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For the crust: Mix crust ingredients well. Press into a 9 x 13 inch baking pan. Bake at 350 for 10 minutes. For the first layer: Mix first layer ingredients well. Spread over crust. Second layer: Mix and spread over first layer. Spread third layer (Cool Whip) over pudding layer and garnish.

flour butter margarine powdered sugar cream cheese powdered sugar Cool Whip vanilla instant pudding mix vegetarian pudding mix milk Cool Whip pistachio pudding mix butterscotch pudding chocolate pudding lemon pudding mix coconut pudding mix

Italian Spinach - for OAMC

In a large skillet slowly warm the olive oil and garlic until the garlic sizzles. Saute over low heat just until the garlic begins to color. Remove the garlic. Begin adding spinach to the pan tossing to coat with oil and seasoning with salt& pepper as you go. As it cooks down continue to add more until it is all cooked down. You may add the garlic back in either as is or mashed if you want to. Freeze in zipper bags.

fresh spinach garlic olive oil

Rhubarb Cake

in large bowl mix crisco sugar salt and egg; fold in rhubarb. Add dry ingredients along with the cream of tarter that was dissolved in milk. Pour into a 9x13 baking pan (spray with vegetable cooking spray such as Pam) . Sprinkle batter with topping of 1/3 cup sugar and 1 teaspoon cinnamon. Sprinkle with chopped walnuts and bake at 350 for 45 minutes.

sugar salt egg flour flour baking soda cream of tartar rhubarb sugar cinnamon walnuts

Davy's Shrimp

Arrange shrimp on the bottom of casserole; sprinkle with lime juice. Melt butter cream cheese and blue cheese in a heavy pan; pour over shrimp. Bake in preheated 400 degree oven for 20 minutes. Serve over rice or pasta.

raw shrimp limes butter cream cheese blue cheese

Quick and Easy Yogurt, Granola, and Honey Bowl.

Get a bowl or cup ready. (at least 15 fl oz.). Place 2 tablespoons of yogurt into the bowl or cup. Sprinkle 2 teaspoons of granola on top of the yogurt. Drizzle 1 teaspoon of honey onto the granola. Stir until it is all mixed together. Enjoy!

yogurt granola cereal honey

Rocky Mountain Oysters

Split the tough skin-like muscle that surrounds each \"oyster\" (use a sharp knife). You can also remove the skin easily if the meat is frozen and then peeled while thawing. Soak in a pan of salt water one hour; drain. Transfer to a large pot and add enough water to float the meat. Add the vinegar to the pot. Parboil drain and rinse. Let cool and slice each oyster into 1/4 inch thick ovals. Sprinkle salt and pepper on both sides of sliced oyster to taste. Combine flour cornmeal and some garlic powder to taste. Roll each slice into flour mixture. Dip into milk. Roll again into flour mixture. Dip into wine. (repeat the procedure for a thicker crust). Fry in hot oil or fat seasoned with the bottled hot sauce to taste (be careful it will sizzle when you add the hot sauce); fry until golden brown. Drain on paper towels. Serve with cocktail sauce if desired.

salt vinegar flour cornmeal red wine salt pepper garlic powder

Almond Tart

For Crust: Mix flour and sugar together. Working quickly cut in cold butter with 2 knives or a pastry blender until mixture resembles oatmeal. Add vanilla and 2 tsp. of the water and toss with a fork until dough just holds together. (Add more water a few drops at a time if necessary). Do not overwork. Press dough evenly into an 8-inch false-bottom tart pan. Chill in refrigerator for 45 minutes. Preheat oven to 400*. Line the chilled dough with aluminum foil and fill with dried beans. Bake in the lower part of oven for 8 minutes. Remove foil and beans and bake for 5 minutes longer. Remove from oven. For Filling: Stir sugar and apricot preserves together in a bowl mixing well. Add remaining ingredients blending thoroughly. Pour into partially baked shell. Set on the middle rack of the oven and bake for 25 to 30 minutes until filling top is golden brown. Cool and serve. Enjoy!

all-purpose flour granulated sugar sweet butter vanilla extract water granulated sugar heavy cream amaretto liqueur salt

Great Granny's Banana Bread

Preheat oven to 350°F Grease and flour a 9x5 inch pan. Sift together flour baking powder and baking soda. In a separate bowl cream butter sugar then add mashed bananas. Add eggs one at a time then add sour cream or yogurt lemon juice salt and nuts. Add to dry ingredients and mix until just combined. Bake approximately 1 hours 20 minutes Start checking with a toothpick at about 1 hour.

flour baking powder baking soda butter sugar bananas eggs yogurt light sour cream lemon juice salt pecans walnuts

Five-Spice Pork Spareribs

Combine all the marinade ingredients in a bowl. Add the spareribs coat well and leave to marinate overnight. Preheat oven to 180C and bake spareribs for 20 minutes. Barbecue over medium heat until golden brown about 10 minutes.

soy sauce fish sauce five-spice powder palm sugar garlic cloves rice wine

Beurre Biere

Combine beer lemon onion garlic and pepper in a saucepan over high heat and bring to a boil for 2-3 minutes. Reduce heat to low and reduce by half. Remove pan from heat and whisk in butter a 1/2 tsp at a time until fully integrated. Add salt and strain into a ramekin for serving.

beer lemon juice onion garlic whole black peppercorn butter salt

Slata Tunisiya - Tunisian Salad

Take the seeds out of the tomatoes and green peppers and dice them so they are all the same size. Cut the onions into quarters then into very thin slices. Salt it all. Cut the mint into tiny pieces add this to the mix then add the lemon juice. Mix it all up. Put this mix in the middle of a large serving plate or platter. Garnish the plate with lettuce leaves arranged nicely around the edge of the plate. Garnish also with hard boiled egg and radish. Slice the tomato at the end of the recipe and arrange the slices around the edge of the plate or quarter them and similarly arrange them. Arrange the tuna on top of the vegetables in the center of the plate. Add the feta and scatter the olives around the plate. Drizzle the whole dish with olive oil. This should be eaten at room temperature.

tuna packed in oil tomatoes green peppers onions feta cheese green olives mint leaves olive oil lemon juice salt lettuce leaves radishes hard-boiled eggs tomatoes

Roasted Pumpkin - Cider Soup

Preheat oven to 350°F. Cut pumpkin in half and scoop out seeds. Place in shallow roasting pan cut sides up. Divide butter and brown sugar among cavities. Arrange onion carrots garlic and apple around pumpkin. Sprinkle with rosemary and salt and pepper. Pour 2 cups of stock around vegetables and cover pan with foil. Roast until vegetables are very soft and caramelized 1 1/2 to 2 hours. Scoop pumpkin out of skin. Squeeze garlic out of skin. Process in food processor in batches if necessary adding enough stock to achieve a smooth puree. (Can be made to this point and refrigerated for 2 days). Transfer puree to a large saucepan and whisk in cider. Add as much of remaining stock as necessary to achieved desired consistency. Season with mace and ginger. Bring to boil whisking and simmer for 10 minutes to blend flavors. Re season with salt and pepper if necessary. Serve in soup bowls with a dollop of creme fraiche.

unsalted butter brown sugar onion carrots garlic cloves granny smith apple fresh rosemary apple cider ground ginger ground mace creme fraiche

3 Step Strawberry Jam

Stir throughly in large bowl: the strawberries and sugar. Let stand 10 minutes stirring occasionally. Mix in small sauce pan: Sur jell and water. Bring to a boil over high heat stirring constantly. Continue boiling and stirring 1 minute. Stir surjell mix into fruit mixture. Continue stirring 3 minutes (a few sugar crystals may remain. Fill plastic container to within 1/2 inch of top. Cover. Let stand at room temperataure 24 hours. Jam is now ready to use. Store in refrigerator or freeze extra containers. thaw in refrigerator. IMPORTANT: Measure sugar and fruit exactly. Do not change amounts or jam will not set. Potato masher works best for strawberries.

