Home Fries On The Grill

Ingredients

• Servings: 4
• 5 potatoes, sliced 1/8-inch thick
• 1 onion, sliced
• 2 slices thick-cut bacon, chopped
• 1 clove garlic, minced
• 1 tablespoon olive oil, or as needed
• salt and freshly ground black pepper to taste

Recipe

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


• preheat an outdoor grill for medium-high heat and lightly oil the grate.
• spread a piece of aluminum foil on a work surface. arrange potatoes, onion, bacon, and garlic in the middle of the foil. drizzle olive oil over potato mixture and season with salt and pepper; toss to coat. wrap foil around potato mixture to form a packet.
• place packet on the preheated grill and cook until potatoes are tender and bacon is cooked, about 15 minutes. carefully open packet by slicing foil with a knife.

blue lagoon margaritas

Ingredients

• Servings: 1
• 2 fluid ounces sour mix
• 1 1/2 fluid ounces pineapple juice
• 1 1/4 fluid ounces tequila
• 1 fluid ounce blue curacao
• 1/2 fluid ounce lime juice
• 1 cup ice, or more if desired

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• blend sour mix, pineapple juice, tequila, blue curacao, lime juice, and ice together in a blender until smooth.

pineapple and mango salsa

Ingredients

• Servings: 4
• 1 cup 1-inch pineapple cubes
• 1 cup 1-inch mango cubes
• 1/2 red onion, finely diced
• 2 jalapeno peppers, seeded and chopped
• 1/4 cup finely chopped cilantro
• 2 tablespoons fresh lime juice
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground red pepper

Recipe

Preparation Time: 20 mins Ready Time: 2 hrs 20 mins


• mix pineapple, mango, red onion, and jalapeno pepper in a large glass bowl. stir cilantro, lime juice, olive oil, cumin, and red pepper into the pineapple mixture.
• cover bowl with plastic wrap and refrigerate, 2 hours to overnight.

Chipotle Creme Fraiche

Ingredients

• Servings: 2
• 2 (8 ounce) containers creme fraiche
• 2 chipotle peppers in adobo sauce, or more to taste, minced

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• stir creme fraiche and chipotle peppers together in a bowl.

Caramel Cookie Pops

Ingredients

• Servings: 48
• 1/2 cup butter, softened
• 1/4 cup confectioners' sugar
• 1/4 cup packed brown sugar
• 1/4 teaspoon salt
• 1 egg
• 1/2 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/2 cup miniature semisweet chocolate chips
• 48 round wooden toothpicks
• 1 cup finely chopped pecans
• 1 (11 ounce) package caramel bits (such as kraft®)
• 2 tablespoons water

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). grease baking sheets.
• beat butter, confectioners' sugar, brown sugar, and salt together in a bowl until light and fluffy. add egg and vanilla extract; beat until smooth. gradually beat flour into butter mixture until dough is smooth; stir chocolate chips into dough.
• shape dough into 1-inch balls and place 2-inches apart on prepared baking sheets.
• bake until cookies are set, 10 to 12 minutes. immediately press a round toothpick into the center of each cookie; remove to wire racks to cool completely.
• place pecans in a shallow bowl. line a flat work surface with a sheet of waxed paper.
• stir caramels and water together in a saucepan over medium-low heat until caramels melt and mixture is smooth, 3 to 5 minutes.
• hold a cookie by the toothpick and dip it into the caramel mixture, turning to coat completely. remove from caramel and let any excess caramel drip off into the saucepan. immediately dip the bottom and sides of each caramel-coated cookie into pecans. transfer to wax paper to cool until set. repeat with remaining cookies.

