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Creamy Vinaigrette

In a jar with a lid mix vinegar lemon juice yogurt mustard garlic sugar salt pepper and hot sauce. Add oils cover tightly and shake until well blended.

white wine vinegar fresh lemon juice plain yogurt Dijon mustard garlic cloves sugar salt pepper olive oil

Fried Chicken

Combine coating ingredients well. Store in airtight container. Makes about 2 1/2 cups. Place about 3/4 cup coating in a large ziplock bag. Beat eggs and milk together; dip chicken into egg mixture place in bag and shake to coat. Heat oil (about 1/2 inch) over medium-high heat. Brown chicken and place in 13x9 pan. Bake uncovered at 350 for 45 minutes to 1 hour or until done.

flour paprika salt pepper dry mustard dried thyme ground ginger dried oregano eggs milk chicken pieces

Peanut Butter Cookies

Spread peanut butter on half the crackers. Put a lid on each cracker. Melt the chocolate. Dip each sandwich into the chocolate. Place on waxed paper to solidify.

eanut butter

Aubergine (Eggplant) Stacks

First make the sauce. Heat the olive oil in a suacepan and fry the onion gently with the garlic. Add half of the chopped tomatoes and the white wine and cook for five minutes. Blend unfit smooth. Mix in the rest of the chopped tomatoes with the pepper pieces and 1 teaspoon of balsamic vinegar. Season to taste. Brush the griddle with olive oil and cook the eggplant slices so that they are seared with stripes. Put on one side and keep warm. Grill the beef tomato slices gently. Mix the lemon and herbs together and season well. On individual serving plates layer the eggplant tomato and herb mix. Drizzle with a little balsamic vinegar. Repeat until all the layers are used up and top with a slice of tomato and a sprinkling of the herb mixture. Grill the slices of Halloumi and arrange on top of each stack garnished with lemon zest and chives. Drizzle tomato confetti sauce around the plate and decorate with chives or chive flowers. Serve warm.

olive oil eggplant tomatoes lemon zest of fresh sage fresh thyme fresh chives halloumi cheese lemon zest of chives chive blossoms olive oil onion garlic clove tomatoes white wine

Surprise Meatballs

Combine meat beaten egg bread crumbs and pepper. Make into 1 to 1-1/4 inch meatballs pressing 1/2 of a cherry into each meatball. Brown meatballs. For Sauce: Stir catsup into grape jelly in a medium saucepan. Heat and stir till melted. Add browned meatballs. Cook on very low heat for about 1 hour. Serve hot or cold.

egg onion pepper maraschino cherries catsup

Goat Cheese Quiche With Hash Brown Crust

Preheat oven to 375 degrees. Brush a 9-by-2 1/2-inch springform pan with butter. Line the sides of the pan with strips of waxed paper (the same height as pan); brush paper with butter. Squeeze excess moisture from hash browns. Mix in a bowl with butter 1 egg 1 teaspoon coarse salt and 1/4 teaspoon pepper. Pat into bottom and up sides of prepared pan using a moistened dry measuring cup. Place on a rimmed baking sheet; bake until set 15 to 20 minutes. In a large bowl whisk sour cream goat cheese 1 1/2 teaspoons coarse salt and 1/4 teaspoon pepper until well combined; whisk in 11 remaining eggs. Pour into crust and sprinkle with scallions. Bake until set 45 to 50 minutes. Unmold quiche and peel off waxed paper before serving.

butter frozen hash brown potatoes eggs reduced-fat sour cream scallions

Harvest Pie

Position oven rack to lowest setting. Preheat oven to 400°F. Place squash cut sides down on a foil lined baking sheet coated with cooking spray. Bake at 400 for 30 min or until squash is tender. Cool slightly and peel. Mash pulp to measure 2 1/2 cups Combine pulp and milk in a food processor; process until smooth. Add granulated sugar and next 5 ingredients; process until smooth. Increase oven temp to 425°F. Combine flour and brown sugar in a med bowl; cut in butter using 2 knives or a pastry blender. Add pecans and toss to combine. Roll dough into a 13\" circle; fit into a 9\" deep-dish pie plate coated with cooking spray. Fold edges under; flute. Pour squash mixture into prepared crust. Place pie on bottom rack; bake 15 minute Remove pie from oven. Reduce heat to 350°F Sprinkle flour mixture evenly over filling.; shield crust with foil. Return pie to oven; bake an additional 40 min or until center is set. Cool on wire rack.

fat-free evaporated milk sugar egg substitute vanilla cinnamon ground cloves allspice flour dark brown sugar pecans

El Diablo Chorizo Casserole

Preheat oven to 350 degrees F. Bring broth to boil in a medium saucepan. Stir in the rice reduce heat cover and simmer for approximately 20 minutes. In a large skillet over medium heat chorizo until no longer pink. Add onion garlic and jalapenos and cook until soft. In a medium mixing bowl add cooked rice cooked chorizo and vegetables salsa cayenne pepper turmeric and sour cream. Mix well place in casserole dish and top with pepper-jack cheese. Bake approximately 20 minutes or until cheese is bubbly. Garnish with jalapeno slices. Serve and enjoy.

chicken broth basmati rice onion garlic cloves cayenne pepper turmeric chorizo sausage salsa sour cream monterey jack pepper cheese

Very Cool Koolaid Hair Dye

Be very sure to use UNSWEETENED. Mix one packet of Kool-Aid with the water in a pot. Heat until boiling stirring. Remove from heat and cool to a temperature that is warm but not hot. Dip as much hair as possible into the mix. Then with your head over the pot ladle the kool-aid over the hair. Do this for 15 minutes. Wring out hair and pat dry with paper towels. Don't wrap in a towel as it will absorb too much colour. At this point you could wrap your hair in plastic wrap and leave overnight or for several hours. Then uncover and let dry. After it dries rinse repeatedly shampoo and condition. Note: The excess colour may stain your skin. Smear petroleum jelly on exposed skin. Even if staining occurs it will scrub off.

ater

A Very Light French Omelet

In a bowl beat the eggs thoroughly. Add the water and beat again. Season with salt and pepper to taste. Place butter in a 9-1/2 inch omelet pan over medium heat and when the butter bubbles tilt the pan so that the butter coats the sides. Pour in the egg-water mixture and as it cooks use a knife to pull the mixture away from the sides of the pan. Again tilt the pan so that the uncooked egg fills this space. Continue to do this until the omelet is cooked. Using a spatula loosen the omelet from the pan. Flip one half of the omelet over the other half (away from the handle) and slide it on to a platter. Garnish with parsley and serve. For scrambled eggs pour into a cold skillet into which you have placed 2 TBS of melted butter and cook over medium heat constantly scraping the egg away from the bottom of the pan.

eggs cold water butter parsley

No Bake Chocolate Oatmeal Cookies

Mix sugar margarine cocoa and milk in a saucepan. Bring to a boil over medium heat stirring often. Boil 2 minutes. Remove from heat and add vanilla and oats; stir well. Drop by spoonfuls on to waxed paper. Chill until cooled and hardened.

sugar margarine 2% low-fat milk old-fashioned oatmeal vanilla

Grilled Chicken With Pinot Plum Sauce

To prepare sauce combine first 4 ingredients in a small saucepan (A); bring to a boil. Reduce heat; simmer 25 minutes or until thick stirring occasionally (B). Remove from heat; stir in 1/8 teaspoon salt. Pour into a small bowl; cool to room temperature. Prepare grill to medium-high heat. To prepare the chicken sprinkle the chicken with 1/8 teaspoon salt and pepper. Place chicken on a grill rack coated with cooking spray. Grill 4 minutes on each side or until done. Serve chicken with plum sauce.

plums dry red wine brown sugar red wine vinegar salt boneless skinless chicken breast halves salt black pepper

Buttermilk Pancakes

Combine all ingredients and mix thoroughly to remove all lumps. Heat skillet and add oil. Spread spoonful of batter very thinly in pan. Turn when bubbles start to pop and continue to cook until desired color is achieved. Leftovers can be stored in refrigerator and reheated in pan or toaster oven.

buttermilk flour egg salt baking soda sugar

Italian Seasoning (Old Sub Sailor)

Mix all ingredients in a spice grinder. OR put in a small bowl and crush with the back of a spoon. Store in an airtight jar for up to 6 months.

dried basil dried marjoram dried tarragon dried chervil ground sage garlic powder celery seed onion powder dried savory dried thyme yellow mustard dried rosemary bay leaves black pepper ground cardamom crushed red pepper flakes

Crab and Cream Cheese Wontons (Sweet!)

