Sweet Corn On The Cob Without The Cob

Ingredients

• Servings: 3
• 1 (15.25 ounce) can whole kernel corn, drained
• 1 teaspoon white sugar
• 1 tablespoon salted butter
• salt and ground black pepper to taste

Recipe

Preparation Time: 5 mins Cook Time: 5 mins Ready Time: 10 mins


• stir corn, butter, and sugar together in a saucepan over low heat; cook and stir until simmering, about 5 minutes. season with salt and black pepper to taste.

Bison Dog Roll-ups

Ingredients

• Servings: 4
• 3 tablespoons yellow cornmeal
• 1 (4 ounce) package refrigerated crescent rolls
• 1/4 cup honey mustard, divided
• 2 slices american cheese, halved diagonally
• 4 bison dogs
• 2 tablespoons mayonnaise

Recipe

Preparation Time: 15 mins Cook Time: 12 mins Ready Time: 27 mins


• preheat oven to 375 degrees f. sprinkle about 1 tablespoon of the cornmeal on a baking sheet. unroll crescent rolls and place on top of cornmeal. spread each crescent with 1 teaspoon of the honey mustard and sprinkle with 1 teaspoon of the cornmeal.
• top each crescent with 1/2 slice of cheese and place a bison dog at the wide end. roll up the crescents around the bison dogs. place roll-ups, seam sides down, on the prepared baking sheet. sprinkle rolls with remaining cornmeal. bake for 12 to 15 minutes or until crescents are golden. combine remaining honey mustard and mayonnaise in a small bowl; serve with roll-ups.

honey-orange bison back ribs

Ingredients

• Servings: 6
• 5 pounds bison back ribs, cut into 2- to 3-rib portions
• 2 (12 ounce) bottles chili sauce
• 1 1/2 cups orange juice
• 2 teaspoons finely shredded orange zest
• 1/2 cup finely chopped onion
• 1/3 cup vinegar
• 1/4 cup honey
• 4 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 15 mins

Ready Time: 6 hrs 5 mins


• place bison back ribs in a 4- to 6-quart pot. cover with water. bring to boiling; reduce heat. simmer, covered, for 1 hour or until tender. drain; cool for 30 minutes. place bison back ribs in a large resealable plastic bag set in a shallow dish.
• for marinade, combine chili sauce, orange juice, orange zest, onion, vinegar, honey, garlic, salt, and pepper in a large bowl. pour 3 cups over the bison back ribs. marinate bison back ribs in the refrigerator for 4 to 24 hours, turning bag occasionally. cover remaining marinade; chill until needed. drain bison back ribs; reserve the drained marinade for brushing on ribs while grilling.
• for charcoal grill, arrange preheated coals around a drip pan. test for medium heat above pan. place bison back ribs on grill rack over drip pan. cover and grill for 15 to 20 minutes or until heated through, brushing once with some of the drained marinade; discard any remaining marinade used for brushing. (for gas grill, preheat grill. reduce heat to medium-high. adjust for indirect grilling. grill as above.)
• place the reserved marinade (not used for marinating or brushing) in a medium saucepan. bring to boiling; reduce heat. simmer, uncovered, for 10 minutes; pass with bison back ribs.

ground bison breakfast tacos with pineapple salsa

Ingredients

• Servings: 6
• 1 pound ground bison
• 1/2 cup chopped onion
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon ground coriander
• 1/8 teaspoon cayenne pepper, or more to taste
• 2 tablespoons water
• 6 eggs
• 1/4 cup milk
• 12 corn taco shells or 6-inch corn tortillas, heated according to package directions
• 3/4 cup shredded cheddar cheese
• pineapple salsa:
• 1 cup diced fresh pineapple
• 1/3 cup diced red bell pepper
• 1/4 cup chopped red onion
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons lime juice
• 1 fresh jalapeno chile pepper, seeded and finely chopped (optional)
• 1/4 teaspoon salt

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 25 mins


• cook ground bison and onion over medium heat in a large skillet until ground bison is brown and onion is tender. drain off fat. stir in cumin, salt, coriander, cayenne pepper, and water. cook and stir for 2 minutes.
• whisk eggs and milk in a medium bowl. add to ground bison mixture in skillet. as the mixture sets, run a spatula around the edge of the skillet, lifting egg mixture so uncooked portion flows underneath. continue cooking and lifting for 2 minutes or until egg mixture is almost set.
• evenly divide ground bison mixture between taco shells. sprinkle with cheese. serve with pineapple salsa.
• pineapple salsa: stir together pineapple, bell pepper, onion, cilantro, lime juice, jalapeno pepper (if using), and salt in a medium bowl. refrigerate for up to 24 hours.

Sweet Potato Zucchini Muffins

Ingredients

• Servings: 16
• cooking spray
• 1 sweet potato
• 2 cups biscuit mix (such as pioneer®)
• 1 1/4 cups brown sugar
• 1 cup milk
• 1 zucchini, grated
• 2 eggs
• 2 tablespoons margarine
• 2 teaspoons ground cinnamon
• 1/2 teaspoon vanilla extract, or to taste
• 1 pinch ground nutmeg

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• preheat oven to 375 degrees f (190 degrees c). spray muffin tins with cooking spray.
• cook sweet potato in the microwave until tender, about 6 minutes. peel and dice sweet potato; transfer to a large bowl.
• mix biscuit mix, brown sugar, milk, zucchini, eggs, margarine, cinnamon, vanilla extract, and nutmeg into sweet potato. spoon 1/3 cup batter into each muffin cup.
• bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 25 to 30 minutes.

lemon curd bars

Ingredients

• Servings: 2
• 1 cup butter, softened*
• 1 cup sugar
• 2 1/2 cups pillsbury best® all purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 (10 ounce) jars dickinson's® lemon curd
• 3/4 cup flaked coconut
• 1/2 cup almonds, chopped
• 1 tablespoon powdered sugar

Recipe

Preparation Time: 10 mins Cook Time: 35 mins Ready Time: 55 mins


• heat oven to 350 degrees f. beat butter and sugar in large bowl until creamy. add flour, baking soda and salt. mix until mixture forms coarse crumbs. pat 3/4 of mixture into bottom of ungreased 13 x 9-inch baking pan.
• bake 10 minutes. remove from oven and cool slightly. spread curd over baked layer. add coconut and almonds to remaining crumb mixture; stir to mix. sprinkle over curd.
• bake additional 25 minutes or until lightly brown. remove from oven and cool slightly. dust with powdered sugar and cut into squares.

Kiwi Wraps Or Rolls

Ingredients

• Servings: 1
• 1 whole wheat tortilla
• 1 tablespoon peanut butter
• 1 tablespoon cream cheese
• 1/2 kiwi, peeled and thinly sliced

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• cut rounded edges from tortilla to form a square. spread peanut butter on one half of the tortilla; spread cream cheese on remaining half.
• place kiwi slices in a single layer over cream cheese. starting with the cream cheese end, gently roll up the tortilla to form a log shape. serve as a wrap or sliced into thick rounds.

bison souvlaki skewers

Ingredients

• Servings: 6
• 1 1/2 pounds bison skirt steak
• 3 tablespoons olive oil
• 3 tablespoons lemon juice
• 3 teaspoons finely shredded lemon zest
• 3 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon dried oregano
• 1/4 teaspoon black pepper
• 25 to 30 6- to 8-inch skewers*
• yogurt-cucumber sauce:
• 2 cups plain greek yogurt
• 1 cup peeled, seeded, and diced cucumber
• 2 tablespoons thinly sliced green onion
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper

Recipe

Preparation Time: 40 mins Cook Time: 4 mins Ready Time: 2 hrs 44 mins


• cut bison skirt steak across the grain into 1-inch wide strips. place bison strips in a resealable plastic bag set in a shallow bowl.
• for marinade, combine oil, lemon juice, lemon zest, the 3 cloves garlic, the 1 teaspoon salt, the oregano, and the 1/4 teaspoon pepper in a small bowl. pour marinade over bison strips. seal bag; turn to coat bison strips. marinate in the refrigerator for 2 to 4 hours, turning bag occasionally.
• drain bison strips; discard marinade. thread bison strips accordion-style skewers, trimming as necessary.
• for a charcoal or gas grill, place bison skewers on the rack of a covered grill directly over medium heat. grill for 4 to 6 minutes, turning once halfway through grilling. (or place skewers on the unheated rack of a broiler pan. broil for 3 to 4 inches from the heat for 5 to 7 minutes, turning once.) serve with yogurt-cucumber sauce.
• yogurt-cucumber sauce: combine yogurt, cucumber, green onion, the 2 cloves minced garlic, the 1/2 teaspoon salt, and the 1/8 teaspoon pepper in a small bowl. cover and chill until ready to serve.

mommy bart-williams' spinach leaves

Ingredients

• Servings: 6
• 2 onions, chopped
• 1 green bell pepper, cut into chunks
• 1/4 habanero pepper, or more to taste
• 3 tablespoons light virgin palm oil
• 1/2 cup water
• 1 tablespoon peanut butter, or more to taste
• 2 cubes chicken bouillon
• 1 teaspoon salt
• 2 bunches fresh spinach, cut into thin strips

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• blend onions, green bell pepper, habanero pepper, and oil in a blender until creamy.
• transfer the onion mixture to a stock pot. add water, peanut butter, bouillon cubes, and salt to the onion mixture. place a cover on the stock pot and bring the mixture to a boil; cook at a boil for 30 minutes.
• stir the spinach into the boiling mixture; replace the cover on the stock pot and cook until the water has evaporated a bit and the sauce has the consistency of gravy, about 30 minutes more.