strawberries sugar water

Breast of Chicken ALaska

Slightly flatten chicken breasts with a tenderizing mallet between sheets of plastic wrap. Lightly season with salt and pepper and brush with some beaten egg. Place crab meat stuffing in the middle of the chicken breasts and roll the breasts around the stuffing. Cover and let sit in fridge until well chilled. Bread the breasts by coating them with the rest of the egg the flour and the bread crumbs. Saute until done. Serve with sour cream.

chicken breasts salt pepper egg flour

Choco-Cinnabits

Heat oven to 350 degrees. In a large bowl combine cake mix oil vanilla 1 tsp cinnamon and eggs. In another bowl combine powdered sugar and cinnamon. Shape the dough into 1-inch balls and roll in cinnamon/sugar mixture. Place balls 2 inches apart on an ungreased cookie sheet. Bake for about 14 minutes.

vanilla cinnamon eggs powdered sugar cinnamon

Yellow Pincho Seasoning

lace all ingredients in spice grinder or blender and blend until it is a powder. Store in jar with tight fitting lid.

salt turmeric garlic powder bay leaves sweet paprika sugar

Vegetable Pakora

Boil the potato or yam slices until *just* tender being careful not to overcook. Mix batter ingredients well. Beat in a blender for 4-5 minutes to incorporate air (this will make the batter fluffier). Let batter rest 1/2 hour in a warm place. Add the vegetables and mix in evenly. Deep fry in oil that is heated to 375° until deep brown (somewhere between 4-6 minutes per batch). Drain on paper towels and serve immediately. Serve with cilantro or mint chutney or cucumber raita.

chickpea flour ground cumin salt water green chili cilantro potatoes cauliflower onions

Basil Chicken Salad

Combine first 5 ingredients and stir well. Combine chicken celery green onions and basil in a medium bowl. Add the mayonnaise mixture and toss gently. Place 1 cup spinach on each of 6 salad plates. Spoon chicken mixture evenly over each plate. Sprinkle with pine nuts.

fat-free mayonnaise fresh lemon juice Dijon mustard white pepper celery green onion fresh basil fresh spinach pine nuts

Tilapia in Butter Sauce

Season flour to taste with salt and pepper. Dredge fillets in flour mixture shaking off excess. Heat oil with 2 Tablespoons butter in a large nonstick skillet over medium heat. Add fillets without overlapping cook in batches if needed. Cook until golden brownon bottom about 3 minutes. Turn fillets and cook 1 to 2 minutes more or until opaque through the thickest part. Drain fillets on paper towel transfer to a platter and keep warm. Add remaining 4 Tablespoons butter to the skillet and heat until it froths. Add lemon juice and lemon slices swirl pan to heat through. Pour butter sauce over fillets immediately before serving. Sprinkle with parsley if desired.

flour butter lemon fresh parsley

Easy Chili Burrito

Spoon chili and cheese onto flour tortilla and roll up.You can put a toothpick or two to in hold it in place. Place on microwavable plate and cook for about 2 minutes (or until warm throughout). Top with sour cream and green onions. Enjoy!

cheddar cheese green onion sour cream flour tortillas

Chocolate Chip Banana Bread

Preheat oven to 350. Beat butter sugar and egg until fluffy. Add mashed bananas. Add baking soda salt and flour. Mix well. Mix in chocolate chips. Pour into lightly greased loaf pan. Bake 35-40 minutes until edges are golden brown and toothpick comes out clean.

butter sugar egg baking soda salt bananas chocolate chips flour

Breadfruit Muffins

Heat oven to 400°F Grease muffin tin. Break egg into bowl and beat slightly with fork. Stir in melted shortening and milk. Sift together flour and baking powder sugar salt and then add to egg mixture. Stir just enough to moisten dry ingredients (the batter should be lumpy). Fill muffin tins (2/3rds) full. Bake for about 15-20 minutes (until edges pull away from tin).

shortening egg flour sugar baking powder salt flour

Ron's White Bread

Add the first six ingredients cream of tartar sugar salt crisco egg and milk to the bread pan. next add warm (not hot) water now gently pour flour on top water. make a small indentation in the center of the flour and add your yeast. add pan to bread machine and pocess on dough cycle. remove from bread machine after completing cycle and shape in to loaf and place in lightly oiled bread pan. cover with light weight dish towel and let raise in a draft free warm area until double in size. place in 350 degree preheated oven and bake for 20 to 25 minutes or until top is golden brown. since most ovens vary in heat it may take a little longer to reach the golden brown stage. if you mix by hand let dough raise until it doubles then punch down and place in bread pans following the above instructions.

cream of tartar sugar salt egg milk warm water bread flour dry yeast

Herb Grilled Tenderloin Filets With Mushroom Merlot Sauce

Lightly brush the steaks on both sides with olive oil. Thickly crust each side with the garlic rosemary salt and pepper mixture. Let the steaks\"cure\" in the refrigerator while you make the sauce. Melt 2 T butter in a saucepan. Add the shallots and cook over medium heat stirring often until soft but not brown about three minutes. Add the sliced mushrooms and cook until browned and most of the mushroom liquid has evaporated about 3 minutes. Add the 2 cups wine and bring to a boil. Briskly simmer the wine until reduced by half about 5 minutes. Add the stock and briskly simmer until the mixture is reduced to about 1 1/2 cups and is the consistancy of heavy cream 5 to 10 minutes. Whisk in the cornstarch/wine mixture if a thicker sauce is desired. Remove from heat add salt and pepper to taste and stir in the parsley. Grill the steaks over high heat until they are the desired degree of\"doneness\". Transfer to plates and spoon a generous portion of sauce over and serve at once.

beef tenderloin steaks extra virgin olive oil garlic fresh rosemary coarse sea salt fresh ground pepper unsalted butter shallots shiitake mushrooms mushrooms dry red wine cornstarch coarse sea salt fresh ground black pepper parsley

Pretty Party Punch

n a small bowl stir the sugar soft drink mix and hot water until sugar is dissolved. Cool to room temperature. Just before serving combine the soft drink mixture lemon-lime soda and ginger ale in a large punch bowl.

sugar hot water ginger ale

Apricot Rice

Boil the rice in water or a mixture of water and apricot nectar and sugar to taste. Lower flame and cook until just soft. Add butter and stir gently. Mix in the chopped apricots ensuring that you do not break the grains. Garnish with chopped almonds. Serve hot/cold with cream.

apricots rice sugar butter

Rich Espresso Brownie Bars

Melt butter in heavy medium saucepan over low heat. Add unsweetened and bittersweet chocolate and stir until melted. Cool stirring occasionally. Grease and flour bottom of 9-by-13-inch metal baking pan. Combine flour baking powder and salt in small bowl. Using electric mixer beat 2 eggs 1 yolk and brown sugar in large bowl until slowly dissolving ribbon forms when beaters are lifted. Fold in chocolate mixture then dry ingredients. Transfer 1/3 cup batter to small bowl; fold walnuts into remaining batter. Spread batter with nuts in prepared pan. Refrigerate for 15 minutes. Position rack in center of oven and preheat to 325 degrees F. Combine espresso powder and liqueur in small bowl and stir until dissolved. Blend cream cheese and confectioner's sugar in processor until very smooth stopping occasionally to scrape down sides of work bowl. Blend espresso mixture remaining egg and egg white. Spread cream cheese mixture over batter in pan. Transfer reserved batter to pastry bag fitted with 1/8-inch plain tip. Carefully pipe batter in lines down length of pan spacing 3/4 inch apart. Starting 1 inch from one short end of pan and at top long side draw toothpick in straight line through dough lines forming V pattern. Repeat process 1 inch from first line of V's starting at bottom long side of pan. Repeat down full length of pan spacing 1 inch apart. Bake until sides of brownies are puffed and center stays firm when pan is shaken about 33 minutes. Cool in pan on rack. Cover and refrigerate brownies until well chilled. (Can be prepared 1 day ahead.) Using warm knife cut into 2 1/2-by-3-inch bars. Serve well chilled.

unsalted butter bittersweet chocolate all-purpose flour baking powder salt eggs egg light brown sugar walnuts instant espresso powder instant espresso powder cream cheese confectioners' sugar

Alabammy Delight

.Combine ingredients in a mixing glass. Add ice shake and pour contents into a rocks glass.

