french toast roll-ups

Ingredients

• Servings: 24
• 1 (8 ounce) package cream cheese, softened
• 1 egg yolk
• 1 cup white sugar, divided
• 24 slices white bread, crusts removed
• 1 tablespoon ground cinnamon
• 3 tablespoons butter, melted

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 2 hrs 25 mins


• beat cream cheese, egg yolk, and 1/4 cup sugar together in a bowl until smooth. pour melted butter into a separate shallow bowl. mix remaining 3/4 cup sugar and cinnamon together in a third shallow bowl.
• spread even amounts of the cream cheese mixture one side of each bread slice. roll the bread into a cylinder around the cream cheese filling. brush melted butter around the outside of each cylinder and roll the cylinders in the cinnamon-sugar mixture to coat.
• arrange the rolls in a dish, cover with plastic wrap, and freeze for at least 2 hours.
• preheat oven to 400 degrees f (200 degrees c).
• transfer frozen rolls to a baking dish and bake in preheated oven until hot in the center, 10 to 12 minutes.

Mexican Green Papaya Salad

Ingredients

• Servings: 6
• dressing:
• 1/4 cup chopped fresh cilantro, or to taste
• 3 cloves garlic, minced, or more to taste
• 2 limes, juiced
• 2 tablespoons olive oil
• 1 tablespoon brown sugar
• 1 pinch chili powder, or more to taste (optional)
• salt to taste
• salad:
• 1 green papaya, peeled and shredded
• 2 cups cold cooked black beans
• 1 cup cold cooked corn
• 1 red bell pepper, cut into small dice

Recipe

Preparation Time: 20 mins Ready Time: 50 mins


• blend cilantro, garlic, lime juice, olive oil, brown sugar, chili powder, and salt in a blender until smooth.
• toss shredded papaya, black beans, corn, and red bell pepper together in a large mixing bowl; add dressing and toss to coat.
• cover bowl with plastic wrap and refrigerate at least 30 minutes.

chutney eggs

Ingredients

• Servings: 24
• 12 eggs
• 1/4 cup chutney
• 6 slices bacon
• 3 tablespoons mayonnaise
• 1 tablespoon chopped almonds

Recipe

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


• place eggs in a medium saucepan and cover with cold water. bring water to a boil and immediately remove from heat. cover and let eggs stand in hot water for 10 to 12 minutes. remove from hot water, cool and peel. cut in half lengthwise. remove and reserve yolks.
• place bacon in a large, deep skillet. cook over medium high heat until evenly brown; drain and crumble.
• in a medium bowl, mash egg yolks and mix with bacon, chutney, mayonnaise and almonds. fill the egg whites with the mixture.

smoked bluefish pate ii

Ingredients

• Servings: 3
• 1 pound skinless, boneless smoked bluefish
• 1/2 (8 ounce) package cream cheese, softened
• 3 tablespoons butter, room temperature
• 2 tablespoons
• 1 tablespoon finely chopped onion
• 1/4 teaspoon worcestershire sauce
• 1 tablespoon lemon juice
• salt and ground black pepper to taste

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• puree the bluefish, cream cheese, butter and in a food processor. mix in the onion, worcestershire sauce, lemon juice, salt and pepper. blend well using the pulse setting. transfer the mixture to a medium serving bowl, and chill until serving.

Barbequed Crabs

Ingredients

• Servings: 4
• 1/2 cup butter
• 2 1/2 tablespoons garlic powder
• 2 1/2 tablespoons seasoning salt
• 2 tablespoons worcestershire sauce
• 6 pounds whole dungeness crab

Recipe

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


• preheat an outdoor grill for medium heat and lightly oil grate.
• in a medium saucepan over medium heat, melt butter. mix in garlic powder, seasoning salt and worcestershire sauce.
• remove legs from crab bodies. pull apart shells and remove meat.
• loosely wrap crabmeat and legs in aluminum foil, and place on the prepared grill. unwrap slightly, and coat with the butter mixture. cook until pink and flaky, 15 to 20 minutes.

roast suckling pig

Ingredients

• Servings: 1
• 1 (12 pound) dressed suckling pig
• 1/2 cup butter, sliced
• 8 ounces sliced bacon
• salt and pepper to taste
• 1 tablespoon blackened seasoning
• 2 cups apple
• 12 cloves garlic, peeled
• 1 red apple, for garnish

Recipe

Preparation Time: 25 mins Cook Time: 7 hrs

Ready Time: 7 hrs 25 mins


• preheat the oven to 350 degrees f (175 degrees c).
• rinse the pig, and tie the front legs together with heavy string. tie the back legs together also. make numerous slits in the skin, and insert slices of butter, followed by cloves of garlic. generously rub the entire pig with salt first, then the seasoning, including inside the cavity. lay strips of bacon across the back and secure to the sides with toothpicks.
• place the pig in a large roasting pan and pour in the apple . cover the ears and snout of the pig with aluminum foil to prevent scorching.
• roast for 7 hours in the preheated oven, basting every hour or so with the drippings. if the pan begins to dry out, add more or water. to serve, remove to a platter, and place the apple in the pig's mouth. discard the aluminum foil from ears and snout.

tickety-tock bbq sauce

Ingredients

• Servings: 2
• 1 (12 ounce) bottle barbeque sauce
• 1/2 cup apple vinegar
• 1/4 cup ketchup
• 2 tablespoons stone ground horseradish mustard

Recipe

Preparation Time: 5 mins Cook Time: 1 min Ready Time: 6 mins


• in a saucepan, combine the barbeque sauce, vinegar, ketchup, and horseradish mustard. bring to a boil and cook for 1 minute. use with your favorite barbequed meat.

Plum Glaze For Lamb

Ingredients

• Servings: 1
• 1 tablespoon cooking oil
• 3 cloves garlic, minced
• 1/4 cup finely chopped green onions
• 1 (12 ounce) jar plum jam
• 1/2 cup chile sauce
• 1/4 cup white grape juice
• 1 tablespoon fresh lime juice
• 1/2 teaspoon ground allspice

Recipe

Preparation Time: 10 mins Cook Time: 37 mins Ready Time: 47 mins


• heat the oil in a saucepan over medium heat. add the garlic and green onions; cook and stir until green onions are wilted, about 3 minutes. stir in the plum jam, chili sauce, grape juice, lime juice, and allspice. bring mixture to a boil; reduce heat to medium-low, and simmer until sauce thickens, about 30 minutes.

spiced cream

Ingredients

• Servings: 20
• 1 pint heavy whipping cream
• 1 (14 ounce) can sweetened condensed milk
• 2 eggs
• 1 teaspoon imitation coconut extract
• 1 cup spiced

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• in an electric blender, blend heavy cream, sweetened condensed milk, eggs, coconut flavoring, and spiced . this drink can be consumed immediately or refrigerated for up to 2 days.

Rack Of Ribs

Ingredients

• Servings: 5
• 1 rack lamb spareribs
• salt and pepper to taste
• 1 teaspoon garlic powder, or to taste
• 1 onion, thinly sliced
• 1 (32 ounce) package sauerkraut, drained
• 3 tablespoons dried dill weed

Recipe

Preparation Time: 5 mins Cook Time: 3 hrs

Ready Time: 3 hrs 5 mins


• preheat the oven to 300 degrees f (150 degrees c).
• season the ribs with salt and pepper and place into a roasting pan that is slightly larger than the rack. in a medium bowl, stir together the sauerkraut, onion and dill; spread on top of the ribs and place around them in the roasting pan.
• bake for 3 to 4 hours in the preheated oven, until the rib meat easily pulls away from the bone.

