Ingredients
2 (10 ounce) cans chunk chicken, drained
2 (8 ounce) packages cream cheese, softened
1 cup Ranch dressing
3/4 cup pepper sauce (such as Frank's Red Hot�)
1 1/2 cups shredded Cheddar cheese
1 bunch celery, cleaned and cut into 4 inch pieces
1 (8 ounce) box chicken-flavored crackers
Directions
Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover, and cook on Low setting until hot and bubbly. Serve with celery sticks and crackers.
Saturday, May 7, 2011
Recipe : Banana Oatmeal Bread
Ingredients
1/2 cup shortening
1 cup white sugar
2 eggs, beaten
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1 cup quick cooking oats
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 1/2 cups mashed bananas
1/4 cup milk
1/2 cup chopped raisins (optional)
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5 inch loaf pan and set aside.
Cream together the shortening and sugar. Add eggs and vanilla, beat until fluffy.
Sift together the flour, oatmeal, baking soda, salt and cinnamon. Add dry ingredients alternately with bananas and milk. Mix until blended.
Fold in raisins and pour into prepared pan. Bake for 50 to 60 minutes; remove from oven and cover for 5 minutes.
1/2 cup shortening
1 cup white sugar
2 eggs, beaten
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1 cup quick cooking oats
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 1/2 cups mashed bananas
1/4 cup milk
1/2 cup chopped raisins (optional)
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5 inch loaf pan and set aside.
Cream together the shortening and sugar. Add eggs and vanilla, beat until fluffy.
Sift together the flour, oatmeal, baking soda, salt and cinnamon. Add dry ingredients alternately with bananas and milk. Mix until blended.
Fold in raisins and pour into prepared pan. Bake for 50 to 60 minutes; remove from oven and cover for 5 minutes.
Recipe : Breaded Pheasant Nuggets
Ingredients
2 1/2 cups Italian-style panko bread crumbs
1/2 cup grated Parmesan cheese
1 tablespoon dried parsley
2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 teaspoon dry mustard powder
3/4 cup butter
2 cloves garlic, minced
6 skinless, boneless pheasant breast halves, cut into chunks
Directions
Preheat an oven to 350 degrees F (175 degrees C). Combine the panko, Parmesan cheese, parsley, salt, black pepper, and mustard powder in a bowl until evenly combined.
Melt the butter with the garlic in a skillet over low heat. Once melted, cook and stir the garlic for 5 minutes to flavor the butter. Pour into a mixing bowl once melted. Dip the pheasant pieces into the melted butter, then press into the panko crumbs. Place onto an ungreased baking sheet in a single layer. Sprinkle the remaining panko crumbs over the pheasant nuggets.
Bake in the preheated oven until the pheasant pieces are no longer pink in the center, about 45 minutes.
2 1/2 cups Italian-style panko bread crumbs
1/2 cup grated Parmesan cheese
1 tablespoon dried parsley
2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 teaspoon dry mustard powder
3/4 cup butter
2 cloves garlic, minced
6 skinless, boneless pheasant breast halves, cut into chunks
Directions
Preheat an oven to 350 degrees F (175 degrees C). Combine the panko, Parmesan cheese, parsley, salt, black pepper, and mustard powder in a bowl until evenly combined.
Melt the butter with the garlic in a skillet over low heat. Once melted, cook and stir the garlic for 5 minutes to flavor the butter. Pour into a mixing bowl once melted. Dip the pheasant pieces into the melted butter, then press into the panko crumbs. Place onto an ungreased baking sheet in a single layer. Sprinkle the remaining panko crumbs over the pheasant nuggets.
Bake in the preheated oven until the pheasant pieces are no longer pink in the center, about 45 minutes.
Recipe : Baked Hash Browns
Ingredients
8 frozen hash brown patties
1 teaspoon salt
1/2 teaspoon garlic powder
1 cup whipping cream
1 cup shredded Cheddar cheese
Directions
Place patties in a greased 13-in. x 9-in. x 2-in. baking dish. Sprinkle with salt and garlic powder. Pour cream over patties. Bake, uncovered, at 350 degrees F for 50 minutes. Sprinkle with cheese. Bake 5-10 minutes longer or until potatoes are tender and cheese is melted.
8 frozen hash brown patties
1 teaspoon salt
1/2 teaspoon garlic powder
1 cup whipping cream
1 cup shredded Cheddar cheese
Directions
Place patties in a greased 13-in. x 9-in. x 2-in. baking dish. Sprinkle with salt and garlic powder. Pour cream over patties. Bake, uncovered, at 350 degrees F for 50 minutes. Sprinkle with cheese. Bake 5-10 minutes longer or until potatoes are tender and cheese is melted.
Recipe : Black Bean Spread
Ingredients
1 1/2 cups cooked black beans
3 tablespoons hot salsa
2 green onions, chopped
2 cloves garlic, minced
1/2 cup low-fat cottage cheese
1 teaspoon hot pepper sauce
2 teaspoons ground cumin
1 teaspoon ground coriander seed
salt and pepper to taste
Directions
Combine black beans, salsa, green onions, garlic, cottage cheese, hot pepper sauce, cumin, coriander, salt and pepper in an electric blender and blend until smooth. Add a little water, if necessary, to blend mixture thoroughly.
1 1/2 cups cooked black beans
3 tablespoons hot salsa
2 green onions, chopped
2 cloves garlic, minced
1/2 cup low-fat cottage cheese
1 teaspoon hot pepper sauce
2 teaspoons ground cumin
1 teaspoon ground coriander seed
salt and pepper to taste
Directions
Combine black beans, salsa, green onions, garlic, cottage cheese, hot pepper sauce, cumin, coriander, salt and pepper in an electric blender and blend until smooth. Add a little water, if necessary, to blend mixture thoroughly.
Recipe : Best Ever Rugelach
Ingredients
1 cup cottage cheese
1 cup butter, softened
2 cups all-purpose flour
1/4 cup butter, softened
3/4 cup brown sugar
1/4 teaspoon ground cinnamon
3/4 cup chopped pecans
1/2 cup raisins (optional)
3 tablespoons orange marmalade (optional)
1 egg white
2 tablespoons water
Directions
Combine cottage cheese and 1 cup of butter in a bowl. Mix thoroughly, then gradually stir in the flour. Dough will be sticky. Divide dough into thirds and wrap with waxed paper. Refrigerate for at least 2 hours.
Preheat an oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
Combine the remaining 1/4 cup of butter with the brown sugar, cinnamon, pecans, and raisins. Set aside. Roll one ball of dough at a time to a 9 inch circle on a floured surface, while keeping the remaining dough chilled. Spread 1 tablespoon of the optional orange marmalade over the circle. Gently press 1/3 of the nut mixture into the dough. Cut the circle into 16 wedges. Roll each wedge tightly, starting with the wide end. Place the cookie point-side down on the prepared baking sheet. Repeat with the remaining dough. Beat the egg white with the water in a small bowl, then brush the mixture onto each cookie.
Bake in the preheated oven until golden brown, 18 to 20 minutes.
1 cup cottage cheese
1 cup butter, softened
2 cups all-purpose flour
1/4 cup butter, softened
3/4 cup brown sugar
1/4 teaspoon ground cinnamon
3/4 cup chopped pecans
1/2 cup raisins (optional)
3 tablespoons orange marmalade (optional)
1 egg white
2 tablespoons water
Directions
Combine cottage cheese and 1 cup of butter in a bowl. Mix thoroughly, then gradually stir in the flour. Dough will be sticky. Divide dough into thirds and wrap with waxed paper. Refrigerate for at least 2 hours.
