1/3 teaspoon rubbed sage
1/4 teaspoon ground black pepper
1/4 cup cold unsalted butter, cut into small cubes
1/2 cup grated Parmesan cheese
Directions
Use a knife to perforate the acorn squash with several slits. Cook in microwave for 10 minutes. Scrape the flesh into a bowl. Stir in the garlic, 1/2 teaspoon salt, egg, and whole wheat flour. Add the white flour in small amounts and mix until you get a sticky dough with a manageable texture. Turn the dough out onto a floured surface and roll into thin ropes. Slice the dough into quarter-sized gnocchi.
Bring the water with 1 tablespoon salt to a boil in a large pot; add the gnocchi to the boiling water one at a time, until they are all floating at the top; remove with a slotted spoon to a large bowl; set aside.
Discard all but 1 1/2 cups of the water from the pot and return to heat; add the bouillon cube, beer, sage, and pepper and bring to a boil; continue to boil until the mixture reduces to about half its original volume, about 15 minutes; reduce heat to medium. Whisk the butter cubes into the mixture, one at a time, until they are all melted into the liquid; immediately return the gnocchi to the mixture, turn off the heat, and stir in the Parmesan cheese. Cover the pot and allow to sit for 10 minutes before serving.
1 acorn squash, halved and seeded
2 cloves garlic, pressed
1/2 teaspoon salt
1 cup whole wheat flour
1 cup white flour
7 cups water
1 tablespoon salt
1 cube chicken bouillon
1/3 teaspoon rubbed sage
1/4 teaspoon ground black pepper
1/4 cup cold unsalted butter, cut into small cubes
1/2 cup grated Parmesan cheese
Directions
Use a knife to perforate the acorn squash with several slits. Cook in microwave for 10 minutes. Scrape the flesh into a bowl. Stir in the garlic, 1/2 teaspoon salt, egg, and whole wheat flour. Add the white flour in small amounts and mix until you get a sticky dough with a manageable texture. Turn the dough out onto a floured surface and roll into thin ropes. Slice the dough into quarter-sized gnocchi.
Bring the water with 1 tablespoon salt to a boil in a large pot; add the gnocchi to the boiling water one at a time, until they are all floating at the top; remove with a slotted spoon to a large bowl; set aside.
Discard all but 1 1/2 cups of the water from the pot and return to heat; add the bouillon cube, beer, sage, and pepper and bring to a boil; continue to boil until the mixture reduces to about half its original volume, about 15 minutes; reduce heat to medium. Whisk the butter cubes into the mixture, one at a time, until they are all melted into the liquid; immediately return the gnocchi to the mixture, turn off the heat, and stir in the Parmesan cheese. Cover the pot and allow to sit for 10 minutes before serving.
Applesauce Walnut Bars recipe.
Ingredients
2 (1 ounce) squares unsweetened chocolate, chopped
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup shortening
1 1/4 cups white sugar
1/2 cup applesauce
1 teaspoon vanilla extract
1/2 cup chopped walnuts
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 13x9 inch baking pan.
Melt chocolate in the microwave or in a bowl over a pan of simmering water. Stir frequently until smooth. Remove from heat, and let cool.
Cream together the shortening and sugar until smooth. Beat in the eggs one at a time, stirring constantly until well blended. In a separate bowl, mix together applesauce, melted chocolate and vanilla. Add to the egg mixture, stirring until smooth.
Combine the flour, baking powder, cinnamon and salt; gradually stir into the batter. Fold in chopped walnuts. Spread evenly into the prepared pan.
Bake for 20 to 25 minutes in the preheated oven, or until a toothpick inserted in the middle of cake comes out clean. Let cool in pan before cutting.
2 (1 ounce) squares unsweetened chocolate, chopped
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup shortening
1 1/4 cups white sugar
1/2 cup applesauce
1 teaspoon vanilla extract
1/2 cup chopped walnuts
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 13x9 inch baking pan.
Melt chocolate in the microwave or in a bowl over a pan of simmering water. Stir frequently until smooth. Remove from heat, and let cool.
Cream together the shortening and sugar until smooth. Beat in the eggs one at a time, stirring constantly until well blended. In a separate bowl, mix together applesauce, melted chocolate and vanilla. Add to the egg mixture, stirring until smooth.
Combine the flour, baking powder, cinnamon and salt; gradually stir into the batter. Fold in chopped walnuts. Spread evenly into the prepared pan.
Bake for 20 to 25 minutes in the preheated oven, or until a toothpick inserted in the middle of cake comes out clean. Let cool in pan before cutting.
Baked Beefy Onion Soup recipe.
Ingredients
1 1/2 pounds meaty beef soup bones
2 quarts water
1 medium carrot, quartered
4 black peppercorns
3 teaspoons beef bouillon granules
2 sprigs fresh parsley
2 large onions, thinly sliced
1/4 cup butter
6 (1/2 inch thick) slices French bread
6 slices Swiss cheese
Directions
In a soup kettle, combine the first six ingredients. Bring to a boil over medium-high heat. Reduce heat; cover and simmer for 3 hours. Strain the broth, discarding soup bones, carrot and seasoning; skim fat.
Meanwhile, in a large skillet, saute the onions in butter over medium heat for 30 minutes or until golden brown. Divide the onions among six oven proof bowls. Ladle about 1 cup broth onto each. Top each with a slice of bread and Swiss cheese. Bake at 350 degrees F for 50-55 minutes or until golden brown.
1 1/2 pounds meaty beef soup bones
2 quarts water
1 medium carrot, quartered
4 black peppercorns
3 teaspoons beef bouillon granules
2 sprigs fresh parsley
2 large onions, thinly sliced
1/4 cup butter
6 (1/2 inch thick) slices French bread
6 slices Swiss cheese
Directions
In a soup kettle, combine the first six ingredients. Bring to a boil over medium-high heat. Reduce heat; cover and simmer for 3 hours. Strain the broth, discarding soup bones, carrot and seasoning; skim fat.
Meanwhile, in a large skillet, saute the onions in butter over medium heat for 30 minutes or until golden brown. Divide the onions among six oven proof bowls. Ladle about 1 cup broth onto each. Top each with a slice of bread and Swiss cheese. Bake at 350 degrees F for 50-55 minutes or until golden brown.
All-in-One Casserole recipe.
Ingredients
2 tablespoons olive oil
4 skinless, boneless chicken breast halves, cut into small cubes
2 (8 ounce) packages sliced fresh mushrooms
salt and ground black pepper to taste
1 pinch garlic powder, or to taste
3 zucchinis, cubed
2 sweet potatoes, cut into cubes
2 large red potatoes, cut into cubes
1/2 cup seasoned bread crumbs
1/2 cup grated Parmesan cheese
1/4 cup olive oil
Directions
Preheat an oven to 400 degrees F (200 degrees C). Lightly grease a baking dish.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Cook and stir the chicken and mushrooms until the chicken breasts in the hot oil until the chicken is no longer pink in the center and the juices run clear, about 15 minutes. Season with salt, pepper, and garlic powder and remove from heat. Stir in the zucchini, sweet potatoes, red potatoes, bread crumbs, Parmesan cheese, and 1/4 cup of olive oil; transfer to the prepared baking dish.
Bake in the preheated oven, stirring every 15 minutes, until potatoes are tender and easily pierced with a fork about 1 hour.
2 tablespoons olive oil
4 skinless, boneless chicken breast halves, cut into small cubes
2 (8 ounce) packages sliced fresh mushrooms
salt and ground black pepper to taste
1 pinch garlic powder, or to taste
3 zucchinis, cubed
2 sweet potatoes, cut into cubes
2 large red potatoes, cut into cubes
1/2 cup seasoned bread crumbs
1/2 cup grated Parmesan cheese
1/4 cup olive oil
Directions
Preheat an oven to 400 degrees F (200 degrees C). Lightly grease a baking dish.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Cook and stir the chicken and mushrooms until the chicken breasts in the hot oil until the chicken is no longer pink in the center and the juices run clear, about 15 minutes. Season with salt, pepper, and garlic powder and remove from heat. Stir in the zucchini, sweet potatoes, red potatoes, bread crumbs, Parmesan cheese, and 1/4 cup of olive oil; transfer to the prepared baking dish.
Bake in the preheated oven, stirring every 15 minutes, until potatoes are tender and easily pierced with a fork about 1 hour.
Baked Vegetables II recipe.
Ingredients
1 head fresh broccoli, cut into florets
1 head cauliflower, broken into small florets
1 pound carrots, coarsely chopped
1/2 pound fresh lima beans, cut into bite-sized pieces
3/4 pound yellow wax beans, cut into bite-sized pieces
1 zucchini, chopped
5 onions, chopped
6 cloves garlic, minced
2 tablespoons butter
6 ounces shredded Cheddar cheese
1 1/2 cups chopped walnuts
Directions
In a medium saute pan, melt butter or margarine over medium heat. Add onions and garlic; cook and stir until translucent.
Spread broccoli, cauliflower, carrots, lima beans, yellow wax beans, and zucchini in a large baking dish. Sprinkle with walnuts and shredded cheese. Arrange sauteed onions over cheese.
Bake at 375 degrees F (190 degrees C) until vegetables are tender and cheese melts, approximately 30 minutes.
1 head fresh broccoli, cut into florets
1 head cauliflower, broken into small florets
1 pound carrots, coarsely chopped
1/2 pound fresh lima beans, cut into bite-sized pieces
3/4 pound yellow wax beans, cut into bite-sized pieces
1 zucchini, chopped
5 onions, chopped
6 cloves garlic, minced
2 tablespoons butter
6 ounces shredded Cheddar cheese
1 1/2 cups chopped walnuts
Directions
In a medium saute pan, melt butter or margarine over medium heat. Add onions and garlic; cook and stir until translucent.
Spread broccoli, cauliflower, carrots, lima beans, yellow wax beans, and zucchini in a large baking dish. Sprinkle with walnuts and shredded cheese. Arrange sauteed onions over cheese.
Bake at 375 degrees F (190 degrees C) until vegetables are tender and cheese melts, approximately 30 minutes.
Better Than Sex Cake III recipe.
Ingredients
1 (18.25 ounce) package yellow cake mix
1 (15 ounce) can crushed pineapple with juice
3 bananas, sliced
1 (3.5 ounce) package instant vanilla pudding mix
1 (16 ounce) package frozen whipped topping, thawed
1 1/4 cups flaked coconut
16 ounces chopped walnuts
1/2 cup white sugar
Directions
Bake yellow cake mix according to package directions for one 9x13 inch cake.
Combine the crushed pineapple (undrained) with the white sugar and cook for 5 minutes over medium heat. Set aside to cool.
Mix instant vanilla pudding according to package directions.
Once cake is cool spread the cooled pineapple mixture over the top followed by the vanilla pudding, sliced bananas, and whipped topping. Sprinkle the flaked coconut and chopped nuts over the top of the cake. Let cake chill for at least 1 hour before serving.
1 (18.25 ounce) package yellow cake mix
1 (15 ounce) can crushed pineapple with juice
3 bananas, sliced
1 (3.5 ounce) package instant vanilla pudding mix
1 (16 ounce) package frozen whipped topping, thawed
1 1/4 cups flaked coconut
16 ounces chopped walnuts
1/2 cup white sugar
Directions
Bake yellow cake mix according to package directions for one 9x13 inch cake.
Combine the crushed pineapple (undrained) with the white sugar and cook for 5 minutes over medium heat. Set aside to cool.
Mix instant vanilla pudding according to package directions.
Once cake is cool spread the cooled pineapple mixture over the top followed by the vanilla pudding, sliced bananas, and whipped topping. Sprinkle the flaked coconut and chopped nuts over the top of the cake. Let cake chill for at least 1 hour before serving.
Amazing Crab Shells recipe.
Ingredients
36 jumbo pasta shells
2 (8 ounce) packages Neufchatel cheese
1 pound imitation crabmeat
6 ounces cooked tiny shrimp
1 onion, minced
2 stalks celery, chopped
1/3 cup mayonnaise
2 tablespoons white sugar
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1 teaspoon lemon juice
Directions
Bring a large pot of salted water to boil, and add pasta shells; boil until al dente. Drain well.
In a large mixing bowl, combine cream cheese, crab, shrimp, onion, celery, mayonnaise, sugar, salt, pepper and lemon juice; mix well.
Stuff cream cheese mixture into the jumbo pasta shells. Chill for at least 2 hours before serving.
36 jumbo pasta shells
2 (8 ounce) packages Neufchatel cheese
1 pound imitation crabmeat
6 ounces cooked tiny shrimp
1 onion, minced
2 stalks celery, chopped
1/3 cup mayonnaise
2 tablespoons white sugar
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1 teaspoon lemon juice
Directions
Bring a large pot of salted water to boil, and add pasta shells; boil until al dente. Drain well.
In a large mixing bowl, combine cream cheese, crab, shrimp, onion, celery, mayonnaise, sugar, salt, pepper and lemon juice; mix well.
Stuff cream cheese mixture into the jumbo pasta shells. Chill for at least 2 hours before serving.
Berries 'n' Cream Torte recipe.
Ingredients
1 cup butter (no substitutes), softened
1 cup sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sugar
4 1/2 teaspoons confectioners' sugar
4 1/2 teaspoons cornstarch
3 cups heavy whipping cream
4 cups sliced fresh strawberries
2 cups fresh blueberries
2 cups fresh raspberries
Directions
In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder and salt; gradually add to creamed mixture.
Line two baking sheets with parchment paper or greased aluminum foil; draw a 9-3/4-in. circle on each. Spoon a fourth of the batter onto each circle; spread evenly with a spoon to within 1/4 in. of edge. Bake at 350 degrees F for 8-10 minutes or until edges are golden brown. Remove to wire racks to cool completely.
Combine the sugar, confectioner's sugar and cornstarch. In a large mixing bowl, beat cream and sugar mixture until stiff peaks form. To assemble, place one cookie layer on a large serving plate. Top with 1-1/2 cups whipped cream mixture and 2 cups of mixed berries. Repeat layers twice. Top with remaining cookie layer and whipped cream mixture. Arrange remaining berries on top. Cover and refrigerate for 4 hours.
1 cup butter (no substitutes), softened
1 cup sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sugar
4 1/2 teaspoons confectioners' sugar
4 1/2 teaspoons cornstarch
3 cups heavy whipping cream
4 cups sliced fresh strawberries
2 cups fresh blueberries
2 cups fresh raspberries
Directions
In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder and salt; gradually add to creamed mixture.
Line two baking sheets with parchment paper or greased aluminum foil; draw a 9-3/4-in. circle on each. Spoon a fourth of the batter onto each circle; spread evenly with a spoon to within 1/4 in. of edge. Bake at 350 degrees F for 8-10 minutes or until edges are golden brown. Remove to wire racks to cool completely.
Combine the sugar, confectioner's sugar and cornstarch. In a large mixing bowl, beat cream and sugar mixture until stiff peaks form. To assemble, place one cookie layer on a large serving plate. Top with 1-1/2 cups whipped cream mixture and 2 cups of mixed berries. Repeat layers twice. Top with remaining cookie layer and whipped cream mixture. Arrange remaining berries on top. Cover and refrigerate for 4 hours.
Baked Oatmeal II recipe.
Ingredients
3 cups rolled oats
1 cup brown sugar
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon salt
1/2 cup melted butter
2 teaspoons vanilla extract
3/4 cup dried cranberries
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix together oats, brown sugar, cinnamon, baking powder, and salt. Beat in milk, eggs, melted butter, and vanilla extract. Stir in dried cranberries. Spread into a 9x13 inch baking dish.
Bake in preheated oven for 40 minutes.
3 cups rolled oats
1 cup brown sugar
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon salt
1/2 cup melted butter
2 teaspoons vanilla extract
3/4 cup dried cranberries
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix together oats, brown sugar, cinnamon, baking powder, and salt. Beat in milk, eggs, melted butter, and vanilla extract. Stir in dried cranberries. Spread into a 9x13 inch baking dish.
Bake in preheated oven for 40 minutes.
Black Bottom Pie II recipe.
Ingredients
1 (9 inch) pie crust, baked
1/2 cup white sugar
2 tablespoons cornstarch
1/2 teaspoon salt
2 cups milk
2 eggs, separated
2 teaspoons unflavored gelatin
3 tablespoons cold water
2 1/2 tablespoons rum
1 (1 ounce) square unsweetened chocolate
1/4 teaspoon cream of tartar
1/3 cup white sugar
Directions
Soften gelatin in cold water. Melt chocolate chips in the top of a double boiler or in a bowl in the microwave. Stir until smooth. Set aside to cool.
Combine 1/2 cup sugar, cornstarch, and salt in a saucepan. Blend together milk and egg yolks, stir into sugar mix. Cook over medium heat, stirring constantly, just until mixture boils. Remove 1 cup of custard, and combine with chocolate: spread into baked pie shell. Stir softened gelatin into remaining hot custard mix. Stir in rum. Place pan in a bowl of ice water, or refrigerate. Stir occasionally, until mixture mounds slightly when dropped from spoon. Combine chocolate & the reserved custard mix. Pour into baked pie shell.
Stir softened gelatin into remaining hot custard mix. Stir in rum. Place pan in a bowl of ice water, or refrigerate. Stir occasionally, until mixture mounds slightly when dropped from spoon.
Beat egg whites and cream of tartar until foamy. Beat in 1/3 cup sugar, 1 tablespoon at a time, and continue beating until stiff and glossy. Do not underbeat. Fold in chilled custard. Spread over chocolate mixture. Chill at least 3 hours or until set.
