Ingredients
1 (1 pound) loaf round bread
8 ounces process cheese (eg. Velveeta), cubed
2 cups sour cream
1 (8 ounce) package cream cheese, softened
1 cup diced fully cooked ham
1/2 cup chopped green onions
1 (4 ounce) can chopped green chilies
1 teaspoon Worcestershire sauce
2 tablespoons vegetable oil
1 tablespoon butter, melted
Assorted fresh vegetables
Directions
Cut the top fourth off the loaf of bread; set top aside. Carefully hollow out bottom, leaving a 1/2-in. shell. Cube removed bread; set aside.
In a bowl, combine the process cheese, sour cream and cream cheese. Stir in the ham, green onions, chilies and Worcestershire sauce. Spoon into bread shell; replace top. Wrap tightly in heavy-duty foil and place on a baking sheet. Bake at 350 degrees F for 60-70 minutes or until the filling is heated through.
Meanwhile, toss reserved bread cubes with oil and butter. Place in a 15-in. x 10-in. x 1-in. baking pan. Bake for 10-15 minutes or until golden brown, stirring occasionally. Unwrap loaf and remove bread top; stir filling. Serve with vegetables and toasted bread cubes.
Thursday, September 1, 2011
Recipe : Brown Sugar Pudding Cake
Ingredients
1 cup packed brown sugar
1 tablespoon all-purpose flour
2 tablespoons butter, melted
1/4 teaspoon salt
2 cups boiling water
2 tablespoons butter, melted
1/2 cup packed brown sugar
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup chopped nuts
1/2 cup milk
Directions
Combine all sauce ingredients. Pour into a 1-1/2-qt. baking dish; set aside. For pudding, beat butter and sugar in a mixing bowl. Combine flour, baking powder, salt and nuts; add alternately with milk to butter mixture. Spoon into baking dish. Bake at 350 degrees F for 40-45 minutes.
1 cup packed brown sugar
1 tablespoon all-purpose flour
2 tablespoons butter, melted
1/4 teaspoon salt
2 cups boiling water
2 tablespoons butter, melted
1/2 cup packed brown sugar
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup chopped nuts
1/2 cup milk
Directions
Combine all sauce ingredients. Pour into a 1-1/2-qt. baking dish; set aside. For pudding, beat butter and sugar in a mixing bowl. Combine flour, baking powder, salt and nuts; add alternately with milk to butter mixture. Spoon into baking dish. Bake at 350 degrees F for 40-45 minutes.
Recipe : Baked Stuffed Pumpkin
Ingredients
1 medium sugar pumpkin
6 Granny Smith apples - peeled, cored and chopped
1 cup chopped walnuts
1 (16 ounce) can whole berry cranberry sauce
1 (20 ounce) can pineapple chunks, drained
3/4 cup packed brown sugar
1/2 cup golden raisins
1/2 cup dark rum (optional)
2 teaspoons minced fresh ginger root
1 tablespoon freshly grated nutmeg
1 tablespoon ground cinnamon
Directions
Preheat oven to 350 degrees F (175 degrees C). Position rack in the center of the oven.
Cut out top of pumpkin, and set aside. Scoop out seeds with a metal spoon.
In a large bowl, stir together the apples, walnuts, cranberry sauce, pineapple, brown sugar, raisins, and rum. Season with ginger, nutmeg, and cinnamon, and mix well. Spoon the mixture into the cleaned pumpkin, and replace top.
Set pumpkin directly on a baking stone or a thick baking sheet. Bake for 1 hour in the preheated oven, or until pumpkin begins to soften. Remove from heat, and stir, scraping the sides gently, so that some pieces of pumpkin fall into the apple mixture.
1 medium sugar pumpkin
6 Granny Smith apples - peeled, cored and chopped
1 cup chopped walnuts
1 (16 ounce) can whole berry cranberry sauce
1 (20 ounce) can pineapple chunks, drained
3/4 cup packed brown sugar
1/2 cup golden raisins
1/2 cup dark rum (optional)
2 teaspoons minced fresh ginger root
1 tablespoon freshly grated nutmeg
1 tablespoon ground cinnamon
Directions
Preheat oven to 350 degrees F (175 degrees C). Position rack in the center of the oven.
Cut out top of pumpkin, and set aside. Scoop out seeds with a metal spoon.
In a large bowl, stir together the apples, walnuts, cranberry sauce, pineapple, brown sugar, raisins, and rum. Season with ginger, nutmeg, and cinnamon, and mix well. Spoon the mixture into the cleaned pumpkin, and replace top.
Set pumpkin directly on a baking stone or a thick baking sheet. Bake for 1 hour in the preheated oven, or until pumpkin begins to soften. Remove from heat, and stir, scraping the sides gently, so that some pieces of pumpkin fall into the apple mixture.
Recipe : Atomic Canuck Chili
Ingredients
2 pounds lean ground beef
1/2 large onion, diced
1 tablespoon crushed red pepper
3 tablespoons garlic powder
1 tablespoon seasoned pepper
2 (4 ounce) cans mushroom pieces, drained
1 (28 ounce) can baked beans
2 (15.25 ounce) cans kidney beans with liquid
2 (6 ounce) cans tomato paste
1/4 cup white sugar
3 carrots, sliced
3 stalks celery, sliced
1 green bell pepper, diced
1 red bell pepper, diced
2 jalapeno chile peppers, diced
1/4 cup Canadian beer
2 tablespoons crushed red pepper
1/4 cup barbeque sauce
Directions
In a large skillet over medium heat, brown ground beef together with onion, crushed red pepper, garlic powder, and seasoned pepper. Drain off the fat, and place the mixture into a slow cooker.
Stir mushrooms, baked beans, kidney beans with liquid, tomato paste, sugar, carrots, celery, peppers, beer, and barbeque sauce into the slow cooker. Season with hot sauce and more crushed red pepper.
Cover, and cook on Low for 4 to 5 hours.
2 pounds lean ground beef
1/2 large onion, diced
1 tablespoon crushed red pepper
3 tablespoons garlic powder
1 tablespoon seasoned pepper
2 (4 ounce) cans mushroom pieces, drained
1 (28 ounce) can baked beans
2 (15.25 ounce) cans kidney beans with liquid
2 (6 ounce) cans tomato paste
1/4 cup white sugar
3 carrots, sliced
3 stalks celery, sliced
1 green bell pepper, diced
1 red bell pepper, diced
2 jalapeno chile peppers, diced
1/4 cup Canadian beer
2 tablespoons crushed red pepper
1/4 cup barbeque sauce
Directions
In a large skillet over medium heat, brown ground beef together with onion, crushed red pepper, garlic powder, and seasoned pepper. Drain off the fat, and place the mixture into a slow cooker.
