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Healthy & Delicious Muffins

Mix the yoghurt & the oats & set aside. Mix the dry ingredients. Beat the oil sugar & honey for 2 minutes. Add eggs one by one while beating. Add the yoghurt & oats while beating . Add the dry ingredients & beat until well mixed together. Add the raisins & the orange zest lastly & mix by spoon for one minute in one direction. Fill cups 2/3 full. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm or cold with coffee. Bon appetite.

white flour brown flour cornflour oats yoghurt orange zest white sugar honey baking powder baking soda eggs raisins vanilla

Peanut Butter Cheesecake Brownie Bars

Set oven to 350 degrees. Butter a 9 x 9-inch square cake pan. In the microwave or double boiler melt the chocolate chips and the 1/2 cup butter. Transfer to a medium bowl; stir in the milk. Beat in eggs and vanilla until smooth; set aside. In another bowl sift together sugar flour and cocoa powder. Pour the melted chocolate mixture over dry ingredients and mix until well blended. Measure out 1/4 cup of the batter; set aside. Spread out the remaining batter in the bottom of the greased pan. To make the topping: melt the peanut butter chips in the microwave or over double boiler; set aside. In a medium bowl beat together the cream cheese sugar flour egg and milk or half and half (if using). Pour the cream cheese mixture into the melted peanut butter chips; beat until smooth. Spoon the cheesecake batter over the brownie layer in the pan covering well. Drop teaspoonfuls of the remaining 1/4 cup brownie batter over the top and swirl with a knife to create a marble effect. Bake in a 350 degree oven for 35-40 minutes or until set (don't over bake!). Cool completely before cutting.

butter milk eggs vanilla extract white sugar all-purpose flour cream cheese white sugar flour egg milk half-and-half cream

Asian Style Chicken, Broccoli and Ziti

Marinate bite sized pieces of chicken for an hour or more (the longer the better) in marinade of olive oil Tamari(Soy Sauce) crushed garlic cloves & crushed black pepper to taste. Cook Ziti as per package directions. Steam broccoli. When you're ready to begin put chicken and marinade in a large pan (I use my wok). Add the stick of butter or margarine and cook until chicken is done. Add steamed broccoli cooked ziti and 1 cup Romano or Parmesan. Heat through & serve.

boneless chicken breast garlic cloves olive oil tamari soy sauce ground black pepper ziti pasta broccoli margarine butter romano cheese parmesan cheese

Low Carb Sesame Crackers

preheat oven to 325 f. Combine all ingredients until you form a ball. with your hands roll dough into a log cylinder about 1.5 inches in diameter. slice with a sharp knife about 3-4 a inch. place rolls on parchment paper leaving enough room to flatten. flatten into 2 inch circles. bake for 14-18 minutes until golden brown makes approimately 24 crackers.

sesame seeds parmesan cheese prepared mustard garlic powder salt

Tasty Spinach Dip

Mix above ingredients together (except bread) and let stand in fridge to blend flavors. (I usually leave it in for 2-3 hours) Cut out a circle from the centre of the loaf of bread so that it looks like a bowl. Pour the dip inside the\"bowl\" and use the remaining bread and cut it into chunks for dipping! **as an alternative I omit the bread and place the filling into mini pita pockets for a different type of appetizer.

light sour cream Miracle Whip frozen chopped spinach water chestnut

Persimmon Freezer Jam

Cut or pull off stems from persimmons; discard stems. If Fuyu-type persimmons are firm enough peel with a knife. For soft fruit cut in half and scoop out pulp. Discard any seeds and skin. If using Fuyu-type persimmons mash pulp or coarsely chop using a knife or food processor (do not purée); you should have 1 1/2 cups fruit. In a bowl mix fruit and sugar; let stand for 10 minutes stirring occasionally. Meanwhile mix pectin and lemon juice; add to fruit and stir gently for 3 minutes (mixing vigorously traps air bubbles making the jam cloudy). Fill 1/2-pint jars or freezer containers to 1/2 inch of rim. Cover and let stand 12 to 16 hours at room temperature. You can store unopened jam in covered jars in the refrigerator up to 6 months up to 1 month if opened. Freeze to store longer; cover and chill thawed jam.

fuyu persimmons sugar lemon juice

Beef With Sour Cream

Cut meat into narrow strips. Dredge in flour. Quickly brown in hot oil. Add onion broth spices mushroom liquid. Cover and simmer for about 45 minutes or until beef is tender. Add mushrooms and peas. Stir in sour cream. Heat but do not boil. Serve over hot rice.

flour onion beef broth thyme sour cream cooked rice

Randy's Pickled Eggs

Cover the eggs with cold water -- about an inch above. Bring to a boil & boil for 3 minutes -- remove from heat cover & let sit for 10 minutes. Drain the eggs & immediately place into ice cold water. Cool at least a couple hours -- overnight is best. Peel the eggs & set aside -- cover if need be. Place the garlic on the bottom of the jar along with some of the sliced onion. Add the peeled eggs alternating with the sliced onion & peppers ending up with some onion & peppers on top. Add the horseradish. Combine 4 cups vinegar & the spices. Bring to a boil -- cook for 10 minutes stirring occasionally. Immediately pour over eggs. Add more vinegar or hot water to completely cover about an inch if needed. When jar is cool enough to handle refridgerate. TRY to leave them alone for AT LEAST 7-10 days. These should keep for about several weeks.

eggs white vinegar mustard seeds whole cloves bay leaves ground allspice sugar salt garlic cloves Spanish onion

Louisiana Shrimp Creole

combine flour and oil in a 5 quart heavy pot making a medium brown roux on high heat. Stir constantly so as not to burn the roux. Lower heat add shrimp and cook for about 3 minutes. Add garlic onion bell pepper and parsley. Continue to cook for 2 minutes to wilt onions. Raise heat add water and remaining ingredients. Bring to boil. Lower heat to simmer covered for 20 to 30 minutes. Serve over rice. Corn or peas are great sweet vegetables on the side of this tomato based gravy. We always have peas and potato salad with this meal. Hope you enjoy it as much as we have!

flour shrimp garlic clove onion parsley water salt bay leaves cayenne pepper tomato sauce bell pepper

Blueberry & Orange Essence Scones

Preheat oven to 400 degrees. Using a Food Processor add Flour Uncooked Quick Oats Baking Powder Baking Soda Salt cubed cold butter Nutmeg and Sugar. Pulse until butter is combined and looks coarse. If you don't have a food processor that's OK simply combine the above ingredients using a fork or pastry cutter until the mixture resembles coarse cornmeal. If using a food processor pour the coarse dry ingredients in a large bowl and create a well. For those not using a food processor simply leave the dry ingredients in the same bowl creating a well. Pour milk lightly whisked egg and egg white and mix quickly with your hands until well combined. This will be pretty sticky. Add Raisins Blueberries and Orange Zest and fold into the sticky mixture. With clean hands Sprinkle additional oats and sugar on a clean counter top and spread the scone mixture on the dusted counter. This will help relieve some of the stickiness. Also keeping your hands wet while working with the dough works just a well. Flatten the dough mixture with your hands to about 1/2 inch thick and cut out 1/2 inch circles until all the dough is used. Take a Knife and cut the circles in half. Lightly spray a baking pan with non-stick cooking spray. Place these uncooked scone halves on the pan. Brush with egg wash and bake for 15 minutes or until the scones look puffy and golden brown. Pull out and cool the scones on cooling racks. Once Completely cooled take the halves and cut them once more at an angle. These should resemble small triangle servings. Quick Tips: If using fresh or thawed blueberries be aware of the amount of moisture. They will produce more of a wet and sticky dough mixture to accommodate to this simply sprinkle more oats/sugar on the board when preparing the circle cut outs. Use the top of a cup or a circle cookie cutter to assist with perfect circle cut outs. Enjoy by them selves or with Hot Tea or with Coffee.

flour oats baking powder baking soda salt butter sugar nutmeg milk egg orange zest raisins blueberries

Rice and Peas

Saute the mushrooms in butter until golden. Season with pepper and thyme. Set aside. Bring stock to a boil and add rice. Cover and simmer on low for 20 minutes. Add peas and mushrooms. Warm through and check for seasoning.

butter fresh ground black pepper dried thyme salt converted rice

Amy's Cilantro Cream Sauce

Combine cream cheese sour cream salsa pepper celery salt cumin garlic powder cilantro and lime juice in a blender or food processor. Blend until smooth and creamy. Place in a serving bowl.

cream cheese sour cream tomatillo salsa fresh ground black pepper ground cumin garlic powder fresh cilantro fresh lime juice

