® Punch

Ingredients

• Servings: 4
• 2 cups ginger , chilled
• 2 cups orange soda, chilled
• 1/2 cup milk
• 4 scoops orange sherbet
• 4 scoops vanilla ice cream

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• stir ginger , orange soda, and milk together in a pitcher.
• divide orange sherbet and vanilla ice cream equally between 4 glasses. pour mixture over ice cream into each glass.

Split Pea Soup With Ham

Ingredients

• Servings: 12
• 1 pound dried split peas
• 8 cups water, divided
• 4 cups low-sodium chicken broth
• 1/2 pound cooked ham, cut into 1-inch cubes
• 1/2 red onion, minced
• 1 tablespoon brown sugar
• 2 cloves garlic, minced
• 1/2 teaspoon ground black pepper
• salt to taste

Recipe

Preparation Time: 15 mins Cook Time: 2 hrs

Ready Time: 10 hrs 15 mins


• place split peas into a large container and cover with 6 cups cool water; soak 8 hours to overnight. drain and rinse.
• mix chicken broth and 2 cups water together in a large pot over high heat; add ham, red onion, split peas, brown sugar, garlic, black pepper, and salt. bring broth mixture to a boil, reduce heat, and simmer until peas are softened, about 2 hours.

Banana Teff Waffles (gluten-free And Soy-free)

Ingredients

• Servings: 6
• 1 cup brown rice flour
• 1/2 cup teff flour
• 1/2 cup finely chopped california walnuts
• 1/4 cup sweet rice flour
• 2 tablespoons brown sugar
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 1/2 cups milk
• 2 bananas, mashed
• 3 eggs
• 1/2 cup yogurt
• 3 tablespoons oil
• 1 tablespoon vanilla extract

Recipe

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


• preheat and lightly grease a waffle iron according to manufacturer's instructions.
• whisk brown rice flour, teff flour, walnuts, rice flour, brown sugar, baking soda, and baking powder together in a bowl. beat milk, bananas, eggs, yogurt, oil, and vanilla extract together in a separate bowl. stir flour mixture into banana mixture until batter is just mixed.
• pour 1/4 to 1/2 cup batter into the preheated waffle iron; cook according to manufacturer's instructions until golden brown, 5 to 10 minutes. repeat with remaining batter.

pizzagna

Ingredients

• Servings: 12
• cooking spray
• 4 cups prepared marinara sauce
• 1 pound bulk italian sausage
• 1 tablespoon water
• 1 green bell pepper, chopped
• 1/2 red onion, chopped
• 3 cups cottage cheese
• 4 eggs, beaten
• 1/3 cup parmesan cheese
• 2 teaspoons dried parsley
• 1 (8 ounce) package no-boil lasagna noodles, or more if needed
• 1/2 cup mini pepperoni pieces, or more to taste
• 1/2 cup sliced mushrooms, or to taste (optional)
• 1/4 cup sliced black olives, or to taste (optional)
• 3 cups shredded mozzarella cheese

Recipe

Preparation Time: 30 mins Cook Time: 35 mins Ready Time: 1 hr 20 mins


• preheat oven to 375 degrees f (190 degrees c). spray a 9x13-inch baking dish with cooking spray.
• heat spaghetti sauce in a saucepan over medium heat.
• cook and stir sausage and water in a large skillet over medium heat, using a potato masher to break sausage into small pieces, until sausage is crumbly and almost cooked through, about 5 minutes. add pepper and onion; cook and stir until onion is tender, 5 to 10 minutes.
• stir cottage cheese, eggs, parmesan cheese, and parsley together in a bowl.
• spread about 1 cup warmed spaghetti sauce into the bottom of the prepared baking dish. arrange 3 lasagna noodles over the sauce. spread 1/2 of the cottage cheese mixture over the noodles, another 1 cup spaghetti sauce over the cheese, and 2/3 cup sausage mixture over the top. sprinkle 1/2 of the pepperoni pieces, 1/2 of the sliced mushrooms, and 1/2 of the olives over the sausage mixture. scatter 1/3 the mozzarella cheese over the top and arrange 3 lasagna noodles atop the cheese. repeat layering again.
• pour remaining spaghetti sauce over the lasagna and sprinkle remaining mozzarella cheese over the top. cover baking dish with aluminum foil.
• bake in the preheated oven until sauce is bubbling around the edges, about 25 minutes. remove aluminum foil and continue baking until cheese is melted and golden, about 5 minutes more. cool for 15 minutes before slicing.

homemade espresso sugar cubes

Ingredients

• Servings: 30
• 2 cups white sugar
• 2 tablespoons brewed espresso, or as needed
• 1 1/2 tablespoons water
• 1 1/2 tablespoons instant espresso powder

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• stir sugar, espresso, water, and espresso powder together in a bowl with a fork until all the liquid is incorporated and the mixture has the consistency of wet sand. pour mixture a baking sheet.
• press sugar mixture by hand into a firmly-packed rectangle. straighten the sides of the rectangle with a dough cutter or metal spatula. cut mixture into small cubes and spread cubes slightly apart on the baking sheet. dry cubes at room temperature until set, about 24 hours.

spicy pepper and onion

Ingredients

• Servings: 4
• 2 tablespoons olive oil, or to taste
• 1 red bell pepper, seeded and thinly sliced
• 1 sweet onion (such as vidalia®), thinly sliced
• 1 (8 ounce) package assorted sliced mushrooms, or to taste
• 3 cloves garlic, smashed and chopped
• 2 tablespoons worcestershire sauce
• 2 tablespoons dried parsley
• 1 tablespoon ketchup
• 1 tablespoon dried basil
• 2 teaspoons ground turmeric
• 1 teaspoon red pepper flakes
• 1/2 teaspoon ground cumin
• 3 pinches cayenne pepper
• 2 tablespoons water (optional)

Recipe

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


• heat olive oil in a large skillet over medium-high heat. saute bell pepper and sweet onion in hot oil until softened, 5 to 7 minutes. stir mushrooms and garlic into the pepper mixture; cook until garlic is fragrant, about 1 minute.
• stir worcestershire sauce, parsley, ketchup, basil, turmeric, red pepper flakes, cumin, and cayenne pepper into the pepper mixture. place cover on the skillet, reduce heat to medium-low, and simmer until mixture thickens, 20 to 30 minutes. if mixture is too dry, add water and stir.

Brussels Sprouts And Apricot Saute

Ingredients

• Servings: 1
• 1/2 teaspoon butter
• 3 brussels sprouts, trimmed, halved lengthwise, and thinly sliced
• 2 1/2 teaspoons chopped dried apricots
• 1 teaspoon water
• 3/4 teaspoon maple syrup
• 1 teaspoon lime juice

Recipe

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


• melt butter in a skillet over medium-high heat. add sprouts and apricots to the skillet. drizzle water over the sprouts mixture. pour syrup over the the mixture. saute sprouts mixture until sprouts are wilted, 5 to 10 minutes.
• stir lime juice into sprouts mixture just before removing from heat.

Low-fat Cream Of Celery Soup

Ingredients

• Servings: 6
• 1 tablespoon olive oil
• 1 bunch celery, coarsely chopped
• 1/2 onion, coarsely chopped
• 2 cups chicken broth
• 1 1/2 teaspoons garlic salt
• 1 teaspoon butter flavoring
• 1 teaspoon dried parsley
• 1 teaspoon celery seed
• 1 teaspoon ground black pepper
• 2 cups nonfat milk
• 1 cup potato flakes

Recipe

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


• heat olive oil in a saucepan over medium heat. cook and stir celery and onion in hot oil until celery is almost completely tender, about 5 minutes. add chicken broth, garlic salt, butter flavoring, parsley, celery seed, and black pepper. bring to a boil, reduce heat to low, cover the saucepan with a lid, and simmer until celery is completely soft, 5 to 10 minutes more. remove from heat.
• pour milk and potato flakes into a jar, cover the jar with a lid, and shake until flakes and milk are completely combined.
• pour celery mixture into a blender no more than half full. cover and hold lid down; pulse a few times before leaving on to blend. puree in batches until smooth. return pureed celery soup to saucepan.
• heat soup in the saucepan over low heat; stir milk-potato flake mixture into soup until completely incorporated and hot, 3 to 5 minutes.

wok charred edamame 3 ways

Ingredients

• Servings: 16
• edamame:
• 2 tablespoons soybean oil (often labeled "vegetable oil")
• 4 cups edamame, in-shell, thawed
• soy ginger seasoning:
• 1 tablespoon soy sauce
• 2 teaspoons minced fresh ginger root
• 1 teaspoon sesame seeds
• maple balsamic seasoning:
• 2 tablespoons maple syrup
• 1 tablespoon balsamic vinegar
• 1 teaspoon sea salt
• dukkah spiced seasoning:
• 2 tablespoons dukkah spice blend

Recipe

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


• heat soybean oil over high heat in a wok or skillet.
• add edamame. saute for 3 to 5 minutes, stirring constantly, until pods begin to lightly char.
• remove and season as desired (see soy ginger, maple balsamic and dukkah seasoning).

