Artichoke And Black-eyed Pea Salad

Ingredients

• Servings: 8
• 1 pound dry black-eyed peas
• 6 cups water
• 8 cups chicken broth
• 1 (8 ounce) jar marinated artichoke hearts, chopped, liquid reserved
• 1 cup thinly sliced celery
• 1 cup sliced radishes
• 1/2 cup sliced green onions
• 1/2 cup vegetable oil
• 1/4 cup distilled white vinegar
• 3 tablespoons water
• 1 (.7 ounce) package dry italian salad dressing mix (such as good seasons®)

Recipe

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


• bring black-eyed peas and 6 cups water to a boil in a large pot for 3 to 4 minutes. drain and return black-eyed peas to the pot.
• pour chicken broth into the black-eyed peas; simmer over medium heat until black-eyed peas are tender, about 40 minutes. drain and rinse black-eyed peas; transfer to a large bowl.
• drizzle reserved artichoke marinade over black-eyed peas.
• mix artichoke hearts, celery, radishes, and green onions into black-eyed peas.
• whisk vegetable oil, white vinegar, 3 tablespoons water, and dry italian dressing mix in a bowl.
• pour dressing over black-eyed peas salad and toss to combine.

Black Forest Trifle

Ingredients

• Servings: 16
• 1 (12 ounce) package frozen pound cake, thawed and cut into cubes
• 2 (21 ounce) cans cherry pie filling
• 1 (12 ounce) jar hot fudge ice cream topping, warmed
• 4 cups frozen whipped topping, thawed

Recipe

Preparation Time: 15 mins Ready Time: 2 hrs 15 mins


• put about half of the pound cake cubes into the bottom of a glass trifle bowl; top with 1 can cherry pie filling, half of the hot fudge, and 2 cups whipped topping. repeat layers.
• drizzle some of the hot fudge over the top layer of whipped topping. dollop small amounts of the cherry pie filling decoratively over the whipped topping.
• cover bowl with plastic wrap and refrigerate at least 2 hours.

mom's apricot nectar cake

Ingredients

• Servings: 1
• 1 (18.25 ounce) package lemon cake mix
• 4 eggs
• 1/2 cup vegetable oil
• 1 cup apricot nectar
• 2 cups confectioners' sugar
• 1/2 cup lemon juice, or as needed
• 1 teaspoon lemon zest, or to taste (optional)

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• grease a 9x13-inch cake pan.
• mix lemon cake mix, eggs, and vegetable oil in a bowl until thoroughly combined. stir apricot nectar into the batter and mix well.
• pour batter into the prepared cake pan.
• bake in preheated oven until the cake is lightly browned at the edges and the top springs back when lightly pressed, about 30 minutes. a toothpick inserted into the center of the cake should come out clean or with moist crumbs. check for doneness after 20 minutes.
• cool cake completely.
• mix confectioners' sugar with lemon juice, mixing juice in about 1 tablespoon at a time, until the frosting is fluid and easy to spread. frosting should run slightly but not be a thin runny glaze.
• spread frosting on cooled cake and sprinkle with lemon zest to serve.

papa's favorite beet salad

Ingredients

• Servings: 4
• 3 beets, washed and trimmed, or more to taste
• 3 tablespoons fresh lemon juice
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon balsamic vinegar
• 1 tablespoon dijon mustard, or more to taste
• salt and ground black pepper to taste
• 1 pinch garlic salt, or more to taste
• 2 tomatoes, cut into bite-size pieces
• 1/2 red onion, thinly sliced
• 1 avocado - peeled, pitted, and cut into bite-size pieces
• 1 (4 ounce) container crumbled feta cheese
• 1 (8 ounce) package baby spinach leaves

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 45 mins


• place beets into a large pot and cover with water; bring to a boil. reduce heat to medium-low and simmer until tender when pierced with a fork, about 1 hour. drain and cool until beets can be easily handled. peel beets, cut into cubes, and place in a bowl; refrigerate until chilled, about 15 minutes.
• whisk lemon juice, olive oil, balsamic vinegar, mustard, salt, pepper, and garlic salt together in a large bowl until smooth. add beets, tomatoes, onion, avocado, and feta cheese; toss. top salad with spinach and toss.

skillet spinach lasagna

Ingredients

• Servings: 4
• 1 pound italian sausage roll
• 8 lasagna noodles, broken into pieces
• 1 (28 ounce) can crushed tomatoes
• 1 (8 ounce) can tomato sauce
• 2 cups torn fresh spinach
• 1/2 cup ricotta cheese
• 4 ounces fresh mozzarella cheese, sliced
• 1/4 cup grated parmesan cheese

Recipe

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


• heat a large skillet over medium-high heat. cook and stir sausage, breaking into smaller pieces, in the hot skillet until browned and crumbly, 5 to 7 minutes. mix noodles into sausage.
• pour crushed tomatoes and tomato sauce over sausage-noodle mixture; bring to a boil. cover skillet, reduce heat, and simmer until noodles are cooked and sauce is thickened, about 25 minutes. add spinach, ricotta cheese, and mozzarella cheese; cover skillet and remove from heat. let lasagna stand for 5 minutes; top with parmesan cheese.

strawberry shortcakes

Ingredients

• Servings: 6
• 2 pints fresh strawberries, hulled and thickly sliced
• 1/2 cup confectioners' sugar
• 2 cups all-purpose flour
• 2 tablespoons white sugar
• 1 tablespoon baking powder
• 1/2 teaspoon sea salt
• 6 tablespoons chilled unsalted butter, cut into cubes
• 2 cups heavy whipping cream, or as needed - divided
• 2 tablespoons confectioners' sugar
• 1 teaspoon vanilla extract
• 2 tablespoons confectioners' sugar for dusting, or to taste - divided
• 6 sprigs fresh mint for garnish

Recipe

Preparation Time: 25 mins Cook Time: 10 mins Ready Time: 1 hr 35 mins


• preheat oven to 425 degrees f (220 degrees c).
• toss strawberries with 1/2 cup confectioners' sugar in a bowl; set aside at room temperature for 1 hour for juice to form.
• whisk flour, white sugar, baking powder, and sea salt in a bowl. cut unsalted butter into flour mixture with a pastry cutter until mixture resembles coarse crumbs. pour 1 cup cream into flour mixture, starting with 1/2 cup and adding a tablespoon or two at a time as needed. stir to make a soft dough. add more cream as needed. place dough into a floured bowl and knead a few times with the heel of your hand.
• roll dough out 1/2 inch thick on a floured surface; cut dough into 6 3-inch rounds using a biscuit cutter. place ungreased baking sheet.
• bake until tops are golden brown, 10 to 12 minutes. cool on wire racks.
• whip remaining 1 cup cream in a metal or glass bowl, using an electric mixer, until cream forms soft peaks when beaters are lifted directly up out of cream; gently fold in 2 tablespoons of confectioners' sugar and vanilla extract. cover and refrigerate cream until ready to serve.
• to serve, split each shortcake round horizontally, using a serrated knife, and place bottoms of shortcakes serving plates. spoon about 1/2 cup of strawberries and juice shortcake half; top with 1/4 cup of whipped cream. place shortcake tops desserts; dust each dessert with about 1 teaspoon confectioners' sugar and a sprig of mint.

Hoshi-shiitake Dashi

Ingredients

• Servings: 4
• 4 cups water
• 4 dried shiitake mushrooms

Recipe

Preparation Time: 5 mins Cook Time: 5 mins Ready Time: 30 mins


• combine the water and mushrooms in a saucepan; let stand 10 minutes. bring to a boil; remove from heat and let stand another 20 minutes. strain through a mesh strainer before using.