Preheat an oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
Combine the remaining 1/4 cup of butter with the brown sugar, cinnamon, pecans, and raisins. Set aside. Roll one ball of dough at a time to a 9 inch circle on a floured surface, while keeping the remaining dough chilled. Spread 1 tablespoon of the optional orange marmalade over the circle. Gently press 1/3 of the nut mixture into the dough. Cut the circle into 16 wedges. Roll each wedge tightly, starting with the wide end. Place the cookie point-side down on the prepared baking sheet. Repeat with the remaining dough. Beat the egg white with the water in a small bowl, then brush the mixture onto each cookie.
Bake in the preheated oven until golden brown, 18 to 20 minutes.
Recipe : Broiled Spanish Mackerel
Ingredients
6 (3 ounce) fillets Spanish mackerel fillets
1/4 cup olive oil
1/2 teaspoon paprika
salt and ground black pepper to taste
12 slices lemon
Directions
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Lightly grease a baking dish.
Rub both sides of each mackerel fillet with olive oil and place with the skin side down into the prepared baking dish. Season each fillet with the paprika, salt, and pepper. Top each fillet with two lemon slices.
Bake the fillets under the broiler until the fish just begins to flake, 5 to 7 minutes. Serve immediately.
6 (3 ounce) fillets Spanish mackerel fillets
1/4 cup olive oil
1/2 teaspoon paprika
salt and ground black pepper to taste
12 slices lemon
Directions
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Lightly grease a baking dish.
Rub both sides of each mackerel fillet with olive oil and place with the skin side down into the prepared baking dish. Season each fillet with the paprika, salt, and pepper. Top each fillet with two lemon slices.
Bake the fillets under the broiler until the fish just begins to flake, 5 to 7 minutes. Serve immediately.
Recipe : Artichoke Rice Salad
Ingredients
1 (6.9 ounce) package chicken-flavored rice and vermicelli mix
2 (6.5 ounce) jars marinated artichoke hearts
3 cups cooked long-grain rice
3 cups chopped green onions
3/4 cup mayonnaise
1/2 teaspoon curry powder
Directions
Prepare rice mix according to package directions; cool. Drain artichokes, reserving marinade. Chop artichokes; place in a large bowl. Add prepared rice, long grain rice and onions. In a small bowl, combine mayonnaise, curry powder and reserved marinade. Pour over rice mixture and toss to coat. Cover and refrigerate until serving.
1 (6.9 ounce) package chicken-flavored rice and vermicelli mix
2 (6.5 ounce) jars marinated artichoke hearts
3 cups cooked long-grain rice
3 cups chopped green onions
3/4 cup mayonnaise
1/2 teaspoon curry powder
Directions
Prepare rice mix according to package directions; cool. Drain artichokes, reserving marinade. Chop artichokes; place in a large bowl. Add prepared rice, long grain rice and onions. In a small bowl, combine mayonnaise, curry powder and reserved marinade. Pour over rice mixture and toss to coat. Cover and refrigerate until serving.
Recipe : Best Ever Caramel Apple Crisp
Ingredients
Apple Filling:
5 large Granny Smith apples - peeled, cored, and thinly sliced
1/2 cup white sugar
1 tablespoon all-purpose flour
1/2 teaspoon ground cinnamon
1 tablespoon lemon juice
1/4 cup water
1 1/2 cups all-purpose flour
1 cup brown sugar
1 cup quick cooking oats
1 cup butter, softened
Caramel Sauce:
1 (14 ounce) package individually wrapped caramels, unwrapped
1 (5 ounce) can evaporated milk
Directions
Preheat oven to 350 F (175 degree C).
In a medium size bowl, toss apples with sugar, flour, cinnamon, lemon juice, and water; spread evenly into a 8x8 inch pan. In another bowl, mix together flour, brown sugar, oats, and butter; spoon mixture evenly over apples.
In a heavy sauce pan over low heat, melt the caramels with the evaporated milk. Heat , stirring frequently, until mixture has a smooth consistency. Drizzle the caramel sauce over the top of the crumble.
Bake in preheated oven for about 45 minutes (apple mixture will bubble and topping will be golden brown).
Apple Filling:
5 large Granny Smith apples - peeled, cored, and thinly sliced
1/2 cup white sugar
1 tablespoon all-purpose flour
1/2 teaspoon ground cinnamon
1 tablespoon lemon juice
1/4 cup water
1 1/2 cups all-purpose flour
1 cup brown sugar
1 cup quick cooking oats
1 cup butter, softened
Caramel Sauce:
1 (14 ounce) package individually wrapped caramels, unwrapped
1 (5 ounce) can evaporated milk
Directions
Preheat oven to 350 F (175 degree C).
In a medium size bowl, toss apples with sugar, flour, cinnamon, lemon juice, and water; spread evenly into a 8x8 inch pan. In another bowl, mix together flour, brown sugar, oats, and butter; spoon mixture evenly over apples.
In a heavy sauce pan over low heat, melt the caramels with the evaporated milk. Heat , stirring frequently, until mixture has a smooth consistency. Drizzle the caramel sauce over the top of the crumble.
Bake in preheated oven for about 45 minutes (apple mixture will bubble and topping will be golden brown).
Recipe : Bacon-Wrapped Peanut Butter Jalapenos
Ingredients
8 jalapeno peppers, halved lengthwise and seeded
1/2 cup peanut butter
8 slices bacon, cut in half
Directions
Preheat oven to 350 degrees F (175 degrees C).
Fill each jalapeno half with peanut butter and with a piece of bacon; secure the bacon with a toothpick. Arrange the wrapped jalapenos on a baking sheet.
Bake in the preheated oven until the bacon is dark brown, about 25 minutes.
8 jalapeno peppers, halved lengthwise and seeded
1/2 cup peanut butter
8 slices bacon, cut in half
Directions
Preheat oven to 350 degrees F (175 degrees C).
Fill each jalapeno half with peanut butter and with a piece of bacon; secure the bacon with a toothpick. Arrange the wrapped jalapenos on a baking sheet.
Bake in the preheated oven until the bacon is dark brown, about 25 minutes.
Recipe : Berry Surprise
Ingredients
1 cup strawberries
1 cup pineapple chunks
1/2 cup raspberries
2 tablespoons frozen limeade concentrate, thawed
Directions
In a blender, combine strawberries, pineapple chunks, raspberries and limeade. Blend until smooth. Pour into glasses and serve.
1 cup strawberries
1 cup pineapple chunks
1/2 cup raspberries
2 tablespoons frozen limeade concentrate, thawed
Directions
In a blender, combine strawberries, pineapple chunks, raspberries and limeade. Blend until smooth. Pour into glasses and serve.
Recipe : Authentic Potato Pancakes
Ingredients
10 russet potatoes, peeled and shredded
1 carrot, peeled and shredded
1 onion, finely diced
5 cloves garlic, crushed
1 tablespoon chopped flat leaf parsley
1 tablespoon chopped fresh dill
2 tablespoons fresh lemon juice
1/4 cup olive oil
2 tablespoons all-purpose flour
2 cups dry bread crumbs
salt and pepper to taste
olive oil for frying, as needed
Directions
Mix potatoes, carrot, onion, garlic, parsley, and dill in a large bowl. Stir in lemon juice, 1/4 cup of olive oil, flour, bread crumbs, salt, and pepper. Knead just until mixture holds together.