Mango Pineapple Salsa

Ingredients

• Servings: 6
• 1 fresh pineapple, diced
• 2 cups diced fresh mango
• 1/2 cup minced red onion
• 1 jalapeno pepper, seeded and minced
• 3 tablespoons lime juice
• 3 tablespoons chopped fresh cilantro
• salt to taste

Recipe

Preparation Time: 10 mins Ready Time: 40 mins


• stir pineapple, mango, onion, jalapeno, lime juice, and cilantro together in a bowl; season with salt. let salsa sit until flavors blend, at least 30 minutes.

spinach, artichoke, and carrot white lasagna

Ingredients

• Servings: 12
• 1 large head garlic
• 1 tablespoon olive oil
• salt and ground black pepper to taste
• 1 (10 ounce) bag baby spinach
• hot water to cover
• ricotta mixture:
• 1 (32 ounce) container ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/4 cup grated parmesan-romano cheese blend
• 1 egg
• 1 tablespoon italian seasoning
• 12 lasagna noodles
• alfredo sauce:
• 6 tablespoons butter
• 1 cup heavy whipping cream
• 1/2 cup milk
• 4 ounces neufchatel cheese
• 1 teaspoon garlic salt
• 1 teaspoon red pepper flakes
• 1/2 cup shredded mozzarella cheese
• 2 egg yolks
• 1 cup shredded carrots
• 1 (16 ounce) can artichoke hearts, drained and chopped
• 2 cups shredded mozzarella cheese

Recipe

Preparation Time: 25 mins Cook Time: 1 hr 50 mins

Ready Time: 2 hrs 20 mins


• preheat oven to 350 degrees f (175 degrees c). grease a 9x13-inch baking dish.
• slice off the top portion of the garlic head to expose each clove. place garlic head on a baking sheet. drizzle olive oil over garlic and season with salt and pepper.
• roast garlic in the preheated oven until tender and fragrant, about 40 minutes. cool garlic until easily handled. remove garlic cloves from the peels.
• place spinach in a bowl. pour enough hot water over spinach to cover; set aside until wilted. drain and squeeze liquid from spinach.
• mix ricotta cheese, 1 cup mozzarella cheese, parmesan-romano cheese blend, egg, and italian seasoning together in a bowl.
• bring a large pot of lightly salted water to a boil. cook lasagna in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. drain.
• heat butter in a saucepan over medium heat until melted. stir cream and milk into melted butter until thickened, about 5 minutes. stir neufchatel cheese into cream mixture until melted, 2 to 3 minutes. add roasted garlic cloves, garlic salt, red pepper flakes, salt, and pepper; stir well. stir 1/2 cup mozzarella cheese into cream mixture; cook until cheese sauce is smooth, 2 to 3 minutes. stir egg yolks into cheese sauce until fully incorporated. remove saucepan from heat.
• arrange 4 lasagna noodles in the bottom of the prepared baking dish. layer 1/2 of the carrots, 1/2 of the artichoke hearts, 1/2 of the ricotta mixture, 1/2 of the spinach, 1/2 of the alfredo sauce, 4 lasagna noodles, respectively, over the lasagna noodles. repeat layering with remaining ingredients, ending with a layer of lasagna noodles topped with 2 cups mozzarella cheese. cover dish loosely with aluminum foil.
• bake in the preheated oven for 45 minutes. remove foil and continue baking until cheese is bubbling and lightly browned, about 15 minutes more. remove lasagna from oven and let rest for 5 minutes before slicing.

low-fat taco salad

Ingredients

• Servings: 2
• 1 tablespoon light olive oil
• 2 cloves garlic, minced
• 1 (14.5 ounce) can diced tomatoes
• 1 (12 ounce) package vegetarian ground beef crumbles (such as morningstar farms® griller's recipe crumbles®)
• 1 (1 ounce) package taco seasoning
• 6 cups shredded lettuce
• 2 cups non-fat cottage cheese
• 1 cup shredded non-fat cheddar cheese
• 2 tablespoons taco sauce, or to taste

Recipe

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


• heat olive oil in a skillet over medium-high heat. saute garlic in hot oil until fragrant and slightly softened, about 2 minutes. add diced tomatoes, vegetarian ground beef crumbles, and taco seasoning; cook and stir until tomatoes are soft, about 10 minutes.
• divide lettuce between two bowls and top each with half the tomato mixture. surround tomato mixture with cottage cheese and sprinkle cheddar cheese over the top; season with taco sauce.