Chop the crab and the onion into tiny pieces. Soak the onion in cold water. (The onion adds the tangy flavor. I only used the green and soaked it for a long time. If you like more onion use the white and soak for less time). (Food processor may be used for next steps.) Add sugar to cream cheese and mix well. Add crab mix well. Add onion mix well. Using a butter knife take some of the mixture and put into the middle of each wrapper. Bring sites together so it looks like a X from above. (the mixture holds it shut. It's important that you DO NOT seal the wrappers. The oil getting inside is what gives it it's texture.). Deep-Fry on 375ºF for 1-2 minutes - depending on how dark you want them. Even if they look soft when you take them out they continue to cook after removed. Overcooking will burn the wrappers. (If cheese escapes a little - this is normal. If it happens every time and becomes bothersome then just close the corners together more so it's self-sealed better. The X shape is basic but you can squish them together more if needed). Place on paper towels to drain oil. Serving depends on how much you use in each wrapper. Time depends on how quick you are.

cream cheese sugar green onion wonton wrapper

Sponge Baguette

Make a sponge with the first three ingredients; cover and ferment at least 15 minutes Add 1 c water 5 c flour (gradually) while mixing. Mix about 10 minutes adding salt in last minute. Round cover proof until dough doubles in size. Punch scale dough into 14 oz. pieces. Roll by hand into 1\" dia. tubes with tapered ends. place on floured pan (preferrably baguette pan otherwise cookie sheet) with seam down Lightly coat with pan spray and cover with plastic wrap proof until doubled in thickness Remove plastic slash 1/2\" deep with five overlapping diagonal slashes Bake at 425* (convection) or 450* (conventional) spraying walls of oven every two minutes for first 10 minutes until crust is a deep golden brown.

bread flour water fresh yeast water bread flour salt

Gift of the Magi Bread

In a large mixing bowl cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour baking soda and salt; add to the creamed mixture alternately with bananas. Stir in the oranges coconut chocolate chips 1/2 cup almonds cherries and dates. Pour into two greased 8-in. x 4-in. x 2-in. loaf pans. Sprinkle with remaining almonds. Bake at 350 for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield: 2 loaves.

butter sugar eggs vanilla extract all-purpose flour baking soda salt mandarin oranges flaked coconut maraschino cherry dates

Pasta Fazool Casserole

Preheat oven to 400°F Sauté first 6 ingredients in heavy large saucepan over medium-high heat until sausage and beef are brown crumbling with fork about 5 minutes. Add tomatoes tomato paste and cayenne and simmer 5 minutes breaking up tomatoes with back of spoon. Add kidney beans and heat through. Season with salt and pepper. Add mostaccioli Parmesan and parsley and toss to combine. Transfer to 9x13-inch baking dish. Sprinkle with cheese. Bake until cheese melts about 30 minutes.

hot Italian sausage sweet Italian sausage link ground beef onion garlic dried oregano dried thyme Italian plum tomatoes tomato paste cayenne pepper kidney beans mostaccioli pasta parmesan cheese fresh Italian parsley fontina provolone cheese

Zesty Herbed Potato Wedges for Grill or Stove Top

Prepare grill for indirect-heat cooking. Meanwhile place potatoes in large microwave-safe bowl. Toss with 1 tablespoon oil and 1/4 teaspoon salt. Cover bowl. Microwave on HIGH stirring occasionally until just tender 8-10 minutes. TO FINISH ON GRILL: Add onion wedges to potatoes; toss to coat with oil. Grill potatoes and onion over indirect heat covered turning once until browned and cooked through 6-8 minutes. In large bowl combine remaining 1 Tablespoon oil with vinegar parsley zest paprika and remaining 1/4 teaspoon salt. Add potatoes and onion; toss gently to coat. TO FINISH ON STOVE: Microwave potatoes as directed in steps 1-3. In large nonstick skillet in additional 1 teaspoon oil cook onion over medium heat turning occasionally until almost tender 5 minutes. Add potatoes; cook turning once until lightly browned 3-5 minutes.

potatoes olive oil salt red onion parsley lemon peel paprika

The Holiday Martini

Add liquors to a shaker filled with ice. Shake vigorously; strain into a chilled cocktail glass. Garnish with a cherry.

cranberry vodka Absolut kurant vodka sweet vermouth maraschino cherry

Super Bowl Mexican Bloody Mary

About an hour before game mix all ingredients (except vodka) and bring to boil; chill. At time of game mix tomato mixture with a shot of vodka per glass. This will kick up everything a notch!

vodka diced green chilies

Mexican Pepper Cheese Dip

Preheat oven to 375°F. In a 10-inch sauté pan set over a medium high heat add the butter. Once the butter is melted add the onions and sauté for 3-4 minutes. Add the jalapeños and the garlic and sauté for 2 more minutes. Add the corn and sauté for 5-6 minutes. Remove the corn jalapeños garlic and onion mixture to a mixing bowl. Add the remaining ingredients to the mixing bowl and blend well. Season the dip with salt and cayenne pepper. Place in a casserole dish and bake in the oven for 20 minutes or until the dip begins to bubble. Serve with your favorite chips!

butter onion garlic corn kernels green onion cheddar cheese monterey jack cheese sour cream mayonnaise ground ancho chili pepper salt cayenne pepper

Simple Perfect French Toast

Beat eggs until smooth and blended. Mix in the milk and salt. Dip in the bread and cook in hot butter on med high heat. Brown on both sides. Add confectioners' sugar and serve hot. Yummy!

eggs milk salt butter

Lamb's Neck Potjiekos

Add the cloves cinnamon paprika ginger and garlic to some oil and heat in the potjie pot until fragrant. Add the meat and potatoes to the pot then add layers of onion and pepper. Finally add the tomatoes to the top of the pot and sprinkle over the coriander. Pour the wine over the top and allow to drain through. Put the lid on the pot and leave to simmer. After half an hour stir the pot well so that the meat is now on the top. Cover again turn the heat down if necessary and leave to slow cook for as long as possible. Good after two hours even better the next day. Serve with rice – if you have room!

lamb necks red wine new potatoes onion tomatoes ground cloves ground cinnamon sweet paprika fresh ginger garlic cloves fresh coriander

Couscous Salad

Bring water/stock to a boil in a 3 qt pot. Remove from heat add couscous cover and let stand until all liquid is absorbed (approximately 10 minutes). Fluff with a fork pour into a large bowl and place in the refrigerator to cool for 10 minutes. Gently mix with a fork add remaining ingredients and mix well.

water couscous tomatoes cucumber fresh parsley lemon juice cider vinegar dill cayenne pepper

Momofuku's Style Brussel Sprouts

Remove outer leaves of brussels sprouts. Rinse briefly. Trim. Cut in half. Preheat oven to 400 degrees. Pour about 2 tablespoons canola oil in large baking dish. Place brussel sprouts into dish cut sized down. (I toss the brussel sprouts into the canola oil instead). Bake for 20-25 minutes turn over after 10 minutes and bake until brown and crispy. While sprouts are cooking make the sauce. SAUCE: Pour fish sauce water. vinegar lime juice sugar garlic and chile in a jar and shake it all up. Once the sauce is complete you can adjust the sauce to your taste if it is too salty you can add more water. The remaining sauce can be kept in the refrigerator for 1 week. Toss the brussel sprouts with 1/2 sauce and enjoy!

