chocolate fruit bars ii

Ingredients

• Servings: 18
• 1/4 cup instant cocoa powder
• 1 cup shredded coconut
• 1/3 cup raisins
• 1/2 cup cornflakes cereal
• 1/4 cup chopped walnuts
• 1 teaspoon
• 2 cups vanilla wafer crumbs
• 1/4 cup sweetened condensed milk
• 3 (1 ounce) squares unsweetened chocolate

Recipe

• lightly butter a 7 or 8 inch square pan.
• put all ingredients (except chocolate squares) into mixing bowl: mix well together. press into pan; smooth surface.
• melt chocolate in double broiler; spread evenly over top of mixture. score with fork. refrigerate until firm. cut into small bars.

nice spice cookies

Ingredients

• Servings: 2
• 1 tablespoon lemon zest
• 3/4 cup unsalted butter, softened
• 1/3 cup packed light brown sugar
• 1 egg
• 3/4 cup all-purpose flour, sifted
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger

Recipe

• preheat oven to 350 degrees f. lightly grease two baking sheets.
• in a large bowl beat the butter and sugar with an electric mixer until mixture is creamy and light.
• add the egg, a little at a time, beating well between each addition. add the lemon zest.
• add the sifted flour and spices and, using a wooden spoon, stir well until the mixture forms a stiff dough.
• knead dough lightly in the bowl and, using your hands, shape the dough into 25 small balls.
• place the balls on the greased baking sheets, leaving room between each to spread during baking.
• flatten each cookie slightly with the prongs of a fork dipped in flour. press the fork in two directions to make a crisscross pattern.
• bake for 10 minutes until golden. remove from oven and let cool on a heatproof surface for five minutes. then, with a spatula, transfer cookies to a cooling rack until cold.

Peanut Crunch Bars

Ingredients

• Servings: 2
• 1 cup white sugar
• 1 cup corn syrup
• 1 1/2 cups crunchy peanut butter
• 5 cups high protein crisp rice and wheat cereal
• 1 cup white sugar
• 1/4 cup unsweetened cocoa powder
• 1/4 cup milk
• 1/4 cup butter

Recipe

• combine 1 cup of sugar and corn syrup; bring to a boil but do not cook.
• add peanut butter and cereal.
• put in 8 x 4 inch pan and pack down. cool and frost if desired.
• to make frosting: combine last 4 ingredients and boil 1 minute; beating well. frost and cut into bars.

russian rocks ii

Ingredients

• Servings: 5
• 1 cup butter
• 2 1/4 cups packed brown sugar
• 6 eggs
• 2 teaspoons baking soda
• 5 cups all-purpose flour
• 3 cups chopped walnuts
• 3 cups raisins

Recipe

• preheat oven to 350 degrees f (175 degrees c).
• in a large bowl, cream together the butter and brown sugar. stir in the eggs until everything is well blended. stir in the baking soda , then gradually add the flour until the dough is thick. this may not require all 5 cups. finally, stir in the walnuts and raisins. drop by tablespoons unprepared cookie sheets.
• bake for 10 to 12 minutes in the preheated oven. cool on the baking sheets.

Amaretto Ice Cream

Ingredients

• Servings: 12
• 2 cups heavy whipping cream
• 1 cup half-and-half
• 3/4 cup white sugar
• 5 tablespoons amaretto liqueur (such as disaronno®)
• 1 teaspoon vanilla extract

Recipe

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


• mix heavy cream, half-and-half, and sugar in a large bowl until sugar is dissolved. add amaretto liqueur and vanilla extract.
• pour milk mixture into an ice cream maker and freeze according to the manufacturer's instructions until ice cream reaches 'soft-serve' consistency. transfer ice cream to a lidded container. freeze for about 2 hours before serving.

black walnut cookies ii

Ingredients

• Servings: 2
• 2 cups packed brown sugar
• 4 eggs, beaten
• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 4 cups chopped black walnuts

Recipe

• preheat oven to 375 degrees f (190 degrees c). grease cookie sheets.
• in a medium bowl, beat eggs and sugar together until well blended. sift together the flour, salt and baking powder, gradually add to the egg mixture. stir in the nuts until they are evenly distributed.
• drop by teaspoonfuls the prepared cookie sheet. bake for 10 to 12 minutes in the preheated oven. allow cookies to cool before removing from cookie sheets.

arugula salad with bacon and butternut squash

Ingredients

• Servings: 1
• 1 slice bacon, cut into small pieces
• 2 mushrooms, sliced (or more to taste)
• 1/4 cup cooked butternut squash cubes
• 2 cups arugula
• 1 ounce crumbled goat cheese
• 1 teaspoon pine nuts
• 1/4 teaspoon cracked black pepper, or to taste

Recipe

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


• cook bacon in a skillet over medium-high heat until some of the fat renders into the pan, 2 to 3 minutes. add mushrooms; cook and stir together until the mushrooms are tender, about 5 minutes. stir squash cubes into the bacon mixture; continue cooking until the squash is hot and the bacon crisp, 3 to 5 minutes more.
• put arugula in a bowl; top with bacon, mushroom, and squash mixture. sprinkle goat cheese over the salad and top with pine nuts. sprinkle with cracked black pepper.

rustic chicken rub

Ingredients

• Servings: 25
• 1 1/2 cups packed brown sugar
• 1/2 cup dried cilantro
• 1/2 cup dried tarragon
• 1/2 cup coarse salt
• 1/3 cup dried basil
• 1/3 cup onion powder
• 1/3 cup garlic powder
• 1/4 cup dried lemon zest
• 1/4 cup dried parsley
• 2 tablespoons coarsely ground black pepper
• 1 tablespoon hungarian paprika

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• blend brown sugar, cilantro, tarragon, salt, basil, onion powder, garlic powder, dried lemon zest, parsley, black pepper, and paprika together in a food processor until well-combined. store in an airtight container.

Fruit And Spice Rounds

Ingredients

• Servings: 5
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 3/4 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg
• 1 cup raisins
• 1 cup dried figs
• 1 cup pitted dates
• 1/2 cup chopped walnuts
• 1 cup butter
• 1 1/2 cups white sugar
• 3 eggs
• 1 1/2 cups sifted confectioners' sugar
• 1 tablespoon butter, softened
• 1/2 teaspoon vanilla extract
• 5 teaspoons milk

Recipe

• in a food processor or with the fine blade of a food grinder, process or grind raisins, figs, dates and walnuts.
• in a large mixing bowl beat butter until softened. add sugar and beat until fluffy. add eggs and beat well.
• in a mixing bowl stir together flour, baking soda, salt, cinnamon, cloves, and nutmeg. add flour mixture and beat until well mixed.
• stir in ground fruit mixture. divide dough in half; cover and chill several hours or overnight.
• preheat oven to 375 degrees f. grease cookie sheet.
• on a well floured surface roll dough 1/4 inch thick. cut into rounds with a 2 1/2-inch cookie cutter. place on cookie sheet and bake for 10-12 minute or until done. cool on cookie sheet for 2-3 minutes, then remove and cool thoroughly on rack.
• combine 1 1/2 cups sifted powdered sugar, 1 tablespoon softened butter or margarine, and 1/2 teaspoon vanilla and enough milk (4-5 tsp) to make icing of drizzling consistency.

brandied fruit topping

Ingredients

• Servings: 64
• 1/2 cup raisins
• 1/2 cup mandarin oranges
• 1 cup pitted prunes
• 3/4 cup white sugar
• water to cover
• 1 (15 ounce) can sliced peaches, chopped
• 1 (15 ounce) can pineapple chunks
• 3/4 cup

Recipe

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


• in a large saucepan combine raisins, mandarin oranges, prunes, sugar and water to cover. simmer over medium heat until syrupy, about 10 minutes.
• stir in peaches, pineapple and . store in refrigerator.

hazelnut lace

Ingredients

• Servings: 4
• 1/2 cup packed brown sugar
• 1/2 cup butter
• 1/3 cup light corn syrup
• 1 cup ground hazelnuts
• 3/4 cup all-purpose flour
• 2 tablespoons hazelnut liqueur

