Best 60 Minutes Recipes: 2016

Sunday, August 28, 2016

rapid mix sweet dough

Ingredients

Servings: 2

2 cups all-purpose flour, divided

2 (.25 ounce) packages active dry yeast

1/2 cup white sugar

1 1/2 teaspoons salt

1/2 cup margarine, softened

1 1/2 cups warm water (110 degrees f)

2 eggs (room temperature)

1 cup all-purpose flour

2 cups all-purpose flour

Recipe

Preparation Time:

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in a large mixing bowl, combine 2 cups flour, yeast, sugar and salt; stir well. cut in margarine with a fork until mixture resembles coarse cornmeal. add warm water to flour mixture. beat with an electric mixer at medium speed for 2 minutes. add eggs and 1 more cup of flour; beat until thick. stir in the remaining flour 1/2 cup at a time until the dough comes together. turn dough out a lightly floured surface and knead until smooth and elastic, about 8 minutes. cover dough with a damp towel and let rest for 20 minutes.

punch down dough and form into desired shape. cover and refrigerate dough for up to 48 hours. let dough come to room temperature before baking in a 375 degree oven.

Saturday, August 27, 2016

parrothead salad

Ingredients

Servings: 6

1 head leaf lettuce - rinsed, dried, and torn into bite-size pieces

1/2 pound fresh strawberries, sliced

1/2 pound fresh blueberries

1 mango, peeled, seeded, and cut into strips

1 cup cherry tomatoes, halved

1/2 cup raisins

1/4 cup toasted slivered almonds

1/4 cup chopped red onion

4 slices bacon

Recipe

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toss the lettuce, strawberries, blueberries, mango, tomatoes, raisins, almonds, and onions together in a salad bowl. cover, and refrigerate at least 30 minutes to allow the flavors to mingle. do not refrigerate more than 4 hours.

place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until crisp and evenly browned, about 10 minutes. drain the bacon slices on a paper towel-lined plate. crumble and sprinkle over the salad to serve.

sopapillas

Ingredients

Servings: 32

8 cups shortening for frying

4 cups unbleached all-purpose flour

4 teaspoons baking powder

2 teaspoons salt

2 tablespoons shortening

1 cup water

2 teaspoons ground cinnamon

1/2 cup white sugar

Recipe

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heat 8 cups shortening in a deep-fryer to 375 degrees f (190 degrees c).

in a large bowl, sift together flour, baking powder and salt. cut in 2 tablespoons shortening until mixture resembles coarse crumbs. gradually stir in water just until dough pulls together. divide dough into 4 pieces and form each piece into a ball. roll the balls into 8 inch diameter circles. cut each one into 8 wedges. in a large bowl, mix together the cinnamon and sugar. set aside.

fry the wedges until they puff up and turn light brown. drain briefly, roll in the cinnamon sugar and serve hot.

Tropical Strawberry

Ingredients

Servings: 4

1 1/2 cups frozen strawberries

1 cup frozen pineapple chunks

1/2 cup milk

1 1/2 cups yogurt

2 tablespoons white sugar

1 cup crushed ice

Recipe

Preparation Time:

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in a blender, blend the strawberries, pineapple, milk, yogurt, sugar, and ice until smooth.

buffalo veggie quinoa meatloaf

Ingredients

Servings: 1
1/2 cup water
1/4 cup quinoa
1 tablespoon olive oil, or as needed
1 small sweet yellow onion, chopped
1 sweet potato, chopped
1 cup chopped kale, or more to taste
1/2 red bell pepper, chopped, or more to taste
1 pound ground buffalo meat
2 eggs
1 tablespoon worcestershire sauce, or more to taste
1 tablespoon minced garlic, or more to taste
1 tablespoon ketchup, or more to taste
1 1/2 teaspoons salt
1 teaspoon ground black pepper
1 pinch dried oregano, or more to taste
1 pinch dried basil, or more to taste
1 pinch dried thyme, or more to taste
1 tablespoon barbeque sauce, or to taste

Recipe

Preparation Time:

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preheat oven to 375 degrees f (190 degrees c). grease a 9x5-inch loaf pan.
bring water and quinoa to a boil in a saucepan. reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 10 to 15 minutes.
heat olive oil in a skillet over medium heat; cook and stir onion, sweet potato, kale, and red bell pepper until tender, 10 to 15 minutes.
combine buffalo meat, eggs, worcestershire sauce, garlic, ketchup, salt, black pepper, oregano, basil, and thyme together in a bowl. add vegetable mixture and quinoa to buffalo mixture and mix well. transfer mixture to the prepared loaf pan; top with a thin layer of barbeque sauce.
bake in the preheated oven until no longer pink in the center, about 1 hour. an instant-read thermometer inserted into the center should read at least 160 degrees f (70 degrees c).

Strawberry Napoleons

Ingredients

Servings: 8

1 (3.5 ounce) package instant vanilla pudding and pie filling

1 cup cold 2% milk

1 1/2 cups non-dairy whipped topping, thawed

1/2 (17.25 ounce) package frozen puff pastry, thawed

1 pint fresh strawberries, thinly sliced

1/4 cup confectioners' sugar

Recipe

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preheat oven to 400 degrees f (200 degrees c). combine pudding mix and cold milk; fold in whipped topping. refrigerate until ready to use.

unfold pastry on a cool, lightly floured surface. cut into 3 strips along fold marks, then cut each strip into four equal pieces. place 2 inches apart on a baking sheet.

bake for 15 minutes in the preheated oven, or until golden brown. remove from baking sheet, and cool.

split pastries into 2 layers, setting the 8 best looking tops aside. spread 8 bottom layers with dollops of the pudding mixture. top each with a layer of strawberries, a small amount of pudding, and another pastry layer. (a small amount of the pudding mix on top of the berries will help keep the layers together.) spread with remaining pudding mixture and strawberries, and top with remaining pastry layers (the best looking ones). sprinkle with confectioner's sugar.

deluxe blackberry pie

Ingredients

Servings: 1

4 cups fresh blackberries

1 1/4 cups white sugar

4 tablespoons cornstarch

2 tablespoons blackberry

1 teaspoon ground nutmeg

1 tablespoon ground cinnamon

1 recipe pastry for a 9 inch double crust pie

1 tablespoon white sugar

Recipe

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puree two cups of the blackberries in a blender until liquid. strain out the seeds, and pour into a saucepan. whisk in 1 1/4 cups sugar. cook over a medium heat until boiling, stirring constantly and scraping bottom. keep at a boil for 5 minutes, and then remove from heat.

mix cornstarch and in a cup. when well mixed, whisk into pan; stir until mixture returns to a boil. remove from heat. stir in the nutmeg and cinnamon. check the consistency of the mixture; it should be like a thin pudding. if necessary, add cornstarch and water mixed at a 2:1 ratio to thicken.

fill the pie shell with the remaining two cups of blackberries. pour the blackberry puree over the fresh berries, covering evenly. use either strips of dough criss crossed to cover, or cover with a solid sheet of dough with slits cut in it. dust with sugar on top.

bake in a preheated 400 degrees f (205 degrees c) oven for 35 minutes, or until crust is browned.