Middle Eastern Lamb Stew

Brown the lamb in oil and remove from pan. Sauté the onion shallot (if using) and celery until soft and starting to brown. Add the wine browned meat carrots sweet potatoes and the cinnamon stick. Bring to a simmer adding water if necessary. After about 20 minutes remove the cinnamon stick and add spices bay leaves and if using the almonds and cherries. Simmer until meat is tender and sweet potatoes are soft.

lamb sweet potatoes Spanish onion shallot celery red wine cinnamon stick allspice cumin bay leaves black pepper dried cherries water

Easy Broccoli Cottage Bake

Mix everything. Pour into a 9\"pie plate sprayed with no stick spray. Bake at 350 F 45 minute until set in centre. Let stand 10 minute.

cottage cheese fresh broccoli cheddar cheese eggs parmesan cheese

Coleslaw

Combine shredded cabbage and carrot. Add remaining ingredients and stir until well combined.

cabbage carrot white sugar Miracle Whip white vinegar

Apple Pie Filling

Peel quarter and core apples slice quarters. Put sliced apple into a pot with cinnamon cloves and lemon juice. Cook over a medium heat until apples are tender (I don't like them mushy). Leave to cool and remove whole cloves before using apple filling. NOTES FOR APPLE PIE. Roll out half of pastry on a floured surface and line 23cm pie plate. Fill with apple filling. Brush rim of pastry with a little milk. Roll other half of pastry out and cover the top of the pie. You could decorate the edge of the pie with the tines of a fork. Trim excess pastry from the edge of the plate. Brush milk over the top of the pie. Decorate the top with excess pastry if you want (I usually cut out leave shapes). Cut a few small slits in the pastry to let steam escape. Sprinkle top with 1 teaspoon of sugar. Put into a preheated 180 degree celsius oven for 25 - 30 minutes until pastry is golden. Enjoy warm with cream and or icecream or even cold by itself.

apples cinnamon cloves lemon juice

Ham and Corn Chowder

Boil water; meanwhile peel and dice potatoes. Boil for about 10-15 minutes (soft but not too mushy). Meanwhile dice up ham onion celery. In a large saucepan saute the onion and celery in butter until softened. Stir in the flour and stir until well blended then gradually add milk. Bring to a boil while stirring until thickened about 2 minutes. Stir in remaining ingredients and bring to a boil. Reduce heat cover and simmer about 15 minutes or until heated through.

celery ribs onion margarine butter flour milk cooked ham potatoes frozen corn dried thyme cayenne pepper salt

Kung Pao Shrimp

Toss shrimp with sherry and soy sauce in medium bowl; marinate until shrimp have absorbed flavors about 10 minutes. Mix garlic ginger and 1 tbsp oil in small bowl; set aside. Combine peanuts and chiles in small bowl; set aside. Mix chicken broth vinegar sesame oil oyster-flavored sauce hoisin sauce and cornstarch in small bowl or measuring cup; set aside. Heat 1 tbsp oil in 12 inch skillet over high heat until just beginning to smoke. Add shrimp and cook stirring about once every 10 seconds until barely opaque 30 to 40 seconds; add peanuts and chiles stir into shrimp and continue cooking until shrimp are almost completely opaque and peanuts have darkened slightly 30 to 40 seconds longer. Transfer shrimp peanuts and chiles to bowl; set aside. Return skillet to burner and reheat briefly 15 to 30 seconds. Add remaining 1 Tbsp oil swirl to coat pan and add red bell pepper; cook stirring occasionally until slightly softened about 45 seconds. Clear center of pan add garlic-ginger mixture mash into pan with spoon or spatula and cook until fragrant 10 to 15 seconds; stir into peppers until combined. Stir broth mixture to recombine then add to skillet along with reserved shrimp peanuts and chiles; cook stirring and scraping up browned bits on bottom of pan until sauce has thickened to syrupy consistency about 45 seconds. Stir in scallions; transfer to serving plate and serve immediately.

large shrimp dry sherry rice wine soy sauce garlic cloves fresh ginger roasted unsalted peanuts dried red pepper flakes low sodium chicken broth oyster sauce hoisin sauce cornstarch red bell pepper scallions

Pea Salad

n a bowl toss together the peas the scallion the radish the tarragon the oil the vinegar and salt and pepper to taste until the salad is combined well.

peas scallion radish fresh tarragon olive oil white wine vinegar

Killarney Fudge Pie

Combine cocoa flour sugar melted butter eggs vanilla chocolate chips and pecans. Pour into a greased pyrex pie plate. Bake at 325 degrees Fahrenheit for 30 minutes until done.

flour sugar butter eggs vanilla pecans

Pepsi Salad

Add the boiling water to the Jell-o. Stir adding Pepsi until dissolved. Refrigerate until it thickens. Stir in the pie filling and some cool whip.

boiling water light cherry pie filling Cool Whip

Mango Peach Shake

ut mango and peach in a blender and process till smooth. Add sorbet and mik then blend until ingredients are throughly mixed and serve.

mango low-fat milk

Peanut Butter Fudge

Melt and mix well; peanut butter chips 1 cup condensed milk 2 T. butter stir in the nuts. Spread in a waxed paper lined 8” x “8 inch pan. Melt and mix well; chocolate chips remaining milk remaining butter stir well spread over peanut butter mixture. Chill about 2 hours. Turn fudge out on a cutting board. Peel off wax paper and cut into squares.

butter walnuts chocolate chips

Pork Steak Meal

Heat olive oil in large skillet. Flour pork steaks and brown in hot oil. Reduce burner to medium. Add potatoes carrots and onions. I like to brown them a bit. In the meantime put into a small bowl parmesan soup mushrooms lemon juice garlic garlic salt Worcestershire thyme pepper water and chicken bouillon cube; mix together and add to skillet. Heat to boiling reduce heat to low cover and simmer until potatoes are tender 50 to 60 minutes. Check on about halfway through-stir flip meat over.

olive oil flour potatoes onion parmesan cheese lemon juice garlic cloves Worcestershire sauce dried thyme pepper water chicken bouillon cubes

Jami's Marinara Sauce W/ Penne Pasta

In a large stock pot brown sausage and beef. Add onion just before meats are completely bowned. Continue to cook meats until the juices have evaporated depending on the fat content of the beef you may need to drain the meats to keep them from over cooking. Add garlic and saute 1 - 2 min just to start the cooking process. Add Wine to deglaze the pan. Add Tomatoe Sauce & Paste. Add remaining ingredients minus the pasta and allow to simmer on low for at least an hour. Cook Pasta according to directions drain. Toss Pasta and Sauce serve with garlic bread and top with Parmesean Cheese if desired.

tomato sauce tomato paste Italian sausage ground beef garlic cloves onion red wine basil oregano thyme black pepper salt brown sugar penne pasta

Blueberry Pancakes

Sift flour sugar baking powder baking soda salt and nutmeg together into a large mixing bowl. Put the eggs into a medium bowl and beat until frothy. Beat in the buttermilk mixing well. Stir the buttermilk mixture into the dry mixture mixing to combine. Stir in half of the melted butter. Heat a large cast iron skillet over medium heat. (if you are lucky enough to have one if you don’t a large non-stick one will do) Treat the skillet with some of the remaining butter. Make 2 to 3 pancakes at a time by ladling 1/3 cup of batter for each pancake into the skillet keeping about ½ inch between the pancakes. Scatter some blueberries on top of each. Cook until bubbles form on the tops of the pancakes and bottoms turn golden brown. (about 2 to 3 minutes) Flip over and continue to cook until the bottoms are golden and the centers are cooked through. (about 2 minutes more) Repeat process greasing skillet each time with more butter. Keep pancakes warm in a slow oven until all are cooked. Serve with pats of butter and Maple syrup. Cooked bacon is heavenly with these!

flour caster sugar baking powder baking soda salt ground nutmeg eggs buttermilk butter fresh blueberries frozen blueberries

Lentil, Kale and Sausage Soup

eat a large wide saucepan over medium heat. Add oil then sausages. Turn sausages occasionally until they lose their pink colour 4 to 6 minutes. Remove to a plate. Add onion leek carrots and garlic to pan. Cook until onion starts to soften about 3 minutes. meanwhile thinly slice sausages. Stir in tomato paste coriander salt sausages and any juices. Continue to cook stirring frequently until flavour develops 5 more minutes. Pour in 4 cups water. Bring to a boil. Stir in kale and reduce heat to medium. Cover and gently boil stirring occasionally until kale is tender 5 to 7 minutes. Stir in lentils. If soup is too thick stir in more water. Ladle soup into bowls. Sprinkle with parmesan. Serve immediately.

