Ingredients
1 (18.25 ounce) package spice cake mix
1 (21 ounce) can LUCKY LEAF� Apple Pie Filling
3 large eggs
1 (8 ounce) package cream cheese, softened
1 stick butter or margarine, softened
1 cup confectionery sugar
4 tablespoons MUSSELMAN'S� Apple Butter
Directions
Preheat oven to 350 degrees F. Grease pan. Combine dry cake mix with can of LUCKY Leaf Apple Pie Filling and eggs. Blend or stir well. Bake for the amount of time as directed on box cake mix for appropriate pan size. Cool cake, and ice with recipe that follows.
Blend all ingredients until smooth. Spread icing on cooled cake.
Saturday, July 16, 2011
Recipe : Berry Good Sandwich
Ingredients
2 tablespoons Neufchatel cheese
1 tablespoon strawberry jam
2 fresh strawberries, chopped
2 slices whole-grain bread
Directions
In a small bowl, mix together Neufchatel cheese and strawberry jam.
Spread strawberry flavored cheese spread over one slice of bread. Top with chopped strawberries and remaining slice of bread to make a sandwich. Remove crusts, and cut into triangles to serve.
2 tablespoons Neufchatel cheese
1 tablespoon strawberry jam
2 fresh strawberries, chopped
2 slices whole-grain bread
Directions
In a small bowl, mix together Neufchatel cheese and strawberry jam.
Spread strawberry flavored cheese spread over one slice of bread. Top with chopped strawberries and remaining slice of bread to make a sandwich. Remove crusts, and cut into triangles to serve.
Recipe : Bacon-Topped Brussels Sprouts
Ingredients
1 (16 ounce) package frozen Brussels sprouts
2 tablespoons butter or margarine, melted
1/2 teaspoon garlic salt
1/4 teaspoon onion powder
1/4 teaspoon dried oregano
1/2 pound sliced bacon, cooked and crumbled
Directions
Cook brussels sprouts according to package directions; drain. Add butter, garlic salt, onion powder and oregano; toss. Place in a serving dish. Top with bacon.
1 (16 ounce) package frozen Brussels sprouts
2 tablespoons butter or margarine, melted
1/2 teaspoon garlic salt
1/4 teaspoon onion powder
1/4 teaspoon dried oregano
1/2 pound sliced bacon, cooked and crumbled
Directions
Cook brussels sprouts according to package directions; drain. Add butter, garlic salt, onion powder and oregano; toss. Place in a serving dish. Top with bacon.
Recipe : Apple Glazed Pork Tenderloin
Ingredients
1 tablespoon olive oil
1 (1 1/4 pound) pork tenderloin
kosher salt and ground black pepper to taste
2 teaspoons chopped fresh parsley
1/2 sweet onion, diced
1 Gala apple, cut into chunks
1/2 cup Riesling wine
1 cup apple jelly
2 tablespoons balsamic vinegar
Directions
Preheat an oven to 350 degrees F (175 degrees C). Grease a baking dish large enough to hold the tenderloin without folding it.
Heat the olive oil in a large skillet over medium-high heat, and brown the pork tenderloin on all sides. Remove the browned tenderloin to the prepared baking dish. Sprinkle all sides of the meat with salt, pepper, and parsley.
Cook and stir the onion and apple in the same skillet over medium heat until the onion becomes soft, about 5 minutes, and pour in the Riesling wine. Scrape all the browned flavor bits off the bottom of the skillet and stir to help dissolve them into the wine. Bring to a boil, and pour the onion, apple, and wine mixture over the tenderloin.
Mix together the apple jelly and balsamic vinegar in a bowl until the mixture is smooth and without lumps. Spread the jelly mixture all over the pork.
Bake the loin in the preheated oven until an instant-read thermometer inserted into the center reads 160 degrees F (70 degrees C), 30 to 45 minutes. Allow the tenderloin to rest for 10 minutes before slicing, and serve each slice with a spoonful of the apple-onion mixture.
1 tablespoon olive oil
1 (1 1/4 pound) pork tenderloin
kosher salt and ground black pepper to taste
2 teaspoons chopped fresh parsley
1/2 sweet onion, diced
1 Gala apple, cut into chunks
1/2 cup Riesling wine
1 cup apple jelly
2 tablespoons balsamic vinegar
Directions
Preheat an oven to 350 degrees F (175 degrees C). Grease a baking dish large enough to hold the tenderloin without folding it.
Heat the olive oil in a large skillet over medium-high heat, and brown the pork tenderloin on all sides. Remove the browned tenderloin to the prepared baking dish. Sprinkle all sides of the meat with salt, pepper, and parsley.
Cook and stir the onion and apple in the same skillet over medium heat until the onion becomes soft, about 5 minutes, and pour in the Riesling wine. Scrape all the browned flavor bits off the bottom of the skillet and stir to help dissolve them into the wine. Bring to a boil, and pour the onion, apple, and wine mixture over the tenderloin.
Mix together the apple jelly and balsamic vinegar in a bowl until the mixture is smooth and without lumps. Spread the jelly mixture all over the pork.
Bake the loin in the preheated oven until an instant-read thermometer inserted into the center reads 160 degrees F (70 degrees C), 30 to 45 minutes. Allow the tenderloin to rest for 10 minutes before slicing, and serve each slice with a spoonful of the apple-onion mixture.
Recipe : Beer Beef Stew
Ingredients
1/4 cup all-purpose flour
1 1/2 teaspoons salt
2 1/2 teaspoons pepper
1 pound cubed beef stew meat
3 tablespoons vegetable oil
1 quart beef broth
1 pint beer
1 (15 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 cup peeled and cubed potatoes
1 (10 ounce) package frozen mixed vegetables
1 cup chopped cabbage
Directions
In a bowl, mix the flour, salt, and pepper. Toss the beef in the mixture to coat.
Heat the oil in a large pot over medium heat, and brown the beef on all sides. Pour in the broth, beer, tomato sauce, and tomato paste. Stir in the potatoes, mixed vegetables, and cabbage. Bring to a boil, reduce heat to low, and simmer 1 hour, stirring occasionally.
1/4 cup all-purpose flour
1 1/2 teaspoons salt
2 1/2 teaspoons pepper
1 pound cubed beef stew meat
3 tablespoons vegetable oil
1 quart beef broth
1 pint beer
1 (15 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 cup peeled and cubed potatoes
1 (10 ounce) package frozen mixed vegetables
1 cup chopped cabbage
Directions
In a bowl, mix the flour, salt, and pepper. Toss the beef in the mixture to coat.
Heat the oil in a large pot over medium heat, and brown the beef on all sides. Pour in the broth, beer, tomato sauce, and tomato paste. Stir in the potatoes, mixed vegetables, and cabbage. Bring to a boil, reduce heat to low, and simmer 1 hour, stirring occasionally.
Recipe : Blue Moon Salad
Ingredients
2 cups coarsely chopped cabbage
1/2 cup thinly sliced radishes
1 cup Red Delicious apples - peeled, cored and chopped
4 ounces blue cheese, crumbled
1 tablespoon olive oil
1/4 cup white wine vinegar
Directions
In a large serving bowl, combine the cabbage, radishes, and apple. Pour in the olive oil, and toss to coat. Add blue cheese, then mix in the vinegar. Chill until serving.
2 cups coarsely chopped cabbage
1/2 cup thinly sliced radishes
1 cup Red Delicious apples - peeled, cored and chopped
4 ounces blue cheese, crumbled
1 tablespoon olive oil
1/4 cup white wine vinegar
Directions
In a large serving bowl, combine the cabbage, radishes, and apple. Pour in the olive oil, and toss to coat. Add blue cheese, then mix in the vinegar. Chill until serving.
Recipe : Beer Battered Chicken
Ingredients
1 1/2 pounds boneless, skinless chicken breast halves
1 cup all-purpose flour
1 teaspoon baking powder
2 eggs, beaten
1/2 cup cold beer
3 cups oil for frying
1/2 cup all-purpose flour
Directions
Rinse chicken, and slice into 1 inch strips. In a medium bowl, stir together 1 cup flour, and baking powder. Mix in the eggs and beer.
Heat oil in a deep heavy skillet to 375 degrees F (190 degrees C).
Place remaining 1/2 cup flour in a small bowl. Coat chicken strips in flour, then dip floured strips into the batter. Fry a few at a time in hot oil, turning once, until coating is golden brown on both sides. Remove, and keep warm until serving.