Fried Bologna Casserole

Ingredients

Servings: 1

8 slices bologna

3 tablespoons butter

1 onion, chopped

4 cups warm mashed potatoes

1 1/2 cups shredded cheddar cheese

Recipe

Preparation Time:

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preheat oven to 350 degrees f (175 degrees c). grease a 1 1/2 quart baking dish.

heat a skillet over medium-high heat. fry the bologna slices in the hot skillet until browned on both sides, about 1 minute per side. drain on a paper towel-lined plate. wipe excess grease from the skillet, reduce heat to medium, and stir in the butter and onion. cook and stir until the onion has softened and turned translucent, about 5 minutes. stir the onions into the warm mashed potatoes.

spread half of the mashed potatoes into the prepared baking dish. layer with half of the fried bologna, and sprinkle with half of the cheese. repeat with the remaining ingredients.

bake uncovered in the preheated oven until the cheese is bubbly, and the center is hot, about 30 minutes.

Sarah's Applesauce

Ingredients

Servings: 4
4 apples - peeled, cored and chopped
3/4 cup water
1/4 cup white sugar
1/2 teaspoon ground cinnamon

Recipe

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in a saucepan, combine apples, water, sugar, and cinnamon. cover, and cook over medium heat for 15 to 20 minutes, or until apples are soft. allow to cool, then mash with a fork or potato masher.

Garlic Cucumber Dip

Ingredients

Servings: 2

4 ounces cream cheese, softened

4 ounces sour cream

1/2 large cucumber, peeled and diced

1 clove garlic, minced

1/4 small onion, diced

salt and pepper to taste

Recipe

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in a medium bowl, stir together the cream cheese and sour cream. mix in the cucumber, garlic, onion, salt and pepper. refrigerate until ready to serve.

schiacciata alla fiorentina or italian easter cake

Ingredients

Servings: 1
2 cups all-purpose flour
1 cup white sugar
7 tablespoons warm milk
1/4 cup olive oil
1 orange, juice and zest
2 eggs
1 1/2 tablespoons baking powder
1 teaspoon vanilla extract
1/2 teaspoon ground nutmeg

Recipe

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preheat oven to 360 degrees f (180 degrees c).
grease a 9x13-inch baking dish with butter.
mix flour, sugar, milk, olive oil, orange juice, orange zest, eggs, baking powder, vanilla extract, and nutmeg in a large bowl until batter is well combined.
pour batter into the prepared baking dish.
bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 30 minutes. let cool before serving.

Cheesy Potato Kugel

Ingredients

Servings: 1

3 pounds peeled and shredded potatoes

4 eggs

salt and pepper to taste

5 tablespoons olive oil

1 onion, chopped

2 1/2 cups cheddar cheese, shredded

Recipe

Preparation Time:

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preheat oven to 350 degrees f (175 degrees c). grease a 9x5 inch loaf pan.

place potatoes in a colander and squeeze out moisture.

in a large bowl combine eggs, salt, pepper, oil and onion. place potatoes and cheese in the bowl and mix well. pour mixture into the prepared loaf pan.

bake at 350 degrees f (175 degrees c) for 1 hour. raise heat to 450 degrees f (230 degrees c) and bake for 5 to 10 minutes until browned, serve hot.

english saffron bread

Ingredients

Servings: 1
1 1/2 cups milk
1 cup butter
1 cup white sugar
2 teaspoons saffron
1/2 cup hot water
2 (.25 ounce) packages active dry yeast
2 eggs
2 teaspoons salt
1/2 teaspoon ground nutmeg
1 teaspoon ground cinnamon
2 tablespoons grated lemon zest
6 cups all-purpose flour

Recipe

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heat the milk in a small saucepan until it , then remove from heat; add butter, sugar and stir until melted. let cool until lukewarm. in a small bowl, soak the saffron in the hot water, let cool until lukewarm, drain and reserve the liquid.
in a large mixing bowl, combine the milk mixture with the reserved saffron water and eggs. add the yeast and stir to dissolve. add the salt, nutmeg, cinnamon, lemon zest and 4 cups of the flour; mix well. add the remaining flour, 1/2 cup at a time, stirring well after each addition. when the dough has pulled together, turn it out a lightly floured surface and knead until smooth and elastic, about 8 minutes.
lightly oil a large mixing, 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.
deflate the dough and turn it out a lightly floured surface. divide the dough into three equal pieces, form into 14 inch long 'ropes'. braid the 'ropes' together and place on a lightly greased baking sheet. cover with a damp cloth and let rise until doubled in volume, about 40 minutes.
preheat oven to 350 degrees f (175 degrees c).
bake at 350 degrees for 50 to 60 minutes or until golden brown and the bottom of the loaf sounds hollow when tapped. remove to a wire rack and cool.

Coconut Bread Ii

Ingredients

Servings: 1

2 cups white sugar

1 cup vegetable oil

4 eggs

2 teaspoons coconut extract

3 cups all-purpose flour

1/2 teaspoon salt

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 cup buttermilk

1 cup shredded coconut

Recipe

Preparation Time:

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preheat oven to 375 degrees f (190 degrees c). lightly grease a 9x5 inch loaf pan.

in a large bowl, beat together sugar and vegetable oil. beat in eggs and coconut extract. in a separate bowl, sift together flour, salt, baking powder and baking soda. stir flour mixture into egg mixture alternately with buttermilk and coconut.

bake in preheated oven for 45 minutes, until a toothpick inserted into center of the loaf comes out clean.

jesse and steve's fresh strawberry cake

Ingredients

Servings: 1
1/2 cup butter, softened
1 1/4 cups sugar
2 eggs
1 1/2 teaspoons vanilla extract
1/2 teaspoon salt
4 tablespoons sour cream
1 teaspoon baking soda
1 cup mashed strawberries
1 1/2 cups all-purpose flour
2 tablespoons butter, softened
1 cup confectioners' sugar
1 tablespoon milk
1 tablespoon fresh lemon juice
1 teaspoon grated lemon zest
1/4 cup toasted slivered almonds

Recipe

Preparation Time:

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preheat oven to 350 degrees f (175 degrees c). grease a 9x13 inch baking pan.
in a large bowl, cream together 1/2 cup butter and the sugar. add the eggs, and beat for 1 minute. stir in the vanilla and salt.
in a small bowl, stir together the sour cream and the baking soda until the baking soda has dissolved. add the sour cream mixture and the flour to the egg mixture. beat well, then stir in the mashed strawberries.
pour the batter into the prepared pan. bake in preheated oven for 30 minutes, or until top springs back when lightly touched.
while cake is cooling, make the icing: cream together 2 tablespoons butter and confectioners' sugar. add the milk, lemon juice, and lemon zest, and beat until smooth. spread icing on warm (not hot!) cake, and sprinkle with slivered almonds.

boston baked beans

Ingredients

Servings: 6
2 cups navy beans
1/2 pound bacon
1 onion, finely diced
3 tablespoons molasses
2 teaspoons salt
1/4 teaspoon ground black pepper
1/4 teaspoon dry mustard
1/2 cup ketchup
1 tablespoon worcestershire sauce
1/4 cup brown sugar

Recipe

Preparation Time:

