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Peanut Mallow Bars

In a large bowl combine the peanuts flour oars sugar salt and baking soda; stir in the egg. Cut in butter until crumbly. Press into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350° for 8-10 minutes or until lightly browned. Spoon marshmallow creme over hot crust; carefully spread evenly. Drizzle with the caramel topping; sprinkle with peanuts. Bake for 15-20 minutes or until lightly browned. Cool on a wire rack. Cut into bars.

salted peanuts all-purpose flour quick-cooking oats brown sugar salt baking soda egg butter marshmallow creme salted peanuts

Garlic Potatoes

Peel the potatoes and microwave whole for 8 minutes. Spray Pam on a baking tray. Cut the potatoes into quarter-inch thick pieces. Spray with Pam and sprinkle with garlic powder (can substitute oil or margarine for Pam). Roast uncovered in a hot oven for half an hour or until brown. Reduce heat and keep in for another half hour.

potatoes garlic powder

Cut out Cookies

Cream Crisco sugar eggs and vanilla in large bowl at medium speed of mixer until light and creamy. Combine flour baking powder and salt. Add to creamed mixture beating at low speed until well blended. Cover and chill at least 1 hour. Preheat oven to 375. Roll 1/2 of dough at a time or shape as desired on a lightly floured surface to 1/4 inch thickness. Place on an ungreased cookie sheet; decorate with sprinkles or whatever you like to decorate your cookies with. Bake 8 to 10 minutes or until edges are a light brown. Cool slightly then remove from sheet.

sugar eggs vanilla all-purpose flour baking powder salt

Haitian Picklese

Snip off the stem of the peppers cut each into 4 pieces and keep the seeds. Place hot peppers cabbage carrots onion green peas cloves salt and peppercorns in a quart-size jar then add the vinegar. Close jar tightly and let sit at least 24-48 hours before using. Once you commence using it store in the refrigerator. It lasts for months.

scotch bonnet peppers cabbage carrot onion green peas whole cloves salt peppercorns vinegar

Ratatouille and Scrambled Eggs

Spray a large nonstick skillet generously with cooking spray. Heat skillet over medium-high heat. Add potato onion and zucchini and sauté until golden brown about 8 minutes. Stir in diced tomato oregano salt and pepper keep warm. Whisk eggs with milk in a large bowl; season with salt and pepper. Spray a 10-inch nonstick skillet with cooking spray. Heat skillet over medium-high heat. Pour in egg mixture and reduce heat to medium-low. As mixture begins to set gently move spatula across bottom and sides of skillet to form large soft curds. Cook until eggs are set but still moist. Divide scrambled eggs between 4 warm plates. Top each plate with an equal amount of ratatouille.

potato onion zucchini tomatoes oregano eggs skim milk

Egg and Watercress Rounds

In a small bowl combine egg watercress onions mayo and sour cream. Season with salt and pepper. Place bread on a cutting board and cut into 2 inch rounds. Spread butter lightly over bread and then spoon egg mixture over the top. Garnish each with a watercress sprig.

hard-boiled eggs watercress leaf green onions mayonnaise sour cream butter watercress

Tri-Color Pasta

Cook pasta according to package directions. Add peas during last 5 minutes; drain in colander. Rinse under cold water to cool. In large bowl combine pasta peas tomatoes and cheese. Stir in pesto.

pasta frozen green peas plum tomatoes red bell pepper mozzarella cheese pesto sauce

Parmesan Roasted Cauliflower

Spread cauliflower floret on baking sheet. Sprinkle with lemon juice olive oil salt and pepper. Bake in oven at 400 degrees for 25 minutes or until brown and roasted. Toss with parmesan cheese as soon as it comes out. Enjoy!

cauliflower olive oil parmesan cheese

Stuffed Cabbage Rolls

Cover head of cabbage with boiling water and let stand 5 minutes. Peel off 12 nice leaves. Combine beef salt pepper rice onion egg and poultry seasoning. Place equal portions in center of each loaf; fold sides of leaf over meat and roll up. Place in small casserole. Combine water lemon juice and tomato sauce and pour over rolls. Cover. Bake at 350 degrees for 1 hour.

ground beef salt pepper rice onion egg poultry seasoning tomato sauce water lemon juice

Oven Fried Onion Rings

Process crackers and potato chips in a food processor. Whisk the buttermilk 1/4 cup flour cayenne pepper egg salt and pepper to form batter. Place the remaining flour batter mixture and saltine/potato chip crumbs in separate bowls. Preheat oven to 450°F. Take each onion ring and drop into the flour to create a dry surface for the batter to cling to. Tap off excess flour and drop ring into batter. Using a fork lift the ring out of the batter and allow excess to drip off and then drop into saltine/chip crumbs. Press the coating onto the ring and then transfer to a plate. Pour 3 T. vegetable oil onto a half sheet pan and place into hot oven for 8 minutes. Remove pan and tilt to distribute oil. Place the onion rings on the pan making sure none touch. Put the pan back in the oven for 8 minutes. Flip rings over and bake another 8 minutes. Remove from oven salt & enjoy.

onions flour cayenne pepper salt pepper buttermilk egg

Hot & Saucy Enchiladas

Preheat oven to 350 degrees . Brown ground been with onion in a skillet drain well. In a separate skillet fry tortillas one at a time in 1/4 inch of hot oil. Fry 10 seconds on each side. Drain on paper towels. Spoon meat mixture into center of each fried tortilla and roll up. Place seam side down in a 9 x 13 baking dish. Combine remaining ingredients in a medium saucepan except Cheddar Cheese. **( I usually start by adding only 1/2 of the can of the evaporated milk and then add more as needed to reach desired consistency.) Cook over medium heat until American cheese is melted. Pour evenly over the enchiladas. Sprinkle with Cheddar cheese. Bake at 350 degrees for 20 to 30 minutes or until bubbly and Cheddar cheese is melted.

ground beef onion flour tortillas evaporated milk cheese slices green chilies

Crispy Coconut-Oatmeal Cookies

Beat shortening and sugars at medium speed with an electric mixer until blended; add eggs and vanilla beating well. Combine flour and next 2 ingredients; add to shortening mixture mixing well. Stir in oats and remaining ingredients. Shape into 1-inch balls and place 2 inches apart on lightly greased cookie sheets; flatten slightly with fork. Bake at 350° for 12 minutes. Transfer to wire racks to cool.

shortening sugar brown sugar eggs vanilla extract flour baking soda salt rolled oats flaked coconut

Vegan Hot Chocolate Mix

Combine the dry ingredients in a bowl. Mix well. Stir in chocolate chips. Store in an airtight jar or container. To make: Add 2-3 tbls.(or more depending on how chocolaty you want it) of hot chocolate mix to 1 cup of milk in a pan. Heat stirring but do not boil about 6-7 minutes to melt chips and get nice and hot. Enjoy!

ground cinnamon sugar cocoa powder chocolate chips mini marshmallows

Potluck Macaroni and Cheese

Heat oven to 350. Boil macaroni as desired on box. Heat margaine in a 3-quart saucepan over medium heat. Cook onions in margarine for about 2 minutes. Stir in flour salt and pepper. Cook until mixture bubbles. Stir in milk. Heat to boiling stirring constantly. Remove pan from heat and add Velveeta cubes.Stir cheese until melted. Put macaroni in an ungreased casserole dish and pour cheese mixture into dish. Stir until macaroni is completely coated. Stir in shredded cheddar. Bake for about 35 to 40 minutes or until bubbly.

elbow macaroni all-purpose flour black pepper 2% low-fat milk Velveeta reduced fat cheese product sharp cheddar cheese

Smokey Margarita

Place tequila Triple Sec lime juice and simple syrup in a cocktail shaker and shake until combined. Serve over ice in a rocks glass and pour mezcal on top; do not stir the mezcal into the drink as it should \"float\" on top.