Amaretto lemon juice

Tuna Minestrone

In a soup pot combine broth tomatoes carrot onion celery pasta& seasonings. Bring to a boil then cover& simmer 20 minutes. Add tuna& beans & heat through.

chicken broth Italian tomatoes carrot onion celery small shell pasta cayenne pepper tuna great northern bean

No Pasta, Crunchy, Spaghetti

In a skillet brown the ground turkey . Heat the spaghetti sauce and add turkey. Make an Iceberg Salad with your favorite ingredients AND Italian\r\n(vinegar/oil) dressing. Toss the salad into the spaghetti sauce. Heat the sauce some more and serve medium hot. Yummy!

ground turkey iceberg lettuce

B52

arefully layer into a shot glass in order listed.

Kahlua Amarula cream liqueur Grand Marnier

Slow Cooker Pork Stew (Crock Pot)

Add rib cubes veggies and broth to the crock pot/slow cooker and stir well. Sprinkle seasonings over all and cook on low for 8 hours (high for 4). Remove veggies and meat from broth. After the 8 hours in a medium pot on the stove melt butter and add flour; cooking while stirring for about a minute or so until it makes a paste. Slowly add the broth and cook whisking until thick. Either add all back into the crockpot and eat as a stew or pour a little over the meat and veggies and eat on the plate. Good either way! NOTE: You could also thicken the stew in the crockpot with some a starch slurry. Add in and cook on high for 1/2 hour.

country-style boneless pork ribs carrots turnip onion pork broth butter flour

Spicy Orange Glazed Grilled Mahi-Mahi With Braised Fennel

Juice one fennel bulb by either a) placing in a juicer or b) placing in blender then straining blender contents; discarding solids. Cut each of the other two fennel bulbs into six pieces. Lightly sautee garlic and ginger in olive oil until translucent. Add the cut fennel white wine and the fennel juice. Cook fennel until soft. Season fennel with salt and pepper. As fennel cooks season the fish and place on grill (or grill pan). Cook about 3 to 4 minutes on each side. Right before you remove fish from grill brush on orange glaze. Serve fish with braised fennel. For the Spicy Orange Glaze: Place sugar in a dry hot pan stirring until sugar is caramelized a golden brown. Add juice thai chili ginger garlic and the lemongrass. Cook until reduced to half. Strain and chill until used to glaze the grilled mahi-mahi.

mahi mahi fillets fennel bulbs garlic cloves gingerroot white wine olive oil sugar gingerroot garlic clove lemongrass

Maple-Butter Glazed Corn Bread

NOTE: USE REAL BUTTER AND PURE MAPLE SYRUP (DON'T EVEN THINK ABOUT USING MARGARINE AND IMITATION MAPLE PANCAKE AND WAFFLE SYRUP!). (STEP ONE): PREHEAT oven to 400°F for sheet cornbread OR 350°F for muffins; BUTTER an 8\"x8\" square glass baking dish or a 9\"x9\" glass pie plate (OR grease then add liners in up to 18 muffin cups). COMBINE the dry ingredients in a medium mixing bowl (1 cup yellow cornmeal 1 cup all-purpose flour 1 tablespoon baking powder 3/4 teaspoon fine sea salt 1/8 teaspoon cinnamon). WHISK the wet ingredients well in a small mixing bowl (3/4 cup fat-free buttermilk 3/4 cup grade A pure maple syrup 1/3 cup vegetable oil and 1 lightly beaten large egg). ADD the wet ingredients to the dry ingredients; STIR just until blended (IF PREPARING MUFFINS LET BATTER REST 3-4 MINUTES RE-STIR THEN FILL MUFFIN CUPS. SCRAPE batter into prepared baking dish or equally into muffin cups using a flexible spatula. BAKE sheet cornbread on center rack at 400°F for 20-25 minutes OR muffins at 350°F for 18-20 minutes or until wooden pick inserted in center comes out clean. MEANWHILE prepare the MAPLE-BUTTER GLAZE: In a small saucepan over medium-low heat melt 1 tablespoon salted real butter. Add 1 tablespoon pure maple syrup. Stir as needed until flavors meld and consistency is smooth about 3 minutes. Keep warm on lowest heat. IMMEDIATELY after baking while wearing oven mitts baste the MAPLE-BUTTER GLAZE quickly neatly and evenly over top of corn bread using a soft pastry brush. COVER baking tin with a foil tent (don't allow tent to touch cornbread or muffins) sealing the edges tightly; LET stand for 10 minutes. SERVE warm and enjoy.

yellow cornmeal all-purpose flour baking powder fine sea salt cinnamon fat-free buttermilk pure maple syrup egg real butter pure maple syrup

Broccoli Parmesan

Cook broccoli in a 5-6 quart saucepan of lightly salted boiling water until. crisp tender about 3-4 minutes. Drain; rinse under cold water and drain. again. Preheat oven to 425°F Beat egg whites until soft peaks form. Gently fold in. mayonnaise cheese parsley flakes and grated lemon peel. Arrange broccoli in 1 1/2 to 2 quart ovenproof glass baking dish. Drizzle with melted butter. Spread egg white mixture over top. Bake until top is puffy and golden brown about 5 minutes. Serve immediately.

broccoli salt mayonnaise parmesan cheese dried parsley flakes lemon rind of butter

Tomato and Parmesan Strata

Preheat oven to 375. Place bread cubes in a 1-1/2 quart baking dish spritzed with cooking spray. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chopped onion and saute until tender (about 3 minutes). Add spinach and garlic; saute 2 minutes or until spinach wilts. Remove from heat. Combine thyme salt pepper egg whites and egg in a medium bowl; stir with a whisk. Stir in the spinach mixture and tomato. Pour egg mixture over bread cubes in baking dish and then sprinkle with Parmesan. Bake at 375 for 20 minutes or until set. Let stand 5 minutes before serving.

onion garlic clove fresh thyme salt black pepper egg plum tomato parmesan cheese

Shrimp Ball

lend shrimp and cream cheese and Old bay until Smooth. Form into ball Pour Cocktail Sauce over top and Serve with Crackers or Tortilla Chips.

baby shrimp cream cheese

Simple Chicken and Sausage Paella

Using a 12 cup microwaveable dish combine chopped sausages onions green pepper and garlic. Microwave uncovered at a High setting for approximately 4 to 6 minutes or until vegetables are soft. Stir halfway. Add long-grain rice chopped tomatoes chicken stock turmeric and cayenne pepper. Stir and cover. Microwave at a High setting for approximately 8 to 10 minutes until boiling. Stir and cover. Microwave at a Medium setting for another 5 minutes. Add chicken. Season with salt and pepper. Stir and cover. Microwave at a Medium setting for approximately 7 to 9 minutes or until the chicken is no longer pink inside and most of the liquid has been absorbed. Let stand covered for another 5 minutes. Serve with chopped green onions.

onion green bell pepper garlic cloves long-grain rice canned tomatoes ground turmeric cayenne pepper boneless skinless chicken breast green onion

French Style Sauce

Heat chicken stock and wine to boiling. Add mushrooms reduce heat and simmer until mushrooms are wilted about 5 minutes. Stir in onions and thyme; cook uncovered about 5 minutes. Spoon over chicken. Garnish with parsley.

