Ingredients
2 eggs, beaten
2 1/2 cups milk
1/2 cup white sugar
2 tablespoons cornstarch
1/4 teaspoon salt
1 teaspoon vanilla extract
1 tablespoon margarine
32 vanilla wafers
4 bananas, sliced
Directions
In a double boiler over simmering water, combine eggs, milk, sugar, cornstarch and salt. Stir constantly and cook until thick, 10 to 15 minutes. Remove from heat and stir in vanilla and margarine.
Place a layer of 16 wafers in a glass serving dish. Top with half the bananas. Top with half the pudding. Repeat. Serve immediately or refrigerate until serving.
Saturday, July 23, 2011
Recipe : Babe Ruth Bars II
Ingredients
1/2 cup white sugar
1/2 cup brown sugar
1 cup corn syrup
1 cup peanut butter
6 cups cornflakes cereal
1 cup roasted Spanish peanuts
4 (1.5 ounce) bars milk chocolate candy bars
Directions
In a medium saucepan over medium high heat, combine the white sugar, brown sugar and corn syrup. Bring the mixture to a rapid boil, then remove from heat. Stir in the peanut butter until well blended. In a large bowl, stir together the cornflakes and peanuts. Stir the peanut butter mixture into the cornflake mixture and mix until evenly distributed. Press the mixture into a greased 9x13 inch pan.
In the microwave or in a metal bowl over a pan of simmering water, melt chocolate candy, stirring frequently until smooth. Remove from heat and spread over the tops of the bars. Let cool before cutting into bars.
1/2 cup white sugar
1/2 cup brown sugar
1 cup corn syrup
1 cup peanut butter
6 cups cornflakes cereal
1 cup roasted Spanish peanuts
4 (1.5 ounce) bars milk chocolate candy bars
Directions
In a medium saucepan over medium high heat, combine the white sugar, brown sugar and corn syrup. Bring the mixture to a rapid boil, then remove from heat. Stir in the peanut butter until well blended. In a large bowl, stir together the cornflakes and peanuts. Stir the peanut butter mixture into the cornflake mixture and mix until evenly distributed. Press the mixture into a greased 9x13 inch pan.
In the microwave or in a metal bowl over a pan of simmering water, melt chocolate candy, stirring frequently until smooth. Remove from heat and spread over the tops of the bars. Let cool before cutting into bars.
Recipe : Baked Stuffed Tomatoes
Ingredients
6 slices bacon
6 medium tomatoes
1/2 cup chopped green bell pepper
1/4 cup grated Parmesan cheese
1/3 cup croutons
salt and pepper to taste
6 sprigs parsley
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease an 11x7 inch baking dish.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. While bacon is cooking, wash tomatoes and slice off stem ends. Gently scoop out pulp, leaving a 1/2 inch wall. Finely chop pulp and place 1/3 cup of it in a medium bowl. You may discard remaining pulp.
Stir crumbled bacon, green pepper, cheese, croutons, and salt and pepper into tomato pulp. Spoon an equal amount of mixture into each hollowed out tomato. Place stuffed tomatoes into prepared baking dish.
Bake in preheated oven for 20 to 25 minutes, until heated through. Garnish with parsley sprigs.
6 slices bacon
6 medium tomatoes
1/2 cup chopped green bell pepper
1/4 cup grated Parmesan cheese
1/3 cup croutons
salt and pepper to taste
6 sprigs parsley
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease an 11x7 inch baking dish.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. While bacon is cooking, wash tomatoes and slice off stem ends. Gently scoop out pulp, leaving a 1/2 inch wall. Finely chop pulp and place 1/3 cup of it in a medium bowl. You may discard remaining pulp.
Stir crumbled bacon, green pepper, cheese, croutons, and salt and pepper into tomato pulp. Spoon an equal amount of mixture into each hollowed out tomato. Place stuffed tomatoes into prepared baking dish.
Bake in preheated oven for 20 to 25 minutes, until heated through. Garnish with parsley sprigs.
Recipe : Blue Cheese Dressing
Ingredients
6 ounces blue cheese, crumbled
2 cups mayonnaise
1 cup sour cream
2 tablespoons vegetable oil
2 tablespoons vinegar
1 teaspoon garlic salt
1 teaspoon onion salt
1 teaspoon salt
1/2 teaspoon pepper
Directions
Place all ingredients in a blender; cover and process on medium speed until smooth, about 1 minute. Cover and refrigerate.
6 ounces blue cheese, crumbled
2 cups mayonnaise
1 cup sour cream
2 tablespoons vegetable oil
2 tablespoons vinegar
1 teaspoon garlic salt
1 teaspoon onion salt
1 teaspoon salt
1/2 teaspoon pepper
Directions
Place all ingredients in a blender; cover and process on medium speed until smooth, about 1 minute. Cover and refrigerate.
Recipe : Baked Meaty Beans
Ingredients
1 pound thick cut bacon
1 pound lean ground beef
1/2 pound sage pork sausage
1 clove garlic, crushed
1 large onion, cut into 1/2-inch pieces
1 cup dark brown sugar
1 cup real maple syrup
1 cup ketchup
1/4 cup prepared yellow mustard
1/2 cup chipotle sauce
1 (16 ounce) can baked beans
1 (16 ounce) can kidney beans
1 (16 ounce) can black beans
1 (16 ounce) can pinto beans
1 (16 ounce) can great Northern beans
1 (16 ounce) can cannellini beans
1 tablespoon chili powder
salt to taste
Directions
Place bacon in a Dutch oven over medium-high heat and cook until evenly brown. Drain, crumble and set aside.
Place beef, sausage and garlic in Dutch oven and cook over medium-high heat until well done. Drain grease. Mix in onion and cook until tender. Stir in brown sugar, syrup, ketchup, mustard and chipotle sauce. Reduce heat to medium-low. Bring to a boil and cook 20 minutes, stirring often.
Mix bacon, baked beans, kidney beans, black beans, pinto beans, great Northern beans and cannellini beans into Dutch oven. Continue cooking 20 minutes.
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil. Season beans with chili powder and salt.
Place Dutch oven on prepared baking sheet on lowest rack of preheated oven. Bake 30 minutes. Let stand 10 minutes before serving.
1 pound thick cut bacon
1 pound lean ground beef
1/2 pound sage pork sausage
1 clove garlic, crushed
1 large onion, cut into 1/2-inch pieces
1 cup dark brown sugar
1 cup real maple syrup
1 cup ketchup
1/4 cup prepared yellow mustard
1/2 cup chipotle sauce
1 (16 ounce) can baked beans
1 (16 ounce) can kidney beans
1 (16 ounce) can black beans
1 (16 ounce) can pinto beans
1 (16 ounce) can great Northern beans
1 (16 ounce) can cannellini beans
1 tablespoon chili powder
salt to taste
Directions
Place bacon in a Dutch oven over medium-high heat and cook until evenly brown. Drain, crumble and set aside.
Place beef, sausage and garlic in Dutch oven and cook over medium-high heat until well done. Drain grease. Mix in onion and cook until tender. Stir in brown sugar, syrup, ketchup, mustard and chipotle sauce. Reduce heat to medium-low. Bring to a boil and cook 20 minutes, stirring often.
Mix bacon, baked beans, kidney beans, black beans, pinto beans, great Northern beans and cannellini beans into Dutch oven. Continue cooking 20 minutes.
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil. Season beans with chili powder and salt.
Place Dutch oven on prepared baking sheet on lowest rack of preheated oven. Bake 30 minutes. Let stand 10 minutes before serving.