triple sec fresh lime juice

PERFECT Shortcake Biscuits

Combine dry ingredients in medium bowl. Add shortening and cut into dry ingredients. Add milk and egg yolk together and mix just until all dry ingredients are moistened. Dump out onto a lightly floured surface and knead about 4-5 times (very lightly!) and pat dough into a 1/3 inch thickness. Use a cookie cutter to cut out shapes. Bake on lightly greased cookie sheet for 10-15 minutes or until golden brown. Serve with berries or other cut fresh fruit and sweetened whipped cream. Yum!

flour baking powder salt sugar shortening milk

Gingersnap Mix in a Jar

Spoon the brown sugar into a 1-quart jar and press down until you have an even layer. Sift the flour baking powder baking soda and salt into a bowl; spoon into the jar over the brown sugar. Sprinkle ginger cinnamon and cloves over the top. Seal the jar and attach a tag with the following instructions: Preheat oven to 350 deg F. Pour contents of the jar into a large bowl and stir in 3/4 cup melted unsalted butter (1 1/2 sticks) and 1 large egg. Roll the dough into balls the size of large marbles and place an inch apart on an ungreased baking sheet. Bake in the middle of the oven until firm and lightly browned on the edges about 14 minutes. Transfer cookies to racks to cool.

dark brown sugar all-purpose flour baking powder baking soda salt ground ginger ground cinnamon ground cloves unsalted butter egg

Italian Sausage With Peppers & Penne

In a large non-stick skillet heat the oil. Sauté the onion bell peppers and fennel until the vegetables turn golden 8-10 minutes. Add the garlic and sauté 1-2 minutes longer. Stir in the tomato salt and pepper. Reduce the heat and simmer stirring occasionally. Add the sausage; simmer covered stirring occasionally until the flavors are blended about 20 minutes. If the sauce becomes too dry add 1-2 tablespoons of water. Meanwhile cook the penne according to directions; drain. Add the basil parsley and penne to the sausage mixture; toss to combine.

olive oil red bell pepper yellow bell pepper green bell pepper fennel bulb garlic cloves diced tomato Italian pork sausage penne pasta basil flat leaf parsley

Velvety Chocolate Cream Pie

Combine cocoa sugar cornstarch and salt in a medium saucepan. Blend in milk until smooth. Cook and stir over medium heat until mixture comes to a boil. Boil and stir for 3 minutes. Remove from heat. Blend in butter and vanilla. Pour into pie shell. Carefully press plastic wrap directly onto pie filling. Chill 3 to 4 hours. Serve with sweetened whipped cream or topping and chocolate curls if desired. Note: Cook time is cooling time. You can also use a cooled crumb crust for shell.

sugar cornstarch salt milk butter margarine vanilla chocolate curls

Sugar Cookie in a Mug or Coffee Cup

Spray microwave safe coffee mug with vegetable oil spray. Place butter in the mug & melt in microwave (about 30 seconds). Add sugar vanilla and salt and stir together. Add the egg yolk mixing thoroughly. Add flour and stir until combined. Top with sprinkles and cook in the microwave for about 40-45 seconds. Check for doneness with a toothpick.

butter sugar vanilla salt flour

Chocolate Chip Tasty Cookies

Preheat oven to 375. Combine flour baking soda and salt in small bowl. Set aside. Beat or mix butter white sugar and brown sugar vanilla until blended. Add eggs one at a time and mix well. Slowly add the flour mixture and mix until blended Then stir in chocolate chips . Spoon Rounded tablespoon of cookie dough on to a ungreased non stick pan. Bake for 9 – 11 min or until light brown. Remove from oven and place on baking rack to cool.

all-purpose flour baking soda salt butter margarine sugar light brown sugar vanilla extract eggs

Caribbean Chicken

For the jerk seasoning combine allspice dried thyme leaves paprika hot pepper sauce and vegetable oil in small bowl mix well. Preheat the oven to 450 degrees or preheat grill to high. Spray the four foil pieces with nonstick cooking spray. Combine hot rice red pepper coconut pineapple brown sugar and lime juice (add coconut last if preparing packets for coconut-haters first). Put ¼ of the rice mixture in the center of each foil sheet. Rub Jerk Season over chicken breast halves and place on top of rice mixture on foil sheets. Wrap and seal foil to form 4 packets. Bake 18-20 minutes on a cookie sheet in preheated oven or grill 18-20 minutes on high in covered grill.

cooked white rice red bell pepper green onion sweetened flaked coconut pineapple chunks in juice crushed pineapple light brown sugar lime juice boneless skinless chicken breast halves allspice dried thyme leaves paprika

Ww Spinach and Pink Grapefruit

To make the dressing: combine the first 6 ingredients(juice through pepper). Put the spinach in a large bowl toss with the dressing. Top with the grapefruit adn sesame seeds. Serve right away.

grapefruit juice rice vinegar low sodium soy sauce sherry wine black pepper fresh spinach grapefruit black sesame seeds

Nordic “Stone Age” Bread

Preheat your oven to 350 degrees Fahrenheit. In a large mixing bowl combine all ingredients. Mix thoroughly with a spatula or spoon. Line a loaf pan with parchment paper. Pour your mixture into the pan and level out the top with your spatula or spoon. Bake at 350 degrees Fahrenheit for 1 hour. Note that this is a very dense bread that won’t leaven. When finished baking the loaf should sound hollow when tapped. Thinly slice and enjoy any time of the day. It’s especially delicious toasted and topped with cheese pâté jam or luncheon meats. On second thought it goes well with practically any type of spread or topping. HINT: This bread will keep in the refrigerator for around a week and it also freezes very well. For that reason it's always a good idea to make two at once -- one for now and one for the freezer. Once you get a taste you'll be glad to have another one on hand when you run out.

walnuts flax seed sunflower seeds sesame seeds eggs sea salt

Crawfish & Shrimp Etouffee

In a large pot or dutch oven with the butter & flour over medium heat make a medium brown roux. Add the onions celery bell pepper bay leaves salt and cayenne & white peppers. Cook stirring over medium high heat until onions bell peppers & celery are soft about 7 to 8 minutes. Add the garlic & thyme and stir well for about a minute or so. Add about 3/4 of the water and sherry & stir well. When the mixture comes to a boil add the rest of the water if needed. You want mixture to nearly coat a spoon. Add rotel parsley green onions & creole seasoning simmer about 6 minutes until mixture thickens. Add shrimp & crawfish and simmer until seafood is done until Shrimp curl & turn pink. Discard bay leaves & serve over steamed rice garnish with parsley and green onions.

unsalted butter flour yellow onions celery bell peppers salt white pepper cayenne pepper garlic water dry sherry bay leaves Rotel Tomatoes parsley green onion fresh thyme shrimp crawfish tail cooked white rice

Chicken Cheese Soup

In a medium saucepan cook carrots & green onion in hot butter for 10 minutes or until tender but not browned. Stir in flour then slowly add milk chicken broth Worcestershire sauce & black pepper cooking & stirring until thickened & bubbly about 5 minutes. Stir in chicken & cheese cooking & stirring over low heat until cheese melts. Best served hot.

carrot green onion butter all-purpose flour milk chicken broth chicken breasts cheddar cheese Worcestershire sauce black pepper

Dark Chocolate Truffles

Place chocolate in heatproof bowl. In saucepan heat cream with butter just until butter melts and bubbles form around edge of pan. Pour over chocolate; whisk until smooth. Whisk in vanilla. Cover and refrigerate until firm about 2 hours. Using melon baller or teaspoon drop by rounded teaspoonfuls onto 2 waxed paper-lined baking sheets. Gently roll each to round off completely. Freeze until hard about 1 hour. (Can Make-ahead: Cover and freeze for up to 1 day.) Coating: In heatproof bowl set over saucepan of hot (not boiling) water melt half of the chocolate stirring. Remove from heat and let cool slightly. Remove 1 pan of the truffles from freezer; using 2 forks dip each into chocolate tapping forks on edge of bowl to remove excess. Return to waxed paper-lined baking sheet. Refrigerate until coating is hardened about 2 hours. *I can't really remember how many they make; but it also depends on how big you make the truffles.

bittersweet chocolate butter vanilla

Sublime Vegan Scones

Heat oven to 425 degrees. Line baking sheet with parchment paper. Beat egg replacer with 2 tablespoons water until thick; set aside. Place flour sugar baking powder and salt in a mixing bowl; whisk to blend. Cut butter into small pieces and add to dry ingredients; mix in with a fork just till crumbly. Stir in the currants. Add milk and egg replacer mixing with a spoon or your fingers just until the dry ingredients are moistened. Gather dough into a ball. On a lightly floured surface roll it to a 1/2 inch thick round. Cut into 8 or 10 wedges. Brush with milk and sprinkle with cinnamon sugar. Place on prepared pan and bake until tops are golden brown about 20 minutes. Cool on a rack or serve warm.