Spicy And Cheesy Creamed Corn

Ingredients

• Servings: 10
• 1 1/2 (8 ounce) packages cream cheese
• 1/2 cup milk
• 1/4 cup butter
• 1 teaspoon garlic salt
• 4 (12 ounce) cans whole kernel corn, drained
• 3 (4 ounce) cans chopped green chilies
• 1 (4 ounce) can chopped jalapeno peppers

Recipe

Preparation Time: 10 mins Cook Time: 35 mins Ready Time: 45 mins


• preheat oven to 350 degrees f (175 degrees c).
• stir cream cheese, milk, butter, and garlic salt together in a saucepan over low heat. cook, stirring frequently, until the cheese has melted completely and the sauce is smooth, about 5 minutes. stir corn, green chilies, and jalapeno peppers into the sauce. pour corn mixture into a baking dish.
• bake in preheated oven for 30 minutes.

Summertime Fruit Smoothie

Ingredients

• Servings: 8
• 1 cup greek yogurt
• 1 1/2 cups frozen sliced peaches
• 1 cup frozen raspberries
• 3 1/2 tablespoons raspberry honey
• 3 cups ice
• 1 1/2 cups pineapple chunks
• 1 cup watermelon chunks
• 1 banana

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• blend yogurt, peaches, raspberries, and honey together in a blender until smooth; add ice, pineapple, watermelon, and banana. blend until smooth.

Zesty Sausage Souffle

Ingredients

• Servings: 6
• 2 teaspoons butter, or as needed
• 8 slices white bread, cut into cubes
• 1 (16 ounce) package bulk spicy breakfast sausage
• 2 green onions, minced
• 1 (10.75 ounce) can cream of mushroom soup
• 1/2 cup milk
• 6 eggs, beaten
• 1 cup milk
• 1/2 cup shredded gruyere cheese
• 1/2 cup shredded extra-sharp cheddar cheese

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 10 mins

Ready Time: 9 hrs 30 mins


• grease an 8 1/2x11-inch baking dish with butter. place the bread cubes in the baking dish.
• break the sausage into small pieces into a large skillet over medium heat. cook and stir sausage until completely browned, 5 to 7 minutes. add green onions; toss once and remove skillet from heat. drain as much grease as possible from the skillet. spread sausage and green onion mixture over bread cubes.
• stir cream of mushroom soup and 1/2 cup milk together in a bowl; pour over the layer of sausage in the baking dish.
• whisk eggs and milk together in a bowl; pour over the sausage. top with gruyere and cheddar cheese. cover the dish with aluminum foil and refrigerate 8 hours to overnight.
• preheat oven to 350 degrees f (175 degrees c).
• bake uncovered in preheated oven until the middle is set, about 1 hour.

pizza drop biscuits

Ingredients

• Servings: 18
• 3 cups all-purpose flour
• 1 1/2 tablespoons baking powder
• 1 1/4 teaspoons garlic powder, divided
• 1/2 teaspoon salt
• 1/4 teaspoon ground white pepper
• 1/4 cup shortening
• 1 cup milk
• 1/2 cup shredded cheddar cheese
• 12 slices pepperoni, diced
• 1/4 cup melted butter

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• preheat oven to 450 degrees f (230 degrees c). lightly grease a baking sheet.
• mix flour, baking powder, 3/4 teaspoon garlic powder, salt, and white pepper together in a bowl.
• cut shortening into flour mixture with a knife or pastry blender until the mixture is slightly lumpy. stir milk, cheddar cheese, and pepperoni into flour mixture until well blended. drop 2-inch balls the prepared baking sheet.
• bake in the preheated oven until golden, 12 to 15 minutes.
• stir butter and remaining 1/2 teaspoon garlic powder together in a small bowl; brush biscuits.

Adult Cherry Vanilla Frozen Yogurt

Ingredients

• Servings: 8
• 2 (15 ounce) cans pitted dark sweet cherries, drained
• 2 cups vanilla greek yogurt
• 1 (12 fluid ounce) can evaporated milk
• 1/3 cup white sugar
• 1/2 cup half-and-half
• 1/2 cup milk
• 1 (1.5 fluid ounce) jigger creme de cassis liqueur

Recipe

Preparation Time: 30 mins Ready Time: 2 hrs 30 mins


• pulse drained cherries in a food processor until chopped. transfer to a large bowl. add yogurt, evaporated milk, sugar, half-and-half, milk, and creme de cassis liqueur; mix well.
• pour into an electric mixer's ice cream attachment. follow manufacturer's instructions and mix for 25 minutes on the 'stir' setting.
• pour the chilled mixture into a freeze-proof container and freeze until it reaches "soft-serve" consistency, about 2 hours. transfer frozen yogurt to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal.

Gramp's Ranch Dip

Ingredients

• Servings: 24
• 1 (24 ounce) container sour cream
• 2 (1 ounce) packages ranch dressing mix
• 2 teaspoons ground black pepper
• 1 teaspoon garlic powder
• 2 tablespoons chopped pickled jalapeno pepper

Recipe

Preparation Time: 10 mins Ready Time: 2 hrs 10 mins


• mix sour cream, ranch dressing mix, black pepper, garlic powder, and jalapeno pepper in a bowl; refrigerate at least 2 hours to allow the flavors to mingle before serving.

five spice chicken

Ingredients

• Servings: 5
• 1/4 cup soy sauce
• 2 tablespoons olive oil
• 1 tablespoon dry
• 1 tablespoon orange juice
• 1 teaspoon minced garlic
• 1 teaspoon minced fresh ginger root
• 2 teaspoons chinese five-spice powder
• 1 1/2 pounds skinless, boneless chicken breast, thinly sliced

Recipe

Preparation Time: 10 mins Cook Time: 6 mins Ready Time: 1 hr 16 mins


• whisk soy sauce, olive oil, , orange juice, garlic, ginger, and chinese five-spice powder together in a bowl; pour into a resealable plastic bag. add chicken, coat with the marinade, squeeze bag to remove excess air, and seal the bag. marinate in the refrigerator at least 1 hour.
• preheat grill for medium heat and lightly oil the grate.
• remove chicken slices from the marinade; shake to remove excess moisture. discard remaining marinade.
• grill chicken until no longer pink in the center and the juices run clear, about 3 minutes per side.

Corn And Cashew Hummus

Ingredients

• Servings: 2
• 2 cups corn kernels, thawed if frozen
• 1 cup cashews
• 1 teaspoon lemon juice, or more to taste
• 1/4 teaspoon salt
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• place corn, cashews, lemon juice, salt, onion powder, and garlic powder in a blender and blend until smooth and creamy, about 1 minute.

Fabienne's Cucumber Salad

Ingredients

• Servings: 5
• 2 cucumbers - peeled, seeded, and diced
• 1 pinch salt, or as needed
• 1 onion, diced
• 1/4 cup crushed pistachios, or to taste
• 1 lemon, juiced and zested
• 2 cloves garlic, pressed
• 1/8 teaspoon ground black pepper
• 1/8 teaspoon cayenne pepper
• 3 tablespoons low-fat greek-style yogurt, or to taste
• 4 lettuce leaves
• 4 small tomatoes, quartered

Recipe

Preparation Time: 20 mins Ready Time: 1 hr 20 mins


• place cucumbers in a colander and sprinkle with salt. set aside until water is drawn out of cucumbers, about 30 minutes.
• pat cucumbers dry to remove excess salt. mix cucumbers, onion, pistachios, lemon juice, lemon zest, garlic, black pepper, and cayenne pepper in a bowl; stir in yogurt.
• garnish a serving bowl with lettuce leaves; pour cucumber mixture into middle of the bowl. surround cucumber mixture with tomatoes. refrigerate for flavors to blend, at least 30 minutes.