Brussels sprouts fish sauce water lime sugar garlic clove chili pepper

Classic Scalloped Chicken With Creamy Mushroom Sauce

Preheat oven to 350°F. In large bowl combine all ingredients except for Creamy Mushroom Sauce. Stir to combine. Spoon into a buttered 9x13 inch baking dish. Bake uncovered for 50-60 minutes or until a knife inserted comes out clean. Cut into squares to serve. Creamy Mushroom Sauce: In sauce pan combine soup milk and sour cream. Heat through until hot but do not boil. Spoon over chicken squares.

cooked brown rice white rice onion celery red bell peppers diced pimentos salt poultry seasoning chicken broth milk eggs milk sour cream

Cucumber Salad

Mix cucumbers and onions together. Mix rest of ingredients together in a closed bowl and give a shake. Add to cucumbers chill till very cold & serve.

cucumbers red onion vinegar lemon juice low-fat sour cream yogurt sugar fresh dill

Stuffed Calamari on the Grill

Remove the tentacles and clean the calamari leaving the bodies whole. Set the tentacles aside. Place the calamari in an 8-quart pot and cover with water. Bring to a boil over high heat. Cook for 1 hour or until quite tender. Drain and cool. Make the stuffing. Heat the olive oil in a 10-to 12-inch saute pan until smoking. Add the garlic and sun-dried tomatoes and cook until light golden brown about 30 seconds. Add the bread crumbs continue cooking until well mixed. Allow to cool then stir in the basil olives fresh tomatoes and parsley. Preheat the grill or broiler. Stuff the cooled calamari with the bread crumb mixture and season with salt and pepper. Brush the stuffed calamari and tentacles with 1 tablespoon of the oil and grill or broil until nicely charred about 10 minutes turning once. While the calamari grills place the tomatoes remaining 3 tablespoons olive oil and the chives in a small mixing bowl and season with salt and pepper Arrange the calamari on a platter top with spoonfuls of the tomatoes and serve.

extra virgin olive oil garlic cloves sun-dried tomato fresh basil Italian parsley black olives extra virgin olive oil plum tomatoes chives romano cheese

Spanish Grilled Chicken Breasts

To make the marinade: In a medium bowl whisk all ingredients except the chicken. Place the chicken breasts in a large resealable bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn it several times to distribute the marinade and place it in a bowl and refrigerate for 3 - 4 hours. Remove the chicken from the bag and reserve the marinade. Pour the marinade in a small saucepan bring to a boil and boil for 1 full minute. Grill the chicken skin side down first and turning (once) and basting with the marinade over direct medium heat until the meat is firm to the touch and no longer pink in the center or until it has reached an internal temperature of 165 degrees F. This should take a total of approximately 8 - 12 minutes.

olive oil fresh tarragon sherry wine vinegar orange lemon kosher salt garlic fresh ginger hot paprika black pepper boneless chicken breast halves

Quick & Tasty Veggie Stir Fry Sauce (Uses Braggs)

Blend the ingredients together and presto you have sauce! Stir fry as you normally would -- if the sauce is too runny for you likely depending on the veg you put in or if you used some frozen veg -- stir together about 1 tbsp of arrowroot powder (or cornstarch etc) with a few tbsp of water in a little dish then mix that into the pan. Sort of push your veg/tofu to one side of the pan and try to mix it in well with just the sauce so you don't disturb your veg too much. Once it has thickened a bit then coat all the veggies in it.

honey fresh ginger minced fresh garlic clove

Chocolate-Peanut Butter Truffles

In a large saucepan combine the chocolate cream butter and peanut butter and heat over moderate heat stirring until chocolate is completely melted. Remove from heat and stir in vanilla and a pinch of salt. Transfer to a bowl and chill for 4 hours or until firm. Form mixture by heaping teaspoons into balls and roll lightly in peanuts. Chill on a baking sheet lined with wax paper for 1 hour or until firm. Keep in an airtight container chilled for up to 2 weeks.

heavy cream butter chunky peanut butter vanilla salted peanuts

Kofta Curry

Put the minced beef or lamb into a large bowl add all the remaining meatball ingredients and mix well with your hands. Roll the mixture into small balls and put aside on a floured plate until required. To make the curry sauce heat the ghee or butter in a saucepan over a moderate heat and fry the chopped onion and garlic for about 10 minutes or until the onion is soft and buttery. Reduce the heat then add the curry powder and cardamom pods (or seeds) and cook for a few minutes stirring well. Slowly stir in the stock then add the tomato puree yoghurt and coriander and stir well. Simmer for 10 minutes. Add the koftas a few at a time cook briefly and then add a few more until all are in the pan. Simmer uncovered for about 20 minutes or until the koftas are cooked. Avoid stirring but gently shake the pan occasionally to move the koftas around. The curry should thicken slightly but if it is too dry add more stock or water. Serve hot on rice garnish with coriander.

minced beef lamb onions fresh coriander plain flour ground cumin garam masala ground turmeric ground coriander green chili garlic cloves black mustard seeds egg ghee butter onion garlic cloves curry powder green cardamom pods tomato puree fresh coriander cooked rice

Avocado Salsa

Combine all the ingredients and fold to blend. Be careful not to smash the Avocados.

avocado onions cilantro lime juice salsa

Dhal Balls With Yogurt

Place lentils in a sieve and rinse thoroughly under cold running water. Pick over lentils removing any grit. Place in a bowl cover with cold water and soak 2 hours. Meanwhile mix yogurt with 2 tablespoons of the cilantro and the chile powder. Cover and refrigerate. Drain lentils cover with fresh water and simmer 30 minutes or until tender. Add to vegetable mill or food processor and puree or mash well. Transfer to a bowl add 2 tablespoons of the coconut the bread crumbs remaining cilantro chiles gingerroot egg salt and pepper; mix well. Refrigerate 30 minutes. Dampen hands then carefully roll mixture into 1-inch balls then roll balls in flour to coat completely. Half-fill a deep pan or deep-fryer with oil and heat to 375°F (190C) or until a 1-inch cube of bread browns in 50 seconds. Fry about 6 balls at a time 2 to 3 minutes until golden brown. Drain on paper towels. Serve hot with yogurt sauce sprinkled with remaining coconut and garnished with cilantro leaves.

green lentil plain yogurt cilantro chili powder fresh coconut green chilies egg salt pepper whole wheat flour cilantro leaf

Homemade Ranch Dressing

Mix the mayonnaise buttermilk garlic dill honey salt mustard and pepper in a bowl. Store in an airtight container. Refrigerate after use.

mayonnaise buttermilk fresh dill honey salt Dijon mustard ground black pepper

Broccoli-Pasta Toss

In a large saucepan cook broccoli and pasta in a large amount of boiling water for 6-8 minutes or just until tender stirring once or twice. Drain. Add oil to pasta mixture and toss. Add cheese sesame seeds garlic and pepper to taste. Toss gently to coat. Serve immediately.

broccoli florets fettuccine parmesan cheese sesame seeds garlic powder

Mom's Lemon Bars

Mix the flour and sugar cut in the butter until it's crumbly. Press into a greased 9x13 pan and bake at 350°F for 15 minutes. For the filling mix the rest of the ingredients except the powdered sugar until combined. Pour over hot crust and bake at 350°F for 20 minutes or until lightly browned around the edges and center is set. Cool and sprinkle with powdered sugar. Cover and store in the refrigerator.

flour sugar butter eggs sugar flour lemon juice baking powder powdered sugar

" Cashew Chicken Stir Fry "

For each \"pea pod\ cut a 2 1/4-inch square from a green fruit roll. Arrange five or six sunflower seeds (for peas) on the strip in a vertical row just off center. Fold the strip in half over the seeds and press the edges together to seal them. Use a butter knife or kitchen scissors to trim the sealed edges into a rounded pod shape. Cut the red fruit roll into thin pepper strips to look like pepper strips. Cut apple rings into bite-size chicken pieces. Combine the pea pods pepper strips chicken pieces pineapple chunks and cashews in a frying pan or serve the mix on plates with chopsticks.