Marshmallow Dip For Apple Slices

Ingredients

• Servings: 2
• 1 (8 ounce) package cream cheese, softened
• 1 (7 ounce) jar marshmallow creme
• 1/4 teaspoon vanilla extract (optional)
• 1/4 teaspoon ground cinnamon (optional)

Recipe

Preparation Time: 10 mins Ready Time: 30 mins


• beat cream cheese, marshmallow creme, vanilla extract, and cinnamon together in a bowl until smooth. cover bowl with plastic wrap and chill until cold.

Green Chilies Rice

Ingredients

• Servings: 6
• 1 (10.75 ounce) can condensed cream of celery soup
• 1 cup sour cream
• 2 (4 ounce) cans chopped green chilies
• 1 cup shredded cheddar cheese
• 1 1/2 cups instant rice

Recipe

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


• preheat oven to 375 degrees f (190 degrees c). grease a shallow 1 1/2-quart baking dish.
• mix celery soup, sour cream, green chiles, and cheddar cheese together in a large bowl; add rice and stir to coat. transfer mixture to prepared baking dish.
• bake in preheated oven until rice is tender, about 20 minutes.

indian-inspired cauliflower and potato casserole

Ingredients

• Servings: 10
• cooking spray
• 1 head cauliflower, cut into florets
• 2 russet potatoes, peeled and cut into 1/2-inch cubes
• 1/4 cup water
• 1 (10.75 ounce) can condensed cream of chicken soup
• 3/4 cup mayonnaise
• 1/2 cup unsweetened coconut milk
• 1 jalapeno pepper, diced (optional)
• 1 tablespoon curry powder
• salt and pepper to taste
• 1/4 cup bread crumbs
• 1/4 cup sliced almonds
• 1/4 cup butter, melted

Recipe

Preparation Time: 15 mins Cook Time: 55 mins Ready Time: 1 hr 20 mins


• preheat oven to 350 degrees f (175 degrees c). spray a 9x13-inch baking dish with cooking spray.
• combine cauliflower, potatoes, and water in a large microwave-safe bowl. cover and cook in microwave on high for 4 minutes. drain well.
• stir cream of chicken soup, mayonnaise, coconut milk, jalapeno pepper, and curry powder together in a bowl; season with salt and pepper. add drained cauliflower and potatoes to cream of chicken soup mixture; mix well and pour into prepared baking dish. sprinkle bread crumbs and almonds over vegetables and drizzle with butter.
• bake in the preheated oven until bubbly and lightly browned, about 50 minutes. allow casserole to rest for 10 minutes before serving.

cumin-spiced red lentil burgers

Ingredients

• Servings: 8
• 3/4 cup red lentils
• olive oil cooking spray
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 3 carrots, finely chopped
• 1 orange bell pepper, finely chopped
• 2 stalks celery, finely chopped
• 3 cloves garlic, pressed and divided
• 1 1/2 tablespoons ground cumin
• 1/4 teaspoon cayenne pepper
• 3/4 cup gluten-free bread crumbs
• 2 eggs, lightly beaten
• 1/4 cup chopped fresh parsley, divided
• 1/4 cup chopped fresh cilantro, divided
• 1 tablespoon kosher salt
• 1/2 teaspoon ground black pepper
• 1 cup plain greek yogurt
• 1 tablespoon lemon juice
• 8 leaves bibb lettuce

Recipe

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


• pour lentils into a large saucepan with cold water to cover by 2 inches. bring water to a boil, reduce heat to medium, and simmer until lentils are tender, about 10 minutes; drain.
• preheat oven to 375 degrees f (190 degrees c). line a baking sheet with parchment paper. coat paper with a layer of cooking spray.
• heat olive oil in a skillet over medium-high heat. saute onion in hot oil until golden, about 6 minutes; add carrots, bell pepper, celery, and about 2/3 of the garlic. continue to saute the mixture until the carrots begin to soften, 5 to 7 minutes. season mixture with cumin and cayenne pepper; remove skillet from heat.
• stir lentils, bread crumbs, eggs, 3 tablespoons parsley, 3 tablespoons cilantro, salt, and pepper into the vegetable mixture; shape into patties and arrange the prepared baking sheet.
• bake patties in preheated oven for 15 minutes, flip, and continue baking until brown and crispy, 10 to 15 minutes more.
• whisk yogurt, lemon juice, and the remaining parsley and cilantro together in a small bowl.
• put each burger into a lettuce leaf and top with a dollop of yogurt sauce.

tk's forbidden black rice salad

Ingredients

• Servings: 16
• 8 cups water
• 2 (15 ounce) packages black rice (such as lotus® forbidden rice)
• dressing:
• 1 1/2 cups rice vinegar
• 3/4 cup tamari (gluten-free soy sauce)
• 1/3 cup sesame oil
• 1/3 cup mirin (japanese sweet )
• 1/4 cup sriracha hot chile sauce, or to taste
• 3 tablespoons agave nectar
• salad:
• 1 cup diced carrots
• 1 cup roasted unsalted cashews
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 orange bell pepper, diced
• 1/2 cup thinly sliced scallions
• 2 tablespoons chopped thai basil
• 2 tablespoons chopped purple basil
• 1 jalapeno pepper, minced

Recipe

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


• bring water and rice to a boil in a pot. reduce heat to medium-low, cover, and simmer until rice is tender and liquid is absorbed, about 30 minutes. let stand, covered, for 5 minutes. transfer rice to a large bowl, fluff with a fork, and cool until just warm.
• whisk rice vinegar, tamari, sesame oil, mirin, sriracha sauce, and agave nectar together in a bowl until dressing is smooth. pour dressing over cooled rice; stir.
• stir carrots, cashews, red bell pepper, yellow bell pepper, orange bell pepper, scallions, thai basil, purple basil, and jalapeno into rice until evenly distributed.

fra diavolo sauce with linguine

Ingredients

• Servings: 8
• 6 cloves garlic, crushed
• 1/4 cup olive oil, divided
• 6 cups canned whole tomatoes with juice, chopped
• 2 teaspoons red pepper flakes
• 2 teaspoons chopped fresh oregano
• 2 teaspoons chopped fresh basil
• 1 1/2 teaspoons salt
• 1 (16 ounce) package linguine
• 1/2 pound small shrimp, peeled and deveined
• 1/2 pound bay scallops
• 1/2 pound mussels, cleaned and debearded
• 1 tablespoon chopped fresh parsley

Recipe

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


• heat crushed garlic and 2 tablespoons olive oil in a large saucepan over medium heat until garlic starts to sizzle. stir in tomatoes, red pepper flakes, oregano, basil, and salt. bring to a boil, reduce heat to low, and simmer for 30 minutes, stirring occasionally.
• bring a large pot of lightly salted water to a boil. cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.
• heat 2 tablespoons olive oil in a large skillet over high heat. stir in shrimp and scallops. cook, stirring frequently, until shrimp turn pink, about 2 minutes. remove from heat.
• stir shrimp, scallops, mussels, and parsley into tomato mixture. cook until sauce begins to bubble and mussels open, about 7 minutes. pour sauce over linguine and serve.

Marshmallow Toast

Ingredients

• Servings: 1
• 1 slice white bread
• 1 teaspoon margarine
• 1/2 teaspoon ground cinnamon
• 1/4 cup miniature marshmallows, or to taste

Recipe

Preparation Time: 5 mins Cook Time: 2 mins Ready Time: 7 mins


• toast bread in a toaster oven until lightly browned, 1 to 2 minutes. spread margarine over toast and sprinkle with cinnamon; top with marshmallows. return toast to toaster oven and toast until marshmallows are golden brown, 1 to 2 minutes.