Nutty Oatmeal Apricot Squares

Ingredients

• Servings: 16
• cooking spray
• 1/2 cup pecan halves
• 1 cup old-fashioned oats
• 1 cup all-purpose flour
• 1/4 cup brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup chilled unsalted butter, cut into cubes
• 3/4 cup apricot preserves

Recipe

Preparation Time: 10 mins Cook Time: 35 mins Ready Time: 45 mins


• preheat oven to 350 degrees f (175 degrees c). spray bottom and sides of an 8-inch square baking dish with cooking spray.
• pulse pecans in a food processor until coarsely chopped, 3 to 5 times. add oats, flour, brown sugar, cinnamon, baking soda, and salt; pulse 3 to 4 times.
• sprinkle butter cubes over the top of the flour-oat mixture. pulse until butter is the size of small peas, 3 to 5 times.
• spread 1/2 of oat mixture into the bottom of the prepared baking dish, pressing down lightly. spread apricot preserves over oat mixture to 1/4-inch of the edge. top with remaining oat mixture and press down lightly.
• bake in preheated oven until golden brown, 35 to 40 minutes. cool before cutting.

Real Bacon Popcorn

Ingredients

• Servings: 16
• 1 (1 pound) package bacon, cut into 1/2-inch dice
• 1/4 cup vegetable oil
• 1 cup unpopped popcorn
• 1 pinch salt, or to taste (optional)

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• place bacon and vegetable oil in a large, deep pot with a tight-fitting lid over medium heat. cook and stir bacon until crisp and brown, 8 to 10 minutes. scatter the popcorn into the pan with the bacon and drippings and cover with the lid. when you hear kernels of popcorn begin to pop, shake the pan vigorously until popping slows to 1 or 2 pops per about 30 seconds.
• remove lid facing away from you to avoid steam and transfer bacon popcorn to a large serving bowl. season to taste with salt if desired.

millet and beef stuffed peppers

Ingredients

• Servings: 4
• 1/2 cup millet
• 2 cups water
• 2 cubes vegetable bouillon
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 garlic cloves, crushed
• 1/2 pound ground beef
• 3 tablespoons tomato paste
• 1 teaspoon paprika
• 1 teaspoon cumin
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon ground black pepper
• 1 tablespoon chopped fresh cilantro
• 1/4 cup chopped feta cheese
• 4 large red bell peppers, tops removed and set aside and seeds removed

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• preheat an oven to 450 degrees f (230 degrees c). grease a baking dish.
• combine millet, water, and vegetable bouillon in a saucepan; bring to a boil. reduce heat to low, cover, and simmer until water is absorbed, about 15 minutes.
• heat olive oil in a skillet over medium heat; cook and stir onion and garlic until onion is tender, 8 to 10 minutes. add ground beef and cook until beef is crumbly and browned, 8 to 10 minutes. stir in tomato paste, paprika, cumin, cayenne pepper, and black pepper; stir and simmer to combine flavors, about 5 minutes.
• mix cooked millet, cilantro, and feta cheese into ground beef mixture. spoon mixture into red bell peppers; place in prepared baking dish.
• bake in the preheated oven until peppers are slightly tender, 15 to 20 minutes. place the tops back on the peppers; bake until peppers are tender, 10 to 15 more minutes.

Blueberry Grapefruit Salsa

Ingredients

• Servings: 4
• 1/2 large pink grapefruit, peeled and membranes removed
• 1 cup blueberries
• 2 tablespoons minced red onion
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon lime juice
• 1 jalapeno pepper, chopped
• 1 teaspoon honey

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• dice grapefruit into blueberry-size pieces and transfer to a large bowl. add blueberries, onion, cilantro, lime juice, jalapeno pepper, and honey; mix well.

drunken grapefruit salad

Ingredients

• Servings: 8
• 8 cups refrigerated grapefruit, drained and juice reserved
• 1/4 cup white sugar
• 3 fluid ounces
• 8 leaves fresh mint, minced
• 8 whole mint leaves

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• mix grapefruit, 1/2 cup reserved juice, and sugar in a bowl until sugar dissolves. transfer grapefruit mixture to 8 serving cups; top each with about 1 teaspoon . sprinkle minced mint over each cup. garnish each cup with 1 mint leaf.

Shrimp Diablos

Ingredients

• Servings: 3
• 2 teaspoons olive oil
• 1/2 onion, chopped
• 1 green bell pepper, chopped
• 2 jalapeno peppers, seeded and chopped
• 1 pound frozen cooked shrimp, thawed
• 1 (10.75 ounce) can condensed tomato soup
• hot pepper sauce (such as tabasco®), or to taste

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 25 mins


• heat olive oil in a skillet over medium heat. cook and stir onion, bell pepper, and jalapeno peppers in hot oil until tender, 3 to 5 minutes. add shrimp and continue cooking until shrimp are pink and no longer opaque, about 5 minutes more. pour tomato soup over shrimp mixture; season with hot pepper sauce. simmer mixture until hot, about 5 minutes.

cheese sambusa

Ingredients

• Servings: 15
• 1 (4 ounce) package cream cheese
• 1/4 cup shredded mozzarella cheese
• 2 tablespoons crumbled feta cheese
• 3 cloves garlic, minced
• 2 tablespoons milk
• 1/2 onion, finely chopped
• 3 tablespoons chopped fresh cilantro
• 5 tablespoons butter, melted
• 5 12-inch square spring roll wrappers
• 1/4 cup water

Recipe

Preparation Time: 30 mins Cook Time: 25 mins Ready Time: 55 mins


• preheat oven to 350 degrees f (175 degrees c). grease a baking sheet.
• mix cream cheese, mozzarella cheese, feta cheese, garlic, and milk together in a bowl; add onion and cilantro. stir to combine.
• cut one sheet of spring roll wrapper into 3 rectangles, each about 4x12 inches. lightly brush with melted butter. place a heaping teaspoon of filling on the 4-inch end of the rectangle. fold the end over the filling; pick up a corner and fold diagonally, making a triangle. continue to fold diagonally, making a triangular packet, so the the filling doesn't come out the ends. dab a little water on the end of the strip and seal the sambusa closed. repeat with remaining filling and spring roll wrappers. place on prepared baking sheet.
• bake in the preheated oven until crisp and golden, about 25 minutes.

delicious spinach salad

Ingredients

• Servings: 4
• 8 cups baby spinach leaves
• 2 carrots, sliced
• 1/4 cup croutons, or as desired
• 2 green onions, sliced
• 1/4 cup sliced black olives
• 1/4 cup crumbled feta cheese, or more to taste
• 1/4 cup drained and rinsed black beans, or more to taste
• 1/4 cup toasted pine nuts
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons red vinegar
• 1/2 lemon, juiced
• salt and ground black pepper to taste

Recipe

Preparation Time: 20 mins Ready Time: 20 mins


• mix spinach, carrots, croutons, green onions, black olives, feta cheese, black beans, and pine nuts together in a large bowl.
• whisk olive oil, vinegar, lemon juice, salt, and pepper together in a small bowl. drizzle over spinach mixture; stir to coat.

Easy Honey Mustard Ham

Ingredients

• Servings: 14
• 1 (6 to 7 pound) picnic ham
• 3/4 cup honey mustard sauce
• 1/2 cup packed brown sugar
• 1/2 cup water
• 1 tablespoon garlic powder

Recipe

Preparation Time: 5 mins Cook Time: 8 hrs

Ready Time: 8 hrs 5 mins


• place picnic ham in a slow cooker. mix honey mustard sauce, brown sugar, water, and garlic powder together in a bowl; pour over the ham.
• cook on low 8 hours to overnight.

chocolate bar torte

Ingredients

• Servings: 1
• 1 cup milk
• 2 tablespoons milk
• 48 large marshmallows, chopped
• 8 (1.55 ounce) bars chocolate candy (such as hershey's®)
• 3 cups heavy whipping cream
• 30 graham cracker squares, crushed
• 1/4 cup white sugar
• 6 tablespoons butter, melted

Recipe

Preparation Time: 30 mins Cook Time: 5 mins Ready Time: 2 hrs 35 mins


• pour both amounts of milk into a saucepan, place over medium heat, and bring milk almost to a simmer, stirring often. add marshmallows and chocolate candy bars. stir until marshmallows and chocolate melt and the mixture is smooth. set aside to cool.
• whip cream in a large bowl until fluffy and cream holds stiff peaks when beaters are lifted straight up, about 5 minutes. gently fold cooled marshmallow mixture into whipped cream.
• combine graham cracker crumbs, sugar, and butter until crust mixture is evenly moist. press mixture into the bottom of a 9x13-inch dish. spread marshmallow filling evenly over the crumb crust. refrigerate until set, about 2 hours.