dry red wine mushroom dried thyme parsley

Grannys Chocolate Fudge

In saucepan cook sugar milk marshmallows butter and salt over\t medium heat stirring constantly until it reaches hard boil. When it starts boiling starting timing. Cook exactly 5 minutes. Take off heat and stir in vanilla chocolate chips and pecans. Stir until chips are melted. Pour into a buttered 9x9 pan. Let cool. Cut into squares.

marshmallows sugar salt chocolate chips butter evaporated milk vanilla pecans walnuts

Honey-Balsamic Glaze/Marinade

Bring vinegar and honey to boil over medium-high heat. Simmer for 5 minutes. Stir in ketchup garlic oil and rosemary reduce heat to medium-low and simmer for 2 minutes. Stir in lemon zest and pepper. Cool completely will keep in refrigerator for 1 week.

honey ketchup garlic cloves olive oil rosemary lemon zest pepper

New Orleans Jumbles

Preheat oven to 350F and lightly grease a cookie sheet. Sift flour. Cream butter sugar salt and orange rind until fluffy. Add flour working it thoroughly into the dough. Sprinkle counter with sugar and roll small log-shaped pieces of dough; join ends to make rings 1 1/2\" across. Bake approximately 8-10 minutes or until golden.

butter sugar salt flour egg orange

Grilled Dijon Summer Squash

Combine first 7 ingredients to make marinade. Pour marinade over prepared vegetables. Toss to coat. Let stand at least 15 minutes. Drain. Arrange on vegetable grill rack. Grill over medium heat 10-12 minutes or until tender.

olive oil red wine vinegar oregano Dijon mustard garlic clove salt pepper zucchini red onion mushrooms cherry tomatoes grape tomatoes

Baby Cookies (Chocolate Chip)

In mixer cream oil and butter with brown and white sugars. Add eggs and vanilla and mix scraping bowl. Mix in the packages of pudding then the flour and baking soda. When batter is thouroughly blended mix in 12-16 ounces of chocolate chips either milk or dark chocolate. Drop by large spoonfuls onto ungreased baking sheet. Bake at 350 degrees for 10-12 minutes. Makes about 80 cookies. Do not let the cookies get too brown. They are meant to be soft.

canola oil butter brown sugar white sugar eggs vanilla extract instant vanilla pudding white flour baking soda salt chocolate chips

Cranberry Scone

mix cranberries egg ricotta nuts and flavoring. Mix dry ingerdients together - cut in butter. Add wet to dry - flatten out to circle - cut into 6 triangles. bake @ 350 for 15 minutes.

cranberries egg ricotta cheese whole wheat flour white flour sugar stevia ground flax seeds butter salt baking soda baking powder

Banana Whoopie Pies

Preheat oven to 350. Line 2 baking sheets with parchment. Sift flour baking powder baking soda and salt into a bowl. Combine banana and sour cream in another bowl. Beat butter granulated sugar and brown sugar with a mixer on medium-high speed until pale and creamy. Add egg and 1/2 teapsoon vanilla beating until incorporated. Add banana mixture in 2 additions alternating with the flour mixture. Transfer batter to a pastry bag fitted with a 1/4 inch plain tip (I just used a disposable pastry bag and clipped the end off) Pipe batter into 1 1/4 inch rounds on baking sheets spacing about 1 1/2 inches apart. Bake until edges are golded about 12 minutes. Slide parchment with cookies onto wire racks Let cool. Beat Cream cheese confectioners' sugar and remaining 1/2 teaspoon vanilla with a mixer on medium speed until smooth. Pipe or spoon 1 tablespoon cream cheese mixture onto the flat side of half the cookies. Sandwich with remaining cookies. Dust with confectioners' sugar and serve immediately.

all-purpose flour baking powder baking soda salt sour cream unsalted butter granulated sugar brown sugar egg pure vanilla extract cream cheese confectioners' sugar confectioners' sugar

Coconut Bread Pudding

Preheat oven to 350 degrees F. Line bottom of a 10\" X 13\" X 3\" pan with half of the white bread. Evenly sprinkly half of the julienne apricots and half of the shredded coconut over the white bread. Top that with the remaining bread cubes and then the remaining apricots and coconut. Distribute evenly. In a sauce pan heat milk coconut cream vanilla and granulated sugar until the sugar completely dissolves and the milk is tepid but not hot. Stir occasionally. Remove from heat. In a separate mixing bowl beat the eggs then temper them by slowly adding 1 cup of warm milk mixture while stirring. Slowly pour the egg/milk mixture back in the warm milk and stir until well incorporated. Ladle the mixture over the bread making sure all the bread gets moist. Cover with foil and bake in a water bath for 1 hour. Remove foil and bake for another 5-10 minutes until golden. Serve warm with a scoop of vanilla ice cream on one side and whipped cream on the other. Sprinkle whipped cream with chocolate shavings and dust bread pudding with powdered sugar. Finish with toasted coconut on the ice cream.

sweetened flaked coconut cream of coconut vanilla extract eggs sugar vanilla ice cream coconut powdered sugar

Roasted Cut up Chicken and Vegetables

Preheat oven to 425 degrees. Use a large bowl mix broth oil salt thyme pepper vegetables and garlic; toss to coat. Remove vegetables with slotted spoon and put onto 15X10X1 inch pan which is not greased spreading on half of the pan. Add chicken pieces to remaining broth mixture in the large bowl turning chicken over to coat all sides. Place chicken pieces skin side down onto other half of pan; placing the legs and thighs along edges of pan. Bake for 30 minutes. Stir vegetables and turn chicken pieces. Bake another 30-40 minutes longer or until vegetables are tender and juice of chicken is clear when thickest piece is cut to bone (170 degrees for breast 180 degrees for thighs and legs).

chicken broth olive oil salt fresh thyme pepper sweet potatoes onion garlic cloves roasting chickens

Four Ingredient Marbled Chocolate Bars

Prepare cake batter according to package directions. Pour into a greased 15in x 10in x 1in baking pan. In a small bowl beat cream cheese and sugar. Stir in 1/4 cup chocolate chips. Drop by tablespoonfuls over batter. Cut through batter with a knife to swirl the cream cheese mixture. Sprinkle with remaining chocolate chips. Bake at 350 degrees for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut into bars.

cream cheese sugar

Rosemary-Thyme Stew

Heat the oil in a large skillet; saute the onion flour carrots celery garlic potatoes thyme rosemary and chicken until chicken is white on all sides; drain off excess fat. Put sauteed ingredients in a 4-quart slow cooker; sprinkle with salt and pepper. Pour in the chicken stock; stir. Cook on LOW for 8-9 hours (is ready in 6 hours in my cooker). Add in corn; cover and cook an additional 1/2 hour on high. Stir before serving.

canola oil onion flour carrot celery garlic yukon gold potato fresh thyme fresh rosemary boneless skinless chicken breast salt black pepper frozen corn

Healthy Cheesy Broccoli Casserole

Stir the flour milk chicken broth mustard and onion flakes in a glass baking dish. Microwave on HIGH for 4-6 minutes stirring well every 2 minutes until the cream sauce is thick and bubbly. While cooking the cream sauce steam the broccoli for about 4 minutes. Mix the cheese into the cream sauce. Put the broccoli and diced chicken in a 9 x 13 pan. Pour the cheese sauce over the top. Mix the cornflakes and parmesan together and pour over the top. Broil until golden brown.

flour low-fat milk mustard broccoli parmesan cheese

Black Chocolate Cake

Set oven to 350 degrees (oven rack to second-lowest position). Generoulsy grease and flour a 13 x 9-inch baking dish. In a bowl mix together flour sugar baking powder baking soda cocoa and salt; set aside. Place the hot boiled water into a heat-proof mixing bowl along with the hot brewed coffee; add in the shortening and mix until melted. Mix in vanilla. Stir un the flour mixture until blended then beat in eggs (batter will be thin). Pour the batter into prepared baking dish. Bake for 30-35 minutes or until cake test done. Allow to cool completely before frosting.

