Artichoke And Black-eyed Pea Salad

Ingredients

• Servings: 8
• 1 pound dry black-eyed peas
• 6 cups water
• 8 cups chicken broth
• 1 (8 ounce) jar marinated artichoke hearts, chopped, liquid reserved
• 1 cup thinly sliced celery
• 1 cup sliced radishes
• 1/2 cup sliced green onions
• 1/2 cup vegetable oil
• 1/4 cup distilled white vinegar
• 3 tablespoons water
• 1 (.7 ounce) package dry italian salad dressing mix (such as good seasons®)

Recipe

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


• bring black-eyed peas and 6 cups water to a boil in a large pot for 3 to 4 minutes. drain and return black-eyed peas to the pot.
• pour chicken broth into the black-eyed peas; simmer over medium heat until black-eyed peas are tender, about 40 minutes. drain and rinse black-eyed peas; transfer to a large bowl.
• drizzle reserved artichoke marinade over black-eyed peas.
• mix artichoke hearts, celery, radishes, and green onions into black-eyed peas.
• whisk vegetable oil, white vinegar, 3 tablespoons water, and dry italian dressing mix in a bowl.
• pour dressing over black-eyed peas salad and toss to combine.

Black Forest Trifle

Ingredients

• Servings: 16
• 1 (12 ounce) package frozen pound cake, thawed and cut into cubes
• 2 (21 ounce) cans cherry pie filling
• 1 (12 ounce) jar hot fudge ice cream topping, warmed
• 4 cups frozen whipped topping, thawed

Recipe

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


• put about half of the pound cake cubes into the bottom of a glass trifle bowl; top with 1 can cherry pie filling, half of the hot fudge, and 2 cups whipped topping. repeat layers.
• drizzle some of the hot fudge over the top layer of whipped topping. dollop small amounts of the cherry pie filling decoratively over the whipped topping.
• cover bowl with plastic wrap and refrigerate at least 2 hours.

mom's apricot nectar cake

Ingredients

• Servings: 1
• 1 (18.25 ounce) package lemon cake mix
• 4 eggs
• 1/2 cup vegetable oil
• 1 cup apricot nectar
• 2 cups confectioners' sugar
• 1/2 cup lemon juice, or as needed
• 1 teaspoon lemon zest, or to taste (optional)

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• grease a 9x13-inch cake pan.
• mix lemon cake mix, eggs, and vegetable oil in a bowl until thoroughly combined. stir apricot nectar into the batter and mix well.
• pour batter into the prepared cake pan.
• bake in preheated oven until the cake is lightly browned at the edges and the top springs back when lightly pressed, about 30 minutes. a toothpick inserted into the center of the cake should come out clean or with moist crumbs. check for doneness after 20 minutes.
• cool cake completely.
• mix confectioners' sugar with lemon juice, mixing juice in about 1 tablespoon at a time, until the frosting is fluid and easy to spread. frosting should run slightly but not be a thin runny glaze.
• spread frosting on cooled cake and sprinkle with lemon zest to serve.

papa's favorite beet salad

Ingredients

• Servings: 4
• 3 beets, washed and trimmed, or more to taste
• 3 tablespoons fresh lemon juice
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon balsamic vinegar
• 1 tablespoon dijon mustard, or more to taste
• salt and ground black pepper to taste
• 1 pinch garlic salt, or more to taste
• 2 tomatoes, cut into bite-size pieces
• 1/2 red onion, thinly sliced
• 1 avocado - peeled, pitted, and cut into bite-size pieces
• 1 (4 ounce) container crumbled feta cheese
• 1 (8 ounce) package baby spinach leaves

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 45 mins


• place beets into a large pot and cover with water; bring to a boil. reduce heat to medium-low and simmer until tender when pierced with a fork, about 1 hour. drain and cool until beets can be easily handled. peel beets, cut into cubes, and place in a bowl; refrigerate until chilled, about 15 minutes.
• whisk lemon juice, olive oil, balsamic vinegar, mustard, salt, pepper, and garlic salt together in a large bowl until smooth. add beets, tomatoes, onion, avocado, and feta cheese; toss. top salad with spinach and toss.