Stovetop Butternut Squash And Chicken Stew With Quinoa

Ingredients

• Servings: 6
• 1/2 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1 pound chicken tenderloins
• 2 tablespoons all-purpose flour
• 1 tablespoon olive oil
• 1 clove garlic, minced
• 1 onion, diced
• 1/2 cup diced red bell pepper
• 2 links precooked apple chicken sausage, sliced into rounds
• 3 cups chicken stock, divided
• 1 tablespoon minced fresh tarragon
• 1/2 teaspoon rubbed sage
• 1/2 teaspoon garam masala
• 2 cups butternut squash - peeled, seeded, and cubed
• 1 cup diced carrots
• 2 celery ribs, chopped
• 1 apple - peeled, cored and diced
• 1 cup quinoa, rinsed and drained
• 1 tablespoon butter

Recipe

Preparation Time: 30 mins Cook Time: 35 mins Ready Time: 1 hr 5 mins


• season chicken tenderloins with salt and black pepper; pat into flour in a shallow bowl until lightly coated. heat olive oil in a skillet over medium-high heat. cook tenderloins, until browned, turning once, about 5 minutes per side. remove from pan and set aside.
• reduce heat to medium-low; add garlic, onion, red bell pepper, and apple chicken sausage. cook and stir until garlic and onion are fragrant and sausage is slightly browned, about 2 minutes. pour in 1/2 cup chicken stock to deglaze the pan, scraping up browned bits. add tarragon, sage, and garam masala; simmer for 2 more minutes.
• slice the chicken tenderloins into 1-inch pieces. add chicken, remaining chicken stock, butternut squash, carrots, celery, and apple to pan; cover and bring to a boil. when stock is boiling, push ingredients to the edge of the skillet and add quinoa to the center of the pan. cover and simmer over low heat until vegetables are soft and quinoa is cooked, about 20 minutes.
• mix in butter; stir the stew until slightly thickened, 3 to 5 minutes. adjust seasoning to taste.

blueberry raspberry pie

Ingredients

• Servings: 1
• pie crust:
• 2 cups all-purpose flour
• 3/4 teaspoon salt
• 2/3 cup shortening
• 6 tablespoons cold water, or more as needed
• 1 egg white
• 1 tablespoon water
• filling:
• 3/4 cup white sugar
• 1/4 cup cornstarch
• 2 tablespoons grated lemon peel
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• 3 cups fresh blueberries
• 1 cup fresh raspberries
• 1 tablespoon water
• 1 tablespoon white sugar

Recipe

Preparation Time: 30 mins Cook Time: 45 mins Ready Time: 2 hrs 15 mins


• preheat oven to 400 degrees f (200 degrees c).
• combine flour and salt in a bowl. mash shortening into the flour mixture with a pastry cutter or fork until the mixture is crumbly. gradually add cold water as needed, tossing with a fork until dough forms a ball. wrap dough in plastic wrap and refrigerate for 30 minutes.
• turn dough out a flat work surface dusted with flour. divide dough in half and form each half into a ball. roll dough ball from center to edges into a circle 2 inches larger than the pie plate and about 1/8 inch thick. wrap dough around rolling pin, starting on one side of the circle. unroll over pie plate and trim dough. roll remaining dough ball into a crust to fit the top of the pie and set aside.
• beat egg white and 1 tablespoon water; brush over bottom of crust and set aside.
• combine 3/4 cup sugar, cornstarch, lemon peel, vanilla extract, and cinnamon in a bowl. gently stir blueberries and raspberries into the mixture to coat; pour into the crust. top with reserved pie crust. brush top of pie crust with 1 tablespoon water; sprinkle 1 tablespoon sugar over the moistened top. cut a few slits into top crust with a sharp knife.
• bake in preheated oven until crust is golden brown and filling is bubbly, about 45 minutes. set pie wire rack to cool completely before refrigerating.

Swedish Pepparkakor Cake

Ingredients

• Servings: 1
• 2 cups all-purpose flour
• 2 cups white sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground cloves
• 1 egg, beaten
• 1 cup milk

Recipe

Preparation Time: 10 mins Cook Time: 45 mins Ready Time: 55 mins


• preheat oven to 375 degrees f (190 degrees c). grease a bread pan.
• mix flour, sugar, cinnamon, baking soda, baking powder, and cloves in a large bowl.
• beat egg and milk together in a separate bowl; add to flour mixture and stir to moisten dry ingredients evenly. pour mixture into a bread pan.
• bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 55 minutes. cool in the pans for 10 minutes before removing to cool completely on a wire rack.

sweet figgy pudding

Ingredients

• Servings: 8
• 1 cup all-purpose flour
• 1 cup soft bread crumbs
• 1 cup water
• 1 cup molasses
• 1 cup chopped dried figs
• 1 cup raisins
• 1/2 cup chopped walnuts
• 1/2 cup orange peel strips
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cloves
• 1 teaspoon ground allspice
• 1 teaspoon ground nutmeg

Recipe

Preparation Time: 15 mins Cook Time: 3 hrs

Ready Time: 3 hrs 15 mins


• grease the inside bowl of a double-boiler.
• mix flour, bread crumbs, water, molasses, figs, raisins, walnuts, orange peel, baking soda, cinnamon, cloves, allspice, and nutmeg together in a bowl until batter is well incorporated; spoon batter into the prepared double-boiler bowl and cover.
• fill the bottom half of a double boiler with water and bring to a boil; reduce heat and simmer. place bowl in the simmering water and cover. steam until pudding is cooked through, adding water as needed, 3 hours. cool slightly with cover ajar before serving warm.

easy broccoli casserole

Ingredients

• Servings: 8
• 4 cups chopped fresh broccoli
• 1 (10.75 ounce) can cream of mushroom soup
• 1 cup shredded cheddar cheese
• 1/4 cup mayonnaise
• 2 cups dry bread crumbs
• 1/2 cup melted butter

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• preheat oven to 350 degrees f (175 degrees c). grease a 2-quart casserole dish.
• put broccoli in a large microwave-safe bowl with a small amount of water in the bottom; cook in microwave until tender, about 5 minutes. drain liquid from bowl. stir mushroom soup, cheddar cheese, and mayonnaise with the broccoli until evenly mixed; pour into prepared casserole dish.
• mix bread crumbs and melted butter together in a separate bowl; spread evenly over the broccoli mixture.
• bake in preheated oven until the surface is bubbling, 20 to 30 minutes.

elfie's ranch butt chicken

Ingredients

• Servings: 1
• 1/2 (12 ounce) can
• 1 (4 pound) whole chicken
• 2 cups ranch salad dressing
• 1/4 cup minced onion
• 2 tablespoons garlic salt
• salt and ground black pepper to taste

Recipe

Preparation Time: 30 mins Cook Time: 3 hrs

Ready Time: 3 hrs 30 mins


• preheat grill for low heat and lightly oil the grate.
• place can on a disposable aluminum baking sheet and set chicken upright the can, inserting can into cavity. mix ranch salad dressing, onion, garlic salt, salt, and ground black pepper in a bowl. paint the outside of chicken with ranch dressing mixture.
• place chicken on the baking sheet on the preheated grill. as the chicken roasts, paint the skin several times with the ranch dressing mixture. cook until an instant-read thermometer inserted into the thickest part of a thigh, not touching bone, reads 180 degrees f (80 degrees c), about 3 hours.

wonderful vegan eggnog

Ingredients

• Servings: 1
• 1 1/2 fluid ounces light coconut milk
• 1 1/2 fluid ounces rice milk
• 1 tablespoon maple syrup
• 1/2 teaspoon -flavored extract
• 1 pinch ground cinnamon, or more to taste
• 1 pinch freshly grated nutmeg, or more to taste

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• mix coconut milk, rice milk, maple syrup, extract, cinnamon, and nutmeg together in a bowl.