Recipe : Black Bottom Pie IV
Ingredients
30 gingersnaps, crushed
1/2 cup butter, softened
3/4 cup white sugar
1 3/4 teaspoons cornstarch
1/8 teaspoon salt
4 egg yolks, beaten
2 cups milk
1 1/2 (1 ounce) squares unsweetened chocolate
1 teaspoon vanilla extract
1 tablespoon unflavored gelatin
1/4 cup cold water
2 tablespoons dark rum
4 egg whites
1/4 teaspoon cream of tartar
1 cup heavy cream
1/4 cup grated semisweet chocolate
Directions
Preheat oven to 300 degrees F (150 degrees C). Lightly grease a 10 inch pie pan.
In a medium bowl, mix together cookie crumbs and softened butter. Press firmly into pie pan. Bake in preheated oven for 10 minutes. Allow to cool completely.
In a medium bowl, whisk together sugar, cornstarch, salt, and egg yolks. Bring milk to a simmer in top of a double boiler. Slowly whisk 1/2 cup of milk into egg yolk mixture, then gradually whisk egg yolk mixture into remaining 1 1/2 cups milk. Continue to cook over low heat, stirring constantly, until mixture is thick enough to coat back of spoon. Remove from heat.
Transfer 1 1/4 cups of hot egg yolk mixture to a small bowl and add unsweetened chocolate. Stir until chocolate is melted. Allow to cool slightly, then mix in vanilla extract. Pour chocolate mixture into cooled pie crust. Place in refrigerator.
Combine gelatin with cold water and set aside to soften 5 minutes. Add to remaining egg yolk mixture, stirring well. Allow to cool, then stir in rum.
In a large glass or metal bowl, combine egg whites and cream of tartar. Beat until stiff peaks form. Fold into cooled gelatin mixture. Spoon over chocolate layer.
In a medium bowl, whip cream until soft peaks form. Spread over top of pie. Sprinkle with grated chocolate. Chill at least 1 hour before serving.
30 gingersnaps, crushed
1/2 cup butter, softened
3/4 cup white sugar
1 3/4 teaspoons cornstarch
1/8 teaspoon salt
4 egg yolks, beaten
2 cups milk
1 1/2 (1 ounce) squares unsweetened chocolate
1 teaspoon vanilla extract
1 tablespoon unflavored gelatin
1/4 cup cold water
2 tablespoons dark rum
4 egg whites
1/4 teaspoon cream of tartar
1 cup heavy cream
1/4 cup grated semisweet chocolate
Directions
Preheat oven to 300 degrees F (150 degrees C). Lightly grease a 10 inch pie pan.
In a medium bowl, mix together cookie crumbs and softened butter. Press firmly into pie pan. Bake in preheated oven for 10 minutes. Allow to cool completely.
In a medium bowl, whisk together sugar, cornstarch, salt, and egg yolks. Bring milk to a simmer in top of a double boiler. Slowly whisk 1/2 cup of milk into egg yolk mixture, then gradually whisk egg yolk mixture into remaining 1 1/2 cups milk. Continue to cook over low heat, stirring constantly, until mixture is thick enough to coat back of spoon. Remove from heat.
Transfer 1 1/4 cups of hot egg yolk mixture to a small bowl and add unsweetened chocolate. Stir until chocolate is melted. Allow to cool slightly, then mix in vanilla extract. Pour chocolate mixture into cooled pie crust. Place in refrigerator.
Combine gelatin with cold water and set aside to soften 5 minutes. Add to remaining egg yolk mixture, stirring well. Allow to cool, then stir in rum.
In a large glass or metal bowl, combine egg whites and cream of tartar. Beat until stiff peaks form. Fold into cooled gelatin mixture. Spoon over chocolate layer.
In a medium bowl, whip cream until soft peaks form. Spread over top of pie. Sprinkle with grated chocolate. Chill at least 1 hour before serving.
Recipe : A Good Barbeque Sauce
Ingredients
1 (12 fluid ounce) can cola-flavored carbonated beverage
1 cup ketchup
1/4 cup minced onion
garlic powder to taste
1/2 teaspoon hot pepper sauce
Directions
In a medium saucepan, combine the cola, ketchup, onion, garlic powder and hot pepper sauce. Cook over medium heat until reduced by a third and thickened.
1 (12 fluid ounce) can cola-flavored carbonated beverage
1 cup ketchup
1/4 cup minced onion
garlic powder to taste
1/2 teaspoon hot pepper sauce
Directions
In a medium saucepan, combine the cola, ketchup, onion, garlic powder and hot pepper sauce. Cook over medium heat until reduced by a third and thickened.
Recipe : Awesomely Easy Sesame Asparagus
Ingredients
1 bunch fresh asparagus, trimmed
1 tablespoon olive oil
2 tablespoons black sesame seeds, lightly toasted
kosher salt to taste
Directions
Fill a large saucepan with 1/2 inch of water and bring to a boil. Cook asparagus until tender-crisp, about 5 minutes. Drain, then rinse with cold water. Return pan to the stove over medium heat, pour in oil, and swirl around pan. Shake excess water off of the asparagus, and toss in oil with sesame seeds, and salt to reheat.
1 bunch fresh asparagus, trimmed
1 tablespoon olive oil
2 tablespoons black sesame seeds, lightly toasted
kosher salt to taste
Directions
Fill a large saucepan with 1/2 inch of water and bring to a boil. Cook asparagus until tender-crisp, about 5 minutes. Drain, then rinse with cold water. Return pan to the stove over medium heat, pour in oil, and swirl around pan. Shake excess water off of the asparagus, and toss in oil with sesame seeds, and salt to reheat.
Recipe : Autumn Pork Roast
Ingredients
2 1/2 pounds boneless pork loin
1 teaspoon garlic powder
salt and pepper to taste
2 tablespoons olive oil
1/2 cup dry white wine
2 cups cubed butternut squash
1 large onion, sliced
1/2 cup applesauce
1 tablespoon Dijon mustard
1 tablespoon soy sauce
1/2 cup brown sugar
1/2 teaspoon ground cinnamon
Directions
Preheat oven to 350 degrees F (175 degrees C).
Season the pork loin with garlic powder, salt, and pepper. Heat olive oil in a large oven-proof skillet or Dutch oven over medium-high heat. Brown the pork loin on all sides in the hot oil, about 10 minutes total. Remove the pork loin from the pan, and set aside. Pour in the white wine, and bring to a simmer, stirring to dissolve the caramelized bits in the pan.
Scatter the butternut squash and onion in the skillet and place the browned pork loin on top so they work as a roasting rack. Stir together the applesauce, mustard, soy sauce, sugar, and cinnamon. Pour over the pork loin, then cover the pan with a lid or a double layer of aluminum foil.
Bake pork loin in preheated oven until it has reached an internal temperature of 160 degrees F (70 degrees C), about 1 hour. Allow to rest for 10 minutes before serving
2 1/2 pounds boneless pork loin
1 teaspoon garlic powder
salt and pepper to taste
2 tablespoons olive oil
1/2 cup dry white wine
2 cups cubed butternut squash
1 large onion, sliced
1/2 cup applesauce
1 tablespoon Dijon mustard
1 tablespoon soy sauce
1/2 cup brown sugar
1/2 teaspoon ground cinnamon
Directions
Preheat oven to 350 degrees F (175 degrees C).
Season the pork loin with garlic powder, salt, and pepper. Heat olive oil in a large oven-proof skillet or Dutch oven over medium-high heat. Brown the pork loin on all sides in the hot oil, about 10 minutes total. Remove the pork loin from the pan, and set aside. Pour in the white wine, and bring to a simmer, stirring to dissolve the caramelized bits in the pan.