Heat the remaining 1/4 cup olive oil in a skillet over medium heat. Working in batches, drop spoonfuls of potato mixture in hot oil. Cook approximately 4 minutes per side, or until golden brown. Serve hot.
10 russet potatoes, peeled and shredded
1 carrot, peeled and shredded
1 onion, finely diced
5 cloves garlic, crushed
1 tablespoon chopped flat leaf parsley
1 tablespoon chopped fresh dill
2 tablespoons fresh lemon juice
1/4 cup olive oil
2 tablespoons all-purpose flour
2 cups dry bread crumbs
salt and pepper to taste
olive oil for frying, as needed
Directions
Mix potatoes, carrot, onion, garlic, parsley, and dill in a large bowl. Stir in lemon juice, 1/4 cup of olive oil, flour, bread crumbs, salt, and pepper. Knead just until mixture holds together.
Heat the remaining 1/4 cup olive oil in a skillet over medium heat. Working in batches, drop spoonfuls of potato mixture in hot oil. Cook approximately 4 minutes per side, or until golden brown. Serve hot.
Recipe : Baklava Martini
Ingredients
1 fluid ounce amaretto liqueur
3 fluid ounces gin
1 fluid ounce creme de cacao
1 1/2 fluid ounces simple syrup
1/8 teaspoon ground cinnamon
Directions
Combine amaretto, gin, creme de cacao, simple syrup, and cinnamon in a cocktail shaker full of ice. Shake well; strain into 2 martini glasses.
1 fluid ounce amaretto liqueur
3 fluid ounces gin
1 fluid ounce creme de cacao
1 1/2 fluid ounces simple syrup
1/8 teaspoon ground cinnamon
Directions
Combine amaretto, gin, creme de cacao, simple syrup, and cinnamon in a cocktail shaker full of ice. Shake well; strain into 2 martini glasses.
Recipe : Brown Eyed Susans
Ingredients
1 1/2 cups baking mix
2 (3 ounce) packages instant vanilla pudding mix
1/3 cup vegetable oil
20 semisweet chocolate chips
Directions
Preheat oven to 350 degrees F ( 175 degrees C ).
In a medium bowl, stir together the biscuit mix and instant pudding mix. Add the eggs and oil; stir until well blended. Roll the dough into walnut sized balls and place on an unprepared cookie sheet. Press one chocolate chip down into the center of each cookie. Bake for 10 minutes in the preheated oven. remove from cookie sheet to cool on a wire rack.
1 1/2 cups baking mix
2 (3 ounce) packages instant vanilla pudding mix
1/3 cup vegetable oil
20 semisweet chocolate chips
Directions
Preheat oven to 350 degrees F ( 175 degrees C ).
In a medium bowl, stir together the biscuit mix and instant pudding mix. Add the eggs and oil; stir until well blended. Roll the dough into walnut sized balls and place on an unprepared cookie sheet. Press one chocolate chip down into the center of each cookie. Bake for 10 minutes in the preheated oven. remove from cookie sheet to cool on a wire rack.
Recipe : Beetroot Hummus
Ingredients
8 ounces chickpeas
1 large onion, chopped
1 pound beets
1/2 cup tahini
3 cloves garlic, crushed
1/4 cup fresh lemon juice
1 tablespoon ground cumin
1/4 cup olive oil
Directions
In a large bowl, cover chickpeas with cold water and soak overnight.
Drain chickpeas and place in a large heavy saucepan; add onion, cover with water and bring to a boil over medium heat. Cook for 1 hour, or until chickpeas are very soft. Drain, reserving 1 cup of cooking liquid. Allow to cool.
Meanwhile, in a large saucepan cover beets with water and bring to a boil over medium heat. Cook until tender; drain and allow beets to cool before removing the skins and chopping.
Puree beets in a food processor; add the chickpeas and onions, tahini, garlic, lemon juice and cumin. Process until smooth. Slowly, while the machine is running, pour in the reserved cooking liquid and olive oil. Continue to process until mixture is thoroughly combined. Drizzle with a little olive oil.
8 ounces chickpeas
1 large onion, chopped
1 pound beets
1/2 cup tahini
3 cloves garlic, crushed
1/4 cup fresh lemon juice
1 tablespoon ground cumin
1/4 cup olive oil
Directions
In a large bowl, cover chickpeas with cold water and soak overnight.
Drain chickpeas and place in a large heavy saucepan; add onion, cover with water and bring to a boil over medium heat. Cook for 1 hour, or until chickpeas are very soft. Drain, reserving 1 cup of cooking liquid. Allow to cool.
Meanwhile, in a large saucepan cover beets with water and bring to a boil over medium heat. Cook until tender; drain and allow beets to cool before removing the skins and chopping.
Puree beets in a food processor; add the chickpeas and onions, tahini, garlic, lemon juice and cumin. Process until smooth. Slowly, while the machine is running, pour in the reserved cooking liquid and olive oil. Continue to process until mixture is thoroughly combined. Drizzle with a little olive oil.
Recipe : Beach Goers' Wraps
Ingredients
1 (13 ounce) package DOLE� Endless Summer Kit
1 cup pineapple, cut into 1/2-inch slices
1 cup peach, cut into 1/2-inch slices
1 cup mango, cut into 1/2-inch slices
2 teaspoons raspberry vinegar
1/4 teaspoon salt
Ground black pepper, to taste
4 (10 inch) wraps
Directions
Slice pineapple into 1/2 -inch thick slices. Cut peach in half, remove pit and cut each half-length wise into five pieces. Peel mango. Starting at pointy end slice around large seed. Cut slice in half length wise.
Grill fruit brushing with olive oil turning occasionally until soft about 5 to 7 minutes. Remove fruit and cool slightly, coarsely chop fruit. Toss fruit with raspberry vinegar, salt and pepper. Combine with DOLE Salad kit.
Heat wraps in microwave for 30 seconds. Lay out wraps and divide salad filling equally. Fold over one end and wrap sides over filling.
1 (13 ounce) package DOLE� Endless Summer Kit
1 cup pineapple, cut into 1/2-inch slices
1 cup peach, cut into 1/2-inch slices
1 cup mango, cut into 1/2-inch slices
2 teaspoons raspberry vinegar
1/4 teaspoon salt
Ground black pepper, to taste
4 (10 inch) wraps
Directions
Slice pineapple into 1/2 -inch thick slices. Cut peach in half, remove pit and cut each half-length wise into five pieces. Peel mango. Starting at pointy end slice around large seed. Cut slice in half length wise.
Grill fruit brushing with olive oil turning occasionally until soft about 5 to 7 minutes. Remove fruit and cool slightly, coarsely chop fruit. Toss fruit with raspberry vinegar, salt and pepper. Combine with DOLE Salad kit.
Heat wraps in microwave for 30 seconds. Lay out wraps and divide salad filling equally. Fold over one end and wrap sides over filling.