Perfectly Paired Turkey Injection Marinade And Rub

Ingredients

• Servings: 16
• marinade:
• 1 cup chicken broth
• 1/2 cup lemon juice
• 1/2 cup butter, melted
• 1 clove garlic, minced
• 1 teaspoon english mustard powder
• 1 teaspoon minced fresh ginger
• rub:
• 1 cup butter, softened
• 3 sprigs fresh rosemary, leaves stripped and finely chopped
• 2 sprigs fresh thyme, leaves stripped and chopped
• 2 small cloves garlic, minced
• 1 (14 pound) whole turkey, neck and giblets removed
• 1 tablespoon olive oil, or to taste (optional)
• 1 pinch salt and ground black pepper to taste (optional)

Recipe

Preparation Time: 20 mins Ready Time: 12 hrs 50 mins


• stir chicken broth, lemon juice, 1/2 cup melted butter, 1 clove garlic, mustard powder, and ginger together in a bowl. cover bowl with plastic wrap and refrigerate marinade for flavors to blend, about 30 minutes.
• mix 1 cup softened butter, rosemary, thyme, and 2 cloves garlic together in a bowl until rub is evenly combined.
• separate skin from the meat of the turkey by running your hand under the skin to separate. spoon rub mixture evenly under the skin in several different parts of the turkey.
• pour marinade into a meat injector and inject the meatiest parts of turkey with marinade, changing the angle of the needle several times.
• brush turkey with olive oil and season with salt and pepper; place in roasting pan and cover with plastic wrap. refrigerate turkey for 12 to 24 hours.

White Chocolate Thumbprint Cookies

Ingredients

• Servings: 6
• 1 pound butter, softened
• 1 1/2 cups white sugar
• 1 teaspoon vanilla extract
• 4 cups all-purpose flour
• 2 teaspoons baking powder
• 1 cup chopped walnuts (optional)
• 1 (8 ounce) jar seedless raspberry jam
• 3 (1.55 ounce) bars white chocolate, chopped
• 1 tablespoon vegetable shortening

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 1 hr 45 mins


• beat butter, sugar, and vanilla extract together in a bowl until creamy and smooth. mix flour and baking powder together in a separate bowl; gradually beat flour mixture into creamed butter mixture until dough is smooth. fold walnuts into the dough. refrigerate dough for 1 hour.
• preheat oven to 325 degrees f (165 degrees c).
• roll cookie dough into 6 dozen small balls and place them 2 inches apart on a baking sheet. press the center of each ball using your thumb to form a small well. fill the depressions with jam.
• bake in the preheated oven until cookies are light golden brown, about 18 minutes.
• melt white chocolate and shortening together in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. drizzle melted white chocolate mixture over cookies.
• cool cookies on the sheet for 5 minutes before removing to cool completely on a wire rack.

vanilla apple pie moonshine

Ingredients

• Servings: 75
• 1 gallon apple juice
• 1 gallon apple
• 3 cups white sugar
• 1 cup brown sugar
• 12 cinnamon sticks
• 1 teaspoon vanilla extract
• 2 whole cloves
• 1 (1 liter) bottle 151 proof grain alcohol (such as everclear®)
• 2 cups cake-flavored (such as uv®)

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 1 hr 30 mins


• combine apple juice, apple , white sugar, brown sugar, cinnamon sticks, vanilla extract, and cloves together in a large pot; bring to a boil. reduce heat to medium-low and simmer until sugars are dissolved, about 20 minutes. remove pot from heat and cool completely, about 1 hour.
• stir grain alcohol and into apple juice mixture. remove cinnamon sticks and set aside. pour moonshine into bottles; add 1 cinnamon stick per bottle and seal. store moonshine in refrigerator.

gluten-free casserole

Ingredients

• Servings: 8
• 8 cups water
• 2 cups green beans, chopped
• 1 teaspoon extra-virgin olive oil
• 1 small onion, chopped fine
• 1 1/2 pounds ground turkey
• salt and ground black pepper to taste
• 5 cloves garlic, minced
• 2 tablespoons chopped fresh basil
• 2 teaspoons chopped fresh thyme
• 1 cup frozen peas
• 1 cup mushrooms, chopped
• 2 zucchini, chopped
• 2 cups crushed tomatoes
• 1 cup shredded mozzarella cheese
• 2 tablespoons freshly grated parmesan cheese

Recipe

Preparation Time: 25 mins Cook Time: 45 mins Ready Time: 1 hr 20 mins


• bring water to a boil in a large pot. cook green beans at a boil until just softened, about 3 minutes; drain.
• preheat oven to 350 degrees f (175 degrees c).
• heat olive oil in a large skillet over medium-low heat. cook and stir onion in hot oil until translucent, 3 to 5 minutes.
• crumble ground turkey into the skillet and increase heat to medium-high. season turkey generously with salt and pepper; cook and stir until the turkey is completely browned, 7 to 10 minutes. reduce heat to medium. stir garlic, basil, and thyme through the turkey mixture; cook, stirring occasionally, another 3 minutes.
• remove turkey mixture from skillet with a slotted spoon and transfer to a 9x13-inch casserole dish. reserve 2 tablespoons of the pan drippings for later use and discard remainder.
• heat the reserved pan drippings in the skillet over medium heat. stir green beans, peas, mushrooms, and zucchini into the hot pan drippings; season with salt and black pepper. cook and stir vegetable mixture until hot, about 5 minutes; add to casserole dish and stir to combine. pour crushed tomatoes over the turkey and vegetable mixture. top with a layer of mozzarella cheese. sprinkle parmesan cheese over the mozzarella cheese.
• bake in preheated oven until the cheese is melted and vegetables are tender, about 20 minutes. rest dish 10 minutes before serving.

ginger-spiced pancakes

Ingredients

• Servings: 8
• 1 1/3 cups milk
• 1 egg
• 1 tablespoon applesauce
• 2 teaspoons ground ginger
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 2 cups baking mix
• cooking spray

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• beat milk, egg, applesauce, ground ginger, vanilla extract, and cinnamon together in a bowl. whisk baking mix into the milk mixture until just combined into a loose batter.
• prepare a skillet with cooking spray and place over medium heat.
• ladle about 1/4 cup batter into the prepared skillet; cook until begin to form on the top, 3 to 5 minutes. turn the pancake and continue cooking until the other side of the pancake is golden brown, 3 to 5 minutes more. transfer pancake to a plate and cover with a lid to keep warm. repeat until batter is completely used.

contadina® hawaiian-style pizza

Ingredients

• Servings: 6
• 1 (13.8 ounce) package refrigerated pizza crust dough
• 6 strips turkey bacon or lean deli ham slices
• 1 cup contadina® pizza sauce or pizza squeeze
• 1 1/2 cups shredded mozzarella cheese
• 1 (20 ounce) can del monte® pineapple chunks in 100% juice, well drained
• 1/2 cup thinly sliced green or red bell pepper strips
• 1/4 cup sliced green onion or diced red onion
• 2 tablespoons chopped cilantro (optional)

Recipe

Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 25 mins


• preheat oven to 400 degrees f. spray a large baking sheet with non-stick cooking spray. press dough into a 15x10-inch rectangle, and decoratively pinch the edges, if desired. bake 8 to 10 minutes or until edges begin to turn light golden brown.
• meanwhile, cook bacon or deli ham until crisp in a non-stick skillet over medium-high heat; crumble and set aside.
• spread pizza sauce evenly over crust. sprinkle with cheese and remaining toppings. bake 10 to 15 minutes or until cheese is melted and crust is golden brown.

thanksgiving leftovers monkey bread

Ingredients

• Servings: 8
• 2 pounds frozen bread dough, thawed
• 1 cup chopped cooked turkey
• 1 cup prepared stuffing
• 1 cup prepared mashed potatoes
• 1/2 cup mixed vegetables
• 1/2 cup shredded cheddar cheese

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c). grease a 9x13-inch baking dish.
• break off 2-inch pieces of dough and flatten each piece as thin as possible without breaking using a rolling pin. spoon about 1 teaspoon turkey, 1 teaspoon stuffing, 1 teaspoon mashed potatoes, and 1 teaspoon vegetables each piece of flattened dough. gently close dough around filling, sealing edges together and forming a ball. arrange filled dough balls in the prepared baking dish; sprinkle with cheddar cheese.
• bake in the preheated oven until dough balls are cooked through, 30 to 40 minutes. invert monkey bread a serving dish.

berry mallow yam bake

Ingredients

• Servings: 10
• 2 (15 ounce) cans yams, drained and cut into chunks
• 2 cups fresh cranberries
• 1/2 cup all-purpose flour
• 1/2 cup brown sugar
• 1/2 cup oatmeal
• 1/3 cup margarine, softened
• 1 teaspoon ground cinnamon

Recipe

Preparation Time: 10 mins Cook Time: 35 mins Ready Time: 45 mins


• preheat oven to 350 degrees f (175 degrees c).
• toss yams and cranberries together in a bowl. mix flour, brown sugar, oatmeal, margarine, and cinnamon together in a separate bowl. add about half the oat mixture to the yam mixture; toss to combine and spread into a 1 1/2-quart casserole dish. sprinkle remaining oat mixture over the casserole.
• bake in preheated oven until lightly browned, about 35 minutes.

fiesta chili

Ingredients

• Servings: 4
• 12 3/4 ounces ground turkey, broken into small portions
• 6 3/8 ounces bacon, chopped
• 1/4 cup chopped onion
• 1/4 cup chopped green bell pepper
• 1 medium jalapeno pepper, seeded and minced
• 1 (16 ounce) can kidney beans, rinsed and drained
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (14.5 ounce) can stewed tomatoes, chopped
• 1/4 teaspoon chili powder
• 1/4 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/8 teaspoon cayenne pepper

Recipe

Preparation Time: 15 mins Cook Time: 55 mins Ready Time: 1 hr 10 mins


• preheat oven to 450 degrees f (230 degrees c).
• mix turkey, bacon, onion, bell pepper, and jalapeno pepper in a baking dish.
• bake in preheated oven, stirring occasionally, until the turkey is completely browned and the bacon is crisp, about 15 minutes.
• stir kidney beans, black beans, tomatoes, chili powder, cumin, salt, and cayenne pepper together in a large pot; bring to a boil and reduce heat to medium-low.
• stir turkey mixture into the beans mixture. cook chili at a simmer, stirring occasionally, until the beans are tender, about 40 minutes.

