Best 60 Minutes Recipes: July 2016

Sunday, July 31, 2016

cindy's snappy sensational superfood soup

Ingredients

Servings: 2

3 yellow potatoes (such as klondike goldust®), cubed

1 (10 ounce) package frozen chopped spinach, thawed and drained

2 large carrots, chopped

2 turnips, diced

3 cloves garlic, minced

3/4 cup dry lentils

water, or amount to cover

cindy's magical motorvatin' spice mix:

1/4 teaspoon chopped fresh basil

1 teaspoon chili powder

1/4 teaspoon ground cinnamon

1/4 teaspoon dried basil

1/4 teaspoon paprika

1/8 teaspoon ground turmeric

1/8 teaspoon cayenne pepper

1/8 teaspoon ground ginger

sea salt and ground black pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

combine the potatoes, spinach, carrots, turnips, garlic, and lentils in a slow cooker. pour enough water over the mixture to cover.

in a bowl, stir the fresh basil, chili powder, cinnamon, dried basil, paprika, turmeric, cayenne pepper, ground ginger, sea salt, and black pepper; stir into the slow cooker.

cover the cooker, and cook on high for 8 hours.

calabacitas

Ingredients

Servings: 6

2 tablespoons olive oil

1 tablespoon butter

2 cloves garlic, minced

1/2 green bell pepper, diced

1 small sweet onion, diced

2 zucchini, quartered lengthwise and then cut crosswise into 1/2-inch pieces

1/4 teaspoon salt

1/8 teaspoon ground black pepper

1/3 cup half and half

1 cup corn kernels

1/2 cup shredded monterey jack cheese

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat the oil and butter in a large skillet over medium heat. add the garlic, bell pepper, onion, and zucchini, and cook until the zucchini begins to soften, about 5 minutes. stir in the salt, pepper, half and half, and corn. cover, reduce heat to low, and simmer 5 minutes. remove from heat and sprinkle monterey jack cheese over top. replace the cover on the skillet and allow to sit until the cheese melts, 2 to 3 minutes.

buttermilk oatmeal pancakes

Ingredients

Servings: 4

2 cups buttermilk

1 1/2 cups rolled oats

1/2 cup all-purpose flour

1/2 cup cornmeal

2 teaspoons baking powder

1 1/2 teaspoons white sugar

1/2 teaspoon baking soda

1/2 teaspoon salt

2 eggs, beaten

1/4 cup vegetable oil

Recipe

Preparation Time:

Cook Time:

Ready Time:

mix buttermilk and oats in a large bowl; allow to rest about 5 minutes. stir flour, cornmeal, baking powder, sugar, baking soda, and salt into oat mixture. add eggs and vegetable oil; mix until just combined.

heat a lightly oiled griddle over medium-high heat. drop batter by large spoonfuls the griddle; cook until form and the edges are dry, about 3 minutes. flip and cook until browned on the other side, about 3 minutes more. repeat with remaining batter.

apple berry brown sugar ham

Ingredients

Servings: 1
1 (15 pound) fully cooked bone-in ham
1 (2 liter) bottle cherry cola, divided
1 teaspoon ground allspice
1/2 teaspoon salt
glaze:
3/4 cup strawberry jam
1/4 cup brown sugar
2 tablespoons apple

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 325 degrees f (165 degrees c).
trim excess fat from ham, leaving 1/4-inch layer of fat. score fat in a diamond pattern using a sharp knife. place ham on a rack in a large roasting pan and pour cola in pan, reserving about 1/4 cup for the glaze. season ham with allspice and salt.
bake in preheated oven, basting every 15 minutes with pan juices, for 1 hour.
combine strawberry jam, brown sugar, and apple in a saucepan over low heat; cook and stir until sugar is dissolved, about 5 minutes. remove pan from heat and stir reserved cherry cola into the glaze; brush ham to coat.
return ham to oven to continue cooking, brushing with the glaze 2 to 3 times more as it cooks, until an instant-read thermometer inserted into the center reads 140 degrees f (60 degrees c), 30 to 45 minutes more. tent ham loosely with aluminum foil and set aside for 30 minutes before carving.

cornucopia

Ingredients

Servings: 1
3 (11 ounce) containers refrigerated soft bread stick dough
1 egg
1 tablespoon water

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). lightly spray a 17x14 inch (or ) cookie sheet with non-stick cooking spray.
tear off a 30x18 inch sheet of heavy duty aluminum foil. fold it in half to 18x15 inch. roll diagonally to form a hollow cone, about 18 inches long with a diameter of 5 inches at the widest end (cornucopia opening). fasten end with clear tape. stuff cone with crumpled regular foil until form is rigid. bend tail of cone up then down at end. spray outside of cone with non-stick cooking spray. place on cookie sheet.
beat the egg with the water to make a glaze. open and unroll the first can of breadstick dough on work surface. separate breadsticks. begin by wrapping one breadstick around tip of cone. brush end of next breadstick with glaze and press to attach to end of first breadstick. continue spiral-wrapping cone, slightly overlapping dough until there are 3 breadsticks left.
pinch one end of the 3 breadsticks together, then braid. brush bread around opening of cornucopia with glaze. gently press on braid. brush entire cornucopia with glaze.
bake at 350 degrees f (175 degrees c) for 45 minutes or until bread is a rich brown. (if parts start to darken too much, cover them with pieces of foil.)
remove from oven and let cool completely on cookie sheet on a wire rack. carefully remove foil when cool. (if freezing, leave foil in bread for support. remove when thawed.)

orange marmalade cake

Ingredients

Servings: 1
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
2/3 cup butter, melted
2/3 cup white sugar
3 eggs
1/3 cup milk
1 tablespoon lemon juice
1/2 cup chopped walnuts
1/2 cup orange marmalade

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). grease and flour a 9 inch bundt pan.
sift together the flour, baking powder, salt, cinnamon, nutmeg and cloves, set aside. in a medium bowl, stir together the sugar, melted butter, eggs, milk and lemon juice. add dry ingredients to the egg mixture, mix until well blended. finally, stir in the walnuts and marmalade. pour batter into the prepared bundt cake pan.
bake for 45 to 60 minutes, until cake springs back when lightly touched. cool for 10 minutes in the pan before inverting a wire rack to cool completely.

