Ingredients
2 ounces butter
1/2 cup packed brown sugar
1/2 cup all-purpose flour
1 cup chopped pecans
9 apple - peeled, cored and sliced
1/4 cup white sugar
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
2 recipes unbaked pie shells
Directions
Preheat oven to 350 degrees F (175 C).
Prepare the topping by combining the butter, brown sugar, flour and chopped pecans. Cut in all ingredients with pastry cutter until pea-sized. Set aside
Combine the apples, sugar, flour and cinnamon. Toss gently together and set aside.
Place apple mixture in unbaked pie shells. Heap the apples up high in each shell and fill completely. Sprinkle topping on top of each.
Bake at 350 degrees F (175 degrees C) for 50 minutes. Do not allow topping to get too dark.
Tuesday, June 14, 2011
Recipe : Almond Cookies I
Ingredients
1/2 cup butter, softened
1/2 cup white sugar
1 1/4 cups all-purpose flour
1/2 cup ground almonds
2 teaspoons amaretto liqueur
Directions
Preheat oven to 400 degrees F (200 degrees C).
In large bowl, cream together the butter and sugar. Beat in the egg, amaretto, and almonds. Gradually mix in the flour until well blended. Drop by teaspoonfuls 2 inches apart on ungreased cookie sheets.
Bake 5 to 8 minutes in the preheated oven, or until cookies are lightly colored.
1/2 cup butter, softened
1/2 cup white sugar
1 1/4 cups all-purpose flour
1/2 cup ground almonds
2 teaspoons amaretto liqueur
Directions
Preheat oven to 400 degrees F (200 degrees C).
In large bowl, cream together the butter and sugar. Beat in the egg, amaretto, and almonds. Gradually mix in the flour until well blended. Drop by teaspoonfuls 2 inches apart on ungreased cookie sheets.
Bake 5 to 8 minutes in the preheated oven, or until cookies are lightly colored.
Recipe : Broccoli Crunch Salad
Ingredients
2 heads fresh broccoli
1 red onion
1/2 pound bacon
3/4 cup raisins
3/4 cup sliced almonds
1 cup mayonnaise
1/2 cup SPLENDA� No Calorie Sweetener, Granulated
2 tablespoons white wine vinegar
Directions
Place bacon in a deep skillet and cook over medium high heat until evenly brown. Cool and crumble.
Cut broccoli into bite-size pieces and cut onion into thin bite-size slices. Combine with the bacon, raisins, and almonds and mix well.
To prepare the dressing, mix mayonnaise, SPLENDA� Granulated Sweetener, and vinegar together until smooth. Stir into the salad, let chill and serve.
2 heads fresh broccoli
1 red onion
1/2 pound bacon
3/4 cup raisins
3/4 cup sliced almonds
1 cup mayonnaise
1/2 cup SPLENDA� No Calorie Sweetener, Granulated
2 tablespoons white wine vinegar
Directions
Place bacon in a deep skillet and cook over medium high heat until evenly brown. Cool and crumble.
Cut broccoli into bite-size pieces and cut onion into thin bite-size slices. Combine with the bacon, raisins, and almonds and mix well.
To prepare the dressing, mix mayonnaise, SPLENDA� Granulated Sweetener, and vinegar together until smooth. Stir into the salad, let chill and serve.
Recipe : Buffalo Chicken and Ranch Wraps
Ingredients
1 pound thin-sliced bacon
2 tablespoons bacon drippings
3 pounds skinless, boneless chicken breast halves, cut into bite size pieces
1/4 cup Buffalo wing sauce
2 tablespoons butter, melted
12 (10 inch) flour tortillas
1 cup diced fresh tomato
3/4 cup ranch dressing, divided
Directions
Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned and crisp, 10 to 15 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble when cool.
Drain off all but 2 tablespoons of the bacon drippings, and cook and stir the chicken breast chunks until browned, about 10 minutes. Cover the skillet and allow chicken to continue cooking until no longer pink inside and the juices run clear, about 10 more minutes. Stir in the Buffalo sauce and melted butter until chicken is thoroughly coated. Stir in the crumbled bacon. Keep the mixture warm.
Heat the tortillas, one at a time, in a large ungreased skillet over medium heat until they begin to form air bubbles and small brown spots. Fill each each warmed tortilla with about 1/3 cup of the chicken filling and a tablespoon or so of tomatoes; sprinkle the tomatoes with 1 tablespoon of ranch dressing. Wrap the tortilla around the filling; serve warm.
1 pound thin-sliced bacon
2 tablespoons bacon drippings
3 pounds skinless, boneless chicken breast halves, cut into bite size pieces
1/4 cup Buffalo wing sauce
2 tablespoons butter, melted
12 (10 inch) flour tortillas
1 cup diced fresh tomato
3/4 cup ranch dressing, divided
Directions
Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned and crisp, 10 to 15 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble when cool.
Drain off all but 2 tablespoons of the bacon drippings, and cook and stir the chicken breast chunks until browned, about 10 minutes. Cover the skillet and allow chicken to continue cooking until no longer pink inside and the juices run clear, about 10 more minutes. Stir in the Buffalo sauce and melted butter until chicken is thoroughly coated. Stir in the crumbled bacon. Keep the mixture warm.
Heat the tortillas, one at a time, in a large ungreased skillet over medium heat until they begin to form air bubbles and small brown spots. Fill each each warmed tortilla with about 1/3 cup of the chicken filling and a tablespoon or so of tomatoes; sprinkle the tomatoes with 1 tablespoon of ranch dressing. Wrap the tortilla around the filling; serve warm.
Recipe : Best Ever Chicken Casserole
Ingredients
4 skinless, boneless chicken breasts
1 (8 ounce) can water chestnuts
1 onion, chopped
1 (10.75 ounce) can condensed cream of chicken soup
1 cup cornflakes cereal crumbs
1 cup mayonnaise
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a large pot, boil the chicken until tender. Cut the breasts into cubes or small pieces.
In a large bowl, combine the chicken pieces with the water chestnuts, onion, soup, most of the crushed corn flakes and mayonnaise. Mix well.
Pour mixture into a 9x13 inch baking dish. Sprinkle the rest of the crushed corn flakes on top of the mixture. Bake in the preheated oven for 1 hour.
4 skinless, boneless chicken breasts
1 (8 ounce) can water chestnuts
1 onion, chopped
1 (10.75 ounce) can condensed cream of chicken soup
1 cup cornflakes cereal crumbs
1 cup mayonnaise
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a large pot, boil the chicken until tender. Cut the breasts into cubes or small pieces.
In a large bowl, combine the chicken pieces with the water chestnuts, onion, soup, most of the crushed corn flakes and mayonnaise. Mix well.
Pour mixture into a 9x13 inch baking dish. Sprinkle the rest of the crushed corn flakes on top of the mixture. Bake in the preheated oven for 1 hour.
Recipe : Berry Cream Dream
Ingredients
1/4 cup raspberry rum
1/4 cup raspberry schnapps
1/2 cup frozen strawberry juice concentrate
12 frozen strawberries
12 ice cubes
1/4 cup cold water
1 tablespoon white sugar
1/2 cup heavy cream
Directions
Place raspberry rum, raspberry schnapps, strawberry juice concentrate, strawberries, ice cubes, water, and sugar in a blender. Blend until smooth then add cream. Blend until just incorporated. Serve in tall glasses.
1/4 cup raspberry rum
1/4 cup raspberry schnapps
1/2 cup frozen strawberry juice concentrate
12 frozen strawberries
12 ice cubes
1/4 cup cold water
1 tablespoon white sugar
1/2 cup heavy cream
Directions
Place raspberry rum, raspberry schnapps, strawberry juice concentrate, strawberries, ice cubes, water, and sugar in a blender. Blend until smooth then add cream. Blend until just incorporated. Serve in tall glasses.
Recipe : Banana Meatloaf
Ingredients
1 pound lean ground beef
1 cup fresh bread crumbs
1 tablespoon minced onion
3/4 cup mashed banana
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/4 teaspoon paprika
1/2 teaspoon ground mustard
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
In a large bowl, combine ground beef, bread crumbs, onion, banana, salt, pepper, paprika and dry mustard until well mixed. Shape into a loaf and place in prepared pan.
Bake in preheated oven 1 hour, or until no longer pink in the center.
1 pound lean ground beef
1 cup fresh bread crumbs
1 tablespoon minced onion
3/4 cup mashed banana
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/4 teaspoon paprika
1/2 teaspoon ground mustard
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
In a large bowl, combine ground beef, bread crumbs, onion, banana, salt, pepper, paprika and dry mustard until well mixed. Shape into a loaf and place in prepared pan.