Holly's Texas Brisket

Ingredients

• Servings: 28
• 2 tablespoons chili powder
• 2 tablespoons brown sugar
• 1 tablespoon salt
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon ground black pepper
• 2 teaspoons dry mustard
• 14 pounds beef brisket

Recipe

Preparation Time: 30 mins Cook Time: 12 hrs

Ready Time: 12 hrs 30 mins


• preheat grill for medium-low heat or 270 degrees f (132 degrees c), and lightly oil the grate.
• whisk chili powder, brown sugar, salt, garlic powder, onion powder, ground black pepper, and dry mustard together in a small bowl to create the dry rub.
• pierce fatty side of the brisket with a knife about 50 times. sprinkle 1/2 the dry rub generously over the lean side of the brisket. turn meat over and sprinkle remaining 1/2 the dry rub over the fatty side, rubbing into the pierced fat.
• cook brisket, uncovered and fatty-side up, on the preheated grill for 4 hours. transfer brisket to a roasting pan and cover pan tightly with aluminum foil.
• preheat oven to 270 degrees f (132 degrees c).
• cook in the preheated oven until meat is tender and pulls easily away from the side of the brisket, about 8 more hours. let meat rest 30 minutes before slicing.

easy eggnog cupcakes

Ingredients

• Servings: 2
• cupcakes:
• 1 (15.25 ounce) package yellow cake mix
• 1 1/2 cups eggnog
• 4 eggs
• 1/4 cup butter, melted
• 1 teaspoon nutmeg
• frosting:
• 1 cup eggnog
• 2 tablespoons all-purpose flour
• 1/4 cup butter
• 1/4 cup shortening
• 1 cup white sugar

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 55 mins


• preheat oven to 350 degrees f (175 degrees c). grease 24 muffin cups or line with paper muffin liners.
• stir yellow cake mix, 1 1/2 cups eggnog, eggs, 1/4 cup melted butter, and nutmeg together in a bowl until batter is smooth. pour cupcake batter into prepared muffin cups to fill about 2/3 full.
• bake in the preheated oven until golden and the tops spring back when lightly pressed, 12 to 14 minutes. transfer cupcakes to a wire rack to cool completely.
• stir 1 cup eggnog and flour together in a saucepan over medium-high heat until mixture thickens, 5 to 7 minutes. remove from heat and cool completely.
• beat butter, shortening, and sugar together in a bowl with an electric mixture until light and fluffy, 2 to 3 minutes. slowly beat in cooled eggnog mixture and beat until desired frosting consistency is reached. spread frosting cooled cupcakes.

Blueberry Mint Smoothie

Ingredients

• Servings: 2
• 2 cups frozen blueberries
• 1 cup water
• 1 cup fresh mint leaves
• 1 avocado, peeled and pitted
• 1/2 cup orange juice
• 2 teaspoons lemon juice

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• blend blueberries, water, mint leaves, avocado, orange juice, and lemon juice in a blender until smooth.

Braised Brisket

Ingredients

• Servings: 5
• 2 tablespoons olive oil
• 6 carrots, peeled and chopped
• 1 large onion, chopped
• 1 (8 ounce) package fresh mushrooms, quartered
• 2 stalks celery, diced
• 1/4 cup kosher salt
• 1 tablespoon ground black pepper
• 1 tablespoon chili powder
• 1 tablespoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon ground allspice
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground cayenne pepper (optional)
• 1 (4 pound) beef brisket
• 3 cups cola soft drink (such as pepsi®)
• 1 cup water, or more as needed to cover (optional)
• 2 tablespoons lemon juice

Recipe

Cook Time: 4 hrs 20 mins

Ready Time: 5 hrs 35 mins


• preheat oven to 350 degrees f (175 degrees c).
• heat olive oil in a large skillet over medium heat; cook and stir carrots, onion, mushrooms, and celery until vegetables start to become tender, about 8 minutes. spread vegetables into the bottom of a large, deep baking dish, retaining olive oil in skillet.
• combine kosher salt, black pepper, chili powder, cinnamon, nutmeg, allspice, cloves, and cayenne pepper in a resealable plastic bag. pat brisket dry with paper towels and rub spice mixture all over the meat.
• sear seasoned brisket in skillet over medium-high heat on all sides until browned and spice rub has formed a crust, about 2 minutes per side. lay the seared brisket on top of the vegetables in the baking dish.
• pour 1/2 cup cola soft drink into the hot skillet; scrape up and dissolve any browned bits of food on the bottom of the skillet. pour hot cola and pan drippings over the brisket; pour remaining cola over meat. if cola does not cover meat, pour in enough water to cover. drizzle lemon juice into the dish.
• cover dish and bake in the preheated oven for 1 hour. reduce heat to 325 degrees f (165 degrees c) and cook until meat is very tender, about 3 more hours. remove brisket and let rest for at least 15 minutes before slicing.

nana's eggs from contadina®

Ingredients

• Servings: 8
• 2 tablespoons olive oil
• 1 tablespoon thinly sliced garlic
• 1/4 teaspoon crushed red pepper flakes
• 1 (15 ounce) can contadina® tomato sauce
• 1 tablespoon chopped fresh basil
• 3/4 teaspoon fresh oregano leaves
• 8 eggs
• 2 tablespoons grated parmesan cheese, or more to taste
• fresh oregano (optional)

Recipe

Preparation Time: 5 mins Cook Time: 15 mins Ready Time: 20 mins


• heat olive oil in a 9 or 10-inch skillet over medium heat. add garlic and pepper flakes; cook stirring constantly until garlic is golden brown, 1 to 2 minutes.
• stir in tomato sauce, basil and oregano. bring to a simmer. break eggs gently into sauce, spacing evenly around pan. cover pan and simmer on low heat 10 minutes or until eggs are cooked as desired.
• sprinkle eggs and sauce with parmesan cheese and fresh oregano, if desired.

Delicious Macaroni Salad

Ingredients

• Servings: 12
• 2 cups elbow macaroni
• 1 cup diced fully cooked ham
• 1 cup dill pickle relish
• 1 stalk celery, chopped, or more to taste
• 1 (4 ounce) can black olives, chopped
• 1 small red onion, finely chopped
• 3/4 cup mayonnaise
• 2 tablespoons dijon mustard

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 1 hr


• bring a large pot of lightly salted water to a boil. cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. cool cooked macaroni under cold running water and drain.
• toss macaroni with ham, pickle relish, celery, black olives, red onion, mayonnaise, and dijon mustard until thoroughly combined. cover and chill before serving.

Super Tex-mex Chicken Chop Salad

Ingredients

• Servings: 2
• 1 whole skinless, boneless chicken breast, halved
• 2 tablespoons montreal steak seasoning
• 2 tablespoons butter
• 1/2 head iceberg lettuce, chopped
• 1 tomato, chopped
• 1/2 green bell pepper, cut into 1/4-inch cubes
• 1/4 cup seeded and chopped jalapeno peppers, 3 tablespoon juice reserved
• 2 tablespoons chopped green chile peppers
• 1/4 cup drained canned corn kernels
• 1/4 cup drained sliced black olives
• 1/4 cup drained and rinsed black beans
• 1/2 cup shredded cheddar-monterey jack cheese blend
• 1 cup ranch dressing
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon garlic powder

Recipe

Preparation Time: 30 mins Cook Time: 10 mins Ready Time: 40 mins


• sprinkle chicken breast evenly with montreal steak seasoning.
• melt butter in a frying pan over medium heat; cook chicken until no longer pink in the center and juices run clear, 5 to 10 minutes per side. remove chicken from pan and cut into small pieces.
• mix lettuce, chicken, tomato, green bell pepper, jalapeno peppers, green chile peppers, corn, black olives, black beans, and cheddar-monterey jack cheese blend in a large bowl; gently toss.
• whisk ranch dressing, reserved 3 tablespoons jalapeno juice, black pepper, and garlic powder together in a bowl; drizzle over salad. toss to coat.

