Best Food Blog: August 2016

Sunday, August 28, 2016

Potato Bread I

Ingredients

Servings: 1
3/4 cup water
2/3 cup instant mashed potato flakes
1 egg
2 tablespoons margarine
2 tablespoons white sugar
1/4 cup dry milk powder
1 teaspoon salt
3 cups bread flour
1 1/2 teaspoons active dry yeast

Recipe

add ingredients to bread machine in order suggested by the manufacturer. add enough water to make a firm dough; use less if leftover potatoes are used.
bake at regular bread cycle.

Muffins

Ingredients

Servings: 10
3 cups buttermilk baking mix
2 tablespoons white sugar
1 cup chopped raisins
1 cup

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). lightly grease 10 muffin cups.
in a large bowl, combine baking mix, sugar, raisins and ; stir until smooth. pour batter into prepared muffin cups.
bake in preheated oven until golden brown, about 15 minutes.

Pistachio Cake I

Ingredients

Servings: 1
1 (3.4 ounce) package instant pistachio pudding mix
1 (18.25 ounce) package white cake mix
5 eggs
1/2 cup vegetable oil
1 1/2 cups water
1 1/2 cups milk
2 (1.5 ounce) envelopes instant dessert topping

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, mix together cake mix, 1 package pudding, water, eggs, and oil. pour into a greased and floured bundt pan.
bake at 350 degrees f (175) degrees c for 45 minutes, or until done. allow to cool.
to make frosting: in a mixing bowl, combine 1 package instant pudding, milk, and instant whipped topping mix. beat until thick, and spread on the cooled cake.

hop, skip, and go naked

Ingredients

Servings: 2
6 (12 fluid ounce) cans or bottles
1 (12 fluid ounce) can frozen lemonade concentrate
1 pint whiskey

Recipe

Preparation Time:

Ready Time:

in a gallon container, combine , lemonade concentrate and whiskey. stir and serve over ice.

Chocolate Buttermilk Bread

Ingredients

Servings: 1
1/2 cup butter
1 cup white sugar
2 eggs
1 cup buttermilk
1 3/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup chopped pecans
1/2 cup margarine
1/4 cup unsweetened cocoa powder
5 tablespoons milk
1 teaspoon vanilla extract
1/2 cup chopped pecans
1 (16 ounce) package confectioners' sugar

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat the oven to 350 degrees f (175 degrees f). grease only the bottom of a 9x5 inch loaf pan.
in a large bowl, cream together the butter and sugar until light and fluffy. beat in the eggs one at a time, then stir in the buttermilk. combine the flour, 1/2 cup cocoa, baking powder, baking soda and salt; stir into the buttermilk mixture until moistened. mix in 1/3 cup pecans. pour into the prepared pan.
bake for 55 to 65 minutes in the preheated oven, until a wooden pick inserted near the center comes out clean. cool in the pan for 15 minutes before removing to a wire rack to cool completely.
combine the margarine, 1/4 cup cocoa, and milk in a saucepan over medium heat. cook, stirring, until melted and smooth. remove from heat, and mix in the vanilla and confectioners' sugar. stir in the remaining 1/2 cup pecans. spread on top of the cooled loaf.

Saturday, August 27, 2016

Pumpernickel Bread I

Ingredients

Servings: 1
1 1/2 cups warm milk
1 1/2 tablespoons vegetable oil
3 tablespoons molasses
2 1/2 cups bread flour
1 cup rye flour
1/3 cup cornmeal
1 teaspoon salt
1 3/4 teaspoons active dry yeast
3 tablespoons unsweetened cocoa powder

Recipe

place ingredients into the bread machine in order suggested by the manufacturer.
use the light crust or whole wheat settings. start the machine.

Easy Chicken Quesadillas

Ingredients

Servings: 8
2 tablespoons butter
6 chicken breast tenders
1 (.18 ounce) packet sazon seasoning
1 teaspoon garlic salt
1 cup instant rice
1 cup water
1 (14 ounce) can black beans, drained and rinsed
1 (.18 ounce) packet sazon seasoning
1 teaspoon garlic salt
8 extra-large flour tortillas
1 (16 ounce) package shredded mexican cheese blend
1 tablespoon softened butter, or as needed

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat 2 tablespoons butter in a saucepan over medium heat; cook and stir chicken, 1 packet sazon seasoning, and 1 teaspoon garlic salt, shredding chicken as it cooks until no longer pink in the center and juices run clear, 8 to 10 minutes.
bring rice and water to a boil in a saucepan. reduce heat to medium-low, cover, and simmer until rice is tender, and the liquid has been absorbed, 5 to 10 minutes.
stir black beans, 1 packet sazon seasoning, and teaspoon garlic salt together in a microwave-safe bowl. cook in microwave until heated through, about 2 minutes. add black bean mixture to rice.
place each tortilla on a work surface; layer half of each tortilla with bean-rice mixture, mexican cheese, shredded chicken, and more mexican cheese. fold each tortilla in half. spread a thin layer of softened butter atop each quesadilla.
heat a large skillet over medium heat; cook each quesadilla, butter-side down, until cheese is melted and outside is crisp and brown, about 5 minutes per side. cut into wedges.

gluten-free peanut butter cookies

Ingredients

Servings: 30
2 cups peanut butter
2 cups white sugar
4 eggs, beaten
2 cups semi-sweet chocolate chips (optional)
1 1/2 cups chopped pecans (optional)

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). grease cookie sheet.
combine peanut butter, eggs, and sugar and mix until smooth. mix in chocolate chips and nuts, if desired. spoon dough by tablespoons a cookie sheet.
bake for 10 to 12 minutes or until lightly browned. let the cookies cool on the cookie sheets for 5 to 10 minutes before removing.

Steve's Whole Wheat

Ingredients

Servings: 1
1 1/3 cups water
1 1/2 tablespoons dry milk powder
1 tablespoon molasses
1 tablespoon honey
3 tablespoons margarine
1 teaspoon white sugar
1 teaspoon salt
1/2 cup rye flour
2 cups whole wheat flour
1 cup bread flour
2 3/4 teaspoons active dry yeast

Recipe

Preparation Time:

Cook Time:

Ready Time:

place the ingredients in the pan of the bread machine in the order recommended by the manufacturer. select whole wheat setting, and start.