sunflower seeds cashews

Baked Chili

In a Dutch oven or soup kettle over medium heat cook beef onion and green pepper until meat is no longer pink; drain. Add remaining ingredients; bring to a boil stirring occasionally. Reduce heat; cover and simmer for 10 minutes. Meanwhile combine flour cornmeal baking powder and salt in a bowl. Beat egg milk and sour cream until smooth; stir into dry ingredients just until moistened. Transfer chili to an ungreased 13-in. x 9-in. x 2-in. baking dish. Drop batter by heaping teaspoonfuls onto hot chili. Bake uncovered at 400° for 15-17 minutes or until biscuits are lightly browned.

ground beef onion green pepper kidney beans whole kernel corn tomato sauce diced tomatoes green chilies chili powder salt ground cumin sugar garlic powder all-purpose flour cornmeal baking powder salt egg milk sour cream

Black Bean & Andouille Sausage Soup - Slow Cooker

In slow cooker combine all ingredients except salt pepper cilantro and sour cream. Mix well cover and cook on low for 6-8 hours or on high for 3-4 hours. Season to taste with salt and pepper. Ladle into bowls and garnish with cilantro and sour cream if desired.

black beans celery onion carrot Rotel tomatoes & chilies andouille sausage ground cumin bay leaves chicken broth fresh cilantro sour cream

Classic Buttermilk Waffles

Whisk together dry ingredients in a large bowl. In a smaller bowl mix liquid ingredients together. Stir the liquid ingredients into the dry ingredients. Mix gently until all the flour has been incorporated. Rest the batter while your waffle iron warms: Cover the batter with a clean kitchen towel and let it rest for at least five minutes while you warm the waffle iron. The waffle iron is ready when a drop of water sizzles on contact with the griddle. Grease the waffle iron with a small amount of oil. Scoop 1/3 to 1/2 cup of batter into each grid of the waffle iron and cook until golden according to your waffle iron's instructions. To get a crispy exterior toast gently.

all-purpose flour sugar baking powder baking soda salt buttermilk milk butter eggs

Tropical Cream Cheese Spread

Combine cream cheese cherries crushed pineapple and honey mixing until well blended. Add coconut and mix well. Keep covered and refrigerated.

cream cheese cherries crushed pineapple honey flaked coconut

Baked Coconut Shrimp With Spicy Mango Sauce

Preheat oven to 375°F Place coconut and panko crumbs in a food processor and pulse a few times to blend. Place crumb mixture into a shallow dish or bowl. In a 2nd bowl beat egg whites lightly. In a 3rd bowl add cornstarch. One at a time dredge shrimp in corn starch shaking off excess then in egg whites then dredge in crumb mixture pressing to adhere to shrimp. Pour any leftover egg white evenly over each shrimp. Place shrimp on a lightly greased baking sheet. Spray each shrimp lightly with canola oil. Bake at 375F for 10 minutes then spoon some of the mango sauce over each of the shrimp. Then continue baking for 10 more minutes. (Do not over bake or shrimp will be tough). Serve with Spicy Mango Sauce or bottled Sweet Chili Sauce. To Prepare Spicy Mango Sauce: In a small sauce pan heat 1 tablespoons oil. Add onion ginger and garlic and saute 3 minutes stirring. Add mango nectar and Scotch Bonnet pepper sauce and bring to a boil. Cook 10 minutes to reduce to 3/4 cup. Remove from heat and let stand 10 minutes. Place mixture into a blender and process till smooth. Stir in lime juice and salt. Cool.

large shrimp sweetened coconut panko breadcrumbs cornstarch canola oil onion fresh ginger garlic clove lime juice salt

Apricot Banana Smoothie

lace all ingredients into a blender and blend at high speed till creamy smooth

banana raisins cashews lemon zest powdered milk

Fish, Fennel & Bacon Pie

Preheat oven to 190°C Place fish in an 2.5 litre baking dish and season with salt and pepper. Heat the oil in a medium saucepan. Add the onion bacon and fennel and cook over medium-low heat for about 10 minutes until softened but not browned. Place on top of the fish. Place half the butter the flour 300ml of the milk and the cream in a saucepan over low heat. Whisk constantly until thick. Season with salt and pepper. Add the parsley and pour the sauce over the fish. At the same time as cooking the onion mix cook the potatoes in a saucepan of boiling water until tender. Drain then mash with remaining butter and milk. Season with salt and pepper then use a fork to spread evenly over pie. Dot with extra butter and bake on a baking tray in the oven for 40 minutes.

olive oil onion fennel bulbs butter butter plain flour milk parsley potatoes

Tasty Spaghetti Sauce

lace ground beef in a non-stick wok or large deep skillet. Cook over medium heat until evenly brown. Drain excess fat. Add onion and cook until soft and translucent. Season with salt and pepper. Stir in garlic tomato paste tomato sauce and diced tomatoes. Season with thyme basil rosemary marjoram and bay leaf. Cover and simmer on low heat for 30 minutes.

onion salt pepper garlic cloves tomato paste tomato sauce diced tomatoes dried thyme dried basil dried rosemary dried marjoram bay leaf

Tom Yum Goong (Hot and Sour Thai Soup)

Wrap lemongrass kaffir lime leaves galagal and chilies in cheesecloth and tie with twine. Bring the stock to the boil over medium heat in a saucepan. Add the cheesecloth wrapped seasonings. Lower the heat to medium-low cover and simmer for 15 minutes to let the spices infuse the broth. Uncover and add the fish sauce sugar and mushrooms. Simmer for 5 minutes. Toss in the shrimp and cook for about 8 minutes until they turn pink. Remove from the heat and add the lime juice green onions and cilantro. Taste for salt and spices; you should have an equal balance of spicy salty and sour.

chicken broth fresh lemongrass kaffir lime leaves galangal fresh ginger red chilies fish sauce sugar large shrimp limes juice of green onions fresh cilantro

Chive Baked Salmon

Preheat oven to 400°F. Place salmon in a shallow greased baking dish. Combine cream cheese tomatoes mushrooms chives parsley salt and pepper. Top salmon with cream cheese mixture and bake uncovered 12-15 minutes or until the fish flakes easily. Garnish and serve.

salmon steaks cream cheese tomatoes mushroom fresh chives fresh parsley fresh chives lemon wedge

Vanilla Coconut Frosty

Lightly dip the rim of each glass in water and shake off excess. Dip glass rim in sugar to coat. Pour ice cream cream of coconut and milk into a blender until smooth. Serve frosty in sugar-rimmed glasses. *Its also fun to color the sugar for glass rims by putting sugar and a few drops of food coloring in a ziploc bag and shaking before rimming glasses.

vanilla ice cream cream of coconut milk sugar

Spaghetti With Fresh Tomato Sauce

Squeeze juice and seeds from tomato halves into a fine-mesh sieve over a bowl reserving juices; discard seeds. Finely chop tomatoes. Heat 2 T. oil in a large nonstick skillet over medium heat. Add garlic to pan; cook 30 seconds or just until garlic begins to brown stirring constantly. Add tomatoes reserved juices 1/2 t. salt and pepper. Increase heat to medium-high; cook 15 minutes or until liquid almost evaporates stirring occasionally. Bring 6 quarts water and remaining 2 T. salt to a boil in an 8-quart pot. Add pasta to pot; stir. Cover; return water to a boil. Uncover and cook 8 minutes or until pasta is almost al dente. Drain pasta in a colander over a bowl reserving 1/2 cup cooking water. Add hot pasta and reserved cooking water to tomato mixture. Cook 5 minutes or until sauce is thick and pasta is al dente tossing to combine. Remove from heat. Sprinkle with basil; toss. Place 1 cup pasta mixture on each of 6 plates. Drizzle each serving with 1/2 t. of remaining oil; sprinkle with 1 T. cheese.