Recipe : Amaretto Chicken
Ingredients
1/2 cup butter, divided
4 skinless, boneless chicken breast halves
3 green onions, diced
1 pound fresh mushrooms, sliced
3 cloves garlic, crushed
1/2 teaspoon chopped fresh tarragon
1 cup heavy cream
1 cup shredded Gruyere cheese
1/2 cup amaretto liqueur
1/4 cup capers
Directions
Melt 1/4 cup of the butter in a large skillet over medium high heat. Brown chicken in butter quickly, and remove to a 9x13 inch baking dish.
Add remaining 1/4 cup butter to skillet and brown the green onion and mushrooms with the garlic and tarragon. Pour this saute mixture over chicken breasts.
Preheat oven to 350 degrees F (175 degrees C).
Heat the cream, cheese and amaretto in the skillet, whisking rapidly. Stir in capers, then pour sauce over chicken, green onions and mushrooms.
Bake in the preheated oven for 40 minutes, or until chicken is cooked through and no longer pink inside.
1/2 cup butter, divided
4 skinless, boneless chicken breast halves
3 green onions, diced
1 pound fresh mushrooms, sliced
3 cloves garlic, crushed
1/2 teaspoon chopped fresh tarragon
1 cup heavy cream
1 cup shredded Gruyere cheese
1/2 cup amaretto liqueur
1/4 cup capers
Directions
Melt 1/4 cup of the butter in a large skillet over medium high heat. Brown chicken in butter quickly, and remove to a 9x13 inch baking dish.
Add remaining 1/4 cup butter to skillet and brown the green onion and mushrooms with the garlic and tarragon. Pour this saute mixture over chicken breasts.
Preheat oven to 350 degrees F (175 degrees C).
Heat the cream, cheese and amaretto in the skillet, whisking rapidly. Stir in capers, then pour sauce over chicken, green onions and mushrooms.
Bake in the preheated oven for 40 minutes, or until chicken is cooked through and no longer pink inside.
Recipe : Best Steak Marinade in Existence
Ingredients
1/3 cup soy sauce
1/2 cup olive oil
1/3 cup fresh lemon juice
1/4 cup Worcestershire sauce
1 1/2 tablespoons garlic powder
3 tablespoons dried basil
1 1/2 tablespoons dried parsley flakes
1 teaspoon ground white pepper
1/4 teaspoon hot pepper sauce (optional)
1 teaspoon dried minced garlic (optional)
Directions
Place the soy sauce, olive oil, lemon juice, Worcestershire sauce, garlic powder, basil, parsley, and pepper in a blender. Add hot pepper sauce and garlic, if desired. Blend on high speed for 30 seconds until thoroughly mixed.
Pour marinade over desired type of meat. Cover, and refrigerate for up to 8 hours. Cook meat as desired.
1/3 cup soy sauce
1/2 cup olive oil
1/3 cup fresh lemon juice
1/4 cup Worcestershire sauce
1 1/2 tablespoons garlic powder
3 tablespoons dried basil
1 1/2 tablespoons dried parsley flakes
1 teaspoon ground white pepper
1/4 teaspoon hot pepper sauce (optional)
1 teaspoon dried minced garlic (optional)
Directions
Place the soy sauce, olive oil, lemon juice, Worcestershire sauce, garlic powder, basil, parsley, and pepper in a blender. Add hot pepper sauce and garlic, if desired. Blend on high speed for 30 seconds until thoroughly mixed.
Pour marinade over desired type of meat. Cover, and refrigerate for up to 8 hours. Cook meat as desired.
Recipe : Banana Upside-Down Cake
Ingredients
1/2 cup packed brown sugar
2 tablespoons lemon juice, divided
1 tablespoon butter or margarine
1/2 cup pecan halves
2 medium firm bananas. sliced
1 1/2 cups all-purpose flour
1/2 cup sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup cold butter or margarine
1 cup plain yogurt
2 eggs, beaten
2 teaspoons grated lemon peel
1 teaspoon vanilla extract
Whipped cream
Directions
In a small saucepan, combine brown sugar, 1 tablespoon of lemon juice and butter; bring to a boil. Reduce heat to medium; cook without stirring until sugar is dissolved. Pour into a greased 9-in. springform pan. Arrange pecans on top with flat side up. Pour remaining lemon juice into a small bowl; add bananas and stir carefully. Drain. Arrange bananas in a circular pattern over the pecans; set aside. in a large bowl, combine flour, sugar, baking soda, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Combine yogurt, eggs, lemon peel and vanilla; stir into the dry ingredients just until moistened. Spoon over bananas. Bake at 375 degrees F for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes. Run a knife around edge of pan; invert cake onto a serving plate. Serve with whipped cream if desired.
1/2 cup packed brown sugar
2 tablespoons lemon juice, divided
1 tablespoon butter or margarine
1/2 cup pecan halves
2 medium firm bananas. sliced
1 1/2 cups all-purpose flour
1/2 cup sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup cold butter or margarine
1 cup plain yogurt
2 eggs, beaten
2 teaspoons grated lemon peel
1 teaspoon vanilla extract
Whipped cream
Directions
In a small saucepan, combine brown sugar, 1 tablespoon of lemon juice and butter; bring to a boil. Reduce heat to medium; cook without stirring until sugar is dissolved. Pour into a greased 9-in. springform pan. Arrange pecans on top with flat side up. Pour remaining lemon juice into a small bowl; add bananas and stir carefully. Drain. Arrange bananas in a circular pattern over the pecans; set aside. in a large bowl, combine flour, sugar, baking soda, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Combine yogurt, eggs, lemon peel and vanilla; stir into the dry ingredients just until moistened. Spoon over bananas. Bake at 375 degrees F for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes. Run a knife around edge of pan; invert cake onto a serving plate. Serve with whipped cream if desired.
Recipe : Basic Easy Chicken Wings
Ingredients
3 pounds chicken wings, separated at joints, tips discarded
1/2 cup butter
1 cup hot sauce
1/2 teaspoon cayenne pepper
1/4 teaspoon freshly ground black pepper
Directions
Preheat grill for high heat.
Lightly oil the grill grate. Cook the wings 8 to 12 minutes on each side, until juices run clear. The larger pieces will take slightly longer to cook.
Melt the butter in a saucepan, and mix in the hot sauce, cayenne pepper, and black pepper.
Place wings in a large container with a secure lid. Pour sauce over the wings, and seal. Shake wings with the sauce until thoroughly coated.
3 pounds chicken wings, separated at joints, tips discarded
1/2 cup butter
1 cup hot sauce
1/2 teaspoon cayenne pepper
1/4 teaspoon freshly ground black pepper
Directions
Preheat grill for high heat.
Lightly oil the grill grate. Cook the wings 8 to 12 minutes on each side, until juices run clear. The larger pieces will take slightly longer to cook.
Melt the butter in a saucepan, and mix in the hot sauce, cayenne pepper, and black pepper.
Place wings in a large container with a secure lid. Pour sauce over the wings, and seal. Shake wings with the sauce until thoroughly coated.
Recipe : Barbequed Marinated Flank Steak
Ingredients
1/4 cup soy sauce
3 tablespoons honey
2 tablespoons distilled white vinegar
1/2 teaspoon ground ginger
1/2 teaspoon garlic powder
1/2 cup vegetable oil
1 1/2 pounds flank steak
Directions
In a blender, combine the soy sauce, honey, vinegar, ginger, garlic powder, and vegetable oil.