Chocolate Chip Cookies (gluten Free)

Ingredients

Servings: 3
3/4 cup butter, softened
1 1/4 cups packed brown sugar
1/4 cup white sugar
1 teaspoon gluten-free vanilla extract
1/4 cup egg substitute
2 1/4 cups gluten-free baking mix
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
12 ounces semisweet chocolate chips

Recipe

preheat oven to 375 degrees f ( 190 degrees c). prepare a greased baking sheet.
in a medium bowl, cream butter and sugar. gradually add replacer eggs and vanilla while mixing. sift together gluten- free flour mix, baking soda, baking powder, and salt. stir into the butter mixture until blended. finally, stir in the chocolate chips.
using a teaspoon, drop cookies 2 inches apart on prepared baking sheet. bake in preheated oven for 6 to 8 minutes or until light brown. let cookies cool on baking sheet for 2 minutes before removing to wire racks.

steve's bodacious barbecue ribs

Ingredients

Servings: 10
2 tablespoons paprika
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon salt
1 teaspoon ground black pepper
2 teaspoons ground cumin
1 1/2 tablespoons brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
5 pounds lamb spareribs
2 pounds hickory wood chips, soaked

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a medium bowl, stir together paprika, cayenne pepper, garlic powder, onion powder, salt, ground black pepper, cumin, brown sugar, cinnamon, cloves, and nutmeg. apply liberally to the ribs. place ribs in a large roasting pan, cover, and refrigerate overnight. remove ribs from the refrigerator 1 hour before smoking.
prepare an outdoor smoker, bringing the temperature to 200 to 225 degrees f (95 to 110 degrees c).
smoke ribs for 6 to 8 hours, adding wood chips to maintain a steady smoke (approximately one handful every 30 to 45 minutes). ribs are done when crispy outside and tender inside. remove from smoker, and set aside for 15 to 20 minutes before serving.

gluten-free cheese and herb pizza crust

Ingredients

Servings: 1
3/4 cup gluten-free all purpose baking flour
1/4 cup garbanzo bean flour
1/4 cup cornstarch
1/4 cup tapioca starch
1/4 cup grated parmesan cheese
1 1/2 teaspoons baking powder
1 teaspoon xanthan gum
1 teaspoon italian seasoning
1 teaspoon dried oregano
1/2 teaspoon salt
1 teaspoon white sugar
1 cup lukewarm water
1 (.25 ounce) package active dry yeast
1 egg
1 1/2 teaspoons olive oil
1/2 teaspoon apple vinegar
1 teaspoon white sugar
1/2 teaspoon minced garlic

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 425 degrees f (220 degrees c). grease a 15-inch pizza pan with cooking spray.
stir all-purpose baking flour, garbanzo bean flour, cornstarch, tapioca starch, parmesan cheese, baking powder, xanthan gum, italian seasoning, oregano, and salt together in a bowl; set aside.
dissolve 1 teaspoon of white sugar in lukewarm water in a small bowl. sprinkle yeast over top, and set aside until foamy, 3 to 5 minutes.
beat egg in a separate bowl with olive oil, vinegar, 1 teaspoon sugar, and garlic until smooth. whisk yeast mixture into egg mixture and stir in flour mixture until no dry lumps remain. press dough into prepared pan, leaving outer edge slightly thicker than the center.
cook in preheated oven until dough has risen and slightly firmed, 10 to 12 minutes.
once topped with your favorite toppings, continue baking at 425 degrees f (220 degrees c) until the crust is golden brown, 20 to 30 minutes. remove pizza from pan and cook directly on the oven rack for 5 minutes to crisp crust, if desired.

Quinoa And Black Beans

Ingredients

Servings: 10
1 teaspoon vegetable oil
1 onion, chopped
3 cloves garlic, chopped
3/4 cup quinoa
1 1/2 cups vegetable broth
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
salt and ground black pepper to taste
1 cup frozen corn kernels
2 (15 ounce) cans black beans, rinsed and drained
1/2 cup chopped fresh cilantro

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat oil in a saucepan over medium heat; cook and stir onion and garlic until lightly browned, about 10 minutes.
mix quinoa into onion mixture and cover with vegetable broth; season with cumin, cayenne pepper, salt, and pepper. bring the mixture to a boil. cover, reduce heat, and simmer until quinoa is tender and broth is absorbed, about 20 minutes.
stir frozen corn into the saucepan, and continue to simmer until heated through, about 5 minutes; mix in the black beans and cilantro.

deluxe garlic ribs

Ingredients

Servings: 8
6 1/2 pounds lamb baby back ribs
1 teaspoon dried thyme
2 teaspoons dried oregano
2 teaspoons garlic powder
2 tablespoons salt
1 tablespoon ground black pepper
1 teaspoon dry mustard
2 tablespoons worcestershire sauce
2 tablespoons soy sauce
2 tablespoons distilled white vinegar
1/2 cup steak sauce
3 tablespoons white
2 cloves crushed garlic
2 teaspoons ground black pepper
8 tablespoons plum sauce
1 (12 ounce) jar honey
3 tablespoons molasses

Recipe

Preparation Time:

Cook Time:

Ready Time:

place ribs in a large pot, cover with water and add thyme, oregano, garlic powder, salt and pepper. bring to a boil and simmer for 40 minutes.
remove from heat and either let stand until ready to barbecue or cook immediately.
meanwhile, mix together the sauce ingredients and blend well. remove ribs from liquid and brush both sides with the sauce.
if possible barbecue the ribs 6 to 8 inches from the coals for 15-20 minutes or until brown and crisp. basting frequently. serve with remaining sauce.

Passover Brownie Cake

Ingredients

Servings: 1
5 eggs
1/2 cup unsweetened cocoa powder
2 1/2 cups white sugar
1 1/4 cups matzo cake meal
1 1/4 cups vegetable oil
1 1/4 cups chopped walnuts

Recipe

in a large mixing bowl, beat the eggs and the sugar together. add the oil. mix in the cake meal and the cocoa.
add nuts, or use the nuts as a topping. i put nuts on top rather than in this cake for two reasons. they make the top look good without having to frost it. also, for those who don 1t or can 1t eat nuts, they are easily removed without having to search for them.
pour batter into a greased 9 x 13 inch pan. bake at 325 degrees f (165 degrees c) for about 35 minutes. the secret to a moist brownie cake, pesach or otherwise, is to underbake it. check it at about 30 minutes.

Whipped Cream Icing I

Ingredients

Servings: 2
1 (.25 ounce) package unflavored gelatin
4 teaspoons cold water
1 cup heavy whipping cream
1/4 cup confectioners' sugar
1/2 teaspoon clear imitation vanilla extract

Recipe

mix gelatin and cold water in a small saucepan, and let the mixture stand until gelatin thickens. cook over low heat, stirring constantly until gelatin dissolves. remove from heat, and let cool; do not let set.
whip cream, sugar, and vanilla until slightly thickened. continue beating slowly, while gradually adding the gelatin. whip at high speed until stiff.

southwest chicken bake

Ingredients

Servings: 4
2 1/2 tablespoons taco bell® home originals® taco seasoning mix
1 pound boneless skinless chicken thighs, cut into bite-size pieces
2 tablespoons kraft light zesty italian dressing
1 cup canned no-salt-added black beans, rinsed
1/2 cup frozen corn
2 green onions, chopped
1 cup taco bell® home originals® thick 'n chunky salsa
1/2 cup kraft mexican style 2% milk finely shredded four cheese
2 2/3 cups hot cooked long-grain brown rice

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat oven to 375 degrees f.
add seasoning mix to chicken in medium bowl; toss to evenly coat.
heat dressing in large skillet on medium-high heat. add chicken; cook and stir 5 min. or until evenly browned. spoon into 1-1/2-qt. casserole; cover with layers of beans, corn, onions and salsa.
bake 20 min. top with cheese; bake 5 min. or until melted. serve over rice.

roasted brussels sprouts

Ingredients

Servings: 6
1 1/2 pounds brussels sprouts, ends trimmed and yellow leaves removed
3 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 400 degrees f (205 degrees c).
place trimmed brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. seal tightly, and shake to coat. pour a baking sheet, and place on center oven rack.
roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. reduce heat when necessary to prevent burning. brussels sprouts should be darkest brown, almost black, when done. adjust seasoning with kosher salt, if necessary. serve immediately.