1 1/2 pounds boneless, skinless chicken breast halves
1 cup all-purpose flour
1 teaspoon baking powder
2 eggs, beaten
1/2 cup cold beer
3 cups oil for frying
1/2 cup all-purpose flour
Directions
Rinse chicken, and slice into 1 inch strips. In a medium bowl, stir together 1 cup flour, and baking powder. Mix in the eggs and beer.
Heat oil in a deep heavy skillet to 375 degrees F (190 degrees C).
Place remaining 1/2 cup flour in a small bowl. Coat chicken strips in flour, then dip floured strips into the batter. Fry a few at a time in hot oil, turning once, until coating is golden brown on both sides. Remove, and keep warm until serving.
Recipe : Apple Shortbread Pie
Ingredients
2 cups all-purpose flour
1/2 cup white sugar
1/4 teaspoon salt
3/4 cup chilled butter, diced
2 egg yolks, beaten
1 1/4 pounds Golden Delicious apple - peeled, cored and cut into 1/4 inch slices
1/4 cup light brown sugar, packed
1 tablespoon all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Directions
Preheat oven to 400 degrees F (200 degrees C.)
Sift four, 1/2 cup sugar and salt into a large bowl. Cut in butter until mixture resembles coarse crumbs. Fold in egg yolks (mixture will be crumbly). Remove 1/4 of mixture, and set aside. Press remainder onto bottom and sides an 8 inch tart shell or pie pan.
In a large bowl, combine apples, brown sugar, 1 tablespoon flour, cinnamon and nutmeg. Place apples into crust, and sprinkle reserved crumb mixture evenly over top.
Place pie on a baking sheet, and bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking 20 minutes, or until top is golden brown and filling is bubbling.
2 cups all-purpose flour
1/2 cup white sugar
1/4 teaspoon salt
3/4 cup chilled butter, diced
2 egg yolks, beaten
1 1/4 pounds Golden Delicious apple - peeled, cored and cut into 1/4 inch slices
1/4 cup light brown sugar, packed
1 tablespoon all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Directions
Preheat oven to 400 degrees F (200 degrees C.)
Sift four, 1/2 cup sugar and salt into a large bowl. Cut in butter until mixture resembles coarse crumbs. Fold in egg yolks (mixture will be crumbly). Remove 1/4 of mixture, and set aside. Press remainder onto bottom and sides an 8 inch tart shell or pie pan.
In a large bowl, combine apples, brown sugar, 1 tablespoon flour, cinnamon and nutmeg. Place apples into crust, and sprinkle reserved crumb mixture evenly over top.
Place pie on a baking sheet, and bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking 20 minutes, or until top is golden brown and filling is bubbling.
Recipe : Bacon Wrapped Delights
Ingredients
12 spears white asparagus
4 ounces enoki mushrooms
4 ounces shiitake mushrooms, stemmed and sliced 1/4-inch thick
24 slices bacon
Directions
Preheat oven to 425 degrees F (220 degrees C).
Bring a pot of water to a boil. Blanch the asparagus until it is barely cooked and still crisp, 2 to 4 minutes. When done, plunge the asparagus into ice water to stop the cooking. When cool, trim the asparagus to 8-inch lengths. Wrap a bundle of 6 asparagus spears with six strips of bacon, side by side, securing each slice with a toothpick. The bacon should be wrapped around twice so that there are two layers.
Trim the enoki mushrooms, and separate into 12 pieces. Stuff each enoki piece with four pieces of shiitake. Wrap each bundle with a slice of bacon, wrapping around twice, and secure with a toothpick. Place the bundles on a wire rack placed over a baking sheet.
Roast in preheated oven for 6 minutes, then flip the bundles over, and cook for another 4 to 6 minutes, until the bacon is brown and crisp.
To serve, remove all 24 toothpicks, and slice the asparagus bundles between the bacon. Drain on paper towels for a moment before serving.
12 spears white asparagus
4 ounces enoki mushrooms
4 ounces shiitake mushrooms, stemmed and sliced 1/4-inch thick
24 slices bacon
Directions
Preheat oven to 425 degrees F (220 degrees C).
Bring a pot of water to a boil. Blanch the asparagus until it is barely cooked and still crisp, 2 to 4 minutes. When done, plunge the asparagus into ice water to stop the cooking. When cool, trim the asparagus to 8-inch lengths. Wrap a bundle of 6 asparagus spears with six strips of bacon, side by side, securing each slice with a toothpick. The bacon should be wrapped around twice so that there are two layers.
Trim the enoki mushrooms, and separate into 12 pieces. Stuff each enoki piece with four pieces of shiitake. Wrap each bundle with a slice of bacon, wrapping around twice, and secure with a toothpick. Place the bundles on a wire rack placed over a baking sheet.
Roast in preheated oven for 6 minutes, then flip the bundles over, and cook for another 4 to 6 minutes, until the bacon is brown and crisp.
To serve, remove all 24 toothpicks, and slice the asparagus bundles between the bacon. Drain on paper towels for a moment before serving.
Recipe : Broiled Pork Chops
Ingredients
3/4 cup ketchup
3/4 cup water
2 tablespoons vinegar
1 tablespoon Worcestershire sauce
2 teaspoons brown sugar
1 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon chili powder
1/8 teaspoon pepper
6 pork loin chops (3/4 inch thick), trimmed
Directions
In a saucepan, combine the first nine ingredients; bring to a boil. Reduce heat; simmer for 5 minutes, stirring occasionally. Set aside half of the sauce. Place chops on broiling pan rack. Broil about 4 in. from the heat for 4 minutes on each side. Brush with remaining sauce. Continue broiling, turning and basting occasionally, for 3-4 minutes or until juices run clear. Serve with reserved sauce.
3/4 cup ketchup
3/4 cup water
2 tablespoons vinegar
1 tablespoon Worcestershire sauce
2 teaspoons brown sugar
1 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon chili powder
1/8 teaspoon pepper
6 pork loin chops (3/4 inch thick), trimmed
Directions
In a saucepan, combine the first nine ingredients; bring to a boil. Reduce heat; simmer for 5 minutes, stirring occasionally. Set aside half of the sauce. Place chops on broiling pan rack. Broil about 4 in. from the heat for 4 minutes on each side. Brush with remaining sauce. Continue broiling, turning and basting occasionally, for 3-4 minutes or until juices run clear. Serve with reserved sauce.
Recipe : Blueberry Spice Muffins
Ingredients
1 3/4 cups all-purpose flour
1/2 cup sugar
2 1/2 teaspoons baking powder
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 egg, lightly beaten
3/4 cup milk
1/3 cup butter or margarine, melted
1 1/4 cups fresh or frozen blueberries
1 tablespoon sugar
1/4 teaspoon ground cinnamon
Directions
In a bowl, combine the dry ingredients. Combine egg and milk. Add egg mixture and butter to dry ingredients; stir just until moistened. Fold in blueberries.
Fill greased or paper-line muffin cups two-thirds full. Combine the topping ingredients; sprinkle over batter. Bake at 400 degrees F for 16-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
1 3/4 cups all-purpose flour
1/2 cup sugar
2 1/2 teaspoons baking powder
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 egg, lightly beaten
3/4 cup milk
1/3 cup butter or margarine, melted
1 1/4 cups fresh or frozen blueberries
1 tablespoon sugar
1/4 teaspoon ground cinnamon
Directions
In a bowl, combine the dry ingredients. Combine egg and milk. Add egg mixture and butter to dry ingredients; stir just until moistened. Fold in blueberries.
Fill greased or paper-line muffin cups two-thirds full. Combine the topping ingredients; sprinkle over batter. Bake at 400 degrees F for 16-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Recipe : Blueberry Coffee Cake III
Ingredients
1/4 cup butter
3/4 cup white sugar
1/2 cup milk
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 cups blueberries
1/2 cup brown sugar
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/2 cup chopped pecans
3 tablespoons butter
Directions
Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9 inch springform pan. Sift together the flour, baking powder and salt. Set aside.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Stir in the blueberries. Pour batter into prepared pan. In a small bowl, combine brown sugar, 3 tablespoons flour, cinnamon and chopped pecans. Cut in butter until crumbly. Sprinkle over the batter.
Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
1/4 cup butter
3/4 cup white sugar
1/2 cup milk
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 cups blueberries
1/2 cup brown sugar
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/2 cup chopped pecans
3 tablespoons butter
Directions
Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9 inch springform pan. Sift together the flour, baking powder and salt. Set aside.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Stir in the blueberries. Pour batter into prepared pan. In a small bowl, combine brown sugar, 3 tablespoons flour, cinnamon and chopped pecans. Cut in butter until crumbly. Sprinkle over the batter.
Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Recipe : BBQ Beer Brat Kabobs
Ingredients
1 (19 ounce) package Bob Evans� Beer Bratwurst, cut into 1-inch pieces
1 green bell pepper, cut into 1-inch pieces
1 medium zucchini, cut into 1-inch pieces
1 red bell pepper, cut into 1-inch pieces
1 medium yellow squash, cut into 1-inch pieces
2 cups fresh button mushroom caps
1 medium red onion, cut into 1-inch pieces
2 cups Bob Evans� Wildfire BBQ Sauce
6 (10 inch) wooden skewers
Directions
Soak wooden skewers in water 30 minutes. Alternately thread bratwurst and vegetables onto skewers. Grill or broil kabobs 12 to 15 minutes or until brats are cooked through, turning and brushing occasionally with barbecue sauce. Refrigerate leftovers.
1 (19 ounce) package Bob Evans� Beer Bratwurst, cut into 1-inch pieces
1 green bell pepper, cut into 1-inch pieces
1 medium zucchini, cut into 1-inch pieces
1 red bell pepper, cut into 1-inch pieces
1 medium yellow squash, cut into 1-inch pieces
2 cups fresh button mushroom caps
1 medium red onion, cut into 1-inch pieces
2 cups Bob Evans� Wildfire BBQ Sauce
6 (10 inch) wooden skewers
Directions
Soak wooden skewers in water 30 minutes. Alternately thread bratwurst and vegetables onto skewers. Grill or broil kabobs 12 to 15 minutes or until brats are cooked through, turning and brushing occasionally with barbecue sauce. Refrigerate leftovers.
Recipe : Blue Cheese Walnut Toasts
Ingredients
1 French baguette, cut into 1/3 inch thick slices
1/4 cup butter, melted
4 ounces crumbled blue cheese
1/4 cup butter, softened
salt and pepper to taste
1/2 cup chopped walnuts
1/2 cup chopped fresh parsley
Directions
Preheat the oven to 400 degrees F (200 degrees C). Brush one side of each slice of bread with melted butter, and place butter side up on a baking sheet. Bake for 7 minutes, or until lightly toasted.
In a small bowl, stir together the blue cheese, softened butter, salt and pepper. Spread this mixture over the tops of the toasted bread slices, then sprinkle with chopped walnuts.
Bake for 6 minutes in the preheated oven, or until the topping is melted and bubbly. Arrange on a serving tray and garnish with chopped parlsley.
1 French baguette, cut into 1/3 inch thick slices
1/4 cup butter, melted
4 ounces crumbled blue cheese
1/4 cup butter, softened
salt and pepper to taste
1/2 cup chopped walnuts
1/2 cup chopped fresh parsley
Directions
Preheat the oven to 400 degrees F (200 degrees C). Brush one side of each slice of bread with melted butter, and place butter side up on a baking sheet. Bake for 7 minutes, or until lightly toasted.
In a small bowl, stir together the blue cheese, softened butter, salt and pepper. Spread this mixture over the tops of the toasted bread slices, then sprinkle with chopped walnuts.
Bake for 6 minutes in the preheated oven, or until the topping is melted and bubbly. Arrange on a serving tray and garnish with chopped parlsley.
Recipe : Baked Slow Cooker Chicken
Ingredients
1 (2 to 3 pound) whole chicken
salt and pepper to taste
1 teaspoon paprika
Directions
Wad three pieces of aluminum foil into 3 to 4 inch balls, and place them in the bottom of the slow cooker.
Rinse the chicken, inside and out, under cold running water. Pat dry with paper towels. Season the chicken with the salt, pepper and paprika, and place in the slow cooker on top of the crumbled aluminum foil.
Set the slow cooker to High for 1 hour, then turn down to Low for about 8 to 10 hours, or until the chicken is no longer pink and the juices run clear.
1 (2 to 3 pound) whole chicken
salt and pepper to taste
1 teaspoon paprika
Directions
Wad three pieces of aluminum foil into 3 to 4 inch balls, and place them in the bottom of the slow cooker.
Rinse the chicken, inside and out, under cold running water. Pat dry with paper towels. Season the chicken with the salt, pepper and paprika, and place in the slow cooker on top of the crumbled aluminum foil.
Set the slow cooker to High for 1 hour, then turn down to Low for about 8 to 10 hours, or until the chicken is no longer pink and the juices run clear.
Recipe : Bengaladumpa Vepudu (Potato Stir-Fry)
Ingredients
1/4 cup cooking oil
4 dried red chile peppers
1 tablespoon cumin seeds
2 teaspoons skinned split black lentils (urad dal)
1/2 teaspoon mustard seeds
1 sprig fresh curry leaves
1 pound potatoes, peeled and cubed
salt to taste
1/2 teaspoon ground red pepper
1/2 teaspoon ground cumin
Directions
Heat the oil in a large skillet. Fry the dried red chile peppers, cumin seeds, urad dal, and mustard seeds in the hot oil until the seeds begin to splutter. Add the curry leaves and continue cooking another 30 seconds. Stir the potatoes into the mixture. Season with salt. Cook and stir until the potatoes are tender, about 20 minutes. Sprinkle the red pepper and cumin powder over the potatoes; cook another 2 to 3 minutes.
1/4 cup cooking oil
4 dried red chile peppers
1 tablespoon cumin seeds
2 teaspoons skinned split black lentils (urad dal)
1/2 teaspoon mustard seeds
1 sprig fresh curry leaves
1 pound potatoes, peeled and cubed
salt to taste
1/2 teaspoon ground red pepper
1/2 teaspoon ground cumin
Directions
Heat the oil in a large skillet. Fry the dried red chile peppers, cumin seeds, urad dal, and mustard seeds in the hot oil until the seeds begin to splutter. Add the curry leaves and continue cooking another 30 seconds. Stir the potatoes into the mixture. Season with salt. Cook and stir until the potatoes are tender, about 20 minutes. Sprinkle the red pepper and cumin powder over the potatoes; cook another 2 to 3 minutes.
Recipe : Apple Snack Cake
Ingredients
2 1/4 cups sugar
1 (5 ounce) can evaporated milk
1 tablespoon vanilla extract
2 1/4 cups all-purpose flour
1 tablespoon ground cinnamon
2 1/4 teaspoons baking powder
1/2 teaspoon salt
2 medium tart apples, peeled and thinly sliced
1 1/2 cups chopped walnuts
whipped topping
Directions
In a mixing bowl, combine the eggs, sugar, milk and vanilla. Combine the flour, cinnamon, baking powder and salt; add to egg mixture and mix well. Stir in the apples and walnuts. Transfer to a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350 degrees F for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on wire rack. Cut into squares. Serve with whipped topping if desired.
2 1/4 cups sugar
1 (5 ounce) can evaporated milk
1 tablespoon vanilla extract
2 1/4 cups all-purpose flour
1 tablespoon ground cinnamon
2 1/4 teaspoons baking powder
1/2 teaspoon salt
2 medium tart apples, peeled and thinly sliced
1 1/2 cups chopped walnuts
whipped topping
Directions
In a mixing bowl, combine the eggs, sugar, milk and vanilla. Combine the flour, cinnamon, baking powder and salt; add to egg mixture and mix well. Stir in the apples and walnuts. Transfer to a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350 degrees F for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on wire rack. Cut into squares. Serve with whipped topping if desired.
Recipe : Burgundy Lamb Shanks
Ingredients
4 (20 ounce) lamb shanks
salt and pepper to taste
2 tablespoons dried parsley flakes
2 teaspoons minced garlic
1/2 teaspoon dried oregano
1/2 teaspoon grated lemon peel
1/2 cup chopped onion
1 medium carrot, chopped
1 teaspoon olive oil
1 cup Burgundy wine or beef broth
1 teaspoon beef bouillon granules
Directions
Sprinkle lamb with salt and pepper. Place in a 5-qt. slow cooker. Sprinkle with the parsley, garlic, oregano and lemon peel.
In a small saucepan, saute the onion and carrot in oil for 3-4 minutes or until tender. Stir in wine or broth and bouillon. Bring to a boil, stirring occasionally. Pour over lamb. Cover and cook on low for 8 hours or until meat is tender.
