blood orange yogurt olive oil cake

Ingredients

• Servings: 8
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 1 cup plain greek yogurt
• 2/3 cup agave nectar
• 3 eggs
• 3 blood oranges, zested
• 1/2 teaspoon vanilla extract
• 1/2 cup extra-virgin olive oil
• 1/4 cup blood orange juice
• 1 tablespoon sugar
• 1 cup confectioners' sugar
• 2 tablespoons blood orange juice

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 40 mins


• preheat oven to 350 degrees f (175 degrees c). line a loaf pan with parchment paper; grease and flour the pan.
• sift flour, baking powder, and salt into a large bowl. whisk yogurt, agave nectar, eggs, blood orange zest, and vanilla extract together in a separate bowl until smooth. pour yogurt mixture into flour mixture; stir to combine. fold olive oil into batter until incorporated. pour batter into prepared loaf pan.
• bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 50 minutes.
• whisk 1/4 cup blood orange juice and sugar together in a saucepan over medium heat; simmer until sugar dissolves, 1 to 2 minutes. pour over warm cake to absorb juice. cool cake completely, 30 minutes to 1 hour.
• whisk confectioners' sugar with 2 tablespoons blood orange juice to make the glaze. pour over cooled cake.

mom's sloppy joe stuffed peppers

Ingredients

• Servings: 5
• 2 (15 ounce) cans tomato sauce
• 1 (1.3 ounce) envelope sloppy joe seasoning
• 5 red bell peppers, tops removed and set aside and seeds removed
• 2 teaspoons olive oil
• 3 cloves garlic, finely chopped
• 1 pound ground beef
• 1/2 cup beef broth
• 1/2 cup instant rice
• 1/2 cup beef broth
• 1 teaspoon worcestershire sauce
• 1/2 cup shredded parmesan cheese
• salt and ground black pepper to taste
• 1/2 cup shredded parmesan cheese

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). grease a 9x13-inch baking dish.
• mix tomato sauce and sloppy joe seasoning together in a bowl.
• finely chop the usable 'meat' from the removed tops of each red bell pepper. heat olive oil in a skillet over medium heat; cook and stir red pepper pieces and garlic until fragrant, 1 to 2 minutes.
• cook and stir ground beef and 1/2 cup beef broth into the red pepper-garlic mixture until ground beef crumbles are browned, 8 to 10 minutes. drain off excess fat from the cooked ground beef. add instant rice, 1/2 cup beef broth, and worcestershire sauce; stir to combine. simmer until the rice becomes tender and absorbs most of the liquid, about 10 minutes. add about 1/2 cup of the tomato sauce mixture, 1/2 cup parmesan cheese, salt, and black pepper to the beef mixture; stir to combine.
• ladle about half the remaining tomato sauce mixture into the bottom of the prepared baking dish. stuff each of the red bell peppers with ground beef mixture; arrange in the baking dish. ladle the remaining tomato sauce mixture over each bell pepper. cover the baking dish with aluminum foil.
• bake in the preheated oven until filling is cooked through, about 25 minutes. sprinkle remaining 1/2 cup parmesan cheese over the peppers. bake until cheese is melted and bubbling, about 10 more minutes.

fall apple pumpkin shandy

Ingredients

• Servings: 1
• 6 fluid ounces pumpkin
• 4 fluid ounces apple

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• pour into a pint glass; slowly stir apple into .

chocolate-coconut-almond candy bites

Ingredients

• Servings: 15
• 1 (12 ounce) package ghirardelli® dark melting wafers, divided
• 1/2 cup butter, softened
• 3 cups powdered sugar
• 1 tablespoon milk
• 1/4 teaspoon almond extract
• 2 1/2 cups shredded coconut
• 1/2 cup toasted* sliced almonds

Recipe

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


• line a 15x10x1-inch baking pan with parchment paper, extending foil over the edges of the pan. place 1 1/2 cups ghirardelli® dark melting wafers in a microwave-safe container. microwave at half power or defrost setting for 30 seconds. stir thoroughly (product keeps it original shape until stirred). if not completely melted, continue to microwave at 15 second intervals and stir until smooth. overheating will cause wafers to burn. pour melted wafers parchment paper and spread into a 8x11-inch rectangle about 1/8-inch thick. let stand for 30 minutes or until firm.
• meanwhile, in a medium bowl, beat butter, powdered sugar, milk, and almond extract with an electric mixer on medium speed until combined. stir in coconut and toasted sliced almonds.
• spread coconut mixture evenly over the hardened bottom.
• place remaining ghirardelli® dark melting wafers in a microwave-safe container. microwave at half power or defrost setting for 30 seconds. stir thoroughly. if not completely melted, continue to microwave at 15 second intervals and stir until smooth. overheating will cause wafers to burn.
• drizzle melted wafers over coconut mixture. let stand for at least 30 minutes or until firm. after mixture sets, use paper to lift candy out of pan. cut candy into bite-size squares.

orange salsa

Ingredients

• Servings: 6
• 2 large oranges, peeled and cut into chunks
• 1 tomato, seeded and diced
• 1/2 cup minced red onion
• 1 tablespoon apple juice
• 1 teaspoon grated orange zest
• 1 teaspoon minced garlic
• 1/4 jalapeno pepper, minced
• 1/2 teaspoon minced fresh ginger root
• 1 pinch salt
• 1 tablespoon chopped fresh cilantro

Recipe

Preparation Time: 25 mins Ready Time: 55 mins


• combine oranges, tomato, onion, apple juice, orange zest, garlic, jalapeno pepper, ginger, and salt in a large bowl; toss to combine. cover and refrigerate until chilled, about 30 minutes. stir in cilantro before serving.

Yogurt-mint Chutney

Ingredients

• Servings: 6
• 5 whole green onions
• 1/2 cup chopped fresh mint leaves
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 pinch crushed red pepper flakes, or to taste
• 1 (7 ounce) container greek-style yogurt
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• grind green onions, mint, olive oil, lemon juice, and red pepper flakes in a food processor to a coarse paste; transfer to a bowl. add yogurt, salt, and black pepper; stir with a fork until blended.

pickled herring and cucumber salad

Ingredients

• Servings: 8
• 4 seedless english cucumbers, thinly sliced
• 4 vine-ripened tomatoes, diced
• 1 onion, thinly sliced
• 1 cup apple vinegar
• 1/2 cup granulated sugar
• 2 (12 ounce) jars herring pickled in sauce (such as vitar)), liquid drained and reserved

Recipe

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


• combine cucumbers, tomatoes, and onion in a large glass mixing bowl.
• stir vinegar and sugar together in a small saucepan over medium-low and bring to a boil; cook and stir until the sugar dissolves. pour over the vegetable mixture. marinate mixture in the refrigerator for 30 minutes.
• stir the reserved liquid from the herring into the vegetable mixture. fold herring into the vegetable mixture. refrigerate 1 hour more before serving.

Cabbage, Sausage And Mustard Mashed

Ingredients

• Servings: 4
• 1 (4 ounce) package idahoan® buttery homestyle flavored mashed potatoes
• olive oil
• 1 (12 ounce) package chicken sausage*
• 1 head cabbage
• 1 tablespoon chicken stock
• 1 tablespoon balsamic vinegar
• sea salt
• ground pepper
• 2 tablespoons stone ground mustard

Recipe

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


• coat bottom of high sided frying pans of dutch oven with oil and heat over medium high heat.
• cut sausages in diagonal pieces and add to heated oil. cook until heated through and then remove to a plate.
• quarter cabbage and remove core. add cabbage to frying pan and saute.
• once slightly wilted add chicken stock and cover with lid. once cooked through splash with balsamic vinegar and add the cooked sausage. season to taste with salt and pepper.
• while all the flavors are mixing in the pan, prepare the buttery homestyle mashed according to package directions.
• add stone ground mustard and stir thoroughly.
• serve cabbage sausage mixture aside mashed potatoes and have more balsamic available as a condiment.