Stir mushrooms, baked beans, kidney beans with liquid, tomato paste, sugar, carrots, celery, peppers, beer, and barbeque sauce into the slow cooker. Season with hot sauce and more crushed red pepper.
Cover, and cook on Low for 4 to 5 hours.
Recipe : Brazilian Lemonade
Ingredients
1/2 cup sugar
3 tablespoons sweetened condensed milk
3 cups water
ice
Directions
Wash limes thoroughly. Cut off the ends and slice into eight wedges. Place limes in a blender with the sugar, sweetened condensed milk, water, and ice.
Blend in an electric blender, pulsing 5 times. Strain through a fine mesh strainer to remove rinds. Serve over ice.
1/2 cup sugar
3 tablespoons sweetened condensed milk
3 cups water
ice
Directions
Wash limes thoroughly. Cut off the ends and slice into eight wedges. Place limes in a blender with the sugar, sweetened condensed milk, water, and ice.
Blend in an electric blender, pulsing 5 times. Strain through a fine mesh strainer to remove rinds. Serve over ice.
Recipe : Beer-Batter Onion Rings
Ingredients
3 cups all-purpose flour
2 eggs, separated
4 tablespoons butter, melted
salt to taste
3 large onions, sliced into rings
2 quarts oil for frying
Directions
Sift flour into a large bowl. In another large bowl, whisk egg yolks. Mix in beer, butter and salt. Set aside 1 cup of flour for dipping the onion rings. Slowly stir the egg yolk mixture into the remaining flour and mix well. Allow the mixture to stand 30 to 60 minutes.
Heat deep fryer to 375 degrees F (190 degrees C).
In a small bowl, stiffly beat the egg whites. Gently combine the egg whites with the batter.
Coat each onion ring with flour and dip into batter.
Deep fry the battered rings, several at a time, until golden brown. Drain on paper towels and serve.
3 cups all-purpose flour
2 eggs, separated
4 tablespoons butter, melted
salt to taste
3 large onions, sliced into rings
2 quarts oil for frying
Directions
Sift flour into a large bowl. In another large bowl, whisk egg yolks. Mix in beer, butter and salt. Set aside 1 cup of flour for dipping the onion rings. Slowly stir the egg yolk mixture into the remaining flour and mix well. Allow the mixture to stand 30 to 60 minutes.
Heat deep fryer to 375 degrees F (190 degrees C).
In a small bowl, stiffly beat the egg whites. Gently combine the egg whites with the batter.
Coat each onion ring with flour and dip into batter.
Deep fry the battered rings, several at a time, until golden brown. Drain on paper towels and serve.
Recipe : Best Roasted Red Pepper Spread
Ingredients
1 (12 ounce) jar roasted red bell peppers, drained
1 teaspoon minced garlic
1 tablespoon balsamic vinegar
1 tablespoon olive oil
salt and pepper to taste
Directions
Combine the peppers, garlic, balsamic vinegar, olive oil, and salt and pepper in the work bowl of a food processor, and pulse several times until blended and smooth. Refrigerate leftovers.
1 (12 ounce) jar roasted red bell peppers, drained
1 teaspoon minced garlic
1 tablespoon balsamic vinegar
1 tablespoon olive oil
salt and pepper to taste
Directions
Combine the peppers, garlic, balsamic vinegar, olive oil, and salt and pepper in the work bowl of a food processor, and pulse several times until blended and smooth. Refrigerate leftovers.
Recipe : Absolutely Delicious Stuffed Calamari
Ingredients
12 calamari tubes
2 green onions, finely chopped
6 cloves garlic, minced
1/2 pound chopped cooked shrimp meat
1/2 pound cooked crabmeat, diced
1 tablespoon lemon juice
3/4 cup butter
12 ounces cream cheese, cut into cubes
2 cloves garlic, minced
3 cups milk
10 ounces freshly grated Parmesan cheese
1 pinch ground black pepper
3/4 cup freshly grated Romano cheese
1 (8 ounce) package linguine pasta
Directions
Preheat the oven to 350 degrees F (175 degrees C). Rinse the calamari tubes and pat dry.
In a large bowl, stir together the onions, 6 cloves of the garlic, shrimp, crabmeat and lemon juice. Spoon some of this mixture into each squid tube and seal the ends by 'sewing' with a toothpick. Arrange in a single layer in the bottom of a 9x13 inch baking dish. Set aside.
Melt the butter in a saucepan over medium heat. Stir in cream cheese and 2 cloves of garlic. Cook and stir until cream cheese has melted. Gradually whisk in the milk. Cook until heated through and then remove from the heat and stir in the Parmesan cheese and pepper. Pour over all of the calamari tubes in the baking dish. Sprinkle about 2 tablespoons of Romano cheese on top of each one.
Bake uncovered until the cheese is browned and sauce is bubbly. While the calamari is baking, Bring a large pot of lightly salted water to a boil. Add linguine pasta, and cook until al dente, about 8 minutes. Drain. Serve the stuffed calamari and sauce over a bed of linguine.
12 calamari tubes
2 green onions, finely chopped
6 cloves garlic, minced
1/2 pound chopped cooked shrimp meat
1/2 pound cooked crabmeat, diced
1 tablespoon lemon juice
3/4 cup butter
12 ounces cream cheese, cut into cubes
2 cloves garlic, minced
3 cups milk
10 ounces freshly grated Parmesan cheese
1 pinch ground black pepper
3/4 cup freshly grated Romano cheese
1 (8 ounce) package linguine pasta
Directions
Preheat the oven to 350 degrees F (175 degrees C). Rinse the calamari tubes and pat dry.
In a large bowl, stir together the onions, 6 cloves of the garlic, shrimp, crabmeat and lemon juice. Spoon some of this mixture into each squid tube and seal the ends by 'sewing' with a toothpick. Arrange in a single layer in the bottom of a 9x13 inch baking dish. Set aside.
Melt the butter in a saucepan over medium heat. Stir in cream cheese and 2 cloves of garlic. Cook and stir until cream cheese has melted. Gradually whisk in the milk. Cook until heated through and then remove from the heat and stir in the Parmesan cheese and pepper. Pour over all of the calamari tubes in the baking dish. Sprinkle about 2 tablespoons of Romano cheese on top of each one.
Bake uncovered until the cheese is browned and sauce is bubbly. While the calamari is baking, Bring a large pot of lightly salted water to a boil. Add linguine pasta, and cook until al dente, about 8 minutes. Drain. Serve the stuffed calamari and sauce over a bed of linguine.