Scatter the butternut squash and onion in the skillet and place the browned pork loin on top so they work as a roasting rack. Stir together the applesauce, mustard, soy sauce, sugar, and cinnamon. Pour over the pork loin, then cover the pan with a lid or a double layer of aluminum foil.
Bake pork loin in preheated oven until it has reached an internal temperature of 160 degrees F (70 degrees C), about 1 hour. Allow to rest for 10 minutes before serving
Recipe : Blue Green and Red Potato Salad
Ingredients
10 small red potatoes
4 ounces crumbled blue cheese
3 large Granny Smith apples - peeled, cored and sliced
3 green onions, sliced
1/2 cup sliced celery
1/2 cup sour cream
3/4 cup mayonnaise
salt and pepper to taste
Directions
Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, 15 to 20 minutes. Drain and allow to steam dry for a minute or two. Transfer potatoes to a large bowl and allow to cool to room temperature.
Cut potatoes into bite size pieces and return to bowl. Stir in the blue cheese, apples, green onions, and celery. Mix in the sour cream and mayonnaise; season with salt and pepper to taste.
10 small red potatoes
4 ounces crumbled blue cheese
3 large Granny Smith apples - peeled, cored and sliced
3 green onions, sliced
1/2 cup sliced celery
1/2 cup sour cream
3/4 cup mayonnaise
salt and pepper to taste
Directions
Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, 15 to 20 minutes. Drain and allow to steam dry for a minute or two. Transfer potatoes to a large bowl and allow to cool to room temperature.
Cut potatoes into bite size pieces and return to bowl. Stir in the blue cheese, apples, green onions, and celery. Mix in the sour cream and mayonnaise; season with salt and pepper to taste.
Recipe : Beefy Taco Dip
Ingredients
1/2 pound ground beef
1 1/2 teaspoons chili powder
1 cup Pace� Chunky Salsa
1/2 (8 ounce) package cream cheese, cut into pieces
1/2 cup shredded Cheddar cheese
Assorted Toppings (see Note)
Sour cream (optional)
Tortilla chips
Directions
Cook the beef and chili powder in a 10-inch skillet over medium-high heat until the beef is well browned, stirring often. Pour off any fat. Stir the salsa, cream cheese and Cheddar cheese in the skillet. Cook and stir until the cheese is melted. Sprinkle with the assorted toppings and top with the sour cream, if desired.
Serve with the tortilla chips.
1/2 pound ground beef
1 1/2 teaspoons chili powder
1 cup Pace� Chunky Salsa
1/2 (8 ounce) package cream cheese, cut into pieces
1/2 cup shredded Cheddar cheese
Assorted Toppings (see Note)
Sour cream (optional)
Tortilla chips
Directions
Cook the beef and chili powder in a 10-inch skillet over medium-high heat until the beef is well browned, stirring often. Pour off any fat. Stir the salsa, cream cheese and Cheddar cheese in the skillet. Cook and stir until the cheese is melted. Sprinkle with the assorted toppings and top with the sour cream, if desired.
Serve with the tortilla chips.
Recipe : Asparagus, Feta and Couscous Salad
Ingredients
2 cups couscous
1 bunch fresh asparagus, trimmed and cut into 2-inch pieces
8 ounces grape tomatoes, halved
6 ounces feta cheese, crumbled
3 tablespoons balsamic vinegar
2 tablespoons extra-virgin olive oil
Black pepper, to taste
Directions
Cook couscous according to package instructions. Put aside and allow to cool slightly.
Meanwhile, place asparagus in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain and cool.
Toss the asparagus, tomatoes, and feta with couscous. Add the olive oil, balsamic vinegar, and black pepper and toss to incorporate.
2 cups couscous
1 bunch fresh asparagus, trimmed and cut into 2-inch pieces
8 ounces grape tomatoes, halved
6 ounces feta cheese, crumbled
3 tablespoons balsamic vinegar
2 tablespoons extra-virgin olive oil
Black pepper, to taste
Directions
Cook couscous according to package instructions. Put aside and allow to cool slightly.
Meanwhile, place asparagus in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain and cool.
Toss the asparagus, tomatoes, and feta with couscous. Add the olive oil, balsamic vinegar, and black pepper and toss to incorporate.
Recipe : Absolutely the Best Nacho Dip Ever
Ingredients
1 (8 ounce) package cream cheese, softened
1/2 cup sour cream
1/2 cup mayonnaise
1/4 cup cocktail sauce
1 cup mild salsa
3/4 cup diced green onion
3/4 cup diced red bell pepper
3/4 cup diced green bell pepper
2 cups shredded Cheddar cheese
2 cups shredded lettuce
1 cucumber, thinly sliced
Directions
In a blender or food processor, thoroughly mix cream cheese, sour cream and mayonnaise. Spread the mixture evenly in the bottom of a medium serving dish.
In individual layers, top the mixture with cocktail sauce, mild salsa, diced green onion, red bell pepper, green bell pepper, shredded Cheddar cheese and shredded lettuce.
Arrange cucumber slices around the edge of the serving dish. Chill in the refrigerator at least 2 hours before serving.
1 (8 ounce) package cream cheese, softened
1/2 cup sour cream
1/2 cup mayonnaise
1/4 cup cocktail sauce
1 cup mild salsa
3/4 cup diced green onion
3/4 cup diced red bell pepper
3/4 cup diced green bell pepper
2 cups shredded Cheddar cheese
2 cups shredded lettuce
1 cucumber, thinly sliced
Directions
In a blender or food processor, thoroughly mix cream cheese, sour cream and mayonnaise. Spread the mixture evenly in the bottom of a medium serving dish.
In individual layers, top the mixture with cocktail sauce, mild salsa, diced green onion, red bell pepper, green bell pepper, shredded Cheddar cheese and shredded lettuce.
Arrange cucumber slices around the edge of the serving dish. Chill in the refrigerator at least 2 hours before serving.
Recipe : Awesome Broccoli Casserole
Ingredients
2 (10 ounce) packages chopped frozen broccoli, thawed
1 (15.25 ounce) can whole kernel corn, drained
1 large onion, diced
1 (16 ounce) container sour cream
1 (10.75 ounce) can condensed cream of broccoli soup
2 cups shredded Cheddar cheese, divided
1 (6 ounce) package herb-seasoned dry bread stuffing mix
1/4 cup butter, melted
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix together broccoli, corn, and onions. Stir in sour cream, soup, and 1/4 cup shredded cheese. In a separate bowl, toss together stuffing mix and melted butter. Spread broccoli mixture into a 2 quart casserole dish and cover with stuffing mix.
Bake in preheated oven for 30 minutes, or until heated through and browned on top. Sprinkle remaining 1 3/4 cups cheese on top and bake an additional 5 minutes, until cheese is melted and bubbly.
2 (10 ounce) packages chopped frozen broccoli, thawed
1 (15.25 ounce) can whole kernel corn, drained
1 large onion, diced
1 (16 ounce) container sour cream
1 (10.75 ounce) can condensed cream of broccoli soup
2 cups shredded Cheddar cheese, divided
1 (6 ounce) package herb-seasoned dry bread stuffing mix
1/4 cup butter, melted
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix together broccoli, corn, and onions. Stir in sour cream, soup, and 1/4 cup shredded cheese. In a separate bowl, toss together stuffing mix and melted butter. Spread broccoli mixture into a 2 quart casserole dish and cover with stuffing mix.
Bake in preheated oven for 30 minutes, or until heated through and browned on top. Sprinkle remaining 1 3/4 cups cheese on top and bake an additional 5 minutes, until cheese is melted and bubbly.