Lay steak in a shallow glass or ceramic dish. Pierce both sides of the steak with a sharp fork. Pour marinade over steak, then turn and coat the other side. Cover, and refrigerate 8 hours, or overnight.
Preheat grill for high heat.
Place grate on highest level, and brush lightly with oil. Place steaks on the grill, and discard marinade. Grill steak for 10 minutes, turning once, or to desired doneness.
1/4 cup soy sauce
3 tablespoons honey
2 tablespoons distilled white vinegar
1/2 teaspoon ground ginger
1/2 teaspoon garlic powder
1/2 cup vegetable oil
1 1/2 pounds flank steak
Directions
In a blender, combine the soy sauce, honey, vinegar, ginger, garlic powder, and vegetable oil.
Lay steak in a shallow glass or ceramic dish. Pierce both sides of the steak with a sharp fork. Pour marinade over steak, then turn and coat the other side. Cover, and refrigerate 8 hours, or overnight.
Preheat grill for high heat.
Place grate on highest level, and brush lightly with oil. Place steaks on the grill, and discard marinade. Grill steak for 10 minutes, turning once, or to desired doneness.
Recipe : Aunt Dee Dee's Apple Coffee Cake
Ingredients
1 (21 ounce) can apple pie filling
2 teaspoons ground cinnamon
3 cups all-purpose flour
1 cup white sugar
1 1/2 cups milk
1/2 cup butter, softened
3 teaspoons baking powder
1 teaspoon salt
1/4 cup packed brown sugar
1/4 cup chopped walnuts
2 tablespoons butter, melted
3/4 cup confectioners' sugar
1 tablespoon butter, melted
3/4 teaspoon vanilla extract
2 1/2 teaspoons hot water
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 pan.
Mix pie filling and cinnamon, set aside.
Beat flour, white sugar, milk, 1/2 cup softened butter, baking powder, salt and eggs in mixing bowl on low speed for 30 seconds. Beat on medium speed for 2 minutes.
Pour half of the batter into prepared pan. Spoon half of the pie filling over the batter. Spread remaining cake batter over pie filling, and top with the remaining half of the pie filling.
Mix brown sugar and nuts together and sprinkle over top of cake. Drizzle with 2 tablespoons melted butter.
Bake at 350 degrees F (175 degrees C) for 45 to 55 minutes. Allow cake to cool 20 minutes.
Combine confectioners sugar, 1 tablespoon butter, 3/4 teaspoon vanilla, 2 to 3 teaspoons hot water. Beat until smooth. Drizzle over cake.
1 (21 ounce) can apple pie filling
2 teaspoons ground cinnamon
3 cups all-purpose flour
1 cup white sugar
1 1/2 cups milk
1/2 cup butter, softened
3 teaspoons baking powder
1 teaspoon salt
1/4 cup packed brown sugar
1/4 cup chopped walnuts
2 tablespoons butter, melted
3/4 cup confectioners' sugar
1 tablespoon butter, melted
3/4 teaspoon vanilla extract
2 1/2 teaspoons hot water
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 pan.
Mix pie filling and cinnamon, set aside.
Beat flour, white sugar, milk, 1/2 cup softened butter, baking powder, salt and eggs in mixing bowl on low speed for 30 seconds. Beat on medium speed for 2 minutes.
Pour half of the batter into prepared pan. Spoon half of the pie filling over the batter. Spread remaining cake batter over pie filling, and top with the remaining half of the pie filling.
Mix brown sugar and nuts together and sprinkle over top of cake. Drizzle with 2 tablespoons melted butter.
Bake at 350 degrees F (175 degrees C) for 45 to 55 minutes. Allow cake to cool 20 minutes.
Combine confectioners sugar, 1 tablespoon butter, 3/4 teaspoon vanilla, 2 to 3 teaspoons hot water. Beat until smooth. Drizzle over cake.
Recipe : Baked Cranberry Sauce
Ingredients
4 cups fresh cranberries
2 cups white sugar
1/3 cup brandy
Directions
Preheat oven to 300 degrees F (150 degrees C).
In a baking dish, mix the cranberries and sugar.
Bake 1 hour in the preheated oven, stirring often. Mix in the brandy to serve.
4 cups fresh cranberries
2 cups white sugar
1/3 cup brandy
Directions
Preheat oven to 300 degrees F (150 degrees C).
In a baking dish, mix the cranberries and sugar.
Bake 1 hour in the preheated oven, stirring often. Mix in the brandy to serve.
Recipe : Apple-Cranberry Salad
Ingredients
1 teaspoon stone-ground mustard
2 tablespoons balsamic vinegar
1/4 cup olive oil
1 apple, diced
1 pear, diced
1/4 cup dried cranberries
1 (10 ounce) package mixed baby greens
1/4 cup crumbled blue cheese
2 tablespoons chopped walnuts
Directions
Whisk the mustard and vinegar together in a small bowl. Drizzle in the olive oil while whisking to create a dressing; set aside.
Place the apple, pear, cranberries, baby greens, blue cheese, and walnuts into a large salad bowl. Toss gently to mix, then pour on the dressing, and toss to coat.
1 teaspoon stone-ground mustard
2 tablespoons balsamic vinegar
1/4 cup olive oil
1 apple, diced
1 pear, diced
1/4 cup dried cranberries
1 (10 ounce) package mixed baby greens
1/4 cup crumbled blue cheese
2 tablespoons chopped walnuts
Directions
Whisk the mustard and vinegar together in a small bowl. Drizzle in the olive oil while whisking to create a dressing; set aside.
Place the apple, pear, cranberries, baby greens, blue cheese, and walnuts into a large salad bowl. Toss gently to mix, then pour on the dressing, and toss to coat.
Recipe : Baked Corn Casserole
Ingredients
1/4 cup butter
2 (3 ounce) packages cream cheese
1 (11.25 ounce) can whole kernel corn, drained
1 (15 ounce) can cream-style corn
1 (4 ounce) can chopped green chile peppers
1/2 cup chopped onion
1 (6 ounce) can French-fried onions
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a medium size bowl, cream together butter and cream cheese. Mix in whole kernel corn, cream-style corn, chiles, chopped onions, and 1/2 can of the French-fried onions. Pour mixture into a 1 quart casserole dish.
Bake in a 350 degrees F (175 degrees C) oven for 15 minutes. Remove from oven and sprinkle the remaining French-fried onions over the top of the casserole. Return to the oven and bake an additional 15 minutes.
1/4 cup butter
2 (3 ounce) packages cream cheese
1 (11.25 ounce) can whole kernel corn, drained
1 (15 ounce) can cream-style corn
1 (4 ounce) can chopped green chile peppers
1/2 cup chopped onion
1 (6 ounce) can French-fried onions
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a medium size bowl, cream together butter and cream cheese. Mix in whole kernel corn, cream-style corn, chiles, chopped onions, and 1/2 can of the French-fried onions. Pour mixture into a 1 quart casserole dish.
Bake in a 350 degrees F (175 degrees C) oven for 15 minutes. Remove from oven and sprinkle the remaining French-fried onions over the top of the casserole. Return to the oven and bake an additional 15 minutes.
Recipe : Basil Chicken Strips
Ingredients
1/2 pound skinless, boneless chicken breast halves - cut into strips
2 tablespoons all-purpose flour
3 tablespoons butter or margarine
2 tablespoons red wine vinegar or cider vinegar
1/2 teaspoon dried basil
Directions
In a large resealable plastic bag, shake chicken strips and flour until coated. In a large skillet over medium-high heat, melt butter. Add the chicken; saute for 5 minutes. Stir in the vinegar and basil; cook until chicken juices run clear.