Healthy Turkey Tex Mex Chili

Ingredients

• Servings: 4
• 1 1/2 cups dry black beans
• 2 tablespoons olive oil
• 1 pound ground turkey
• 1 large sweet onion, chopped
• 1 (28 ounce) can diced tomatoes
• 3 ears corn, kernels cut from cob
• 1 tablespoon maple syrup
• 1 tablespoon molasses
• 1 tablespoon hungarian paprika
• 1 tablespoon chili powder
• 1 tablespoon garlic powder
• 1/2 teaspoon chipotle chile powder
• 1/4 teaspoon cayenne pepper
• sea salt to taste
• 1 (8 ounce) container plain yogurt (optional)
• 1 bunch green onions, diced (optional)

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• put black beans in a large pot with water water to cover; bring to a boil. reduce heat to medium-low and cook at a simmer until tender, 30 to 40 minutes; drain. return beans to the pot.
• heat olive oil in a large cast-iron skillet over medium heat. cook and stir turkey in the hot oil until completely browned, about 10 minutes; add sweet onion and continue cooking and stirring until the onion is translucent, about 10 minutes more. add to the black beans.
• stir tomatoes, corn kernels, maple syrup, molasses, hungarian paprika, chili powder, garlic powder, chipotle chile powder, cayenne pepper, and sea salt into the black bean mixture; bring to a simmer and cook until heated through, 15 to 20 minutes. top servings of chili with yogurt and green onions.

breaded chicken tenders

Ingredients

• Servings: 4
• 2 cups vegetable oil for frying
• 6 ounces buttery crackers (such as town house®)
• 1 tablespoon garlic salt
• 1 (1 ounce) package ranch dressing mix
• 2/3 cup all-purpose flour
• 2 eggs, beaten
• 2 medium skinless, boneless chicken breast halves, cut into 1-inch pieces

Recipe

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


• heat oil in a deep-fryer or large saucepan to 350 degrees f (175 degrees c).
• combine crackers, garlic salt, and ranch dressing mix in a resealable plastic bag; squeeze out excess air and seal the bag. finely crush crackers with a rolling pin or heavy skillet. pour 1/3 the crumbs mixture into a large bowl.
• pour flour into a bowl. pour eggs into another bowl.
• gently press chicken pieces into flour to coat and shake off excess flour. dip into beaten egg and press into cracker crumbs. place the breaded chicken pieces a plate while breading the rest.
• working in batches, cook breaded chicken in hot oil, turning once, until golden brown, no longer pink in the center, and the juices run clear, about 5 to 7 minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).

almond delights

Ingredients

• Servings: 12
• 2 cups almond meal
• 1 1/2 tablespoons warm honey
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 3 egg whites, beaten stiff

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). line a baking sheet with parchment paper.
• stir almond meal, honey, cinnamon, and nutmeg together in a bowl. mix beaten egg whites into the almond meal mixture; scoop by teaspoonful prepared baking sheet.
• bake in preheated oven until browned, 10 to 15 minutes.

Cream Cheese Filled Croissants

Ingredients

• Servings: 8
• 1 (4 ounce) package cream cheese, softened
• 1/4 cup vanilla yogurt
• 1/8 cup white sugar
• 3 large strawberries, diced
• 1 (8 ounce) package refrigerated dinner roll dough

Recipe

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


• preheat oven to 375 degrees f (190 degrees c). grease a baking dish.
• stir cream cheese, yogurt, and sugar together in a bowl until smooth. fold strawberries into cheese mixture.
• separate crescent roll dough into 8 triangles. spoon cream cheese mixture into the middle of each triangle and roll dough around the filling, starting at the smallest end. pinch to seal and place in the prepared baking dish.
• bake in the preheated oven until puffed and golden-brown, 13 to 15 minutes.

Hunters' Hash (venison Meat Stuffing)

Ingredients

• Servings: 12
• 8 potatoes, peeled and cubed
• 3 pounds ground venison
• 1 pound ground lamb
• 1/2 pound venison liver, finely ground (optional)
• 1/2 pound venison heart (optional)
• 2 large onions, finely chopped
• 4 garlic cloves, minced
• 1/4 cup ground dried sage
• salt and ground black pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 2 hrs 20 mins

Ready Time: 2 hrs 55 mins


• place potatoes into a large pot and cover with salted water; bring to a boil. reduce heat to medium-low and simmer until tender, about 20 minutes. drain.
• preheat oven to 300 degrees f (150 degrees c).
• stir together venison, lamb, liver, heart, onions, garlic, and sage in a large bowl. stir in potatoes; season with salt and pepper. place mixture into a large oven-proof dutch oven with a lid.
• bake in the preheated oven until meat is fully cooked and flavors have blended, about 2 hours. mix thoroughly with a fork, replace lid, and allow to rest for 15 minutes before serving.

Greek Lentil Soup

Ingredients

• Servings: 8
• 1 onion, chopped
• 5 carrots, chopped
• 5 stalks celery, chopped
• 5 cloves garlic, chopped
• 4 cups water, or as needed
• 1 teaspoon olive oil, or to taste
• 2 bay leaves
• salt and ground black pepper to taste
• 1 (16 ounce) package dry lentils
• 1 teaspoon vinegar, or to taste

Recipe

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


• combine onion, carrots, celery, and garlic in a stockpot; add enough water to cover vegetables. bring mixture to a boil; add oil, bay leaves, salt, and pepper. reduce heat and simmer vegetables until slightly tender, about 15 minutes.
• stir lentils into soup; simmer until lentils are tender, 30 to 45 minutes. stir in vinegar. cool soup slightly before serving.

Ryan's Quick Tomato Vegetable Soup

Ingredients

• Servings: 4
• 2 (14.5 ounce) cans stewed tomatoes
• 3 cups water
• 2 (.4 ounce) packets dry vegetable soup mix

Recipe

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


• stir stewed tomatoes and water together in a saucepan; bring to boil. stir vegetable soup mix into the tomato mixture. remove saucepan from heat, place cover on the pan, and set aside until the vegetables are hydrated, 3 to 5 minutes.

healthy vegan pizza

Ingredients

• Servings: 6
• 2 tablespoons white sugar
• 1 (.25 ounce) package active dry yeast
• 1 cup warm water
• 1 1/2 cups all-purpose flour
• 4 heads garlic, peeled
• 2 cups olive oil, or as needed
• 1 tablespoon dried oregano
• 1 tablespoon dried basil
• 1 teaspoon dried marjoram
• 1 teaspoon dried sage
• 1 cup nutritional yeast
• 3 cups smooth tomato sauce
• 1/2 small red onion, thinly sliced
• 1 avocado - peeled, pitted, and sliced

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr 30 mins


• preheat oven to 350 degrees f (175 degrees c).
• dissolve sugar and yeast in warm water in a large bowl. let stand until the yeast softens and begins to form a creamy foam, about 5 minutes. stir flour into yeast mixture until dough holds together. knead dough on a lightly floured surface, until smooth and elastic, 6 to 8 minutes. place dough in a bowl and cover with a towel; set aside until dough has risen slightly, about 30 minutes.
• place peeled garlic cloves in an 8x8-inch baking dish; add olive oil, oregano, basil, marjoram, and sage.
• bake garlic in the preheated oven until softened, 30 to 40 minutes. remove from oven and cool.
• coat a baking sheet with a layer of the cooled olive oil with herbs; spread dough the oiled baking sheet. brush more oil and herbs on the top of dough.
• mash the garlic cloves in a bowl using a garlic press or fork; stir nutritional yeast into mashed garlic. add some of the herbed olive oil if mixture is dry. stir tomato sauce into garlic mixture. spread sauce over dough. top with red onion slices.
• bake in the preheated oven until crust is crunchy, 10 to 20 minutes. arrange avocado slices over pizza.

imperial cinnamon red hot® cookies

Ingredients

• Servings: 36
• 1 2/3 cups all-purpose flour
• 2 tablespoons ground cinnamon
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup butter, softened
• 3/4 cup firmly packed brown sugar
• 1/3 cup white sugar
• 1 teaspoon vanilla extract
• 1 large egg
• 1 1/2 cups cinnamon chips
• 1 1/2 cups cinnamon candies (such as red hots®)

Recipe

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


• preheat oven to 375 degrees f (190 degrees c).
• mix flour, cinnamon, baking powder, baking soda, and salt together in a bowl.
• beat butter, brown sugar, white sugar, and vanilla with an electric mixer in a large bowl until smooth. beat in the egg until completely incorporated.
• gradually beat flour mixture into butter mixture until combined. fold in cinnamon chips and cinnamon candies, mixing just enough to evenly combine.
• drop spoonfuls of the dough 2 inches apart ungreased baking sheets. bake in the preheated oven until lightly browned, 8 to 11 minutes. cool on the pans for 2 minutes before removing to cool completely on a wire rack.

colorful kale and spinach salad and homemade dressing

Ingredients

• Servings: 6
• salad:
• 1/2 bunch kale - stems removed and discarded, leaves torn into bite-size pieces
• 1/2 bunch fresh spinach, torn
• 1/2 head romaine lettuce, torn
• 1 large carrot, diced
• 1 large cucumber, diced
• 1/2 red bell pepper, diced
• dressing:
• 1/2 cup balsamic vinegar
• 1/2 cup extra-virgin olive oil
• 1 tablespoon lemon juice
• 1 pinch sea salt
• 1 pinch ground black pepper
• 1 pinch garlic powder
• 1 pinch lemon pepper

Recipe

Preparation Time: 20 mins Ready Time: 20 mins


• toss kale, spinach, lettuce, carrot, cucumber, and red bell pepper together in a large mixing bowl.
• mix balsamic vinegar, olive oil, lemon juice, sea salt, pepper, garlic powder, and lemon pepper in a jar with a tight-fitting lid; seal and shake until mixed completely. drizzle dressing over salad and toss to coat.