Momma Legs Ambrosia

Ingredients

• Servings: 4
• 8 oranges, peeled and cut into chunks
• 1 apple - peeled, cored, and diced
• 1 (8 ounce) can crushed pineapple
• 1/4 cup flaked coconut
• 8 red cherries, drained and halved

Recipe

Preparation Time: 5 mins Ready Time: 35 mins


• toss oranges, apple, crushed pineapple, coconut, and cherries together in a bowl; refrigerate 30 minutes before serving.

zucchini gazpacho with basil cream

Ingredients

• Servings: 4
• 2 cucumbers, sliced
• 2 zucchini, sliced
• 1 small onion, roughly chopped
• 3/4 cup olive oil
• 1/2 cup torn basil leaves
• 1/3 cup lemon juice
• 1/4 cup heavy whipping cream
• salt and ground black pepper to taste

Recipe

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


• blend cucumbers, zucchini, onion, olive oil, basil leaves, and lemon juice together in a blender until smooth; add cream, salt, and pepper and pulse until smooth.
• refrigerate soup until chilled, at least 1 hour.

Quick Creamy Reuben Soup

Ingredients

• Servings: 8
• 6 slices rye bread
• 3 tablespoons butter
• 1/2 cup chopped onion
• 1/4 cup chopped celery
• 1/4 cup all-purpose flour
• 3 cups water
• 4 teaspoons beef bouillon
• 1 1/4 pounds shredded corned beef
• 3 cups half-and-half
• 3 cups shredded swiss cheese, divided
• 1 cup sauerkraut, drained

Recipe

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


• toast rye bread in a toaster until lightly browned. cut into cubes.
• melt butter in a large pot over medium-high heat. cook and stir onion and celery in butter until tender, 5 to 10 minutes. stir flour into onion mixture. gradually stir water and bouillon into onion mixture. bring to a boil, reduce heat to low, and simmer for 5 minutes.
• stir corned beef, half-and-half, 1 cup swiss cheese, and sauerkraut into pot. cook, stirring frequently, until soup thickens, about 30 minutes.
• set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• ladle soup into 8 oven-proof bowls. top each soup bowl with bread cubes and 1/4 cup cheese.
• broil soup in the preheated oven until cheese is melted, 2 to 3 minutes.

Lemon Dainty

Ingredients

• Servings: 6
• 1 cup white sugar
• 1/4 cup all-purpose flour
• 1/4 teaspoon salt
• 1 cup skim milk
• 1/4 cup lemon juice
• 2 egg yolks, well beaten
• 1 1/2 teaspoons lemon zest
• 2 egg whites

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• whisk sugar, flour, and salt together in a bowl; stir in milk, lemon juice, egg yolks, and lemon zest until smooth.
• beat egg whites in a glass or metal bowl until stiff peaks form. lift your beater or whisk straight up: the egg whites will form sharp peaks. fold egg whites into flour mixture; pour into a 1-quart baking dish.
• set baking dish in a baking pan. pour water into baking pan to make a 1-inch deep water bath around baking dish.
• bake in the preheated oven until set in the middle, about 50 minutes. serve warm or cold.

kit kat® bundt® cake

Ingredients

• Servings: 16
• cooking spray
• 4 cups all-purpose flour
• 2 tablespoons baking powder
• 3/4 teaspoon salt
• 2 1/2 cups white sugar
• 2 cups butter, at room temperature
• 2/3 cup milk
• 5 eggs
• 1 1/2 teaspoons vanilla extract
• 6 snack-size chocolate-covered wafer candy bars (such as kit kat®), coarsely chopped, or more to taste
• 1 tablespoon all-purpose flour
• frosting:
• 1/4 cup white sugar
• 1/4 cup evaporated milk
• 1/4 cup butter
• 1/4 cup chocolate chips
• 1/2 teaspoon vanilla extract

Recipe

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

Ready Time: 1 hr 50 mins


• preheat oven to 350 degrees f (175 degrees c). spray the inside of a fluted tube pan (such as bundt®) with cooking spray.
• combine 4 cups flour, baking powder, and salt together in the bowl of a stand mixer. add 2 cups softened butter, milk, eggs, and 1 1/2 teaspoons vanilla extract to flour mixture; lightly stir with a spatula to moisten ingredients. mix on low speed until batter is evenly combined, about 3 minutes.
• toss candy bar pieces with remaining 1 tablespoon flour in a bowl until coated; fold into batter. spread batter into the prepared pan.
• bake in the preheated oven until a toothpick inserted in the cake comes out moist with crumbs clinging, about 1 hour. cool in pan for 25 minutes; remove from pan and cool completely on a wire rack.
• combine 1/4 cup white sugar, evaporated milk, 1/4 cup butter, chocolate chips, and 1/2 teaspoon vanilla extract together in a saucepan; bring to a boil, stirring constantly. reduce heat and simmer until frosting is thickened, about 5 minutes. pour frosting over cake.

chipotle-orange shrimp

Ingredients

• Servings: 6
• 1 1/2 cups long grain rice
• 3 cups water
• 1/3 cup zesty italian-style salad dressing
• 1 1/2 pounds large shrimp, peeled and deveined
• 1/4 cup orange marmalade
• 2 tablespoons chopped chipotle peppers in adobo sauce
• 1/4 cup chopped fresh cilantro

Recipe

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


• bring the rice and water to a boil in a saucepan. reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
• heat salad dressing in a large skillet over medium-high heat. cook shrimp in dressing until beginning to firm, about 4 minutes. stir marmalade and chipotle peppers into shrimp mixture and continue cooking until shrimp are completely pink, about 3 minutes more. remove from heat and stir in cilantro. serve over rice.

root veggie casserole

Ingredients

• Servings: 2
• 1 tablespoon butter
• 1 small onion, diced
• 1 large portobello mushroom, cut into chunks
• 1 tablespoon soy sauce
• 1/2 cup hot water
• 1/3 cube low-sodium vegetable bouillon
• 1 large potato, cut into cubes
• 1 kohlrabi bulb, cut into cubes
• 1 carrot, thinly sliced
• 1 bay leaf
• 1/2 teaspoon parsley flakes
• 1/3 teaspoon seasoned salt (such as herbamare®)
• ground black pepper to taste
• 2 tablespoons miso paste

Recipe

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


• preheat oven to 400 degrees f (200 degrees c).
• melt butter in a skillet over medium heat. cook and stir onion in butter for 1 minute. stir mushroom into onion; continue cooking and stirring until mushroom softens, about 3 minutes more. pour soy sauce over mushroom mixture; cook for 1 minute and remove from heat.
• pour hot water into a casserole dish. stir bouillon in the hot water to dissolve. mix potato, kohlrabi, and carrot in the bouillon mixture. add mushroom mixture to potato mixture; stir. top with bay leaf, parsley, seasoned salt, and black pepper. stir again to evenly distribute seasoning.
• divide miso into 4 portions; place atop vegetable mixture.
• bake in the preheated oven for 20 minutes, stir, and continue cooking until vegetables are tender, about 15 minutes more.

jennifer's corn salad

Ingredients

• Servings: 6
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (11 ounce) can shoepeg corn, drained
• 1 (8 ounce) package crumbled feta cheese
• 4 green onions, chopped
• 1/4 cup olive oil
• 1/4 cup vinegar
• 2 tablespoons white sugar

Recipe

Preparation Time: 10 mins Ready Time: 40 mins


• mix black beans, corn, feta cheese, and green onions together in a bowl.
• whisk olive oil, vinegar, and sugar together in a separate bowl until smooth; drizzle over corn mixture and toss to coat.
• cover bowl with plastic wrap and refrigerate until flavors blend, at least 30 minutes.

cap'n crunch® buffalo chicken tenders

Ingredients

• Servings: 4
• 2 cups brown sugar and butter flavored crispy corn and oat breakfast cereal (such as cap’n crunch®)
• 1/4 cup flour
• 1/2 teaspoon salt, or to taste
• 1/2 teaspoon ground black pepper
• 2 eggs, lightly beaten
• 2 tablespoons buffalo wing sauce
• 1 pound chicken tenders
• 1/4 cup olive oil

Recipe

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


• crush cereal in a food processor to make fine crumbs. place crushed cereal in a shallow bowl.
• whisk flour, salt, and black pepper together in a shallow bowl. beat eggs and buffalo wing sauce together in a separate shallow bowl.
• gently press a chicken tender into the flour mixture to coat and shake off excess flour. dip into the beaten egg, then press into crushed cereal. gently toss between your hands so any crumbs that haven't stuck can fall away. place coated chicken tenders in a single layer on a plate while coating the rest; do not stack. repeat for remaining chicken tenders.
• heat olive oil in a skillet over medium heat. working in batches, cook each chicken tender in hot oil, turning once, until cooked though and golden brown on both sides, 3 to 4 minutes per side. transfer cooked chicken to a plate lined with paper towels.