1 (9 inch) pie crust, baked
1/2 cup white sugar
2 tablespoons cornstarch
1/2 teaspoon salt
2 cups milk
2 eggs, separated
2 teaspoons unflavored gelatin
3 tablespoons cold water
2 1/2 tablespoons rum
1 (1 ounce) square unsweetened chocolate
1/4 teaspoon cream of tartar
1/3 cup white sugar
Directions
Soften gelatin in cold water. Melt chocolate chips in the top of a double boiler or in a bowl in the microwave. Stir until smooth. Set aside to cool.
Combine 1/2 cup sugar, cornstarch, and salt in a saucepan. Blend together milk and egg yolks, stir into sugar mix. Cook over medium heat, stirring constantly, just until mixture boils. Remove 1 cup of custard, and combine with chocolate: spread into baked pie shell. Stir softened gelatin into remaining hot custard mix. Stir in rum. Place pan in a bowl of ice water, or refrigerate. Stir occasionally, until mixture mounds slightly when dropped from spoon. Combine chocolate & the reserved custard mix. Pour into baked pie shell.
Stir softened gelatin into remaining hot custard mix. Stir in rum. Place pan in a bowl of ice water, or refrigerate. Stir occasionally, until mixture mounds slightly when dropped from spoon.
Beat egg whites and cream of tartar until foamy. Beat in 1/3 cup sugar, 1 tablespoon at a time, and continue beating until stiff and glossy. Do not underbeat. Fold in chilled custard. Spread over chocolate mixture. Chill at least 3 hours or until set.
Arabic Cookies recipe.
Ingredients
1 cup butter
1 cup shortening
1 cup shredded coconut
4 cups rolled oats
2 cups white sugar
4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup boiling water
Directions
Set aside boiled water and cool until lukewarm. Mix butter, shortening, coconut, oats, sugar, flour, baking powder, baking soda and salt with fingers until dough reaches the consistency of pie crust. Add lukewarm water and work into dough.
Make dough into one inch balls. Flatten with a fork or fancy bottomed glass for imprint.
Place on greased cookie sheets and bake at 400 degrees F (205 degrees C) for 10 minutes.
1 cup butter
1 cup shortening
1 cup shredded coconut
4 cups rolled oats
2 cups white sugar
4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup boiling water
Directions
Set aside boiled water and cool until lukewarm. Mix butter, shortening, coconut, oats, sugar, flour, baking powder, baking soda and salt with fingers until dough reaches the consistency of pie crust. Add lukewarm water and work into dough.
Make dough into one inch balls. Flatten with a fork or fancy bottomed glass for imprint.
Place on greased cookie sheets and bake at 400 degrees F (205 degrees C) for 10 minutes.
Brown and Wild Rice Salad recipe.
Ingredients
1 cup brown rice, cooked
1 cup wild rice, cooked
6 green onions, chopped
3/4 cup dried cranberries
1/3 cup chopped pecans, toasted
2 tablespoons chopped fresh parsley
1/4 cup olive oil
6 tablespoons raspberry vinegar
2 tablespoons honey
1 1/2 teaspoons salt
1/2 teaspoon pepper
Directions
In a large bowl, combine the rice, onion, cranberries, pecans and parsley. In a small bowl, whisk together the oil, vinegar, honey, salt and pepper. Pour over salad and toss to coat.
1 cup brown rice, cooked
1 cup wild rice, cooked
6 green onions, chopped
3/4 cup dried cranberries
1/3 cup chopped pecans, toasted
2 tablespoons chopped fresh parsley
1/4 cup olive oil
6 tablespoons raspberry vinegar
2 tablespoons honey
1 1/2 teaspoons salt
1/2 teaspoon pepper
Directions
In a large bowl, combine the rice, onion, cranberries, pecans and parsley. In a small bowl, whisk together the oil, vinegar, honey, salt and pepper. Pour over salad and toss to coat.
Amaretto Cake recipe.
Ingredients
1 (18.25 ounce) package yellow cake mix
1 (5.1 ounce) package instant vanilla pudding mix
2 tablespoons amaretto liqueur
1/2 cup water
1/2 cup vegetable oil
1/4 teaspoon almond extract
1/2 cup amaretto liqueur
1 cup sifted confectioners' sugar
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
In a large bowl, combine cake mix, eggs, instant vanilla pudding, water, oil, almond extract, and 2 tablespoons of the amaretto; blend together well. Pour batter into the prepared pan.
Bake in preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of cake comes out clean. Remove cake from oven and while it is still warm, poke holes in the surface. Drizzle with the Amaretto Glaze, insuring that some of the glaze fills the holes. Let the cake cool for at least 2 hours before removing from the pan.
To make Amaretto Glaze: Sift the confectioners' sugar, and combine it with the remaining 1/2 cup amaretto. Blend until smooth. You may add more amaretto as needed.
1 (18.25 ounce) package yellow cake mix
1 (5.1 ounce) package instant vanilla pudding mix
2 tablespoons amaretto liqueur
1/2 cup water
1/2 cup vegetable oil
1/4 teaspoon almond extract
1/2 cup amaretto liqueur
1 cup sifted confectioners' sugar
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
In a large bowl, combine cake mix, eggs, instant vanilla pudding, water, oil, almond extract, and 2 tablespoons of the amaretto; blend together well. Pour batter into the prepared pan.
Bake in preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of cake comes out clean. Remove cake from oven and while it is still warm, poke holes in the surface. Drizzle with the Amaretto Glaze, insuring that some of the glaze fills the holes. Let the cake cool for at least 2 hours before removing from the pan.
To make Amaretto Glaze: Sift the confectioners' sugar, and combine it with the remaining 1/2 cup amaretto. Blend until smooth. You may add more amaretto as needed.
Biscuit-Topped Creamed Ham recipe.
Ingredients
1/4 cup chopped green pepper
3 tablespoons chopped onion
2 tablespoons butter or margarine
3 tablespoons all-purpose flour
1 3/4 cups milk
1 (10.75 ounce) can condensed cream of chicken soup, undiluted
2 cups cubed fully cooked ham
1 tablespoon lemon juice
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons shortening
3/4 cup shredded Cheddar cheese
1/3 cup milk
1 teaspoon diced pimientos
Directions
In a large skillet, saute green pepper and onion in butter until tender. Stir in flour until blended. Gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Whisk in soup until blended. Stir in the ham and lemon juice; heat through. Pour into a greased 9-in. square baking dish. Bake, uncovered, at 375 degrees F for 10 minutes.
Meanwhile, in a large bowl, combine the flour, baking powder and salt; cut in shortening until mixture resembles coarse crumbs. Stir in cheese, milk and pimientos just until moistened. Turn onto a lightly floured surface; knead gently 4-5 times. Roll to about 1/2-in. thickness; cut out six biscuits with a 2-1/2-in. biscuit cutter. Arrange biscuits over ham mixture. Bake 18-22 minutes longer or until biscuits are golden brown. Serve in individual dishes.
1/4 cup chopped green pepper
3 tablespoons chopped onion
2 tablespoons butter or margarine
3 tablespoons all-purpose flour
1 3/4 cups milk
1 (10.75 ounce) can condensed cream of chicken soup, undiluted
2 cups cubed fully cooked ham
1 tablespoon lemon juice
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons shortening
3/4 cup shredded Cheddar cheese
1/3 cup milk
1 teaspoon diced pimientos
Directions
In a large skillet, saute green pepper and onion in butter until tender. Stir in flour until blended. Gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Whisk in soup until blended. Stir in the ham and lemon juice; heat through. Pour into a greased 9-in. square baking dish. Bake, uncovered, at 375 degrees F for 10 minutes.
Meanwhile, in a large bowl, combine the flour, baking powder and salt; cut in shortening until mixture resembles coarse crumbs. Stir in cheese, milk and pimientos just until moistened. Turn onto a lightly floured surface; knead gently 4-5 times. Roll to about 1/2-in. thickness; cut out six biscuits with a 2-1/2-in. biscuit cutter. Arrange biscuits over ham mixture. Bake 18-22 minutes longer or until biscuits are golden brown. Serve in individual dishes.
Absolutely Fabulous Greek/House Dressing recipe.
Ingredients
1 1/2 quarts olive oil
1/3 cup garlic powder
1/3 cup dried oregano
1/3 cup dried basil
1/4 cup pepper
1/4 cup salt
1/4 cup onion powder
1/4 cup Dijon-style mustard
2 quarts red wine vinegar
Directions
In a very large container, mix together the olive oil, garlic powder, oregano, basil, pepper, salt, onion powder, and Dijon-style mustard. Pour in the vinegar, and mix vigorously until well blended. Store tightly covered at room temperature.
1 1/2 quarts olive oil
1/3 cup garlic powder
1/3 cup dried oregano
1/3 cup dried basil
1/4 cup pepper
1/4 cup salt
1/4 cup onion powder
1/4 cup Dijon-style mustard
2 quarts red wine vinegar
Directions
In a very large container, mix together the olive oil, garlic powder, oregano, basil, pepper, salt, onion powder, and Dijon-style mustard. Pour in the vinegar, and mix vigorously until well blended. Store tightly covered at room temperature.
Almond Chocolate Poached Pears recipe.
Ingredients
1 (750 milliliter) bottle dry white wine
8 cups water
1/2 cup honey
1/2 teaspoon black peppercorns
1/2 teaspoon cloves
4 cardamom seeds
2 star anise
6 Bartlett pears, peeled
8 ounces premium dark chocolate
1/2 cup sliced California Almonds
Directions
Preheat oven to 400 degrees F. Juice the lemon and orange. Put juice, wine, water, honey, black peppercorns, cloves, cardamom, star anise and bay leaf in a wide saucepan. Gently place the peeled pears into the liquid.
Make a circle of parchment paper that is 1/2-inch larger than the pot, and cover surface completely with the parchment paper. Be sure the pears are fully submerged, but not touching the bottom of the pot. Bring the poaching liquid and pears to a boil and then reduce the heat to just below a simmer.
While the pears are poaching, roast almonds in oven until golden brown, approximately 10 minutes.
Cook the pears until fork-tender. Gently transfer pears into a glass or ceramic bowl. Pour enough poaching liquid over pears to just cover. Cover and refrigerate until cool, preferably overnight.
Strain remaining poaching liquid and return to saucepan. Cook over high heat until a syrupy consistency is achieved or the syrup coats the back of a spoon. Chill until the pears are served.
In a double boiler, melt chocolate until smooth. Dip each cooled pear into the melted chocolate and then roll in sliced almonds. Place on a parchment-lined baking sheet and refrigerate until chocolate is set, approximately 30 minutes. Lightly drizzle with reduced poaching liquid and serve at room temperature.
1 (750 milliliter) bottle dry white wine
8 cups water
1/2 cup honey
1/2 teaspoon black peppercorns
1/2 teaspoon cloves
4 cardamom seeds
2 star anise
6 Bartlett pears, peeled
8 ounces premium dark chocolate
1/2 cup sliced California Almonds
Directions
Preheat oven to 400 degrees F. Juice the lemon and orange. Put juice, wine, water, honey, black peppercorns, cloves, cardamom, star anise and bay leaf in a wide saucepan. Gently place the peeled pears into the liquid.
Make a circle of parchment paper that is 1/2-inch larger than the pot, and cover surface completely with the parchment paper. Be sure the pears are fully submerged, but not touching the bottom of the pot. Bring the poaching liquid and pears to a boil and then reduce the heat to just below a simmer.
While the pears are poaching, roast almonds in oven until golden brown, approximately 10 minutes.
Cook the pears until fork-tender. Gently transfer pears into a glass or ceramic bowl. Pour enough poaching liquid over pears to just cover. Cover and refrigerate until cool, preferably overnight.
Strain remaining poaching liquid and return to saucepan. Cook over high heat until a syrupy consistency is achieved or the syrup coats the back of a spoon. Chill until the pears are served.
In a double boiler, melt chocolate until smooth. Dip each cooled pear into the melted chocolate and then roll in sliced almonds. Place on a parchment-lined baking sheet and refrigerate until chocolate is set, approximately 30 minutes. Lightly drizzle with reduced poaching liquid and serve at room temperature.
Bob Evans� Sausage Corn Chowder recipe.
Ingredients
1 pound Bob Evans� Original Recipe, Zesty Hot or Sage Sausage Roll
1 cup diced onions
1 cup diced red bell peppers
2 tablespoons all-purpose flour
4 cups milk, whole or 2%
2 (15 ounce) cans sweet cream style corn
1/4 teaspoon garlic powder
salt and pepper to taste
3 teaspoons sliced green scallions (optional)
Directions
Over medium-high heat, brown and crumble sausage in soup pot. While sausage begins to brown, add onions and red peppers, cook until tender and sausage is no longer pink. Drain. Add flour, stir well into mixture and cook 5-6 minutes. Add milk and combine with sausage mixture. Add cream corn and simmer for 20-25 minutes until base thickens. Add garlic powder, salt and pepper. Garnish with scallions on top in soup bowl. Refrigerate leftovers.
1 pound Bob Evans� Original Recipe, Zesty Hot or Sage Sausage Roll
1 cup diced onions
1 cup diced red bell peppers
2 tablespoons all-purpose flour
4 cups milk, whole or 2%
2 (15 ounce) cans sweet cream style corn
1/4 teaspoon garlic powder
salt and pepper to taste
3 teaspoons sliced green scallions (optional)
Directions
Over medium-high heat, brown and crumble sausage in soup pot. While sausage begins to brown, add onions and red peppers, cook until tender and sausage is no longer pink. Drain. Add flour, stir well into mixture and cook 5-6 minutes. Add milk and combine with sausage mixture. Add cream corn and simmer for 20-25 minutes until base thickens. Add garlic powder, salt and pepper. Garnish with scallions on top in soup bowl. Refrigerate leftovers.
Bertha's Pecan Cream Pie recipe.
Ingredients
1 (9 inch) pie shell, baked
4 egg yolks
2 cups milk
2/3 cup white sugar
1/3 cup cornstarch
1 pinch salt
1/2 teaspoon vanilla extract
1 cup ground pecans
4 egg whites
1/2 teaspoon vanilla extract
6 tablespoons white sugar
1/4 cup ground pecans
Directions
Preheat oven to 350 degrees F (175 degrees C.)
In the top of a double boiler, combine yolks, milk, 2/3 cup sugar, cornstarch and salt. Cook, stirring constantly, until mixture thickens. Stir in 1/2 teaspoon vanilla and 1 cup pecans. Pour filling into baked pie shell.
In a large glass or metal mixing bowl, beat egg whites until foamy. Beat in 1/2 teaspoon vanilla and gradually add 6 tablespoons white sugar, continuing to beat until stiff peaks form. Spread meringue over pie, covering completely. Sprinkle with 1/4 cup ground pecans.
Bake in the preheated oven for 10 to 15 minutes, or until meringue is delicately browned.
1 (9 inch) pie shell, baked
4 egg yolks
2 cups milk
2/3 cup white sugar
1/3 cup cornstarch
1 pinch salt
1/2 teaspoon vanilla extract
1 cup ground pecans
4 egg whites
1/2 teaspoon vanilla extract
6 tablespoons white sugar
1/4 cup ground pecans
Directions
Preheat oven to 350 degrees F (175 degrees C.)
In the top of a double boiler, combine yolks, milk, 2/3 cup sugar, cornstarch and salt. Cook, stirring constantly, until mixture thickens. Stir in 1/2 teaspoon vanilla and 1 cup pecans. Pour filling into baked pie shell.
In a large glass or metal mixing bowl, beat egg whites until foamy. Beat in 1/2 teaspoon vanilla and gradually add 6 tablespoons white sugar, continuing to beat until stiff peaks form. Spread meringue over pie, covering completely. Sprinkle with 1/4 cup ground pecans.
Bake in the preheated oven for 10 to 15 minutes, or until meringue is delicately browned.
Balsamic Roasted Vegetable Salad recipe.
Ingredients
12 new potatoes, halved
2 large red onions, each cut into 8 wedges
2 large yellow bell peppers, seeded and cubed
4 cloves garlic, peeled
1 eggplant, thickly sliced (optional)
1 teaspoon chopped fresh rosemary
2 teaspoons chopped fresh thyme
2 tablespoons olive oil
salt to taste
1 pint cherry tomatoes, halved
1/3 cup toasted pine nuts
1 (10 ounce) bag baby spinach leaves
2 tablespoons balsamic vinegar
Directions
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
Place potatoes into a microwave safe dish, and place into the microwave. Cook on High until the potatoes are just tender, 3 to 4 minutes. Place the potatoes into a large bowl along with the onion, bell pepper, garlic, and eggplant. Sprinkle with rosemary, thyme, and olive oil. Toss to coat the vegetables with olive oil, then season with salt to taste. Spread vegetables onto prepared baking sheet.
Roast the vegetables in the preheated oven until they begin to brown at the edges, about 35 minutes. Stir in the cherry tomato halves, and continue cooking 15 minutes more.
Toss the roasted vegetables in a large bowl with the pine nuts, spinach, and balsamic vinegar.
12 new potatoes, halved
2 large red onions, each cut into 8 wedges
2 large yellow bell peppers, seeded and cubed
4 cloves garlic, peeled
1 eggplant, thickly sliced (optional)
1 teaspoon chopped fresh rosemary
2 teaspoons chopped fresh thyme
2 tablespoons olive oil
salt to taste
1 pint cherry tomatoes, halved
1/3 cup toasted pine nuts
1 (10 ounce) bag baby spinach leaves
2 tablespoons balsamic vinegar
Directions
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
Place potatoes into a microwave safe dish, and place into the microwave. Cook on High until the potatoes are just tender, 3 to 4 minutes. Place the potatoes into a large bowl along with the onion, bell pepper, garlic, and eggplant. Sprinkle with rosemary, thyme, and olive oil. Toss to coat the vegetables with olive oil, then season with salt to taste. Spread vegetables onto prepared baking sheet.
Roast the vegetables in the preheated oven until they begin to brown at the edges, about 35 minutes. Stir in the cherry tomato halves, and continue cooking 15 minutes more.