all-purpose flour white sugar baking powder baking soda salt shortening water brewed coffee vanilla eggs

Key Lime Fruit Salad

Mix yogurt and orange juice. Layer fruit in order listed into a 2 1/2-quart clear glass bowl. Pour yogurt mixture over fruit and garnish with the coconut.

fresh pineapple chunks strawberry green grapes blueberries cantaloupe

Roasted Tomatillo Chicken Enchiladas

For the salsa: Under the broiler and a watchful eye place whole tomatillos onion garlic and jalapenos in a glass baking dish. As they start to turn black and roast flip them over so all sides are covered. This only takes about 5 minutes. Transfer the roasted vegetables and any juices to either a food processor or blender and add cumin salt cilantro and lime juice. Pulse to desired consistency. For the Enchiladas: In a medium saucepan heat olive oil. Add onions and cook until soft about 5 minutes. Add garlic and cumin and cook for another minute. Sprinkle on flour and then gradually add the chicken broth. Stir over a low simmer until the liquid thickens. Turn off the heat. Add half of the tomatillo salso the fresh chopped cilantro and the shredded chicken. Season to taste with black pepper. Assembly: Change oven temp to 350. Smear the bottom of a large glass baking dish with salsa. Pour the rest of the salsa on a large plate. Take the tortillas and flash them over a stove top flame or under the broiler so they get a little crispy. Place the tortilla on the plate of salsa add chicken filling and cheese and then roll like a cigar. Place in the baking dish and repeat until the dish is full. Pour the rest of the salsa over the tortillas and top with the remaining cheese. Bake uncovered for 30 minutes. Enjoy!

garlic cloves ground cumin salt fresh cilantro leaves lime juice of extra virgin olive oil garlic cloves ground cumin all-purpose flour chicken broth fresh cilantro low-fat plain yogurt black pepper flour tortillas colby-monterey jack cheese

Grilled Cheese & Honey Panini Recipe

Preheat panini grill to medium-high heat (375 degrees). Brush melted butter onto outer sides of each slice of bread. Spread a thin layer of honey on the inside of one slice of bread. Top with slices of raclette (enough to cover bread about 1/8″ thick). Place the other slice of bread on top buttered side up. Grill sandwich for 3 minutes until cheese is melted and golden grill marks appear. Serve immediately and enjoy!

raclette cheese honey butter

Honey-Ginger Crusted Chicken

Rinse chicken; pat dry with paper towels. Spray a shallow baking pan with nonstick coating. Place chicken breast halves in baking pan. In a small bowl combine honey orange juice ginger black pepper and red pepper (if desired). Brush honey mixture over chicken. Combine cornflakes and parsley flakes. Sprinkle cornflake mixture over chicken to coat. Bake uncovered in a 350°F oven for 18-20 minutes or until chicken is tender and no longer pink.

boneless skinless chicken breast halves honey ground ginger black pepper dried parsley flakes

Vegan Raw Oats With Raw Green Nutmeg and Oat "milk"

Put all ingredients into the blender and purree until smooth. Let the mixture rest a few minutes and then blend again. Add more liquid a little at a time until you reach the desired consistency. Serve over raw oats choped fresh or dried fruits raw nuts flax seeds and cinnomon. It is an amazing meal. It taste fresh and fabulous and it makes you feel incredible and strong.

old fashioned oats chard leaves carrots alfalfa apple banana lemon juice cranberry juice ground nutmeg vanilla artificial sweetener

Mom's Chili

Brown beef until no pink remains. Put beef into crock pot or large pot on stove. Add all other ingredients. Cook on low in crockpot 6-8 hours or high for 4-5 or on stove top for 3-4. Enjoy with shredded cheddar cheese oyster crackers or tortillas.

kidney beans pinto beans ground beef fresh tomatoes tomato paste tomato sauce green peppers garlic clove chili powder pepper ground cumin salt

Real Tamale Casserole

Mix black beans corn chopped bell pepper diced pickled jalapenos chopped onions and sour cream together. Add cumin salt paprika and pepper. In a square lasagna baking dish arrange your first layer of tamales. Over the top pour half of the stewed tomatoes and spread to cover first layer. Next spread a layer of your sour cream mixture and then grated cheese. Arrange a second layer of tamales and repeat. Cover with aluminum foil and place in preheated oven to 350 degrees. Bake for 45 minutes at 350 degrees covered. Uncover and bake for an additional 10-15 minutes uncovered.

black beans corn bell pepper diced tomatoes sour cream onion cumin salt paprika black pepper

Chicken with Rosemary Sauce

Between two sheets of plastic wrap pound chicken breasts thin. Preheat oven to 325 degrees. Lightly salt and pepper chicken then dredge in flour. Melt butter in skillet over medium heat. Add chicken and cook until light brown about 3 minutes per side. Transfer chicken to glass baking dish. Add onions garlic and rosemary to same skillet and cook until onions soften stirring often for about 5 minutes. Add 1 T flour and stir for 2 minutes. Combine broth& milk and mix into onion mixture and stir until thick. Pour over chicken. Cover and bake until done about 15 to 20 minutes.

boneless skinless chicken breast halves flour butter onion garlic dried rosemary flour chicken broth milk

Cheezy Roasted Chickpeas

Preheat oven to 400°F. Toss chickpeas with oil salt and nutritional yeast until well coated. Spread evenly in one layer on baking sheet. Bake for 30 minutes stirring occasionally until crisp. (After about 30 minutes chickpeas will be crisp on the outside and soft on the inside. If you like them crisp all the way through cook an extra 5-10 minutes).

chickpeas chickpeas nutritional yeast salt

Roasted Garlic Guacamole (Dr. BBQ Lampe)

Halve the avocados removing two of the pits and setting aside the third. With a large spoon scoop out the flesh into a medium glass bowl. Over a cutting board squeeze the head of roasted garlic to remove the cloves. Roughly chop them and set aside. Halve the roasted and peeled jalapenos removing the top and some or all of the seeds depending how hot you like your guacamole (the seeds have a lot of the heat). Roughly chop the flesh and set aside. Mash together the avocado mixture with a fork. To this add the onion cilantro tomatoes (if you are using them) half of the garlic and half of the jalapeños and combine. Season to taste with salt pepper and half of the lemon juice. Mix well. Place the reserved pit on top cover with plastic wrap and let rest for 5 minutes. (Adding the pit will help keep the guacamole from discoloring).

avocados roasted garlic red onion cilantro plum tomatoes

Cheeseburger Soup

Cook ground beef in medium saucepan over medium heat until no longer pink; drain. Stir in soup potatoes and water. Cook 8 to 10 minutes or until potatoes are tender stirring occasionally. Stir in sour cream; cook 1 to 2 minutes or until throughly heated. But do not allow to boil.

ground beef frozen hash brown potatoes water sour cream

Your Choice Yogurt Pancakes

Combine the dry ingredients (flour salt powder and soda) in a medium bowl. Combine the wet ingredients (yogurt milk egg and oil) in a large bowl. Combine the wet ingredients with the dry and mix until just blended. Heat a hot lightly oiled or nonstick skillet over medium heat. Add about 1/4 cup batter per pancake and cook until bubbles form and edges are beginning to be cooked. Flip and cook other side until done. Serve hot with maple syrup fruit or your choice of condiments.