skillet spinach lasagna

Ingredients

• Servings: 4
• 1 pound italian sausage roll
• 8 lasagna noodles, broken into pieces
• 1 (28 ounce) can crushed tomatoes
• 1 (8 ounce) can tomato sauce
• 2 cups torn fresh spinach
• 1/2 cup ricotta cheese
• 4 ounces fresh mozzarella cheese, sliced
• 1/4 cup grated parmesan cheese

Recipe

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


• heat a large skillet over medium-high heat. cook and stir sausage, breaking into smaller pieces, in the hot skillet until browned and crumbly, 5 to 7 minutes. mix noodles into sausage.
• pour crushed tomatoes and tomato sauce over sausage-noodle mixture; bring to a boil. cover skillet, reduce heat, and simmer until noodles are cooked and sauce is thickened, about 25 minutes. add spinach, ricotta cheese, and mozzarella cheese; cover skillet and remove from heat. let lasagna stand for 5 minutes; top with parmesan cheese.

strawberry shortcakes

Ingredients

• Servings: 6
• 2 pints fresh strawberries, hulled and thickly sliced
• 1/2 cup confectioners' sugar
• 2 cups all-purpose flour
• 2 tablespoons white sugar
• 1 tablespoon baking powder
• 1/2 teaspoon sea salt
• 6 tablespoons chilled unsalted butter, cut into cubes
• 2 cups heavy whipping cream, or as needed - divided
• 2 tablespoons confectioners' sugar
• 1 teaspoon vanilla extract
• 2 tablespoons confectioners' sugar for dusting, or to taste - divided
• 6 sprigs fresh mint for garnish

Recipe

Preparation Time: 25 mins Cook Time: 10 mins Ready Time: 1 hr 35 mins


• preheat oven to 425 degrees f (220 degrees c).
• toss strawberries with 1/2 cup confectioners' sugar in a bowl; set aside at room temperature for 1 hour for juice to form.
• whisk flour, white sugar, baking powder, and sea salt in a bowl. cut unsalted butter into flour mixture with a pastry cutter until mixture resembles coarse crumbs. pour 1 cup cream into flour mixture, starting with 1/2 cup and adding a tablespoon or two at a time as needed. stir to make a soft dough. add more cream as needed. place dough into a floured bowl and knead a few times with the heel of your hand.
• roll dough out 1/2 inch thick on a floured surface; cut dough into 6 3-inch rounds using a biscuit cutter. place ungreased baking sheet.
• bake until tops are golden brown, 10 to 12 minutes. cool on wire racks.
• whip remaining 1 cup cream in a metal or glass bowl, using an electric mixer, until cream forms soft peaks when beaters are lifted directly up out of cream; gently fold in 2 tablespoons of confectioners' sugar and vanilla extract. cover and refrigerate cream until ready to serve.
• to serve, split each shortcake round horizontally, using a serrated knife, and place bottoms of shortcakes serving plates. spoon about 1/2 cup of strawberries and juice shortcake half; top with 1/4 cup of whipped cream. place shortcake tops desserts; dust each dessert with about 1 teaspoon confectioners' sugar and a sprig of mint.

Hoshi-shiitake Dashi

Ingredients

• Servings: 4
• 4 cups water
• 4 dried shiitake mushrooms

Recipe

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


• combine the water and mushrooms in a saucepan; let stand 10 minutes. bring to a boil; remove from heat and let stand another 20 minutes. strain through a mesh strainer before using.

Mascarpone Brulee With Fresh Berries

Ingredients

• Servings: 4
• 1 pint whole strawberries, stems removed
• 1/2 pint fresh blackberries
• 1/3 cup white sugar
• 1/2 orange, juiced
• 1 (8 ounce) container mascarpone cheese
• 1 teaspoon lemon zest
• 1/2 teaspoon white sugar
• 3 drops vanilla extract, or to taste (optional)
• 2 shortcakes, halved horizontally
• 4 teaspoons white sugar, or as needed