Ener-G Egg Substitute all-purpose flour granulated sugar baking powder salt currants raisins

Southern Grandma's Pecan Pie

Heat oven to 400. Beat eggs. Add sugar and flour until sugar is dissolved. Add syrup melted butter pecans and vanilla. Mix well. Pour into pie shell. Beginning at outer edge of filling place a row of pecan halves around top. Continue with other rounds until top is covered. Carefully place pie in oven. Bake at 400 for 15 minutes. Reduce heat to 350. Make a tent of aluminum foil; place over pie. Be careful not to touch filling! Bake around one more hour or until filling is set. Remove from oven.

eggs white sugar flour oleo pecans vanilla pecans

Sufferin' Succotash (Crock Pot)

Combine first 10 ingredients in 3 1/2 quart crock pot. Cook on low for 8 to 10 hours or on high for 4 to 5 hours. Stir. Transfer to serving bowl. Sprinkle with cheese.

frozen corn kernels frozen lima beans onions celery pimiento dried basil garlic powder salt pepper cheddar cheese

Summer Squash Pasta Toss

Saute onion and garlic on med heat in 2 Tbs of butter. Cook until onions are tender. While onions are cooking slice the squash and zucchini in disks. Add to onions. Add 2 more Tbs butter. Cook until the squash is almost translucent. Add tomatoes. Carefully chop tomatoes without cutting the squash. Stir. Add sugar. Stir. Simmer 15 minutes. Add remaining butter to the pasta and toss. Add parsley and toss again. Stir in the Parmesan to the squash mixture until melted. Top the pasta with squash. Sprinkle with Parmesan if desired.

butter onion garlic zucchini whole tomato sugar parmesan cheese angel hair pasta parsley

White Bean Dip

Put beans garlic and some salt in container of a food processor. Turn machine on and add 2 tablespoons olive oil in a steady stream through feed tube; process until mixture is smooth. Taste and adjust seasonings with salt and pepper. Cover and refrigerate (up to 2 days) until about an hour prior to serving. Just before serving stir in herbs drizzle with remaining olive oil and garnish with herb sprig. Serve with chips pita crisps or raw veggies.

white beans garlic coarse salt fresh ground black pepper extra virgin olive oil extra virgin olive oil thyme ground cumin fresh rosemary thyme

Caribbean Chicken Kabobs

Cut chicken into 24 small cubes and place in a large bowl. Mix all marinade ingredients together in a separate bowl. Pour over chicken stirring to coat all pieces evenly. Cover and refrigerate overnight. Cut red pepper and onion into cubes. Thread chickenpieces onto 8 skewers alternating with pepper and onion cubes. Barbecue on a greased grill heated to medium. Test for doneness by slicing into a chicken cube after 8-10 minutes making sure the chicken is thoroughly cooked and no pink remains.

boneless skinless chicken thighs green onions garlic cloves lime juice soy sauce gingerroot lime zest Tabasco sauce ground pepper onion red bell pepper

Pack It and Go Energy Bars

Preheat oven to 300°F. Place oats and sliced almonds on a baking sheet. Toast in oven for 10 minutes. Set aside. Turn the oven to 325°F. Place raisins apricots oats and almonds in a food processor. Pulse about 10 times until coarsely chopped. Set aside. In the bowl of a heavy-duty mixer fitted with a paddle beat the butter brown sugar molasses and egg until light and fluffy. In a separate bowl combine both flours dry milk wheat germ baking powder baking soda vanilla and salt. Add to the creamed mixture. Add the milk and mix thoroughly. Add dried fruit mixture. Butter a 13x9-inch baking pan. Pour in the batter and spread evenly. Bake for about 30 minutes until set. Cool in the pan. Cut into 18 (1 x 4-inch) bars. To store wrap bars individually in plastic wrap or those little snack baggies. Will keep for about 1 week. For longer storage freeze for up to 3 months.

quick-cooking oats dark raisin golden raisin unsalted butter brown sugar molasses egg unbleached all-purpose flour whole wheat flour toasted wheat germ baking powder baking soda vanilla salt milk unsalted butter

Easy Chicken Dressing Bake

Grease bottom of 9 x 13\" pan. Place chicken breasts in pan and cover with sliced mozarella cheese. Cover with soup. Top with stuffing mix. Pour melted butter over stuffing mix. Bake at 375 degrees for about 45 minutes. Serve and enjoy.

boneless skinless chicken breasts mozzarella cheese herb seasoned stuffing mix butter

Jam Jam Cookies

Mix in order. Chill dough in fridge for about half an hour as they roll out easier that way. Roll out and cut cookies in circles. Put one piece of dough down on cookie sheet place a 1/2 teaspoons of jam on and then cover up with another circle of dough on top sealing edges. Bake about 15 minutes in a 350° oven until golden brown. Yields about 24 cookies.

brown sugar corn syrup baking soda salt shortening eggs vanilla extract flour

Sherried Black Bean Bisque

In a blender or food processor puree the beans with their liquid and broth until smooth. Transfer to a large saucepan. Cook over medium heat stirring for 5 minutes. Add sherry cumin and cayenne. Cover and simmer for 5 minutes. Add half-and-half and heat through. Ladle into bowls. Swirl 1 tablespoon of sour cream into each bowl and garnish with sliced scallions.

black beans chicken broth dry sherry ground cumin cayenne half-and-half sour cream scallions

Crock Pot Sweet and Tangy Ribs

Combine and mix well the rub ingredients. Rub on every side of the ribs. Mix all the ingredients of the sauce together and set aside. Cut the ribs up individually between the bones. Cover; cook on low for 4 hours (If you want to save time boil them first and cook for 2 hours). Mix all the ingredients of the sauce together. Drain the grease from the crock pot Place ribs back in the crock pot and cover with the sauce mix. Cover and cook for 1 hour on high. Uncover and cook for 1 hour on high.

black pepper cayenne pepper brown sugar onion powder salt beef ribs hickory flavored barbecue sauce fresh garlic cloves onion

Candy Cane Drink

First prepare a chilled cocktail glass. by drizzling a few stripes of Grenadine down the inside of the glass twisting the glass as you go. Then gently use a clean napkin to absorb the excess Grenadine from the bottom of the glass. Shake the vodka white chocolate liqueur and peppermint schnapps with cracked ice in your snazzy little cocktail shaker. Strain it through into your beautifully prepared glass. How beautiful is that?

anilla vodka

Earl's Steak Secret

Rub both sides of steak with mustard. Sprinkle with salt and pepper. Grill.

ustard

Moroccan Chickpea Salad

Rinse and drain chickpeas. Drain artichoke hearts and cut into smaller pieces. Chop onion and bell pepper. Whisk together oil vinegar lemon juice parsley and cayenne. Pour dressing over vegetables and stir to coat. Allow salad to marinate for a few hours or overnight. I do not add salt. Canned vegetables are salty anyway (which is one reason I rinsed the chickpeas) but since the dressing is vinegar lemon juice and cayenne you really don't need to add any salt. You can also use fresh or dried-and-cooked chickpeas instead of course.