Cream Cheese And Smoked Beef

Ingredients

• Servings: 4
• 1 (8 ounce) package cream cheese with chives
• 1/2 cup creamy salad dressing, e.g. miracle whip ™
• 1 pinch garlic powder
• 1 teaspoon lemon juice concentrate
• 1 (16 ounce) package thinly sliced smoked beef

Recipe

Preparation Time: 5 mins Ready Time: 1 hr 5 mins


• in a medium-size mixing bowl, combine cream cheese, salad dressing, garlic powder, lemon juice and smoked beef. mix well. cover and refrigerate for at least one hour to let all of the flavors mix.

texas teriyaki marinade

Ingredients

• Servings: 2
• 1 cup brown sugar, not packed
• 1 1/2 cups teriyaki sauce
• 1/4 cup worcestershire sauce
• 1/2 teaspoon liquid smoke flavoring
• 1/4 teaspoon meat tenderizer

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• in a medium bowl, mix together the brown sugar, teriyaki sauce, worcestershire sauce, liquid smoke and meat tenderizer. pour over meat, and refrigerate in a sealed container. shake container occasionally to cover meat. take out of the refrigerator before cooking, and let come to room temperature while the smoker heats up. never use barbeque sauce with this marinade.

tempeh delight

Ingredients

• Servings: 8
• 1/4 cup soy sauce
• 1/4 cup water
• 1/4 cup maple syrup
• 3 cloves garlic, or more to taste
• 2 tablespoons chopped fresh ginger
• 2 tablespoons olive oil
• 2 (8 ounce) packages tempeh, sliced diagonally

Recipe

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


• process soy sauce, water, maple syrup, garlic, and ginger together in a food processor or blender until smooth.
• pour oil into a baking dish. place tempeh on top of oil and pour soy sauce mixture over tempeh. cover dish with aluminum foil and marinate for 1 to 2 hours.
• preheat oven to 350 degrees f (175 degrees c).
• bake tempeh, covered with aluminum foil, in the preheated oven for 30 minutes. remove aluminum foil, increase heat to 375 degrees f (190 degrees c) and continue baking until tempeh is slightly brown, about 15 minutes more.

butterscotch cheesecake bars

Ingredients

• Servings: 16
• cooking spray
• 1 (11 ounce) package butterscotch chips
• 1/2 cup butter
• 2 cups graham cracker crumbs
• 1 (8 ounce) package cream cheese, softened
• 1 (14 ounce) can sweetened condensed milk (such as eagle brand®)
• 1 egg
• 1 teaspoon vanilla extract

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). spray a 9x13-inch baking dish with cooking spray.
• heat butterscotch chips and butter together in a saucepan, stirring frequently, over low heat until melted, about 5 minutes. remove saucepan from heat and stir graham cracker crumbs into butterscotch mixture. measure 2/3 cup graham cracker-butterscotch mixture and set aside; press remaining mixture into the prepared baking dish to form a crust.
• beat cream cheese in a bowl using an electric mixer until light and fluffy. add sweetened condensed milk, egg, and vanilla extract; mix well. pour cream cheese mixture over crust. sprinkle reserved graham cracker-butterscotch mixture over cream cheese mixture layer.
• bake in the preheated oven until a knife inserted in the center comes out clean, 25 to 30 minutes.

Creamy Wild Rice Breakfast

Ingredients

• Servings: 4
• 4 cups cooked wild rice
• 3/4 cup dried cranberries
• 1/2 cup chopped toasted hazelnuts
• 1/4 cup maple syrup
• 1 cup heavy whipping cream

Recipe

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


• stir cooked rice, cranberries, hazelnuts, and maple syrup together in a heavy saucepan. put saucepan over medium-high heat and cook until the mixture is heated through, about 3 minutes.
• pour cream over the rice mixture; stir. continue cooking until the cream is heated, about 2 minutes.

Marje's Barbeque Sauce

Ingredients

• Servings: 20
• 2 large onions, coarsely chopped
• 1/2 cup mango chutney
• 1/2 cup olive oil
• 1 lemon, zested and juiced
• 1/2 cup worcestershire sauce
• 1 cup tomato juice
• 3 tablespoons dried oregano
• 1 tablespoon dried rosemary
• 1 tablespoon dried mixed herbs
• 1 tablespoon granulated garlic
• 1/2 tablespoon ground black pepper

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 8 hrs 30 mins


• in a blender or food processor, place onions, chutney, olive oil, lemon juice, and worcestershire sauce. blend to a thick pulp.
• in a medium saucepan over medium heat, blend the onion mixture with the lemon zest, tomato juice, oregano, rosemary, dried mixed herbs, granulated garlic, and pepper. cook, stirring occasionally, until heated through. cover, and refrigerate 8 hours, or overnight.

Blt Soup Ii

Ingredients

• Servings: 6
• 5 slices bacon, diced
• 2 tablespoons margarine
• 3 1/2 cups iceberg lettuce, julienned
• 5/8 cup all-purpose flour
• 3 1/2 cups hot water
• 1 tablespoon chicken soup base
• 3/4 cup chopped tomatoes
• 1 pinch ground nutmeg
• 1 pinch cayenne pepper
• 1 cup hot half-and-half cream

Recipe

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


• in a heavy 3-quart saucepan cook bacon over medium heat until lightly browned, about 10 minutes. do not drain fat.
• stir in the margarine and heat until melted. add lettuce and saute for 2 minutes over medium heat. whisk in the flour and heat stirring constantly until evenly cooked, about 3 minutes. remove from heat and stir in the hot water, chicken soup base and tomato. season with nutmeg and cayenne. reheat the soup to boiling, stirring frequently. reduce to a simmer and cook for about 6 minutes, stirring occasionally until thickened. stir in the half and half and serve hot.

Guisado De Cerdo

Ingredients

• Servings: 8
• 1 pound dry garbanzo beans
• 1 pig's tail, cut into 1 inch pieces
• 2 pig's ears, chopped
• 1 pound chorizo, sliced into chunks
• 1/2 pound lamb shoulder, cubed
• 6 ounces pancetta bacon, diced
• 1 onion, chopped
• 3 carrots, coarsely chopped
• 4 stalks celery, chopped
• 6 cloves garlic, chopped
• 1 red bell pepper, chopped
• 1 1/2 teaspoons hungarian sweet paprika
• salt and pepper to taste

Recipe

Preparation Time: 45 mins Cook Time: 2 hrs

Ready Time: 10 hrs 45 mins


• place garbanzo beans in a large container and fill with water to cover. let soak overnight.
• drain beans and place soaked beans in a large stock pot. add the pig's tail, pig's ears, pig's shoulder, chorizo, pancetta, onion, carrots, celery, garlic, bell pepper, paprika and salt and pepper to taste.
• fill pot with water to cover and bring to a boil. reduce heat and let simmer until beans are tender, about 1 1/2 hours. skim fat from liquid's surface, as needed and serve!

barbecued pig

Ingredients

• Servings: 1
• 2 cups vegetable oil
• 1 cup achiote (annatto) seeds
• 24 cloves garlic, peeled
• 3 tablespoons dried oregano
• 3/4 cup salt
• 1/2 cup sour orange juice
• 1 whole (25 pound) suckling pig, dressed
• 16 cloves chopped garlic
• 16 peppercorns
• 12 fresh jalapeno pepper, seeded
• 2 cups extra virgin olive oil
• 1 cup distilled white vinegar
• 1 cup lime juice
• 2 tablespoons salt
• cheesecloth

Recipe

Cook Time: 7 hrs

Ready Time: 20 hrs


• annatto oil: in a small saucepan, heat oil over low heat. stir in annatto seeds, and cook for about 5 minutes, stirring occasionally. cool, and strain it before use, removing the seeds.
• in a large mortar, crush 24 cloves garlic with oregano and 3/4 cup salt. stir in the sour orange juice. set aside.
• make deep cuts in the pig on the neck, just under the lower jaw, on the loin, legs, shoulders, and ribs. rub the seasoned orange juice into the cuts, as well as all over the skin, and in the cavity of the pig. cover the pig with cheesecloth, and refrigerate overnight.
• build an open charcoal fire over a bed of stones. hot coals may need to be added during the long cooking period. place a post with a y shape on either end of the fire.
• pass a smooth pole with no bark through the body of the pig. tie the front legs tightly around the pole. do the same with the hind legs, stretching them as far as possible. resting the ends of the pole on the y posts, place the pig over hot coals. rotate the pole constantly and slowly in order to cook the pig evenly, and baste it frequently with the annatto oil. roast the pig for about seven hours, or until a thermometer stuck into the thickest part of the thigh reaches 145 degrees f (63 degrees c). carve.
• meanwhile, prepare the garlic sauce by first crushing the remaining 16 cloves garlic, the 16 peppercorns, and the fresh chilies in a mortar. transfer mixture to a small bowl. stir in olive oil, vinegar, lime juice, and 2 tablespoons salt. serve with carved meat.