Bake in preheated oven 1 hour, or until no longer pink in the center.
Recipe : Bacon Cheddar Round
Ingredients
3 1/2 cups biscuit/baking mix
1/4 cup sugar
1 1/2 cups shredded Cheddar cheese
6 bacon strips, cooked and crumbled
1 1/3 cups milk
Directions
In a large bowl, combine the biscuit mix and sugar. Stir in cheese and bacon. Beat egg and milk; add to cheese mixture just until moistened. Pour into a greased and floured 9-in. springform pan. Bake at 350 degrees F for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove sides of pan and serve warm.
3 1/2 cups biscuit/baking mix
1/4 cup sugar
1 1/2 cups shredded Cheddar cheese
6 bacon strips, cooked and crumbled
1 1/3 cups milk
Directions
In a large bowl, combine the biscuit mix and sugar. Stir in cheese and bacon. Beat egg and milk; add to cheese mixture just until moistened. Pour into a greased and floured 9-in. springform pan. Bake at 350 degrees F for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove sides of pan and serve warm.
Recipe : Baked Rosa Maria Fries
Ingredients
olive oil cooking spray
4 russet potatoes
1 tablespoon olive oil
1 tablespoon chopped fresh rosemary
1 1/2 teaspoons dried thyme leaves
1 teaspoon garlic powder
1/2 teaspoon dried oregano leaves
1/2 teaspoon dried parsley
1/2 teaspoon ground sage
1/2 teaspoon cracked black pepper
1/4 teaspoon salt
Directions
Preheat an oven to 425 degrees F (220 degrees C). Spray a large baking sheet with cooking spray.
Place whole potatoes into a covered dish; cook in microwave on High for 4 minutes. Allow to cool slightly before cutting each potato into 8 to 10 wedges.
Place the potato wedges in a large bowl, drizzle with olive oil, and toss until evenly coated. Spread the wedges in a single layer onto the prepared baking sheet.
Bake the potatoes in the preheated oven for 10 minutes. Spray the wedges with the cooking spray, turn, and spray again with the cooking spray. Continue baking until golden brown, about 12 minutes more.
Stir the rosemary, thyme, garlic powder, oregano, parsley, sage, pepper, and salt together in a small bowl; sprinkle evenly over the potato wedges. Serve hot.
olive oil cooking spray
4 russet potatoes
1 tablespoon olive oil
1 tablespoon chopped fresh rosemary
1 1/2 teaspoons dried thyme leaves
1 teaspoon garlic powder
1/2 teaspoon dried oregano leaves
1/2 teaspoon dried parsley
1/2 teaspoon ground sage
1/2 teaspoon cracked black pepper
1/4 teaspoon salt
Directions
Preheat an oven to 425 degrees F (220 degrees C). Spray a large baking sheet with cooking spray.
Place whole potatoes into a covered dish; cook in microwave on High for 4 minutes. Allow to cool slightly before cutting each potato into 8 to 10 wedges.
Place the potato wedges in a large bowl, drizzle with olive oil, and toss until evenly coated. Spread the wedges in a single layer onto the prepared baking sheet.
Bake the potatoes in the preheated oven for 10 minutes. Spray the wedges with the cooking spray, turn, and spray again with the cooking spray. Continue baking until golden brown, about 12 minutes more.
Stir the rosemary, thyme, garlic powder, oregano, parsley, sage, pepper, and salt together in a small bowl; sprinkle evenly over the potato wedges. Serve hot.
Recipe : Buttermilk Corn Fritters
Ingredients
1 1/3 cups buttermilk baking mix
1 1/2 teaspoons baking powder
1 (14.75 ounce) can cream-style corn
1 egg, beaten
1 cup vegetable oil
1 1/2 cups maple syrup
Directions
In a medium mixing bowl, sift together baking mix and baking powder. In a small mixing bowl, combine corn and egg.
Combine egg and flour mixture, stir gently.
Heat oil in large skillet over medium heat. Drop batter by tablespoonfuls into hot oil one layer at a time. Fry for 2 minutes on each side or until golden brown. Drain fritters on absorbent paper. Serve immediately with maple syrup or molasses.
1 1/3 cups buttermilk baking mix
1 1/2 teaspoons baking powder
1 (14.75 ounce) can cream-style corn
1 egg, beaten
1 cup vegetable oil
1 1/2 cups maple syrup
Directions
In a medium mixing bowl, sift together baking mix and baking powder. In a small mixing bowl, combine corn and egg.
Combine egg and flour mixture, stir gently.
Heat oil in large skillet over medium heat. Drop batter by tablespoonfuls into hot oil one layer at a time. Fry for 2 minutes on each side or until golden brown. Drain fritters on absorbent paper. Serve immediately with maple syrup or molasses.
Recipe : Broccoli Squares
Ingredients
2 (8 ounce) packages refrigerated crescent roll dough
2 (8 ounce) packages cream cheese, softened
1 cup mayonnaise
1 (1 ounce) package dry Ranch-style dressing mix
1 head fresh broccoli, chopped
3 roma (plum) tomatoes, chopped
1 cup shredded Cheddar cheese
Directions
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking sheet.
Arrange the dinner roll dough in 4 rectangles on the baking sheet.
Bake in the preheated oven 12 minutes, or until golden brown. Remove from heat and allow to cool completely.
In a medium bowl, mix the cream cheese, mayonnaise and dry ranch-style dressing mix. Spread evenly on the crescent rolls. Sprinkle with broccoli and tomatoes. Top with Cheddar cheese and serve.
2 (8 ounce) packages refrigerated crescent roll dough
2 (8 ounce) packages cream cheese, softened
1 cup mayonnaise
1 (1 ounce) package dry Ranch-style dressing mix
1 head fresh broccoli, chopped
3 roma (plum) tomatoes, chopped
1 cup shredded Cheddar cheese
Directions
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking sheet.
Arrange the dinner roll dough in 4 rectangles on the baking sheet.
Bake in the preheated oven 12 minutes, or until golden brown. Remove from heat and allow to cool completely.
In a medium bowl, mix the cream cheese, mayonnaise and dry ranch-style dressing mix. Spread evenly on the crescent rolls. Sprinkle with broccoli and tomatoes. Top with Cheddar cheese and serve.
Recipe : Apple Slab Pie
Ingredients
1 1/2 cups all-purpose flour
1 1/2 tablespoons white sugar
1/2 cup shortening
1/4 teaspoon salt
1/2 teaspoon baking powder
2 egg yolks, beaten
4 tablespoons water
8 apples - peeled, cored and cut into thin wedges
2 tablespoons lemon juice
2 tablespoons all-purpose flour
1 3/4 cups white sugar
1/2 teaspoon ground cinnamon
2 tablespoons butter
1 cup all-purpose flour
1 teaspoon ground cinnamon
2/3 cup brown sugar
2/3 cup butter
Directions
Preheat oven to 350 degrees F (175 degrees C.) In a large bowl, combine flour sugar, salt and baking powder. Cut in shortening until mixture resembles coarse crumbs. Mix egg yolk and water together and mix into flour until it forms a ball. Roll out to fit the bottom of a 10x15 inch pan.
In a large bowl, combine apples, lemon juice, 2 tablespoons flour, sugar and cinnamon. Pour filling into pie crust and dot with 2 tablespoons butter.
In a medium bowl, combine 1 cup flour, 1 teaspoon cinnamon, 2/3 cup brown sugar and 2/3 cup butter. Cut in the butter until crumbly, then sprinkle over apples.
Bake in the preheated oven for 60 minutes, or until topping is golden brown.
1 1/2 cups all-purpose flour
1 1/2 tablespoons white sugar
1/2 cup shortening
1/4 teaspoon salt
1/2 teaspoon baking powder
2 egg yolks, beaten
4 tablespoons water
8 apples - peeled, cored and cut into thin wedges
2 tablespoons lemon juice
2 tablespoons all-purpose flour
1 3/4 cups white sugar
1/2 teaspoon ground cinnamon
2 tablespoons butter
1 cup all-purpose flour
1 teaspoon ground cinnamon
2/3 cup brown sugar
2/3 cup butter
Directions
Preheat oven to 350 degrees F (175 degrees C.) In a large bowl, combine flour sugar, salt and baking powder. Cut in shortening until mixture resembles coarse crumbs. Mix egg yolk and water together and mix into flour until it forms a ball. Roll out to fit the bottom of a 10x15 inch pan.
In a large bowl, combine apples, lemon juice, 2 tablespoons flour, sugar and cinnamon. Pour filling into pie crust and dot with 2 tablespoons butter.
In a medium bowl, combine 1 cup flour, 1 teaspoon cinnamon, 2/3 cup brown sugar and 2/3 cup butter. Cut in the butter until crumbly, then sprinkle over apples.