olive oil onion leek carrots garlic cloves tomato paste ground coriander salt kale lentils parmesan cheese

Ancho Pork Chops and Peppers

In a small bowl combine the ancho powder cumin granulated garlic and 1/2 teaspoon salt. Rub the spice mixture onto both sides of the pork chops. Over medium-high temperature in a large nonstick skillet heat 1 teaspoon oil then brown the pork chops 4 minutes per side or until done (depending on the thickness of the chops); remove meat from pan and set aside keeping warm. Add the remaining 1 teaspoon oil and the butter to the skillet you cooked the pork in and allow them to melt together then add the onion bell peppers sherry and remaining 1/2 teaspoon salt and sauté for 4 minutes or until cooked to desired texture. Add the minced garlic cloves and sauté 1 additional minute then remove from heat and stir in the lime juice; season to taste with freshly ground pepper. Serve browned pork chops and sautéed peppers together – they go well with rice and beans.

dried ancho chile powder ground cumin garlic granules garlic powder salt boneless center cut pork chops olive oil butter onions red bell peppers green bell peppers dry sherry garlic cloves lime juice fresh ground black pepper

Orange Chile Noodles

In a stockpot over high heat bring about 8 cups of water to a boil. Add the noodles and cook until al dente 7 to 10 minutes. Drain well and place in large bowl. Set aside. In a bowl whisk together the remaining ingredients. Pour the dressing over the noodles and toss well. Let sit at least 10 minutes before serving. Garnish with chopped scallions if using.

spaghetti garlic fresh ginger orange soy sauce hot chili sauce scallion

Creamy Chicken and Noodles

Cook noodles accourding to package directions and drain. In large pot heat oil over medium heat - add onion and cook stirring until softened approx 3 minutes. Add garlic and cook until just starting to brown approx 1 minute. Add flour cook while stirring for one minute. Stir in milk water bouillion cubs salt pepper and thyme. Bring to boil while stirring. Reduce heat to low - simmer while stirring often until thicken approx 3 mon. Add chicken vegetables and noodles. Cook stirring occasionally until heated through - approx 5 minutes.

water onion garlic clove flour milk chicken bouillon cubes salt pepper dried thyme

Chile Rellenos With Red Chile Sauce

Make a 2\" slit lengthwise in each green chile pepper. Very carefully remove the seeds. Place 1/8 of the cheese strips in each pepper. In large bowl combine egg flour baking powder salt and water. Whisk together making a thick batter. I large heavy pot place oil and heat on high until hot. You can deep fry or just an inch of oil will do. Dip stuffed chiles (which have been patted dry to insure batter will stick) in batter. Cook in hot oil for 3-4 minutes until they are golden brown. Drain well on paper towels. Spoon Santa Fe Red Chile Sauce on plate and top with chile relleno.

green chili peppers monterey jack cheese egg flour baking powder salt water

Salsa-Fied Turkey and Rice

Heat the oil in a large skillet over medium-high heat. Add the ground turkey and cook until lightly browned chopping and turning as need with a spatula to keep the meat browning evenly about 5 minutes. Add the rice beans corn and broth and stir gently to combine. Cover and simmer for 15 minutes until liquid is absorbed and rice is tender. Add salsa and stir to combine and fluff the rice. Serve topped with cheese if desired. Servings: 6. Nutritional Information Per Serving: Calories 310; Total fat 8g; Saturated fat 2g;. Cholesterol 60mg; Sodium 550mg; Carbohydrate 38g; Fiber 4g; Protein 20g; Vitamin A 2%DV*; Vitamin C 4%DV; Calcium 4%DV; Iron 20%DV. *Daily Value.

ground turkey long-grain rice canned red kidney beans corn kernels reduced-sodium chicken broth chunky salsa colby cheese

Irish Apple Cake

Preheat oven to 350°F. Make the custard sauce ahead of time. Bring the milk to a simmer over medium heat. Meanwhile whisk the yolks and sugar until pale. Drizzle a little of the hot milk into the egg mixture whisking all the time. Drizzle a little more then transfer that back into the pan of hot milk and continue cooking stirring constantly until the mixture coats the back of a spoon. Don't overcook or it can curdle. Stir in the vanilla. Refrigerate the custard sauce until needed. To make the streusel topping blend the bits of butter into the flour sugar and oats until the butter is incorporated and the mixture has a coarse crumbly texture. Put in the refrigerator. To make the cake grease a 9 inch round spring form pan. Cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time. Whisk together the flour baking powder cinnamon and salt. Fold the dry ingredients into the butter/sugar mixture along with the milk or cream. Spoon the batter in to the pan and smooth out evenly. Top with the sliced apples and then the streusel topping. Bake for about 50 minutes to an hour until the top is lightly browned and a toothpick comes out without wet batter clinging to it. Let cool a bit in the pan before removing. Dust with confectioner's sugar before serving.

unsalted butter sugar eggs milk all-purpose flour baking powder cinnamon salt confectioners' sugar flour old fashioned oats butter sugar sugar vanilla

Cracker Candy

Preheat oven to 350 degrees Line 9x13 in. pan with aluminum foil Lightly coat foil with nonstick cooking spray Add crackers Bring butter and brown sugar to boil in a medium saucepan stirring constantly; cook 3 minutes stirring often. Pour mixture over crackers and spread. Bake at 350 degrees for 5 minutes. Turn off oven. Sprinkle crackers with chocolate chips let stand in oven 3 minutes or until chocolate melts. Spread evenly over crackers. Top with pecans and/or candy sprinkles. Cool and break in pieces. Store in airtight container in refrigator.

butter brown sugar pecans

Cream Cheese Frosting - Lower Fat but You'd Never Know!

Place room temperature or softened cream cheese and vanilla in a large bowl. Beat with a mixer at medium speed until fluffy. Add powdered sugar beat at low speed until smooth. This makes enough for a 9x13\" cake -- for an 8\" or 9\" cake doubling the recipe works well.

light cream cheese vanilla extract powdered sugar

Nutty Pumpkin Yeast Bread

Make pumpkin juice by blending water with pumpkin puree or steamed pumpkin flesh with skin on (I include the seeds too because my blender is sharp.). Put into the bread machine the juice oil flour salt sugar yeast and sesame seeds. Use the dough cycle. Knead into the resulting dough the pumpkin seeds by hand. (Else the green skins will fall off in the machine's spinning.). Form a ball insert saved stem with scissors cut slits 3 times (every 20 minutes) at the same places during one hour of proofing. Spray water from time to time. After it's become doubled in size (mine grew sideways ) spray some water and bake at 180degrees 20-30min. (Or until the color is right and inside measures 80 degrees Celsius.).

pumpkin water bread flour salt sugar sesame seeds

Grilled Sesame Asparagus

Soak 2-3 bamboo skewers in water for 30 minutes or more. Wash asparagus and snap the ends off. *Note: Snapping the ends off with your fingers rather than cutting will prevent the asparagus from being stringy. Thread the asparagus spears onto the bamboo skewers. Spoon or brush the toasted sesame oil onto the asparagus. Spoon or brush the soy sauce onto the asparagus. Sprinkle with pepper. Place on BBQ grill and cook for 3-4 minutes until tender-crisp. Sesame seeds can be added after cooking or before whichever you like better. Any extra soy sauce-oil mixture can either be used for dipping or basting during cooking.

asparagus soy sauce black pepper sesame seeds

Chocolate Dipped Almond Cookies

Preheat oven to 325 degrees. In a medium bowl combine the cookie dough and almonds. Refrigerate dough for 15 minutes to make handling easier. Roll cookie dough into balls and place on ungreased baking sheet. Bake for 15 to 17 minutes or until cookies are light golden brown around the edges. Let set on cookie sheets for 2 minutes before removing to wire racks to cool completely. Line cooled cookie sheets with wax paper. In a small bowl add morsels and microwave for 1 minute. Stir microwave an additional 10-15 seconds intervals until morsels are just smooth. Dip cookies halfway into the melted chocolate and tap or shake off excess. Place on wax paper lined cookie sheets and refrigerate for 15 minutes or until chocolate is set.