plum tomatoes extra virgin olive oil garlic cloves fine sea salt fine sea salt crushed red pepper flakes water spaghetti fresh basil parmigiano-reggiano cheese

Simple and Delicious Meatloaf

Preheat oven to 350. Individually process carrot mushroom celery and onion in a food processor until pieces are ground fine. Add to mixing bowl. Process three slices bread into crumbs and add to bowl. Add ground beef Worcestershire sauce salt pepper and eggs. Combine well with hands. Form into loaf on a cookie sheet. Bake for 1 hour - 1 hour 20 minutes (until the center is no longer pink) Let cool for 15 to an hour. You can serve this right away or cut into thick slices and fry on the stove top for an extra crunchy-licious crust.

ground beef carrot mushrooms celery onion Worcestershire sauce salt pepper eggs

Can You Believe It's Low Fat-Mandarin Chocolate Fudge

Line a 8\" square pan with foil. In a food processor bowl with metal blade or blender with container process wafers till fine set aside. Place oranges in processor bowl and process 1 minute. Trasnfer oranges to heavy pot. Add chocolate chips milk and margarine stirring constantly. Stir in wafers powdered sugar and orange extract. Mix well. Spread mixture evenly in foil lined pan. Tope with sprinkles pressing firmly into mixture. Refrigerate till set. Cut into squares. Refrigerate.

mandarin orange segments chocolate chips light margarine powdered sugar

Homemade Casserole

n a skillet brown your hamburger meat. While thats cooking in a seperate pan cook your rice as the directions say. Once they are both done mix your rice hamburger meat & spaghetti sauce together. Get one medium size casserole dish and lay two tortillas side by side at the bottom of the dish. Mix in your ingredients and layer some Shredded Cheddar Cheese. Repeat as desired. Pop into the oven at 350 degrees for about 20-25 minutes.

hamburger meat flour tortilla white rice cheddar cheese

No Bake Mini Guava Cheesecakes

The Graham Cracker Crust: Pour graham cracker crumbs into a medium bowl; stir in the sugar. Add melted butter and blend together with a fork until well combined. Press the crumb mixture into each of the mason jars. About 1 inch deep and slightly up the sides. Chill crust for at least 10 minutes (or longer). The Cheesecake Filling: Place softened cream cheese in a medium mixing bowl; add condensed milk lemon juice and vanilla. Beat until well blended. Spoon cheesecake filling into the mason jars. Top with a spoonful of guava jelly. Cover and refrigerate until firm – 2 1/2 to 3 hours. Makes a dozen 4 oz. cheesecakes.

graham cracker crust graham cracker crumbs butter sugar cream cheese sweetened condensed milk lemon juice vanilla extract guava jelly

Elegant Baked Fish With Tomato and Lemon

Preheat oven to 500 degrees. Slice lemon and tomato into thin slices. Lay fillets in a single layer in a baking dish. Bake for 3 to 5 minutes until they start to draw up and turn white. Remove from oven. Alternate slices of lemon and tomato on fish. Sprinkle with thyme and wine (if using). Bake 3 to 5 minutes more or longer until fish flakes with a fork.

lemon tomatoes dried thyme fresh thyme white wine

Beet - Orange Salad With Raspberry Vinaigrette

Drain beets well and cut each in half cut larger beets into quarters. Place in a small salad bowl. Zest as much as possible of the orange peel right into the bowl with the beets. Cut the ends off the orange and slice the remaining peel off being careful not to leave any pith. Section the orange over the bowl dropping the supremes into bowl with the beets taking care to let any juice run into the bowl. Squeeze the juice out of the remains into the bowl. Discard remains. Vinaigrette: Whisk together all vinaigrette ingredients and pour over beets and orange. Carefully mix to coat cover and refrigerate for at least one hour. Just before serving sprinkle fresh raspberries on top. (Will keep in refrigerator for at least a week.).

navel orange raspberry vinegar extra virgin olive oil salt fresh ground pepper shallot honey fresh raspberries

Stir-Fried Beef With Snow Peas & Carrots

Combine soy sauce cornstarch sherry and sugar in a large bowl; add beef and stir to coat. Let stand at least 15 minutes. Heat large skillet or wok over high heat; when hot add vegetable oil. Stir-fry beef 2 minutes. Add vegetables and stir-fry an additional 1 to 2 minutes or until beef loses its red color. Serve immediately.

soy sauce cornstarch snow peas dry sherry sugar carrots boneless beef sirloin

Christmas Walnut Toffee

Butter a 9 inch square baking dishand set aside. Melt butter in a large heavy saucepan over medium heat. Stir in sugar corn syrup and water until smooth. Heat to 290°F (145°C) using a candy thermometer. Stir in 1 cup walnuts and cook 3 more minutes stirring constantly. Pour into prepared pan and allow to cool. Remove from pan and place on waxed paper. Melt chocolate chips in double boiler or in the microwave stirring frequently until smooth. Spread half of the melted chocolate onto one side of the toffee slab and sprinkle with half the remaining nuts. Allow to cool until set then repeat with the other side. Break into bite size pieces when set.

butter white sugar white corn syrup water walnuts chocolate chips

Fluffy Strawberry Salad

1. Pour jello packet into a medium sized bowl. 2. Heat 1 cup of water to boil and pour over jello. 3. Stir well till jello is dissolved. 4. Pour 1 cup cold water in bowl stir well and place in refrigerator for 10 minutes or until jello is slightly set up. It should be as thick as pudding. 5. While the jello is setting up pour one can crushed pineapple along with juice into a large mixing bowl. Pour 1 large box of vanilla pudding over the top of the pineapple and stir to combine. 6. Add 4 cups mini marshmallows. 7. Add one 12 ounce container of thawed cool whip. 8. Stir all together with a wooden spoon. 9. Stir bowl of setting jello up well then pour it into the cool whip/marshmallow/pineapple mixture stir to combine. set aside. 10. Cut stems wash and slice strawberries add to jello mixture. 11. Cover and refrigerate for at least one hour before serving. You can make this dish up to 24 hours in advance if preferred. 12. Enjoy oh so good!

strawberry Jell-O gelatin dessert boiling water cold water instant vanilla pudding crushed pineapple mini marshmallows Cool Whip strawberries

Apricot-Peach Iced Tea

In a large pitcher stir together cool water apricot nectar and superfine sugar. Add tea bags; let steep 5 to 7 minutes dunking bags occasionally. Once tea is desired strength add frozen or fresh peaches. Pour over ice and serve. ***For Raspberry Iced Tea: Switch to berries: replace apricot nectar with 1 1/2 cups cranberry-raspberry drink. In blender puree 1/2 pint fresh raspberries; strain out seeds. Add to cold water with superfine sugar. Replace peaches with 1 pint fresh raspberries.

water tea bags

Sherri's Jalapeno Mustard

Combine all ingredients stirring well. Cover and refrigerate for 2 hours before using to allow flavors to develop.

prepared mustard onion white vinegar salt

Baked BBQ Buffalo Chicken

Place the chicken breast in a small oven-safe dish with lid. Top with 1/2 cup BBQ sauce. Make sure the chicken is well coated with the sauce. Add 1/4 cup buffalo sauce on top. Mix the sauce’s together on top of the chicken breast. Now cover and place in the oven set at 375° for one hour. After one hour remove the lid and the sauce should be bubbling and chicken cooked through. Now place the chicken breast on a plate and pour the sauce from the baking dish into a small bowl for dipping.