Toss the roasted vegetables in a large bowl with the pine nuts, spinach, and balsamic vinegar.
Barbecued Beef Liver recipe.
Ingredients
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
1 pound beef liver, thinly sliced
1/3 cup water
1/4 cup ketchup
2 tablespoons brown sugar
1 tablespoon vinegar
1 tablespoon Worcestershire sauce
1 dash garlic powder
1 tablespoon vegetable oil
Directions
In a resealable plastic bag, mix the flour, salt, and pepper. Place the liver slices into the bag one at a time, seal, and toss to coat.
In a bowl, mix the water, ketchup, brown sugar, vinegar, Worcestershire sauce, and garlic powder.
Heat the oil in a skillet over medium heat. Brown the liver slices on both sides. Pour the sauce mixture over the liver. Bring to a boil, reduce heat, and simmer 20 minutes, until liver is tender.
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
1 pound beef liver, thinly sliced
1/3 cup water
1/4 cup ketchup
2 tablespoons brown sugar
1 tablespoon vinegar
1 tablespoon Worcestershire sauce
1 dash garlic powder
1 tablespoon vegetable oil
Directions
In a resealable plastic bag, mix the flour, salt, and pepper. Place the liver slices into the bag one at a time, seal, and toss to coat.
In a bowl, mix the water, ketchup, brown sugar, vinegar, Worcestershire sauce, and garlic powder.
Heat the oil in a skillet over medium heat. Brown the liver slices on both sides. Pour the sauce mixture over the liver. Bring to a boil, reduce heat, and simmer 20 minutes, until liver is tender.
9/02/2011
Almond Citrus Biscotti recipe.
Ingredients
1/2 cup butter (no substitutes), softened
1 1/2 cups sugar
1 tablespoon grated lemon peel
2 teaspoons grated orange peel
1 teaspoon vanilla extract
3 3/4 cups all-purpose flour
2 teaspoons baking powder
2 tablespoons coarsely ground almonds
Directions
In a mixing bowl, cream butter and sugar. Add 3 eggs, one at a time, beating well after each. Beat in lemon peel, orange peel and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture. Divide dough into four portions; shape each into an 8-in. x 2-in. rectangle on ungreased baking sheets. In a small bowl, lightly beat remaining egg; brush evenly over dough. Sprinkle with almonds.
Bake at 350 degrees F for 25-30 minutes or until lightly browned. Cool for 5 minutes. Transfer to a cutting board; cut diagonally with a serrated knife into 3/4-in. slices. Place, cut side down, on ungreased baking sheets. Bake for 12-14 minutes or until golden brown, turning once. Cool on wire racks. Store in an airtight container.
1/2 cup butter (no substitutes), softened
1 1/2 cups sugar
1 tablespoon grated lemon peel
2 teaspoons grated orange peel
1 teaspoon vanilla extract
3 3/4 cups all-purpose flour
2 teaspoons baking powder
2 tablespoons coarsely ground almonds
Directions
In a mixing bowl, cream butter and sugar. Add 3 eggs, one at a time, beating well after each. Beat in lemon peel, orange peel and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture. Divide dough into four portions; shape each into an 8-in. x 2-in. rectangle on ungreased baking sheets. In a small bowl, lightly beat remaining egg; brush evenly over dough. Sprinkle with almonds.
Bake at 350 degrees F for 25-30 minutes or until lightly browned. Cool for 5 minutes. Transfer to a cutting board; cut diagonally with a serrated knife into 3/4-in. slices. Place, cut side down, on ungreased baking sheets. Bake for 12-14 minutes or until golden brown, turning once. Cool on wire racks. Store in an airtight container.
Banana Rice Pudding recipe.
Ingredients
1 cup hot cooked rice
1/3 cup sugar
1/3 cup whipping cream, whipped
1 large firm banana, sliced
fresh mint
Directions
In a bowl, combine rice and sugar; mix well. Cool completely. Fold in whipped cream and banana. Cover and refrigerate until ready to serve. Spoon into serving dishes; garnish with mint if desired.
1 cup hot cooked rice
1/3 cup sugar
1/3 cup whipping cream, whipped
1 large firm banana, sliced
fresh mint
Directions
In a bowl, combine rice and sugar; mix well. Cool completely. Fold in whipped cream and banana. Cover and refrigerate until ready to serve. Spoon into serving dishes; garnish with mint if desired.
Beef Bourguignon III recipe.
Ingredients
2 pounds lean stew beef
1 cup red wine
4 sprigs fresh parsley
1 sprig fresh thyme
4 tablespoons butter
1 onion, sliced
1 tablespoon all-purpose flour
1/4 cup beef broth
salt and ground black pepper to taste
2 tablespoons butter
4 ounces bacon, chopped
12 small onions
4 ounces button mushrooms, sliced
Directions
In a medium bowl, combine beef, wine, parsley, thyme and bay leaf. Let marinate for 3 hours.
Remove beef; strain and reserve marinade. Heat 4 tablespoons butter in a large heavy saucepan over medium high heat. Saute the sliced onion until tender. Stir in beef, and cook until evenly brown. Remove beef and onion; set aside. Add flour to pan, and cook, stirring, until brown. Slowly stir in beef broth, then the reserved marinade. Return the beef mixture to the pan. Cover, and simmer for 3 hours.
Heat 2 tablespoons butter in a medium skillet over medium high heat, Stir in the bacon and small onions, and saute until onions are tender. Add mushrooms, and continue cooking until mushrooms are golden brown. Serve as a garnish.
2 pounds lean stew beef
1 cup red wine
4 sprigs fresh parsley
1 sprig fresh thyme
4 tablespoons butter
1 onion, sliced
1 tablespoon all-purpose flour
1/4 cup beef broth
salt and ground black pepper to taste
2 tablespoons butter
4 ounces bacon, chopped
12 small onions
4 ounces button mushrooms, sliced
Directions
In a medium bowl, combine beef, wine, parsley, thyme and bay leaf. Let marinate for 3 hours.
Remove beef; strain and reserve marinade. Heat 4 tablespoons butter in a large heavy saucepan over medium high heat. Saute the sliced onion until tender. Stir in beef, and cook until evenly brown. Remove beef and onion; set aside. Add flour to pan, and cook, stirring, until brown. Slowly stir in beef broth, then the reserved marinade. Return the beef mixture to the pan. Cover, and simmer for 3 hours.
Heat 2 tablespoons butter in a medium skillet over medium high heat, Stir in the bacon and small onions, and saute until onions are tender. Add mushrooms, and continue cooking until mushrooms are golden brown. Serve as a garnish.
Bread Machine Spelt Bread recipe.
Ingredients
1 cup water
1 1/2 teaspoons vegetable oil
1 1/2 teaspoons honey
1/2 teaspoon lecithin
3 cups white spelt flour
3 tablespoons dry milk powder
1 1/2 teaspoons salt
2 teaspoons active dry yeast
Directions
Place ingredients in order suggested by manufacturer. Bake on normal or basic cycle.
1 cup water
1 1/2 teaspoons vegetable oil
1 1/2 teaspoons honey
1/2 teaspoon lecithin
3 cups white spelt flour
3 tablespoons dry milk powder
1 1/2 teaspoons salt
2 teaspoons active dry yeast
Directions
Place ingredients in order suggested by manufacturer. Bake on normal or basic cycle.
Blackberry Pie III recipe.
Ingredients
1 recipe pastry for a 9 inch double crust pie
4 cups fresh blackberries
3 tablespoons all-purpose flour
1 cup white sugar
1 tablespoon lemon juice
1 tablespoon butter
Directions
Preheat oven to 450 degrees F (230 degrees C).
Line a 9 inch pie pan with half the pastry. Save remaining pastry for top crust. Chill both while preparing the blackberries.
Combine berries, flour, sugar, and lemon juice. Spoon into pie shell, and dot with butter or margarine. Cover with top crust, and slash in several places.
Bake for 15 minutes. Reduce heat to 350 degrees F (175 degrees C). Continue baking for 35 to 40 minutes, or until browned.
1 recipe pastry for a 9 inch double crust pie
4 cups fresh blackberries
3 tablespoons all-purpose flour
1 cup white sugar
1 tablespoon lemon juice
1 tablespoon butter
Directions
Preheat oven to 450 degrees F (230 degrees C).
Line a 9 inch pie pan with half the pastry. Save remaining pastry for top crust. Chill both while preparing the blackberries.
Combine berries, flour, sugar, and lemon juice. Spoon into pie shell, and dot with butter or margarine. Cover with top crust, and slash in several places.
Bake for 15 minutes. Reduce heat to 350 degrees F (175 degrees C). Continue baking for 35 to 40 minutes, or until browned.
Arroz con Pollo II recipe.
Ingredients
1 (2 to 3 pound) whole chicken, cut into pieces
1 tablespoon olive oil
2 onions, chopped
3 cloves garlic, crushed
1/2 green bell pepper, chopped
1/2 (15 ounce) can tomato sauce
1 pinch saffron
salt to taste
2 cubes chicken bouillon
1 1/2 cups uncooked white rice
1 (15 ounce) can peas, drained
1/2 red bell pepper, roasted and sliced
Directions
Heat oil in a large skillet over medium high heat. Saute chicken until lightly browned; remove from skillet and set aside.
Saute onion, garlic and green bell pepper until soft; stir in tomato sauce, saffron, salt and bouillon and return chicken pieces to skillet. Cook for 10 minutes, then add rice and reduce heat to low.
Add beer and simmer for 8 to 10 minutes, stirring occasionally, until rice is tender. Finally, stir in peas with liquid and garnish with roasted red bell pepper.
1 (2 to 3 pound) whole chicken, cut into pieces
1 tablespoon olive oil
2 onions, chopped
3 cloves garlic, crushed
1/2 green bell pepper, chopped
1/2 (15 ounce) can tomato sauce
1 pinch saffron
salt to taste
2 cubes chicken bouillon
1 1/2 cups uncooked white rice
1 (15 ounce) can peas, drained
1/2 red bell pepper, roasted and sliced
Directions
Heat oil in a large skillet over medium high heat. Saute chicken until lightly browned; remove from skillet and set aside.
Saute onion, garlic and green bell pepper until soft; stir in tomato sauce, saffron, salt and bouillon and return chicken pieces to skillet. Cook for 10 minutes, then add rice and reduce heat to low.
Add beer and simmer for 8 to 10 minutes, stirring occasionally, until rice is tender. Finally, stir in peas with liquid and garnish with roasted red bell pepper.
Bar Stool Pretzels recipe.
Ingredients
1 cup butter
2 tablespoons Worcestershire sauce
2 tablespoons garlic powder
1 (1 ounce) envelope dry onion soup mix
1 dash hot pepper sauce (e.g. Tabasco™)
20 ounces sourdough pretzels
Directions
Preheat the oven to 250 degrees F (120 degrees C).
Melt the butter in a saucepan over medium heat. Stir in the Worcestershire sauce, garlic powder, onion soup mix and hot pepper sauce. Coat pretzels in the mixture by dipping or brushing and place on a baking sheet.
Bake for 1 hour in the preheated oven, stirring every 15 minutes. Cool, then serve or store in an airtight container.
1 cup butter
2 tablespoons Worcestershire sauce
2 tablespoons garlic powder
1 (1 ounce) envelope dry onion soup mix
1 dash hot pepper sauce (e.g. Tabasco™)
20 ounces sourdough pretzels
Directions
Preheat the oven to 250 degrees F (120 degrees C).
Melt the butter in a saucepan over medium heat. Stir in the Worcestershire sauce, garlic powder, onion soup mix and hot pepper sauce. Coat pretzels in the mixture by dipping or brushing and place on a baking sheet.
Bake for 1 hour in the preheated oven, stirring every 15 minutes. Cool, then serve or store in an airtight container.
Apricot Walnut Bread recipe.
Ingredients
4 egg whites
2/3 cup water
1/2 cup orange juice
1/4 cup vegetable oil
1 teaspoon vanilla extract
3/4 cup oat bran hot cereal, uncooked
1/2 cup chopped dried apricots
1 1/4 cups all-purpose flour
1/2 cup packed brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 cup chopped walnuts
Directions
In a bowl, combine the first five ingredients. Stir in oat bran and apricots. Combine flour, brown sugar, baking powder and soda; stir into apricot mixture just until moistened. Fold in nuts. Pour into a greased 8-in. x 4-in. x 2-in. loaf pan. Bake at 350 degrees F for 50-55 minutes or until bread tests done. Cool in pan 10 minutes; remove to wire rack.
4 egg whites
2/3 cup water
1/2 cup orange juice
1/4 cup vegetable oil
1 teaspoon vanilla extract
3/4 cup oat bran hot cereal, uncooked
1/2 cup chopped dried apricots
1 1/4 cups all-purpose flour
1/2 cup packed brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 cup chopped walnuts
Directions
In a bowl, combine the first five ingredients. Stir in oat bran and apricots. Combine flour, brown sugar, baking powder and soda; stir into apricot mixture just until moistened. Fold in nuts. Pour into a greased 8-in. x 4-in. x 2-in. loaf pan. Bake at 350 degrees F for 50-55 minutes or until bread tests done. Cool in pan 10 minutes; remove to wire rack.
Amaretto Cheesecake I recipe.
Ingredients
1 cup graham cracker crumbs
3 tablespoons white sugar
3 tablespoons butter
2 (8 ounce) packages cream cheese
1 1/4 cups white sugar
3 tablespoons cornstarch
1 (16 ounce) container sour cream
1 1/2 teaspoons vanilla extract
5 tablespoons amaretto liqueur
1/2 teaspoon salt
4 eggs
Directions
Preheat oven to 350 degrees F (175 degrees C).
Mix together the graham cracker crumbs and the 3 tablespoons white sugar. Add the melted butter and mix well. Press into the bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes, set aside.
In a large bowl, combine cream cheese, sugar, and cornstarch, and mix until smooth. Add sour cream, vanilla, amaretto liqueur, and salt. Mix until well blended. On low speed of an electric mixer, add eggs one at a time, mixing well after each addition. Pour batter over crust.
Bake in preheated oven for 60 minutes. Remove from oven. Loosen around the edges with a knife and cool on a wire rack while still in pan. Refrigerate, remove from pan when completely chilled.
1 cup graham cracker crumbs
3 tablespoons white sugar
3 tablespoons butter
2 (8 ounce) packages cream cheese
1 1/4 cups white sugar
3 tablespoons cornstarch
1 (16 ounce) container sour cream
1 1/2 teaspoons vanilla extract
5 tablespoons amaretto liqueur
1/2 teaspoon salt
4 eggs
Directions
Preheat oven to 350 degrees F (175 degrees C).
Mix together the graham cracker crumbs and the 3 tablespoons white sugar. Add the melted butter and mix well. Press into the bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes, set aside.
In a large bowl, combine cream cheese, sugar, and cornstarch, and mix until smooth. Add sour cream, vanilla, amaretto liqueur, and salt. Mix until well blended. On low speed of an electric mixer, add eggs one at a time, mixing well after each addition. Pour batter over crust.
Bake in preheated oven for 60 minutes. Remove from oven. Loosen around the edges with a knife and cool on a wire rack while still in pan. Refrigerate, remove from pan when completely chilled.
Brown Sugar Delight recipe.
Ingredients
3 egg yolks
2 cups brown sugar
1/4 cup all-purpose flour
2 cups heavy cream
1/4 cup butter
3 egg whites
1/8 cup white sugar
1 (9 inch) pie shell, baked
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a saucepan, combine egg yolks, brown sugar and flour. Mix in the cream. Cook, stirring constantly, until thickened. Remove from heat and stir in butter. Pour into pre-baked pie shell.
In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add white sugar, continuing to beat until stiff peaks form. Spread meringue over pie, covering completely.
Bake in preheated oven for 5 to 10 minutes, or until meringue starts to brown.
3 egg yolks
2 cups brown sugar
1/4 cup all-purpose flour
2 cups heavy cream
1/4 cup butter
3 egg whites
1/8 cup white sugar
1 (9 inch) pie shell, baked
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a saucepan, combine egg yolks, brown sugar and flour. Mix in the cream. Cook, stirring constantly, until thickened. Remove from heat and stir in butter. Pour into pre-baked pie shell.
In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add white sugar, continuing to beat until stiff peaks form. Spread meringue over pie, covering completely.
Bake in preheated oven for 5 to 10 minutes, or until meringue starts to brown.
Almond Wild Rice recipe.
Ingredients
5 1/2 cups chicken broth, divided
1 cup golden raisins
6 tablespoons butter or margarine, divided
1 cup uncooked wild rice
1 cup uncooked brown rice
1 cup slivered almonds
1/2 cup minced fresh parsley
1/4 teaspoon salt
1/4 teaspoon pepper
Directions
In a small saucepan, bring 1/2 cup broth to a boil. Remove from the heat; add raisins and set aside (do not drain). In a large saucepan, bring 3 cups of broth and 2 tablespoons of butter to a boil. Add wild rice; cover and simmer for 55-60 minutes or until the rice is tender (drain if necessary).
Meanwhile, in another saucepan, combine the brown rice, 2 tablespoons butter and remaining broth. Bring to a boil. Reduce heat; cover and simmer for 35-40 minutes or until rice is tender (drain if necessary).
In a skillet, saute the almonds in remaining butter until lightly browned. In a serving bowl, combine the wild rice, brown rice, raisin mixture, almonds, parsley, salt and pepper.
5 1/2 cups chicken broth, divided
1 cup golden raisins
6 tablespoons butter or margarine, divided
1 cup uncooked wild rice
1 cup uncooked brown rice
1 cup slivered almonds
1/2 cup minced fresh parsley
1/4 teaspoon salt
1/4 teaspoon pepper
Directions
In a small saucepan, bring 1/2 cup broth to a boil. Remove from the heat; add raisins and set aside (do not drain). In a large saucepan, bring 3 cups of broth and 2 tablespoons of butter to a boil. Add wild rice; cover and simmer for 55-60 minutes or until the rice is tender (drain if necessary).