Bake in the preheated oven for 60 minutes, or until topping is golden brown.
Recipe : Bacon Quiche Tarts
Ingredients
2 (3 ounce) packages cream cheese, softened
5 teaspoons milk
1/2 cup shredded Colby cheese
2 tablespoons chopped green pepper
1 tablespoon finely chopped onion
1 (8 ounce) package refrigerated crescent rolls
5 bacon strips, cooked and crumbled
Directions
In a small mixing bowl, beat cream cheese and milk until smooth. Add the eggs, cheese, green pepper and onion; mix well.
Separate dough into eight triangles; press onto the bottom and up the sides of greased muffin cups. Sprinkle half of the bacon into cups. Pour egg mixture over bacon; top with remaining bacon. Bake, uncovered, at 375 degrees F for 18-22 minutes or until a knife comes out clean. Serve warm.
2 (3 ounce) packages cream cheese, softened
5 teaspoons milk
1/2 cup shredded Colby cheese
2 tablespoons chopped green pepper
1 tablespoon finely chopped onion
1 (8 ounce) package refrigerated crescent rolls
5 bacon strips, cooked and crumbled
Directions
In a small mixing bowl, beat cream cheese and milk until smooth. Add the eggs, cheese, green pepper and onion; mix well.
Separate dough into eight triangles; press onto the bottom and up the sides of greased muffin cups. Sprinkle half of the bacon into cups. Pour egg mixture over bacon; top with remaining bacon. Bake, uncovered, at 375 degrees F for 18-22 minutes or until a knife comes out clean. Serve warm.
Recipe : Ali's Green Sauce
Ingredients
3 avocados, peeled and pitted
3 green tomatoes
4 fresh tomatillos, husks removed
3 cloves garlic, peeled
2 jalapeno peppers, seeded and halved
5 sprigs fresh cilantro
1 1/2 cups sour cream
salt to taste
Directions
Place tomatoes, tomatillos, garlic, and jalapenos in a saucepan, and add enough water to cover. Bring to a boil, and cook for 15 minutes, or until vegetables are tender. Remove from heat, drain, and allow to cool.
Place avocados, the cooked vegetables, sour cream, and cilantro in a blender or food processor, and blend until smooth. Season to taste with salt. Cover, and refrigerate until ready to serve.
3 avocados, peeled and pitted
3 green tomatoes
4 fresh tomatillos, husks removed
3 cloves garlic, peeled
2 jalapeno peppers, seeded and halved
5 sprigs fresh cilantro
1 1/2 cups sour cream
salt to taste
Directions
Place tomatoes, tomatillos, garlic, and jalapenos in a saucepan, and add enough water to cover. Bring to a boil, and cook for 15 minutes, or until vegetables are tender. Remove from heat, drain, and allow to cool.
Place avocados, the cooked vegetables, sour cream, and cilantro in a blender or food processor, and blend until smooth. Season to taste with salt. Cover, and refrigerate until ready to serve.
Recipe : Beef Taco Skillet
Ingredients
1 pound ground beef
1 (10.75 ounce) can Campbell's� Condensed Tomato Soup (Regular or 25% Less Sodium)
1/2 cup salsa
1/2 cup water
6 (6 inch) flour tortillas, cut into 1-inch pieces
1/2 cup shredded Cheddar cheese
Directions
Cook beef in 10-inch skillet until well browned, stirring to break up meat. Pour off fat.
Stir in soup, salsa, water, tortillas. Heat to a boil. Reduce heat to low and cook for 5 minutes Stir. Top with cheese.
1 pound ground beef
1 (10.75 ounce) can Campbell's� Condensed Tomato Soup (Regular or 25% Less Sodium)
1/2 cup salsa
1/2 cup water
6 (6 inch) flour tortillas, cut into 1-inch pieces
1/2 cup shredded Cheddar cheese
Directions
Cook beef in 10-inch skillet until well browned, stirring to break up meat. Pour off fat.
Stir in soup, salsa, water, tortillas. Heat to a boil. Reduce heat to low and cook for 5 minutes Stir. Top with cheese.
Recipe : Apple Cider Pancakes
Ingredients
2 cups complete pancake mix
1 1/4 cups apple cider
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
1 tablespoon brown sugar
1/2 teaspoon vanilla extract
1/4 cup chopped walnuts (optional)
butter flavored cooking spray
Directions
Place pancake mix into a medium bowl, and stir in apple cider. Apple cider may be adjusted to achieve the desired thickness. Stir in cinnamon, nutmeg, brown sugar and vanilla. Mix in walnuts if using.
Heat a large skillet over medium heat, and spray with cooking spray. Use about 1/4 cup of batter per pancake. Cook 3 to 4 pancakes at a time. Turn over when bubbles appear in the center, and cook until golden on the other side. Serve immediately with pats of butter and maple syrup.
2 cups complete pancake mix
1 1/4 cups apple cider
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
1 tablespoon brown sugar
1/2 teaspoon vanilla extract
1/4 cup chopped walnuts (optional)
butter flavored cooking spray
Directions
Place pancake mix into a medium bowl, and stir in apple cider. Apple cider may be adjusted to achieve the desired thickness. Stir in cinnamon, nutmeg, brown sugar and vanilla. Mix in walnuts if using.
Heat a large skillet over medium heat, and spray with cooking spray. Use about 1/4 cup of batter per pancake. Cook 3 to 4 pancakes at a time. Turn over when bubbles appear in the center, and cook until golden on the other side. Serve immediately with pats of butter and maple syrup.
Recipe : Best Friend Doggie Biscuits
Ingredients
1 cup cornmeal
2 cups all-purpose flour
1 teaspoon salt
3 tablespoons vegetable oil
1/2 cup chicken broth
2 teaspoons chopped fresh parsley
Directions
Preheat oven to 400 degrees F (200 degrees C). Grease 1 cookie sheet.
In a large bowl, combine cornmeal, flour, and salt. In a separate bowl, beat the egg together with the oil. Stir in the chicken broth and parsley. Gradually add the egg mixture to the flour mixture, stirring to combine and make a soft dough. Working on a lightly floured surface, lightly knead dough. Roll out to a thickness of 1/2 inch. Cut into desired shapes with cookie cutters. Place cookies one inch apart on the prepared cookie sheet.
Bake in preheated oven for 15 minutes or until firm.
1 cup cornmeal
2 cups all-purpose flour
1 teaspoon salt
3 tablespoons vegetable oil
1/2 cup chicken broth
2 teaspoons chopped fresh parsley
Directions
Preheat oven to 400 degrees F (200 degrees C). Grease 1 cookie sheet.
In a large bowl, combine cornmeal, flour, and salt. In a separate bowl, beat the egg together with the oil. Stir in the chicken broth and parsley. Gradually add the egg mixture to the flour mixture, stirring to combine and make a soft dough. Working on a lightly floured surface, lightly knead dough. Roll out to a thickness of 1/2 inch. Cut into desired shapes with cookie cutters. Place cookies one inch apart on the prepared cookie sheet.
Bake in preheated oven for 15 minutes or until firm.
Recipe : Avocado and Tomato Salad
Ingredients
4 large tomatoes, chopped
4 avocados - peeled, pitted and diced
1 red onion, thinly sliced
1/4 teaspoon ground black pepper, or to taste
1 (8 ounce) bottle balsamic vinaigrette salad dressing
Directions
In a large serving bowl, toss together the tomatoes, avocados and red onion. Dust lightly with black pepper, and pour salad dressing over. Cover and chill for at least one hour before serving to blend flavors.
4 large tomatoes, chopped
4 avocados - peeled, pitted and diced
1 red onion, thinly sliced
1/4 teaspoon ground black pepper, or to taste
1 (8 ounce) bottle balsamic vinaigrette salad dressing
Directions
In a large serving bowl, toss together the tomatoes, avocados and red onion. Dust lightly with black pepper, and pour salad dressing over. Cover and chill for at least one hour before serving to blend flavors.
Recipe : Black Walnut Balls
Ingredients
1 cup butter, softened
2 cups sifted all-purpose flour
1/4 cup white sugar
1/2 teaspoon salt
2 teaspoons vanilla extract
2 cups chopped black walnuts
1/2 cup confectioners' sugar
Directions
Preheat oven to 325 degrees F (170 degrees C).
Blend together butter, flour, white sugar, salt, and vanilla. Add black walnuts and mix well.
Shape into 1 inch balls. Bake for 25 minutes on ungreased cookie sheet. Remove from oven and let cool.
Roll in powdered sugar. Store flat - not stacked on top of each other.