Mascarpone Brulee With Fresh Berries

Ingredients

• Servings: 4
• 1 pint whole strawberries, stems removed
• 1/2 pint fresh blackberries
• 1/3 cup white sugar
• 1/2 orange, juiced
• 1 (8 ounce) container mascarpone cheese
• 1 teaspoon lemon zest
• 1/2 teaspoon white sugar
• 3 drops vanilla extract, or to taste (optional)
• 2 shortcakes, halved horizontally
• 4 teaspoons white sugar, or as needed

Recipe

Preparation Time: 15 mins Ready Time: 2 hrs 15 mins


• mix strawberries, blackberries, 1/3 cup sugar, and orange juice together in a bowl. cover the bowl with plastic wrap and refrigerate, 2 hours to overnight.
• stir mascarpone cheese, lemon zest, 1/2 teaspoon sugar, and vanilla extract together in a bowl.
• spread mascarpone mixture over the top of each shortcake half; sprinkle about 1 teaspoon sugar over the top to cover. caramelize the sugar using a kitchen torch, 20 to 30 seconds per shortcake. place each shortcake in a shallow bowl and surround with berries and accumulated juices.

brazilian quentao

Ingredients

• Servings: 8
• 1 cup white sugar
• 3 cups water
• 3/4 cup cubed fresh ginger root
• 2 limes, sliced
• 4 cinnamon sticks, broken in half
• 1 (750 milliliter) bottle cachaca

Recipe

Preparation Time: 5 mins Cook Time: 25 mins Ready Time: 30 mins


• pour sugar into a 3-quart saucepan and place over medium-high heat. cook while stirring gently until the sugar melts and turns golden brown, about 10 minutes.
• carefully and slowly pour in the water, stirring to dissolve the caramel. add the ginger, lime, and cinnamon; bring to a boil, then reduce heat to medium, and simmer for 10 to 15 minutes. pour in the cachaca, and cook until hot, about 5 minutes more. strain before serving.

Purple Pansy Bride's Punch

Ingredients

• Servings: 16
• 2 (2 liter) bottles grape soda
• 1/2 gallon pineapple sorbet
• 18 purple pansy blossoms, cleaned and stems removed

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• pour the grape soda into a large punch bowl. scoop 1/2 cup sized balls of pineapple sorbet into the soda. float pansies on top amongst the sorbet scoops. serve immediately with 1 scoop and 1 flower for each guest's cup.

Rocket And Parma Ham Salad

Ingredients

• Servings: 2
• 1 (7 ounce) bag arugula
• 7 ounces parma ham, torn into thin strips
• 1/4 cup olive oil
• 1/4 cup balsamic vinegar

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• arrange arugula on a large, flat platter.
• top arugula with parma ham.
• drizzle olive oil and balsamic vinegar over the salad.

carrot salad with golden chardonnay raisins

Ingredients

• Servings: 6
• 1/3 cup golden raisins
• 1/2 cup chardonnay white
• 2 cups shredded carrots
• 1/4 cup mayonnaise
• 2 tablespoons minced chives

Recipe

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


• soak raisins in chardonnay white in a bowl until plump, about 1 hour.
• drain and reserve any remaining liquid from the plumped raisins.
• mix carrots, mayonnaise, and chives together in a large bowl.
• fold plumped raisins into carrot mixture.
• mix reserved soaking liquid into the salad a tablespoon at a time until desired texture is achieved.

healthy granola clusters

Ingredients

• Servings: 40
• 3/4 cup raw sugar
• 1/2 cup butter
• 1 teaspoon vanilla extract
• 1 1/4 cups old-fashioned oats
• 3/4 cup whole wheat flour
• 1/4 cup applesauce
• 1 egg
• 2 tablespoons molasses
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 1 cup chopped walnuts
• 1/2 cup raisins

Recipe

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


• preheat oven to 375 degrees f (190 degrees c).
• beat sugar, butter, and vanilla extract together in a bowl using an electric mixer until smooth and creamy. add oats, whole wheat flour, applesauce, eggs, molasses, baking powder, cinnamon, nutmeg, ginger, cloves, and salt and mix well. fold walnuts and raisins into mixture; spoon a baking sheet, about 1 teaspoon per cluster.
• bake in the preheated oven until lightly browned and crisp, 10 to 13 minutes.

Quick And Easy Creamed Bacon Spinach

Ingredients

• Servings: 6
• 2 2/3 tablespoons butter
• 1 1/2 large white onions, finely chopped
• 6 slices bacon, cut into 1 inch pieces
• 2 cloves garlic, minced
• 1/2 cup all-purpose flour
• 1 1/2 teaspoons salt
• 1/4 teaspoon ground black pepper
• 2 1/2 cups milk
• 3 (10 ounce) packages frozen chopped spinach - thawed, drained, and squeezed dry
• 1/2 cup half-and-half

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• heat butter in a large skillet over medium heat. cook and stir onion, bacon, and garlic until bacon is crisp, 5 to 7 minutes.
• whisk flour, salt, and black pepper into onion mixture until blended and the flour and drippings form a paste, 1 to 2 minutes.
• slowly whisk milk into onion mixture. bring to a boil, continuously whisking, until sauce is thick and creamy, 3 to 5 minutes.
• stir spinach and half-and-half into sauce; cook until spinach is heated through, 4 to 6 minutes.

cherry berries on a cloud

Ingredients

• Servings: 12
• 1 (3 ounce) package cream cheese, softened
• 1/2 cup white sugar
• 1 cup miniature marshmallows
• 1 (8 ounce) container frozen whipped topping, thawed
• 1 teaspoon vanilla extract
• 4 egg whites
• 1 teaspoon cream of tartar
• 1 cup white sugar
• 1 (12 ounce) can cherry pie filling
• 8 ounces frozen strawberries, thawed and drained (optional)
• 1 teaspoon lemon juice

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 10 hrs 15 mins


• beat cream cheese and 1/2 cup sugar together in a bowl. stir marshmallows, whipped topping, and vanilla through the cream cheese mixture. cover bowl with plastic wrap and refrigerate 8 to 12 hours.
• preheat oven to 250 degrees f (120 degrees c).
• beat egg whites with cream of tartar in a large bowl; add 1 cup sugar in small amounts into the egg white mixture and keep beating until very stiff. draw a large circle a piece of brown paper or parchment. fill in the circle with the meringue mixture building up the sides.
• draw a large circle a sheet parchment paper. fill the circle with the egg white mixture building up the sides to form a large cylinder.
• bake in preheated oven for 1 hour. turn heat off and let meringue cool undisturbed in the oven without ever opening the oven door for 1 hour more.
• stir cherry pie filling, strawberries, and lemon juice together in a bowl.
• gently spread cream cheese mixture over the top of the meringue; top with cherry pie filling mixture.

Chocolate Mousse Bunny Cake

Ingredients

• Servings: 1
• 1 tablespoon unsweetened cocoa powder, or as needed
• 1 (18.25 ounce) package devil's food cake mix
• 1 1/4 cups water
• 1/3 cup vegetable oil
• 3 eggs
• 2 (1 ounce) squares unsweetened baking chocolate, chopped
• 1 (14 ounce) can sweetened condensed milk
• 1/4 cup cold water
• 1 (3.9 ounce) package instant chocolate pudding mix
• 1 cup heavy whipping cream, chilled
• toothpicks
• 1 (1.5 ounce) bar chocolate, grated
• 3 small jelly beans
• construction paper

Recipe

Cook Time: 30 mins Ready Time: 3 hrs 15 mins


• preheat oven to 350 degrees f (175 degrees c).
• grease a 10-inch round cake pan and dust with unsweetened cocoa powder.
• stir cake mix, 1 1/4 cup water, vegetable oil, and eggs in a large bowl until moistened. beat with an electric mixer on medium speed until batter is smooth, 2 minutes.
• pour batter into the prepared cake pan.
• bake in preheated oven until the cake top springs back when lightly pressed and a toothpick inserted into the middle of the cake comes out clean, 30 to 35 minutes.
• place a stainless steel bowl and beaters in refrigerator until chilled, at least 20 minutes.
• cool the cake in the pan on a wire rack for 15 minutes before removing to finish cooling completely.
• place unsweetened baking chocolate into a microwave-safe bowl and heat in microwave on high power until chocolate is slightly warmed, about 1 minute. continue to heat chocolate in 20-second intervals, stirring after each interval, until chocolate is melted and free of lumps.
• stir melted chocolate with sweetened condensed milk in a large bowl until thoroughly combined; whisk in 1/4 cup water and instant chocolate pudding mix until thickened and smooth, about 1 minute. cover bowl and chill pudding mixture until cold, at least 30 minutes.
• whip cream in the chilled stainless steel bowl with chilled beaters until the cream holds stiff peaks, about 2 minutes. if necessary, use a cloth to touch the steel bowl to avoid warming the bowl.
• remove chocolate pudding mixture from refrigerator and stir until smooth; gently fold whipped cream into pudding mixture to make a fluffy chocolate frosting.
• to assemble the cake, cut the cake into 2 equal halves and place the halves together on a cake serving platter with the cut sides down, and rounded sides up. if needed, glue the two cake halves together with a smear of frosting.
• cut a small wedge out of the edge of the cake halves about 1/3 of the way up to form a head.
• attach the cut-out wedge with toothpicks to the bottom of the cake opposite the head to make a tail.
• generously frost the cake with the chocolate cream frosting.
• sprinkle the whole cake with grated chocolate for fur. place jelly beans on front of head to make eyes and nose.
• cut 2 large ear shapes from brown construction paper. cut 2 smaller ear shapes from pink construction paper for the insides of the ears. fold together to make the ears and insert into top of the head.
• refrigerate the cake until ready to serve.