Easiest Broccoli Soup Ever

Ingredients

• Servings: 2
• 1 pound broccoli, cut into small pieces
• 2 cups milk
• 1 cup shredded cheddar cheese
• 2 tablespoons grated parmesan cheese
• salt and ground black pepper to taste

Recipe

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


• place a steamer insert into a saucepan and fill with water to just below the bottom of the insert. bring the water to a boil. add the broccoli, cover the pot, and steam the broccoli until fork-tender, 8 to 10 minutes.
• transfer broccoli to a blender and allow to cool slightly, about 5 minutes.
• place milk, cheddar cheese, and parmesan cheese in the blender. carefully start the blender, using a few quick pulses to get the mixture moving before leaving it on to puree. alternately, you can use a stick blender and puree in a bowl.

Cold Cucumber Cream Soup

Ingredients

• Servings: 8
• 2 tablespoons vegetable oil
• 1 large sweet onion, peeled and chopped
• 6 large cucumbers - peeled, seeded, and cut into pieces
• 4 cups chicken stock
• 2 tablespoons dill weed
• salt and ground black pepper to taste
• 1 cup heavy whipping cream

Recipe

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


• heat oil in a heavy saucepan over medium heat. add onion; cook and stir until soft, 8 to 10 minutes.
• stir cucumbers, chicken broth, dill weed, salt, and pepper into onions. cover saucepan and simmer for 20 minutes.
• pour cucumber soup mixture into a blender no more than half full. cover and hold lid down; pulse a few times before leaving on to blend. puree in batches until smooth.
• pour pureed soup into a container, and whisk in heavy cream. season with salt and ground black pepper to taste.
• refrigerate soup until completely chilled, at least 1 hour.

roasted venison with fresh cranberry sauce

Ingredients

• Servings: 1
• 2 tablespoons minced garlic
• 1 (8 pound) bone-in venison roast
• 1 pinch kosher salt and freshly ground black pepper to taste
• 1/2 cup butter
• 2 1/2 cups finely chopped onion, divided
• 1/4 cup chopped fresh cilantro
• 1 1/2 teaspoons dried sage
• 1 1/2 teaspoons dried basil
• 2 cups fresh orange juice
• 6 ounces fresh cranberries
• 3 cups beef stock
• 1/2 cup red currant jelly
• 1/4 cup dry (such as oloroso)

Recipe

Preparation Time: 30 mins Cook Time: 1 hr 40 mins

Ready Time: 2 hrs 10 mins


• preheat the oven to 450 degrees f (230 degrees c). spread garlic all over venison roast, season with salt and pepper, and place in a roasting pan.
• heat butter in a skillet over medium-low heat and cook and stir 1/2 cup onion, cilantro, sage, and basil until onion has softened and turned translucent, about 5 minutes. spread the butter mixture evenly over the roast.
• roast in the preheated oven for 20 minutes. add remaining 2 cups onion, orange juice, and cranberries to the roasting pan; reduce oven temperature to 325 degrees f (165 degrees c). continue to roast, basting frequently, until a meat thermometer inserted into the thickest part reads 140 degrees f for medium rare, about 1 hour. remove the roast from the pan; cover to keep warm while you prepare the sauce.
• pour beef stock into the roasting pan, and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. continue boiling until the liquid is reduced by half, about 10 minutes. skim off any fat; stir in the jelly and . continue to boil until the sauce is slightly thickened and evenly coats the back of a spoon, about 3 minutes. season with salt and pepper.

special green bean bake

Ingredients

• Servings: 6
• 6 slices bacon
• 1 tablespoon bacon drippings
• 1/2 sweet onion, chopped
• 1/2 cup white sugar
• 1/2 cup vinegar
• 3 tablespoons sweet pickle relish
• 1 (2 ounce) jar chopped pimento peppers
• 2 (15 ounce) cans french-cut green beans, drained

Recipe

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

Ready Time: 2 hrs 15 mins


• place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. drain the bacon slices on a paper towel-lined plate, reserving about 1 tablespoon bacon drippings in the skillet. crumble bacon.
• preheat oven to 275 degrees f (135 degrees c).
• cook and stir the onion in the reserved bacon drippings over medium-high heat until onion has softened and turned translucent, about 5 minutes.
• combine cooked onion, sugar, vinegar, relish, pimento peppers, and green beans in a large bowl.
• transfer mixture to a baking dish and cover with aluminum foil.
• bake in the preheated oven until browned, about 1 1/2 hours. remove foil and stir lightly.
• allow green beans to rest for 15 minutes before topping with crumbled bacon and serving.

cheesy black bean and corn chili

Ingredients

• Servings: 10
• 1 pound lean ground beef
• 4 green onions, chopped (optional)
• 3 (15 ounce) cans black beans, rinsed and drained
• 1 (15.25 ounce) can whole kernel corn, undrained
• 2 (1.25 ounce) packages chili seasoning mix (such as french's chili-o original seasoning mix®)
• 1 (28 ounce) can crushed tomatoes
• 1 cup water
• 1 (1 pound) package processed cheese food (such as velveeta®), cubed

Recipe

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

Ready Time: 1 hr 25 mins


• place ground beef into a large skillet and cook, stirring often, until the beef is browned and crumbled, about 10 minutes. stir in green onions after 5 minutes. drain excess grease.
• place ground beef mixture into a large soup pot over medium heat.
• stir in black beans, corn and its liquid, chili seasoning mix, crushed tomatoes, and water; stir to combine. if chili seems too thick, mix in a little more water.
• cover the chili and cook 1 hour; add processed cheese cubes, allow to melt, and stir into the chili until smooth just before serving.

taffy chocolate covered almonds

Ingredients

• Servings: 2
• 6 pieces of taffy candy, unwrapped
• 24 whole roasted almonds
• 1/4 cup chocolate chips

Recipe

Preparation Time: 30 mins Ready Time: 50 mins


• line a baking sheet with a piece of parchment paper.
• place taffy candy pieces a microwave-safe plate, and heat in microwave oven until warm and soft, 5 to 10 seconds. check after 5 seconds to prevent candy from becoming too hot.
• place a warmed taffy piece a flat work surface and pat out to form a 1 1/2-inch circle.
• cut the circle into quarters.
• place an almond each quarter-circle, and enclose the almond in the taffy. repeat for remaining taffy and almonds. let the taffy-covered almonds cool.
• place chocolate chips into a small microwave-safe bowl, and heat chips in microwave oven until shiny and beginning to melt, about 10 seconds. stir, then repeat microwaving and stirring in 5-second intervals until the chocolate is warm and smooth.
• dip each taffy-wrapped almond in chocolate, place the parchment paper, and allow to set until the chocolate is hardened, about 20 minutes.

slim fit king cake

Ingredients

• Servings: 12
• 3/4 cup skim milk
• 1/4 cup reduced-fat margarine, softened
• 1 1/2 cups self-rising flour
• 1 tablespoon instant yeast
• 1/4 cup sugar and sucralose blend for baking (such as splenda® sugar blend)
• 1/4 cup water
• 1 egg, beaten
• 1 3/4 cups whole wheat flour
• 3/4 (8 ounce) package fat-free cream cheese, softened
• 2 very ripe bananas, mashed
• 1/4 cup finely chopped pineapple
• 1/8 teaspoon pineapple extract
• 3 packets granular no-calorie sucralose sweetener (such as splenda®)
• 1 tablespoon reduced-fat margarine, softened
• 1 cup confectioners' sugar
• 2 1/2 tablespoons skim milk
• 1/8 teaspoon green food coloring
• 1/8 teaspoon yellow food coloring
• 1/8 teaspoon purple food coloring