chickpeas artichoke hearts onion bell pepper olive oil cider vinegar lemon juice dried parsley flakes cayenne powder

Turmeric Juice

Place all ingredients into a large glass container mix well and refrigerate overnight. Strain and serve. NOTE: the turmeric may stain your strainer! It did mine. I used a VERY mild solution of soapy bleach water to remove it.

fresh water tamarind paste date sugar

Siniahs Spicy Omelet

Put coconut cumin coriander chili turmeric and garam masala into a blender with the water. Blend to a paste. Whisk the eggs and add the onion green chillies pepper and coriander leaves. Mix well. Heat the oil in a frying pan and make a thin omelet with the egg mixture.Remove from pan and allow to cool. Cut the omelet into 1-inch wide strips roll the strips up into individual rolls. Fry the onions in a little oil till golden brown add the spice paste and cook for 3 minutes do not allow the paste to stick to the pan add a little oil or water if the paste starts to stick. Add the green chillies and tomatoes cook for 5 minutes Add the vinegar salt and 3 cups of water simmer for 10 minutes Add the coriander leaves and omelet rolls and cook over low heat 3 minutes. Serve with curry and boiled rice.

eggs onion fresh chili peppers ground black pepper cumin seed ground coriander chili powder turmeric garam masala water onions green chilies tomatoes cider vinegar fresh coriander leaves salt

Creamy Portabella Gratin

Heat broiler. In saucepot add 2 broccoli and cauliflower to boiling water; cook 5 minutes. Drain. In skillet saute 1 portobello mushroom cubed and red bell pepper in butter 5 minutes. Place veggies in a 7-cup casserole dish. Microwave spreadable cheese 15 seconds. Pour cheese over vegetables. Combine Parmesan and parsley; top veggies. Broil 2 minutes.

broccoli florets cauliflower florets portabella mushroom red bell pepper butter parmesan cheese parsley

Berry Stuffed Chicken Breast

pre-heat oven to 190 degrees. make a cut in the side of each chicken breast to form a pocket and fill with the cheese. wrap each breast with two rashers of bacon. put in an ovenproof dish and cook for 30 minutes. serve with seasonal vegtables if you like.

Wensleydale cheese with cranberries streaky bacon chicken breasts

Dan Dan Mian (Sichuan Noodles W/Spicy Pork Sauce)

Heat peanut oil in a 14 inch wok or large skillet over high heat. Add preserved vegetables and cook stirring constantly until fragrant (30 seconds). Add pork and cook stirring and breaking up meat into small pieces until browned (2-3 minutes). Remove from heat and stir in chile oil soy sauces vinegar rice wine ground peppercorns and scallions. Set sauce aside. While stir-frying bring a large pot of salted water to a boil. Cook noodles until tender (7-9 minutes). Drain noodles and divide between 4 large serving bowls. Divide sauce over noodles.

ground pork light soy sauce dark soy sauce black vinegar szechuan peppercorns scallions kosher salt

Golden Butternut Squash Soup

Sauté leeks and carrots in butter. Add butternut zucchini broth thyme and pepper. Bring to a boil. Reduce heat cover and simmer for 30-35 min or until vegetables are tender. Cool. Puree in blender in small batches. Return each batch to pot and add in cream and milk. Heat soup but do not boil. Sprinkle Parmesan and chives.

leeks carrots butter chicken broth zucchini thyme pepper half-and-half cream milk parmesan cheese chives

Taco Soup

Brown ground beef& onions in skillet. Drain fat and transfer to 3 qt. sauce pan. Add remaining ingredients and simmer for at least 10 minutes for flavors to combine. Serve topped with the condiments (add any or all of these- but don't leave out the corn chips!) of your choice.

lean ground beef onion water tomatoes with juice kidney beans tomato sauce corn sharp cheddar cheese avocado diced tomato

Mexican Dip

Mix cream cheese & sour cream. Spread on plate. Top with salsa lettuce and cheese. Serve cool. Serve with tortilla chips.

cream cheese sour cream salsa lettuce cheese tortilla chips

Bourbon Brownies

Bake brownies in 9 x 13 inch pan according to package direction. Remove from oven and immediately pour 1/3 cup bourbon over hot brownie. Cool Frosting: Mix 2 cups powdered sugar 1 stick butter and 3 Tbsp bourbon until creamy. Spread over cooled brownies. Melt chocolage chips 1 Tbsp butter and 3 Tbsp water together. With a teaspoon drizzle melted chocolate mixture over white frosting. Refrigerate. When completely cooled cut into small bars. Freezes well!

Bourbon powdered sugar butter Bourbon chocolate chips butter water

Crepes With Caramel Apple

To make the crepes put the flour into a large bowl make a hollow in the center and add the egg milk and apple brandy or rum. Whisk with an electric beater until bubbly and set aside until ready to cook the crepes. To make the caramel apples put the sugar into a medium saucepan over high heat and boil rapidly without stirring until the mixture turns golden about 6 to 7 minutes. Have a pastry brush standing in a cup of cold water by the stove and brush the sugar syrup from the sides of the pan from time to time to help prevent crystallization. When the mixture is golden remove briefly from the heat and add the butter cream and apple brandy or rum. Return to the heat and stir then add the apple slices and cook over moderate heat for about 3 minutes or until they are slightly softened. Keep warm while you cook the crepes. To cook the crepes choose a small nonstick lightly greased frying pan. Cut the tablespoon of butter into small cubes and add one to the pan over high heat. Pour in a part of the crepe mixture letting it form a circle about 5 to 6 inches in diameter. Cook on one side until the surface looks dry then flip and cook the other side. Make 6 crepes in this way and keep them warm. To serve overlap 3 crepes each on two plates. Add 2 oval scoops of ice cream and top with the warm caramel-apple mixture. Sift confectioners' sugar on top and decorate with mint sprigs if you are using them.

flour egg milk apple brandy rum butter sugar butter apple brandy rum apples ice cream confectioners' sugar mint sprig

Peanut-Potato Cakes

Place potatoes in a saucepan; cover with water. Bring to a boil; reduce heat and simmer for 15 minutes or until tender. Drain and cool. Shred potatoes into a large bowl. Cook bacon in a large skillet over medium heat until crisp. Then remove and crumble. Add to the bacon drippings corn onions bell pepper and chopped thyme; cook 4 minutes or until onion is tender. Combine potatoes bacon and corn mixture green onions peanuts salt and egg; stil with a fork until blended. Coat nonstick skillet with a thin layer of olive oil. Spoon about 1/3 cupt potatoe mixture onto the hot skillet and flatten. Cook 5 minutes on each side or until golden brown. Garnish with thyme.

yukon gold potato bacon fresh corn onion red bell pepper fresh thyme green onion peanuts salt egg fresh thyme

Dianne's Tuna Noodles Casserole

Cook egg noodles to al dente in boiling salted water; drain well. Preheat oven to 325°F. Mix all ingredients together in a large casserole dish reserving 1/2 cup of cheese. Sprinkle reserved cheese over the top. Bake for 30 minutes. Serve hot.

pasta mayonnaise evaporated milk cheddar cheese celery onion fresh mushrooms black pepper tuna white pepper

Brats N' Tots Bake

Crumble bratwurst into large skillet; add onion. Cook over medium heat until meat is no longer pink; drain. Stir in the soup. Transfer to a greased 13 in x 9 in baking dish. Top with tater tots and sour cream. Sprinkle with cheese. Bake uncovered at 350 degrees for 35-40 minutes.

onion sour cream cheddar cheese

It Might As Well Be Pie

Combine berries & splenda; Microwave for 30-40 seconds. Add remaining ingredients and stir.

frozen mixed berries Splenda sugar substitute skim milk

Moroccan Vegetable-Topped Hummus

Combine chick-peas tahini lemon juice garlic cummin and salt in a food processor and process until smooth. Combine tomato green onions and parsley in a small bowl. Place chick-pea mixture in mediums serving bowl; spoon tomato mixture evenly over top. Serve with wedges of pita bread or assorted crackers.

chickpeas tahini lemon juice garlic clove salt cumin tomatoes green onions parsley cilantro

Strawberry Sorbato and Proseco Floats.