Simple Turkey Gravy

Ingredients

• Servings: 16
• 1/2 cup fat from turkey drippings
• 1/2 cup all-purpose flour
• 1 cup liquid from turkey drippings
• 2 cups turkey stock
• ground black pepper to taste

Recipe

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


• heat fat from turkey drippings in a saucepan over medium-low heat until liquefied, 2 to 3 minutes. whisk flour into turkey fat until golden, about 5 minutes.
• whisk liquid from turkey drippings and turkey stock into fat-flour mixture; increase heat to medium and cook, whisking continuously, until gravy is smooth and desired consistency, 5 to 10 minutes. season gravy with pepper.

avocado, cream cheese, and egg burrito

Ingredients

• Servings: 2
• 1 avocado, peeled and pitted
• 2 tablespoons cream cheese, softened
• 2 flour tortillas
• 1 teaspoon vegetable oil, or as needed
• 3 eggs
• salt and ground black pepper to taste

Recipe

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


• beat avocado and cream cheese together in a bowl until smooth; spread tortillas.
• heat oil in skillet over medium heat; cook and stir eggs in the hot oil until scrambled and set, about 5 minutes. transfer eggs to tortillas; season with salt and pepper. roll tortillas around eggs and place in the hot skillet until tortillas are crisp, about 5 minutes.

Salted Caraway Rye Breadsticks

Ingredients

• Servings: 24
• 2 teaspoons active dry yeast
• 1 teaspoon honey
• 1 1/3 cups tepid water (about 100 degrees f)
• 1 tablespoon olive oil
• 1 1/2 cups rye flour
• 1 teaspoon diamond crystal® fine sea salt
• 2 tablespoons ground caraway seeds
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 2 1/4 cups all-purpose flour, or more as needed
• 1 tablespoon diamond crystal® coarse sea salt, divided
• 1 tablespoon caraway seeds, divided

Recipe

Preparation Time: 30 mins Cook Time: 25 mins Ready Time: 8 hrs


• dissolve the yeast in water and honey in the bowl of a stand mixer fitted with a dough hook. allow to stand for 5 minutes or until a creamy foam forms. add olive oil, diamond crystal® fine sea salt, caraway seed, onion powder, and garlic powder. mix until blended. cover and allow to rest for 15 minutes.
• stir 2 cups of flour into the yeast mixture and mix, adding as much additional flour as necessary for dough to pull away from the sides of the bowl and form a ball on the hook. knead on low speed for 6 to 8 minutes until smooth and slightly sticky.
• transfer the dough to an oiled bowl, turning to coat. cover and let rise for about an hour or until doubled.
• stir dough down. cover bowl again and refrigerate for 4 to 6 hours or overnight to relax the dough.
• line a baking sheet with parchment paper. lightly scatter half the diamond crystal® coarse sea salt and half the whole caraway seeds over the surface.
• divide the dough in quarters; cover and refrigerate all but one quarter at a time. divide each quarter into 6 equal pieces and roll each into a rope about 12 inches long. place each on the prepared pan and lightly press down. repeat with the rest of the dough.
• cover the baking sheet lightly and allow to rest for 30 minutes.
• preheat oven to 400 degrees f (200 degrees c).
• spray or brush each rope with water and sprinkle with the remaining diamond crystal® coarse sea salt and caraway seeds.
• bake in preheated oven until nicely browned, 20 to 25 minutes.
• transfer to a rack to cool.

spud's twice-baked taters

Ingredients

• Servings: 6
• 6 medium baking potatoes, scrubbed
• 1 teaspoon diamond crystal® kosher salt
• 1/2 teaspoon ground black pepper
• 1/2 stick butter
• 1 cup sour cream
• 6 ounces shredded cheddar cheese, divided
• 1/4 cup cream
• 8 slices bacon, cooked and crumbled
• 6 green onions, chopped, divided

Recipe

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

Ready Time: 1 hr 45 mins


• preheat oven to 375 degrees f (190 degrees c).
• place potatoes on a baking sheet and pierce once with a fork. bake for one hour. remove from oven and let cool for about 10 minutes.
• reduce oven temperature to 350 degrees f (175 degrees c).
• slice potatoes in half and scoop the potato flesh into a bowl, leaving some to form a shell. place potato skins in a lightly oiled casserole dish.
• season potato mix with diamond crystal® kosher salt and pepper. add the butter and begin to mash with a fork. add sour cream, half of the cheese, and the cream. continue to mash and stir until creamy. stir in the bacon and half the green onion.
• scoop filling evenly into potato shells, mounding as necessary. sprinkle with remaining cheese and green onion.
• bake until cheese is melted, about 20 minutes. let cool five minutes before eating.

Tomato Rasam

Ingredients

• Servings: 3
• 2 teaspoons vegetable oil
• 1/4 teaspoon black mustard seed
• 5 fresh curry leaves
• 1 large tomato, diced
• 1 teaspoon cumin seed, freshly ground
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon red pepper flakes
• 2 pinches ground dried turmeric
• 3 cloves garlic, crushed
• 3 cups water
• 2 teaspoons tamarind paste
• salt to taste
• 1 tablespoon chopped fresh cilantro

Recipe

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


• heat the oil in a large saucepan over medium heat. add the mustard seeds. as they start to sputter, add the curry leaves and tomato then season with cumin, pepper, red pepper flakes, turmeric and garlic. pour in the water and bring to a boil. stir in tamarind paste, adjusting to taste if you want, and season with salt. simmer for about 2 minutes.
• ladle into bowls and garnish with cilantro to serve. drink it like soup or eat it with rice.

amanda's autumn soup

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 2 tablespoons butter
• 1 large onion, diced
• 1 teaspoon brown sugar
• 4 cloves garlic, halved
• 1 (1 inch) piece fresh ginger, peeled and coarsely chopped
• 3 tablespoons dried rubbed sage
• 1/4 cup unsweetened apple juice
• 1/4 cup unsweetened peanut butter
• 1 (14 ounce) can reduced-sodium chicken broth
• 1 (14 ounce) package frozen cooked squash, thawed
• 1 teaspoon hot pepper sauce (such as tapatio®), or to taste
• 1 tablespoon worcestershire sauce, or to taste
• 2 1/2 tablespoons vinegar, or to taste
• water, or as needed
• 1/4 cup heavy whipping cream
• 1 teaspoon freshly grated nutmeg
• 15 shelled pistachios, chopped

Recipe

Preparation Time: 25 mins Cook Time: 40 mins Ready Time: 1 hr 10 mins


• heat olive oil and butter in a saucepan over medium heat. stir in onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. mix in brown sugar.
• finely chop ginger and garlic in a food processor. add them to the onion mixture and cook, stirring frequently, until garlic is beginning to brown, about 10 minutes. stir in the sage and cook for an additional 5 minutes.
• pour in apple juice and stir to loosen any browned bits in the pan. add peanut butter, 1 tablespoon at a time, stirring well after each addition. mix in chicken broth and squash.
• bring the mixture to a boil; reduce the heat and simmer, stirring frequently, for 5 minutes. season the soup to taste with hot pepper sauce, worcestershire sauce, and vinegar, tasting frequently until flavors are balanced. simmer for 15 minutes. if the soup seems too thick, add water 1/2 cup at a time.
• remove the soup from the heat. use an immersion blender to partially puree the mixture, leaving some of the onion intact. (if you don't have a handheld stick blender, carefully puree the hot soup in batches in a regular blender.) pour in cream and blend to lighten the texture.
• ladle soup into warmed bowls and garnish with fresh-grated nutmeg and finely chopped pistachios.