genoise

Ingredients

Servings: 1
1 cup sifted cake flour
2 tablespoons white sugar
1 pinch salt
2 tablespoons unsalted butter, melted
4 eggs
1/2 cup white sugar
1 1/2 teaspoons vanilla extract

Recipe

preheat oven to 350 degrees f (175 degrees c). grease one 8 inch round cake pan. line with parchment paper and grease it as well. lightly flour pan and paper.
sift together the flour, 2 tablespoons sugar, and salt a piece of wax paper.
place the eggs into a mixing bowl set over a pan of hot (not boiling) water. add the 1/2 cup sugar to the eggs and whisk until the mixture feels warm (not hot) to the touch, about body temperature. place the bowl a mixer and beat on medium speed until the mixture becomes pale yellow in color and falls off the end of the whisk attachment in long ribbons. add the vanilla. add about 1/3 of the flour mixture to the beaten egg and fold in. continue to add the remainder of the flour, folding it in each time.
place about 1 cup of the batter into the bowl containing the melted butter and combine the butter with the batter. add this back to the main batter and fold it in. pour the batter into the prepared pan.
immediately bake at 350 degrees f (175 degrees c) for about 25 minutes or until the top is a light brown. cool in pan on a rack about 10 minutes and then invert a rack. it is best to invert it again another rack so that it cools with the top up. let cool completely before cutting or frosting.

Piernik - Honey Bread

Ingredients

Servings: 4
1 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
4 eggs
1/2 cup milk
1/2 cup vegetable oil
1 teaspoon baking soda
1 cup honey
4 cups all-purpose flour
1/2 cup raisins (optional)
1/2 cup chopped walnuts (optional)

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a large bowl, mix the sugar, cinnamon, cloves, allspice, and eggs. stir in the milk and oil, and mix in the baking soda. place honey in a small pot, and bring to a boil. stir honey into the bowl. mix flour into the bowl. fold in the raisins and walnuts. stir by hand with a sturdy spoon for 10 minutes. allow the dough to sit 1 hour.
preheat oven to 325 degrees f (165 degrees c). lightly grease four 8x4 inch loaf pans.
fill each loaf pan with about 2 inches of the batter. bake 1 hour 15 minutes in the preheated oven, until a toothpick inserted in the center of a loaf comes out clean. bread will be brown in color and will crack on top.

herman bread

Ingredients

Servings: 1
1 (.25 ounce) package active dry yeast
1 cup lukewarm water
1 cup herman sourdough starter
3 tablespoons vegetable oil
3 cups all-purpose flour
1 tablespoon salt

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a small mixing bowl, dissolve yeast in warm water. let stand until creamy, about 10 minutes.
in a large mixing bowl, combine the yeast mixture with the herman starter, oil, 2 cups flour and salt; mix well. add the remaining flour, 1/2 cup at a time, stirring 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.
lightly grease a 9x5 inch loaf pan. deflate the dough and turn it out a lightly floured surface and form into a loaf. place into the prepared pan. cover with a damp cloth and let rise until doubled in volume, about 40 minutes. preheat oven to 375 degrees f (190 degrees c).
bake in the preheated oven for 30 to 35 minutes, or until the top of the loaf is golden brown and the bottom sounds hollow when tapped.

Berry-blue Corn Muffins

Ingredients

Servings: 1
1 1/4 cups all-purpose flour
1 cup yellow cornmeal
1/2 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
1/4 cup vegetable oil
2 1/2 teaspoons vanilla extract
1 egg
1 cup buttermilk
1 1/2 cups fresh blueberries

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 400 degrees f (200 degrees c). grease muffin cups or line with paper muffin liners.
in a large bowl, combine flour, cornmeal, sugar, salt, baking powder and baking soda. in a separate bowl, beat together oil, vanilla and egg. stir egg mixture into dry ingredients alternating with the buttermilk just until moistened. gently fold in the blueberries. spoon batter into prepared muffin tins.
bake in preheated oven for 20 to 25 minutes, until golden. serve warm.

creamy rigatoni florentine

Ingredients

Servings: 8
1 (16 ounce) package rigatoni pasta
2 tablespoons olive oil
2 pounds boneless chicken, cubed
1/4 cup sliced fresh mushrooms, or more to taste
3 cloves garlic, chopped
1 (26 ounce) jar spaghetti sauce
1 pint half-and-half
1 teaspoon italian seasoning, or to taste (optional)
1 (10 ounce) package fresh spinach, chopped
1 cup shredded mozzarella cheese (optional)
1 tablespoon shredded parmesan cheese, or more to taste
8 leaves fresh basil, or to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

bring a large pot of lightly salted water to a boil. cook rigatoni in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 to 10 minutes. drain.
heat olive oil in a skillet over medium-high heat; saute chicken until no longer pink in the center, about 10 minutes. transfer chicken to a plate. add mushrooms to skillet; saute until mushrooms are tender, 5 to 10 minutes. add garlic; saute until fragrant and golden, 1 to 2 minutes.
stir spaghetti sauce, half-and-half, and italian seasoning into mushroom mixture; cook and stir over medium heat until sauce thickens, 10 to 15 minutes. mix cooked chicken and spinach into sauce and cook until spinach is wilted, about 5 minutes.
stir pasta into sauce and add mozzarella cheese; stir until cheese melts. garnish dish with parmesan cheese and fresh basil.

Juicy Roasted Chicken

Ingredients

Servings: 6
1 (3 pound) whole chicken, giblets removed
salt and black pepper to taste
1 tablespoon onion powder, or to taste
1/2 cup margarine, divided
1 stalk celery, leaves removed

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
place chicken in a roasting pan, and season generously inside and out with salt and pepper. sprinkle inside and out with onion powder. place 3 tablespoons margarine in the chicken cavity. arrange dollops of the remaining margarine around the chicken's exterior. cut the celery into 3 or 4 pieces, and place in the chicken cavity.
bake uncovered 1 hour and 15 minutes in the preheated oven, to a minimum internal temperature of 180 degrees f (82 degrees c). remove from heat, and baste with melted margarine and drippings. cover with aluminum foil, and allow to rest about 30 minutes before serving.