Recipe

• preheat oven to 350 degrees f. line cookie sheets with greased foil, shiny side up.
• in a small saucepan, combine brown sugar, butter, and syrup. cook and stir over medium heat until well blended. remove from heat.
• stir in the nuts, flour, and liqueur. mix until well blended.
• drop teaspoonfuls a greased, foil-lined cookie sheet about 5 inches apart (bake only 4-5 at a time; cookies spread when baked). bake for 9-11 minutes; let stand 1 minute.
• remove from cookie sheet. pull up three sides to center to form a triangle, or roll around the greased handle of a wooden spoon. if cookies are difficult to remove from sheet, reheat them in oven about 30 seconds. cool on rack.

prusurates

Ingredients

• Servings: 10
• 3 eggs, beaten
• 2 cups white sugar
• 1 1/2 cups milk
• 2 oranges, zested and juiced
• 1 lemon, juiced and zested
• 1/3 cup whiskey
• 6 cups self-rising flour
• 1 teaspoon baking powder
• 2 apples, chopped
• 1 cup chopped pecans
• 1 cup raisins
• 4 cups confectioners' sugar
• 1/3 cup water
• 1 quart vegetable oil

Recipe

• beat together the eggs and sugar; add milk, orange juice and zest, lemon juice and zest, and the .
• sift together the flour and baking powder; gradually add to wet ingredients. stir in apples, pecans and raisins.
• whisk together the confectioners sugar with enough water to make a thin glaze. set aside.
• heat oil in a deep frying pan to 365 degrees f (185 degrees c). carefully drop dough by rounded tablespoonfuls into hot oil and fry until golden brown. drain well and dip in glaze. allow to cool before storing in a glass jar.

Wassail Ii

Ingredients

• Servings: 1
• 2 cups cranberry juice
• 2/3 cup white sugar
• 7 cups water
• 2 cinnamon sticks
• 1 tablespoon whole allspice
• 1 tablespoon whole cloves
• 2 (20 ounce) cans pineapple juice
• 6 fluid ounces frozen concentrated fruit punch
• 1 (6 ounce) can frozen orange juice concentrate

Recipe

• in a large pot over medium heat, combine the cranberry juice, sugar and water. bring to a boil and stir until sugar is dissolved.
• place the cinnamon, allspice and clove into a cheesecloth bag and tie shut. add to the liquid and simmer 20 minutes.
• remove spice bag. just before serving, add fruit juices. serve steaming hot.

strufoli i

Ingredients

• Servings: 8
• 4 eggs
• 2 1/2 cups all-purpose flour
• 16 ounces honey
• 1/2 vanilla bean, halved lengthwise
• 4 tablespoons chopped semisweet chocolate
• 1/2 cup blanched slivered almonds
• 1 (1.75 ounce) package multicolored sprinkles (jimmies)
• 1 cup vegetable oil for frying
• 1/3 cup confectioners' sugar for decoration

Recipe

• place eggs in bowl and beat until they have tripled in volume. add flour gradually until well blended (do not use all the flour). the dough should remain slightly sticky.
• transfer to floured board. cut off a piece at a time. using a little flour, if needed, roll between your hands to form pencil shapes.
• cut into 1/4 inch pieces. place each on floured cloth. in a large pan on top of the stove, heat oil to 375 degrees f (190 degrees c). deep-fry pieces about 1/2 cup at a time, turning constantly until golden. drain and set aside. (note: after several batches, dough begins to turn brown quickly. this means it is time to change the oil)
• in large pan, bring honey to boil with vanilla bean. discard bean. place deep-fried pieces into hot honey and toss until all are coated. cool and stir in chocolate, nuts, and multi-colored jimmies. place on plate, shaping firmly into tall cone. sprinkle with confectioner's sugar.

Cilantro Lime Dressing

Ingredients

• Servings: 2
• 3 poblano peppers, halved lengthwise and seeded
• 1 teaspoon vegetable oil, or as needed
• 1 cup mayonnaise
• 3 tablespoons lime juice
• 2 cloves garlic
• 1 cup roughly chopped fresh cilantro
• salt and ground black pepper to taste

Recipe

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


• set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• coat poblano peppers with vegetable oil and place on a baking sheet.
• cook peppers under the broiler until blistered and scorched, about 10 minutes. transfer peppers to a bowl and cover with plastic wrap until peppers are cool enough to handle. remove skin from peppers.
• blend peppers, mayonnaise, lime juice, and garlic in a blender until dressing is smooth. add cilantro, salt, and pepper to dressing and process until cilantro is incorporated but not smooth.

Poinsettia Balls

Ingredients

• Servings: 3
• 1 1/2 cups all-purpose flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/2 cup butter
• 1/3 cup honey
• 1 egg
• 1 1/2 teaspoons orange zest
• 4 teaspoons orange juice
• 1 cup chopped pecans
• 1/2 cup red candied cherries

Recipe

Preparation Time: 25 mins Cook Time: 15 mins Ready Time: 3 hrs 40 mins


• in a large mixing bowl, beat butter until softened. beat in honey. add egg yolk, orange peel and orange juice and mix well.
• in a separate bowl, stir together the flour, baking soda, nutmeg and salt. add flour mixture to the butter mixture and beat until well mixed. cover and chill at least 3 hours.
• preheat oven to 325 degree f.
• separate egg and slightly beat egg white. shape dough into 1-inch balls. roll in egg white and then in the nuts. place 2 inches apart on an ungreased cookie sheet.
• cut each cherry into 6-8 wedges. place 4 or 5 wedges atop each ball so that it looks like a flower; press lightly. bake for 15-18 minutes. remove and cool on rack.

meringue bones and ghosts

Ingredients

• Servings: 24
• 2 large egg whites
• 2 drops fresh lemon juice, or more to taste
• 7 tablespoons white sugar, or more to taste
• 2 chocolate chips, melted, or as needed

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 2 hrs 15 mins


• preheat oven to 225 degrees f (110 degrees c). line 2 baking sheets with silicone baking mats.
• whisk eggs whites and lemon juice together in a bowl until thick, white, and foamy. add sugar a spoonful at a time, whisking constantly, until meringue is shiny, thick, and holds its shape.
• transfer meringue to a piping bag. pipe 12 bone shapes a prepared baking sheet. pipe 12 puffs to resemble ghosts the remaining baking sheet.
• bake in the preheated oven until dried and firm, about 1 hour. turn off the oven, close the door, and cool until completely dried, about 1 hour more.
• dip the tip of a toothpick into melted chocolate and dot chocolate "eyes" on each of the ghosts.

Green Dot Chicken

Ingredients

• Servings: 6
• 1/2 cup sesame oil
• 3 cloves garlic, chopped
• 1 small red onion, minced
• 6 skinless, boneless chicken breast halves
• 1 teaspoon salt, or to taste
• 1 teaspoon freshly ground black pepper
• 1/2 cup chopped fresh parsley
• 2 cups sliced zucchini
• 1 cup parmesan cheese

Recipe

Cook Time: 2 hrs

Ready Time: 6 hrs


• pour the sesame oil into a 9x13 inch baking dish, or any dish large enough to hold your chicken in a single layer. mix in the garlic and red onion. lay the chicken breast halves in the dish, and turn to coat. cover and refrigerate for 3 to 4 hours.
• preheat the oven to 350 degrees f (175 degrees c). uncover the chicken in the dish, and top with sliced zucchini. season with salt and pepper.
• bake uncovered for 1 hour and 30 minutes in the preheated oven. sprinkle the cheese over the top of the chicken during the last 15 minutes of baking.

no-bake pumpkin cheesecake pie

Ingredients

• Servings: 1
• 10 ounces filling
• 8 3/4 ounces cream cheese (at room temperature)
• 2 cups frozen whipped topping, thawed and divided
• 1 cup confectioners' sugar
• 1 (9 inch) prepared shortbread pie crust

Recipe

Preparation Time: 10 mins Ready Time: 4 hrs 10 mins


• stir filling, cream cheese, 1 cup whipped topping, and confectioners' sugar together in a large bowl until smooth; spread into the prepared pie crust. top pie with remaining whipped topping.
• refrigerate pie until the filling is set, 4 to 6 hours.