Recipe : All That's Good Cookies
Ingredients
1 1/4 cups white sugar
1 cup packed brown sugar
1 cup butter
1/2 cup chocolate syrup
3 teaspoons vanilla extract
2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 tablespoon baking soda
2 tablespoons peanut butter chips
2 cups semisweet chocolate chips
�
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a medium bowl, cream together the white sugar, brown sugar and butter. Stir in the eggs and vanilla until well blended, then stir in the chocolate syrup. Sift together the flour, cocoa and baking soda, stir into the chocolate mixture until just combined. Finally, stir in the peanut butter chips and chocolate chips.
Drop by teaspoonfuls onto the prepared cookie sheets. Bake for 8 to 10 minutes in the preheated oven. Remove to cool on wire racks.
1 1/4 cups white sugar
1 cup packed brown sugar
1 cup butter
1/2 cup chocolate syrup
3 teaspoons vanilla extract
2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 tablespoon baking soda
2 tablespoons peanut butter chips
2 cups semisweet chocolate chips
�
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a medium bowl, cream together the white sugar, brown sugar and butter. Stir in the eggs and vanilla until well blended, then stir in the chocolate syrup. Sift together the flour, cocoa and baking soda, stir into the chocolate mixture until just combined. Finally, stir in the peanut butter chips and chocolate chips.
Drop by teaspoonfuls onto the prepared cookie sheets. Bake for 8 to 10 minutes in the preheated oven. Remove to cool on wire racks.
Recipe : Blueberry-Topped Custard
Ingredients
1/2 cup sugar
2 tablespoons all-purpose flour
1/8 teaspoon salt
1 1/2 cups half-and-half cream
1 teaspoon grated lemon peel
3 egg yolks, lightly beaten
2 tablespoons butter or margarine
1 tablespoon vanilla extract
1 (15 ounce) can blueberries
1 tablespoon cornstarch
Directions
In a saucepan, combine the sugar, flour and salt. Gradually add cream and lemon peel until blended. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat. Stir a small amount of hot mixture into egg yolks. Return all to pan; bring to a gentle boil, stirring constantly. Remove from the heat; stir in butter and vanilla. Pour into four parfait glasses or dessert dishes. Cool. Drain blueberries, reserving juice. Spoon blueberries over custard. In a saucepan, combine cornstarch and blueberry juice until smooth. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened. Spoon over berries.
1/2 cup sugar
2 tablespoons all-purpose flour
1/8 teaspoon salt
1 1/2 cups half-and-half cream
1 teaspoon grated lemon peel
3 egg yolks, lightly beaten
2 tablespoons butter or margarine
1 tablespoon vanilla extract
1 (15 ounce) can blueberries
1 tablespoon cornstarch
Directions
In a saucepan, combine the sugar, flour and salt. Gradually add cream and lemon peel until blended. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat. Stir a small amount of hot mixture into egg yolks. Return all to pan; bring to a gentle boil, stirring constantly. Remove from the heat; stir in butter and vanilla. Pour into four parfait glasses or dessert dishes. Cool. Drain blueberries, reserving juice. Spoon blueberries over custard. In a saucepan, combine cornstarch and blueberry juice until smooth. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened. Spoon over berries.
Recipe : Apple Cheddar Scones
Ingredients
1 3/4 cups all-purpose flour
2 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/3 cup cold butter or margarine
1 cup buttermilk
1 cup shredded Cheddar cheese
1 cup diced peeled apples
Directions
In a bowl, combine the first five ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in buttermilk just until moistened. Gently fold in the cheese and apples. Turn onto a floured surface; knead 10 times.
Pat into a 9-in. circle. Cut into eight wedges. Separate wedges and place on a greased baking sheet. Bake at 450 degrees F for 12-15 minutes or until golden brown.
1 3/4 cups all-purpose flour
2 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/3 cup cold butter or margarine
1 cup buttermilk
1 cup shredded Cheddar cheese
1 cup diced peeled apples
Directions
In a bowl, combine the first five ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in buttermilk just until moistened. Gently fold in the cheese and apples. Turn onto a floured surface; knead 10 times.
Pat into a 9-in. circle. Cut into eight wedges. Separate wedges and place on a greased baking sheet. Bake at 450 degrees F for 12-15 minutes or until golden brown.
Recipe : Apricot-Filled Empanaditas
Ingredients
4 cups chopped dried apricots
1 1/2 cups water
3/4 cup white sugar
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 pinch ground cloves
1 (.25 ounce) envelope active dry yeast
1 cup lukewarm water
1/4 cup shortening or lard
3 cups all-purpose flour
1 teaspoon salt
1 quart oil for frying, or as needed
Directions
Place the dried apricots and 1 1/2 cups of water into a saucepan, and bring to a boil. Cook for about 15 minutes, or until tender. Remove from heat, and allow to cool slightly.
In the container of a blender or large food processor, combine the apricots with any remaining water, sugar, cinnamon, nutmeg and cloves. Cover, and puree until smooth. Set aside.
Pour 1 cup of water into a large bowl, and sprinkle the yeast over the top. Let stand for about 5 minutes to dissolve the yeast. Mix in the shortening and salt. Gradually mix in the flour using a sturdy spoon until the dough is stiff enough to knead on a floured surface. Knead the dough until smooth and elastic, about 8 minutes. Do not set aside the dough to rise.
Roll out the dough to 1/4 to 1/8 inch thickness. Cut into circles with a large biscuit cutter or round cookie cutter. Spoon about a tablespoon of the filling in the center of the circles, and fold over. Seal the edges by pressing with your fingers.
Heat about 1 inch of oil in a deep heavy skillet over medium-high heat, or to 365 degrees F (185 degrees C). Fry the pastries in the hot oil, turning once, until golden brown. Drain on paper towels.
4 cups chopped dried apricots
1 1/2 cups water
3/4 cup white sugar
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 pinch ground cloves
1 (.25 ounce) envelope active dry yeast
1 cup lukewarm water
1/4 cup shortening or lard
3 cups all-purpose flour
1 teaspoon salt
1 quart oil for frying, or as needed
Directions
Place the dried apricots and 1 1/2 cups of water into a saucepan, and bring to a boil. Cook for about 15 minutes, or until tender. Remove from heat, and allow to cool slightly.
In the container of a blender or large food processor, combine the apricots with any remaining water, sugar, cinnamon, nutmeg and cloves. Cover, and puree until smooth. Set aside.
Pour 1 cup of water into a large bowl, and sprinkle the yeast over the top. Let stand for about 5 minutes to dissolve the yeast. Mix in the shortening and salt. Gradually mix in the flour using a sturdy spoon until the dough is stiff enough to knead on a floured surface. Knead the dough until smooth and elastic, about 8 minutes. Do not set aside the dough to rise.
Roll out the dough to 1/4 to 1/8 inch thickness. Cut into circles with a large biscuit cutter or round cookie cutter. Spoon about a tablespoon of the filling in the center of the circles, and fold over. Seal the edges by pressing with your fingers.
Heat about 1 inch of oil in a deep heavy skillet over medium-high heat, or to 365 degrees F (185 degrees C). Fry the pastries in the hot oil, turning once, until golden brown. Drain on paper towels.
Recipe : Best Bread Pudding with Vanilla Sauce
Ingredients
3 eggs, beaten
1 1/2 cups white sugar
2 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
1/4 cup butter, melted
3 cups whole milk
10 slices hearty farmhouse-style bread, toasted and cut into cubes
1 cup raisins
1/2 cup light brown sugar
1 tablespoon all-purpose flour
1 pinch ground cinnamon
2 tablespoons butter, melted
1 1/4 cups whole milk
1 pinch salt
1 tablespoon vanilla extract
Directions
Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish.