1 cup butter, softened
2 cups sifted all-purpose flour
1/4 cup white sugar
1/2 teaspoon salt
2 teaspoons vanilla extract
2 cups chopped black walnuts
1/2 cup confectioners' sugar
Directions
Preheat oven to 325 degrees F (170 degrees C).
Blend together butter, flour, white sugar, salt, and vanilla. Add black walnuts and mix well.
Shape into 1 inch balls. Bake for 25 minutes on ungreased cookie sheet. Remove from oven and let cool.
Roll in powdered sugar. Store flat - not stacked on top of each other.
Recipe : Broccoli Salad
Ingredients
4 cups fresh broccoli florets
1/4 cup red onion, finely diced
3 tablespoons raisins
2 tablespoons dry roasted sunflower seeds
1/4 cup plain yogurt
2 tablespoons orange juice
1 tablespoon fat-free mayonnaise
Directions
Combine the broccoli, onions, raisins, and sunflower seeds.
In a small bowl, whisk the yogurt, orange juice, and mayonnaise until blended. Pour over the broccoli mixture and toss to coat.
4 cups fresh broccoli florets
1/4 cup red onion, finely diced
3 tablespoons raisins
2 tablespoons dry roasted sunflower seeds
1/4 cup plain yogurt
2 tablespoons orange juice
1 tablespoon fat-free mayonnaise
Directions
Combine the broccoli, onions, raisins, and sunflower seeds.
In a small bowl, whisk the yogurt, orange juice, and mayonnaise until blended. Pour over the broccoli mixture and toss to coat.
Recipe : Blueberry Snack Cake
Ingredients
2 cups all-purpose flour
1 1/2 cups sugar
1/2 cup cold butter or margarine
1 teaspoon baking powder
2 eggs, separated
2 cups fresh blueberries or frozen blueberries*
Directions
In a mixing bowl, combine flour and sugar. Cut in butter until crumbly. Set aside 3/4 cup for topping. Add the baking powder, milk and egg yolks to remaining mixture; mix well. Beat egg whites until soft peaks form; fold into batter.
Pour into a greased 13-in. x 9-in. x 2-in. baking dish. Sprinkle with blueberries and reserved crumb mixture. Bake at 350 degrees F for 30-35 minutes or until golden brown and a toothpick inserted near the center comes out clean.
2 cups all-purpose flour
1 1/2 cups sugar
1/2 cup cold butter or margarine
1 teaspoon baking powder
2 eggs, separated
2 cups fresh blueberries or frozen blueberries*
Directions
In a mixing bowl, combine flour and sugar. Cut in butter until crumbly. Set aside 3/4 cup for topping. Add the baking powder, milk and egg yolks to remaining mixture; mix well. Beat egg whites until soft peaks form; fold into batter.
Pour into a greased 13-in. x 9-in. x 2-in. baking dish. Sprinkle with blueberries and reserved crumb mixture. Bake at 350 degrees F for 30-35 minutes or until golden brown and a toothpick inserted near the center comes out clean.
Recipe : Buttermilk Biscuits I
Ingredients
4 cups self-rising flour
1 tablespoon white sugar
1 tablespoon baking powder
2/3 cup shortening
2 cups buttermilk
1/4 cup buttermilk
Directions
Preheat oven to 400 degrees F (200 degrees C). Lightly grease two baking sheets.
In a large mixing bowl, combine flour, sugar and baking powder; stir well. Cut in shortening until mixture resembles coarse cornmeal. Add 2 cups buttermilk and mix just to moisten.
Roll out dough to 1 inch thick and cut into biscuits. Place biscuits on prepared baking sheets; brush tops with remaining 1/4 cup buttermilk.
Bake in preheated oven for 15 minutes, or until golden.
4 cups self-rising flour
1 tablespoon white sugar
1 tablespoon baking powder
2/3 cup shortening
2 cups buttermilk
1/4 cup buttermilk
Directions
Preheat oven to 400 degrees F (200 degrees C). Lightly grease two baking sheets.
In a large mixing bowl, combine flour, sugar and baking powder; stir well. Cut in shortening until mixture resembles coarse cornmeal. Add 2 cups buttermilk and mix just to moisten.
Roll out dough to 1 inch thick and cut into biscuits. Place biscuits on prepared baking sheets; brush tops with remaining 1/4 cup buttermilk.
Bake in preheated oven for 15 minutes, or until golden.
Recipe : Blueberry, Banana, and Peanut Butter Smoothie
Ingredients
1 tablespoon flax seed meal or wheat germ
1/2 cup frozen blueberries
1 tablespoon peanut butter
1 teaspoon honey
1/2 cup plain yogurt
1 cup milk
Directions
Put ground flax seed meal or wheat germ into blender to grind and further breakdown. This will also eliminate any bitterness from the flax seed.
Place the banana, blueberries, peanut butter, honey, yogurt, and milk into the blender. Cover, and puree until smooth. Pour into glasses to serve.
1 tablespoon flax seed meal or wheat germ
1/2 cup frozen blueberries
1 tablespoon peanut butter
1 teaspoon honey
1/2 cup plain yogurt
1 cup milk
Directions
Put ground flax seed meal or wheat germ into blender to grind and further breakdown. This will also eliminate any bitterness from the flax seed.
Place the banana, blueberries, peanut butter, honey, yogurt, and milk into the blender. Cover, and puree until smooth. Pour into glasses to serve.
Recipe : Aaahh! Potato Soup
Ingredients
2 Yukon Gold potatoes, cubed
1 (5.5 ounce) package au gratin instant potato mix
1 (10.5 ounce) can condensed chicken broth
1 1/2 cups water
1 cup heavy cream
Directions
In a large saucepan or pot, combine potatoes, au gratin potato mix, chicken broth and water. Add more water to cover if necessary. Cook over medium heat, stirring occasionally, until potatoes are tender, about 40 minutes. Stir in cream and heat through. Serve.
2 Yukon Gold potatoes, cubed
1 (5.5 ounce) package au gratin instant potato mix
1 (10.5 ounce) can condensed chicken broth
1 1/2 cups water
1 cup heavy cream
Directions
In a large saucepan or pot, combine potatoes, au gratin potato mix, chicken broth and water. Add more water to cover if necessary. Cook over medium heat, stirring occasionally, until potatoes are tender, about 40 minutes. Stir in cream and heat through. Serve.
Recipe : Apple Cinnamon Oatmeal Bread
Ingredients
1/4 cup butter, softened
1 cup white sugar
1 cup chunky applesauce
1 1/2 teaspoons ground cinnamon
2 packets instant apple cinnamon oatmeal (single serving size)
1 teaspoon baking soda
1 1/2 cups all-purpose flour
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour a 9x5 inch loaf pan.
In a large bowl, cream together the butter and sugar until light and fluffy. Mix in applesauce, cinnamon and one packet oatmeal. Stir in the eggs one at a time, beating well with each addition. Mix in the baking soda and flour. Pour batter into prepared pan and sprinkle with remaining packet of oatmeal.
Bake in preheated oven for 60 minutes, until a toothpick inserted into center of the loaf comes out clean.
1/4 cup butter, softened
1 cup white sugar
1 cup chunky applesauce
1 1/2 teaspoons ground cinnamon
2 packets instant apple cinnamon oatmeal (single serving size)
1 teaspoon baking soda
1 1/2 cups all-purpose flour
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour a 9x5 inch loaf pan.
In a large bowl, cream together the butter and sugar until light and fluffy. Mix in applesauce, cinnamon and one packet oatmeal. Stir in the eggs one at a time, beating well with each addition. Mix in the baking soda and flour. Pour batter into prepared pan and sprinkle with remaining packet of oatmeal.
Bake in preheated oven for 60 minutes, until a toothpick inserted into center of the loaf comes out clean.
Recipe : Applesauce French Toast
Ingredients
3/4 cup milk
1 teaspoon ground cinnamon
2 tablespoons white sugar
1/4 cup applesauce
6 slices bread
Directions
In a large mixing bowl, combine the eggs, milk, cinnamon, sugar and applesauce; mix well.
Soak bread one slice at a time until saturated with liquid.
Cook on a lightly greased skillet or griddle over medium/high heat until lightly browned on both sides. Serve hot.
3/4 cup milk
1 teaspoon ground cinnamon
2 tablespoons white sugar
1/4 cup applesauce
6 slices bread
Directions
In a large mixing bowl, combine the eggs, milk, cinnamon, sugar and applesauce; mix well.
Soak bread one slice at a time until saturated with liquid.
Cook on a lightly greased skillet or griddle over medium/high heat until lightly browned on both sides. Serve hot.