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Slow-Cooker Florentine Ravioli "Lasagna"

Dice chicken into bite size pieces sprinkle evenly with salt pepper garlic powder & Italian herbs to taste. Grease a 5-6 quart oval slowcooker. Spread 1/2 jar of Alfredo sauce in the bottom. Layer in 1/3 each of the ravioli mushrooms spinach chicken and mozzarella. Cover with 1/2 jar Alfredo sauce. Repeat layers twice more. Add 1/4 cup white wine (or water) to each jar cap and shake well to get all the sauce loosened and then pour each over the top of the casserole. Cook on low 3-5 hours. Topping with parmesan in the last 30-60 minutes.

alfredo sauce frozen spinach mushrooms boneless skinless chicken breasts mozzarella cheese white wine parmesan cheese garlic powder

Mixed Nut Bars

Preheat oven to 450 degrees. Line a 9-inch-square baking pan with enough foil to overhang all sides by 2 inches; coat with cooking spray. Prepare crust mix according to package directions for 2-crust pie. On lightly floured surface roll out dough into 12-inch square. Fit into pan. Bake 10 minutes or until just golden. Reduce oven temperature to 350 degrees. Meanwhile combine sugar syrup eggs flour vanilla and salt; stir in nuts. Pour into crust. Bake 30 minutes or until set. Cool on rack 10 minutes. Use foil to lift bars from pan. Cool completely on rack. Refrigerate until cold about 2 hours. If desired melt frosting in glass measuring cup in microwave on High (100%) power in 10-second intervals until pourable; drizzle over bars. Cut into squares.

light brown sugar dark corn syrup eggs all-purpose flour vanilla extract salt

Low Carb Mushroom Sauce for Chicken

Melt butter in large skillet. Add mushrooms; sprinkle with bake mix toss mushrroms to distribute flour. Saute over medium heat stirring occasionally for 8 to 10 minutes. Add Soy Sauce and slowly stir in cream. Cook and stir until mixture bubbles and thickens. Season to Taste with Salt and Pepper. Serve over baked chicken (your choice) Thighs are good!

butter mushroom soy sauce

Creamy Green Onion Spread/Dip YUMMMMY!

In small bowl beat cream cheese& milk until smooth. Fold in onions. Serve with crackers.

cream cheese milk green onions with tops

Sublime Vanilla Cheesecake

Preheat oven to 325. Put a about 4 cups of water on to boil. To prepare the crust: In a food processor grind the crackers to a fairly fine texture. Add 1 Tbs of sugar and pulse a time or two to distribute the sugar evenly throughout the crumbs. With the processor set on it's lowest setting pour the butter through the chute. Process until all the crumbs appear to be moistened. Spray a 10\" spring form pan with non-stick spray. Pour Crumb mixture into pan and with a flat bottom glass begin to work the crumbs evenly across the bottom of the pan and up the sides approximately an inch to an inch and a half. Try to make it as even as possible. Chill this in the fridge while you make the filling. In a stand mixer with the flat paddle attachment beat the cream cheese on medium speed for about one minute until smooth. Scrap down the sides and bottom of bowl. Now add eggs one at a time beating after each egg and scrapping down the sides before adding the next egg. Reduce the speed of the blender to low and slowly add the sugar. Next add the sour cream and vanilla and mix well. Next you want to take about an 18\" piece of heavy duty aluminum foil and place the pan right in the middle wrap the foil up the sides and roll the extra down and away from the pan. Place this in a roasting pan. Pour the filling in the prepared crust and pour the boiling water in the roasting pan to about half way up the cheesecake pan. Carefully place this in the oven and shut the door. Bake for 1 hour. Try to control yourself when the smell starts to take over your house don't open the door I know it will be hard. After the 1 hour mark open the door and gentle shake the pan if the center of the filling still moves fairly freely bake for approx 15 min more then remove from the oven it is ok if it is not completly set it will set up as it cools. Leave in the roasting pan and allow to cool down for about 30 minute This will keep the top from cracking. Now remove from the roasting pan and place in the fridge for about 2 hours. Remove from the fridge. Run the tip of a butter knife around the outside of the crust and remove the outer ring of the pan. With a sharpe knife and wet papertowel in hand slice to desired sizes. Top with your favorite topping and go for it!

cream cheese sugar eggs sour cream vanilla extract graham crackers butter sugar

Whipped Buttercream Icing

Combine dream whip water and vanilla with a mixer in a deep bowl until combined on low; Increase speed to high and whip until mixture begins to look fluffy (approximately 4 minutes). Add shortening whipping cream and butter. Combine with mixer on low speed scraping sides of bowl as needed. Once combined mix on high for approximately two minutes. It should look like frosting at this point. Add powdered sugar 1 cup at a time mixing on low speed after each addition. This recipe will frost a 13 x 9 x 2 or two 9\" rounds with icing left over for piping and decorating.

cold water vanilla extract butter heavy whipping cream shortening powdered sugar

Chicken With Confetti Corn Sauce

Mix together the salt pepper chili powder and the onion and garlic powder. Season chicken breasts with the spice mixture. Place chicken on a broiler pan and broil for 4 minutes. After 4 minutes add bacon alongside chicken on pan. Broil turning chicken and bacon for 10-15 minutes longer until done. Drain bacon on paper towels and set aside chicken keep warm. For Sauce: Sauté diced onion and diced red and green bell peppers in butter for about 3 minutes. Meanwhile place cream cheese and milk in a saucepan over low heat. Heat stirring until cream cheese melts; remove from heat. Add sour cream the onions and peppers corn salt and pepper. Heat corn sauce to serving temperature over medium heat about 3-4 minutes. Slice chicken into 1/4 inch slices. Fan out on serving platter. Spoon corn sauce over chicken. Crumble bacon and sprinkle over the top. Sprinkle the green onions over the top.

boneless skinless chicken breasts bacon salt black pepper chili powder onion powder garlic powder green onions cream cheese milk sour cream butter onion red bell pepper green pepper whole kernel corn salt black pepper

Shepherd's Pie

Cook meat and onions in 1/4 cup bouillon until well done. Drain and season. Place mixture in an 8 by 11 inch baking pan cover with layer of carrots and peas. Prepare two cups medium thick gravy using above liquid and adding more bouillon to flavor (if needed). Pour hot gravy over meat and vegetables. Mash potatoes seasoning with a little milk salt and pepper. Spread potatoes over meat mixture and dot the top with butter. Bake 1 hour in a preheated 300 degree oven.

ground beef onions peas carrots potatoes salt pepper butter

Chicken Tortilla Rollups

Cook chicken with salsa over medium heat on stovetop. Let cool. Mix sour cream with hot sauce to taste. Divide sour cream mixture equally among the tortillas - spread on tortillas. Divide cheese equally among the tortillas - sprinkle evenly on tortillas. Divide chicken and salsa equally among the tortillas - layer onto tortillas. Roll tortillas up then wrap with waxed paper and chill. Once chilled remove from waxed paper and cut into 1-inch slices.

whole wheat tortillas fat free sour cream colby-monterey jack cheese boneless skinless chicken breast salsa

Cheremsha (Siberian Onion Salad)

Wash green onions and cut across in small pieces. Chop the eggs into small pieces and mix with green onions. Mix the sour cream and mayonaisse throughly season to taste and pour over onion and egg mixture. Serve cold.

green onions sour cream mayonnaise salt black pepper

Sourdough Pancakes #1

Making sure the sourdough starter is at room temperature mix all ingredients well. Be careful not to over mix. Small lumps are ok. Lightly grease a hot cast iron griddle. Drop onto griddle with a large spoon while the batter is still rising.

egg milk baking soda

Potato & Carrot Dumplings

Wash potatoes and carrots carefully. Grate the potatoes & carrots together. Let drain in a colander to get rid of excess moisture. Press the carrots & potatoes together into a small or large ball. Steam in the water in a steaming basket for about 2-3 minutes. Optionally you could boil them until they float to the serfice of the boiling liquid(the liquid just has to be drinkable & not poisonious to anybody). Add salt and pepper then serve.

potatoes carrots water

Chicken and Stars Soup

Scrub and peel carrets. Cut into 1/4-inch slices. Use a small star shaped cutter to cut slices into star shapes. In a medium size pot bring broth to a simmer over medium heat. Add sage and carrot stars simmer about 10 mintues or until the carrots are just tender. Add the chicken and pasta. Continue cooking the soup for another few mintues until pasta is done. Stirring occasionally.

carrots chicken broth sage pasta

No Bake Pineapple Cheesecake

In a large mixing bowl mix together the whipped cream cream cheese and sugar. Drain as much of the pineapple juice as you can from the can of crushed pineapple. This step is very important because too much juice left in the pineapple will prevent the cheesecake from setting properly. Once the pineapple has been drained add the pineapple to the rest of the ingredients and mix well. Pour the mixture into the prepared graham cracker crusts. Refrigerate for at least an hour. Enjoy!