flip flop grilled chicken

Ingredients

Servings: 8-9
3/4 cup butter
2 (12 fluid ounce) cans or bottles
1 tablespoon steak seasoning
1 1/2 teaspoons seasoning salt
1 dash black pepper
8 boneless, skinless chicken breast halves
3 medium green bell peppers, thinly sliced

Better Chocolate Chip Zucchini Bread

Ingredients

Servings: 2
3 cups all-purpose flour
1/2 cup ground flax seed
1 tablespoon ground cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup white sugar
1/2 cup vegetable oil
1/2 cup applesauce
1/2 cup brown sugar
3 eggs
1 tablespoon vanilla extract
3 cups grated zucchini, or more to taste
1/2 cup miniature semisweet chocolate chips

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 325 degrees f (165 degrees c). grease two 8x4-inch loaf pans.
whisk flour, flax, cinnamon, baking soda, baking powder, and salt together in a large bowl. beat white sugar, vegetable oil, applesauce, brown sugar, eggs, and vanilla extract together in another bowl. stir flour mixture into egg mixture until batter is well-mixed. fold zucchini and chocolate chips into batter; pour batter into prepared loaf pans.
bake in the preheated oven until a knife inserted into the center of a loaf comes out clean, about 60 minutes. cool in the pans for 10 minutes before removing loaves from pans.

easy french onion soup for guests

Ingredients

Servings: 6

1/4 cup unsalted butter

3 large yellow onions, coarsely chopped

1 teaspoon kosher salt

2 sprigs fresh thyme

1 bay leaf

1/4 cup dry

1 tablespoon vinegar

freshly ground black pepper to taste

3 cups beef broth

2 cups chicken broth

1 cup water

6 (1/4 inch thick) slices french baguette, toasted

6 ounces gruyere cheese, shredded, or to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

melt butter in a large skillet over low heat. cook onions with salt, stirring occasionally, until the onions are soft and golden, about 40 to 45 minutes.

mix in thyme sprigs and bay leaf. pour in and vinegar, and stir in black pepper. pour in beef broth, chicken broth, and water. stir to combine, and allow the soup to simmer gently for one hour.

ladle soup into heat-proof crocks. place a slice of toasted baguette on top of each crock, and sprinkle 1 ounce of shredded gruyere cheese per serving.

preheat oven's broiler and set the oven rack about 6 inches from the heat source. place the filled crocks on a baking sheet, and broil until the cheese is golden and bubbly, about 1 minute.

traditional creamy coleslaw

Ingredients

Servings: 12

1 cup mayonnaise

1/4 cup white sugar

2 tablespoons seasoned rice vinegar

1 1/2 tablespoons lemon juice

1 tablespoon prepared horseradish

1/2 teaspoon onion powder

1/2 teaspoon dry mustard

1/2 teaspoon celery salt

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1 (28 ounce) package coleslaw mix

Recipe

Preparation Time:

Ready Time:

whisk mayonnaise, sugar, rice vinegar, lemon juice, horseradish, onion powder, dry mustard, celery salt, salt, and black pepper in a large mixing bowl, stirring to dissolve sugar. fold coleslaw mix into dressing. cover bowl and refrigerate 1 hour before serving.

quick cheddar garlic biscuits

Ingredients

Servings: 10

2 cups biscuit mix

1 cup shredded mild cheddar cheese

2/3 cup milk

1/4 cup butter

1/4 teaspoon garlic powder

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat an oven to 450 degrees f (230 degrees c). grease a baking sheet.

mix biscuit mix, cheddar cheese, and milk together in a bowl using a wooden spoon until batter is soft and doughy, 30 seconds. drop spoonfuls of batter the prepared baking sheet.

bake in the preheated oven until biscuits are lightly browned and cooked through, 8 to 10 minutes.

heat butter and garlic powder in a saucepan over low heat until melted, about 5 minutes. brush garlic butter over cooked biscuits.

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:

Cook Time:

Ready Time:

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.

simon and garfunkel pot roast

Ingredients

Servings: 6

2 (12 ounce) jars beef gravy (such as heinz®)

3 cups water

1 tablespoon dried thyme, divided

1 tablespoon dried rosemary, divided

1 tablespoon dried sage, divided

1 tablespoon onion salt, divided

1/8 cup extra-virgin olive oil

1 (3 pound) boneless beef chuck roast

Recipe

Preparation Time:

Cook Time:

Ready Time:

pour the gravy into a slow cooker, and mix with water until smooth. stir in half the thyme, rosemary, sage, and onion salt.

mix the remaining thyme, rosemary, sage, and onion salt in a bowl, and stir in the olive oil to make a paste. rub the paste all over the beef roast, and place the roast into the gravy. place the lid on the slow cooker, and set to low setting.

cook until the roast is very tender and the gravy is thickened, 8 to 9 hours.

Milk Powder Candies

Ingredients

Servings: 60
3 cups powdered milk
1 pound confectioners' sugar
3/4 cup canned coconut milk
white sugar for rolling

Recipe

Preparation Time:

Ready Time:

place powdered milk and confectioners' sugar into a mixing bowl. stir in coconut milk until all of the powdered milk is moist and a stiff dough has formed.
form the dough into walnut-sized balls and roll in white sugar to coat. refrigerate until ready to serve.

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.