chicken breast barbecue sauce

Konafa

Make Syrup with: 1 cup sugar. 1/4 cup water. 2 tsp lemon juice. 1 tsp orange blossom water. Cream Filling. 2 tablespoons ground rice. 1 tablespoons sugar. 1 1/2 cups milk. 2 Tbsp cup heavy cream. Walnut or Pistachios Filling. 1 cup walnuts and pistachios; chopped. 1 tbsp sugar Prepare the syrup by combining all and simmering over medium heat until thickened. Stir in orange blossom water and refrigerate for at least an hour. Cream filling: Mix ground rice and sugar to a smooth paste with 1/2 the milk. Boil the rest of the milk and add the ground rice paste slowly stirring continuously. Simmer until thick. Let cool add cream and mix well. Walnut or pistachio filling: Mix the chopped nuts with sugar. Put the konafa pastry in a large bowl and pull apart to separate the strands as much as possible. Pour melted butter over them and work it in thoroughly. Put half of the pastry in a large deep oven dish. Spread either filling over it evenly. Cover with the remaining pastry and flattening out with the palm of your hand. Bake at uncovered 350 degrees for about 20 minutes. Then increase temperature to 400 degrees for an additional 10 minutes or longer until it is golden. Remove from the oven and immediately pour the cold syrup over the hot konafa. Serve hot or cold. It is delicious when still warm.

phyllo pastry unsalted butter sugar water lemon juice sugar milk heavy cream walnuts pistachios sugar

Polynesian Kabobs on Rice

Cut sausages into eighths. On a skewer alternate chunks of pineapple and green peppers with the. sausage. Place on grill four to six inches from coals or flame until heated. thoroughly. Baste with the sweet and sour sauce. Serve over rice.

Polish sausage green peppers pineapple rice

Sage Barley Mushroom Soup

Heat olive oil in large non-stick pan over medium heat. Add onions and garlic and cook until translucent about 10 minutes. Add mushrooms bell pepper sage and red pepper. Cook stirring frequently until mushrooms are wilted about 15 minutes. Add bay leaves and broth and heat to boil. Add barley reduce heat to low; simmer uncovered until barley is tender about 35 to 40 minutes. Add salt and pepper to taste. Add cheese if desired and cook just enough to melt cheese about 5 minutes. Remove bay leaves. The original recipe from CDKitchen for Sage Barley-Mushroom Soup can be viewed at www.cdkitchen.com.

olive oil onions garlic cloves mushrooms red bell pepper fresh sage bay leaves vegetable broth pearl barley ricotta cheese salt

Churros

Preheat 1 1/2 to 2 inches of vegetable oil in a 10 to 12 inch frying pan to 375 degrees F. In a separate dish mix the 1/4 cup sugar and cinnamon and set aside. In a 3 quart sauce pan add the water brown sugar salt and butter and heat to a good boil. Remove from the heat and add the flour. In a separate bowl mix the eggs and vanilla together and then add this mixture to the flour mixture. Stir until well blended and all the egg is completely mixed inches. Fill your decorating tool with the churro recipe dough and attach the largest star tip you have OR use a sandwich bag with the tip cut off. Try lining the inside of the bag with oil to help the dough thourgh easier. Once the oil is hot enough squeeze some dough into the oil about 3-5 inches long. Cook them about 1 minute and turn them over with a slotted spoon. Cook an additional minute or two. You're looking for a golden brown color. Remove churros with the slotted spoon and place them on a paper towel to absorb excess grease. While warm roll each churro into the dish with the sugar and cinnamon until coated.

water brown sugar salt butter white flour eggs vanilla extract sugar ground cinnamon

Seared Sea Scallops in a Vodka Leek Sauce

Heat 1 tablespoon butter in saute pan until sizzling. Add scallops and sear quickly (about 1 minute) leaving center of scallop under cooked. Remove scallops from pan; set aside. Reduce heat; add leeks to pan and saute until softened 3-4 minutes. Add vodka and return scallops to pan. Cook until vodka is reduced 1-2 minutes. Add remaining butter a tablespoon at a time until sauce has thickened. Season with salt and pepper to taste. Serve hot.

sweet butter sea scallops leek vodka

Hoppin' John Soup

Bring peas ham bone and 8 cups of water to a boil in a 6 quart Dutch oven. Reduce heat to medium low and cook skimming foam occasionally until peas are tender about 45 minutes. Drain peas reserving 1 cup of cooking liquid along with ham bone; set aside. Heat oil in 12 quart pot over medium-high heat. Add chopped ham chiles garlic jalapeno carrot onion celery and bay leaf and cook stirring occasionally until soft about 8 minutes. Add reserved black-eyed peas ham bone and reserved cooking liquid along with greens and 12 cups of water. Bring to a boil reduce heat to medium-low and simmer until collards are tender about 1 hour. Stir in vinegar and season with salt and pepper. Spoon rice into bowls and ladle soup over rice. Garnish with chopped fresh tomates and chopped fresh green onions.

dried black-eyed peas ham bone canola oil garlic cloves carrot onion celery rib bay leaf apple cider vinegar kosher salt fresh ground black pepper cooked long-grain rice

Chocolate Chunk Bread

Combine yeast 3 Tablespoons cocoa powder salt and 1 1/2 cups of the flour in a large bowl; stir to mix. Combine milk sugar and butter in a small saucepan. Heat to 120-130°F stirring occasionally. Pour milk mixture into flour mixture beat until smooth. Add the remaining 1 cup flour about 1/4 cup at a time mixing until flour is completely incorporated. The dough will be soft and sticky. Kneed dough 5 minutes scraping sides of bowl as you do keeping hands dusted in flour to facilitate kneading. Cover dough and let rest 10 minutes. Punch dough flat. Place chopped chocolate on top. Fold sides of dough up over chocolate. Knead to distribute chocolate evenly through dough. Dust your hands with additional cocoa powder and shape dough into a round ball. Place ball of dough into a lightly greased 1 1/2 quart (or preferably 1 quart if you have one) baking dish cover with a dry cloth. Let rise in a warm draft-free place about 1 hour or until nearly doubled. Using a flour sifter sift cocoa powder over the top of the dough. About 15 minutes before end of rising time preheat oven to 350°F Place bread in the middle of the oven and bake 35-40 minutes or until sides are browned and loaf sounds hollow when tapped at the bottom. If the top crust seems to be browning too quickly cover loosely with foil the last 10 minutes of baking. Remove bread from baking dish and let cool on wire rack.

fast rising yeast salt bread flour milk granulated sugar butter

Chicken Pot Pie Lasagna

Preheat oven to 350 degrees. Spray an 8-by-12-inch baking dish with cooking spray. In a medium saucepan sprayed with cooking spray combine chicken soup dry milk powder and water. Stir in parsley flakes carrots onion celery and mushrooms. Cook over medium heat for about 5 minutes or until mixture is heated through stirring often. Remove from heat. Arrange half of noodles in prepared baking dish. Sprinkle half of chicken over noodles. Spoon half of sauce mixture of chicken. In a small bowl combine cottage cheese and Parmesan cheese. Spread cottage cheese mixture evenly over sauce. Repeat layers. Sprinkle mozzarella cheese evenly over top. Bake for 40-45 minutes. Place baking dish on a wire rack and let set for 5 minutes. Divide into 6 servings.

water dried parsley flakes carrots onion celery fat-free cottage cheese fat-free parmesan cheese reduced-fat mozzarella cheese

Southern Red Beans and Rice With Turkey

Decase sausages & place is skillet with enough oil or butter to prevent from sticking brown. Once browned add 1/2 cup water allow to simmer once simmering add red beans (do not drain) and add additional 1/4 cup water. Add salt Old Bay & cayenne simmer for 15 minutes (add frozen okra after 5 minutes). Mix 1/2 tablespoon cornstarch to 1/4 cup water mix till smooth. (this prevents you from having lumpy gravy for any recipe). Add cornstarch mixture to simmering pan of beans & meat; stir well. Reduce heat to low. (add more water if gravy is to thick). In small sauce pan; bring 2 cups water to boil add 1 cup rice and reduce heat to low. Cover pan & cook until rice is fluffy about 10 minutes. Place rice in bowl or on plate & cover with red beans & meat.

dark red kidney beans salt water cayenne frozen okra cornstarch water white rice boiling water