In a mixing bowl, whisk 3 eggs, white sugar, 2 tablespoons of light brown sugar, 1/2 teaspoon of cinnamon, 1/4 cup of butter, and 3 cups of whole milk together, and gently stir in the bread cubes and raisins. Lightly spoon the mixture into the prepared baking dish.
Bake in the preheated oven until browned and set in the middle, 50 to 55 minutes; cover the dish with foil after 30 minutes to prevent excessive browning. Let the pudding stand for 10 minutes before serving.
For vanilla sauce, whisk 1/2 cup of light brown sugar, the flour, a pinch of cinnamon, 1 egg, 2 tablespoons of melted butter, 1 1/4 cups of whole milk,and salt together in a heavy saucepan until smooth. Heat over medium heat, whisking constantly, until thickened and the sauce coats the back of a spoon, 10 to 12 minutes. Stir in the vanilla extract. Pour sauce over warm bread pudding, or serve on the side in a bowl.
3 eggs, beaten
1 1/2 cups white sugar
2 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
1/4 cup butter, melted
3 cups whole milk
10 slices hearty farmhouse-style bread, toasted and cut into cubes
1 cup raisins
1/2 cup light brown sugar
1 tablespoon all-purpose flour
1 pinch ground cinnamon
2 tablespoons butter, melted
1 1/4 cups whole milk
1 pinch salt
1 tablespoon vanilla extract
Directions
Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish.
In a mixing bowl, whisk 3 eggs, white sugar, 2 tablespoons of light brown sugar, 1/2 teaspoon of cinnamon, 1/4 cup of butter, and 3 cups of whole milk together, and gently stir in the bread cubes and raisins. Lightly spoon the mixture into the prepared baking dish.
Bake in the preheated oven until browned and set in the middle, 50 to 55 minutes; cover the dish with foil after 30 minutes to prevent excessive browning. Let the pudding stand for 10 minutes before serving.
For vanilla sauce, whisk 1/2 cup of light brown sugar, the flour, a pinch of cinnamon, 1 egg, 2 tablespoons of melted butter, 1 1/4 cups of whole milk,and salt together in a heavy saucepan until smooth. Heat over medium heat, whisking constantly, until thickened and the sauce coats the back of a spoon, 10 to 12 minutes. Stir in the vanilla extract. Pour sauce over warm bread pudding, or serve on the side in a bowl.
Recipe : Almond Chocolate Cookies
Ingredients
1 cup butter (no substitutes), softened
3/4 cup packed brown sugar
2/3 cup sugar
1/2 cup baking cocoa
2 teaspoons almond extract
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
Directions
In a mixing bowl, beat the butter, sugars, cocoa and extracts until creamy. Add eggs, one at a time, beating well after each addition. Combine the flour and baking soda; gradually add to sugar mixture. Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375 degrees F for 7-9 minutes or until edges are firm. Remove to wire racks to cool.
1 cup butter (no substitutes), softened
3/4 cup packed brown sugar
2/3 cup sugar
1/2 cup baking cocoa
2 teaspoons almond extract
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
Directions
In a mixing bowl, beat the butter, sugars, cocoa and extracts until creamy. Add eggs, one at a time, beating well after each addition. Combine the flour and baking soda; gradually add to sugar mixture. Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375 degrees F for 7-9 minutes or until edges are firm. Remove to wire racks to cool.
Recipe : Blue Ridge Blackberry Lemon Bars
Ingredients
2 cups oats, either quick or old-fashioned (uncooked)
2 cups Pillsbury BEST� All Purpose Flour
1 1/4 cups light brown sugar, firmly packed
1 cup walnuts, chopped and lightly toasted
1 1/2 teaspoons ground cinnamon
1/4 teaspoon grated nutmeg
1 teaspoon grated lemon zest
1/2 teaspoon salt
2 tablespoons fresh lemon juice
1 cup butter or margarine, chilled (cut into small pieces)
Crisco� Original No-Stick Cooking Spray
1 (12 ounce) jar Smucker's� Seedless Blackberry Jam
powdered sugar, if desired
Directions
Heat oven to 325 degrees F. In a large mixing bowl toss together oats, flour, brown sugar, walnuts, cinnamon, nutmeg, lemon zest and salt until well blended.
Sprinkle mixture with lemon juice, then with a pastry blender or two knives, cut in the butter pieces until mixture is crumbly.
Spray a 9 x 13 inch baking pan with non-stick cooking spray.
Reserve 2 cups of the oat mixture, then sprinkle remainder in pan, pressing with fingers to form a crust.
Bake for about 10 minutes, or until set. Let cool slightly, then spread blackberry jam evenly over crust.
Sprinkle evenly with reserved oat mixture, pressing down gently.
Return to oven and bake for 15 to 20 minutes, or until crust is golden brown.
2 cups oats, either quick or old-fashioned (uncooked)
2 cups Pillsbury BEST� All Purpose Flour
1 1/4 cups light brown sugar, firmly packed
1 cup walnuts, chopped and lightly toasted
1 1/2 teaspoons ground cinnamon
1/4 teaspoon grated nutmeg
1 teaspoon grated lemon zest
1/2 teaspoon salt
2 tablespoons fresh lemon juice
1 cup butter or margarine, chilled (cut into small pieces)
Crisco� Original No-Stick Cooking Spray
1 (12 ounce) jar Smucker's� Seedless Blackberry Jam
powdered sugar, if desired
Directions
Heat oven to 325 degrees F. In a large mixing bowl toss together oats, flour, brown sugar, walnuts, cinnamon, nutmeg, lemon zest and salt until well blended.
Sprinkle mixture with lemon juice, then with a pastry blender or two knives, cut in the butter pieces until mixture is crumbly.
Spray a 9 x 13 inch baking pan with non-stick cooking spray.
Reserve 2 cups of the oat mixture, then sprinkle remainder in pan, pressing with fingers to form a crust.
Bake for about 10 minutes, or until set. Let cool slightly, then spread blackberry jam evenly over crust.
Sprinkle evenly with reserved oat mixture, pressing down gently.
Return to oven and bake for 15 to 20 minutes, or until crust is golden brown.
Recipe : Baby Guinness
Ingredients
2 fluid ounces coffee flavored liqueur
1/2 fluid ounce Irish cream liqueur
Directions
Fill a shot glass almost to the top with coffee liqueur. Top off with Irish cream. It should float perfectly on top making the ''head'' of your shot.
2 fluid ounces coffee flavored liqueur
1/2 fluid ounce Irish cream liqueur
Directions
Fill a shot glass almost to the top with coffee liqueur. Top off with Irish cream. It should float perfectly on top making the ''head'' of your shot.
Recipe : Bean, Bacon and Pepper Soup
Ingredients
5 slices bacon
3 onions, chopped
2 carrots, chopped
1 red bell pepper, chopped
2 stalks celery, chopped
4 cloves garlic, minced
1 teaspoon white sugar
1/2 teaspoon ground black pepper
1/4 teaspoon ground cayenne pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme
1 tablespoon Worcestershire sauce
4 cups chicken broth
2 (15 ounce) cans cannellini beans, with liquid
1/2 cup chopped parsley
Directions
In a large pot over medium high heat, saute the bacon until crisp. Drain the fat, leaving about 2 tablespoons in the pot. Crumble the bacon, reserving for later for garnish. Add the onions, carrots, red bell pepper, celery and garlic to the pot and saute in the bacon fat for 10 minutes.
Stir in the sugar, ground black pepper, cayenne pepper, garlic powder, onion powder, bay leaf, thyme and Worcestershire sauce. Now pour in just a small amount of chicken stock to deglaze the pan. (Note: This removes all of the caramelized particles from the bottom of the pan.)