Cape Ann Chowder

Ingredients

• Servings: 4
• 2 (10 ounce) cans minced clams
• 2 (6.5 ounce) cans minced clams
• 2 (8 ounce) jars clam juice
• 1 cup butter
• 1 onion, diced
• 1 pinch dried thyme
• 2 cups all-purpose flour
• 1/2 pound potatoes, peeled and cubed
• 1 (8 ounce) package silken tofu
• salt and pepper to taste

Recipe

Cook Time: 45 mins Ready Time: 45 mins


• in a small saucepan over medium heat, combine clams and their juice, and extra clam juice. bring to a boil, then remove from heat and set aside.
• in a large saucepan over medium heat, melt butter. cook onions and thyme in butter until onions are soft. whisk in flour all at once to form a paste, cook 1 to 2 minutes more. whisk in clam mixture. stir in potatoes, reduce heat and simmer 15 to 20 minutes, until potatoes are tender. (at this point the soup can be cooled and stored for later use, if desired.)
• puree tofu in a blender or food processor until smooth. stir into soup and heat through. season with salt and pepper.

crillo de pollo

Ingredients

• Servings: 6
• 1 pound skinless, boneless chicken breast halves - cubed
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 4 cloves garlic, minced
• 1/2 teaspoon crushed dried thyme
• 2 bay leaves
• 2 large onions, chopped
• 3 baking potatoes, peeled and cubed
• 2 quarts chicken stock
• 6 carrots, peeled and cut into 1-inch pieces
• 3 ears corn, husked and cut into thirds
• 1/2 cup cream
• 1 egg yolk, beaten
• 2 teaspoons arrowroot, mixed with
• 2 tablespoons water
• 2 tablespoons chopped fresh parsley
• 1 tablespoon minced cilantro

Recipe

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

Ready Time: 1 hr 50 mins


• preheat oven to 375 degrees f (190 degrees c).
• toss chicken cubes with salt, pepper, garlic, thyme, and bay leaves. spread half of the diced onion the bottom of a deep baking dish. sprinkle the chicken overtop, and cover with remaining onions. bake in preheated oven until the chicken has turned golden brown, 20 to 30 minutes.
• pour the chicken and onions along with the potatoes into a large soup pot; pour in the chicken broth. bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer for 20 minutes.
• add carrots and corn, then cover and continue simmering for 20 minutes more.
• stir together the cream and egg yolk until well blended. slowly stir in 1/2 cup of hot broth until incorporated; set aside. ladle out half of the potatoes, mash, then stir back, into the soup. dissolve the arrowroot in the water, and stir into soup to thicken. finally, stir the hot egg mixture into the soup, and gently simmer for 2 to 3 minutes to thicken.
• ladle soup into bowls and garnish with a sprinkle of parsley and cilantro.

slow cooker cranberry and muscadine lamb roast

Ingredients

• Servings: 1
• 1 (5 pound) boneless lamb loin roast, trimmed of fat
• 1 (750 milliliter) bottle muscadine red
• 1 (12 ounce) package fresh cranberries
• 1 tablespoon minced garlic
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper

Recipe

Preparation Time: 10 mins Cook Time: 6 hrs

Ready Time: 6 hrs 10 mins


• put the lamb roast into the crock of your slow cooker. pour over the roast; add the cranberries and garlic. season everything with salt and pepper.
• cook on low 6 to 8 hours.

checca

Ingredients

• Servings: 8
• 5 tomatoes, seeded and diced
• 1/2 cup chopped fresh basil
• 1/2 cup olive oil
• 4 cloves garlic, minced
• salt to taste
• 2 tablespoons grated parmesan cheese, or more to taste

Recipe

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


• mix tomatoes, basil, olive oil, and garlic together in a large non-reactive bowl; season with salt.
• cover bowl with plastic wrap and let mixture sit at room temperature until the flavors meld, 2 to 10 hours.
• stir parmesan cheese into the tomato mixture just before serving.

creamy pumpkin ice cream

Ingredients

• Servings: 8
• 1 1/2 cups half-and-half
• 6 egg yolks
• 3/4 cup white sugar
• 1/2 teaspoon vanilla extract
• 3/4 teaspoon spice
• 1 1/2 cups canned pumpkin
• 1 1/2 cups heavy whipping cream

Recipe

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


• heat half-and-half in a saucepan over medium-low heat to just below a boil, about 5 minutes.
• beat egg yolks, sugar, and vanilla extract together in a bowl using a whisk until smooth. gradually pour half-and-half into egg mixture to temper the eggs; add spice.
• pour the half-and-half mixture back into the saucepan; cook and stir over medium-low heat to just before boiling until mixture thickens, about 10 minutes. remove saucepan from heat and beat pumpkin and whipping cream into half-and-half mixture until smooth; strain through a fine-mesh strainer into a bowl. refrigerate pumpkin mixture until completely chilled, at least 1 hour.
• transfer pumpkin mixture to an ice cream maker and follow manufacturers' instructions for making ice cream.

omg! quinoa patties

Ingredients

• Servings: 14
• 2 cups low-sodium vegetable broth
• 2 cups quinoa
• 2 cups water
• 3 tablespoons olive oil, or more as needed, divided
• 1 white onion, chopped
• 1 zucchini, grated
• 1 large carrot, grated
• garlic powder, or more to taste
• salt and ground black pepper to taste
• 4 large eggs, lightly beaten
• 1/2 cup oat groats, ground into a powder

Recipe

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


• bring vegetable broth and quinoa to a boil in a saucepan. reduce heat to medium-low, cover, and simmer until quinoa is tender and broth has been absorbed, 15 to 20 minutes. spread quinoa a large platter to cool.
• heat 1 tablespoon olive oil in a large skillet over medium heat. cook and stir onion, zucchini, and carrot in hot oil until the onion is translucent, 3 to 5 minutes; transfer to a plate to cool.
• mix cooled vegetables with 3 cups of the cooled quinoa in a large bowl; season with garlic powder, salt, and black pepper. pour eggs and ground oats into the bowl; stir until the mixture comes together. divide mixture into 14 portions and shape into patties.
• heat 2 tablespoons olive oil in a large skillet over medium heat. fry patties in hot oil until browned, about 2 minutes per side. use more oil between batches as needed.

Eric's Lemon Frosting

Ingredients

• Servings: 24
• 4 cups confectioners' sugar, or more as needed
• 3/4 cup butter, softened
• 1/2 cup milk
• 2 tablespoons vanilla extract
• 2 tablespoons lemon juice
• 1 pinch lemon zest, or more to taste

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• beat confectioners' sugar, butter, and milk together in a bowl until desired consistency is reached. add vanilla extract and beat until smooth. add lemon juice and lemon zest; beat until smooth and thick.

Creamy And Cheesy Ranch Dressing

Ingredients

• Servings: 2
• 1 cup low-fat cottage cheese
• 2/3 cup skim buttermilk
• 1/4 cup minced fresh chives
• 2 tablespoons grated parmesan cheese
• 2 cloves garlic, pressed
• ground black pepper to taste
• salt to taste (optional)

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• combine cottage cheese, buttermilk, chives, parmesan cheese, and garlic in the bowl of a food processor fitted with the steel blade; process until smooth. season the dressing with pepper and salt.

savory quinoa muffins (gluten-free)

Ingredients

• Servings: 6
• 1 cup chicken broth
• 1/2 cup quinoa
• 1 cup frozen chopped spinach, thawed and drained
• 1 cup shredded colby-jack cheese
• 2 jumbo eggs
• 1/2 cup bacon bits
• 1/2 teaspoon onion powder
• 1/2 teaspoon minced garlic
• 1 dash worcestershire sauce
• 1 pinch salt
• 1 pinch ground white pepper

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). grease or line muffin cups with paper liners, adding extra grease to the bottoms of the cups.
• cook chicken broth and quinoa together in a rice cooker or bring to a boil in a saucepan. reduce heat to medium-low, cover, and simmer until quinoa is tender and water is absorbed, 15 to 20 minutes.
• mix quinoa, spinach, colby-jack cheese, eggs, bacon bits, onion powder, garlic, worcestershire sauce, salt, and white pepper together in a bowl; spoon into the prepared muffin cups.
• bake in the preheated oven until a toothpick inserted in the center comes out clean, about 25 minutes.