graham cracker pie crusts cream cheese sugar crushed pineapple

BREAKFAST BURRITOS

To make the salsa combine all the ingredients in a small bowl; gently stir and set aside. In a medium skillet over medium heat add chorizo and cook until browned stirring often about 7 to 8 minutes. Remove meat with a slotted spoon and transfer to a plate lined with paper towel; set aside. In another skillet over medium heat add butter and when melted and sizzling add peppers; sauté until almost soft about 3 minutes. Add beaten eggs and season with black pepper and hot sauce. Cook a minute before adding cheese; stir until melted and eggs cooked about 2 minutes. Spoon egg mixture in the middle on each tortilla followed with chorizo and then salsa. Fold in the sides and roll over keeping in tight. Using a panini press brush the bottom with clarified butter over medium heat. When hot place burritos seam side down and cover with the lid. Cook them until golden brown about 2 ½ to 3 minutes. Flip them over place lid on top and cook for another 2 minutes or until golden brown. Serve immediately. Makes 4 burritos.

avocado lime juice roma tomato red onion fresh cilantro ground cumin sea salt chorizo sausage butter eggs black pepper cheese flour tortillas

Ceviche Mexicana

Night Before: Rinse fish in cold water and place in a large bowl. Add enough lime juice to cover the fish. Cover dish and marinade overnight in refrigerator. Next Day: Drain fish and discard marinade. Combine fish with onions tomatoes avacados and jalapenos. Add additional lime juice fresh cilantro; and salt and pepper to taste. Granish with lime wedges. Serve with saltine crackers or tostados.

limes onion tomatoes avocados fresh cilantro salt pepper

Baked Pork Tenderloin

Preheat oven to 350°F. Cut tenderloin in 1\" slices and wrap each piece with a strip of bacon; fasten with a toothpick. Place meat in a baking pan and season with salt and pepper. Mix soup and water; pour over meat. Bake uncovered for about an hour.

bacon water

White Meatball (meatless) Soup

MEATBALLS: Mix all dry ingredients and make a well. Add eggs and mix well. This will be on the soft side. If it is too dry add water to make it soft. In a large frying pan heat 3 tbs oil (add more oil as needed). Drop heaping tablespoons of meatball mixture in hot oil. Fry until golden brown. Put in a bowl after cooked. SOUP: In same frying you just used fry potatoes in same oil. In large sauce pan/kettle fry 1 chopped onion and clove garlic in 1 tbs oil. Add 1 qt cut up tomatoes. Add basil salt& pepper. Cook about 15 minutes. Add 2 qt water white meatballs and potatoes. Cook until potatoes are tender. You could add peas if you want during the last 15 minutes of cooking.

parmesan cheese garlic basil leaves eggs potatoes onion garlic chopped tomatoes basil leaves water

Celery With Gorgonzola

Cut each stalk celery into 6 sticks. Mix together Gorgonzola and mascarpone into a smooth mixture. Crush peppercorns. Spread celery sticks with cheese and sprinkle with peppercorns.

celery gorgonzola mascarpone cheese

Tarte Au Chocolat - Le Florence Restaurant, Reims, France

Pastry:. Blend flour and sugar in food processor. Add butter and using on/off turns cut in until mixture resembles coarse meal. Add cream; process until moist clumps form. Turn out dough onto work surface. Gather into ball; flatten into disk. Wrap in plastic and refrigerate 15 minutes. Preheat oven to 350ºF. Roll out dough on lightly floured surface to 11-inch round. Transfer to 9-inch diameter tart pan with removable bottom. Press gently into place. Fold edges over to form double thick sides. (Can be prepared 1 day ahead. Cover and chill.). Line crust with aluminum foil. Fill with dried beans or pie weights. Bake 20 minutes. Remove beans and foil. Bake crust until golden brown about 20 minutes. Transfer to rack and cool. Maintain oven temperature. Bring whipping cream and milk to simmer in heavy medium saucepan. Reduce heat to low add chocolate and stir until melted and smooth. Beat egg to blend in medium bowl. Gradually whisk 1/4 of hot chocolate mixture into egg. Whisk in remaining chocolate mixture. Pour filling into baked crust. Bake until set about 15 minutes. Transfer to rack and cool.

all-purpose flour powdered sugar unsalted butter milk bittersweet chocolate egg

Sassy Southwest Cheesecake

Combine crushed tortilla chips and 1/4 cup softened butter and press into bottom of a lightly greased 9-inch springform pan. Bake at 350° for 12 minutes. Cool in pan on a wire rack. Beat cream cheese shredded cheese and salt at medium speed with an electric mixer 3 minutes or until fluffy. Add 1 container sour cream beating until blended. Add eggs 1 at a time beating until blended after each addition. Stir in salsa and chiles. Pour over prepared crust. Bake at 350° for 40 minutes or until center is almost set. Remove pan from oven; let stand 10 minutes on a wire rack. Gently run a knife around edge of pan to loosen sides. Remove sides of pan; let cheesecake cool completely. Stir together remaining 2 containers sour cream until smooth; spread evenly over top of cooled cheesecake. Cover and chill at least 3 hours or up to 1 day. Spread evenly with guacamole; sprinkle with diced tomatoes before serving. Serve with tortilla chips.

tortilla chips butter cream cheese monterey jack cheese salt sour cream eggs thick & chunky salsa green chilies tomatoes tortilla chips

Vincent Price Stilton Cheese Coleslaw

In a large bowl stir together the cabbage pepper and green onion; chill in refrigerator for at least 1 hour. Meanwhile in a separate bowl combine the sour cream mayonnaise lemon juice sugar salt and Stilton cheese to make the dressing; chill in refrigerator for 1 hour (or for as long as you chill the cabbage mixture at least). To serve put the cabbage mixture into a large serving bowl then pour the dressing over; toss serve and enjoy! Note: as with many older recipes the ingredient amounts and directions are a bit lacking; the original recipe said \"breakfast cups\" of cabbage and I do not know if a \"breakfast cup\" is smaller than a regular one or not. Also if you don't like green bell pepper (as I don't) you might consider replacing it with red yellow or orange bell pepper.

white cabbage green peppers green onions sour cream mayonnaise fresh lemon juice sugar salt Stilton cheese

Bolognese

In a Dutch oven or large heavy bottomed pot heat the butter and olive oil over medium heat. Add the onion and sauté until translucent. Add the celery and carrot and sauté for an additional 2 minutes. Add the ground beef using a fork or spatula to crumble it as you stir. Add 1/2 teaspoon salt and cook meat just until it is no longer pink. Add the wine and increase heat to medium-high. Let the wine simmer until it has evaporated completely. Add the milk and a pinch of nutmeg. Reduce heat to medium and let the milk simmer until it has evaporated completely. Add the tomatoes and stir until thoroughly mixed. When the tomatoes begin to bubble reduce heat to the lowest simmer and cook uncovered for at least 3 hours but optimally 5 hours. Stir occasionally during the cooking process. If you keep it on the lowest possible simmer you shouldn't need to add any more liquid. If however it starts to stick add a few tablespoons of water but make sure no water is left at the end of the cooking time. Taste and adjust salt if necessary. Serve over cooked pasta tossed with a teaspoon or two of butter. Top generously with freshly grated Parmesan.

yellow onion olive oil butter celery carrots lean ground beef dry white wine ground nutmeg plum tomatoes pasta

Whiskey (Jack Daniels) - Glazed Steak Tortilla Wraps

In a large shallow dish mix together the whiskey tomato ketchup honey mustard sugar worcestershire sauce and garlic. Add the steak (keep in 1 piece or cut into 4 servings) turning to coat. Cover and leave to marinate in the fridge for 3-4 hours or overnight. Preheat the oven to 400°F Place the onions in a roasting tin and drizzle with the oil. Roast in the oven for 20-25 minutes stirring halfway through the cooking time until slightly charred and softened. Meanwhile drain the marinade from the steak and pour it into a medium-sized pan. Bring to the boil then simmer gently for 15-20 minutes stirring occasionally until thickened. Allow to cool. Place half the cooled sauce in a small bowl and use to brush the steak. Reserve the remaining sauce. Place the steak on a hot barbecue or under a preheated broiler and cook for 2 1⁄2 minutes each side for rare 4 minutes each side for medium and 6 minutes each side for well-done basting the meat occasionally. Place the tortillas on the barbecue and cook for 30 seconds on each side (or heat according to pack instructions). Cut the steak into thin strips and serve with the onions and reserved sauce rolled in the warmed tortillas.

tomato ketchup clear honey Dijon mustard light brown sugar Worcestershire sauce garlic cloves rump steak red onions olive oil tortillas