Sweet Fire Rib Rub

Ingredients

• Servings: 1
• 1/2 cup brown sugar
• 1/2 cup white sugar
• 1/4 cup smoked paprika
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 1 tablespoon chili powder
• 1 tablespoon ground black pepper
• 1 tablespoon cayenne pepper
• 1 tablespoon salt

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• mix brown sugar, white sugar, paprika, onion powder, garlic powder, chili powder, black pepper, cayenne pepper, and salt together in a bowl. store in a sealable container in a cool, dry place.

hamburger kidney casserole

Ingredients

• Servings: 6
• 1 1/2 pounds ground beef
• 1 1/2 cups chopped onion
• 1/2 cup chopped bell pepper
• 1 clove minced garlic
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1 (16 ounce) can kidney beans, rinsed and drained
• 1 (14.5 ounce) can whole peeled tomatoes
• 3/4 cup uncooked white rice
• 3/4 cup grated american cheese
• 1/3 cup chopped black olives

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c).
• heat a large skillet over medium-high heat. cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
• stir onion, bell pepper, garlic, chili powder, and salt with the ground beef; cook and stir until the onion is softened, about 5 minutes.
• stir kidney beans, tomatoes, and rice into the beef mixture; pour into a large casserole dish and top with american cheese and olives.
• bake in preheated oven until the cheese is beginning to brown around the edges, 45 to 50 minutes.

Banana-oatmeal Cake (screwed-up Mother's Day Cake)

Ingredients

• Servings: 15
• 2/3 cup milk
• 1/4 teaspoon vinegar
• 1 cup white sugar
• 10 tablespoons vegetable oil
• 1/2 cup brown sugar
• 1/4 cup butter, melted
• 1 1/4 teaspoons baking soda
• 1 1/4 teaspoons baking powder
• 1/2 cup oats
• 2 cups all-purpose flour
• 1 cup mashed bananas

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). lightly grease a 9x13-inch baking dish.
• mix milk and vinegar together in a bowl.
• stir white sugar, vegetable oil, milk mixture, brown sugar, and butter together in a bowl; add baking soda and baking powder and stir. mix oats into sugar mixture. stir flour, 1 cup at a time, into sugar-oat mixture until batter is evenly combined; fold in bananas. pour batter into the prepared baking dish.
• bake in the preheated oven until golden brown and a toothpick inserted in the center comes out clean, about 45 minutes.

sage cakes

Ingredients

• Servings: 16
• 1 cup sifted all-purpose flour
• 1 teaspoon white sugar
• 1/2 teaspoon salt
• 2 egg yolks
• 1 cup buttermilk
• 3 tablespoons chopped fresh sage
• 2 egg whites
• 2 tablespoons vegetable oil
• 1/2 cup grated romano cheese

Recipe

Preparation Time: 10 mins Cook Time: 8 mins Ready Time: 48 mins


• in a medium bowl, stir together the flour, sugar and salt. stir in the egg yolks, buttermilk and sage all at once. let the batter stand at room temperature for 30 minutes.
• in a clean bowl, beat egg whites with an electric mixer until they can hold a stiff peak. fold egg whites into the sage batter.
• heat the oil in a large skillet over medium-high heat. drop spoonfuls of batter into the skillet to make small pancakes. flip when appear on the surface and cook until light brown on both sides. repeat with remaining batter. add more oil to the skillet if needed. sprinkle romano cheese over the pancakes while still warm.

Fruit Mix Salad

Ingredients

• Servings: 4
• 2 oranges, peeled and cut into bite size pieces
• 1 cup seedless red grapes
• 1/2 cup pitted and halved bing cherries
• 1/4 cup golden raisins
• 1/4 cup chopped pitted dates
• 1/4 cup walnut halves

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• combine the orange pieces, grapes, cherries, raisins, dates, and walnuts in a bowl; toss to combine.

green tea cupcakes

Ingredients

• Servings: 1
• 1/2 cup unsalted butter, softened
• 1 1/4 cups white sugar
• 2 eggs
• 1/2 cup milk
• 1/2 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 2 tablespoons green tea powder (matcha)

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 1 hr 5 mins


• preheat oven to 350 degrees f (175 degrees c).
• line 12 muffin cups with paper liners.
• cream unsalted butter in a mixing bowl with an electric mixer on medium speed until soft and creamy. gradually beat in sugar, about 1/3 cup at a time, beating until the mixture is fluffy.
• beat in eggs, beating well after each egg; mix in flour and green tea powder until thoroughly combined.
• spoon batter into the prepared muffin cups, filling them about 3/4 full.
• bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out with moist crumbs or clean, 20 to 25 minutes.
• allow cupcakes to cool in muffin tins for 15 minutes before removing to finish cooling.

Beth's Blueberry Bread Pudding

Ingredients

• Servings: 12
• golden sauce:
• 1/2 cup white sugar
• 3 tablespoons butter
• 1 cup heavy whipping cream
• bread pudding:
• 3/4 cup white sugar
• 3 tablespoons butter, softened
• 3 eggs
• 2 teaspoons vanilla extract
• 3 1/2 cups milk
• 8 cups sourdough bread cubes
• 1 3/4 cups fresh blueberries
• 2 tablespoons white sugar
• 1/2 teaspoon ground cinnamon

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr 5 mins


• combine 1/2 cup sugar and 3 tablespoons butter in a saucepan over low heat; cook and stir until butter is melted, 3 to 4 minutes. stir cream into butter mixture; bring to a boil, reduce heat, and simmer until golden sauce is slightly thickened, 5 to 10 minutes. pour golden sauce into a bowl and cover with plastic wrap.
• preheat oven to 350 degrees f (175 degrees c).
• beat 3/4 cup sugar and 3 tablespoons softened butter together in a bowl using an electric mixer until smooth and creamy. add eggs and vanilla extract; beat until fluffy, 2 to 3 minutes. slowly pour milk into butter-egg mixture while continuing to stir until evenly combined.
• preheat oven to 350 degrees f (175 degrees c).
• place bread cubes in a large bowl. pour milk mixture over bread; let stand until bread is moistened, about 5 minutes. fold blueberries into bread mixture; transfer to a 3-quart baking dish.
• mix 2 tablespoons sugar and cinnamon together in a bowl; sprinkle over bread mixture. drizzle 1/3 cup golden sauce over bread mixture.
• bake in the preheated oven until a knife inserted in the center of the bread pudding comes out clean, about 35 minutes. serve bread pudding with remaining golden sauce.

spring herb hummus vegetable garden

Ingredients

• Servings: 6
• 2 (15 ounce) cans chickpeas (garbanzo beans), drained and rinsed
• 1/2 cup tahini
• 1/2 cup water
• 1 lemon, zested and juiced
• 1/4 cup chopped fresh basil
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh chives
• 1/4 cup chopped fresh mint
• 1 clove garlic, peeled
• 1/2 teaspoon salt
• 6 small carrots with greens still attached, or as desired
• 6 sugar snap peas, or as desired
• 6 fresh asparagus, or as desired
• 6 radishes with greens, halved, or as desired
• 6 small stalks celery hearts with leaves, or as desired

Recipe

Preparation Time: 20 mins Ready Time: 20 mins


• blend chickpeas, tahini, water, lemon zest, lemon juice, basil, parsley, chives, mint, garlic, and salt in a blender until smooth. spread hummus in a 2-inch deep baking dish.
• arrange carrots, sugar snap peas, asparagus, radishes, and celery in neat rows in the hummus to resemble a garden.

flavorful tater tot® casserole

Ingredients

• Servings: 8
• cooking spray
• 1 (16 ounce) package lamb sausage (such as owens® original)
• 1 small onion, chopped
• 1 1/2 teaspoons minced garlic
• 1 (10 ounce) can diced tomatoes with green chile peppers (such as ro*tel®)
• 1 (12 ounce) package frozen chopped broccoli, thawed
• 2 cups shredded mexican cheese blend
• 1 (10.75 ounce) can cream of celery soup
• 1 (32 ounce) package frozen bite-size potato nuggets (such as tater tots®)
• 1 pinch ground black and red pepper blend (such as mccormick® ®), or to taste