Recipe : Artichokes in a Garlic and Olive Oil Sauce
Ingredients
4 ounces small uncooked seashell pasta
2 1/2 tablespoons extra virgin olive oil
3 tablespoons butter
2 cloves garlic
1 sprig fresh basil, chopped
1 (8 ounce) can artichoke hearts, drained and quartered
Directions
Bring a pot of lightly salted water to a boil. Add seashell pasta, cook for 8 to 10 minutes, until al dente, and drain.
Heat the olive oil and melt the butter in a skillet over medium heat. Mix in the garlic, basil, and artichoke hearts, and cook 5 minutes, until heated through. Toss with the cooked pasta to serve.
4 ounces small uncooked seashell pasta
2 1/2 tablespoons extra virgin olive oil
3 tablespoons butter
2 cloves garlic
1 sprig fresh basil, chopped
1 (8 ounce) can artichoke hearts, drained and quartered
Directions
Bring a pot of lightly salted water to a boil. Add seashell pasta, cook for 8 to 10 minutes, until al dente, and drain.
Heat the olive oil and melt the butter in a skillet over medium heat. Mix in the garlic, basil, and artichoke hearts, and cook 5 minutes, until heated through. Toss with the cooked pasta to serve.
Recipe : Bittersweet Chocolate and Stout Beer Ice Cream
Ingredients
1 pint heavy cream
1 (11.5 ounce) package bittersweet chocolate chips
3/4 cup sugar
1 pint stout beer (such as Guinness�)
Directions
Heat the heavy cream in a saucepan over medium-low heat until it begins to bubble. Remove from the heat and stir in the chocolate and sugar until melted. Slowly stir in the stout beer. Cover and refrigerate until completely cooled.
Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Transfer ice cream to a two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.
1 pint heavy cream
1 (11.5 ounce) package bittersweet chocolate chips
3/4 cup sugar
1 pint stout beer (such as Guinness�)
Directions
Heat the heavy cream in a saucepan over medium-low heat until it begins to bubble. Remove from the heat and stir in the chocolate and sugar until melted. Slowly stir in the stout beer. Cover and refrigerate until completely cooled.
Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Transfer ice cream to a two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.
Recipe : Authentic Kicked-Up Syrian Hummus
Ingredients
5 unpeeled garlic cloves
1 tablespoon extra-virgin olive oil
1 (15 ounce) can garbanzo beans, drained
1/2 cup tahini
1/3 cup fresh lemon juice
1 teaspoon ground cumin
1 teaspoon salt
1 tablespoon extra-virgin olive oil
Directions
Preheat oven to 450 degrees F (230 degrees C).
Place unpeeled garlic cloves in the middle of a large square of aluminum foil. Drizzle cloves with 1 tablespoon of olive oil; wrap in foil. Roast in preheated oven for 10 to 15 minutes until golden brown. Remove from the oven, and allow to cool. When slightly cooled, squeeze roasted garlic out of peels.
Combine roasted garlic, garbanzo beans, tahini, lemon juice, cumin, salt, and the remaining 1 tablespoon olive oil in the work bowl of a food processor. Process until very creamy.
5 unpeeled garlic cloves
1 tablespoon extra-virgin olive oil
1 (15 ounce) can garbanzo beans, drained
1/2 cup tahini
1/3 cup fresh lemon juice
1 teaspoon ground cumin
1 teaspoon salt
1 tablespoon extra-virgin olive oil
Directions
Preheat oven to 450 degrees F (230 degrees C).
Place unpeeled garlic cloves in the middle of a large square of aluminum foil. Drizzle cloves with 1 tablespoon of olive oil; wrap in foil. Roast in preheated oven for 10 to 15 minutes until golden brown. Remove from the oven, and allow to cool. When slightly cooled, squeeze roasted garlic out of peels.
Combine roasted garlic, garbanzo beans, tahini, lemon juice, cumin, salt, and the remaining 1 tablespoon olive oil in the work bowl of a food processor. Process until very creamy.
Recipe : Breakfast Burritos
Ingredients
1 pound bacon
1 (16 ounce) can refried beans
8 ounces shredded Cheddar cheese
10 (10 inch) flour tortillas
Directions
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and set aside. Wrap the tortillas in foil and warm in the oven.
Fry the eggs in a greased skillet until firm. In a small sauce pan heat the refried beans.
Top each tortilla with refried beans, 2 strips of bacon, 1 egg and a little cheese. Roll tortillas into burritos and serve.
1 pound bacon
1 (16 ounce) can refried beans
8 ounces shredded Cheddar cheese
10 (10 inch) flour tortillas
Directions
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and set aside. Wrap the tortillas in foil and warm in the oven.
Fry the eggs in a greased skillet until firm. In a small sauce pan heat the refried beans.
Top each tortilla with refried beans, 2 strips of bacon, 1 egg and a little cheese. Roll tortillas into burritos and serve.
Recipe : Butternut Squash Soup with Spinach Ravioli
Ingredients
1/4 teaspoon ground cumin
1/4 teaspoon ground nutmeg
2 tablespoons butter
1 cup sliced onions
3/4 cup sliced leeks
2 1/2 cups peeled, seeded and cubed butternut squash
1/2 cup dry white wine
5 cups chicken broth
1 pinch ground cinnamon
1 pinch ground ginger
1 pound cheese filled spinach ravioli
3/4 cup light cream
salt and pepper to taste
Directions
Place the cumin seeds and nutmeg in a large saucepan over medium heat, and cook until lightly browned. Stir in the butter, and saute the onions and leeks until tender. Mix in squash, wine, and chicken broth. Season with cinnamon and ginger. Reduce heat, and simmer 10 to 15 minutes.
Bring a large pot of lightly salted water to a boil. Add ravioli, and cook 8 to 10 minutes or until al dente; drain.
With a hand mixer, puree the soup mixture. Blend in light cream, and season with salt and pepper. Mix in the cooked ravioli just before serving.
1/4 teaspoon ground cumin
1/4 teaspoon ground nutmeg
2 tablespoons butter
1 cup sliced onions
3/4 cup sliced leeks
2 1/2 cups peeled, seeded and cubed butternut squash
1/2 cup dry white wine
5 cups chicken broth
1 pinch ground cinnamon
1 pinch ground ginger
1 pound cheese filled spinach ravioli
3/4 cup light cream
salt and pepper to taste
Directions
Place the cumin seeds and nutmeg in a large saucepan over medium heat, and cook until lightly browned. Stir in the butter, and saute the onions and leeks until tender. Mix in squash, wine, and chicken broth. Season with cinnamon and ginger. Reduce heat, and simmer 10 to 15 minutes.