flour salt baking powder baking soda sugar yogurt milk soymilk egg butter

Baby Bok Choy With Sherry and Prosciutto

Put the oil and garlic into a large heavy-based sauté pan with a lid. Heat on medium high heat and cook stirring frequently until the garlic begins to sizzle about 1 minute. Add the bok choy halves. Use tongs to turn the pieces in the oil. Season with salt. When the bok choy leaves begin to wilt add the sherry turning the pieces again. Add the chicken broth soy sauce and sugar. Reduce the heat to medium. Cover and simmer until the bok choy tops are wilted and the stalks are crisp-tender about 5 minutes. Using tongs transfer the bok choy to a plate leaving the cooking fluid in the pan. Whisk the corn starch slurry into the cooking fluid. Simmer until liquid has thickened about 30 seconds. Remove the pan from the heat and add the bok choy back to the pan. Add the prosciutto and toss quickly to coat the bok choy with the broth and mix with the prosciutto. Season to taste with salt. Serve immediately.

garlic cloves baby bok choy kosher salt dry sherry chicken broth soy sauce Splenda granular cornstarch prosciutto

Orange Cookies With Orange Icing

Preheat oven to 350°F In a mixing bowl cream shortening and sugar. Add eggs and mix in well. Add orange juice/peel. Combine dry ingredients and gradually add to the creamed mixture. Drop by heaping teaspoonfuls onto ungreased baking sheets. Bake for 10 to 12 minutes or until edges begin to brown. Remove to wire racks to cool. Mix frosting ingredients until smooth and drizzle over cooled cookies.

shortening sugar eggs orange zest all-purpose flour baking powder salt confectioners' sugar butter

Soft Butter-Cheese Polenta

Melt butter in a large saucepan on medium. Add onion and cook 4 minutes or until transparent. Stir in 3 cups water and bring to a boil. Mix together 1 cup water and cornmeal. Gradually stir into boiling water then reduce heat to low. Cook stirring constantly until cornmeal is very thick and leaves the side of the pan as stirred approx 25 minutes. Sprinkle with cheese and salt.

butter yellow onions red onion water water yellow cornmeal parmesan cheese salt

New Mexico Style Carne Adovada

On a cutting board cut the pork into 1 1/2-inch cubes and place in a roasting pan (approximately 13 by 21-inch). Put the water into a blender and add the garlic onion salt black pepper oregano chile pepper and chili powder. Blend until smooth as possible. Pour over the pork cubes and toss to coat well. Preheat oven to 400 degrees F. Cover the roasting pan and place in the oven to bake for 1 1/2 hours or until fork tender.

water garlic cloves onion salt fresh ground black pepper dried oregano red chili peppers red chili powder

Green Pesto Sauce

lend all ingredients in a food processor.

garlic cloves fresh basil walnuts parmesan cheese olive oil

Tre's Red Hot Cinnamon Jelly

Combine apple juice and pectin in a large microwave-safe bowl. Cover with plastic bring to a boil on HIGH setting in the microwae for about 12 to 14 minutes. Stir twice during cooking. Remove from microwave; add sugar and red hots stirring well. Return to the microwave and cook until the mixture returns to a rolling boil about 10 or 12 minutes stirring occasionally. Boil hard for 1 minute. Remove from microwave and skim any foam. Pour into hot sterilized jars leaving 1/4 inch headspace. Cap and Seal. Process 5 minutes in a boiling water canner.

ranulated sugar

Onion with Tomato Sauce

Combine all sauce ingredients and cook over medium heat for 30 minutes or until tender and pulpy. Rub through a sieve with a wooden spoon to get out as much liquid as possible. Peel onions and put in a heavy-based sauce pan. Add the sauce and remaining ingredients and just enough water to cover the onions. Bring to the boil stirring. Reduce heat and simmer uncovered for 1 hour or until the onions are tender. Remove the bouquet garni. Season to taste adding a little sugar to counteract the acidity. You can serve this hot but it is better to let it cool that lets the flavour come through.

tomatoes onions garlic bouquet garni basil olive oil onion sultanas white wine vinegar olive oil bouquet garni sugar

Layered Pumpkin Walnut Pie

Roll 1 piecrust to press out fold lines cut out leaves with a leaf-shaped cutter. Brush leaves with lightly beaten egg and place on a baking sheet; set aside. Fit remaining piecrust into a 9-inch pieplate according to package directions; fold edges under and crimp. Bake leaves at 350 degrees for 10 to 12 minutes or until golden. Bake piecrust for 6 minutes or until lightly browned. Remove leaves and piecrust from oven; let cool. Increase oven temperature to 425 degrees. Combine 1/2 cup light brown sugar chopped walnuts butter and vanilla extract; spread on bottom of baked piecrust. Beat pumpkin cream cheese 2 eggs and remaining 3/4 cup brown sugar at medium speed with an electric mixer. Add flour cinnamon ginger allspice and nutmeg beat until blended. Spoon pumpkin mixture over walnut mixture. Bake at 425 degrees for 15 minutes. Reduce temperature to 350 degrees and bake 30 more minutes or until pie is set. Remove pie to a wire rack; cool. Arrange leaves on top of pie. Serve warm or chilled with whipped cream if desired.

egg light brown sugar walnuts butter vanilla extract pumpkin cream cheese eggs all-purpose flour ground cinnamon ground ginger ground allspice ground nutmeg

Buttered Noodles With Eggs and Parmesan Cheese

Cook noodles in a large pot of lightly salted water until al dente. While the pasta is cooking place the eggs grated cheese parsley salt and pepper into a mixing bowl and beat with a whisk until well combined. When the noodles are almost cooked melt the butter in a large nonstick skillet over medium heat. Quickly drain the pasta and add it to the skillet. Toss briefly to coat it with the butter. Add the egg mixture to the skillet and using a flat wooden spoon mix quickly together for less than a minute until the eggs and noodles become creamy and thick. Do not cook the eggs too long or they will scramble and ruin the dish. Serve immediately.

eggs parmesan cheese parsley salt black pepper butter

Spicy Garden Chili

Heat oil in large Dutch oven over medium-high heat. Add first 7 ingredients(onion through to coriander) and saute 3 minutes until onion is softened. Add remaining ingredients reduce heat and simmer 30 minutes. The longer the chili sits the thicker it will become due to the bulgur. Top individual bowls with sour cream and shredded cheese.

olive oil onions red bell pepper mushroom chili powder cumin fresh oregano pinto beans beef broth diced tomatoes tomato sauce frozen corn bulgur

BBQ Pork Chops

Preheat oven to 350 degrees F. Line a 9x13 pan with foil. Place chops in pan. Pour sauce over chops just enough to cover. Flip chops over and pour remaining sauce over them. Cover pan with foil. Place pan in oven for 1 hour to 1 1/2 hours. Turn chops halfway through cook time and spoon sauce over chops.

arbecue sauce

Pineapple Grilled BBQ Ribs

wash the rough outside skin of the pineapple and slice off the bottom and leaves. Cut the skin off in 1/2\"-3/4\" slices. Set the remaining pineapple aside. In a large stock pot (15 qt is best) add the pineapple skin slices 1 cup brown sugar 2 cups BBQ sauce the orange slices dash of liquid smoke and the rib sections. Add enough water to the pot to cover the ribs completely and bring to a boil. Reduce heat and simmer ribs for 40 minutes. Don't overcook them. Remove ribs from pot and set aside to cool. While ribs cool make a rub from the orange zest remaining brown sugar chili powder garlic powder and salt and pepper to taste. When ribs are cool enough to handle apply rub to both sides of meat. Place ribs in a plastic freezer bag and allow to marinate for 3 or 4 hours (or longer if you prefer). After marinating time add 1 cup of BBQ sauce to the bag and coat ribs. Allow them to come to room temperature in the bag. In the mean time slice the remaining pineapple into 1/2\" thick rings and brush with BBQ sauce. I occasionally add a tsp of honey to the BBQ sauce for grilling -- Heat BBQ grill to 300 degrees. Place ribs on grill and brush with BBQ sauce turning frequently and basting with sauce about 20 minutes being careful not to let sauce burn. Reduce heat if necessary. During the last 8 minutes of cooking add the pineapple slices to the grill turning once and allowing them to carmelize and brown with grill marks. Remove ribs and pineapple to a serving platter and enjoy.