Toss berries sugar and salt in large bowl. Let stand until juicy about 30 minutes. Puree mixture in batches in blender; press through fine strainer into medium bowl. Mix cream and lemon juice into puree. Process in ice cream maker according to manufacturer's instructions. Transfer to container; cover and freeze until firm at least 3 hours and up to 2 days. Place 1 scoop sorbato in each of 8 glasses. Fill each glass with Prosecco (sorbato will float to top).

strawberries sugar salt heavy whipping cream fresh lemon juice

Itchy Knee Martini

Add vodka ice and ginger to shaker - muddle or shake to your liking. Strain into a martini glass and finish with an umeboshi (also great to snack on while your sipping). For variation you can serve it in a larger glass and top it off with a little tonic water. Kanpai!

vodka fresh ginger umeboshi

Thermomix Minestrone

Place the vegetables (minus the peas garlic and onion) into the TM bowl. Chop 5 seconds/speed 4. Tip out add the peas and set aside. Place garlic and onion in TM bowl. Mince 2 seconds/speed 5. Add oil and meat. Cook 5 minutes/100 degrees/speed 2. Add stock. Cook 8 minutes/100 degrees/speed 2. Return all the vegetables the tomato puree pasta shapes and salt and pepper to taste to the TM bowl. Cook 15 minutes/100 degrees/reverse/speed 1. Pour into 4 bowls and top with the chopped parsley.

carrots celery peas green beans onions garlic clove olive oil beef tomato puree pasta parsley

Chicken-Stuffed Banana Peppers

• Season chicken breast with salt & Mrs. Dash and place in crock pot with 1 cup of water and cook on low for about 4 hours (you can also simmer in a pot with water for a quicker cooking method the goal is to cook the chicken breast so it will easily shred). Allow chicken to cool for 15 minutes before shredding. • Pre-heat Oven to 400 degrees. • Prepare Saffron Yellow Rice according to package directions (my personal favorite is Mahatma Saffron Yellow Rice). • Wash & seed the banana peppers. • Make a slit down the center of the peppers so you can stuff them. • Coat the banana peppers with 2 Tbsp Olive Oil salt & Mrs. Dash. Place in baking dish. • Shred chicken breast in large mixing bowl. • Mix cream of chicken soup with one can of water and whisk until blended. • Add about half of the prepared rice and half of the prepared cream of chicken soup to the shredded chicken. Mix well. The mixture should be creamy but not too runny. • Stuff the chicken rice mixture into banana peppers. • Top with shredded cheese. • Bake for 25 minutes until cheese is bubbly. • Enjoy!

banana peppers chicken breast yellow rice olive oil water salt

Too Easy Chicken With Leeks

Trim leeks of tough green ends and roots. Split them lengthwise then cut across into 1/2-inch slices. Place sandy slices of leeks into a colander. Run under cold water separating the layers of each slice to free the grains of sand. Drain leeks very well and place within arm's reach of the stovetop. Heat a large nonstick skillet over medium-high heat. Season chicken breasts with salt and pepper. Add olive oil to coat skillet then add chicken breasts and brown 3 to 4 minutes on each side then transfer to a plate. Cover with foil to keep warm. Add a little more oil to the pan then add leeks and saute 5 minutes until they become soft. Add 1 cup wine to the pan and nest chicken breasts down into leeks. Reduce heat to simmer for another 5 to 7 minutes. To serve remove chicken from pan and slice on an angle. Fan and arrange sliced chicken breasts over a bed of sauteed leeks on each dinner plate or warm serving platter.

leeks boneless skinless chicken breasts kosher salt black pepper olive oil dry white wine

Spicy Taco Meat

Heat oil over med. heat for 2 minute Add onion and cook until softened - approx 4 minute Add garlic and spices. Cook until fragrant approximately 1 minute. Add beef & cook 5 minutes. Add tomato sauce chicken broth brown sugar & vinegar. Reduce heat and simmer uncovered approx 20 min and stir until no more chunks remain and until it is the \"wet\" consistency you want. Season with pepper and salt if needed.

onion garlic cloves chili powder cumin oregano cayenne canned tomato sauce canned chicken broth brown sugar cider vinegar black pepper

Eggs in Purgatory

Heat oil in a medium frying pan over medium heat. When it shimmers add onion and cook until just softened about 2 to 3 minutes. Stir in tomato paste harissa and garlic and cook until fragrant about 30 seconds. Add peppers and stir to coat. Add tomatoes and salt and bring to a simmer. Reduce heat to low and cook stirring occasionally until thickened about 30 minutes. Stir in half of the parsley break the eggs over the tomatoes. Cover and continue to cook for about 7 to 8 minutes until the eggs are set. Sprinkle remaining parsley season with freshly ground black pepper and serve immediately with pita bread or baguette.

yellow onion tomato paste harissa garlic cloves roasted sweet peppers tomatoes kosher salt fresh parsley leaves eggs

Hearty Oat Loaf

In a large bowl combine flours 1/2 cup oats sugar baking powder and salt. In another bowl combine egg milk and oil; stir into dry ingredients just until moistened. Spread batter into a 8 or 9 inches round baking pan coated with nonstic cooking spray. Sprinkle with remaining oats. Bake at 350 for 40-50 minutes or until toothpick inserted in center comes out clean. Cool for 5 minutes before removing from pan and serve warm.

all-purpose flour whole wheat flour quick-cooking oats quick-cooking oats sugar baking powder salt egg milk canola oil

Cream Cheese Sugar Cookies

In a large bowl combine the sugar butter cream cheese salt almond and vanilla extracts and egg yolk. Beat until smooth. Stir in flour until well blended. Chill the dough for 8 hours or overnight. Preheat oven to 375 degrees F. On a lightly floured surface roll out the dough 1/3 at a time to 1/8 inch thickness refrigerating remaining dough until ready to use. Cut into desired shapes with lightly floured cookie cutters. Place 1 inch apart on ungreased cookie sheets. Leave cookies plain for frosting or brush with slightly beaten egg white and sprinkle with candy sprinkles or colored sugar. Bake for 7 to 10 minutes in the preheated oven or until light and golden brown. Cool cookies completely before frosting.

white sugar butter cream cheese salt vanilla extract all-purpose flour

Roasted Cherry Tomatoes With Goat Cheese

Preheat oven to 375ºF/180ºC degrees. Place cherry tomatoes in an oven-proof shallow pan. Drizzle olive oil and roast for about 15 minutes until tomatoes are soft. Transfer the tomatoes to a bowl. Add balsamic vinegar salt and pepper and toss gently. You can refrigerate it at this point if serving it chilled. Transfer to a plate and top with goat cheese and basil leaves. Infuse love and serve!

cherry tomatoes olive oil basil leaves

Barley With Mushrooms and Green Beans

Bring 1 qt water and 2 tbsp kosher salt to a boil in a medium pot. Add barley and cook 15-20 minutes or until al dente. Drain and set aside. In a large skillet melt 2 tbsp butter over medium heat. When foaming subsides add onion. Season with salt and pepper and cook until soft and translucent 3-5 minutes. Add mushrooms increase heat to medium-high and cook stirring only occasionally until golden brown about 10 minutes. Add wine and scrape up any fond (browned bits) stuck to bottom of pan. Add green beans and mushroom broth. Correct seasoning with salt and pepper. Bring to a simmer and cook until beans are fork-tender 5-8 minutes. Add cooked barley and stir until heated through 1-2 minutes. Add remaining butter parsley and more salt and pepper if needed. Stir well and serve.