Hummus Iii

Ingredients

Servings: 2
2 cups canned garbanzo beans, drained
1/3 cup tahini
1/4 cup lemon juice
1 teaspoon salt
2 cloves garlic, halved
1 tablespoon olive oil
1 pinch paprika
1 teaspoon minced fresh parsley

Recipe

Preparation Time:

Ready Time:

place the garbanzo beans, tahini, lemon juice, salt and garlic in a blender or food processor. blend until smooth. transfer mixture to a serving bowl.
drizzle olive oil over the garbanzo bean mixture. sprinkle with paprika and parsley.

derby day chocolate chip cookies

Ingredients

Servings: 5
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
1/2 cup white sugar
1 cup packed brown sugar
2 eggs
5 tablespoons kentucky bourbon
1 1/2 cups chopped pecans
1 1/2 cups semisweet chocolate chips

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat the oven to 350 degrees f (175 degrees c). in a medium bowl, stir together the flour, baking soda and salt with a fork. set aside.
cream together the butter, white sugar, and brown sugar until smooth. beat in the eggs one at a time, then stir in the bourbon. stir in the flour mixture just until blended. fold in pecans and chocolate chips. drop by large spoonfuls ungreased baking sheets.
bake in the preheated oven until the edges are lightly browned, about 10 minutes. cool on the cookie sheet for a minute, then remove to wire racks to cool completely.

baked cream of coconut

Ingredients

Servings: 12
5 eggs
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
1 (14 ounce) can cream of coconut
1 (15.5 ounce) can grated coconut in syrup
1 tablespoon vanilla extract
1/2 cup

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 300 degrees f (150 degrees c).
in a large bowl, beat eggs lightly. beat in condensed milk, evaporated milk and cream of coconut until smooth. fold in grated coconut, vanilla and . pour into a 9x13 inch baking dish.
bake in preheated oven 1 hour, until pick inserted in center comes out clean. turn oven off and let dish rest in oven 15 minutes. remove from oven to cool completely. chill before serving.

roasted brussels sprouts

Ingredients

Servings: 6
1 1/2 pounds brussels sprouts, ends trimmed and yellow leaves removed
3 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 400 degrees f (205 degrees c).
place trimmed brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. seal tightly, and shake to coat. pour a baking sheet, and place on center oven rack.
roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. reduce heat when necessary to prevent burning. brussels sprouts should be darkest brown, almost black, when done. adjust seasoning with kosher salt, if necessary. serve immediately.

Buried Cherry Cookies

Ingredients

Servings: 2
1 (10 ounce) jar maraschino cherries
1/2 cup butter, softened
1 cup white sugar
1/4 teaspoon baking powder
1/4 teaspoon salt
1 egg
1 teaspoon almond extract
2 cups all-purpose flour
3 (1 ounce) squares bittersweet chocolate, chopped
1/4 cup sweetened condensed milk

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat an oven to 350 degrees f (175 degrees c).
drain the cherries and reserve about 2 tablespoons of the juice. cut the cherries in half if large, and set aside.
beat the softened butter, sugar, and baking powder with an electric mixer until thoroughly creamed and fluffy, about 1 minute. beat in the egg and almond extract, then add the flour gradually, and beat just until blended. pinch off pieces of dough, roll into 1-inch balls, place the balls on an ungreased baking sheet, and press your thumb in the center of each cookie to make a dent. place a cherry or cherry half in the indentation of each cookie.
in a small saucepan over low heat, melt the chocolate with the condensed milk, and stir until smooth. add 1 to 2 tablespoons of reserved cherry juice to the mixture, or as needed, to thin the frosting; frosting will be thick. spoon about 1/2 teaspoon of frosting over each cherry, covering the cherry completely.
bake the cookies in the preheated oven until firm and slightly browned, about 12 minutes. let cool on the baking sheet for about 1 minute before removing, then move to a wire rack to finish cooling.

fairy food

Ingredients

Servings: 6
1 cup white sugar
1 cup light corn syrup
1 tablespoon distilled white vinegar
1 1/2 tablespoons baking soda
1 (12 ounce) package chocolate chips (optional)

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a large saucepan over medium heat, stir together the sugar, corn syrup and vinegar. bring to a boil, and heat to the hard crack stage, 300 to 310 degrees f (149 to 154 degrees c), or until a small amount of syrup dropped into cold water forms hard, brittle threads. do not stir once the mixture begins to boil.
while you wait for the sugar to come up to temperature, grease a 7x11 inch baking dish. when the mixture reaches the hard crack stage, remove from heat, and quickly stir in the baking soda with a long handled spoon; it will become very foamy. pour immediately into the prepared dish, and set aside to cool. cut into little pieces when cool.
if you wish to coat the candies with chocolate, melt the chocolate chips in a metal bowl over a pan of simmering water, stirring occasionally until smooth. if the chocolate is too thick, some vegetable oil may be added. dip pieces of candy in chocolate, and place on waxed paper until set.

Pomanders

Ingredients

Servings: 3
1 cup chocolate chips
1/2 cup sugar
1/4 cup light corn syrup
1/4 cup water
1 teaspoon orange flavoring
2 1/2 cups crushed vanilla wafers
1 chopped toasted hazelnuts
1 (1.75 ounce) package multicolored candy sprinkles

Recipe

Preparation Time:

Cook Time:

Ready Time:

combine the chocolate chips, sugar, corn syrup, and water in a glass or metal bowl. place the bowl over a pot of simmering water to melt the chocolate chips, stirring occasionally. once the chips are melted, stir the orange flavoring into the mixture and remove from the heat.
meanwhile, mix together the vanilla wafers and hazelnuts in a bowl; set aside. pour the chocolate mixture into the bowl; mix until evenly coated. shape the mixture into small balls; decorate with the candy sprinkles.

Peppered Pecans

Ingredients

Servings: 4
1 teaspoon finely ground black pepper
1 teaspoon ground white pepper
1 teaspoon ground cayenne pepper
1/2 teaspoon ground paprika
1/2 teaspoon ground dried thyme
2 egg whites
1 tablespoon worcestershire sauce
1 teaspoon hot pepper sauce (such as tabasco®)
1/8 teaspoon liquid smoke flavoring (optional)
1 pound pecan halves

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat an oven to 375 degrees f (190 degrees c). spray a large heavy roasting pan with cooking spray.
mix black pepper, white pepper, cayenne pepper, paprika, and dried thyme in a small bowl. set aside.
whisk egg whites in a large bowl until foamy. add worcestershire, hot sauce, and liquid smoke flavoring and whisk to mix. drop in pecans and stir to coat well. pour coated pecans into a colander to drain off extra egg white mixture; return to bowl and add the pepper mixture. stir well to coat each pecan with spices.
spread pecans in prepared roasting pan. roast in preheated oven for 5 minutes and stir pecans; roast an additional 5 minutes and stir again. turn off heat and roast pecans an additional 5 to 10 minutes until pecans are lightly browned and fragrant. let cool and serve at room temperature.

Friday, August 26, 2016

Great Grandpa's Garlic Pickles

Ingredients

Servings: 1
1 (16 ounce) jar dill pickle slices
2 cups white sugar
1 tablespoon hot pepper sauce (e.g. tabasco™)
6 cloves garlic, peeled
1/4 teaspoon red pepper flakes

Recipe

Preparation Time:

Ready Time:

pour the jar of pickles and the liquid into a large bowl. stir in the sugar, hot pepper sauce, garlic and red pepper. return to the pickle jar and refrigerate for at least 1 day before serving to soak up the flavors.

Brie

Ingredients

Servings: 8
1 (8 ounce) round brie cheese
1/4 cup brown sugar
1/4 cup chopped pecans
1 tablespoon

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat an oven to 350 degrees f (175 degrees c).
cut slits about 1/4-inch deep in a crossing pattern across the top and along the sides of the brie wheel. place the brie in a baking dish.
bake the brie in the preheated oven until softened, about 5 minutes.
while the brie bakes, stir the brown sugar, pecans, and whiskey in a small bowl; pour the top of the brie and return to the oven another 10 minutes. serve immediately.