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.

brunzie's baseball casserole

Ingredients

Servings: 4

1 pound ground beef

1 onion, chopped

1 pinch salt and ground black pepper to taste

1 (10.75 ounce) can condensed cream of chicken soup

1 (10.75 ounce) can chicken noodle soup

3/4 cup instant rice

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

cook the ground beef and onion in a large skillet over medium heat until the beef is completely browned, 7 to 10 minutes; season with salt and black pepper.

drain excess grease from the ground beef mixture; transfer to a casserole dish.

stir the cream of chicken soup, chicken noodle soup, and instant rice through the ground beef mixture; season again with salt and black pepper.

bake in the preheated oven until the edges begin to bubble, 40 to 45 minutes.

juicy peach crisp

Ingredients

Servings: 6
6 fresh peaches - peeled, pitted and sliced
1/2 teaspoon almond extract
1 cup all-purpose flour
1 cup white sugar
1/4 cup brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup butter

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat an oven to 375 degrees f (190 degrees c), and grease an 8 inch square baking dish.
place the peaches in the bottom of the baking dish, and sprinkle them with almond extract.
in a bowl, combine the flour, sugar, brown sugar, cinnamon, and salt. cut the butter into the flour mixture with a pastry cutter until the mixture resembles crumbs.
sprinkle the flour mixture in an even layer over the top of the peaches, and bake in the preheated oven for about 45 minutes, until the peaches are bubbling and the topping is browned.

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.

Whipped Cream Mousse Frosting

Ingredients

Servings: 15

1 cup heavy whipping cream

1 (3.5 ounce) package instant vanilla pudding mix

1/4 cup milk

1 teaspoon vanilla extract

3 cups frozen whipped topping (such as cool whip®), thawed

Recipe

Preparation Time:

Ready Time:

beat the whipping cream, instant pudding mix, milk, and vanilla extract together with an electric hand mixer in a large bowl until soft peaks start to form. lift your beater or whisk straight up: the mixture will form soft mounds rather than a sharp peak.

fold the whipped topping into the whipping cream mixture to evenly mix. refrigerate until ready to use.

dad's magic bar olives

Ingredients

Servings: 60
1 (4 ounce) package cream cheese, softened
1 cup shredded pepperjack cheese
1 teaspoon hot sauce (such as tabasco®)
1 (21 ounce) jar queen-size pitted green olives, drained
2 eggs
1 tablespoon water
1 1/2 cups dry bread crumbs, or as needed
2 tablespoons all-purpose flour
1 teaspoon ground black pepper
4 cups vegetable oil for frying

Recipe

Preparation Time:

Cook Time:

Ready Time:

mix together the cream cheese, pepperjack cheese, and hot sauce until evenly blended. place into a piping bag, and fill each olive with the cheese mixture. place the olives a baking sheet, and freeze 30 minutes.
beat the eggs with the water in a small bowl; set aside. combine the bread crumbs, flour, and black pepper in a mixing bowl. dip the olives into the egg mixture, then roll in the bread crumbs. replace the breaded olives the baking sheet, and freeze 30 minutes more.
heat oil in a deep-fryer or large saucepan to 350 degrees f (175 degrees c).
bread the olives a second time by dipping into the remaining egg mixture, then rolling in the bread crumbs. fry the olives in batches in the preheated oil until golden brown on the outside and hot on the inside, about 4 minutes.

Strawberry Shortcake

Ingredients

Servings: 1
1 (18.25 ounce) package yellow cake mix
1 (8 ounce) container frozen whipped topping, thawed
1 pint blueberries, rinsed and drained
2 pints fresh strawberries, rinsed and sliced

Recipe

Preparation Time:

Cook Time:

Ready Time:

prepare cake according to package directions and bake in a 9x13 inch pan. cool completely.
frost cake with whipped topping. place blueberries in a square in the corner, and arrange sliced strawberries as stripes to make an american flag. chill until serving.

bay scallops with garlic parsley butter sauce

Ingredients

Servings: 4

4 thick slices italian bread, toasted

2 tablespoons butter

1 1/2 tablespoons olive oil

1 1/2 pounds fresh or frozen bay scallops, thawed, rinsed and patted dry

4 cloves garlic, minced

1/2 cup white

2 tablespoons lemon juice

1/4 cup chopped fresh flat-leaf parsley

4 tablespoons cold butter, cut into cubes

1 pinch cayenne pepper

salt and ground black pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

spread 1/2 tablespoon butter on one side of each piece of toasted italian bread. set aside.

heat olive oil in a skillet over high heat. when oil begins to smoke, pour scallops into pan. cook for 30 seconds without stirring.

toss scallops in pan and stir in garlic. cook and stir until fragrant, about 30 seconds.

stir and lemon juice into scallops, bring to a boil, and cook for about 30 seconds.

stir parsley and cold butter into scallops and remove from heat. when butter melts, stir in salt, black pepper, and cayenne pepper.

spoon scallops over buttered toast and serve immediately.

overnight eggnog french toast

Ingredients

Servings: 6

1 cup brown sugar

1/2 cup butter

2 tablespoons light corn syrup

1 loaf french bread, cut into 1-inch slices

8 eggs

2 cups prepared eggnog

Recipe

Preparation Time:

Cook Time:

Ready Time:

lightly grease a 9x13-inch baking dish.

heat the brown sugar, butter, and corn syrup in a small saucepan over medium heat. cook and stir until the mixture begins to boil; remove the mixture from heat, and pour into the prepared baking dish. place the bread slices atop the brown sugar mixture.

whisk the eggs and eggnog together in a large bowl; pour over the bread slices. cover the baking dish with aluminum foil, and refrigerate 8 hours to overnight.

preheat an oven to 325 degrees f (165 degrees c). remove the baking dish from the refrigerator.

bake in the preheated oven for 35 minutes. increase heat to 375 degrees f (190 degrees c), remove the aluminum foil, and continue baking until the the top begins to brown, 5 to 7 minutes more.

cauliflower side dish

Ingredients

Servings: 6

1 head cauliflower, quartered

1 tablespoon butter

1 cup minced onion

3 tablespoons butter

1/2 cup italian-seasoned dry bread crumbs

salt and black pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

place the cauliflower into a large pot and cover with water. bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until fork-tender, 5 to 7 minutes. drain and allow to steam dry for a minute or two; chop into bite-size pieces.

melt 1 tablespoon butter in a skillet over medium-high heat. cook the onion in the butter until the onion is browned, about 5 minutes. add 3 tablespoons of butter and cook until the butter is melted. stir in the bread crumbs and cook until the mixture . mix the cauliflower into the skillet and cook until the cauliflower is warm, 3 to 5 minutes. season with salt and black pepper; serve hot.