Rose Petal Sauce For Hens

Ingredients

• Servings: 6
• 1 1/2 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1 pinch salt and freshly ground black pepper
• 3/4 teaspoon ground anise seed
• 3 prickly pears (cactus fruit), peeled and chopped
• 12 red or pink organic roses' petals
• 1 cup chopped walnuts
• 3 cups chicken broth, or as needed
• 2 tablespoons honey, or to taste

Recipe

Preparation Time: 8 mins Cook Time: 12 mins Ready Time: 20 mins


• melt the butter in a saucepan over low heat. add garlic, and saute until fragrant, 2 or 3 minutes. season with salt, pepper and anise, and cook for another minute to blend the flavors.
• in the container of a blender or food processor, combine the prickly pears, rose petals (reserving a few for garnish) and walnuts. pour in just enough broth to cover. cover, and process until smooth.
• pour the rose petal mixture into the saucepan with the garlic. cook over medium heat for about 10 minutes, stirring gently. if the sauce is too thick, add more broth as needed. mix in the honey, then taste and adjust seasoning with more salt and pepper or anise if desired. serve poured over poultry, garnishing with a few rose petals.

my tangy german potato salad

Ingredients

• Servings: 12
• 12 red potatoes, each cut into 6 pieces
• 1/2 cup chopped bacon ends, visible fat trimmed
• 1/4 cup white vinegar
• 1/4 cup vinegar
• 1/4 cup white sugar
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 cup light sour cream
• 1/4 cup mayonnaise
• 1 small red onion, diced
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh chives

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 3 hrs 10 mins


• place potatoes into a large pot and cover with water; bring to a boil. reduce heat to medium-low and simmer until pierced easily with a fork, about 10 minutes. drain and cool.
• place the bacon in a large, deep skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. drain and transfer bacon to a paper towel-lined plate to cool.
• stir white vinegar, vinegar, sugar, salt, and black pepper together in the same skillet; bring to a boil and remove from heat to cool completely. whisk sour cream and mayonnaise into cooled vinegar mixture until dressing is thick and creamy.
• mix potatoes, dressing, onion, parsley, and chives together in a bowl. cover the bowl with plastic wrap and refrigerate until chilled, at least 2 hours. stir bacon into potato salad just before serving.

yummy apple punch

Ingredients

• Servings: 8
• 6 cups apple
• 1 (750 milliliter) bottle sparkling red grape juice
• 2 cups orange juice
• 2 tablespoons lemon juice, or more to taste

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• stir apple , sparkling grape juice or (see cook's note), orange juice, and lemon juice together and refrigerate until serving.

Carrot Cupcake With Cinnamon Cream Cheese Frosting

Ingredients

• Servings: 30
• 2 1/2 cups all-purpose flour
• 1 1/2 teaspoons ground cinnamon
• 1 1/4 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground allspice
• 1/2 teaspoon salt
• 1 1/2 cups white sugar
• 1/2 cup brown sugar
• 4 eggs
• 1 1/2 cups vegetable oil
• 1 1/2 cups shredded carrots
• frosting:
• 1 (8 ounce) package cream cheese, softened
• 1/2 cup butter, softened
• 3 cups confectioners' sugar
• 1 teaspoon cinnamon

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). line 30 muffin cups with paper liners.
• whisk flour, 1 1/2 teaspoons cinnamon, baking powder, baking soda, allspice, and salt together in a bowl. beat white sugar, brown sugar, and eggs together in another bowl until light and creamy. add oil to sugar mixture and beat until combined. gradually stir flour mixture into sugar mixture until batter is just-combined; fold in carrots. spoon batter into prepared muffin cups, filling each 3/4 full.
• bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 18 to 22 minutes. cool in the pans for 5 minutes before transferring to a wire rack to cool completely.
• beat cream cheese and butter together in a bowl until light and fluffy. add confectioners' sugar 1 cup at a time, beating well after each addition, until desired frosting consistency is reached. beat 1 teaspoon cinnamon into frosting. spread frosting over cooled cupcakes.

candied yams casserole with pecans

Ingredients

• Servings: 1
• yams:
• 1 (40 ounce) can cut yams, drained
• 1 cup white sugar
• 1/2 cup whole milk
• 1/2 cup salted butter, softened
• 2 eggs, beaten
• topping:
• 1 1/2 cups brown sugar
• 1 cup chopped pecans
• 1/2 cup salted butter, softened
• 1/2 cup all-purpose flour

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). grease an 8-inch square baking dish.
• put yams in a microwave safe bowl; heat in the microwave oven until softened, about 75 seconds.
• transfer cooked yams to a large mixing bowl; add white sugar, milk, 1/2 cup butter, and eggs and beat with a hand mixer until smooth. pour the yam mixture into the prepared baking dish.
• mix brown sugar, pecans, 1/2 cup butter, and flour together in a bowl with a wooden spoon until crumbly, sprinkle over the yam mixture to cover.
• bake in preheated oven until golden brown, about 30 minutes.

Easiest Chocolate Blossom Cookies

Ingredients

• Servings: 30
• 1 (15.25 ounce) package chocolate cake mix
• 1 (15 ounce) can pumpkin puree
• 1/2 cup miniature chocolate chips
• 30 dark chocolate kisses

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). line 2 baking sheets with parchment paper.
• mix cake mix, pumpkin puree, and chocolate chips together in a bowl. scoop batter using a cookie scoop and place on the prepared baking sheet.
• bake in the preheated oven until cookies are set, about 15 minutes. place baking sheets on a wire rack and gently press a chocolate kiss into the center of each cookie. allow cookies to cool and set.

5-minute Holiday Nog: Egg-free, Dairy-free, Sugar-free

Ingredients

• Servings: 8
• 1/2 gallon cashew milk (such as silk®), divided
• 1 cup blue agave nectar, divided, or to taste
• 1/2 teaspoon ground nutmeg, divided, or more to taste

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• blend 4 cups cashew milk, 1/2 cup agave nectar, and 1/4 teaspoon nutmeg in a blender until smooth; pour into a pitcher. blend remaining cashew milk, agave nectar, and nutmeg together in the blender until smooth; pour into the same pitcher and stir to combine. adjust agave nectar and nutmeg to taste.

beef on weck, part 2: roast beef

Ingredients

• Servings: 4
• 2 pounds beef top-sirloin roast
• salt and pepper to taste
• 1 tablespoon vegetable oil
• 2 teaspoons all-purpose flour, or as needed
• 2 1/2 cups cold beef broth
• 2 teaspoons aged balsamic vinegar, or to taste
• 4 kummelweck dinner rolls, split
• 1/4 cup extra-hot prepared horseradish, or to taste

Recipe

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


• season beef with salt and black pepper.
• heat oil in a large skillet over medium-high heat. cook beef roast in hot oil until browned on all sides on each side, 4 to 5 minutes per side. an instant-read thermometer inserted into the center should read 125 degrees f (52 degrees c). transfer beef to a plate to rest.
• remove skillet from heat and whisk flour into skillet until flour taste cooks off, about 1 minute. pour cold beef broth into skillet; place skillet over medium-high heat. stir balsamic vinegar, black pepper, and any accumulated juices from the roast beef plate into beef broth mixture; cook until jus reduces slightly, about 5 minutes. season with salt.
• slice sirloin as thinly as possible against the grain. pile meat the base of each roll. spread a thick layer of horseradish on the top bun and place top bun over meat. serve with jus for dipping.