1/2 pound skinless, boneless chicken breast halves - cut into strips
2 tablespoons all-purpose flour
3 tablespoons butter or margarine
2 tablespoons red wine vinegar or cider vinegar
1/2 teaspoon dried basil
Directions
In a large resealable plastic bag, shake chicken strips and flour until coated. In a large skillet over medium-high heat, melt butter. Add the chicken; saute for 5 minutes. Stir in the vinegar and basil; cook until chicken juices run clear.
Recipe : Baked Asian-Style Honey Chicken
Ingredients
1 (3 pound) whole chicken, cut into pieces
3 tablespoons chopped onion
2 tablespoons soy sauce
1 tablespoon minced fresh ginger root
1 teaspoon minced garlic
2 tablespoons honey
1/4 cup chopped green onions
Directions
To Marinate: Arrange chicken pieces in a 9x3 inch baking dish. In a small bowl combine the onion, soy sauce, ginger, garlic and honey; mix together and spoon mixture over chicken. Cover dish and refrigerate to marinate for 1 hour, turning pieces once.
Preheat oven to 425 degrees F (220 degrees C).
Bake chicken at 425 degrees F (220 degrees C) for 30 minutes. Turn pieces over and top with green onion, then continue baking for about 10 to 15 minutes, or until chicken is tender and cooked through and juices run clear. Serve immediately.
1 (3 pound) whole chicken, cut into pieces
3 tablespoons chopped onion
2 tablespoons soy sauce
1 tablespoon minced fresh ginger root
1 teaspoon minced garlic
2 tablespoons honey
1/4 cup chopped green onions
Directions
To Marinate: Arrange chicken pieces in a 9x3 inch baking dish. In a small bowl combine the onion, soy sauce, ginger, garlic and honey; mix together and spoon mixture over chicken. Cover dish and refrigerate to marinate for 1 hour, turning pieces once.
Preheat oven to 425 degrees F (220 degrees C).
Bake chicken at 425 degrees F (220 degrees C) for 30 minutes. Turn pieces over and top with green onion, then continue baking for about 10 to 15 minutes, or until chicken is tender and cooked through and juices run clear. Serve immediately.
Recipe : Bacon Water Chestnut Wraps
Ingredients
1 pound sliced bacon
2 (8 ounce) cans whole water chestnuts, drained
1/2 cup packed brown sugar
1/2 cup mayonnaise
1/4 cup chili sauce
Directions
Cut bacon strips in half. In a skillet over medium heat, cook bacon until almost crisp; drain. Wrap each bacon piece around a water chestnut and secure with a toothpick. Place in an ungreased 13-in. x 9-in. x 2-in. baking dish.
Combine the brown sugar, mayonnaise and chili sauce; pour over water chestnuts. Bake, uncovered, at 350 degrees F for 30 minutes or until hot and bubbly.
1 pound sliced bacon
2 (8 ounce) cans whole water chestnuts, drained
1/2 cup packed brown sugar
1/2 cup mayonnaise
1/4 cup chili sauce
Directions
Cut bacon strips in half. In a skillet over medium heat, cook bacon until almost crisp; drain. Wrap each bacon piece around a water chestnut and secure with a toothpick. Place in an ungreased 13-in. x 9-in. x 2-in. baking dish.
Combine the brown sugar, mayonnaise and chili sauce; pour over water chestnuts. Bake, uncovered, at 350 degrees F for 30 minutes or until hot and bubbly.
Recipe : Bananas Foster Monkey Bread
Ingredients
1/2 cup white sugar
1 tablespoon ground cinnamon
2 (7.5 ounce) packages buttermilk biscuit dough, cut into quarters
2 ripe bananas, coarsely chopped
1/4 cup chopped pecans
1/2 cup butter
1/2 cup packed light brown sugar
1 teaspoon vanilla
Directions
Preheat an oven to 400 degrees F (200 degrees C). Grease a loaf pan.
Shake the sugar and cinnamon together in a large plastic bag; add the biscuit dough, bananas, and pecans to the bag and shake to coat evenly. Pour the mixture into the prepared loaf pan.
Melt the butter in a saucepan over medium heat. Stir the brown sugar into the melted butter until completely dissolved. Add the vanilla and stir well. Pour the mixture over the biscuit dough.
Bake in the preheated oven until golden brown, 30 to 40 minutes. Allow to cool about 10 minutes before serving.
1/2 cup white sugar
1 tablespoon ground cinnamon
2 (7.5 ounce) packages buttermilk biscuit dough, cut into quarters
2 ripe bananas, coarsely chopped
1/4 cup chopped pecans
1/2 cup butter
1/2 cup packed light brown sugar
1 teaspoon vanilla
Directions
Preheat an oven to 400 degrees F (200 degrees C). Grease a loaf pan.
Shake the sugar and cinnamon together in a large plastic bag; add the biscuit dough, bananas, and pecans to the bag and shake to coat evenly. Pour the mixture into the prepared loaf pan.
Melt the butter in a saucepan over medium heat. Stir the brown sugar into the melted butter until completely dissolved. Add the vanilla and stir well. Pour the mixture over the biscuit dough.
Bake in the preheated oven until golden brown, 30 to 40 minutes. Allow to cool about 10 minutes before serving.
Recipe : Asian Roll Lettuce Wrap
Ingredients
1 pound ground turkey
1 tablespoon light soy sauce
1 teaspoon minced garlic
2 teaspoons minced fresh ginger root
1 cup brown rice
1 cup water
16 large lettuce leaves
1 cup shredded carrots
1 cup green onions, thinly sliced
1 cup sliced red bell pepper
1 cup sliced radishes
1/3 cup light soy sauce
1/3 cup water
3 tablespoons fresh lemon juice
2 teaspoons minced garlic
1 tablespoon minced fresh ginger root
1 teaspoon sugar
Directions
In a medium bowl, mix together ground turkey, 1 tablespoon soy sauce, 1 teaspoon minced garlic and 2 teaspoons ginger. Form into 16 meatballs and roll into ovals. Cover and refrigerate.
In a medium saucepan over medium heat, combine rice with 2 cups water. Bring to a boil, reduce heat and simmer for 20 minutes, or until rice is tender.
Preheat the grill or broiler. Arrange rice, lettuce leaves, carrots, scallions, radishes and red peppers onto a serving platter or place each into a small bowl. In a medium bowl, mix together 1/3 cup soy sauce, 1/3 cup water, lemon juice, 2 teaspoons garlic, 1 tablespoon ginger, and sugar. Divide into 4 small dipping bowls.
Thread two meatballs onto each 10 inch skewer. Grill or broil for 10 to 12 minutes, turning occasionally to brown all sides. If broiling, line the broiler pan with aluminum foil and drain fat after 6 minutes.
To eat, place a leaf of lettuce onto the palm of your hand, spoon on a little rice, then a meat roll, and a few of the vegetables. Roll up and dip in dipping sauce or spoon sauce over.