Bring a large pot of lightly salted water to a boil. Add ravioli, and cook 8 to 10 minutes or until al dente; drain.
With a hand mixer, puree the soup mixture. Blend in light cream, and season with salt and pepper. Mix in the cooked ravioli just before serving.
Recipe : Apple Gouda Quesadillas
Ingredients
8 (8 inch) flour tortillas
2 tablespoons olive oil
2 tablespoons Dijon mustard
2 green onions, chopped
2 red apples, cored and thinly sliced
2 cups shredded Gouda cheese
Directions
Preheat a grill for high heat.
Brush oil onto one side of a tortilla, and place on a plate oil side down. Spread about 1/2 tablespoon of mustard on the top side, and top with green onion, apple slices and about 1/2 cup of shredded cheese. Place a second tortilla on top, and brush the top with olive oil. Repeat with remaining ingredients, stacking the quesadillas on the plate.
Brush the grilling surface with oil, and place the quesadillas carefully on the grill. Grill for about 3 minutes, or until the bottom is crisp. Flip, and grill on the other side until crisp. Remove from the grill to serving plates and cut into quarters. Serve warm.
8 (8 inch) flour tortillas
2 tablespoons olive oil
2 tablespoons Dijon mustard
2 green onions, chopped
2 red apples, cored and thinly sliced
2 cups shredded Gouda cheese
Directions
Preheat a grill for high heat.
Brush oil onto one side of a tortilla, and place on a plate oil side down. Spread about 1/2 tablespoon of mustard on the top side, and top with green onion, apple slices and about 1/2 cup of shredded cheese. Place a second tortilla on top, and brush the top with olive oil. Repeat with remaining ingredients, stacking the quesadillas on the plate.
Brush the grilling surface with oil, and place the quesadillas carefully on the grill. Grill for about 3 minutes, or until the bottom is crisp. Flip, and grill on the other side until crisp. Remove from the grill to serving plates and cut into quarters. Serve warm.
Recipe : Benne Cookies
Ingredients
3/4 cup butter
1 1/2 cups packed brown sugar
1/4 teaspoon baking powder
1 1/4 cups all-purpose flour
1/2 cup toasted sesame seeds
1 teaspoon vanilla extract
Directions
Cream together the butter and the brown sugar. Beat in the eggs. Sift together the baking powder and the flour and mix in. Stir in the sesame seeds and vanilla.
Drop by teaspoon on a cookie sheet lined with wax paper. Bake at 325 degrees F (165 degrees C) for about 25 - 30 minutes.
3/4 cup butter
1 1/2 cups packed brown sugar
1/4 teaspoon baking powder
1 1/4 cups all-purpose flour
1/2 cup toasted sesame seeds
1 teaspoon vanilla extract
Directions
Cream together the butter and the brown sugar. Beat in the eggs. Sift together the baking powder and the flour and mix in. Stir in the sesame seeds and vanilla.
Drop by teaspoon on a cookie sheet lined with wax paper. Bake at 325 degrees F (165 degrees C) for about 25 - 30 minutes.
Recipe : Best-Ever Meat Loaf
Ingredients
2/3 cup milk
3 slices bread, torn
1/2 cup chopped onion
1/2 cup grated carrot
1 cup shredded Cheddar or mozzarella cheese
1 tablespoon minced fresh parsley
1 teaspoon dried basil, thyme or sage (optional)
1 teaspoon salt
1/4 teaspoon pepper
1 1/2 pounds lean ground beef
1/2 cup tomato sauce
1/2 cup packed brown sugar
1 teaspoon prepared mustard
Directions
In a large bowl, beat eggs. Add milk and bread; let stand until liquid is absorbed. Stir in the onion, carrot, cheese and seasonings. Crumble beef over mixture and mix well.
Shape into a 7-1/2-in. x 3-1/2-in. x 2-1/2-in. loaf in a shallow baking pan. Bake, uncovered, at 350 degrees F for 45 minutes.
Combine the topping ingredients; spoon half of the mixture over meat loaf. Bake 30 minutes longer or until meat is no longer pink and a meat thermometer reads 160 degrees F, occasionally spooning remaining topping over loaf. Let stand 10 minutes before serving.
2/3 cup milk
3 slices bread, torn
1/2 cup chopped onion
1/2 cup grated carrot
1 cup shredded Cheddar or mozzarella cheese
1 tablespoon minced fresh parsley
1 teaspoon dried basil, thyme or sage (optional)
1 teaspoon salt
1/4 teaspoon pepper
1 1/2 pounds lean ground beef
1/2 cup tomato sauce
1/2 cup packed brown sugar
1 teaspoon prepared mustard
Directions
In a large bowl, beat eggs. Add milk and bread; let stand until liquid is absorbed. Stir in the onion, carrot, cheese and seasonings. Crumble beef over mixture and mix well.
Shape into a 7-1/2-in. x 3-1/2-in. x 2-1/2-in. loaf in a shallow baking pan. Bake, uncovered, at 350 degrees F for 45 minutes.
Combine the topping ingredients; spoon half of the mixture over meat loaf. Bake 30 minutes longer or until meat is no longer pink and a meat thermometer reads 160 degrees F, occasionally spooning remaining topping over loaf. Let stand 10 minutes before serving.
Recipe : Bryan's Spicy Red Lentil Soup
Ingredients
1 teaspoon olive oil
1 1/2 cups chopped red onion
salt and pepper to taste
1 (28 ounce) can diced tomatoes
1 1/2 cups frozen chopped spinach
2 cups dry red lentils
2 cups water
2 teaspoons dried basil
1 1/2 teaspoons ground cardamom
1 teaspoon ground cumin
1/2 teaspoon ground cayenne pepper
1/2 teaspoon curry powder
Directions
Heat the oil in a large pot over medium heat, and cook the onion until golden brown. Season with salt and pepper. Mix in tomatoes, spinach, and lentils, and pour in water. Season with basil, cardamom, cumin, cayenne pepper, and curry powder. Bring to a boil, reduce heat to low, and simmer 25 minutes, stirring occasionally, until lentils are tender.
Transfer the soup to a blender (or use a hand held blender), and blend until smooth before serving.
1 teaspoon olive oil
1 1/2 cups chopped red onion
salt and pepper to taste
1 (28 ounce) can diced tomatoes
1 1/2 cups frozen chopped spinach
2 cups dry red lentils
2 cups water
2 teaspoons dried basil
1 1/2 teaspoons ground cardamom
1 teaspoon ground cumin
1/2 teaspoon ground cayenne pepper
1/2 teaspoon curry powder
Directions
Heat the oil in a large pot over medium heat, and cook the onion until golden brown. Season with salt and pepper. Mix in tomatoes, spinach, and lentils, and pour in water. Season with basil, cardamom, cumin, cayenne pepper, and curry powder. Bring to a boil, reduce heat to low, and simmer 25 minutes, stirring occasionally, until lentils are tender.