Add the beans and the rest of the stock and continue to cook over medium high heat for 10 to 15 minutes, or until all vegetables are tender.
In a food processor or blender, puree 3 cups of soup at a time, adjusting seasoning if necessary. Return all pureed soup to the pot, stir in the parsley and crumbled bacon and simmer for 10 more minutes.
5 slices bacon
3 onions, chopped
2 carrots, chopped
1 red bell pepper, chopped
2 stalks celery, chopped
4 cloves garlic, minced
1 teaspoon white sugar
1/2 teaspoon ground black pepper
1/4 teaspoon ground cayenne pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme
1 tablespoon Worcestershire sauce
4 cups chicken broth
2 (15 ounce) cans cannellini beans, with liquid
1/2 cup chopped parsley
Directions
In a large pot over medium high heat, saute the bacon until crisp. Drain the fat, leaving about 2 tablespoons in the pot. Crumble the bacon, reserving for later for garnish. Add the onions, carrots, red bell pepper, celery and garlic to the pot and saute in the bacon fat for 10 minutes.
Stir in the sugar, ground black pepper, cayenne pepper, garlic powder, onion powder, bay leaf, thyme and Worcestershire sauce. Now pour in just a small amount of chicken stock to deglaze the pan. (Note: This removes all of the caramelized particles from the bottom of the pan.)
Add the beans and the rest of the stock and continue to cook over medium high heat for 10 to 15 minutes, or until all vegetables are tender.
In a food processor or blender, puree 3 cups of soup at a time, adjusting seasoning if necessary. Return all pureed soup to the pot, stir in the parsley and crumbled bacon and simmer for 10 more minutes.
Recipe : Blueberry Custard
Ingredients
3 tablespoons butter
1/4 cup honey
2 1/2 cups milk
1 teaspoon vanilla extract
2/3 cup all-purpose flour
1/2 teaspoon salt
1 cup blueberries
1/2 teaspoon ground nutmeg
3 tablespoons confectioners' sugar for dusting
Directions
Preheat oven to 425 degrees F (220 degrees C). Place butter in a 9x13 inch baking dish and place dish in oven to melt butter.
In a blender, combine eggs, honey, milk, vanilla, flour and salt. Blend until smooth. Pour over melted butter in hot dish. Sprinkle blueberries on top.
Bake in preheated oven 20 to 25 minutes, until puffed and golden. Sprinkle with nutmeg and confectioners' sugar.
3 tablespoons butter
1/4 cup honey
2 1/2 cups milk
1 teaspoon vanilla extract
2/3 cup all-purpose flour
1/2 teaspoon salt
1 cup blueberries
1/2 teaspoon ground nutmeg
3 tablespoons confectioners' sugar for dusting
Directions
Preheat oven to 425 degrees F (220 degrees C). Place butter in a 9x13 inch baking dish and place dish in oven to melt butter.
In a blender, combine eggs, honey, milk, vanilla, flour and salt. Blend until smooth. Pour over melted butter in hot dish. Sprinkle blueberries on top.
Bake in preheated oven 20 to 25 minutes, until puffed and golden. Sprinkle with nutmeg and confectioners' sugar.
Recipe : Baked Homemade Macaroni and Cheese
Ingredients
2 1/2 cups elbow macaroni
1/4 cup butter
1/4 cup all-purpose flour
4 cups milk
1/2 teaspoon salt
1 pound shredded Cheddar cheese
1/4 cup butter, melted
1 sleeve buttery round crackers, crushed
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Fill a large pot with lightly salted water and bring to a boil over high heat. Stir in the macaroni, and cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well.
Combine 1/4 cup butter, flour, milk, salt, and Cheddar cheese in a large saucepan over medium heat; cook and stir until the cheese is melted and the mixture thickens, 7 to 10 minutes. Add the macaroni and stir to coat. Pour the mixture into a 9x13 inch baking dish. Mix the 1/4 cup melted butter and crushed crackers together in a bowl; scatter the cracker mixture evenly over the macaroni mixture.
Bake in preheated oven until golden brown on top, about 45 minutes.
2 1/2 cups elbow macaroni
1/4 cup butter
1/4 cup all-purpose flour
4 cups milk
1/2 teaspoon salt
1 pound shredded Cheddar cheese
1/4 cup butter, melted
1 sleeve buttery round crackers, crushed
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Fill a large pot with lightly salted water and bring to a boil over high heat. Stir in the macaroni, and cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well.
Combine 1/4 cup butter, flour, milk, salt, and Cheddar cheese in a large saucepan over medium heat; cook and stir until the cheese is melted and the mixture thickens, 7 to 10 minutes. Add the macaroni and stir to coat. Pour the mixture into a 9x13 inch baking dish. Mix the 1/4 cup melted butter and crushed crackers together in a bowl; scatter the cracker mixture evenly over the macaroni mixture.
Bake in preheated oven until golden brown on top, about 45 minutes.
Recipe : Baked Ziti Casserole
Ingredients
Nonstick cooking spray
8 ounces dry ziti pasta
1 pound ground sirloin beef
1 (26 ounce) can Hunt's� Four Cheese Pasta Sauce
1 (6 ounce) can Hunt's� Tomato Paste
1 cup shredded part-skim mozzarella cheese
Directions
Preheat oven to 350 degrees F. Spray 8x8-inch baking dish with cooking spray. Prepare pasta according to package directions; drain. Cook beef in large skillet over medium-high heat 7 minutes, or until browned and crumbled, stirring frequently; drain. Stir in pasta sauce and tomato paste; blend well.
Spoon 1/2 cup meat sauce into bottom of prepared baking dish. Top with half the pasta, half the remaining sauce, and 1/2 cup cheese. Repeat layers, starting with pasta and ending with cheese.
Bake, uncovered, 10 minutes or until cheese is melted. Serve immediately.
Nonstick cooking spray
8 ounces dry ziti pasta
1 pound ground sirloin beef
1 (26 ounce) can Hunt's� Four Cheese Pasta Sauce
1 (6 ounce) can Hunt's� Tomato Paste
1 cup shredded part-skim mozzarella cheese
Directions
Preheat oven to 350 degrees F. Spray 8x8-inch baking dish with cooking spray. Prepare pasta according to package directions; drain. Cook beef in large skillet over medium-high heat 7 minutes, or until browned and crumbled, stirring frequently; drain. Stir in pasta sauce and tomato paste; blend well.
Spoon 1/2 cup meat sauce into bottom of prepared baking dish. Top with half the pasta, half the remaining sauce, and 1/2 cup cheese. Repeat layers, starting with pasta and ending with cheese.
Bake, uncovered, 10 minutes or until cheese is melted. Serve immediately.
Recipe : Avocado Smoothie
Ingredients
1 ripe avocado, halved and pitted
1/2 cup vanilla yogurt
3 tablespoons honey
8 ice cubes
Directions
Combine the avocado, milk, yogurt, honey, and ice cubes in a blender; blend until smooth.
1 ripe avocado, halved and pitted
1/2 cup vanilla yogurt
3 tablespoons honey
8 ice cubes
Directions
Combine the avocado, milk, yogurt, honey, and ice cubes in a blender; blend until smooth.
Recipe : Banana Souffle
Ingredients
1 tablespoon unsalted butter, melted
2 teaspoons white sugar
2 egg whites
2 eggs, separated
1 pinch salt
2 ripe bananas, mashed
1 tablespoon honey, or more to taste
1/2 teaspoon vanilla extract
1/2 teaspoon grated fresh ginger root
1 tablespoon sweetened cocoa powder
Directions
Preheat oven to 400 degrees F (200 degrees C). Brush 4 1-cup souffle dishes with melted butter; sprinkle the insides of the cups with sugar.