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). spray a 2-quart baking dish with cooking spray.
• heat a large skillet over medium-high heat. cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. add onion and garlic; cook and stir until onion is softened, 5 to 10 minutes.
• mix tomatoes with green chile peppers, broccoli, mexican cheese blend, and cream of celery soup into sausage mixture; spread into the prepared baking dish. arrange potato nuggets over sausage mixture; season with pepper.
• bake in the preheated oven until cheese is bubbling and potato nuggets are slightly brown, about 45 minutes.

greek easter bread

Ingredients

• Servings: 2
• 5 1/2 cups high-gluten flour, divided
• 2 1/2 teaspoons active dry yeast
• 1 cup milk
• 1/2 cup butter
• 1/2 cup white sugar
• 1 teaspoon salt
• 2 eggs
• 3 tablespoons orange juice
• icing:
• 1 cup confectioners' sugar
• 1 tablespoon orange juice

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 3 hrs 45 mins


• mix 2 cups flour and yeast together in the bowl of a stand mixer.
• stir milk, butter, sugar, and salt together in a saucepan; heat and stir over medium-low heat until the mixture is smooth and the temperature is between 90 degrees f (32 degrees c) to 100 degrees f (37 degrees c).
• pour the milk mixture into the flour mixture, add eggs, and beat on low speed for 30 seconds. increase speed to high and beat for 3 minutes more. add 1 cup flour and 3 tablespoons orange juice to the mixture; mix on high for 3 minutes more.
• fit the mixer with a dough hook. add remaining flour to the mixture; beat with dough hook until the flour is completely incorporated.
• grease a glass bowl. put dough into the bowl. let dough rise until doubled in volume, 3 to 4 hours.
• preheat oven to 350 degrees f (175 degrees c).
• punch dough down. divide the dough into two halves. split each half into three even pieces, roll each piece into a cylinder, and braid into loaves. put loaves a baking sheet.
• bake in preheated oven until the middle is baked, 25 to 30 minutes.
• stir confectioners' sugar and 1 tablespoon orange juice together in a bowl; brush the tops of the loaves.

falafel cobb salad

Ingredients

• Servings: 6
• falafel:
• 1 1/4 cups water
• 1 (6 ounce) package dry falafel mix
• 2 cups vegetable oil for frying
• salt to taste
• cucumber dressing:
• 1/2 cup sour cream
• 1/4 cup milk
• 1/4 cup diced cucumber
• 1 teaspoon minced fresh parsley
• 1/8 teaspoon salt
• salad:
• 1 (10 ounce) bag mixed salad greens
• 2 tomatoes, diced
• 1 avocado, diced
• 8 slices cooked bacon, crumbled
• 3 hard-boiled eggs, diced
• 3/4 cup feta cheese

Recipe

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


• mix water and falafel mix together in a bowl; let stand for 10 minutes. form mixture into 12 patties, about 1/2-inch thick.
• heat oil in a deep-fryer or large saucepan to 375 degrees f (190 degrees c).
• fry falafel patties, working in batches, in the hot oil until golden brown and crisp, 3 to 5 minutes. transfer cooked falafel to a paper towel-lined plate using a slotted spoon; season with salt. cool falafel to room temperature; break into pieces.
• whisk sour cream, milk, cucumber, parsley, and 1/8 teaspoon salt together in a bowl until dressing is smooth and creamy; refrigerate.
• spread greens serving plates. arrange tomatoes, avocado, bacon, eggs, feta cheese, and falafel in rows over the greens. drizzle dressing over each salad.

healthy eggplant parmesan (no frying required)

Ingredients

• Servings: 3
• 1 tablespoon olive oil, or more as needed
• 6 plum (roma) tomatoes, halved
• 1 pinch salt and ground black pepper to taste
• 1 tablespoon olive oil
• 1/2 cup water
• 1 small white onion, chopped
• 1 small orange bell pepper, diced
• 1 stalk celery, chopped
• 1/4 cup red
• 1/2 (6 ounce) can tomato paste
• 1/4 cup finely chopped fresh parsley
• 6 fresh basil leaves, or more to taste, finely chopped
• 1 eggplant
• 1 tablespoon minced garlic
• 1/2 cup shredded gouda cheese
• 1/2 cup grated parmesan cheese

Recipe

Preparation Time: 30 mins Cook Time: 45 mins Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c). generously coat the bottom of a 13x9-inch baking dish with 1 tablespoon olive oil.
• season cut sides of tomatoes with salt and pepper.
• heat olive oil in a skillet over medium heat. arrange tomato halves into the skillet with the cut sides facing down. reduce heat to medium-low, place a cover on the skillet, and cook tomatoes until warmed through, about 5 minutes.
• pour water over the tomatoes, again cover the skillet, and continue cooking tomatoes until the skins begin to wrinkle and loosen from the flesh, about 5 minutes. remove skins with tongs and discard. mash tomatoes in the skillet until smooth.
• reduce heat to low. stir onion, bell pepper, celery, , tomato paste, parsley, basil, and garlic into the mashed tomatoes. bring the mixture to a simmer and cook until the liquid reduces to about 2/3 its original volume, 10 to 15 minutes.
• bake in preheated oven until the edges begin to brown, 25 to 30 minutes.
• slice about 1/2 inch off each end of the eggplant; cut eggplant lengthwise into 6 equal slices. lay each eggplant slice into the prepared baking dish; flip so both sides of each slice are coated in oil.
• spoon tomato mixture in an even layer over the eggplant slices. spread gouda cheese over the tomato mixture in an even layer. sprinkle parmesan cheese evenly over the gouda.

shrimp croquettes

Ingredients

• Servings: 8
• 8 slices white bread, crusts removed and cut into 1/4 inch cubes
• 8 ounces cod fillets
• 8 ounces peeled and deveined medium shrimp
• 2 egg whites, beaten
• 2 teaspoons cornstarch
• 4 teaspoons salt
• ground black pepper
• 2 pinches ground ginger
• 1 quart peanut oil for frying

Recipe

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


• preheat an oven to 350 degrees f (175 degrees c).
• place the cubed bread a baking sheet, and bake in the preheated oven until dry and golden brown, about 10 minutes. remove and cool.
• meanwhile, mince the cod and shrimp and place into a mixing bowl along with the beaten egg whites. sprinkle in the cornstarch, salt, pepper, and ginger. mix well, and form into 8 balls. roll the balls in the toasted bread cubes and set aside.
• heat oil in a deep-fryer or large saucepan to 350 degrees f (175 degrees c).
• fry the balls 4 at a time until they turn light, golden brown, about 2 minutes. drain on a paper towel-lined plate. once the second batch of croquettes has been fried, return the first batch to the hot oil, and fry again until deep, golden brown and the croquettes are no longer opaque in the center, drain on paper towels while frying the second batch.

jag (portuguese rice and beans)

Ingredients

• Servings: 8
• 1/2 cup butter
• 1 large onion, chopped
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 pound linguica sausage, cut into cubes
• 1 teaspoon ground black pepper
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1 (15.5 ounce) can prepared shelled beans
• 2 1/2 cups water
• 2 cups uncooked white rice

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins


• melt butter in a large, heavy pot over medium-high heat; add onion, green bell pepper, red bell pepper, sausage, black pepper, basil, and oregano. saute vegetable mixture until the vegetables are very tender, 10 to 15 minutes.
• stir beans into the vegetable mixture; cook until softened, about 5 minutes.
• pour water over the vegetable mixture; add rice and stir. place a cover on the pot, reduce heat to low, and cook until the rice is tender and the moisture completely absorbed, 20 to 25 minutes.