Recipe : Back to School Sloppy Joes
Ingredients
1 pound ground beef
1 (10.75 ounce) can Campbell's� Condensed Tomato Soup
2 tablespoons ketchup
1 teaspoon prepared mustard
6 Pepperidge Farm� Farmhouse Premium White Rolls with Sesame Seeds
Directions
Cook the beef in a 10-inch skillet until it's well browned, stirring often to separate the meat. Pour off any fat.
Stir the soup, ketchup and mustard in the skillet and cook until the mixture is hot and bubbling. Serve on the rolls.
1 pound ground beef
1 (10.75 ounce) can Campbell's� Condensed Tomato Soup
2 tablespoons ketchup
1 teaspoon prepared mustard
6 Pepperidge Farm� Farmhouse Premium White Rolls with Sesame Seeds
Directions
Cook the beef in a 10-inch skillet until it's well browned, stirring often to separate the meat. Pour off any fat.
Stir the soup, ketchup and mustard in the skillet and cook until the mixture is hot and bubbling. Serve on the rolls.
Recipe : Apricot Kolaches
Ingredients
1 cup butter, softened
6 ounces cream cheese, softened
2 tablespoons white sugar
2 cups all-purpose flour
3/4 cup dried apricots
1 1/2 cups water
3/4 cup white sugar
Directions
To make Filling: Combine apricots and water in heavy saucepan and cook covered over medium heat for 10 minutes or until apricots are soft. Cook UNCOVERED 5 to 10 minutes or until most of the water has been absorbed.
Mash apricots, stir in 2 tablespoons of sugar and let filling cool. Set aside.
To make Dough: Cream butter and cream cheese until fluffy; add 3/4 cup sugar and beat well. Add flour and mix well. Shape dough into ball and chill 1 hour.
Turn dough onto well-floured surface, working with only half the dough. Roll into 1/8 inch thickness and cut into 2 inch squares. Spoon 1/2 teaspoon of apricot filling into the center of the square. Bring four corners to center, pinching to seal.
Bake at 400 degrees F for about 15 minutes. Optional - you may baste with butter halfway thru baking period.
Optional - drizzle LIGHTLY with powdered sugar/milk frosting if you desire sweeter kolaches.
1 cup butter, softened
6 ounces cream cheese, softened
2 tablespoons white sugar
2 cups all-purpose flour
3/4 cup dried apricots
1 1/2 cups water
3/4 cup white sugar
Directions
To make Filling: Combine apricots and water in heavy saucepan and cook covered over medium heat for 10 minutes or until apricots are soft. Cook UNCOVERED 5 to 10 minutes or until most of the water has been absorbed.
Mash apricots, stir in 2 tablespoons of sugar and let filling cool. Set aside.
To make Dough: Cream butter and cream cheese until fluffy; add 3/4 cup sugar and beat well. Add flour and mix well. Shape dough into ball and chill 1 hour.
Turn dough onto well-floured surface, working with only half the dough. Roll into 1/8 inch thickness and cut into 2 inch squares. Spoon 1/2 teaspoon of apricot filling into the center of the square. Bring four corners to center, pinching to seal.
Bake at 400 degrees F for about 15 minutes. Optional - you may baste with butter halfway thru baking period.
Optional - drizzle LIGHTLY with powdered sugar/milk frosting if you desire sweeter kolaches.
Recipe : Blueberry Cream Dessert
Ingredients
1 1/2 cups graham cracker crumbs
3/4 cup sugar, divided
1/2 cup butter or margarine, melted
1 (8 ounce) package cream cheese, softened
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1 (21 ounce) can blueberry pie filling
1 (8 ounce) carton frozen whipped topping, thawed
Directions
In a bowl, combine the cracker crumbs, 1/4 cu sugar and butter. Press into a greased 13-in. x 9-in. x 2-in. baking dish. In a mixing bowl, beat the cream cheese and remaining sugar until smooth; add the eggs and vanilla. Pour over crust.
Bake at 350 degrees F for 15-20 minutes or until set. Sprinkle with cinnamon. Cool on a wire rack. Spread with pie filling and whipped topping. Refrigerate until serving.
1 1/2 cups graham cracker crumbs
3/4 cup sugar, divided
1/2 cup butter or margarine, melted
1 (8 ounce) package cream cheese, softened
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1 (21 ounce) can blueberry pie filling
1 (8 ounce) carton frozen whipped topping, thawed
Directions
In a bowl, combine the cracker crumbs, 1/4 cu sugar and butter. Press into a greased 13-in. x 9-in. x 2-in. baking dish. In a mixing bowl, beat the cream cheese and remaining sugar until smooth; add the eggs and vanilla. Pour over crust.
Bake at 350 degrees F for 15-20 minutes or until set. Sprinkle with cinnamon. Cool on a wire rack. Spread with pie filling and whipped topping. Refrigerate until serving.
Recipe : Australian Potato Salad
Ingredients
4 pounds white potatoes, cut into 1 inch cubes
3/4 cup bottled French salad dressing
1 cup chopped celery
6 green onions, chopped
1 1/4 cups mayonnaise
1 cup sour cream
1 tablespoon coarse grained mustard
1/2 cup chopped fresh mint leaves
1/2 cup chopped fresh dill weed
ground black pepper to taste
Directions
Place the potatoes in a large pot and fill with enough water to cover. Bring to a boil with the pot uncovered, then remove from the heat, cover and let stand for 25 minutes. Drain and transfer to a serving bowl. Stir in the French salad dressing while the potatoes are still warm. Cool for at least 1 hour.
Add the celery and green onions to the potatoes and mix in the mayonnaise, sour cream, mustard, mint, dill and pepper. Refrigerate until serving.
4 pounds white potatoes, cut into 1 inch cubes
3/4 cup bottled French salad dressing
1 cup chopped celery
6 green onions, chopped
1 1/4 cups mayonnaise
1 cup sour cream
1 tablespoon coarse grained mustard
1/2 cup chopped fresh mint leaves
1/2 cup chopped fresh dill weed
ground black pepper to taste
Directions
Place the potatoes in a large pot and fill with enough water to cover. Bring to a boil with the pot uncovered, then remove from the heat, cover and let stand for 25 minutes. Drain and transfer to a serving bowl. Stir in the French salad dressing while the potatoes are still warm. Cool for at least 1 hour.
Add the celery and green onions to the potatoes and mix in the mayonnaise, sour cream, mustard, mint, dill and pepper. Refrigerate until serving.
Recipe : Baked Stuffed Shrimp
Ingredients
40 unsalted soda crackers, crushed
1 cup fresh bread crumbs
1 tablespoon garlic powder
1/2 cup butter, melted
1 tablespoon Worcestershire sauce
1 pinch ground black pepper
2 tablespoons grated Parmesan cheese
1/2 cup dry white wine
16 jumbo shrimp, peeled and deveined, with tails
Directions
In a medium bowl, mix crushed crackers, bread crumbs and garlic powder. In a small bowl, blend butter and Worcestershire sauce. Mix blended butter, pepper and Parmesan cheese into the cracker mixture. Stir in white wine, using only enough to hold together the mixture.
Preheat oven to 400 degrees F (200 degrees C).
Butterfly the shrimp using a sharp knife, and arrange back side up in a large baking dish. Stuff shrimp with heaping tablespoons of the cracker mixture.
Bake 20 minutes in the preheated oven, until cracker mixture is lightly browned, shrimp are opaque, and the tails have curled.
40 unsalted soda crackers, crushed
1 cup fresh bread crumbs
1 tablespoon garlic powder
1/2 cup butter, melted
1 tablespoon Worcestershire sauce
1 pinch ground black pepper
2 tablespoons grated Parmesan cheese
1/2 cup dry white wine
16 jumbo shrimp, peeled and deveined, with tails
Directions
In a medium bowl, mix crushed crackers, bread crumbs and garlic powder. In a small bowl, blend butter and Worcestershire sauce. Mix blended butter, pepper and Parmesan cheese into the cracker mixture. Stir in white wine, using only enough to hold together the mixture.
Preheat oven to 400 degrees F (200 degrees C).
Butterfly the shrimp using a sharp knife, and arrange back side up in a large baking dish. Stuff shrimp with heaping tablespoons of the cracker mixture.
Bake 20 minutes in the preheated oven, until cracker mixture is lightly browned, shrimp are opaque, and the tails have curled.
Recipe : Butterfinger Cookies
Ingredients
1 1/3 cups sifted all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup butter
3/4 cup white sugar
2 (2.1 ounce) bars chocolate-covered crispy peanut butter flavored candy (e.g., Butterfinger, ™), crushed
Directions
Preheat oven to 375 degrees F (190 degrees C). Lightly grease baking sheets.
Cream the butter or margarine with the sugar until light and fluffy. Beat in the egg.
Sift the flour, baking soda and salt together. Toss the Butterfinger pieces with the flour mixture.