Transfer the soup to a blender (or use a hand held blender), and blend until smooth before serving.
Recipe : Banana Fudge Cake
Ingredients
1 (18.25 ounce) package chocolate fudge cake mix
1 large ripe banana, mashed
1/2 cup butter or margarine
1/4 cup water
5 1/2 cups confectioners' sugar, divided
1/4 cup baking cocoa
1 small ripe banana, mashed
1/2 teaspoon vanilla extract
Directions
In a mixing bowl, prepare cake mix according to package directions, omitting 1/4 cup of the water. Beat on low speed until moistened. Add banana; beat on high for 2 minutes. Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350 degrees F for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool completely. In a saucepan, heat butter and water until butter is melted; set aside. In a mixing bowl, combine 4 cups confectioners' sugar and cocoa. Add butter mixture, banana and vanilla; beat until smooth. Add enough remaining sugar until frosting reaches desired spreading consistency. Frost the cake.
1 (18.25 ounce) package chocolate fudge cake mix
1 large ripe banana, mashed
1/2 cup butter or margarine
1/4 cup water
5 1/2 cups confectioners' sugar, divided
1/4 cup baking cocoa
1 small ripe banana, mashed
1/2 teaspoon vanilla extract
Directions
In a mixing bowl, prepare cake mix according to package directions, omitting 1/4 cup of the water. Beat on low speed until moistened. Add banana; beat on high for 2 minutes. Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350 degrees F for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool completely. In a saucepan, heat butter and water until butter is melted; set aside. In a mixing bowl, combine 4 cups confectioners' sugar and cocoa. Add butter mixture, banana and vanilla; beat until smooth. Add enough remaining sugar until frosting reaches desired spreading consistency. Frost the cake.
Recipe : Amazing Coconut Pie
Ingredients
2 cups milk
3/4 cup white sugar
1 cup flaked coconut
1 teaspoon vanilla extract
1/4 cup butter, softened
1/2 cup baking mix
Directions
Preheat oven to 350 degrees F (175 degrees C). Butter one 9 inch deep dish pie pan.
Combine the milk, sugar, eggs, coconut, vanilla , butter and baking mix together. Pour batter into the prepared pan.
Bake at 350 degrees F (175 degrees C) for 1 hour.
2 cups milk
3/4 cup white sugar
1 cup flaked coconut
1 teaspoon vanilla extract
1/4 cup butter, softened
1/2 cup baking mix
Directions
Preheat oven to 350 degrees F (175 degrees C). Butter one 9 inch deep dish pie pan.
Combine the milk, sugar, eggs, coconut, vanilla , butter and baking mix together. Pour batter into the prepared pan.
Bake at 350 degrees F (175 degrees C) for 1 hour.
Recipe : Breakfast Burritos
Ingredients
12 slices bacon, diced
12 eggs, lightly beaten
salt and pepper to taste
10 (8 inch) flour tortillas
1 1/2 cups shredded Cheddar cheese
1/2 cup thinly sliced green onions
Directions
In a skillet, cook bacon until crisp; remove to paper towels. Drain, reserving 1-2 tablespoons drippings. Add eggs, salt and pepper to drippings; cook and stir over medium heat until the eggs are completely set.
Spoon about 1/4 cup of egg mixture down the center of each tortilla; sprinkle with cheese, onions and bacon. Fold bottom and sides of tortilla over filling. Wrap each in waxed paper and aluminum foil. Freeze for up to 1 month.
To use frozen burritos: Remove foil. Place waxed paper-wrapped burritos on a microwave-safe plate. Microwave at 60% power for 1-1/2 to 2 minutes or until heated through. Let stand for 20 seconds.
12 slices bacon, diced
12 eggs, lightly beaten
salt and pepper to taste
10 (8 inch) flour tortillas
1 1/2 cups shredded Cheddar cheese
1/2 cup thinly sliced green onions
Directions
In a skillet, cook bacon until crisp; remove to paper towels. Drain, reserving 1-2 tablespoons drippings. Add eggs, salt and pepper to drippings; cook and stir over medium heat until the eggs are completely set.
Spoon about 1/4 cup of egg mixture down the center of each tortilla; sprinkle with cheese, onions and bacon. Fold bottom and sides of tortilla over filling. Wrap each in waxed paper and aluminum foil. Freeze for up to 1 month.
To use frozen burritos: Remove foil. Place waxed paper-wrapped burritos on a microwave-safe plate. Microwave at 60% power for 1-1/2 to 2 minutes or until heated through. Let stand for 20 seconds.
Recipe : Almond Buttercrunch Candy I
Ingredients
2 (11.5 ounce) packages milk chocolate chips, divided
2 cups butter
1 pound brown sugar
1 cup blanched slivered almonds, divided
Directions
Preheat oven to 200 degrees F (95 degrees C). Grease a 14 x 18 inch cookie sheet.
Sprinkle one package of chocolate chips on prepared pan. Place in warm oven until chips melt, about 5 minutes. Remove from oven, and spread melted chocolate over bottom of pan; set aside.
In a large heavy saucepan over medium-high heat, combine butter and brown sugar. Stirring constantly, heat to 300 to 310 degrees F (149 to 154 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads. Immediately remove from heat. Stir in 3/4 cup slivered almonds and pour onto pan with melted chocolate; spread mixture evenly.
Sprinkle remaining package of chocolate chips over the almond layer. The heat from the almond layer will melt the chocolate chips; spread melted chocolate evenly. Sprinkle remaining 1/4 cup almonds over chocolate.
Cut into squares, or allow to harden in a solid sheet and break it apart like brittle. Cool completely before removing from pan.
2 (11.5 ounce) packages milk chocolate chips, divided
2 cups butter
1 pound brown sugar
1 cup blanched slivered almonds, divided
Directions
Preheat oven to 200 degrees F (95 degrees C). Grease a 14 x 18 inch cookie sheet.
Sprinkle one package of chocolate chips on prepared pan. Place in warm oven until chips melt, about 5 minutes. Remove from oven, and spread melted chocolate over bottom of pan; set aside.
In a large heavy saucepan over medium-high heat, combine butter and brown sugar. Stirring constantly, heat to 300 to 310 degrees F (149 to 154 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads. Immediately remove from heat. Stir in 3/4 cup slivered almonds and pour onto pan with melted chocolate; spread mixture evenly.