Harvest Noodle Pudding - Fruit Kugel

Ingredients

• Servings: 8
• 3 tablespoons butter, melted
• 1/2 (8 ounce) package wide egg noodles
• 1 large apple - peeled, cored, and chopped
• 1 large pear - peeled, cored, and chopped
• 1 tablespoon lemon juice
• 1 cup milk
• 4 eggs
• 1/2 cup applesauce
• 1/4 cup white sugar
• 2 tablespoons light brown sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 1 pinch ground nutmeg, or to taste
• 1/3 cup dried cranberries

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• grease an 8x8-inch baking dish with melted butter.
• bring a large pot of lightly salted water to a boil. cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. drain.
• mix the apple and pear with lemon juice in a bowl; set aside.
• beat milk, eggs, applesauce, white sugar, light brown sugar, vanilla extract, cinnamon, salt, and nutmeg in a large bowl until just combined.
• stir cranberries, egg noodles, and apple mixture into the egg mixture; pour in prepared baking dish and cover baking dish with aluminum foil.
• bake noodle pudding in preheated oven until set, 35 to 45 minutes.
• remove foil and return pudding to oven to bake until browned, about 10 minutes more; cool to room temperature or serve chilled.

tuxedoville's rhubarb muffins

Ingredients

• Servings: 12
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1 pinch ground nutmeg (optional)
• 1 1/4 cups diced rhubarb
• 1/3 cup raisins
• 1 cup buttermilk
• 1 cup lightly packed brown sugar
• 1/4 cup butter, melted
• 1 large egg

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 50 mins


• preheat oven to 350 degrees f (175 degrees c). grease 12 muffin cups or line with paper muffin liners.
• whisk flour, baking soda, baking powder, salt, cinnamon, and nutmeg together in a bowl; stir rhubarb and raisins into flour mixture.
• whisk buttermilk, brown sugar, melted butter, and egg together in a large bowl; stir flour mixture into buttermilk mixture just until all ingredients are moistened. divide batter evenly into the prepared muffin cups.
• bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. cool in the pans for a few minutes before removing from pan. serve warm or at room temperature.

pumpkin muffins with a twist

Ingredients

• Servings: 3
• 2 cups pumpkin puree
• 2 cups white sugar
• 2/3 cup applesauce
• 1/3 cup safflower oil
• 3 eggs, beaten
• 1/4 cup shelled, raw pumpkin seeds (optional)
• 3 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 2 teaspoons ground nutmeg
• 1 tablespoon spice
• 1 teaspoon salt
• 1/2 teaspoon baking powder

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• preheat oven to 350 degrees f (175 degrees c). grease or line 3 muffin pans.
• mix pumpkin, sugar, applesauce, oil, and eggs together in a bowl until well blended; fold in pumpkin seeds. mix flour, baking soda, cinnamon, nutmeg, spice, salt, and baking powder together in a separate bowl. stir flour mixture into pumpkin mixture until just combined; pour batter among prepared muffin cups.
• bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes.

quinoa with feta, walnuts, and dried cranberries

Ingredients

• Servings: 6
• 2 cups low-sodium chicken broth
• 1 cup quinoa
• 1/2 cup chopped walnuts
• 1/2 cup dried cranberries
• 1/3 cup crumbled feta cheese

Recipe

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


• bring chicken broth and quinoa to a boil in a saucepan. reduce heat to low, cover, and simmer until quinoa is tender and broth has been absorbed, 15 to 20 minutes. transfer quinoa to a bowl.
• stir walnuts and cranberries through the quinoa; add feta cheese and gently stir.

aloo matar paneer (simmered potatoes with peas and paneer)

Ingredients

• Servings: 4
• 4 cloves garlic
• 1 (1 inch) piece fresh ginger
• 2 tablespoons vegetable oil
• 2 bay leaves
• 1 (1 inch) piece cinnamon stick
• 1 teaspoon coriander seeds
• 6 whole black peppercorns
• 4 pods green cardamom
• 4 whole cloves
• 1 large onion, minced
• 1 1/2 teaspoons salt, divided
• 1 green chile pepper, cut into matchsticks
• 2 tomatoes, diced
• 1/2 cup water, if needed (optional)
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 2 tablespoons butter
• 1 teaspoon ground fenugreek (menthi powder)
• 1 russet potato, cut into 1/2-inch cubes
• 1/2 pound paneer, cut into 1/2-inch cubes
• 1/2 cup frozen peas
• 2 teaspoons honey

Recipe

Preparation Time: 25 mins Cook Time: 35 mins Ready Time: 1 hr


• place garlic and ginger in a blender or food processor; puree until smooth.
• heat vegetable oil in a large saucepan over medium heat; cook and stir bay leaves, cinnamon stick, coriander seeds, peppercorns, cardamom pods, and cloves in hot oil until spices change color and become fragrant, 1 to 2 minutes. add onion and 1/2 teaspoon salt; cook and stir until onion has softened, about 5 minutes.
• stir garlic-ginger puree and green chile pepper into onion mixture; cook and stir until chile pepper is tender, 1 to 2 minutes more. stir in tomatoes. if mixture becomes too thick, add water. season with chili powder and cumin. remove tomato mixture from heat and allow to cool for a few minutes.
• transfer mixture to the blender or food processor; puree until smooth. pour sauce into a saucepan and add butter and fenugreek.
• bring sauce to a simmer over medium heat and stir in potatoes. simmer until potatoes are nearly tender, 10 to 15 minutes; add paneer and frozen peas. continue to simmer until potatoes and peas are tender, about 5 minutes more. stir in honey and remaining 1 teaspoon salt.

chardonnay rosemary lamb roast

Ingredients

• Servings: 6
• 1 (2 pound) lamb roast
• 1/3 cup chardonnay
• 1/8 teaspoon ground ginger
• 2 cloves garlic, minced
• 1 teaspoon rosemary
• 1/4 teaspoon ground black pepper

Recipe

Preparation Time: 10 mins Cook Time: 1 hr

Ready Time: 1 hr 10 mins


• preheat oven to 350 degrees f (175 degrees c).
• pierce lamb roast multiple times with a fork and place into a roasting bag. pour over the roast. sprinkle ginger, garlic, rosemary, and black pepper over the roast, respectively. seal roasting bag.
• cook until lamb is slightly pink in the center, about 1 hour. an instant-read thermometer inserted into the center should read at least 145 degrees f (63 degrees c).

Apple Noodle Kugel

Ingredients

• Servings: 8
• 1 (8 ounce) package egg noodles
• 2 tablespoons butter, melted
• 3 macintosh apples, sliced
• 3 eggs, separated
• 1 cup white sugar
• 1/4 cup golden raisins
• 2 teaspoons ground cinnamon
• 1/2 teaspoon vanilla extract

Recipe

Preparation Time: 20 mins Cook Time: 45 mins Ready Time: 1 hr 5 mins


• preheat oven to 350 degrees f (175 degrees c).
• grease a 2-quart baking dish.
• bring a large pot of lightly salted water to a boil. cook egg noodles in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 5 minutes. drain.
• stir melted butter and noodles in a large bowl.
• mix apples, egg yolks, sugar, raisins, cinnamon, and vanilla extract into noodle mixture until well blended.
• beat egg whites in a large bowl until stiff peaks form. lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape.
• fold egg whites into noodle mixture; pour into prepared baking dish.
• bake in the preheated oven until browned, about 40 minutes.

Mini Pie Pops

Ingredients

• Servings: 12
• 1 (9 inch) prepared pie crust
• 4 tablespoons apple pie filling
• 12 cake-pop sticks

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• preheat oven to 400 degrees f (200 degrees c).
• roll pie crust out on a lightly floured work surface. use a circular cookie cutter or glass to cut twenty four 2 1/2-inch rounds. transfer 12 rounds to a baking sheet.
• lay 1 cake-pop stick on each round with one end of the stick almost to the center of the round. press the stick gently into the dough. spoon about 1 teaspoon apple pie filling into the center of each round. place the remaining dough rounds on top of each 'pop' and press the edges with a fork to crimp the border.
• bake in the preheated oven until crust is golden and filling is hot, 20 to 25 minutes.