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soak beans overnight in cold water. simmer the beans in the same water until tender, approximately 1 to 2 hours. drain and reserve the liquid.
preheat oven to 325 degrees f (165 degrees c).
arrange the beans in a 2 quart bean pot or casserole dish by placing a portion of the beans in the bottom of dish, and layering them with bacon and onion.
in a saucepan, combine molasses, salt, pepper, dry mustard, ketchup, worcestershire sauce and brown sugar. bring the mixture to a boil and pour over beans. pour in just enough of the reserved bean water to cover the beans. cover the dish with a lid or aluminum foil.
bake for 3 to 4 hours in the preheated oven, until beans are tender. remove the lid about halfway through cooking, and add more liquid if necessary to prevent the beans from getting too dry.

scalloped potatoes

Ingredients

Servings: 4

5 potatoes, peeled and sliced

1 (8 ounce) package cheddar cheese, cubed

1/2 cup butter

1 cup milk

2 teaspoons cooking

1 cup cornflakes cereal crumbs

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).

bring a large pot of salted water to a boil. add potatoes and cook until tender, about 15 minutes. drain and place in a 2 quart casserole dish.

in a microwave safe dish combine cheese, butter and milk. microwave until cheese and butter melt; stir in the . pour cheese mixture over potatoes and sprinkle cornflakes crumbs on top.

bake in preheated oven for 15 to 30 minutes, or until heated through.

Friday, August 26, 2016

Yogurt Whole Wheat Quick Bread

Ingredients

Servings: 1

4 tablespoons butter, melted

6 tablespoons honey

1 cup plain yogurt

1 egg, room temperature

1/4 cup fresh lemon juice

1 cup all-purpose flour

1 cup whole wheat flour

1 1/2 teaspoons baking soda

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cinnamon

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 375 degrees f (190 degrees c). lightly grease a 9x5 inch loaf pan.

in a large bowl, combine melted butter and honey. whisk in yogurt, egg and lemon juice.

in a separate bowl, sift together all-purpose flour, whole wheat flour, baking soda, nutmeg and cinnamon. fold this mixture into the yogurt mixture, stirring just enough to blend. pour batter into prepared loaf pan.

bake in preheated oven until top of loaf springs back when touched and a toothpick inserted into center of the loaf comes out clean, about 50 minutes.

pound cake iii

Ingredients

Servings: 1
1 cup butter
1/2 cup shortening
3 cups white sugar
5 eggs
1 tablespoon vanilla extract
1 1/4 cups milk
3 cups all-purpose flour, sifted
1 teaspoon baking powder
1/4 teaspoon salt

Recipe

Preparation Time:

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preheat oven to 350 degrees f (175 degrees c). grease and flour a 10 inch bundt pan. sift together the flour, baking powder and salt. set aside.
in a large bowl, cream together the butter, shortening and sugar until light and fluffy. beat in the eggs one at a time, then stir in the vanilla. beat in the flour mixture alternately with the milk. pour batter into prepared pan.
bake in the preheated oven for 80 to 90 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 a wire rack and cool completely.

creamy roasted parsnip soup

Ingredients

Servings: 10

2 pounds parsnips, peeled and cut into 1/2 inch pieces

3 carrots, peeled and cut into 1/2-inch pieces

1 tablespoon olive oil

sea salt and ground black pepper to taste

1 tablespoon olive oil

1 large onion, diced

3 stalks celery, diced

1 tablespoon butter

3 cloves garlic, minced

1 tablespoon brown sugar

1 teaspoon ground ginger

1/2 teaspoon ground cardamom

1/2 teaspoon ground allspice

1/2 teaspoon ground nutmeg

1/4 teaspoon cayenne pepper

4 cups chicken stock

1 cup whole milk

1/2 cup heavy cream

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat an oven to 425 degrees f (220 degrees c).

place the parsnips and carrots into a mixing bowl, and sprinkle with 1 tablespoon olive oil. toss to coat the vegetables with oil, then season to taste with salt and pepper. spread the vegetables evenly over a baking sheet.

roast in the preheated oven until the parsnips are tender and golden brown, about 30 minutes.

heat the remaining 1 tablespoon of olive oil in a large saucepan over medium heat. stir in the onion and celery. cook and stir until the vegetables have softened and the onion is beginning to turn golden brown, about 7 minutes. reduce the heat to low, and stir in the butter, garlic, brown sugar, and the roasted parsnips and carrots. continue to cook and stir until all of the vegetables are very tender and beginning to brown, about 10 minutes.

season with the ginger, cardamom, allspice, nutmeg, and cayenne pepper; stir for 1 minute. pour in the chicken stock, and bring to a boil over medium-high heat. reduce heat to medium-low, partially cover, and simmer gently until all of the vegetables are very tender, about 15 minutes.

pour the soup into a blender, filling the pitcher no more than halfway full. hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. puree in batches until smooth and pour into a clean pot. alternately, you can use a stick blender and puree the soup right in the cooking pot.

stir in the milk and cream. return to a simmer over medium-low heat. season to taste with salt and pepper before serving.

Slow Cooked Baked Beans

Ingredients

Servings: 8

2 cups kidney beans

5 cups water

1 onion, chopped

1 1/2 teaspoons salt

4 ounces cured lamb

1/4 cup molasses

4 tablespoons brown sugar

1 teaspoon dry mustard

1/4 cup ketchup

Recipe

Preparation Time:

Cook Time:

Ready Time:

place beans, water, onion, salt, and lamb in a slow cooker. cover the pot and cook on low for 9 to 10 hours.

drain beans, saving the liquid. add molasses, brown sugar, dry mustard, ketchup and 1 cup of the bean liquid. cover and cook on low for 1 hour.

irish cream sugar cookies

Ingredients

Servings: 4

1 cup butter, softened

1 1/2 cups white sugar

1 teaspoon vanilla extract

1 egg yolk

1 egg

1/2 cup irish cream liqueur

4 cups all-purpose flour

1/2 teaspoon salt

1 tablespoon baking powder

Recipe

Preparation Time:

Cook Time:

Ready Time:

cream together butter and sugar until fluffy. beat in vanilla and egg yolk until combined, then beat in egg; beat until smooth. pour in irish cream, and beat until incorporated.

sift together flour, salt, and baking powder. stir into butter mixture until evenly mixed. form into a flattened ball, wrap well with plastic wrap, and refrigerate 2 hours to overnight.

preheat oven to 350 degrees f (175 degrees c). line two baking sheets with parchment paper.

roll dough out to 1/4 inch thickness on a floured work surface. cut into shapes using cookie cutters and place prepared baking sheets.

bake in preheated oven until golden brown around the edges, 6 to 8 minutes. cool on a wire rack until they reach room temperature.