Spicy Turkey Tacos

Ingredients

• Servings: 6
• 1 pound shredded cooked turkey meat
• 1/3 cup chopped cilantro
• 1 large jalapeno pepper, stemmed and halved
• 1 (1 ounce) envelope hot taco seasoning mix
• 2 cups chicken broth, or as needed
• 6 small flour tortillas, or to taste

Recipe

Preparation Time: 10 mins Cook Time: 3 hrs 10 mins

Ready Time: 3 hrs 20 mins


• combine turkey, cilantro, jalapeno pepper, and taco seasoning mix in a slow cooker; pour in enough chicken broth to almost cover all the ingredients.
• cook on low for at least 3 hours.
• heat a griddle over medium-low heat and cook tortillas until warmed, about 30 seconds per side. fill tortillas with turkey mixture.

lee's all-purpose dry rub

Ingredients

• Servings: 2
• 2 tablespoons brown sugar
• 2 teaspoons paprika
• 2 teaspoons garlic salt
• 1 teaspoon ground black pepper
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground dried chipotle pepper

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• whisk brown sugar, paprika, garlic salt, black pepper, cumin, salt, ginger, and chipotle pepper together in a bowl. store in an airtight container.

apple chicken with noodles

Ingredients

• Servings: 4
• 3 tablespoons butter, divided
• 1 granny smith apple, peeled and sliced
• 1 tablespoon packed brown sugar
• 4 (4 ounce) skinless, boneless chicken breast halves
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper, or to taste
• 1 onion, sliced into rings and rings separated
• 1/2 cup apple
• 1/4 cup apple vinegar
• 2 cups cooked wide noodles

Recipe

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


• melt butter in a large skillet over medium heat; cook and stir apples until lightly browned, 5 to 10 minutes. sprinkle brown sugar over apples and cook until apples are tender, about 5 minutes more. transfer apples to a plate.
• arrange chicken on a sheet of waxed paper; season both sides with cinnamon, salt, and pepper. melt remaining butter in the same skillet and cook chicken until browned, 2 to 3 minutes per side. transfer chicken to a plate.
• cook and stir onion in the same skillet used for chicken until tender, 5 to 10 minutes. stir and vinegar into onion, reduce heat to medium-low, and simmer until sauce is slightly thickened, about 2 minutes.
• return chicken to onion mixture, spooning sauce over chicken and cook until chicken is no longer pink in the center and the liquid is reduced by half, 5 to 10 minutes more. spoon apples into chicken mixture and cook until apples are warmed, 2 to 3 minutes.
• arrange noodles on plate, top with chicken, and spoon sauce over chicken.

Almond Coconut Muffins

Ingredients

• Servings: 12
• 2 cups all-purpose flour
• 1/2 cup white sugar
• 1/4 cup stevia
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup sour cream
• 1/2 cup butter, melted
• 2 eggs
• 1/2 teaspoon almond extract
• 1 cup flaked coconut
• 1/2 cup semisweet chocolate chips
• 1/2 cup sliced almonds

Recipe

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


• preheat oven to 375 degrees f (190 degrees c). grease 12 muffin cups.
• combine flour, sugar, stevia, baking powder, and salt together in a bowl. whisk sour cream, butter, and eggs together in a separate bowl; stir into flour mixture just until batter is moistened. fold coconut and chocolate chips into batter. fill the prepared muffin cups 2/3-full with batter and top with sliced almonds.
• bake in the preheated oven until a toothpick inserted in the center comes out clean, 18 to 20 minutes. cool muffins for 5 minutes in the tin before transferring to a wire rack.

gingerbread beignets with eggnog creme anglaise

Ingredients

• Servings: 24
• gingerbread beignets:
• 1 cup evaporated milk, heated until warm but not hot
• 1 (.25 ounce) package active dry yeast
• 1 egg, lightly beaten
• 1/2 cup molasses
• 2 tablespoons sugar
• 1 tablespoon vegetable oil
• 4 1/2 cups all-purpose flour, divided
• 1 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/3 cup shortening
• vegetable oil for deep-frying
• 1/4 cup sugar
• 1 teaspoon ground cinnamon
• eggnog crã¨me anglaise
• 2 cups eggnog
• 1/2 cup milk
• 1/4 cup sugar
• 6 egg yolks
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon (optional)

Recipe

• for gingerbread beignets: combine evaporated milk and yeast in a large bowl; add egg, molasses, 2 tablespoons sugar, and vegetable oil. stir until yeast dissolves and mixture is combined.
• sift together 4 cups flour, salt, 1/2 teaspoon cinnamon, nutmeg, ginger, and cloves in a medium bowl.
• add half of flour mixture to milk mixture. mix well.
• add shortening, blending until combined, then add remaining flour mixture. knead until mixture comes together, adding remaining 1/2 cup flour, a bit at a time, if needed. form dough into ball, wrap in plastic wrap, and refrigerate at least 4 hours, or overnight.
• on a floured board, roll dough to 1/3-inch thickness. cut into 24 squares. cover with a clean dish towel and set aside in a warm, draft-free area for 45 minutes.
• line a plate with paper towels; set aside.
• add vegetable oil to a deep-sided pot to a depth of 3 inches. heat oil to 375 degrees f. drop in dough squares a few at a time, turning frequently with a long-handled slotted spoon. cook until puffed and golden. remove with slotted spoon and transfer to the plate lined with paper towels. lightly tent with foil to keep warm while remaining beignets cook.
• combine remaining 1/4 cup sugar and 1 teaspoon cinnamon in a small bowl. dust hot beignets with cinnamon-sugar mixture; serve warm.
• for eggnog creme anglaise: combine eggnog and milk in a large, heavy saucepan over medium-high heat. cook until very hot but not simmering.
• meanwhile, combine sugar and egg yolks in the bowl of an electric mixer fitted with the whisk attachment. beat until light, thick and fluffy.
• very slowly drizzle in hot eggnog mixture while beating at medium-low speed.
• transfer mixture back to saucepan over medium-low heat. cook, stirring constantly, until sauce thickens and becomes creamy, 10 minutes. do not simmer or the egg yolks will curdle.
• remove the sauce from the heat, whisk, and strain through a fine sieve. stir in nutmeg and cinnamon, if using. serve warm with gingerbread beignets.

easy breakfast pizzas

Ingredients

• Servings: 10
• 5 plain bagels, split
• 1 (14 ounce) package cooked bacon, cut into 1/4-inch pieces
• 1 cup prepared sausage gravy
• 1 (8 ounce) package shredded mozzarella cheese

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• arrange bagels a baking sheet with the cut sides up. arrange bacon pieces atop the bagel halves. spoon gravy lightly atop the bacon. sprinkle mozzarella cheese over the gravy.
• bake in preheated oven until the cheese melts, about 10 minutes.

Light Apple Stuffing Muffins

Ingredients

• Servings: 24
• 2 cups water
• 2/3 cup nonfat dry milk powder
• 1/2 cup margarine, melted
• 6 tablespoons white sugar
• 2 eggs
• 1/4 cup sucralose sugar substitute (such as splenda®)
• 4 teaspoons baking powder
• 2 1/2 teaspoons salt
• 2 teaspoons ground thyme
• 1 teaspoon baking soda
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried minced onion
• 1/4 teaspoon black pepper
• 2 cups all-purpose flour
• 2 cups whole wheat flour
• 2 sweet-tart apples (such as gala), cored and chopped
• 1/2 cup chopped celery

Recipe

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


• preheat oven to 400 degrees f (200 degrees c). grease 24 muffin cups or line with paper muffin liners.
• whisk water, milk powder, margarine, white sugar, eggs, sucralose, baking powder, salt, thyme, baking soda, onion powder, garlic powder, minced onion, and black pepper together in a large bowl. whisk all-purpose flour and whole wheat flour into milk powder mixture until batter is thick. fold apples and celery into batter; spoon into prepared muffin cups.
• bake in the preheated oven for 10 minutes. rotate muffin pans and bake until set and golden, 5 to 10 minutes more.

Cheesy Chilada Casserole

Ingredients

• Servings: 1
• 2 tablespoons olive oil
• 1 onion, diced
• 1 green bell pepper, diced
• 2 cloves garlic, minced
• 1 pound ground beef
• 1 (16 ounce) can pinto beans, rinsed and drained
• 1 (15 ounce) can tomato sauce
• 1 cup picante sauce
• 1 1/2 teaspoons ground cumin
• 1 teaspoon chili powder
• 1 teaspoon dried cilantro
• 1/2 teaspoon salt
• 1/2 teaspoon red pepper flakes
• 1/4 teaspoon ground black pepper
• 12 corn tortillas, divided
• 2 cups shredded monterey jack cheese, divided
• 1 cup shredded cheddar cheese, divided
• 2 cups shredded lettuce (optional)
• 1 large tomato, diced (optional)