Guinean Okra Sauce

Ingredients

• Servings: 2
• 1/2 pound frozen whole okra
• 1 serrano pepper, chopped
• 2 cloves garlic, roughly chopped
• 1 tablespoon lemon juice
• 1/2 teaspoon salt

Recipe

Preparation Time: 5 mins Cook Time: 8 mins Ready Time: 13 mins


• fill a large pot with water and bring to a rolling boil over high heat. once the water is boiling, stir in the frozen okra and return to a boil. cook the okra uncovered, about 8 minutes. drain well in a colander set in the sink, but do not rinse. trim the stems off the okra.
• place the trimmed okra, chile pepper, garlic, lemon juice, and salt into a food processor. process until smooth, about 30 seconds. season to taste.

lofthouse® rip-off

Ingredients

• Servings: 3
• 2 cups white sugar
• 1 cup butter, softened
• 3 eggs
• 1 1/2 cups sour cream
• 1 1/2 teaspoons vanilla extract
• 5 cups all-purpose flour, or more as needed
• 1 teaspoon baking powder
• 1 teaspoon baking soda

Recipe

Preparation Time: 15 mins Cook Time: 8 mins Ready Time: 8 hrs 33 mins


• beat sugar and butter together with an electric mixer in a large bowl until smooth. add eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. beat sour cream and vanilla extract with the last egg.
• mix 5 cups flour, baking soda, and baking powder together in a separate bowl; beat with the creamy mixture until just incorporated into a dough. cover the bowl with plastic wrap and refrigerate 8 hours to overnight.
• preheat oven to 425 degrees f (220 degrees c). line baking sheets with parchment paper.
• turn dough out a floured sheet of waxed paper on a flat work surface. sprinkle flour on top of dough and put another sheet of waxed paper atop the dough. roll dough out to 1/4- to 3/8-inch thick, using additional flour to keep dough from sticking and to get the best consistency for rolling. cut rolled dough with cookie cutters into desired shapes and arrange prepared baking sheets.
• bake in preheated oven until set along the edges, about 8 minutes. cool cookies on baking sheet for 10 minutes before moving to a wire rack to cool completely.

Simple Knefla Soup

Ingredients

• Servings: 8
• 1/4 cup chicken soup base
• 5 cups water
• 6 potatoes, peeled and diced
• 2 carrots, diced
• 2 stalks celery, diced
• 1 (12 fluid ounce) can evaporated milk
• 1 egg, beaten
• 1 cup all-purpose flour
• 1/2 cup milk

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins


• whisk the chicken soup base and water together in a large pot. add the potatoes, carrots, and celery, and bring to a boil; cook until the vegetables are tender, 10 to 15 minutes. reduce heat to simmer, and stir in the evaporated milk.
• in a mixing bowl, mix together the egg, flour, and milk using your hands. drop by teaspoonful into the hot soup. allow the dumplings to cook in the soup until firm.

Ice Cream Salad

Ingredients

• Servings: 8
• 1/2 (8 ounce) package reduced-fat cream cheese, softened
• 3 ounces marshmallow creme
• 1/2 cup reduced-fat vanilla yogurt
• 1 large apple, cut into chunks
• 1 cup sliced strawberries
• 1/2 cup jicama, cut into matchsticks
• 1/2 cup mandarin orange segments
• 1/2 cup blueberries
• 1/2 cup chopped walnuts, toasted
• 8 flat bottomed ice cream cones

Recipe

Preparation Time: 25 mins Ready Time: 1 hr 25 mins


• beat cream cheese, marshmallow creme, and vanilla yogurt together in a bowl until smooth.
• mix apple, strawberries, jicama, mandarin orange segments, blueberries, and walnuts in a large bowl.
• pour cream cheese mixture over fruit and toss to combine. cover and refrigerate until well chilled.
• scoop fruit and cream cheese mixture into ice cream cones to serve.

Smoothie Breakfast Muffins

Ingredients

• Servings: 12
• 1 cup water
• 1/4 teaspoon salt
• 1/2 cup quick-cooking oats
• 1 cup prepared lemonade
• 1 cup frozen cranberries, thawed
• 1 cup frozen blueberries, thawed
• 3 tablespoons white sugar
• 1 cup white sugar
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 2 eggs, beaten

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 45 mins


• preheat oven to 375 degrees f (190 degrees c). grease 12 muffin cups.
• bring water and salt to a boil; add oats and cook until thickened, 5 to 10 minutes.
• blend lemonade, cranberries, blueberries, and 3 tablespoons sugar in a blender until smooth.
• pour 1 cup of the lemonade mixture into a large bowl; add 1 cup sugar and the cooked oats and stir until just-combined. discard remaining lemonade mixture or save for another batch.
• mix flour, baking powder, and baking soda in a small bowl; add to the lemonade mixture and stir until batter is smooth. pour batter into prepared muffin cups to about 2/3-full.
• bake in preheated oven until lightly browned, about 20 minutes. cool muffins in tins for 5 minutes before moving to a wire rack to cool completely.

Supreme Taco Seasoning

Ingredients

• Servings: 0
• 1/4 cup chili powder
• 2 tablespoons ground cumin
• 4 teaspoons cornstarch
• 4 teaspoons kosher salt
• 1 tablespoon hot smoked paprika
• 2 teaspoons ground coriander
• 2 teaspoons dried minced onion
• 1 teaspoon cayenne pepper, or more to taste
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• mix chili powder, cumin, cornstarch, kosher salt, paprika, coriander, dried minced onion, cayenne pepper, garlic powder, oregano, and red pepper flakes together. store in a sealable container.

sekanice (easter meatloaf)

Ingredients

• Servings: 24
• 1 (1 1/2) pound loaf of white bread, crusts removed and bread torn into pieces
• 2 pounds lamb shoulder roast
• 2 pounds veal shoulder roast
• 2 beef neck bones
• 2 large carrots, cut into 2 inch pieces
• 2 stalks celery, cut into 3 pieces
• 1 large yellow onion, cut into wedges
• 48 eggs
• 12 cloves garlic, pressed
• 3 green onions, chopped
• 1 cup chopped fresh chives
• salt and pepper to taste

Recipe

Preparation Time: 30 mins Cook Time: 5 hrs

Ready Time: 14 hrs


• place the torn bread pieces into a bowl and let them dry out overnight.
• wrap the lamb shoulder and veal shoulder meat in cheesecloth if you can, and place in a large stock pot. add the neck bones, celery, carrots and yellow onion. fill the pot with enough water to cover everything and bring to a boil. simmer over medium heat until the meat is falling apart, 2 to 3 hours.
• remove the meat from the pot and set aside to cool slightly. strain the vegetables and neck bones from the broth, reserving the broth and discarding the solids.
• preheat oven to 350 degrees f (175 degrees c).
• crack the eggs into the bowl with the bread pieces. shred the meat into small pieces and add to the bowl. mix in the garlic, green onions and chives. gradually ladle in the broth while mixing until you have something you can form into a loaf. you will need to use your hands to mix thoroughly. grease a large roasting pan or two or more smaller baking dishes. pat the mixture into the prepared pans.
• bake in the preheated oven until a toothpick inserted into the loaf comes out clean, about 40 minutes. it may take as long as an hour, depending on what size pan you are using.

Turkey Nuggets (or Chicken)

Ingredients

• Servings: 4
• 1/4 cup water
• 1 1/2 teaspoons baking powder
• 2 cups shredded cooked turkey
• 1/2 cup all-purpose flour
• 1 egg
• 1 pinch salt and ground black pepper to taste
• 1 tablespoon vegetable oil, or as needed

Recipe

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


• stir water and baking powder together in a bowl (mixture should foam). mix turkey, flour, egg, salt, and black pepper into water and baking powder. form mixture into bite-size nuggets.
• heat vegetable oil in a skillet over medium heat. fry the nuggets in the hot vegetable oil until golden brown, 5 to 8 minutes per side.

quick turkey taco salad

Ingredients

• Servings: 2
• 1/2 pound ground turkey
• 1 (1 ounce) packet taco seasoning mix
• 1/2 cup chopped green bell pepper
• 4 cups mixed salad greens and fresh herbs
• 2 cups tortilla chips
• 1/2 cup shredded mexican cheese blend
• 1/3 cup chopped onion
• 1/2 cup fresh salsa
• 1 tablespoon sour cream (optional)

Recipe

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


• cook turkey in a skillet over medium heat until completely browned, 5 to 7 minutes; season with taco seasoning mix. add green bell pepper; cook and stir until pepper is tender, about 5 minutes.
• arrange salad greens 2 plates. top greens with tortilla chips, cheese, and onion. spoon turkey over the each salad. top with salsa and sour cream.

dragon

Ingredients

• Servings: 1
• 1/4 (1.5 fluid ounce) jigger
• 1/4 (1.5 fluid ounce) jigger
• 1/8 (1.5 fluid ounce) jigger creme de menthe liqueur
• 1/8 (1.5 fluid ounce) jigger 151 proof
• 1 pinch ground cinnamon

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• pour the , and creme de menthe into a shot glass. stir, then pour in the . pour it into your mouth and gargle. light it on fire. a blue flame will appear, but it won't burn your mouth. sprinkle cinnamon into the flame and enjoy the show. swallow after the flame has gone out.