Key Lime And Pretzel Pie

Ingredients

Servings: 1

1/3 cup butter

3 tablespoons white sugar

1 1/4 cups crushed pretzels

1/4 cup key lime juice

1 (14 ounce) can sweetened condensed milk

1 cup frozen whipped topping, thawed

Recipe

Preparation Time:

Cook Time:

preheat oven to 350 degrees f (175 degrees c.) spray 9 inch pie plate with non-stick spray. in a saucepan, melt butter and stir in sugar. remove from stove. stir in crushed pretzels until mixed well. press into pie plate. bake for 7 to 9 minutes. cool before filling.

in a medium bowl, combine key lime juice and sweetened condensed milk. mix well and pour into crust. chill in refrigerator overnight.

when ready to serve. spoon the whipped topping into a pastry bag and pipe it decoratively around the outer edge of filling.

apple crumble tart

Ingredients

Servings: 1

1/2 (17.5 ounce) package frozen puff pastry, thawed

1 tablespoon butter, melted

3 apple - peeled, cored, and chopped

3/8 cup all-purpose flour

3/8 cup chopped blanched almonds

1/2 cup white sugar

1/4 teaspoon ground cinnamon

3 tablespoons butter, chilled

1/4 teaspoon vanilla extract

3 egg yolks

3 tablespoons white sugar

1/3 cup dry

Recipe

in a small bowl, mix flour, almonds, 1/2 cup sugar, and cinnamon together. add chilled butter and vanilla extract. cut together with a pastry blender until small crumbs form.

unfold pastry and cut into a 10 inch circle. place on a large, ungreased baking sheet. brush with melted butter or margarine. arrange apples in the center of the pastry, leaving a 1/2 inch wide border of pastry. spoon almond topping gently over the apples, being careful it doesn't spill over the edges of the pastry.

bake at 350 degrees f (175 degrees c) for 30 minutes, or until golden brown.

place egg yolks and 3 tablespoons sugar in the top of a double boiler over simmering water. beat mixture constantly with a portable electric mixer. when foamy, add the ; continue to beat until the mixture begins to thicken. do not overcook, or the mixture will curdle. remove from heat. serve warm over the apple crumble.

ken's scallops

Ingredients

Servings: 2

1 teaspoon extra virgin olive oil

1 clove garlic, minced

1 bunch fresh basil leaves, chopped

20 scallops, rinsed and patted dry

salt

freshly ground black pepper

1 wedge lemon

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat oil in a skillet over medium-high heat. cook garlic and basil in oil for about 30 seconds, and then add scallops. season with salt and pepper, and squeeze lemon over the scallops. cook for about 2 minutes, stirring frequently.

Very, Very, Very Good Cheesecake

Ingredients

Servings: 1
1 cup butter, room temperature
4 (8 ounce) packages cream cheese, softened
1 1/2 cups white sugar
5 eggs, room temperature
2 cups heavy cream
1 1/2 tablespoons cornstarch
1 teaspoon vanilla extract

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). grease and flour a 9 inch springform pan.
using an electric mixer, beat the butter, cream cheese and sugar until light and fluffy. beat in the eggs, one at a time, until blended. stir in the heavy cream, cornstarch and vanilla.
wrap the bottom of the springform pan with aluminum foil. line a roasting pan with a damp kitchen towel. place cheesecake pan on towel, inside roasting pan, and place roasting pan on oven rack. fill roasting pan with boiling water to reach halfway up the sides of the cheesecake pan. bake for 60 minutes, or until center of the cheesecake is just firm. cool at room temperature for 1 hour. refrigerate until set before removing from pan.

Honey And Flaxseed Bread

Ingredients

Servings: 1

1 1/8 cups water

1 1/2 tablespoons flaxseed oil

3 tablespoons honey

1/2 tablespoon liquid lecithin

3 cups whole wheat flour

1/2 cup flax seed

2 tablespoons bread flour

3 tablespoons whey powder

1 1/2 teaspoons sea salt

2 teaspoons active dry yeast

Recipe

put all the ingredients in the pan of the bread machine in the order suggested by the manufacturer.

select wheat cycle, and start.

deep fried mushrooms

Ingredients

Servings: 8

1 cup all-purpose flour

1 teaspoon garlic salt

1 egg

1 cup water

1 pound button mushrooms, quartered

2 cups oil for frying, or as needed

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a medium bowl, stir together the flour and garlic salt. mix in egg and water until smooth.

heat the oil in a large deep skillet over medium-high heat. test to see if oil is hot by frying a drop of batter. if it sizzles and floats to the top, the oil is ready.

dip mushrooms into the batter and then place in the hot oil. fry a few at a time so they are not crowded, until golden brown, 3 to 5 minutes. remove from oil with a slotted spoon and drain on paper towels.

basil parmesan spread

Ingredients

Servings: 10

1 cup chopped fresh spinach

1 cup chopped fresh basil

1 teaspoon minced garlic

1/4 cup olive oil

1 cup freshly grated parmesan cheese

salt and pepper to taste

1 (8 ounce) package cream cheese, softened

1 (4 ounce) package feta cheese, crumbled

2 tablespoons sun-dried tomato paste

Recipe

Preparation Time:

Ready Time:

in a food processor, blend the spinach, basil and garlic. gradually mix in the olive oil and parmesan cheese. process until smooth. salt and pepper to taste.

blend cream cheese and feta cheese in a medium bowl.

line a separate medium bowl with plastic wrap. spread 1/2 the cream cheese mixture in the bowl. top with sun-dried tomato paste and the spinach mixture. cover with remaining cream cheese mixture. pat together, cover and chill in the refrigerator at least 1 hour before serving. flip out of the plastic lined bowl a medium serving dish to serve.

brie and mushroom phyllo puffs

Ingredients

Servings: 25

1 cup butter, divided

8 crimini mushrooms, sliced

6 shiitake mushrooms, sliced

3 cloves garlic, chopped

1 (8 ounce) wedge brie cheese

1 (16 ounce) package frozen phyllo pastry, thawed

Recipe

Cook Time:

Ready Time:

melt 2 1/2 tablespoons of butter in a skillet over medium heat. saute crimini and shiitake mushrooms with garlic until tender. remove from heat, and set aside. melt remaining butter in a dish in the microwave.

preheat the oven to 375 degrees f (190 degrees c).

unroll the phyllo dough, and cut into three equal strips, about 3x12 inches. i like to use kitchen shears for this. place two sheets of the phyllo a cutting board or other work surface, and cover the stack of remaining sheets with a damp paper towel to keep them from drying out.

brush the top sheet of phyllo with melted butter, and place a raspberry sized dab of brie on one end. top with a small amount of the mushroom mixture. fold phyllo dough over the filling to make a triangle. continue folding back and forth in a triangle shape, brushing the exposed side of the dough as you go. seal the end closed with a little water or butter. place on an ungreased baking sheet, and repeat with remaining dough and filling.

bake the triangles for 20 to 25 minutes in the preheated oven, turning over once during baking, until golden brown.

Creamy Garlic Sauce

Ingredients

Servings: 4

1/2 cup water, divided

2 tablespoons chopped garlic

1 teaspoon garlic powder

2 cups heavy cream

1 tablespoon chopped fresh parsley

salt and pepper to taste

2 tablespoons cornstarch

Recipe

Preparation Time:

Cook Time:

Ready Time:

pour half of the water into a saucepan, and bring to a boil over medium heat. add the garlic and garlic powder, and boil until the water has almost evaporated, about 5 minutes. stir in the heavy cream, parsley, salt, and pepper. mix the cornstarch with the remaining water, and stir into the sauce. cook, stirring constantly, until thickened, about 3 minutes.

storybook gingerbread men

Ingredients

Servings: 10
1/2 cup shortening
1/2 cup packed brown sugar
3 1/4 cups sifted all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
3/4 cup molasses
1/4 cup water

Recipe

cream shortening and sugar. sift flour with salt, soda and spices. blend flour mixture into creamed mixture alternately with molasses and water. chill at least 1 hour.
preheat oven to 350 degrees f (180 degrees c).
roll dough to 1/4 inch thick. cut with large 6-8 inch gingerbread men cookie cutters. lift lightly greased cookie sheet with broad spatula.
bake above oven center for about 12 minutes or until cookies spring back lightly in center. do not overcook, they won't stay soft. remove from sheets. cool on wire racks. makes 10 men 6-8 inches tall.