Recipe

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


• heat 3/4 cup milk in a small saucepan over medium heat until simmering, stirring constantly.
• remove saucepan from heat and stir in 1/4 cup margarine. allow mixture to cool until lukewarm.
• using the bread hook with an electric mixer, mix together the self-rising flour, yeast, and sugar and sucralose blend in a large mixing bowl.
• stir the water, egg, and warm milk into the yeast mixture using the electric mixer; stir well to combine.
• gradually stir in half of the whole wheat flour until no dry spots remain.
• stir in the remaining flour, a 1/2 cup at a time, mixing well after each addition.
• when the dough has pulled together, turn it out a lightly floured surface and knead until smooth and elastic, about 8 minutes.
• cover dough with a damp cloth and allow to rest for 10 minutes.
• mix the cream cheese, bananas, and pineapple together in a bowl.
• stir in the pineapple extract and 3 packets of sweetener; mixture will be lumpy.
• roll the dough out to about 9x12-inches.
• spread the banana filling about 2-inches away from one of the longer edges.
• roll the dough into a cylinder shape, beginning with the edge without filling.
• pinch the seam to seal.
• shape the dough into a ring by bringing the two open edges together; pinch to seal.
• wipe any filling from the outside of the ring.
• cover with a damp cloth and allow to rise for 30 minutes more.
• preheat an oven to 375 degrees f (190 degrees c).
• transfer the dough ring to a greased and floured baking sheet.
• bake in the preheated oven until browned, about 20 minutes.
• cool in the pans for 10 minutes before removing to cool completely on a wire rack.
• mix 1 tablespoon margarine with confectioners' sugar in a small bowl.
• stir in the remaining milk 1 tablespoon at a time until the mixture is easily drizzled.
• drizzle about 1/4 of the icing over the cooled cake.
• divide the remaining icing into 3 small bowls.
• stir in the green food coloring into one bowl; stir the yellow food coloring into the next bowl; and stir the purple food coloring into the last bowl.
• drizzle each of the colored icings over the cake.

Bar Scheez Dip

Ingredients

• Servings: 3
• 1 (1 pound) loaf processed cheese (such as velveeta®), diced
• 1/2 cup butter, melted
• 8 drops hot pepper sauce (such as tabasco®)
• 1 (4 ounce) jar prepared horseradish

Recipe

Preparation Time: 10 mins Cook Time: 5 mins Ready Time: 1 hr 15 mins


• put processed cheese into a large microwave-safe bowl. heat in the microwave until melted, 5 to 7 minutes.
• stir melted butter, hot pepper sauce, and horseradish into the melted processed cheese.
• chill the dip in the refrigerator until set, at least 1 hour.

Hot Passion Pomegranate

Ingredients

• Servings: 1
• 1 cup ice cubes
• 1 lime, juiced
• 1 (1.5 fluid ounce) jigger pepper flavored
• 1 fluid ounce simple syrup
• 1/2 fluid ounce orange juice
• 1/2 fluid ounce passion fruit puree
• 1/2 fluid ounce pomegranate juice
• 1 slice jalapeno chile pepper

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• put ice in pint glass. pour the lime juice, pepper , simple syrup, orange juice, and passion fruit puree over the ice.
• stir the mixture together and strain into a glass.
• drizzle the pomegranate juice down the inside of the glass to create a color separation.
• garnish with the chile pepper slice.

rhubarb pineapple chutney

Ingredients

• Servings: 10
• 4 cups chopped rhubarb
• 1 1/2 cups chopped fresh pineapple
• 1 cup water
• 1 cup dried cherries
• 1/2 cup white sugar
• 1/3 cup vinegar
• 1 (1 inch) piece fresh ginger root, peeled and sliced
• 1 large clove garlic, crushed
• 1 teaspoon ground cinnamon
• 1 teaspoon salt
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon fresh ground black pepper

Recipe

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


• stir rhubarb, pineapple, water, cherries, sugar, vinegar, ginger, garlic, cinnamon, salt, red pepper flakes, and black pepper together in a heavy saucepan; bring to a boil, reduce heat to low, and cook at a simmer until the rhubarb is tender to the point of falling apart, 15 to 20 minutes.

scallops and creamy pea fettuccine

Ingredients

• Servings: 4
• 1 (8 ounce) package whole-wheat fettuccine
• 1 pound large dry sea scallops
• 1/4 teaspoon salt
• 1 tablespoon extra-virgin olive oil
• 1 (8 ounce) bottle clam juice
• 1 cup low-fat milk
• 3 tablespoons all-purpose flour
• 1/4 teaspoon ground white pepper
• 1/8 teaspoon salt
• 3 cups frozen green peas, thawed
• 3/4 cup shredded romano cheese, divided
• 1/3 cup chopped fresh chives
• 1/2 teaspoon lemon zest
• 1 teaspoon lemon juice

Recipe

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


• bring a large pot of lightly salted water to a boil; cook the fettuccini at a boil until cooked through yet slightly firm, about 6 minutes; drain.
• season the scallops salt.
• heat olive oil in a large non-stick skillet over medium-high heat and cook the scallops until golden brown, 2 to 3 minutes per side. transfer scallops to a plate.
• pour the clam juice into the skillet.
• whisk together the low-fat milk, flour, white pepper, and 1/8 teaspoon salt until the mixture is smooth; whisk into the clam juice. reduce heat to low and bring the sauce to a simmer, whisking constantly. cook until thickened, 2 to 3 minutes.
• return the scallops and any accumulated juices to the skillet and stir in the peas until thoroughly combined. return to a simmer.
• gently mix the cooked fettuccine, 1/2 cup of romano cheese, chives, lemon zest, and lemon juice into the scallops and sauce. sprinkle with remaining 1/4 cup of romano cheese to serve.

Lee's Salmon Baste

Ingredients

• Servings: 6
• 3/4 cup catalina salad dressing
• 1/2 cup butter, melted
• 1/2 lemon, juiced
• 1 tablespoon worcestershire sauce
• 1 tablespoon brown sugar
• 1 1/2 teaspoons garlic powder
• 1 1/2 teaspoons onion powder
• 1 pinch dried dill weed
• 6 (4 ounce) fillets salmon

Recipe

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


• preheat grill for medium heat and lightly oil the grate.
• whisk catalina salad dressing, melted butter, lemon juice, worcestershire sauce, brown sugar, garlic powder, onion powder, and dill together in a bowl. brush over the salmon fillets.
• cook salmon on the preheated grill, basting regularly with the sauce, until the flesh flakes easily with a fork, about 15 minutes.

Easy Pizza Dip

Ingredients

• Servings: 20
• 2 (10.75 ounce) cans condensed cream of celery soup
• 2 (8 ounce) packages cream cheese, softened
• 1 (4 ounce) package sliced pepperoni

Recipe

Preparation Time: 5 mins Cook Time: 10 mins Ready Time: 15 mins


• stir the cream of celery soup and cream cheese together in a saucepan over medium heat until smooth.
• reduce heat to low; mix in the pepperoni slices. heat the dip until the flavors have blended, about 10 minutes.
• transfer the dip to a slow cooker set on low and keep warm for serving.

easy baked stuffed lobster tails

Ingredients

• Servings: 8
• 8 cooked lobster tails, meat removed and shells reserved
• 2 cups dry bread crumbs
• 1 cup butter
• 2 teaspoons worcestershire sauce
• 1/8 teaspoon salt
• 1 tablespoon olive oil for brushing

Recipe

Preparation Time: 15 mins Cook Time: 50 mins Ready Time: 1 hr 5 mins


• preheat the oven to 325 degrees f (165 degrees c).
• line a baking pan with aluminum foil.
• combine cooked lobster meat, bread crumbs, butter, worcestershire sauce, and salt in a bowl.
• fill the empty lobster tails with stuffing and brush with olive oil.
• place stuffed lobster tails in the prepared baking pan; bringing the edges of the foil over the tails to cover. bake until stuffing is completely cooked, about 50 minutes.