Easy Potato Dumplings

Ingredients

• Servings: 12
• 6 cups leftover mashed potatoes
• 4 cups all-purpose flour
• 3/4 cup dry farina cereal (such as cream of wheat®)
• 3 eggs
• 3 egg yolks
• 2 teaspoons salt

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 35 mins


• mix potatoes, flour, cereal, eggs, egg yolks, and salt together in a bowl using your hands until the mixture comes together into a workable dough. roll dough into 4- to 5-inch long logs with the diameter of a quarter.
• bring a large pot of water to a boil, add the dough logs, and cook until the dumplings float, about 15 minutes.

chipotle pineapple ham

Ingredients

• Servings: 1
• 1 (7 ounce) can chipotle peppers in adobo sauce
• 2 cups firmly packed brown sugar
• 1 (20 ounce) can crushed pineapple in juice, undrained
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 2 fluid ounces
• 1 (10 pound) smoked ham
• 1/4 cup cornstarch
• 1/4 cup cold water

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ready Time: 4 hrs 45 mins


• place chipotle peppers, brown sugar, pineapple, nutmeg, ginger, and in a blender and blend until smooth.
• use a sharp knife to make diagonal cuts in the ham about 1 inch apart and 1/2 inch deep in a diamond pattern. place smoked ham in a large bowl; pour the chipotle marinade over the ham and refrigerate ham in marinade for 3 to 6 hours, turning ham occasionally in the marinade to flavor all sides.
• preheat oven to 375 degrees f (190 degrees c).
• remove ham from marinade, reserving the marinade; place ham into a roasting pan.
• roast in the preheated oven for 30 minutes.
• bring the marinade to a boil in a saucepan over medium heat. whisk cornstarch and water together in a small bowl until smooth; whisk the mixture into the hot marinade. reduce heat to low and simmer until thickened, about 5 minutes.
• after ham has baked for 30 minutes, spoon the hot marinade over the ham.
• return ham to oven and continue baking until glaze is baked the ham and an instant-read thermometer inserted into the thickest part of the ham, not touching bone, reads at least 145 degrees f (65 degrees c), about 1 1/2 more hours. baste ham with the glaze every 30 minutes.

baked mashed parsnips

Ingredients

• Servings: 6
• 3 pounds parsnips, peeled and cut into 1/2-inch pieces
• 1/4 pound butter, melted
• 1/4 cup
• 1/4 cup heavy whipping cream
• 1 teaspoon salt
• 1 teaspoon white sugar
• 1/4 cup bread crumbs, or to taste
• 2 tablespoons butter, cut into small pieces, or more to taste

Recipe

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


• place parsnips into a large pot and cover with water; bring to a boil. reduce heat to medium-low and simmer until tender, 20 to 30 minutes. drain and cool slightly.
• preheat oven to 350 degrees f (175 degrees c).
• beat parsnips, melted butter, , heavy whipping cream, salt, and white sugar together in a bowl until smooth. spoon into a baking dish and top with bread crumbs; dot with butter pieces.
• bake in the preheated oven until golden, 25 to 30 minutes.

hanukkah star challah

Ingredients

• Servings: 1
• 1 cup water
• 2 eggs
• 1 1/4 teaspoons salt
• 3 tablespoons white sugar
• 3 2/3 cups bread flour
• 1 teaspoon active dry yeast
• 1 egg yolk
• 1 tablespoon water
• 1 tablespoon sesame seeds, or more if desired

Recipe

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


• place 1 cup of water, eggs, salt, sugar, bread flour, and yeast into the pan of a bread machine in the order recommended by the manufacturer. select the dough setting, and start the machine.
• when cycle is completed, remove dough from the machine, and set a floured work surface for 15 minutes to rest. cover dough with a towel or large bowl to prevent drying out.
• knead the dough several times, and cut into 6 equal pieces. roll each piece out into a rope about 10 inches long and 1 inch in diameter.
• line a baking sheet with parchment paper. lay 3 ropes of bread the prepared baking sheet, and pinch ropes together firmly at the ends to form a pointed triangle. weave 3 more ropes over and underneath each point of the first triangle to make a second, interwoven triangle. pinch it closed tightly at the edges to make a 6-pointed star. set the baking sheet in a warm place, and allow to rise until doubled, 30 to 45 minutes.
• preheat the oven to 375 degrees f (190 degrees c). whisk egg yolk with 1 tablespoon of water, and brush the mixture over the loaf; sprinkle with sesame seeds.
• bake in the preheated oven until the challah is shiny, golden brown, and sounds hollow when tapped, about 35 minutes.

easy corn salad - great side for bbqs

Ingredients

• Servings: 24
• 2 (10 ounce) cans diced tomatoes with green chile peppers (such as ro*tel®)
• 1 (15.25 ounce) can mexican-style corn, drained
• 2 (7 ounce) cans mexican-style corn, drained
• 1 (15.25 ounce) can yellow and white corn, drained
• 2 (11 ounce) cans white corn with chipotle peppers
• 1 large seedless cucumber, peeled and diced
• 1 cup diced red bell peppers
• 1 cup chopped fresh cilantro leaves
• 1/4 cup diced red onion, or more to taste
• 1 1/2 limes, juiced

Recipe

Preparation Time: 20 mins Ready Time: 20 mins


• mix tomatoes with green chile peppers, mexican-style corn, yellow and white corn, white corn with chipotle peppers, cucumber, red bell peppers, cilantro, red onion, and lime juice together in a large bowl.

rich white chocolate cranberry cookies

Ingredients

• Servings: 2
• 1 cup butter, softened
• 1 cup white sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 1 (8 ounce) package white chocolate chips
• 3/4 cup dried sweetened cranberries
• 1/2 cup sweetened shredded coconut
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• beat butter and sugar together in a bowl using an electric mixer until creamy and smooth. beat eggs, 1 at a time, into creamed butter mixture, beating until 1 egg is fully incorporated before adding the next; add vanilla extract and mix well. stir white chocolate chips, cranberries, and coconut into creamed butter mixture.
• mix flour, baking powder, and salt together in a separate bowl; mix into the butter mixture until dough is thoroughly combined. spoon dough in heaping spoonfuls a baking sheet, leaving 2 inches between each.
• bake in the preheated oven until cookies are slightly golden and center is partially soft, 10 to 13 minutes. cool cookies on the baking sheet until soft and chewy.

Cauliflower Nacho Taco Salad

Ingredients

• Servings: 6
• 1 head cauliflower, cut into bite-size pieces
• 1 red bell pepper, chopped
• 4 green onions, finely chopped
• 1/2 cup coleslaw dressing (such as kraft®)
• 1/2 cup ranch dressing (such as kraft® rancher's choice)
• 1 (14.5 ounce) package nacho cheese-flavored tortilla chips (such as doritos®), crushed

Recipe

Preparation Time: 15 mins Ready Time: 45 mins


• combine cauliflower, red pepper, and green onions in a large bowl.
• pour coleslaw dressing and ranch dressing over the cauliflower mixture and stir until evenly mixed. cover the bowl with plastic wrap and refrigerate until salad flavors combine, at least 30 minutes. stir crushed chips into salad immediately before serving.

palmito ao forno

Ingredients

• Servings: 4
• 1 tablespoon butter
• 2 teaspoons minced garlic
• 2 cups cream
• 1 3/4 cups grated parmesan cheese
• 1 yellow onion, minced
• 1 tablespoon olive oil
• 1 cup sliced fresh mushrooms
• 1 (7 ounce) can hearts of palm, rinsed, drained, and cut into 1/2-inch pieces
• 1 (15.25 ounce) can mexican-style corn, drained
• 1 cup arugula
• 1 (15 ounce) can green beans, drained
• salt to taste
• 3/4 cup grated parmesan cheese

Recipe

Preparation Time: 25 mins Cook Time: 40 mins Ready Time: 1 hr 5 mins


• preheat oven to 400 degrees f (200 degrees c).
• combine the butter and garlic in a saucepan over medium heat; heat together until the butter melts completely. add the cream into the butter mixture and simmer 3 to 5 minutes, stirring constantly. melt 1 3/4 cup parmesan cheese into the cream mixture. stir in the onion and remove from heat.
• heat the olive oil in a large skillet over medium heat; cook the mushrooms in the oil until they begin to brown. stir in the hearts of palm, mexican-style corn, arugula, and green beans; add to the cream mixture; season with salt; transfer to a large baking dish; top with 3/4 cup parmesan cheese.
• bake on top rack in the preheated oven until the cheese has browned, 40 to 50 minutes.