Mock Jerk Style Chicken Legs

Mix all liquids: tea grapefruit juice corn syrup and oil together put in blender with ginger and blend. place this liquid in ziplock bag with the chicken and marinate 1 hour. mix all remaining spices together well*. add to chicken and marinade. allow to marinade for another hour. * if you like really spicy food save some of the spice mixture and sprinkle on chicken right before roasting. preheat oven to 350 degrees and bake chicken legs on a rack over cookie sheet or roasting pan for 45-60 minutes.

chicken legs grapefruit fresh ginger light corn syrup olive oil red pepper flakes thyme rosemary allspice onion powder garlic powder cinnamon nutmeg paprika salt

Chicken Stroganoff

In a medium-sized skillet melt the butter over medium heat; add the mushrooms sherry thyme and seasoned salt. Cook for 2-3 minutes or until throughly warmed. Add the chicken and bring the mixture to a boil; reduce the heat to low and simmer for 10 minutes stirring occasionally. Remove from the heat and stir in the sour cream. Serve over cooked egg noodles.

butter sherry wine dry white wine dried thyme seasoning salt sour cream

Asiago and Cheddar Soft Pretzels

Preheat oven to 375 degrees. Prepare dry hot roll mix according to package directions adding cheddar and 1/4 cup Asiago cheese. Divide dough equally into 12 pieces; roll each piece with hands on a lightly floured countertop to form 15-inch ropes. Form each rope into pretzel by stretching and braiding. From inside pull apart the sides to form three even-size holes between compartments leaving plenty of room for raising of dough. Place 3 inches apart on 2 nonstick cookie sheets. Brush pretzels with beaten egg. Sprinkle remaining 1/4 cup Asiago cheese and coarse salt or optional toppings over pretzels. Bake until golden brown about 16 to 18 minutes. Immediately transfer pretzels to a wire cooling rack. Serve warm or at room temperature with mustard if desired. Pretzels may be stored in a tightly sealed container at room temperature for up to four days.

sharp cheddar cheese asiago cheese flour egg coarse salt sesame seeds poppy seed mustard

Olive Oil Furniture Polish

pray either on the cloth or on the hardwood furniture and dust. I found that after a couple of applications I didn't need the oil spray and just went over the furniture with a clean face cloth.

live oil flavored cooking spray

Dueling Pork Butts - Smoked

Remove the fat cap and any large areas or pockets of external fat that can be easily trimmed away. The logic behind this method is that: ** Smoke and rub won't penetrate the external fat; ** It takes more time and fuel to cook a pork butt with all the fat intact; ** Unlike a brisket flat which is quite lean and benefits from the protection that a layer of fat offers a pork butt contains a tremendous amount of intramuscular fat so the roast essentially \"self-bastes\" from the inside out; ** After many hours of cooking much of the external fat renders away and you're not going to eat the fat that's left--you're going to cut it away and discard it; ** Removing the external fat allows for the formation of more dark flavorful outside meat that people enjoy so much. Moving right along -- Mix the injection ingredients together and shoot 'em in those butts. Mix the rub ingredients together and rub and spank it on said butts. Refrigerate for at least 4 hours. Smoke at about 225F until internal temperature reaches 195°F (Approximately 10 hours over mesquite lump with hickory chunks.). Let rest for 15 minutes. Pull and have fun. Put some meat in a bun with a little of your favorite BBQ sauce. Add a little coleslaw if you wish and enjoy.

water sugar kosher salt Worcestershire sauce white sugar paprika kosher salt dark brown sugar chili powder oregano leaves cayenne pepper ground cumin black pepper

Corn on the Cob With Garlic Herb Butter (Crock Pot)

Thoroughly mix butter garlic and parsley in small bowl. Place each ear of corn on a piece of foil and generously spread on butter. Season corn with salt and pepper and tightly seal foil. Place corn in crock pot slow cooker; over lap ears if necessary. Add enough water to come 1/4 of the way up each ear. Cover; cook on low 4 to 5 hours or on High 2 to 2 1/2 hours or until done.

unsalted butter garlic cloves fresh parsley corn

Roquamole

Crumble or mash the blue cheese with the sour cream in a bowl. Mash in the avocados if they are ripe a fork should be all you need. Roughly chop the sliced jalapeños and stir them into the mixture along with the finely sliced scallions. Arrange in the center of a plate or dish dust with paprika and surround with tortilla chips. Dive in and enjoy.

Roquefort cheese blue cheese sour cream avocados scallions paprika

7 Grain Bread

combine yeast in warm water. in large mixing bowl combine all remaining ingredients except for the soy milk. add yeast and water and mix well. knead for 6-8 minutes. cover and let rise in a warm place for about 1 1/2 hours or until doubled. spray loaf pan with cooking spray and shape dough into a loaf and put in pan. cover and let rise again for about 45 minute preheat oven to 350. just prior to baking brush the top of dough with soy milk and sprinkle some 7 grain cereal on top. bake for 40 minutes.

stone ground whole wheat flour active dry yeast warm water unsweetened applesauce honey egg substitute soymilk

minestrone soup

Heat oil in large pot. Cook stew meat onion and potato until meat is brown on all sides. Stir in garlic celery salt beef bouillon salt rosemary basil parsley bay leaves and dry tomatoes. Stir in water corn peas beans tomatoe paste and noodles. Bring to a boil. Reduce to simmer. Cook about 15 minutes or until noodles are done. If to thick add more water.

potatoes onion instant minced garlic dried rosemary dry basil dried parsley bay leaves salt sun-dried tomato water tomato paste kidney beans frozen corn elbow macaroni

Acorn Squash Stuffed With Apple Couscous

Place couscous in a small mixing bowl. Set aside. Bring apple juice to a boil in a small saucepan and pour over thecouscous. Cover and set aside until the juice is absorbed about 15 minutes. Stir in the fruit apple juice concentrate cardamom and maple syrup. Set aside. Steam squash halves until tender about 15 minutes. Drain and place on a bakingsheet. Preheat oven to 350 F degrees. Fill squash halves with the couscous mixture and bake for 20 minutes. Top with pecans and serve. (Notes-you can bake the squash halves until just tender also).

couscous prune dried cranberries ground cardamom maple syrup acorn squash pecans

Tuscan Breakfast Burritos

o make machaca heat oil in a skillet on medium heat. Add onion and pepper and sauté about 3 minutes. Stir in meat and sauté until meat is brown and crispy but not burned. (Scrape meat from the bottom occasionally.) Stir in broth and 1/2 cup salsa and add cinnamon stick. Bring mixture to a boil. Reduce to medium and cook until most of the liquid evaporates but the meat remains moist. Salt to taste. Remove cinnamon stick. Mix eggs into machaca and continue cooking 1 or 2 minutes until eggs are just firm. Spoon 1/6 mixture onto each tortilla and roll up. Place on a plate and spoon remaining salsa over each burro.

onion bell pepper black beans pinto beans salsa cinnamon stick egg flour tortillas

Old Dutch Popcorn Twists

Pour the popcorn twists into a large roaster pan. In a 2 quart saucepan cook tog butter brown sugar and corn syrup for about 2 minutes. Add the baking soda which will foam so this is the reason for the larger saucepan. Allow the foam to cook down slightly then pour over the popcorn twists stirring well. Place into a 250 degF oven for 45 minutes stirring every 10-15 minutes. Remove from oven and pour onto wax paper allowing to cool slightly then break apart.

butter brown sugar light corn syrup baking soda

Stewed Tomatoes and Onions

To peel tomatoes: Cut a small shallow X into the bottom of each tomato. Place into boiling water for 1 minute and then immediately plunge into ice water. Remove dry and peel skin. Chop tomatoes. Coat a large nonstick skillet with cooking spray. Heat over medium high until hot. Add the celery bell pepper onion and garlic. Saute for about 5 minutes until vegetables are tender. Add the chopped tomatoes vinegar and black pepper. Bring to a boil. Cover reduce heat and simmer for about 15 minutes stirring occasionally.