Ninfa's Green Tomato Salsa

Ingredients

• Servings: 5
• 3 green tomatoes, chopped
• 4 fresh tomatillos - husked, rinsed, and chopped
• 1 jalapeno pepper, chopped
• 3 small garlic cloves
• 3 avocados - peeled, pitted, and sliced
• 4 sprigs cilantro
• 1 teaspoon salt
• 1 1/2 cups sour cream

Recipe

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


• stir tomatoes, tomatillos, jalapeno pepper, and garlic together in a saucepan; bring to a boil, reduce heat to low, and cook at a simmer until the tomatoes and tomatillos soften, 10 to 15 minutes. remove saucepan from heat and let tomato mixture cool slightly.
• pour cooled tomato mixture into a blender pitcher; add avocado slices, cilantro, and salt. blend the mixture until smooth; transfer to a bowl.
• stir sour cream into the blended mixture until smooth.

acorn squash ice cream

Ingredients

• Servings: 8
• 1 acorn squash
• 2 tablespoons butter
• 1 tablespoon water, or as needed
• 4 egg yolks
• 1/2 cup light brown sugar
• 2 cups heavy whipping cream
• 2 cups milk
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground ginger
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground allspice

Recipe

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

Ready Time: 7 hrs 50 mins


• preheat oven to 350 degrees f (175 degrees c). place squash, pointed-side up, on a baking sheet.
• bake in the preheated oven until squash is tender, about 1 hour. cool squash until easily handled. cut squash in half, remove seeds and stringy parts of meat, and peel skin from the squash and discard.
• mash the squash meat in a bowl and measure 1 cup meat.
• combine 1 cup squash meat and butter in a saucepan; add enough water to make squash stir-able. cook squash mixture over low heat until squash softens, adding more water if needed to thin the squash, about 15 minutes. remove saucepan from heat and cool squash mixture.
• beat egg yolks and brown sugar together in a bowl using a whisk until thickened.
• heat cream and milk together in a saucepan over low heat until mixture begins to simmer. gradually pour cream mixture into the egg yolk mixture and beat until smooth to temper the eggs. pour the cream-egg mixture into the saucepan; simmer over low heat until mixture is thickened and easily coats the back of a spoon, about 20 minutes. strain cream mixture through a fine-mesh strainer into a large bowl and cool to room temperature.
• beat squash mixture into cream mixture until smooth; stir in vanilla extract, ginger, salt, and allspice. cover bowl with plastic wrap and refrigerate until completely chilled, at least 4 hours.
• stir cream mixture and transfer to an ice cream maker and follow manufacturer's instructions for making ice cream.

Pumpkin Seed Flatbread With Sweet Onions And Feta

Ingredients

• Servings: 1
• 2 tablespoons olive oil
• 1 large onion, sliced
• 1 teaspoon chopped fresh rosemary
• salt to taste
• 1 tablespoon cornmeal
• 1 prepared pizza dough
• 1/4 teaspoon freshly ground black pepper
• 4 ounces crumbled feta cheese
• 1/2 cup raw pumpkin seeds, or to taste
• 1/3 cup grated parmesan cheese

Recipe

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


• preheat oven to 425 degrees f (220 degrees c).
• heat olive oil in a skillet over medium-high heat; saute onion in hot oil until slightly softened, 3 to 4 minutes. add rosemary and a pinch of salt; saute until onions are golden and soft, about 5 minutes more.
• spread cornmeal over the bottom of a baking sheet. stretch pizza dough in a thin layer baking sheet over cornmeal. spread onions dough and sprinkle black pepper over the top. sprinkle feta cheese, pumpkin seeds, and parmesan cheese over the top of the onions.
• bake on the bottom rack of the preheated oven for 5 minutes. rotate the baking sheet 180 degrees and bake 5 minutes more. transfer baking sheet to the middle rack of the oven and bake until bread is golden, crispy, and cheese is melted, about 5 minutes. transfer flatbread to a wire rack to cool.

holiday spritz cookies

Ingredients

• Servings: 7
• 2 1/3 cups pillsbury best® all purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder
• 1/2 stick crisco® baking sticks butter flavor all-vegetable shortening
• 1/2 cup butter, softened
• 1 cup powdered sugar
• 1 large egg
• 1/2 teaspoon almond extract
• 8 drops green food color
• 1 (12 ounce) container pillsbury® funfetti® garland green vanilla flavored frosting

Recipe

Preparation Time: 30 mins Cook Time: 8 mins Ready Time: 1 hr 30 mins


• heat oven to 375 degrees f. stir flour, salt and baking powder in medium bowl until well blended. beat shortening, butter and powdered sugar in large bowl with electric mixer on medium speed until light and fluffy. beat in egg, almond extract and food color. beat in flour mixture gradually until blended.
• fit cookie press with christmas tree or wreath plate according to manufacturer's instructions. fill cookie press according to instructions. press dough ungreased baking sheets. bake 6 to 7 minutes or until set, but not brown. cool 1 minute on baking sheet. remove to wire rack to cool completely.
• place frosting in large heavy-duty resealable plastic bag. microwave on high 20 to 30 seconds to soften. knead. cut very small bottom corner off bag. drizzle over cookies in a decorative pattern. place candy bits from frosting in medium bowl. hold cookie over bowl and sprinkle with candy bits. let stand 15 minutes or until frosting is set.

Grilled Halibut Steaks With Corn And Chanterelles

Ingredients

• Servings: 2
• 2 large halibut steaks
• salt and ground black pepper to taste
• 2 tablespoons olive oil
• 2 cups sliced chanterelle mushrooms
• 1 cup corn kernels
• 1/3 cup diced roasted red peppers
• 1/2 cup water
• 1 lemon, juiced
• 1 tablespoon butter
• 1 tablespoon minced fresh tarragon

Recipe

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


• preheat grill for medium-high heat and lightly oil the grate. season halibut steaks with salt and black pepper.
• heat olive oil in a skillet over medium heat. cook and stir chanterelle mushrooms with a pinch of salt in hot oil until soft and caramelized, about 10 minutes. stir corn and peppers into mushrooms until corn is toasted, about 2 minutes.
• pour water into mushroom mixture; bring to a simmer and cook until reduced, about 5 minutes. stir lemon juice and butter into mushroom mixture until butter melts and liquid is almost evaporated.
• cook halibut steaks on the preheated grill until until the fish flakes easily with a fork, 3 to 5 minutes per side. divide mushroom mixture between two plates and sprinkle tarragon over each. top mushrooms with halibut steaks.

Oats

Ingredients

• Servings: 4
• 2 cups water
• 1 cup oat bran
• 1 pinch salt
• 1/2 cup pumpkin puree
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/3 cup white sugar, or to taste
• 1/3 cup coconut milk, or to taste

Recipe

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


• bring water to boil in a saucepan. add oat bran and salt, reduce heat to medium-low; cook and stir until mixture begins to simmer, about 5 minutes.
• stir pumpkin puree, ginger, and cinnamon into oat bran mixture; bring back to a simmer. stir in sugar and coconut milk; cook and stir until mixture reaches desired consistency.

peanut butter filled delightfulls™ pb & j bars

Ingredients

• Servings: 16
• 1 (16.5 ounce) package nestle® toll house® refrigerated chocolate chip cookie bar dough, divided
• 3/4 cup nestle® toll house® delightfulls peanut butter filled morsels
• 1/4 cup strawberry or seedless raspberry jam
• 1 tablespoon all-purpose flour

Recipe

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


• preheat oven to 350 degrees f. line 8-inch-square baking pan with foil. press 20 squares of dough into prepared pan. place remaining 4 squares of dough back into refrigerator.
• bake for 15 minutes. cool on wire rack for 15 minutes.
• stir jam to loosen and spread jam over cookie base. sprinkle delightfulls morsels over jam layer. crumble remaining 4 squares of chilled dough into small bowl. add flour; mix until crumbly. sprinkle over morsels.
• bake for 20 minutes or until top is golden brown. cool completely in pan on wire rack. lift out by foil edges to cutting board. carefully remove foil. cut into bars. store in tightly covered container.

Pizza With Mortadella And Prosciutto

Ingredients

• Servings: 4
• fresh pizza dough (homemade or store bought)
• olive oil
• salt and freshly ground black pepper to taste
• shredded mozzarella cheese
• shaved parmesan cheese
• thinly sliced mortadella, cut into strips
• thinly sliced prosciutto
• fresno chile peppers, thinly sliced

Recipe

• using, hand-tossed pizza dough, place on a hot grill for approximately 3 to 4 minutes until the bottom is firm.
• turn it over and brush with olive oil; sprinkle with salt and pepper.
• place mortadella and prosciutto on the pizza. then top with thinly sliced fresno peppers and shaved parmesan cheese.
• grill until cheese is melted (about 5 minutes).

Grilled Chipotle And Cola Bbq Chicken

Ingredients

• Servings: 6
• 1/2 cup cola
• 1/2 cup bbq sauce
• 1 1/2 tablespoons tabasco® brand chipotle pepper sauce
• 1 1/2 pounds very thin cut boneless chicken breasts

Recipe

Preparation Time: 5 mins Cook Time: 12 mins Ready Time: 1 hr 17 mins


• combine the cola, bbq sauce and tabasco® chipotle sauce in a medium-sized bowl. add the chicken and toss to coat. cover and refrigerate at least 1 hour or overnight.
• heat grill to medium-high. cook the chicken for about 6 minutes per side. serve immediately or at room temperature.