Remove lamb and keep warm. Strain cooking juices and skim fat. In a small saucepan, bring juices to a boil; cook until liquid is reduced by half. Serve with lamb.
4 (20 ounce) lamb shanks
salt and pepper to taste
2 tablespoons dried parsley flakes
2 teaspoons minced garlic
1/2 teaspoon dried oregano
1/2 teaspoon grated lemon peel
1/2 cup chopped onion
1 medium carrot, chopped
1 teaspoon olive oil
1 cup Burgundy wine or beef broth
1 teaspoon beef bouillon granules
Directions
Sprinkle lamb with salt and pepper. Place in a 5-qt. slow cooker. Sprinkle with the parsley, garlic, oregano and lemon peel.
In a small saucepan, saute the onion and carrot in oil for 3-4 minutes or until tender. Stir in wine or broth and bouillon. Bring to a boil, stirring occasionally. Pour over lamb. Cover and cook on low for 8 hours or until meat is tender.
Remove lamb and keep warm. Strain cooking juices and skim fat. In a small saucepan, bring juices to a boil; cook until liquid is reduced by half. Serve with lamb.
Recipe : Antipasto Salad II
Ingredients
8 ounces Genoa salami, cut into bite-size pieces
8 ounces sopressata or other hard salami, cut into bite-size pieces
8 ounces sharp provolone cheese, cut into bite-size pieces
8 ounces fresh mozzarella cheese, cut into bite-size pieces
2 large tomatoes, cut into bite-size pieces
1 (14 ounce) can artichokes, drained and cut into bite-size pieces
1/2 (12 ounce) jar roasted red peppers, drained and sliced
1/2 cup pitted and coarsely chopped Kalamata olives
1/4 cup pitted and chopped green olives
1 tablespoon extra-virgin olive oil
3 tablespoons red wine vinegar
freshly-ground black pepper, to taste
1/4 cup shredded fresh basil leaves
Directions
Combine the Genoa and sopressata salami, provolone, mozzarella, tomatoes, and artichokes in a bowl. Slice the roasted red peppers and add them to the bowl, along with about 3 tablespoons of their juice.
Mix in the chopped olives. Drizzle olive oil over the entire dish, followed by the red wine vinegar and black pepper. Salad can be made ahead of time and refrigerated until serving.
Tear the fresh basil leaves into bite-sized pieces and add them to the salad just before serving. Mix thoroughly and serve.
8 ounces Genoa salami, cut into bite-size pieces
8 ounces sopressata or other hard salami, cut into bite-size pieces
8 ounces sharp provolone cheese, cut into bite-size pieces
8 ounces fresh mozzarella cheese, cut into bite-size pieces
2 large tomatoes, cut into bite-size pieces
1 (14 ounce) can artichokes, drained and cut into bite-size pieces
1/2 (12 ounce) jar roasted red peppers, drained and sliced
1/2 cup pitted and coarsely chopped Kalamata olives
1/4 cup pitted and chopped green olives
1 tablespoon extra-virgin olive oil
3 tablespoons red wine vinegar
freshly-ground black pepper, to taste
1/4 cup shredded fresh basil leaves
Directions
Combine the Genoa and sopressata salami, provolone, mozzarella, tomatoes, and artichokes in a bowl. Slice the roasted red peppers and add them to the bowl, along with about 3 tablespoons of their juice.
Mix in the chopped olives. Drizzle olive oil over the entire dish, followed by the red wine vinegar and black pepper. Salad can be made ahead of time and refrigerated until serving.
Tear the fresh basil leaves into bite-sized pieces and add them to the salad just before serving. Mix thoroughly and serve.
Recipe : Aunt Faith's Clam Dip
Ingredients
1 (6.5 ounce) can minced clams, with juice
1 (8 ounce) package cream cheese, softened
1 small sweet onion, minced
2 drops hot pepper sauce (such as Tabasco�), or to taste
Directions
With a fork, mash the cream cheese in a bowl, adding a little bit of the clam juice at a time until smooth. Fold the clams and onions into the cream cheese mixture until evenly mixed. Stir the hot pepper sauce into the dip.
1 (6.5 ounce) can minced clams, with juice
1 (8 ounce) package cream cheese, softened
1 small sweet onion, minced
2 drops hot pepper sauce (such as Tabasco�), or to taste
Directions
With a fork, mash the cream cheese in a bowl, adding a little bit of the clam juice at a time until smooth. Fold the clams and onions into the cream cheese mixture until evenly mixed. Stir the hot pepper sauce into the dip.
Recipe : Arugula and Watermelon Salad
Ingredients
2 (5 ounce) packages arugula
1/2 large watermelon, seeded and cubed
1 red onion, sliced
1 cup crumbled feta cheese
1 1/2 cups balsamic vinaigrette
Directions
Toss the arugula, watermelon, red onion, and feta cheese with the balsamic vinaigrette in a large bowl. Serve cold.
2 (5 ounce) packages arugula
1/2 large watermelon, seeded and cubed
1 red onion, sliced
1 cup crumbled feta cheese
1 1/2 cups balsamic vinaigrette
Directions
Toss the arugula, watermelon, red onion, and feta cheese with the balsamic vinaigrette in a large bowl. Serve cold.
Recipe : Brussels Sprouts Bake
Ingredients
1 cup water
2 (10 ounce) packages frozen brussels sprouts
2 tablespoons butter
1 (10.75 ounce) can condensed cream of mushroom soup
2 eggs, beaten
1/2 cup shredded Cheddar cheese
1/2 cup dry bread crumbs
Directions
Preheat oven to 350 degrees F (175 degrees C).
Bring water to boil in a medium saucepan. Place frozen brussels sprouts in the water, and return to boil. Reduce heat, and simmer 6 to 7 minutes, until tender; drain.
In a medium bowl, mix brussels sprouts with butter, cream of mushroom soup, eggs, Cheddar cheese, and 1/3 cup bread crumbs. Transfer to a medium baking dish, and top with remaining bread crumbs.
Cover, and bake 25 minutes in the preheated oven, until bubbly. Uncover, and continue baking 5 minutes, until lightly browned.
1 cup water
2 (10 ounce) packages frozen brussels sprouts
2 tablespoons butter
1 (10.75 ounce) can condensed cream of mushroom soup
2 eggs, beaten
1/2 cup shredded Cheddar cheese
1/2 cup dry bread crumbs
Directions
Preheat oven to 350 degrees F (175 degrees C).
Bring water to boil in a medium saucepan. Place frozen brussels sprouts in the water, and return to boil. Reduce heat, and simmer 6 to 7 minutes, until tender; drain.
In a medium bowl, mix brussels sprouts with butter, cream of mushroom soup, eggs, Cheddar cheese, and 1/3 cup bread crumbs. Transfer to a medium baking dish, and top with remaining bread crumbs.
Cover, and bake 25 minutes in the preheated oven, until bubbly. Uncover, and continue baking 5 minutes, until lightly browned.
Recipe : Braised Lamb with a Sour Orange Marinade
Ingredients
6 pounds deboned leg of lamb
1 tablespoon dried oregano
4 cloves garlic, minced
1 large onion, thinly sliced
2 bay leaves
4 sour oranges
1 cup white wine
1 teaspoon salt, or to taste
1 teaspoon ground black pepper, or to taste
2 tablespoons vegetable oil
Directions
Juice the sour oranges, and combine with the garlic, onion, oregano, bay leaf, and white wine in a large bowl. Place meat into the marinade, cover, and refrigerate for 2 to 4 hours.
In a large pot, heat oil over medium high heat. Place meat into the pan, and sear on all sides. Decrease heat to low. Pour marinade over meat in the pan, and cover. Cook until the meat is fork tender, about 3 hours; add water to the pot if necessary to keep the meat from scorching.
6 pounds deboned leg of lamb
1 tablespoon dried oregano
4 cloves garlic, minced
1 large onion, thinly sliced
2 bay leaves
4 sour oranges
1 cup white wine
1 teaspoon salt, or to taste
1 teaspoon ground black pepper, or to taste
2 tablespoons vegetable oil
Directions
Juice the sour oranges, and combine with the garlic, onion, oregano, bay leaf, and white wine in a large bowl. Place meat into the marinade, cover, and refrigerate for 2 to 4 hours.
In a large pot, heat oil over medium high heat. Place meat into the pan, and sear on all sides. Decrease heat to low. Pour marinade over meat in the pan, and cover. Cook until the meat is fork tender, about 3 hours; add water to the pot if necessary to keep the meat from scorching.