Stir the flour and Butterfinger mixture into the egg mixture. Mix until combined. Drop by teaspoonfuls onto the prepared baking sheet.
Bake at 375 degrees F (190 degrees C) for about 12 minutes. Remove cookies from pan immediately and let cool on racks.
1 1/3 cups sifted all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup butter
3/4 cup white sugar
2 (2.1 ounce) bars chocolate-covered crispy peanut butter flavored candy (e.g., Butterfinger, ™), crushed
Directions
Preheat oven to 375 degrees F (190 degrees C). Lightly grease baking sheets.
Cream the butter or margarine with the sugar until light and fluffy. Beat in the egg.
Sift the flour, baking soda and salt together. Toss the Butterfinger pieces with the flour mixture.
Stir the flour and Butterfinger mixture into the egg mixture. Mix until combined. Drop by teaspoonfuls onto the prepared baking sheet.
Bake at 375 degrees F (190 degrees C) for about 12 minutes. Remove cookies from pan immediately and let cool on racks.
Recipe : Asopao de Pollo (Chicken Rice Gumbo)
Ingredients
1 (3 pound) chicken, cut into pieces
Goya Adobo All-Purpose Seasoning with Pepper, to taste
3 tablespoons Goya Extra Virgin Olive Oil
1/2 green bell pepper, very finely chopped
1 medium yellow onion, very finely chopped
2 ounces smoked ham, cut into 1/2-inch cubes
1 tablespoon Goya Minced Garlic
1 teaspoon Goya Whole Oregano
1 packet Sazon Goya with Coriander and Annatto
1 packet Sazon Goya without Annatto
1 packet Goya Powdered Chicken Bouillon
1 (8 ounce) can Goya Tomato Sauce
1 1/2 cups Goya Medium Grain Rice
4 Goya Manzanilla Olives Stuffed with Minced Pimientos, sliced
1 (4 ounce) jar Goya Fancy Sliced Pimientos, drained
2 tablespoons finely chopped fresh cilantro
Directions
Season chicken on all sides with Adobo. Heat oil in medium pot over medium high heat. Add chicken to pot; cook until golden brown on all sides, about 7 minutes; set aside. Add onion and peppers to pot; cook until soft, about 7 minutes. Add ham, garlic, oregano and Sazon; cook until fragrant, about 1 minute more. Add tomato sauce, reserved chicken pieces and 8 cups water to pot. Bring water to a boil. Stir in rice; boil 1 minute. Reduce heat to medium-low and simmer, stirring occasionally, until chicken is cooked through and rice is tender, about 25 minutes.
Stir in olives, pimientos and cilantro. Evenly divide asopao among serving bowls. Serve immediately.
1 (3 pound) chicken, cut into pieces
Goya Adobo All-Purpose Seasoning with Pepper, to taste
3 tablespoons Goya Extra Virgin Olive Oil
1/2 green bell pepper, very finely chopped
1 medium yellow onion, very finely chopped
2 ounces smoked ham, cut into 1/2-inch cubes
1 tablespoon Goya Minced Garlic
1 teaspoon Goya Whole Oregano
1 packet Sazon Goya with Coriander and Annatto
1 packet Sazon Goya without Annatto
1 packet Goya Powdered Chicken Bouillon
1 (8 ounce) can Goya Tomato Sauce
1 1/2 cups Goya Medium Grain Rice
4 Goya Manzanilla Olives Stuffed with Minced Pimientos, sliced
1 (4 ounce) jar Goya Fancy Sliced Pimientos, drained
2 tablespoons finely chopped fresh cilantro
Directions
Season chicken on all sides with Adobo. Heat oil in medium pot over medium high heat. Add chicken to pot; cook until golden brown on all sides, about 7 minutes; set aside. Add onion and peppers to pot; cook until soft, about 7 minutes. Add ham, garlic, oregano and Sazon; cook until fragrant, about 1 minute more. Add tomato sauce, reserved chicken pieces and 8 cups water to pot. Bring water to a boil. Stir in rice; boil 1 minute. Reduce heat to medium-low and simmer, stirring occasionally, until chicken is cooked through and rice is tender, about 25 minutes.
Stir in olives, pimientos and cilantro. Evenly divide asopao among serving bowls. Serve immediately.
Recipe : Apple Pie in a Brown Paper Bag
Ingredients
Bottom Crust:
1 cup all-purpose flour
1 1/2 teaspoons white sugar
6 tablespoons unsalted butter
2 1/2 tablespoons cold water, or more as needed
Pie Filling:
5 pounds Granny Smith apples - peeled, cored and thinly sliced
1/2 cup brown sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 pinch ground ginger
2 tablespoons lemon juice
2 tablespoons graham cracker crumbs
1/2 cup all-purpose flour
1/2 cup softened butter
1/2 cup superfine sugar
2 12x30-inch pieces of parchment paper
Directions
To make the bottom crust, stir the flour and white sugar together in a bowl until well-combined. Rub the unsalted butter into the flour until the mixture resembles coarse crumbs; sprinkle with cold water, a couple of tablespoons at a time, mixing the dough together lightly with a fork until it barely holds together.
Form the dough into a ball and roll it out to a circle about 1/8-inch thick. Gently ease the dough into an 8-inch pie dish. Cut off any excess pastry with a knife. Finish the edge of the crust by gently pressing the tines of a fork into the dough all the way around the edge of the pie dish. Set the crust aside.
To make the pie filling, stir the apples, brown sugar, 2 tablespoons of flour, the cinnamon, nutmeg, ginger, and lemon juice together in a large bowl; set aside.
To make the topping, mix 1/2 cup of flour, 1/2 cup of softened butter, and the superfine sugar together in a bowl until you have a sticky, moist dough.
To assemble the pie, cover the bottom of the pie crust with a light, even layer of graham cracker crumbs. Fill the pie with the apple mixture, piling it up in a mound shape. Pinch off pieces of the topping mixture, flatten them a little with your fingers, and dot them at random all over the top of the filling, covering as much of the filling as possible.
Preheat oven to 425 degrees F (220 degrees C).
Tear off 2 30-inch-long pieces of parchment paper and place them in a cross shape on a work surface. Place the filled pie in the center of the two pieces of parchment, bring the paper ends up over the pie and fold and staple the parchment paper over the pie to completely enclose and seal in the pie. The paper should not touch the top or sides of the pie. Place the parchment-wrapped pie on a baking sheet to catch any drips.
Bake in the preheated oven for 1 hour. Don't peek inside the parchment paper while baking. Remove from the oven, carefully tear the parchment paper away from the pie, and let cool; serve warm. Store leftovers in refrigerator.
Bottom Crust:
1 cup all-purpose flour
1 1/2 teaspoons white sugar
6 tablespoons unsalted butter
2 1/2 tablespoons cold water, or more as needed
Pie Filling:
5 pounds Granny Smith apples - peeled, cored and thinly sliced
1/2 cup brown sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 pinch ground ginger
2 tablespoons lemon juice
2 tablespoons graham cracker crumbs
1/2 cup all-purpose flour
1/2 cup softened butter
1/2 cup superfine sugar
2 12x30-inch pieces of parchment paper
Directions
To make the bottom crust, stir the flour and white sugar together in a bowl until well-combined. Rub the unsalted butter into the flour until the mixture resembles coarse crumbs; sprinkle with cold water, a couple of tablespoons at a time, mixing the dough together lightly with a fork until it barely holds together.
Form the dough into a ball and roll it out to a circle about 1/8-inch thick. Gently ease the dough into an 8-inch pie dish. Cut off any excess pastry with a knife. Finish the edge of the crust by gently pressing the tines of a fork into the dough all the way around the edge of the pie dish. Set the crust aside.
To make the pie filling, stir the apples, brown sugar, 2 tablespoons of flour, the cinnamon, nutmeg, ginger, and lemon juice together in a large bowl; set aside.
To make the topping, mix 1/2 cup of flour, 1/2 cup of softened butter, and the superfine sugar together in a bowl until you have a sticky, moist dough.
To assemble the pie, cover the bottom of the pie crust with a light, even layer of graham cracker crumbs. Fill the pie with the apple mixture, piling it up in a mound shape. Pinch off pieces of the topping mixture, flatten them a little with your fingers, and dot them at random all over the top of the filling, covering as much of the filling as possible.
Preheat oven to 425 degrees F (220 degrees C).
Tear off 2 30-inch-long pieces of parchment paper and place them in a cross shape on a work surface. Place the filled pie in the center of the two pieces of parchment, bring the paper ends up over the pie and fold and staple the parchment paper over the pie to completely enclose and seal in the pie. The paper should not touch the top or sides of the pie. Place the parchment-wrapped pie on a baking sheet to catch any drips.