Lucy's Ham Spread

Ingredients

• Servings: 14
• 3 pounds smoked ham, cut into chunks
• 1 (8 ounce) can tomato sauce
• 2 tablespoons quick-cooking tapioca
• 2 tablespoons ketchup
• 1 tablespoon prepared mustard
• 1 teaspoon vinegar
• 1 teaspoon worcestershire sauce
• 1 pound processed cheese food (such as velveeta®), cubed

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 1 hr 35 mins


• place ham into a saucepan and cover with water. bring to a boil, reduce heat to medium, and boil ham gently for 15 minutes. drain and allow ham to cool.
• place ham into a food processor and pulse several times to grind the meat to your desired texture.
• stir tomato sauce, tapioca, ketchup, mustard, vinegar, and worcestershire sauce in a large saucepan over low heat; melt cheese food in the tomato sauce mixture and stir all ingredients smoothly together. do not allow to simmer.
• combine melted cheese food mixture with ground ham in a large bowl; stir thoroughly. chill before serving.

chocolate strawberry cake

Ingredients

• Servings: 16
• 3 1/2 cups all-purpose flour
• 2 1/4 cups white sugar
• 3 1/2 teaspoons baking powder
• 1 teaspoon salt
• 3/4 cup shortening
• 4 egg whites
• 3/4 cup milk
• 3/4 cup strawberry syrup
• 1 1/2 teaspoons vanilla extract
• 2 (1 ounce) squares semi-sweet baking chocolate (such as baker's®)
• 2 (8 ounce) packages cream cheese (such as philadelphia®), softened
• 1/3 cup white sugar
• 2 1/2 cups whipped topping (such as cool whip®)
• 1 (3.9 ounce) package instant chocolate pudding mix
• 1/2 cup crushed chocolate sandwich cookies (such as oreo®) (optional)

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• grease and flour three round 9-inch baking pans.
• sift flour, 2 1/4 cup sugar, baking powder, and salt together in a bowl; cut shortening into flour mixture until fine crumbs are formed.
• beat egg whites, milk, strawberry syrup, and vanilla extract into flour mixture with an electric mixer on low for 1 minute; increase to high until smooth and blended, about 2 more minutes, scraping the sides of the bowl frequently.
• pour batter into prepared baking pans.
• bake in the preheated oven until a toothpick inserted in the center of each cake comes out clean, 25 to 30 minutes.
• place chocolate in a small microwave-safe bowl; heat on high in microwave until melted, about 1 minute. stir chocolate until smooth.
• beat cream cheese and 1/3 cup sugar in a large bowl with an electric mixer on high until combined, 1 minute; stir chocolate into mixture until well mixed.
• gently fold whipped topping, pudding mix, and chocolate sandwich cookies into cream cheese mixture to form the filling.
• spread about 1/3 filling on top of one cake. place second cake atop filling layer. repeat with a filling layer, the third cake, and a final layer of filling on top.

Guacamole 'n Cheese

Ingredients

• Servings: 6
• 2 avocados - halved, pitted, and mashed
• 1 tablespoon lemon juice
• 1 teaspoon worcestershire sauce
• 2 drops hot pepper sauce (such as tabasco®), or to taste
• 1/2 cup grated cheddar cheese
• 1 medium tomato, chopped

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• stir mashed avocados, lemon juice, worcestershire sauce, and hot pepper sauce in a bowl. fold cheddar cheese and tomatoes into avocado mixture.

praline ice cream cake

Ingredients

• Servings: 1
• 1 cup brown sugar
• 1/2 cup sour cream
• 2 tablespoons butter
• 2 teaspoons cornstarch
• 1/2 teaspoon vanilla extract
• 1/2 cup butter, melted
• 2 cups vanilla ice cream, softened
• 2 eggs
• 1/2 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 cup graham cracker crumbs
• 2/3 cup white sugar
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup chopped toasted pecans
• 1 cup whipped cream (optional)

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 1 hr 35 mins


• preheat oven to 350 degrees f (175 degrees c). grease a 9x13-inch baking pan.
• mix brown sugar, sour cream, 2 tablespoons butter, and cornstarch in a heavy saucepan over medium heat. cook, stirring constantly, until the mixture comes to a boil. remove sauce from heat and stir in 1/2 teaspoon vanilla extract; set praline sauce aside.
• place 1/2 cup melted butter into a large mixing bowl; stir in vanilla ice cream. with an electric mixer, beat eggs into ice cream mixture one at a time, adding the second egg after the first has been incorporated. stir in 1/2 teaspoon vanilla extract.
• whisk flour, graham cracker crumbs, white sugar, baking powder, and salt in a separate bowl until thoroughly combined. stir flour mixture into ice cream mixture by thirds until batter is smooth.
• pour batter into prepared baking pan and drizzle top of batter with half the praline sauce.
• bake in preheated oven until cake is lightly browned and a toothpick inserted into the center comes out clean, 25 to 30 minutes. cool cake in pan on a wire rack.
• place remaining praline sauce over low heat to warm; stir in pecans. drizzle warm praline-pecan sauce over cake. serve with dollops of whipped cream.

irresistible eggplant lasagna

Ingredients

• Servings: 8
• 1 tablespoon olive oil
• 2 small eggplants, thinly sliced
• 1 pound ground turkey
• 1 teaspoon -style seasoning (such as emeril's essence®)
• 1 tablespoon minced garlic
• 1 (8 ounce) can crushed tomatoes
• 1 (26 ounce) jar herb garlic tomato sauce
• 1 teaspoon crushed red pepper
• 2 (16 ounce) packages frozen mixed vegetables, thawed
• 1 (8 ounce) package shredded mozzarella cheese
• 1 (8 ounce) package shredded provolone cheese
• 1/2 cup grated parmesan cheese
• 1 (15 ounce) container ricotta cheese
• 4 egg whites
• 1/4 cup low-fat (2%) milk
• 1 teaspoon italian seasoning

Recipe

Preparation Time: 25 mins Cook Time: 1 hr 15 mins

Ready Time: 1 hr 40 mins


• preheat oven to 375 degrees f (190 degrees c).
• cook and stir olive oil and eggplant in a skillet over medium-high heat until browned, 5 to 7 minutes. add water if needed to prevent burning. set aside.
• season ground turkey with seasoning; cook and stir in a pot over medium heat until browned, about 10 minutes.
• stir garlic, crushed tomatoes, tomato sauce, crushed red pepper, and mixed vegetables into ground turkey; simmer 10 minutes.
• combine mozzarella cheese, provolone cheese, and parmesan cheese in a bowl.
• combine ricotta cheese, egg whites, milk and italian seasoning in a separate bowl.
• pour half of tomato sauce into a 13x9 baking dish.
• layer half of eggplant on top of sauce layer.
• spoon half of ricotta mixture on top of eggplant.
• sprinkle half of mozzarella mixture on top of ricotta mixture.
• repeat layering process with the remaining ingredients.
• cover baking dish with aluminum foil and place pan on baking sheet in case of drips.
• bake in preheated oven for 30 minutes. remove cover; bake another 15 minutes, until cheese is browned and bubbly.

Strawberry Shortcake With Balsamic

Ingredients

• Servings: 4
• 2 cups sliced strawberries
• 1/4 cup balsamic vinegar
• 1 tablespoon white sugar
• 1 pinch ground black pepper
• 4 slices angel food cake
• 1/2 cup whipped cream

Recipe

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


• preheat an outdoor grill for medium heat and lightly oil the grate.
• combine strawberries, balsamic vinegar, sugar, and black pepper in a bowl; marinate for 10 to 15 minutes.
• grill the slices of angel food cake on the preheated grill until toasted, 3 to 5 minutes on each side.
• transfer the cake to 4 dessert plates and top with marinated strawberries and the liquid and a spoonful of whipped cream.

Dad's Beef And Chive Dip

Ingredients

• Servings: 7
• 1 (16 ounce) container sour cream and chive dip
• 1 (16 ounce) container sour cream
• 2 (8 ounce) packages cream cheese, softened
• 1/4 cup chopped green onion, or more to taste
• 1 (2 ounce) package dried beef, cut into squares
• 1 (8 ounce) package shredded mild cheddar cheese

Recipe

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


• mix the sour cream and chive dip, sour cream, and cream cheese together in a large bowl.
• fold the green onion, dried beef, and cheddar cheese into the cream cheese mixture.
• cover dip with plastic wrap and refrigerate until set, at least 1 hour.

hearty pumpkin-white bean soup

Ingredients

• Servings: 4
• 1 tablespoon grated fresh ginger
• 1/2 teaspoon ground cumin
• 1 tablespoon vegetable oil
• 3 cups vegetable or chicken broth or stock
• 1 (15.5 ounce) can cannellini (white kidney) beans, rinsed and drained
• 1 (15 ounce) can pumpkin
• 1/4 teaspoon salt
• 1 (5.3 ounce) container voskos® nonfat honey greek yogurt
• toasted pepitas (pumpkin seeds)*

Recipe

• cook ginger and cumin in hot vegetable oil in a medium saucepan over medium heat for 1 to 2 minutes or until fragrant.
• add the vegetable broth, cannellini beans, pumpkin, and salt. heat through. remove from heat and puree until smooth with an immersion blender.
• set aside 1/4 cup of voskos® nonfat honey greek yogurt to use as topper. whisk remaining yogurt into soup.
• ladle into bowls; top each with a tablespoon of the reserved yogurt, swirling with a knife. sprinkle with some toasted pepitas.