Fruit Of The Forest Pie

Ingredients

• Servings: 1
• 1 apple - peeled, cored, and sliced
• 1 cup strawberries
• 1 cup blackberries
• 1 cup fresh raspberries
• 1/2 cup sliced rhubarb
• 2 tablespoons lemon juice
• 2 tablespoons white sugar, or more to taste
• 1 (15 ounce) package pastry for a 9-inch double crust pie

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• stir apple, strawberries, blackberries, raspberries, and rhubarb together in a bowl. pour lemon juice and sprinkle sugar over fruit mixture and toss to coat.
• line a 9-inch pie pan with prepared pie pastry. turn apple mixture into pie pan. cover with remaining pie pastry and pinch and crimp edges to seal the crusts. cut several air holes into the top of the pastry.
• bake in the preheated oven until crust is golden and fruit is tender and bubbling, 30 to 40 minutes.

Debbie's Red Rhubarb Chocolate Cake

Ingredients

• Servings: 1
• 1 (18.25 ounce) package chocolate cake mix
• 1 cup water
• 1/3 cup vegetable oil
• 3 eggs
• 2 cups chopped rhubarb
• 1 (3 ounce) package cherry flavored jell-o® mix
• 1 cup white sugar

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 2 hrs 20 mins


• preheat oven to 350 degrees f (175 degrees c). grease and flour a 9x13-inch baking pan.
• stir chocolate cake mix, water, vegetable oil, and eggs in a mixing bowl until moistened. beat with an electric mixer on medium speed for 2 minutes.
• spread rhubarb over the bottom of the prepared baking dish and sprinkle cherry gelatin mix and sugar evenly over the rhubarb. pour cake batter over the rhubarb layer.
• bake in the preheated oven until a toothpick inserted into the middle of the cake layer comes out clean, about 1 hour; check for doneness after 45 minutes. let cool before serving.

hawaiian hot chocolate

Ingredients

• Servings: 4
• 3 cups half-and-half
• 1 cup 2% milk
• 1/2 cup white sugar
• 1/2 cup unsweetened cocoa powder
• 1 tablespoon vanilla extract
• 1 tablespoon coconut extract
• 1/2 teaspoon kosher salt
• 1/2 cup whipped cream, or more to taste
• 1/4 cup toasted, shredded coconut

Recipe

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


• whisk half-and-half, milk, sugar, and cocoa powder in a saucepan over medium-high heat until cocoa and sugar dissolve. remove from heat when mixture begins to steam, 5 to 10 minutes.
• whisk vanilla extract, coconut extract, and salt into cocoa mixture. pour into glasses and top each with whipped cream and toasted coconut.

Cranberry-pecan Olive Oil Cake

Ingredients

• Servings: 12
• 1 cup white sugar
• 3 large eggs
• 3/4 cup olive oil
• 1/4 cup milk
• 1 tablespoon orange marmalade
• 1 1/2 cups all-purpose flour
• 1 cup dried cranberries
• 1 cup pecan halves
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 tablespoon confectioners' sugar, or as needed

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 1 hr 50 mins


• preheat oven to 350 degrees f (175 degrees c). grease a 9-inch baking pan.
• beat white sugar and eggs together until smooth, 3 to 4 minutes. add olive oil, milk, and orange marmalade; beat again until well mixed. add flour, cranberries, pecans, baking powder, and salt; stir until ingredients are moist. pour batter into prepared baking pan.
• bake in the preheated oven until a toothpick inserted in the center comes out clean, 35 to 40 minutes. cool cake in the pan; sprinkle with confectioners' sugar.

Drag It Through The Farm Dog

Ingredients

• Servings: 4
• 1 (1.5 ounce) idahoan® buttery homestyle mashed potato cup
• 4 chicken sausages
• 3 tablespoons stone ground mustard
• 4 potato flour buns
• power greens
• cherry tomatoes, halved
• avocado, diced
• honey mustard salad dressing
• orange and red bell peppers, diced
• red onions, diced

Recipe

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


• grill sausages until done. prepare idahoan buttery homestyle mashed potato cup according to package directions and stir in stone ground mustard. place sausage on bun and spread potato mixture on top. add toppings to your taste. top with honey mustard dressing.
• have fun with your hot dogs!

Strawberry Loquat Salsa

Ingredients

• Servings: 4
• 20 fresh loquats - seeded, blossom ends removed, and diced
• 5 large strawberries, hulled and diced
• 2/3 cup diced red onion
• 1/4 cup chopped cilantro
• 2 cloves garlic, minced
• 1 tablespoon lime juice
• 1 jalapeno pepper, seeded and diced - or to taste
• salt and ground black pepper to taste

Recipe

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


• mix loquats, strawberries, red onion, cilantro, garlic, lime juice, jalapeno pepper, salt, and black pepper in a bowl. refrigerate salsa several hours before serving.

minnesota walleye cakes

Ingredients

• Servings: 12
• 3 pounds walleye fillets
• salt and ground black pepper to taste
• 1/2 cup dry white
• 1 carrot, shredded
• 1 red onion, diced
• 1 stalk celery, diced
• 4 cups panko bread crumbs
• 2 cups mayonnaise
• 1 tablespoon seafood seasoning (such as old bay®)
• 1 teaspoon salt
• 2 tablespoons oil for frying, or as needed
• sauce:
• 3 tablespoons lemon juice
• 1 tablespoon chopped fresh dill
• 1 cup mayonnaise

Recipe

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


• preheat oven to 375 degrees f (190 degrees c).
• place walleye fillets in a baking dish, pour in , and season with salt and pepper. bake in the preheated oven until the fish flakes easily with a fork, about 20 minutes. allow the fish to cool and break it into large chunks. set aside.
• mix carrot, red onion, celery, panko crumbs, 2 cups mayonnaise, seafood seasoning, and 1 teaspoon salt in a bowl until well blended. add the walleye, mixing gently so the chunks of fish don't break apart. shape the mixture into 12 patties.
• heat vegetable oil in a large skillet or griddle over medium-high heat. fry the patties until golden brown, 3 to 5 minutes per side.
• whisk lemon juice and fresh dill into 1 cup mayonnaise in a bowl. drizzle the sauce over the walleye cakes and serve.

paleo peach scones

Ingredients

• Servings: 8
• 2 cups almond flour
• 1/2 cup tapioca flour
• 1/2 cup coconut palm sugar, plus more for sprinkling
• 1/4 cup coconut flour
• 4 teaspoons baking powder
• 1 teaspoon sea salt
• 6 tablespoons cold unsalted butter, cut into cubes
• 2 large eggs at room temperature
• 1/3 cup coconut cream
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon freshly grated nutmeg
• 1 cup diced fresh peaches

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). line a baking sheet with parchment paper.
• stir almond flour, tapioca flour, 1/2 cup coconut sugar, coconut flour, baking powder, and sea salt together in a bowl using a fork to break any lumps of baking powder. cut butter into the flour mixture with a pastry cutter.
• beat eggs, coconut cream, vanilla extract, cardamom, and nutmeg together in a separate bowl until smooth; pour into the flour mixture and stir with a spatula just until evenly moistened and sticky. gently fold diced peach into the mixture.
• shape the dough into a ball and move to the prepared baking sheet. sprinkle coconut sugar over the top of the dough ball. press dough into a somewhat flattened disc.
• bake in preheated oven until surface is dried, about 10 minutes. cut the disc into 8 wedges and continue baking until golden brown on top, 10 to 15 minutes more. let cool on sheet for 5 minutes before moving to a wire rack to cool completely.

gourmet gelly shots: berry berry good

Ingredients

• Servings: 12
• 1 cup boiling water
• 1 (6 ounce) package mixed berry-flavored jell-o® mix
• 1 cup raspberry-flavored (such as smirnoff®)

Recipe

Preparation Time: 10 mins Ready Time: 8 hrs 10 mins


• arrange 12 2-ounce plastic cups on a baking sheet.
• slowly pour boiling water over gelatin mix in a bowl while whisking. continue whisking while streaming raspberry-flavored into the gelatin mixture. pour mixture into plastic cups.
• refrigerate until set, 8 hours to overnight.