Sprinkle remaining package of chocolate chips over the almond layer. The heat from the almond layer will melt the chocolate chips; spread melted chocolate evenly. Sprinkle remaining 1/4 cup almonds over chocolate.
Cut into squares, or allow to harden in a solid sheet and break it apart like brittle. Cool completely before removing from pan.
Recipe : Apple and Honey Sorbet
Ingredients
1 1/4 pounds Granny Smith apples, cored and thinly sliced
1 1/2 cups water
1 1/2 cups sugar
1 1/2 lemons, juiced
1 tablespoon honey
Directions
In a large, resealable plastic bag or plastic container with a lid, mix apples with the juice of 1/2 lemon. Freeze for several hours or overnight.
In a small saucepan, bring water and sugar to a boil. Reduce heat, and simmer for 5 minutes. Remove from heat, and stir in honey. Cool completely.
Place apple in a blender, and liquidize them with juice of 1 lemon and the cooled sugar syrup until as smooth as possible. The peel will add texture, and prevent the mixture from being completely smooth.
Transfer the mixture to an ice cream machine and freeze according to directions. Leave the sorbet out to soften 10 minutes prior to serving.
1 1/4 pounds Granny Smith apples, cored and thinly sliced
1 1/2 cups water
1 1/2 cups sugar
1 1/2 lemons, juiced
1 tablespoon honey
Directions
In a large, resealable plastic bag or plastic container with a lid, mix apples with the juice of 1/2 lemon. Freeze for several hours or overnight.
In a small saucepan, bring water and sugar to a boil. Reduce heat, and simmer for 5 minutes. Remove from heat, and stir in honey. Cool completely.
Place apple in a blender, and liquidize them with juice of 1 lemon and the cooled sugar syrup until as smooth as possible. The peel will add texture, and prevent the mixture from being completely smooth.
Transfer the mixture to an ice cream machine and freeze according to directions. Leave the sorbet out to soften 10 minutes prior to serving.
Recipe : Alphabet Soup
Ingredients
1 pound ground round
3 cubes beef bouillon
3 cups hot water
1 (46 fluid ounce) bottle spicy vegetable juice cocktail
1 pound frozen mixed vegetables, thawed
8 ounces uncooked alphabet pasta
6 cups water
salt and pepper to taste
Directions
Place the meat in a large stock pot, and cook over medium-high heat until evenly brown. Drain the meat, except for about 2 tablespoons of the juices.
Dissolve the bouillon cubes in 3 cups of hot water, and add to the stock pot with the meat. Stir in spicy vegetable juice cocktail, mixed vegetables, alphabet pasta, and 6 cups of water. Simmer 20 minutes, or until pasta is tender. Season to taste with salt and pepper, and serve.
1 pound ground round
3 cubes beef bouillon
3 cups hot water
1 (46 fluid ounce) bottle spicy vegetable juice cocktail
1 pound frozen mixed vegetables, thawed
8 ounces uncooked alphabet pasta
6 cups water
salt and pepper to taste
Directions
Place the meat in a large stock pot, and cook over medium-high heat until evenly brown. Drain the meat, except for about 2 tablespoons of the juices.
Dissolve the bouillon cubes in 3 cups of hot water, and add to the stock pot with the meat. Stir in spicy vegetable juice cocktail, mixed vegetables, alphabet pasta, and 6 cups of water. Simmer 20 minutes, or until pasta is tender. Season to taste with salt and pepper, and serve.
Recipe : Bacon-Cheese English Muffins
Ingredients
2 English muffins, split and toasted
2 tablespoons mayonnaise
4 tomato slices
4 slices onion
4 slices processed American cheese
4 bacon strips, cooked and crumbled
Directions
Spread muffin halves with mayonnaise; top with tomato, onion and cheese. Broil 4 in. from the heat for 3-4 minutes or until the cheese is melted. Top with bacon. Serve immediately.
2 English muffins, split and toasted
2 tablespoons mayonnaise
4 tomato slices
4 slices onion
4 slices processed American cheese
4 bacon strips, cooked and crumbled
Directions
Spread muffin halves with mayonnaise; top with tomato, onion and cheese. Broil 4 in. from the heat for 3-4 minutes or until the cheese is melted. Top with bacon. Serve immediately.
Recipe : Bread Pudding I
Ingredients
2 egg whites
1 1/2 cups skim milk
2 tablespoons honey
1 teaspoon vanilla extract
6 slices raisin bread, cubed
Directions
Preheat oven to 325 degrees F (165 degrees C). Spray one 9 inch pie dish with non-stick coating.
In a large bowl, beat together the eggs and egg whites until foamy. Mix in the milk, honey and vanilla.
Stir in the bread cubes and pour into pie dish.
Bake for 30 to 35 minutes or until knife inserted in center comes out clean. Serve warm.
2 egg whites
1 1/2 cups skim milk
2 tablespoons honey
1 teaspoon vanilla extract
6 slices raisin bread, cubed
Directions
Preheat oven to 325 degrees F (165 degrees C). Spray one 9 inch pie dish with non-stick coating.
In a large bowl, beat together the eggs and egg whites until foamy. Mix in the milk, honey and vanilla.
Stir in the bread cubes and pour into pie dish.
Bake for 30 to 35 minutes or until knife inserted in center comes out clean. Serve warm.
Recipe : Bird's Nest Egg Salad
Ingredients
3 cups chow mein noodles
1/4 teaspoon garlic salt
6 hard-cooked eggs, chopped
1/3 cup mayonnaise
1/3 cup finely chopped celery
2 tablespoons finely chopped onion
2 tablespoons minced fresh parsley
1 1/2 teaspoons ground mustard
1/2 teaspoon lemon juice
1/4 teaspoon seasoned salt
Lettuce Leaves
Directions
In a small bowl, beat egg. Add chow mein noodles and garlic salt; stir to coat. Drop by 1/3 cupfuls onto a greased baking sheet. Using fingers, shape each into a nest; make an indentation in the center of each. Bake at 350 degrees F for 11-13 minutes or until set. Cool for 2 minutes; remove to a wire rack to cool completely.
In a bowl, combine the first eight egg salad ingredients; mix well. Just before serving, spoon 1/4 cupful into each nest. Serve on a lettuce-lined plate if desired.