Sweet Onion Lamb Medallions

Ingredients

• Servings: 4
• 1 1/4 pounds boneless lamb tenderloins, cut into 8 slices and lightly pounded
• 1 medium onion, finely chopped
• 1 tablespoon honey
• 1 tablespoon dijon-style mustard
• 1 (14.5 ounce) carton campbell's® sweet onion soup
• 3 cups hot mashed potatoes

Recipe

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


• season the lamb with salt and black pepper.
• heat 1 tablespoon olive oil in a 12-inch skillet over medium-high heat. add the lamb in batches and cook for 6 minutes or until browned on both sides. remove the lamb from the skillet.
• add the onion to the skillet and cook for 5 minutes or until tender-crisp, stirring occasionally.
• stir in the honey, mustard and soup and heat to a boil. return the lamb to the skillet. reduce the heat to low. cook for 5 minutes or until the lamb is cooked through. serve the lamb and soup mixture with the potatoes.

gluten-free battered chicken and veggies

Ingredients

• Servings: 4
• 1 1/2 cups vegetable oil for frying
• 1 red bell pepper
• 1 onion, cut into 1/4-inch slices
• 1 zucchini, cut into 1/4-inch slices
• 2 3/4 cups gluten-free all purpose baking flour
• 1 tablespoon baking powder
• 2 teaspoons salt
• 1 cup gluten-free
• 1/2 cup sparkling water
• 4 skinless, boneless chicken breast halves

Recipe

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


• heat vegetable oil in a deep-fryer or large saucepan to 350 degrees f (175 degrees c). dry sliced bell pepper, onion, and zucchini on a paper towel.
• whisk flour, baking powder, and salt together in a large bowl; add and sparkling water. stir until batter just combined.
• working in batches, dip bell pepper, onion, and zucchini slices into batter, draining excess; fry in preheated oil until golden brown, 2 to 4 minutes per side. transfer vegetables to a plate lined with paper towels.
• dip chicken breasts into remaining batter and fry in oil until golden brown, about 6 to 8 minutes per side. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c). drain excess oil on paper towels.

Dark Chocolate Ganache Brownie Cakes

Ingredients

• Servings: 15
• dark chocolate brownie cakes:
• 1 2/3 cups nestle® toll house® dark chocolate morsels
• 1 1/2 cups granulated sugar
• 1/2 cup unsalted butter, cut into pieces
• 3 tablespoons water
• 3 large eggs
• 1 1/2 teaspoons vanilla extract
• 1 1/8 cups all-purpose flour
• 1/4 teaspoon salt
• 2 1/2-inch round metal cookie cutter
• dark chocolate ganache:
• 1/2 cup heavy whipping cream
• 1 cup nestle® toll house® dark chocolate morsels

Recipe

Preparation Time: 10 mins Cook Time: 35 mins Ready Time: 1 hr 45 mins


• preheat oven to 325 degrees f. line 13x9-inch baking pan with foil; lightly grease.
• heat morsels, sugar, butter and water in medium saucepan over low heat, stirring constantly, until chocolate and butter are melted. remove from heat. stir in eggs, one at a time, until blended. stir in vanilla extract. add flour and salt; stir well. pour into prepared baking pan.
• bake for 30 to 35 minutes or until wooden pick inserted in center comes out slightly sticky. cool completely in pan on wire rack. holding sides of foil, lift brownie from pan to cutting board. carefully remove foil and return brownie to board. cut away 1/4-inch from each side. cut out 15 cakes with cookie cutter, twisting gently to remove. for easier cutting, cutter can be wiped clean and/or greased lightly between cuttings. scraps can be saved for another use, such as an ice cream topping, milkshakes or a snack. serve cakes with dark chocolate ganache.
• for dark chocolate ganache: heat cream in 2-cup microwave-safe glass measure or small bowl on high (100%) power for 30 to 40 seconds. slowly add morsels. cover with plastic wrap and let stand for 5 minutes. stir well. refrigerate any remaining ganache.

best-ever pumpkin cupcakes

Ingredients

• Servings: 12
• 2/3 cup all-purpose flour
• 2 teaspoons spice
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 (15 ounce) can pumpkin puree
• 3/4 cup evaporated milk
• 3/4 cup white sugar
• 2 eggs
• 1 teaspoon vanilla extract

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). grease 12 muffin cups or line with paper liners.
• stir flour, spice, baking powder, baking soda, and salt together in a bowl. mix pumpkin puree, evaporated milk, sugar, eggs, and vanilla extract together in a separate bowl until smooth. add flour mixture to pumpkin mixture and stir until batter is well mixed. fill muffin cups with batter, about 1/3 cup per cupcake.
• bake in the preheated oven until a toothpick inserted in the center comes out clean, about 20 minutes. cool cupcakes in the pan for 20 minutes before transferring to a wire rack to cool completely.

mini almond cheesecakes with cherry flavored filled delightfulls™

Ingredients

• Servings: 3
• 36 2-inch foil baking cups
• 36 vanilla wafers
• 1 1/2 cups nestle® toll house® delightfulls cherry flavored morsels, divided
• 2 (8 ounce) packages cream cheese, at room temperature
• 1/3 cup granulated sugar
• 2 tablespoons all-purpose flour
• 2 large eggs
• 1/2 teaspoon almond extract

Recipe

Preparation Time: 15 mins Cook Time: 13 mins Ready Time: 1 hr 28 mins


• preheat oven to 350 degrees f. place 36 2-inch foil bake cups on baking sheet(s) with sides. place one vanilla wafer, flat-side down, on bottom of each cup. place 4 delightfulls morsels on top of each wafer. set aside remaining delightfulls morsels.
• beat cream cheese, sugar and flour in large mixer bowl until creamy. add eggs and almond extract; beat well. spoon or scoop heaping tablespoon of cream cheese mixture into each bake cup.
• bake for 13 to 15 minutes or until just set and not browned. remove from oven to wire rack. let cool 10 minutes. top each cheesecake with 3 to 4 of remaining delightfulls morsels. morsels will soften but will retain shape. cool completely. cover and refrigerate. to serve, leave in foil cups or peel away foil and place in paper liners.

slow cooker mushroom spinach lasagna

Ingredients

• Servings: 6
• pam® original no-stick cooking spray
• 1 tablespoon olive oil
• 1 (8 ounce) package fresh sliced mushrooms
• 1 (6 ounce) package baby spinach leaves
• 1 (14.5 ounce) can hunt’s® diced tomatoes with basil, garlic and oregano, undrained
• 2 cups hunt's® tomato sauce
• 1/2 teaspoon dried italian seasoning
• 1/4 teaspoon salt
• 1 (8 ounce) container part-skim ricotta cheese
• 1/2 cup kraft® grated parmesan cheese, divided
• 1/4 teaspoon ground black pepper
• 6 dry lasagna noodles, uncooked
• 1 1/2 cups shredded italian cheese blend, divided

Recipe

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

Ready Time: 5 hrs 35 mins


• spray inside of 4-quart slow cooker with cooking spray. heat oil in large skillet over medium-high heat. add mushrooms; cook 3 minutes, stirring occasionally. add spinach; cook 3 minutes more or until mushrooms are tender and spinach is wilted, stirring occasionally. stir in undrained tomatoes, tomato sauce, italian seasoning and salt. bring to a boil. reduce heat and simmer 3 minutes, stirring occasionally. meanwhile, combine ricotta cheese, 1/4 cup parmesan cheese and pepper in small bowl; set aside.
• spread 3/4 cup sauce mixture over bottom of slow cooker. layer 3 lasagna noodles over sauce mixture, breaking noodles to fit. top with 3/4 cup sauce mixture, ricotta cheese mixture and 1 cup italian cheese. top with 3/4 cup sauce mixture and remaining 3 lasagna noodles, breaking to fit. spoon remaining sauce mixture over noodles.
• cover; cook on low 5 hours or until noodles are tender. sprinkle with remaining 1/2 cup italian cheese and remaining 1/4 cup parmesan cheese. cover; let stand 5 minutes or until cheese melts.