Recipe : Broccoli Noodle Salad with Asian Peanut Citrus Sauce
Ingredients
1 pound thin spaghetti
1/2 cup JIF� Creamy Peanut Butter
1/2 cup orange juice
1/2 cup lemon juice
1/2 cup soy sauce
1 tablespoon granulated sugar
1/2 cup CRISCO� Canola Oil
1 cup chopped onion
1/2 cup chopped red, yellow or green bell pepper, or any combination of bell peppers
2 tablespoons minced garlic
1 pound broccoli florets
Directions
Cook the spaghetti, drain well, put in a large bowl and toss with a little oil. Set aside.
Asian Citrus Peanut Sauce Combine the JIF� peanut butter, orange juice, lemon juice, soy sauce and sugar in a medium bowl.
Whisk until very well blended.
In a large, deep-sided skillet, heat 1/2 cup CRISCO� Canola Oil over medium heat. Add the chopped pepper, chopped onion, and minced garlic, cook about 1 minute. Add the broccoli florets and stir, add the Asian Citrus Peanut Sauce, and stir. Continue to cook stirring often, until the broccoli is cooked to your liking.
Toss with the pasta. Serve at room temperature. Refrigerate if not served immediately. Will keep refrigerated about 2 days.
1 pound thin spaghetti
1/2 cup JIF� Creamy Peanut Butter
1/2 cup orange juice
1/2 cup lemon juice
1/2 cup soy sauce
1 tablespoon granulated sugar
1/2 cup CRISCO� Canola Oil
1 cup chopped onion
1/2 cup chopped red, yellow or green bell pepper, or any combination of bell peppers
2 tablespoons minced garlic
1 pound broccoli florets
Directions
Cook the spaghetti, drain well, put in a large bowl and toss with a little oil. Set aside.
Asian Citrus Peanut Sauce Combine the JIF� peanut butter, orange juice, lemon juice, soy sauce and sugar in a medium bowl.
Whisk until very well blended.
In a large, deep-sided skillet, heat 1/2 cup CRISCO� Canola Oil over medium heat. Add the chopped pepper, chopped onion, and minced garlic, cook about 1 minute. Add the broccoli florets and stir, add the Asian Citrus Peanut Sauce, and stir. Continue to cook stirring often, until the broccoli is cooked to your liking.
Toss with the pasta. Serve at room temperature. Refrigerate if not served immediately. Will keep refrigerated about 2 days.
Recipe : Apple Enchiladas
Ingredients
1 (21 ounce) can apple pie filling
6 (8 inch) flour tortillas
1 teaspoon ground cinnamon
1/2 cup butter
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup water
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart baking dish.
Spoon about one heaping quarter cup of pie filling evenly down the center of each tortilla. Sprinkle with cinnamon; roll up, tucking in edges; and place seam side down in prepared dish.
In a medium saucepan over medium heat, combine butter, white sugar, brown sugar and water. Bring to a boil, stirring constantly; reduce heat and simmer 3 minutes. Pour sauce over enchiladas and let stand 30 minutes.
Bake in preheated oven 20 minutes, or until golden.
1 (21 ounce) can apple pie filling
6 (8 inch) flour tortillas
1 teaspoon ground cinnamon
1/2 cup butter
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup water
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart baking dish.
Spoon about one heaping quarter cup of pie filling evenly down the center of each tortilla. Sprinkle with cinnamon; roll up, tucking in edges; and place seam side down in prepared dish.
In a medium saucepan over medium heat, combine butter, white sugar, brown sugar and water. Bring to a boil, stirring constantly; reduce heat and simmer 3 minutes. Pour sauce over enchiladas and let stand 30 minutes.
Bake in preheated oven 20 minutes, or until golden.
Recipe : Blondie Brownies
Ingredients
1/2 cup shortening
1 tablespoon milk
1 cup packed brown sugar
1 egg, beaten
1 cup all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon salt
1 teaspoon vanilla extract
1/2 cup chopped walnuts
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 8x8 inch pan.
Combine shortening and milk in large saucepan. Place over low heat until shortening melts. Remove from heat, add the brown sugar and egg. Stir until well blended.
Combine the flour, baking powder and salt; stir into sugar mixture. Stir in vanilla and nuts. Spread evenly into prepared pan.
Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes or until toothpick inserted in middle comes out clean. Cool and cut into 2x2 inch squares.
1/2 cup shortening
1 tablespoon milk
1 cup packed brown sugar
1 egg, beaten
1 cup all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon salt
1 teaspoon vanilla extract
1/2 cup chopped walnuts
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 8x8 inch pan.
Combine shortening and milk in large saucepan. Place over low heat until shortening melts. Remove from heat, add the brown sugar and egg. Stir until well blended.
Combine the flour, baking powder and salt; stir into sugar mixture. Stir in vanilla and nuts. Spread evenly into prepared pan.
Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes or until toothpick inserted in middle comes out clean. Cool and cut into 2x2 inch squares.
Recipe : Brownie Mounds
Ingredients
1/3 cup butter, softened
3/4 cup sugar
1/3 cup light corn syrup
3 (1 ounce) squares unsweetened chocolate, melted
1 teaspoon vanilla extract
1 2/3 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped walnuts
Directions
In a large mixing bowl, cream butter and sugar until light and fluffy. Add corn syrup and egg; beat well. Stir in chocolate and vanilla. Combine the flour, baking powder and salt; add to chocolate mixture; beat well. Stir in walnuts.
Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350 degrees F for 10-12 minutes or until edges are firm. Remove to wire racks to cool.
1/3 cup butter, softened
3/4 cup sugar
1/3 cup light corn syrup
3 (1 ounce) squares unsweetened chocolate, melted
1 teaspoon vanilla extract
1 2/3 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped walnuts
Directions
In a large mixing bowl, cream butter and sugar until light and fluffy. Add corn syrup and egg; beat well. Stir in chocolate and vanilla. Combine the flour, baking powder and salt; add to chocolate mixture; beat well. Stir in walnuts.
Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350 degrees F for 10-12 minutes or until edges are firm. Remove to wire racks to cool.
Recipe : Artichoke Stuffed Mushrooms
Ingredients
1 tablespoon olive oil
1 onion, chopped
24 mushrooms, stems removed and chopped
salt and ground black pepper to taste
1 (12 ounce) jar marinated artichoke hearts, drained and chopped
1 (8 ounce) package cream cheese, softened
2 tablespoons sour cream
1 cup shredded Italian cheese blend
2 tablespoons grated Parmesan cheese
1/2 teaspoon garlic salt, or to taste
Directions
Preheat an oven to 350 degrees F (175 degrees C). Prepare a baking sheet with cooking spray.
Heat the olive oil in a skillet over medium heat; cook the onions and mushroom stems in the hot oil until the onion is translucent, about 5 minutes; season with salt and pepper. Transfer the mixture to a large bowl; add the artichoke hearts, cream cheese, sour cream, Italian cheese blend, and Parmesan cheese. Season with salt, pepper, and garlic salt. Stir the mixture until ingredients are evenly distributed. Stuff the mushroom caps with the mixture. Arrange the stuffed mushrooms on the prepared baking sheet.
Bake in the preheated oven until the filling begins to bubble, about 20 minutes.
1 tablespoon olive oil
1 onion, chopped
24 mushrooms, stems removed and chopped
salt and ground black pepper to taste
1 (12 ounce) jar marinated artichoke hearts, drained and chopped
1 (8 ounce) package cream cheese, softened
2 tablespoons sour cream
1 cup shredded Italian cheese blend
2 tablespoons grated Parmesan cheese
1/2 teaspoon garlic salt, or to taste
Directions
Preheat an oven to 350 degrees F (175 degrees C). Prepare a baking sheet with cooking spray.
Heat the olive oil in a skillet over medium heat; cook the onions and mushroom stems in the hot oil until the onion is translucent, about 5 minutes; season with salt and pepper. Transfer the mixture to a large bowl; add the artichoke hearts, cream cheese, sour cream, Italian cheese blend, and Parmesan cheese. Season with salt, pepper, and garlic salt. Stir the mixture until ingredients are evenly distributed. Stuff the mushroom caps with the mixture. Arrange the stuffed mushrooms on the prepared baking sheet.
Bake in the preheated oven until the filling begins to bubble, about 20 minutes.