Fry Bread Ii

Ingredients

Servings: 8

4 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon salt

4 tablespoons shortening

1 1/3 cups cold water, or as needed

2 quarts oil for deep frying

Recipe

Preparation Time:

Cook Time:

Ready Time:

whisk baking powder, salt and flour together. cut in shortening. add cold water gradually until a soft dough is made (it will still be a little sticky). flour hands and knead about 5 minutes until smooth and no longer sticky. divide into 8 pieces. cover dough with plastic. working one piece at a time, flatten each piece until about 1/2 inch thick and the size of a lunch plate.

heat oil in deep-fryer to 375 degrees f (190 degrees c).

fry dough in oil; turn with tongs to brown each side. drain on paper towels. keep warm in paper towels in a 200 degree oven while cooking the rest.

white yeast loaves

Ingredients

Servings: 2

1 1/2 cups milk

1/2 cup shortening

1/2 cup white sugar

2 teaspoons salt

2 (.25 ounce) packages active dry yeast

1/2 cup warm water (110 degrees f/45 degrees c)

2 eggs

7 cups bread flour

Recipe

Preparation Time:

Cook Time:

Ready Time:

warm the milk in a small saucepan until it , then remove from heat. mix in the shortening, sugar and salt; stir until melted. 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 the yeast mixture with the cooled milk mixture, 2 eggs, and two cups of flour; stir well to combine. stir in the remaining flour, 1/2 cup at a time, beating well after each addition. when the dough has pulled together, turn it out a lightly floured surface and knead until smooth and elastic, about 8 minutes.

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. deflate dough and let rise until doubled again, about 45 minutes.

deflate the dough and turn it out a lightly floured surface. divide the dough into two equal pieces and form into loaves. place the loaves into two lightly greased 9x5 inch loaf pans. cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes. meanwhile, preheat oven to 375 degrees f (190 degrees c).

bake at 375 degrees f (190 degrees c) for about 35 minutes, or until the top is golden brown and the bottom of the loaf sounds hollow when tapped. remove from pans and cool on wire racks.

Spicy Cheesy Mini Meatloaves

Ingredients

Servings: 6
1 pound lean ground beef
1/2 pound velveeta®, cut into 1/2-inch cubes
1/2 cup crushed tortilla chips
1 (10 ounce) can ro*tel diced tomatoes and green chilies, undrained
1 egg

Recipe

Preparation Time:

Ready Time:

heat oven to 400 degrees f.
mix ingredients just until blended.
press into 12 muffin pan cups sprayed with cooking spray. use back of spoon to make indentation in center of each. place muffin pan on foil-covered rimmed baking sheet.
bake 20 to 25 min. or until meatloaves are done (160 degrees f).

chicken mango salsa salad with chipotle lime vinaigrette

Ingredients

Servings: 6

1 mango - peeled, seeded and diced

2 roma (plum) tomatoes, chopped

1/2 onion, chopped

1 jalapeno pepper, seeded and chopped - or to taste

1/4 cup cilantro leaves, chopped

1 lime, juiced

1/2 cup olive oil

1/4 cup lime juice

1/4 cup white sugar

1/2 teaspoon ground chipotle chile powder

1/2 teaspoon ground cumin

1/4 teaspoon garlic powder

1 (10 ounce) bag baby spinach leaves

1 cup broccoli coleslaw mix

1 cup diced cooked chicken

3 tablespoons diced red bell pepper

3 tablespoons diced green bell pepper

2 tablespoons diced yellow bell pepper

2 tablespoons dried cranberries

2 tablespoons chopped pecans

2 tablespoons crumbled blue cheese

Recipe

Preparation Time:

Ready Time:

mix mango, tomatoes, onion, jalapeno pepper, cilantro, and juice of 1 lime in a large bowl; set aside.

whisk olive oil, 1/4 cup lime juice, sugar, chipotle chile powder, cumin, and garlic powder together in a bowl; set aside.

toss spinach leaves, broccoli coleslaw mix, chicken, red, green, and yellow bell peppers, cranberries, and pecans together in a large bowl.

spread mango salsa and blue cheese on top.

drizzle lime dressing over salad and toss before serving.

pineapple stuffing

Ingredients

Servings: 5
1/2 cup margarine
1 cup white sugar
4 eggs
1 (20 ounce) can crushed pineapple, drained
5 slices white bread, cubed

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). grease a 9 inch baking pan.
in a mixing bowl, cream margarine and sugar. beat in the eggs one at a time, then add the pineapple and bread cubes.
bake in a 350 degree oven for one hour. let sit a few minutes to firm up before serving

pumpkin chocolate chip cookies i

Ingredients

Servings: 4
1/2 cup shortening
1 1/2 cups white sugar
1 egg
1 cup canned pumpkin
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/2 cup chopped walnuts (optional)
1 cup semisweet chocolate chips

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). grease cookie sheets.
in a large bowl, cream together the shortening and sugar until light and fluffy. beat in the egg, then stir in the pumpkin and vanilla. combine the flour, baking powder, baking soda, salt, nutmeg, and cinnamon; gradually mix into the creamed mixture. stir in the walnuts and chocolate chips. drop dough by teaspoonfuls the prepared cookie sheets.
bake for 15 minutes in the preheated oven, or until light brown. cool on wire racks.

Brownie Cheesecake Bars

Ingredients

Servings: 24

1 (19.5 ounce) package pillsbury® classic traditional fudge brownies

3/4 cup chopped walnuts

2 (8 ounce) packages cream cheese, softened

1 (14 ounce) can eagle brand® sweetened condensed milk

1 large egg

1 teaspoon vanilla extract

smucker's® chocolate sundae syrups ice cream topping, or fruit dessert topping

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f. prepare brownie mix as package directs; stir in nuts. spread into well-greased 13x9-inch baking pan.

in large bowl, beat cream cheese until fluffy. gradually beat in sweetened condensed milk, egg and vanilla until smooth. pour evenly over brownie batter.

bake 40 minutes and until top is lightly browned. cool. chill. garnish with chocolate syrup. cut into bars. store leftovers covered in refrigerator.