Recipe

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


• mix strawberries, blackberries, 1/3 cup sugar, and orange juice together in a bowl. cover the bowl with plastic wrap and refrigerate, 2 hours to overnight.
• stir mascarpone cheese, lemon zest, 1/2 teaspoon sugar, and vanilla extract together in a bowl.
• spread mascarpone mixture over the top of each shortcake half; sprinkle about 1 teaspoon sugar over the top to cover. caramelize the sugar using a kitchen torch, 20 to 30 seconds per shortcake. place each shortcake in a shallow bowl and surround with berries and accumulated juices.

brazilian quentao

Ingredients

• Servings: 8
• 1 cup white sugar
• 3 cups water
• 3/4 cup cubed fresh ginger root
• 2 limes, sliced
• 4 cinnamon sticks, broken in half
• 1 (750 milliliter) bottle cachaca

Recipe

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


• pour sugar into a 3-quart saucepan and place over medium-high heat. cook while stirring gently until the sugar melts and turns golden brown, about 10 minutes.
• carefully and slowly pour in the water, stirring to dissolve the caramel. add the ginger, lime, and cinnamon; bring to a boil, then reduce heat to medium, and simmer for 10 to 15 minutes. pour in the cachaca, and cook until hot, about 5 minutes more. strain before serving.

Purple Pansy Bride's Punch

Ingredients

• Servings: 16
• 2 (2 liter) bottles grape soda
• 1/2 gallon pineapple sorbet
• 18 purple pansy blossoms, cleaned and stems removed

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• pour the grape soda into a large punch bowl. scoop 1/2 cup sized balls of pineapple sorbet into the soda. float pansies on top amongst the sorbet scoops. serve immediately with 1 scoop and 1 flower for each guest's cup.

Rocket And Parma Ham Salad

Ingredients

• Servings: 2
• 1 (7 ounce) bag arugula
• 7 ounces parma ham, torn into thin strips
• 1/4 cup olive oil
• 1/4 cup balsamic vinegar

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• arrange arugula on a large, flat platter.
• top arugula with parma ham.
• drizzle olive oil and balsamic vinegar over the salad.

carrot salad with golden chardonnay raisins

Ingredients

• Servings: 6
• 1/3 cup golden raisins
• 1/2 cup chardonnay white
• 2 cups shredded carrots
• 1/4 cup mayonnaise
• 2 tablespoons minced chives

Recipe

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


• soak raisins in chardonnay white in a bowl until plump, about 1 hour.
• drain and reserve any remaining liquid from the plumped raisins.
• mix carrots, mayonnaise, and chives together in a large bowl.
• fold plumped raisins into carrot mixture.
• mix reserved soaking liquid into the salad a tablespoon at a time until desired texture is achieved.

healthy granola clusters

Ingredients

• Servings: 40
• 3/4 cup raw sugar
• 1/2 cup butter
• 1 teaspoon vanilla extract
• 1 1/4 cups old-fashioned oats
• 3/4 cup whole wheat flour
• 1/4 cup applesauce
• 1 egg
• 2 tablespoons molasses
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 1 cup chopped walnuts
• 1/2 cup raisins

Recipe

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


• preheat oven to 375 degrees f (190 degrees c).
• beat sugar, butter, and vanilla extract together in a bowl using an electric mixer until smooth and creamy. add oats, whole wheat flour, applesauce, eggs, molasses, baking powder, cinnamon, nutmeg, ginger, cloves, and salt and mix well. fold walnuts and raisins into mixture; spoon a baking sheet, about 1 teaspoon per cluster.
• bake in the preheated oven until lightly browned and crisp, 10 to 13 minutes.