Bake in the preheated oven for 1 hour. Don't peek inside the parchment paper while baking. Remove from the oven, carefully tear the parchment paper away from the pie, and let cool; serve warm. Store leftovers in refrigerator.
Recipe : Buttermilk Lemon Pie
Ingredients
1 cup sugar
1/2 cup all-purpose flour
2 cups buttermilk
1/2 cup water
3 egg yolks, lightly beaten
6 tablespoons lemon juice
2 tablespoons butter or margarine
3 egg whites
6 tablespoons sugar
1 (9 inch) pastry shell, baked
Directions
In a large saucepan, combine sugar and flour. Gradually stir in buttermilk and water until smooth. Cook and stir over medium heat until thickened and bubbly, about 4 minutes. Reduce heat; cook and stir 2 minutes longer. Remove from the heat.
Stir in a small amount of 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; stir in lemon juice and butter until butter is melted. Keep warm.
In a small mixing bowl, beat the egg whites on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high just until stiff peaks form and sugar is dissolved.
Pour the hot filling into pastry shell. Spread meringue evenly over hot filling, sealing edges to crust. Bake at 350 degrees F for 15 minutes or until the meringue is golden brown. Cool on a wire rack for 1 hour; refrigerate for at least 5 hours before serving. Refrigerate leftovers.
1 cup sugar
1/2 cup all-purpose flour
2 cups buttermilk
1/2 cup water
3 egg yolks, lightly beaten
6 tablespoons lemon juice
2 tablespoons butter or margarine
3 egg whites
6 tablespoons sugar
1 (9 inch) pastry shell, baked
Directions
In a large saucepan, combine sugar and flour. Gradually stir in buttermilk and water until smooth. Cook and stir over medium heat until thickened and bubbly, about 4 minutes. Reduce heat; cook and stir 2 minutes longer. Remove from the heat.
Stir in a small amount of 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; stir in lemon juice and butter until butter is melted. Keep warm.
In a small mixing bowl, beat the egg whites on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high just until stiff peaks form and sugar is dissolved.
Pour the hot filling into pastry shell. Spread meringue evenly over hot filling, sealing edges to crust. Bake at 350 degrees F for 15 minutes or until the meringue is golden brown. Cool on a wire rack for 1 hour; refrigerate for at least 5 hours before serving. Refrigerate leftovers.
Recipe : Bread Maker Doughnuts
Ingredients
1/2 cup warm milk
1/2 beaten egg
1/4 cup butter
2 cups all-purpose flour
1/4 cup white sugar
1 teaspoon salt
1 teaspoon active dry yeast
8 cups vegetable oil for frying
Directions
Place the milk and egg into the pan of your automatic bread machine, and add the butter, flour, sugar, salt, and yeast in that order, with the yeast on top. Select the dough setting, and start the machine.
When the dough cycle is finished, remove the dough to a floured work surface, and knead a few times to collapse all the bubbles. Cut the dough into 16 pieces, cover them with a damp cloth, and allow to rest for 20 minutes.
Stretch each ball out into a disk about 1/4 inch thick, and use a small cutter to cut a hole in the center (I used the top of a salt shaker; a bottle top works good too). Let the doughnuts rise on the floured surface until doubled, 30 to 40 minutes.
Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
Gently place a few doughnuts at a time into the hot oil, and fry until they float to the top and turn golden brown, about 3 minutes. Flip the doughnuts over, and fry on the other side. Remove from the oil, and drain on paper towels.
1/2 cup warm milk
1/2 beaten egg
1/4 cup butter
2 cups all-purpose flour
1/4 cup white sugar
1 teaspoon salt
1 teaspoon active dry yeast
8 cups vegetable oil for frying
Directions
Place the milk and egg into the pan of your automatic bread machine, and add the butter, flour, sugar, salt, and yeast in that order, with the yeast on top. Select the dough setting, and start the machine.
When the dough cycle is finished, remove the dough to a floured work surface, and knead a few times to collapse all the bubbles. Cut the dough into 16 pieces, cover them with a damp cloth, and allow to rest for 20 minutes.
Stretch each ball out into a disk about 1/4 inch thick, and use a small cutter to cut a hole in the center (I used the top of a salt shaker; a bottle top works good too). Let the doughnuts rise on the floured surface until doubled, 30 to 40 minutes.
Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
Gently place a few doughnuts at a time into the hot oil, and fry until they float to the top and turn golden brown, about 3 minutes. Flip the doughnuts over, and fry on the other side. Remove from the oil, and drain on paper towels.
Recipe : Almond Bars II
Ingredients
12 graham crackers
1 cup sliced almonds
3/4 cup butter
1 cup brown sugar
1 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 10x15 inch jelly roll pan.
Break graham crackers into 4 pieces and arrange them touching on the prepared jelly roll pan. Sprinkle the sliced almonds over the crackers. In a small saucepan, melt butter. When butter is melted, stir in the brown sugar and vanilla until smooth and remove from heat. Pour the butter mixture evenly over the graham crackers in the pan.
Bake for 8 to 10 minutes in the preheated oven. Watch carefully so that the edges do not burn. Cut bars while still warm and remove from pan. If the bars are stuck, put the pan into the warm oven for a minute to loosen.
12 graham crackers
1 cup sliced almonds
3/4 cup butter
1 cup brown sugar
1 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 10x15 inch jelly roll pan.
Break graham crackers into 4 pieces and arrange them touching on the prepared jelly roll pan. Sprinkle the sliced almonds over the crackers. In a small saucepan, melt butter. When butter is melted, stir in the brown sugar and vanilla until smooth and remove from heat. Pour the butter mixture evenly over the graham crackers in the pan.
Bake for 8 to 10 minutes in the preheated oven. Watch carefully so that the edges do not burn. Cut bars while still warm and remove from pan. If the bars are stuck, put the pan into the warm oven for a minute to loosen.
Recipe : Briam (Greek Mixed Vegetables in Tomato Sauce)
Ingredients
1/2 cup olive oil
2 tablespoons red wine vinegar
2 tablespoons white sugar
1/3 cup chopped fresh parsley
1/3 cup chopped fresh mint
1/3 cup chopped fresh basil
2 tablespoons fresh oregano
1/4 cup capers
2 cloves garlic
salt and ground black pepper to taste
2 tablespoons olive oil
2 onions, sliced
2 potatoes, sliced
2 eggplant, sliced
3 zucchini, sliced
3 green bell peppers, sliced
2 cups okra
Directions
Preheat oven to 350 degrees F (175 degrees C). Place three of the tomatoes, the 1/2 cup olive oil, red wine vinegar, sugar, parsley, mint, basil, oregano, capers, and garlic in the bowl of a food processor and process to create a fresh tomato sauce. Season with salt and black pepper; set aside. Chop the remaining tomato; set aside.
Heat the 2 tablespoons olive oil in a skillet over medium heat, and cook and stir the onions until slightly golden, about 10 minutes.
Stir together the onions, potatoes, eggplant, zucchini, bell peppers, okra, the reserved chopped tomato, and the fresh tomato sauce, and place the mixture in a large baking pan. If needed, stir in a little water so that the vegetables are just covered with sauce.
Bake in the preheated oven until all vegetables are tender, about 1 hour.
1/2 cup olive oil
2 tablespoons red wine vinegar
2 tablespoons white sugar
1/3 cup chopped fresh parsley
1/3 cup chopped fresh mint
1/3 cup chopped fresh basil
2 tablespoons fresh oregano
1/4 cup capers
2 cloves garlic
salt and ground black pepper to taste
2 tablespoons olive oil
2 onions, sliced
2 potatoes, sliced
2 eggplant, sliced
3 zucchini, sliced
3 green bell peppers, sliced
2 cups okra
Directions
Preheat oven to 350 degrees F (175 degrees C). Place three of the tomatoes, the 1/2 cup olive oil, red wine vinegar, sugar, parsley, mint, basil, oregano, capers, and garlic in the bowl of a food processor and process to create a fresh tomato sauce. Season with salt and black pepper; set aside. Chop the remaining tomato; set aside.
Heat the 2 tablespoons olive oil in a skillet over medium heat, and cook and stir the onions until slightly golden, about 10 minutes.
Stir together the onions, potatoes, eggplant, zucchini, bell peppers, okra, the reserved chopped tomato, and the fresh tomato sauce, and place the mixture in a large baking pan. If needed, stir in a little water so that the vegetables are just covered with sauce.
Bake in the preheated oven until all vegetables are tender, about 1 hour.