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.

hot cross buns i

Ingredients

Servings: 12
3/4 cup warm water (110 degrees f/45 degrees c)
3 tablespoons butter
1 tablespoon instant powdered milk
1/4 cup white sugar
3/8 teaspoon salt
1 egg
1 egg white
3 cups all-purpose flour
1 tablespoon active dry yeast
3/4 cup dried currants
1 teaspoon ground cinnamon
1 egg yolk
2 tablespoons water
1/2 cup confectioners' sugar
1/4 teaspoon vanilla extract
2 teaspoons milk

Recipe

Preparation Time:

Cook Time:

Ready Time:

put warm water, butter, skim milk powder, 1/4 cup sugar, salt, egg, egg white, flour, and yeast in bread maker and start on dough program.
when 5 minutes of kneading are left, add currants and cinnamon. leave in machine till double.
punch down on floured surface, cover, and let rest 10 minutes.
shape into 12 balls and place in a greased 9 x 12 inch pan. cover and let rise in a warm place till double, about 35-40 minutes.
mix egg yolk and 2 tablespoons water. brush on balls.
bake at 375 degrees f (190 degrees c) for 20 minutes. remove from pan immediately and cool on wire rack.
to make crosses: mix together confectioners' sugar, vanilla, and milk. brush an x on each cooled bun.

apple hermits

Ingredients

Servings: 60
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 cup softened butter
1 1/2 cups packed brown sugar
1 egg, beaten
1 cup chopped walnuts
1 cup chopped apples
1 cup raisins
2/3 cup confectioners' sugar
1 tablespoon milk

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). line cookie sheets with parchment paper.
in a medium bowl, sift together flour, baking soda, cinnamon, cloves, nutmeg, and salt. in a large mixing bowl, cream butter until light and fluffy. mix in sugar and egg. stir in flour mixture, and mix thoroughly. fold in nuts, apples, and raisins.
drop by rounded teaspoon prepared cookie sheets about 1 1/2 inches apart. bake for 12 to 14 minutes. cool on wire rack.
in a small bowl, mix confectioners' sugar with milk to make a thin glaze. drizzle over cooled cookies.

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:

Cook Time:

Ready Time:

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).

lemony lentils with kale

Ingredients

Servings: 4

2 tablespoons olive oil

1 onion, diced

1 carrot, diced

3 cloves garlic, minced

4 thyme sprigs

1/2 teaspoon kosher salt

ground black pepper to taste

1/2 teaspoon crushed red pepper flakes, or to taste

1/2 pound green lentils

1 (14.5 ounce) can diced tomatoes, undrained

3 cups chicken broth

1 bunch dinosaur kale, stems removed and leaves roughly chopped

1 lemon, zested and juiced

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat olive oil in a skillet over medium heat. cook and stir onion and carrot in the hot oil until softened, about 4 minutes. add garlic, thyme sprigs, kosher salt, black pepper, and red pepper flakes; cook and stir to coat, 1 minute.

stir lentils, tomatoes and their juice, and chicken stock into onion mixture. cover and simmer until lentils are tender, about 40 minutes. add kale, lemon zest, and lemon juice; cook until kale is wilted, about 5 minutes. season with salt and black pepper.

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.

Blackberry And Blueberry Pie

Ingredients

Servings: 1
pie crust:
2/3 cup shortening, chilled
2 cups all-purpose flour
1 teaspoon salt
5 tablespoons cold water
filling:
3/4 cup white sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
4 cups fresh blueberries
1 1/2 cups fresh blackberries
1 tablespoon lemon juice
2 tablespoons butter

Recipe

Preparation Time:

Cook Time:

Ready Time:

cut shortening into 2 cups flour and salt until the shortening is the size of small peas. sprinkle in water 1 tablespoon at a time until flour is moistened. gather into a ball, wrap with plastic, and refrigerate at least 30 minutes. divide the dough in half and roll out half on a lightly floured board. line a 9-inch pie dish with the pastry. roll out the top crust and set aside.
preheat oven to 425 degrees f (220 degrees c).
mix sugar, 1/3 cup flour, and cinnamon. stir in berries to coat. pour the filling into the pastry-lined pan. sprinkle with lemon juice and dot with butter. cover with top crust; cut slits in the top to vent the steam. seal the crust and flute the edges.
cover the edges of the crust with foil to prevent over-browning. bake in the preheated oven until the crust is golden brown and the juices are bubbling, about 45 minutes. remove foil during the last 12 minutes of baking.

Chicken

Ingredients

Servings: 6
2 (10.75 ounce) cans condensed cream of chicken soup
1 cup mayonnaise
1/4 cup dry
1 pinch grated nutmeg
2 (10 ounce) packages frozen whole green beans, thawed
4 cups cooked chicken breast, torn into large pieces
1/2 cup grated parmesan cheese
paprika for sprinkling

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). spray a 9x13-inch glass baking dish with cooking spray.
stir together the soup, mayonnaise, , and nutmeg. layer half of the green beans into the prepared baking dish. spread with half of the chicken, half of the sauce, and half of the parmesan cheese; then repeat the layers. sprinkle the top with a little paprika.
bake in preheated oven until the parmesan cheese has turned golden brown, and the casserole is hot, 45 to 60 minutes.

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.