Meanwhile, in another saucepan, combine the brown rice, 2 tablespoons butter and remaining broth. Bring to a boil. Reduce heat; cover and simmer for 35-40 minutes or until rice is tender (drain if necessary).
In a skillet, saute the almonds in remaining butter until lightly browned. In a serving bowl, combine the wild rice, brown rice, raisin mixture, almonds, parsley, salt and pepper.
Banana Colada recipe.
Ingredients
4 bananas -- peeled, sliced, and frozen
1 cup pineapple juice
1 (14 ounce) can cream of coconut
1 fluid ounce rum
Directions
In an electric blender, combine bananas, pineapple juice, cream of coconut and rum. Blend until the mixture reaches your desired consistency.
4 bananas -- peeled, sliced, and frozen
1 cup pineapple juice
1 (14 ounce) can cream of coconut
1 fluid ounce rum
Directions
In an electric blender, combine bananas, pineapple juice, cream of coconut and rum. Blend until the mixture reaches your desired consistency.
Asparagus Cheese Strata Main Dish recipe.
Ingredients
1 1/2 pounds fresh asparagus, cut into 2 inch pieces
3 tablespoons butter or margarine, melted
1 (1 pound) loaf sliced bread, crusts removed
3/4 cup shredded Cheddar cheese, divided
2 cups cubed cooked ham
3 cups milk
2 teaspoons dried minced onion
1/2 teaspoon salt
1/4 teaspoon dry mustard
Directions
In a saucepan, cover asparagus with water; cover and cook until just tender but still firm. Drain and set aside. Lightly brush butter over one side of bread slices. Place half of the bread, buttered side up, in a greased 13-in. x 9-in. x 2-in. baking dish. Sprinkle with 1/2 cup cheese. Layer with asparagus and ham. Cover with remaining bread, buttered side up. In a bowl, lightly beat eggs; add milk, onion, salt and mustard; pour over bread. Cover and refrigerate overnight. Bake, uncovered, at 325 degrees F for 50 minutes. Sprinkle with the remaining cheese. Return to the oven for 10 minutes or until cheese is melted and a knife inserted near the center comes out clean.
1 1/2 pounds fresh asparagus, cut into 2 inch pieces
3 tablespoons butter or margarine, melted
1 (1 pound) loaf sliced bread, crusts removed
3/4 cup shredded Cheddar cheese, divided
2 cups cubed cooked ham
3 cups milk
2 teaspoons dried minced onion
1/2 teaspoon salt
1/4 teaspoon dry mustard
Directions
In a saucepan, cover asparagus with water; cover and cook until just tender but still firm. Drain and set aside. Lightly brush butter over one side of bread slices. Place half of the bread, buttered side up, in a greased 13-in. x 9-in. x 2-in. baking dish. Sprinkle with 1/2 cup cheese. Layer with asparagus and ham. Cover with remaining bread, buttered side up. In a bowl, lightly beat eggs; add milk, onion, salt and mustard; pour over bread. Cover and refrigerate overnight. Bake, uncovered, at 325 degrees F for 50 minutes. Sprinkle with the remaining cheese. Return to the oven for 10 minutes or until cheese is melted and a knife inserted near the center comes out clean.
A-1 Chicken Soup recipe.
Ingredients
2 tablespoons vegetable oil
2 skinless chicken leg quarters
1/2 cup chopped onion
2 quarts water
3 cubes chicken bouillon, crumbled
1 stalk celery, chopped
3 carrots, chopped
1 clove roasted garlic, minced
salt and pepper to taste
1 (12 ounce) package thin egg noodles
Directions
In a large pot over medium heat, cook chicken pieces in oil until browned on both sides. Stir in onion and cook 2 minutes more. Pour in water and chicken bouillon and bring to a boil. Reduce heat and simmer 45 minutes.
Stir in celery, carrots, garlic, salt and pepper. Simmer until carrots are just tender. Remove chicken pieces and pull the meat from the bone. Stir the noodles into the pot and cook until tender, 10 minutes. Return chicken meat to pot just before serving.
2 tablespoons vegetable oil
2 skinless chicken leg quarters
1/2 cup chopped onion
2 quarts water
3 cubes chicken bouillon, crumbled
1 stalk celery, chopped
3 carrots, chopped
1 clove roasted garlic, minced
salt and pepper to taste
1 (12 ounce) package thin egg noodles
Directions
In a large pot over medium heat, cook chicken pieces in oil until browned on both sides. Stir in onion and cook 2 minutes more. Pour in water and chicken bouillon and bring to a boil. Reduce heat and simmer 45 minutes.
Stir in celery, carrots, garlic, salt and pepper. Simmer until carrots are just tender. Remove chicken pieces and pull the meat from the bone. Stir the noodles into the pot and cook until tender, 10 minutes. Return chicken meat to pot just before serving.
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.
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.
Braised Balsamic Chicken recipe.
Ingredients
6 skinless, boneless chicken breast halves
ground black pepper to taste
1 teaspoon garlic salt
2 tablespoons olive oil
1 onion, thinly sliced
1/2 cup balsamic vinegar
1 (14.5 ounce) can diced tomatoes
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried rosemary
1/2 teaspoon dried thyme
Directions
Season chicken breasts with ground black pepper and garlic salt. Heat olive oil in a medium skillet, and brown the onion and seasoned chicken breasts.
Pour tomatoes and balsamic vinegar over chicken, and season with basil, oregano, rosemary and thyme. Simmer until chicken is no longer pink and the juices run clear, about 15 minutes.
6 skinless, boneless chicken breast halves
ground black pepper to taste
1 teaspoon garlic salt
2 tablespoons olive oil
1 onion, thinly sliced
1/2 cup balsamic vinegar
1 (14.5 ounce) can diced tomatoes
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried rosemary
1/2 teaspoon dried thyme
Directions
Season chicken breasts with ground black pepper and garlic salt. Heat olive oil in a medium skillet, and brown the onion and seasoned chicken breasts.
Pour tomatoes and balsamic vinegar over chicken, and season with basil, oregano, rosemary and thyme. Simmer until chicken is no longer pink and the juices run clear, about 15 minutes.
Apple Walnut Cake recipe.
Ingredients
4 cups apples, cored and chopped
2 cups white sugar
1/2 cup vegetable oil
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
1 cup chopped walnuts
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Combine apples and sugar. Make sure apples are measured exactly or cake will be too heavy and mushy. Let stand a few minutes.
In a large bowl, beat eggs slightly, then beat in oil and vanilla. Mix in flour, soda, cinnamon and salt. Stir in apple mixture and chopped walnuts. Pour batter into prepared pan.
Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
4 cups apples, cored and chopped
2 cups white sugar
1/2 cup vegetable oil
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
1 cup chopped walnuts
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Combine apples and sugar. Make sure apples are measured exactly or cake will be too heavy and mushy. Let stand a few minutes.
In a large bowl, beat eggs slightly, then beat in oil and vanilla. Mix in flour, soda, cinnamon and salt. Stir in apple mixture and chopped walnuts. Pour batter into prepared pan.
Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Brotchen Rolls recipe.
Ingredients
1 (.25 ounce) package active dry yeast
1 teaspoon white sugar
1 cup warm water (110 degrees F/45 degrees C)
2 1/2 cups bread flour
1 tablespoon vegetable oil
1/2 cup bread flour
1 egg white
1 tablespoon water
Directions
In a small bowl, dissolve the yeast and sugar in the water. Cover and let set in a warm place for 15 minutes, or until yeast is creamy.
Place 2 1/2 cups flour in a large mixing bowl. Stir in the yeast mixture. Pour in the oil and stir until the flour is combined and a loose dough has formed. Turn the dough out onto a lightly floured surface and knead in the remaining flour as is necessary to keep the dough from sticking. Knead until smooth and supple, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
Divide the dough into twelve equal pieces and form into oval rolls. Place the rolls on a lightly greased baking sheet. Cover the rolls with a damp cloth and let rise until doubled in volume, about 40 minutes. Preheat oven to 450 degrees F (230 degrees C). In a small bowl, beat together egg white with 1 teaspoon water until frothy.
Brush the risen rolls with the egg wash and bake in preheated oven for 15 to 20 minutes, until golden brown.
1 (.25 ounce) package active dry yeast
1 teaspoon white sugar
1 cup warm water (110 degrees F/45 degrees C)
2 1/2 cups bread flour
1 tablespoon vegetable oil
1/2 cup bread flour
1 egg white
1 tablespoon water
Directions
In a small bowl, dissolve the yeast and sugar in the water. Cover and let set in a warm place for 15 minutes, or until yeast is creamy.
Place 2 1/2 cups flour in a large mixing bowl. Stir in the yeast mixture. Pour in the oil and stir until the flour is combined and a loose dough has formed. Turn the dough out onto a lightly floured surface and knead in the remaining flour as is necessary to keep the dough from sticking. Knead until smooth and supple, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
Divide the dough into twelve equal pieces and form into oval rolls. Place the rolls on a lightly greased baking sheet. Cover the rolls with a damp cloth and let rise until doubled in volume, about 40 minutes. Preheat oven to 450 degrees F (230 degrees C). In a small bowl, beat together egg white with 1 teaspoon water until frothy.
Brush the risen rolls with the egg wash and bake in preheated oven for 15 to 20 minutes, until golden brown.
Autumn Vegetables Au Gratin recipe.
Ingredients
3 cups diced rutabaga
3 cups diced peeled potatoes
2 cups sliced carrots
6 tablespoons butter or margarine, divided
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground nutmeg
3/4 cup shredded Cheddar cheese, divided
1 cup soft bread crumbs
Directions
Place rutabagas in a large saucepan or Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and simmer for 25 minutes. Add potatoes. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add carrots. bring to a boil. Reduce heat; cover and simmer 15 minutes longer or until vegetables are crisp-tender. Drain, reserving 1 cup liquid.
In a large saucepan, melt 3 tablespoons butter. Stir in flour, salt, pepper and nutmeg until smooth. Add milk and reserved cooking liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in 1/4 cup cheese until melted. Add vegetables; toss to coat.
Transfer to a greased 2-qt. baking dish. Melt the remaining butter in a small skillet. Add bread crumbs; cook and stir for 3-4 minutes or until lightly browned. Sprinkle over vegetables; top with the remaining cheese. Bake, uncovered, at 350 degrees F for 25-30 minutes or until bubbly around the edges.
3 cups diced rutabaga
3 cups diced peeled potatoes
2 cups sliced carrots
6 tablespoons butter or margarine, divided
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground nutmeg
3/4 cup shredded Cheddar cheese, divided
1 cup soft bread crumbs
Directions
Place rutabagas in a large saucepan or Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and simmer for 25 minutes. Add potatoes. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add carrots. bring to a boil. Reduce heat; cover and simmer 15 minutes longer or until vegetables are crisp-tender. Drain, reserving 1 cup liquid.
In a large saucepan, melt 3 tablespoons butter. Stir in flour, salt, pepper and nutmeg until smooth. Add milk and reserved cooking liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in 1/4 cup cheese until melted. Add vegetables; toss to coat.
Transfer to a greased 2-qt. baking dish. Melt the remaining butter in a small skillet. Add bread crumbs; cook and stir for 3-4 minutes or until lightly browned. Sprinkle over vegetables; top with the remaining cheese. Bake, uncovered, at 350 degrees F for 25-30 minutes or until bubbly around the edges.
Apricot-Cherry Bars With Oatmeal Crumble Topping recipe.
Ingredients
1 cup all-purpose flour
1 cup old-fashioned oats
3/4 cup light brown sugar, firmly packed
1/4 teaspoon salt
8 tablespoons butter
2 cups sweetened, flaked coconut
2 cups sliced almonds
2 cups dried cherries
2 cups dried apricots, coarsely chopped
1 1/2 (14 ounce) cans sweetened condensed milk
Directions
Adjust oven rack to lower-middle position; heat oven to 325 degrees. Spray a 13-by-9-inch Pyrex baking pan with vegetable cooking spray. Set aside.
In a medium bowl, mix flour, oats, brown sugar and salt. Stir in butter with a fork until well mixed and clumps have formed. Spread 1 1/2 packed cups of oat mixture over the bottom of the pan, pressing to form a thin crust.
Mix coconut, almonds, cherries, apricots and milk in a large bowl. Pour over crust, using a rubber spatula to evenly distribute and press down. Sprinkle remaining oat mixture over dried fruit filling.
Bake until lightly golden, about 30 minutes. Cool to room temperature. (You can cover and store at room temperature up to 2 days.)
To serve, cut into generous 1 1/2-inch squares.
1 cup all-purpose flour
1 cup old-fashioned oats
3/4 cup light brown sugar, firmly packed
1/4 teaspoon salt
8 tablespoons butter
2 cups sweetened, flaked coconut
2 cups sliced almonds
2 cups dried cherries
2 cups dried apricots, coarsely chopped
1 1/2 (14 ounce) cans sweetened condensed milk
Directions
Adjust oven rack to lower-middle position; heat oven to 325 degrees. Spray a 13-by-9-inch Pyrex baking pan with vegetable cooking spray. Set aside.
In a medium bowl, mix flour, oats, brown sugar and salt. Stir in butter with a fork until well mixed and clumps have formed. Spread 1 1/2 packed cups of oat mixture over the bottom of the pan, pressing to form a thin crust.
Mix coconut, almonds, cherries, apricots and milk in a large bowl. Pour over crust, using a rubber spatula to evenly distribute and press down. Sprinkle remaining oat mixture over dried fruit filling.
Bake until lightly golden, about 30 minutes. Cool to room temperature. (You can cover and store at room temperature up to 2 days.)
To serve, cut into generous 1 1/2-inch squares.
Banana Nut Bread II recipe.
Ingredients
1/2 cup margarine, softened
2/3 cup milk
2 1/2 cups all-purpose flour
1 cup white sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2/3 cup mashed bananas
1/2 cup chopped walnuts
Directions
Spray bread machine pan with vegetable oil spray.
Premix ingredients in order listed. Place mixture in bread machine pan.
Select the Quick Bread/Cake cycle. Press Start. Check after 1 minute to see if mixture is well blended.
Cook until cake cycle stops. Remove pan, and cool completely before removing bread from pan.
1/2 cup margarine, softened
2/3 cup milk
2 1/2 cups all-purpose flour
1 cup white sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2/3 cup mashed bananas
1/2 cup chopped walnuts
Directions
Spray bread machine pan with vegetable oil spray.
Premix ingredients in order listed. Place mixture in bread machine pan.
Select the Quick Bread/Cake cycle. Press Start. Check after 1 minute to see if mixture is well blended.
Cook until cake cycle stops. Remove pan, and cool completely before removing bread from pan.
Barb's Fried Green Tomatoes with Zesty Sauce recipe.
Ingredients
1 cup potato flakes
36 thin wheat crackers (such as Wheat Thins�)
1/4 cup all-purpose flour
1/4 cup butter-flavored granules (such as Butter Buds�)
1 teaspoon salt
1 teaspoon ground black pepper
1/2 cup butter flavored shortening (such as Crisco�)
5 green tomatoes, cut into 1/2-inch thick slices
3 eggs, beaten
1/4 cup buttermilk ranch dressing
1/4 cup sour cream
2 tablespoons hot pepper sauce (such as Frank's RedHot�)
Directions
Place potato flakes, wheat crackers, flour, butter-flavored granules, salt, and pepper into a food processor. Pulse until the crackers are finely crushed, then transfer mixture to a bowl.
Melt the butter flavored shortening in a skillet over medium-high heat. Dip the tomato slices one at a time into the eggs, then the cracker mixture. Pan fry the tomatoes in the shortening until golden brown on both sides, 7 to 10 minutes.
Mix the ranch dressing, sour cream, and hot pepper sauce in a bowl. Serve the fried tomatoes with topped with the sauce.
1 cup potato flakes
36 thin wheat crackers (such as Wheat Thins�)
1/4 cup all-purpose flour
1/4 cup butter-flavored granules (such as Butter Buds�)
1 teaspoon salt
1 teaspoon ground black pepper
1/2 cup butter flavored shortening (such as Crisco�)
5 green tomatoes, cut into 1/2-inch thick slices
3 eggs, beaten
1/4 cup buttermilk ranch dressing
1/4 cup sour cream
2 tablespoons hot pepper sauce (such as Frank's RedHot�)
Directions
Place potato flakes, wheat crackers, flour, butter-flavored granules, salt, and pepper into a food processor. Pulse until the crackers are finely crushed, then transfer mixture to a bowl.
Melt the butter flavored shortening in a skillet over medium-high heat. Dip the tomato slices one at a time into the eggs, then the cracker mixture. Pan fry the tomatoes in the shortening until golden brown on both sides, 7 to 10 minutes.
Mix the ranch dressing, sour cream, and hot pepper sauce in a bowl. Serve the fried tomatoes with topped with the sauce.
Brunch Egg Bake recipe.
Ingredients
3 cups shredded Cheddar cheese
3 cups shredded mozzarella cheese
1 (4.5 ounce) jar sliced mushrooms, drained
1/3 cup sliced green onions
1/2 cup chopped sweet red pepper
2 tablespoons butter or margarine
2 cups diced fully cooked ham
1 3/4 cups milk
1/2 cup all-purpose flour
2 tablespoons minced fresh parsley
1/2 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon pepper
Directions
Combine cheeses; place 3 cups in an ungreased 13-in. x 9-in. x 2-in. baking dish and set aside. In a medium skillet, saute mushrooms, onions and red pepper in butter until tender; drain. Place over cheese; top with ham. Sprinkle with remaining cheese. In a bowl, beat eggs. Add milk, flour, parsley, basil, salt and pepper; mix well. Slowly pour over the cheese. Bake at 350 degrees F for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand 10 minutes before cutting.