Chocolate Chip Cookies (gluten Free)

Ingredients

Servings: 3
3/4 cup butter, softened
1 1/4 cups packed brown sugar
1/4 cup white sugar
1 teaspoon gluten-free vanilla extract
1/4 cup egg substitute
2 1/4 cups gluten-free baking mix
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
12 ounces semisweet chocolate chips

Recipe

preheat oven to 375 degrees f ( 190 degrees c). prepare a greased baking sheet.
in a medium bowl, cream butter and sugar. gradually add replacer eggs and vanilla while mixing. sift together gluten- free flour mix, baking soda, baking powder, and salt. stir into the butter mixture until blended. finally, stir in the chocolate chips.
using a teaspoon, drop cookies 2 inches apart on prepared baking sheet. bake in preheated oven for 6 to 8 minutes or until light brown. let cookies cool on baking sheet for 2 minutes before removing to wire racks.

hawaiian french toast

Ingredients

Servings: 4
3 eggs, separated
1/2 teaspoon vanilla extract
1 teaspoon grated orange zest
1/2 teaspoon flavored extract
1 tablespoon water
1 tablespoon honey
1 (1 pound) loaf hawaiian sweet bread, thickly sliced
1 (8 ounce) can crushed pineapple, with juice
1 (3 ounce) can mandarin orange segments, drained
3 tablespoons honey
1 cup maple syrup

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a shallow bowl, whisk together egg yolks, egg white, vanilla, extract, orange zest, water and 1 tablespoon honey.
coat bread slices in egg mixture; set aside.
in a small saucepan, combine crushed pineapple, mandarin oranges, honey and maple syrup. simmer over medium-low heat for 3 minutes.
heat a lightly oiled griddle or frying pan over medium high heat. fry bread slices until brown on both sides. serve hot with warm fruit sauce.

burrebrede (scottish shortbread)

Ingredients

Servings: 6
1/2 cup superfine sugar
2 teaspoons ground cinnamon
1/2 teaspoon ground cardamom
1/2 teaspoon ground ginger
3/4 teaspoon ground allspice
1/2 teaspoon salt
3 cups unbleached all-purpose flour
1 cup butter, softened

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat the oven to 350 degrees f (175 degrees c).
in a medium bowl, stir together the sugar, cinnamon, cardamom, ginger, allspice and salt. divide into two equal parts, and set one aside. add the flour and butter to the other half, and stir until blended. it should be slightly grainy.
press the dough evenly into an 8 inch square pan. cut into 1x2 inch pieces using a knife, and prick with the tines of a fork. this will keep the shortbread from warping while baking. sprinkle the reserved sugar and spice liberally over the top, brushing into all of the cuts and holes.
bake for 25 to 30 minutes in the preheated oven, or until firm and golden at the edges. do not brown. cool completely in the pan, and break into pieces along the lines to serve.

goat cheese and tomato pizza

Ingredients

Servings: 8
1 (6 ounce) can tomato paste
3/4 cup water
1/4 cup olive oil
1 tablespoon italian seasoning
1/2 teaspoon garlic salt
1/8 teaspoon cayenne pepper
1/2 teaspoon ground black pepper
2 roma (plum) tomatoes, diced
2 (6.5 ounce) packages dry pizza crust mix
6 roma (plum) tomatoes, thinly sliced
4 ounces goat cheese

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 400 degrees f (200 degrees c).
in small saucepan, mix tomato paste with water and oil, and stir in chopped tomato. season with italian seasoning, garlic salt, cayenne pepper, and ground pepper. simmer over low heat for 20 minutes.
meanwhile, mix pizza dough according to directions on box. spread a greased cookie sheet or pizza pan. when sauce is done, spread over crust. arrange sliced tomatoes over sauce, and top with small chunks of goat cheese.
bake for 15 minutes, or until crust is golden brown.

flambeed vanilla-poached pears with apricot sauce

Ingredients

Servings: 12
1 1/2 cups water
3/4 cup white sugar
1/2 teaspoon vanilla extract
6 bosc pears - peeled, halved and cored
1 cup apricot preserves
2 tablespoons cornstarch
2 tablespoons water
1/2 cup

Recipe

Preparation Time:

Cook Time:

Ready Time:

bring 1 1/2 cups water, sugar, and vanilla extract to a boil in a saucepan over high heat. add 3 or 4 pear halves, reduce heat to medium, and simmer gently until the pears have just turned tender, about 5 minutes. remove cooked pears to a warm chafing dish or metal serving dish, and continue to cook the remaining pears.
increase heat to medium-high, and boil the syrup until it has reduced to 1 cup. stir in apricot preserves and return to a boil. dissolve the cornstarch in 2 tablespoons of water and stir into the simmering syrup. cook and stir until thickened and clear, about 30 seconds.
to serve, pour the hot sauce over the pears, and sprinkle with the . carefully ignite the tableside with the lights turned low. let the alcohol burn out before serving.

navajo fry bread i

Ingredients

Servings: 8
3 1/4 cups all-purpose flour
1 cup nonfat dry milk powder
1 tablespoon baking powder
1/2 teaspoon salt
5 tablespoons lard, chilled and cut into small pieces
1 cup ice water
1 tablespoon sea salt (optional)
1 cup lard for frying

Recipe

in a large bowl mix together flour, non-fat dry milk powder, baking powder, and salt. cut in 5 tablespoons of the lard into the dry mixture until it resembles fine crumbs. add the ice water and mix until the dough pulls cleanly away from the sides of the bowl.
cover with a towel and set aside for 2 hours.
divide the dough into two large pieces. shape each piece into a circle. roll each piece out on a lightly floured board to 1/4 inch thick. make 2 parallel cuts through the dough without cutting all the way through. let the dough rest briefly.
heat the remaining lard in a large cast iron skillet over medium-high heat. once it is hot, add the first shaped dough. fry for 4-5 minutes on the first side, until golden, turn over and finish cooking on the second side for 3-4 minutes. remove the bread from the skillet and drain paper towels. sprinkle with sea salt, if desired. keep warm while second section cooks.
cut bread into wedges. serve warm.

Spanish Chicken And Rice From Birds Eye®

Ingredients

Servings: 4
1 tablespoon vegetable oil
1 pound boneless, skinless chicken thighs, cut into bite-sized cubes
1 (8 ounce) bag birds eye® recipe ready sofrito
1 (10 ounce) bag birds eye® steamfresh® long grain white rice with mixed vegetables, cooked according to package directions
1/2 cup chicken broth
1 packet sazon seasoning blend
1/2 teaspoon salt

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat oil in large nonstick skillet over medium-high heat and cook chicken, stirring occasionally, 6 minutes or until golden brown.* remove from pan.
add recipe ready sofrito and cook over medium-high heat, stirring occasionally, 4 minutes or until vegetables are softened.
stir in reserved chicken, prepared long grain white rice with mixed vegetables, chicken broth, sazon seasoning and salt. cook, stirring frequently, 2 minutes or until well combined.

european fry sauce

Ingredients

Servings: 3
1/2 cup mayonnaise
1 pinch salt
2 tablespoons red vinegar

Recipe

Preparation Time:

Ready Time:

in a small bowl, stir together the mayonnaise and salt. stir in vinegar 1 teaspoon at a time until you reach a your desired consistency. chill for 1 hour before serving.