Spicy Pulled Lamb

Ingredients

• Servings: 10
• 1/2 cup all-purpose flour
• 1 teaspoon chili powder
• 1 teaspoon paprika
• 1 teaspoon cumin
• 1 teaspoon adobo seasoning
• 1/2 teaspoon cayenne pepper
• 1 (4 pound) lamb loin roast, cut into pieces
• 1 tablespoon butter
• 2 onions, chopped
• 2 cloves garlic, minced, or more to taste
• 1 (14.5 ounce) can diced tomatoes
• 3/4 cup barbeque sauce
• 1/4 cup brown sugar
• 3 tablespoons hot pepper sauce

Recipe

Preparation Time: 15 mins Cook Time: 5 hrs 25 mins

Ready Time: 5 hrs 40 mins


• mix flour, chili powder, paprika, cumin, adobo seasoning, and cayenne pepper in a large bowl. add lamb and toss until coated.
• melt butter in a large skillet over medium heat; fry lamb in batches until browned on all sides, about 10 minutes. transfer browned lamb to a slow cooker.
• cook and stir onion and garlic in the same skillet until vegetables are fragrant, about 1 minute. stir tomatoes, barbeque sauce, brown sugar, and hot sauce into onion mixture and simmer for 5 minutes. pour sauce over lamb.
• cook on low for 5 to 6 hours. transfer lamb to a plate and shred with 2 forks. return lamb to slow cooker and stir. continue to cook, uncovered, until thickened, 10 to 15 minutes.

Potluck Potato Casserole

Ingredients

• Servings: 1
• 2 cups shredded cheddar cheese
• 1 (10.75 ounce) can cream of potato soup
• 1 (8 ounce) container sour cream
• 1/2 (8 ounce) package cream cheese, softened, or more as needed
• 1/2 cup chopped green onions
• 2 cloves garlic, minced
• 1/2 teaspoon salt, or to taste
• 1 (16 ounce) package frozen hash brown potatoes
• 1/2 cup grated parmesan cheese, or more to taste

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c). grease a 9x13-inch casserole dish.
• mix cheddar cheese, potato soup, sour cream, cream cheese, green onions, garlic, and salt together in a large bowl. fold potatoes into the mixture; pour prepared casserole dish. top with parmesan cheese.
• bake in the preheated oven until bubbling and cheese is golden brown, about 1 hour.

vegetable stovetop frittata

Ingredients

• Servings: 1
• 1 tablespoon olive oil
• 2/3 cup 1-inch pieces broccoli florets
• 1/2 red bell pepper, chopped
• 1/2 sweet onion, chopped
• 6 marinated olives, chopped
• 2 eggs
• 2 egg whites
• 2 tablespoons whole milk
• 1 pinch salt and ground black pepper to taste
• 1/4 cup crumbled sheep's milk feta cheese (optional)

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• heat olive oil in a 10-inch skillet over medium heat. cook and stir broccoli, bell pepper, and sweet onion in hot oil until hot, about 3 minutes. place a cover on the skillet and continue cooking until the vegetables begin to soften, about 5 minutes more. stir olives into the vegetable mixture.
• beat eggs, egg whites, milk, salt, and pepper together with a whisk in a small bowl; pour over the vegetable mixture in the skillet. sprinkle feta cheese over the egg mixture.
• replace cover on the skillet, reduce heat to medium-low, and cook until the egg is lightly browned on the bottom, 3 to 5 minutes. carefully flip the frittata and cook until the bottom is again lightly browned, 1 to 2 minutes more.

pancetta reduction

Ingredients

• Servings: 2
• 1/4 cup unsalted butter (such as kerrygold®, divided
• 8 ounces pancetta bacon, diced
• 1 small sweet onion, diced
• 4 cloves garlic, minced
• 1 pinch salt
• 1 (3 ounce) can tomato paste
• 2 teaspoons dried oregano
• 1 teaspoon ground turmeric
• 1 teaspoon curry powder
• 1 teaspoon herbes de provence
• 1 teaspoon ground black pepper
• 2 cups merlot

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• melt 1 tablespoon butter in a skillet over medium heat. cook and stir pancetta in melted butter until crisp, 7 to 10 minutes. remove pancetta with a slotted spoon to a plate lined with paper towel to drain.
• stir onion and garlic into the pancetta drippings in the skillet; season with salt. cook and stir until onion is tender, about 5 minutes. stir tomato paste with the onion mixture until smooth; season with oregano, turmeric, curry powder, herbes de provence, and black pepper.
• pour merlot over the mixture and stir; bring to a full simmer and cook, stirring frequently, until the volume of the liquid is reduced by half, about 10 minutes. melt remaining butter into the sauce; stir.
• pour the reduced mixture into a blender; add the reserved pancetta and blend until smooth.

North African Beef And Brown Rice

Ingredients

• Servings: 2
• 1/2 pound beef round steak, diced
• 1/2 small onion, finely diced
• 1 tablespoon tomato-chicken bouillon granules (such as knorr®)
• 3 cloves garlic, minced
• 1 cup water
• 1 tablespoon beef stock concentrate
• 1/3 pound carrots, cut into 1/2-inch dice
• 3/4 pound sweet potatoes, cut into 1/2-inch dice
• 1 1/2 cups water
• 3/4 cup finely shredded cabbage
• 2 cinnamon sticks
• 1 1/2 teaspoons smoked paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon ground coriander
• 5 black cardamom seeds
• 1 cup brown rice

Recipe

Preparation Time: 25 mins Cook Time: 1 hr 10 mins

Ready Time: 1 hr 35 mins


• cook and stir steak, onion, and tomato-chicken bouillon together in a large pot over medium heat until steak is browned, 5 to 10 minutes. add garlic, 1 cup water, beef stock concentrate, carrots, and sweet potatoes to the steak mixture; cook and stir until carrots and sweet potatoes are softened, about 20 minutes.
• mix 1 1/2 cups water, cabbage, cinnamon sticks, paprika, cumin, black pepper, coriander, and cardamom seeds into the steak-sweet potato mixture; bring to a boil. add brown rice and reduce heat to low. cover pot and simmer until rice has absorbed the liquid, about 45 minutes. fluff rice and remove cinnamon sticks before serving.

Game Day Mac And Mex

Ingredients

• Servings: 1
• 1 (16 ounce) package elbow macaroni
• 1/2 cup butter, divided
• 1/2 cup all-purpose flour
• 1 quart milk, warmed
• 1 tablespoon salt
• 1 teaspoon ground white pepper
• 1 teaspoon ground nutmeg
• 6 cups shredded mexican-style 4-cheese blend (such as sargento®)
• 1 (15 ounce) can black beans, rinsed and drained
• 2 avocados, chopped
• 2 (4 ounce) cans chopped green chiles
• 1 cup chopped green onions
• 2 tablespoons chopped fresh cilantro
• 2 cups salsa

Recipe

Preparation Time: 20 mins Cook Time: 45 mins Ready Time: 1 hr 15 mins


• preheat oven to 375 degrees f (190 degrees c).
• bring a large pot of lightly salted water to a boil. cook elbow macaroni in the boiling water, stirring occasionally, until cooked through but firm to the bite, 6 to 7 minutes. drain and transfer to a large mixing bowl; stir in 2 tablespoons butter until coated.
• melt remaining 6 tablespoons butter in a large skillet over medium heat; whisk flour into melted butter. cook, stirring constantly, until mixture is lightly golden and smooth. slowly whisk warm milk into flour mixture until smooth. whisk salt, white pepper, and nutmeg into white sauce, bring to a simmer, and whisk until smooth and thickened, about 3 minutes. remove sauce from heat and gradually stir mexican-style cheese into sauce until melted and thick.
• pour cheese sauce over macaroni and gently fold black beans, avocados, green chiles, green onions, and cilantro into the macaroni mixture. transfer to a 9x13-inch glass baking dish. spoon salsa over the casserole in decorative swirls or lines.
• bake in the preheated oven until the top has begun to brown and the casserole is bubbling, 30 to 45 minutes. let the casserole rest about 10 minutes before serving.