3 cups shredded Cheddar cheese
3 cups shredded mozzarella cheese
1 (4.5 ounce) jar sliced mushrooms, drained
1/3 cup sliced green onions
1/2 cup chopped sweet red pepper
2 tablespoons butter or margarine
2 cups diced fully cooked ham
1 3/4 cups milk
1/2 cup all-purpose flour
2 tablespoons minced fresh parsley
1/2 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon pepper
Directions
Combine cheeses; place 3 cups in an ungreased 13-in. x 9-in. x 2-in. baking dish and set aside. In a medium skillet, saute mushrooms, onions and red pepper in butter until tender; drain. Place over cheese; top with ham. Sprinkle with remaining cheese. In a bowl, beat eggs. Add milk, flour, parsley, basil, salt and pepper; mix well. Slowly pour over the cheese. Bake at 350 degrees F for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand 10 minutes before cutting.
Apricot Muffins recipe.
Ingredients
1 cup chopped dried apricots
1 cup boiling water
2 cups all-purpose flour
3/4 cup white sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup melted butter
1/4 cup vegetable oil
1 cup buttermilk
1 egg
Directions
Preheat the oven to 400 degrees F (200 degrees C). Grease a 12 cup muffin pan, or line with paper muffin cups. Place apricots into a small bowl, and pour the boiling water over them. Let stand for 5 minutes.
In a medium bowl stir together the flour, sugar, baking soda and salt. In a separate bowl, whisk together the melted butter, oil, buttermilk and egg. Pour the wet ingredients into the dry ingredients, and stir until just blended. It is okay for the batter to have some lumps. Drain water from apricots, and mix them into the batter. Spoon into the prepared muffin cups.
Bake for 15 minutes in the preheated oven, or until the top springs back when lightly pressed. Cool in the pan over a wire rack.
1 cup chopped dried apricots
1 cup boiling water
2 cups all-purpose flour
3/4 cup white sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup melted butter
1/4 cup vegetable oil
1 cup buttermilk
1 egg
Directions
Preheat the oven to 400 degrees F (200 degrees C). Grease a 12 cup muffin pan, or line with paper muffin cups. Place apricots into a small bowl, and pour the boiling water over them. Let stand for 5 minutes.
In a medium bowl stir together the flour, sugar, baking soda and salt. In a separate bowl, whisk together the melted butter, oil, buttermilk and egg. Pour the wet ingredients into the dry ingredients, and stir until just blended. It is okay for the batter to have some lumps. Drain water from apricots, and mix them into the batter. Spoon into the prepared muffin cups.
Bake for 15 minutes in the preheated oven, or until the top springs back when lightly pressed. Cool in the pan over a wire rack.
Banana Chai Bread recipe.
Ingredients
1 3/4 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup white sugar
1/2 cup lowfat cream cheese
3/4 cup mashed bananas
1/4 cup brewed chai tea
Directions
In a medium bowl mix together flour, baking powder, and salt.
In a separate bowl mix sugar, cream cheese, and eggs until light and fluffy. Mix mashed bananas and Chai into cream cheese mixture. Add flour mixture and mix until smooth.
Pour mixture into a greased 9x5 inch loaf pan.
Bake in a preheated 350 degree F(175 degrees C) oven for 60 minutes. Cool on rack. Remove from pan after 10 minutes.
1 3/4 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup white sugar
1/2 cup lowfat cream cheese
3/4 cup mashed bananas
1/4 cup brewed chai tea
Directions
In a medium bowl mix together flour, baking powder, and salt.
In a separate bowl mix sugar, cream cheese, and eggs until light and fluffy. Mix mashed bananas and Chai into cream cheese mixture. Add flour mixture and mix until smooth.
Pour mixture into a greased 9x5 inch loaf pan.
Bake in a preheated 350 degree F(175 degrees C) oven for 60 minutes. Cool on rack. Remove from pan after 10 minutes.
Bright and Zesty Broccoli recipe.
Ingredients
1 tablespoon extra-virgin olive oil
1 1/2 tablespoons grated orange zest
1/2 teaspoon red pepper flakes
1 head broccoli, cut into small pieces with stalks peeled
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
2 tablespoons freshly squeezed orange juice
Directions
Heat the olive oil in a large skillet over medium heat; add the orange zest and red pepper flakes and allow to heat briefly, about 1 minute. Stir the broccoli into the mixture; season with salt and pepper. Continue cooking about 5 minutes more; transfer to a serving bowl. Pour the orange juice over the broccoli and toss to coat. Serve hot.
1 tablespoon extra-virgin olive oil
1 1/2 tablespoons grated orange zest
1/2 teaspoon red pepper flakes
1 head broccoli, cut into small pieces with stalks peeled
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
2 tablespoons freshly squeezed orange juice
Directions
Heat the olive oil in a large skillet over medium heat; add the orange zest and red pepper flakes and allow to heat briefly, about 1 minute. Stir the broccoli into the mixture; season with salt and pepper. Continue cooking about 5 minutes more; transfer to a serving bowl. Pour the orange juice over the broccoli and toss to coat. Serve hot.
Becky's Easy Cilantro Lime Rice recipe.
Ingredients
1/2 onion, chopped
1 (4 ounce) can green chilies
1 tablespoon minced garlic
1 lime, juiced
1/2 bunch cilantro, chopped
3 cups water
4 teaspoons chicken bouillon granules
1 teaspoon salt
1 tablespoon butter, softened
3 cups uncooked instant rice
Directions
Blend the onion, green chiles, garlic, and lime juice together in a food processor until smooth; add the cilantro and pulse until the cilantro is finely chopped into the mixture.
Bring the water to boil in a saucepan. Stir the cilantro mixture, chicken bouillon granules, salt, butter, and rice into the water and return to a boil; reduce heat to medium-low and cover. Simmer until the rice has absorbed the liquid entirely, about 20 minutes.
1/2 onion, chopped
1 (4 ounce) can green chilies
1 tablespoon minced garlic
1 lime, juiced
1/2 bunch cilantro, chopped
3 cups water
4 teaspoons chicken bouillon granules
1 teaspoon salt
1 tablespoon butter, softened
3 cups uncooked instant rice
Directions
Blend the onion, green chiles, garlic, and lime juice together in a food processor until smooth; add the cilantro and pulse until the cilantro is finely chopped into the mixture.
Bring the water to boil in a saucepan. Stir the cilantro mixture, chicken bouillon granules, salt, butter, and rice into the water and return to a boil; reduce heat to medium-low and cover. Simmer until the rice has absorbed the liquid entirely, about 20 minutes.
Baked Italian Chicken and Pasta recipe.
Ingredients
1 (10.75 ounce) can Campbell's� Condensed Tomato Soup
1 1/3 cups water
1 teaspoon dried basil leaves, crushed
2 cups uncooked corkscrew-shaped pasta (rotini)
4 (4 ounce) skinless, boneless chicken breast halves
1/2 cup shredded mozzarella cheese
Directions
Stir the soup, water, basil and pasta in a 2-quart shallow baking dish. Top with the chicken. Sprinkle with the cheese and additional basil, if desired. Cover the baking dish.
Bake at 350 degrees F for 45 minutes or until the chicken is cooked through and the pasta is tender.
1 (10.75 ounce) can Campbell's� Condensed Tomato Soup
1 1/3 cups water
1 teaspoon dried basil leaves, crushed
2 cups uncooked corkscrew-shaped pasta (rotini)
4 (4 ounce) skinless, boneless chicken breast halves
1/2 cup shredded mozzarella cheese
Directions
Stir the soup, water, basil and pasta in a 2-quart shallow baking dish. Top with the chicken. Sprinkle with the cheese and additional basil, if desired. Cover the baking dish.
Bake at 350 degrees F for 45 minutes or until the chicken is cooked through and the pasta is tender.
Antipasto Salad II recipe.
Ingredients
8 ounces Genoa salami, cut into bite-size pieces
8 ounces sopressata or other hard salami, cut into bite-size pieces
8 ounces sharp provolone cheese, cut into bite-size pieces
8 ounces fresh mozzarella cheese, cut into bite-size pieces
2 large tomatoes, cut into bite-size pieces
1 (14 ounce) can artichokes, drained and cut into bite-size pieces
1/2 (12 ounce) jar roasted red peppers, drained and sliced
1/2 cup pitted and coarsely chopped Kalamata olives
1/4 cup pitted and chopped green olives
1 tablespoon extra-virgin olive oil
3 tablespoons red wine vinegar
freshly-ground black pepper, to taste
1/4 cup shredded fresh basil leaves
Directions
Combine the Genoa and sopressata salami, provolone, mozzarella, tomatoes, and artichokes in a bowl. Slice the roasted red peppers and add them to the bowl, along with about 3 tablespoons of their juice.
Mix in the chopped olives. Drizzle olive oil over the entire dish, followed by the red wine vinegar and black pepper. Salad can be made ahead of time and refrigerated until serving.
Tear the fresh basil leaves into bite-sized pieces and add them to the salad just before serving. Mix thoroughly and serve.
8 ounces Genoa salami, cut into bite-size pieces
8 ounces sopressata or other hard salami, cut into bite-size pieces
8 ounces sharp provolone cheese, cut into bite-size pieces
8 ounces fresh mozzarella cheese, cut into bite-size pieces
2 large tomatoes, cut into bite-size pieces
1 (14 ounce) can artichokes, drained and cut into bite-size pieces
1/2 (12 ounce) jar roasted red peppers, drained and sliced
1/2 cup pitted and coarsely chopped Kalamata olives
1/4 cup pitted and chopped green olives
1 tablespoon extra-virgin olive oil
3 tablespoons red wine vinegar
freshly-ground black pepper, to taste
1/4 cup shredded fresh basil leaves
Directions
Combine the Genoa and sopressata salami, provolone, mozzarella, tomatoes, and artichokes in a bowl. Slice the roasted red peppers and add them to the bowl, along with about 3 tablespoons of their juice.
Mix in the chopped olives. Drizzle olive oil over the entire dish, followed by the red wine vinegar and black pepper. Salad can be made ahead of time and refrigerated until serving.
Tear the fresh basil leaves into bite-sized pieces and add them to the salad just before serving. Mix thoroughly and serve.
Applescotch Sundaes recipe.
Ingredients
1 cup packed brown sugar
1/4 cup all-purpose flour
1/4 cup water
1 tablespoon lemon juice
1/2 teaspoon salt
5 cups thinly sliced peeled tart apples
3 tablespoons butter or margarine
1 teaspoon vanilla extract
Vanilla ice cream
Directions
In a saucepan, combine brown sugar, flour, water, lemon juice and salt; stir until smooth. Bring to a boil; boil and stir for 2 minutes. Add apples; return to a boil. Reduce heat; cover and simmer for 10-12 minutes or until apples are tender.
Remove from the heat; add butter and vanilla. Stir until butter is melted. Serve warm or at room temperature over ice cream. Topping can also be served over pound cake or gingerbread.
1 cup packed brown sugar
1/4 cup all-purpose flour
1/4 cup water
1 tablespoon lemon juice
1/2 teaspoon salt
5 cups thinly sliced peeled tart apples
3 tablespoons butter or margarine
1 teaspoon vanilla extract
Vanilla ice cream
Directions
In a saucepan, combine brown sugar, flour, water, lemon juice and salt; stir until smooth. Bring to a boil; boil and stir for 2 minutes. Add apples; return to a boil. Reduce heat; cover and simmer for 10-12 minutes or until apples are tender.
Remove from the heat; add butter and vanilla. Stir until butter is melted. Serve warm or at room temperature over ice cream. Topping can also be served over pound cake or gingerbread.
9/01/2011
Beer Margarita recipe.
Ingredients
1 (6 ounce) can frozen lemonade concentrate
8 fluid ounces vodka
3 (12 fluid ounce) cans or bottles beer
Directions
Empty lemonade concentrate into pitcher (do not add water!). Pour in vodka and beer. Serve over ice.
1 (6 ounce) can frozen lemonade concentrate
8 fluid ounces vodka
3 (12 fluid ounce) cans or bottles beer
Directions
Empty lemonade concentrate into pitcher (do not add water!). Pour in vodka and beer. Serve over ice.
Angel Pudding recipe.
Ingredients
1 (10 inch) angel food cake
6 cups cold milk
1 (5.9 ounce) package instant chocolate pudding mix
1 (5 ounce) package instant vanilla pudding mix
2 (2.1 ounce) bars chocolate-covered crispy peanut butter flavored candy (e.g., Butterfinger, ™), crushed
Directions
Place half of cake cubes in the bottom of a 9x13 inch dish. Prepare chocolate and vanilla puddings with cold milk according to package directions. Spread prepared chocolate pudding over cake cubes in dish. Top with half the crushed candy. Distribute remaining cake cubes over candy and top with vanilla pudding and remaining candy. Chill until serving.
1 (10 inch) angel food cake
6 cups cold milk
1 (5.9 ounce) package instant chocolate pudding mix
1 (5 ounce) package instant vanilla pudding mix
2 (2.1 ounce) bars chocolate-covered crispy peanut butter flavored candy (e.g., Butterfinger, ™), crushed
Directions
Place half of cake cubes in the bottom of a 9x13 inch dish. Prepare chocolate and vanilla puddings with cold milk according to package directions. Spread prepared chocolate pudding over cake cubes in dish. Top with half the crushed candy. Distribute remaining cake cubes over candy and top with vanilla pudding and remaining candy. Chill until serving.
Avocado Dip I recipe.
Ingredients
1 cup mayonnaise
1 cup sour cream
1/2 (1 ounce) package taco seasoning mix
2 (16 ounce) cans refried beans
3 cups shredded Cheddar cheese
1/2 cup shredded lettuce
1 large chopped fresh tomato
2 green onions, chopped
1/2 cup green bell pepper
1/4 cup sliced black olives
Directions
Spread refried beans evenly on a medium sized serving platter. If the beans are watery, chill for 20 to 30 minutes.
Peel the avocados and remove the pits. In a food processor, blend the avocados with the mayonnaise, sour cream and taco seasoning until smooth. Pour over the refried beans. Top with cheddar cheese. Add lettuce, tomatoes, green onions, green pepper and black olives if desired. Refrigerate until serving. Serve with your favorite tortilla chips.
1 cup mayonnaise
1 cup sour cream
1/2 (1 ounce) package taco seasoning mix
2 (16 ounce) cans refried beans
3 cups shredded Cheddar cheese
1/2 cup shredded lettuce
1 large chopped fresh tomato
2 green onions, chopped
1/2 cup green bell pepper
1/4 cup sliced black olives
Directions
Spread refried beans evenly on a medium sized serving platter. If the beans are watery, chill for 20 to 30 minutes.
Peel the avocados and remove the pits. In a food processor, blend the avocados with the mayonnaise, sour cream and taco seasoning until smooth. Pour over the refried beans. Top with cheddar cheese. Add lettuce, tomatoes, green onions, green pepper and black olives if desired. Refrigerate until serving. Serve with your favorite tortilla chips.
Bacon-Cheese English Muffins recipe.
Ingredients
2 English muffins, split and toasted
2 tablespoons mayonnaise
4 tomato slices
4 slices onion
4 slices processed American cheese
4 bacon strips, cooked and crumbled
Directions
Spread muffin halves with mayonnaise; top with tomato, onion and cheese. Broil 4 in. from the heat for 3-4 minutes or until the cheese is melted. Top with bacon. Serve immediately.
2 English muffins, split and toasted
2 tablespoons mayonnaise
4 tomato slices
4 slices onion
4 slices processed American cheese
4 bacon strips, cooked and crumbled
Directions
Spread muffin halves with mayonnaise; top with tomato, onion and cheese. Broil 4 in. from the heat for 3-4 minutes or until the cheese is melted. Top with bacon. Serve immediately.
Apple Topaz Candies recipe.
Ingredients
1/2 cup white sugar
1 tablespoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1 apple - peeled, cored and cubed
1/3 cup water
1 (14 ounce) package individually wrapped caramels, unwrapped
1 cup finely chopped walnuts
Directions
In a small bowl, mix together the sugar, cinnamon, nutmeg and allspice. Toss apple pieces in the mixture until well coated.
In the top of a double boiler, combine the caramel candies and water. Heat, stirring occasionally until melted and smooth. Place walnuts onto a tray.
Using a fork or toothpick, dip apple pieces into the caramel, then drop them into the walnuts. Roll them around until coated. Place onto a waxed paper lined cookie sheet, and refrigerate until set, about 10 minutes.
1/2 cup white sugar
1 tablespoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1 apple - peeled, cored and cubed
1/3 cup water
1 (14 ounce) package individually wrapped caramels, unwrapped
1 cup finely chopped walnuts
Directions
In a small bowl, mix together the sugar, cinnamon, nutmeg and allspice. Toss apple pieces in the mixture until well coated.
In the top of a double boiler, combine the caramel candies and water. Heat, stirring occasionally until melted and smooth. Place walnuts onto a tray.
Using a fork or toothpick, dip apple pieces into the caramel, then drop them into the walnuts. Roll them around until coated. Place onto a waxed paper lined cookie sheet, and refrigerate until set, about 10 minutes.
Aunt Irene's Frosting recipe.
Ingredients
1 cup white sugar
1 tablespoon all-purpose flour
1 tablespoon cornstarch
1 (.25 ounce) package unflavored gelatin
2 cups milk
1 teaspoon vanilla extract
1 tablespoon butter
1 cup heavy whipping cream
Directions
In a medium sized saucepan, stir the sugar, flour, cornstarch and gelatin together. Add the eggs and beat until smooth. Beat in the milk. Cook over medium heat, stirring occasionally until thickened, about 3 to 5 minutes. Stir in the butter and the vanilla. Let cool and chill until cold.