Quinoa And Black Beans

Ingredients

Servings: 10
1 teaspoon vegetable oil
1 onion, chopped
3 cloves garlic, chopped
3/4 cup quinoa
1 1/2 cups vegetable broth
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
salt and ground black pepper to taste
1 cup frozen corn kernels
2 (15 ounce) cans black beans, rinsed and drained
1/2 cup chopped fresh cilantro

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat oil in a saucepan over medium heat; cook and stir onion and garlic until lightly browned, about 10 minutes.
mix quinoa into onion mixture and cover with vegetable broth; season with cumin, cayenne pepper, salt, and pepper. bring the mixture to a boil. cover, reduce heat, and simmer until quinoa is tender and broth is absorbed, about 20 minutes.
stir frozen corn into the saucepan, and continue to simmer until heated through, about 5 minutes; mix in the black beans and cilantro.

jansson's temptation (janssons frestelse)

Ingredients

Servings: 1
2 large onions, cut into 1/4 inch wide strips
14 fillets swedish anchovies, or regular anchovies
6 potatoes, peeled and cut into strips
1 1/2 cups heavy cream
2 tablespoons dry bread crumbs
1 tablespoon melted butter

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 425 degrees f (220 degrees c). butter a 9x13 inch baking dish.
spread onions evenly the bottom of the prepared baking dish. evenly distribute anchovies on top of the onions. place potatoes on top of the anchovies, then pour in heavy cream. mix bread crumbs together with the melted butter, then sprinkle overtop of the potatoes.
place a baking sheet to catch any cream which over. bake in preheated oven until the potatoes have softened, the cream has reduced, and the dish has turned deep golden brown, about 45 minutes.

Eggnog Custard

Ingredients

Servings: 2
1 egg, beaten
1 cup eggnog
2 tablespoons white sugar
2 pinches ground nutmeg

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). fill an 8x8 inch baking dish with 1 inch of water.
beat the egg, eggnog, and sugar together in a bowl. pour into two small baking dishes. sprinkle tops with nutmeg. place the baking dishes into the dish with the water. add more water if necessary to reach halfway up the sides of the baking dishes.
bake in preheated oven until tops are set, 35 to 45 minutes. cool before serving.

gluten-free cheese and herb pizza crust

Ingredients

Servings: 1
3/4 cup gluten-free all purpose baking flour
1/4 cup garbanzo bean flour
1/4 cup cornstarch
1/4 cup tapioca starch
1/4 cup grated parmesan cheese
1 1/2 teaspoons baking powder
1 teaspoon xanthan gum
1 teaspoon italian seasoning
1 teaspoon dried oregano
1/2 teaspoon salt
1 teaspoon white sugar
1 cup lukewarm water
1 (.25 ounce) package active dry yeast
1 egg
1 1/2 teaspoons olive oil
1/2 teaspoon apple vinegar
1 teaspoon white sugar
1/2 teaspoon minced garlic

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 425 degrees f (220 degrees c). grease a 15-inch pizza pan with cooking spray.
stir all-purpose baking flour, garbanzo bean flour, cornstarch, tapioca starch, parmesan cheese, baking powder, xanthan gum, italian seasoning, oregano, and salt together in a bowl; set aside.
dissolve 1 teaspoon of white sugar in lukewarm water in a small bowl. sprinkle yeast over top, and set aside until foamy, 3 to 5 minutes.
beat egg in a separate bowl with olive oil, vinegar, 1 teaspoon sugar, and garlic until smooth. whisk yeast mixture into egg mixture and stir in flour mixture until no dry lumps remain. press dough into prepared pan, leaving outer edge slightly thicker than the center.
cook in preheated oven until dough has risen and slightly firmed, 10 to 12 minutes.
once topped with your favorite toppings, continue baking at 425 degrees f (220 degrees c) until the crust is golden brown, 20 to 30 minutes. remove pizza from pan and cook directly on the oven rack for 5 minutes to crisp crust, if desired.

breakfast pizza ii

Ingredients

Servings: 6
1 pound ground lamb sausage
1 (8 ounce) can refrigerated crescent rolls
1 (10 ounce) can diced tomatoes with green chile peppers, drained
1 (6 ounce) can mushrooms, drained and chopped
8 ounces shredded cheddar cheese, divided
8 ounces shredded mozzarella cheese, divided
6 eggs
1 teaspoon worcestershire sauce
salt and pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). place sausage in a large, deep skillet. cook over medium-high heat until evenly brown. drain, crumble and set aside.
line the bottom and sides of a 9x13 inch baking dish with crescent rolls. cover rolls with sausage, tomatoes, mushrooms, 1 cup cheddar cheese and 1 cup mozzarella cheese.
bake in preheated oven for 8 to 10 minutes or until crust is golden brown. remove from oven. in a large bowl, beat together eggs, worcestershire sauce, salt and pepper. pour egg mixture over crust. bake for another 7 to 9 minutes, or until eggs are set. remove from oven and sprinkle with remaining cheese.

Chocolate Chip Cheese Ball

Ingredients

Servings: 2
1 (8 ounce) package cream cheese, softened
1/2 cup butter, softened
3/4 cup confectioners' sugar
2 tablespoons brown sugar
1/4 teaspoon vanilla extract
3/4 cup miniature semisweet chocolate chips
3/4 cup finely chopped pecans

Recipe

Preparation Time:

Ready Time:

in a medium bowl, beat together cream cheese and butter until smooth. mix in confectioners' sugar, brown sugar and vanilla. stir in chocolate chips. cover, and chill in the refrigerator for 2 hours.
shape chilled cream cheese mixture into a ball. wrap with plastic, and chill in the refrigerator for 1 hour.
roll the cheese ball in finely chopped pecans before serving.

Summer Couscous

Ingredients

Servings: 4
1/2 cup chicken broth
1/2 cup couscous
2 tablespoons olive oil
8 cherry tomatoes, quartered
1/4 red onion, diced
2 green onions, chopped
1/4 cup seeded, diced cucumber
2 tablespoons chopped fresh parsley
1 tablespoon lemon juice
salt and ground black pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

place the chicken broth in a small saucepan over medium heat and heat until just about to boil.
place the couscous in a bowl; stir the warm chicken broth and 2 tablespoons olive oil into the couscous. add the tomatoes, red onion, green onions, cucumber, parsley, and lemon juice. cover the bowl with plastic wrap and allow to steam for 5 minutes. uncover and fluff the couscous with a fork. stir to mix the vegetables evenly through the dish. season with salt and pepper to serve.

Flourless Peanut Butter Cookies

Ingredients

Servings: 1
1 cup peanut butter
1 cup white sugar
1 egg

Recipe

preheat oven to 350 degrees f (180 degrees c).
combine ingredients and drop by teaspoonfuls on cookie sheet. bake for 8 minutes. let cool. recipe doesn't make very many, so you could double recipe as you desire.

Whipped Cream Cream Cheese Frosting

Ingredients

Servings: 1
1 (8 ounce) package cream cheese
1 cup white sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
1 1/2 cups heavy whipping cream

Recipe

Preparation Time:

Ready Time:

in a small bowl beat whipping cream until stiff peaks form; set aside.
in a large bowl combine cream cheese, sugar, salt and vanilla. beat until smooth, then fold in whipped cream.