green bell pepper celery onion garlic chopped tomatoes red wine vinegar fresh ground black pepper

Orange, Apple & Banana Smoothie

Blend all ingredients until smooth. Serve.

apple banana frozen yogurt

Smashed Roots

Using a piece of kitchen twine tie the rosemary and parsley together. Place the roots herbs and garlic in a large saucepan cover with cold water and bring to a boil. Add 1 teaspoon salt reduce heat and simmer until the vegetables are tender 12 to 15 minutes. Remove and discard the herbs. Reserve 1/2 cup cooking liquid drain the vegetables and return them to the pot. Drizzle the oil over the vegetables season with 1/2 teaspoon each salt and pepper and . Smash the vegetables (adding some of the reserved liquid if the vegetables seem dry). Sprinkle with the chives or chopped green onions before serving if you want to do so.

parsnips rosemary flat leaf parsley garlic cloves potatoes carrot turnips sweet potatoes kosher salt pepper olive oil fresh chives

Orange Cranberry Trail Mix

ix all ingredients together. Store in a sealed container up to two weeks.

anana chips

Threadgill’s Creole Cabbage

AUTE DICED BACON add onion and continue cooking. Add all other ingredients and bring to a boil stirring to avoid scorching. Turn down to a simmer and stew until cabbage is done about 1 hour. Makes 10 big servings.

bacon yellow onions tomatoes green cabbage tomato sauce water Tabasco sauce salt black pepper

Healthy Oatmeal Cookies

lend 2 c oatmeal in blender to make into powder. Mix all other ingredients in bowl. spoon out individual cookie dough onto greased or non stick cookie sheet. dough will be sticky. bake in oven at 375 degrees for aprox 8 minute enjoy.

oatmeal white flour eggs vanilla butter brown sugar salt baking powder baking soda

Candy Cane Cake

Heat oven to 350. Generously grease a 10 to 12 cup bundt pan; lightly coat with flour. Make cake mix as directed on package. Pour about 2 cups of batter into pan. In small bowl pour about 3/4 cup batter; stir in food color and peppermint extract. Carefully pour pink batter over white batter in pan. Carefully pour remaining white batter over pink batter. Bake 38 to 42 minutes or until toothpick inserted in center comes our clean. Cool 10 minutes before removing from pan to wire rack. Cool completely about 1 hour. In small bowl mix together glaze ingredients using just 1 T of milk at first. Stir in additional milk 1 teaspoon at a time until smooth and consistency of thick syrup. Spread glaze over cake allowing some to drizzle down side. Garnish with crushed candy canes if desired. Store loosely covered at room temperature.

water powdered sugar milk vanilla vanilla

Vanilla Ricotta "cheesecake" (South Beach Diet)

Preheat oven to 350. Mix well. (Use a blender or hand mixer if necessary to achieve whipped smooth texture. Use care if it is not blended well enough it will not cook to a smooth texture). Pour into 4 ramekins. Bake for 20 minutes.

ricotta cheese vanilla extract vanilla bean eggs

Three Tomato Salad

Layer mushrooms& sliced tomatoes down the centre of a large platter. Ring with the halved yellow& cherry tomatoes. In a small bowl whisk together the remaining ingredients& drizzle this over the tomatoes. Cover& marinate at room temperature for 30 minutes.

mushroom tomatoes yellow pear tomato cherry tomatoes sugar prepared mustard basil cider vinegar salt pepper

Rainbow Cupcakes

Preheat your oven to 350 degrees/F. Mix your cake mix egg whites and vegetable oil. If you can't separate an egg crack the egg into a slotted spoon and the whites will run out while you're left with the yolk. (NOTE: The ingredients you need for the cake mix vary by brand. I'm using Betty Crocker). Separate your cake batter evenly among 6 plastic bowls/cups. Dye each bowl with one color. You can add Indigo into the rainbow if you have a dark blue dye or you can add some black to blue. Place a small amount of violet (purple) batter into the bottom of the liner. Now add the same amount of blue. This is where it gets tricky. If you want even layers of colors pour them while moving the spoon across the liner and smooth it out. Add your green then yellow then orange then red should be your top color. Bake these for about 18-23 minutes (21 minutes worked well) or until a toothpick comes out clean. Let these cool completely in the fridge or freezer before frosting/decorating! TIP: If you plan on piping your frosting keep the tub in the fridge until you need to use it. Avoid using the whipped/light frosting. Decorate with assorted sprinkles candies and colors! It's up to you! ENJOY! :).

ater

Italian Meatloaf

Mix well the first 8 ingredients plus half the can of pizza sauce. On a sheet of waxed paper flatten the meat mixture into a long rectangle. Next place the slices of deli ham on top. Make sure to leave a definite margin. Spread the mushrooms over the ham and sprinkle 3/4 of the cheese over all. Carefully start at the narrow end of the meat mixture and roll up jelly roll style. As you roll seal the edges. Place seam side down on a baking pan. Brush with more sauce. Bake 1 1/2 hours@ 375. Remove from oven sprinkle with remaining cheese and serve with warm pizza sauce.

lean ground beef Italian sausage eggs onion pepper oregano garlic deli ham mozzarella cheese

Slow-Cooked Macaroni and Cheese

ook macaroni according to package directions; drain. Place in a 5-quart crockpot; add butter and mix. In a large mixing bowl combine the eggs evaporated milk canned soup milk and 3 cups of the cheese. Pour over the macaroni mixture; stir to combine. Cover and cook on low for 4 hours. Sprinkle with the remaining 1 cup of cheese. Cook 15 minutes longer or until the cheese is melted. Sprinkle with paprika.

elbow macaroni butter eggs evaporated milk milk cheddar cheese paprika

Fire N' Ice Salsa

Drain the tomatoes for 15 – 30 minutes. Toss in the salt if you need to shorten the drainage time. Finely chop the onions peppers garlic and ginger root. Finely mince the mint and cilantro. In a food processor combine half the tomatoes and the other ingredients and pulse until well mixed but not pureed. In a large bowl combine all the ingredients and mix well. Let it sit in the fridge for a couple of hours. For the canned tomatoes use salt free. If you're feeling naughty double up on the habanero peppers. If you're really feeling naughty then double up on the jalapeños too. For the mint leaves if you're buying them in the packets then use 3. For the gingerroot you'll want one about the size of an egg. Optional ingredients I found nice were apple cider vinegar honey brown sugar or maple syrup. Not all at once but each one adds a unique background to the salsa.

diced tomatoes red onion garlic cloves habanero peppers fresh mint leaves gingerroot fresh ground black pepper sea salt extra virgin olive oil fresh cilantro

Easy Green Chile Chicken Bundles

Preheat oven to 350. Grease baking dish. Combine crushed crackers and taco seasoning in a shallow dish(like a pie pan). Lay out chicken breasts and place green chile over it(or spread diced green chile to taste). Then lay slices of pepper jack cheese on top of green chile. Roll up chicken and secure with a toothpick. Carefully roll chicken bundles in cracker mix until fully covered. Place bundles in baking dish. Sprinkle remaining cracker mixture over chicken before baking. Bake for 30 minute or until chicken is fully cooked.

boneless skinless chicken breasts monterey jack pepper cheese green chilies

yummy apple butter pork

Heat non stick pan to med high heat. Add pork and cook for 2 minutes. Add apple butter and cook until pork starts to turn crispy. Remove from heat add to plate. sprinkle roasted almonds.

pple butter

Shortbread Skewers

Preheat oven to 375 degrees. Cream together the butter both sugars and allspice. (Use the paddle attachment.) Beat in the eggs one at a time. Add the flour 1 cup at a time. Form the dough into balls 3/4 inch in diameter. Gently place 1 to 3 balls on a skewer. Press to be sure the balls are securely fixed to the skewer. Bake in preheated oven until light gold about 15 to 18 minutes. Cool on racks. When cool sprinkle with confectioner's sugar.

butter granulated sugar powdered sugar ground allspice eggs all-purpose flour confectioners' sugar