D's Famous Salsa

Ingredients

Servings: 16
2 (14.5 ounce) cans stewed tomatoes
1/2 onion, finely diced
1 teaspoon minced garlic
1/2 lime, juiced
1 teaspoon salt
1/4 cup canned sliced green chiles, or to taste
3 tablespoons chopped fresh cilantro

Recipe

Preparation Time:

Ready Time:

place the tomatoes, onion, garlic, lime juice, salt, green chiles, and cilantro in a blender or food processor. blend on low to desired consistency.

coconut cake i

Ingredients

Servings: 1
1 (18.25 ounce) package white cake mix
1 cup sour cream
2 cups white sugar
1 (14 ounce) package flaked coconut
1 (8 ounce) container frozen whipped topping, thawed

Recipe

Preparation Time:

Cook Time:

Ready Time:

prepare cake mix as per package directions for a two layer cake. once cake is cool split layers with a thread to create four layers.
mix together sour cream, sugar and all but a portion of the coconut (some should be reserved for top). set aside one cup of this mixture. spread remainder between layers of cake.
combine whipped topping and the reserved sour cream mixture. use this to ice the cake. toast remaining coconut and sprinkle on iced cake. store in the refrigerator for three days before cutting. the longer it is refrigerated, the better it is!

Refried Beans Without The Refry

Ingredients

Servings: 15
1 onion, peeled and halved
3 cups dry pinto beans, rinsed
1/2 fresh jalapeno pepper, seeded and chopped
2 tablespoons minced garlic
5 teaspoons salt
1 3/4 teaspoons fresh ground black pepper
1/8 teaspoon ground cumin, optional
9 cups water

Recipe

Preparation Time:

Cook Time:

Ready Time:

place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker. pour in the water and stir to combine. cook on high for 8 hours, adding more water as needed. note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high.
once the beans have cooked, strain them, and reserve the liquid. mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.

fruited bread

Ingredients

Servings: 1
3/4 cup dried figs
3/4 cup raisins
3/4 cup dried apricots
3 tablespoons chopped crystallized ginger
2/3 cup dry
1 teaspoon orange zest
1 cup chopped walnuts
2 tablespoons unsalted butter, softened
3/4 cup white sugar
1 egg, beaten
1 cup milk
2 1/4 cups unbleached flour
1 1/2 teaspoons baking powder
1/2 teaspoon ground allspice
1 teaspoon salt

Recipe

Preparation Time:

Cook Time:

Ready Time:

place the dried fruit into a small saucepan with the crystallized ginger, , and orange rind. bring mixture to a boil, remove pan from heat, cover and let cool for 30 minutes. place walnuts on a baking sheet and toast until golden, about 10 minutes; set aside to cool. preheat oven to 350 degrees f (175 degrees c). lightly grease and flour a 9x5 inch loaf pan.
in a large bowl, cream the butter and sugar. beat in the egg and then the milk. combine the flour, baking powder, allspice and salt, stir slowly into the egg mixture. do not over mix. fold in the walnuts and cooled fruit mixture. pour the batter into the prepared loaf pan.
bake in preheated oven for 60 to 70 minutes, until a toothpick inserted into center of the loaf comes out clean. let the loaf cool in the pan 15 minutes before removing it to a wire rack to cool. when the bread has cooled completely, wrap it in plastic. it tastes better if left to sit for a day, and it's especially good with butter or cream cheese.

White Bread Iii

Ingredients

Servings: 1

1 1/2 teaspoons active dry yeast

3 1/4 cups bread flour

2 tablespoons dry milk powder

2 teaspoons salt

2 tablespoons white sugar

2 tablespoons vegetable oil

1/4 cup instant mashed potato flakes

1 3/8 cups water

Recipe

Preparation Time:

Cook Time:

Ready Time:

place ingredients in the pan of the bread machine in the order recommended by the manufacturer. select white bread setting; press start.

Lime Fluff

Ingredients

Servings: 8

1 (6 ounce) package lime flavored jell-o® mix

1 (8 ounce) container frozen whipped topping, thawed

1 (20 ounce) can crushed pineapple with juice

1 (16 ounce) container sour cream

1 (16 ounce) package miniature marshmallows

1 cup chopped pecans

Recipe

Preparation Time:

Ready Time:

in a large bowl, mix together gelatin, whipped topping, pineapple with juice, sour cream, marshmallows, and pecans. cover and chill in refrigerator for at least 1 hour. serve cold.

Sarah's Applesauce

Ingredients

Servings: 4
4 apples - peeled, cored and chopped
3/4 cup water
1/4 cup white sugar
1/2 teaspoon ground cinnamon

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a saucepan, combine apples, water, sugar, and cinnamon. cover, and cook over medium heat for 15 to 20 minutes, or until apples are soft. allow to cool, then mash with a fork or potato masher.

Peanut Butter Loaf

Ingredients

Servings: 1

1 3/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup brown sugar

1/3 cup peanut butter

1 egg, beaten

1/2 teaspoon vanilla extract

1 cup buttermilk

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). lightly grease an 8x4 inch baking pan.

sift together flour, soda and salt. in a large bowl, cream sugar and peanut butter together. beat in egg and vanilla until smooth. stir in flour and milk alternately, beating until smooth after each addition. spoon batter into prepared pan.

bake in preheated oven for 1 hour, until well browned. remove from the pan to cool. store in a covered container.

pretzel turtles®

Ingredients

Servings: 20
20 small mini pretzels
20 chocolate covered caramel candies
20 pecan halves

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 300 degrees f (150 degrees c).
arrange the pretzels in a single layer on a parchment lined cookie sheet. place one chocolate covered caramel candy on each pretzel.
bake for 4 minutes. while the candy is warm, press a pecan half each candy covered pretzel. cool completely before storing in an airtight container.