Easy Ham A La King

Ingredients

• Servings: 4
• 1 (15 ounce) jar four-cheese alfredo sauce (such as classico®)
• 1 1/2 cups fresh green peas
• 1 cup chopped ham
• 8 baked biscuits, split

Recipe

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


• mix alfredo sauce, peas, and ham together in a saucepan over medium heat; cook and stir until sauce is heated through, about 5 minutes.
• arrange the biscuit bottoms in a serving dish. pour sauce over biscuits and top with the biscuit tops.

jenny allen's fruit salad

Ingredients

• Servings: 6
• dressing:
• 1/2 cup vegetable oil
• 1/4 cup lemon juice
• 2 tablespoons spicy brown mustard
• 1 teaspoon white sugar
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground white pepper
• 1 pinch ground black pepper
• salad:
• 1 head romaine lettuce, torn into bite-size pieces
• 1/2 small red onion
• 1/2 cup fresh blueberries
• 1/2 cup sliced toasted almonds
• 1 (3 ounce) can mandarin oranges, drained
• 4 strawberries, sliced (or more to taste)

Recipe

Preparation Time: 20 mins Ready Time: 20 mins


• whisk oil, lemon juice, mustard, sugar, salt, white pepper, and black pepper together in a bowl until smooth.
• toss lettuce, onion, blueberries, almonds, mandarin oranges, and strawberries together in a large bowl. drizzle dressing over salad and toss to coat.

gourmet gelly shots: grape and jack

Ingredients

• Servings: 12
• 1 cup boiling water
• 2 (6 ounce) boxes grape-flavored jell-o® mix
• 1 cup (such as jack daniels ®)

Recipe

Preparation Time: 10 mins Ready Time: 8 hrs 10 mins


• arrange 12 2-ounce plastic cups on a baking sheet.
• slowly pour boiling water over gelatin mix in a bowl while whisking. continue whisking while streaming whiskey into the gelatin mixture. pour mixture into plastic cups.
• refrigerate until set, 8 hours to overnight.

zucchini casserole with mint and parsley

Ingredients

• Servings: 8
• 4 zucchini, halved lengthwise
• 1/4 cup olive oil
• 3 sweet onions, chopped
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon ground black pepper, or to taste
• 1 cup short-grain white rice
• 1 (16 ounce) can diced tomatoes, drained and juice reserved
• 1 cup water, or more as needed
• 2 tablespoons chopped fresh mint, or more to taste
• 1 cup chopped fresh parsley
• 3 tablespoons chardonnay
• 1/2 (14 ounce) package little smoked sausages, diced

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). grease the inside of a casserole dish.
• scoop pulp from the center of each zucchini half, leaving a 1/2-inch deep shell. chop pulp and reserve. place zucchini shells in a pot of lightly salted water; bring to a boil. cook until zucchini are slightly tender, about 5 minutes. drain and arrange zucchini in bottom of prepared casserole dish.
• heat olive oil in a skillet over medium heat; cook and stir onions and zucchini pulp until onions are softened, 5 to 7 minutes. season with salt and black pepper. add rice and reserved juice from canned tomatoes; cook until liquid is nearly evaporated, stirring regularly, about 5 minutes. add tomatoes and stir to combine.
• stir water in 1/2 cup increments into rice mixture until rice has absorbed all the water and is almost tender, 10 to 15 more minutes. add mint, parsley, , and sausages; cook until heated through and rice is tender, adding additional water if needed, 5 to 10 minutes. spoon rice mixture over zucchini halves in casserole dish.
• bake casserole in preheated oven until zucchini are tender, about 20 minutes.

garlic grilled shrimp

Ingredients

• Servings: 4
• 4 skewers
• 4 cloves garlic
• kosher salt to taste
• 1/4 cup olive oil
• 1 pound large shrimp, peeled and deveined
• 1/4 teaspoon ground black pepper, or to taste

Recipe

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


• soak wooden skewers in water for at least 15 minutes.
• preheat grill for medium heat and lightly oil the grate.
• chop garlic on a cutting board. sprinkle kosher salt over salt and with the back of a large knife, smash the garlic on the cutting board to form a paste.
• heat garlic paste and olive oil in a skillet over medium-low heat until garlic begins to brown, about 5 minutes. remove from heat.
• skewer about 5 shrimp on each wooden skewer by piercing shrimp through the tail and the upper body. season shrimp with kosher salt and pepper. brush one side of the shrimp with garlic-infused olive oil.
• place shrimp oil-side down on the preheated grill and brush with more olive oil; cook until shrimp begins to turn pink and curl, about 4 minutes. turn shrimp over and brush with olive oil again. continue grilling until shrimp is opaque and pink all over, about 4 minutes more.

Matcha Madness

Ingredients

• Servings: 1
• 1 cup low-fat soy milk
• 1/2 cup low-fat vanilla greek-style yogurt
• 3/4 teaspoon green tea powder (matcha)
• 3 cubes ice, or as needed

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• blend soy milk, yogurt, green tea powder, and ice in a blender on high until ice is entirely crushed, about 1 minute.

Tacos Al Pastor

Ingredients

• Servings: 8
• 8 dried pasilla chiles, seeded and torn to pieces
• 8 dried guajillo chiles, seeded and torn to pieces
• 8 cloves garlic, chopped
• 1 teaspoon achiote powder
• 1/2 teaspoon ground cumin
• 5 whole cloves
• 1 cup white vinegar
• salt to taste
• 2 pounds lamb tenderloin, thinly sliced
• 1/2 cup chopped pineapple
• 32 (5 inch) corn tortillas
• 1 small onion, chopped
• 1/2 cup chopped fresh cilantro
• 4 limes, cut in wedges

Recipe

Preparation Time: 30 mins Cook Time: 10 mins Ready Time: 8 hrs 50 mins


• soak pasilla chiles and guajillo chiles in a bowl with hot water until chiles are softened, about 10 minutes; drain. mash chiles, garlic, achiote powder, cumin, and cloves in a saucepan with a fork.
• pour vinegar into sauce pan and bring to a boil; cook and stir until mixture becomes a thick paste. season with salt. rub chile paste over sliced lamb, stacking meat on a plate. cover and marinate in the refrigerator for 8 hours to overnight.
• heat a large skillet over medium-high heat; cook and stir marinated lamb and pineapple until lamb is browned, 7 to 10 minutes. divide lamb over stacks of two corn tortillas and serve with onion, cilantro, and lime wedges.

crunchy corn chip tacos

Ingredients

• Servings: 5
• 1 pound ground beef
• 3/4 cup water
• 1 envelope taco seasoning mix
• 5 taco shells
• 1/2 (12 ounce) bag nacho cheese-flavored corn chips (such as doritos®), crushed
• 2 cups shredded mexican cheese blend
• 1 dash hot pepper sauce (such as frank's redhot®), or to taste

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• brown the ground beef in a large skillet over medium heat until meat is crumbly and no longer pink, about 10 minutes. drain excess grease; stir in water and taco seasoning mix. reduce heat to low and simmer the meat mixture until thickened, 4 to 6 minutes.
• bake taco shells on a baking sheet in the preheated oven until crisp, 3 to 4 minutes. let cool for about 5 minutes and break apart into bite-size pieces.
• transfer seasoned ground beef to a large serving bowl and mix in the nacho cheese corn chips, taco shell pieces, mexican cheese blend, and hot pepper sauce.

candice's lasagna omelet

Ingredients

• Servings: 1
• 3 eggs, beaten until light and fluffy
• 2 ounces bulk italian sausage
• 1 teaspoon butter
• 1 pinch italian seasoning, or more to taste (optional)
• 2 tablespoons ricotta cheese
• 2 tablespoons spaghetti sauce
• 2 ounces shredded mozzarella cheese

Recipe

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


• heat a small skillet over medium-high heat. cook and stir italian sausage in hot skillet until browned and crumbly, 4 to 6 minutes. drain and discard grease.
• melt butter in a skillet over medium heat. pour eggs into skillet and sprinkle with sausage and italian seasoning. cook, occasionally lifting edge with spatula to allow uncooked eggs to flow underneath, until omelet is almost set, 4 to 6 minutes; flip.
• spread ricotta cheese and spaghetti sauce on top of the omelet; cook until omelet is completely set, 3 to 5 minutes. sprinkle shredded mozzarella cheese over the top, fold in half, and transfer to a plate.