Recipe : 5-Layer Mexican Dip
Ingredients
1 (15.5 ounce) can refried beans
1 tablespoon chili powder
1/2 teaspoon ground cumin
1 cup BREAKSTONE'S Sour Cream
1 cup KRAFT Shredded Cheddar Cheese
3 green onions, sliced
1/3 cup sliced black olives
1 tomato, chopped
Directions
Mix beans, chili powder and cumin; spread onto bottom of 9-inch pie plate.
Top with layers of remaining ingredients.
Refrigerate several hours or until chilled. Serve with tortilla chips.
1 (15.5 ounce) can refried beans
1 tablespoon chili powder
1/2 teaspoon ground cumin
1 cup BREAKSTONE'S Sour Cream
1 cup KRAFT Shredded Cheddar Cheese
3 green onions, sliced
1/3 cup sliced black olives
1 tomato, chopped
Directions
Mix beans, chili powder and cumin; spread onto bottom of 9-inch pie plate.
Top with layers of remaining ingredients.
Refrigerate several hours or until chilled. Serve with tortilla chips.
Recipe : Baked Tilapia in Garlic and Olive Oil
Ingredients
4 (4 ounce) fillets tilapia
4 cloves crushed garlic
3 tablespoons olive oil
1 onion, chopped
1/4 teaspoon cayenne pepper
Directions
Rub the fish fillets with the crushed garlic, then place them in a shallow, non-reactive dish. Spoon the olive oil over the fish until they are coated. Place the onion on top of the fish. Cover the fish and refrigerate overnight to allow the fish to soak in the marinade.
Preheat the oven to 350 degrees F (175 degrees C).
If baking the fish, transfer it to a 9x13 inch baking dish along with the olive oil, garlic, and onion. Sprinkle the fish with the cayenne or white pepper. If you are grilling the fish, wrap the fish and oil, garlic, onion, and pepper in aluminum foil.
Bake at 350 degrees F (175 degrees F) for 30 minutes.
4 (4 ounce) fillets tilapia
4 cloves crushed garlic
3 tablespoons olive oil
1 onion, chopped
1/4 teaspoon cayenne pepper
Directions
Rub the fish fillets with the crushed garlic, then place them in a shallow, non-reactive dish. Spoon the olive oil over the fish until they are coated. Place the onion on top of the fish. Cover the fish and refrigerate overnight to allow the fish to soak in the marinade.
Preheat the oven to 350 degrees F (175 degrees C).
If baking the fish, transfer it to a 9x13 inch baking dish along with the olive oil, garlic, and onion. Sprinkle the fish with the cayenne or white pepper. If you are grilling the fish, wrap the fish and oil, garlic, onion, and pepper in aluminum foil.
Bake at 350 degrees F (175 degrees F) for 30 minutes.
Recipe : Best Ever Split Pea
Ingredients
1 tablespoon olive oil
2 cups chopped onion
2 cups chopped carrot
2 cups finely chopped celery
1/2 tablespoon minced garlic
1 cup yellow split peas
1 cup green split peas
8 cups fat-free chicken broth
1 1/2 teaspoons salt-free seasoning blend
1 teaspoon salt
Directions
In a large pot or Dutch oven over medium heat, heat olive oil. Cook onion, carrot, celery and garlic until onion is translucent. Stir in yellow and green split peas, broth, seasoning and salt. Cover, bring to a boil, then reduce heat and simmer 2 1/2 hours, stirring frequently. Puree with a blender or food processor. Return to pot, heat through, and serve.
1 tablespoon olive oil
2 cups chopped onion
2 cups chopped carrot
2 cups finely chopped celery
1/2 tablespoon minced garlic
1 cup yellow split peas
1 cup green split peas
8 cups fat-free chicken broth
1 1/2 teaspoons salt-free seasoning blend
1 teaspoon salt
Directions
In a large pot or Dutch oven over medium heat, heat olive oil. Cook onion, carrot, celery and garlic until onion is translucent. Stir in yellow and green split peas, broth, seasoning and salt. Cover, bring to a boil, then reduce heat and simmer 2 1/2 hours, stirring frequently. Puree with a blender or food processor. Return to pot, heat through, and serve.
Recipe : Australian Federation Biscuits
Ingredients
2/3 cup butter, softened
1 cup white sugar
1/2 teaspoon baking soda
1/4 cup hot water
1 1/2 cups chopped pitted dates
1 1/2 cups golden raisins
1 2/3 cups all-purpose flour
1 teaspoon ground cinnamon
1 cup chopped walnuts
Directions
Preheat the oven to 400 degrees F (200 degrees C). In a small bowl, dissolve baking soda in hot water. Stir in the dates and raisins; set aside.
In a medium bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the date and raisin mixture. Combine the flour and cinnamon; mix into the batter until just blended. Finally stir in the walnuts. Drop dough by tablespoonfuls onto the prepared cookie sheet. Cookies should be at least 1 inch apart.
Bake for 8 to 10 minutes in the preheated oven, or until lightly browned. Allow cookies to cool on baking sheet for 2 minutes before removing to a wire rack to cool completely.
2/3 cup butter, softened
1 cup white sugar
1/2 teaspoon baking soda
1/4 cup hot water
1 1/2 cups chopped pitted dates
1 1/2 cups golden raisins
1 2/3 cups all-purpose flour
1 teaspoon ground cinnamon
1 cup chopped walnuts
Directions
Preheat the oven to 400 degrees F (200 degrees C). In a small bowl, dissolve baking soda in hot water. Stir in the dates and raisins; set aside.
In a medium bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the date and raisin mixture. Combine the flour and cinnamon; mix into the batter until just blended. Finally stir in the walnuts. Drop dough by tablespoonfuls onto the prepared cookie sheet. Cookies should be at least 1 inch apart.
Bake for 8 to 10 minutes in the preheated oven, or until lightly browned. Allow cookies to cool on baking sheet for 2 minutes before removing to a wire rack to cool completely.
Recipe : Avocado-Shrimp Salad
Ingredients
2 avocados - peeled, pitted, and cubed
2 tomatoes, diced
1 small sweet onion, chopped
1 pound cooked salad shrimp
1 pinch salt and pepper to taste
2 tablespoons lime juice
Directions
Stir together avocadoes, tomatoes, onion, and shrimp in a large bowl. Season to taste with salt and pepper. Stir in lime juice. Serve cold.
2 avocados - peeled, pitted, and cubed
2 tomatoes, diced
1 small sweet onion, chopped
1 pound cooked salad shrimp
1 pinch salt and pepper to taste
2 tablespoons lime juice
Directions
Stir together avocadoes, tomatoes, onion, and shrimp in a large bowl. Season to taste with salt and pepper. Stir in lime juice. Serve cold.
Recipe : Beef Mac Casserole
Ingredients
1 (16 ounce) package uncooked pasta shells
1 pound ground beef
1/4 cup chopped onions
1/4 cup chopped green bell pepper
1 (3 ounce) package pepperoni, sliced
2 (8 ounce) cans tomato sauce
2 cups tomato juice
3/4 teaspoon dried oregano
1/2 teaspoon celery salt
1/4 teaspoon onion powder
1/4 teaspoon garlic salt
1/4 teaspoon dried basil
1/8 teaspoon crushed red pepper flakes
2 cups shredded mozzarella cheese
Directions
Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the shell pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 13 minutes. Drain well in a colander set in the sink.
Heat a large skillet over medium-high heat. Cook and stir ground beef, onion, and green pepper until browned. Drain off excess grease. Stir in pepperoni, tomato sauce, tomato juice, oregano, celery salt, onion powder, garlic salt, basil, red pepper flakes, and cooked pasta. Pour into the prepared baking dish and cover with aluminum foil.
Bake in the preheated oven for 20 minutes. Remove casserole from oven and sprinkle with mozzarella cheese. Return to the oven and bake until the cheese melts, about 5 minutes.
1 (16 ounce) package uncooked pasta shells
1 pound ground beef
1/4 cup chopped onions
1/4 cup chopped green bell pepper
1 (3 ounce) package pepperoni, sliced
2 (8 ounce) cans tomato sauce
2 cups tomato juice
3/4 teaspoon dried oregano
1/2 teaspoon celery salt
1/4 teaspoon onion powder
1/4 teaspoon garlic salt
1/4 teaspoon dried basil
1/8 teaspoon crushed red pepper flakes
2 cups shredded mozzarella cheese
Directions
Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the shell pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 13 minutes. Drain well in a colander set in the sink.