Quick And Easy Creamed Bacon Spinach

Ingredients

• Servings: 6
• 2 2/3 tablespoons butter
• 1 1/2 large white onions, finely chopped
• 6 slices bacon, cut into 1 inch pieces
• 2 cloves garlic, minced
• 1/2 cup all-purpose flour
• 1 1/2 teaspoons salt
• 1/4 teaspoon ground black pepper
• 2 1/2 cups milk
• 3 (10 ounce) packages frozen chopped spinach - thawed, drained, and squeezed dry
• 1/2 cup half-and-half

Recipe

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


• heat butter in a large skillet over medium heat. cook and stir onion, bacon, and garlic until bacon is crisp, 5 to 7 minutes.
• whisk flour, salt, and black pepper into onion mixture until blended and the flour and drippings form a paste, 1 to 2 minutes.
• slowly whisk milk into onion mixture. bring to a boil, continuously whisking, until sauce is thick and creamy, 3 to 5 minutes.
• stir spinach and half-and-half into sauce; cook until spinach is heated through, 4 to 6 minutes.

cherry berries on a cloud

Ingredients

• Servings: 12
• 1 (3 ounce) package cream cheese, softened
• 1/2 cup white sugar
• 1 cup miniature marshmallows
• 1 (8 ounce) container frozen whipped topping, thawed
• 1 teaspoon vanilla extract
• 4 egg whites
• 1 teaspoon cream of tartar
• 1 cup white sugar
• 1 (12 ounce) can cherry pie filling
• 8 ounces frozen strawberries, thawed and drained (optional)
• 1 teaspoon lemon juice

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 10 hrs 15 mins


• beat cream cheese and 1/2 cup sugar together in a bowl. stir marshmallows, whipped topping, and vanilla through the cream cheese mixture. cover bowl with plastic wrap and refrigerate 8 to 12 hours.
• preheat oven to 250 degrees f (120 degrees c).
• beat egg whites with cream of tartar in a large bowl; add 1 cup sugar in small amounts into the egg white mixture and keep beating until very stiff. draw a large circle a piece of brown paper or parchment. fill in the circle with the meringue mixture building up the sides.
• draw a large circle a sheet parchment paper. fill the circle with the egg white mixture building up the sides to form a large cylinder.
• bake in preheated oven for 1 hour. turn heat off and let meringue cool undisturbed in the oven without ever opening the oven door for 1 hour more.
• stir cherry pie filling, strawberries, and lemon juice together in a bowl.
• gently spread cream cheese mixture over the top of the meringue; top with cherry pie filling mixture.

Chocolate Mousse Bunny Cake

Ingredients

• Servings: 1
• 1 tablespoon unsweetened cocoa powder, or as needed
• 1 (18.25 ounce) package devil's food cake mix
• 1 1/4 cups water
• 1/3 cup vegetable oil
• 3 eggs
• 2 (1 ounce) squares unsweetened baking chocolate, chopped
• 1 (14 ounce) can sweetened condensed milk
• 1/4 cup cold water
• 1 (3.9 ounce) package instant chocolate pudding mix
• 1 cup heavy whipping cream, chilled
• toothpicks
• 1 (1.5 ounce) bar chocolate, grated
• 3 small jelly beans
• construction paper

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• grease a 10-inch round cake pan and dust with unsweetened cocoa powder.
• stir cake mix, 1 1/4 cup water, vegetable oil, and eggs in a large bowl until moistened. beat with an electric mixer on medium speed until batter is smooth, 2 minutes.
• pour batter into the prepared cake pan.
• bake in preheated oven until the cake top springs back when lightly pressed and a toothpick inserted into the middle of the cake comes out clean, 30 to 35 minutes.
• place a stainless steel bowl and beaters in refrigerator until chilled, at least 20 minutes.
• cool the cake in the pan on a wire rack for 15 minutes before removing to finish cooling completely.
• place unsweetened baking chocolate into a microwave-safe bowl and heat in microwave on high power until chocolate is slightly warmed, about 1 minute. continue to heat chocolate in 20-second intervals, stirring after each interval, until chocolate is melted and free of lumps.
• stir melted chocolate with sweetened condensed milk in a large bowl until thoroughly combined; whisk in 1/4 cup water and instant chocolate pudding mix until thickened and smooth, about 1 minute. cover bowl and chill pudding mixture until cold, at least 30 minutes.
• whip cream in the chilled stainless steel bowl with chilled beaters until the cream holds stiff peaks, about 2 minutes. if necessary, use a cloth to touch the steel bowl to avoid warming the bowl.
• remove chocolate pudding mixture from refrigerator and stir until smooth; gently fold whipped cream into pudding mixture to make a fluffy chocolate frosting.
• to assemble the cake, cut the cake into 2 equal halves and place the halves together on a cake serving platter with the cut sides down, and rounded sides up. if needed, glue the two cake halves together with a smear of frosting.
• cut a small wedge out of the edge of the cake halves about 1/3 of the way up to form a head.
• attach the cut-out wedge with toothpicks to the bottom of the cake opposite the head to make a tail.
• generously frost the cake with the chocolate cream frosting.
• sprinkle the whole cake with grated chocolate for fur. place jelly beans on front of head to make eyes and nose.
• cut 2 large ear shapes from brown construction paper. cut 2 smaller ear shapes from pink construction paper for the insides of the ears. fold together to make the ears and insert into top of the head.
• refrigerate the cake until ready to serve.