Recipe

Preparation Time: 30 mins Cook Time: 55 mins Ready Time: 1 hr 35 mins


• preheat oven to 350 degrees f (175 degrees c).
• heat olive oil in a large pot over medium-high heat. saute onion and bell pepper in hot oil until softening, 2 to 3 minutes. add garlic and continue to saute until fragrant, about 1 minute more.
• break ground beef into small chunks and add to the pot; cook, stirring frequently, until the beef is completely browned, 7 to 10 minutes. drain grease from the pot and return to heat.
• stir pinto beans, tomato sauce, picante sauce, cumin, chili powder, cilantro, salt, red pepper flakes, and black pepper into the beef mixture; bring to a simmer, reduce heat to medium-low, and cook at a simmer until the flavors blend, about 15 minutes.
• spoon enough of the beef mixture into the bottom of a 13x9-inch baking dish to cover. arrange 6 tortillas atop the beef mixture. sprinkle 1 cup monterey jack cheese and 1/2 cup cheddar cheese in a layer to cover the tortillas. arrange remaining 6 tortillas atop the cheese layer; top with remaining meat mixture. cover the dish tightly with aluminum foil.
• bake in preheated oven for 20 minutes. remove the aluminum foil and sprinkle the remaining monterey jack cheese and cheddar cheese over the top. continue baking until the cheese is melted, 5 to 10 minutes. let cool for 10 minutes before cutting; top with lettuce and tomato.

brown butter and chocolate oatmeal cookies

Ingredients

• Servings: 42
• 1 cup butter
• 1 cup light brown sugar, packed
• 1/2 cup white sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 3 cups quick-cooking oats
• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup semisweet chocolate chips

Recipe

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


• melt butter in a saucepan over medium heat; cook, swirling the pan frequently, until the butter is browned, about 5 minutes. pour browned butter into a bowl and set aside to cool.
• preheat oven to 325 degrees f (168 degrees c).
• beat browned butter, brown sugar, and white sugar together in a large bowl until smooth and creamy. beat one egg into the butter mixture until smooth; add second egg and vanilla extract and beat again until smooth and uniform in color.
• mix oats, flour, baking soda, and salt in a bowl; add to the browned butter mixture and stir to get a cookie dough. stir chocolate chips into the dough. drop dough by heaping teaspoonful baking sheets.
• bake in preheated oven until edges and bottoms are golden brown, about 12 minutes. cool on sheets for 10 minutes before transferring to wire cooling racks to cool completely.

Grandma Dixon's Corn Pudding

Ingredients

• Servings: 1
• 2 tablespoons butter
• 1 onion, minced
• 1 green bell pepper, minced
• 1 (16 ounce) can whole kernel corn
• 1 (16 ounce) can cream-style corn
• 1 (8.5 ounce) package corn muffin mix (such as jiffy®)
• 2 eggs
• 1 cup sour cream
• 3 cups shredded cheddar cheese

Recipe

Preparation Time: 20 mins Cook Time: 35 mins Ready Time: 55 mins


• preheat oven to 350 degrees f (175 degrees c). grease a 9x13-inch baking dish.
• heat butter in a skillet over medium heat; cook and stir onion and green bell pepper in hot butter until soft, 5 to 10 minutes.
• mix whole kernel corn, cream-style corn, corn muffin mix, and eggs together in a bowl; pour into the prepared baking dish. spoon sour cream evenly over corn mixture and top with onion mixture and cheddar cheese.
• bake in the preheated oven until cheese is browned and middle is mostly set, 30 to 45 minutes.

beach house burgers

Ingredients

• Servings: 8
• 1 pound ground sirloin
• 1 pound ground chuck
• 1/2 cup chopped onion
• kosher salt and freshly ground black pepper to taste
• 1 1/2 cups chopped fresh tomatoes
• 2 tablespoons chopped fresh basil
• 8 slices mozzarella cheese
• 8 hamburger buns, split

Recipe

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


• preheat an outdoor grill for medium-high heat and lightly oil the grate.
• mix sirloin, chuck, onion, kosher salt, and pepper together in a bowl with your hands. form meat mixture into eight 3/4-inch patties.
• stir tomatoes and basil together in a bowl until well-combined.
• cook patties on the preheated grill until they start to firm, and are reddish-pink and juicy in the center, 3 to 4 minutes per side. an instant-read thermometer inserted into the center should read 130 degrees f (54 degrees c). place a slice of mozzarella cheese each burger during the last minute of cooking.
• place 1 burger on the bottom half of each bun, spoon some tomato mixture each burger, and place top bun on top.

vanilla-almond spiced french toast

Ingredients

• Servings: 8
• 2 cups whole milk
• 2 tablespoons brown sugar
• 4 large eggs
• 1 teaspoon double-strength imitation vanilla extract (such as goodman's route 66)
• 1/2 teaspoon almond extract (such as watkins® pure almond extract)
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground allspice
• 8 thick slices slightly stale texas toast

Recipe

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


• mix whole milk and brown sugar in a large bowl.
• beat eggs, vanilla extract, almond extract, cinnamon, nutmeg, and allspice together in a separate bowl until the eggs are well beaten; add to the milk mixture and stir to dissolve the brown sugar.
• heat a non-stick skillet or griddle over medium-low heat.
• set one slice of texas toast into the milk mixture; let soak until moistened, about 10 seconds per side.
• cook the dipped toast in the preheated skillet until bottom is golden brown, 3 to 5 minutes; flip toast and continue to cook until the other side is browned, 3 to 5 minutes more. repeat dipping and cooking with remaining bread slices.

oatmeal pancakes with apple maple sauce

Ingredients

• Servings: 4
• apple-maple sauce:
• 3 apples, cored and diced
• 1/2 cup water
• 1 orange, juiced
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon, or more to taste
• 1/2 cup maple syrup
• pancakes:
• 1 1/2 cups all-purpose flour
• 1/2 cup quick-cooking oats
• 1/2 cup milk
• 1 egg
• 2 tablespoons coconut oil
• 2 teaspoons vanilla extract
• 1 packet sucralose sugar substitute (such as splenda®)
• 1 teaspoon baking powder
• 1/2 teaspoon salt

Recipe

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


• combine apples, water, and orange juice in a small pot; bring to a boil and reduce heat to medium-low. stir 1 teaspoon vanilla extract and cinnamon into apple mixture. simmer, stirring frequently, until apples are light golden and most of the liquid is absorbed, 20 to 25 minutes. stir maple syrup into apples and reduce heat to low.
• beat flour, oats, milk, egg, coconut oil, 2 teaspoons vanilla extract, sucralose, baking powder, and salt together in a bowl until batter is just-combined.
• heat a lightly oiled griddle over medium-low heat. drop batter by large spoonfuls the griddle and cook until form and the edges are dry, 3 to 5 minutes. flip and cook until browned on the other side, 3 to 4 minutes. repeat with remaining batter. serve finished pancakes with hot apple-maple sauce.

Chia Seed, Coconut, And Raspberry French Toast Sticks

Ingredients

• Servings: 3
• 3 thick slices whole grain bread
• 1/4 cup coconut
• 1/4 cup chia seeds
• 1/4 cup half-and-half
• 2 eggs
• 1 tablespoon white sugar
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 2 teaspoons unsalted butter, or as needed
• 1/2 cup fresh raspberries
• 1/2 cup vanilla yogurt
• 2 ounces maple syrup, or to taste

Recipe

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


• cut each bread slice into 4 even sticks.
• mix coconut, chia seeds, half-and-half, eggs, sugar, cinnamon, vanilla extract, and salt together in a bowl until batter is smooth.
• heat a large skillet over medium heat and add butter.
• dip bread sticks in the batter until completely coated.
• cook coated bread sticks in the hot butter until browned, 2 to 3 minutes per side.
• place raspberries in a microwave-safe bowl; heat in microwave until softened, about 1 minutes. mix yogurt into raspberries.
• dip french toast sticks in raspberry-yogurt sauce and top with maple syrup.

Slow Cooker Hoppin John

Ingredients

• Servings: 6
• 1 pound dry black-eyed peas
• 6 cups water
• 1 large ham hock
• 12 ounces andouille sausage, sliced
• 1 onion, chopped
• 2 stalks celery, chopped
• 4 cloves garlic, minced
• 2 bay leaves
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1 pinch red pepper flakes, or to taste

Recipe

Preparation Time: 15 mins Cook Time: 5 hrs

Ready Time: 13 hrs 15 mins


• place black-eyed peas in a large container and cover with several inches of cool water; let stand 8 hours to overnight. drain and rinse.
• pour 6 cups water into a pot; add ham hock. bring to a boil, reduce heat to medium-low, and simmer until meat is tender, about 1 hour. transfer ham hock to a plate to cool and reserve 4 cups of the cooking liquid.
• layer soaked peas, andouille sausage, onion, celery, and garlic in the bottom of a slow cooker. remove meat from ham hock and add meat to slow cooker. sprinkle bay leaves, cumin, salt, and red pepper flakes over the top. pour reserved cooking water over peas mixture.
• cook on high until peas are tender, at least 4 hours.