Speedy French Onion Soup

Ingredients

• Servings: 4
• 3 tablespoons butter
• 4 large onions, cut in half and thinly sliced
• 1 (14.5 ounce) carton campbell's® sweet onion soup
• 1 (10.5 ounce) can campbell's® condensed beef consomme or campbell's® condensed beef broth
• 4 slices pepperidge farm® garlic texas toast, prepared according to package directions

Recipe

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


• heat the butter in a 4-quart saucepan over medium heat. add the onions and cook for 15 minutes or until well browned and caramelized, stirring occasionally.
• stir the soup, consomme and 1 soup can water in the saucepan and heat to a boil. reduce the heat to low. cook for 10 minutes, stirring occasionally. top each serving with 1 toast.

Arkansas Fried Veggie Skillet

Ingredients

• Servings: 6
• 1 cup milk
• 1 egg
• 1 cup cornmeal, or as needed
• 2 squash, sliced
• 2 red potatoes, cubed
• 2 green tomatoes, cubed
• 3 pods fresh okra, sliced into rings, or more to taste
• 1/2 onion, diced
• 1/2 green bell pepper, diced
• 2 tablespoons bacon grease, or as needed
• salt and ground black pepper to taste

Recipe

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


• whisk milk and egg together in a large bowl. pour cornmeal into another large bowl.
• dip squash, potatoes, tomatoes, okra, onion, and green bell pepper into milk mixture; press vegetables into cornmeal to coat.
• heat bacon grease in a large skillet over medium-high heat. cook and stir vegetable mixture in hot grease until golden and tender, 15 to 25 minutes. season with salt and black pepper.

double pumpkin pancake

Ingredients

• Servings: 4
• 1/2 cup finely chopped pumpkin seeds
• 1/2 cup whole wheat flour
• 1/2 cup all-purpose flour
• 1 teaspoon ground cinnamon
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 1/3 cups milk
• 1 cup pumpkin puree
• 1/2 cup vegetable oil
• 1 medium egg
• 2 tablespoons white sugar
• 1 teaspoon vegetable oil

Recipe

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


• heat a skillet over medium-low heat. cook and stir pumpkin seeds in the hot skillet until toasted, about 5 minutes.
• mix toasted pumpkin seeds, whole wheat flour, all-purpose flour, cinnamon, baking powder, and salt together in a bowl using a whisk. beat milk, pumpkin puree, 1/2 cup vegetable oil, egg, and sugar together in a separate bowl using a whisk until smooth; mix into flour mixture until batter is smooth.
• heat 1 teaspoon vegetable oil in a non-stick pan over medium heat. drop batter by large spoonfuls into the pan and cook until form and the edges are dry, about 2 minutes. flip and cook until browned on the other side, about 2 minutes. repeat with remaining batter.

Orange-walnut Muffins

Ingredients

• Servings: 12
• 1 cup all-purpose flour
• 1 1/4 cups whole wheat flour
• 1/4 cup ground flaxseed
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup orange juice
• 2 egg whites
• 1/3 cup almond milk
• 3 tablespoons brown sugar
• 2 tablespoons honey
• 1/2 cup chopped walnuts

Recipe

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


• preheat oven to 375 degrees f (190 degrees c). grease 12 muffin cups or line with paper muffin liners.
• mix all-purpose flour, whole wheat flour, flaxseed, baking soda, and salt together in a small bowl.
• beat orange juice, egg whites, almond milk, brown sugar, and honey together in a large bowl until smooth. stir flour mixture into the orange juice mixture just until the dry ingredients are moistened completely. fold walnuts through the batter. spoon batter into the prepared muffin cups.
• bake in preheated oven until lightly browned and a toothpick inserted into the center of a muffin comes out clean, 15 to 20 minutes. cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Easy And Quick Clam Dip

Ingredients

• Servings: 5
• 8 ounces cream cheese, softened
• 1 (6.5 ounce) can chopped clams, drained with liquid reserved
• celery salt, or to taste
• 1 dash paprika, or to taste

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• stir cream cheese and clams together in a bowl. add reserved liquid in small amounts and stir until cheese is thinned to your desired texture; season with celery salt. dust the top of the dip with paprika just before serving.

Keto Cheesecake Cupcakes

Ingredients

• Servings: 12
• 1/2 cup almond meal
• 1/4 cup butter, melted
• 2 (8 ounce) packages cream cheese, softened
• 2 eggs
• 3/4 cup granular no-calorie sucralose sweetener (such as splenda®)
• 1 teaspoon vanilla extract

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 8 hrs 25 mins


• preheat oven to 350 degrees f (175 degrees c). line 12 muffin cups with paper liners.
• mix almond meal and butter together in a bowl; spoon into the bottoms of the paper liners and press into a flat crust.
• beat cream cheese, eggs, sweetener, and vanilla extract together in a bowl with an electric mixer set to medium until smooth; spoon over the crust layer in the paper liners.
• bake in the preheated oven until the cream cheese mixture is nearly set in the middle, 15 to 17 minutes.
• let cupcakes cool at room temperature until cool enough to handle. refrigerate 8 hours to overnight before serving.

nestle® toll house® caramel filled delightfulls™ chocolate chip cookies

Ingredients

• Servings: 4
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 1 1/2 cups nestle® toll house® delightfulls caramel filled morsels
• 1 cup chopped nuts*

Recipe

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


• preheat oven to 375 degrees f.
• combine flour, baking soda and salt in small bowl. beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. add eggs, one at a time, beating well after each addition. gradually beat in flour mixture. stir in delightfulls morsels and nuts. drop by rounded tablespoon ungreased baking sheets.
• bake for 9 to 11 minutes or until golden brown. cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Hearty Chicken Tortilla Soup With Beans

Ingredients

• Servings: 8
• 4 cups water
• 2 teaspoons salt
• 3 bone-in skinless chicken breast halves
• 2 tablespoons olive oil
• 1 small onion, minced
• 1 green bell pepper, minced
• 4 cloves garlic, minced
• 4 cups low-sodium chicken broth
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (14.5 ounce) can great northern beans, rinsed and drained
• 1 (14.5 ounce) can fire-roasted diced tomatoes
• 1 (4 ounce) can chopped green chile peppers
• 2 teaspoons chili powder
• 1 1/2 teaspoons dried oregano
• 1 1/2 teaspoons ground cumin
• salt to taste
• 1 cup frozen corn

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• bring water and 2 teaspoons salt to a boil in a large dutch oven or heavy-bottom stockpot; and chicken, cover dutch oven, and cook until chicken is no longer pink in the center, 10 to 15 minutes. an instant-read thermometer inserted near the bone should read 165 degrees f (74 degrees c). transfer chicken to a plate to cool and pour water from dutch oven into a bowl for later use.
• heat olive oil in the dutch oven over medium heat. cook and stir onion and green bell pepper in the hot oil until onion is soft and translucent, 4 to 5 minutes. add garlic to onion mixture; cook and stir until garlic is fragrant, about 1 minute.
• mix chicken broth, black beans, great northern beans, fire-roasted tomatoes, green chile peppers, chili powder, oregano, cumin, and salt to taste into onion mixture; bring to a boil, reduce heat to medium, cover dutch oven, and simmer until soup flavors blend, about 20 minutes.
• remove bone from chicken and discard. shred chicken meat into small pieces using your hands or a fork. add chicken and corn to soup; cover dutch oven and cook until corn is warmed, about 5 minutes.

cherry cheesecake cupcakes

Ingredients

• Servings: 24
• crust:
• 1 cup graham cracker crumbs
• 3/4 cup butter, melted
• 2 tablespoons white sugar
• filling:
• 1 pound whipped cream cheese
• 3/4 cup sugar
• 2 eggs
• 1 teaspoon vanilla extract
• topping:
• 1 (21 ounce) can cherry pie filling

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). line 24 muffin cups with foil liners.
• mix graham cracker crumbs, melted butter, and 2 tablespoons sugar together in a bowl. press crumbs into the bottoms of prepared muffin cups.
• beat cream cheese, 3/4 cup sugar, eggs, and vanilla extract together in a bowl until filling is smooth. divide filling between muffin cups.
• bake in the preheated oven until top is golden around the edges and slightly cracked, about 10 minutes. cool completely and top each with cherry pie filling.