Once cold, beat until smooth and fluffy.
Whip the cream into soft peaks and fold it into the frosting. Makes enough to frost one 8 or 9 inch layer cake.
1 cup white sugar
1 tablespoon all-purpose flour
1 tablespoon cornstarch
1 (.25 ounce) package unflavored gelatin
2 cups milk
1 teaspoon vanilla extract
1 tablespoon butter
1 cup heavy whipping cream
Directions
In a medium sized saucepan, stir the sugar, flour, cornstarch and gelatin together. Add the eggs and beat until smooth. Beat in the milk. Cook over medium heat, stirring occasionally until thickened, about 3 to 5 minutes. Stir in the butter and the vanilla. Let cool and chill until cold.
Once cold, beat until smooth and fluffy.
Whip the cream into soft peaks and fold it into the frosting. Makes enough to frost one 8 or 9 inch layer cake.
Buckeye Cookies III recipe.
Ingredients
1 1/2 cups creamy peanut butter
1/2 cup butter, softened
1 teaspoon vanilla extract
2 1/2 cups semisweet chocolate chips
2 tablespoons shortening
4 cups confectioners' sugar
Directions
You'll need wax paper, a double boiler, a cookie pan, and a medium bowl. In the medium size bowl, mix peanut butter, butter, vanilla, and confectioners' sugar (mixture will be stiff).
Shape into balls and place on a pan covered with wax paper. Place into the refrigerator.
In double boiler, melt chocolate and shortening. Pour into bowl and dip balls with chocolate. Refrigerate for thirty minutes until chocolate is firm.
1 1/2 cups creamy peanut butter
1/2 cup butter, softened
1 teaspoon vanilla extract
2 1/2 cups semisweet chocolate chips
2 tablespoons shortening
4 cups confectioners' sugar
Directions
You'll need wax paper, a double boiler, a cookie pan, and a medium bowl. In the medium size bowl, mix peanut butter, butter, vanilla, and confectioners' sugar (mixture will be stiff).
Shape into balls and place on a pan covered with wax paper. Place into the refrigerator.
In double boiler, melt chocolate and shortening. Pour into bowl and dip balls with chocolate. Refrigerate for thirty minutes until chocolate is firm.
Almond Chocolate Coconut Cookies II recipe.
Ingredients
1 cup butter
1 1/2 cups white sugar
1 1/2 cups brown sugar
4 teaspoons vanilla extract
4 1/2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
5 cups semisweet chocolate chips
2 cups flaked coconut
2 cups chopped almonds
Directions
Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
In a large bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the eggs, one at a time, then stir in the vanilla. Combine the flour, baking soda and salt, stir into the creamed mixture until well blended. Finally, stir in the chocolate chips, coconut and almonds. Drop by rounded spoonfuls onto the prepared cookie sheets.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
1 cup butter
1 1/2 cups white sugar
1 1/2 cups brown sugar
4 teaspoons vanilla extract
4 1/2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
5 cups semisweet chocolate chips
2 cups flaked coconut
2 cups chopped almonds
Directions
Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
In a large bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the eggs, one at a time, then stir in the vanilla. Combine the flour, baking soda and salt, stir into the creamed mixture until well blended. Finally, stir in the chocolate chips, coconut and almonds. Drop by rounded spoonfuls onto the prepared cookie sheets.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Arabic Cookies recipe.
Ingredients
1 cup butter
1 cup shortening
1 cup shredded coconut
4 cups rolled oats
2 cups white sugar
4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup boiling water
Directions
Set aside boiled water and cool until lukewarm. Mix butter, shortening, coconut, oats, sugar, flour, baking powder, baking soda and salt with fingers until dough reaches the consistency of pie crust. Add lukewarm water and work into dough.
Make dough into one inch balls. Flatten with a fork or fancy bottomed glass for imprint.
Place on greased cookie sheets and bake at 400 degrees F (205 degrees C) for 10 minutes.
1 cup butter
1 cup shortening
1 cup shredded coconut
4 cups rolled oats
2 cups white sugar
4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup boiling water
Directions
Set aside boiled water and cool until lukewarm. Mix butter, shortening, coconut, oats, sugar, flour, baking powder, baking soda and salt with fingers until dough reaches the consistency of pie crust. Add lukewarm water and work into dough.
Make dough into one inch balls. Flatten with a fork or fancy bottomed glass for imprint.
Place on greased cookie sheets and bake at 400 degrees F (205 degrees C) for 10 minutes.
Billy Pudding for Davey recipe.
Ingredients
1 cup pearl tapioca
5 1/2 cups water
3 cups brown sugar
1 cup chopped dates
1 cup chopped walnuts
2 tablespoons butter, melted
1 pinch ground cinnamon
1 pinch salt
Directions
Stir the tapioca into the water in a bowl, and allow to soak 8 hours or overnight.
Preheat oven to 300 degrees F (150 degrees C). Grease a 2-quart baking dish.
Mix the soaked tapioca, brown sugar, dates, walnuts, butter, cinnamon, and salt together in a large bowl; transfer to the prepared baking dish.
Bake until set, about 1 hour. Serve warm.
1 cup pearl tapioca
5 1/2 cups water
3 cups brown sugar
1 cup chopped dates
1 cup chopped walnuts
2 tablespoons butter, melted
1 pinch ground cinnamon
1 pinch salt
Directions
Stir the tapioca into the water in a bowl, and allow to soak 8 hours or overnight.
Preheat oven to 300 degrees F (150 degrees C). Grease a 2-quart baking dish.
Mix the soaked tapioca, brown sugar, dates, walnuts, butter, cinnamon, and salt together in a large bowl; transfer to the prepared baking dish.
Bake until set, about 1 hour. Serve warm.
Bloody Mary Chicken recipe.
Ingredients
4 skinless, boneless chicken breast halves
1 (32 ounce) bottle bottled Bloody Mary mix
Directions
Wash, skin and remove fat from chicken breasts and place in a slow cooker.
Pour Bloody Mary mix over the chicken breasts, turn slow cooker to low and cook on low for 8 hours.
4 skinless, boneless chicken breast halves
1 (32 ounce) bottle bottled Bloody Mary mix
Directions
Wash, skin and remove fat from chicken breasts and place in a slow cooker.
Pour Bloody Mary mix over the chicken breasts, turn slow cooker to low and cook on low for 8 hours.
Apple Sour Cream Streusel Cake recipe.
Ingredients
3/4 cup butter, softened
1 cup white sugar
1 cup sour cream
1 teaspoon vanilla extract
3 cups all-purpose flour
1/4 teaspoon salt
4 teaspoons baking powder
2 apple - peeled, cored and sliced
2 tablespoons apple jelly
1/2 cup all-purpose flour
1/4 teaspoon baking powder
2 teaspoons ground cinnamon
3/4 cup packed brown sugar
2 tablespoons butter, softened
1/4 cup chopped walnuts
Directions
In a large bowl, cream 3/4 cup butter or margarine with the granulated sugar. Beat in the eggs, then the sour cream and vanilla. In another bowl, stir together the 3 cups flour, salt, and baking powder. Beat into the creamed mixture.
Turn half the batter into a greased and floured tube pan. Sprinkle with half the streusel mixture.
To Make Streusel: Mix together 1/2 cup flour, 1/4 teaspoon baking powder, ground cinnamon, brown sugar, 2 tablespoons butter or margarine, and 1/4 cup chopped walnuts until crumbly.
Lay the apple slices on top and dot with the jelly. Cover with the remaining batter and sprinkle with the remaining streusel. Bake the cake in a 350 degrees F (175 degrees C) oven for 1 hour, or until it tests done with a toothpick. Transfer to a rack to cool. Makes 16 servings.
3/4 cup butter, softened
1 cup white sugar
1 cup sour cream
1 teaspoon vanilla extract
3 cups all-purpose flour
1/4 teaspoon salt
4 teaspoons baking powder
2 apple - peeled, cored and sliced
2 tablespoons apple jelly
1/2 cup all-purpose flour
1/4 teaspoon baking powder
2 teaspoons ground cinnamon
3/4 cup packed brown sugar
2 tablespoons butter, softened
1/4 cup chopped walnuts
Directions
In a large bowl, cream 3/4 cup butter or margarine with the granulated sugar. Beat in the eggs, then the sour cream and vanilla. In another bowl, stir together the 3 cups flour, salt, and baking powder. Beat into the creamed mixture.
Turn half the batter into a greased and floured tube pan. Sprinkle with half the streusel mixture.
To Make Streusel: Mix together 1/2 cup flour, 1/4 teaspoon baking powder, ground cinnamon, brown sugar, 2 tablespoons butter or margarine, and 1/4 cup chopped walnuts until crumbly.
Lay the apple slices on top and dot with the jelly. Cover with the remaining batter and sprinkle with the remaining streusel. Bake the cake in a 350 degrees F (175 degrees C) oven for 1 hour, or until it tests done with a toothpick. Transfer to a rack to cool. Makes 16 servings.
Butter Sprinkles recipe.
Ingredients
1 cup butter
1 cup white sugar
1 cup confectioners' sugar
1 cup canola oil
1/2 teaspoon vanilla extract
4 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon salt
1/4 cup colored candy sprinkles
Directions
In a large bowl, cream together the butter, white sugar, confectioners' sugar and canola oil until smooth. Mix in the vanilla and eggs. Combine the flour, baking soda, cream of tartar and salt; stir into the sugar mixture until smooth. Cover and chill dough for at least 1 hour.
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets or line with parchment paper. Roll the dough into walnut sized balls. Dip the top of each ball into the colored sprinkles. Place the cookies 2 inches apart onto the cookie sheets.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
1 cup butter
1 cup white sugar
1 cup confectioners' sugar
1 cup canola oil
1/2 teaspoon vanilla extract
4 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon salt
1/4 cup colored candy sprinkles
Directions
In a large bowl, cream together the butter, white sugar, confectioners' sugar and canola oil until smooth. Mix in the vanilla and eggs. Combine the flour, baking soda, cream of tartar and salt; stir into the sugar mixture until smooth. Cover and chill dough for at least 1 hour.
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets or line with parchment paper. Roll the dough into walnut sized balls. Dip the top of each ball into the colored sprinkles. Place the cookies 2 inches apart onto the cookie sheets.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Breakfast Pie recipe.
Ingredients
8 bacon strips, diced
1/4 cup crushed cornflakes
5 eggs, lightly beaten
1/2 cup milk
1/2 cup small curd cottage cheese
1 1/2 cups shredded Cheddar cheese
1 green onion, sliced
1/2 teaspoon salt
1/8 teaspoon pepper
2 1/2 cups frozen cubed hash brown potatoes
Directions
In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels. Drain, reserving 2 teaspoons drippings. Stir reserved drippings into cornflakes; set aside. in a bowl, combine the eggs, milk, cottage cheese, cheddar cheese, onion, salt and pepper until blended. Stir in hash browns. Pour into a greased 9-in. pie plate. Sprinkle with bacon and the cornflake mixture. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 325 degrees F for 45-50 minutes or until a knife inserted near the center comes out clean. Let stand for 5-10 minutes before cutting.
8 bacon strips, diced
1/4 cup crushed cornflakes
5 eggs, lightly beaten
1/2 cup milk
1/2 cup small curd cottage cheese
1 1/2 cups shredded Cheddar cheese
1 green onion, sliced
1/2 teaspoon salt
1/8 teaspoon pepper
2 1/2 cups frozen cubed hash brown potatoes
Directions
In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels. Drain, reserving 2 teaspoons drippings. Stir reserved drippings into cornflakes; set aside. in a bowl, combine the eggs, milk, cottage cheese, cheddar cheese, onion, salt and pepper until blended. Stir in hash browns. Pour into a greased 9-in. pie plate. Sprinkle with bacon and the cornflake mixture. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 325 degrees F for 45-50 minutes or until a knife inserted near the center comes out clean. Let stand for 5-10 minutes before cutting.
Baked Spaghetti II recipe.
Ingredients
1 pound spaghetti
1 pound lean ground beef
1 onion, chopped
1 green bell pepper, chopped
2 cloves garlic, chopped
1 (10.75 ounce) can condensed cream of mushroom soup
1 1/2 cups water
1 (10.75 ounce) can condensed tomato soup
2 cups shredded sharp Cheddar cheese
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 and reserve.
In a large skillet over medium heat, brown beef, and saute onion, green pepper and garlic; drain and return to skillet.
Preheat oven to 350 degrees F (175 degrees C).
Stir condensed cream of mushroom soup, water, and condensed tomato soup into skillet. Stir pasta into meat and soup mixture; mix together well. Spread mixture into a 9x13 inch baking dish; top with Cheddar cheese.
Bake in preheated oven for 20 to 30 minutes; serve.
1 pound spaghetti
1 pound lean ground beef
1 onion, chopped
1 green bell pepper, chopped
2 cloves garlic, chopped
1 (10.75 ounce) can condensed cream of mushroom soup
1 1/2 cups water
1 (10.75 ounce) can condensed tomato soup
2 cups shredded sharp Cheddar cheese
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 and reserve.
In a large skillet over medium heat, brown beef, and saute onion, green pepper and garlic; drain and return to skillet.
Preheat oven to 350 degrees F (175 degrees C).
Stir condensed cream of mushroom soup, water, and condensed tomato soup into skillet. Stir pasta into meat and soup mixture; mix together well. Spread mixture into a 9x13 inch baking dish; top with Cheddar cheese.
Bake in preheated oven for 20 to 30 minutes; serve.
Apple Sausage Wagon Wheel recipe.
Ingredients
1/2 cup vegetable oil
1 egg, beaten
1/2 cup brown sugar
1 cup quick cooking oats
1 cup whole wheat flour
1 cup buttermilk
1 teaspoon baking powder
1/2 teaspoon salt
1/2 tablespoon baking soda
2 apples - peeled, cored and sliced
1/2 pound smoked turkey sausage links, chopped
Directions
Preheat oven to 400 degrees F (200 degrees C).
In a medium bowl, mix vegetable oil, egg, brown sugar, quick cooking oats, whole wheat flour, buttermilk, baking powder, salt and baking soda.
Place apples and sausage in a medium baking dish or cast iron skillet. Pour the batter mixture over the apples and sausage.
Bake 20 to 25 minutes in the preheated oven, until crisp and golden brown.
1/2 cup vegetable oil
1 egg, beaten
1/2 cup brown sugar
1 cup quick cooking oats
1 cup whole wheat flour
1 cup buttermilk
1 teaspoon baking powder
1/2 teaspoon salt
1/2 tablespoon baking soda
2 apples - peeled, cored and sliced
1/2 pound smoked turkey sausage links, chopped
Directions
Preheat oven to 400 degrees F (200 degrees C).
In a medium bowl, mix vegetable oil, egg, brown sugar, quick cooking oats, whole wheat flour, buttermilk, baking powder, salt and baking soda.
Place apples and sausage in a medium baking dish or cast iron skillet. Pour the batter mixture over the apples and sausage.
Bake 20 to 25 minutes in the preheated oven, until crisp and golden brown.
Bean and Beef Shaloupias recipe.
Ingredients
1 pound pinto beans, boiled according to package directions
2 cubes beef bouillon
water to cover
1 1/2 pounds ground beef
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 onion, diced
10 (6 inch) corn tortillas
3 cups shredded Mexican-style cheese
Directions
In slow cooker, combine boiled pinto beans with bouillon cubes and enough water to almost fill cooker. Let simmer on Low setting for 8 hours.
In a large skillet, brown beef with salt, pepper and onion. Drain well and set aside.
Assemble as follows: Top each tortilla with beef mixture, cheese and a ladel of beans with juice from slow cooker. Top with preferred garnishes as desired and serve.
1 pound pinto beans, boiled according to package directions
2 cubes beef bouillon
water to cover
1 1/2 pounds ground beef
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 onion, diced
10 (6 inch) corn tortillas
3 cups shredded Mexican-style cheese
Directions
In slow cooker, combine boiled pinto beans with bouillon cubes and enough water to almost fill cooker. Let simmer on Low setting for 8 hours.
In a large skillet, brown beef with salt, pepper and onion. Drain well and set aside.
Assemble as follows: Top each tortilla with beef mixture, cheese and a ladel of beans with juice from slow cooker. Top with preferred garnishes as desired and serve.
Brooke's Best Bombshell Brownies recipe.
Ingredients
1 cup butter, melted
3 cups white sugar
1 tablespoon vanilla extract
1 1/2 cups all-purpose flour
1 cup unsweetened cocoa powder
1 teaspoon salt
1 cup semisweet chocolate chips
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 baking dish.
Combine the melted butter, sugar, and vanilla in a large bowl. Beat in the eggs, one at a time, mixing well after each, until thoroughly blended.
Sift together the flour, cocoa powder, and salt. Gradually stir the flour mixture into the chocolate mixture until blended. Stir in the chocolate morsels. Spread the batter evenly into the prepared baking dish.
Bake in preheated oven until an inserted toothpick comes out clean, 35 to 40 minutes. Remove, and cool pan on wire rack before cutting.
1 cup butter, melted
3 cups white sugar
1 tablespoon vanilla extract
1 1/2 cups all-purpose flour
1 cup unsweetened cocoa powder
1 teaspoon salt
1 cup semisweet chocolate chips
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 baking dish.
Combine the melted butter, sugar, and vanilla in a large bowl. Beat in the eggs, one at a time, mixing well after each, until thoroughly blended.
Sift together the flour, cocoa powder, and salt. Gradually stir the flour mixture into the chocolate mixture until blended. Stir in the chocolate morsels. Spread the batter evenly into the prepared baking dish.
Bake in preheated oven until an inserted toothpick comes out clean, 35 to 40 minutes. Remove, and cool pan on wire rack before cutting.