Braided Egg Bread

Ingredients

Servings: 1
2 (.25 ounce) packages active dry yeast
1/2 cup warm water (110 degrees f/45 degrees c)
2 cups hot milk
1/2 cup white sugar
1/2 cup butter
2 teaspoons salt
1/2 cup water
5 eggs
11 cups all-purpose flour
1 egg
2 tablespoons sesame seeds

Recipe

Preparation Time:

Cook Time:

Ready Time:

proof yeast and 1/2 cup warm water in a large mixing bowl.
combine hot milk, sugar, butter, salt, and 1/2 cup water in a medium bowl. cool to 110 degrees.
in small bowl, slightly beat 5 eggs, then add to cooled milk mixture. add milk mixture to yeast mixture. add 2 cups flour and beat until smooth. slowly add remaining flour until it forms a stiff dough. knead on a floured board for 10 minutes (5 minutes with a bread hook). place in a large glass or plastic bowl lightly greased. turn dough over to grease both sides. cover and let rise in a warm, dark place until doubled in volume, approximately 60 minutes.
punch down, cover, and let rise again until double, approximately 30 minutes.
punch again, and form into three parts. form each part into a 20-inch roll. braid rolls on a large, greased cookie sheet. cover and let rise until doubled.
lightly beat remaining egg and brush loaf. sprinkle with sesame seeds. bake in preheated 350 degree f (175 degrees c) oven for about 55 minutes until nicely browned. may be made into two regular sized loaves. reduce baking time slightly.

pretzel turtles®

Ingredients

Servings: 20
20 small mini pretzels
20 chocolate covered caramel candies
20 pecan halves

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 300 degrees f (150 degrees c).
arrange the pretzels in a single layer on a parchment lined cookie sheet. place one chocolate covered caramel candy on each pretzel.
bake for 4 minutes. while the candy is warm, press a pecan half each candy covered pretzel. cool completely before storing in an airtight container.

banana cranberry bread

Ingredients

Servings: 2
2 1/2 cups white sugar
1 cup shortening
3 eggs
3 mashed bananas
1 cup cranberry sauce
1/2 cup milk
1 teaspoon vanilla extract
4 cups all-purpose flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup chopped walnuts

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). lightly grease two 9x5 inch loaf pans.
in a large bowl, cream together the sugar and shortening until light and fluffy. beat in eggs, and mix in bananas, cranberry sauce, milk, and vanilla. in a separate bowl, mix together flour, baking soda, baking powder, cinnamon, and nutmeg. gradually blend flour mixture into the banana mixture. fold in walnuts. pour into the prepared loaf pans.
bake for 50 to 60 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean. cool in pan for 10 minutes, then turn out a wire rack, and cool completely.

Sarah's Applesauce

Ingredients

Servings: 4
4 apples - peeled, cored and chopped
3/4 cup water
1/4 cup white sugar
1/2 teaspoon ground cinnamon

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a saucepan, combine apples, water, sugar, and cinnamon. cover, and cook over medium heat for 15 to 20 minutes, or until apples are soft. allow to cool, then mash with a fork or potato masher.

Almond Crunch

Ingredients

Servings: 2
1 cup blanched slivered almonds
1 cup butter
1 1/4 cups white sugar
2 tablespoons light corn syrup
2 tablespoons water
2 cups milk chocolate chips

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 375 degrees f (190 degrees c). arrange almonds in a single layer on a baking sheet. toast in the preheated oven until lightly browned, approximately 5 minutes.
line a jelly roll pan with foil.
in a heavy saucepan, combine butter, sugar, corn syrup, and water. cook over medium heat, stirring constantly, until mixture boils. boil, without stirring, to hard crack stage, 300 degrees f (150 degrees c). remove from heat.
working quickly, stir in almonds, and pour mixture into foil lined jelly roll pan; tip pan from side to side to spread candy evenly in pan. sprinkle chocolate chips over candy brittle. let stand about 5 minutes, or until shiny and soft. spread chocolate evenly over candy. cool to room temperature, then refrigerate for 1 hour. break into bite-size pieces.

yogurt spinach dip

Ingredients

Servings: 3

1 cup chopped fresh spinach

1 cup plain yogurt

1 cup mayonnaise

2 teaspoons seasoning salt

1/4 teaspoon dried parsley

1/4 teaspoon dried basil

1/4 teaspoon dried oregano

1/4 teaspoon ground dry mustard

1/4 teaspoon garlic salt

Recipe

Preparation Time:

Ready Time:

in a medium bowl, mix together spinach, plain yogurt, mayonnaise, seasoning salt, parsley, basil, oregano, dry mustard and garlic salt. chill until serving.

almost no fat banana bread

Ingredients

Servings: 1
1 1/2 cups all-purpose flour
3/4 cup white sugar
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
2 egg whites
1 cup banana, mashed
1/4 cup applesauce

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). lightly grease an 8x4 inch loaf pan.
in a large bowl, stir together flour, sugar, baking powder, baking soda and cinnamon. add egg whites, bananas and applesauce; stir just until combined. pour batter into prepared pan.
bake in preheated oven for 50 to 55 minutes, until a toothpick inserted into center of loaf comes out clean. turn out wire rack and allow to cool before slicing.

chocolate ribbon pie

Ingredients

Servings: 1

4 ounces cream cheese, softened

2 tablespoons white sugar

1 tablespoon milk

1 (8 ounce) container frozen whipped topping, thawed

2 (3.9 ounce) packages instant chocolate pudding mix

2 cups milk

1 (9 inch) prepared chocolate cookie crumb crust

Recipe

Preparation Time:

Ready Time:

in a large bowl, combine cream cheese, 2 tablespoons sugar and 1 tablespoon milk. beat until smooth. gently fold in 1/2 of the whipped topping. spread on the bottom of crust.

in a large bowl, combine chocolate pudding mix with 2 cups milk. beat with wire whisk for 2 minutes (mixture will be thick.) spread over cream cheese layer. refrigerate 4 hours or until set. just before serving, spread remaining whipped topping over pudding layer.

praline ii

Ingredients

Servings: 1

1 (9 inch) unbaked pie crust

1/3 cup ground pecans

1/3 cup brown sugar

2 tablespoons butter, softened

2 eggs

1 cup canned pumpkin puree

2/3 cup brown sugar

1 tablespoon all-purpose flour

1/4 teaspoon ground cloves

1/4 teaspoon ground mace

1/2 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 teaspoon ground ginger

1 cup light cream

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 450 degrees f (230 degrees c.) in a small bowl, combine pecans, 1/3 cup brown sugar and butter. press firmly into bottom of unbaked pie shell. bake in oven 10 minutes. remove crust from oven and reduce temperature to 325 degrees f (165 degrees c.)

in a large bowl, combine eggs, pumpkin, 2/3 cup brown sugar, flour, cloves, mace, cinnamon, salt and ginger. blend in cream until mixture is smooth and creamy. pour into partially baked shell.

bake in the preheated oven for 40 to 45 minutes, or until filling is set.

italian herb bread ii

Ingredients

Servings: 1

2/3 cup warm water (110 degrees f/45 degrees c)

1 3/4 cups bread flour

2 teaspoons dry milk powder

2 teaspoons white sugar

1 teaspoon salt

1 tablespoon grated parmesan cheese

1 1/2 teaspoons italian seasoning

1 1/2 tablespoons margarine

1 1/4 teaspoons active dry yeast

Recipe

place ingredients in the pan of the bread machine in the order recommended by the manufacturer.

select the medium crust and basic/white bread settings, and press start.

oat whole wheat bread

Ingredients

Servings: 2

2 cups 2% reduced fat milk

1 (.25 ounce) package active dry yeast

1 1/2 tablespoons white sugar

2 1/2 cups whole wheat flour

2 cups all-purpose flour, or as needed

1/2 cup oatmeal

1 1/2 teaspoons salt

Recipe

Preparation Time:

Cook Time:

Ready Time:

warm the milk in a small saucepan to no more than 100 degrees f (40 degrees c). sprinkle the yeast overtop and let stand until the yeast softens and begins to form a creamy foam, about 5 minutes; stir in the sugar.

whisk the whole wheat flour, all-purpose flour, oatmeal, and salt together in a mixing bowl. make a well in the center and pour the milk mixture into the well. stir until the dough has pulled together. turn the dough out 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 with oil. cover with a light cloth and let rise in a warm place (80 to 95 degrees f (27 to 35 degrees c)) until doubled in volume, about 45 minutes.

grease 2 8x4-inch loaf pans. deflate the dough and turn it out a lightly-floured surface. use a knife to divide the dough into two equal pieces - don't tear it. shape into dough rounds and let rest for 10 minutes. form the dough into loaves and place into the prepared pans. cover with a damp cloth and let rise until doubled in volume, about 40 minutes.

preheat an oven to 350 degrees f (175 degrees c).

bake in the preheated oven until the top is golden brown and the bottom of the loaf sounds hollow when tapped, 25 to 30 minutes. cool in the pans for 5 minutes before turning out a wire rack to cool completely.