Black Bean And Walnut Burgers

Ingredients

• Servings: 6
• 1/2 cup walnuts
• 1/2 cup rolled oats
• 1 tablespoon flax seeds
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon salt
• 1 pinch ground cinnamon
• 2 (15 ounce) cans black beans, rinsed and drained
• 1/2 cup mashed cooked sweet potato
• 1 egg, beaten
• 1/4 cup minced onion
• 1 fresno chile pepper, seeded and minced
• 1 small crimini mushroom, minced
• 3 cloves garlic, minced
• 1/2 teaspoon soy sauce
• 1/2 cup vegetable oil

Recipe

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


• process walnuts in a food processor until you have a coarse powder; add oats, flax seeds, cumin, paprika, salt, and ground cinnamon and process again until the oats are ground into a coarse powder. put black beans and sweet potato into the processor bowl; process until smooth and transfer to a mixing bowl.
• stir egg, onion, fresno chile, crimini mushroom, garlic, and soy sauce into the black bean mixture until smoothly integrated; shape into 6 patties.
• heat vegetable oil in a skillet over medium-high heat until shimmering. fry patties in oil until a deep-brown crust forms, about 5 minutes per side.

Strawberry Smoothie With Oj

Ingredients

• Servings: 12
• 3 ounces frozen strawberries, or more to taste
• 1/3 cup orange juice
• 1/3 cup nonfat milk
• 1/4 cup vanilla greek yogurt
• 1 1/2 tablespoons milled flax seed
• 1 tablespoon vanilla protein powder
• 1 ice cube

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• blend strawberries, orange juice, milk, yogurt, flax seed, protein powder, and ice cube in a blender until smooth, 1 to 2 minutes.

peanut butter crunch cookies

Ingredients

• Servings: 30
• 1/2 cup butter, softened
• 1/2 cup peanut butter
• 1/2 cup packed brown sugar
• 1/2 cup white sugar
• 1 egg
• 1/2 teaspoon vanilla extract
• 1 cup rolled oats
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 8 mini crisped rice chocolate bars (such as nestle® crunch bar), roughly chopped

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• beat butter and peanut butter together in a bowl using an electric mixer until creamy and smooth; beat in brown sugar and white sugar until incorporated. add egg and vanilla to creamed butter mixture and mix until smooth.
• whisk oats, flour, baking soda, baking powder, and salt together in a separate bowl; stir into creamed butter mixture until just incorporated. carefully fold chocolate bars into dough. drop dough by rounded teaspoonfuls ungreased baking sheets.
• bake in the preheated oven until edges are lightly browned, 8 to 10 minutes.

classic american blueberry crisp

Ingredients

• Servings: 8
• 1 1/2 cups all-purpose flour
• 3/4 cup brown sugar
• 1/2 cup cold butter, diced
• 1/2 teaspoon salt
• 1 cup white sugar
• 1/4 cup orange juice
• 2 tablespoons instant tapioca
• 1 teaspoon cinnamon
• 6 cups fresh blueberries

Recipe

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


• preheat oven to 375 degrees f (190 degrees c).
• combine flour, brown sugar, butter, and salt in food processor; pulse mixture into coarse crumbs.
• stir sugar, orange juice, tapioca, and cinnamon together in a bowl; add blueberries and stir to coat completely. spoon blueberry mixture into a large baking dish. sprinkle crumbs over the blueberries.
• bake in preheated oven until topping is golden brown and the filling , about 40 minutes.

Instant Chocolate Hard Shell

Ingredients

• Servings: 2
• 2 cups semisweet chocolate chips
• 2/3 cup coconut oil

Recipe

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


• combine chocolate chips and coconut oil in a microwave-safe bowl; heat in microwave in 30-second intervals, mixing well each time, until mixture is smooth, 1 to 2 minutes. it takes about 1 minute of stirring until they fully mix together. store at room temperature in an air-tight container.

Confectioners' Sugar

Ingredients

• Servings: 1
• 1 cup white sugar
• 1 tablespoon cornstarch

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• combine sugar and cornstarch together in a blender or food processor. pulse until mixture has the powdery consistency of confectioners' sugar.

Quick Cantaloupe Juice

Ingredients

• Servings: 2
• 1/2 cantaloupe - peeled, seeded, and cubed
• 3/4 cup milk
• 1 tablespoon white sugar (optional)

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• place cantaloupe in a blender and top with milk and sugar. cover and blend until smooth.

smokehouse burger quesadillas

Ingredients

• Servings: 4
• 1 pound lean ground beef
• 1/2 onion, cut into 1-inch pieces
• 1 cup barbeque sauce
• 4 flour tortillas
• 1 cup shredded cheddar cheese
• 1 cup french-fried onions

Recipe

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


• heat a large skillet over medium-high heat. cook and stir beef and onion in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. stir barbeque sauce into ground beef mixture and simmer until heated through, about 5 minutes.
• preheat quesadilla maker or preheat oven to 350 degrees f (175 degrees c)
• spread 1/2 the ground beef mixture a tortilla and top with 1/2 the cheddar cheese and 1/2 the french-fried onions; top with a second tortilla. repeat with remaining ingredients.
• cook each quesadilla in quesadilla maker or on a baking sheet in preheated oven until golden brown and cheese is melted, 5 to 10 minutes. cut into triangles with a pizza cutter.

sweet and spicy lime chicken

Ingredients

• Servings: 6
• 1 jalapeno pepper
• 4 cloves garlic
• 1 shallot
• 3 tablespoons olive oil, divided
• salt and ground black pepper to taste
• 1/2 teaspoon dried parsley
• 1/2 teaspoon dried thyme
• 6 skinless, boneless chicken thighs
• 1/2 cup white
• 1 lime, juiced
• 1 tablespoon honey, or more to taste
• 1/2 cup chicken broth

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 1 hr 50 mins


• puree jalapeno pepper, garlic, shallot, and 1 tablespoon olive oil, salt, and black pepper in a food processor. add parsley and thyme; process again to integrate.
• rub the jalapeno pepper mixture evenly the chicken thighs, place a platter and cover with plastic wrap; marinate in refrigerator at least 1 hour, up to 24 hours.
• preheat oven to 400 degrees f (200 degrees c).
• heat 2 tablespoons olive oil in an oven-safe skillet over medium-low heat. cook chicken thighs in hot oil until golden brown, about 5 minutes per side. transfer chicken to a platter, retaining drippings in the skillet.
• reduce heat under the skillet to low. pour into the pan; bring to a boil while scraping the browned bits of food from the bottom of the pan with a flat-edged wooden spoon. stir lime juice and honey into the ; bring to a simmer and cook until the volume of the liquid reduces slightly, about 5 minutes. return chicken to the skillet. pour broth over the chicken.
• transfer skillet to preheated oven and bake until the sauce has thickened and the chicken is no longer pink in the center and the juices run clear, about 20 minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).