Clam Soup - Mark Bittman

Prepare clams. Discard clams with broken shells or shells that are not tightly closed. Be sure to wash the clams thoroughly-no trace of sand should remain on their shells. Combine 5 cups water and the kombu in a large saucepan; turn the heat to medium and cook the kombu until tender about 10 minutes never letting the water come to a full boil. Remove and discard the kombu and add the clams then cook just until the clams open about 5 minutes. Stir in the scallions sake soy sauce sesame oil and salt; taste and adjust the seasoning. Serve immediately. Any clams that do not open during the cooking process can be pried open with a dull knife at the table.

clams scallions mirin soy sauce salt water

Chicken & Chanterelle Phyllo Cups

Preheat oven to 350 degrees. Saute mushrooms leeks & salt in butter until softened. Add white wine & simmer until liquid is absorbed. In mixer bowl with wire whip attachment or by hand combine mascarpone cream cheese & garlic powder. Stir in shredded chicken & cilantro. Lay unrolled stack of phyllo sheets on flat surface cover with large piece of saran wrap or parchment paper & then cover with damp kitchen towel. Remove one phyllo sheet to a flat surface & spray lightly with non-stick cooking spray. Sprinkle with about 1 teaspoon bread crumbs. Remove second sheet lay over the first sheet spray & sprinkle with bread crumbs. Repeat til you have 5 sheets total. (Re-cover the rest of the sheets each time to keep from drying out but make sure to not get them wet with the damp towel). Using knife or pizza cutter cut stack of layered sheets into 6 squares. Lay one stack of squares into a muffin cup gently pushing down in the middle & around the sides. Repeat with remainder of squares. Repeat steps 3 & 4 until all of the phyllo sheets have been used. Fill each cup about 2/3 full with chicken & cheese mixture. Fill cups the last third with mushroom & leek mixture. Sprinkle the top of each cup with remaining breadcrumbs. Bake uncovered at 350 degrees for 25-30 minutes. Cool for 5 minutes before removing from muffin tin.

leek butter salt white wine mascarpone cheese cream cheese garlic powder fresh cilantro phyllo dough

Glazed Fruit - Zucchini

Day 1:Pare remove seeds and cube in 1/4\" cubes to fill an ice cream pail. Cover with 1 cup of vinigar mixed with 1 cup of water. stir. soak overnight. ---stir. DAY 2 morning:Drain rinse well drain again. Squeese between tea towels. For every cup of Zucchini add 3/4 cup sugar. Mix well. Leave until it gets moist. Cook in a large flat pan (a roaster works well). Stir continuously and boil 15 minutes uncovered. THAT NIGHT: bring to a boil and cook uncovered for 10 minutes. DAY 3:Boil 10 minutes. divide into three portions. Sprinkle each portion with a package of unsweetened kool-aid in a variety of colours (red green yellow). cool separately. Let stand for several hours. Mix together and freeze in plastic containers. Prep time does not include standing time. Times and yield are appoximate.

zucchini water vinegar sugar

Toffee Almond Sandies

Set oven to 350 degrees. In a mixing bowl cream butter oil and sugars. Add in eggs one at a time beating well after each addition. Beat in extract. combine flour baking soda cream of tartar and salt; gradually add to creamed mixture. Stir in almonds and toffee bits. Drop by teaspoonfuls on to an ungreased cookie sheet 2-inches apart. Bake for 10-12 minutes or until golden brown. Remove to wire racks and cool.

butter sugar icing sugar eggs flour baking soda cream of tartar salt

Maw Maw's Sweet Potato Pie

Preheat the oven to 400°F. In a large mixing bowl combine the mashed sweet potatoes eggs evaporated milk corn syrup brown sugar butter salt and spices. Beat with a wooden spoon until smooth and frothy. Stir in the pecans. Pour the mixture into the unbaked pie shell and bake for 15 minutes at 400°F. Reduce the oven temperature to 350°F and continue baking until cake tester inserted in the center comes out clean about 45 minutes. Let pie cool before serving. Delicious with or without whipped cream.

mashed sweet potatoes eggs evaporated milk dark corn syrup dark brown sugar butter salt ground cinnamon ground nutmeg ground ginger pecans

Summer Bounty Soup

Heat the olive oil over medium heat and saute the onions garlic and any other veggies that need time for softening (like carrots and zucchini). Saute for 10 minutes. Add crushed tomatoes and chicken broth and bring to a boil. Add smaller vegetables such as peas beans and corn and reduce heat to a simmer. Simmer for 20 minutes and add the fresh herbs and cannellini beans. Simmer for 10 more minutes or until veggies are crisp-soft. Serve in bowls with 1 tablespoons of freshly grated parmesan cheese sprinkled on top.

extra virgin olive oil onion garlic cloves fresh basil fresh oregano fresh thyme crushed tomatoes chicken broth cannellini beans parmesan cheese

Turkey Roulades With Tomato and Watercress Sauces

Make the tomato sauce by placing the tomatoes onion garlic and oregano in a saucepan. Bring to a boil and cook for 4-5 minutes until thick and pulpy stirring 4-5 times. Puree in a blender or food processor. Season return to a clean saucepan and set aside. Place the watercress and yogurt in a food processor. Puree until smooth season and place in a small pan. Place the watercress and onion in a food processor and blend to a puree. Season with salt pepper and nutmeg and spread over the turkey. Roll up and secure with a wooden toothpick or string. Heat the butter in a skllet and fry the turkey gently to brown. Add the bouillon cover anad cook for 10 minutes or until cooked. Heat the sauces and pour onto 4 warmed plates so that each sauce covers half teh plate. Slice the turkey and arrange on top of the sauce. Serve.

whole tomatoes onion garlic clove fresh oregano watercress yogurt watercress onion nutmeg turkey butter chicken bouillon

" Golden Circle " - Pineapple Upside-Down Cake

Preheat your oven to 180°C. PINEAPPLE LAYER: Melt the butter and pour into the base of a 20cm round cake tin; also brush the butter around the sides of the tin. Sprinkle the brown sugar over the base of the tin. Arrange the pineapple rings (a flat single layer)in the tin and place a cherry into the centre of each ring. CAKE BATTER: Cream the butter and sugar until light and fluffy. Beat in the egg and the vanilla. Sift the flour and fold into the mixture alternating with the milk. Pour the cake batter over the pineapple and cherries. Bake for 40 to 50 minutes or until a skewer inserted into the cake comes out clean. Remove the cake from the oven and loosen the cake from the sides of the tin. Invert the cake onto a serving plate. Enjoy either warm or cold.

pineapple in syrup butter brown sugar butter caster sugar egg vanilla essence self-raising flour milk

Taco Salad

Brown meat with onion and drain. Add taco seasoning and mix. Add remaining ingredients when you are ready to serve and mix.

ground beef onion lettuce kidney beans cheddar cheese black olives diced tomatoes

Escabeche with Papaya

Clean fish and sprinkle with salt. Let stand about 15 minutes and drain well. Fry in hot oil until brown and set aside. Saute garlic ginger onion and papaya until papaya is half cooked. Add salt and hot pepper and mixture of vinegar water sugar soy sauce and flour. Cook until liquid thickens and the papaya becomes tender. Place fried fish on a platter and pour over it the gravy mixture. Garnish with sliced red-sweet pepper.

papayas onion garlic ginger vinegar water soy sauce flour sugar salt

Fresh Corn Green Chile Casserole

Preheat oven 350* Spray oil a 8\"x8\"x2\" pan. Cut corn off the cob. Combine; corn cornmeal sugar salt baking powder 1 T oil in food processor. Process until well combined add enough chicken broth to make a spreadable paste>>>not too soupy it should hold it's shape and spread easily. Spread 1/2 in prepared pan. Cut cheese into 1/2\" sticks. Stuff each chili with a stick of cheese. Lay stuffed chilies side by side on the corn masa. Spread remaining corn masa over the chilies. Drizzle with 1T oil cover and bake 30 to 40 minutes. In the last 10 minutes uncover and if you wish sprinkle with additional cheese.

fresh corn cornmeal salt sugar baking powder chicken broth monterey jack cheese whole green chilies

Marinated Strawberries

Marinate strawberries in juice in non-reactive bowl for about an hour on countertop. Whisk yogurt and sugar together let sit 15 minutes and whisk again. Combine with strawberries. Enjoy!

fresh strawberries brown sugar nonfat yogurt

Angel Food Cake Dessert

Slice cake into 2 inch slices; arrange slices in an ungreased 13x9x2 dish. With a meat fork poke holes about 2 inches apart into cake. Prepare Jello; slowly pour gelatin over cake; refrigerate. In a bowl whisk milk and pudding for 2 minutes. Whisk in extract; let stand for 2 minutes or until soft set. Fold in whipped topping; spread over cake. Garnish with Strawberries and almonds (optional). Cover and Refridgerate until ready to serve.