pearl barley unsalted butter olive oil red onion salt fresh ground black pepper button mushrooms cremini mushrooms dry white wine green beans fresh Italian parsley

Swedish Apple Cake

Preheat oven to 350°F. Mix apple slices with lemon juice. Fill a greased 2-quart casserole (or 8 inch square Pyrex dish) with apple slices. Sprinkle apples with 1 Tbs sugar and ground cinnamon. Mix together melted butter sugar flour egg and nuts to form a doughy batter. Scrape batter on top of apples and smooth out. Bake 45 minutes to 1 hour or until top is golden. Let cool for 15 minutes in pan on rack and then serve from pan with ice cream--do not invert. Or let cool completely in pan and serve room temperature.

sliced apples lemon juice sugar ground cinnamon butter sugar flour egg walnuts pecans

White Beans With Chorizo, Clams and Shrimp

Preheat oven to 350 degrees F. In a Dutch oven cook the chorizo in oil over medium heat until the chorizo has rendered some fat and begins to brown about 5 minutes; add bell pepper and cook until it starts to soften 3 minutes more. Add the onion and cook until it softens 5 minutes; add garlic and cook until fragrant 3 minutes. Stir in the dried beans water and bay leaf; bring to a simmer stirring occasionally. Cover tightly and bake in oven for one hour; add salt stir and continue cooking covered until beans are tender 45 minutes to 1 hour. The consistency should be like a thin stew if not stir in a little water; remove bay leaf and discard. Season to taste with more salt and pepper. NOTE: The dish can be prepared to this point a day ahead of time and refrigerated. In a large skillet (that has a tight fitting lid) heat oil over medium heat and cook garlic and parsley 3 minutes; add white wine and reduce to a thin syrup about 3 minutes. Add crushed tomatoes and cook until slightly reduced 5 minutes. Add in shrimp and clams cover tightly and raise heat to high; cook shaking pan often until clams open about 5 minutes. Stir clams and shrimp into warm beans and heat through; taste and adjust seasoning. Ladle stew into shallow soup bowls and garnish each with 2 teaspoons chopped pepperoncini and parsley if desired.

olive oil green bell pepper onion garlic cloves dried white bean water bay leaf kosher salt fresh ground black pepper olive oil garlic cloves fresh parsley dry white wine crushed tomatoes large shrimp manila clams kosher salt fresh parsley

CHINESE STYLE GLAZED LOIN OF PORK

Slice pork into 4 slabs and place in a large zip lock bag. Mix the rest of the ingredients and pour half into zip bag with the meat smoosh around and allow to marinate for 1/2 to 4 hours. Pour the rest of the glaze into a small saucepan and cook until thickened. Sear meat on a grill or in a hot grill pan on the stove about 5 minutes per side. I added the liquid smoke to the glaze because I cooked mine on the stove top in the grill pan. Brush both sides of meat with glaze and turn cooking until no pink shows. Continue brushing with glaze until done. In the stovetop grill pan I poured all the glaze into the pan and turned the meat every couple of minutes to coat completely and cooked until no pink showed in the meat. This only takes a couple of minutes since the meat is thin. Serve with fried rice and broccoli.

soy sauce ginger garlic cloves five-spice powder sherry wine hoisin sauce brown sugar ketchup liquid smoke

Individual Peach and Blueberry Crumbles

Preheat oven to 350*F. Place peaches in boiling water to cover for 30 seconds-1 minute until skins peel off easily. Place them right away into cold water. Peel peaches slice into thick wedges and place in a large bowl. Add the lemon zest lemon juice sugar and flour. Toss well to coat. Gently mix in blueberries. Allow mixture to sit for 5 minutes. Spoon the mixture into ramekins or custard cups. Topping:. Combine flour sugar brown sugar salt cinnamon and butter in bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until the butter is the size of peas(you can do this by hand too if need be). Rub the mixture with your fingertips until it is in big crumbles then sprinkle evenly over the fruit. Bake for 40-45 minutes until the tops are browned and crisp and the juices are nice and bubbly. Serve warm or room temperature. You may make these earlier in the day keep in the fridge and bake just before dinner. Enjoy!

lemon zest fresh lemon juice sugar white flour fresh blueberries white flour sugar light brown sugar kosher salt ground cinnamon unsalted butter

Homemade Crystallised Rose Petals

Please note in order to have this recipe posted I had to put in quantities - they are approximate depending on how many petals you are crystallising! Use a fork to lightly beat the egg white and use the paint brush to ensure all surfaces of the petal is then covered. Use the tweezers to hold the petal. Then dust the petal evenly with the sugar place on the baking parchment/greaseproof paper so they are not touching and leave to dry in a warm room. It will take approx 2 hours to dry. Store them in an airtight tin in between greasepoof paper for up to 3-4 months. Use the rose petals to decorate cakes trifles and desserts. These make a wonderful gift also!

caster sugar parchment paper

Jennie's Goulash

rown Hamburger & drain. Combine tomatoes sauce & spices with the hamburger. Simmer for 5 minute Add macaroni & cook until tender.

hamburger diced tomatoes tomato sauce elbow macaroni cumin onion powder basil chili powder cayenne pepper

Tuna, Potato & Parsley Omelette, 300cals Per Serve

Preheat grill. Beat together eggs and water until blended. Choose a fry pan suitable to be placed in the oven heat the butter until it sizzles. Pour in 3/4 of the egg mixture. With an inverted spatula pull cooked portions of egg from the perimeter of the pan to the centre so uncooked egg can reach the hot surface tilting the pan and moving it as necessary. Cook until the bottom is just set. Sprinkle with the tuna potato red capsicum and spring onion and heat through. Pour over remaining egg mixture. Place under the grill and cook for 2-3 minutes until set. Sprinkle with the chopped parsley.

eggs water butter margarine tuna in water potato spring onion Italian parsley

Maclaren's Imperial Cheese and Macaroni

Preheat oven to 350 degrees. Spray a 3 quart dutch oven or equivalent with non stick spray and set aside. In a medium sized pot over medium high heat . fry bacon until just crisp. Drain on paper towel. Set aside. Saute the mushrooms in the remaining bacon drippings until tender. Remove and set aside. Add the butter to the pot and melt. Stir in the garlic and onion. Add the flour and cook for 1 minute. Do not brown. Heat the milk in the microwave on high until hot. approximately 3 minutes. Pour in the milk and whisk smooth. Cook until it starts to thicken. Add the cheese mustard powder salt & pepper to taste. Mix until melted. Combine the cooked macaroni bacon mushrooms and sauce. Pour into the prepared casserole dish. Toss together the butter and crumbs and sprinkle on top. Bake 30 minutes or until bubbling.

elbow macaroni lean bacon button mushrooms butter flour 1% low-fat milk 2% evaporated milk dried garlic mustard powder cheese panko breadcrumbs butter

Chocolate Espresso Martini

Wipe the rim of a chilled oversized martini glass with lemon wedge. Pour sugar and chocolate into a saucer and mix well. Dip glass rim in mixture and roll to thoroughly coat rim. Over a large handful of ice in a cocktail shaker pour espresso vodka and creme de cacao. Shake until frothy. Strain into prepared glass. Garnish rim with a twist and stand back.

lemon wedge turbinado sugar bittersweet chocolate vodka Creme de Cacao lemon twist

Uncle David's Raspberry Cosmopolitan

Combine ingredients (except for the lime wedge) with ice in a cocktail shaker. Shake well. Drain into a martini glass. Serve with a twist or wedge of lime.

vodka cranberry juice sweetened lime juice Cointreau liqueur triple sec Chambord raspberry liquor lime wedge

Black-eyed Pea Con Queso

Melt butter in a large Dutch oven; add onions and garlic and saute until tender. Add cheese and cook over low heat stirring constantly until melted. Stir in peppers and peas. Cook stirring often until thoroughly heated. Serve with tortilla chips.