Pico Black-eyed Peas

Ingredients

• Servings: 12
• pico de gallo:
• 3 tomatoes, diced
• 1 small onion, chopped
• 1 small jalapeno pepper, chopped
• 2 tablespoons chopped fresh cilantro
• 2 cloves garlic, minced
• 1 lime, juiced, or more to taste
• 1/2 teaspoon salt
• 3 cups dry black-eyed peas
• water to cover

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 5 hrs 15 mins


• mix tomatoes, onion, jalapeno pepper, cilantro, and garlic together in a bowl; add lime juice and salt and mix well. refrigerate pico de gallo until flavors blend, at least 4 hours.
• place black-eyed peas in a stockpot and pour in enough water to cover by 1 inch; bring to a boil. reduce heat to medium-low and simmer until peas are tender, about 1 hour. stir pico de gallo into peas.

arabic rice

Ingredients

• Servings: 6
• 1 1/2 pounds lean ground beef
• 3 tablespoons garlic powder
• 2 tablespoons ground cinnamon
• 1 tablespoon ground allspice
• 4 cups water
• 2 cups long-grain rice
• 1 teaspoon beef bouillon granules
• 1/4 cup pine nuts
• 1 squeeze lemon juice, or to taste

Recipe

Preparation Time: 5 mins Cook Time: 35 mins Ready Time: 40 mins


• heat a large skillet over medium heat. break ground beef into small pieces and add to the skillet. season beef with garlic powder, ground cinnamon, and allspice; cook and stir until beef is completely browned and crumbly, about 10 minutes.
• stir water, rice, and beef bouillon with the beef; bring to a simmer and cook until the rice is soft and fluffy, about 20 minutes.
• heat a small skillet over high heat; toast pine nuts in the skillet, swirling to keep pine nuts moving, until browned, 2 to 4 minutes. sprinkle toasted pine nuts and lemon juice over the beef and rice mixture.

Spinach Feta Egg Wrap

Ingredients

• Servings: 1
• 1 large whole-wheat tortilla
• 1 1/2 teaspoons coconut oil
• 1 cup chopped baby spinach leaves
• 1 oil-packed sun-dried tomato, chopped
• 2 eggs, beaten
• 1/3 cup feta cheese
• 1 tomato, diced

Recipe

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


• warm tortilla in a large skillet over medium heat.
• melt coconut oil in a separate skillet over medium-high heat. saute spinach and tomato in hot oil until spinach wilts, about 1 minute. add eggs and scramble until almost set, about 2 minutes. sprinkle feta cheese over eggs and continue cooking until cheese melts, about 1 minute more.
• transfer scrambled egg mixture to warm tortilla in the large skillet; top with diced tomato. roll tortilla and leave in skillet long enough for wrap to hold its shape, about 30 seconds.

homemade chocolate cookie crumbs

Ingredients

• Servings: 12
• 1 cup all-purpose flour
• 1/2 cup dark cocoa powder
• 1/2 teaspoon baking soda
• 1/2 cup butter, softened
• 1/3 cup white sugar
• 1/3 cup brown sugar
• 1 egg
• 1/2 teaspoon vanilla extract

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). grease a baking sheet.
• whisk flour, cocoa powder, and baking soda together in a bowl. beat butter, white sugar, brown sugar, egg, and vanilla extract together with an electric mixer in another bowl until smooth and creamy. gradually beat flour mixture into butter mixture until dough is just incorporated. spread dough out prepared baking sheet.
• bake in the preheated oven until set, about 14 minutes. cool completely and crumble as desired.

Winter Simmer Pot

Ingredients

• Servings: 1
• 8 cups water, or more as needed
• 1 whole orange peel
• 1 whole granny smith apple peel
• 1 whole lemon peel
• 2 cinnamon sticks
• 1 tablespoon vanilla extract
• 3 whole star anise pods
• 1 fresh pine sprig

Recipe

Preparation Time: 10 mins Cook Time: 8 hrs

Ready Time: 8 hrs 10 mins


• boil water in a large pot. add orange peel, apple peel, lemon peel, cinnamon sticks, vanilla extract, star anise, and pine sprig to the pot, reduce heat to low, and simmer. check water levels every 30 minutes, adding water as necessary, to keep mixture simmering 8 hours to all day.

baked boursin® and apple pancakes

Ingredients

• Servings: 4
• cooking spray
• 3/4 cup milk
• 3/4 cup all-purpose flour
• 3 large eggs
• 1/4 teaspoon salt
• 2 tablespoons unsalted butter
• 1 apple - peeled, cored, and cut into 1/4-inch pieces
• 1 tablespoon lemon juice
• 1 tablespoon white sugar
• 1/2 (5.2 ounce) package garlic and herb cheese spread (such as boursin®), crumbled

Recipe

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


• preheat oven to 400 degrees f (200 degrees c). spray a pie plate with cooking spray.
• blend milk, flour, eggs, and salt together in a blender or food processor until batter is smooth.
• melt butter in a 10-inch skillet over medium heat. cook and stir apple in hot butter until tender, about 5 minutes. stir lemon juice and sugar into apples until sugar dissolves; pour apple mixture into prepared pie plate. top with crumbled cheese spread and pour batter over apples and cheese into pie plate.
• bake in the preheated oven until golden and set, about 25 minutes.

roasted cinnamon spice pumpkin seeds

Ingredients

• Servings: 4
• 6 cups boiling water
• 1 cup raw pumpkin seeds
• 1 teaspoon salt
• 1 teaspoon olive oil
• 1 tablespoon white sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger

Recipe

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


• combine water, pumpkin seeds, and salt together in a pot; bring to a boil, reduce heat to low, and simmer until seeds are tender, about 10 minutes. strain seeds, discarding water, and lightly pat seeds dry with a towel.
• preheat oven to 325 degrees f (165 degrees c). lightly oil a baking sheet with olive oil.
• spread pumpkin seeds out in a single layer on the prepared baking sheet. sprinkle sugar, cinnamon, and ginger evenly over seeds.
• bake in the preheated oven, stirring every ten minutes, until seeds are fragrant and roasted, about 40 minutes.

Chickpea Quinoa Mock Tuna Salad

Ingredients

• Servings: 6
• 1 cup water
• 1/2 cup quinoa
• 1 (19 ounce) can chickpeas (garbanzo beans), rinsed and drained
• 1 large carrot, peeled and roughly chopped
• 1 rib celery, roughly chopped
• 1/2 cup sunflower seeds
• 1/4 cup shredded cabbage
• 1/4 onion, chopped
• 1/4 cup sliced almonds
• 1/4 cup raisins
• 1/2 cup reduced-fat mayonnaise
• 2 tablespoons honey dijon mustard
• 1 tablespoon dried kelp flakes
• 1 1/2 teaspoons sweet pickle relish
• 1 teaspoon lemon juice
• 1/4 teaspoon salt
• freshly ground black pepper to taste

Recipe

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


• bring water and quinoa to a boil in a saucepan. reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. fluff quinoa with a fork and refrigerate until cold.
• combine chickpeas, carrot, celery, sunflower seeds, cabbage, and onion in a food processor and pulse until everything is roughly equal in size; transfer to a large bowl.
• stir quinoa, almonds, and raisins into the chickpea mixture; add mayonnaise, mustard, kelp flakes, relish, lemon juice, salt, and pepper. stir the mixture until evenly seasoned.

eaton's easy pulled lamb

Ingredients

• Servings: 10
• 1 onion, thinly sliced
• 4 1/2 pounds bone-in lamb loin end roast
• salt and ground black pepper to taste
• 3/4 cup vinegar
• 1/4 cup water
• 1/2 (18 ounce) bottle hickory brown sugar barbeque sauce
• 3 tablespoons brown sugar, or to taste

Recipe

Preparation Time: 15 mins Cook Time: 8 hrs

Ready Time: 8 hrs 15 mins


• arrange onion slices in the bottom of a slow cooker. season lamb with salt and pepper and place over onion. add vinegar and water.
• cook lamb on low for 8 hours. transfer lamb to a platter and shred with two forks. remove and discard about half the lamb juices from slow cooker and stir in shredded lamb, barbeque sauce, and brown sugar.