fresh pineapple brown sugar barbecue sauce liquid smoke orange zest of chili powder garlic powder

Cold Teriyaki Tofu

Combine soy sauce sesame oil garlic ginger and sugar in a bowl. Cut tofu into 1 inch cubes. Marinate tofu cubes in sauce for 10 minutes. Top with scallions sesame seeds and optional red pepper. Chill for 15 minutes. Delicious served over shreadded lettuce or cabbage or bean sprouts.

firm tofu soy sauce garlic ginger ginger powder sugar scallions sesame seeds crushed red pepper flakes

Corned Beef (10 Days)

Place the water into a large 6 to 8 quart stockpot along with salt sugar saltpeter cinnamon stick mustard seeds peppercorns cloves allspice juniper berries bay leaves and ginger. Cook over high heat until the salt and sugar have dissolved. Remove from the heat and add the ice. Stir until the ice has melted. If necessary place the brine into the refrigerator until it reaches a temperature of 45 degrees F. Once it has cooled place the brisket in a 2-gallon zip top bag and add the brine. Seal and lay flat inside a container cover and place in the refrigerator for 10 days. Check daily to make sure the beef is completely submerged and stir the brine. After 10 days remove from the brine and rinse well under cool water. Place the brisket into a pot just large enough to hold the meat add the onion carrot and celery and cover with water by 1-inch. Set over high heat and bring to a boil. Reduce the heat to low cover and gently simmer for 2 1/2 to 3 hours or until the meat is fork tender. Remove from the pot and thinly slice across the grain.

water kosher salt brown sugar cinnamon stick mustard seeds black peppercorns whole cloves allspice berries bay leaves ground ginger beef brisket onion carrot celery

Olives With Beef

Preheat oven to 300°. Dredge meat in flour salt and pepper. In dutch oven heat oil. Add meat brown all sides. Add onions garlic (brown lightly). Sprinkle in thyme. Add stock. Cover bake 90 minutes. Add olives parsley. Cover. Cook until tender (about 30 minutes more). Blend butter with flour in a small dish. Add gradually to meat and stir constantly until thickened. Season more to taste.

chicken flour salt fresh ground pepper olive oil garlic clove thyme sugar green olives parsley butter flour

Sweet Onion Mac and Cheese

Bring a stockpot full of salted water to a boil add the orecchiette and cook until just al dente about 10 minutes. Strain the pasta toss with the olive oil and set aside. In large saucepan set over medium heat add the tablespoon of canola oil 2 tablespoons of the butter and the onion. Cook until the onion is golden brown about 10 minutes. Season with salt and freshly ground black pepper. Place the onions in a blender and purée until smooth. Set aside. In a medium bowl toss the shallot slices with the rice flour. Shake the excess rice flour out of the bowl. In a medium saucepan add enough canola oil to come 2 inches up the side. Heat the oil to 320°. Add the shallot slices to the oil and fry until they're a light golden brown about 1 to 2 minutes. Strain the shallots on a paper-towel-lined sheet pan and season with salt and pepper. Make the cheese sauce: In a large saucepan or Dutch oven set over medium heat melt the remaining 2 sticks of butter. Add the all-purpose flour. Cook whisking constantly until smooth and light brown in color about 10 minutes. Gradually whisk in the milk and continue whisking until the sauce is thick about 20 minutes. Add the Fontina Parmesan cheddar and reserved onion purée. Whisk until incorporated. Season with salt and pepper. Fold in the pasta chives and parsley. Garnish with the fried shallots and serve immediately.

olive oil canola oil unsalted butter unsalted butter sweet onion shallot all-purpose flour Fontina cheese parmesan cheese sharp white cheddar cheese chives flat leaf parsley

Useful Yeast Substitute

Prepare your recipe as directed but combine the baking soda with the dry ingredients and the lemon juice with the wet. Do not mix the two sets of ingredients together until the end at which point the chemical reaction will occur as you're stirring. You do not need to wait for the dough to rise as it won't anyway. Just continue with the recipe as directed.

baking soda lemon juice

Chili Salt for French Fries

Combine equal amounts of ingredients. Pour into an unused salt shaker. Shake onto French Fries after they are cooked.

salt chili powder

Sheet Cake Brownies

In a large bowl combine sugar flour and salt; set aside. In a saucepan bring margarine water and cocoa to a boil. Take from heat and immediatley pour over dry ingredients stirring to mix. Then add sour cream eggs and soda. Mix well (until uniform in color). Pour into greased and floured 11 1/2 X 15 1/2 -inch pan. Bake at 375 degrees for 25-30 minutes frost cake while warm. Have ingredients ready but do not make frosting until cake comes out of the oven. Leave brownies with just chocolate frosting or add some holiday designs of your own to each cut piece. Frosting:. 6 tablespoons milk. 1/2 cup margarine. 4 tablespoons cocoa. 1 cup chopped nuts (optional). 1 teaspoon vanilla. 1 box powdered sugar. Boil milk margarine and cocoa until bubbly. Remove from heat and add nuts vanilla and sugar. Mix until smooth; spread on warm cake. Let frosting set. Pipe on holiday design of your making if you like.

sugar all-purpose flour salt margarine water sour cream eggs baking soda

Cuban Shrimp Stew

For the Shrimp: Combine the lime juice garlic oregano and cumin in a bowl; mix well. Add the shrimp and toss to coat. Sprinkle with salt and pepper. Marinate covered in the refrigerator for at least 30 minutes or for up to four hours stirring occasionally. For the Stew: Heat the olive oil in a large heavy saucepan over medium high heat. Sauté the onions bell peppers celery 2 T parsley garlic cayenne pepper oregano cumin and bay leaf in the hot oil for 5 minutes or just until the onions begin to brown. Stir in the tomato paste and sauté for 1 minute longer. Add the wine and the water to the vegetable mixture and mix well. Simmer for 5 minutes or until slightly thickened stirring frequently. Stir in the undrained shrimp. Simmer for 6 minutes or until the shrimp turn pink stirring occasionally. Discard the bay leaf. Stir in the Worcestershire sauce and season with salt and pepper. Serve over hot cooked rice and sprinkle with the remaining parsley.

fresh lime juice garlic cloves oregano cumin shrimp olive oil onions red bell pepper green bell pepper yellow bell pepper celery fresh parsley garlic cloves cayenne pepper oregano cumin bay leaf tomato paste dry white wine water Worcestershire sauce fresh parsley

Coke-Brined Grilled Chicken!

Combine the salt and Coke. Stir well to dissolve. Puncture your chicken several times with the tines of a fork. Place it in the brine. Make sure all pieces are submerged. (I use a large round bowl); Cover. Refrigerate at least 2 hours. Prepare your rub. Be sure to combine well. (for the Mustard Powder I like to use \"Colemanns\"). When you are ready to grill the chicken. Prepare your grill so the chicken will be cooked over indirect heat. Remove the chicken from the brine and dry it well. (throw out the brine). Rub your chicken pieces on both sides with the rub. Use it all! Now let it sit for 15 min. so it can absorb the rub flavors. Place it on the grill skin side down for approximately 15-20 minutes. The skin should be nice and crispy brown. Turn the pieces over and continue to cook for another 15-20 minutes. You might like to serve it with your favorite BBQ Sauce on the side. This also works well with chicken legs but the cooking time will vary. The dark meat should test at 180°F in the thigh.

chicken breast halves kosher salt brown sugar kosher salt garlic powder mustard powder ground black pepper paprika

Toffee_topped Coffee Cake

Preheat oven to 360. Grease a 9X13 pan. Mix together the flour sugar brown sugar and butter until combined. Reserve 1/2 cup of the mix. To the remaining mix add the buttermilk baking soda egg and vanilla. Mix well. Pour into prepared pan. Top with crushed toffee bars then the nuts and finally the reserved flour-sugar mixture. Bake 3--45 minutes or until toothpick comes out clean. Mix the water into the powdered sugar and use to glaze the cake after it has cooled.