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.

curry cheddar scrambled eggs

Ingredients

Servings: 1

1/4 teaspoon curry powder

salt and pepper, to taste

2 large eggs, beaten

2 tablespoons shredded cheddar cheese

1/2 teaspoon margarine or butter

Recipe

Preparation Time:

Cook Time:

Ready Time:

sprinkle the curry powder, salt and pepper the beaten eggs; beat together until well blended. stir in the cheddar cheese.

melt the margarine in a skillet over medium heat. pour in the eggs, and cook, stirring constantly until firmed to desired temperature, 3 to 5 minutes.

chocolate raspberry brownie trifles

Ingredients

Servings: 8
for the brownies:
1 cup ghirardelli® 60% cacao bittersweet chocolate chips
3/4 cup unsalted butter, cut into cubes
1 cup granulated sugar
3 large eggs, lightly beaten
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup all-purpose flour
9 ghirardelli dark & raspberry squares™ chocolate
for the ganache:
6 ounces heavy cream
4 ounces ghirardelli® 60% cacao bittersweet chocolate chips
for the garnish:
2 cups freshly whipped cream or whipped topping
1 1/2 cups fresh raspberries

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f. line an 8x8 inch baking pan with foil and spray with nonstick cooking spray. set aside.
microwave ghirardelli® 60% cacao bittersweet chocolate baking chips and butter in a large bowl microwave-safe bowl at medium (50%)power. stir every 30 seconds until chocolate and butter are melted and smooth.
add sugar, eggs, vanilla, and salt to the chocolate mixture and whisk to combine. gradually add in flour; stir until just combined.
spread half the brownie batter into prepared pan. evenly place the ghirardelli dark chocolate raspberry filled squares and cover with remaining batter. spread batter evenly over the ghirardelli dark chocolate raspberry squares and bake in preheated oven for 30 minutes. remove pan to cooling rack to cool completely.
once brownies are completely cooled, remove them from the pan and use a small glass or round biscuit cutter to cut the brownies into 8-9 circular shapes. once you have 8-9 brownie circles, slice each brownie in half horizontally, directly through the centers of the brownies, so each brownie is now two thinner circular brownies.
when ready to serve, make the ganache. place ghirardelli® 60% cacao bittersweet chocolate baking chips in a medium bowl. in a medium saucepan over medium heat, bring cream to a boil and immediately remove from heat. pour hot cream over ghirardelli® 60% cacao bittersweet chocolate baking chips and let stand for 3-5 minutes. whisk ganache until smooth. allow ganache to cool at room temperature for 10-15 minutes before assembling the trifles.
to assemble the trifles: place a brownie at the bottom of each trifle dish or small glass. evenly pipe or spoon a layer of ganache each brownie. add a layer of whipped cream and then a layer of fresh raspberries. repeat layers. serve immediately.

Thumbprint Cookies I

Ingredients

Servings: 2
1/2 cup butter, softened
1/4 cup packed brown sugar
1 egg
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1/4 cup finely chopped walnuts
2/3 cup any flavor fruit jam
1/4 teaspoon salt

Recipe

preheat oven to 300 degrees f. grease cookie sheets.
separate egg, reserving egg white. cream butter or margarine, sugar, and egg yolk.
add vanilla, flour and salt, mixing well.
shape dough into balls. roll in egg white, then walnuts. place on cookie sheets about 2 inches apart. bake for 5 minutes.
remove cookies from oven. with thumb, dent each cookie. put jelly or preserves in each thumbprint. bake for another 8 minutes.

Nutty Banana Bread

Ingredients

Servings: 3

3 cups all-purpose flour

2 teaspoons baking soda

1/2 teaspoon salt

10 bananas, mashed

3/4 cup butter, softened

1 cup brown sugar

3 eggs, beaten

3/4 cup walnut halves or pieces

1/4 cup pecan halves or pieces

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). lightly grease three 8x4 inch loaf pans.

in a large bowl, stir together flour, baking soda and salt. in a separate bowl, beat together bananas, butter, brown sugar and eggs. stir banana mixture into flour mixture, just until combined. fold in nuts. pour batter into prepared pans.

bake in preheated oven for 30 to 45 minutes, until a toothpick inserted into the center of the loaf comes out clean. let bread rest in pans for 10 minutes, ten remove loaves from pans and allow to cool on a wire rack.

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.

Easy Egg And Avocado Breakfast Burrito

Ingredients

Servings: 4

6 eggs

1/3 cup milk

1/4 cup shredded cheddar cheese

salt to taste

2 avocados - peeled, pitted, and mashed

4 (10 inch) flour tortillas, warmed

2/3 cup dry curd cottage cheese

1/4 cup ketchup

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a bowl, beat together the eggs, milk, and cheese. season with salt. pour into a skillet over medium heat. cook and stir until scrambled.

season mashed avocados with salt. place tortillas one at a time in a separate skillet over medium heat, and cook just until warm. spread equal amounts of the avocado mixture on one side of each warmed tortilla. layer with equal amounts cottage cheese and scrambled eggs. roll into burritos and serve with ketchup.

Quick Peach Cobbler

Ingredients

Servings: 6
1/2 cup butter, melted
1 cup self-rising flour
1 cup white sugar
1 cup milk
1 (28 ounce) can sliced peaches
1 teaspoon almond extract
2 teaspoons ground cinnamon

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). place butter in a 9x9-inch baking pan; melt in the preheating oven.
mix flour, sugar, and milk together in bowl until smooth. open peaches and add almond extract to the peaches and juice.
pour peaches over melted butter in the 9x9-inch pan; spoon batter atop peaches without mixing. sprinkle with cinnamon.
bake in the preheated oven until bubbling and top is lightly browned, about 45 to 60 minutes.

Delicious Bread

Ingredients

Servings: 8

1/2 cup butter, melted and cooled

1 egg

1 teaspoon garlic salt

1 tablespoon dried parsley

1 (1 pound) loaf frozen bread dough, thawed

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a bowl, combine cooled butter, egg, garlic salt and dried parsley. pull off walnut size pieces of dough. dip the bread pieces in the butter mixture and place in a lightly greased bundt cake pan. when all of the bread dough has been placed in the pan, pour the remaining butter mixture over the top of the dough.

cover pan and put in a warm place until bread pieces have doubled in size. meanwhile, preheat oven to 350 degrees f (175 degrees c).

bake in preheated oven for 30 to 45 minutes, until browned. serve warm.

Chilaquiles Iii

Ingredients

Servings: 4

1 tablespoon vegetable oil

4 (6 inch) corn tortillas, torn into strips

1 small onion, diced

1/2 tomato, diced

3 serrano chile peppers, diced

salt and pepper to taste

6 eggs, lightly beaten

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat the oil in a medium skillet over medium heat, and fry the tortillas until lightly browned and crisp.

mix the onion, tomato, and serrano chile peppers into the skillet. season with salt and pepper. continue to cook and stir until onions are tender.

stir the eggs into the skillet, and cook until firm.