butter onion garlic Velveeta cheese black-eyed peas

Butter Pecan Roll-up Cookies

Cream softened butter and brown sugar together well. Add next five ingredients and blend well. Drop onto greased cookie sheet 2-3 inches apart. (I recommend doing only six at a time even though it slows down the process.) Bake at 350F for 7 minutes. Remove from oven and allow to cool a few seconds. With spatula remove one at a time flip over then roll. (It's handy to have a cup of cold water close by as these are still pretty hot. If you let them sit too long they will harden and you won't be able to roll them.).

butter brown sugar egg salt vanilla flour pecans

Mango Lassi --- Alcoholic

Chill a cocktail glass in the freezer. Combine ingredients in a mixing glass and add about 4 cubes of ice. Shake and strain into chilled cocktail glass. Serve with mandarin orange skewer.

vanilla vodka Amaretto

Stuffed Canadian Bacon

Melt the butter and gently fry the mushrooms for 2 minutes. Combine with the breadcrumbs salt pepper and herbs. Use just sufficient beaten egg to bind- about 3 tablespoons. Divide the stuffing among the bacon slices. Roll up and secure each if necessary with a wooden cocktail stick. Cook for 5 minutes under a hot grill turning once. Remove the sticks and place the bacon rolls in an oven dish in a single layer. Place the tomatoes in a saucepan. Season to taste and bring to the boil. Pour over the bacon rolls and cook in a very moderate oven (about 350°F) for 30 minutes.

Canadian bacon crushed tomatoes unsalted butter mushrooms mixed herbs egg

Apple Oatmeal Breakfast.

Combine dry ingredients Add spices. Mix well. Add chopped apples and melted butter. Mix well. Press into greased 9x13 pan. Bake 30 minutes at 350F. Serve with milk or cream. NOTE- Prepare all dry ingredients the night before then quickly add apples and butter so it can cook while you are doing something else if so desired.

apples oatmeal flour brown sugar butter cinnamon salt

Marshmallow Fudge

Line an 8 inches square pan with foil and coat with cooking spray; set aside. In a small heavy saucepan over low heat melt chocolate chips with milk; stir until smooth. Remove from heat; cool for 2 minutes (don't do longer or it will harden.) Stir in vanilla. Fold in marshmallows and graham crackers. Pour into prepared pan. Refrigerate for 1 hour or until firm. Using foil lift fudge out of pan. Discard foil; cut into 48 pieces.

vanilla extract miniature marshmallows low-fat graham crackers

Creamed Piggy Spinach

Drain spinach well and squeeze out excess moisture with hands; chop finely and set aside. Fry bacon in heavy skillet until crisp; remove drain and chop. Sauté onion and garlic in bacon drippings; add flour Seasoned Salt and pepper and blend thoroughly. Slowly add milk stirring constantly until thickened. Add spinach and bacon; heat and eat!

frozen chopped spinach bacon onion garlic flour black pepper milk

Rubadubdub

In non-stick fry pan over medium heat combine all ingredients. Cook stirring constantly until color deepens and ingredients are hot about 2-5 minutes.

ground black pepper white pepper kosher salt brown sugar cayenne pepper paprika garlic powder thyme chili powder

Canadian Stuffed Meatloaf Roll

Rinse frozen broccoli under cold running water to separate pieces; drain well. Mix hamburger eggs bread crumbs ketchup milk 1/2 teaspoon salt pepper and oregano. Place mixture on a large sheet of aluminum foil and shape into a rectangle 12 by 10 inches. Arrange broccoli on hamburger mixture to within 1/2 inch of edges. Sprinkle with 1 teaspoon salt. Arrange ham on top of the broccoli. Roll up the rectangle carefully beginning at the short side and using foil to lift. Press edges and ends of roll to seal. Place on a rack in shallow roasting pan. Cook uncovered in a preheated 350 degree oven for 75 minutes. Overlap cheese on top; cook just until cheese begins to melt about 1 minute longer. The centre of the meat-loaf roll may look pink due to the ham. Do-ahead tip: After rolling cover and refrigerate meat-loaf roll no longer than 24 hours. Cook as directed but increase cooking time to 90 minutes.

frozen broccoli hamburger eggs ketchup milk salt pepper dried oregano smoked ham mozzarella cheese

Round Rock Chili

In large stock pot over high heat add butter and bacon grease. Cook bell pepper jalapeno chiles and onion about 5 minutes. Add garlic and saute a minute longer. Add chuck and brown. Add ground beef and sausage to brown and stir gently trying not to break up the ground beef too much. Cook until meat is nicely browned and cooked through about 7 to10 minutes. Add in granulated onions granulated garlic chili powder paprika cumin cayenne oregano cinnamon cocoa powder salt and pepper and cook for 1 minute. Add in tomato sauce and paste and stir for 2 minutes. Stir in beer and chicken stock. Add beans lower heat and simmer for 2 hours. Serve with cornbread and love. *Notes - an alternative to the 2 jalapenos would be 1 seeded serrano chili (never thought I'd be hard pressed to find jalapenos in Texas but it's happened to me and the green grocer had this recommendation) What we do for the beef is to use a 2 lb chuck roast and cube half of it and grind the other half ourselves. Cheaper than ground beef and tastier too!

butter bacon grease canola oil red bell pepper anaheim chili poblano chile yellow onion garlic cloves boneless beef chuck roast ground beef bulk Italian sausage chili powder ground cumin cayenne pepper oregano cinnamon kosher salt fresh ground black pepper tomato sauce tomato paste lager beer pinto beans kidney beans great northern beans

Sweet and Sour Chicken

Pre-heat your oven to 325 degrees. Cut chicken into 1 inch chunks and season with salt pepper and garlic powder. Dip each piece of chicken in corn starch then in egg. In a skillet heat vegetable oil to medium-high heat and brown each piece of chicken on both sides. Place browned chicken in a large rimmed baking sheet. Add in pineapple and pepper chunks. In a large bowl whisk together all sauce ingredients and pour over the chicken. Bake in the oven for about an hour turning the chicken every 15 minutes. Remove the chicken and vegetables from the pan and pour remaining sauce into a bowl and serve alongside the chicken if you’d like extra sauce. Serve over rice and enjoy!

boneless skinless chicken breasts cornstarch eggs salt pepper garlic powder green pepper bell pepper pineapple chunk sugar ketchup vinegar Worcestershire sauce garlic powder coarse black pepper

Cheese Biscuits

ream the butter and the cheese. Add the flour and the salt. Work the mixture together lightly. Let dough rest for about 30 minutes in the refrigerator. Roll out to about 1/2 inch thickness and cut out individual biscuits with a small cutter just about the size of a quarter. Bake in a preheated 350 F oven for about 15 minutes.

flour butter sharp cheddar cheese salt

Baby Moses in a Basket

Slit the dates lengthwise and remove the pits. Grind almonds in food processor until a powder consistency. With machine running add sugar vanilla rose water / almond extract and 1 tsp hot water. Mixture should begin to come together in a ball (if not continue slowly adding hot water being careful not to add too much or consistency will be too soft). For each Moses make a small ball for the head and an oval piece for the body. Roll the body in the crushed pistachio nuts and attach body to head. Put Moses in a date and press the date to secure him. Gently pinch top and bottom of date to make basket shape if necessary. Using whole clove pierce 2 holes in the head. Place coriander seed or mustard seed in holes to represent Moses' eyes.

dates confectioners' sugar vanilla extract rose water hot water unsalted pistachio nuts whole cloves mustard seeds