1-Pot, 3-Bean Chicken Stew recipe.
Ingredients
1 tablespoon canola oil
1 3/4 pounds boneless, skinless chicken breast or thighs, cut in chunks
1 large yellow onion, chopped
1 cup sliced celery
1 cup thinly sliced carrots
3 cups no-salt-added chopped tomatoes
1 (14.25 ounce) can fat-free, less-sodium chicken broth
1 (15 ounce) can no-salt-added black beans
1 (15 ounce) can no salt-added navy beans
1 (15 ounce) can no salt-added kidney beans
1 cup dry red wine
1 tablespoon Italian herbs
1 cup smoked chicken breast, cubed
1 cup fresh Italian parsley, chopped
1 cup fresh cilantro, chopped
Directions
Heat oil in a large pot; brown chicken. Remove chicken and set aside. Saute onions until soft, about 5 minutes. Add broth, beans, tomatoes, celery, carrots, wine, bay leaf, herbs and all the chicken; cover and simmer for 40 minutes.
Add parsley, cilantro, salt, and pepper, and simmer 5 more minutes.
1 tablespoon canola oil
1 3/4 pounds boneless, skinless chicken breast or thighs, cut in chunks
1 large yellow onion, chopped
1 cup sliced celery
1 cup thinly sliced carrots
3 cups no-salt-added chopped tomatoes
1 (14.25 ounce) can fat-free, less-sodium chicken broth
1 (15 ounce) can no-salt-added black beans
1 (15 ounce) can no salt-added navy beans
1 (15 ounce) can no salt-added kidney beans
1 cup dry red wine
1 tablespoon Italian herbs
1 cup smoked chicken breast, cubed
1 cup fresh Italian parsley, chopped
1 cup fresh cilantro, chopped
Directions
Heat oil in a large pot; brown chicken. Remove chicken and set aside. Saute onions until soft, about 5 minutes. Add broth, beans, tomatoes, celery, carrots, wine, bay leaf, herbs and all the chicken; cover and simmer for 40 minutes.
Add parsley, cilantro, salt, and pepper, and simmer 5 more minutes.
Beans and Rice recipe.
Ingredients
1 1/2 cups uncooked long grain white rice
3 cups water
1 pound ground beef
1 medium onion, chopped
1 (14 ounce) can refried beans
1 (4.5 ounce) can chopped green chiles, drained
1/2 cup water
1 tablespoon prepared yellow mustard
1 teaspoon soy sauce
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
1 1/2 tablespoons ground cumin
1 tablespoon seasoned salt
1/4 teaspoon salt
Directions
Bring the rice and 3 cups water to a boil in a pot. Cover, reduce heat to low, and simmer 20 minutes.
Place the ground beef in a large skillet over medium heat, and cook until evenly brown. Drain grease. Mix in onion, refried beans, and green chiles. Stir in water, mustard, soy sauce, Worcestershire sauce, and hot sauce. Season with cumin, seasoned salt, and salt. Reduce heat to low, and cook 25 minutes, stirring often. Serve over rice.
1 1/2 cups uncooked long grain white rice
3 cups water
1 pound ground beef
1 medium onion, chopped
1 (14 ounce) can refried beans
1 (4.5 ounce) can chopped green chiles, drained
1/2 cup water
1 tablespoon prepared yellow mustard
1 teaspoon soy sauce
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
1 1/2 tablespoons ground cumin
1 tablespoon seasoned salt
1/4 teaspoon salt
Directions
Bring the rice and 3 cups water to a boil in a pot. Cover, reduce heat to low, and simmer 20 minutes.
Place the ground beef in a large skillet over medium heat, and cook until evenly brown. Drain grease. Mix in onion, refried beans, and green chiles. Stir in water, mustard, soy sauce, Worcestershire sauce, and hot sauce. Season with cumin, seasoned salt, and salt. Reduce heat to low, and cook 25 minutes, stirring often. Serve over rice.
Asparagus Vinaigrette Salad recipe.
Ingredients
1 1/4 pounds fresh asparagus, cut into 2 inch pieces
1 (4 ounce) jar diced pimientos, drained
1/3 cup sliced green onions
1/2 cup olive or vegetable oil
1/4 cup cider or white wine vinegar
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried thyme
Directions
In a saucepan, cook the asparagus in a small amount of water for 5 minutes or until crisp-tender. Rinse with cold water; drain well. Place in a bowl; add pimientos and onions. In a small bowl, whisk oil, vinegar, mustard, Worcestershire sauce, basil, salt, pepper and thyme; pour over asparagus mixture and toss to coat. Cover and refrigerate for at least 2 hours. Serve with a slotted spoon.
1 1/4 pounds fresh asparagus, cut into 2 inch pieces
1 (4 ounce) jar diced pimientos, drained
1/3 cup sliced green onions
1/2 cup olive or vegetable oil
1/4 cup cider or white wine vinegar
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried thyme
Directions
In a saucepan, cook the asparagus in a small amount of water for 5 minutes or until crisp-tender. Rinse with cold water; drain well. Place in a bowl; add pimientos and onions. In a small bowl, whisk oil, vinegar, mustard, Worcestershire sauce, basil, salt, pepper and thyme; pour over asparagus mixture and toss to coat. Cover and refrigerate for at least 2 hours. Serve with a slotted spoon.
Banana Bread III recipe.
Ingredients
3 tablespoons margarine
2 cups white sugar
3 egg yolks
3 cups all-purpose flour
1 tablespoon baking powder
3 egg whites
2 tablespoons white sugar
1 teaspoon ground cinnamon
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
In a large bowl, mix together margarine and sugar until smooth. Mix in yolks. Stir in flour and baking powder alternately with the milk.
In another bowl, beat egg whites until doubled in volume. Fold beaten whites into the dough. Spread into a greased 9 x 12 inch pan. Slice bananas over the top of the dough. In a small bowl, mix together the 2 tablespoons sugar and the cinnamon; sprinkle over bananas.
Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool.
3 tablespoons margarine
2 cups white sugar
3 egg yolks
3 cups all-purpose flour
1 tablespoon baking powder
3 egg whites
2 tablespoons white sugar
1 teaspoon ground cinnamon
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
In a large bowl, mix together margarine and sugar until smooth. Mix in yolks. Stir in flour and baking powder alternately with the milk.
In another bowl, beat egg whites until doubled in volume. Fold beaten whites into the dough. Spread into a greased 9 x 12 inch pan. Slice bananas over the top of the dough. In a small bowl, mix together the 2 tablespoons sugar and the cinnamon; sprinkle over bananas.
Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool.
Asian Spicy Tuna Salad recipe.
Ingredients
1 (6 ounce) can solid white tuna packed in water, drained
1 teaspoon grated fresh ginger root
1/2 teaspoon diced green chile pepper
3 tablespoons finely chopped onion
1/4 teaspoon curry powder (optional)
1/4 cup mayonnaise
1/2 teaspoon fresh lemon juice
Directions
With a fork, flake tuna into a small bowl. Mix in ginger, pepper, chopped onion, curry powder, mayonnaise, and lemon juice.
1 (6 ounce) can solid white tuna packed in water, drained
1 teaspoon grated fresh ginger root
1/2 teaspoon diced green chile pepper
3 tablespoons finely chopped onion
1/4 teaspoon curry powder (optional)
1/4 cup mayonnaise
1/2 teaspoon fresh lemon juice
Directions
With a fork, flake tuna into a small bowl. Mix in ginger, pepper, chopped onion, curry powder, mayonnaise, and lemon juice.
Balsamic Cream Sauce recipe.
Ingredients
2 tablespoons olive oil
2 tablespoons butter
1/4 onion, minced
2 tablespoons balsamic vinegar
2 teaspoons chicken bouillon granules
1 cup heavy cream
1/2 cup grated Parmesan cheese
Directions
Heat olive oil and butter in a saucepan over medium-low heat. Stir in the onion, and cook until it has caramelized to a dark, golden brown, about 15 minutes. Stir in the balsamic vinegar, and cook for 1 minute before stirring in the chicken bouillon and cream. Bring to a simmer, then remove from the heat and stir in the Parmesan cheese until melted.
2 tablespoons olive oil
2 tablespoons butter
1/4 onion, minced
2 tablespoons balsamic vinegar
2 teaspoons chicken bouillon granules
1 cup heavy cream
1/2 cup grated Parmesan cheese
Directions
Heat olive oil and butter in a saucepan over medium-low heat. Stir in the onion, and cook until it has caramelized to a dark, golden brown, about 15 minutes. Stir in the balsamic vinegar, and cook for 1 minute before stirring in the chicken bouillon and cream. Bring to a simmer, then remove from the heat and stir in the Parmesan cheese until melted.
Blueberry, Banana, and Peanut Butter Smoothie recipe.
Ingredients
1 tablespoon flax seed meal or wheat germ
1/2 cup frozen blueberries
1 tablespoon peanut butter
1 teaspoon honey
1/2 cup plain yogurt
1 cup milk
Directions
Put ground flax seed meal or wheat germ into blender to grind and further breakdown. This will also eliminate any bitterness from the flax seed.
Place the banana, blueberries, peanut butter, honey, yogurt, and milk into the blender. Cover, and puree until smooth. Pour into glasses to serve.
1 tablespoon flax seed meal or wheat germ
1/2 cup frozen blueberries
1 tablespoon peanut butter
1 teaspoon honey
1/2 cup plain yogurt
1 cup milk
Directions
Put ground flax seed meal or wheat germ into blender to grind and further breakdown. This will also eliminate any bitterness from the flax seed.
Place the banana, blueberries, peanut butter, honey, yogurt, and milk into the blender. Cover, and puree until smooth. Pour into glasses to serve.
Beef and Barley Soup III recipe.
Ingredients
1 tablespoon vegetable oil
1 1/2 cups chopped onion
1 cup chopped celery
1 cup chopped carrots
2 cloves garlic, minced
10 cups beef stock
3/4 cup barley
3 sprigs fresh thyme, chopped
1/2 cup red wine
2 cups cubed potatoes
2 cups diced cooked beef
1 teaspoon browning sauce (optional)
1 1/2 cups chopped cabbage
salt and pepper to taste
Directions
In a large pot over medium heat, combine the oil, onions, celery, carrots, and garlic. Saute for 5 minutes, or until tender. Add the beef stock, barley, bay leaf and thyme and simmer until barley is softened but not mushy. Add the wine, potatoes and beef.
Add the browning and seasoning sauce now if you want your soup to have more of a brown color. Simmer another 15 minutes and add the cabbage. Allow to simmer another 15 minutes, or until all vegetables are tender. Salt and pepper to taste.
1 tablespoon vegetable oil
1 1/2 cups chopped onion
1 cup chopped celery
1 cup chopped carrots
2 cloves garlic, minced
10 cups beef stock
3/4 cup barley
3 sprigs fresh thyme, chopped
1/2 cup red wine
2 cups cubed potatoes
2 cups diced cooked beef
1 teaspoon browning sauce (optional)
1 1/2 cups chopped cabbage
salt and pepper to taste
Directions
In a large pot over medium heat, combine the oil, onions, celery, carrots, and garlic. Saute for 5 minutes, or until tender. Add the beef stock, barley, bay leaf and thyme and simmer until barley is softened but not mushy. Add the wine, potatoes and beef.
Add the browning and seasoning sauce now if you want your soup to have more of a brown color. Simmer another 15 minutes and add the cabbage. Allow to simmer another 15 minutes, or until all vegetables are tender. Salt and pepper to taste.
Banana Colada recipe.
Ingredients
2 ripe bananas, mashed
4 fluid ounces cream of coconut
6 fluid ounces rum
4 fluid ounces banana liqueur
3 cups crushed ice
Directions
In a blender, combine bananas, cream of coconut, rum, banana liqueur and ice. Blend until smooth. Pour into glasses and serve.
2 ripe bananas, mashed
4 fluid ounces cream of coconut
6 fluid ounces rum
4 fluid ounces banana liqueur
3 cups crushed ice
Directions
In a blender, combine bananas, cream of coconut, rum, banana liqueur and ice. Blend until smooth. Pour into glasses and serve.
Buttermilk Coffee Cake recipe.
Ingredients
2 1/2 cups all-purpose flour
1 cup packed brown sugar
3/4 cup sugar
3/4 cup vegetable oil
1 teaspoon salt
1 egg, lightly beaten
1 cup buttermilk
1 teaspoon baking soda
1 cup chopped pecans
1/4 cup packed brown sugar
1/4 cup sugar
1 tablespoon all-purpose flour
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Directions
In a mixing bowl, combine flour, sugars, oil and salt; mix well. Remove 1/2 cup and set aside. To remaining flour mixture, add egg, buttermilk and baking soda; mix well. Pour into a greased 15-in. x 10-in. x 1-in. baking pan. To reserved flour mixture add all topping ingredients; mix well. Sprinkle over batter. Bake at 350 degrees F for 25-30 minutes or until cake tests done.
2 1/2 cups all-purpose flour
1 cup packed brown sugar
3/4 cup sugar
3/4 cup vegetable oil
1 teaspoon salt
1 egg, lightly beaten
1 cup buttermilk
1 teaspoon baking soda
1 cup chopped pecans
1/4 cup packed brown sugar
1/4 cup sugar
1 tablespoon all-purpose flour
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Directions
In a mixing bowl, combine flour, sugars, oil and salt; mix well. Remove 1/2 cup and set aside. To remaining flour mixture, add egg, buttermilk and baking soda; mix well. Pour into a greased 15-in. x 10-in. x 1-in. baking pan. To reserved flour mixture add all topping ingredients; mix well. Sprinkle over batter. Bake at 350 degrees F for 25-30 minutes or until cake tests done.
Beef and Beans recipe.
Ingredients
1 1/2 pounds boneless round steak
1 tablespoon prepared mustard
1 tablespoon chili powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 garlic clove, minced
2 (14.5 ounce) cans diced tomatoes, undrained
1 medium onion, chopped
1 beef bouillon cube, crushed
1 (16 ounce) can kidney beans, rinsed and drained
Hot cooked rice
Directions
Cut steak into thin strips. Combine mustard, chili powder, salt if desired, pepper and garlic in a bowl; add steak and toss to coat. Transfer to a slow cooker; add tomatoes, onion and bouillon. Cover and cook on low for 6-8 hours. Stir in beans; cook 30 minutes longer. Serve over rice.
1 1/2 pounds boneless round steak
1 tablespoon prepared mustard
1 tablespoon chili powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 garlic clove, minced
2 (14.5 ounce) cans diced tomatoes, undrained
1 medium onion, chopped
1 beef bouillon cube, crushed
1 (16 ounce) can kidney beans, rinsed and drained
Hot cooked rice
Directions
Cut steak into thin strips. Combine mustard, chili powder, salt if desired, pepper and garlic in a bowl; add steak and toss to coat. Transfer to a slow cooker; add tomatoes, onion and bouillon. Cover and cook on low for 6-8 hours. Stir in beans; cook 30 minutes longer. Serve over rice.
Bratwurst Stew recipe.
Ingredients
2 (14.5 ounce) cans chicken broth
4 medium carrots, cut into 3/4 inch chunks
2 celery ribs, cut into 3/4-inch chunks
1 medium onion, chopped
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon garlic powder
3 cups chopped cabbage
2 (15.5 ounce) cans great northern beans, rinsed and drained
5 fully cooked bratwurst links, cut into 3/4 inch slices
Directions
In a large saucepan, combine the broth, carrots, celery, onion and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Add the cabbage; cover and cook for 10 minutes. Stir in beans and bratwurst; heat through.
2 (14.5 ounce) cans chicken broth
4 medium carrots, cut into 3/4 inch chunks
2 celery ribs, cut into 3/4-inch chunks
1 medium onion, chopped
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon garlic powder
3 cups chopped cabbage
2 (15.5 ounce) cans great northern beans, rinsed and drained
5 fully cooked bratwurst links, cut into 3/4 inch slices
Directions
In a large saucepan, combine the broth, carrots, celery, onion and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Add the cabbage; cover and cook for 10 minutes. Stir in beans and bratwurst; heat through.
Banana and Vanilla Cupcakes with Buttercream Frosting recipe.
Ingredients
Banana Cupcakes:
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter, at room temperature
1/2 cup white sugar
3 eggs, room temperature
1 teaspoon vanilla extract
1/4 cup milk
2 large bananas, chopped
Buttercream Frosting:
2/3 cup butter, at room temperature
1/2 teaspoon vanilla extract
2 1/4 cups confectioners' sugar
2 tablespoons heavy cream
4 drops yellow food coloring, or as desired
Directions
Preheat an oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
Whisk the flour, baking powder, and salt together in a bowl; set aside. Beat 1/2 cup butter and the white sugar with an electric mixer in a large bowl until light and fluffy. Add the eggs one at a time, allowing each to blend into the butter mixture before adding the next. Beat in the vanilla with the last egg. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Fold in the chopped bananas, mixing just enough to evenly combine. Pour the batter into prepared cups.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
While the cupcakes are cooling, make the buttercream by beating 2/3 cup of butter in a bowl until smooth and glossy. Beat in the vanilla, followed by the confectioners' sugar. Once no dry lumps of sugar remain, add the cream and food coloring. Whip on high speed until light and fluffy. Frost the cooled cupcakes with the buttercream frosting.