Set the egg yolks aside, and place the 4 egg whites into the work bowl of an electric mixer. Beat the egg whites and salt until the whites form soft peaks.
Place the 2 egg yolks, bananas, honey, vanilla extract, and ginger into a blender; pulse until smooth.
Scoop the banana mixture into a bowl; use a rubber spatula or wire whisk to gently fold 1/4 of the beaten egg whites into the banana mixture. Gently run the spatula through the center of the bowl, then around the sides of the bowl, repeating until fully incorporated. Fold in the remaining egg whites, being careful to keep as much air in the mixture as possible.
Spoon the souffle mixture into the prepared dishes; bake in the preheated oven until the souffles have puffed up above the baking dishes and the tops are browned, about 15 minutes. Sift a little sweetened cocoa powder over each souffle for garnish to serve.
1 tablespoon unsalted butter, melted
2 teaspoons white sugar
2 egg whites
2 eggs, separated
1 pinch salt
2 ripe bananas, mashed
1 tablespoon honey, or more to taste
1/2 teaspoon vanilla extract
1/2 teaspoon grated fresh ginger root
1 tablespoon sweetened cocoa powder
Directions
Preheat oven to 400 degrees F (200 degrees C). Brush 4 1-cup souffle dishes with melted butter; sprinkle the insides of the cups with sugar.
Set the egg yolks aside, and place the 4 egg whites into the work bowl of an electric mixer. Beat the egg whites and salt until the whites form soft peaks.
Place the 2 egg yolks, bananas, honey, vanilla extract, and ginger into a blender; pulse until smooth.
Scoop the banana mixture into a bowl; use a rubber spatula or wire whisk to gently fold 1/4 of the beaten egg whites into the banana mixture. Gently run the spatula through the center of the bowl, then around the sides of the bowl, repeating until fully incorporated. Fold in the remaining egg whites, being careful to keep as much air in the mixture as possible.
Spoon the souffle mixture into the prepared dishes; bake in the preheated oven until the souffles have puffed up above the baking dishes and the tops are browned, about 15 minutes. Sift a little sweetened cocoa powder over each souffle for garnish to serve.
Recipe : Banana Sour Cream Bread
Ingredients
1/4 cup white sugar
1 teaspoon ground cinnamon
3/4 cup butter
3 cups white sugar
6 very ripe bananas, mashed
1 (16 ounce) container sour cream
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1/2 teaspoon salt
3 teaspoons baking soda
4 1/2 cups all-purpose flour
1 cup chopped walnuts (optional)
Directions
Preheat oven to 300 degrees F (150 degrees C). Grease four 7x3 inch loaf pans. In a small bowl, stir together 1/4 cup white sugar and 1 teaspoon cinnamon. Dust pans lightly with cinnamon and sugar mixture.
In a large bowl, cream butter and 3 cups sugar. Mix in eggs, mashed bananas, sour cream, vanilla and cinnamon. Mix in salt, baking soda and flour. Stir in nuts. Divide into prepared pans.
Bake for 1 hour, until a toothpick inserted in center comes out clean.
1/4 cup white sugar
1 teaspoon ground cinnamon
3/4 cup butter
3 cups white sugar
6 very ripe bananas, mashed
1 (16 ounce) container sour cream
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1/2 teaspoon salt
3 teaspoons baking soda
4 1/2 cups all-purpose flour
1 cup chopped walnuts (optional)
Directions
Preheat oven to 300 degrees F (150 degrees C). Grease four 7x3 inch loaf pans. In a small bowl, stir together 1/4 cup white sugar and 1 teaspoon cinnamon. Dust pans lightly with cinnamon and sugar mixture.
In a large bowl, cream butter and 3 cups sugar. Mix in eggs, mashed bananas, sour cream, vanilla and cinnamon. Mix in salt, baking soda and flour. Stir in nuts. Divide into prepared pans.
Bake for 1 hour, until a toothpick inserted in center comes out clean.
Recipe : Beer, Orzo and Chicken
Ingredients
1/2 cup orzo pasta
1 (12 fluid ounce) can or bottle beer
2 teaspoons canola oil
1 pound boneless chicken thighs
1/2 onion, minced
3 cloves garlic, crushed
1 cup low-sodium chicken broth
1 cup tomato sauce
1/2 cup pimentos, drained
1 tablespoon ground turmeric
1/2 cup frozen petite peas
salt and pepper to taste
Directions
Place the orzo in a small bowl. Pour enough beer into the bowl to cover the orzo; set the remaining beer aside.
Heat the oil in a large, non-stick skillet over medium-high heat. Brown the chicken on both sides, about 4 minutes per side. Drain the fat from the skillet and lower heat to medium. Add onion and garlic; cook and stir until the onions are translucent.
Pour in the orzo mixture, the rest of the beer, chicken broth, tomato sauce, pimentos, and turmeric; cover and simmer for 10 minutes. Stir in the peas; simmer another 5 minutes. Season with salt and pepper.
1/2 cup orzo pasta
1 (12 fluid ounce) can or bottle beer
2 teaspoons canola oil
1 pound boneless chicken thighs
1/2 onion, minced
3 cloves garlic, crushed
1 cup low-sodium chicken broth
1 cup tomato sauce
1/2 cup pimentos, drained
1 tablespoon ground turmeric
1/2 cup frozen petite peas
salt and pepper to taste
Directions
Place the orzo in a small bowl. Pour enough beer into the bowl to cover the orzo; set the remaining beer aside.
Heat the oil in a large, non-stick skillet over medium-high heat. Brown the chicken on both sides, about 4 minutes per side. Drain the fat from the skillet and lower heat to medium. Add onion and garlic; cook and stir until the onions are translucent.
Pour in the orzo mixture, the rest of the beer, chicken broth, tomato sauce, pimentos, and turmeric; cover and simmer for 10 minutes. Stir in the peas; simmer another 5 minutes. Season with salt and pepper.
Recipe : Apricot Sponge Cake
Ingredients
1 1/4 cups cake flour
1 1/4 cups white sugar, divided
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 cup apricot nectar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
Directions
Preheat oven to 350 degrees F (175 degrees C).
Sift together the flour, 3/4 cup sugar, salt, and baking powder. Separate the egg yolks from the whites. Add the egg yolks to the flour mixture along with the apricot juice and vanilla and almond extracts. Beat on low speed of an electric mixer for about 1 minute.
Wash beaters well before beating egg whites. In a glass or metal bowl (don't use plastic) beat the egg whites until fluffy. Gradually beat in 1/2 cup of the sugar and continue beating until stiff peaks form.
Gently fold the egg yolk-flour mixture into the egg whites about 1/4 at time. Don't stir or cake will not be spongy. Gently turn batter into an ungreased tube pan.
Bake for about 40 to 50 minutes. Immediately turn pan upside down and let cool. Once cake is cool remove it from the pan.
1 1/4 cups cake flour
1 1/4 cups white sugar, divided
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 cup apricot nectar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
Directions
Preheat oven to 350 degrees F (175 degrees C).
Sift together the flour, 3/4 cup sugar, salt, and baking powder. Separate the egg yolks from the whites. Add the egg yolks to the flour mixture along with the apricot juice and vanilla and almond extracts. Beat on low speed of an electric mixer for about 1 minute.
Wash beaters well before beating egg whites. In a glass or metal bowl (don't use plastic) beat the egg whites until fluffy. Gradually beat in 1/2 cup of the sugar and continue beating until stiff peaks form.