Dijon Mashed Potatoes

Ingredients

Servings: 4

3 large potatoes, peeled and cubed

3/4 cup reduced fat sour cream

1/2 cup nonfat milk

2 tablespoons dijon mustard

garlic salt to taste

ground black pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

place the cubed potatoes in a pot with enough water to cover. bring to a boil, and cook 15 minutes, or until tender.

drain potatoes and transfer to a bowl. mash with a potato masher, and gradually mix in the sour cream, nonfat milk, and dijon mustard. season with garlic salt and pepper.

Fluffy French Toast

Ingredients

Servings: 12
1/4 cup all-purpose flour
1 cup milk
1 pinch salt
3 eggs
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 tablespoon white sugar
12 thick slices bread

Recipe

Preparation Time:

Cook Time:

Ready Time:

measure flour into a large mixing bowl. slowly whisk in the milk. whisk in the salt, eggs, cinnamon, vanilla extract and sugar until smooth.
heat a lightly oiled griddle or frying pan over medium heat.
soak bread slices in mixture until saturated. cook bread on each side until golden brown. serve hot.

chipotle peach salsa with cilantro

Ingredients

Servings: 4

1 cup sliced canned peaches, drained and chopped

1/3 cup chopped red onion

2 cloves garlic, minced

1 1/2 teaspoons minced fresh ginger root

2 teaspoons minced chipotle peppers in adobo sauce

1/3 cup chopped fresh cilantro

1/2 lime, juiced

salt and pepper to taste

Recipe

Preparation Time:

Ready Time:

in a bowl, mix the peaches, onion, garlic, ginger, chipotle peppers in adobo sauce, cilantro, and lime. season with salt and pepper. chill until serving.

pretzel turtles®

Ingredients

Servings: 20
20 small mini pretzels
20 chocolate covered caramel candies
20 pecan halves

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 300 degrees f (150 degrees c).
arrange the pretzels in a single layer on a parchment lined cookie sheet. place one chocolate covered caramel candy on each pretzel.
bake for 4 minutes. while the candy is warm, press a pecan half each candy covered pretzel. cool completely before storing in an airtight container.

coconut crust

Ingredients

Servings: 1

1 1/2 cups flaked coconut

3 tablespoons butter

Recipe

mix coconut and butter or margarine together. press mixture into an 8 or 9 inch pie plate.

bake at 325 degrees f (165 degrees c) for 15 minutes, or until golden.

Apple Toast

Ingredients

Servings: 4
1 tablespoon butter
4 slices white or whole wheat bread
1 tablespoon cinnamon
1 large apple, cored and thinly sliced

Recipe

Preparation Time:

Cook Time:

Ready Time:

set oven to broil.
spread butter on one side of each slice of bread. place apple slices on buttered side of bread. sprinkle cinnamon on top. place bread on a baking sheet.
place in a preheated oven until toasted, about 2 minutes.

Orange Banana Smoothie

Ingredients

Servings: 2

1 cup cold milk

2 oranges, peeled and segmented

1 banana

1/4 cup sugar

1 pinch salt

1/2 (8 ounce) container vanilla fat-free yogurt

4 cubes ice

Recipe

Preparation Time:

Ready Time:

in a blender, combine milk, oranges, banana, sugar, salt and yogurt. blend for about 1 minute. insert ice cubes, and blend until smooth. pour into glasses and serve.

Traditional Christmas Cheese Ball

Ingredients

Servings: 12

1 1/2 (8 ounce) packages cream cheese, softened

1 (2.5 ounce) package thinly sliced smoked beef, chopped

1 (2.25 ounce) can pimento-stuffed green olives, chopped

1 small vidalia or other sweet onion, minced

2 dashes worcestershire sauce, or to taste

1 cup chopped walnuts

Recipe

Preparation Time:

Ready Time:

mix the cream cheese, beef, olives, onion, and worcestershire sauce together in a bowl until evenly blended. keeping the mixture in the bowl, scrape it into a semi-ball shape. cover, and refrigerate until firm, at least 2 hours.

place a large sheet of waxed paper on a flat surface. sprinkle with walnuts. roll the cheese ball in the walnuts until completely covered. transfer the cheese ball to a serving plate, or rewrap with waxed paper and refrigerate until needed.

sour cream spritz

Ingredients

Servings: 8

1 cup butter, softened

3/4 cup white sugar

1 egg yolk

1/3 cup sour cream

1 teaspoon vanilla extract

2 3/4 cups all-purpose flour

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 teaspoon baking soda

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 375 degrees f (190 degrees c).

cream together butter and sugar. beat in egg yolk, sour cream and vanilla. in a separate bowl, mix flour, cinnamon, salt and baking soda. stir flour mixture into butter mixture. place dough into a cookie press and press cookies ungreased baking sheets.

bake in preheated oven 10 to 12 minutes, until golden. cool 5 minutes on sheet before moving to wire rack to cool completely.

Slush

Ingredients

Servings: 30

9 cups water

1 1/2 cups white sugar (optional)

1 (12 fluid ounce) can frozen orange juice concentrate

1 (12 fluid ounce) can frozen lemonade concentrate

1 pint peach schnapps

1 (2 liter) bottle lemon-lime flavored carbonated beverage

Recipe

Preparation Time:

Ready Time:

in a large freezer container, combine water and sugar. stir until sugar is dissolved. stir in orange juice concentrate, lemonade concentrate and peach schnapps. cover and freeze for 4 hours or overnight.

to serve, fill glass 3/4 of the way full with slush, then top off with lemon-lime soda, and stir.

Peanut Butter Bread I

Ingredients

Servings: 1

4 cups all-purpose flour

1 1/2 cups water

2/3 cup peanut butter

5 tablespoons brown sugar

2 teaspoons salt

3 1/2 teaspoons active dry yeast

Recipe

Preparation Time:

Cook Time:

Ready Time:

place ingredients in the bread machine pan in the order suggested by the manufacturer.

this bread can be made with the white, rapid, or delay bake cycles. select one, and start.