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.

Best Ever Onion Rings

Ingredients

Servings: 8

2 eggs

1 cup milk

1 cup all-purpose flour

2 teaspoons baking powder

2 teaspoons onion salt

1 quart vegetable oil for frying

4 large onions, peeled and sliced into rings

Recipe

Preparation Time:

Cook Time:

Ready Time:

whisk together eggs, milk, flour, baking powder, and onion salt in a bowl to make a smooth batter.

heat the oil in a large saucepan or deep fryer until a thermometer reads 350 degrees f (175 degrees c).

dip the onion rings evenly into the batter, then fry in the oil for 2 to 3 minutes, working in batches if necessary, until the onion rings are golden brown. with a slotted spoon, remove the onion rings to paper towels to drain. serve hot.

brie's banana and honey dog treats

Ingredients

Servings: 7

2 cups water

2 bananas, mashed

2 tablespoons honey

1 teaspoon vanilla extract

1 egg

4 1/2 cups whole wheat flour

1 teaspoon baking powder

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

lightly grease 2 large baking sheets.

combine water, mashed bananas, honey, vanilla, and egg in a large bowl.

stir in whole-wheat flour and baking powder.

beat dough with an electric mixer on medium speed until ingredients are thoroughly combined, 1 to 2 minutes.

turn dough a floured surface and knead until no longer sticky, 5 to 8 minutes.

roll out dough to 1/4-inch thickness and cut into mini shapes with your favorite cookie cutter.

place dough shapes on prepared baking sheets.

bake in preheated oven until cookies are lightly browned, about 20 minutes.

turn off the oven and leave cookies until thoroughly dry and crisp, 30 to 40 more minutes.

remove baking sheets from oven and allow cookies to cool on pans for 10 minutes. transfer cookies to wire rack to fully cool.

eggplant parmesan with easy homemade sauce

Ingredients

Servings: 6

1/2 cup italian-seasoned bread crumbs

1/4 cup grated parmesan cheese

1 pinch red pepper flakes, or to taste

1 eggplant - trimmed, peeled, and sliced 1/2-inch thick eggplant - trimmed, peeled, and sliced 1/2-inch thick

1/2 cup olive oil

1 (6 ounce) can tomato paste

1 1/2 (6 ounce) cans water

1/4 teaspoon dried basil

1/4 teaspoon dried oregano

1/4 teaspoon dried parsley

1 clove garlic, crushed

1 teaspoon brown sugar

sea salt and ground black pepper to taste

1 (8 ounce) package fresh mozzarella cheese, sliced

3/4 cup grated parmesan cheese

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 425 degrees f (220 degrees c). grease an 8x14-inch baking dish.

mix seasoned bread crumbs, 1/4 cup parmesan cheese, and red pepper flakes in a shallow bowl. brush eggplant slices with olive oil and press into bread crumb mixture to coat. lay slices a baking sheet and bake in the preheated oven until browned and tender, about 15 minutes. remove eggplant and reduce oven temperature to 375 degrees f (190 degrees c).

whisk tomato paste and water in a saucepan, place over medium heat, and bring to a simmer. stir in basil, oregano, parsley, garlic, brown sugar, sea salt, and black pepper.

place eggplant slices into prepared baking dish, overlapping the slices. spoon tomato sauce over eggplant and top with mozzarella cheese and 3/4 cup parmesan cheese.

bake in the preheated oven until cheese is melted, about 15 minutes. if desired, broil for 1 to 2 more minutes to give the cheese topping a golden color. let stand for 5 minutes before serving.

Bird Seed Squares

Ingredients

Servings: 15

3/4 cup peanut butter

3/4 cup brown sugar

3/4 cup honey

1 teaspoon vanilla extract

1/2 cup unsweetened cocoa powder

2 cups crisp rice cereal

1 1/2 cups rolled oats

1 cup coconut

3/4 cup sesame seeds

3/4 cup sunflower seeds

Recipe

Preparation Time:

Ready Time:

in a large bowl, combine the cocoa powder, rice cereal, oats, coconut, and sesame seeds. set aside.

in a saucepan over medium heat, stir together the peanut butter, brown sugar, honey, and vanilla. cook and stir until melted and loose. pour over the cereal mixture, and stir to coat evenly. press lightly into a buttered 9x13 inch baking dish. cool for about 1 hour to firm, then cut into squares.

cumin lamb steaks with smashed potatoes, wilted spinach and red sauce

Ingredients

Servings: 4

20 new potatoes, halved

1 tablespoon butter

2 cloves garlic, minced

2 tablespoons brown sugar

1 cup red

4 (6 ounce) lamb shoulder steaks

salt and pepper to taste

1 tablespoon cumin seeds

1 tablespoon vegetable oil

2 bunches fresh spinach, cleaned

1/4 cup sour cream

2 tablespoons softened butter

Recipe

Preparation Time:

Cook Time:

Ready Time:

place potatoes into a large saucepan and cover with salted water. bring to a boil, then reduce heat to medium-low, cover, and simmer until tender, about 15 minutes. drain and allow to steam dry for a minute or two.

melt the butter in a saucepan over medium heat. stir in the garlic, and cook for 3 to 4 minutes until the aroma of the garlic has mellowed. add the brown sugar and red , then bring to a boil over medium-high heat. allow to boil for 5 minutes, then remove from the heat, cover, and keep warm.

meanwhile, season the lamb steaks with salt and pepper to taste. press the cumin seeds into the steaks on both sides. heat the vegetable oil in a large skillet over medium-high heat. add the steaks, and cook on both sides until cooked to your desired degree of doneness, about 4 minutes per side for medium. remove the steaks to rest in a warm spot. place the spinach into the hot skillet, season to taste with salt and pepper, and cook until the spinach has wilted.

mash the potatoes with the sour cream and butter; season to taste with salt and pepper. to serve, mound a serving of mashed potatoes the center of a dinner plate. top with the spinach and a lamb steak. strain the red sauce overtop.

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.