Old Time Egg Custard

Ingredients

• Servings: 16
• 8 eggs, beaten
• 2 cups white sugar
• 1 gallon whole milk
• 1 tablespoon vanilla extract

Recipe

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


• whisk eggs and sugar together in a large pot. gradually add milk, whisking constantly. stir in vanilla.
• heat milk mixture over low heat, stirring constantly. cook, stirring occasionally, until mixture thickens and coats the back of a wooden spoon, about 30 minutes. pour into a serving dish and allow to cool.

coconut chicken curry stew

Ingredients

• Servings: 6
• cooking spray
• 2 pounds skinless, boneless chicken thighs, cut into 1-inch pieces
• 6 cups chopped carrots
• 4 cups chopped onion
• 12 cloves garlic, minced
• 2 tablespoons freshly grated ginger
• 2 (14.25 ounce) cans low-sodium chicken broth
• 2 cups light coconut milk
• 2 tablespoons curry powder
• 1 teaspoon salt
• 1/2 cup chopped fresh cilantro
• 2 tablespoons lime juice

Recipe

Preparation Time: 30 mins Cook Time: 6 hrs 5 mins

Ready Time: 6 hrs 35 mins


• spray a nonstick skillet with cooking spray and place over medium-high heat. cook and stir chicken pieces in hot skillet until lightly browned, about 3 minutes. drain excess fat.
• spread chicken, carrots, onion, garlic, and ginger in the bottom of a slow cooker.
• whisk chicken broth, coconut milk, curry powder, and salt together in a bowl; pour over chicken mixture into slow cooker.
• cook on low for 6 to 8 hours (or cook on high for 3 to 4 hours). stir in cilantro and lime juice.

spooky halloween eyes

Ingredients

• Servings: 2
• 12 hard-boiled eggs, peeled and halved
• 1/4 cup mayonnaise, or as needed
• 1 teaspoon red food coloring, or as needed
• 1 teaspoon blue food coloring, or as needed
• 1 teaspoon black food coloring, or as needed

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• place each egg, cut-side down, into a muffin cup paper liner.
• spoon mayonnaise into a plastic resealable bag; snip 1 of the bottom corners of the bag. pipe mayonnaise through the opening around the base of each egg half.
• portion red food coloring into a small bowl, blue food coloring into a second small bowl, and black food coloring into a third small bowl. dip a clean and sterile small-tip paintbrush into the red food coloring and paint small lines each egg to represent 'veins', making sure to get a little of the red food coloring into the mayonnaise.
• rinse brush and make a blue circle on the top middle of each egg to represent the 'iris'. rinse brush and paint a black ring around the iris and put a dot of black in the middle of the iris for the 'pupil'.

Fruit Salad Smoothie

Ingredients

• Servings: 6
• 2 cups milk
• 1 (8 ounce) can pineapple tidbits
• 1 apple, chopped
• 1 pear, chopped
• 4 strawberries, chopped
• 1/4 cup cherries, pitted and chopped, or to taste
• 2 tablespoons vanilla yogurt, or more to taste

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• blend milk, pineapple, apple, pear, strawberries, cherries, and yogurt together in a blender until smooth, about 4 minutes.

just peachy pie bars

Ingredients

• Servings: 10
• batter ingredients:
• 1 (21 ounce) can lucky leaf® premium peach pie filling
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 eggs
• 3 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1 teaspoon baking powder
• 1 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• glaze ingredients:
• 1 cup powdered sugar
• 1 teaspoon cinnamon
• 3 tablespoons milk

Recipe

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


• preheat oven to 350 degrees f.
• beat butter and sugar in a large mixing bowl until creamy. add eggs one at a time, beating after each. add flour, salt, cinnamon, baking powder, nutmeg and ginger.
• spread three-quarters of batter into a 13x9-inch pan. bake uncovered for 15 minutes.
• spread lucky leaf premium peach pie filling evenly over hot crust. drop teaspoons of remaining batter over filling layer. bake uncovered for 30 to 40 minutes. allow to cool for 10 minutes.
• for optional glaze: whisk powdered sugar, cinnamon and milk to desired consistency. drizzle over warm bars.

easy wild rice soup

Ingredients

• Servings: 6
• 1 pound bacon
• 3 (10.75 ounce) cans cream of mushroom soup
• 1 (14 ounce) can chicken broth
• 2 chicken breasts, cut into chunks
• 1 (6 ounce) can sliced mushrooms, drained
• 1/2 cup wild rice
• 1/4 cup chopped onion
• 1/4 cup chopped celery
• 1/4 cup chopped green bell pepper
• water, as needed

Recipe

Preparation Time: 20 mins Cook Time: 2 hrs 10 mins

Ready Time: 2 hrs 30 mins


• place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. drain the bacon slices on paper towels.
• crumble bacon into a large pot; add cream of mushroom soup, chicken broth, chicken, mushrooms, wild rice, onion, celery, and bell pepper. bring the mixture to a boil, reduce heat to medium-low, and cook at a simmer until the rice is completely tender, about 2 hours. stir water into the soup as needed to keep it from being too thick.

Resa's Chocolate Peanut Butter

Ingredients

• Servings: 1
• 3/4 cup white sugar, or to taste
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 2 eggs
• 1 (15 ounce) can pumpkin puree
• 1 (12 fluid ounce) can evaporated milk
• 8 miniature chocolate covered peanut butter cups, unwrapped
• 1 (9 inch) prepared graham cracker crust

Recipe

Preparation Time: 15 mins Cook Time: 55 mins Ready Time: 3 hrs 10 mins


• preheat oven to 425 degrees f (220 degrees c).
• whisk sugar, cinnamon, salt, ginger, and cloves together in a small bowl. beat eggs together in a large bowl; stir in pumpkin and sugar mixture until just combined. slowly pour evaporated milk into pumpkin mixture and stir until combined.
• arrange peanut butter cups, up-side down, into the graham cracker crust. pour pumpkin mixture over peanut butter cups in pie crust.
• bake in the preheated oven for 15 minutes. reduce temperature to 350 degrees f (175 degrees c) and continue baking until a knife inserted in the center of the pie comes out clean, 40 to 50 minutes. cool completely on a wire rack, about 2 hours. serve immediately or refrigerate.

Something Interesting With Egg

Ingredients

• Servings: 2
• 5 eggs
• 1/4 cup whole milk
• 1 1/2 teaspoons butter
• 2 slices black forest ham, cut into 1/4-inch cubes
• 2 tablespoons diced onion
• 2 tablespoons sour cream
• 2 slices toasted thick-cut bread, cut into 1-inch squares
• 1 cup diced vine-ripened tomato
• 1/2 cup diced cucumber
• salt to taste

Recipe

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


• whisk eggs and milk together in a bowl.
• heat butter in a skillet over medium heat; cook and stir eggs until about halfway-cooked, 2 to 3 minutes. add ham and onion to eggs; cook and stir until eggs are set and ham and onion are lightly browned, about 5 minutes more. remove skillet from heat and stir sour cream into egg mixture.
• layer bread cubes into 2 bowls; top with egg mixture, tomato, cucumber, and salt.

Lemon Couscous

Ingredients

• Servings: 3
• 1 cup chicken broth
• 2 tablespoons fresh lemon juice
• 1 tablespoon lemon zest
• 1 tablespoon butter
• 1/4 teaspoon salt
• 2/3 cup couscous
• 1 (2 ounce) jar sliced pimento peppers, drained
• 2 tablespoons toasted pine nuts
• 2 tablespoons chopped fresh parsley

Recipe

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


• stir chicken broth, lemon juice, lemon zest, butter, and salt together in a saucepan; bring to a boil. add couscous to the liquid and stir to coat completely. place a cover on the saucepan, remove from heat, and let couscous soak in hot liquid until the moisture is mostly absorbed, about 5 minutes.
• fluff couscous with a fork. stir pimento peppers, pine nuts, and parsley into the couscous.

secret salsa

Ingredients

• Servings: 12
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh cilantro
• 1 lime, juiced
• 2 teaspoons salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon tequila
• 6 large tomatoes, chopped
• 1 small onion, diced
• 1 green bell pepper, diced

Recipe

Preparation Time: 20 mins Ready Time: 20 mins


• mix parsley, cilantro, lime juice, salt, garlic powder, chili powder, black pepper, and tequila together in a bowl. add tomatoes, onion, and green bell peppers and toss to coat. refrigerate.

royal rhubarb crisp

Ingredients

• Servings: 8
• 4 cups chopped rhubarb
• 3/4 cup white sugar
• 2 tablespoons quick-cooking tapioca
• 1/2 teaspoon salt
• 1/2 (10 ounce) package frozen sliced strawberries
• 1 cup rolled oats
• 1/3 cup brown sugar
• 1/4 cup sifted all-purpose flour
• 1/4 cup butter, melted