Chai Tea Ice Cream

Ingredients

• Servings: 2
• 3 cups whole milk, or more to taste
• 3 cups heavy whipping cream
• 3 cups white sugar
• 4 cinnamon sticks
• 4 tablespoons indian-style plain black tea
• 3 tablespoons garam masala (indian spice blend)
• 10 black peppercorns
• 6 cardamom pods
• 2 whole star anise pods
• 1 teaspoon ground nutmeg
• 1 tablespoon vanilla extract
• 1 cup chopped semisweet chocolate (optional)

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 5 hrs 35 mins


• mix whole milk, whipping cream, sugar, cinnamon sticks, tea, garam masala, peppercorns, cardamom pods, anise pods, and nutmeg together in a saucepan; bring to a simmer and cook for 20 minutes. strain mixture through a colander into a large bowl. add up to 1 cup more milk to cut spice level and sweetness to your liking.
• pour milk mixture into an ice cream maker and churn according to the manufacturer's instructions.
• stir chocolate into the churned milk mixture and freeze, stirring occasionally, until soft and creamy, 4 to 5 hours.

Angie's Mango Pineapple Salsa

Ingredients

• Servings: 12
• 3 mangoes - peeled, seeded, and diced
• 1/2 fresh pineapple, diced
• 3 roma (plum) tomatoes, diced
• 1 sweet onion (such as vidalia®), diced
• 1 bunch fresh cilantro, chopped
• 1/2 red bell pepper, diced
• 2 jalapeno peppers, seeded and diced
• 1 lime, juiced
• 1 dash green hot sauce, or more to taste

Recipe

Preparation Time: 25 mins Ready Time: 25 mins


• stir mangoes, pineapple, tomatoes, onion, cilantro, red bell pepper, jalapeno peppers, and lime juice together in a bowl. season with hot sauce.

carrots and lentils

Ingredients

• Servings: 4
• 3 tablespoons extra-virgin olive oil
• 1 onion, thinly sliced
• 1 clove garlic, minced
• 1 pound carrots, cut into thin half-rounds
• 1 tablespoon tomato paste
• 1/2 teaspoon ground chile pepper
• 1/4 teaspoon sea salt
• 3 cups water
• 1 cup lentils
• salt and freshly ground black pepper to taste
• 1/4 cup greek yogurt

Recipe

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


• heat oil in a large skillet over medium heat; cook and stir onion until lightly browned, 5 to 10 minutes. add garlic; cook and stir until fragrant, about 2 minutes. stir carrots, tomato paste, ground chile pepper, and sea salt into onion mixture; cook and stir until heated through, about 2 minutes. remove skillet from heat.
• combine water and lentils in a saucepan and bring to a boil. cover saucepan, reduce heat to medium-low, and simmer for 30 minutes. remove lid, increase heat to medium-high, and stir in carrot-onion mixture; cook until liquid is almost all evaporated, about 2 minutes more. season carrots and lentils with salt and pepper and cool to room temperature.
• serve carrots and lentils with a spoonful of greek yogurt.

Littlepeeps' Truly Baked Potato Salad

Ingredients

• Servings: 8
• 2 pounds small potatoes
• 6 slices bacon, chopped
• 1 cup sour cream, or more to taste
• 1 cup shredded sharp cheddar cheese
• 3 scallions, thinly sliced
• salt and ground black pepper to taste

Recipe

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


• place potatoes in a large pot and cover with salted water; bring to a boil. reduce heat to medium-low and simmer until tender, about 20 minutes. transfer potatoes to a bowl of ice-cold water to cool completely.
• place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp, about 10 minutes.; drain on paper towel.
• peel about half of the potatoes; chop peeled and unpeeled potatoes together.
• stir sour cream, sharp cheddar cheese, scallions, salt, and ground black pepper together in a large bowl; add chopped potatoes and stir to coat.