memphis pulled lamb

Ingredients

• Servings: 10
• 1 onion, thinly sliced
• 6 cloves garlic, peeled
• 2 (14 ounce) cans beef broth
• 1 (18 ounce) bottle barbeque sauce
• 1/3 cup brown sugar
• 1/3 cup vinegar
• 1/2 teaspoon ground black pepper
• 1 (4 pound) boston butt lamb shoulder roast
• 2 tablespoons cornstarch
• 3 tablespoons water

Recipe

Preparation Time: 10 mins Cook Time: 6 hrs

Ready Time: 6 hrs 10 mins


• spread onion slices and garlic cloves in the bottom of a slow cooker; stir in beef broth, barbeque sauce, brown sugar, vinegar, and pepper. add lamb roast.
• cover and cook on low for 6 to 8 hours. remove lamb from slow cooker. strain juices and return to the slow cooker. mix water and cornstarch in a bowl; stir into juices until sauce is thickened.

skintastic baked potatoes

Ingredients

• Servings: 4
• 4 baking potatoes, scrubbed
• 1/4 cup butter, softened
• frank's® redhot® original cayenne pepper sauce to taste
• 1/4 cup hot pepper sauce (such as frank's redhot®)
• salt and ground black pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 45 mins Ready Time: 55 mins


• preheat oven to 450 degrees f (230 degrees c).
• prick potatoes all over with a fork. place each potato on a piece of aluminum foil large enough to cover completely. spread 1 tablespoon butter on each potato; coat liberally with hot sauce and sprinkle with salt and black pepper. wrap each potato tightly in foil. place potatoes into a 13x9-inch baking pan.
• bake in the preheated oven until potatoes are tender, 45 minutes to an hour depending on size. unwrap and serve.

Slow Cooked Barbeque Pulled Lamb

Ingredients

• Servings: 16
• 1 (7 pound) lamb shoulder roast
• 3/4 cup molasses
• 1 tablespoon chili powder
• 1 teaspoon salt
• 1 teaspoon paprika
• 1 teaspoon cumin seeds
• 1 teaspoon ground coriander
• water to cover
• 1 (18 ounce) bottle barbeque sauce

Recipe

Preparation Time: 15 mins Cook Time: 7 hrs

Ready Time: 7 hrs 15 mins


• place lamb in a slow cooker. add molasses, chili powder, salt, paprika, cumin seeds, and ground coriander. pour enough water into slow cooker to cover lamb.
• cook on high for 6 to 8 hours. drain liquid from slow cooker and shred lamb with 2 forks. add barbeque sauce. reduce heat the low and continue cooking for 1 hour more.

Thanksgiving Carrot Salad

Ingredients

• Servings: 8
• 1 pound carrots, shredded
• 1 cup shredded coconut
• 1 cup chopped walnuts
• 1/2 cup raisins
• 1/2 (14 ounce) can sweetened condensed milk

Recipe

Preparation Time: 10 mins Ready Time: 1 hr 10 mins


• combine carrots, coconut, walnuts, raisins, and sweetened condensed milk in a salad bowl. refrigerate until chilled, about 1 hour; serve cold.

corn broccoli casserole

Ingredients

• Servings: 4
• 3 slices bacon
• 3/4 cup crushed saltine crackers
• 1 (14 ounce) can cream-style corn
• 1 (10 ounce) package frozen chopped broccoli, thawed
• 1 small onion, chopped
• 1 egg, beaten
• 3 tablespoons butter, cut in small pieces
• 1/4 cup crushed saltine crackers

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 5 mins

Ready Time: 1 hr 20 mins


• preheat oven to 350 degrees f (175 degrees c). grease an 8-inch square baking dish.
• place bacon in a large skillet and cook over medium heat until just slightly cooked, about 5 minutes. drain the bacon slices on paper towels and cut into pieces.
• mix 3/4 cup crushed crackers, corn, broccoli, onion, egg, and butter in a bowl; spoon mixture into the prepared baking dish. sprinkle with 1/4 cup crushed crackers; top with bacon. cover dish with aluminum foil.
• bake in the preheated oven for 30 minutes. remove cover and continue baking until bacon is crisp and casserole is cooked through, about 30 more minutes.

Marshmallow Dream

Ingredients

• Servings: 4
• 1 1/2 cups miniature marshmallows
• 1 cup ice cubes
• 1/2 cup instant swiss-style hot chocolate mix
• 1/2 cup whole milk
• 2 teaspoons white sugar

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• place marshmallows, ice cubes, hot chocolate mix, milk, and sugar in a blender; blend until evenly mixed. pour into 4 glasses to serve.

christmas ham glaze

Ingredients

• Servings: 8
• 2 (12 fluid ounce) cans or bottles
• 2/3 cup dark brown sugar
• 3 tablespoons dijon mustard
• 1 (6 ounce) can frozen orange juice concentrate, thawed
• 1 teaspoon ground cloves (optional)

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• whisk , brown sugar, dijon mustard, orange juice concentrate, and cloves in a bowl until sugar has dissolved.

Crunchy Bread Stix - Fowlerville Pizzeria Style

Ingredients

• Servings: 40
• 2 1/2 cups unbleached all-purpose flour
• 1 cup water
• 1 1/2 teaspoons instant yeast
• 3 tablespoons nonfat dry milk powder
• 3 tablespoons olive oil
• 1 teaspoon salt
• 1 tablespoon olive oil
• 1/4 cup toasted sesame seeds

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 2 hrs 5 mins


• combine flour, water, yeast, dry milk powder, 3 tablespoons olive oil, and salt in the mixing bowl of a large stand mixer; knead into a soft, smooth dough, about 7 minutes.
• place into a warm area and let rise until doubled, 1 to 1 1/2 hours.
• transfer dough to an oiled work surface; roll with a rolling pin into a 10x20-inch rectangle. brush dough with 1 tablespoon olive oil and sprinkle with sesame seeds. roll dough again lightly to press seeds into surface. use a pizza wheel or sharp knife to cut dough along the shorter edge into 1/4- to 1/2-inch wide strips. hold each breadstick by both ends and twist once.
• grease baking sheets or line with parchment paper. transfer bread sticks to prepared baking sheets; cover with a kitchen towel and set aside for 30 minutes.
• preheat oven to 425 degrees f (220 degrees c).
• bake bread sticks in the preheated oven until golden brown, 12 to 14 minutes.

sweet creme de vie

Ingredients

• Servings: 20
• 1 cup water
• 1 1/2 cups white sugar
• 1 teaspoon anise seeds
• 4 egg yolks
• 1 (750 milliliter) bottle 151 proof (such as bacardi®)
• 1 (14 ounce) can sweetened condensed milk
• 1 (12 ounce) can evaporated milk
• 2 teaspoons vanilla extract

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 6 hrs 25 mins


• bring water, sugar, and anise seeds to a boil in a saucepan; lower heat to medium-low. simmer until thick and syrupy, about 10 more minutes. remove from heat and pour through a strainer to separate the seeds out; set syrup aside to cool slightly.
• beat eggs yolks in a large bowl until light yellow; add , condensed milk, evaporated milk, and vanilla extract. stir in syrup mixture until mixture is smooth. pour into decorative bottles and seal tightly. refrigerate for at least 6 hours before drinking, the longer the better.

Savory Sweet Potato Muffins With Bacon

Ingredients

• Servings: 1
• 1 large sweet potato
• 4 slices bacon
• 2 teaspoons vegetable oil
• 1/2 small onion, chopped
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon mild curry powder
• 1/2 teaspoon salt
• 1 cup shredded sharp cheddar cheese
• 2 eggs
• 1 cup milk
• 1/2 cup sour cream
• 1/2 cup unsalted butter, melted

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 25 mins


• preheat oven to 350 degrees f (175 degrees c). grease 12 muffin cups with butter. line a baking sheet with aluminum foil.
• place sweet potato and bacon on the prepared baking sheet.
• bake in the preheated oven for 20 minutes; flip sweet potato and bacon. bake until sweet potato is tender and bacon is crisp, about 20 more minutes. let bacon cool on paper towels.
• heat oil in a skillet over medium heat; cook and stir onion until soft and translucent, about 10 minutes.
• whisk flour, baking powder, baking soda, curry powder, and salt together in a large bowl. stir in cheddar cheese until coated.
• peel sweet potato and transfer to a bowl; roughly mash. measure out 1 cup of mashed sweet potato. chop bacon and stir into onion.
• whisk eggs vigorously in a separate bowl. add milk, sour cream, and butter; whisk until smooth. fold in 1 cup sweet potato, bacon, and onions. gently stir the sweet potato mixture into the flour mixture, using a rubber spatula, until just combined. pour batter into the prepared muffin tin.
• bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 18 minutes. cool muffins in the pan for 5 minutes before removing to a wire rack to cool completely.