1 pound ground turkey
1 tablespoon light soy sauce
1 teaspoon minced garlic
2 teaspoons minced fresh ginger root
1 cup brown rice
1 cup water
16 large lettuce leaves
1 cup shredded carrots
1 cup green onions, thinly sliced
1 cup sliced red bell pepper
1 cup sliced radishes
1/3 cup light soy sauce
1/3 cup water
3 tablespoons fresh lemon juice
2 teaspoons minced garlic
1 tablespoon minced fresh ginger root
1 teaspoon sugar
Directions
In a medium bowl, mix together ground turkey, 1 tablespoon soy sauce, 1 teaspoon minced garlic and 2 teaspoons ginger. Form into 16 meatballs and roll into ovals. Cover and refrigerate.
In a medium saucepan over medium heat, combine rice with 2 cups water. Bring to a boil, reduce heat and simmer for 20 minutes, or until rice is tender.
Preheat the grill or broiler. Arrange rice, lettuce leaves, carrots, scallions, radishes and red peppers onto a serving platter or place each into a small bowl. In a medium bowl, mix together 1/3 cup soy sauce, 1/3 cup water, lemon juice, 2 teaspoons garlic, 1 tablespoon ginger, and sugar. Divide into 4 small dipping bowls.
Thread two meatballs onto each 10 inch skewer. Grill or broil for 10 to 12 minutes, turning occasionally to brown all sides. If broiling, line the broiler pan with aluminum foil and drain fat after 6 minutes.
To eat, place a leaf of lettuce onto the palm of your hand, spoon on a little rice, then a meat roll, and a few of the vegetables. Roll up and dip in dipping sauce or spoon sauce over.
Recipe : Baked Lemon Chicken with Mushroom Sauce
Ingredients
6 skinless, boneless chicken breast halves
1 tablespoon olive oil
1/4 cup butter
3 cups fresh sliced mushrooms
1/2 cup chicken broth
2 tablespoons all-purpose flour
1 tablespoon chopped fresh parsley
Directions
Preheat oven to 400 degrees F (205 degrees C).
Place the olive oil in an 8x8 glass baking dish. Place the chicken breasts in the dish, coating each side with oil. Squeeze the juice of 1/2 lemon over all. Slice the rest of the lemon and place a lemon slice on top of each chicken piece. Bake in the preheated oven for 30 to 40 minutes until brown.
In a large skillet, melt the 1/4 cup butter or margarine. Add the sliced mushrooms. Cook and stir until the mushrooms are brown and have exuded their juices, about 6 minutes. Sprinkle with the flour and blend. Add the chicken broth, stirring to make a medium thick sauce. Allow to reduce, adjusting with a little more broth to make a creamy sauce. Add fresh parsley at the last minute. Spoon the sauce over the lemon baked chicken breasts. Delicious!
6 skinless, boneless chicken breast halves
1 tablespoon olive oil
1/4 cup butter
3 cups fresh sliced mushrooms
1/2 cup chicken broth
2 tablespoons all-purpose flour
1 tablespoon chopped fresh parsley
Directions
Preheat oven to 400 degrees F (205 degrees C).
Place the olive oil in an 8x8 glass baking dish. Place the chicken breasts in the dish, coating each side with oil. Squeeze the juice of 1/2 lemon over all. Slice the rest of the lemon and place a lemon slice on top of each chicken piece. Bake in the preheated oven for 30 to 40 minutes until brown.
In a large skillet, melt the 1/4 cup butter or margarine. Add the sliced mushrooms. Cook and stir until the mushrooms are brown and have exuded their juices, about 6 minutes. Sprinkle with the flour and blend. Add the chicken broth, stirring to make a medium thick sauce. Allow to reduce, adjusting with a little more broth to make a creamy sauce. Add fresh parsley at the last minute. Spoon the sauce over the lemon baked chicken breasts. Delicious!
Recipe : Banana Oatmeal Cookies I
Ingredients
1 cup white sugar
1 cup margarine
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cloves
1 teaspoon ground cinnamon
3 ripe bananas, mashed
2 cups rolled oats
1 cup semisweet chocolate chips
Directions
Preheat oven to 375 degrees F (190 degrees C).
In a medium bowl, cream butter and sugar together until smooth. Stir in the eggs and vanilla. Sift together the flour, baking soda, cloves and cinnamon, stir into the creamed mixture. Then add the mashed bananas, rolled oats and chocolate chips, mix until well blended.
Drop dough by rounded spoonfuls onto unprepared cookie sheets. Bake for 10 to 12 minutes in the preheated oven. Remove cookies from pan to cool on wire racks.
1 cup white sugar
1 cup margarine
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cloves
1 teaspoon ground cinnamon
3 ripe bananas, mashed
2 cups rolled oats
1 cup semisweet chocolate chips
Directions
Preheat oven to 375 degrees F (190 degrees C).
In a medium bowl, cream butter and sugar together until smooth. Stir in the eggs and vanilla. Sift together the flour, baking soda, cloves and cinnamon, stir into the creamed mixture. Then add the mashed bananas, rolled oats and chocolate chips, mix until well blended.
Drop dough by rounded spoonfuls onto unprepared cookie sheets. Bake for 10 to 12 minutes in the preheated oven. Remove cookies from pan to cool on wire racks.
Recipe : Barbie's Tuna Salad
Ingredients
1 (7 ounce) can white tuna, drained and flaked
6 tablespoons mayonnaise or salad dressing
1 tablespoon Parmesan cheese
3 tablespoons sweet pickle relish
1/8 teaspoon dried minced onion flakes
1/4 teaspoon curry powder
1 tablespoon dried parsley
1 teaspoon dried dill weed
1 pinch garlic powder
Directions
In a medium bowl, stir together the tuna, mayonnaise, Parmesan cheese, and onion flakes. Season with curry powder, parsley, dill and garlic powder. Mix well and serve with crackers or on a sandwich.
1 (7 ounce) can white tuna, drained and flaked
6 tablespoons mayonnaise or salad dressing
1 tablespoon Parmesan cheese
3 tablespoons sweet pickle relish
1/8 teaspoon dried minced onion flakes
1/4 teaspoon curry powder
1 tablespoon dried parsley
1 teaspoon dried dill weed
1 pinch garlic powder
Directions
In a medium bowl, stir together the tuna, mayonnaise, Parmesan cheese, and onion flakes. Season with curry powder, parsley, dill and garlic powder. Mix well and serve with crackers or on a sandwich.
Recipe : Best Ever Party Appetizer
Ingredients
12 ounces goat cheese
3 tablespoons olive oil
1 cup oil-packed sun-dried tomatoes, drained and diced
1 cup black olives, chopped
4 tablespoons chopped fresh basil
2 tablespoons chopped fresh rosemary
3 cloves garlic, halved
Directions
Slice goat cheese into one inch pieces and place in a single layer on a large platter. Sprinkle olive oil, sun-dried tomatoes, black olives, basil and rosemary over the cheese.
Using toothpicks, insert the garlic cloves into the cheese throughout the mixture.
Allow the mixture to marinate 6 hours, or overnight, in the refrigerator. Remove the toothpicks, and serve with sliced French bread.
12 ounces goat cheese
3 tablespoons olive oil
1 cup oil-packed sun-dried tomatoes, drained and diced
1 cup black olives, chopped
4 tablespoons chopped fresh basil
2 tablespoons chopped fresh rosemary
3 cloves garlic, halved
Directions
Slice goat cheese into one inch pieces and place in a single layer on a large platter. Sprinkle olive oil, sun-dried tomatoes, black olives, basil and rosemary over the cheese.