Banana Cupcakes:
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter, at room temperature
1/2 cup white sugar
3 eggs, room temperature
1 teaspoon vanilla extract
1/4 cup milk
2 large bananas, chopped
Buttercream Frosting:
2/3 cup butter, at room temperature
1/2 teaspoon vanilla extract
2 1/4 cups confectioners' sugar
2 tablespoons heavy cream
4 drops yellow food coloring, or as desired
Directions
Preheat an oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
Whisk the flour, baking powder, and salt together in a bowl; set aside. Beat 1/2 cup butter and the white sugar with an electric mixer in a large bowl until light and fluffy. Add the eggs one at a time, allowing each to blend into the butter mixture before adding the next. Beat in the vanilla with the last egg. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Fold in the chopped bananas, mixing just enough to evenly combine. Pour the batter into prepared cups.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
While the cupcakes are cooling, make the buttercream by beating 2/3 cup of butter in a bowl until smooth and glossy. Beat in the vanilla, followed by the confectioners' sugar. Once no dry lumps of sugar remain, add the cream and food coloring. Whip on high speed until light and fluffy. Frost the cooled cupcakes with the buttercream frosting.
Apple-Topped Pork Loin recipe.
Ingredients
2 tablespoons all-purpose flour
1 teaspoon caraway seeds
1 teaspoon ground mustard
3/4 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon rubbed sage
1/4 teaspoon pepper
1 (4 pound) boneless pork loin roast
2 tablespoons olive or vegetable oil
APPLE TOPPING:
1 1/2 cups finely chopped peeled tart apples
1/2 cup packed brown sugar
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground mace
Directions
In a small bowl, combine the first seven ingredients; rub over roast. In a large skillet, heat oil; brown roast on all sides. Place on a rack in a shallow baking pan. Bake, uncovered, at 325 degrees F for 1-1/2 hours.
Combine the topping ingredients; spread over top of roast. Bake 1 to 1-1/2 hours longer or until a meat thermometer reads 160 degrees F. Let stand for 10 minutes before slicing.
2 tablespoons all-purpose flour
1 teaspoon caraway seeds
1 teaspoon ground mustard
3/4 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon rubbed sage
1/4 teaspoon pepper
1 (4 pound) boneless pork loin roast
2 tablespoons olive or vegetable oil
APPLE TOPPING:
1 1/2 cups finely chopped peeled tart apples
1/2 cup packed brown sugar
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground mace
Directions
In a small bowl, combine the first seven ingredients; rub over roast. In a large skillet, heat oil; brown roast on all sides. Place on a rack in a shallow baking pan. Bake, uncovered, at 325 degrees F for 1-1/2 hours.
Combine the topping ingredients; spread over top of roast. Bake 1 to 1-1/2 hours longer or until a meat thermometer reads 160 degrees F. Let stand for 10 minutes before slicing.
Banana Milk Drink recipe.
Ingredients
1 large ripe banana
1 1/2 teaspoons sugar
1/2 teaspoon vanilla extract
1 dash ground cinnamon
Directions
Place the first four ingredients in a blender; cover and process until smooth. Pour into glasses; sprinkle with cinnamon if desired. Serve immediately.
1 large ripe banana
1 1/2 teaspoons sugar
1/2 teaspoon vanilla extract
1 dash ground cinnamon
Directions
Place the first four ingredients in a blender; cover and process until smooth. Pour into glasses; sprinkle with cinnamon if desired. Serve immediately.
Broccoli Cheese Bake recipe.
Ingredients
8 cups fresh broccoli
1/2 cup butter
2 tablespoons all-purpose flour
1 small onion, chopped
1 1/4 cups milk
salt and pepper to taste
4 cups shredded Swiss cheese
2 eggs, beaten
Directions
Preheat oven to 325 degrees F (165 degrees C).
Place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain.
Melt butter in a medium saucepan over medium heat and add flour; cook until bubbly. Stir in onion and gradually add milk, stirring well. Bring to a boil and cook for 1 minute. Remove from heat and season with salt and pepper. Stir in cheese and eggs; mix well. Combine mixture with broccoli and transfer to a 9 x 13 inch casserole dish.
Bake in preheated oven for 30 minutes.
8 cups fresh broccoli
1/2 cup butter
2 tablespoons all-purpose flour
1 small onion, chopped
1 1/4 cups milk
salt and pepper to taste
4 cups shredded Swiss cheese
2 eggs, beaten
Directions
Preheat oven to 325 degrees F (165 degrees C).
Place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain.
Melt butter in a medium saucepan over medium heat and add flour; cook until bubbly. Stir in onion and gradually add milk, stirring well. Bring to a boil and cook for 1 minute. Remove from heat and season with salt and pepper. Stir in cheese and eggs; mix well. Combine mixture with broccoli and transfer to a 9 x 13 inch casserole dish.
Bake in preheated oven for 30 minutes.
Bean, Bacon and Pepper Soup recipe.
Ingredients
5 slices bacon
3 onions, chopped
2 carrots, chopped
1 red bell pepper, chopped
2 stalks celery, chopped
4 cloves garlic, minced
1 teaspoon white sugar
1/2 teaspoon ground black pepper
1/4 teaspoon ground cayenne pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme
1 tablespoon Worcestershire sauce
4 cups chicken broth
2 (15 ounce) cans cannellini beans, with liquid
1/2 cup chopped parsley
Directions
In a large pot over medium high heat, saute the bacon until crisp. Drain the fat, leaving about 2 tablespoons in the pot. Crumble the bacon, reserving for later for garnish. Add the onions, carrots, red bell pepper, celery and garlic to the pot and saute in the bacon fat for 10 minutes.
Stir in the sugar, ground black pepper, cayenne pepper, garlic powder, onion powder, bay leaf, thyme and Worcestershire sauce. Now pour in just a small amount of chicken stock to deglaze the pan. (Note: This removes all of the caramelized particles from the bottom of the pan.)
Add the beans and the rest of the stock and continue to cook over medium high heat for 10 to 15 minutes, or until all vegetables are tender.
In a food processor or blender, puree 3 cups of soup at a time, adjusting seasoning if necessary. Return all pureed soup to the pot, stir in the parsley and crumbled bacon and simmer for 10 more minutes.
5 slices bacon
3 onions, chopped
2 carrots, chopped
1 red bell pepper, chopped
2 stalks celery, chopped
4 cloves garlic, minced
1 teaspoon white sugar
1/2 teaspoon ground black pepper
1/4 teaspoon ground cayenne pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme
1 tablespoon Worcestershire sauce
4 cups chicken broth
2 (15 ounce) cans cannellini beans, with liquid
1/2 cup chopped parsley
Directions
In a large pot over medium high heat, saute the bacon until crisp. Drain the fat, leaving about 2 tablespoons in the pot. Crumble the bacon, reserving for later for garnish. Add the onions, carrots, red bell pepper, celery and garlic to the pot and saute in the bacon fat for 10 minutes.
Stir in the sugar, ground black pepper, cayenne pepper, garlic powder, onion powder, bay leaf, thyme and Worcestershire sauce. Now pour in just a small amount of chicken stock to deglaze the pan. (Note: This removes all of the caramelized particles from the bottom of the pan.)
Add the beans and the rest of the stock and continue to cook over medium high heat for 10 to 15 minutes, or until all vegetables are tender.
In a food processor or blender, puree 3 cups of soup at a time, adjusting seasoning if necessary. Return all pureed soup to the pot, stir in the parsley and crumbled bacon and simmer for 10 more minutes.
Balsamic Pickled Eggs recipe.
Ingredients
1/2 onion, sliced
1/2 cup balsamic vinegar
1/2 cup water
1 tablespoon white sugar
5 cloves garlic, crushed
Directions
Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel.
Place the onion, balsamic, water, sugar, and garlic in a saucepan over high heat. Bring to a boil, then remove from stovetop, and allow to cool to room temperature. Place the eggs in a glass jar, and the vinegar over top. Cover, and refrigerate for 4 to 5 days before serving; the longer the better!
1/2 onion, sliced
1/2 cup balsamic vinegar
1/2 cup water
1 tablespoon white sugar
5 cloves garlic, crushed
Directions
Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel.
Place the onion, balsamic, water, sugar, and garlic in a saucepan over high heat. Bring to a boil, then remove from stovetop, and allow to cool to room temperature. Place the eggs in a glass jar, and the vinegar over top. Cover, and refrigerate for 4 to 5 days before serving; the longer the better!
Beefy Barbecue Macaroni recipe.
Ingredients
3/4 pound ground beef
1/2 cup chopped onion
3 garlic cloves, minced
3 1/2 cups cooked elbow macaroni
3/4 cup barbeque sauce
1/4 teaspoon pepper
1 dash cayenne pepper
1/4 cup milk
1 tablespoon butter or margarine
1 cup shredded sharp Cheddar cheese
Additional Cheddar cheese (optional)
Directions
In a skillet, cook beef, onion and garlic until meat is no longer pink; drain. Add macaroni, barbecue sauce, pepper and cayenne; mix well. In a saucepan, heat milk and butter over medium heat until butter is melted. Stir in cheese until melted. Pour over the macaroni mixture and mix gently. Sprinkle with cheese if desired.
3/4 pound ground beef
1/2 cup chopped onion
3 garlic cloves, minced
3 1/2 cups cooked elbow macaroni
3/4 cup barbeque sauce
1/4 teaspoon pepper
1 dash cayenne pepper
1/4 cup milk
1 tablespoon butter or margarine
1 cup shredded sharp Cheddar cheese
Additional Cheddar cheese (optional)
Directions
In a skillet, cook beef, onion and garlic until meat is no longer pink; drain. Add macaroni, barbecue sauce, pepper and cayenne; mix well. In a saucepan, heat milk and butter over medium heat until butter is melted. Stir in cheese until melted. Pour over the macaroni mixture and mix gently. Sprinkle with cheese if desired.
Apricot Fruitcake recipe.
Ingredients
1 cup dried apricots
1 cup water
3/4 cup butter
1 cup white sugar
1 cup golden raisins
1 pound red and green candied cherries
6 candied pineapple slices
1 pound dried mixed fruit
2 cups all-purpose flour, divided
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup apricot nectar
1 cup chopped walnuts
Directions
Preheat oven to 275 degrees F (135 degrees C). Grease two 9 inch tube pans.
In a saucepan over medium heat cook apricots in the water until they are mushy. Press them through a sieve and let them cool.
Separate the eggs. Beat the egg yolks until lemony colored. Then beat the egg whites until stiff peaks are formed. Set aside.
Cream the butter or margarine and sugar together. Add the beaten egg yolks and the apricots, and mix thoroughly.
Combine the raisins, candied cherries, candied pineapple, and mixed dried fruits in a bowl coated with one cup of the flour.
Combine the remaining flour, baking soda, and salt. Add this flour mixture alternately to the creamed mixture with the apricot juice. Blend this batter into the mixed fruits. Add the chopped pecans or walnuts and fold in the beaten egg whites. Turn the batter into the prepared pans.
Bake at 275 degrees F (135 degrees C) for 2 hours. Garnish cakes with candied pineapples and cherries. Makes about 24 servings.
1 cup dried apricots
1 cup water
3/4 cup butter
1 cup white sugar
1 cup golden raisins
1 pound red and green candied cherries
6 candied pineapple slices
1 pound dried mixed fruit
2 cups all-purpose flour, divided
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup apricot nectar
1 cup chopped walnuts
Directions
Preheat oven to 275 degrees F (135 degrees C). Grease two 9 inch tube pans.
In a saucepan over medium heat cook apricots in the water until they are mushy. Press them through a sieve and let them cool.
Separate the eggs. Beat the egg yolks until lemony colored. Then beat the egg whites until stiff peaks are formed. Set aside.
Cream the butter or margarine and sugar together. Add the beaten egg yolks and the apricots, and mix thoroughly.
Combine the raisins, candied cherries, candied pineapple, and mixed dried fruits in a bowl coated with one cup of the flour.
Combine the remaining flour, baking soda, and salt. Add this flour mixture alternately to the creamed mixture with the apricot juice. Blend this batter into the mixed fruits. Add the chopped pecans or walnuts and fold in the beaten egg whites. Turn the batter into the prepared pans.
Bake at 275 degrees F (135 degrees C) for 2 hours. Garnish cakes with candied pineapples and cherries. Makes about 24 servings.
8/31/2011
Broccoli Casserole III recipe.
Ingredients
2 (10 ounce) packages frozen chopped broccoli
8 ounces processed cheese food, shredded
1/4 pound butter
32 buttery round crackers, crushed
Directions
Preheat oven to 350 degrees F (175 degrees C).
Place broccoli in casserole dish and cover with cheese.
In a large skillet over medium heat, melt the butter; add the cracker crumbs and stir until evenly coated. Sprinkle over cheese.
Bake for 30 minutes.
2 (10 ounce) packages frozen chopped broccoli
8 ounces processed cheese food, shredded
1/4 pound butter
32 buttery round crackers, crushed
Directions
Preheat oven to 350 degrees F (175 degrees C).
Place broccoli in casserole dish and cover with cheese.
In a large skillet over medium heat, melt the butter; add the cracker crumbs and stir until evenly coated. Sprinkle over cheese.
Bake for 30 minutes.
Bourbon Street New York Strip Steak recipe.
Ingredients
2 (6 ounce) boneless New York strip steaks
3 cups bourbon whiskey
1 cup dark brown sugar
Directions
Gently tenderize steaks with a meat mallet. With a sharp knife, lightly score the meat on one side diagonally. Place steaks in a casserole dish, scored side up, and pour bourbon over them. Rub the brown sugar evenly over each steak. Marinate in refrigerator for 1 to 3 hours.
Preheat grill to high heat, and lightly oil grate.
Place the steaks on the hot grill, with the sugar side down. Let cook until sugar has caramelized, 3 to 5 minutes, then flip steaks, and finish cooking to desired doneness.
2 (6 ounce) boneless New York strip steaks
3 cups bourbon whiskey
1 cup dark brown sugar
Directions
Gently tenderize steaks with a meat mallet. With a sharp knife, lightly score the meat on one side diagonally. Place steaks in a casserole dish, scored side up, and pour bourbon over them. Rub the brown sugar evenly over each steak. Marinate in refrigerator for 1 to 3 hours.
Preheat grill to high heat, and lightly oil grate.
Place the steaks on the hot grill, with the sugar side down. Let cook until sugar has caramelized, 3 to 5 minutes, then flip steaks, and finish cooking to desired doneness.
Bacon Wrapped Barbeque Shrimp recipe.
Ingredients
16 large shrimp, peeled and deveined
8 slices bacon
barbeque seasoning, to taste
Directions
Preheat oven to 450 degrees F (230 degrees C).
Wrap shrimp with 1/2 slice of bacon, securing with a toothpick. Be sure and use the large shrimp--the cooking time for the shrimp and the bacon is similar. If you use medium-sized shrimp, you might want to precook the bacon a little--over cooked shrimp are tough and rubbery--and a real shame.
Line a jelly roll pan with extra heavy duty foil, and place baking rack in pan. Place the shrimp on the rack, and sprinkle heavily with the barbecue seasoning, turn and sprinkle second side. Let the shrimp sit for 15 minutes. The bacon will turn from creamy white to a little opaque, and the seasonings will soak in.
Cook the bacon for 10 to 15 minutes. The rack keeps the shrimp from sitting in the draining bacon fat. With a little luck, you won't tear the foil -- you can throw that away and only have to scrub the rack.
16 large shrimp, peeled and deveined
8 slices bacon
barbeque seasoning, to taste
Directions
Preheat oven to 450 degrees F (230 degrees C).
Wrap shrimp with 1/2 slice of bacon, securing with a toothpick. Be sure and use the large shrimp--the cooking time for the shrimp and the bacon is similar. If you use medium-sized shrimp, you might want to precook the bacon a little--over cooked shrimp are tough and rubbery--and a real shame.
Line a jelly roll pan with extra heavy duty foil, and place baking rack in pan. Place the shrimp on the rack, and sprinkle heavily with the barbecue seasoning, turn and sprinkle second side. Let the shrimp sit for 15 minutes. The bacon will turn from creamy white to a little opaque, and the seasonings will soak in.
Cook the bacon for 10 to 15 minutes. The rack keeps the shrimp from sitting in the draining bacon fat. With a little luck, you won't tear the foil -- you can throw that away and only have to scrub the rack.
Butter Crescents recipe.
Ingredients
1/2 cup milk
1/2 cup butter, softened
1/3 cup white sugar
1/2 teaspoon salt
1 (.25 ounce) package active dry yeast
1/2 cup warm water (110 degrees F/45 degrees C)
3 1/2 cups all-purpose flour
1 egg, beaten
Directions
Warm the milk in a small saucepan until bubbles form at the edges; remove from heat. Mix in the butter, sugar, and salt. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
In a large bowl, combine milk and yeast mixtures. Stir in 1 egg. Beat in flour 1 cup at a time until dough pulls together. Turn out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.
Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into two equal pieces, and form into rounds. Cover, and let rest 10 minutes.
Using a floured rolling pin, roll each dough half into a 12 inch circle. Cut each circle into 6 wedges. Roll each wedge up towards the point. Bend ends inward to form crescents, and place point side down on lightly greased baking sheets. Cover, and let rise until doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
Brush rolls with beaten egg, and bake for 12 to 15 minutes in the preheated oven, or until golden brown.
1/2 cup milk
1/2 cup butter, softened
1/3 cup white sugar
1/2 teaspoon salt
1 (.25 ounce) package active dry yeast
1/2 cup warm water (110 degrees F/45 degrees C)
3 1/2 cups all-purpose flour
1 egg, beaten
Directions
Warm the milk in a small saucepan until bubbles form at the edges; remove from heat. Mix in the butter, sugar, and salt. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
In a large bowl, combine milk and yeast mixtures. Stir in 1 egg. Beat in flour 1 cup at a time until dough pulls together. Turn out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.
Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into two equal pieces, and form into rounds. Cover, and let rest 10 minutes.
Using a floured rolling pin, roll each dough half into a 12 inch circle. Cut each circle into 6 wedges. Roll each wedge up towards the point. Bend ends inward to form crescents, and place point side down on lightly greased baking sheets. Cover, and let rise until doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
Brush rolls with beaten egg, and bake for 12 to 15 minutes in the preheated oven, or until golden brown.
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