Sweet Fire Rib Rub

Ingredients

• Servings: 1
• 1/2 cup brown sugar
• 1/2 cup white sugar
• 1/4 cup smoked paprika
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 1 tablespoon chili powder
• 1 tablespoon ground black pepper
• 1 tablespoon cayenne pepper
• 1 tablespoon salt

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• mix brown sugar, white sugar, paprika, onion powder, garlic powder, chili powder, black pepper, cayenne pepper, and salt together in a bowl. store in a sealable container in a cool, dry place.

hamburger kidney casserole

Ingredients

• Servings: 6
• 1 1/2 pounds ground beef
• 1 1/2 cups chopped onion
• 1/2 cup chopped bell pepper
• 1 clove minced garlic
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1 (16 ounce) can kidney beans, rinsed and drained
• 1 (14.5 ounce) can whole peeled tomatoes
• 3/4 cup uncooked white rice
• 3/4 cup grated american cheese
• 1/3 cup chopped black olives

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c).
• 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 onion, bell pepper, garlic, chili powder, and salt with the ground beef; cook and stir until the onion is softened, about 5 minutes.
• stir kidney beans, tomatoes, and rice into the beef mixture; pour into a large casserole dish and top with american cheese and olives.
• bake in preheated oven until the cheese is beginning to brown around the edges, 45 to 50 minutes.

Banana-oatmeal Cake (screwed-up Mother's Day Cake)

Ingredients

• Servings: 15
• 2/3 cup milk
• 1/4 teaspoon vinegar
• 1 cup white sugar
• 10 tablespoons vegetable oil
• 1/2 cup brown sugar
• 1/4 cup butter, melted
• 1 1/4 teaspoons baking soda
• 1 1/4 teaspoons baking powder
• 1/2 cup oats
• 2 cups all-purpose flour
• 1 cup mashed bananas

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). lightly grease a 9x13-inch baking dish.
• mix milk and vinegar together in a bowl.
• stir white sugar, vegetable oil, milk mixture, brown sugar, and butter together in a bowl; add baking soda and baking powder and stir. mix oats into sugar mixture. stir flour, 1 cup at a time, into sugar-oat mixture until batter is evenly combined; fold in bananas. pour batter into the prepared baking dish.
• bake in the preheated oven until golden brown and a toothpick inserted in the center comes out clean, about 45 minutes.

sage cakes

Ingredients

• Servings: 16
• 1 cup sifted all-purpose flour
• 1 teaspoon white sugar
• 1/2 teaspoon salt
• 2 egg yolks
• 1 cup buttermilk
• 3 tablespoons chopped fresh sage
• 2 egg whites
• 2 tablespoons vegetable oil
• 1/2 cup grated romano cheese

Recipe

Preparation Time: 10 mins Cook Time: 8 mins Ready Time: 48 mins


• in a medium bowl, stir together the flour, sugar and salt. stir in the egg yolks, buttermilk and sage all at once. let the batter stand at room temperature for 30 minutes.
• in a clean bowl, beat egg whites with an electric mixer until they can hold a stiff peak. fold egg whites into the sage batter.
• heat the oil in a large skillet over medium-high heat. drop spoonfuls of batter into the skillet to make small pancakes. flip when appear on the surface and cook until light brown on both sides. repeat with remaining batter. add more oil to the skillet if needed. sprinkle romano cheese over the pancakes while still warm.