strawberry Jell-O gelatin dessert boiling water cold water skim milk vanilla instant pudding mix strawberry

No-Bowl Banana Cake

In an 8 or 9 inch square cake pan with a fork mix well flour sugar cornstarch baking soda and salt. Add remaining cake ingredients to pan. Mix with a fork until thoroughly blended. Using a rubber spatula scrape any ingredients clinging to sides corners and bottom of pan into the batter. Even out batter in the pan. Bake in preheated 350 F oven for 30 to 35 minutes or until a pick inserted in the centre comes out clean. Cool in pan on a wire rack. When cool spread with frosting if desired. Makes 9 servings. To make frosting beat together butter and sugar until thoroughly blended. Add lemon juice; beat until smooth and of spreading consistency.

flour sugar cornstarch baking soda salt banana egg vinegar butter margarine confectioners' sugar lemon juice

Banana Quesadillas

In the bowl of an electric mixer beat the cream cheese until smooth. Add the sugar and bananas continue to beat until smooth. Spread 1/4 cup of the filling over half of each tortilla. Fold the other half over the filling and press slightly. Place on a large plate and cover with plastic wrap. Refrigerate until the filling sets about 30 minutes. In a large saute pan over medium heat melt 1 tablespoon of the butter. Pan-fry the tortillas in batches 3 at a time until golden on each side about 2 minutes per side. Repeat the above process with the remaining butter and filled tortillas. To serve slice each filled tortilla into thirds. Arrange the slices in the center of each serving plate. Spoon a 1/4 cup of the warm caramel sauce over each plate. Peel the bananas and slice 1/4-inch thick. Garnish each plate with the sliced bananas and whipped cream if desired.

cream cheese confectioners' sugar bananas flour tortillas butter bananas

Mango Salsa

ice fruits/vegetables add cilantro and lime juice. Mix together and chill well. Serve with corn chips.

mangoes strawberry red onion Rotel tomatoes & chilies fresh cilantro fresh lime juice

Sword Beans Achar

cut the beans into 1/2 inch pieces.mix all spices in beans also add green chillies and garlic. add things in pan with oil.stir it on medium flame for 10 minutes. then add lemon juice and cook for more 2 minutes. when it's cool down then put it into airtight jar and enjoy.

turmeric cumin seed lemon juice salt green chilies garlic mustard powder fenugreek seeds

Linda's Italian Stuffed Mushrooms

Preheat oven to 350. Lightly grease a 9x13\" baking dish. Arrange mushroom caps hollow side up in the baking dish. In a medium size bowl mix together minced clams garlic Parmesan cheese onion bread crumbs egg green onions parsley Italian Seasoning. and black pepper. Slowly stir in approximately 1/2 the butter enough to make the mixture slightly moist. Generously fill the mushroom caps with the clam mixture. Drizzle with remaining butter. Bake for 20 minutes or until lightly browned. Add Cheddar/Jack Cheese on top and return to oven for 10 more minutes or until cheese is melted. Squeeze with fresh lemon juice before serving if you like.

button mushrooms minced clams garlic cloves parmesan cheese onion egg green onions dried parsley ground black pepper unsalted butter monterey jack and cheddar cheese blend

Homemade Candy Corn

Combine sugar butter and corn syrup in pan and bring to a boil stirring constantly. Turn heat low and boil 5 minutes. Stir occasionally. Remove from heat and add vanilla. In a separate dish combine powdered sugar salt and powdered milk. Add all at once to the mixture in the pan. Add food coloring if desired. Stir until cool enough to handle. Shape.

sugar white corn syrup butter vanilla powdered sugar salt powdered milk

Lemonade

ash lemons and sugar (and salt if using) in large deep bowl or saucepan with potato masher or wooden spoon until lemon slices give up their juice sugar is dissolved and juice is thickened to syrup consistency about 4 minutes. Pour half the lemon slices and syrup through large sieve over bowl or saucepan; press on solids with masher or back of wooden spoon to release as much liquid as possible. Discard solids; transfer liquid to serving pitcher. Repeat process with remaining lemon slices. Stir in water until blended. Chill well and stir to blend before serving over ice if desired.

lemons granulated sugar table salt water

St. Mary's Peanut Butter Bars

Preheat oven to 350°F. Mix all base ingredients together until well combined. Press mixture into a long edged cookie pan and bake for 20 minutes. While bars are cooling mix sugar milk and butter together for the topping on the stove. Bring to a boil and boil for 5 minutes. Remove from heat and add chocolate chips stirring until smooth and thickened (about 2-3 minutes). Spread over bars let cool then enjoy!

sugar flour brown sugar salt baking soda peanut butter butter oatmeal sugar milk butter chocolate chips

Scotch Molasses Cookies

Sift together dry ingredients. Combine oats and rasins sift flour mixture over top. Combine remaning ingredients in bowl. Pour over dry ingredients mix well. Drop by teaspoonfuls 2-3 inches apart onto greased baking sheet. Bake at 350 for 8-12 minutes.

flour sugar baking powder salt baking soda cinnamon nutmeg clove quick-cooking oats raisins shortening egg molasses milk

Kim's Tuna Salad

Mix all ingredients together. Enjoy!

albacore tuna celery red onion carrot mayonnaise

Spicy Thai Eggplant & Tofu

Put water on to boil according to rice noodle directions. Food prep: Slice tofu into bite sized pieces cut eggplant into bite sized pieces dice onion & mince garlic. In a large skillet add EVOO garlic and onions. Allow to cook for 2 minutes to soften. Add tofu eggplant brocoli spice & enough peanut sauce to coat (this should all simmer for about five minutes). When noodles are finished add noodles to mix and toss in peanuts and/or cashews as well as more peanut sauce if needed to coat. Bon apetit! *I use the microwave bags of brocoli to keep from dirtying another dish. Also my husband likes chicken in his so I will sometimes cook a chicken breast in the EVOO before preparing the meal and then slice that up to add to his bowl.

firm tofu eggplant onion garlic cloves cayenne peanuts extra virgin olive oil

Bluer Than Blue Blueberry Pie

Preheat oven to 400. Place half of berries in saucepan over medium heat. Mash slightly if using fresh to release juices. Cook down till juice is thickened and reduced to about 1 1/2 Cups. Let cool slightly. Place grated apple in kitchen towel and wring dry. Put everything in bowl and toss to combine. Transfer to dough lined pan place several pats of butter and cover with more dough. Cut slits for steam. Bake at 400 for 30 minutes then reduce to 350 until done.

blueberries apple fresh lemon zest sugar tapioca salt cinnamon

Ilah's Swiss Steak

Cut meat into bite size pieces. Mix flour and pepper. Dredge meat in flour and brown in oil in large skillet. (May need to brown in batches). Combine ingredients for sauce. After all meat is brown return to pan and pour sauce over meat. Cover and simmer until meat is tender about 1 hour.

flour black pepper olive oil water chili sauce onion

Pumpkin Crunch

Preheat oven to 350 degrees. Mix Pumpkin evaporated milk sugar eggs and spices together. Pour into greased 9x13 pan. Sprinkle yellow cake mix over the top of pumpkin mixture. Drizzle melted butter over the top of the cake mix. (All this butter makes it very rich you can use 1/2 cup butter if it is a concern). Sprinkle chopped nuts evenly over the top. Bake at 350 degrees for 50-60 mins Cool. (Original recipe says to turn over and remove from pan like an upside down cake but we don't we just leave it in the pan). Serve with a dollop of cool whip (Yummo!).

pumpkin evaporated milk sugar eggs cinnamon ginger clove nutmeg butter Cool Whip

Mahi Mahi

Use a pan large enough to lay all of the filets inches. Cover bottom with a thin layer of olive oil. Stir in butter and cook over medium to low heat until butter is melted. Stir in onions and shallots. Cook until they are soft. Using a garlic press add in the garlic cloves. Stir in sour cream. Mix together and cook until sour cream is melted inches. Spread all ingredients evenly in pan and lay the filets over this. Squeeze half of the lemon over filets and sprinkle with salt and pepper. Let cook until that side is done about 5 minutes. Turn filets over squeeze other half of lemon and sprinkle with salt and pepper. Turn off heat and cover pan. Leave in pan until done cooking about another 5 - 7 minutes. You can leave them in pan until you are ready to serve to keep warm. Turning off the heat before they are done cooking helps make sure that they don't get over cooked.

mahi mahi fillets extra virgin olive oil butter yellow onion shallots garlic cloves sour cream lemon salt pepper

Chicken Sausage With Pasta and Tomato Sauce

Cook pasta according to package directions adding peas during the last 5 minutes of cooking time. Drain pasta and reserve 1/2 cup of cooking water. Meanwhile heat 1 tblsp. of oil in a large non-stick skillet over med. high heat. Add the sausage and cook until browned and cooked through. Remove sausage from the pan and reserve. Slice the sausage into 1/2\" thick slices. Heat the remaining oil over medium heat in the same skillet as the sausage was removed from. Add onion and garlic and cook until softened about 5 minutes. Stir in the next 5 ingredients. Cook stirring occasionally until tomatoes soften and start to reduce about 8 minutes. Toss with pasta sausage and cheese. Stir in reserved pasta water. Sprinkle with basil. Enjoy!

penne pasta olive oil onion garlic cloves fresh tomatoes white wine fresh basil leaves salt pepper parmesan cheese fresh basil

Easy "acorns"

1. Unwrap chocolate kisses. 2. Use frosting as \"the glue\" to attach kisses to flat side of the vanilla wafer. 3. Again use frosting to attach 1 small butterscotch chip on the top. 4. Done!