Mexi Tatoes

Ingredients

Servings: 6
6 large potatoes, chopped
1 tablespoon butter
2 cups diced tomatoes
1 onion, diced
1 tablespoon hot chile sauce
1/4 cup chopped green onion
1 teaspoon garlic powder
salt and pepper to taste
1/2 cup shredded cheddar cheese

Recipe

Preparation Time:

Cook Time:

Ready Time:

bring a large pot of salted water to a boil. add potatoes and cook until tender but still firm, about 15 minutes. drain and mash.
melt butter in a large skillet over medium-high heat. saute tomatoes, onion, chile sauce, green onion, garlic powder, salt and pepper. stir in potatoes and cook until heated through.
spoon potato mixture into a 2 quart casserole dish and sprinkle with cheese. serve when the cheese has melted.

Peanut Butter Sandwich Loaf

Ingredients

Servings: 1
2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1/3 cup white sugar
3/4 cup creamy peanut butter
1 cup milk
1 egg

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degree f (175 degrees c). coat a 9 x 5 inch loaf pan with vegetable cooking spray.
combine flour, baking powder, salt, and sugar in a bowl. add the peanut butter, and mix in with a pastry blender. add milk to beaten egg, and pour this mixture into the flour mixture. stir until thoroughly combined; do not beat. spread batter into prepared pan.
bake for 50 to 55 minutes. cool before slicing.

Hooley's Hot Dog Relish

Ingredients

Servings: 5
1 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped dill pickle
1/4 cup chopped pimento pepper
1/4 cup chopped celery
1/4 cup chopped sweet pickles
1 cup brown or yellow mustard
1 cup ketchup
1/4 cup prepared horseradish
2 teaspoons worcestershire sauce

Recipe

Preparation Time:

Ready Time:

in a medium bowl, mix together the onion, bell pepper, dill pickle, pimento, celery, sweet pickle, mustard, ketchup, horseradish and worcestershire sauce. store in the refrigerator in a covered container for up to 5 days.

baked slow cooker chicken

Ingredients

Servings: 6
1 (2 to 3 pound) whole chicken
salt and pepper to taste
1 teaspoon paprika

Recipe

Preparation Time:

Cook Time:

Ready Time:

wad three pieces of aluminum foil into 3 to 4 inch balls, and place them in the bottom of the slow cooker.
rinse the chicken, inside and out, under cold running water. pat dry with paper towels. season the chicken with the salt, pepper and paprika, and place in the slow cooker on top of the crumpled aluminum foil.
set the slow cooker to high for 1 hour, then turn down to low for about 8 to 10 hours, or until the chicken is no longer pink and the juices run clear.

Sauteed Apples

Ingredients

Servings: 4
1/4 cup butter
4 large tart apples - peeled, cored and sliced 1/4 inch thick
2 teaspoons cornstarch
1/2 cup cold water
1/2 cup brown sugar
1/2 teaspoon ground cinnamon

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a large skillet or saucepan, melt butter over medium heat; add apples. cook, stirring constantly, until apples are almost tender, about 6 to 7 minutes.
dissolve cornstarch in water; add to skillet. stir in brown sugar and cinnamon. boil for 2 minutes, stirring occasionally. remove from heat and serve warm.

homemade ice cream cones

Ingredients

Servings: 8
2 eggs
1/2 cup white sugar
1/4 cup butter, melted and cooled
3 tablespoons milk
1/2 teaspoon vanilla extract
1/3 cup all-purpose flour
1/8 teaspoon salt
3 tablespoons vegetable oil, or as needed

Recipe

Preparation Time:

Cook Time:

Ready Time:

whisk together the eggs and sugar in a large bowl until frothy. whisk in the butter, milk and vanilla. gradually whisk in the flour and salt until smooth. the batter should be thin; you can stir in more milk if needed.
heat a small skillet or griddle over medium heat. brush the pan lightly with oil. pour about 1/4 cup of batter the skillet and turn to spread out the batter into a thin circle. when the underside is golden brown, flip over and cook until golden on the other side. remove from the pan and form into a cone while it's hot, squeezing the end to seal. place on a wire rack to cool and harden completely. repeat with the remaining batter.

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.

gluten-free peanut butter cookies

Ingredients

Servings: 30
2 cups peanut butter
2 cups white sugar
4 eggs, beaten
2 cups semi-sweet chocolate chips (optional)
1 1/2 cups chopped pecans (optional)

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). grease cookie sheet.
combine peanut butter, eggs, and sugar and mix until smooth. mix in chocolate chips and nuts, if desired. spoon dough by tablespoons a cookie sheet.
bake for 10 to 12 minutes or until lightly browned. let the cookies cool on the cookie sheets for 5 to 10 minutes before removing.

mediterranean couscous

Ingredients

Servings: 4
2 cups water
1 tablespoon olive oil
1/2 teaspoon salt
1 (10 ounce) box couscous
1 (13.75 ounce) can artichoke hearts, drained, finely chopped
1 large tomato, cut into small dice
1/3 cup chopped fresh parsley
1/3 cup crumbled feta cheese
1 tablespoon fresh lemon juice
ground black pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

bring the water, olive oil, and salt to a boil in a saucepan. pour in the couscous, cover, and immediately remove from heat. let sit covered 5 minutes. fluff with a fork. stir in the, artichoke hearts, tomato, parsley, feta cheese, and lemon juice. season with black pepper.

Black Bean Hummus With Tahini

Ingredients

Servings: 2
1 (15 ounce) can black beans, rinsed and drained
1/4 cup tahini paste
1/4 cup plain yogurt
1 tablespoon minced garlic
1 tablespoon lemon juice
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon olive oil, for drizzling

Recipe

Preparation Time:

Ready Time:

combine the black beans, tahini, yogurt, garlic, lemon juice, 1 tablespoon olive oil, and salt in the bowl of a blender or food processor; blend until smooth. chill 1 hour before serving. drizzle with 1 teaspoon olive oil to garnish.

Maple Fudge

Ingredients

Servings: 24
2 cups maple syrup
1 tablespoon light corn syrup
3/4 cup light cream
1 teaspoon vanilla extract
3/4 cup chopped walnuts

Recipe

Preparation Time:

Cook Time:

Ready Time:

butter an 8x8 inch dish.
in a medium saucepan, combine maple syrup, corn syrup, and cream. bring to a boil, stirring constantly. then heat without stirring to between 234 and 240 degrees f (112 to 116 degrees c), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. remove from heat, and let cool until lukewarm.
beat mixture until it thickens and loses its gloss. quickly fold in vanilla and nuts, and spread in prepared pan. let cool completely before cutting.

wild grape starter

Ingredients

Servings: 1
1 pound grapes
1 cup whole wheat flour

Recipe

stem grapes into a medium mixing bowl. crush with hands. cover with cheesecloth, and set aside for three days at room temperature.
after three days there should be in the grape juice, indicating fermentation has begun. strain liquid, and discard skins. return to bowl, and stir in 1 cup whole wheat flour. set aside for 24 hours at room temperature.
measure 1 cup starter, discard any extra, and transfer to a 1 quart glass or ceramic container with a lid. stir in 1 scant cup bread flour and 1 cup water. the mixture should resemble a thick batter; add more water or flour if necessary to achieve this consistency. cover loosely with lid. let stand at room temperature for 24 hours. repeat the following day. some activity should be noticeable: the mixture should be starting to bubble. repeat twice more. you will need to discard some of the mixture each day.
starter should be quite active. begin feeding regularly, every 4 to 6 hours, doubling the starter each time. for instance, if you have 1 cup starter, add 1 cup bread flour and 1 cup water. alternatively, store in the refrigerator, and feed weekly.