diva curry blend

Ingredients

• Servings: 1
• 1/4 cup ground coriander
• 1/4 cup ground cumin
• 1/4 cup ground turmeric
• 2 tablespoons ground cardamom
• 2 tablespoons yellow mustard seed
• 2 tablespoons ground ginger
• 2 tablespoons garlic powder
• 2 teaspoons cayenne pepper
• 1 teaspoon ground red chile pepper, or to taste
• 1/4 teaspoon ground cloves

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• whisk coriander, cumin, turmeric, cardamom, mustard seed, ginger, garlic powder, cayenne pepper, chili powder, and ground cloves together in a bowl. store in a glass air-tight jar or container.

Lattice Chicken And Peppers Pie

Ingredients

• Servings: 4
• 3 cups cubed cooked chicken
• 1 (10.75 ounce) can cream of chicken soup
• 1 (7 ounce) jar roasted red peppers, drained and sliced into strips
• 1/2 cup salsa
• 1/2 cup sour cream
• 1/2 cup sliced green onions
• 2 teaspoons chili powder
• 1 (11 ounce) container refrigerated soft breadsticks

Recipe

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


• preheat oven to 400 degrees f (200 degrees c).
• stir chicken, cream of chicken soup, roasted red peppers, salsa, sour cream, green onions, and chili powder together in a 12x8-inch baking dish.
• bake in the preheated oven until bubbling, about 15 minutes. remove dish from oven and stir.
• separate the breadsticks into 16 strips. arrange the strips, lattice-style, over the chicken mixture, overlapping strips as necessary to fit the dish.
• bake in the preheated oven until breadsticks are golden, about 15 minutes more.

viryta (lithuanian honey liqueur)

Ingredients

• Servings: 2
• 1 lemon
• 1 orange
• 1 pound honey
• 3 1/2 cups bottled water
• 3 cups white sugar
• 3 tablespoons caraway seeds
• 25 whole cloves
• 1 tablespoon vanilla extract
• 4 teaspoons ground cinnamon
• 2 teaspoons ground nutmeg
• 2 pints 190 proof grain alcohol

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• peel orange and lemon in a circular motion in a large strip. place peels in a warm, dry area to dry for 24 hours.
• stir honey, 1 cup water, sugar, caraway seeds, cloves, vanilla extract, cinnamon, and ground nutmeg together in a large pot; bring to a rolling boil, reduce heat to low, and simmer for 45 minutes. add dried orange and lemon peels to honey mixture; continue to simmer for 15 minutes.
• remove from heat; discard fruit peels. stir grain alcohol and remaining 2 1/2 cups water into honey mixture. transfer mixture to a glass container and tightly cover with a lid. place in a cool location out of direct sunlight and let set, gently swirling container every few days, for 1 week.
• strain mixture through double-layered cheesecloth to remove sediment. pour liqueur into bottles or decanters and seal.

Fresh Summer Salad

Ingredients

• Servings: 4
• 2 ears fresh corn, kernels cut from cob
• 1 pound fresh peas, or to taste
• 1 (15 ounce) can chickpeas (garbanzo beans), drained and rinsed
• 1 (15 ounce) can hearts of palm, drained and sliced into circles
• 2 tablespoons mayonnaise
• 1 1/2 teaspoons olive oil
• 1 teaspoon finely chopped fresh tarragon
• 1/2 lemon, juiced
• 1 clove garlic, minced
• salt and ground black pepper to taste

Recipe

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


• bring a pot of water to a boil. cook corn and peas in the boiling water until tender, about 3 minutes; drain.
• mix corn, peas, chickpeas, and hearts of palm together in a large bowl.
• whisk mayonnaise, olive oil, tarragon, lemon juice, garlic, salt, and pepper together in a bowl until dressing is smooth. pour dressing over vegetable mixture; stir to coat.