Raspberry Crumble Tart

Make dough:. Blend together flour butter shortening and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Transfer 2 cups mixture to a bowl and drizzle 4 tablespoons ice water evenly over it (reserve remaining mixture). Stir gently with a fork until incorporated. Squeeze a small handful of dough: If it doesn't hold together add more ice water 1/2 tablespoon at a time stirring until incorporated. (Do not overwork dough or pastry will be tough.) Turn out dough onto a work surface and divide into 4 portions. With heel of your hand smear each portion once or twice in a forward motion to help distribute fat. Gather all dough together with pastry scraper and press into a ball then flatten into a 5-inch disk. If dough is sticky dust lightly with additional flour. Wrap disk in plastic wrap and chill until firm at least 1 hour. Make topping while dough chills:. Add almonds and sugar to reserved dough mixture in a bowl and rub together until some large clumps form. Assemble pie:. Put a large baking sheet on oven rack in lower third of oven and preheat oven to 375°F Roll out disk of dough into a 14- by 13-inch rectangle on a lightly floured surface with a lightly floured rolling pin. Fit into tart pan and trim excess dough leaving a 1/2-inch overhang then fold overhang under pastry and press against rim of pan to reinforce edge. Fill shell with berries and sprinkle evenly with topping. Bake tart in pan on baking sheet until topping and crust are golden and filling is bubbling about 55 to 60 minutes (loosely cover with a sheet of foil after 30 minutes to prevent overbrowning). Cool in pan on a rack 20 minutes then remove side of pan and cool tart completely about 45 minutes.

all-purpose flour unsalted butter vegetable shortening salt sugar fresh raspberries

Bacon Chicken

Cook bacon in 12\" skillet until crisp. Crumble bacon and set aside. Pour bacon grease out of skillet but don't wash or wipe it. Add butter and olive oil to the same skillet. Cook chicken breasts in this mixture over medium heat turning once until chicken is done. Place chicken in ungreased 12x8\" baking dish. Cook onion and garlic in drippings remaining in skillet until the onion is softened. Stir in the pepper and cooked& crumbled bacon. Spoon over chicken breasts and sprinkle with parsley and cheese. Bake at 350 degrees for 10-15 minutes (watch closely) until cheese is melted.

bacon butter olive oil boneless skinless chicken breasts onion garlic pepper parsley cheddar cheese

Chicken Korma

Place sunflower seeds in a non stick frying pan with no oil nd dry fry over medium heat until lightly toasted. Cool and process until fine. heat half the oil in pan and cook the onions and garlic add anothe tbsp of oil and add the spices cook a further 1 minute. Add the cubed chicken and cook 3 more minutes season with salt and pepper. stir in the yogurt and simmer gently for about 15 minutes or until chicken is tender. Stir in sunflower seed powder and coriander. serve over rice.

sunflower seeds onion garlic cloves garam masala mild curry powder cayenne pepper chicken breasts yogurt fresh coriander basmati rice

Quick Nut Fudge

Butter the bottom and sides of an 8” X 8” pan. Place 6 TB butter and evaporated milk together in the top of a double boiler or large heatproof bowl. Place over simmering water and stir until butter is melted. May add 1/4 cup dark chocolate chips if desired allow to melt. Sift powdered sugar cocoa and salt into bowl with melted butter. Stir with wooden spoon or rubber spatula until the mixture is smooth and shiny about 5 minutes. Stir in vanilla until combined; stir in nuts. Spread quickly in buttered 8” X 8” pan. Cool completely cut into 1” squares to serve.

powdered sugar table salt butter evaporated milk vanilla extract

Parmesan Rolls

In a large mixing bowl dissolve yeast in water. Add milk Parmesan cheese butter sugar salt cornmeal and eggs; mix well. Add 3 cups of flour and beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured board; kneed until smooth and elastic about 6 to 8 minutes. Place in a bowl coated with olive oil turning once to coat tops. Cover and let rise in a warm place until doubled in size about one hour. Punch down dough. Shape into 24 oval loafs. Place the rolls on a baking sheet and brush the tops of each roll with melted butter. Sprinkle the rolls with grated Parmesan cheese. Cover and let rise until doubled about 30 minutes. Preheat oven to 375 degrees F. Bake for 20-25 minutes or until golden brown. Remove from baking sheet and cool on wire racks.

active dry yeast water milk parmesan cheese butter sugar salt cornmeal eggs all-purpose flour butter parmesan cheese

Classic Deli Wraps

Combine cream cheese mustard and honey in Small Batter Bowl; mix well using Small Mix 'N Scraper®. Slice lettuce and dice tomato and bell pepper using Chef's Knife. Using Medium Scoop top each tortilla with a level scoop of cream cheese mixture; spread to within 1/4 inch of edge using Small Spreader. Cover with 1/4 cup lettuce pressing lightly. Place two ham slices over lettuce. Grate 2 tablespoons cheese over ham using Deluxe Cheese Grater. Top evenly with tomato bell pepper and bacon. . Roll up each tortilla tightly. To serve cut each wrap diagonally in half with Serrated Bread Knife.

cream cheese Dijon mustard honey iceberg lettuce tomatoes bell pepper whole wheat tortillas deli roast beef muenster cheese bacon

Gluten Free Cornbread

Preheat oven to 425. Add cast iron skillet to oven while it heats up and you mix the ingredients. Mix dry ingredients together in a bowl. Add butter in pats and blend with dry ingredients as if you were making pie crust. (I use my hands to cut it in.). Add the eggs and buttermilk. Mix with fork just until blended. Take skillet out of the hot oven and add 3 TBSP of butter and let it melt. Pour batter over the hot butter. Return to oven and bake for 20 minutes. Once done flip onto a plate for serving (upside down). (Note: the top won't brown very well but you will never know this once you flip it.).

sorghum flour tapioca flour cornmeal baking powder salt sugar xanthan gum butter eggs buttermilk butter

Delicious Milk Chocolate Toffee With Almonds

Line a large baking sheet with foil then lightly coat the foil with cooking spray. Place the almonds in a single layer on top of the foil. In a heavy saucepan over high heat cook the butter with sugar water vanilla and salt for about 15-18 minutes stirring constantly until a candy thermometer reads 310 degrees; remove from heat and immediately pour the hot mixture over the almonds (do not scrape the pan!). Sprinkle immediately with the chocolate chips then spread chocolate evenly to 1/2-inch from the sides. Sprinkle with ground walnuts; let stand until firm. Break into small pieces then store in an airtight container.

butter sugar water vanilla salt walnuts

Greek Pastitsio

Prepare macaroni according to directions. Rinse with cold water; drain. Stir flour into melted butter in a heavy saucepan. Gradually stir in milk and cook until thickened stirring occasionally. Cover & cool the white sauce. Brown the ground beef and onion in a large fry pan. Pour off drippings. Sprinkle salt pepper cinnamon and oregano over beef. Stir in tomato puree and cook slowly for 10 minutes. Beat together egg and 1/3 cup of Parmesan cheese. Gently stir in macaroni. Gradually stir in 2 cups of the white sauce into the macaroni mixture. Place 1/2 macaroni mixture into a buttered 11-3/4 x 7-1/2 inch baking dish. Spoon beef mixture in an even layer over macaroni. Place remaining macaroni mixture over the beef. Pour remaining white sauce over the top. Bake in moderate 375* degree oven for 20 minutes. Sprinkle with remaining Parmesan cheese and continue baking 20-25 minutes or until knife inserted in center comes out clean. Let stand 15 minutes before cutting into squares. **Can be doubled** From: Nancy and wwrecipes.com

beef pepper elbow macaroni cinnamon butter margarine oregano flour tomato puree tomato puree milk onion eggs salt parmesan cheese

Snow Peas With Red Bell Peppers

String snowpeas wash in cold water drain. Cut red bell pepper into slivers 3/4\" long. Place snowpeas and butter in microwaveable container with lid; adjust lid to let steam vent and microwave for one minute or until pods are crisp-tender. Remove from microwave add red bell peppers and replace cover tightly; set aside and allow red peppers to warm and snowpeas to finish cooking about 1 minute. Sprinkle with orange juice and salt and pepper to taste; serve.

snow peas red bell pepper butter