Heat a large skillet over medium-high heat. Cook and stir ground beef, onion, and green pepper until browned. Drain off excess grease. Stir in pepperoni, tomato sauce, tomato juice, oregano, celery salt, onion powder, garlic salt, basil, red pepper flakes, and cooked pasta. Pour into the prepared baking dish and cover with aluminum foil.
Bake in the preheated oven for 20 minutes. Remove casserole from oven and sprinkle with mozzarella cheese. Return to the oven and bake until the cheese melts, about 5 minutes.
Recipe : Buffalo Chicken Wontons
Ingredients
2 tablespoons butter
1/2 cup minced celery
12 ounces shredded, cooked chicken breast
2/3 cup hot pepper sauce (such as Frank's RedHot�)
1 cup shredded Cheddar cheese
salt and pepper to taste
1 (16 ounce) package wonton wrappers
1 quart oil for frying
Directions
Melt the butter in a large skillet over medium heat. Cook the celery in the melted butter until slightly soft, about 5 minutes; transfer to a large mixing bowl. Add the chicken, hot sauce, and Cheddar cheese to the cooked celery and mix thoroughly. Season with salt and pepper.
Separate and place the wonton wrappers onto your work surface. Spoon about 1 tablespoon of the chicken mixture onto the center of each wrapper. Use your finger or a pastry brush to lightly moisten the edges of the wonton wrappers with water. Fold one corner of the wrapper over the filling onto the opposite corner to form a triangle. Press the edges together to seal.
Heat the oil in a deep-fryer or deep pan to 365 degrees F (185 degrees C). Deep-fry several wontons at a time, turning as needed, until lightly browned. Remove to drain on paper towels. Serve hot.
2 tablespoons butter
1/2 cup minced celery
12 ounces shredded, cooked chicken breast
2/3 cup hot pepper sauce (such as Frank's RedHot�)
1 cup shredded Cheddar cheese
salt and pepper to taste
1 (16 ounce) package wonton wrappers
1 quart oil for frying
Directions
Melt the butter in a large skillet over medium heat. Cook the celery in the melted butter until slightly soft, about 5 minutes; transfer to a large mixing bowl. Add the chicken, hot sauce, and Cheddar cheese to the cooked celery and mix thoroughly. Season with salt and pepper.
Separate and place the wonton wrappers onto your work surface. Spoon about 1 tablespoon of the chicken mixture onto the center of each wrapper. Use your finger or a pastry brush to lightly moisten the edges of the wonton wrappers with water. Fold one corner of the wrapper over the filling onto the opposite corner to form a triangle. Press the edges together to seal.
Heat the oil in a deep-fryer or deep pan to 365 degrees F (185 degrees C). Deep-fry several wontons at a time, turning as needed, until lightly browned. Remove to drain on paper towels. Serve hot.
Recipe : Blueberry Gingerbread
Ingredients
1/2 cup vegetable oil
1 cup white sugar
3 tablespoons molasses
2 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1 teaspoon baking soda
1/2 teaspoon salt
1 cup fresh or frozen blueberries
1 cup buttermilk
2 tablespoons sugar
Directions
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour an 11x7 inch baking dish.
In a large bowl, mix together the oil, 1 cup sugar and molasses until well blended. Beat in the egg. In a separate bowl, stir together the flour, cinnamon, nutmeg, ginger, baking soda and salt. Remove 2 tablespoons of the flour mixture, and toss with blueberries to coat. Stir the remaining dry mixture into the wet ingredients alternately with the buttermilk, mixing after each addition. Carefully stir in blueberries. Pour the batter into the prepared pan, and sprinkle remaining white sugar over the top.
Bake for 35 to 40 minutes in the preheated oven, until a toothpick inserted into the center comes out clean.
1/2 cup vegetable oil
1 cup white sugar
3 tablespoons molasses
2 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1 teaspoon baking soda
1/2 teaspoon salt
1 cup fresh or frozen blueberries
1 cup buttermilk
2 tablespoons sugar
Directions
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour an 11x7 inch baking dish.
In a large bowl, mix together the oil, 1 cup sugar and molasses until well blended. Beat in the egg. In a separate bowl, stir together the flour, cinnamon, nutmeg, ginger, baking soda and salt. Remove 2 tablespoons of the flour mixture, and toss with blueberries to coat. Stir the remaining dry mixture into the wet ingredients alternately with the buttermilk, mixing after each addition. Carefully stir in blueberries. Pour the batter into the prepared pan, and sprinkle remaining white sugar over the top.
Bake for 35 to 40 minutes in the preheated oven, until a toothpick inserted into the center comes out clean.
Recipe : Bacon Wrapped Pork Medallions
Ingredients
8 slices bacon
1 tablespoon garlic powder
1 teaspoon seasoned salt
1 teaspoon dried basil
1 teaspoon dried oregano
2 pounds pork tenderloin
2 tablespoons butter
2 tablespoons olive oil
Directions
Preheat an oven to 400 degrees F (200 degrees C).
Place the bacon in a large, oven-safe skillet, and cook over medium-high heat, turning occasionally, until lightly browned and still flexible, 6 to 7 minutes. Drain the bacon slices on a paper towel-lined plate. Remove any excess bacon grease from the skillet. Combine garlic powder, seasoning salt, basil, and oregano in a small bowl. Set aside.
Wrap the pork tenderloin with the bacon strips securing with 1 or 2 toothpicks per strip of bacon. Slice the tenderloin between each bacon strip to create the medallions. Dip both sides of the medallions in seasoning mix. Melt butter and oil together in the same skillet over medium-high heat. Cook each medallion for 4 minutes on each side.
Place skillet into the preheated oven and bake until the pork is no longer pink in the center, 17 to 20 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
8 slices bacon
1 tablespoon garlic powder
1 teaspoon seasoned salt
1 teaspoon dried basil
1 teaspoon dried oregano
2 pounds pork tenderloin
2 tablespoons butter
2 tablespoons olive oil
Directions
Preheat an oven to 400 degrees F (200 degrees C).
Place the bacon in a large, oven-safe skillet, and cook over medium-high heat, turning occasionally, until lightly browned and still flexible, 6 to 7 minutes. Drain the bacon slices on a paper towel-lined plate. Remove any excess bacon grease from the skillet. Combine garlic powder, seasoning salt, basil, and oregano in a small bowl. Set aside.
Wrap the pork tenderloin with the bacon strips securing with 1 or 2 toothpicks per strip of bacon. Slice the tenderloin between each bacon strip to create the medallions. Dip both sides of the medallions in seasoning mix. Melt butter and oil together in the same skillet over medium-high heat. Cook each medallion for 4 minutes on each side.
Place skillet into the preheated oven and bake until the pork is no longer pink in the center, 17 to 20 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
Recipe : Blueberry Cheesecake
Ingredients
1 cup graham cracker crumbs
2 tablespoons white sugar
1/4 cup melted butter
2 (8 ounce) packages cream cheese, softened
1 cup sour cream
3/4 cup white sugar
1 teaspoon vanilla extract
2 tablespoons all-purpose flour
2 cups frozen blueberries, dry pack
1/3 cup blueberry jelly
Directions
Combine crumbs, 2 tablespoons sugar and butter. Pat mixture into the bottom of a 9 inch springform pan.
Mash cream cheese until soft and creamy. Gradually beat in sour cream, 3/4 cup sugar, vanilla and flour. Beat in eggs one at a time.
Pour mixture into crumb-lined pan. Bake in a preheated 325 degree F (165 degrees C) oven for 1 hour or until firm to the touch.
Cool and then remove cake from pan by loosening edges with a knife. Place frozen blueberries on top of cake. Melt jelly and spoon over blueberries to glaze. Chill until ready to serve.
1 cup graham cracker crumbs
2 tablespoons white sugar
1/4 cup melted butter
2 (8 ounce) packages cream cheese, softened
1 cup sour cream
3/4 cup white sugar
1 teaspoon vanilla extract
2 tablespoons all-purpose flour
2 cups frozen blueberries, dry pack
1/3 cup blueberry jelly
Directions
Combine crumbs, 2 tablespoons sugar and butter. Pat mixture into the bottom of a 9 inch springform pan.
Mash cream cheese until soft and creamy. Gradually beat in sour cream, 3/4 cup sugar, vanilla and flour. Beat in eggs one at a time.
Pour mixture into crumb-lined pan. Bake in a preheated 325 degree F (165 degrees C) oven for 1 hour or until firm to the touch.