Quick And Yummy Strawberry Shortcake

Ingredients

• Servings: 1
• 1 strawberry shortcake dessert cup (such as hostess®)
• 2 tablespoons peanut butter
• 2 tablespoons whipped cream
• 2 fresh strawberries, sliced
• 1 teaspoon chocolate syrup (optional)

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• place shortcake on a plate and spread peanut butter into the cup of the cake. top with whipped cream and strawberries; drizzle chocolate syrup over the top.

corn and bacon salad

Ingredients

• Servings: 4
• 5 ears corn, shucked
• 2 teaspoons olive oil
• 3 slices bacon, chopped
• 1/2 pound yukon gold potatoes, cut into 1/2-inch cubes
• 1 red bell pepper, cut into cubes
• salt to taste
• 1 small red onion, thinly sliced
• 1 tablespoon vinegar
• 1/2 teaspoon red pepper flakes, or more to taste

Recipe

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


• bring a large pot of lightly salted water to a boil. add the corn and cook until slightly soft but still crisp, about 5 minutes. cut corn kernels from the cobs; discard cobs.
• heat olive oil in a large skillet over medium heat. cook and stir bacon in hot oil until browned and crisp, 5 to 10 minutes. transfer bacon to a paper towel-lined plate to drain, reserving drippings in the skillet.
• cook potatoes, stirring occasionally, in the same skillet over medium heat until potatoes are golden brown, about 5 minutes. add red bell pepper and salt; cook and stir until peppers are tender, about 5 minutes more.
• stir corn kernels into potato mixture and cook until corn is heated through, about 5 minutes.
• pour corn-potato mixture into a large bowl. add bacon, red onion, vinegar, and red pepper flakes; toss to combine.

Cofer's Hot Wings

Ingredients

• Servings: 8
• 4 cups vegetable oil for frying
• 1/4 cup butter
• 5 tablespoons buffalo wing sauce
• 1 tablespoon distilled white vinegar
• 4 pounds chicken wings, tips removed and wings cut in half at joint

Recipe

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


• heat oil in a deep-fryer or large saucepan to 375 degrees f (190 degrees c).
• melt butter in a skillet over low heat. stir wing sauce and vinegar into melted butter until fully incorporated and heated through.
• working in batches, cook chicken wings in hot oil until no longer pink at the bone and the juices run clear, about 10 minutes. an instant-read thermometer inserted near the bone should read 165 degrees f (74 degrees c). transfer cooked wings to hot sauce mixture and turn to coat completely. leave wings in sauce for 2 to 3 minutes to soak up flavors. remove to a serving plate.

Ch-ch-ch Chia Seed Sugar-free Chocolate Pudding

Ingredients

• Servings: 4
• 2 cups hot water
• 1/4 cup cocoa powder
• 1/4 cup chopped dried apricots
• 1/4 cup walnuts
• 1/4 teaspoon liquid stevia
• 1/4 cup chia seeds

Recipe

Preparation Time: 10 mins Ready Time: 40 mins


• blend water, cocoa powder, apricots, walnuts, and stevia together in a blender until smooth.
• stir blended cocoa mixture and chia seeds together in a bowl. let pudding sit until thickened, about 30 minutes. transfer pudding to a serving bowl, cover with plastic wrap, and refrigerate until serving.

Strawberry Fields Smoothie

Ingredients

• Servings: 2
• 2 cups fresh spinach
• 2 cups frozen unsweetened strawberries
• 1 cup chopped cucumber
• 2 carrots, chopped
• 1 banana, cut into chunks
• 1 apple, chopped
• 2/3 cup water
• 1/2 cup ice cubes, or as desired
• 1 tablespoon flax seed, or to taste (optional)

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• blend spinach, strawberries, cucumber, carrots, banana, apple, water, ice cubes, and flax seed together in a blender until smooth.