Corn And Rice Medley

Ingredients

Servings: 4

2 tablespoons butter, divided

1 cup basmati rice

2 cups water

2 cups fresh corn kernels

3 large shallots, sliced thinly

1/2 teaspoon white sugar

salt to taste

ground black pepper to taste

2 tablespoons chopped fresh mint leaves

Recipe

Preparation Time:

Cook Time:

Ready Time:

melt 1 tablespoon butter in a small saucepan over medium heat. stir in the rice, add the water, and bring to a boil. reduce heat, cover and simmer for 16 to 18 minutes, or until water is absorbed and rice is tender.

meanwhile, melt 1 tablespoon butter in a large skillet over medium heat. stir in corn, shallots, sugar, salt and pepper. cook, stirring occasionally, for 4 to 6 minutes, or until tender.

in a serving bowl combine cooked rice, corn mixture and mint.

blueberry drop cookies

Ingredients

Servings: 4
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup shortening
1/4 cup milk
1 egg
1 cup white sugar
1 teaspoon almond extract
1 1/2 teaspoons lemon zest
1 cup fresh blueberries

Recipe

in a large mixing bowl, cream the shortening, sugar, egg, milk, almond extract and lemon zest. mix well after the addition of each ingredient. combine the flour, baking powder and salt; blend into the sugar mixture. fold in the blueberries. cover and chill for 4 hours.
preheat oven to 375 degrees f. drop dough by teaspoonfuls ungreased cookie sheets, about 1 1/2 inches apart.
bake 12 to 15 minutes in the preheated oven. let the cookies cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.

aunt josephine's fresh pear cake

Ingredients

Servings: 1
cooking spray
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon fine sea salt
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 cup sugar
1 cup grapeseed oil
3 large eggs, lightly beaten
3 cups peeled and finely chopped bartlett pears
1 cup chopped pecans

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). grease a 9-inch fluted tube pan (such as a bundt®) with cooking spray; dust lightly with flour.
mix flour, baking soda, sea salt, allspice, cinnamon, and cloves together in a bowl.
beat sugar and grapeseed oil together in a separate bowl until creamy; stir in eggs. stir flour mixture into sugar mixture; add pears. blend batter with an electric mixer until thickened, about 3 minutes. fold pecans into the batter and mix by hand until batter is well blended, about 2 more minutes. pour batter into prepared pan.
bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 50 to 60 minutes. loosen cake from pan by gently running the edge of a knife between cake and pan; let cool in pan for 20 minutes. place a cake plate upside-down atop cake and flip pan to turn cake plate.

paradise i

Ingredients

Servings: 1

1 (9 inch) pie shell

1 (8 ounce) package cream cheese, softened

1/4 cup white sugar

1/2 teaspoon vanilla extract

1 egg, beaten

1 1/4 cups pumpkin puree

1 cup evaporated milk

1/2 cup white sugar

2 eggs, beaten

1 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1 pinch salt

1/4 cup maple syrup

Recipe

preheat oven to 350 degrees f (175 degrees c).

in a small mixing bowl combine cream cheese, 1/4 cup sugar, and vanilla extract. beat well, then add 1 egg and mix until thoroughly combined. spread the bottom of pie shell and set aside.

in a medium bowl combine pumpkin, evaporated milk, 1/2 cup sugar, 2 eggs, cinnamon, ginger, nutmeg, and salt. mix well, then pour the mixture over the cream cheese layer.

bake in preheated oven for 1 hour or until set in center. cool, then brush top with maple syrup.

chocolate fudge pound cake

Ingredients

Servings: 1
1 (18.25 ounce) package chocolate fudge cake mix
4 eggs
1/2 cup vegetable oil
1 1/3 cups water
1 (16 ounce) container prepared chocolate fudge frosting

Recipe

Preparation Time:

Cook Time:

Ready Time:

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, oil and water. beat on low speed until blended. stir in chocolate frosting. pour batter into prepared pan.
bake in the preheated oven for 60 to 70 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 a wire rack and cool completely.

rice flour pancakes

Ingredients

Servings: 2

3 eggs

1/2 cup milk

1 tablespoon vegetable oil

1/2 teaspoon salt

1 cup rice flour

Recipe

Preparation Time:

Cook Time:

Ready Time:

beat the eggs in a mixing bowl; stir in the milk, vegetable oil, and salt. whisk in the rice flour until no dry lumps remain. cover the bowl and let stand at room temperature for 1 hour or in the refrigerator overnight.

heat a lightly-oiled griddle over medium-high heat. drop batter by large spoonfuls the griddle and cook until form and the edges are dry. flip and cook until browned on the other side. repeat with remaining batter.

spring asparagus salad

Ingredients

Servings: 1

1 tablespoon rice vinegar

1 teaspoon red vinegar

1 teaspoon soy sauce

1 teaspoon white sugar

1 teaspoon dijon mustard

2 tablespoons peanut oil

1 tablespoon sesame oil

1 1/2 pounds fresh asparagus, trimmed and cut into 2-inch pieces

1 tablespoon sesame seeds

Recipe

Preparation Time:

Cook Time:

Ready Time:

whisk together the rice vinegar, red vinegar, soy sauce, sugar, and mustard. drizzle in the peanut oil and sesame oil while whisking vigorously to emulsify. set aside.

bring a pot of lightly-salted water to a boil. add the asparagus to the water and cook 3 to 5 minutes until just tender, but still mostly firm. remove and rinse under cold water to stop from cooking any further.

place the asparagus in a large bowl and drizzle the dressing over the asparagus. toss until evenly coated. sprinkle with sesame seeds to serve.

Bavarian Cream

Ingredients

Servings: 4

2 tablespoons unflavored gelatin

1/2 cup cold water

4 egg yolks

1/2 cup white sugar

1 pinch salt

2 cups milk

1 teaspoon vanilla extract

2 cups heavy cream

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a small bowl, stir together the gelatin and cold water. set aside to soften. in a medium bowl, whisk together the egg yolks, sugar, and salt until smooth.

in a medium saucepan, bring the milk to a boil. pour the hot milk in a steady stream into the yolk mixture, whisking constantly. return the mixture to the saucepan and cook and stir over medium heat until the mixture coats the back of a spoon. remove from heat and pour the custard through a strainer.

stir in the softened gelatin and vanilla and stir to melt the gelatin. allow to cool.

when the mixture has cooled almost to room temperature, whip the heavy cream to medium stiffness and fold it into the custard. immediately transfer the bavarian cream to parfait glasses, molds, or on prepared cake layers, as it will firm up quickly as the gelatin sets. refrigerate at least one hour before serving.

green beans with walnuts

Ingredients

Servings: 8
2 pounds fresh green beans, washed and trimmed
2 tablespoons butter
1 cup chopped walnuts
2 tablespoons walnut oil
2 tablespoons minced fresh parsley
ground black pepper to taste
salt to taste

Recipe

place the walnuts on an ungreased baking sheet. bake at 350 degrees f (175 degrees c) for 5 to 8 minutes.
cook beans in large pot of boiling salted water until just tender, about 5 minutes. drain. rinse beans with cold water, and drain well. can be prepared 6 hours ahead. let stand at room temperature.
melt butter or margarine with oil in heavy large skillet over high heat. add beans and toss until heated through, about 4 minutes. season with salt and pepper. add walnuts and parsley and toss. transfer to bowl and serve.