Using toothpicks, insert the garlic cloves into the cheese throughout the mixture.
Allow the mixture to marinate 6 hours, or overnight, in the refrigerator. Remove the toothpicks, and serve with sliced French bread.
Recipe : Avocado Dip II
Ingredients
2 avocados - peeled, pitted and diced
3/4 cup sour cream
3/4 cup salsa
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon salt
1 dash ground black pepper
Directions
In a medium bowl, mash the avocados with a potato masher. Mix in the sour cream, salsa, cumin, garlic powder, salt and pepper. Chill at least 30 minutes before serving.
2 avocados - peeled, pitted and diced
3/4 cup sour cream
3/4 cup salsa
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon salt
1 dash ground black pepper
Directions
In a medium bowl, mash the avocados with a potato masher. Mix in the sour cream, salsa, cumin, garlic powder, salt and pepper. Chill at least 30 minutes before serving.
Recipe : Almond/Apricot Coffee Cake
Ingredients
1 cup butter, softened
1 1/2 cups sugar
1 cup sour cream
3/4 teaspoon almond extract
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup sliced almonds, divided
1 (12 ounce) jar apricot preserves, divided
Directions
In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition until smooth and fluffy. On low speed of mixer, blend in sour cream and extract. Combine flour, baking powder and salt; add to creamed mixture and mix just until combined. Sprinkle half of almonds in a greased and floured 10-in. tube pan. Spread half of batter over nuts. Carefully spoon half of preserves over batter, keeping preserves away from edges of pan. Sprinkle with remaining almonds. Spoon on remaining batter; add remaining preserves to center of batter. Bake at 350 degrees F for 50-60 minutes. Cool in pan on rack for 20 minutes. Remove from pan; cool completely.
1 cup butter, softened
1 1/2 cups sugar
1 cup sour cream
3/4 teaspoon almond extract
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup sliced almonds, divided
1 (12 ounce) jar apricot preserves, divided
Directions
In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition until smooth and fluffy. On low speed of mixer, blend in sour cream and extract. Combine flour, baking powder and salt; add to creamed mixture and mix just until combined. Sprinkle half of almonds in a greased and floured 10-in. tube pan. Spread half of batter over nuts. Carefully spoon half of preserves over batter, keeping preserves away from edges of pan. Sprinkle with remaining almonds. Spoon on remaining batter; add remaining preserves to center of batter. Bake at 350 degrees F for 50-60 minutes. Cool in pan on rack for 20 minutes. Remove from pan; cool completely.
Recipe : Beefy Manicotti
Ingredients
10 manicotti shells
1/2 pound ground beef
1 small onion, chopped
2 cloves garlic, chopped
1/4 cup dry bread crumbs
1/4 teaspoon Italian seasoning
2 cups Italian blend shredded cheese, divided
1 (8 ounce) can tomato sauce
1 (16 ounce) can stewed tomatoes
1/4 cup white Zinfandel
3 mushrooms, thinly sliced
Directions
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Place ground beef, onion and garlic in a large, deep skillet. Cook over medium high heat until beef is evenly brown. Remove from heat. Mix in bread crumbs, Italian seasoning, egg and 1 cup shredded cheese. Spoon filling into manicotti shells.
Combine tomato sauce, stewed tomatoes, wine and mushrooms. Spoon sauce to cover the bottom of an 8x11 inch baking dish. Arrange filled manicotti in a single layer, and cover with remaining sauce. Sprinkle top with remaining cheese.
Cover, and bake in preheated oven for 30 minutes. Remove cover, and bake 10 minutes.
10 manicotti shells
1/2 pound ground beef
1 small onion, chopped
2 cloves garlic, chopped
1/4 cup dry bread crumbs
1/4 teaspoon Italian seasoning
2 cups Italian blend shredded cheese, divided
1 (8 ounce) can tomato sauce
1 (16 ounce) can stewed tomatoes
1/4 cup white Zinfandel
3 mushrooms, thinly sliced
Directions
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Place ground beef, onion and garlic in a large, deep skillet. Cook over medium high heat until beef is evenly brown. Remove from heat. Mix in bread crumbs, Italian seasoning, egg and 1 cup shredded cheese. Spoon filling into manicotti shells.
Combine tomato sauce, stewed tomatoes, wine and mushrooms. Spoon sauce to cover the bottom of an 8x11 inch baking dish. Arrange filled manicotti in a single layer, and cover with remaining sauce. Sprinkle top with remaining cheese.
Cover, and bake in preheated oven for 30 minutes. Remove cover, and bake 10 minutes.
Recipe : Best Lemon Meringue Pie
Ingredients
1/2 cup all-purpose flour
1/8 teaspoon salt
2 tablespoons shortening
2 tablespoons water
1/2 cup sugar
2 tablespoons cornstarch
1/8 teaspoon salt
1/2 cup water
2 egg yolks, beaten
2 teaspoons butter
2 tablespoons lemon juice
1/4 teaspoon grated lemon peel
1 egg white
1/4 teaspoon lemon juice
1 tablespoon sugar
Directions
In a small bowl, combine flour and salt; cut in shortening until mixture is crumbly. Gradually add water, tossing with a fork until a ball forms. Cover and refrigerate for 15 minutes or until easy to handle.
On a lightly floured surface, roll out pastry to fit a 5-in. pie plate. Transfer pastry to pie plate; trim to 1/2 in. beyond edge of plate. Flute edges. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450 degrees F for 5 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
For filling, in a small saucepan, combine sugar, cornstarch and salt. Gradually stir in water until smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Gradually stir 2 tablespoons hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in butter, lemon juice and peel. Pour into crust.
For meringue, in a small mixing bowl, beat egg white and lemon juice on medium speed until soft peaks form. Gradually beat in sugar on high until stiff, glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust.
Bake at 350 degrees F for 10-12 minutes or until meringue is golden. Cool on a wire rack for 30 minutes. Refrigerate for at least 3 hours before serving.
1/2 cup all-purpose flour
1/8 teaspoon salt
2 tablespoons shortening
2 tablespoons water
1/2 cup sugar
2 tablespoons cornstarch
1/8 teaspoon salt
1/2 cup water
2 egg yolks, beaten
2 teaspoons butter
2 tablespoons lemon juice
1/4 teaspoon grated lemon peel
1 egg white
1/4 teaspoon lemon juice
1 tablespoon sugar
Directions
In a small bowl, combine flour and salt; cut in shortening until mixture is crumbly. Gradually add water, tossing with a fork until a ball forms. Cover and refrigerate for 15 minutes or until easy to handle.
On a lightly floured surface, roll out pastry to fit a 5-in. pie plate. Transfer pastry to pie plate; trim to 1/2 in. beyond edge of plate. Flute edges. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450 degrees F for 5 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
For filling, in a small saucepan, combine sugar, cornstarch and salt. Gradually stir in water until smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Gradually stir 2 tablespoons hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in butter, lemon juice and peel. Pour into crust.
For meringue, in a small mixing bowl, beat egg white and lemon juice on medium speed until soft peaks form. Gradually beat in sugar on high until stiff, glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust.
Bake at 350 degrees F for 10-12 minutes or until meringue is golden. Cool on a wire rack for 30 minutes. Refrigerate for at least 3 hours before serving.
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