Microwave Gluten-free Fluffy Sponge Cake

Ingredients

• Servings: 2
• 2 eggs
• 2 tablespoons white sugar
• 1 tablespoon baking powder
• 1 tablespoon quinoa flour
• 1 tablespoon sorghum flour
• 1 tablespoon millet flour
• 1 tablespoon olive oil
• 1 tablespoon peanut butter, or more to taste
• 1 1/2 teaspoons butter
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon vanilla extract

Recipe

Preparation Time: 10 mins Cook Time: 2 mins Ready Time: 12 mins


• generously butter the inside of a large, microwave-safe cereal bowl. whisk eggs, sugar, baking powder, quinoa flour, sorghum flour, millet flour, olive oil, peanut butter, butter, cinnamon, and vanilla extract together in the bowl until flour is evenly mixed into the batter.
• cook in microwave until cake is cooked through, 1 1/2 to 2 minutes.

Refreshing Tangy Cucumber Juice

Ingredients

• Servings: 2
• 2 cucumbers, peeled and cut into small pieces
• 1 cup water, or as needed
• 1 green chile pepper
• 6 fresh mint leaves
• salt to taste
• 2 teaspoons lime juice

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• blend cucumbers, water, green chile pepper, mint, and salt together in a blender until juice is smooth. pour juice into glasses and add 1 teaspoon lime juice to each glass.

Blueberry Muffin Smoothie/shake

Ingredients

• Servings: 4
• 1/2 cup whole milk
• 1/2 cup half-and-half cream
• 2 tablespoons white sugar (optional)
• 2 teaspoons lemon extract
• 1/2 teaspoon ground cinnamon (optional)
• 1 cup frozen blueberries
• 12 vanilla wafers
• ice cubes as desired

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• blend milk, half-and-half, sugar, lemon extract, and cinnamon in a blender; add blueberries and blend until thick and smooth. blend vanilla wafers and ice cubes into milk mixture until desired consistency is reached.

pumpkin yogurt raisin muffins

Ingredients

• Servings: 12
• dry mixture:
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 2 teaspoons ground ginger
• wet mixture:
• 1 cup plain yogurt
• 1 cup pumpkin puree
• 1 cup white sugar
• 2 eggs
• 1 cup sultana raisins

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 35 mins


• preheat oven to 375 degrees f (190 degrees c). grease 12 muffin cups.
• mix flour, baking powder, baking soda, and ginger together in a bowl.
• beat yogurt, pumpkin puree, sugar, and eggs together in a large mixing bowl until smooth. fold sultana raisins into the yogurt mixture. stir dry mixture into the wet mixture; pour into prepared muffin cups to about 3/4 full.
• bake in preheated oven until lightly browned and a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. cool in pans for 5 minutes before transferring to a serving platter.

fresh israeli salad

Ingredients

• Servings: 3
• 2 vine-ripened tomatoes, cut into 1/4-inch cubes
• 1 red bell pepper, cut into 1/4-inch cubes
• 1 green bell pepper, cut into 1/4-inch cubes
• 1/2 seedless cucumber, cut into 1/4-inch cubes
• 2 radishes, cut into 1/8-inch cubes
• 2 tablespoons extra-virgin olive oil
• 1 scallion, cut into 1/8-inch cubes
• 1 teaspoon lemon juice, or to taste
• 1/2 teaspoon ground sumac
• salt to taste

Recipe

Preparation Time: 30 mins Ready Time: 50 mins


• toss tomatoes, red bell pepper, green bell pepper, cucumber, radishes, olive oil, scallion, lemon juice, sumac, and salt together in a bowl; let stand for flavors to blend, about 20 minutes.