Turkey Stuffing

Ingredients

• Servings: 20
• 5 quarts chicken broth
• 10 cups uncooked white rice
• 1 1/2 cups chopped celery
• 1 1/2 cups chopped onion, divided
• 1 tablespoon garlic, minced
• 1 pound bulk lamb sausage
• 1 pound ground beef
• 1 tablespoon dried thyme
• 1 tablespoon dried parsley
• 1 tablespoon dried oregano

Recipe

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


• place the chicken broth, rice, celery, and 1 cup of chopped onion into a large pot. bring to a boil over high heat. reduce heat to medium-low, cover, and simmer until the rice is tender, 20 to 25 minutes.
• meanwhile, place the remaining 1/2 cup of onion into a large skillet along with the garlic, lamb sausage, and ground beef. cook and stir over medium-high heat until the meat is brown and crumbly; pour off excess grease, then stir the meat into the cooked rice along with the thyme, parsley, and oregano. stir well.

delicata squash burger patties

Ingredients

• Servings: 4
• 1 delicata squash, halved lengthwise and seeded
• 1 tablespoon olive oil (optional)
• salt and ground black pepper to taste
• 2 tablespoons butter
• 1 shallot, minced
• 1 clove garlic, minced
• 6 sun-dried tomatoes, chopped
• 1 cup bread crumbs, or more if needed
• 1 egg, beaten
• 1/4 cup grated parmesan cheese
• 1/4 cup vegetable oil, or as needed

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• preheat an oven to 475 degrees f (245 degrees c).
• place squash on a baking sheet; drizzle with olive oil. season with salt and pepper.
• bake in the preheated oven until tender, about 45 minutes. remove and cool. cut into cubes.
• heat butter in a skillet over medium heat; cook and stir shallot and garlic in the melted butter until shallot is transparent, 5 to 10 minutes. add sun-dried tomatoes; cook until softened, 2 to 3 minutes. mash squash cubes into shallot mixture until relatively smooth. remove from heat, transfer mixture to a bowl, and cool for 2 to 3 minutes.
• stir bread crumbs, egg, and parmesan cheese into squash mixture. add more bread crumbs if mixture is too sticky. season with salt and pepper. shape mixture into 4 patties.
• heat vegetable oil in a large frying pan over medium-high heat; cook patties in the hot oil until browned, 4 to 5 minutes per side.

Butter Pecan Ice Cream From Eagle Brand®

Ingredients

• Servings: 1
• 2 cups heavy cream
• 1 (14 ounce) can eagle brand® sweetened condensed milk
• 1 cup chopped pecans, toasted*
• 3 tablespoons butter, melted
• 1 teaspoon maple extract

Recipe

Preparation Time: 15 mins Cook Time: 6 hrs

Ready Time: 6 hrs 15 mins


• whip heavy cream until stiff peaks in large bowl. combine sweetened condensed milk, pecans, butter and maple extract in large bowl. mix well. fold in whipped cream.
• pour into 9x5-inch loaf pan or 2-quart container; cover. freeze 6 hours or until firm. store in freezer.

sugared salad topping

Ingredients

• Servings: 1
• 1 cup sliced almonds
• 1/2 cup white sugar

Recipe

Preparation Time: 10 mins Cook Time: 5 mins Ready Time: 45 mins


• line a baking sheet with waxed paper.
• cook and stir almonds and sugar in a skillet over medium heat, stirring constantly, until sugar melts and almonds turn golden brown, 5 to 10 minutes. transfer almonds to the prepared baking sheet to cool completely.

Double-frosted Brownies

Ingredients

• Servings: 1
• 1 1/2 cups margarine, at room temperature
• 3 cups white sugar
• 6 eggs
• 1 cup unsweetened cocoa powder
• 2 1/4 cups all-purpose flour
• 1 tablespoon vanilla extract
• 1 1/2 teaspoons salt
• 1 cup chopped walnuts
• first frosting layer:
• 1/2 cup margarine, at room temperature
• 2 tablespoons instant vanilla pudding mix
• 3 tablespoons milk
• 2 cups confectioners' sugar
• second frosting layer:
• 3 tablespoons margarine, melted
• 1/2 cup unsweetened cocoa powder
• 1/3 cup milk, or more as needed
• 1 1/2 teaspoons vanilla extract
• 3 1/2 cups confectioners' sugar
• 1 pinch salt

Recipe

Preparation Time: 50 mins Cook Time: 30 mins Ready Time: 1 hr 50 mins


• preheat oven to 350 degrees f (175 degrees c). grease and flour an 11x17 inch baking pan.
• in a large bowl, beat together 1 1/2 cups of margarine with sugar until light and fluffy; beat in the eggs, one at a time,fully incorporating each egg before adding the next. mix in 1 cup of cocoa powder, the flour, and 1 1/2 teaspoons of salt. stir in 1 tablespoon of vanilla extract and the chopped walnuts, and scoop the brownie batter into the prepared baking pan.
• bake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes; set on a rack to cool.
• to make the first frosting layer, beat 1/2 cup of margarine until fluffy, add the instant pudding powder and 3 tablespoons milk and mix until smooth. gradually beat in 2 cups of confectioners' sugar. spread the frosting on the cooled brownies and set them aside to let the frosting firm up.
• for the second frosting layer, mix together 3 tablespoons of melted margarine with 1/2 cup of cocoa powder; stir in 1/3 cups milk and gradually beat in 3 1/2 cups of confectioners' sugar. add more milk as necessary to make a smooth, spreadable frosting. spread the second frosting on top of the first.

Nebraska's Best Steak Marinade

Ingredients

• Servings: 1
• 1 cup worcestershire sauce
• 3/4 teaspoon garlic salt
• 1/2 teaspoon chili powder

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• whisk worcestershire sauce, garlic salt, and chili powder together in a bowl.

leftover ham salad

Ingredients

• Servings: 2
• 8 ounces diced cooked ham
• 1 cup finely diced celery
• 1 cup finely diced red onion
• 1/3 cup mayonnaise, or more to taste
• 1 teaspoon dried rosemary leaves, crumbled
• 2 cups torn romaine lettuce, or to taste
• 1/4 cup ranch dressing

Recipe

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


• mix ham, celery, and red onion in a large bowl; add mayonnaise and rosemary and stir to coat.
• refrigerate ham mixture for at least 1 hour.
• put lettuce into a large bowl. spoon ham mixture over the lettuce. serve with ranch dressing on the side.

grilled portobello mushrooms with blue cheese

Ingredients

• Servings: 4
• 4 portobello mushrooms, stems removed
• 4 ounces crumbled blue cheese

Recipe

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


• preheat an outdoor grill for medium-high heat and lightly oil the grate.
• place mushrooms, gill-side up, on a work surface; fill each with 1 ounce blue cheese.
• cook mushrooms, blue cheese-side up, on the preheated grill, rotating every 5 minutes, until mushrooms are tender and cheese is melted, about 20 minutes.

lemon and lavender glazed lemon shortbread

Ingredients

• Servings: 1
• shortbread:
• 3/4 cup unsalted butter, at room temperature
• 1/4 cup confectioners' sugar
• 1 1/2 tablespoons white sugar
• 3/4 teaspoon lemon zest
• 1/4 teaspoon salt
• 1 1/2 cups all-purpose flour
• 3/4 teaspoon lemon juice
• glaze:
• 1/2 cup milk
• 1 1/2 tablespoons dried lavender flowers
• 1 cup confectioners' sugar
• 1 tablespoon meyer lemon juice, or as needed

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 2 hrs 10 mins


• preheat oven to 400 degrees f (200 degrees c).
• beat butter, 1/4 cup confectioners' sugar, white sugar, lemon zest, and salt together in a bowl with an electric mixer until fluffy. gradually sift flour into batter, stirring in each addition; add 3/4 teaspoon lemon juice. gently knead until dough holds together. press dough into an 8x8-inch pan.
• bake in the preheated oven until shortbread is lightly browned around the edges, 30 to 40 minutes. cool in pan to lukewarm temperature and transfer to a wire rack to cool completely.
• warm milk in a saucepan over medium heat; cook, stirring constantly, until milk begin to boil. remove from heat and add lavender flowers. cover pan and steep until fragrant, 6 to 10 minutes. strain and discard flowers. gradually whisk 1 cup confectioners' sugar, 1 tablespoon at a time, alternating with 1 tablespoon meyer lemon juice, until glaze is smooth and opaque. spread over cooled shortbread. refrigerate to allow glaze to harden, about 30 minutes.