Recipe

Preparation Time: 20 mins Cook Time: 45 mins Ready Time: 1 hr 35 mins


• preheat oven to 350 degrees f (175 degrees c).
• mix rhubarb, white sugar, tapioca, and salt in a large bowl and toss to coat; let rest, stirring occasionally, for 30 minutes.
• stir strawberries into the rhubarb mixture; spread into a casserole dish.
• stir oats, brown sugar, flour, and butter together in a separate bowl until crumbly; sprinkle over the fruit mixture in the casserole dish.
• bake in preheated oven until set, about 45 minutes.

spice roasted chicken quarters

Ingredients

• Servings: 8
• 2 (3 pound) whole chickens, quartered
• chicken spice rub:
• 1 tablespoon brown sugar
• 1 tablespoon sea salt
• 1 1/2 teaspoons garlic powder
• 1 1/2 teaspoons onion powder
• 1 1/2 teaspoons paprika
• 1 teaspoon dried oregano
• 1/2 teaspoon dry mustard
• 1/2 teaspoon celery seed
• 1/4 teaspoon cayenne pepper
• glaze:
• 1/4 cup maple syrup
• 1 tablespoon yellow mustard
• 1 1/2 teaspoons spicy brown mustard
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon paprika
• 1/4 teaspoon ground black pepper

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 1 hr 55 mins


• trim any overhanging skin from the chicken pieces. whisk brown sugar, sea salt, 1 1/2 teaspoons garlic powder, 1 1/2 teaspoons onion powder, 1 1/2 teaspoons paprika, oregano, dry mustard, celery seed, and cayenne pepper together in a bowl. rub spice mixture over all chicken pieces and under the skin of breast pieces; cover with plastic wrap and refrigerate for about 1 hour.
• whisk maple syrup, yellow mustard, brown mustard, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon paprika, and black pepper together in a bowl.
• preheat oven to 425 degrees f (220 degrees c). line a baking sheet with aluminum foil.
• place chicken pieces skin-side up on prepared pan; place breast pieces in center of pan, and place leg quarters near the edges.
• roast in the preheated oven 15 minutes; baste chicken with maple glaze. rotate pan; roast 15 minutes, and baste again with maple glaze. continue roasting until chicken is no longer pink at the bone and juices run clear, basting again if needed, about 10 minutes. an instant-read thermometer inserted near the bone should read 165 degrees f (74 degrees c).

zucchini mint salad

Ingredients

• Servings: 2
• 1 small zucchini, cut into 1/4-inch rounds
• 1 small yellow squash, cut into 1/4-inch rounds
• salt to taste
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon freshly squeezed lemon juice
• 1 tablespoon chopped fresh mint
• ground black pepper to taste

Recipe

Preparation Time: 10 mins Ready Time: 15 mins


• arrange zucchini and yellow squash rounds on a plate and sprinkle evenly with salt. set aside until some of the water is pulled out, about 5 minutes.
• drizzle zucchini and yellow squash with olive oil and lemon juice and sprinkle with mint; season with black pepper.

honey mustard-soy salmon

Ingredients

• Servings: 1
• 1 teaspoon vegetable oil, or as needed
• 2 tablespoons honey mustard
• 2 teaspoons soy sauce
• 1 teaspoon lemon juice
• 1/2 teaspoon dried dill weed
• 1/4 teaspoon dried rosemary
• 1/4 teaspoon thyme
• 1 (1 pound) (3/4-inch thick) salmon fillet

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 45 mins


• grease one side of a sheet of aluminum foil with vegetable oil.
• stir honey mustard, soy sauce, lemon juice, dill, rosemary, and thyme together in a bowl. place salmon fillet prepared aluminum foil sheet. brush honey mustard mixture over salmon. wrap foil around salmon and seal edges to form a packet; let marinate for 20 to 30 minutes.
• preheat an outdoor grill for medium-high heat and lightly oil the grate.
• cook salmon in the foil packet until it flakes easily with a fork, 10 to 13 minutes. open packet and let salmon cook until the moisture atop salmon dries slightly, about 2 minutes more.

blackberry barbeque sauce

Ingredients

• Servings: 2
• 1 cup ketchup
• 1/2 cup blackberry preserves
• 1/4 cup bourbon
• 2 small green onions, minced
• 2 tablespoons red vinegar
• 1 tablespoon garlic powder
• 1 teaspoon worcestershire sauce
• 1 teaspoon prepared yellow mustard
• 1 pinch smoked sea salt

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• stir ketchup, blackberry preserves, bourbon, green onions, red vinegar, garlic powder, worcestershire sauce, mustard, and sea salt together in a bowl.

hamusta soup

Ingredients

• Servings: 6
• 4 leaves swiss chard, stalks discarded and leaves cut into wide ribbons
• 2 stalks celery, leaves removed and chopped and stalks cut into 1/4-inch slices
• 2 small zucchini, quartered lengthwise and thickly sliced
• 2 small carrots, peeled and sliced into rounds
• 1 large potato, peeled and cut into cubes
• 1 head garlic, cloves peeled and lightly smashed
• 9 tablespoons lemon juice
• 1 tablespoon white sugar (optional)
• 1 tablespoon salt
• 6 1/3 cups water

Recipe

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


• stir chard, celery, zucchini, carrots, potato, garlic, lemon juice, sugar, and salt together in a large pot; add water. bring the mixture to a boil, reduce heat to medium-low, and cook at a simmer until the vegetables are fork-tender, about 15 minutes.

Simple Sweet Potatoes

Ingredients

• Servings: 3
• 3 large sweet potatoes
• 2 avocados, peeled and pitted
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/3 cup diced red onion
• 2 tablespoons unsalted butter, divided

Recipe

Preparation Time: 10 mins Cook Time: 1 hr

Ready Time: 1 hr 55 mins


• preheat oven to 450 degrees f (230 degrees c).
• make a long, narrow cut lengthwise down the center of each sweet potato. wrap each potato in aluminum foil.
• bake potatoes directly on the rack of the preheated oven until tender, about 1 hour.
• mash avocado flesh, salt, and pepper together in a bowl with a fork until mostly smooth. fold onion into avocado mixture. cover the bowl with plastic wrap and refrigerate until chilled, about 45 minutes.
• remove potatoes from foil and slice open, pushing the two ends of each together to open the potato. divide 1/2 of the butter between the potato openings. spoon avocado mixture into each potato and top each with remaining butter.

The Mushroom Dip

Ingredients

• Servings: 4
• 1 pint fresh mushrooms
• 2 ounces chopped walnuts
• 3 tablespoons mayonnaise
• 1 tablespoon chopped garlic
• 2 teaspoons tahini
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 warm pita bread rounds

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• finely chop mushrooms in a food processor or blender; transfer to a bowl. mix walnuts, mayonnaise, garlic, tahini, salt, and pepper with the mushrooms until evenly combined. serve dip alongside pita bread.

Mountain Mama

Ingredients

• Servings: 12
• 1 cup all-purpose flour
• 1 cup chopped pecans, divided
• 1/2 cup butter, melted
• 1 (8 ounce) package cream cheese, softened
• 1 cup confectioners' sugar
• 1 (4 ounce) package instant vanilla pudding mix
• 1 (4 ounce) package instant chocolate pudding mix
• 2 cups cold milk
• 1 (16 ounce) container whipped topping (such as cool whip®)
• 2 tablespoons chocolate syrup (such as hershey's®), or to taste

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 2 hrs 40 mins


• preheat oven to 350 degrees f (175 degrees c).
• mix flour, 1/2 cup pecans, and melted butter together in a bowl; pour mixture into a 9x13-inch baking dish and press to form a crust.
• bake in the preheated oven until crust is lightly browned, about 20 minutes. remove from oven and cool completely.
• whisk cream cheese and confectioners' sugar together in a bowl until smooth; spread evenly over crust.
• beat vanilla pudding mix, chocolate pudding mix, and milk together in a bowl using an electric mixer until thickened; pour over cream cheese layer. spoon whipped topping evenly over pudding layer.
• drizzle chocolate syrup over whipped topping layer making abstract designs; sprinkle with remaining 1/2 cup pecans. refrigerate until chilled and set, about 2 hours.

loopy's baked apple crisp

Ingredients

• Servings: 2
• cooking spray
• 1/4 cup cream cheese, softened
• 2 tablespoons brown sugar
• 2 tablespoons maple syrup
• 2 tablespoons chopped walnuts
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon vanilla extract
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground allspice
• 1 apple, halved and core cut out
• 1 tablespoon butter
• 1/4 cup granola

Recipe

Preparation Time: 10 mins Cook Time: 45 mins Ready Time: 55 mins


• preheat oven to 350 degrees f (175 degrees c). spray an 8x8-inch baking dish with cooking spray.
• stir cream cheese, brown sugar, maple syrup, walnuts, cinnamon, vanilla extract, nutmeg, and allspice together in a bowl until well mixed.
• place apples, cut-side up, into baking dish, supporting them with pieces from the core underneath if needed. spoon 1 1/2 teaspoons butter into each cored apple and top each with 1/2 the cream cheese mixture, filling the hole and covering the entire top of apple.
• bake in the preheated oven until apples are slightly softened, about 35 minutes. sprinkle apples with granola, pressing granola into filling. continue baking until apples are cooked through and granola is browned, about 10 more minutes.