Nori Chips

Ingredients

• Servings: 14
• 1 sheet nori (dried seaweed), cut into thin strips
• 1 teaspoon olive oil, or as needed
• salt to taste

Recipe

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


• preheat oven to 300 degrees f (150 degrees c). lightly oil a baking sheet.
• arrange nori smooth-side down on the prepared baking sheet. lightly brush olive oil over nori; season with salt.
• bake in the preheated oven until nori is dry and crispy, 3 to 4 minutes.

jerk marinade seasoning rub

Ingredients

• Servings: 4
• 3 tablespoons onion powder
• 3 tablespoons dried thyme
• 3 tablespoons ground allspice
• 3 tablespoons cracked black pepper
• 2 tablespoons sugar
• 2 tablespoons garlic powder
• 1 1/2 tablespoons sea salt
• 1 tablespoon ground ginger
• 1 tablespoon ground cinnamon
• 1 tablespoon ground nutmeg
• 1 tablespoon cayenne pepper
• 1 tablespoon dried marjoram (optional)
• 1 tablespoon dried sage (optional)
• 1 tablespoon dried rosemary (optional)

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• whisk onion powder, thyme, allspice, black pepper, sugar, garlic powder, sea salt, ginger, cinnamon, nutmeg, cayenne pepper, marjoram, sage, and rosemary together in a bowl.

roasted winter squash seeds buffalo hot wings-style

Ingredients

• Servings: 1
• 1 cup winter squash seeds, rinsed clean and patted dry
• 1 tablespoon butter, melted
• 1 tablespoon cayenne pepper sauce (such as frank's® redhot®)

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 55 mins


• preheat oven to 275 degrees f (135 degrees c). line a baking sheet with parchment paper or aluminum foil.
• stir seeds, butter, and cayenne pepper sauce together in a bowl to coat the seeds completely; spread prepared baking sheet.
• roast seeds to desired crispness, 30 to 45 minutes; cool completely on baking sheet before serving.

asparagus, potato and philly pizzeria pizza

Ingredients

• Servings: 6
• 1/4 pound new potatoes
• 1/4 recipe perfect parmesan pizza dough*
• 1 clove garlic, minced
• 1 tablespoon olive oil
• 4 green onions, thinly sliced, divided
• 3/4 cup kraft part skim mozzarella shredded cheese
• 1/4 pound fresh asparagus, trimmed
• 2 tablespoons kraft 100% parmesan finely shredded cheese
• 90 grams philadelphia brick cream cheese

Recipe

Preparation Time: 15 mins Cook Time: 33 mins Ready Time: 1 hr 8 mins


• heat oven to 450 degrees f (230 degrees c).
• cook potatoes in boiling water 15 minutes or just until tender (do not overcook.) drain potatoes, then rinse with cold water to cool completely. drain potatoes again; cut into thin slices.
• roll perfect parmesan pizza dough into 12-inch circle on lightly floured surface. press bottom of 12-inch pizza pan sprayed with cooking spray, stretching dough as necessary to fit. let stand 10 minutes meanwhile, mix garlic and oil.
• spread pizza crust with half the garlic oil; top with half each of the onions and mozzarella. toss asparagus with remaining garlic oil; spread over pizza. top with potatoes, parmesan and cream cheese, broken into pieces.
• bake 15 to 18 minutes or until crust is golden brown. sprinkle with remaining onions.

chocolate-hazelnut thumbprints

Ingredients

• Servings: 24
• 2 cups flour
• 1/2 teaspoon magic baking powder
• 1 cup butter, softened
• 1/2 cup packed brown sugar
• 2 eggs, separated, divided
• 1 teaspoon vanilla extract
• 1 cup chopped hazelnuts
• 1 (250 g) package philadelphia chocolate brick cream cheese, softened

Recipe

Preparation Time: 20 mins Cook Time: 14 mins Ready Time: 1 hr 4 mins


• heat oven to 350 degrees f (175 degrees c).
• mix flour and baking powder. beat butter and sugar in large bowl with mixer until light and fluffy. blend in egg yolks and vanilla. gradually beat in flour mixture until blended. shape into 48 balls, using about 1 tablespoon for each.
• beat egg whites lightly. dip dough balls, 1 at a time, in egg whites, then roll in nuts until evenly coated. place 1 inch apart on parchment-covered baking sheets. press your thumb into centres to indent.
• bake 12 to 14 minutes or until edges are golden brown. cool on baking sheets 5 minutes. remove to wire racks; cool completely.
• spoon cream cheese into pastry bag fitted with star tip. use to pipe cream cheese cookies, adding about 1 teaspoon to each.

gluten-free trail mix crisp cookies

Ingredients

• Servings: 12
• 1 egg
• 1 tablespoon coconut butter
• 1 teaspoon vanilla extract
• 3/4 cup white sugar
• 1/3 cup gluten-free all purpose baking flour
• 1/3 cup trail mix
• 2 tablespoons tapioca starch
• 1/4 teaspoon salt
• 1 pinch ground nutmeg, or to taste (optional)
• 1 pinch ground cinnamon, or to taste (optional)
• 1 pinch ground ginger, or to taste (optional)
• 1 pinch ground cloves, or to taste (optional)

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). line a baking sheet with parchment paper or aluminum foil and lightly oil the paper.
• whisk egg, coconut butter, and vanilla extract together in a bowl; add sugar and whisk until light and fluffy. stir flour, trail mix, tapioca starch, salt, nutmeg, cinnamon, ginger, and cloves into egg mixture until evenly-mixed. drop dough by the teaspoonful 2-inches apart prepared baking sheet.
• bake in the preheated oven until browned around the edges, 7 to 10 minutes. cool on the baking sheet until crisped, 5 to 10 minutes.

Healthy Lamb Meatballs

Ingredients

• Servings: 4
• 1 pound ground lamb, or more to taste
• 1/2 cup shredded cabbage, or more to taste
• 1/3 cup diced onion
• 1 egg
• 1 1/4 tablespoons ground allspice
• 1 tablespoon freshly ground cardamom
• 1/4 teaspoon ground turmeric (optional)
• 1/4 teaspoon ground sumac (optional)
• salt and ground black pepper to taste

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• boil lamb in a pot of water, breaking into small chunks with a spoon, until fully cooked, 5 to 10 minutes. skim fat from water using a spoon and drain water from meat.
• mix cooked lamb, cabbage, onion, egg, allspice, cardamom, turmeric, sumac, salt, and pepper together in bowl; roll into 1 1/2-inch balls. arrange meatballs on a baking sheet.
• bake in the preheated oven until meatballs are cooked through and browned on the outside, 25 to 30 minutes.

fall-off-the-bone can chicken

Ingredients

• Servings: 8
• 2 tablespoons garlic powder
• 1/2 (12 fluid ounce) can or bottle
• 1 (4 pound) whole chicken, giblets discarded, or more to taste
• 1/2 cup butter
• 2 cloves garlic, smashed
• 3 tablespoons brown sugar
• 1 tablespoon paprika
• 1 tablespoon ground black pepper
• 1 teaspoon salt
• 2 tablespoons onion powder

Recipe

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

Ready Time: 2 hrs 25 mins


• preheat oven to 350 degrees f (175 degrees c).
• spoon garlic powder into in the can. prop the chicken, butt-side down, the can so the can goes into the cavity. place the chicken, with the can as a stand, into a large oven-proof skillet.
• melt butter in a small saucepan over medium-high heat; add garlic and cook until butter starts bubbling, about 2 minutes. remove garlic and discard.
• inject chicken with the garlic-infused butter using a baster or injector until all areas are injected.
• mix brown sugar, paprika, black pepper, and salt in a small bowl. coat chicken with brown sugar mixture.
• bake in the preheated oven until no longer pink at the bone and the juices run clear, about 2 hours. an instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees f (74 degrees c).

microwave bacon brittle

Ingredients

• Servings: 6
• 1/2 pound bacon
• 1 cup white sugar
• 1/2 cup light corn syrup
• 1 pinch salt
• 1/2 cup chopped pecans
• 1 tablespoon bacon grease
• 1 teaspoon vanilla extract
• 1 1/2 teaspoons baking soda

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 50 mins


• cook bacon in a large skillet over medium-high heat, turning occasionally, until crisp and browned, about 10 minutes. drain the bacon slices on paper towels and reserve 1 tablespoon bacon grease. crumble bacon once drained and slightly cooled.
• line a large baking sheet with parchment paper.
• combine sugar, syrup, and salt in a large microwave-safe bowl. heat in microwave oven until bubbling, about 4 minutes.
• stir bacon, pecans, reserved bacon grease, and vanilla extract through the sugar mixture; heat in microwave oven for 3 minutes more. immediately add baking soda and stir just until foamy.
• working quickly, spread the mixture the prepared baking sheet. let cool until set, about 15 minutes. break into bite-size pieces.