Cool and then remove cake from pan by loosening edges with a knife. Place frozen blueberries on top of cake. Melt jelly and spoon over blueberries to glaze. Chill until ready to serve.
Recipe : Breaded, Fried, Softly Spiced Tofu
Ingredients
1 (16 ounce) package extra-firm tofu, drained and pressed
2 cups vegetable broth
3 tablespoons vegetable oil
1/2 cup all-purpose flour
3 tablespoons nutritional yeast
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon sage
1/2 teaspoon cayenne pepper
Directions
Cut pressed tofu into 1/2-inch thick slices; then cut again into 1/2-inch wide sticks. Place tofu in a bowl, and pour broth over the top. Set aside to soak.
In a separate bowl, stir together flour, yeast, salt, pepper, sage, and cayenne.
Warm oil in a large skillet over medium-high heat.
Remove tofu sticks from broth, and squeeze most (but not all) of the liquid from them. Roll sticks in breading. (You may have to roll sticks twice to end up with a fairly dry outer layer of breading.) Place tofu in hot oil; fry until crisp and browned on all sides. Add more oil if necessary.
1 (16 ounce) package extra-firm tofu, drained and pressed
2 cups vegetable broth
3 tablespoons vegetable oil
1/2 cup all-purpose flour
3 tablespoons nutritional yeast
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon sage
1/2 teaspoon cayenne pepper
Directions
Cut pressed tofu into 1/2-inch thick slices; then cut again into 1/2-inch wide sticks. Place tofu in a bowl, and pour broth over the top. Set aside to soak.
In a separate bowl, stir together flour, yeast, salt, pepper, sage, and cayenne.
Warm oil in a large skillet over medium-high heat.
Remove tofu sticks from broth, and squeeze most (but not all) of the liquid from them. Roll sticks in breading. (You may have to roll sticks twice to end up with a fairly dry outer layer of breading.) Place tofu in hot oil; fry until crisp and browned on all sides. Add more oil if necessary.
Recipe : Apple Streusel Pie
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.
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.
Recipe : Baked Stuffed Onions
Ingredients
1/2 cup uncooked long-grain rice
6 large Spanish onions, peeled
1/2 pound spicy ground pork sausage
1/4 cup chopped green bell pepper
1 egg, beaten
1/2 cup soft bread crumbs
1/2 teaspoon dried oregano
2 tablespoons chopped fresh parsley
2 tablespoons butter, melted
1/2 teaspoon paprika
Directions
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a shallow baking dish.
In a saucepan bring 1 cup water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
Slice tops off of onions. Bring a large pot of salted water to a boil. Add onions and cook until tender but still firm, about 15 minutes. Drain, cool and remove centers of onions, leaving shell intact. Chop centers and reserve 1/2 cup of the chopped flesh.
Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving drippings, crumble and set aside.
In the reserved drippings saute green pepper and reserved 1/2 cup chopped onion until tender. Combine with sausage, egg, cooked rice, bread crumbs, oregano and parsley. Spoon mixture into onion shells and place in prepared dish.
Combine melted butter and paprika; brush or spoon over onions.
Bake in preheated oven, covered, for 15 minutes. Uncover and bake an additional 5 minutes.
1/2 cup uncooked long-grain rice
6 large Spanish onions, peeled
1/2 pound spicy ground pork sausage
1/4 cup chopped green bell pepper
1 egg, beaten
1/2 cup soft bread crumbs
1/2 teaspoon dried oregano
2 tablespoons chopped fresh parsley
2 tablespoons butter, melted
1/2 teaspoon paprika
Directions
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a shallow baking dish.
In a saucepan bring 1 cup water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
Slice tops off of onions. Bring a large pot of salted water to a boil. Add onions and cook until tender but still firm, about 15 minutes. Drain, cool and remove centers of onions, leaving shell intact. Chop centers and reserve 1/2 cup of the chopped flesh.
Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving drippings, crumble and set aside.
In the reserved drippings saute green pepper and reserved 1/2 cup chopped onion until tender. Combine with sausage, egg, cooked rice, bread crumbs, oregano and parsley. Spoon mixture into onion shells and place in prepared dish.
Combine melted butter and paprika; brush or spoon over onions.
Bake in preheated oven, covered, for 15 minutes. Uncover and bake an additional 5 minutes.
Recipe : Bacon Clapshot
Ingredients
1 1/3 pounds potato, peeled and quartered
2/3 pound turnips, peeled and cut into chunks
3 tablespoons butter
1/4 cup milk
8 strips bacon, cooked and crumbled
1 pinch ground nutmeg
salt and ground black pepper to taste
Directions
Place the potatoes and turnips in a large saucepan, cover with water and bring to a boil. Cook until tender, about 20 minutes.
Drain the potatoes and turnips, return them to the saucepan and mash until creamy. Add the butter and milk and beat until fluffy. Stir in the crumbled bacon and season with nutmeg, salt, and pepper.
1 1/3 pounds potato, peeled and quartered
2/3 pound turnips, peeled and cut into chunks
3 tablespoons butter
1/4 cup milk
8 strips bacon, cooked and crumbled
1 pinch ground nutmeg
salt and ground black pepper to taste
Directions
Place the potatoes and turnips in a large saucepan, cover with water and bring to a boil. Cook until tender, about 20 minutes.
Drain the potatoes and turnips, return them to the saucepan and mash until creamy. Add the butter and milk and beat until fluffy. Stir in the crumbled bacon and season with nutmeg, salt, and pepper.
Recipe : Asparagus-Vegetable Potato Topper
Ingredients
1 tablespoon vegetable oil
3/4 pound asparagus, trimmed, cut into 1-inch pieces
2 medium carrots, sliced
1 cup sliced mushrooms
1/4 teaspoon dried basil leaves, crushed
1 (10.75 ounce) can Campbell's� Condensed Cream of Asparagus Soup
2 tablespoons milk
6 hot baked potatoes , split
Directions
Heat the oil in a 10-inch skillet over medium heat. Add the asparagus, carrots, mushrooms and basil and cook until the vegetables are tender, stirring occasionally.
Stir the soup and milk in the skillet and cook until the mixture is hot and bubbling.
Spoon the soup mixture over the potatoes.
1 tablespoon vegetable oil
3/4 pound asparagus, trimmed, cut into 1-inch pieces
2 medium carrots, sliced
1 cup sliced mushrooms
1/4 teaspoon dried basil leaves, crushed
1 (10.75 ounce) can Campbell's� Condensed Cream of Asparagus Soup
2 tablespoons milk
6 hot baked potatoes , split
Directions
Heat the oil in a 10-inch skillet over medium heat. Add the asparagus, carrots, mushrooms and basil and cook until the vegetables are tender, stirring occasionally.
Stir the soup and milk in the skillet and cook until the mixture is hot and bubbling.
Spoon the soup mixture over the potatoes.
Recipe : Broccoli Cheddar Casserole
Ingredients
8 cups chopped fresh broccoli
1 cup finely chopped onion
3/4 cup butter or margarine
2 cups whipping cream
2 cups shredded Cheddar cheese, divided
2 teaspoons salt
1 teaspoon pepper
Directions
In a skillet over medium heat, saute broccoli and onion in butter until crisp-tender, about 5 minutes; set aside. In a bowl, beat eggs. Add cream and 1-3/4 cups of cheese; mix well. Stir in the broccoli mixture, salt and pepper. Pour into a greased 3-qt. baking dish; set in a large pan filled with 1 in. of hot water. Bake, uncovered, at 350 degrees F for 45-50 minutes or until a knife inserted near the center comes out clean. Sprinkle with remaining cheese. Let stand 10 minutes before serving.
8 cups chopped fresh broccoli
1 cup finely chopped onion
3/4 cup butter or margarine
2 cups whipping cream
2 cups shredded Cheddar cheese, divided
2 teaspoons salt
1 teaspoon pepper
Directions
In a skillet over medium heat, saute broccoli and onion in butter until crisp-tender, about 5 minutes; set aside. In a bowl, beat eggs. Add cream and 1-3/4 cups of cheese; mix well. Stir in the broccoli mixture, salt and pepper. Pour into a greased 3-qt. baking dish; set in a large pan filled with 1 in. of hot water. Bake, uncovered, at 350 degrees F for 45-50 minutes or until a knife inserted near the center comes out clean. Sprinkle with remaining cheese. Let stand 10 minutes before serving.
Subscribe to:
Posts (Atom)