3 cups chow mein noodles
1/4 teaspoon garlic salt
6 hard-cooked eggs, chopped
1/3 cup mayonnaise
1/3 cup finely chopped celery
2 tablespoons finely chopped onion
2 tablespoons minced fresh parsley
1 1/2 teaspoons ground mustard
1/2 teaspoon lemon juice
1/4 teaspoon seasoned salt
Lettuce Leaves
Directions
In a small bowl, beat egg. Add chow mein noodles and garlic salt; stir to coat. Drop by 1/3 cupfuls onto a greased baking sheet. Using fingers, shape each into a nest; make an indentation in the center of each. Bake at 350 degrees F for 11-13 minutes or until set. Cool for 2 minutes; remove to a wire rack to cool completely.
In a bowl, combine the first eight egg salad ingredients; mix well. Just before serving, spoon 1/4 cupful into each nest. Serve on a lettuce-lined plate if desired.
Recipe : Angel Chocolate Chip Cookies
Ingredients
1 cup shortening
2 cups white sugar
2 teaspoons vanilla extract
6 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons cream of tartar
2 cups milk
2 cups semisweet chocolate chips
Directions
Preheat oven to 350 degrees F (175 degrees C)
Blend the shortening, sugar, eggs and vanilla until light and fluffy. Combine the flour, baking powder, baking soda, and cream of tartar. Add the flour mixture alternately with the milk to the shortening mixture. Fold in the chocolate chips. Drop by teaspoonfuls onto lightly greased cookie sheets.
Bake at 350 degrees F (175 degrees C) for 10 minutes or until barely light brown at the edges.
1 cup shortening
2 cups white sugar
2 teaspoons vanilla extract
6 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons cream of tartar
2 cups milk
2 cups semisweet chocolate chips
Directions
Preheat oven to 350 degrees F (175 degrees C)
Blend the shortening, sugar, eggs and vanilla until light and fluffy. Combine the flour, baking powder, baking soda, and cream of tartar. Add the flour mixture alternately with the milk to the shortening mixture. Fold in the chocolate chips. Drop by teaspoonfuls onto lightly greased cookie sheets.
Bake at 350 degrees F (175 degrees C) for 10 minutes or until barely light brown at the edges.
Recipe : Amaretto By Morning
Ingredients
1 (1.5 fluid ounce) jigger amaretto liqueur
1 cup frozen sliced peaches
2 cups apple juice
Directions
In a blender, combine amaretto liqueur, frozen peaches and apple juice. Blend until smooth. Pour into a glass and serve immediately.
1 (1.5 fluid ounce) jigger amaretto liqueur
1 cup frozen sliced peaches
2 cups apple juice
Directions
In a blender, combine amaretto liqueur, frozen peaches and apple juice. Blend until smooth. Pour into a glass and serve immediately.
Recipe : Absolute Best Pancake Syrup
Ingredients
1/2 cup butter
1 cup sugar
1 cup buttermilk
1 tablespoon vanilla extract
1 tablespoon corn syrup
1/4 teaspoon ground cinnamon
1/2 teaspoon baking soda
Directions
Bring butter, sugar, buttermilk, vanilla extract, corn syrup, and cinnamon to a simmer in a large saucepan over medium-high heat. Once simmering, whisk in baking soda, and cook for 10 seconds before removing from heat. Serve warm.
1/2 cup butter
1 cup sugar
1 cup buttermilk
1 tablespoon vanilla extract
1 tablespoon corn syrup
1/4 teaspoon ground cinnamon
1/2 teaspoon baking soda
Directions
Bring butter, sugar, buttermilk, vanilla extract, corn syrup, and cinnamon to a simmer in a large saucepan over medium-high heat. Once simmering, whisk in baking soda, and cook for 10 seconds before removing from heat. Serve warm.
Recipe : Bow-Tie Pasta With Red Pepper Sauce
Ingredients
2 cups red bell pepper, chopped
1/2 cup chicken broth
1 tablespoon chopped fresh oregano
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon tomato paste
1 tablespoon balsamic vinegar
1 teaspoon honey
2 cups bow tie pasta
1 cup blanched green peas
2 tablespoons chopped fresh parsley
Directions
Combine bell pepper, broth, oregano, salt, and pepper in 2 quart saucepan. Cover. Cook over medium low heat for 20 minutes, stirring occasionally, until bell pepper is tender.
Stir in tomato paste, vinegar, and honey; remove from heat. Puree mixture in a blender or food processor.
Meanwhile, cook pasta as directed on package. Drain.
Mix together pasta, red pepper sauce, peas, and parsley.
2 cups red bell pepper, chopped
1/2 cup chicken broth
1 tablespoon chopped fresh oregano
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon tomato paste
1 tablespoon balsamic vinegar
1 teaspoon honey
2 cups bow tie pasta
1 cup blanched green peas
2 tablespoons chopped fresh parsley
Directions
Combine bell pepper, broth, oregano, salt, and pepper in 2 quart saucepan. Cover. Cook over medium low heat for 20 minutes, stirring occasionally, until bell pepper is tender.
Stir in tomato paste, vinegar, and honey; remove from heat. Puree mixture in a blender or food processor.
Meanwhile, cook pasta as directed on package. Drain.
Mix together pasta, red pepper sauce, peas, and parsley.
Recipe : Banana Pudding IV
Ingredients
1 (8 ounce) package cream cheese
1 (14 ounce) can sweetened condensed milk
1 (5 ounce) package instant vanilla pudding mix
3 cups cold milk
1 teaspoon vanilla extract
1 (8 ounce) container frozen whipped topping, thawed
4 bananas, sliced
1/2 (12 ounce) package vanilla wafers
Directions
In a large bowl, beat cream cheese until fluffy. Beat in condensed milk, pudding mix, cold milk and vanilla until smooth. Fold in 1/2 of the whipped topping.
Line the bottom of a 9x13 inch dish with vanilla wafers. Arrange sliced bananas evenly over wafers. Spread with pudding mixture. Top with remaining whipped topping. Chill.
1 (8 ounce) package cream cheese
1 (14 ounce) can sweetened condensed milk
1 (5 ounce) package instant vanilla pudding mix
3 cups cold milk
1 teaspoon vanilla extract
1 (8 ounce) container frozen whipped topping, thawed
4 bananas, sliced
1/2 (12 ounce) package vanilla wafers
Directions
In a large bowl, beat cream cheese until fluffy. Beat in condensed milk, pudding mix, cold milk and vanilla until smooth. Fold in 1/2 of the whipped topping.
Line the bottom of a 9x13 inch dish with vanilla wafers. Arrange sliced bananas evenly over wafers. Spread with pudding mixture. Top with remaining whipped topping. Chill.
Recipe : Banana Nut Bread III
Ingredients
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup white sugar
1/2 cup chopped pecans
1 cup mashed bananas
1/2 cup vegetable oil
1 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8x4 inch loaf pans. Set aside.