Favorite Potatoes

Ingredients

• Servings: 10
• 8 potatoes, peeled and diced
• 1/2 pound processed cheese food (such as velveeta ®), cut into chunks
• cooking spray
• 1 cup mayonnaise (such as hellman's®)
• 1/3 cup bacon bits, or more to taste
• salt and ground black pepper to taste

Recipe

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

Ready Time: 1 hr 40 mins


• place potatoes into a large pot and cover with salted water; bring to a boil. reduce heat to medium-low and simmer until tender, 15 to 20 minutes. drain.
• melt processed cheese food in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula, 5 to 7 minutes.
• preheat oven to 350 degrees f (175 degrees c). spray a 9x13-inch baking dish with cooking spray.
• mix potatoes, melted cheese food, mayonnaise, and bacon bits together in a bowl; season with salt and pepper. pour potato mixture into the prepared baking dish; cover dish with aluminum foil.
• bake in the preheated oven for 50 minutes. remove foil and continue baking until lightly browned on top, about 10 minutes.

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.

Corned Beef And Cabbage To Die For

Ingredients

• Servings: 6
• 1 (3 pound) beef brisket, trimmed
• 24 ounces beef stock
• 1/4 cup pickling spice
• 1 tablespoon dried minced garlic
• 3 bay leaves, or more to taste
• 24 ounces chicken stock
• 1 head cabbage, cored and cut into 8 wedges

Recipe

Preparation Time: 15 mins Cook Time: 10 hrs 30 mins

Ready Time: 10 hrs 45 mins


• place brisket in the crock of a slow cooker. pour beef stock over brisket.
• place pickling spices, garlic, and bay leaves into a cheesecloth bag, tie the bag, and submerge it into the stock.
• cook on low for 8 hours.
• remove brisket to a cutting board; cut into small pieces.
• strain cooking liquid through a fine-mesh sieve. discard spices and any strained pieces.
• combine brisket, chicken stock, strained beef stock, and cabbage in the slow cooker crock.
• cook on low until cabbage is tender, about 2 1/2 hours.

ground beef chinese casserole

Ingredients

• Servings: 6
• 1 pound ground beef
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 (10.75 ounce) can condensed cream of celery soup
• 1 (8 ounce) can sliced water chestnuts, drained
• 1 cup diced celery
• 3/4 cup water
• 2/3 cup shredded colby-monterey jack cheese
• 1/2 cup sliced almonds
• 1/2 cup sliced mushrooms
• 2 tablespoons soy sauce
• 1/2 teaspoon ground black pepper
• 1 (5 ounce) can chow mein noodles

Recipe

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

Ready Time: 1 hr 30 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease a 9x13-inch baking dish.
• heat a large skillet over medium-high heat. cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
• stir beef, mushroom soup, celery soup, water chestnuts, celery, water, monterey jack cheese, almonds, mushrooms, soy sauce, and black pepper together in the prepared baking dish. cover dish with aluminum foil.
• bake in preheated oven for 45 minutes. remove aluminum foil and sprinkle chow mein noodles over the top of the casserole. continue baking until the casserole browns around the edges, about 30 minutes more.

chocolate cinnamon roll bread machine bread

Ingredients

• Servings: 1
• 1/4 cup water
• 1 cup milk
• 1 egg
• 1 tablespoon vanilla extract
• 3 1/3 cups bread flour
• 1/4 cup sucralose and brown sugar blend (such as splenda® brown sugar blend)
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon cocoa powder (such as hershey's®)
• 1 1/2 teaspoons active dry yeast
• 2 tablespoons margarine, softened
• 1/2 cup peanut butter chips (such as reese's®)
• 1/4 cup semisweet chocolate chips

Recipe

Preparation Time: 10 mins Cook Time: 3 hrs 30 mins

Ready Time: 3 hrs 50 mins


• place water, milk, egg, vanilla extract, bread flour, sucralose and brown sugar blend, salt, cinnamon, cocoa powder, yeast, and margarine respectively in the pan of a bread machine. select a 1 1/2-pound loaf cycle with a light crust and press start. add peanut butter chips and semisweet chips when the final knead cycle begins. cool bread for 10 to 15 minutes before slicing.