flour sugar brown sugar butter buttermilk baking soda egg vanilla powdered sugar water

Zucchini & Yellow Squash Casserole

Preheat oven to 350°F. Saute the squash in a little vegetable oil over medium-low heat until it has completely broken down about 15 to 20 minutes. Line a colander with a clean tea towel. Place the cooked squash in the lined colander. Squeeze excess moisture from the squash. Set aside. In a medium size skillet saute the onion in butter for 5 minutes. Remove from pan and mix all ingredients together except cracker crumbs. Pour mixture into a buttered casserole dish and top with cracker crumbs. Bake for 25 to 30 minutes.

zucchini onion butter sour cream cheddar cheese salt black pepper garlic powder

Victory's Kosher Style Pickles " Made Easy"

Wash cucumbers cut into pickle spears enough to fill ice cream pail with the onion rings. Add 18 tablespoons kosher salt to boiling water; stir to dissolve. Pour hot salt water over cucumbers and onions; cover and let soak for 1 hour. Drain salt water but do not rinse cucumbers. Add the dry ingredients; mix well. Then add the cup of white vinegar. Then add cold water; mix well. Put pickles in fridge. Don't eat till 3 or 4 days--trust me it is well worth the wait--the longer they sit the better they taste.

cucumbers kosher salt boiling water sugar Accent seasoning garlic cloves white vinegar cold water dried red pepper flakes black peppercorns bay leaves onion

Moms Broccoli Soup

Pour olive oil in a large pot on low heat add garlic. Saute until oil is flavored. do not brown the garlic(just a few minutes). Add frozen broccoli saute until thawed about 3-5 minute. pour in enough water to boil the pasta about 3-4 quarts. add salt follow directions on pasta. While waiting for the water to boil dice the cheese. Once the pasta is done remove pot from heat. Let it sit for 20 minutes uncovered to cool a little then add the cheese one handful at a time stir briefly. Serve in 15 minutes. Salt to taste.

olive oil elbow macaroni garlic cloves romano cheese salt broccoli florets

Raspberry Brie in Rye

Using a large serrated knife slice off about 1/2-inch from top of one bread loaf. Reserve top. Place Brie on top of bread; trace around outer edge of cheese with knife. Remove cheese and set aside. Using traced mark as a guide cut bread vertically 2 inches deep; remove bread leaving a 5x2-inch cavity. Cut bread top trimmings and remaining loaf into 1 to 1/2-inch cubes set aside. Remove rind from top of cheese. Place cheese in bread cavity; spread with jam and sprinkle with almonds. Bake at 325° for 15 to 20 minutes or just until soft. Serve immediately with bread cubes.

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Artichokes With Garlic Butter Sauce

Trim stems of artichokes so they stand upright in a pot with 3 inches of boiling water. Cover and steam 30-40 minutes until tender. Drain. In a small saucepan simmer the wine and garlic until reduced by half. Add lemon juice and herbs and reduce heat. Slowly add butter stirring constantly until sauce thickens. Serve with artichokes.

artichokes dry white wine garlic cloves lemon juice oregano basil butter

Darlene Chicken

Lay chicken in bottom of baking dish. add 1 c water. pour cream of chicken soup over chicken. cover chicken with american cheese slices. pour stuffing over chicken and cheese slice. Cover and Bake at 350 for 45 mins covered and 15 uncovered. note: add a bag of frozen veggiess and that makes this a complete meal.

chicken breast American cheese Stove Top stuffing mix warm water

Hummus Bake With Red Bell Pepper and Cheese

First make your hummus: Combine chickpeas applesauce oil water tahini and spices in a tall bowl. Using a hand-held blender whizz into a smooth paste. It may be runnier than normal hummus but that will change during baking so just leave it like that (You can also use your food processor for this). Pour the hummus into a small oven proof dish. Sprinkle with the chopped bell pepper and cheese. Bake in the preheated oven at 180°C/350°F for 15-20 minutes. Enjoy! :).

chickpeas applesauce olive oil water tahini garlic powder onion powder cayenne pepper chili powder ground cumin ground coriander red bell pepper cheddar cheese

Cajun Shrimp

Cut shrimp into 1/2 inch pieces. In a medium bowl combine the flour cayenne chili powder cumin pepper and salt. Heat oil in large skillet. Dredge shrimp in the flour mixture shaking off any excess. Fry them quickly over high heat until brown and crisp occasionally adding a dash of Tabasco for spice. Drain on paper towels and serve immediately.

large shrimp unbleached white flour cayenne pepper chili powder cumin pepper salt Tabasco sauce

Pineapple Chicken and Sweet Potatoes (Crock Pot)

Combine 2/3 cup flour salt nutmeg cinnamon onion powder and black pepper in large bowl. Thoroughly coat chicken in flour mixture. Place sweet potatoes on bottom of slow cooker. Top with chicken. Combine soup juice mushrooms 3 tbs flour sugar and orange peel in small bowl; stir well. Pour soup mixture into slow cooker. Cover and cook on low 8 to 10 hours or on high 3 to 4 hours. Serve chicken and sauce over rice or noodles.

all-purpose flour salt ground nutmeg ground cinnamon onion powder black pepper boneless skinless chicken breasts sweet potatoes mushroom all-purpose flour brown sugar

Zesty Pork Chops Dairy-Free for "little Me"

Brown meat. Add remaining ingredients to frying pan. Turn and baste chops with liquid until cooked. Enjoy!

sherry wine Worcestershire sauce ginger honey

Slow Cooker Char Siu Pork Roast

Combine first 8 ingredients in a small bowl; stirring with a whisk. Place in a large zip top bag; seal. Marinate 2 hours turning occasionally (can skip this step). Place pork and marinade in slow cooker. Cover and cook on LOW for 8 hours. Remove pork from slow cooker using slotted spoon; place on cutting board or work surface and shred. Can thicken sauce and serve with meat. Serve with sticky rice and some stir fry veggies.

low sodium soy sauce hoisin sauce ketchup honey garlic gingerroot five-spice powder

Hair Brush & Comb Cleaner

lace the ingredients in a medium bowl and mix thoroughly. Place the brush or comb in the bowl and let it sit for 10 minutes Remove and clean off any residue with an old toothbrush. Rinse under warm running water and allow it to dry overnight before using.

ap water

Chicken, Sausage and Cabbage Stew with Wild Rice

Mix all ingredients except broth and soup in a 4 qt crock pot. Mix broth and soup in a bowl. Pour broth mixture over meat and vegetables; stir gently until blended. Cover and cook on low heat for 6 to 8 hours or until chicken is no longer pink in the center.

cabbage wild rice onion garlic mushrooms boneless skinless chicken thighs boneless skinless chicken breast sweet Italian sausage link chicken broth

Orzo Stuffed Bell Peppers

Preheat oven to 350. Prepare pasta according to package directions; drain and set aside. Heat oil in medium saucepan; add garlic onion and celery. Cover and cook until vegetables are soft. Remove from heat. Stir in pasta thyme parsley Parmesan cheese 1/2 cup of the chicken broth and half of the provolone cheese. Cut tops off the peppers and remove seeds. Cut a small piece off the bottoms so peppers will stand upright. Spoon the pasta mixture into each pepper and set in baking dish. Sprinkle each pepper with 1/2 teaspoon bread crumbs. Sprinkle the remaining half of the provolone on top of the peppers. Pour the remaining 1 1/2 cups of broth around peppers. Bake 45 minutes until lightly browned on top and tender. Serve immediately.

orzo pasta garlic cloves onion celery thyme fresh parsley parmesan cheese low sodium chicken broth red bell peppers