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Lower Fat Vegan Carrot Cake

First mix all dry ingredients together in a mixing bowl: flour baking soda baking powder cinnamon stevia and salt. Next grate the carrots. I use a food processor instead of grating them by hand. Once this is done preheat the oven to 350°F. Add the carrots and the rest of the ingredients except for the walnuts to the flour mixture. Mix until \"just mixed.\" Last mix in the walnuts. Transfer to a greased 13x9x2 pan. Bake for 40-50 min at 350F until a toothpick inserted into the middle of the cake comes out clean. Cool on a counter for 30 min and then frost with cream cheese frosting. Serves: 12 (large slices).

whole wheat pastry flour baking soda baking powder cinnamon salt carrots soymilk applesauce maple syrup stevia walnuts

Cranberry Jam

BRING boiling-water canner half-full with water to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling. PLACE cranberries and water in large saucepan. Bring to boil. Reduce heat to low; cover and simmer 10 minutes. Press through a sieve if desired. Measure exactly 7-1/2 cups prepared fruit into 6- or 8-quart saucepot. STIR sugar into prepared fruit in saucepot. Add butter to reduce foaming if desired. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat stirring constantlly. STIR in pectin quickly. Return to full rolling boil and boil exactly 1 minute stirring constantly. Remove from heat and skim off any foam with metal spoon. LADLE quickly into prepared jars filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. Water must cover jars by 1 to 2 inches; add boiling water if needed. Cover; bring water to gentle boil. Process 10 minutes. Remove jars and place upright on a towel to cool completely. After jars cool check seals by pressing middle of lid with finger. If lid springs back lid is not sealed and refrigeration is necessary.).

cranberries water sugar butter margarine

Simplest Almond Macaroons

Preheat the oven to 325°F Line 2 baking sheets with parchment paper. Place almond paste and sugar in food processor or mixing bowl. Mix or process until thoroughly combined. Add egg whites and mix until smooth dough forms. Drop by rounded teaspoonfuls onto baking sheets about 1 inch apart and bake 18-20 minutes or until golden. Cool completely on baking sheets. Peel macaroons from paper when completely cool and store in an airtight container.

almond paste sugar

Black Bean Soup Like Panera Bread Co.

Soak black beans overnight or for at least eight hours. Rinse beans thoroughly and place in Dutch oven. Cover with water. Bring beans just to a boil and then reduce heat and simmer. Continue to add water as needed to keep the water level just above the beans. Simmer until beans are tender. About 90 minutes. When beans are tender add the lime juice cumin and garlic powder. Sauté all minced vegetables in vegetable oil until barely tender. Cover vegetables with vegetable broth and simmer until vegetables are very tender. Place vegetables with broth and 1/3 of black beans into a blender. Blend very well until the mixture is very smooth. Pour vegetable/bean puree back into bean mixture and if necessary add a more vegetable broth if mixture seems too thick. If the soup is not to your thickness preference mix cornstarch with equal parts cold water and mix with a spoon until well incorporated. Pour cornstarch/water mixture into bean soup while simmering until the soup is the consistency you like. Top with regular or vegan sour cream for a special touch and enjoy! Best served with a delicious grilled cheese sandwich (whole wheat and havarti).

dried black beans water cumin garlic powder lime celery ribs carrot onion vegetable broth cornstarch

Corkscrew Pasta with Shrimp, Sugar Snap Peas, and Red Peppers

Cook pasta according to directions. Add snap peas to water in last 3 minutes of cooking. Drain and rinse with cold water. Set aside. Meanwhile in large nonstick skillet heat 1 tb oil over medium high. Add garlic and cook 30 seconds. Add shrimp sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook until shrimp are lightly golden 2-3 minutes per side. Remove shrimp add pepper strips to skillet. Cook stirring occasionally until just starting to soften 1-2 minutes. Combine with shrimp. Meanwhile in a small bowl combine basil lemon juice zest and mustard. Slowly whisk in remaining oil until mixture thickens slightly. In large serving bowl combine reserved pasta with shrimp mixture and sauce/dressing/vinaigrette. Serve immediately.

rotini pasta sugar snap pea extra virgin olive oil garlic medium shrimp salt pepper fresh basil lemon juice lemons zest of Dijon mustard

Elegant Pop-Up Jam Filled Cookies W/ Glaze

In large mixing bowl add the salt& flour cut in the butter until mixture is crumbly. Add the sour cream stirring until dough forms to a ball (few minutes). Cover & chill until firm (at least 1 hour). Heat oven to 400. Roll dough on a lightly floured surface using one-third at a time (chill rest of dough) Roll to 1/8-inch thickness and cut with 1 1/2-inch round cookie cutter. Put half of circles 1 inch apart onto ungreased cookie sheet. Cut small circle with 3/4-inch round cookie cutter in center of remaining circles. Brush one side of donut shaped cookies with water. Put on top of the circles on baking sheet moist side down. With rounded 1/4 teaspoonful add fruit spread to centers of cookies. Bake 9-11 minutes or until golden& puffy. Let cookies cool thoroughly. Stir thr powdered sugar& liqueur in a small bowl. Drizzle over cookies.

all-purpose flour salt butter sour cream water powdered sugar almond flavored liqueur

Beef Wellignton

salt and pepper tenderloin to taste. place tenderloin in ziploc bag and pour 1/2 bottle of marinade over refrigerate 2 hours. unthaw puff pastry on counter. in a glass measuring bowl put in the mushrooms onion butter tarragon vinegar wine tarragon leaves breadcrumbs garlic salt and pepper. microwave on high for 10 mins stirring every 2 minutes. 1/2 way thru cooking time add blending flour little at a time to thicken(cornstarch can be used as well) continuing to stir remove from microwave. let sit on counter til very cool. Remove tenderloin from ziploc bag and sear both sides to a nice brown approx 3 mins per side let cool. on flour surface roll out puff pastry to size needed to accomodate tenderloin. when mushroom mixture and tenderloin are cool place meat on puff pastry then mushroom mixture on top fold puff pastry over meat and mixture (burrito style) brush an egg wash all over puff pastry. place on baking sheet and put in a 350 degree oven for. 30 - 45 minutes. I serve this on individual plates that have been heated in 400 degree oven for 10 minutes. serve with favorite potatoes (au gratin) steamed asparagus goes with this nicely as well. enjoy!

salt pepper fresh mushrooms portabella mushroom garlic clove tarragon vinegar dry white wine tarragon leaf puff pastry egg

Honk if You Love Cheezus!

Combine and mix the four cheeses with the brandy and white wine in a large bowl. Brush olive oil on one side of each bread slice and turn over. Spoon cheese mixture evenly on 4 of the 8 bread slices. Top with remaining 4 bread slices oiled side up. Heat a large Teflon coated non-stick skillet over medium-high heat for 2 minutes. Put the sandwiches in the skillet (in batches if necessary) and cover and cook for 2 to 3 minutes or until the undersides are golden brown and the cheese has begun to melt. Uncover and turn the sandwiches with a spatula. Cook for 2 to 3 minutes or until the bread is golden brown and the cheese has melted. Turn once more and cook for 30 seconds. Remove from pan and let cool for 3 to 5 minutes. Cut sandwiches in half rub the garlic clove over the top of each sandwich and serve.

Fontina cheese gruyere cheese mozzarella cheese cherry brandy white wine white wine olive oil garlic clove