Recipe : British Bread Pudding
Ingredients
6 1/4 cups cubed whole wheat bread
1 1/4 cups milk
1 egg, beaten
1/3 cup butter, softened
3/4 cup raisins
1/4 cup dried mixed fruit
1/2 cup brown sugar
1 tablespoon ground nutmeg
1 tablespoon ground cinnamon
Directions
Preheat oven to 375 degrees F (190 degrees C).
In a large bowl, combine bread and milk, and set aside to soak for 5 minutes. Then stir in egg, butter, raisins, mixed fruit, brown sugar, nutmeg, and cinnamon. Mix well. Press the mixture into a 9-inch square baking pan.
Bake in preheated oven until golden and firm to touch, about 35 minutes. Leave in baking pan to cool, then cut into squares.
6 1/4 cups cubed whole wheat bread
1 1/4 cups milk
1 egg, beaten
1/3 cup butter, softened
3/4 cup raisins
1/4 cup dried mixed fruit
1/2 cup brown sugar
1 tablespoon ground nutmeg
1 tablespoon ground cinnamon
Directions
Preheat oven to 375 degrees F (190 degrees C).
In a large bowl, combine bread and milk, and set aside to soak for 5 minutes. Then stir in egg, butter, raisins, mixed fruit, brown sugar, nutmeg, and cinnamon. Mix well. Press the mixture into a 9-inch square baking pan.
Bake in preheated oven until golden and firm to touch, about 35 minutes. Leave in baking pan to cool, then cut into squares.
Recipe : Broccoli Turkey Roll-Ups
Ingredients
2 (10 ounce) packages frozen broccoli spears
1/3 cup mayonnaise
1/3 cup plain yogurt
6 green onions, finely chopped
8 slices Swiss cheese
8 slices deli smoked turkey breast
Directions
Cook broccoli according to package directions; drain. In a small bowl, combine the mayonnaise, yogurt and onions. Place a cheese slice on each turkey slice; spread with 1 tablespoon mayonnaise mixture. Top with broccoli spears. Set remaining mayonnaise mixture aside.
Roll turkey up and place seam side down in a greased microwave-safe 11-in. x 7-in. x 2-in. dish. Microwave, uncovered, on high for 1-2 minutes or until heated through. Top with remaining mayonnaise mixture.
2 (10 ounce) packages frozen broccoli spears
1/3 cup mayonnaise
1/3 cup plain yogurt
6 green onions, finely chopped
8 slices Swiss cheese
8 slices deli smoked turkey breast
Directions
Cook broccoli according to package directions; drain. In a small bowl, combine the mayonnaise, yogurt and onions. Place a cheese slice on each turkey slice; spread with 1 tablespoon mayonnaise mixture. Top with broccoli spears. Set remaining mayonnaise mixture aside.
Roll turkey up and place seam side down in a greased microwave-safe 11-in. x 7-in. x 2-in. dish. Microwave, uncovered, on high for 1-2 minutes or until heated through. Top with remaining mayonnaise mixture.
Recipe : Baked Potato Chips Chicken
Ingredients
1 teaspoon butter
1 cup self-rising flour
1 tablespoon garlic powder
2 tablespoons meat tenderizer
1 tablespoon salt
1 tablespoon ground black pepper
3 cups crushed potato chips (such as Lay's�)
1/2 cup olive oil
8 chicken tenders
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking dish with butter.
In a bowl, stir together the self-rising flour, garlic powder, meat tenderizer, salt, and pepper. In a separate bowl, place the crushed potato chips. Pour the olive oil into a third bowl.
Rinse the chicken tenders under cold water. Working one at a time, dip a chicken tender into olive oil, then into the seasoned flour mixture, then back into the olive oil, then into the crushed potato chips. Lay the coated chicken tender into the prepared baking dish. Repeat with all the other pieces of chicken. Sprinkle about 1 tablespoon of the seasoned flour onto the chicken pieces, then sprinkle the chicken with remaining potato chips.
Place the baking dish onto the middle rack of preheated oven, and bake until the chicken is no longer pink inside, the juices run clear, and the coating is golden brown, about 30 minutes.
1 teaspoon butter
1 cup self-rising flour
1 tablespoon garlic powder
2 tablespoons meat tenderizer
1 tablespoon salt
1 tablespoon ground black pepper
3 cups crushed potato chips (such as Lay's�)
1/2 cup olive oil
8 chicken tenders
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking dish with butter.
In a bowl, stir together the self-rising flour, garlic powder, meat tenderizer, salt, and pepper. In a separate bowl, place the crushed potato chips. Pour the olive oil into a third bowl.
Rinse the chicken tenders under cold water. Working one at a time, dip a chicken tender into olive oil, then into the seasoned flour mixture, then back into the olive oil, then into the crushed potato chips. Lay the coated chicken tender into the prepared baking dish. Repeat with all the other pieces of chicken. Sprinkle about 1 tablespoon of the seasoned flour onto the chicken pieces, then sprinkle the chicken with remaining potato chips.
Place the baking dish onto the middle rack of preheated oven, and bake until the chicken is no longer pink inside, the juices run clear, and the coating is golden brown, about 30 minutes.
Recipe : Avocado Cheese Cake
Ingredients
2 avocados - peeled, pitted and pureed
2 eggs, beaten
1 (8 ounce) container lemon flavored yogurt
1 (8 ounce) package shredded Mexican-style cheese
1 cup self-rising corn meal mix
1 tablespoon white sugar
1 teaspoon ground cinnamon
Directions
Preheat oven to 425 degrees F (220 degrees C).
In a large bowl, mix together the avocado, egg and lemon flavored yogurt until smooth and well blended. Stir in the shredded cheese and cornmeal mix. Combine the sugar and cinnamon, and stir into the avocado mixture. Spread evenly into a 9x13 inch baking dish.
Bake for 15 to 17 minutes in the preheated oven, or until the top starts to turn golden brown, and a toothpick inserted into the center comes out clean. Cool on a wire rack for at least 30 minutes before serving.
2 avocados - peeled, pitted and pureed
2 eggs, beaten
1 (8 ounce) container lemon flavored yogurt
1 (8 ounce) package shredded Mexican-style cheese
1 cup self-rising corn meal mix
1 tablespoon white sugar
1 teaspoon ground cinnamon
Directions
Preheat oven to 425 degrees F (220 degrees C).
In a large bowl, mix together the avocado, egg and lemon flavored yogurt until smooth and well blended. Stir in the shredded cheese and cornmeal mix. Combine the sugar and cinnamon, and stir into the avocado mixture. Spread evenly into a 9x13 inch baking dish.
Bake for 15 to 17 minutes in the preheated oven, or until the top starts to turn golden brown, and a toothpick inserted into the center comes out clean. Cool on a wire rack for at least 30 minutes before serving.
Recipe : Broccoli Stir Fry
Ingredients
3 cups fresh broccoli florets
1/4 cup butter or margarine
1 1/2 teaspoons lemon-pepper seasoning
Directions
In a skillet over medium-high heat, stir-fry broccoli in butter and lemon pepper until crisp-tender, about 2-3 minutes.
3 cups fresh broccoli florets
1/4 cup butter or margarine
1 1/2 teaspoons lemon-pepper seasoning
Directions
In a skillet over medium-high heat, stir-fry broccoli in butter and lemon pepper until crisp-tender, about 2-3 minutes.
Recipe : Breakfast Casserole II
Ingredients
1 (16 ounce) package ground pork breakfast sausage
1 (10.75 ounce) can condensed cream of mushroom soup
1 1/4 cups milk
1 (4.5 ounce) can sliced mushrooms, drained
1 (32 ounce) package frozen potato rounds
1/2 cup shredded Cheddar cheese
Directions
Place sausage in a skillet over medium-high heat, and cook until evenly brown. Drain, and set aside.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
In a large bowl, beat together the eggs, condensed cream of mushroom soup, and milk. Stir in the sausage and mushrooms, and pour into the prepared baking dish. Mix in the frozen potato rounds.
Bake in preheated oven for 45 to 50 minutes. Sprinkle with cheese, and bake an additional 10 minutes, or until cheese is melted.
1 (16 ounce) package ground pork breakfast sausage
1 (10.75 ounce) can condensed cream of mushroom soup
1 1/4 cups milk
1 (4.5 ounce) can sliced mushrooms, drained
1 (32 ounce) package frozen potato rounds
1/2 cup shredded Cheddar cheese
Directions
Place sausage in a skillet over medium-high heat, and cook until evenly brown. Drain, and set aside.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
In a large bowl, beat together the eggs, condensed cream of mushroom soup, and milk. Stir in the sausage and mushrooms, and pour into the prepared baking dish. Mix in the frozen potato rounds.
Bake in preheated oven for 45 to 50 minutes. Sprinkle with cheese, and bake an additional 10 minutes, or until cheese is melted.
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