Morel Quiche

Ingredients

• Servings: 1
• 1 tablespoon butter
• 1 onion, chopped
• 1/2 cup chopped cooked ham
• 1 cup fresh morel mushrooms
• 1 pinch ground black pepper
• 1 prepared 9-inch single pie crust
• 4 eggs
• 1 cup heavy whipping cream
• 1 tablespoon all-purpose flour
• 1/2 cup shredded colby-monterey jack cheese

Recipe

Preparation Time: 20 mins Cook Time: 55 mins Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c).
• heat butter in a skillet over medium heat; cook and stir onion and ham in butter until onion is translucent, about 5 minutes. stir in morel mushrooms and cook, stirring often, until the mushrooms release their liquid, about 2 minutes. sprinkle in black pepper and remove from heat.
• fit pie crust into a 9-inch pie dish and crimp the edges with a fork. poke the bottom and sides of the pie crust several times with the fork.
• bake crust in the preheated oven just until lightly browned, about 10 minutes.
• whisk eggs, cream, and flour in a bowl until well blended; stir in colby-monterey jack cheese.
• spread ham and mushroom mixture into the pie crust and pour egg mixture over the filling.
• bake quiche in the preheated oven until crust is browned and the filling is set and lightly browned, about 45 minutes. serve hot or cold.

Avocado And Ham Salad

Ingredients

• Servings: 1
• 1 cup shredded romaine lettuce
• 1/2 cup mixed salad greens
• 1/2 cup arugula
• 1/2 cup cooked mixed beans, drained
• 1/2 cup chopped cucumber
• 1/3 cup chopped sweet red pepper
• 3 radishes, sliced
• 1 tomato, sliced
• 1 small avocado, peeled, pitted, and chopped
• 1 slice ham, chopped

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• toss romaine lettuce, mixed salad greens, arugula, mixed beans, cucumber, sweet red pepper, radishes, tomato, avocado, and ham together in a large bowl. serve cold.

white bean pate

Ingredients

• Servings: 8
• 1/2 teaspoon butter, or as needed
• 1 tablespoon olive oil
• 1/4 teaspoon ground white pepper
• 1/2 teaspoon smoked paprika
• 1/8 teaspoon cayenne pepper
• 1 shallot, minced
• 2 cups cannellini (white kidney) beans, rinsed and drained
• 1/4 teaspoon tomato paste
• 2 tablespoons dry
• 1 teaspoon soy sauce
• 1 tablespoon melted butter
• salt to taste
• 2 tablespoons chopped fresh parsley, or as desired
• 1 pinch paprika, or as desired

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 1 hr 35 mins


• lightly grease a serving bowl with butter.
• pour olive oil into a skillet; add white pepper, smoked paprika, and cayenne pepper. place the skillet over medium heat and warm the spices until fragrant, 2 to 3 minutes.
• stir shallot into the warm oil and spices; cook and stir until the shallot begins to change color, 3 to 5 minutes.
• stir cannellini beans and tomato paste into the shallot and spice mixture. cook and stir while mashing the beans thoroughly, about 5 minutes.
• stir and soy sauce through the mashed bean mixture; cook until the liquid evaporates, 1 to 2 minutes.
• remove the skillet from heat. stir melted butter through the bean mixture; season with salt. pack the bean mixture into the prepared bowl.
• chill in refrigerator at least 1 hour; garnish with parsley and paprika to serve.

(red)

Ingredients

• Servings: 8
• 3/4 cup
• 1/3 cup white sugar
• 1 green apple, cored and sliced
• 1 orange, sliced
• 1 lemon, sliced
• 1 lime, sliced
• 1 (750 milliliter) bottle red
• 1 cup orange juice
• 1 (12 fluid ounce) can or bottle lemon-lime flavored carbonated beverage

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• stir and sugar together in a large pitcher to dissolve the sugar; add apple slices, orange slices, lemon slices, and lime slices.
• crush fruit slightly against the bottom of the pitcher to squeeze some juice into the mixture. pour and orange juice into the pitcher; stir. add lemon-lime soda and stir just before serving.

Greek Salmon With Blueberry Tzatziki

Ingredients

• Servings: 4
• 4 (4 ounce) fresh or frozen skinless salmon fillets, about 1-inch thick
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 tablespoon snipped fresh oregano
• freshly ground black pepper
• fresh blueberries
• fresh oregano (optional)
• blueberry tzatziki:
• 2 (5.3 ounce) containers voskos® nonfat blueberry greek yogurt
• 1 teaspoon finely shredded lemon peel
• 1 clove garlic, minced
• 1/2 cup crushed blueberries

Recipe

Preparation Time: 25 mins Cook Time: 8 mins Ready Time: 33 mins


• thaw fish, if frozen. prepare blueberry tzatziki (see step 4 below); chill.
• preheat broiler. rinse fish; pat dry with paper towels. measure thickness of fish. brush fish with oil and lemon juice; sprinkle with oregano and pepper.
• place fish on the greased unheated rack of a broiler pan. broil 4 inches from heat until fish flakes easily when tested with a fork. allow for 4 to 6 minutes per 1/2-inch thickness of fish, turning once if fish is 1 inch thick or more. serve fish with blueberry tzatziki and blueberries. garnish with fresh oregano (if desired).
• blueberry tzatziki: whisk together the voskos® nonfat blueberry greek yogurt, lemon peel, and garlic in a bowl. stir in crushed blueberries. cover and chill until serving time or up to 24 hours.

passover chocolate walnut cookies

Ingredients

• Servings: 4
• 8 ounces bittersweet chocolate
• 2 tablespoons margarine
• 1 1/2 tablespoons potato starch
• 1/4 teaspoon baking powder
• 2 eggs
• 2/3 cup white sugar
• 1 teaspoon vanilla extract
• 1 2/3 cups chocolate chips
• 2 cups chopped walnuts

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• grease baking sheets.
• melt bittersweet chocolate and margarine together in the top of a double boiler over barely simmering water, stirring frequently and scraping down the sides with a rubber spatula, about 5 minutes. remove from heat and cool.
• combine potato starch and baking powder in a bowl.
• beat eggs, sugar, and vanilla extract together in a separate large bowl with an electric mixer on medium speed until light and fluffy, about 5 minutes.
• fold the cooled chocolate mixture, potato starch mixture, chocolate chips, and walnuts into egg mixture until just combined.
• drop spoonfuls of batter the prepared baking sheet.
• bake cookies in the preheated oven for 4 minutes, turn baking sheets the opposite way in the oven, and bake until cookies are crisp on the edges, about 6 more minutes.
• let cookies cool on sheets for about 5 minutes; transfer to wire racks to finish cooling.

Fresh And Crisp Cucumber Salad

Ingredients

• Servings: 4
• 2 large cucumbers, peeled and sliced
• 2 large carrots, shredded
• 1 large yellow bell pepper, seeded and cut into strips
• 1 large red bell pepper, seeded and cut into strips
• 1/4 red onion, minced (optional)
• 2 teaspoons lemon zest
• 1 large lemon, juiced

Recipe

Preparation Time: 15 mins Ready Time: 30 mins


• toss cucumbers, carrots, yellow bell pepper, red bell pepper, and red onion together in a bowl.
• scatter lemon zest over the cucumber mixture. squeeze lemon juice over the salad and toss to coat.
• chill completely in refrigerator to serve.

Raisin Sauce For Ham

Ingredients

• Servings: 12
• 1/2 cup packed light brown sugar
• 2 tablespoons cornstarch
• 1 teaspoon dry mustard powder
• 1 1/4 cups water
• 2 tablespoons lemon juice
• 1 cup dark raisins

Recipe

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


• heat brown sugar, cornstarch, and dry mustard in a 1-quart saucepan over medium heat and stir until sugar dissolves, 3 to 5 minutes.
• gradually stir water and lemon juice into brown sugar mixture.
• stir raisins into mixture and bring to a boil, stirring constantly, about 5 minutes.

Bud's Easy Buttercream Pound Cake

Ingredients

• Servings: 1
• 4 cups all-purpose flour
• 1 (12.5 ounce) can poppyseed filling
• 2 1/2 cups confectioners' sugar
• 2 cups butter, softened
• 6 eggs
• 3 tablespoons lemon juice
• 1 tablespoon baking powder
• 2 teaspoons grated lemon peel
• 1 cup confectioners' sugar
• 1 tablespoon milk

Recipe

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

Ready Time: 2 hrs 30 mins


• preheat oven to 350 degrees f (175 degrees c).
• beat flour, poppyseed filling, 2 1/2 cups confectioners' sugar, butter, eggs, lemon juice, baking powder, and lemon peel in a large bowl with an electric mixer set on medium speed until the batter is smooth and thoroughly combined, about 2 minutes.
• pour the batter into an ungreased 10-inch tube pan.
• bake in the preheated oven until the cake is lightly browned and a toothpick inserted into the middle of the cake comes out clean, about 1 hour and 15 minutes.
• cool the cake thoroughly.
• beat 1 cup confectioners' sugar with 1 tablespoon milk with an electric mixer on medium speed for 2 minutes; drizzle frosting on cooled cake.