Gently fold the egg yolk-flour mixture into the egg whites about 1/4 at time. Don't stir or cake will not be spongy. Gently turn batter into an ungreased tube pan.
Bake for about 40 to 50 minutes. Immediately turn pan upside down and let cool. Once cake is cool remove it from the pan.
Recipe : Best Ever Beef Stew
Ingredients
1/2 pound cubed beef stew meat
1 teaspoon salt
1 teaspoon ground black pepper
2 tablespoons all-purpose flour
1 tablespoon vegetable oil
6 cups beef broth
1 (11.5 ounce) can tomato juice
1 (10 ounce) package frozen mixed vegetables
1 cup peeled and cubed potatoes
1 cup chopped cabbage
Directions
Toss beef with salt, pepper and flour to coat. Heat oil in a large pot over medium heat. Cook coated beef in oil, stirring constantly, until well browned on all sides. Pour in broth and tomato juice, and stir in mixed vegetables, potatoes and cabbage. Bring to a boil, then reduce heat, cover and simmer 1 hour, until potatoes are soft and meat is fully cooked.
1/2 pound cubed beef stew meat
1 teaspoon salt
1 teaspoon ground black pepper
2 tablespoons all-purpose flour
1 tablespoon vegetable oil
6 cups beef broth
1 (11.5 ounce) can tomato juice
1 (10 ounce) package frozen mixed vegetables
1 cup peeled and cubed potatoes
1 cup chopped cabbage
Directions
Toss beef with salt, pepper and flour to coat. Heat oil in a large pot over medium heat. Cook coated beef in oil, stirring constantly, until well browned on all sides. Pour in broth and tomato juice, and stir in mixed vegetables, potatoes and cabbage. Bring to a boil, then reduce heat, cover and simmer 1 hour, until potatoes are soft and meat is fully cooked.
Recipe : Amber's Sesame Chicken
Ingredients
1 cup all-purpose flour
1/2 cup toasted sesame seeds, divided
1 teaspoon black pepper
1 teaspoon Chinese five-spice powder
1 teaspoon crushed red pepper flakes (optional)
5 (6 ounce) skinless, boneless chicken breast halves - cut into chunks
5 tablespoons vegetable oil
1/2 yellow onion, cut into wedges
1/2 cup green bell pepper, seeded and thinly sliced
2 tablespoons teriyaki sauce
2 tablespoons honey
Directions
In a large resealable plastic bag, combine flour, 1/4 cup sesame seeds, black pepper, five-spice powder, and red pepper flakes. Place a few pieces of chicken at a time into the bag, and shake to coat. Remove to a platter.
Heat oil in a large skillet or wok over medium-high heat. Place chicken into skillet, and brown on both sides, about 5 minutes. Remove chicken, and set aside. Stir onion wedges and bell pepper slices into skillet; cook until slightly browned, about 2 minutes. Remove, and set aside.
Return chicken to skillet, and reduce heat to low. Mix in teriyaki marinade, 1/4 cup sesame seeds, and honey; stir until sauce thickens. Return onion and bell pepper to the skillet. Warm through, and serve.
1 cup all-purpose flour
1/2 cup toasted sesame seeds, divided
1 teaspoon black pepper
1 teaspoon Chinese five-spice powder
1 teaspoon crushed red pepper flakes (optional)
5 (6 ounce) skinless, boneless chicken breast halves - cut into chunks
5 tablespoons vegetable oil
1/2 yellow onion, cut into wedges
1/2 cup green bell pepper, seeded and thinly sliced
2 tablespoons teriyaki sauce
2 tablespoons honey
Directions
In a large resealable plastic bag, combine flour, 1/4 cup sesame seeds, black pepper, five-spice powder, and red pepper flakes. Place a few pieces of chicken at a time into the bag, and shake to coat. Remove to a platter.
Heat oil in a large skillet or wok over medium-high heat. Place chicken into skillet, and brown on both sides, about 5 minutes. Remove chicken, and set aside. Stir onion wedges and bell pepper slices into skillet; cook until slightly browned, about 2 minutes. Remove, and set aside.
Return chicken to skillet, and reduce heat to low. Mix in teriyaki marinade, 1/4 cup sesame seeds, and honey; stir until sauce thickens. Return onion and bell pepper to the skillet. Warm through, and serve.
Recipe : Broiled Grapefruit Crisp
Ingredients
1 large grapefruit, cut in half
1/4 cup old-fashioned oats
1 tablespoon brown sugar
1/4 teaspoon ground cinnamon
Dash of salt
2 teaspoons butter
Directions
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
Remove all visible seeds from the grapefruit and loosen sections from membrane with a sharp knife. Place grapefruit halves cut side up in a baking dish.
Stir the oats, brown sugar, cinnamon, and salt together in a small bowl; add the butter and mash with a fork to incorporate oat mixture into the butter. Spread about half of the butter mixture over the top of each grapefruit half.
Cook under the broiler until the topping is golden brown, about 10 minutes.
1 large grapefruit, cut in half
1/4 cup old-fashioned oats
1 tablespoon brown sugar
1/4 teaspoon ground cinnamon
Dash of salt
2 teaspoons butter
Directions
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
Remove all visible seeds from the grapefruit and loosen sections from membrane with a sharp knife. Place grapefruit halves cut side up in a baking dish.
Stir the oats, brown sugar, cinnamon, and salt together in a small bowl; add the butter and mash with a fork to incorporate oat mixture into the butter. Spread about half of the butter mixture over the top of each grapefruit half.
Cook under the broiler until the topping is golden brown, about 10 minutes.
Recipe : Brilliant Sauteed Broccoli
Ingredients
1 pound broccoli florets
3 tablespoons finely grated Parmesan cheese
1 teaspoon brown sugar
2 tablespoons olive oil
1 teaspoon red pepper flakes
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
Directions
Fill a pot with water and bring to a boil. Fill a large bowl or pot with half ice and half water. When the water comes to a boil, add the broccoli florets using a strainer with a handle if possible. Allow the broccoli to cook for 1 to 2 minutes until just tender. Immediately remove from the boiling water, using the strainer or draining, and transfer to bowl of ice to stop the cooking process. Immerse the broccoli completely in the ice water for a minute or two. Remove and place in a dish that has been lined with paper towels. This part can be done up to two days in advance.
In a cup or small bowl, mix together the Parmesan cheese and brown sugar; set aside.
Heat the oil in a large skillet over medium-high heat. Throw in the broccoli and season with red pepper flakes, salt and pepper. Stir to coat the broccoli, then cook and stir for 1 to 2 minutes. Remove from the heat and dust with the Parmesan cheese mixture.
1 pound broccoli florets
3 tablespoons finely grated Parmesan cheese
1 teaspoon brown sugar
2 tablespoons olive oil
1 teaspoon red pepper flakes
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
Directions
Fill a pot with water and bring to a boil. Fill a large bowl or pot with half ice and half water. When the water comes to a boil, add the broccoli florets using a strainer with a handle if possible. Allow the broccoli to cook for 1 to 2 minutes until just tender. Immediately remove from the boiling water, using the strainer or draining, and transfer to bowl of ice to stop the cooking process. Immerse the broccoli completely in the ice water for a minute or two. Remove and place in a dish that has been lined with paper towels. This part can be done up to two days in advance.
In a cup or small bowl, mix together the Parmesan cheese and brown sugar; set aside.
Heat the oil in a large skillet over medium-high heat. Throw in the broccoli and season with red pepper flakes, salt and pepper. Stir to coat the broccoli, then cook and stir for 1 to 2 minutes. Remove from the heat and dust with the Parmesan cheese mixture.
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