Frozen Peach Shortcake Squares

Ingredients

• Servings: 12
• 1 (8 ounce) tub cool whip whipped topping, thawed
• 1 pint vanilla ice cream, softened
• 1 pkg. (4 serving size) jell-o brand peach flavor gelatin (unprepared)
• 4 cups pound cake cubes
• 1/4 cup raspberry preserves
• 12 small peach slices
• 12 raspberries

Recipe

Ready Time: 3 hrs 10 mins


• stir whipped topping, ice cream and dry gelatin in large bowl until well blended. stir in cake cubes. spoon into 8-inch square pan.
• freeze 3 hours or until firm.
• drizzle with raspberry preserves. cut into squares. top each square with 1 peach slice and 1 raspberry. store leftover dessert in freezer.

Layered Baby Pea Salad

Ingredients

• Servings: 8
• 1 (6.5 ounce) bag butter lettuce
• 1 small green bell pepper, chopped
• 1 small red onion, chopped
• 3 stalks celery, chopped
• 1 (16 ounce) package frozen baby peas, thawed
• 1 cup mayonnaise
• 1 teaspoon seasoned salt
• 2 cups shredded mozzarella cheese

Recipe

Preparation Time: 30 mins Ready Time: 30 mins


• layer the butter lettuce in the bottom of a 9x11-inch deep casserole dish. follow with separate layers of green bell pepper, red onion, celery, and baby peas.
• whisk mayonnaise with seasoned salt in a bowl and spread in a layer over the peas; sprinkle the mozzarella cheese over the salad and serve immediately or chill.

artichoke and ham quiche with cheesy hashbrown crust

Ingredients

• Servings: 6
• for the crust:
• 2 cups idahoan® steakhouse cheesy hashbrowns, rehydrated
• 1/4 cup zucchini, shredded
• 1/4 cup sweet potato, shredded
• 1/4 cup carrot, shredded
• 4 tablespoons butter, melted
• 1 teaspoon salt
• for the filling:
• 4 large eggs
• 1 1/2 cups whip cream, un-whipped (or half and half for a lighter quiche)
• 8 ounces artichokes hearts, coarse chop
• 1/2 cup leeks, chopped and sauteed to soften
• 3/4 cup cooked ham, small dice
• 1 cup swiss cheese, shredded
• 1/8 teaspoon cayenne red pepper
• 1 teaspoon dried sage
• 3/4 teaspoon salt
• crunchy onion packet for garnish

Recipe

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

Ready Time: 1 hr 20 mins


• for the crust: preheat oven to 450 degrees f.
• mix veggies and hash browns together. gently press between paper towels to remove as much moisture as possible. in a large nine inch pie plate, toss the veggie mixture with the melted butter. sprinkle 4 tablespoons of the cheese packet from the box of steakhouse hash browns over hash brown mixture and blend. using the bottom of a measuring cup, press mixture into the bottom and up the sides to firmly form a crust. place rack on the lower third of the oven. bake for 20-25 minutes until golden brown and the edges begin to crisp. while crust bakes, make the filling.
• for the filling: blend the eggs and cream until smooth. stir in the artichokes, leeks, ham, cheese and seasonings.
• when the hash brown crust is ready, lower the oven temperature to 350 degrees f and pour the filling into the crust. bake for 30 minutes then sprinkle the crunchy onion topping on the quiche. continue to bake for another 15 minutes or until the quiche is light golden brown and firm in the middle. quiche will settle as it cools.

Blackberry Pie Oatmeal

Ingredients

• Servings: 2
• 1 cup water
• 1/2 cup rolled oats
• 1 pinch salt
• 1 egg
• 1 (6 ounce) container blackberry-flavored yogurt
• 1/3 cup unsweetened applesauce

Recipe

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


• combine water, oats, and salt in a saucepan; bring to a boil, stirring occasionally. fold egg into oatmeal until incorporated. reduce heat to medium-low and simmer oatmeal mixture until egg is cooked, 3 to 5 minutes. stir in blackberry yogurt and applesauce.

peanut butter pumpkin shake

Ingredients

• Servings: 1
• 3/4 cup milk
• 1/4 cup pumpkin puree
• 1/4 cup plain greek yogurt
• 2 tablespoons creamy peanut butter
• 1/2 teaspoon spice

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• blend milk, pumpkin puree, greek yogurt, peanut butter, and spice together in a blender until smooth.

broccoli and cheese mashed please

Ingredients

• Servings: 4
• 1 (4 ounce) package idahoan® four cheese flavored mashed potatoes
• 1 cup mayonnaise
• 2 (10.5 ounce) cans cream of mushroom soup
• 1 (16 ounce) package frozen broccoli, thawed and drained
• 1 1/2 cups shredded cheddar, divided
• 1 cup bread crumbs

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 50 mins


• preheat oven to 375 degrees.
• prepare mashed potatoes following package directions.
• mix with the mayonnaise and soup.
• gently fold in the broccoli and half of the cheese.
• pour into a 9x13 casserole dish and top with remaining cheese and bread crumbs.
• bake for 30 minutes. let sit for a few minutes before serving.

Banana Pina Colada Smoothie

Ingredients

• Servings: 1
• 1 large banana
• 1 cup coconut juice blend, or more to taste
• 2 pineapple spears
• 3 cubes ice
• 1 tablespoon agave nectar

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• blend banana, coconut juice blend, pineapple, ice, and agave nectar together in a blender until smooth.

best all-purpose gluten-free flour blend

Ingredients

• Servings: 14
• 5 cups white rice flour
• 3 1/2 cups corn flour
• 3 1/2 cups arrowroot flour
• 2 1/2 cups brown rice flour
• 1 1/2 cups sorghum flour
• 4 teaspoons xanthan gum

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• whisk white rice flour, corn flour, arrowroot flour, brown rice flour, sorghum flour, and xanthan gum flour together in a bowl. keep flour blend in sealed plastic bags or air-tight containers.

Sweet And Crunchy Popcorn Snack Mix

Ingredients

• Servings: 10
• waxed paper
• 2 cups crispy corn and rice cereal (such as crispix®)
• 2 cups honey graham cereal (such as golden grahams®)
• 2 cups peanut butter corn puff cereal (such as reese's puffs®)
• 2 cups popped popcorn, or more to taste (optional)
• 8 ounces candy-coated milk chocolate pieces (such as m&m's®)
• 1 cup salted peanuts
• 1/2 cup butter
• 2 tablespoons all-purpose flour
• 1 cup brown sugar
• 1/2 cup corn syrup
• 1/2 cup peanut butter

Recipe

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


• line a large baking sheet with waxed paper.
• combine crispy corn and rice cereal, honey graham cereal, peanut butter corn puff cereal, popcorn, chocolate pieces, and peanuts in a large bowl.
• melt butter in a large saucepan over medium heat; whisk in flour until smooth, 2 to 3 minutes. add brown sugar and corn syrup; bring to a boil, stirring occasionally, until sugar is dissolved, about 1 minute. stir peanut butter into sugar mixture until creamy, about 3 minutes; pour over cereal mixture and gently toss until coated.
• spread cereal mixture over prepared baking sheet and allow to cool, about 30 minutes. once cooled, break mixture into chunks and store in an airtight container.