molasses crumb cake

Ingredients

• Servings: 1
• 4 cups all-purpose flour
• 2 cups white sugar
• 1 cup butter
• 2 cups boiling water
• 1 cup molasses
• 2 teaspoons baking soda

Recipe

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


• preheat oven to 325 degrees f (165 degrees c). grease a 9x13-inch baking dish.
• mix flour, sugar, and butter together in a large bowl until large crumbs form. separate 2 cups of the flour mixture into another bowl and set aside.
• stir boiling water, molasses, and baking soda together in a third bowl until baking soda dissolves; pour into the flour mixture in the large bowl and stir until smooth. pour the batter into the prepared baking dish. sprinkle the reserved flour mixture over the top of the batter.
• bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes. cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Super Loaded Chili Potato Skins

Ingredients

• Servings: 16
• 8 small (3 to 4 inches) russet potatoes
• 2 tablespoons olive oil
• coarse salt and freshly ground pepper to taste
• 1 (15 ounce) can hormel® chili with beans
• 2 cups shredded sharp cheddar cheese
• 1/2 cup sour cream
• 1/2 cup sliced green onions

Recipe

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


• heat oven to 425 degrees f. scrub potatoes and dry well. pierce several times with tip of knife; arrange on large baking sheet. bake 45 minutes or until tender. cool.
• slice each potato in half; scoop out flesh (reserve for mashing or potato pancakes), leaving 1/4-inch shell. brush inside and outside of each potato half with oil; season with salt and pepper.
• arrange potato halves on baking sheet. bake 10 minutes, until crisp and golden brown, turning once.
• spoon chili into potato shells; top with cheese. bake 3 to 5 minutes or until cheese is melted. top with sour cream and green onions.

spicy oatmeal and kale

Ingredients

• Servings: 2
• 1 tablespoon olive oil
• 2 cloves garlic, minced, or more to taste
• 2 leaves kale, stems discarded and leaves chopped, or more to taste
• 2 tablespoons water, or more as needed
• 1 cup quick-cooking oats
• 1 pinch red pepper flakes, or more to taste
• salt to taste
• 1/2 cup water, or as needed

Recipe

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


• heat olive oil in a saucepan over medium heat. cook and stir garlic in hot oil until sizzling, about 30 seconds. add kale and 2 tablespoons water to garlic, cover the saucepan with a lid, and cook until kale softens, 2 to 3 minutes.
• stir oats, red pepper flakes, and salt into kale mixture; pour in enough water to cover oats. cook and stir oats until desired consistency is reached, about 3 minutes.

cliffany's monkey bread

Ingredients

• Servings: 12
• 1 cup white sugar
• 2 tablespoons ground cinnamon
• 1 teaspoon nutmeg
• 4 (7.5 ounce) packages refrigerated biscuit dough, separated and cut into quarters
• 3/4 cup margarine
• 3/4 cup brown sugar
• 2 teaspoons ground cinnamon

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 55 mins


• preheat oven to 350 degrees f (175 degrees c).
• combine sugar, 2 tablespoons cinnamon, and nutmeg together in a bag. drop biscuit quarters into bag and shake well to coat biscuits.
• stir margarine, brown sugar, and 2 teaspoons cinnamon together in a saucepan over medium-high heat. cook and stir until sugar dissolves and mixture has a syrup consistency, 2 to 5 minutes. remove from heat.
• arrange 1/3 the biscuits in bottom of a tube or fluted tube pan (such as bundt®) and pour 1/3 the syrup over the top. repeat layering process 2 more times.
• bake in the preheated oven until bread is golden and cooked through, about 35 minutes. cool in the pan for 5 minutes and turn bread out a serving plate.

Chicken Or Turkey Pot Pie

Ingredients

• Servings: 8
• 2 prepared pie crusts
• 2 cups coarsely chopped leftover turkey
• 1 (16 ounce) package frozen vegetable blend, thawed
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1/2 cup half and half, or to taste
• salt and ground black pepper to taste

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). line a pie plate with 1 prepared pie crust.
• stir turkey, vegetables, chicken soup, half-and-half, salt, and black pepper together in a bowl. pour into prepared pie plate and top with remaining pie crust. slice 4 slits in the top of the crust to vent.
• bake in the preheated oven until heated through and crust is golden, 40 to 45 minutes.

melted snowman cookie

Ingredients

• Servings: 12
• :
• 3/4 cup butter, softened
• 3/4 cup white sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 egg
• 1 tablespoon milk
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• decorations:
• 12 large marshmallows
• 3 cups confectioners' sugar
• 1/4 cup water
• 1/2 cup chocolate chips
• 1 drop red food coloring, or as desired
• 1 drop yellow food coloring, or as desired

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• beat butter in a bowl using an electric mixer until fluffy, about 2 minutes. beat white sugar, baking powder, and salt into butter until just combined. beat egg, milk, and vanilla extract into butter-sugar mixture; add flour and mix until dough is just combined. cover bowl with plastic wrap and refrigerate until dough is slightly chilled, about 10 minutes.
• scoop dough into balls slightly larger than golf balls; flatten into cookies. arrange cookies on a baking sheet.
• bake in the preheated oven until edges are golden brown, 10 to 20 minutes. cool on baking sheet for about 5 minutes before transferring to a wire rack to cool completely, at least 30 minutes.
• butter a microwave-safe plate. place marshmallows on the prepared plate.
• microwave marshmallows until slightly puffed, 10 to 15 seconds. gently press marshmallows until bottoms slightly ooze.
• whisk confectioners' sugar and water together in a bowl until icing is slightly thicker than drizzle-consistency. pour icing over cookies so it runs over the edges, reserving about 1 tablespoon.
• melt chocolate chips in a microwave-safe glass or ceramic bowl, about 30 seconds. pour melted chocolate into a piping bag with a small tip or a plastic bag with a corner snipped.
• press 1 marshmallow close to an edge of each cookie to be the snowman's head. draw 'stick arms' the icing using the melted chocolate.
• divide the reserved 1 tablespoon icing into 2 small bowls. mix red food coloring into 1 of the bowls and orange food coloring into the other bowl. decorate the snowmen with scarves or ties using the red icing and yellow icing.

thanksgiving leftover pizza

Ingredients

• Servings: 6
• 1 pound pizza dough
• 2 tablespoons olive oil, divided
• 1 1/2 cups sliced fresh mushrooms
• 2 teaspoons minced garlic
• 1 1/2 cups turkey gravy
• 2 cups chopped cooked turkey
• 1 1/2 cups mashed potatoes
• 2 cups shredded mozzarella cheese
• 1/4 cup chopped fresh parsley
• 1/2 teaspoon garlic powder
• 1/4 teaspoon garlic salt

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 40 mins


• preheat oven to 450 degrees f (230 degrees c). grease or flour a pizza pan.
• roll dough the prepared pizza pan.
• heat 1 1/2 tablespoons olive oil in a skillet over medium-low heat; cook and stir mushrooms and garlic until mushrooms are tender, 5 to 10 minutes.
• spread gravy over pizza dough; top with mushroom mixture, turkey, and spoonfuls of mashed potatoes. sprinkle mozzarella cheese and parsley over pizza.
• whisk remaining 1/2 tablespoon olive oil with garlic powder and garlic salt; brush over pizza crust.
• bake in the preheated oven until dough is cooked and cheese is melted, 12 to 15 minutes. cool slightly before serving, 3 to 5 minutes.

titi's cranberry walnut pumpkin bread cake

Ingredients

• Servings: 1
• 2 1/4 cups all-purpose flour
• 2 tablespoons baking powder
• 1 tablespoon spice
• 1/2 teaspoon salt
• 2 cups white sugar
• 1 3/4 cups mashed pumpkin
• 1/2 cup vegetable oil
• 2 eggs
• 1 cup dried cranberries
• 1/2 cup chopped walnuts

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). grease a 9 1/2-inch fluted cake pan (such as bundt®).
• whisk flour, baking powder, spice, and salt together in a bowl.
• beat sugar, pumpkin, vegetable oil, and eggs together in a bowl until smooth. slowly beat flour mixture into pumpkin mixture until batter is smooth. fold in cranberries and walnuts. pour into prepared cake pan.
• bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 35 minutes.