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:

Cook Time:

Ready Time:

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.

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.

Bread Pudding In The Slow Cooker

Ingredients

Servings: 6

8 cups cubed bread

1 cup raisins (optional)

2 cups milk

4 eggs

1/4 cup butter, melted

1/4 cup white sugar

1/2 teaspoon vanilla extract

1/4 teaspoon ground nutmeg

Recipe

Preparation Time:

Cook Time:

Ready Time:

place bread and raisins in a slow cooker.

whisk milk, eggs, butter, sugar, vanilla extract, and nutmeg together in a bowl; pour over bread and raisins. toss to evenly coat.

cook on low until a knife inserted near the center comes out clean, about 3 hours.

fried green tomatoes

Ingredients

Servings: 6
1 cup all-purpose flour
1 teaspoon salt
1 teaspoon pepper
5 green tomatoes, sliced 1/2 inch thick
1 cup crushed saltine crackers
2 eggs, beaten
1/2 cup butter

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a small bowl, stir together the flour, salt and pepper. place the crushed saltine crackers in another bowl, and the beaten eggs in a third bowl.
melt the butter in a large skillet over medium heat. dip each tomato slice in the egg to coat, then in the flour mixture. dip the floured tomato slice back into the egg, and then into the cracker crumbs. place the coated tomato slices in the hot skillet, and fry until golden brown on each side, about 3 to 5 minutes per side. add more butter to the pan, if necessary. serve hot!

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.

Great Easy Waffles

Ingredients

Servings: 4
2 cups all-purpose flour
2 teaspoons baking powder
2 tablespoons white sugar
1/2 teaspoon salt
2 egg whites
2 egg yolks
2 tablespoons grated lemon zest
1 teaspoon vanilla extract
2 cups milk
6 tablespoons butter, melted

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat a waffle iron according to manufacturer's instructions.
whisk the flour, baking powder, sugar, and salt together in a mixing bowl; set aside. beat egg whites until foamy in a separate large glass or metal mixing bowl. whisk the egg yolks, lemon zest, and vanilla extract together in a third bowl; whisk in the milk. stir in the flour mixture until smooth. fold in the melted butter and then the beaten egg whites until just incorporated.
cook the waffles according to manufacturer's instructions until golden brown.

quick butter croissants

Ingredients

Servings: 32

1 (.25 ounce) package active dry yeast

1 cup warm water (110 degrees f/45 degrees c)

3/4 cup evaporated milk

1 1/2 teaspoons salt

1/3 cup white sugar

1 egg

5 cups all-purpose flour, divided

1/4 cup butter, melted

1 cup butter, chilled and diced

1 egg, beaten

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a large bowl, dissolve yeast in warm water. let stand until creamy, about 10 minutes. stir in milk, salt, sugar, 1 egg, 1 cup flour and melted butter. beat to make a smooth batter; set aside.

in a large bowl, cut the one cup firm butter into remaining four cups flour until butter particles are the size of dried kidney beans. pour the yeast batter over this and carefully turn the mixture over with a spatula to blend, just until all flour is moistened. cover with plastic wrap and refrigerate until well chilled, at least 4 hours or up to four days.

turn dough out a floured surface; press into compact balls and knead about 6 turns to release air . divide dough into four equal parts. shape one at a time. refrigerate the remaining dough.

roll one part of the dough on a floured board into a circle 17 inches in diameter. with a sharp knife or pizza cutter, cut the circle into eight equal pie-shaped wedges. roll the wedges loosely toward the point. shape each roll into a crescent and place on an ungreased baking sheet. allow 1 1/2 inches space between each roll.

cover and let rise at room temperature until almost doubled in size. approximately 2 hours. meanwhile, preheat oven to 325 degrees f (165 degrees c).

brush croissants with beaten egg. bake in preheated oven for 35 minutes, until golden.

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.

Cheese Bread

Ingredients

Servings: 6

1 (1 pound) loaf french bread, sliced horizontally

4 tablespoons butter

1/2 cup mayonnaise

1 cup grated parmesan cheese

4 ounces grated mozzarella cheese

4 ounces shredded cheddar cheese

1/4 teaspoon garlic salt

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat the broiler.

place the bread open faced on a cookie sheet. spread the butter on the bread, then the mayonnaise. sprinkle with parmesan cheese, mozzarella cheese, cheddar cheese and garlic salt.

broil 6 to 8 minutes, until the cheese is melted and lightly browned.

louise's herbed beef tenderloin

Ingredients

Servings: 12
1 (3 pound) beef tenderloin
2 teaspoons olive oil
2 cloves garlic, minced
2 teaspoons dried basil
1 1/2 teaspoons dried rosemary, crushed
1 teaspoon sea salt
fresh ground black pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 425 degrees f (220 degrees c).
tie tenderloin at 2-inch intervals with kitchen string.
combine oil and garlic in a bowl; brush over meat. mix basil, rosemary, sea salt, and black pepper together in a bowl; sprinkle evenly over the meat.
roast beef tenderloin in preheated oven until beginning to firm and is hot and slightly pink in the center, 40 to 50 minutes. an instant-read thermometer inserted into the center should read 140 degrees f (60 degrees c).

Chef John's

Ingredients

Servings: 1
1 (15 ounce) can pumpkin puree
3 egg yolks
1 large egg
1 (14 ounce) can sweetened condensed milk
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon fine salt
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon chinese 5-spice powder
1 9-inch unbaked pie crust (see footnote for recipe link)

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 425 degrees f (220 degrees c).
whisk together pumpkin puree, egg yolks, and egg in a large bowl until smooth. add sweetened condensed milk, cinnamon, ginger, salt, nutmeg, and chinese 5-spice powder; whisk until thoroughly combined.
fit pie crust in a 9-inch pie plate and crimp edges.
pour filling into the pie shell and lightly tap on the work surface to release any air .
bake in the preheated oven for 15 minutes.
reduce heat to 350 degrees f (175 degrees c) and bake until just set in the middle, 30 to 40 more minutes. a paring knife inserted into the filling, 1 inch from the crust, should come out clean. allow to cool completely before serving.