Tzatziki - A Greek Mother's Sauce

Ingredients

• Servings: 8
• 2 small cucumbers, peeled and grated
• 1 (12 ounce) package silken tofu
• 1 tablespoon chopped fresh dill
• 1 teaspoon minced garlic
• himalayan pink salt to taste
• 1 pinch ground black pepper to taste

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• squeeze excess water from cucumber using a paper towel.
• blend cucumber, tofu, dill, garlic, pink salt, and black pepper in a food processor until evenly mixed.

grapefruit salmon

Ingredients

• Servings: 1
• 1/2 grapefruit, juiced
• 3 1/3 ounces soy sauce
• 1/4 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground ginger
• 1 whole salmon fillet

Recipe

Preparation Time: 10 mins Cook Time: 40 mins Ready Time: 1 hr 50 mins


• whisk grapefruit juice, soy sauce, garlic powder, ground ginger, and salt together in a small bowl.
• lay salmon into a shallow baking dish with the skin-side down; pour grapefruit juice mixture over salmon.
• cover baking dish with plastic wrap and marinate salmon in refrigerator for 1 hour.
• preheat oven to 400 degrees f (200 degrees c).
• bake in the preheated oven until the salmon flakes easily with a fork, about 40 minutes.

gluten-free vegan stock for the slow cooker

Ingredients

• Servings: 8
• 2 tablespoons olive oil
• 4 stalks celery, cut into 4-inch pieces
• 2 carrots, cut into large chunks
• 1 potato, cut into large chunks
• 1 onion, cut into 8 wedges
• 2 large outer leaves romaine lettuce
• 1/2 cup gluten-free
• 2 shallots, halved
• 1 fennel bulb, outer layers only
• 1/2 green bell pepper
• 1/8 apple
• 1/4 bunch flat-leaf parsley
• 10 whole black peppercorns
• 1 wedge lemon
• 1 (1 inch) piece ginger
• 2 tablespoons tamari (gluten-free soy sauce)
• 1 tablespoon vegan worcestershire sauce (optional)
• 2 cloves garlic
• 1 bay leaf
• 8 cups water

Recipe

Preparation Time: 25 mins Cook Time: 8 hrs

Ready Time: 8 hrs 25 mins


• coat the bottom of a slow cooker crock with olive oil. put celery, carrots, potato, onion, lettuce, , shallots, fennel, bell pepper, apple, parsley, peppercorns, lemon, ginger, tamari, worcestershire sauce, garlic, and bay leaf into the slow cooker crock. pour water over the ingredients.
• cook on low for 8 to 10 hours, or on high for 4 hours.
• remove and discard all solid chunks from the liquid using a slotted spoon.
• line a colander with cheesecloth and set over a large pot; strain broth through the cheesecloth.

Grandma Bachman's Bunny Bread

Ingredients

• Servings: 2
• 1 (18.25 ounce) package yellow cake mix
• 4 eggs
• 1 cup warm water
• 1/4 cup vegetable oil
• 2 tablespoons poppy seeds
• 1 (3.4 ounce) package instant butterscotch pudding mix

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 45 mins


• preheat oven to 325 degrees f (165 degrees c).
• grease two 8 1/2x4 1/2-inch loaf pans.
• place yellow cake mix, eggs, warm water, vegetable oil, poppy seeds, and butterscotch pudding mix into a mixing bowl.
• beat with an electric mixer until batter is smooth, about 2 minutes. if beating by hand, beat for 5 minutes.
• pour batter into the prepared loaf pans.
• bake in preheated oven until cakes are lightly browned and a toothpick inserted into the center comes out clean, about 1 hour.
• tip pans on their sides until cakes are cool, about 30 minutes. invert pans to remove the loaves.

cabbage kugel

Ingredients

• Servings: 8
• 1/4 cup butter
• 1 head cabbage, finely shredded
• 1 yellow onion, sliced
• 3 eggs
• 1/3 cup matzo meal
• 2 tablespoons apple vinegar
• 1 tablespoon white sugar
• 2 teaspoons salt
• ground black pepper 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).
• grease a large baking dish.
• melt butter in a large skillet over medium heat. cook and stir cabbage and onion in the butter until the vegetables are very tender and dark brown, 25 to 30 minutes.
• whisk eggs, matzo meal, vinegar, sugar, salt, and black pepper in a large bowl; allow mixture to rest for about 3 minutes.
• stir cabbage mixture into egg mixture until well mixed; pour mixture into prepared baking dish.
• bake kugel in the preheated oven until browned, about 30 minutes.

fig ice cream

Ingredients

• Servings: 8
• 2 cups dried figs
• 2 tablespoons white sugar
• 1 teaspoon lemon juice
• 2 1/2 cups half-and-half
• 1/2 cup white sugar
• 3 egg yolks
• 1/8 teaspoon salt
• 1 cup reduced-fat sour cream
• 1 teaspoon vanilla extract

Recipe

Cook Time: 15 mins Ready Time: 8 hrs


• soak figs in a bowl of water until softened, 3 to 4 hours. drain figs and chop.
• combine chopped figs, 2 tablespoons sugar, and lemon juice in a saucepan over medium heat; cook and stir until until sugar is dissolved and figs begin to break down, 4 to 5 minutes. remove saucepan from heat and cool to room temperature, 15 to 20 minutes. cover saucepan with a lid and refrigerate.
• heat half-and-half in a heavy saucepan over medium-high heat until hot but not boiling, 5 to 6 minutes. remove saucepan from heat.
• whisk 1/2 cup sugar, egg yolks, and salt together in a bowl until smooth. temper egg mixture by drizzling 1 to 2 tablespoons half-and-half into egg mixture, while continuously whisking egg mixture until slightly warmed. pour egg mixture into half-and-half and return saucepan to medium-low heat; cook, whisking constantly, until custard is smooth and thickened, about 5 minutes.
• place saucepan with custard in the refrigerator, stirring occasionally, until chilled, about 30 minutes. stir sour cream and vanilla extract into chilled custard. cover saucepan and chill custard completely, at least 3 hours.
• process custard in an ice cream maker according to manufacturer's instructions. stir fig mixture into ice cream in the last 5 minutes of processing. transfer fig ice cream to a container and freeze until solid.

hot and salty spiced pecans

Ingredients

• Servings: 3
• 1/4 cup butter
• 1 1/2 teaspoons ground cumin
• 1/4 teaspoon cayenne pepper
• 3 cups pecan halves
• 2 tablespoons granular no-calorie sucralose sweetener (such as splenda®)
• 1 teaspoon salt

Recipe

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


• preheat oven to 300 degrees f (150 degrees c).
• melt butter in a skillet over medium heat. stir cumin and cayenne pepper into the butter until dissolved, about 1 minute. remove skillet from heat and immediately stir pecans, sucralose sweetener, and salt into the butter mixture to coat the nuts completely. spread coated nuts a baking sheet.
• bake pecans in preheated oven until lightly browned, stirring occasionally, 25 to 30 minutes.

Summertime Crab Slaw With Napa Cabbage

Ingredients

• Servings: 12
• 2 1/2 pounds crabmeat, shredded
• 1 1/2 pounds shredded napa cabbage
• 5 stalks celery, diced
• 6 radishes, quartered and sliced thin
• 1 (2.25 ounce) can sliced black olives, drained
• 3 green onions, sliced thin

Recipe

Preparation Time: 20 mins Ready Time: 20 mins


• mix crabmeat, cabbage, celery, radishes, olives, and green onions in a large mixing bowl until ingredients are evenly distributed.

Chocolate Chip Cheesecake Cupcakes

Ingredients

• Servings: 24
• 1 (18.25 ounce) package chocolate cake mix (such as duncan hines® moist deluxe®)
• 1 1/4 cups water
• 4 eggs, divided
• 1/2 cup oil
• 1 (8 ounce) package cream cheese, at room temperature
• 2/3 cup white sugar
• 3/4 teaspoon mexican vanilla extract
• 3/4 cup miniature chocolate chips, or more to taste, divided
• 1 (16 ounce) container cream cheese frosting

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c). line 24 muffin cups with paper liners.
• combine cake mix, water, 3 eggs, and oil together in a bowl using an electric mixer until batter is smooth, about 2 minutes. spoon batter into the prepared muffin cups.
• blend cream cheese, sugar, 1 egg, and vanilla extract together in a blender until cheesecake filling is smooth; stir in 1/2 cup chocolate chips. spoon about 1 tablespoon cheesecake filling into each cupcake.
• bake in the preheated oven until a toothpick inserted into a cupcake comes out clean, about 25 minutes. cool cupcakes on a wire rack.
• frost each cupcake with cream cheese frosting and sprinkle remaining chocolate chips over each cupcake.