dessert for dinner sweet potato casserole

Ingredients

• Servings: 16
• 5 sweet potatoes, sliced, or more to taste
• 1 cup white sugar
• 1/2 cup melted butter
• 1/4 cup milk
• 2 eggs, beaten
• 1 teaspoon vanilla extract
• topping:
• 1 cup finely chopped pecans
• 1 cup brown sugar
• 1/2 cup melted butter
• 1/2 cup all-purpose flour

Recipe

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


• place sweet potatoes into a large pot and cover with water; bring to a boil. reduce heat to medium-low and simmer until tender, about 20 minutes. drain and immediately peel sweet potatoes; transfer to a large bowl and mash.
• preheat oven to 350 degrees f (175 degrees c).
• stir white sugar, 1/2 cup melted butter, milk, eggs, and vanilla extract into mashed sweet potatoes; pour into a 9x13-inch baking dish.
• mix pecans, brown sugar, 1/2 cup melted butter, and flour together in a bowl. sprinkle pecan mixture over sweet potato mixture. cover baking dish with aluminum foil.
• bake in the preheated oven until cooked through, 25 to 35 minutes. remove aluminum foil and continue baking until pecans are lightly browned, about 5 more minutes.

Sweet Pineapple Bake

Ingredients

• Servings: 12
• 2 cups white sugar
• 1 cup butter
• 8 eggs
• 10 slices bread, cubed
• 2 (8 ounce) cans crushed pineapple, drained
• 6 pineapple rings, or as needed
• 6 maraschino cherries, or as needed

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• beat sugar and butter together in a bowl using an electric mixer until creamy and smooth; add eggs. beat until batter is fluffy. fold bread and crushed pineapple into batter; pour into a 9x13-inch baking dish. arrange pineapple rings and maraschino cherries atop batter.
• bake in the preheated oven until lightly browned and set in the middle, 45 to 50 minutes.

'barry good' salmon patty

Ingredients

• Servings: 15
• 4 pounds pink salmon (such as chicken of the sea®), drained, flaked and cartilage removed
• 4 large eggs
• 1 1/2 cups panko bread crumbs
• 3/4 cup mayonnaise
• 2 lemons, juiced
• 2 tablespoons ranch dressing mix
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon dried dill
• 1 teaspoon seafood seasoning (such as old bay®)
• 1/2 cup white cornmeal
• 1/4 cup vegetable oil, or as needed
• 16 lemon slices
• 16 sprigs fresh parsley

Recipe

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


• mix salmon, eggs, bread crumbs, mayonnaise, lemon juice, ranch dressing mix, salt, pepper, garlic powder, dill, and seafood seasoning in a large bowl; divide into 15 portions and shape into patties. dust each patty with cornmeal.
• heat 1 tablespoon oil in a large skillet. fry a few patties in hot oil, not overcrowding the skillet, until browned, 3 to 4 minutes per side. repeat until all patties are cooked. garnish each with a lemon slice and a sprig of parsley.

zena's cranberry apple punch

Ingredients

• Servings: 1
• ice cubes
• 1 1/2 fluid ounces spiced
• 1 fluid ounce apple
• 1/2 fluid ounce cranberry juice

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• fill a glass with ice. pour spiced , apple , and cranberry juice over ice and stir.

Chipped Beef Dip

Ingredients

• Servings: 10
• 2 (10 ounce) jars sliced dried beef
• 1 bunch green onions, chopped
• 2 (8 ounce) packages cream cheese, softened
• 1 (16 ounce) container sour cream
• 1 (1 ounce) package ranch dressing mix

Recipe

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


• rinse dried beef in warm water, pat dry with paper towels, and slice into smaller pieces.
• mix beef, green onions, cream cheese, sour cream, and ranch dressing mix in a bowl.
• cover bowl with plastic wrap and refrigerate 8 hours to overnight.

aunt barbara's strawberry pie

Ingredients

• Servings: 1
• crust:
• 1 cup graham cracker crumbs
• 1/4 cup white sugar
• 1/4 cup butter, melted
• filling:
• 1 tablespoon unflavored gelatin
• 1/4 cup cold water
• 1 cup heavy whipping cream
• 1/2 cup chopped strawberries
• 1/3 cup white sugar

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 2 hrs 35 mins


• preheat oven to 375 degrees f (190 degrees c).
• combine graham cracker crumbs, 1/4 cup sugar, and melted butter in a mixing bowl; mix until evenly moistened and press into the bottom and sides of a 9-inch pie pan.
• bake in the preheated oven until the crust is lightly browned and smells toasted, about 12 minutes. remove from the oven and cool.
• soak gelatin in cold water for 3 minutes. heat the water and gelatin in the top of a double boiler set over simmering water, stirring frequently, until gelatin is completely dissolved.
• beat whipping cream in a chilled glass or metal bowl until soft peaks form.
• stir strawberries and 1/3 cup sugar together in a bowl. pour gelatin mixture over strawberries. gently fold in whipped cream until incorporated. pour filling into baked pie shell and chill in the refrigerator until set, at least 2 hours.

healthier macaroni and cheese

Ingredients

• Servings: 6
• 12 ounces whole wheat elbow macaroni
• cooking spray
• 1/3 cup margarine
• 1/4 cup finely chopped onion
• 1 clove garlic, minced
• 1/3 cup flour
• 1 teaspoon dry mustard
• 1/2 teaspoon ground black pepper
• 2 cups skim milk
• 2 cups shredded low-fat cheddar cheese
• 1 (16 ounce) container low-fat cottage cheese
• 1/3 cup bread crumbs (optional)
• 1/3 cup grated fresh parmesan cheese (optional)

Recipe

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


• bring a large pot of lightly salted water to a boil. cook elbow macaroni in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 minutes; drain.
• preheat oven to 350 degrees f (175 degrees c). lightly grease a casserole dish with cooking spray.
• melt margarine in a saucepan over medium heat. cook and stir onion and garlic in hot margarine until softened, about 5 minutes.
• stir flour, mustard, and pepper into onions and cook for 30 seconds. gradually pour in milk, stirring constantly until sauce thickens. remove from heat and stir grated cheddar cheese into the sauce until cheese is completely melted.
• mix macaroni, cottage cheese, and cheddar cheese sauce together in a bowl; pour into prepared casserole dish and top with bread crumbs and parmesan cheese.
• bake in the preheated oven until cheese is melted and sauce is bubbling, 20 minutes.

Natalie Powell's Knishes

Ingredients

• Servings: 25
• 1 cube chicken bouillon
• 1 tablespoon water
• filling:
• 2 tablespoons butter
• 2 onions, diced
• 3 large potatoes, peeled and cut into chunks
• 1 egg
• 1 clove garlic, minced
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• dough:
• 4 cups all-purpose flour
• 1/4 cup white sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 2/3 cup vegetable oil
• 2 eggs
• 3/4 cup warm water
• 1 tablespoon vegetable oil for brushing, or as needed

Recipe

Preparation Time: 30 mins Cook Time: 50 mins Ready Time: 1 hr 20 mins


• dissolve chicken bouillon in 1 tablespoon water.
• melt butter in a skillet over medium-high heat. saute onions in hot butter until soft, 7 to 10 minutes.
• 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 and return potatoes to pot.
• mash potatoes, onion mixture, 1 egg, garlic, chicken bouillon, 1/4 teaspoon salt, and pepper together until potatoes are smooth.
• sift flour, sugar, baking powder, and 1/4 teaspoon salt together in a bowl; make a well in the center. stir oil and 2 eggs into flour mixture. add 3/4 cup water and beat until dough is smooth and elastic. divide dough into 5 balls.
• preheat oven to 350 degrees f (175 degrees c). lightly oil a baking sheet.
• roll 1 dough ball out on a lightly floured surface into a very thin rectangle. brush surface of the dough with oil. place about 5 spoonfuls of the potato mixture in a line on the dough about 2 inches from the long edge. roll dough around filling. pinch one end of the roll. use the edge of your hand to cut dough roll into 5 knishes and pinch the edges of each. repeat for remaining dough balls and potato filling. place knishes on prepared baking sheet and brush each knish with oil.
• bake in the preheated oven until golden brown and dough is cooked through, about 20 minutes.