buffalo bleu chicken soup

Ingredients

• Servings: 8
• 1/4 cup butter
• 3 stalks celery, diced
• 1 small onion, diced
• 1/4 cup all-purpose flour
• 2 cups chicken broth
• 1 cup water
• 3/4 cup half-and-half
• 2 cups cubed, cooked chicken
• 1 1/2 cups shredded cheddar cheese
• 1/3 cup buffalo wing sauce, or more to taste
• 1/4 cup creamy tomato soup
• salt and ground black pepper to taste
• 1/4 cup crumbled blue cheese, or as needed

Recipe

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


• melt butter in a large pot over medium-high heat. saute celery and onion in melted butter until tender, about 5 minutes.
• sprinkle flour over the celery mixture; cook and stir until the flour absorbs into the butter, about 2 minutes.
• stream chicken broth, water, and half-and-half into the flour mixture while stirring; add chicken, cheddar cheese, buffalo wing sauce, and tomato soup. bring mixture to a simmer and cook, stirring occasionally, until the cheese has melted completely into the liquid, about 10 minutes.
• ladle soup into 8 bowls. top each serving with blue cheese crumbles to serve.

'good For What Ails Ya' Tomato Tea

Ingredients

• Servings: 2
• 3 cups tomato juice
• 1 tablespoon minced garlic
• 1 tablespoon lemon juice
• 1 tablespoon hot sauce
• 1/2 teaspoon celery salt
• 1 pinch ground black pepper

Recipe

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


• blend tomato juice, garlic, lemon juice, hot sauce, celery salt, and black pepper together in a blender on low until smooth. pour tomato juice mixture into a saucepan.
• heat tomato juice mixture in the saucepan over medium heat until just simmering, about 5 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.

granola almond pancakes

Ingredients

• Servings: 8
• 2 cups unbleached all-purpose flour
• 2 tablespoons white sugar, or to taste
• 4 teaspoons baking powder
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon salt
• 2 cups almond milk (such as silk®)
• 1 (4 ounce) container applesauce
• 2 eggs
• 2 teaspoons almond extract
• 1/2 cup sliced almonds, or to taste
• 1 cup granola (such as back to nature®), or to taste

Recipe

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


• whisk flour, sugar, baking powder, cinnamon, and salt together in a bowl. whisk almond milk, applesauce, eggs, and almond extract together in a separate bowl. add flour mixture to almond milk mixture and stir until batter is just moistened. stir granola and almonds into batter.
• heat a lightly oiled griddle over medium heat. drop batter by large spoonfuls the griddle and cook until form and the edges are dry, 3 to 4 minutes. flip and cook until browned on the other side, 2 to 3 minutes. repeat with remaining batter.

Spicy Cheese Spread

Ingredients

• Servings: 3
• 2 cups shredded mexican-style processed cheese food
• 1 (8 ounce) package cream cheese, softened
• 1 (4 ounce) can deviled ham meat spread
• 2 tablespoons chopped green onion
• 2 tablespoons milk
• 1/2 teaspoon worcestershire sauce

Recipe

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


• in a medium bowl, mix the mexican-style processed cheese food, cream cheese, deviled ham meat spread, green onion, milk and worcestershire sauce. chill at least 3 hours before serving.

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.

Wheat Berry Salad With Olives And Garlic

Ingredients

• Servings: 4
• 3 cups water
• 1 cup wheat berries
• 1 teaspoon olive oil, or as needed
• 5 cloves garlic, minced
• 1 cup pitted and finely chopped kalamata olives
• 1 teaspoon salt

Recipe

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

Ready Time: 1 hr 30 mins


• bring water to a boil in a saucepan; add wheat berries, lower heat to medium-low, and cook until wheat berries are tender and water is absorbed, 1 to 1 1/2 hours.
• heat olive oil in a skillet over medium-low heat; saute garlic until fragrant, 1 to 2 minutes. add olives; cook and stir for 10 minutes. add wheat berries to olive mixture. cook and stir wheat berries-olive mixture until heated through, about 5 minutes. season with salt.

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.