Sift together flour, baking powder, baking soda, salt, and sugar. Stir in nuts, eggs, bananas, oil, and vanilla extract.
Pour into prepared pans. Bake for 45 to 60 minutes. Cool on wire rack for 10 minutes before removing from pans.
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup white sugar
1/2 cup chopped pecans
1 cup mashed bananas
1/2 cup vegetable oil
1 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8x4 inch loaf pans. Set aside.
Sift together flour, baking powder, baking soda, salt, and sugar. Stir in nuts, eggs, bananas, oil, and vanilla extract.
Pour into prepared pans. Bake for 45 to 60 minutes. Cool on wire rack for 10 minutes before removing from pans.
Recipe : Apple Cake II
Ingredients
1 cup self-rising flour
1/2 cup butter
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
5/8 cup chopped walnuts
1 cup chopped raisins
1 1/2 cups grated apple
1/4 cup pineapple juice
1 tablespoon grated lime zest
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5 inch loaf pan.
Place the flour in a bowl and mix well, then rub in the butter and stir in the cinnamon and nutmeg.
Stir in the walnuts, raisins, and apples. Add the grated lime rind, eggs, and juice. Beat well until thoroughly combined. Spoon the mixture into the prepared pan and smooth the top.
Bake at 350 degrees F (175 degrees C) for about 1-1/4 hours, or until the cake is well-risen and firm to the touch. Turn out and cool on wire rack.
1 cup self-rising flour
1/2 cup butter
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
5/8 cup chopped walnuts
1 cup chopped raisins
1 1/2 cups grated apple
1/4 cup pineapple juice
1 tablespoon grated lime zest
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5 inch loaf pan.
Place the flour in a bowl and mix well, then rub in the butter and stir in the cinnamon and nutmeg.
Stir in the walnuts, raisins, and apples. Add the grated lime rind, eggs, and juice. Beat well until thoroughly combined. Spoon the mixture into the prepared pan and smooth the top.
Bake at 350 degrees F (175 degrees C) for about 1-1/4 hours, or until the cake is well-risen and firm to the touch. Turn out and cool on wire rack.
Recipe : Apple Raisin French Toast Strata
Ingredients
1 (1 pound) loaf cinnamon raisin bread, cubed
1 (8 ounce) package cream cheese, diced
1 cup diced peeled apples
2 1/2 cups half-and-half cream
6 tablespoons butter, melted
1/4 cup maple syrup
Directions
Coat a 9x13 inch baking dish with cooking spray. Arrange 1/2 of the cubed raisin bread in the bottom of the dish. Sprinkle the cream cheese evenly over the bread, and top with the apples. If you like extra raisins, add them now. Top with remaining bread.
In a large bowl, beat the eggs with the cream, butter, and maple syrup. Pour over the bread mixture. Cover with plastic wrap, and press down so that all bread pieces are soaked. Refrigerate at least 2 hours.
Preheat oven to 325 degrees F (165 degrees C).
Bake 45 minutes in the preheated oven. Let stand for 10 minutes before serving.
1 (1 pound) loaf cinnamon raisin bread, cubed
1 (8 ounce) package cream cheese, diced
1 cup diced peeled apples
2 1/2 cups half-and-half cream
6 tablespoons butter, melted
1/4 cup maple syrup
Directions
Coat a 9x13 inch baking dish with cooking spray. Arrange 1/2 of the cubed raisin bread in the bottom of the dish. Sprinkle the cream cheese evenly over the bread, and top with the apples. If you like extra raisins, add them now. Top with remaining bread.
In a large bowl, beat the eggs with the cream, butter, and maple syrup. Pour over the bread mixture. Cover with plastic wrap, and press down so that all bread pieces are soaked. Refrigerate at least 2 hours.
Preheat oven to 325 degrees F (165 degrees C).
Bake 45 minutes in the preheated oven. Let stand for 10 minutes before serving.
Recipe : Breakfast Biscuits
Ingredients
1 (10 ounce) can refrigerated buttermilk biscuit dough
1 pound bacon
1/4 cup milk
3 tablespoons butter, softened
10 slices Cheddar cheese
Directions
Preheat oven to 400 degrees F (200 degrees C).
Place biscuits 2 inches apart on an ungreased cookie sheet. Bake in preheated oven for 8 to 11 minutes or until golden brown.
Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain and set aside.
In a large bowl, beat together eggs and milk. Heat a lightly oiled skillet over medium heat. Scramble eggs to your liking.
Cut open biscuits, lightly butter, layer with eggs, bacon, and cheese.
1 (10 ounce) can refrigerated buttermilk biscuit dough
1 pound bacon
1/4 cup milk
3 tablespoons butter, softened
10 slices Cheddar cheese
Directions
Preheat oven to 400 degrees F (200 degrees C).
Place biscuits 2 inches apart on an ungreased cookie sheet. Bake in preheated oven for 8 to 11 minutes or until golden brown.
Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain and set aside.
In a large bowl, beat together eggs and milk. Heat a lightly oiled skillet over medium heat. Scramble eggs to your liking.
Cut open biscuits, lightly butter, layer with eggs, bacon, and cheese.
Recipe : Bacon, Potato and Cheese Tart
Ingredients
1 tablespoon butter
18 slices bacon
1 1/2 pounds baking potatoes, peeled and sliced
1 1/4 cups shredded fontina cheese
salt and pepper to taste
Directions
Preheat oven to 400 degrees F (200 degrees C).
Coat an 8 inch round baking dish with the butter. Arrange bacon in a spiral fashion in the baking dish, draping ends of the slices over the pan edge to fold over filling.
Arrange 1/3 of the potatoes over bacon, and sprinkle with 1/3 Fontina cheese. Repeat layers with remaining potatoes and cheese, and season with salt and pepper. Fold bacon over filling to form the upper layer.
Bake uncovered in the preheated oven 1 hour, or until potatoes are tender. Drain any drippings, and cut into wedges to serve.
1 tablespoon butter
18 slices bacon
1 1/2 pounds baking potatoes, peeled and sliced
1 1/4 cups shredded fontina cheese
salt and pepper to taste
Directions
Preheat oven to 400 degrees F (200 degrees C).
Coat an 8 inch round baking dish with the butter. Arrange bacon in a spiral fashion in the baking dish, draping ends of the slices over the pan edge to fold over filling.
Arrange 1/3 of the potatoes over bacon, and sprinkle with 1/3 Fontina cheese. Repeat layers with remaining potatoes and cheese, and season with salt and pepper. Fold bacon over filling to form the upper layer.
Bake uncovered in the preheated oven 1 hour, or until potatoes are tender. Drain any drippings, and cut into wedges to serve.
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