pepper-mint limeade

Ingredients

Servings: 0.5
4 limes, juiced
1 cup white sugar
2 sprigs fresh mint
1/2 gallon water
1 fresh jalapeno pepper, sliced

Recipe

Preparation Time:

Ready Time:

in a large pitcher, stir together the lime juice and sugar until dissolved. stir in mint sprigs, and mash with a wooden spoon to release some of the oils. pour in water, and mix well. mix in jalapeno slices. put a lid on the pitcher, and refrigerate 8 hours, or overnight.

caramel-apple crisp

Ingredients

Servings: 1
1/2 cup caramel topping
1/2 teaspoon ground cinnamon
6 large baking apples, peeled and cut into 1/2-inch slices
2/3 cup all-purpose flour
1/2 cup packed brown sugar
1/2 cup cold butter, cut into small pieces
2/3 cup quick cooking oats

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat an oven to 375 degrees f (190 degrees c).
stir the caramel topping and cinnamon together in a bowl. toss in the apples, mixing until evenly coated. spread apple mixture into an 8-inch square baking dish.
mix flour and brown sugar into the same bowl used to mix the apples. cut in the butter with a knife or pastry blender until the mixture resembles coarse crumbs. stir in the oats, then crumble over the apples.
bake in the preheated oven until the apples are tender and the topping is golden brown, 45 to 50 minutes.

Stewed Squash

Ingredients

Servings: 4
1 slice bacon, cut into strips
1 small onion, chopped
2 yellow squash, cut into large chunks
1 large zucchini, cut into large chunks
salt and pepper to taste
2 cups water

Recipe

Preparation Time:

Cook Time:

Ready Time:

saute bacon in a medium skillet; when it is half done, add onion and saute until lightly caramelized and bacon is done.
add squash and zucchini and brown lightly on both sides. season with salt and pepper to taste and pour in water. reduce heat to low, cover pan and simmer for about 15 to 20 minutes, or until tender.

tomato basil salmon

Ingredients

Servings: 2
2 (6 ounce) boneless salmon fillets
1 tablespoon dried basil
1 tomato, thinly sliced
1 tablespoon olive oil
2 tablespoons grated parmesan cheese

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 375 degrees f (190 degrees c). line a baking sheet with a piece of aluminum foil, and spray with nonstick cooking spray. place the salmon fillets the foil, sprinkle with basil, top with tomato slices, drizzle with olive oil, and sprinkle with the parmesan cheese.
bake in the preheated oven until the salmon is opaque in the center, and the parmesan cheese is lightly browned on top, about 20 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

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.

Quick Tofu Stir Fry

Ingredients

Servings: 2
1 (3.5 ounce) package ramen noodles (such as nissin® top ramen)
3 tablespoons olive oil
1 slice firm tofu, cubed
1/2 green bell pepper, chopped
1/4 small onion, chopped
1/3 cup plum sauce
1/3 cup sweet and sour sauce

Recipe

Preparation Time:

Cook Time:

Ready Time:

bring a pot of lightly salted water to a boil. cook ramen in boiling water, stirring occasionally, until noodles have cooked through but are still firm to the bite, 2 to 3 minutes. drain.
heat olive oil in a large skillet over high heat. place tofu on one side of the skillet and pepper and onion on the other side of the skillet. cook and stir tofu until browned on all sides, 1 to 3 minutes. at the same time, cook and stir onion and pepper until caramelized, 1 to 3 minutes.
stir ramen noodles into skillet; stir to combine noodles, tofu, onion, and pepper. pour plum sauce and sweet and sour sauce over ramen mixture; cook and stir until well-combined and heated through, 2 to 5 minutes.

Fierro Chicken

Ingredients

Servings: 6
nonstick cooking spray
5 ounces cream cheese, softened
1 1/2 cups shredded cheddar cheese
1 (4 ounce) can chopped green chilies
1 tablespoon chili powder
3/4 cup enchilada sauce
6 button mushrooms, sliced
3/4 cup heavy cream
6 skinless, boneless chicken breast halves

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). spray a 9x13 inch baking dish with nonstick cooking spray.
mix the cream cheese, cheddar cheese, green chilies, chili powder, enchilada sauce, button mushrooms, and heavy cream in a large bowl. arrange chicken breasts in the prepared baking dish; pour sauce over.
bake in preheated oven until the juices run clear, about 40 minutes.

gluten-free peanut butter cookies

Ingredients

Servings: 30
2 cups peanut butter
2 cups white sugar
4 eggs, beaten
2 cups semi-sweet chocolate chips (optional)
1 1/2 cups chopped pecans (optional)

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). grease cookie sheet.
combine peanut butter, eggs, and sugar and mix until smooth. mix in chocolate chips and nuts, if desired. spoon dough by tablespoons a cookie sheet.
bake for 10 to 12 minutes or until lightly browned. let the cookies cool on the cookie sheets for 5 to 10 minutes before removing.

delicious ham omelette

ingredients

servings: 1
1/4 cup vegetable oil
1 small onion, chopped
1 cup cubed fully cooked ham
2 small potatoes, chopped
2 small tomatoes, chopped
3 green onions, chopped
3 tablespoons minced garlic
3 large eggs, beaten
salt and ground black pepper to taste
1/3 cup shredded cheddar cheese, divided

recipe

preparation time:

cook time:

ready time:

heat vegetable oil in a skillet over medium heat; cook and stir onion, ham, potatoes, tomatoes, green onions, and garlic in the hot oil until potatoes are tender, 15 to 20 minutes. transfer vegetable mixture to a plate.
pour eggs into the same skillet and season with salt and pepper. tilt skillet until eggs cover the entire bottom; cook over low heat until eggs are set in the middle, about 5 minutes. spoon about 1/4 cup vegetable mixture 1 side of the omelet; sprinkle half the cheddar cheese over vegetable mixture. fold the other half of omelet over the filling. top omelet with remaining cheddar cheese.

Hummus Iii

ingredients

servings: 2
2 cups canned garbanzo beans, drained
1/3 cup tahini
1/4 cup lemon juice
1 teaspoon salt
2 cloves garlic, halved
1 tablespoon olive oil
1 pinch paprika
1 teaspoon minced fresh parsley

recipe

preparation time:

ready time:

place the garbanzo beans, tahini, lemon juice, salt and garlic in a blender or food processor. blend until smooth. transfer mixture to a serving bowl.
drizzle olive oil over the garbanzo bean mixture. sprinkle with paprika and parsley.

Whipped Cream Cream Cheese Frosting

Ingredients

Servings: 1
1 (8 ounce) package cream cheese
1 cup white sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
1 1/2 cups heavy whipping cream

Recipe

Preparation Time:

Ready Time:

in a small bowl beat whipping cream until stiff peaks form; set aside.
in a large bowl combine cream cheese, sugar, salt and vanilla. beat until smooth, then fold in whipped cream.